“Today” asked five chefs for some great summer recipes you can grill, and some you can chill. In part one of this special series, David Burke, executive chef of the Smith and Wollensky group restaurants, offers some creative ideas for outdoor cooking. He demonstrates his recipes on “Today.” Sample some of his secrets below.
PAINT CAN CLAMBAKEDavid Burke
In a large empty paint can, place the lobster, followed by the rest of the ingredients, saving the shrimp to go in last for the top.
Cover with foil and place on grill. Cook until foil begins to puff up and shellfish opens.
Serve with lots and lots of grilled bread.
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GRILLED PEACH “MELBA”David Burke
-Rub peaches with oil, black pepper and basil.
-Skewer the peaches and grill until heated through.
Serve with vanilla ice cream and raspberry sauce or whipped cream.
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All recipes provided by David Burke, executive chef, Smith & Wollensky group restaurants.