Marc Murphy's Summer Pig Roast

Chopped judge Marc Murphy shares his menu for the ultimate summer feast.

Photo By: Steve Giralt

Photo By: Steve Giralt

Photo By: Steve Giralt

Photo By: Steve Giralt

Photo By: Steve Giralt

Photo By: Steve Giralt

Photo By: Steve Giralt

Photo By: Steve Giralt

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"The most important thing is having enough food and the right type of food for the setting," says Marc.

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"Roasting a pig is a communal thing," Marc explains. "People like to come over to see what's happening."

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Marc started the party with grilled oysters, topped with either herbed butter or a homemade barbecue sauce. To make them, grill oysters (in the shells) over medium-high heat, covered, until they open, 8 to 10 minutes. 

Corn with Aleppo Pepper and Lime Zest

Spice up corn on the cob with pepper flakes, fresh lime and Parmesan cheese. 

Get the Recipe: Corn with Aleppo Pepper and Lime Zest

Grilled Romaine

Skip the salad dressing — grilled romaine doesn't need it. Just drizzle on some fresh lemon juice instead. 

Get the Recipe: Grilled Romaine

White Wine-Steamed Clams

"Clams in tinfoil are awesome. When you're done, you can just throw the shells in the water," says Marc.

Get the Recipe: White Wine-Steamed Clams

Quinoa Salad with Grilled Zucchini and Habanero Oil

Give quinoa vibrant summertime flavor with grilled zucchini, fresh basil and lemon juice. 

Get the Recipe: Quinoa Salad with Grilled Zucchini and Habanero Oil

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Geoffrey Zakarian helps himself to some skin.