Delicious Dishes for Every Season: Summer
1: Grilled Endive and Pancetta Salad
Believe it or not, you can use a grill to create great salads. Follow our Culinary Institute of America chefs as they show you how to construct a grilled salad using endive with pancetta, potatoes, parsley, and topped with a luscious tomato vinaigrette. This one simple dish provides a perfect balance of salt, fat, and acid in a mouth-watering and refreshing summer salad.
2: Shrimp Ceviche Verde
Originating in the pacific coastal regions of Latin America, ceviche is a dish with seafood cured in citrus juice—typically lemon or lime, and often served with fruit or vegetables. In Chef Briwa’s invigorating version that utilizes basic staples including avocado, onions, lime, and cilantro, the shrimp is already cooked, making it a quick, easy, and delicious dish for hot days.
3: Mexican Grilled Corn
The idea of grilled corn may seem simple enough: shuck corn, brush with butter, pop it on the grill. But our Culinary Institute of America chefs have a few small suggestions you can add to take your grilled corn flavor to the next level. You’ll never go back to plain butter again.
4: Barbecuing Meat with Dry Rubs and Sauces
Starting with the difference between grilling and barbecuing, our Culinary Institute of America chefs break down the fundamentals of rubs, sauces, and cuts of meat, going over the pros and cons of using different methods and flavors. Chock-full of tips, secrets, and more, this lecture is essential for anyone who enjoys outdoor cooking during the summer.
5: Grilled Pineapple and Banana
End your summer menu on a sweet note by discovering how easy it is to cook fruit outside. Grilled fruit makes for a simple but delicious dessert—the outside gets caramelized and delicious. Plus, the chefs provide an easy recipe for a Cajeta, also called dulce de leche, that becomes a tasty sauce for any sort of grilled fruit.
Don't waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational.
About Bill Briwa
Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking
One of the challenges of cooking with live fire is we all know the challenges of grilling is managing food on the surface now we also have to manage our fuel source at the bottom at the same time.