(ARA) - Summer is meant to be spent outside and what’s better than fast and delicious dishes for the backyard grill? Whether you’re planning a graduation party, family get together or a weekend with friends, there’s nothing like the ease of an outdoor barbecue to celebrate the arrival of summer. From wings and coleslaw to fresh salsas and grilled chicken breasts, these recipes offer delicious solutions to the question, “what are we eating?”

“Wings are a perfect summer barbecue food,” says Chef Joseph Shilling, director of culinary arts for The Art Institute of New York City, part of The Art Institutes system of schools. “They’re easy to transport and small enough to hold in your hand and eat without a fork and knife,” he adds.

Another summer favorite at picnics is coleslaw. Don’t be afraid of making your own slaw, advises Shilling. “It’s so easy to make and better than anything you’ll buy.”

If you want to try something different on your grilled chicken breast, try grape salsa as a fun alternative. “Grape salsa goes wonderfully with any grilled meat. It adds an amazing texture and flavor to chicken and fish that you don’t have with a tomato-based salsa,” said Chef John Harrison, The Art Institute of Washington.

The chef instructors of The Art Institutes have put together a sampling of delicious summer meal ideas that are surprising, flavorful and easy, and best of all, will help kick-start your summer fun. So fire up the grill, grab a bag of chips and a tasty dip, some ice-cold beer and don’t forget the napkins!

Grape Salsa
Chef John Harrison, The Art Institute of Washington

1 1/2 pounds green or red or mix seedless grapes
1 1/2 ounces lime juice
1 tablespoon cilantro, chopped
1 clove fresh garlic, chopped fine
1 small jalapeno pepper, chopped fine
1/2 teaspoon salt

Wash and remove stems from the grapes. Cut each grape in half or thirds. Combine with remaining ingredients and allow flavors to blend for several hours or overnight. This salsa goes well with grilled turkey or chicken breasts, grilled fish such as salmon or grouper and roasted or grilled pork.

Hot Wings
Chef Joseph Shilling, The Art Institute of New York City

4 pounds chicken wings
1 cup hot sauce
3 tablespoons honey
1/2 pound butter, cut in pieces

Toss the chicken wings in hot sauce and honey. Bake the chicken wings in a 375-degree oven for 25 to 35 minutes or grill over medium heat. Toss cooked wings in a bowl with the butter. Eat immediately.

This recipe can be made ahead. The wings can be re-heated when needed. Serve with celery sticks and blue cheese or ranch dressing.

Barbecued Wings
Chef Joseph Shilling, The Art Institute of New York City

4 pounds chicken wings
1/2 cup ketchup
1/2 cup chili sauce
4 tablespoons honey
4 tablespoons chili powder
2 tablespoons garlic, chopped
1 teaspoon ground cumin

Mix the ingredients for the barbecue sauce in a bowl. Marinate the chicken wings for two hours in the barbecue sauce. Bake at 375 degrees for 25 to 35 minutes or grill over medium heat.

This barbecue sauce is also great on steak, shrimp and burgers.

Fresh Tomato Salsa
Chef Joseph Shilling, The Art Institute of New York City

8 red plum tomatoes, chopped small
2 tablespoons fresh garlic, chopped fine
1 jalapeno pepper, chopped fine
1/4 bunch fresh cilantro, chopped fine
1/4 onion, chopped fine
Juice of 2 limes
Salt & pepper to taste

Combine the above ingredients for a lively salsa that is great with tortilla chips. It can be served hot or at room temperature.

Creamy Southern Coleslaw
Chef Joseph Shilling, The Art Institute of New York City

8 ounces mayonnaise
16 ounces green cabbage, shredded
4 ounces carrots, shredded
4 ounces raisins
3 1/2 fluid ounces lemon juice
1/2 tablespoon Dijon mustard
1/4 teaspoon Tabasco sauce
1/4 teaspoon cayenne pepper
1 teaspoon cider vinegar
1 ounce sugar
Salt to taste
Black pepper, ground, to taste

Combine all the ingredients and mix until thoroughly combined. Refrigerate until ready to serve.

Smoked Pork Tenderloin
By Chef Joseph F. Costa, CEC, The Art Institute of Atlanta

2 to 3 pounds pork tenderloin
8 ounces water
1 ounce rice wine vinegar
4 ounces soy sauce
1 tablespoon chopped garlic
1 3/4 tablespoons grated fresh ginger
2 tablespoons kosher salt
1/4 cup brown sugar
1/2 cup juniper berries (optional)
Whole white peppercorns to taste
1 dash crushed red pepper

Clean tenderloins and set in bowl in refrigerator.

To make brine, combine remaining ingredients in a small pan and bring to a simmer, turn down heat and let steep for 8 minutes. Allow brine to cool to room temperature (this process may be aided by refrigerating), cover tenderloins and let marinate for 4 hours.

Cook in smoker until they reach an internal temperature of 145 degrees. Tenderloins may be grilled in the absence of a smoker.

Slice 1/4-inch thick and serve with ginger orange BBQ sauce,

Ginger Orange BBQ Sauce
By Chef Joseph F. Costa, CEC, The Art Institute of Atlanta

6 ounces rice wine vinegar
12 ounces orange marmalade
2 tablespoons fresh grated ginger
1 tablespoon chopped garlic
2 ounces mirin
1 tablespoon cracked or whole black pepper
3 ounces Dijon mustard

Combine marmalade, ginger, mirin, garlic and cracked black pepper in a pan and bring to a simmer. Strain into a stainless steel bowl and whisk in Dijon mustard.

Courtesy of ARA Content, www.ARAcontent.com
 
NOTE: The Art Institutes system of 24 educational institutions is located nationwide, providing an important source of design, media arts, fashion and culinary professionals. The Art Institutes system of schools has provided career-oriented education programs for 40 years with more than 125,000 graduates. For more information visit The Art Institutes website at www.artinstitutes.edu/nz.

Anyone can create delicious homemade hot barbeque recipes once they know the basic ingredients. The main ingredient is of course some type of tomato base.

You can use, tomato sauce, a combination of tomato paste and tomatoes, a combination of tomato paste and either tomato juice of V-8 juice, and ketchup. Then everyone uses ingredients such as garlic, mustard, and onions. The other items that enhance the flavor of your barbeque sauce are items such as Worcestershire sauce, soy sauce, vegetable oil, olive oil, liquid smoke, and Tabasco sauce.

Spices that are preferred include garlic powder, cayenne pepper, cumin, salt and pepper. These are just a few of the ingredients you will see when you read a barbeque sauce recipe.

To make hot barbeque recipes you can begin with an ordinary store bought brand of barbeque sauce like Heinz or Hunts. Pour the entire bottle of sauce into a medium saucepan. Add items such as jalapeno peppers, Tabasco sauce, and cayenne pepper or chili powder. Bring to a boil and then reduce heat and simmer for 15 minutes.

Now, you can use this sauce to baste your favorite meat before baking, grilling, or broiling.

Another hot barbeque recipe that you are sure to enjoy needs the following ingredients, 1 large chopped onion, 3 chopped and de-seeded jalapeno peppers, ½ cup of ketchup, ½ cup of water, ¼ cup of vinegar, ¼ cup of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Tabasco sauce, 2 tablespoons of brown sugar or honey, 1 tablespoon of mustard, 2 teaspoons of liquid smoke, ½ teaspoon of cayenne powder, salt and pepper to taste.

In a medium saucepan mix together all ingredients until well blended and bring to a boil. Reduce heat and simmer for about 15 to 20 minutes. Use on all of your favorite meats before barbequing to give them that hot spicy flavor you crave.