Fire up the grill with some celebrity chicken recipes

CLEVELAND, Ohio (WOIO) – Summer grilling season is in full swing.

Our special guest Steven Raichlen talks about “Beer-Can Chicken,” his new book, and the art of cooking beer can chicken.

Plus, two of the most important elements of any barbecue, the sauce and the mix and how they can make or break your dish.

Here are the recipes provided by Chef Marcus Samuelsson for this episode of Taste Buds:

Grilled miso mushrooms and sunny salad


Grilled Miso Mushrooms:

  • 2 tablespoons miso frosting
  • 4 whole oyster mushrooms cut in half

Miso Frosting:

  • 4 oz miso paste 2 tbsp soy sauce
  • 1 tablespoon minced ginger 1 tablespoon minced garlic 1 tablespoon rice vinegar 1⁄2 cup clove honey 1 teaspoon fish sauce
  • Zest of 1 lemon


In a medium mixing bowl, place all ingredients. Whisk together evenly. Next, place the mushrooms in the bowl. Gently coat mushrooms with miso glaze. In a preheated pan over medium heat, place the mushrooms. Grill each side evenly for 3 to 5 minutes or char on both sides. Remove the mushrooms from the grill and place them on a baking sheet.


Sunny salad:

  • 3 oz heirloom tomatoes, medium diced 3 oz seedless cucumber, chopped
  • 8 oz sunny crunch mix
  • 1 oz roasted pepper vinaigrette


With a small mixing bowl, place all ingredients together. Gently stir in the vinaigrette. Place the bowl on its side.

Tomato and cucumber salad, Sunny Crunch mix, roasted pepper vinaigrette


Roasted pepper vinaigrette:

  • 2 Cox Farm peppers/cleaned and grilled
  • 3 cups of olive oil
  • 1 teaspoon of mustard
  • 1 teaspoon of honey
  • 1 tablespoon apple cider vinegar 1 cup lemon juice
  • Salt and pepper


Place all ingredients in a food processor. Blend until smooth.

Finishing plate:

In a serving bowl, place 2 ounces of the roasted pepper vinaigrette. Then place the grilled mushrooms in the bowl. Garnish the mushrooms with your sunny salad. You can garnish with fresh herbs and lemon.

M’s Grilled Strawberry Cobbler

Strawberry Granita, Whipped Ricotta, Mint


Grilled strawberry compote:

  • 10 grilled strawberries, medium diced
  • ⅓ cup brown sugar 1 pinch nutmeg
  • 1 pinch of cinnamon
  • 1 teaspoon of vanilla bean paste 1 juice and the zest of an orange


Place all ingredients in a medium saucepan over medium heat. Slowly reduce the mixture, stirring occasionally, for 15 to 20 minutes or until it thickens.

Cobbler crumble:

  • 6 ginger cookies
  • 6 shortbread cookies 2 cups granola


Place all ingredients in a food processor. Reduce the mixture to a crumble.

Whipped ricotta:

  • 2 cups ricotta cheese
  • 1 cup whipped cream
  • 2 cups mascarpone cheese 1 teaspoon honey
  • The zest of a lemon


Mix all the ingredients in a bowl or in the bowl of your standard blender. Whisk the mixture until it creates soft peaks. Place the whipped Ricotta in an airtight container. Place in the refrigerator until ready to use.

Strawberry granita:

  • 6 frozen grilled strawberries


With a cheese grater and a small mixing bowl. Grate the frozen strawberries with the grater into the mixing bowl. Cover with plastic wrap and return to the freezer.

Finishing plate:

Using a small serving bowl, place the grilled strawberry compote in the bowl. Then place the whipped ricotta on the compote. Next step, place the cobbler crumble on top of the whipped ricotta.

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