By: Erika Rodriguez
Chef George Duran has you covered this Summer! From drinks to sweets, Chef Duran has delicious recipes and grilling tips to make your Summer Entertaining a great one!
It's hot but stay cool and add some color to your 4th of July BBQ with SMIRNOFF ICE Red White and Berry flavored malt beverage. Perfect in a bottle or a can or in this festive punch. Or use Smirnoff's Red, White & Berry limited edition spirit to make the 'Merica Mule. With cherry, blue raspberry and citrus flavor combinations both of these drinks are refreshing. Recipes below of these refreshing beverage ideas! Click here to learn more!
You can also add Smirnoff 21 to freshly brewed green tea to make my Green Tea Martini. In fact, this Capresso Iced tea Maker makes up to 80 oz of your favorite tea in as little as 10 minutes and custom brews using this gorgeous glass pitcher. You can adjust from mild to strong with Capresso's flavor enhancer, and it works with tea bags or use the removable permanent filter for loose tea. Visit Capresso.com to learn more!
Now for the main course I've cooked up these Herbed Chicken Kabobs or try my mouth watering pineapple salsa chicken. The key to both of these dishes is a fresh, flavorful chicken. Just BARE Chicken has natural and organic varieties with no antibiotics ever, no added hormones, no animal by-products , and no artificial additives. Check out the recipes below. Click here to learn more about Just BARE Chicken!
Let’s talk about cheese! I'm using Jarlsberg with its mild nutty and mellow flavors to make my exclusive burgers - this is the Marvelous Meltdown: with ooey gooey Jarlsberg Cheese Fondue. How about my Melted Maui Madness? It uses grilled Pineapples for Buns for a sweet and low carb burger. Now starting July 2nd head to jarlsberg.com to get all of my recipes and to enter their Sizzling Summer Burger contest to win a grill kit and even a Big Green Egg! Check out #JarlsbergBurgerUSA on social media for inspiration! Click here to learn more. Scroll down for the delicious Jarlsberg burger recipes!
Now if you’re looking to complement your summer recipes with a great snack, try Popchips. My favorites are spicy Zesty Jalapeño Cheddar, and Sea Salt. Plus they have a bigger crunch line of Ridges with Buffalo Ranch, Tangy BBQ and Cheddar and Sour Cream. The best part is that they’re never fried and have half the fat of regular chips so you can eat well and feel good all summer long. Visit PopChips.com to learn more!
For an easy dessert, we have Hostess Bakery Petites cake delights and crispi thins. These cake delights are white fudge, vanilla cake balls. The chocolate brownie crispi thins are the first thin crispy cookie to hit the baked goods aisle. Hostess Bakery Petites have no artificial flavors, colors, or high fructose corn syrup. Baked in the USA. Click here to learn more!
Smirnoff 'Merica Mule:
2 oz Smirnoff Red, White & Berry Flavored Spirit
3 oz Ginger Beer
1 oz lemon juice
Capresso Green Tea Martini by Chef George Duran:
4 cups cold water
8 bags green tea, or desired portion of loose green tea
2 cups Smirnoff No. 21 vodka
4 ounces orange liqueur (such as Cointreau)
4 tablespoons honey
Mint sprigs (optional); Citrus sprigs (optional)
Fill the pitcher with ice. Fill the water tank with 4 cups (32 oz.) of fresh cold water, and place 8 bags of green tea (or your desired portion of loose tea) to the filter basket.
Push the brew button, and allow the tea to brew.
You now have to make 2 martinis at a time in your shaker: add 1 cup of the tea to 4 oz vodka, 1 oz orange liqueur, and 1 tbsp of honey.
Shake well and pour into a chilled martini glass.
Garnish with mint and citrus sprigs (optional).
Get the Capresso Iced Tea Maker here: www.capresso.com/iced-tea-maker.html
Just BARE Chicken Herbed Organic Chicken Kabobs: https://www.justbarechicken.com/recipes/herbed-organic-chicken-kabobs
Just BARE Chicken w/ Pineapple Salsa by Chef George Duran:
2 Just BARE Chicken breast halves or Chicken Drumsticks
Salt and Pepper
½ red onion, finely chopped
Chopped cilantro, for garnish
1 20-oz. can of pineapple chunks or rings
½ red bell pepper, seeded and finely chopped
1 C. chopped cilantro
Juice of ½ lime
1 Tblsp. extra virgin olive oil
½ tsp salt
¼ tsp. black pepper
Drain pineapple juice from canned pineapple and reserve liquid. Make salsa by roughly chopping pineapple and mixing the rest of the ingredients in a medium bowl. Set aside.
Cut both chicken breast halves into half, lengthwise, so you have four pieces. Season with salt and pepper on both sides and heat 1-2 Tblsp. in a large sauté pan on medium-high heat. Once it begins to smoke, brown each side of chicken breast, about 1-2 minutes per side. Set aside.
Add chopped onions in pan and add more oil if needed. Cook onions until slightly browned, about 2-3 minutes. Add reserved pineapple juice and bring to a light boil.
Add chicken breasts and cover. Cook until breasts are fully cooked. Remove cover and add pineapple salsa on top of chicken. Continue boiling until juice has slightly thickened.
Serve with rice and more chopped cilantro.
Makes 2-4 servings.
Jarlsberg Marvelous Melt-down - Fondue Burger
For the burgers:
1 tbsp. panko-style breadcrumbs
1 tbsp. heavy cream
1 1/2 lb minced beef
2 garlic cloves, minced
1 tbsp. salt
1/4 tbsp. black pepper
4 sesame burger buns
Red pepper flakes (optional)
For the Jarlsberg® fondue sauce:
2 tbsp. butter
2 tbsp flour
1 C. of whole milk
1 1/2 C. of grated Jarlsberg® cheese
In a small bowl, mix the breadcrumbs and heavy cream until absorbed ( about 3 – 4 minutes)
In a large bowl, mix the beef with the garlic and breadcrumb mixture until combined. Season with salt and pepper and form 4 large burgers. Make a large indentation in the middle of each burger and preheat your grill.
In the meantime, make the Jarlsberg® cheese fondue sauce by melting the butter in a small saucepan and whisking in the flour. Whisk over a medium heat until browned. Slowly whisk in the milk and allow to thicken (about 3 – 4 minutes). Add the grated Jarlsberg® and whisk until smooth. Keep some cheese aside.
Grill each burger as desired, spread butter inside the buns and toast lightly. Arrange lettuce on the bottom half of the bun, followed by the burger. Then pour fondue sauce on top of the burger. Add the other half of the bun and pour more fondue sauce over the top.
Garnish with scallions and red pepper flakes.
Makes 4 burgers.
Melted Maui Madness:
1 1/2 lb. minced beef
1 tbsp. tomato paste
1 tbsp. teriyaki sauce
1 tbsp. kosher salt
4 thick pineapple rings
4 red bell pepper rings
4 slices Jarlsberg® cheese
Thinly-sliced red onions
8 slices of cooked bacon (optional)
Lettuce and tomato
Pre-heat your grill.
In a medium bowl, mix the beef with the tomato paste, teriyaki sauce and salt; form 4 equal-sized burger patties.
Spray the grill with non-stick spray and grill the pineapple rings evenly on both sides.
Set aside and grill the peppers and burgers as desired. Top the burgers with Jarlsberg® cheese and allow to melt slightly.
Assemble your burgers using the pineapple rings in place of a bun and top with the burger, cheese, peppers, red onion slices, bacon, lettuce and tomato slices.
Makes 4 burgers