Summer Recipes You Can Make All Year

Summer is time for backyard barbeques by the pool with perfectly grilled meats, tangy sauces and fresh salads to cool things off. We tapped the culinary expertise of our Food & Beverage Director, Chef Josh Nylin, to bring you a few recipes that will hit the spot as temperatures start to rise this season.

Fetta, watermelon and tomato salad with pink peppercorn vinaigrette

Vinaigrette:
1  shallot (chopped)
1 clove garlic (chopped)
1 tsp Dijon mustard
1 tbl crushed pink peppercorns 
1 tsp thyme (fresh chopped)
1/4 tsp rosemary (fresh chopped)
1/4 cup rice wine vinegar 2/3 cup olive oil Salt and pepper to taste

Pink Peppercorn Vinaigrette:
Combine the shallot, garlic, mustard, pink peppercorns, thyme, rosemary and rice wine vinegar in a bowl and let stand for 30 minutes. Place the mixture in a blender and blend on low. Slowly add the olive oil to the mixture while blending to emulsify. Season with salt and pepper and refrigerate.

Note: Pink peppercorns are part of the cashew family and may cause a reaction in those with tree nut allergies. 

Ginger BBQ Sauce:
1 qt. soy sauce
2 cups pineapple juice
1 cup orange juice
3 cups rice wine vinegar
1/2 cup garlic (chopped)
1/2 cup ginger root (chopped)
1 cup honey
2 cups brown sugar
1 cup tomato puree
1/4 cup Dijon mustard
1 bunch cilantro

Method:
Sautee the garlic in olive oil. Add all of the wet ingredients to saucepan and bring to a boil, mix in the sugar and cilantro and reduce the heat to a simmer. Continue to cook for twenty minutes. Bring back to a low boil and thicken with cornstarch, strain and refrigerate. Yields 1 gallon.

Steak Rub:
1 cup ground black pepper
1 cup paprika
1 cup sea salt
1 cup brown sugar
1/2 cup granulated garlic
1/2 cup onion powder
1/4 cup cayenne pepper
1/4 cup ground coriander
1/4 cup chili powder
1/4 cup ground dill seed

Process all the spices together and store in a tightly sealed container.

Looking for more inspiration from the experts at our private Arizona golf club? Try these  fresh recipes from Superstition Mountain and be sure to follow Chef Josh’s top five secrets for culinary success.