This Memorial Day, bring the heat from the stovetop instead of the grill. With Hell’s Kitchen cookware, you don’t need open flames to create bold, mouthwatering dishes worthy of a red-hot holiday weekend. From fire-seared pasta salad to sizzling bourbon BBQ chicken, these recipes are made to impress—and to shut down anyone who says you need a grill to make magic.
Featured Recipes
1. Firecracker Pasta Salad with Tangy Dijon Vinaigrette
Cookware Highlight: Hell’s Kitchen 2.5 Qt Saucepan
"If your pasta salad’s boring—start over. This one brings the heat and the bite."
Ingredients:
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8 oz tri-color rotini pasta
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1/2 cup cherry tomatoes, halved
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1/2 cup red bell pepper, diced
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1/2 cup yellow bell pepper, diced
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1/4 cup red onion, finely chopped
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1/2 cup cucumber, quartered
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1/4 cup black olives, sliced
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1/2 cup feta cheese, crumbled
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2 tbsp fresh parsley, chopped
For the Vinaigrette:
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1/3 cup olive oil
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3 tbsp red wine vinegar
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1 tbsp Dijon mustard
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1 garlic clove, minced
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1/2 tsp crushed red pepper flakes
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1/2 tsp dried oregano
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Salt and black pepper to taste
Instructions:
Boil Like You Mean It: Bring salted water to a boil in the Hell’s Kitchen 2.5 Qt Saucepan. Cook pasta until al dente—firm, not mushy. Drain and rinse under cold water to stop the cooking.
Chop & Drop: Prep all your veggies and toss them into a large mixing bowl with the cooled pasta and feta.
Whisk It Up: In a small bowl, whisk together vinaigrette ingredients until emulsified. Taste and adjust as needed.
Dress to Impress: Pour dressing over salad, toss well, and chill for at least 30 minutes. Sprinkle parsley before serving.
2. BBQ Chicken Thighs in Smoky Bourbon Sauce
Cookware Highlight: Hell’s Kitchen 11-Inch Frying Pan
“Sticky. Sweet. Savage. If this doesn’t get devoured in five minutes flat, you’re hanging with the wrong crowd.”
Ingredients:
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6 boneless, skinless chicken thighs
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Salt & black pepper to taste
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1 tbsp smoked paprika
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1 tbsp olive oil
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1/2 cup bourbon
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1/2 cup ketchup
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1/4 cup apple cider vinegar
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1/4 cup brown sugar
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
Instructions:
Season & Sear: Pat chicken dry. Season with salt, pepper, and paprika. Heat oil in the Hells Kitchen Frying Pan over medium heat. Sear chicken 4–5 minutes per side.
“If it doesn’t sizzle, you’re doing it wrong.”
Sauce Time: Remove chicken. Deglaze pan with bourbon. Add ketchup, vinegar, sugar, Worcestershire, and garlic powder. Simmer 5–6 minutes.
Glaze It: Return chicken to pan. Simmer 8–10 minutes until coated and cooked through. Serve hot. It's sticky, smoky, and sexy.
3. Sweet Corn & Jalapeño Fritters with Smoky Chipotle Aioli
Cookware Highlight: Hell’s Kitchen 9.5-Inch Frying Pan
“If it doesn’t make you sweat a little, it’s not cooked Hell’s Kitchen style.”
Ingredients:
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1 cup corn kernels
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1/4 cup diced jalapeño
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1/2 cup flour
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1/4 cup cornmeal
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1/2 tsp baking powder
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1/4 tsp smoked paprika
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Salt & pepper to taste
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1 egg
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1/4 cup milk
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1/4 cup shredded cheddar
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Vegetable oil
For the Aioli:
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1/2 cup mayo
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1–2 chipotle peppers in adobo
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1 garlic clove
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1 tsp lime juice
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1/4 tsp smoked paprika
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Pinch of salt
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1 tbsp olive oil
Instructions:
Mix the Batter: Combine dry ingredients. Stir in corn, jalapeño, cheddar. Whisk egg and milk, then fold into batter.
Fry: Heat oil in the Hell’s Kitchen 9.5-Inch Frying Pan over medium heat. Spoon batter into pan and fry 2–3 minutes per side. Drain on paper towels.
Aioli Finish: Blend aioli ingredients. Warm slightly in a small pan (the Hell’s Kitchen 8” pan is great for this!) to meld flavors. Serve with fritters. - “This aioli kicks harder than a temper tantrum in dinner service. Respect it.”
“Flavors should punch you in the face, not shake your hand.”