Sat | Jan 29, 2022

Taste of Summer with Chef Cunny

Published:Tuesday | July 25, 2017 | 12:00 AM
Lamb Burger.
Grilled Corn on the Cob 5 ways
Tequila and lime infused grilled wings.
Smokey honey barbecued baby back ribs.
Grilled Shrimp Flat bread pizza
Pesto pasta salad with pan-seared chicken breast.

We still have a few weeks left in the season, so there is still time to enjoy a taste of summer with your very own blow out barbecue! Imagine this delectable spread - grilled corn on the cob, prepared not one but five ways, tequila and lime infused grilled wings, smoky honey barbecued baby back ribs, grilled shrimp flat bread pizza and pesto pasta salad with pan-seared chicken breast.

Salivating yet? Well, culinary expert Chef Noel Cunningham aka Chef Cunny, has the inside scoop of all things barbecue, providing tips along with recipes for these flavourful treats just for you to try at home:

Summer barbecue tips

Plan ahead: Planning your menu ahead of time will make it easier for you on the day of cooking. You will know exactly what is it that you're going to do.

Prep all your dishes: Your food will taste better and you will have more time with your guests.

Fresh is best: Make your own burger. Fresh is always best.

Temperature: For all your meat low and slow is the way to go. Besides maintaining moisture, this technique helps to develop the right smoky flavour.

Marinade, marinade, marinade!: When it comes to barbecue, marinating your meat ahead of time is a must. Remember to leave some of the marinade to base the meat will it's cooking, this will add moisture as well as trap more smoke to your meat.

All sides matter: A common mistake is planning the protein and forgetting the side dishes, plan your sides as well. Get the sides right such as a creamy potato salad, corn on the cob, flat bread or even some Jamaican rice and peas.

Grilled Corn on the Cob 5 ways


1/2 melted butter

salt and pepper


Coconut Jerk

Lightly toasted coconut flakes

2 tsp Chef Noel's Jerk marinade

1/4 cup mayonnaise


Combine jerk marinade and lime juice with mayonnaise then stir to combine. Brush mayonnaise mixture unto corn then roll in toasted coconut flakes and enjoy.

Cilantro Lime


1 Tablespoon softened unsalted butter

1 tsp chopped cilantro

Zest and juice from 1 lime

Parmesan herb


1 tbss softened unsalted butter

2 grated Parmesan cheese


1/2 cup softened unsalted butter

Chopped bacon

Pesto and Feta


1 tsp Pesto

2 tbs feta cheese

Rub pesto over corn while it's still hot then sprinkle with feta cheese

Directions (for grilling)

Pull back husks and soak in water for 20-25 minutes. Pull husks back up and grill for 20 minutes. For each corn, mix butter and all ingredients together and rub over corn while it's hot.

Smokey Honey BBQ Baby Back Ribs

The Rub


2 tbsp brown sugar

1 tsp chilli Powder

1 tsp ginger powder

2 tsp salt

1 tsp ground pepper

1 tsp garlic powder

1/2 tsp onion powder

1 tsp cayenne pepper

1/2 tsp smoked paprika

4lb pork baby back ribs

For the sauce

1/2 cup honey

1 cup ketchup

2 tsp soy sauce

1 tsp ginger powder

1/4 cup vinegar

1 tsp prepared mustard ( optional)

1/2 tsp pepper

2 to 3 drops liquid smoke


In a bowl, combine all the ingredients then set aside. On a work surface, use paper towels to peel away the white membrane on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 3 hours, or overnight. Preheat grill and cook on each sides until fully cooked then apply BBQ sauce and add back to grill to char.

For the sauce: Combine all ingredients except liquid smoke in medium saucepan over medium heat. Cook, stirring frequently, 20 to 30 minutes. Remove from heat; add liquid smoke to taste.

Tip: You can also wrap your ribs in foil and cook for 1 hour or until meat is tender then finish on the grill for more moisture.

Tequila and lime infused grilled wings


1lb chicken wings split at the joint, tips removed

1 oz Tequila

Juice from one lime

salt and pepper to taste

2 tsp smoked paprika

2 tsp Cayenne pepper

1 tsp soy sauce

Chopped fresh cilantro, for garnish (optional)


Marinate wings with lime juice and tequila for 1 hour or overnight to develop flavours. Remove from refrigerator and season with remaining ingredients. Preheat grill to high. Grill the wings until marked, 15 to 20 minutes, turning as needed. Drizzle the wings with the sauce and top with cilantro, if desired.

Grilled Shrimp Flat bread pizza


1 1/2 lb. large shrimp, peeled and deveined

1 tsp paprika

1 tsp cayenne pepper

inch crushed red pepper flakes, plus more for garnish

salt and pepper to taste

freshly ground black pepper

juice and zest of 1 lemon

2 cups shredded mozzarella and cheddar

Parmesan cheese

tomato sauce

chopped fresh parsley, for garnish (optional)

chopped sweet peppers

1/2 finely chopped onion


3 cups all purpose flour

1 tsp instant yeast

1 1/4 tsp salt

2 tbs olive oil

1 cup cool water


To make the dough: Mix and knead all of the ingredients together -- by hand, mixer, or using the dough cycle on a bread machine -- to make a smooth, soft dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.

Allow the dough to rise, covered, for 45 minutes; then refrigerate for 4 hours (or up to 36 hours); this step will develop the crust's flavor. Remove the dough from the refrigerator, and allow it to rest and warm up a bit while you prepare the filling and the pan.

Marinate the shrimp with salt, pepper, cayenne pepper and paprika then grilled on each sides for two minutes just to mark and get some grill flavour then put a side. Use vegetable oil spray to lightly grease baking sheet or drizzle oil into the bottom of the pan and lightly dust with flour. To assemble and bake the pizza: gently flatten the dough. Gently place it in the prepared pan and stretch the dough to fit shape (your goal is to get the dough to fill the pan as fully as possible.)

Put to bake for 8 minutes. Remove it from the oven, and arrange the topping.

Add sauce to the pizza crust sprinkle with cheese then add veggies and top with grilled shrimp, sprinkle with Parmesan cheese and pepper flakes. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom. Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving. For easiest serving, cut into squares and enjoy with a well cold beer.

Pesto Pasta Salad with Pan-seared Chicken Breast


1/2 pack Barilla Farfalle pasta

2 chicken breasts

1/4 cup Chef Noel's Spicy Basil Pesto (see recipe below)

1 small red sweet pepper, sliced

1/3 cup Parmesan cheese

Salt to taste

For the Pesto:

2 cups fresh basil, blanched

1/2 cup pine nuts, lightly toasted

1 1/2 cups extra virgin olive oil

4 cloves garlic

1/4 cup Parmesan cheese

2 tsp lime juice

2 tsp salt

1/2 Scotch bonnet pepper, deseeded


Make the pesto: in a food processor puree the blanched basil and pine nuts with remaining ingredients until smooth. Keep refrigerated.

Season chicken breast with salt and pepper then place in a heated skillet; sear breasts on both sides until golden brown (or grilled until it's cooked). Place in oven for 5 minutes and bake at 350 degrees F or 180 degrees C. Let cool before slicing.

Cook pasta according to package instructions until al dente. Drain the pasta when done, rinse it under cold water and shake out as much of the excess water as you can. Add the pasta to a bowl with the pesto. Stir to combine so the pasta is totally coated in the pesto. Toss in the grated Parmesan and sweet peppers. Place pasta in the refrigerator to chill. When ready to serve, add to a party cup or on a plate topped with grated Parmesan cheese and sliced chicken.

Chef Noel's Jerk Marinated lamb burger with Tomato chutney


1 1/2 lb lean ground lamb

2 tbs Chef Noel's Jerk marinade

2 eggs

1/4 cup breadcrumbs

1 tsp salt

burger buns

lettuce leaves

crumbled feta cheese


4 ripe tomatoes, cored and chopped (you don't need to peel them)

1/2 onion, chopped

2 tsp salt

1 tsp cumin

1 tsp ginger powder

1 tbs curry powder

1/4 cup vinegar

1 tsp ginger powder

3 tbs sugar


Mix all the ingredients with the ground lamb, form patties and put to chill or freeze overnight to form.

Preheat grill and lightly oil grill grate. Grill burgers on each side for 4 minutes for medium-rare. Toast bread and prepare toppings, add chutney to toasted bread, grilled patty, lettuce and crumbled feta.

To make chutney (directions): Place tomatoes and onions in a non-corrosive stainless-steel or plastic container and sprinkle with salt. Leave to stand for at least 4 hours and up to 12 hours. Strain off and discard the liquid produced.

Place drained tomatoes and onions in a medium pot with curry powder, cumin, ginger powder and vinegar. Allow to boil for about 15 minutes. Stir in sugar until dissolved, then continue to boil gently for another 15 minutes. Tomato Relish will last for months in sealed bottles or jars.