San Jac chefs share summer staples

Summer meals don’t have to be complicated to be memorable. If backyard grilling, a colorful salad, and a chilled dessert on a sunny day sound appealing, San Jacinto College chefs have you covered.   

Chef Michael Schuster offers his easy-to-follow barbecue tips and a creamy homemade mac and cheese. Chef Melissa Menendez keeps it light and flavorful with a fresh cobb salad and zesty lemon dressing, and Chef Andrea Huerta wraps things up with an almost no-bake key lime pie. Simple, satisfying, and full of seasonal flavor — try these recipes for a delicious summer meal.  

Barbecue Tips by Chef Michael Schuster 

1. Fat is flavor: Meats can dry out when barbecuing, so fat is your friend. (Think bacon.)
2. Invest in a good meat thermometer: Ace Mart Restaurant Supply is a local store for chefs. Pick up an inexpensive Bio-Therm pocket thermometer, and you are set.  
3. Know how to use the grill: On a charcoal grill, you need a hot and cool side. Start your meat on the hot side, then move it to the cool side. You want to get those grill marks, then finish on the cooler side to prevent the meat from drying out. Remember: Slow and low for smoking meats.
4. Experiment with rubs: Try different rubs to find one you like. I look for consistency. I use a rub made by a Houston company that was in business for 75 years. (Sorry, keeping my secret.)
5. Make your own barbecue sauce: Barbecue sauce is made of ketchup, mustard, brown sugar, and malt vinegar. I like using honey to sweeten it up. You can kick it up with anything to find the right taste for you. 

Finally, Schuster provides a basic mac and cheese recipe to accompany any summer barbecue.   

The secret, he says, is to cook the pasta al dente (still firm). You can sprinkle your mac and cheese with toppings like crushed potato chips or Italian breadcrumbs to elevate it.  

Mac ‘N’ Cheese with Béchamel Sauce by Chef Michael Schuster  

Ingredients: 

•  1 ounce butter 
• 1 ounce flour 
• 10 ounces whole milk 
• Pinch of nutmeg 
• Pinch of white pepper 
• Salt to taste 
• 1 pound elbow macaroni, par-cooked (still firm) 
• 1 cup or more of your favorite cheese 

Directions: 

1. Melt the butter in a saucepan. Stirring constantly, mix in the flour. Cook until the flour smell is gone and the roux smells nutty, approximately 2-3 minutes. Do NOT brown or burn the roux.
2. Slowly add milk, stirring constantly until the sauce thickens. Boil for 1-2 minutes. Add pinch of nutmeg and white pepper and salt to taste. 
   3. Reduce heat and gradually add your favorite cheese, stirring 2-3 minutes more. Remove from heat and pour over prepared noodles.
3. Additional: Top with more cheese, breadcrumbs, or crushed potato chips. Bake if desired. 

Cobb Salad with Lemon Dressing by Chef Melissa Menendez 

Ingredients: 

For salad (2 servings): 

• 3 cups romaine lettuce, chopped 
• 1 cup grilled chicken breast, sliced 
• 2 slices bacon, cooked and crumbled 
• 1 hard-boiled egg, peeled and chopped 
• 1/2 avocado, diced 
• 1/2 cup cherry tomatoes, halved 
• 1/4 cup blue cheese, crumbled 
• 1/4 cup red onion, thinly sliced 

For lemon dressing: 

• 2 tablespoons fresh lemon juice 
• 1/2 teaspoon Dijon mustard 
• 1/4 teaspoon honey (optional, for balance) 
• 1/4 teaspoon salt 
• 1/8 teaspoon black pepper 
• 3 tablespoons olive oil  

Directions: 

1. Make the lemon dressing: In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey (if using), salt, and black pepper. Slowly drizzle in the olive oil while whisking until the dressing is well combined. Set aside.
2. Assemble the salad: Divide the chopped lettuce between two plates or bowls. Arrange the grilled chicken, bacon, hard-boiled egg, avocado, cherry tomatoes, blue cheese, and red onion in sections on top of the lettuce. 
3. Serve: Drizzle the lemon dressing over the salad or serve it on the side. Toss if desired and enjoy!

 Chef’s tips: 

• Swap feta or goat cheese for blue cheese, if preferred. 
• Add a handful of toasted nuts or chickpeas for extra texture. 
• If you want a creamier dressing, whisk in 1 tablespoon of Greek yogurt. 

 

Almost No-bake Key Lime Pie by Chef Andrea Huerta 

Ingredients: 

28 ounces sweetened condensed milk  

1 tablespoon lime zest                      

7 fluid ounces key lime juice (22 limes)                

4 ounces sour cream               

1 prepared graham cracker crust 

Directions: 

1. Preheat oven to 350 degrees.
2. Toast the pie shell in the oven for 5 minutes. Cool completely.
3. Whisk together condensed milk, lime juice, and zest, then stir in sour cream.
4. Pour filling into the pie shell. Bake at 350 for 6 minutes. Remove from oven and refrigerate. 
5. Cut pie once cooled overnight. Serve with whipped cream and berries. 

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About San Jacinto College

Surrounded by monuments of history, evolving industries, maritime enterprises of today, and the space age of tomorrow, San Jacinto College has served the people of East Harris County, Texas, since 1961. The College is ranked second in the nation among more than 1,100 community colleges, as designated by the Aspen Institute and was named an Achieving the Dream Leader College of Distinction in 2020 and 2026. As a Hispanic-Serving Institution that spans five campuses, plus an online college, San Jacinto College serves approximately 45,000 credit and non-credit students annually. It offers more than 200 degrees and certificates across eight major areas of study that put students on a path to transfer to four-year institutions or enter the workforce. The College is fiscally sound, holding bond ratings of AA+ by Standard & Poor’s and Aa2 by Moody’s. San Jacinto College is accredited by the Southern Association of Colleges and Schools Commission on Colleges.