All season long, award-winning chef and Food Network star, Chef Michael Symon is sharing his expertise in entertaining alfresco. From what to stock in your outdoor kitchen to tips for hosting the best summer barbecue, he has you covered. Now, he’s sharing recipes to heat up your next backyard gathering. Let’s get cooking!
Mezcal Old Fashioned
Yield: 2 Cocktails
Ingredients:
- 3 oz. reposado tequila
- 1 oz. mezcal
- 2 teaspoons agave
- 4 dashes orange bitters
- Orange peel for garnish
Directions:
- Combine tequila, mezcal, agave and bitters in a rocks glass with one large ice cube in it. Stir to combine, then garnish with the orange peel.
Crab Guacamole
Yield: 4 Servings
Ingredients:
- 3 ripe avocados, peeled, pitted and diced
- ¼ cup chopped fresh cilantro
- 1 serrano chili, seeded and finely chopped
- 3 scallions, roots cut off and finely chopped
- 1 lime, juiced
- 1 lb. jumbo lump crab meat
- Pinch of kosher salt
Directions:
- In a medium mixing bowl, place the diced avocados and mash with a fork until smooth. Add the cilantro, chili, lime juice and scallions, and mix to combine.
- Gently fold in the jumbo crab meat. Season with salt. Serve with tortilla chips or fresh vegetables.
Strawberry Salad
Yield: 4 Servings
Ingredients:
- 1 cup slivered almonds
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cups cleaned and quartered strawberries
- ½ cup finely chopped fresh basil
- 6 oz. feta cheese
- 4 cups arugula
Directions:
- Set up your grill with a hot and cool side by only building the coals on the one side. If using a gas grill, only turn on one side. Set cast iron pan on grill. Place almonds in pan and toast until golden brown, 5–8 minutes. Remove from grill and set aside.
- In a large mixing bowl, whisk together the red wine vinegar, mustard and honey. Whisk in the olive oil. Season with salt and pepper. Add the strawberries, basil and toasted almonds. Toss to combine.
- Set aside and allow to marinate for about 20 minutes. Add in the arugula and sprinkle crumbled feta cheese all over and serve.
Spatchcock Chicken
Yield: 4 Servings
Ingredients:
- 1 tablespoon fresh oregano leaves, chopped
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon ground pepper
- Zest and juice of 2 oranges
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- 1 (4 lb.) whole chicken
Directions:
- Pat the chicken dry with paper towels and place on a cutting board, breast side down. Using sharp kitchen shears, cut the backbone out and reserve it for stock. Flip the chicken over and forcefully push down until the chicken lays flat.
- Mix oregano, paprika, orange zest and juice, and olive oil in a plastic bag. Add chicken and allow to marinate 2–4 hours in the refrigerator.
- Set up your grill with a hot and cool side by only building the coals on one side. If using a gas grill, only turn on one side. Place chicken skin side down on the hot side of the grill for 3–5 minutes. Flip and move to the cooler side of the grill.
- Cover the grill and cook the chicken until internal temperature reaches 165° about 45 minutes. Remove from the grill and let rest for 15 minutes before cutting into pieces.
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