6 Summer Recipes to Beat the Heat
6 Summer Recipes to Beat the Heat
Summer brings forth a burst of vibrant colors and an abundance of fresh, seasonal ingredients that inspire us to create delicious and satisfying meals. As the days grow longer and warmer, it's the perfect time to explore a wide range of culinary delights that celebrate the essence of the season. From Summer Vegetable Tian to Grilled Corn Rice, these recipes not only celebrate the rich flavors of summer but also invite you to create unforgettable and cherished moments with family and friends.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4
1 ⅓ lb veal tenderloin, room temperature
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
⅖ cup (100 ml) white wine
4 sprigs thyme
1 bay leaf
1 clove garlic, crushed
1 shallot, sliced
Tonnato Sauce
6 oz tuna confit or canned tuna
5 anchovy fillets
3 tablespoons lemon juice
2 large eggs
2 tablespoons capers
1 clove garlic, cut in half, sprout removed
⅘ cup (200 ml) olive oil
Garnish
Capers
Olives
Italian parsley
Lemon juice
DIRECTIONS
- Season veal by rubbing salt and pepper on all sides.
- Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear veal for 2 minute each side or until golden brown on all sides. Remove from the pot and set it aside.
- Add white wine, thyme, bay leaf, garlic, and shallot to the pot. Simmer over [MED] heat for about 2 minutes or until white wine is reduced in volume by half. Add veal back into the pot, cover, and set temperature to [WARM 158°F] and cook for 70 minutes.
- Remove veal from the pot and place it in the refrigerator once the residual heat is removed. Once cooled, remove from the refrigerator and cut into thin slices.
- Add ingredients for Tonnato Sauce into a food processor and blend until smooth.
- Plate the veal from Step 4 and drizzle Tonnato Sauce over it. Add capers, olives, Italian parsley, squeeze lemon, and serve.
NOTES
- Leftover Tonnato Sauce pairs well with soft-boiled eggs or hard-boiled eggs.
- ¼ onion can be substituted for 1 shallot.
Tailored for: Musui–Kamado or Oven Pot
INGREDIENTS | Serves 3–4
2 chicken thighs, wings, and breasts from a 2 lb whole chicken
4-5 tablespoons all-purpose flour
2 tablespoons olive oil
1 cup Sungold cherry tomatoes, halved lengthwise
¼ medium onion, sliced into ⅛” slices
1 red bell pepper, cut into bite-sized pieces
2 cloves garlic, sliced
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
Garnish
2 tablespoons chopped parsley
DIRECTIONS
- Season the chicken with salt and pepper. Dredge in flour and pat the surfaces to remove excess flour.
- Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add 2 tablespoons of olive oil and spread evenly. Sear the chicken skin-side down first for 2-3 minutes or until golden brown. Flip the chicken and sear the other side for another 2-3 minutes until both sides are golden brown. Transfer chicken to a plate and set aside.
- Switch to [LOW] heat, add garlic and sauté for about 30 seconds. Add onions and bell peppers and continue to sauté for 2 minutes until soft. Sprinkle salt and pepper.
- Add cherry tomatoes, bay leaves and thyme in the pot. Add back the seared chicken along with the drippings. Cover and braise over [LOW] heat for 25 minutes.
- Garnish with chopped parsley. Serve warm.
NOTES
- No need to coat the chicken with flour if you’d like to go gluten-free.
- Try not to burn garlic in Step 3 to avoid garlic from becoming bitter.
- Credit: Chef Tetsu Yahagi - Recipe video
Tailored for: Oven-Safe Skillet 28cm
INGREDIENTS | Serves 4
⅘ lb pork shoulder/butt
1 small onion, cut into 8 wedges
1 medium zucchini, cut into ½” rounds
1 Japanese eggplant, cut into ½” rounds
1 medium red bell pepper, seeded, cut into 12 pieces
Kosher salt and freshly ground black pepper
½ clove garlic, sliced
½ lemon, juiced
Fresh herbs (Italian parsley, rosemary, thyme, bay leaf), roughly chopped
2 tablespoons olive oil, divided
3 tablespoons extra virgin olive oil, divided
Garnish
½ lemon, cut into wedges
DIRECTIONS
- (1st day) Rub entire surface of pork with salt, pepper, garlic, lemon juice, and 1 tablespoon of olive oil. Place herbs on top and marinate overnight.
- (2nd day) Cut the marinated pork into 8 equal pieces. Using a 7" bamboo skewer, thread the ingredients in the following order: bell pepper, onion, pork, zucchini, eggplant, bell pepper, onion, pork, zucchini, eggplant, and bell pepper. Sprinkle salt and pepper. Repeat this step to make a total of 4 skewers.
- Preheat oven to 480ºF (250ºC). Preheat the skillet over medium-high heat for about 90 seconds. Add in olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to medium heat. Add the skewers and sear for about 2 minutes. Flip the skewers, sprinkle salt and pepper, and drizzle 1 tablespoon of extra virgin olive oil over the skewers.
- Transfer to oven and roast for about 15–20 minutes while occasionally basting the rendered fat over the skewers. Roast until the pork is cooked through and golden brown. Once cooked, drizzle the remaining extra virgin olive oil over the skewers to finish. Serve with lemon and herbs as desired.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 2
2 (7 oz each) salmon fillets, skinless
½ teaspoon Kosher salt
Freshly ground black pepper
4 tablespoons olive oil
Fresh herbs (preferably dill or Italian parsley)
DIRECTIONS
- Pat dry salmon fillets with paper towels and season both sides with salt and pepper.
- Place salmon, herbs, and olive oil into a sealable bag. Add 8 cups of water to the pot. Seal the bag, leaving one corner unsealed. Holding the bag by the unsealed corner, gently lower it into the water. Press out as much air as possible with your hands, then seal closed.
- Set the temperature to [WARM 130°F]. Once you hear a beep after 5 minutes, submerge the bag in the water and sous-vide, covered for 30 minutes.
- Remove fillets from the bag and transfer to a plate. Squeeze lemon to taste and serve.
NOTE
- If using sushi-grade salmon, set temperature to [WARM 110°F] and sous-vide for 40 minutes.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 3–4
3 rice cups (540 ml) white rice, rinsed
520 ml water
2 tablespoons soy sauce
1 teaspoon kosher salt
1 ½ tablespoons (20 g) unsalted butter
2 ears corn, husked and cut in half
(Additional Ingredients = 330 g total)
DIRECTIONS
- Add 1 tablespoon of water and place corn in the pot. Cover and steam over [LOW] heat for 20 minutes.
- Prepare a grill with heat medium-high. Grill corn until kernels begin to char, about 3 minutes, then turn. Continue grilling and turning until all sides are slightly blackened. Cut kernels off the cob using a knife.
- Add rinsed rice into the pot after thoroughly draining. Add in fresh water, soy sauce, salt and stir once. Place kernels from Step 2 and butter on top.
- Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.
- Once rice cooking is complete, uncover and fluff the rice using a spatula. Serve warm.
NOTES
- Setting the cooking amount for 4 cups accounts for the additional ingredients. Increase amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.
- Add rinsed rice, fresh water and seasoning and stir once before placing additional ingredients on top. Seasoning such as soy sauce may accumulate on the bottom and result in a burnt pot if rice cooking does not start immediately.
Tailored for: Oven-Safe Skillet 20cm
INGREDIENTS | Serves 4
2 ¼ medium medium yellow onions (250 g), sliced
1 tablespoon butter
1 pinch kosher salt
1 medium zucchini, cut into ⅛” rounds
1 medium eggplant, cut into ⅛” rounds
1 medium tomato, quartered lengthwise and cut into ⅛” wedges
1 clove garlic, minced
2 sprigs fresh thyme, torn into small pieces
2 bay leaves
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
Equipment
Glass or Stainless Steel Lid
DIRECTIONS
- Add butter to the skillet and heat over medium heat. Once the butter melts, add onions and pinch of salt, then sauté for about 1 minute, stirring to distribute butter evenly. Cover and cook over very low heat until caramelized, stirring occasionally, for about 15 minutes or until caramelized.
- Uncover and increase heat to low. Simmer to reduce excess liquid, stirring constantly, about 2–3 minutes or until onions are lightly browned, then remove from heat. Preheat oven to 355ºF (180ºC).
- Distribute onions evenly in the skillet and layer sliced zucchini, eggplant, tomato on top in that order. Sprinkle garlic, salt, and olive oil, then evenly distribute thyme and bay leaves on top.
- Transfer the skillet to oven and bake in oven for about 60 minutes. Remove from oven and serve immediately.