Get fruity! Freshen up BBQs with sweet recipes

A little tired of barbecue sauce? Give your grill some new tangy flavors! Unlock the sweetness of the season with some new tasty recipes, including a "sour" plum crumble and miso-glazed cod with nectarines, from Chef Adam Perry Lang of Daisy May’s BBQ in New York City

Grilled Honey-Brined Chicken Breast and California Peaches with Goat Cheese, Arugula and Pecans
Servings:

Makes 4 servings

Ingredients

  • Brine

    • 1 quart water
    • 2 tablespoons honey
    • 1 tablespoon kosher salt
    • 1 tablespoon dark brown sugar
    • 4 cloves garlic, thinly sliced
    • 1 small onion, thinly sliced
    • 1 teaspoon freshly ground black pepper
  • Chicken

    • 4 boneless, skinless chicken breasts (approx. 8 ounces each)
    • Vegetable oil
    • 4 ounces peach preserves
    • Juice from half a lemon
    • 4 tablespoons freshly chopped chives
  • Peaches

    • 2 tablespoons sugar
    • 2 tablespoons bourbon
    • 4 California peaches, halved with stone removed
    • 1 tablespoon canola oil
  • Salad

    • 4 cups baby arugula salad mix
    • 1/2 cup pecans, toasted and chopped
    • 1/2 cup goat cheese gouda, shaved with a vegetable Peeler
    • Juice of one lemon
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons chopped fresh chives

Preparation

Baking Directions:

California Sour Plum Crumble
Servings:

Makes 4 servings

Ingredients

  • Grilled California Plums

    • 1 (10-inch) piece sour peach gummy candy, cut into 1-inch pieces
    • 1/2 cup sugar
    • 1/2 cup water
    • 2 California plums, halved and pitted
  • Crumble

    • 5 cups sliced California plums
    • 1 1/4 cups sugar, divided
    • 3/4 cup flour
    • 1/4 cup rolled oats
    • Pinch of ground cloves
    • 1/2 cup unsalted butter, melted
  • Optional/Garnish

    • Vanilla ice cream (optional)
    • Mint leaves (garnish)

Preparation

Baking Directions:

Miso-Glazed Cod with Charred Red Onions, California Nectarine and Radish Salad
Servings:

Makes 4 servings

Ingredients

  • Olive Oil/ Chives Drizzle

    • 1/2 cup extra-virgin olive oil
    • Juice from 1 lemon
    • 1 lemon filet, cubed
    • 1/2 cup snipped chives
    • 1 shallot, minced
  • Fish Marinade

    • 1 cup mirin
    • 1/2 cup white wine
    • 2 1/2 cups miso paste
    • 1/2 cup water
    • 1 1/2 cups sugar
    • 1 tablespoon ancho chile powder
    • 1 teaspoon chipotle chile powder
  • Charred Onions

    • 3 medium red onions
    • Splash red wine vinegar
    • Extra-virgin olive oil
    • Salt and pepper to taste
  • Grilled Fish

    • 4 (8-oz.) black cod fillets
    • 1/4 cup canola oil
    • 1/2 cup peach preserves
    • 1/4 cup water
  • Nectarine Salad

    • 6 medium California nectarines, peeled and pitted and sliced
    • 24 small red round red radishes, quartered
    • 1/2 cup Italian parsley leaves
    • 1 cup baby arugula
    • Juice from 1 lemon
    • 2 tablespoons extra-virgin olive oil

Preparation

Baking Directions:

About Adam Perry Lang
Adam Perry Lang is the chef of Daisy May's BBQ U.S.A., located in NYC, New York. A classically trained chef from Long Island and CIA grad who worked at New York's Le Cirque, Daniel and Chanterelle, as well as at Guy Savoy and Marc Meneau in France, Lang set his sights on a new goal-studying ribs and rubs with the same enthusiasm he'd once applied to French technique.

TOP

You're currently viewing the new TODAY.com Feedback