As the mid-summer heatwave continues, the last thing you want to do is turn on your oven on or eat something too hot.
Celebrity chef Marcus Samuelsson stopped by “Good Morning America” to show three flavorful recipes to beat the summer heat: summer snapper tacos, corn tomato gazpacho and a strawberry citrus cool down for dessert.
You can catch Samuelsson exploring the diverse range of flavors within the U.S. on his new show “No Passport Required,” produced for PBS by Eater.com and Vox Media.
Here are his top picks for light and flavorful summer recipes the whole family will enjoy. Plus, Samuelsson shares his recipe for the ultimate summer drink — Rooster juice.
1 pound tomatos
1/2 cup tomato juice
4 cloves garlic
1 ear of corn, cut off the cob
1/2 cup corn bread crumbs
1 cup olive oil
1 red onion
1/2 teaspoon cumin
1/2 teaspoon Aleppo chili
Juice from one lemon
2 Tbsp Sherry vinegar
2 sprigs mint
2 sprigs basil, chopped or ripped
4 cherry tomatoes, halved
In a pan, add 2 Tbsp olive oil, corn kernels, 2 cloves of garlic and half of red onion, sliced. Roast in oven 350 degree for 10 min then add corn bread crumbs (reserve 1 Tbsp) and roast for 10 more min.
In a blender add the tomatoes, half of the corn, 2/3 of raw cucumber, roasted garlic, the raw and roasted onion. Add tomato juice and blend, adding in olive oil and sherry vinegar. Fold in all but 1 Tbsp of cornbread (reserve for garnish). Season with salt and pepper and the cumin and lemon juice.
Garnish with mint, basil, remaining corn & cucumber, and bread crumbs.
4 corn tortillas grilled
For the avocado crema:
2 cloves garlic, grilled
2 Tbsp olive oil
In a pan, sauté 1/2 cup corn and 1 finely chopped red onion with 2 Tbsp olive oil.
2 tomatoes, chopped
1 tsp cilantro, chopped
2 Tbsp olive oil
juice from 2 limes
Mix together and set aside
Brush piece of snapper with 2 Tbsp olive oil and 1 tsp miso. Grill for 3 min on each side; once done, flake the meat and fold into the salsa
To assemble: put avocado crema on corn tortilla, then add the fish and corn mixture. Garnish with cilantro and wedge of fresh lime.
1 cup strawberries, cut in half
1/2 cup chocolate chips
1 sprig mint
1 sprig basil
2 Tbsp mascarpone
Juice from 1 lemon
Zest from 1 lemon, chopped
1/2 cup labneh (or plain yogurt)
2 Tbsp honey
Serve with coconut ice cream
Mix strawberries, 1 Tbsp honey and lemon juice and let sit for 20 mins.
Mix 1 Tbsp honey, labneh and mascarpone; add in lemon zest, mint and basil.
To assemble: Toss strawberries and chocolate chips together and divide among 4 bowls. Add in labneh lemon mix and top each with 1 scope of ice cream.
70 mL Cold Brew Tea
25 mL Lemon juice
25 mL Jerk Syrup
Add all ingredients to highball glass. Add cubed ice and stir to combine and chill. Garnish with lemon.