Mouthwatering Summer Recipes

After our photo shoot of a barbecue spread created by E&M Catering, they shared two recipes that are sure to impress your friends and family at the next summer cookout.

Chipotle Glazed Chicken & Biscuit Bites

Mini Biscuits 

  • 4 pounds all-purpose flour
  • A/P Flour: 4 pounds
  • 6 ounces sugar
  • 4 ounces baking powder
  • 1 ounce salt
  • 2 pounds butter
  • 2.5 pounds buttermilk

Egg Wash

  • 2 eggs
  • ¼ cup milk
  • 1 pinch salt
  1. Pre-heat oven to 350°.
  2. Slice sticks of butter, chill.
  3. Combine flour, sugar, baking powder and salt
  4. Work butter into dry mix until large beads are formed. Slowly incorporate buttermilk until just combined. (Note: Do not over mix the dough. This will cause flat biscuits)
  5. Place dough on a heavily floured surface. Apply more flour on top of dough
  6. Roll dough to 2 inches. Using a 2-inch cookie cutter, cut out biscuits
  7. Arrange 4 x 3 on a parchment lined baking tray
  8. Using a pastry brush, lightly egg wash the top each biscuit
  9. Bake until golden brown

Buttermilk Marinated Chicken Thighs

  • 3 pounds boneless chicken thighs

Buttermilk Marinade:

  • 2 cups buttermilk
  • 2 teaspoons cayenne pepper
  • 1 teaspoon Spanish paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt


  • 3 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon pepper
  1. Pre-heat fryer to 350°F
  2. Cut chicken thighs into 2-inch portions
  3. Soak thighs in buttermilk marinade for up to 24 hours
  4. Once fryer is up to temp, pull thighs out of marinade and place into breading. Shake off excess breading and place chicken into fryer
  5. Fry until golden brown and crispy
  6. Transfer to a paper-towel-lined plate

Chipotle Glaze

  • 7-ounce can of pureed chipotle
  • 3 ounces lime juice
  • 1 teaspoon garlic
  • 12 ounces sugar
  • 3 cups water
  1. Sweat garlic and deglaze with lime juice
  2. Combine remaining ingredients and bring to a boil
  3. Remove from heat, let cool

To Assemble:

  1. Top each biscuit with a piece of crispy chicken; skewer
  2. Drizzle glaze
  3. Enjoy!


Blackberry Sage Cobbler

Tart Dough

  • 1 pound butter
  • 8 ounces sugar
  • 2 ounces egg
  • 3 ounces Milk
  • ½ vanilla extract
  • 1½ all-purpose flour
  • 1 teaspoon salt
  1. Preheat oven to 350°F
  2. Combine flour, sugar and salt in mixing bowl with paddle attachment
  3. Add cold butter, mix until medium beads are formed
  4. Slowly add eggs and milk
  5. Mix until combined
  6. Pour dough out onto a floured surface, wrap with plastic wrap and let sit for 1 hour
  7. Roll dough out to ½-inch thick
  8. Line greased mini pie/tart molds with dough. Chill, dock base of molds with fork
  9. Bake until golden brown
  10. Let cool

Blackberry Filling

  • 4 cups blackberries
  • 1 tablespoon lemon juice
  • ½ cup sugar
  • 5½ tablespoons corn starch
  1. In a pot, combine blackberries, lemon juice and sugar
  2. Combine corn starch with small amount of water to make a slurry
  3. Pour slurry into blackberry mixture and bring to a boil
  4. Pour into a bowl, allow to cool

Almond Streusel Topping

  • Flour: 1.5 cups
  • Sugar: 1.5 cups
  • Almond Flour: 0.5 cup
  • Salt: 1Tsp
  • Butter: 0.5 cup
  1. Preheat oven to 350°F
  2. Cut sticks of butter into half, then slice and keep cold
  3. Combine flour, almond flour, sugar and salt in mixer with paddle attachment
  4. Add butter, mix until small beads are formed
  5. Spread out onto a parchment lined sheet tray
  6. Bake until golden brown
  7. Once cooled, break the streusel up into small pieces

Candied Sage:

  • 12 leaves sage
  • 2 egg whites
  • 1 cup super-fine sugar
  1. Pick sage from stems
  2. Mix egg whites with 1 teaspoon of water
  3. Brush leaves, tapping off any excess
  4. Coat with super-fine sugar
  5. Dehydrate in oven at lowest temperature setting

To Assemble:

  1. Fill tart shell with blackberry filling
  2. Top with crumbled streusel
  3. Garnish with scoop of ice cream and candied sage—we recommend vanilla raspberry or blackberry ice cream

Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond.