As Americans enjoy the unofficial start of summer with Memorial Day festivities, chef Tyler Florence has released his latest cookbook to get home cooks excited about firing up the grill and whipping up some piping hot recipes this season.
The restaurateur and Food Network host appeared on “Good Morning America” on Monday to introduce two new recipes from “The American Grill: 125 Recipes for Mastering Fire Cooking.”
In her latest book, Florence has foodies in mind, sharing techniques and recipes that will take any skill to the next level, whether that’s how to cook the perfect steak or grill vegetables, fruit, or fish.
In it, he reimagines summer classics like barbecue chicken lollipops and spicy Calabrian chili buffalo shrimp skewers.
Check out the full recipes and tips for Grilled Chicken Paillard with Fresh Fennel, Arugula, and Grapefruit Salad, and Mother-in-Law’s Potato Salad below.
Marge’s Potato Salad
Serves 4-6
“If you look online or check out my other cookbooks, you’ll probably find this recipe popping up once or twice, and for good reason. This is my mother-in-law Marge’s potato salad, and in my opinion, it’s the ultimate version. I’m always tinkering and tweaking old recipes, and this one hits the spot – creamy, salty, crisp and earthy. It has everything you need in a summer side dish and goes well with almost any main course, from brisket to barbecue chicken. You won’t want to miss this one.”
material
2 lbs (910 g) mini Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch green onion (sliced)
2 tablespoons drained capers
1 cup (240 ml) mayonnaise
1/4 cup (60 ml) Dijon mustard
1/4 cup (55g) finely chopped dill pickles
1/4 cup (60 ml) pickle juice
1 small red onion, finely chopped
2 tablespoons chopped fresh Italian parsley
Juice of 1/2 lemon
Freshly ground black pepper
Instructions
Prepare a bowl of ice and water. Place the potatoes and eggs in a saucepan of cold, salted water. Bring to a simmer over low heat. After 12 minutes, remove the eggs with a slotted spoon and submerge them in ice water to cool.
Continue to cook for another 3-4 minutes until the potatoes are tender. Drain the potatoes in a colander and set aside to cool.
Reserve the green onions and capers for garnish. In a bowl large enough to hold the potatoes, mix together the mayonnaise, mustard, pickles, pickle juice, onion, remaining green onions, capers, parsley, and lemon juice.
Peel the cooled eggs and grate them into a bowl. Peel the cooled potatoes with a paring knife. Cut the potatoes into chunks and toss with the dressing. Season with salt and pepper.
Garnish with the reserved spring onions and capers. Serve immediately or store in the refrigerator for up to 4 days.
Tyler’s Tips
When cooking potatoes, always soak them in cold water first – this will help prevent them from getting “sticky” as they cook.
Cooking eggs with potatoes saves time and dirty dishes.
Grilled chicken paillard with fennel, arugula and grapefruit salad
Serves 3-4
“This is one of those ridiculously easy recipes that’s perfect for a solo Tuesday dinner or a dinner party. Heating up the grill takes less time than cooking the chicken, and the salad can be prepared ahead of time (adding veggies at the last minute). The salad on top can be anything from arugula and Parmesan to Italian Chopped Salad (page 65) to any seasonal vegetable/vegetable combination. I debated whether to include both tomatoes and grapefruit since it’s out of season, but in the end, I loved the unexpected flavors and the tartness of the salty olives and feta that work so well together.”
material
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
For salads
1 fennel bulb, thinly sliced
1 grapefruit, cut into pieces
1/2 cup (75g) crumbled feta cheese
1/4 cup (55g) sliced green olives
1 cup (75g) of any leafy green vegetable
1/2 cup (115g) cherry tomatoes, halved
2 tablespoons chopped fresh chives
1/4 cup (60 ml) extra virgin olive oil
Kosher salt
Instructions
Cut the chicken breasts horizontally into 2 pieces to form thin cutlets. With a meat tenderizer or in a small skillet, pound the cutlets until 1/2-inch (1.3 cm) thick.
Set up the grill: Preheat a charcoal or gas grill over medium-high heat, target temperature 400°F (205°C). Season chicken on both sides with salt and pepper.
Make a saladIn a bowl, mix together the fennel, grapefruit, feta, olives, leafy greens, and tomatoes. In a separate bowl, mix the chives and olive oil, but do not mix with the salad yet. Set both aside.
Grilling chicken: Once grill is hot, place chicken directly on grill and cook for 2-3 minutes per side until cooked through.
Remove the chicken and transfer to a plate or platter. Brush the surface of the chicken with the chive oil. Mix the remaining chive oil with the salad and season with a little salt (you won’t need much salt because of the olives and feta). Place the salad on top of the chicken and serve immediately.
Tyler’s Tips
If you don’t want to pound the chicken, cut the breasts in half horizontally and leave them whole, so they cook evenly and quickly because they’re thinner.
The salad on top can literally be anything, from what you find at the farmer’s market to a family favorite.
The combination of grapefruit and tomato creates a tart flavor.
The addition of fennel gives the salad a mild sweetness.
Finishing off with chive oil as a dressing adds a subtle onion flavor that doesn’t compete with other flavors.
Buy a charcoal grill or other items for your next spring or summer barbecue
GMA Kitchen Recommendations
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