What’s cooking? Savory Rochester summer BBQ

Mel Sauce

Serves 32 l 1 fluid ounce per serving

1 quart mayonnaise
3/4 teaspoon kosher salt
2 1/2 tablespoons brown sugar
1/2 can chipotle peppers in adobo sauce
1 tablespoon cider vinegar
1 tablespoon smoked paprika
2 tablespoons dark chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper

Combine all ingredients.
Whisk until well-blended.
Cover and keep chilled until use.

Yellowjacket burger

Serves 10
10 pre-formed burger patties
10 medium-sized romaine leaves
10 pineapple rings
2 tablespoons Tajin (or chili lime spice)
1 tablespoon vegetable oil
1 1/2 cups of Mel Sauce
10 brioche burger rolls
2 jalapenos, de-seeded and
sliced into thin rings
10 slices of cheddar cheese
Salt and pepper to taste

Turn grill to high and close lid. Heat it for 10 to 15 minutes or until the internal temperature reaches 500 degrees. Reduce the heat to medium and keep lid closed.

Season burgers well with salt and pepper.

Drizzle pineapple rings with oil, salt, pepper, and Tajin. Place the pineapple
rings onto grill and get some good marks on each side (about 2 minutes per side).
When done, set aside.

Place brioche rolls on grill. These will burn quickly, so just get some marks
on them (1-2 minutes). When done, set aside.

Place burgers on grill and shut the lid. Cook the first side for 3-4 minutes. Flip burgers, shut lid, and cook for 2 more minutes.

Open lid and place one pineapple ring on each burger, 4 jalapeno rings, and one
slice of cheese. Shut lid again and cook for 2-3 more minutes or until cheese is
nice and melted. Remove from grill and let rest for 3 minutes.

Assemble burger and enjoy!

Grilled Tajin Vegetables

Serves 10
1 pound garlic scapes
4 red onions, sliced into large wedges
4 red peppers, sliced thick
4 green peppers, sliced thick
4 yellow peppers, sliced thick
3 zucchini, sliced into
medium-sized rounds
4 yellow squash, sliced into
medium-sized rounds
1 pound button mushrooms,
cleaned and quartered
1 1/2 cups feta cheese
1/2 cup scallions, sliced
1 cup olive oil
3 tablespoons Tajin (or chili lime spice)
1 1/2 tablespoons salt
3/4 teaspoon cracked pepper
2 pinches salt
2 cups Mel Sauce

Turn grill to high and close lid. Heat it for 10 to 15 minutes or until the internal temperature reaches 500 degrees. Reduce the heat to medium and keep lid closed. If you want to use vegetable baskets, place them on the grill while it preheats.

Place all the prepared vegetables in a large bowl. Drizzle with oil and Tajin. Toss thoroughly so oil and spice are evenly distributed.

Place vegetables directly on grill or in baskets. Shut grill lid and cook for 5-7 minutes.

Open grill lid and stir vegetables (they should be getting charred and soft). Taste to check for doneness. If too raw or not charred enough, close and cook for a few more minutes.

Remove vegetables from grill and place in bowl. Crumble feta onto vegetables and add scallions. Toss everything together then place on a serving platter. Add salt to taste. Drizzle Mel Sauce onto the vegetables and feta.

Find these recipes and more good things for University of Rochester alumni and friends in the summer issue of Buzz magazine.