Staying In: At-Home BBQ Favorites with Katzie Guy-Hamilton

In these difficult times, it's important to find activities and tasks to do that will keep you feeling productive and centered. We can't think of a more enriching and nurturing task than cooking a delicious meal, which is why we asked chef Katzie Guy-Hamilton, the former Director of Food and Beverage at Equinox and author of the cookbook "Clean Enough," to share with us three seasonal at-home barbecue recipes to make for Memorial Day weekend and beyond. 

Radish. Peas. Parmesan. 

radish parmesan dip, radish parmesan salad

(credit: Katzie Guy-Hamilton)



∙ 1 cup Snap Peas
∙ 1 cup Radishes, quartered
∙ 1 ½ Tablespoons Fresh Lemon Juice
∙ ¼ teaspoon Lemon Zest
∙ 1 ounce (1/4 cup) Aged Parmigiano Reggiano, microplaned
∙ ½ teaspoon Freshly Cracked Black Pepper
∙ ¼ teaspoon Himalayan Pink Salt
∙ 1 Tablespoon Olive Oil
∙ 1 Tablespoon Mint Leaves, torn
∙ 2 Cups Butter Lettuce Leaves




1. In the bottom of a bowl, combine parmesan cheese with salt, pepper and lemon zest.

2. Add lemon juice and with clean hands massage cheese and lemon juice together to make a paste.

3. Drizzle in olive oil and incorporate using the back of a soup spoon or clean hands.

4. Add snap peas and radishes, toss to combine.

5. Add torn mint leaves at the very end.

6. Lay butter lettuce leaves on your salad platter and pile radishes and peas into the butter lettuce.

7. Finish with a dusting of freshly cracked black pepper.


Vinegar Brick Chicken


bbq chicken, bbq chicken recipe

(credit: Getty Images)




∙ 3  pasture raised chicken, trimmed of fat and backbone removed
∙ 3 garlic cloves
∙ 1 shallot, minced
∙ 2 Tablespoons Olive Oil
∙ Salt and Black Pepper
∙ 2 teaspoon Smoked Paprika
∙ 2 Tablespoons Tomato Paste
∙ ¼ cup Sherry Vinegar
∙ 1 Tbsp Honey
∙ 1 Tbsp  Dijon
∙ 1 Lemon
∙ Chili Flake
∙ Fresh Cilantro




Preheat oven to 450ºF with one of your oven-proof, cast-iron skillets inside.

1. Flatten your chicken on a chopping board. Drizzle with a tablespoon of olive oil and season both sides with salt and pepper.

2. Chop garlic and shallot, place some under the skin and the remainder in the nooks and crannies.

3. Sprinkle with the paprika and give it a massage.

4. Place the second cast iron skillet on the stove and heat (if you don't have a second one, use two bricks wrapped in foil).

5. Add 2 tablespoon of oil and place the chicken skin side down.

6. Allow to sear for five minutes.

7. Take the first hot cast iron pan out of the oven and put the chicken into it, and the second pan (or the bricks) on top of the chicken. Place both together in the oven for 15 minutes.

8. Remove the chicken from the oven and flip the chicken over onto a plate quickly.

9. Add vinegar to the pan and whisk, scraping up the bits. Whisk in tomato paste, honey and Dijon.

10. Place the chicken skin side up back in the pan and back into a 450ºF oven for 10 minutes.

11. Remove from the oven and baste with pan juices. Grate lemon zest and sprinkle with chili flake and cilantro.

12. Allow the chicken to rest, cut up and serve with lemon wedges.

Cauliflower Option

∙ 1 head cauliflower, trimmed of leaves
∙ Half Sheet tray lined with foil.

Preheat oven to 450 F and place the cast iron pans and sheet tray in the oven to preheat.

1. Cut cauliflower into thick steaks.

2. Place on aluminum foil, and drizzle with olive oil and massage with minced garlic, salt, pepper, shallot and paprika.

3. Remove the sheet tray from the pan and place another layer of foil on top. Place cast iron pans on top of that to press down.

4. Place in the oven for 30 minutes.

5. Meanwhile, whisk vinegar, tomato paste, Dijon and honey and bring to a quick simmer.

6. Remove cauliflower and weights. Drizzle with vinegar mixture and place back in the oven for 5 minutes.

7. Season with cilantro, chili flake and lemon zest.

Street Corn

street corn, mexican street corn recipe

(credit: Getty Images)




Miso Cashew (makes extra!)

∙ 1 cup cashews soaked in water for an hour and drained.
∙ 2 ounces water
∙ ¼ cup Organic Siracha (I like Yellowbird)
∙ 1 teaspoon Himalayan Pink Salt
∙ 1 teaspoon toasted Sesame Oil
∙ ¼ cup plus 2 teaspoon lime juice
∙ Knob of fresh ginger
∙ 3 tablespoons of White Miso Paste
∙ 1 teaspoon grated garlic, sliced thin


∙ 1 Shallot Minced
∙ Lime Zest
∙ Toasted Pumpkin and Sesame Seeds
∙ Cilantro + Scallions
∙ Cojita or Crumbled Feta Cheese

To Prepare

∙ 4 Ears of corn or whatever you need to serve guests (frozen corn works as well).



1. In a blender, combine water and soaked cashews and blend on high speed for one minute.

2. Add lime, rooster sauce, garlic, miso, ginger grated garlic, sesame oil and salt.

3. Blend on high speed scraping down for one minute.

4. Rub corn with oil and place under a broiler for ten minutes until crispy (if using frozen corn, spread on a sheet tray and place under broiler).

5. Remove from the oven and spread cashew mixture onto corn.

6. Sprinkle with lime zest, seeds, cilantro and cheese.


Cook along with Katzie, below!


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