We're throwing a Summer Style Grill Party with the one and only Chef Emeril Lagasse! His newest restaurant, Emeril's Gulf Coast Fish House, has recently opened at the Island View Casino Resort in Gulfport, Mississippi. Emeril remains committed to revitalizing the Gulf Coast and is very busy with his Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children.



INGREDIENTS
- 1 boneless pork butt, about 4 pounds
- 3 tablespoons dark brown sugar
- 2 tablespoons Essence, recipe follows
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne
- Wet Mop Basting Sauce, recipe follows
- Barbecue Sauce, recipe follows
- 8 Hamburger buns
- Kicked Up Cole Slaw, recipe follows
- Fried Pickles, recipe follows

DIRECTIONS
Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.

Preheat a grill to medium heat and bring the pork to room temperature, at least 30 minutes to 1 hour. Grill the pork, turning occasionally, until browned on all sides, about 20 minutes. Remove from the grill.

Preheat an oven or smoker to 225 degrees F.

Place the browned pork butt in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until fork-tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.

With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the fried pickles and additional Barbecue Sauce on the side.



INGREDIENTS
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme

DIRECTIONS
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup



INGREDIENTS
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon red pepper flakes
- 1 tablespoon cracked black pepper
- 1 tablespoon salt

DIRECTIONS
The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.

Yield: 2 1/4 cups



INGREDIENTS
- 1 cup apple cider vinegar
- 1 cup ketchup
- 3 tablespoons packed dark brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon molasses
- 1 teaspoon salt
- 1/2 teaspoon dried crushed red pepper

DIRECTIONS
In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

Yield: about 2 cups



INGREDIENTS
- 1 (16-ounce) jar whole dill pickles
- 1 cup buttermilk
- 2 tablespoons hot red pepper sauce
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons Essence, plus more for dusting
- 4 cups vegetable oil, for frying
- Salt

DIRECTIONS
Drain the pickles in a colander, then spread on paper towels to drain completely.

Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.

Heat the oil in a medium pot to 350 degrees F.

Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients.

Serve hot.

Yield: about 6 servings



INGREDIENTS
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 4 teaspoons celery seeds
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 3 cups shredded green cabbage (about 1/2 head cabbage)
- 3 cups shredded red cabbage (about 1/2 head cabbage)
- 1 green bell pepper, finely diced
- 1 large carrot, peeled and shredded
- 1/2 cup grated yellow onion
- 1/4 cup minced fresh parsley

DIRECTIONS
In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

Yield: 8 servings



INGREDIENTS
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound unsalted butter
- 1/3 cup cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 8 ounces mini marshmallows

INGREDIENTS for the frosting:
- 1/4 pound unsalted butter
- 1/3 cup cocoa powder
- 1/2 cup buttermilk
- 1 (16 ounce) box confectioners' sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted

DIRECTIONS
Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.

Sift the flour, sugar, baking soda and salt into a medium mixing bowl.

Place the butter in a small saucepan and, when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth. Pour into prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Transfer to a wire cooling rack and sprinkle the marshmallows evenly over the hot cake.

Place the butter in a medium saucepan and, when melted, add the cocoa powder and buttermilk and bring to a boil. Remove from the heat and add the confectioners' sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.

Yield: 12 to 16 servings



INGREDIENTS
- 4 ears yellow or white corn in their husks
- 4 tablespoons unsalted butter, softened
- 1 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 lime, quartered
- 2 tablespoons minced fresh cilantro leaves

DIRECTIONS
Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for at least 2 and up to 4 hours. Remove and drain on paper towels.

Preheat the grill.

In a small bowl, mix the butter, Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.

Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.

Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.

Yield: 4 servings



INGREDIENTS
- 3 quarts water
- 8 orange pekoe tea bags
- 21/2 cups sugar
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed lime juice
- 2-3 cups bourbon, to taste

DIRECTIONS
Bring the water to a boil in a large pot, and remove from the heat. Add the tea bags, sugar and orange, lemon and lime juices. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea. Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled.

Just before serving, add the bourbon to the tea and serve in tall glasses filled with ice. Garnish with orange, lemon and/or lime slices.

Yield: about 1 gallon



INGREDIENTS
- 4 slices bacon, diced
- 1 large onion, chopped
- 1 1/2 tablespoons minced garlic
- 2 sprigs fresh thyme
- 1 pound navy beans, rinsed and picked over
- 1 cup brewed coffee
- 1/2 cup Emeril's Kicked Up Bam BQ Barbecue sauce, or your favorite barbecue sauce
- 1/4 cup plus 1 tablespoon packed dark brown sugar
- 1 1/2 tablespoons Creole mustard, or other whole grain brown mustard
- 1 tablespoon molasses
- 1 teaspoon red hot sauce
- 1/4 teaspoon freshly ground black pepper
- 8 cups water
- 2 teaspoons salt

DIRECTIONS
Preheat the oven to 300 degrees F.

In a heavy Dutch oven, cook the bacon over medium-high heat until rendered and crispy, 4 to 6 minutes. Add the onion and cook, stirring, until softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme and cook for 1 minute. Add the beans, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce, and pepper and stir to combine well. Add the water and salt and increase heat to bring liquid to a boil. Cover the chili pot and place the pot in the oven and cook for 2 hours, undisturbed. Remove the pot from the oven, uncover and stir the beans. Recover the pot and continue to bake until the beans are tender, about 1 hour longer.

When the beans are tender, remove the cover from the chili pot and continue cooking, uncovered, until the cooking liquid has reduced to a thick, sauce-like consistency and beans are thick and flavorful, 1 to 1 1/4 hours longer. Remove from the oven and remove the thyme stems. Adjust seasoning if necessary and serve the beans either hot or warm.

Yield: 6 servings



INGREDIENTS
- 2 tangerines, cut into 16 pieces each
- 32 fresh small basil leaves or mint leaves, reserve a few for garnish
- 16 teaspoons natural raw cane sugar (demerara sugar)
- 8 to 10 cups small ice cubes or chipped ice
- 8 tablespoons basil syrup, recipe follows, or simple syrup
- 2 cups light rum
- 2 cups seltzer water or sparkling water
- Sugar cane sticks, for garnishing

DIRECTIONS
Divide the tangerine pieces evenly between 8 (12-ounce) rocks glasses, and top each glass with a couple basil leaves or a mint leaves. Sprinkle 2 teaspoons of cane sugar in each glass and, using a muddler, crush the orange pieces while bruising the basil with the sugar. Fill each glass just below the rim with ice (about 1 to 1 1/4 cups in each glass). Add a tablespoon of the basil syrup and 1/4 cup of the rum to each of the glasses. Use a shaker to vigorously shake the contents of the glass together for at least 30 seconds. Pour the mojito back in the glass, and top off the glass with seltzer or sparkling water. Place a sugar cane stick in each glass. Garnish each drink with 1 of the remaining basil or mint leaves. Serve immediately.

INGREDIENTS for Basil Syrup:
- 2 cups granulated sugar
- 1 cup water
- 1 cup packed well-washed fresh basil leaves

DIRECTIONS for Basil Syrup
Place the sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring occasionally to help dissolve the sugar. Once the sugar has dissolved, remove the syrup from the heat, and add the basil leaves to the saucepan. Allow the syrup to sit for at least 1 hour before straining through a fine-mesh sieve. Discard the basil leaves. Store the syrup in an airtight container and place in the refrigerator until ready to use. Syrup will keep, refrigerated, for several weeks.

Yield: about 2 cups

Yield: 8 drinks

Ready to escape to a tropical island paradise? For this week's Grill Friday: Party Edition we create our own Caribbean party, grilling Caymen Style with our own Chef Tell Erhardt. Along with being a Master Chef, entrepreneur, entertainer and restaurateur, Chef Tell is an adjunct Chef Instructor of Culinary Arts at The Restaurant School at Walnut Hill College in Pennsylvania and this Fall he can be found onboard Vantage Cruise Lines doing cooking demos from Cologne To Vienna!


INGREDIENTS

2 whole 3 to 3 1/2 lb Chickens (Cut in half & remove backbone)

1/2 cup Jerk Spice

Salt & Pepper- to taste

Olive Oil for rubbing on Chicken

INGREDIENTS for Jerk Spice Rub

1/2 cup Scallions, cut in small pieces

1 small Scotch Bonnet Pepper or 3 Jalapeno Peppers, chopped finely

1 tbsp. Black Ground Pepper

6 Cloves of Garlic, chopped

1 Lime Zest (rind), grind

2 tbsp. Sugar

1 tbsp. Thyme

1 tsp. Allspice

DIRECTIONS Combine all ingredients in Food processor and mix thoroughly.

Rub the chicken with oil then sprinkle with salt & pepper.

Next, generously coat chicken with Jerk Spice and grill until done (approx. 45 mins. to an hour).

Serve over Cayman Style Chow-Chow.



INGREDIENTS

Equal Parts Pineapple Juice, Orange Juice and Grapefruit Juice

Grenadine juice- some to taste

White Rum

Dark Rum

Coconut Rum

DIRECTIONS

Combine fruit juices and let sit for a while.

Then add equal parts of all three rums.

Serve chilled over ice cubes and enjoy!

Just be careful, these "Mama's" sneak up on you.



INGREDIENTS

2 cups sliced Red Pepper

2 cups sliced Green Pepper

2 cups sliced Onion

1/2 cup Olive Oil

1 tsp. Chopped Scotch Bonnet Pepper (or substitute another very hot pepper)

1 tsp. Thyme

DIRECTIONS In a sauté pan heat oil olive and sauté all ingredients until almost tender.

Place on large platter and serve under Jerk Chicken. (Can be served on the side also.)



INGREDIENTS

2 cups of Rice, uncooked

4 cups of Chicken Stock

1 cup diced Celery

1 cup diced Onion

1 cup diced Green Pepper

Ground Black Pepper to taste

1/4 cup of Olive Oil

2 cups of Red Beans- canned, rinse w/water and drain.

2 tbsp. Spice Mix

INGREDIENTS for Spice Mix

4 Bay leaves

1 tsp. Thyme

1 tsp. Oregano

1/2 tsp. Cayenne & Black Pepper

8 Cloves of Garlic, chopped

DIRECTIONS
Combine all ingredients in blender or food processor.

Heat olive oil in large pot, add rice and make sure rice is covered with olive oil. Then add chicken stock and bring to boil.

After 10 minutes add celery, onions and green peppers.

Cook until rice is done.

Next, add in spice mix to taste and lastly add drained red beans and mix well. Serve with favorite entrée.



INGREDIENTS

Whole pineapple

Black pepper

DIRECTIONS
Peel Pineapple- Cut bottom and top off then slice the outer skin off by having the pineapple standing up and slice downward rotating the pineapple constantly until skin is completely removed.

Next, on a hot grill add thinly skinned pineapple slices.

Grill on both sides, when grilling after 2 minutes, rotate pineapple a quarter turn to get grill marks.

Sprinkle with black pepper and serve with jerk chicken.



INGREDIENTS

Yucca plant

Salt

Garlic

Thyme

DIRECTIONS Peel Yucca plant like you would a large potato.

Cut in small pieces and boil in water with salt, garlic and thyme.

When soft serve as a starch (like potatoes).



INGREDIENTS

Jicama

Salt

Pepper

Allspice

DIRECTIONS
Peel Jicama and slice in thin slices.

Sprinkle with salt, pepper and allspice.

Let sit for 20 minutes and grill at high heat for 2-3 minutes on each side.



INGREDIENTS

Chayote (fruit)

Salt

Pepper

DIRECTIONS
Chayote is a fruit and can be cooked like potatoes with salt and pepper.

To grill Chayote, slice in 1/4 inch thick slices and sprinkle with salt and pepper. Let sit for a while and grill at high heat until almost tender.

It still should be a little crunchy. Drizzle with hot sauce and serve.

We're headed to South America for Today's Grill Friday - Party Edition. And it's an authentic Argentinean Gaucho Barbecue with Chef Rick Browne, author of several cookbooks as well as The Best Barbecue on Earth coming soon! Also, many of these amazing recipes were provided by the fabulous Estancia 460 restaurant in New York City!


INGREDIENTS

1 cup lightly packed Italian parsley

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon chili pepper flakes

2 tablespoons fresh oregano leaves, optional

2 tablespoons shallot, minced

3/4 cup olive oil

3 tablespoons sherry or red wine vinegar

3 tablespoons lemon juice

1 teaspoon cayenne pepper

3 tablespoons salt

2 1/2 pound steak, rib eye, New York, or, sirloin, (1 1/2 inches thick)

2 baguettes, cut in 1/4-inch thick slices

DIRECTIONS
Place the parsley, garlic, salt, pepper, pepper flakes, oregano, shallots, olive oil, sherry, and lemon juice, in a blender or food processor and pulse until well chopped well, but not pureed. Reserve.

Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze bottle container.

Place the steak directly over a hot grill, baste with the cayenne grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness.

Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked.

Remove and repeat the slicing and serving procedure until steak is consumed.

For extra spicy steak, baste 2 or 3 additional times during grilling process.

Serve the chimichurri sauce alongside the steak.

Serves 4-6



INGREDIENTS

Yerba mate leaves

DIRECTIONS
Mate (pronounced ma-tay) is a caffeinated infusion prepared by steeping dried leaves of the herb yerba mate in hot water. It is the national drink in Uruguay and Argentina and a few other countries.

Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla in Spanish, and it is traditionally silver.

As with other brewed herbs, yerba mate leaves are dried, chopped, and ground into a powdery mixture called yerba. The bombilla acts as both a straw and a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture.

Mate' cups, silver stars, yerba mate' tea @ www.mymateworld.com



INGREDIENTS

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons lard

1 raw egg

1/2 cup milk

2 large onions

1 pound ground beef

1 tablespoon paprika

1/4 teaspoon red pepper

1/2 teaspoon cumin

2 hard-boiled eggs, chopped

Salt and pepper to taste

Raisins

Olives

DIRECTIONS
Prepare a charcoal or gas barbecue to 400? to 450?F indirect cooking.

Sift the flour, baking powder, and salt, add the 2 teaspoons of the cold lard and stir to mix. Beat one egg, add to the milk and add both to the flour and lard. Mix until the dough forms a ball, then roll out in small 3 to 4-inch circles and set aside.

Roughly chop the onions and the meat, set aside.

In a saucepan, over barbecue grill, heat the remaining lard and paprika while stirring, until it's well mixed. Let stand a minute, then pour the colored lard over the onion and meat, add in the salt, pepper, and cumin.

Let cool completely and put 1 large tablespoon onto each pastry circle, then add pieces of the hard-boiled egg, raisins and olives, two or three in each empanada.

Fold over circles, wetting edges with cold water and sealing with the tines of a fork, then brush the pastry with milk.

Bake over indirect heat for 20 minutes, turning several times.

Remove from barbecue and serve as appetizers.

Serves 4 to 6



INGREDIENTS

1 (5 to 6-pound) roasting chicken

3 bottles of Quilmes beer (an Argentine favorite) or favorite pale ale

2 teaspoons flaked salt

1 teaspoon pepper

1 teaspoon oregano

3 tablespoons butter

1 medium onion, minced

1 lb. ground pork

1 pound ground veal (or turkey)

8 slices of stale white bread, no crusts

1 crumbled bay leaf

1 teaspoon oregano

1 teaspoon parsley

2 hardboiled eggs, chopped

1 large mango, peeled and chopped

3 eggs, beaten

Salt & pepper to taste

DIRECTIONS
Prepare the grill for medium high cooking, Mix the dry spices together and rub into the chicken skin, and inside the body cavity, then brine the chicken overnight in the beer in a large bowl or covered pot, completely covering the chicken with the liquid. Refrigerate while brining.

Drain the chicken and pour the brine into a saucepan, boil for 12 minutes, add 1 tablespoon of the butter and stir, then reserve to baste the chicken.

Prepare the stuffing by melting the remaining butter in a large frying pan, adding the chopped onion, and cooking until the onion is transparent.

Add the minced pork and veal and cook until browned, then remove from the heat and set aside.

Soak the bread in the milk for 5 minutes, then squeeze out the milk and tear the bread into 1/2 inch pieces. Mix into the meat mixture, add the herbs, chopped eggs, olives, mango, seasonings, and eggs and stir to mix well.

Stuff the fore and rear cavities of the chicken with the stuffing sealing the cavities with toothpicks.

Place the chicken on the grill on an unheated portion of the grill and cook for 1 1/2 - 2 hours until a thermometer inserted into the leg registers 160?F. Baste 2 to 3 times with the beer-butter baste during cooking.

Remove the chicken from the barbecue, let it rest for five minutes, then remove the stuffing and carve the chicken. Serve with ice cold Quilmes beer.

Serves 4 to 6



INGREDIENTS

6 firm ripe plum tomatoes

1 red bell pepper, cut in 1/2-inch strips

1 large onion, cut vertically into 1/2-inch strips

2 zucchini, halved lengthwise

2 tablespoons olive oil

1 tablespoon chopped, fresh basil

1/2 teaspoon thyme

1/2 teaspoon minced garlic

1 teaspoon flaked salt

Freshly ground black pepper

4 large eggs

1/2 cup whole milk

1 cup shredded Gruyere cheese

1 cup homemade, fresh, soft breadcrumbs

2 tablespoons freshly grated Parmesan cheese

DIRECTIONS
Lightly brush the tomatoes, bell pepper, onion, and zucchini, with the olive oil, then grill vegetables over direct heat, turning several times to make sure vegetables don't burn. Keep them separate on the grill as the zucchini will be finished first, then the tomatoes, then the bell peppers, then onions.

Set the grilled vegetables aside until they are cool enough to handle, then remove the skins from the tomatoes and peppers, and cut them into 1/2-inch pieces. Drain the tomatoes on paper towels to reduce the moisture in them.

Place the drained tomatoes, zucchini, onion, and bell pepper pieces in a large bowl. Add the basil, thyme, garlic, salt, and pepper, then stir to blend.

In another large bowl, whisk together the eggs and the milk, then stir in the Gruyere cheese. Add to the vegetables and stir to combine. Pour entire mixture into a sprayed 10-inch cast iron skillet. Sprinkle the top evenly with the breadcrumbs and the freshly grated Parmesan cheese.

Grill over low heat or indirect heat until the edges are browned and the center is set, approximately 20 minutes.

Cool before serving and serve slices at room temperature.

Serves 4 to 6



INGREDIENTS

2 tablespoons olive oil

2 medium onions, chopped

4 oz smoked bacon, chopped

2.2 pounds boiled potatoes in their skins, diced

6 tablespoons cream

2 teaspoon paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper

8 eggs, beaten

DIRECTIONS
Preheat the barbecue to 350?F, and lightly grease a shallow ovenproof dish.

Heat the oil in a frying pan, add the onions and bacon and fry for 5 minutes, stirring from time to time.

Meanwhile, in a large mixing bowl, mix together the potatoes, cream, paprika, garlic powder, salt, and pepper.

Add the onion mixture to the potato mixture together with the beaten eggs and mix well.

Transfer to the prepared ovenproof dish and bake for about 20 minutes until set and browned. Serve immediately.

Serves 4-6



INGREDIENTS

1/2 cup butter

1 cup sugar

1 egg

2 egg yolks

1 tsp. vanilla

2 tsp. lemon rind, grated

1 1/2 cup cornstarch

1/2 cup flour

1 tsp. baking powder

1/4 tsp. salt

DIRECTIONS
Prepare charcoal or gas barbecue for 350?F.

Cream butter; add sugar and beat until fluffy. Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind. Sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well.

Drop batter by small spoonfuls onto well buttered baking sheet. Bake in the barbecue for 15 minutes.

Remove immediately. Sandwich the cookies together with (dulce de leche) sweet milk dessert.

Makes 20 2-layer cookies

DIRECTIONS for Dulce De Leche
1 can sweetened condensed milk

Preheat charcoal or gas barbecue to 425°F.

Pour the sweetened condensed milk into an 8-inch round pie or square cake pan, and cover it with foil, then place the pan in a shallow pan filled with one inch of water and bake for one hour.

Allow the thick tan-brown syrup to cool, then spread between alfajores cookies and serve.

This week's Grill Friday Edition is a South Pacific Tiki Party with TV host/lifestyle expert George Hirsch. Check your local listings to tune in to George's syndicated-lifestyle TV series, George Hirsch Living it UP! For more information please visit www.georgehirschliving.com


INGREDIENTS

1 1/2 pound pork tenderloin, cut crosswise into 3-inch-long pieces

INGREDIENTS for Marinade:

1/3 cup sweet onion

1 Tablespoon cilantro, chopped

3 tablespoons vegetable oil

2 tablespoons oyster sauce (Chinese BBQ sauce)

2 tablespoons sesame seeds, toasted

juice from two limes

3 cloves garlic, chopped

2 teaspoon each soy sauce and sesame oil

6 long skewers

DIRECTIONS
Mix marinade ingredients in medium bowl. Cut pork lengthwise into 1/4-inch-thick slices.

Thread pork onto each of six skewers. Reserve 1/3 cup of marinade in a small bowl. Brush remaining marinade over both sides of pork. Cover pork, refrigerate for one hour.

Preheat grill. Grill pork until cooked through, two-four minutes per side. Brush pork with reserved marinade.

Makes 6 servings



INGREDIENTS

1/2 cup rice wine vinegar

1/4 cup lite soy sauce

2 tablespoons honey

2 tablespoons ketchup

1 tablespoon sesame oil

2 cloves garlic, chopped

1 tablespoon fresh ginger, peeled and chopped

1 tablespoon fresh cilantro

DIRECTIONS
Mix all ingredients in a small bowl one hour before serving. Serve as a dipping sauce for Satay, steamed dumplings or summer rolls.

Optional: to make spicy add 1 teaspoon chili sauce or hot pepper flakes

Makes one cup



INGREDIENTS

3/4 oz. Light Rum

3/4 oz. Dark Rum

1/2 oz. Amaretto

1/2 oz. Roses lime juice

1 oz. Triple Sec

1/2 Orange Juice and 1/2 Pineapple Juice

Float 1/2 oz. of Grenadine on top

DIRECTIONS
Fill a tall hi-ball glass with ice. Add the ingredients. Garnish with mint sprig, pineapple wedge and serve with a straw

Makes one drink



Green papaya has a very mild, bland, taste. The green papaya soaks up the hot, sour, sweet and salty flavors, giving them a unique texture unlike any vegetable. Unripe papayas are readily available at many Asian markets. Select one that is very firm with shiny green peel.

INGREDIENTS

2 Medium green or half-ripe papayas

12 large shrimp, peeled and devein

1/2 cup cherry or grape tomatoes, split

8 Lettuce leaves

1/4 cup unsalted roasted cashews

INGREDIENTS for Papayas Dressing

2 Tablespoons Olive Oil

Juice of 2 limes

1 teaspoon lite-soy sauce

1 Tablespoon honey

1 Maui or sweet onion, grilled & chopped

1 clove garlic, chopped

1 Tablespoon fresh cilantro, chopped

1 teaspoon chili pepper flakes

DIRECTIONS
Peel skin off green papayas. Shred the green papayas into long strips using a grater or food processor.

Mix all ingredients for papaya dressing. Add dressing to shredded papayas. Arrange four plates with lettuce leaves, top with marinated shredded papaya, tomatoes and cashews

INGREDIENTS for Shrimp Marinade

2 tablespoons Olive oil

Juice from one lime

2 teaspoons lite-soy sauce

1 Tablespoon honey

3 cloves garlic, chopped

1 Tablespoon fresh mint, chopped

DIRECTIONS for Shrimp Marinade
Pre heat grill to a very high heat.

Mix all ingredients for shrimp marinade and pour over shrimp.

Cook shrimp on hot grill and cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook. Remove shrimp from grill and serve with the papaya salad.

Makes four servings



INGREDIENTS

6 four ounce boneless chicken thighs

10-12 ounce Ham steak, cut into six pieces

3 green onions, chopped

2 tablespoons ginger, peeled and chopped

3 cloves garlic, peeled and chopped

1 tablespoon curry powder

1/4 cup brown sugar

2 tablespoons honey

2 teaspoons sesame oil

2 tablespoons lite-soy sauce, extra

2 tablespoons butter, melted

1/4 cup coconut milk

*18 Ti Leaves, or use aluminum foil

DIRECTIONS
Marinade: In a small bowl mix brown sugar with curry, honey, sesame oil and soy sauce. Combine with onions, ginger and garlic.
Pour over chicken thighs and refrigerate one hour.
Prepare Ti leaves by removing solid spine in the middle of leaf.
Bend the leaf two thirds up the top and the spine should snap.
Lay the leaves down, overlapping three leaves in separate directions.
If the leaves are too small, use additional leaves.
Place one piece of chicken on each leaf, top chicken with ham.
Mix melted butter into coconut milk and pour over chicken along with marinade.
Wrap the leaves around the chicken and secure the leaves with a piece of butcher twine.
Place the six Ti wrapped chicken into a double boiler steamer for 1 1/2 - 2 hours.
Steam the chicken until completely cooked inside.
Serve by cutting open steamy hot Ti Leaf Wrapped Chicken bundles with a kitchen shears or knife.

Optional: Add one or all additions to Ti Chicken packets-

Sliced pineapple

Sliced sweet potato, pumpkin, or carrots

Sweet onion slices,

Red & green bell pepper strips

Raisins

* Available from Asian food stores & Internet

Makes six servings



INGREDIENTS

3 Pounds sweet potatoes, cooked and chilled

2 large sweet onions, sliced

1/2 cup pineapple juice

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup plain yogurt

1/3 cup white vinegar

2 tablespoons brown sugar

1 Tablespoons capers

pinch nutmeg

DIRECTIONS
Wash the sweet potatoes, place them in a large pot, and fill with enough cold water to cover the potatoes by 1 inch.
Bring to a boil on the stovetop, lower the heat, and simmer until a knife can easily penetrate the potatoes.
Or wrap sweet potatoes in foil cook on grill.
Drain the water, cool the potatoes, and chill them for 2 hours or overnight.
Peel the potatoes and cut them into small pieces.

Cook the onion slices on the grill (or sauté them) until the become brown and sweet; cut them into small pieces.
Place the potatoes and onions in a bowl.

In a small bowl, combine the remaining ingredients and mix well.
Pour the dressing over the vegetables and toss lightly.

Makes 6-8 servings



INGREDIENTS

1/4 cup plus 2 Tablespoons molasses

3 Tablespoons honey

1 whole egg, beaten

1/4 cup butter

1/4 cup applesauce

1 cup mashed ripe bananas

1/4 cup fresh sliced pineapple, or well drained canned

1/2 cup raisins

1/2 cup unsalted Macadamias, chopped

1 cup flour

1/2 cup rolled oats (not quick-cooking)

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon allspice

pinch nutmeg and ginger

DIRECTIONS
Preheat oven to 350 degrees.

Beat the butter with eggs and add the applesauce. Mix the molasses and honey. Warm slightly, allow to cool, then add to the butter and applesauce. Stir.

Add the bananas and raisins. Fold in the flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg and ginger.

INGREDIENTS for the Pineapple Macadamia Topping

1/2 cup chopped unsalted macadamia

2 tablespoons each: melted butter, brown sugar, honey

DIRECTIONS for the Pineapple Macadamia Topping
In the bottom of a greased loaf pan, lined muffin pan or molded specialty pan put honey, brown sugar, pineapple slices, macadamia nuts and butter.
Place the banana bread batter into loaf or muffin pans to three quarters full.
Bake 18-20 minutes; cool slightly and unmold the banana bread onto a serving dish.
Do not allow the banana bread to cool prior to unmolding.

Makes one loaf or 10-12 cupcake size muffins

Note:
For Loaf size bake 45-50 minutes
For Muffin size bake for 18-20 minutes

Recipes from George Hirsch Living it UP! TV Series
www.georgehirschliving.com

This week we're having a French seaside summer grill party with Chef Eric Ripert from Le Bernadin, the longest rated 4 star restaurant in New York City! You can find many of these recipes and more in his cookbook, "A Return to Cooking"



INGREDIENTS

1/3 cup diced shallot

1/2 tablespoon minced garlic

1/2 tablespoon unsalted butter (about 1/4 ounce)

18 ounces striped bass fillet

1 tablespoon chopped fresh Italian parsley

2 tablespoons mayonnaise

1/2 tablespoon Dijon mustard

1/2 teaspoon dry mustard

1/4 teaspoon baking powder

1 egg, beaten with a fork

fine sea salt and freshly cracked pepper to taste

1 lemon, cut in half

1/2 cup panko bread crumbs

1/4 cup canola oil

INGREDIENTS for the Garnish:

challah or brioche hamburger rolls

1/4 cup aioli (1/4 cup mayonnaise mixed with 1 small minced garlic clove)

8 oven-roasted tomato pieces (see recipe below)

1 head fennel, shaved very thin and crisped in ice water

DIRECTIONS
To make the fish burgers, first sweat the shallot and garlic in butter until they are tender; do not let them color.

Allow to cool and reserve.

Grind 12 ounces of striped bass through a large die; cut the remaining 6 ounces into medium dice.

Place all of the striped bass in a stainless steel mixing bowl.

Add the cooked shallot and garlic, parsley, mayonnaise, mustards, baking powder and egg.

Mix well and season with salt, pepper and lemon juice.

Form a quarter-sized patty and sauté in a pan; taste and adjust the seasoning as needed.

Form four burger patties with the remaining mixture; dredge each burger in panko bread crumbs, evenly coating each entire burger.

Store on a parchment paper-lined baking sheet, covered with plastic wrap, in the refrigerator until ready to cook.

Preheat the oven to 400°F.

When ready to cook the burgers, pour 2 tablespoons canola oil into a pan.

Heat the pan and gently place the fish burgers in the pan.

Cook the fish burgers over medium-high until the first side is golden brown in color.

Carefully flip the burgers and finish cooking them in the oven for 2-3 minutes.

A metal skewer should be easily inserted into the burger and, when left in for 5 seconds, feel warm when touched to the lip.

In the meantime, toast the rolls.

Spread 1 tablespoon aioli over the insides of each roll.

Place each fish burger on the bottom half of a roll.

Top with the shaved fennel and 2 oven-roasted tomatoes.

Close the burger and slice in half on the bias, if desired.

Serves 4



INGREDIENTS

1 tomato, cored and peeled, cut into 10-12 wedges

fine sea salt and freshly ground pepper to season

2 teaspoons extra virgin olive oil

1 teaspoon fresh thyme leaves

DIRECTIONS
Preheat the oven to 200°F.

Arrange the tomatoes on the parchment paper-lined baking sheet.

Season the tomatoes with salt and pepper.

Drizzle them with extra virgin olive oil and sprinkle the thyme leaves over the tomatoes.

Place the half sheet tray in a 200°F oven and bake the tomatoes until they look like they've collapsed and flattened a bit, as well as taken on a hint of color (about 1 hour).

Remove the tomatoes from the oven and let them cool to room temperature.



INGREDIENTS

1 bottle of white Lillet

1 tablespoon diced strawberry

1 tablespoon diced peach

Several leaves of fresh basil

crushed ice

DIRECTIONS
Pour bottle of Lillet into glass pitcher.

Add the diced fruit and garnish with the leaves of basil.

Allow the fruit to marinate for a minimum of 15 minutes (or longer) before serving.

Serve over crushed ice in glasses.

Serves 6



INGREDIENTS

2 English cucumbers, cut in half lengthwise, seeded and cut into 1/4 inch slices

fine sea salt and fresh ground pepper

1/2 small red onion, peeled, cut in half and sliced very thin

2 tablespoons crème fraîche

1 lemon, cut in half

2 teaspoons chopped fresh dill

DIRECTIONS
Put the cucumber in a bowl, season with salt and pepper.

Allow to marinate while preparing the rest of the ingredients.

Soak the red onion for 10 minutes, in a bowl with ice and water; drain.

Add red onion, crème fraiche and dill to the cucumber and mix together.

Season to taste with salt pepper and lemon juice.

Store under refrigeration until ready to serve.

Serves 6



INGREDIENTS

1 pound baby patty pan squash

1 pound baby zucchini

1 pound mixed baby bell peppers, halved

1/4 cup extra virgin olive oil

3 sprigs fresh thyme, leaves only

2 cloves garlic, minced

fine sea salt and fresh ground pepper

1 lemon, halved

DIRECTIONS
Prepare a grill or heat up a grill pan.

Season the vegetables with olive oil, thyme leaves, garlic and salt and pepper; allow it to marinate while the grill is heating.

Place the vegetables on the grill, cook on each side until grill marks appear and softened, about 2-3 minutes per side.

Transfer to platter and squeeze fresh lemon over the vegetables, serve hot or at room temperature.

Serves 6



INGREDIENTS

2 pounds heirloom tomatoes, assorted sizes, shapes and colors

1 pint cherry tomatoes

1/4 cup sliced green basil

1/2 cup flat leaf parsley leaves

2 tablespoons shallots, minced

fine sea salt and fresh ground pepper to taste

INGREDIENTS for the Vinaigrette:

3 tablespoons aged Sherry vinegar

1 tablespoon balsamic vinegar

1 teaspoon garlic, minced

6 tablespoons extra virgin olive oil

fine sea salt and freshly ground pepper to taste

DIRECTIONS
To make the vinaigrette: place all ingredients in a mixing bowl and stir to combine.

Season to taste with salt and freshly ground pepper.

Set aside until ready to use.

For the tomatoes: stem the cherry tomatoes and cut them in half.

Core the heirloom tomatoes.

Cut the smaller tomatoes in wedges.

For the larger tomatoes, cut the tomatoes in half and slice into 1/4 inch-thick slices.

Gently toss tomatoes in a large bowl with shallots, basil, parsley leaves and 3 tablespoons of vinaigrette.

Season to taste with salt and pepper.

Serves 6



The Tomatoes:

3 Beefsteak tomatoes, peeled and halved

1 1/2 teaspoons herbes de Provence

1/4 cup extra virgin olive oil

1 clove of garlic, peeled and sliced

fine sea salt and freshly ground pepper to taste

DIRECTIONS
Season each tomato with salt, pepper and herbes de Provence.

Toss with extra virgin olive oil and garlic; marinate for 1 hour.

Sear the tomato halves on a very hot slate or on the plancha until they are lightly charred, then turn to finish cooking on the other side (approximately 2 minutes).

Note: The tomatoes should be very soft but still holding their form.

Serves 6



INGREDIENTS

2 1/2 cups chicken stock

6 tablespoons extra virgin olive oil

fine sea salt and freshly ground pepper to taste

2 1/2 cups couscous

about 1/2 cup fresh lemon juice (might need less depending on the concentration)

1/2 English cucumber, quartered, seeded and cut into 1/4-inch dice

1 red bell pepper, seeded and cut into 1/4-inch dice

1/2 red onion, peeled and minced

1 tomato, peeled, seeded and cut into 1/4-inch dice

2 tablespoons chopped oil-cured olives

3 tablespoons chopped fresh parsley

1/4 cup thinly sliced fresh mint

1/4 cup thinly sliced fresh basil

DIRECTIONS
Place the chicken stock and 3 tablespoons extra virgin olive oil in a pot and season with salt and pepper; bring to a boil.

Remove from the heat, whisk in the couscous and cover tightly with plastic wrap. Let the couscous sit for 5 minutes.

Remove the plastic wrap and lightly fluff the couscous with a fork.

Stir in the other 3 tablespoons extra virgin olive oil and the lemon juice, followed by the vegetables, olives and herbs.

Season to taste.

Serves 8



INGREDIENTS

1 pound unsalted butter, at room temperature

1 head of garlic, peeled and minced (about 1/4 cup)

1 shallot, peeled and minced (about 2 tablespoons)

2 tablespoons chopped fresh Italian parsley

DIRECTIONS
Using a mixer, whip the butter until it is creamy.

Add the garlic, shallot and parsley to the butter and mix well so everything is evenly distributed.

Transfer the butter to a tightly sealed plastic container.

Store under refrigeration until ready to use.

This week we are celebrating Grill Friday, Scandinavian Style with Marcus Samuelsson, the chef and owner of Aquavit. This fantastic restaurant is celebrating its 20th anniversary this year! Be sure to visit www.aquavit.org for more information.


INGREDIENTS

4-4oz. Salmon filets, cut on a bias

3 tablespoons olive oil

8 thick tomato slices

8 thick red onion slices

2 tablespoons Sweet Mustard Sauce (recipe follows)

1/2 tablespoon chopped cilantro

Salt and pepper to taste

4 slices dark rye or multigrain bread

Romaine lettuce leaves

1 avocado, sliced

1 lime, quartered

DIRECTIONS
Preheat grill.

Brush the salmon slices with 2 tablespoons of the olive oil, and place on the grill for 2 minutes on each side.

Combine 1 tablespoon olive oil, 2 tablespoons Sweet Mustard Sauce, cilantro, and salt and pepper.

Dip the tomato and onions in the oil mixture, and char for 1 minute per side.

Grill the bread for 30 seconds.

Brush the remaining Sweet Mustard Sauce on the bread slices, then top with the romaine, the charred tomato and onion, the avocado, and the salmon.

Squeeze the lime juice over the top and serve with the Potato Salad.

INGREDIENTS for Sweet Mustard Sauce

2 tablespoons Dijon mustard

Juice from 1 lime

1 tablespoon honey

DIRECTIONS
Whisk together the Dijon mustard, lime juice and honey.

Serves 4



INGREDIENTS

8 medium potatoes cut in slices

2 Tablespoons Mustard Sauce

1 Tablespoon Chopped Cilantro

1/2 teaspoon Salt

Juice from 1 Lime

1 Red Onion Sliced

2 Cloves of Garlic Chopped

DIRECTIONS
Put the potatoes in a saucepan, add salted water to cover, and bring to a boil. Cook for 18 to 20 minutes, or until fork-tender. Drain and let cool until you are able to handle them.

Mix remaining ingredients in a separate bowl to make dressing.

Use a small, sharp knife to peel the potatoes, cutting away about 1/4 inch of flesh with the skins. Slice the skins in half, and set aside. Cut the potatoes into 1/4-inch-thick rounds and put in a salad bowl.

Combine potatoes with dressing. Toss well. Serve.

Serves 4 to 6



This is a luxurious dish for a summer dinner party. The lobster is grilled, and a sprinkling of ground tea adds an unexpected accent. Threading the lobster tails on skewers prevents them from curling up as they cook, and for a casual presentation, you could serve them on the skewers. Citrus and shellfish are a natural combination, and the refreshing grapefruit salsa is a light and flavorful alternative to the traditional melted butter.

INGREDIENTS for the Grapefruit Salsa

2 pink grapefruit

1/4 cup olive oil

1 shallot, finely chopped

1 garlic clove, finely chopped

1 teaspoon finely chopped pickled ginger

1 roasted red bell pepper, finely chopped

2 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped fresh mint

Grated zest of 1 1/2 limes

3 tablespoons freshly squeezed lime juice

1 tablespoon honey

1 tablespoon sherry vinegar

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper

INGREDIENTS for the Lobster

4 1 1/2-pound lobsters

2 tablespoons olive oil

1 tablespoon mint tea, ground to a powder

Sherry vinegar, which comes from Spain, is available in gourmet shops and some supermarkets. If you can't find it, substitute white wine vinegar. Use a spice grinder (or a clean coffee grinder) to grind the tea leaves to a powder. The lobsters can also be broiled instead of grilled.

DIRECTIONS
Prepare the salsa: Slice off both ends of the grapefruit right down to the flesh. Stand each grapefruit on a cutting board and, using a serrated knife or sharp paring knife, cut away the peel and white pith from top to bottom in strips, following the curve of the grapefruit. Working over a bowl to catch the juices, slice between the membranes of the fruit with a sharp paring knife to release the segments.

Transfer the grapefruit segments to another bowl, and set the fruit and the juice aside.

In a large skillet or sauté pan, heat 2 tablespoons of the oil over medium-high heat. Add the shallot, garlic, pickled ginger, roasted red pepper, cilantro, mint, and lime zest, and sauté for 3 minutes, or until the shallot has softened. Remove from the heat and add the grapefruit juice, lime juice, honey, and vinegar. Let cool.

Transfer the grapefruit-juice mixture to a small bowl and add the grapefruit segments, cayenne, the remaining 2 tablespoons oil, and salt and pepper to taste. Cover and refrigerate.

Prepare the lobsters : Prepare a hot fire in a grill. Meanwhile, bring a large pot of water to a boil. Plunge the lobsters headfirst into the pot and cook for just 2 minutes. Remove from the water and let cool slightly.

Pull off the lobster tails, crack the shells or cut them open, and remove each tail in one piece. Run a metal or wooden skewer lengthwise through each tail to keep it flat, and set aside. Pull off the claws and crack them open so that the meat will be easy to pull out (do not remove the meat). Brush the lobster tails and claws with the olive oil and sprinkle with the mint tea.

Serves 4



INGREDIENTS for the Ribs

1 3 to 4 pound boneless smoked pork shoulder butt roast

1 medium onion, coarsely chopped

1 carrot, coarsely chopped

3 bay leaves

INGREDIENTS for the Barbecue Sauce

2 tablespoons olive oil

2 red onions, finely chopped

1 3-inch piece ginger, peeled and finely chopped

4 garlic cloves, finely chopped

2 tablespoons honey

2 tablespoons light brown sugar

1 1/2 cups chopped drained canned tomatoes

2 tablespoons ketchup

2 tablespoons Thai red chile dipping sauce or sweet chile sauce

2 tablespoons Worcestershire sauce

1/2 chipotle chile in adobo sauce, chopped

2 tablespoons tomato paste

1 teaspoon finely chopped fresh rosemary

1 teaspoon chopped fresh thyme

3 cups water

1 cup brewed coffee

DIRECTIONS
Smoked pork shoulder can be found at specialty butchers and in some supermarkets.

Chipotle chiles are smoked dried jalape&ntilda;os. Although sometimes available dried in bulk, they are usually canned in a spicy adobo sauce. They have a strong smoky flavor and are quite hot. You can find them in most supermarkets, with other Mexican and Latin American foods.

For a main course, serve the ribs with mashed potatoes and braised kale or another sturdy green, or even spinach.

Serves 8 to 10



INGREDIENTS

2 tablespoons canola oil

1 medium red onion, halved and thinly sliced

2 Granny Smith apples, quartered, cored, and thinly sliced

1/4 cup freshly squeezed lemon juice

4 Pickled Beets, thinly sliced

2 tablespoons drained capers

2 tablespoons mayonnaise

2 tablespoons sour cream

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh chives

DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the onion and apples and sauté for 3 to 5 minutes, until the apples are softened. Transfer to a medium bowl and sprinkle with the lemon juice. Add the beets and capers and toss well.

Mix the mayonnaise and sour cream together, then add to the salad, tossing to coat. Season with salt and pepper to taste.

Transfer the salad to a serving bowl or individual plates, garnish with the parsley and chives, and serve.

Serves 4 to 6



INGREDIENTS

2 heads garlic, separated into cloves but not peeled

1/2 cup extra-virgin olive oil

6 medium yellow tomatoes

6 medium red tomatoes

1/4 cup milk

1 1/4-ounce package powdered gelatin

2 cups (13 1/2 ounces) fresh goat cheese

2 cups arugula leaves

1 cup fresh basil leaves

1/4 cup freshly squeezed lime juice

1 tablespoon balsamic vinegar

DIRECTIONS
Preheat the oven to 350°F.

Rub the garlic cloves with 1 tablespoon of the olive oil.

Wrap them in foil and roast for about 35 minutes, until softened. Let cool, then peel the garlic cloves and slice them.

Meanwhile, bring a large pot of water to a boil. Fill a large bowl with ice and water. Core the tomatoes and cut an X in the bottom of each. Add 3 of the tomatoes at a time to the boiling water and blanch for about 15 seconds, until the skin at the X starts to loosen. Remove with tongs or a wire skimmer and immediately plunge into the ice water to cool briefly; drain. Peel the tomatoes and cut them into quarters.

Put 12 red tomato quarters and 12 yellow tomato quarters in a small bowl for the salad. Add half the sliced garlic, cover, and refrigerate. Slice the pulp and seeds from the remaining tomato quarters, leaving only the flesh. Put 1/4 cup of the seeds and pulp for the salad dressing in a separate small bowl; cover and refrigerate. Discard the remaining pulp. Transfer the tomato flesh to another bowl and add the remaining sliced garlic; set aside for the terrine.

Put the milk in a small saucepan, sprinkle the gelatin over it, and let stand for 5 minutes to soften the gelatin. Bring the milk to a simmer over low heat, whisking until the gelatin has dissolved. Transfer to a medium bowl, add the goat cheese, and whisk until well blended.

Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, leaving a 4-inch overhang on each long side. Lay 2 or 3 arugula leaves lengthwise down the center of the bottom of the pan. Add half the remaining arugula and half the basil to the tomatoes, tossing to mix. Spread one quarter of the goat cheese mixture in the bottom of the loaf pan. Cover with one third of the tomato mixture. Spread with another layer of goat cheese and top with half the remaining tomatoes. Repeat one more time, and finish with a layer of goat cheese. Fold the plastic wrap over the top to cover the terrine. Refrigerate for at least 8 hours, or up to 12 hours.

Just before serving, in a medium bowl, whisk the remaining 1/4 cup plus 3 tablespoons oil with the lime juice, balsamic vinegar, and the refrigerated tomato pulp. Add the refrigerated tomatoes and garlic. Stir gently to coat.

Coarsely chop the remaining argula and basil and add to the salad, stirring gently to mix.

To serve, peel back the plastic wrap from the top of the terrine, invert it onto a cutting board, and remove the plastic wrap. Cut into eight 1-inch slices. Serve the salad alongside the terrine.

Serves 8



INGREDIENTS

2 apples, cut into eighths

2 bags of frozen peaches, cut into eighths

5 Tangerines, segmented

4 bottles of Cabernet

8 ounces of cognac

8 ounces of Aquavit New York

DIRECTIONS
Soak fruit pieces in cabernet, cognac and vodka overnight in the refrigerator.
Add a splash of orange juice and a splash of sugar just before serving.

This week's Grill Friday is all about Multo Italiano Summer Grilling. Chef Mario Batali is here to share some of his favorite recipes for the ultimate Italian grill party! To taste more of his amazing food in person, head to the B&B Ristorante and Enoteca San Marco at the Venetian Hotel in Las Vegas. For more about Mario, please visit www.mariobatali.com.


INGREDIENTS

1 1/2 pounds ounces center cut boneless pork chops, cut into 6 1/4 inch thick paillards

2 tablespoons plus 4 TB extra-virgin olive oil

3 cups fresh rucola, cleaned and spun gently dry

1 pound super ripe cherry tomatoes, halved

2 teaspoons black mustard seeds

3 tablespoons red wine vinegar

DIRECTIONS
Preheat the grill for direct heat

Brush the pork pieces with 2 TB extra virgin olive oil and season with salt and pepper. Place the pork pieces on the grill and cook for 1 minute unmoved and then gently flip and cook 15 seconds on the second side. Remove to a large platter. In a large salad bowl gently toss the rucola with the cherry tomato halves and add the mustard seeds and season with salt and pepper. Add the remaining extra virgin olive oil and the red wine vinegar and gently toss to mix well.

Arrange on top of the pork and serve immediately

Serves 6



INGREDIENTS

1 pound ripe tomatoes 2 large or 3 medium, cut into 1/2 inch dice

1/4 pound fresh mozzarella, cut into 1/4 inch dice

1 teaspoons dried oregano, pinched between the tips of your fingers

12 medium basil leaves, cut into chiffonade

3 cloves garlic, peeled and thinly sliced

4 tablespoons extra virgin olive oil

1 teaspoons chili flakes

1 loaf rustic bread pugliese filone if possible

coarse sea salt to finish

DIRECTIONS
Pre-heat grill for direct heat

In a bowl carefully place the tomatoes, mozzarella, oregano, basil, garlic, extra virgin olive oil and chili flakes and toss gently to mix. Slice the bread into 1 inch thick slices and grill each slice till dark golden brown lines form, turn over and repeat. Top with tomato mixture, season with coarse salt and serve immediately.

Serves 4



INGREDIENTS

1 teaspoon Angostura bitters

1 sugar cube

1/2 ounce limoncello

3 1/2 ounce prosecco

This drink serves 1



INGREDIENTS

12 fresh black mission figs, cut in half

2 teaspoons chopped fresh rosemary leaves

2 tablespoons balsamic vinegar

12 large sprigs Italian parsley

8 ounces fresh arugula, washed and spun dry to yield 2 cups

3 tablespoons extra-virgin olive oil

8 ounces Prosciutto di Parma, sliced paper-thin.

DIRECTIONS
Preheat grill or broiler.

Place 12 fig halves cut side down on the grill or cut side up on the broiler pan and cook 3 minutes, until just lightly browned. Transfer to mixing bowl and allow to cool.

Add the remaining figs, rosemary, balsamic vinegar, Italian parsley, arugula, and olive oil to the cooled grilled figs and gently mix with your hands so as not to break the figs up.

Divide the prosciutto among 4 plates. Arrange a portion of the fig salad on top of the prosciutto and serve immediately.

Serves 4



INGREDIENTS

Kosher salt

1 1/2 cups fregula pasta

2 ears corn, shucked

2 tablespoons extra-virgin olive oil

Freshly ground black pepper, to taste

3/4 cup brown chicken stock (see attached recipe)

1/4 cup freshly grated Parmigiano-Reggiano

DIRECTIONS Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up a small ice bath nearby. Cook the fregula in the boiling water until somewhat tender but not cooked through, 10 to 12 minutes. Drain the fregula, refresh it in the ice bath, and spread it on a tray lined with paper towels to dry

Preheat the grill.

Brush the ears of corn with the olive oil, season with salt and pepper, and place on the grill, turning every 2 minutes until all sides are nicely charred and the kernels are just beginning to burst. Remove the corn from the grill with tongs and, when the ears are cool enough to handle, cut the kernels off the cob with a sharp knife.

Combine the blanched fregula, sweet corn, and the chicken stock in a 12- to 14-inch sauté pan and cook over high heat until the stock boils and is mostly absorbed into the grain, about 5 minutes. Add the grated Parmigiano-Reggiano and salt and pepper and toss over high heat for 1 minute more.

Serves 4 as a side dish



INGREDIENTS

1 new cedar plank, 8 inches by 12 inches

1/4 cup plus 3 tablespoons extra-virgin olive oil

4 king salmon fillets, about 8 ounces each, skin on

Kosher Salt and freshly ground black pepper to taste

1 English cucumber, halved, seeded, and cut on the diagonal into 1/4-inch half-moons

1 shallot, thinly sliced

1/4 cup red wine vinegar

2 teaspoons sugar

2 scallions, white parts only, thinly sliced

1 teaspoon mustard seeds

1 teaspoon pink peppercorns

2 tablespoons 12-year-aged balsamic vinegar

DIRECTIONS
Preheat the oven to 475F. Brush the plank with the 1/4 cup of olive oil and place it in the oven for 20 minutes. Season the salmon fillets with salt and pepper and brush with olive oil. Carefully place the fish fillets on the plank skin side down and roast until medium rare, 9 to 10 minutes.

Meanwhile, place the cucumbers in a bowl and add the shallots, the remaining 3 tablespoons of olive oil, the red wine vinegar, sugar, scallions, mustard seeds, and pink peppercorns. Season with salt and pepper and stir to mix well.

Once the salmon is cooked medium rare, remove the plank from the over. Divide the cucumbers evenly among four plates, place one fillet atop each portion of cucumbers, skin side up, drizzle with the balsamic vinegar, and serve.

Serves 4



INGREDIENTS for the Rub:

2 tablespoons dried basil

2 tablespoons dried rosemary

2 tablespoons coarsely chopped garlic

2 tablespoons black pepper

2 teaspoons salt

1/4 cup extra-virgin olive oil

INGREDIENTS for the Hens:

4 Rock Cornish game hens or poussins (baby chickens), backbones removed and birds flattened; or 4 half chickens

1/2 cup extra-virgin olive oil

4 house bricks wrapped in foil

2 lemons for garnish

DIRECTIONS
The night before cooking, in a medium bowl, mix the ingredients for the rub together. Place the birds skin-side down on a clean work surface and rub the inside of each with 2 tablespoons of the rub mix. Turn the birds skin-side up and do the same on the skin side.

Place the rubbed birds in a large bowl or container, seal, and keep cold in a refrigerator or ice-filled cooler overnight or up to 2 days.

When you are ready to cook the birds, prepare enough coals for a medium-hot fire. Arrange the coals so one side of the grill gets hot and the other side medium. If using a gas grill, set one side to hot, the other to medium.

Heat the foil-wrapped bricks on the hot side of the grill for 10 minutes.

While the bricks are heating, remove the birds from the container and brush them all over with olive oil.

Place the birds skin-side down on the hot side of the grill and place a heated brick on top of each bird. Do no move the birds for a full 8 minutes, unless a flame-up occurs. (If this happens, cover the grill briefly to smother.)

Turn the birds skin-side up and cook for 10 minutes more under the heated brick over the hot side of the grill, then move them to the medium side and cook 10 minutes more.

Turn the birds skin-side down, place back on the hot side under brick, and cook 5 minutes. Turn them skin-side up and cook 5 minutes more.

The birds are done when a meat thermometer inserted into the thickest part of the thigh registers 170F. Remove the birds to a platter and let rest for 5 minutes.

Garnish with lemon wedges and serve.

Serves 4



INGREDIENTS

2 pints strawberries

2 tablespoons best-quality balsamic vinegar

1 teaspoon sugar

freshly ground black pepper

DIRECTIONS In a medium mixing bowl, toss the strawberries, vinegar, and sugar together well. Divide among 4 martini glasses, drizzling all the vinegar over the fruit. Grind the fresh black pepper over each portion and serve.

Serves 4

This week we are having a Greek Grill Feast with the author of "Cooking from the Hip" and the Food Network's one and only female Iron Chef, Cat Cora! For more about Cat, visit www.catcoracooks.com.


INGREDIENTS

1 pound ground lamb

1/3 cup Kalamata olives, chopped

3 tablespoons dried bread crumbs, preferably panko

2 tablespoons finely chopped onion

1 tablespoon chopped scallions

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 teaspoon fresh oregano, chopped

2 tablespoons crumbled feta cheese

INGREDIENTS for Garlic Sauce
- 1/4 cup plain yogurt (strained if you like)
- 2 garlic cloves, minced

ALSO

4 onion hamburger rolls, split and toasted

4 lettuce leaves, washed and dried

4 tomato slices

4 cucumber slices

4 thin slices red onion

DIRECTIONS
With your hands or a wooden spoon, mix the lamb, olives, bread crumbs, onion, scallion, salt, pepper, oregano, and feta until all the ingredients are evenly distributed. Shape the meat mixture into four 1/2-inch thick patties.

Preheat a grill or grill pan. Grill the meat patties over medium-hot coals or pan-grill over medium-high heat for 5 minutes per side. The burgers should no longer be pink in the center.

For the garlic sauce: While the burgers cook, stir together the yogurt and garlic.

Place each burger on the bottom of a roll, spoon on a little garlic sauce, and top with lettuce, tomato, cucumber, and onion slices to your taste. Cover with top half of the bun and serve.

Serves 4



INGREDIENTS

4 tablespoons honey

2 tablespoons sugar to rim the glasses

3 to 4 medium-to-large and very juicy limes

3 to 4 medium-to-large and very juicy lemons

12 to 14 mint sprigs, rinsed in cool water

3/4 cup (6 ounces) light rum

4 cups ice cubes

1/2 cup club soda

Splash of Ouzo

DIRECTIONS
Place a sheet of aluminum foil in your freezer so you have a spot to chill your sugar-rimmed glasses. Pour 2 tablespoons of sugar into a small, flat saucer. Halve 1 of the limes crosswise. Cut one half into slices and set aside for garnish. Holding a glass upside down so lime juice doesn't run down the outside, rub the cut surface of one of the limes around the glass's rim. Immediately dip the glass into the saucer of sugar to coat the rim all the way around. Gently shake off any excess sugar and carefully place the glass upright into your freezer on the sheet of foil. Repeat with the other 3 glasses using same lime half.

Juice the remaining limes and the lemons and set aside. You should have 6 to 8 tablespoons of the lime and lemon juice mixture.

If you'd like to add fine mint ribbons to your drinks, stack 4 to 6 mint leaves per serving, roll the leaves up like a cigar, and cut across the roll, slicing the mint into fine strips. Set these aside and with your hands, tear apart 5 or 6 mint sprigs and toss them into a cocktail shaker. Pour in the lime and lemon juice, rum, and the remaining honey. Using a wooden spoon, muddle this together, crushing the mint leaves to release all that fragrant mint oil. Cap shaker and shake well.

Remove sugar-rimmed glasses out of the freezer toss a handful of ice into each glass. Strain the drinks from the cocktail shaker into the glasses. Divide the mint ribbons, if you like, among the four glasses, and top off each glass with a splash of club soda. Garnish each with a slice of lime and sprig of mint. Finish with a splash of Ouzo.

Makes 4 drinks



INGREDIENTS

1 small red onion, quartered thinly and sliced

1 8-ounce package fresh frozen green beans, thawed

1 15-ounce can garbanzo beans, drained

1 15-ounce can kidney beans, drained

2 tablespoons finely chopped fresh mint

1 8-oz can hearts of palm, drained

2 teaspoons finely grated lemon zest

1/4 cup sherry vinegar

1/4 cup top-quality extra-virgin olive oil

1 tablespoon sugar

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

DIRECTIONS
Place the onion slices in a large bowl, and add the remaining ingredients. Stir and taste, and add more lemon zest, mint, salt or pepper, if you like. Serve immediately or refrigerate until ready to serve.

Serves 4 to 6



INGREDIENTS

1 dozen ripe apricots

1/4 cup extra- virgin olive oil

1 small onion, finely chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh basil, chopped

1/4 cup balsamic vinegar

16 very thin slices of prosciutto

1/2 pound mixed baby greens

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup shaved kasseri or Parmesan cheese

DIRECTIONS
Halve and pit the apricots and set aside.

Pour 2 tablespoons of the olive oil into a medium skillet pan over medium-high heat. Add the onions and sauté until lightly browned, about 5 to 7 minutes. Add the apricots and reduce the heat to medium. Heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes, so the fruit keeps its shape. Add the herbs, 2 tablespoons of the vinegar and 1/2 teaspoon of the salt and simmer for 2 to 3 minutes, just until the fruit takes on the flavor and fragrance of the herbs. Remove the pan from the heat and let the mixture cool.

Meanwhile, line each of the ring molds or ramekins with 4 prosciutto slices, overlapping them so the entire mold is covered. Spoon in the apricot mixture, filling each mold to the top. Carefully lift the prosciutto slices and drape them over the filling, gently patting them into place. Set the molds aside while you dress the greens.

In a small bowl, whisk the remaining 2 tablespoons of olive oil, the remaining 2 tablespoons vinegar, the remaining 1/2 teaspoon of salt, and the pepper. Place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss. Divide the greens evenly among four individual salad plates. Unmold each prosciutto ring by turning it upside down and over the greens. Drizzle any remaining vinaigrette around the prosciutto ring. Top the salad with the cheese.

Serves 4



INGREDIENTS

8 to 10 ripe Black Mission figs

8 tablespoons of gorgonzola cheese, plus extra for garnish

4 tablespoons of top-quality balsamic vinegar

2 teaspoons sea salt, plus more for the greens

Freshly ground black pepper

3 cups mixed baby greens

Extra-virgin olive-oil

DIRECTIONS
Preheat the oven to 375°F.

Slice the figs in half. Into the fleshy center of each fig half, tuck about 1/2 tablespoon Gorgonzola. Arrange the fig halves on a baking sheet, cut side up, and sprinkle with 2 tablespoons of the vinegar, the 2 teaspoons of salt, and pepper to taste.

In a large bowl, toss the greens with a drizzle of olive oil, the remaining 2 tablespoons of vinegar, and salt and pepper, to taste. Arrange on individual plates.

Slide the baking sheet into the oven and cook the figs just until the cheese begins to melt, about 2 to 3 minutes. Arrange the warm fig halves around the edge of each salad, allotting 4 or 5 per person. If you like, crumble a little Gorgonzola over the top of each salad before serving.

Serves 4

Recipes Courtesy of "Cooking From the Hip"
by Cat Cora, Houghton Mifflin, 2007

This week we're having a Father's Day BBQ with chef, TED READER, author of "King of The Q's Blue Plate BBQ." Visit Ted's website at www.tedreader.com.


INGREDIENTS:

Special equipment: Cajun injector

1/2 cup +1 tbsp + 2 tbsp melted unsalted butter

1/4 cup + 2 tbsp cognac

1 tbsp + 2 tbsp chopped fresh thyme

1 (2 to 4 lb) tenderloin

2 tbsp olive oil

1/4 cup Smoked Salt Steak Rub

6 shallots, peeled and thinly sliced

1 lb oyster mushrooms

Salt and freshly ground black pepper

Serves 6-8

DIRECTIONS
In a small bowl, whisk together 1/2 cup melted butter, 1/4 cup cognac and 1 tbsp thyme. Continue whisking until well combined; set aside. Place tenderloin on a flat surface and pat dry with paper towels. Fill a Cajun injector with butter-and-cognac mixture and inject in several places. Cover with plastic wrap and store in the refrigerator for at least 2 hours.

When meat is marinated, preheat grill to medium-high (about 400°F). Remove tenderloin from wrap and rub with olive oil and Smoked Salt Steak Rub, pressing firmly so that seasoning adheres well to the meat. Set aside at room temperature.

Meanwhile, heat 1 tbsp butter in a sauté pan over medium-high. Add sliced shallots and cook for 3-4 minutes or until just tender. Add oyster mushrooms to pan and cook for 2-3 minutes more. Add 2 tbsp cognac, and with a spatula or wooden spoon deglaze by scraping up the browned bits from bottom of pan. Remove from heat and stir in remaining 2 tbsp butter and 2 tbsp thyme. Season mixture with salt and pepper to taste and set aside, keeping warm. Place tenderloin on grill and cook for 6-8 minutes, each side, for medium rare. Remove from grill and set aside for 3-5 minutes. If you like, you can inject the cooked tenderloin with some of the sauce from the mushrooms and shallots. Once the meat has rested, slice and serve topped with shallot-oyster mushroom mixture.



INGREDIENTS for Smoked Salt

2 cups coarsely ground sea salt.

DIRECTIONS for Smoked Salt
Spread an even layer of sea salt onto a foil-lined smoke rack. Place rack in a preheated 125F smoker and smoke for 2-3 hours or until salt is a smoky brown color. Transfer to a container and let cool. Cover and store in a cool, dry place away from heat and light.

INGREDIENTS for Rub

1/2 cup smoked salt

1 tbsp cracked black peppercorns

2 tbsp garlic powder

1 tbsp crushed red pepper flakes

2 sp sugar

1 tbsp died basil

1 tsp cumin seeds

1 tsp mustard seeds

Makes about 1 1/2 cups

DIRECTIONS for Rub
In a small bowl, combine 1/2 cup smoked salt, pepper, garlic powder, pepper flakes, sugar and basil: mix well and set aside. In a heavy saucepan over medium heat, toast cumin and mustard seeds for about 1 minute or until seeds are golden brown. Remove fro heat and let cool. Add toasted seeds to smoked salt mixture, mix well to combine. Store in an airtight container in a cool, dry place, away form heat and light.



INGREDIENTS

Special equipment: Cajun injector

1/4 cup honey

2 tbsp Dijon mustard

2 tbsp butter

3 lb jumbo chicken wings (about 36)

8 oz Yukon Jack whisky

4 tbsp Sweet Rib Rub

3/4 cup ground beer nuts

Serves 4-8

DIRECTIONS
In a small bowl, combine honey, mustard and butter. Mix well and set aside.

Preheat grill to medium (about 350°F). Trim wing tips from wings and cut through the joint to separate winglets from drumettes. Using a Cajun injector, inject each wing piece with a little Yukon Jack whisky. In a large bowl, toss injected wings with Sweet Rib Rub. Transfer to a grill basket and grill wings for 10-12 minutes, each side, turning every 5-6 minutes, or until fully cooked, golden brown and crisp.

When cooked, carefully remove wings from grill basket and transfer to a big bowl. Toss with honey -mustard mixture. Add ground beer nuts, toss again and serve.



INGREDIENTS

Special equipment: Cajun injector

Special equipment: 16 Chopsticks or bamboo skewers, presoaked for 1 hour
(Honey Brown Sugar BBQ Sauce)

1/4 cup brown sugar, firmly packed

1/4 cup gourmet barbeque sauce

1 (12 oz) bottle honey brown lager

1 tbsp chopped fresh coriander

1 jalapeño pepper, minced

Bonedust Seasoning

Salt and freshly ground black pepper

2 lb beef tenderloin

16 jumbo shrimp, peeled and deveined

2 to 3 tbsp vegetable oil

2 to 3 tbsp Bonedust Seasoning

Serves 8

DIRECTIONS
To prepare the Honey Brown Sugar BBQ Sauce: In a bowl, whisk together brown sugar, barbeque sauce, 1/4 bottle of beer, coriander and jalapeño pepper. Season with generous pinch of Bonedust Seasoning and salt and pepper to taste.

Using a Cajun injector or syringe, inject each shrimp with some of the remaining beer; season with Bonedust Seasoning. Set aside.

Preheat grill to medium-high (400°F). Freeze beef for 15 minutes before thinly slicing into 1-to-2-oz slices. Wrap each shrimp with 1 or 2 slices of beef, pressing firmly around the middle so the beef adheres. Brush with oil and season each with a pinch of Bonedust Seasoning. Skewer the shrimp onto wooden chopsticks or soaked bamboo skewers.

Grill beef-wrapped shrimp for 3-4 minutes each side, until the shrimp are just cooked through and the beef is lightly charred. Baste with Honey and Brown Sugar BBQ and serve immediately.



INGREDIENTS

1/4 cup vinegar

2 tbsp grain mustard

1/4 cup ketchup

1/4 cup garlic oil

2 tbsp extra-virgin olive oil

1 ear of corn, sliced into 2-in rounds

1 red onion, quartered

2 bell peppers, seeded and chopped

3 cloves garlic, minced

4 jumbo hot dogs

2 bratwurst sausages

2 chorizo sausages

2 andouille sausages

16 mini smoked sausages

1 cup cubed cheddar cheese

Serves 8

DIRECTIONS
Preheat grill to medium (about 350°F). In a medium bowl, combine first 5 ingredients to make dressing. Mix well and set aside.

Place corn, onions, peppers and garlic in grill basket. Grill vegetables for 10-15 minutes, or until tender, turning twice. Remove from grill and transfer to a large bowl.

Cut several large incisions in jumbo hot dogs. Place hot dogs and assorted sausages on grill. Grill, turning occasionally, for 608 minutes, or until heated through and lightly charred. Remove from grill and immediately cut each hot dog and the larger sausages into bite-sized pieces to vegetables in bowl. Add still-warm grilled hot dog and sausage pieces to vegetables in a bowl. Toss with dressing and top with cubed cheddar cheese; toss again, allowing cheese to melt slightly before serving.



INGREDIENTS

Special equipment: 4 bamboo skewers presoaked in water for1 hour

1 cup mini marshmallows

1 cup Oreo cookie pieces

1/4 cup Nutella

1/4 cup chunky peanut butter, at room temperature

11 small flour tortillas (6-8 in diameter)

1/4 cup icing sugar

1/4 caramel sauce

1/4 cup Smoked Chocolate Sauce

Serves 10 as appetizer, 5 as dessert

DIRECTIONS
Preheat grill to high (about 500°F). Thread marshmallows onto bamboo skewers and spray with nonstick cooking spray. Grill skewered marshmallows, turning occasionally, until golden brown and warm, about 1-2 minutes.

Remove marshmallows from skewers and place in a bowl. Add Oreo pieces, Nutella and peanut butter. Using a spatula, mix until moist and sticky. Place 1 flour tortilla on a flat surface. Spoon 1/3 cup of the s'mores mixture onto right half of tortilla, leaving a small space around the edge of the tortilla. Fold over from left to right, forming a half-moon shape. Press down on tortilla , so that the filling sticks to the shell. Spray outside of quesadilla with nonstick cooking spray on both sides. Repeat with remaining flour tortillas. Cover with plastic wrap and refrigerate for up to 6 hours.

Preheat grill to medium (350°F). Grill quesadillas for 2-3 minutes, each side, until lightly charred and crisp (but not burnt) and the filling is warm and gooey. Remove from grill and let cool for 2-3 minutes before cutting each into 2-3 wedges. Dust quesadilla wedges with a little icing sugar and serve drizzled with caramel and Smoked Chocolate Sauce.



INGREDIENTS

1 lemon

1 lime

1 orange

24 oz port

8 oz Grand Marnier

8 oz brandy

16 oz soda water

Serves 6

DIRECTIONS
Slice lemon, lime and orange into 1/4-in wheels and place in large pitcher or punch bowl; add port, Grand Marnier and brandy. Stir and refrigerate until ready to serve.

To serve, fill 6 highball glasses two-thirds full with ice. Pour enough sangria over ice so that it also fills two-thirds of each glass. Finish with some soda water and garnish with sangria-soaked slices of lemon, lime and orange.



INGREDIENTS

Special Equipment: 2 Bamboo Skewers.

4 fire-roasted tomatoes coarsely chopped

4 oz vodka

2 oz Jack Daniel's whiskey

1 cup Clamato juice

2 big splashes Worcestershire sauce

2 big splashes Tabasco sauce

2 tbsp prepared horseradish

Salt and freshly ground black pepper

Bonedust Seasoning

2 small store-bought pickled pepperoncini

2 lime wedges

INGREDIENTS for Bonedust Seasoning

1/2 cup paprika

1/4 cup chili powder

3 tbsp salt

2 tbsp ground coriander

2 tbsp garlic powder

2 tbsp curry powder

2 tbsp hot mustard powder

2 tbsp sugar

1 tbsp freshly ground black pepper

1 tbsp dried basil

1 tbsp dried thyme

1 tbsp ground cumin

1 tbsp cayenne pepper

DIRECTIONS for Fire Roasted Tomatoes
Preheat grill to medium-high (about 400°). In a large bowl, toss tomatoes in Bonedust Seasoning and 2 tbsp olive oil. Place tomatoes on grill, skin side down, and roast for 10 minutes, or until skins are charred and blistered. Remove from grill and cool.

DIRECTIONS for Bloody Caesar
In a blender, combine fire-roasted tomatoes, vodka, Jack Daniel's, Clamato juice, Worcestershire and Tabasco sauces, and horseradish. Blend thoroughly; season with salt and pepper to taste. Pour enough Bonedust Seasoning into a saucer to cover the surface. Run a lime wedge around the rim of each of two large glasses and dip rims into Bonedust Seasoning. Fill glasses with ice and pour blended mixture into glasses. Garnish each with a skewered pepperoncini and a wedge of lime.


Check out "King of the Q's Blue Plate BBQ" for more of Ted's recipes!

This week we're having an Alabama Barbecue with Chris Lilly, the Executive Chef for Big Bob Gibson's Bar-B-Q in Decatur, Alabama!

Chris will also be appearing as a "Pitmaster" at this weekend's 5th Annual Big Apple Bar-B-Q Block Party in New York City! For more information, visit www.bigapplebbq.org



INGREDIENTS

3 Red Bell Peppers

4 1/2 cups Shredded Cabbage

1 Vidalia onion or sweet onion

12 pats of Butter

1 1/2 tsp Seasoned Salt

6 Doubled sheets of aluminum foil

DIRECTIONS
Cut red peppers in half through stem. Remove all veins and seeds from pepper. Stuff each pepper with 3/4 cup of shredded cabbage.

Sprinkle 1/8 tsp of seasoned salt on each stuffed pepper. Next, place 1 pat of butter on each pepper.

Cut Vidalia onion into 6 equal slices. Place an onion slice on each stuffed pepper. Top each onion with a pat of butter and 1/8 tsp seasoned salt.

Place each stuffed red pepper on a doubled sheet of aluminum foil. Wrap each pepper individually in foil and seal tight.

Place foil bundles in oven or on grill and cook at 400 degrees for 45 minutes. Remove and serve hot.

Prep time: 15-20 minutes
Cook time: 45 minutes
Serves 6



INGREDIENTS

12 Scallops

12 Slices Beef Brisket fully cooked (preferably from the point of the brisket)

Dry Rub

1/2 TBL Salt

1/2 TBL Paprika

1/2 TBL Black Pepper

1/2 TBL Sugar

3/4 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Oregano

1/8 tsp Coriander

DIRECTIONS
Wrap each scallop with a slice of brisket and secure with a wooden toothpick. Season the exposed scallop lightly with dry rub.

Place wrapped scallops on a medium hot grill and cook for 3-4 minutes on each side.

Prep time: 15-20 minutes
Cook time: 6-8 minutes
Serves 6 (2 scallops per serving)



INGREDIENTS

1 cup Bourbon

48 ounces Lemon-lime soda

3 TBL Pomegranate Molasses

1 Lemon, cut into slices

DIRECTIONS
In a pitcher full of ice add bourbon, 7-up, pomegranate molasses, and lemon slices. Stir well. (Serves 6)

Apply pomegranate molasses to the rim of a bar glass. Turn glass upside down and twist rim into a plate of crushed lemon drops.



INGREDIENTS

1/2 cup Pecan Pieces

6 Caramels

1 pkg. Philo Dough

1/4 cup Dark Corn Syrup

1/2 cup Sugar

1 TBL Water

1 1/2 TBL Butter

1/2 tsp Vanilla

1/8 tsp Salt

1 Egg

DIRECTIONS
Lay 6 sheets of Philo dough on a cutting board. Using a 4" cookie cutter, cut six circles each containing six sheets.

Spray muffin pan with non-stick spray. Place six sheets of dough into each hole of the muffin pan forming 6 individual pie crusts. Place 1 caramel and 1 1/2 TBL pecans into each pie shell.

Heat corn syrup, sugar, water, butter, vanilla, and salt in a small sauce pan until ingredients combine. Beat egg slightly and then fold into mixture. Pour mixture evenly into each pie shell.

Preheat oven to 350 degrees. Cook for 20 minutes. Let cool before serving.

Prep time: 30 minutes
Cook time: 20 minutes
Serves 6

It's Grill Friday Season and who better to get us in the party mood then The Love Chef, Francis Anthony with recipes for a Roman Grill party. Break out the togas and start grilling!

You can also catch The Love Chef on June 30th at The Taste of Chicago! For more information visit www.thelovechef.com



INGREDIENTS

1 1/2 pounds boneless pork loin

2 small heads radicchio, round variety

2 small red onions

1/3 cup extra virgin olive oil

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

3 cloves garlic, minced

Salt to taste

Freshly ground black pepper to taste

Lemon wedges

DIRECTIONS
Cut the pork into 1 1/2-inch cubes and set aside. Trim 1/4 inch from the bottom of the radicchio. Leaving the core intact cut each head of radicchio into 8 wedges. Peel and cut each onion lengthwise into 8 wedges, leaving the root end intact. Assemble 8 skewers by alternating 4 to 6 pieces of the meat, 2 of radicchio and 2 of onion on each skewer. Lay the skewers o a baking dish. Combine the olive oil, rosemary, garlic, salt, and pepper in a small bowl. Rub some of this mixture on each skewer, cover, and marinate in the refrigerator for at least 1 hour. Preheat the grill. Remove skewers from the marinade, shaking off any excess. Grill the skewers on a lightly oiled grill until pork and vegetables are golden and tender and the pork is cooked through, about 10 to 12 minutes total. Serve with lemon wedges.

Serves 4



INGREDIENTS

1 pound tricolor pasta or shells

4 plum tomatoes, diced

12 pitted black olives, sliced

1 medium red onion, chopped

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

2 cloves garlic, blanched and minced

4 tablespoons extra-virgin olive oil

4 teaspoons balsamic vinegar

1 tablespoon fresh lemon juice

4 ounces mozzarella chopped

Salt to taste (optional)

Freshly ground black pepper to taste

DIRECTIONS
Cook the pasta, drain well, and immediately rinse in cold water. Shake off the excess water and chill. In a large mixing bowling, add the tomatoes, olives, onion, basil, thyme, garlic, olive oil, vinegar, lemon juice, and chilled pasta and then top with the cheese. Toss well, adding salt and pepper. Refrigerate for at least 2 hours before serving.

Serves 8 to 10



INGREDIENTS

2 cups diced celery

1/2 cup olive oil

1 large or 2 medium eggplants, peeled and diced (about 6 cups)

1 onion, chopped

2 tablespoons tomato paste

1/4 cup water

1/3 cup red wine vinegar

1 tablespoon sugar

1/2 cup chopped pitted green olives

1 tablespoon drained capers

1 tablespoon chopped fresh parsley

DIRECTIONS
In a large skillet, sauté the celery in the olive oil until soft and translucent, about 6 minutes. Remove the celery with a slotted spoon and set aside. Sauté the diced eggplant in the same pan until soft; remove from the pan and drain on paper towels to remove excess oil.

Sauté the onion in the same pan until soft.

In a small bowl, mix the tomato paste with the water. Add the mixture to the skillet along with the vinegar and sugar, and simmer for 15 minutes. Return the eggplant and celery to the pan and add the olives, capers, and parsley. Cook for 10 more minutes. Serve warm or cold.

Yields 24 small portions



INGREDIENTS

1 head romaine lettuce

2 cloves garlic, peeled

1/4 cup extra virgin olive oil

6 anchovy fillets, rinsed

1 large egg, coddled

Juice of 1 lemon

1/2 teaspoon dry mustard

1 tablespoon Worcestershire sauce

Dash or 2 hot sauce

Dash bitters

1/4 cup grated Romano or Parmesan cheese

Freshly ground black pepper to taste

1 1/2 cups croutons (recipe follows)

Salt to taste (optional)

DIRECTIONS
Wash the romaine, dry thoroughly, and tear into bite-size pieces.

In a large wooden salad bowl, mash the garlic with a little olive oil. Using a spoon, swirl and paint the interior of the bowl with the crushed garlic and oil, pressing it into the surface of the bowl. Add the anchovy fillets and mash with the oil and garlic. Prepare egg in water just below the boiling point for 2 minutes. Add the egg, lemon juice, mustard, Worcestershire sauce, hot sauce, bitters, and 2 teaspoons of the cheese. Finally, add the rest of the olive oil and whip until the dressing is creamy. Let stand for a few minutes.

Serves 4 to 6



INGREDIENTS

2 tablespoons olive oil

3 tablespoons butter

2 cloves garlic crushed

6 slices Italian or French bread

Freshly ground black pepper to taste

DIRECTIONS
Preheat the oven to 325F. In a medium skillet, heat the oil, butter, and pepper. Add the garlic and sauté until it is golden. Discard the garlic and remove the skillet from the heat.

Brush the slices of bread on both sides with the butter and oil mixture. Place the bread on a large cookie sheet and bake 15 to 20 minutes, or until golden brown and crisp. When cool, cut into cubes.

Store in a covered container in the refrigerator.

Yield approximately 3 cups



INGREDIENTS

4 medium-sized globe artichokes

1 lemon, cut in half

Olive oil for frying

Salt to taste

Freshly ground black pepper to taste

DIRECTIONS
Remove the coarse outer leaves from the artichokes, periodically rubbing the artichoke with the lemon, until the yellowish green leaves are revealed. Using a vegetable peeler, remove the skin from the stem and outer leaves, continuing to rub with lemon. Trim 1/4 inch from the end of the stem; then spread the leaves of the artichoke open. Expose the choke and press the center to hold the leaves open. Using a small teaspoon, remove the prickly and fuzzy interior of the artichoke.

In a straight-sided saucepan large enough to hold all the artichokes without crowding, heat enough oil to come 2 1/2 to 3 inches up the side of the pan to 350F. Carefully put the artichokes into the oil, leaves out and choke down. Fry until golden on all sides. Transfer to paper towels to drain and cool. Season with the salt and pepper and serve.

Serves 4



INGREDIENTS

1 3/4 pounds of your favorite cured olives

3 cloves garlic, crushed

1 1/2 teaspoons dried thyme

2 dashed hot sauce

12 long strips lemon zest

1 teaspoon chopped Italian parsley

1/4 cup extra-virgin olive oil

Freshly ground black pepper to taste

DIRECTIONS
Combine all the ingredients in a container with a right-fitting lid. Shake, shake, shake, and allow to marinate in the refrigerator for a few days or longer before serving.

It's a good idea to shake occasionally each day. When ready to serve; remove the olives from the container with a slotted spoon. Save the flavored oil for spreading on bread or to use as a vegetable dip. It is also good splashed over chicken before roasting.



INGREDIENTS

1 bunch scallions, trimmed

1 large bulb fennel or celery, cut into bite-size pieces

3 carrots, cut into wide ribbons

1 bunch small radishes, trimmed

Dipping Condiments:

Extra virgin olive oil

Balsamic vinegar

Mixture of freshly ground black pepper and salt

DIRECTIONS
Artistically arrange the vegetables on a large platter, with bowls of the three dipping condiments clustered around.



INGREDIENTS

8 slices Italian bread, about 1/2 inch thick

2 tablespoons extra-virgin olive oil

2 cloves garlic, crushed

Freshly ground black pepper to taste

Pinch dried thyme

Salt to taste (optional)

Fresh basil leaves

2 ripe tomatoes, chopped (about 1 cup)

DIRECTIONS
Toast the bread on a grill (or under a broiler), turning so that both sides are toasted. In a small bowl, mix the oil, garlic, pepper, thyme, and salt. Brush this mixture on top of the toasted bread, add basil leaves and a mound of tomatoes, and you are ready to serve.

Serves 4