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We hope you enjoyed grilling up our ribs and skirt steak recipes from The OCeanfront's first installment of Summer Grill Recipes. These award-winning chefs create delicious and unique meals to amaze resort guests everyday. Here are four more exciting summer recipes for you to enjoy! Bon Appetit!
Hilton Waterfront Beach Resort
Executive Chef Jeff Littlefield, Shades Restaurant & Bar
GRILLED BEEF PINWHEELS WITH WHOLE GRAIN MUSTARD AND THYME
INGREDIENTS
1 whole flank steak, butterfly lengthwise
3 tbls whole grain mustard
6 thyme sprigs
salt and fresh ground black pepper
6-inch wooden skewers, soaked in water for 24 hours
2 tbls olive oil
PREPARATION
Rub the surface of the flank steak generously with the mustard. Remove the thyme sprigs from their stems and sprinkle on top of the mustard. Season with salt and fresh ground pepper. Roll the flank steak lengthwise and slice 1-inch rounds. Place a skewer through the center so as to hold their shape, rub with olive oil and grill on a very hot grill to desired doneness. Serve with fire-roasted bell peppers and Yukon Gold potatoes.
Casey Overton, Chef de Cuisine at The Loft
GRILLED SUGAR BABY WATERMELON SALAD WITH SMOKED PIMENTON VINAIGRETTE
INGREDIENTS
2 lbs. sugar baby watermelon
2 ea heirloom tomatoes
1 pkg haloumi cheese
1 bunch cilantro picked
2 cups arugula
1 cup olive oil
2 limes juiced
Zest of one lime
1 tbls honey
2 tbls smoked paprika
Salt and black pepper
1 inch piece of ginger grated
PREPARATION
Slice watermelon 1 inch thick, season with salt and pepper and grill 30 seconds on each side on a very hot grill. Slice tomatoes and season with salt and pepper, pick cilantro leaves and combine with arugula. Slice haloumi cheese 1/2-inch thick and grill on a very hot grill until slightly charred. For the Vinaigrette: Combine lime juice smoked paprika, honey, and ginger in a small bowl and slowly whisk in olive oil until combined. To finish: Cut watermelon into 2-inch sticks and place tomatoes against water melon, garnish with the sliced haloumi cheese and place the salad of arugula and cilantro next to the tomatoes and watermelon, spoon the vinaigrette over the salad and serve immediately.
Chef Erasmo Rodriguez, Vue Restaurant
MAYAN-SPICED GRILLED BUTTER FISH
INGREDIENTS
Butter Fish
1 tbls Achiote
1 tbls Paprika
1 tbls Chili Powder
1 tbls Granulated Garlic
2 tbls Lemon Pepper
1 tsp Cajun Seasoning
1/4 tsp Ground Coriander
1/4 tsp Cayenne Pepper
1/2 tsp Cumin Seeds (Ground)
1/4 tsp Ground White Pepper
1/4 tsp Ground Cinnamon
Juice of 1 Orange, 1 Mandarin Orange, 1 Lemon, and 1 Lime
PREPARATION
Mix all dry ingredients together and combine with citrus juices. Marinate fish for 20 minutes and grill accordingly. If you prefer a dry rub, eliminate the citrus juices. Another great fish to try this on is Basa Sole. Enjoy!
Hyatt Regency Huntington Beach Resort and Spa
Executive Chef Chris Savage, The Californian
GRILLED LAMB BURGER
serves 1
INGREDIENTS
1 olive bun
6 oz lamb patty
10 leaves of baby arugula
1 oz sliced feta cheese
1 oz fennel tzatziki
3 oz pickled cucumber “fries”
PREPARATION
Grill burger until medium-rare, about 3-4 minutes on each side. Add feta on top.
Place bun briefly on the grill to toast, smear with fennel tzatsiki, then arugula, and then the patty.
Enjoy!
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