Starmark’s Sizzlin’ Summer Recipes

Jul 10 , 2020

Welcome to our kitchen of curiosity. From BBQ masterpieces to side dishes with star power, our team members have whipped up some of their favorite recipes for your summer palette. Have your pick at one of theirs, and let’s get cooking!

Kaire’s Saucy Summer Dessert
Brett’s Vegetarian Big Idea Burgers Jamie’s Creative Corn the Cob Dale’s Guac’n On Sunshine Yami’s Spicy Summer Cuban Spare RibsDan’s Backyard BBQ Sauce


Kaire’s Saucy Summer Dessert

Kaire Lindpere | Account Director

WHAT YOU NEED

  • 1 part softened cream cheese
  • 1 part lemon curd

HOW YOU DO IT

  1. Mix until smooth.
  2. Serve as a dipping sauce with a selection of summer fruit: strawberries, apples and pears, oh my! When it comes to cooking, there’s no place like home.


Brett’s Vegetarian Big Idea Burgers

Brett Circe | Chief Digital Officer

WHAT YOU NEED

  • Portobello mushroom caps
  • Extra virgin olive oil (EVOO)
  • Balsamic vinegar
  • Salt
  • Pepper
  • Beefsteak tomato
  • Corn on the cob
  • Mozzarella cheese
  • Burger buns

HOW YOU DO IT

  1. Marinate large portobello mushroom caps in EVOO, balsamic vinegar, salt and pepper.
  2. Reality check! Flip and stir about half way through marination.
  3. Put the mushroom caps and corn on the grill first, as they will take longer.
  4. Pour EVOO, salt and pepper on sliced tomatoes. Add tomatoes to the grill after about 10 minutes.
  5. Flip and grill the caps until they shrink in size and are soft in the middle.
  6. Add the cheese a minute before removing the caps.
  7. Fix ’em up like burgers, with the caps and tomatoes inside the buns and the grilled corn on the side.
  8. And there you go! An Agile way of making “burgers.” You are now the Big Idea Burger King.


Jamie’s Creative Corn the Cob

Jamie Weller | Junior Digital Marketing Specialist

WHAT YOU NEED

  • 1/4 cup unsalted butter, softened
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 medium garlic cloves, minced (2 tsp.)
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper 4 ears fresh corn, husks removed

HOW YOU DO IT

  1. Preheat oven to 425°F. Stir together butter, parsley, garlic, rosemary, thyme, salt, and pepper in a bowl until evenly combined.
  2. Spread 1 tablespoon herb butter on each corn cob; wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet.
  3. Bake in a preheated oven until corn is soft, 20 to 25 minutes, turning once halfway through cook time. Remove corn from foil, and serve. Let the corny jokes commence!


Dale’s Guac’n On Sunshine

Dale Baron | VP, Executive Creative Director

WHAT YOU NEED

  • 5 ripe avocados
  • 1 teaspoon of salt
  • 1 tablespoon of pickled banana peppers
  • 1 medium-sized tomato
  • 1/4 medium-sized onion
  • Mayonnaise

HOW YOU DO IT

  1. In an 8 x 8 coverable dish, peel and slice the avocados (for mashing later)
  2. Dice Banana Peppers and add to the dish
  3. Sprinkle salt to taste
  4. Mash together with a fork. The more you mash, the creamier it gets.
  5. Dice the tomato, removing the seeds and gel as much as possible (if you don’t, the mixture has too much liquid).
  6. Dice the onion and add to the dish
  7. Mix and smooth out, then add a thin layer of mayonnaise over the mixture. (Just needs a thin layer to cover the guacamole)
  8. Cover with glass or plastic wrap and refrigerate three to four hours or overnight.
  9. Mix in the mayonnaise and enjoy!
  10. Garnish with your favorite tortilla chips and voilà — you’re a Guacstar.


Yami’s Spicy Summer Cuban Spare Ribs

Yamileth Medina | Content Manager/Web Developer

WHAT YOU NEED

  • Spare ribs
  • 1 bottle of la lechonera mojo criollo sauce
  • Sea salt
  • Olive oil
  • Garlic powder

HOW YOU DO IT

  1. Put the meat in a large pan with a little bit of water to boil.
  2. Add the mojo sauce to the pan. (A true family favorite.)
  3. When the meat is soft, take it out of the pan and drain the liquid.
  4. Put a pinch of sea salt on the meat.
  5. Place the meat on the grill at low heat.
  6. When the ribs start to get brown, brush them with a combination of olive oil and garlic powder.
  7. Take the meat off the grill when you’re satisfied with the level of doneness.
  8. Your Cuban-style BBQ awaits!


Dan’s Backyard BBQ Sauce

Chef Boy ‘R Dan | Dan Estes, our co-founder, was a hobby chef who loved BBQ and entertaining Starmarkers, their families and business associates. He loved formal great cuisine and casual events almost as much as fishing for billfish on vacation! He wrote three cookbooks and left a legacy of great photographs of entertaining! We all have fun continuing the tradition!

WHAT YOU NEED

  • 1 bottle of Sweet Baby Ray original bbq sauce
  • 1/2 cup of ketchup
  • 1/4 cup of brown sugar
  • 1 ripe mango (optional during season)

HOW YOU DO IT

  1. Short, smoky and sweet. Gather all ingredients inside a blender, and blend together.
  2. Kick back, relax and smear the sauce on top of your favorite grilling meats. It’s that easy!

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