Tastebuds: Fire up the grill with some celebrity chicken recipes

CLEVELAND, Ohio (WOIO) - The summer grilling season is in full swing.

Our special guest Steven Raichlen talks about "Beer-Can Chicken," his new book and the art of cooking beer-can chicken.

Plus, two of the most important pieces to any BBQ, the sauce and the rub and how it can make or break your dish.

Here are the recipes provided by Chef Marcus Samuelsson for this episode of Taste Buds:

Grilled Miso Mushrooms & Sunny Salad

Ingredients

Grilled Miso Mushrooms:

2 tablespoons miso glaze

4 whole oyster mushroom cut in half

Miso Glaze:

4oz miso paste 2 Tbsp soy sauce

1 Tbsp minced ginger 1 Tbsp minced garlic 1 Tbsp rice vinegar 1⁄2 cup clove honey 1 Tsp fish sauce

Zest of 1 lemon

Method:

In a medium mixing bowl, place all ingredients. Whisk together evenly. Next, place mushrooms in the bowl. Gently coat the mushrooms with miso glaze. With a preheated grill pan on medium heat, place down the mushroom. Grill each side evenly for 3-5 minutes or charred on both sides. Remove mushrooms from the grill and place them on a sheet pan.

Ingredients

Sunny Salad:

3oz heirloom tomato medium diced 3oz seedless cucumber shaved

8oz Sunny Crunch Mix

1oz charred pepper vinaigrette

Method:

With a small mixing bowl place all ingredients together. Gently fold in the dressing. Place Bowl to the side.

Tomato & Cucumber Salad, Sunny Crunch Mix, Charred Pepper Vinaigrette

Ingredients

Charred Pepper Vinaigrette:

2 Cox Farm Bell Peppers/ cleaned and grilled

3 cups olive oil

1 teaspoon mustard

1 teaspoon honey

1 tablespoon apple cider vinegar 1 cup lemon juice

Salt and pepper tt

Method:

Place all ingredients in a food processor. Blend until smooth.

Finishing Plate:

With a serving bowl place down 2oz of grilled pepper vinaigrette. Next place the grilled mushroom in the bowl. Top the mushrooms with your sunny salad. You can garnish with fresh herbs and lemon.

M's Grilled Strawberry Cobbler

Strawberry Granita, Whipped Ricotta, Mint

Ingredients:

Grilled Strawberry Compote:

10 grilled strawberries medium diced

⅓ cup brown sugar 1 pinch of nutmeg

1 pinch of cinnamon

1 teaspoon vanilla bean paste 1 juice and zest of one orange

Method:

Place all ingredients in a medium sauce pot on medium heat. Slow reduce mixture stirring occasionally for 15-20 or until it thickens.

Cobbler Crumble:

6 gingersnap cookies

6 shortbread cookies 2 cup of granola

Method:

Place all ingredients in a food processor. Pulse mixture into a crumble.

Whipped Ricotta:

2 cup ricotta cheese

1 cup of whipped cream

2 cup mascarpone cheese 1 teaspoon honey

Zest of one lemon

Method:

Combine all ingredients in a bowl or the bowl of your standard mixer. Whip mixture until it creates soft peaks. Place whipped Ricotta in a sealed container. Place in the refrigerator until ready to use.

Strawberry Granita:

6 frozen grilled strawberries

Method:

With a cheese grater and small mixing bowl. Shave frozen strawberries with the grater into the mixing bowl. Cover with plastic wrap and place back in the freezer.

Finishing Plate:

With a small serving bowl place grilled strawberry compote in the bowl. Next place the whipped ricotta on top of the compote. Next step, place cobbler crumble on top of the whipped ricotta.

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