There is no denying summer is just around the corner – it seems like we skipped spring weather and went right to summer! Summer is a time of relaxation and vacation, BBQs and picnics. We wanted to give our readers an insight into what our office of foodies like to prepare during our summer get togethers.
Lauren Longhi – Catering Sales Manager
I love this recipe because it reminds me of home and my family. It has been a recipe that has been passed down for generations (even before us Longhi’s were vegetarians!)
1 head of cauliflower
3/4 cup of Pancake Mix (approximate)
1/2 cup milk (approximate)
To taste: Salt and Pepper, garlic powder, oregano, dried basil
Grated Parmesan cheese
Olive oil for frying
Steam cauliflower until soft. Drain well.
Mix pancake mix and milk in a large bowl. Add spices to taste - more will be better than less! - add lots of parmesan cheese. Add cauliflower florets and stir well. Let sit a few minutes to absorb the spices. Add more milk if batter becomes too thick.
Drop cauliflower by the spoonful onto frying pan. Brown until golden brown!
Mike Warren – Director of Catering
There’s nothing like a rotisserie chicken on the BBQ. It is my favorite chicken in the world and better yet, it’s so simple! I love this dish because it is so easy and the chicken finishes so moist and flavorful.
1 – 3-4 lb Organic Chicken
Season inside and out with:
Course ground pepper
Roast for 45 min on the rotisserie - medium to low flame
Kaitlyn Cullen – Social Sales Coordinator
The name says it all. Decadent lemon pudding mixed with cream cheese on a buttery pecan crust. Lemon Lush is one of my family’s all-time favorite desserts! Anytime my mom brings it to a family BBQ, everyone is asking for more. It’s so light and refreshing, making it especially appetizing during the warm summer months.
Erin Wiggins – Senior Catering Sales Manager
I love prepring this salad as a side dish for any summer BBQ, it is so simple, and people love the unexpected combination!
Watermelon Salad with Balsamic Reduction
1/4C Balsamic Vinegar
6C Diced Seedless Watermelon
4oz Crumbled Goat Cheese
1/4C Mint Leaves
2tbsp Olive Oil
To make the balsamic reduction, add balsamic vinegar to a small saucepan over medium heat. Bring to a boil until thick and reduced, about 4-5 minutes.
In a large bowl, combine watermelon, goat cheese, mint leaves and olive oil.
Serve immediately, drizzled with balsamic reduction.
Jessica Chuang – Catering Sales Coordinator
My favorite food to bring to a picnic is an Onigiri Sandwich. Not only is it easy to make, but there are many different ways to make this. You can either remake your favorite sushi roll or rice bowl into a sandwich. Here is just my favorite one to bring:
Sushi Onigiri Sandwich
For the Sushi Rice
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Place the rice into a bowl and pour water in. Use your hand to stir the rice in the water, pour out the water and repeat until the water is clear. (If you have a rice cooker, then pop the rice in the pot provided and let the rice cooker work its magic.) If not, place the rice and two cups of water into a saucepan and place over high. Once it boils, remove the cover and lower the heat to the lowest setting cover again. Let it slowly cook for 15-20 minutes. Remove from the heat and let it stand with the cover on top for around 10 minutes.
After, mix the rice vinegar, sugar, and salt in a small bowl and heat in the microwave for 45 seconds. Transfer the rice into a large wooden bowl or glass mixing bowl and add the mixture into the rice. Fold thoroughly then allow to cool at room temperature for 20 minutes.
Add Rice onto Seaweed
Can be stuffed with ingredients of your choosing, my favorites are: Raw Salmon, Avocados, and Mango (if I’m in the mood)
Accompaniments: Soy Sauce, Ginger, Wasabi
Sasha Lal - Catering Sales Coordinator
Typically a Bee’s Knees consists of just gin, lemon, and honey. However the addition of the Champagne adds the perfect touch to a warm summer day. There is nothing I want more than a crisp & refreshing cocktail when at a summer BBQ.
The Bee’s Knees
1 tsp. grated lemon zest
½ oz. honey
1½ oz. gin
Brut Rosé Champagne, for topping
First stir lemon zest, honey, and 1 oz. hot water in a cocktail shaker. Then add gin and ice, cover and shake. Strain into a chilled champagne flute and top with the Rosé Champagne.
Sacha Kramer – Human Resources Generalist
This cocktail was inspired by salt & vinegar, which I love.
It’s a very refreshing taste perfect for the Summer time to enjoy poolside, out with friends, or a picnic.
1 ½ oz. gin
¼ oz. chartreuse
¾ oz. lime juice
½ oz. simple syrup
1/8 oz. white wine vinegar
2 dashes of celery bitters
1 stalk celery, cut into ½ “ slivers, plus more to garnish
Pinch of salt
Muddle celery with salt in cocktail shaker until as much juice is released as possible. Fill shaker with ice and add gin, chartreuse, lime juice, simple syrup, vinegar, and bitters. Shake, then strain over fresh ice to serve. Garnish with a celery stalk.
Rafael Figueroa – Banquet Operations Manager
It's always one of my summer favorites that I keep wrapped up in a bowl inside of a cooler.
Shrimp and Mango Ceviche
3/4 pound (about 30) medium peeled-and-deveined shrimp
1/2 cup finely chopped red onion
6 tablespoons lime juice
1/4 cup roughly chopped cilantro
1 large mango, peeled, pitted and chopped
1 tomato, cored and chopped
1 jalapeño peppers, seeded (if desired) and finely chopped
3/4 teaspoon fine sea salt
Bring a medium pot of generously salted water to a
boil. Add shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain,
rinse under cold running water and drain again.
Chop shrimp into 1/2-inch pieces and transfer to a large bowl. Add onion, lime juice, cilantro, mango, tomato, jalapeño and salt and toss well. Cover and chill until cold, about 1 hour.
Rob Arango - Director of Client Development
Every July 4th, we would have a BBQ of grilled hamburgers & hotdogs, corn on the cob, fresh tomato salad from my Dad's farm, and the signature hit was my Mom's potato salad. Years later, whenever I make it, I have fond memories of poolside barbecues in Saddle River, NJ.
Mom's Potato Salad
5lb. bag of Red Bliss Potatoes
1/2c. Hellman's Mayo - plus a little more for taste. It has to be Hellman's - no other.
1 sm. Onion, grated
Salt & Pepper to Taste
Curly Parsley, not flat Italian
Boil potatoes in salted water until fork tender, cool, peel skin & rough chop
Add your 1/2 c mayo - in my experience, you will need more. Add onions, salt & pepper to taste and add 2 tbsp. of chopped parsley.
The secret is to let it chill for at least 8 hours before serving for the flavors to marinate. You'll know when it's perfect when each piece of potato is coated with mayo, a hint of onion, and a speckle of parsley.