Marc Murphy’s ‘Season With Authority’ Summer Recipes

With the warmer weather here to stay (for now), it’s the perfect time to fire up the grill, stock up on those fresh, seasonal veggies and treat your family to a healthy home-cooked dinner.

Marc Murphy, author of the new cookbook “Season with Authority,” shared a few of his favorite summer recipes on Tuesday’s Access Hollywood Live!

ZUCCHINI, PECORINO & MINT SALAD

(Serves 4)

• 2 medium zucchini, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 6 fresh mint leaves, torn
• Kosher salt
• Freshly ground black pepper
• 3 ounces Pecorino Romano cheese

Using a mandoline with the julienne attachment, cut the zucchini into spaghetti-like strands. Toss the zucchini in a bowl with the olive oil, lemon juice, and mint, and season to taste with salt and pepper. Using a vegetable peeler, make shavings of the Pecorino Romano and place on top of the salad.  You can also finely grate the cheese if you prefer; serve immediately.

THE BIG MARC BURGER

(Serves 6)

For the Roasted Garlic:

• 2 garlic heads, halved crosswise
• Olive oil
• Kosher salt
• Freshly ground black pepper

For the Spiked Ketchup:

• 3/4 cup ketchup
• 1/2 cup mayonnaise
• 1 tablespoon vodka
• 1 tablespoon Dijon mustard

For the Cheddar and Black Pepper Buns:

• Canola oil, for greasing the bowl and the dough
• 1/2 cup granulated sugar
• 1 packet (2.5 teaspoons) instant yeast
• 1 cup warm water
• 4 large eggs
• 8 tablespoons unsalted butter, melted and cooled, plus more for the pan
• 4 3/4 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons kosher salt
• 1 cup shredded cheddar
• 2 teaspoons freshly cracked black pepper

For the Big Marc Burgers:

• 2 1/2 pounds (80% lean) ground beef
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons canola oil
• Melted butter, for brushing the buns

MAKE THE ROASTED GARLIC:
Preheat the oven to 250F; position the rack in the middle of the oven. Rub the garlic halves with oil and season them with salt and pepper. Wrap the garlic tightly in foil and roast in the oven for 20 minutes, or until soft. Remove the garlic cloves from the papery skin and transfer to a bowl. Mix with a fork to form a paste.

MAKE THE SPIKED KETCHUP:
In a medium bowl, whisk together the ketchup, mayonnaise, vodka, mustard, and reserved Roasted Garlic until combined. Cover and refrigerate. The ketchup will keep in an airtight container in the refrigerator for up to 6 days.

MAKE THE CHEDDAR AND BLACK PEPPER BUNS:
Lightly oil a large bowl and set aside. In the bowl of a stand mixer, stir together the sugar, yeast, and warm water until the sugar is mostly dissolved. Let stand for 5 minutes. The mixture should get cloudy and foamy — if it doesn’t, start over. Add 3 of the eggs and the butter and stir until incorporated. Add the flour and salt to the bowl. Attach the bowl to the mixer and fit the mixer with the dough hook attachment. Start mixing the dough on low speed. After 2 minutes, raise the mixer speed to medium and knead until the dough is sticky but workable, about 5 minutes. Raise the speed to high and knead until the dough starts to pull away from the sides of the bowl in one piece, 1 to 2 minutes. It will still be slightly sticky. Transfer the dough to the prepared bowl. Lightly oil the top of the dough, cover the bowl with a kitchen towel, place it in a warm area, and let the dough rise until it has doubled in size, 1 to 1 1/2 hours.

Turn the dough out onto a floured countertop and knead in the cheddar and pepper. Try not to overwork the dough — once the cheese is mixed in, you can stop kneading. Cut the dough into 6 equal portions. Butter two rimmed baking sheets. Shape the dough into balls and place them on the pans, flattening them slightly with your hand.

Cover the pans and let the buns rise in a warm area until they have doubled in size, 30 to 40 minutes. 8. Meanwhile, preheat the oven to 350F; position the racks in the upper and lower thirds of the oven. Beat the remaining egg in a small bowl and brush the tops of the buns with the egg. Bake the buns for about 30 minutes or until golden brown, rotating the pans once halfway through the cooking time. Let cool on a wire rack.

MAKE THE BIG MARC BURGERS:
Gently, without handling the meat too much, form the beef into 6 patties. Set aside. Heat a grill or preheat a grill pan over high heat. Right before grilling, season the patties with salt and pepper and brush them with the oil. Place the patties on the grill and cook for 2 minutes on each side for medium-rare. Remove the burgers from the heat and set aside.

ASSEMBLE THE BURGERS:
Slice the buns in half crosswise and brush the cut sides with the melted butter. Place the buns, buttered side down, on the grill and toast until warm, about 1 minute. Top each bun with pickles, a burger patty, and some Spiked Ketchup, finish with the top of the bun, and serve immediately.

GRILLED ROMAINE

(Serves 4)

• 2 large (or 4 small) heads romaine lettuce, halved lengthwise, cores left intact
• 3 tablespoons olive oil, plus more as needed
• Kosher salt
• Freshly ground black pepper
• 1/4 cup fresh lemon juice (from about 2 lemons)

To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes— the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you’ve swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and salt and pepper to taste, and gently toss to combine.

Heat a grill or preheat a grill pan over medium to medium-high heat. Place the romaine halves on the grill, cut side down, and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked, 2 minutes more. If doing this on a grill pan, you may need to work in batches. Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl, toss with the lemon juice, and serve immediately.