Hello, and Happy Summer, Friends!

In this edition of “Chef Ricco Presents” I am going to be sharing with you some of my very favorite summer dishes that are great for that outdoor event, party, or backyard BBQ! I hope you enjoy these recipes. Stay cool everyone, and have a blessed and awesome summer!

Happy Cooking Everyone!

Korean Inspired Sesame Ginger Pork Lettuce Wraps
This is a very delicious and flavorful dish, it is simple to make, can be prepared and put out as an appetizer or a main course.
Here is what you will need to do;
• At your local butcher get a bone-less pork butt and ask the butcher to cube the pork for you in 1” x 1” pieces or so. For this recipe let us say about 4lbs. of cubes. Next take 3 cups of AP flour and add 1 TBSP of salt, pepper, paprika, & 1 TSP of garlic powder, onion powder and a pinch of cumin and spice your flour well. Use the spiced flour to dredge the pork cubes and pan fry the pork until you get a nice golden crust on all sides. Remove the pork from the pan and let sit while you prepare the next steps.

• In your blender, combine 4 cups of soy sauce, 2 cups of water, 1 cup of granulated sugar, 1 cup of whole peeled garlic cloves and good 3–4-inch piece of fresh ginger, 2 TBSP of crushed red pepper and blend on high. Once the mix is smoothly blended add to a sauce pot, add ¼ cup of sesame seeds and bring to a boil, add your pork cubes and cook them until the mixture is velvety and rich. Add to a bowl and add chopped scallions.
• Next before you serve them, add some carrot and daikon radish that you julienne on a mandoline. You can serve over a nice sticky rice, or my favorite, a good romaine lettuce, and make refreshing lettuce wraps. This is a good way to make these in advance and serve them chilled for a garden party. Make sure if you are making them in advance to chill the mixture although you can also eat the wraps hot as well.

Grandma Rose’s Tri-Color Pasta Salad
This is a dish I used to make for all my catering events in my former life as a restaurateur. It is super simple to make and put together.
Here is what you will need;
• 1lb of rotini pasta cooked al dente
• Half of a red onion thinly sliced
• 2 Shallots (slice them thin and cover them in a drizzle of extra virgin olive oil and red wine vinegar with a few pinches of sea salt, cracked pepper and a pinch of dried oregano. Let them sit overnight for best flavor and texture.)
• 1 Ball of fresh mozzarella (cut in 1” thick slabs and then cube the cheese)
• 2 cups of pitted kalamata or any olive of your choice
• 1 half cup of finely chopped or chiffonade basil
• 2 cups of cherry tomatoes cut in half
• 1 cup of good grated pecorino Romano cheese
• The zest of 1 lemon and the juice of 2 lemons
• 1 ¼ cup of extra virgin olive oil (you might want to use more depending on how the pasta soaks it up.
• 1 ¼ cup of red wine vinegar
Directions:
Add all components less the oil, vinegar, and lemon juice in a large mixing bowl and toss. Next, dress the salad with the olive oil, lemon juice, and vinegar and mix well. Let this set in the refrigerator for at least 2-4 hours before serving. It should be enjoyed chilled.

The Greatest Stuffed Burger of All Time
This is a huge crowd pleaser and so easy to prepare. Here is what you will need to do;
• Go to your local butcher shop and get 4 pounds of their best 80/20 chopped meat.
• Chop 2 onions and sauté them until caramelized, let cool.
• Get 1 ½ pounds of a quality gouda cheese and cut into little cubes.
• Cook off 1 pound of quality hard wood smoked thick cut bacon and chop finely.
Directions:
If you do not like bacon….(I’ve never heard of this, but if you do not) leave it out.
In a large bowl take your chopped meat and weigh out two 4 oz portions. Take the first 4oz portion in your palm and flatten it out. Take a TBSP of the caramelized onion and add about 4-5 gouda cubes. You can also add the cooked bacon at this point as well. Next place the half patty on a clean kitchen surface sprayed/slightly oiled to prevent sticking, and place the other 4oz flattened out patty on top. Close the stuffed patty as best you can and form a tight seal. Next, I like to sprinkle a little bit of Montreal Steak Seasoning, but you can use just salt and pepper or any preferred spices. Let the burgers chill in the fridge for at least 2 hours to set and then grill them. Next, get some good brioche buns (you can also use potato buns), slightly butter, and toast them. Serve the burger plain or with lettuce, tomato, and thinly sliced red onion for the best result. This is a juicy, rich, cheesy, and savory culinary experience and after you try this, you will never buy pre-made store-bought patties again!