Summer Cookout Recipes

Ideas for a Fun Summer Cookout

Editor, Leah Shapiro | Photos by Nathan Chesky

Enjoying your time outdoors is a hallmark of summer. Why should mealtimes be spent any differently? This month, plan a cookout. String up the porch lights and bring out your grandmother’s tablecloth. If you already have a grill, you’re halfway there. We gathered a few recipes from some of our favorite local restaurants to share with you and to help you plan everything from the cocktail to main course to dessert.

Oh, and if you’re a cookout guest, be sure and bring a growler of beer from one of our many local breweries—we chose the Brown Bear Brown Ale from Catawba Brewing. Trust us on this one. Cheers!

Chiffon Cake

Courtesy of Maria Papanastasiou, of Filo in East Asheville

Serves 5–8 people, depending on vessel size

Ingredients:
2 c. cake flour
1 tbsp. baking powder
1 tsp. salt
5 yolks
1 c. sugar
1/2 c. vegetable oil
1/2 c. water
1 tsp. lemon zest
1 tsp. vanilla extract
8 egg whites
1/4 c. sugar

Fruit Compote
1 lb. total of strawberries, raspberries, blackberries and blueberries.

Whipped cream
4 c. heavy cream
2 c. powdered sugar
Whip until firm but not broken.

Suggested method:
Combine dry ingredients. Then whisk yolks with sugar, stream in oil, stream in water, add zest then fold dry into wet ingredients. Whisk whites with sugar to soft peak then fold into mixture. Spread on a baking sheet and bake at 350 degrees for about 20–30 minutes. Cool, then cut out desired size with round cutters.

To make fruit compote: Slice the strawberries. Combine 1 c. sugar with 1/4 c. water and bring to boil. Add berries and cook ten minutes on low. Don’t allow all the berries to fall completely apart, but leave some as chunks.

Layer in glass or clear bowl, starting with cake first, then berries, whipped cream, then repeat. End with whipped cream and a garnish, such as herbs, edible flowers, or berries. Soak cake with liquid from berries. You can also add St. Germain or some other fruity liqueur to complement berries.

Pimm’s Cup

Courtesy of Brooke Palmer, of Local Provisions in Downtown Asheville

Yields 1 cocktail

Ingredients:
2 cucumber slices
1 1/2 tbsp. fresh lemon juice
1 tbsp. simple syrup
4 tbsp. Pimm’s #1
Spicy ginger beer (recommend either Fever Tree or Blenheim’s extra hot)

Suggested method:
In a cocktail mixer, muddle the cucumber slices with the lemon juice. Add ice, the simple syrup and Pimm’s #1. Shake and strain into a Collins glass filled with ice. Top with ginger beer and serve immediately.

Vegan Burger

Courtesy of Farm Burger’s Culinary Director, Cameron Thompson

Yields 8 5-oz. burgers

Ingredients:
1 c. Sea Island red peas (cooked)
1 pint black-eyed peas (cooked)
4 oz. quinoa (cooked)
4 oz. smoked tempeh, rough chopped
1/8 c. onion, diced
1 stalk of celery, diced
3 baby carrots, diced
1 c. butternut squash, diced
1 tbsp. parsley, chopped
1 tbsp. extra virgin olive oil
1 tsp. black pepper
1 tsp. salt
1 tsp. cumin
3 tbsp. corn flour
1/2 oz. flax seeds
2 oz. hot water

Suggested method:
Soak flax seeds in hot tap water for one hour. Next, sauté onions, celery, carrots and squash until tender (about ten minutes). Be careful not to overcook the squash. Mix all ingredients, except corn flour. After ingredients are mixed, add the corn flour. Portion into 5-oz. patties and grill for five minutes on each side to heat through. Add your favorite toppings. We chose swiss chard from R Farm, picked radish from Green Toe Ground, and a lemon and thyme veganaise.

Don’t have time to cook? No problem! Farm Burger offers many catering options, including pick-up and on-site cooking, from their downtown and south Asheville locations. Visit farmburger.net for more information.

Classic Greek Salad

Courtesy of Mellow Mushroom in Downtown Asheville

Serves 4–6 people

Ingredients:
4 heads romaine lettuce
6 Roma tomatoes, sliced
1 red onion, julienne
1 mushroom, sliced
3 bell peppers, julienne
2 c. olives, whole
1 c. feta cheese
2 cucumbers, sliced

Dressing:
8 lemons, juiced
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. thyme
2 tsp. mustard
1 c. olive oil

Prepare vegetables and mix together. Top with feta cheese and dressing.

Grilled Corn Salad

A Personal Favorite of Justin Myers, Kitchen Manager of Mellow Mushroom in Asheville

Serves 4–6 people

Ingredients:
8 ears sweet corn
2 jalapenos
3 red bell peppers, quartered
3 tomatillos, diced
1 bunch cilantro, rough chop
1 red onion, diced
1 mango, diced
1/4 c. safflower (canola or vegetable) oil

Dressing:
4 limes, juiced
1/2 c. safflower or canola/vegetable oil
1 tsp. mustard
1/4 tsp. sugar
salt and pepper to taste

Spice Blend:
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. paprika

Suggested method:
Shuck half of each ear of corn so that the husk is left on one side only. Then, quarter and deseed the bell peppers. Lightly coat the bell peppers and whole jalapenos in safflower oil as well as the exposed side of the corn. Season with spice blend and throw on the grill. Cook until tender and a light char appears on vegetables. Take everything off and let cool. Next, peel and dice red onion, tomatillo, and mango. Rough chop cilantro and the cooked peppers. Shuck and cut the kernels off the corn. Mix dressing ingredients together and toss everything in the dressing. Serve at room temperature.

Special thanks to Farm Burger, Catawba Brewing, Local Provisions, Mellow Mushroom, and Filo, as well as to Sarah Snyder and Justin Myers for welcoming us to their beautiful home for the photo shoot. Serving dishes were created by Melissa Weiss Pottery.