Recipes

Summer BBQ spread: Marinated shrimp, corn & bean salsa, more

June 5, 2014 at 4:45 PM ET

Video: Chef Tim Love demonstrates how to cook a mouthwatering burger and a delicious Texas potato salad, the dish that voters on KLGandHoda.com decided is perfect for summer.

It's time to fire up the grill! From gulf shrimp to jalapeño hummus, chef Tim Love shared a spread of recipes for the perfect summer barbecue. 

Chili-marinated gulf shrimp

  • 2 pounds gulf shrimp
  • 2 red onions, minced
  • 2 cups cilantro, finely chopped
  • Juice of 4 limes
  • 6 cloves roasted garlic, finely chopped
  • 1/4 cup chili powder
  • 1/2 cup olive oil
  • Skewers, soaked in water

Peel and de-vein the shrimp. Combine onions, cilantro and garlic in a bowl. Add lime juice. Add chili powder and olive oil. Mix well.

Add shrimp, coat well and let marinate for 15 minutes. Remove from marinade and place 4 shrimp on each skewer. Place skewers on a hot grill or grill pan and grill for approximately 45 seconds per side until char marks appear. Serve immediately. 

BBQ chicken

  • 8 chicken breasts, skin and wings on
  • 1 white onion, julienne
  • 1 red pepper, julienne
  • 1 jalapeno, finely chopped
  • Zest of 3 limes
  • 1 jar of Lonesome Dove BBQ sauce
  • 1 cup of olive oil
  • 1 gallon water
  • 1 cup salt
  • 1/2 cup chili flakes
  • Salt and pepper

In a sauce pot, combine the salt, water and chili flakes and heat until the salt dissolves. Place mixture in the refrigerator until below 40 degrees. Add chicken and put back in refrigerator for two hours. Remove chicken from water and place in a mixing bowl. Add onion, both peppers and olive oil along with the zest and mix. Put back in refrigerator for at least one hour. 

Heat grill on high. Remove chicken from marinade and season with salt and pepper. Place chicken on grill, skin side down, keeping a water bottle near to keep the flames down. Baste the chicken with the BBQ sauce. Cook the chicken about five minutes on each side, or until it reaches an internal temperature at the wing of 150 degrees, basting continuously. 

Tim's juicy Texas turkey burgers

  • 1 1/2 lbs. ground turkey
  • 1/2 cup Hellmann's or Best Foods mayonnaise dressing with olive oil
  • 1/4 cup combination of favorite dried herbs and seasonings
  • 1 shallot, minced
  • 4 slices white cheddar cheese
  • 4 whole wheat buns
  • 4 large pieces escarole (or spinach, kale or arugula)
  • 4 slices tomato

Heat grill to high. Mix ground turkey, mayonnaise dressing, dried herbs and seasonings and shallot. Divide into 4 patties, about ½-inch thick.

Place on hot grill and shut the lid. Cook for 4 minutes, then lift lid, flip burgers and close lid. After 4 more minutes, open lid, place cheese on top of burgers and close lid. After 30 seconds, check internal temperature with a thermometer. If 165 degrees, remove from grill to a grilled whole wheat bun.

Top burgers with escarole and tomato and serve immediately. No condiments needed!

Tim's best ever juicy burger

  • 1 1/2 lb lean ground chuck
  • 2 tbsp. mayonnaise
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. salt 
  • 1/2 tsp. garlic powder, chili powder and cayenne pepper 
  • 4 slices American cheese
  • 4 whole wheat hamburger buns

Mix ground beef with mayonnaise and spices and roll into 4 balls. Cover and chill 15 minutes.

Flatten balls into 1/2-inch thick patties. Grill 4 minutes per side, topping with cheese during last minute of cook time. Brush buns with mayonnaise. Grill until toasted.

Place burgers on buns. Top with shredded Bibb lettuce, sliced tomato and red onion.

Roasted corn & black bean salsa

  • 2 cups corn, roasted
  • 2 cups black beans
  • 1/2 cup red onion, diced
  • 1 cup red pepper, diced
  • 1 bunch cilantro, chopped
  • 2 tablespoons olive oil
  • 3 limes, juiced
  • Kosher salt and cracked black pepper to taste

Combine all ingredients, and season with salt and pepper to taste.

Grilled jalapeño hummus

  • 2 grilled jalapeños, peeled and seeded
  • 4 cloves of fresh garlic
  • 1/4 cup of pit fat (bacon fat will also work well)
  • 1/4 cup lemon juice
  • 3 tbsp. tahini
  • 2 pounds garbonzo beans
  • 3 tablespoons of kosher salt

Combine all of the ingredients in a food processor and puree until you have a smooth consistency. Taste for salt once you are done. 

Heirloom tomato and watercress salad

For salad:

  • 1 yellow and red heirloom tomatoes
  • 1 watercress bunch
  • 4 Tbs. citrus vinaigrette (recipe below)
  • 2 oz. shredded queso fresco
  • 1 tbsp. extra virgin olive oi
  • Salt and pepper

For vinaigrette:

  • 2 limes, zest and juice
  • 2 lemons, zest and juice
  • 1 serrano pepper
  • 2 shallots
  • 3-4 roasted garlic cloves
  • ¼ cup white wine vinegar
  • 3 cups olive oil

Cut heirloom tomato in half and slice into half moons. Toss tomatoes with olive oil, salt and pepper.

Cut off bottom half of watercress stems. Place watercress on plate and place seasoned tomatoes on top of watercress stems. Top with queso fresco.

Texas potato salad

  • 1/2 cup Hellmann's or Best Foods mayonnaise dressing with olive oil
  • 1/2 cup pickled jalapenos, diced
  • 1/2 cup sweet pickles, diced
  • 1/4 cup whole grain mustard
  • 1/2 cup fresh chives
  • 4 warm baked potatoes
  • Salt and pepper (to taste)
  • 1/4 cup toasted pepitas (pumpkin seeds)

Mix mayonnaise, jalapenos, sweet pickles, mustard and chives in large bowl. Burst the potatoes and crumble apart. Add them to the mayonnaise mixture. Mix well and season with salt and pepper. Top with the toasted pepitas and serve.

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