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Video: Grilling with summer fruit

TODAY
updated 7/19/2007 4:00:59 PM ET 2007-07-19T20:00:59

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

Recipe: Grilled Honey-Brined Chicken Breast and California Peaches with Goat Cheese, Arugula and Pecans (on this page) Recipe: California Sour Plum Crumble (on this page) Recipe: Miso-Glazed Cod with Charred Red Onions, California Nectarine and Radish Salad (on this page)

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.

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

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

For brine: Mix together all ingredients and stir until honey, salt and sugar are dissolved.

For chicken: Place chicken breasts in medium-sized bowl which contains the brine and refrigerate for 1 1/2 hours.  Remove chicken and pat dry with a paper towel.  Lightly coat with vegetable oil. Grill over medium heat allowing chicken to develop grill marks (approx. 8 minutes) and flip over for an additional 8 minutes.  Mix peach preserves, lemon juice and chives and lightly glaze chicken further caramelizing while still on the grill.  Set aside.

For peaches: Sprinkle sugar and bourbon evenly on a large dinner plate.  Place peaches face down on the sugar mixture and allow to macerate for at least 30 minutes.  Coat exposed flesh lightly with canola oil.  Grill over high heat, creating grill marks.  Remove and set aside.

For salad: Mix all ingredients together in a salad bowl, then equally portion on to 4 individual plates.

Assembly
Place grilled chicken breast on top of salad.  Place grilled peach halves along side.  Drizzle remainder of glaze (to thin glaze out to dressing consistency, whisk in a little water and 2 tablespoons of extra virgin olive oil)


Serving Size

Makes 4 servings

Recipe: California Sour Plum Crumble

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

Prepare a syrup by simmering candy, sugar and water in a small saucepan until sugar and candy is completely dissolved.  Let cool to room temperature.  Place plum halves and syrup in a large resealable plastic bag; let marinate for 1/2 hour.  Remove plums from bag and drain well.  Pat dry with paper towels then coat with non-stick cooking spray.  Grill over medium heat, cut side down, and grill until well-marked and tender.  Turn and grill over indirect heat until fruit is tender; set aside.

To prepare crumble, preheat oven to 400°F. and lightly butter 4 individual baking dishes.  Toss plum slices with 1/4 cup sugar and let stand for 15 minutes.  Transfer to prepared dishes and set aside.  Stir together remaining 1 cup sugar with flour, oats and cloves, then stir in melted butter; sprinkle over plums.  Bake for 30 to 40 minutes or until top is golden brown.  Place grilled plum halves onto crumbles and top with vanilla ice cream.  Garnish with mint, if desired.


Serving Size

Makes 4 servings

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

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

Whisk together olive oil/chive drizzle ingredients and set aside.

To prepare fish marinade, cook mirin and wine in a small saucepan over medium heat until reduced by half; stir in miso paste and water with a wooden spoon until dissolved.  Increase heat to high and add sugar.  Cook, stirring constantly, until sugar is dissolved.  Add chile powders and let cool completely.  Place fish and marinade in a glass dish; cover and refrigerate for several hours or overnight.

Just before cooking fish, peel onions, leaving the base intact; cut each into 6 wedges.  Lightly toss with vinegar and oil in a medium bowl and season with salt and pepper.  Grill over high heat and cook until nicely charred; place back in bowl and cover with plastic wrap.  Let stand for 10 minutes to soften; set aside.

Remove fish from marinade and blot dry with paper towels.  Coat with oil and cook on a well-cleaned and oiled grill over medium heat until until well-marked and tender on one side. Transfer to a piece of heavy duty foil placed over indirect heat.  Cook for about 13 minutes.

While fish is cooking, stir together preserves and water and press through a fine mesh sieve; brush over fish and cook for 2 minutes more.  Brush peach preserve mixture over nectarine slices and grill until well-marked and tender.  Toss all salad ingredients together in a large bowl with grilled onions and nectarines.  Place equal amounts onto 4 serving plates and top with fish. Drizzle with olive oil/chive mixture and sprinkle with chives.


Serving Size

Makes 4 servings

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