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1/2 cup dijon mustard

1/4 cup honey

1 teaspoon sugar

1 1/2 sour pickle diced

8 oz. ground chuck

1 oz. grated cheddar

1 teaspoon garlic powder

1 teaspoon chopped fresh parsley

1 teaspoon blended oil

Kosher salt and black pepper to taste

¼ cup shredded iceberg

3 tomato slices

2 slices grilled onions (white)

1 tablespoon Heinz ketchup

1 grilled pita or grilled 4oz. pizza dough

Mix all ingredients together.

Method for Kebab

Fire up the grill!

Add ground beef, cheese, parsley, garlic powder, salt and pepper in a mixing

bowl and mix together loosely. Form in the shape of a kebab and poke skewer

thru middle of meat. Place kebab in refrigerator for 10 minutes to hold shape.

Pull skewer from fridge and let sit for 10 minutes.

Coat with blended oil, and season again with salt and pepper. Place on hot pre

heated grill. Cook to desired wellness, 10-12 minutes for medium rare. (note do

not move skewer much while cooking; turn just twice.)

On your grilled pita or dough, spread one half with ketchup, and one half with TE

Relish. Place cooked meat on top, add all the fixins, roll up like a cigar… and

ENJOY!

8 slices of 3/4inch cut smoked bacon strips (cut from a slab)

½ cup honey

2 quarts pork or brown chicken stock

1 cup fresh orange juice

1 tablespoon brown sugar

1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons blended oil

1 jalapeño, sliced

1 inch of ginger peeled and smashed

1 teaspoon sea salt `

1 teaspoon freshly cracked black pepper

Heat a grill pan or outdoor grill, season bacon slices with salt, pepper, cumin, and

coriander, ½ tablespoon brown sugar and place on grill skin side down cooking

until crispy- about 4 minutes then cook on each side for 3 minutes. Remove and

let drain on a paper towel.

In a braising pan large enough for 8 slices of bacon, slowly add blended oil,

sliced jalapeño, and ginger and cook for 2 minutes. Add remaining brown sugar

and cook for 1 more minute, then add orange juice to pan and deglaze. Next,

add the stock and honey and bring to a simmer. Add bacon slices and slowly

braise for about 30 minutes until sauce is reduced and coats the bacon

thoroughly.

To finish, season with sea salt and cracked black pepper.

½ of 1 seedless watermelon

1 cup sugar

¾ cup water

1 cup of your favorite tequila

¼ cup triple sec

2 limes quatered and zested

1 pinch of sea salt

In a pot add water, sugar, triple sec, and tequila, cook for about 1 minute until

sugar dissolves making syrup. Set aside to cool.

Pour syrup over sliced watermelon wedges, let cool in refrigerator for 1 hour. To

serve, remove from refrigerator and squeeze juice of two limes on top of wedges

and sprinkle with lime zest and sea salt.

2 racks beef ribs, 5 to 7 pounds total

3 tablespoons kosher salt

2 tablespoons freshly cracked black pepper

2 tablespoons ground cumin

2 tablespoons ground coriander

2 tablespoons brown sugar

1 tablespoon paprika

2 cups hickory chips, soaked in water for at least 30 minutes

On half of a grill fitted with a cover, build a small charcoal fire about the size of a

loaf of commercial sandwich bread, making sure all the charcoal become

engulfed in the flames.

Mix the salt, pepper, paprika and brown sugar, breaking up the brown sugar with

a fork. Using your hands, cover the meat entirely in this rub.

When the flames begin to die down, leaving flickering coals, place the rib racks

meat-side up on the half of the grill without the burning charcoal. Do not let the

flames touch the meat at any time. Add a handful of the hickory chips to the fire.

Cover the grill, vent slightly, and cook, adding a handful of hickory chips every 30

minutes and a bit more fuel as necessary, until the meat has a crisp crust, is soft

to the touch, and well browned- about two and a half hours.

Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and

bake for 5 hours.

Cut into individual ribs and enjoy.

3 tablespoons mayonnaise

2 teaspoons fresh lime juice

2 tablespoons finely grated parmesan cheese

1/2 teaspoon chili powder

1/4 teaspoon ground red pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

8 ears corn, shucked

Prepare grill.

Combine mayonnaise and lime juice in a small bowl.

Combine parmesan cheese and all other seasonings in another small bowl.

Place shucked corn on a grill rack that has been sprayed with cooking spray and

grill corn 12 minutes or until tender, turning frequently.

Remove corn from grill and brush with mayo mixture. To finish, sprinkle with

cheese and spice mixture.

2 tablespoons red-wine vinegar

1 teaspoon Dijon mustard

1 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon black pepper

1/2 cup extra virgin olive oil

2 lbs mixed heirloom tomatoes, quartered if small or cut into 1/4-inch-wide

wedges if larger

1 lb cherry tomatoes

1 lb fresh Burrata cheese

1 1/2 cups loosely packed small basil leaves or torn large leaves

4 slices filone bread

4 garlic cloves

1 tablespoon extra virgin olive oil

¼ cup grated parmesan cheese

Whisk together vinegar, salt, mustard, and pepper in a large mixing bowl. Add oil

in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes

and gently toss to coat. Season with salt and pepper and toss with torn basil.

Cut ¼ inch slices of filone bread and rub with garlic cloves, season with salt and

pepper, and drizzle with a good quality extra virgin olive oil. Place on a warm grill

and toast for 1 minute on each side. Remove from grill and sprinkle with grated

parmesan cheese.

Place the fresh Burrata in the center of plate and surround with the tomato salad

and top with grilled filone bread.

16 jumbo wings

Brine

4 quarts water

1 cup salt

1 bunch fresh oregano

1 head of garlic (split)

¼ cup black peppercorns

¼ cup blended oil

Salt and pepper

Glaze

1 ½ quarts white balsamic vinegar

3 cups sugar

½ cup mustard seeds

1 tablespoon salt

1 cup Dijon mustard

½ cup fresh cut Italian parsley

Method for Brine

In a large pot add water, salt, oregano, garlic, and peppercorns, stir well to mix

together all ingredients. Add chicken wings and let sit in brine for 6 hours in

refrigerator.

Remove from brine and let wings drain and dry on paper towels. Preheat grill or

oven to 375 degrees. Once wings are dry, toss in ¼ cup oil and season with salt

and pepper and place on grill or in the oven for 15–20 minutes giving them a nice

char.

While the wings are cooking make the glaze.

Method for Glaze

Place balsamic vinegar, sugar, salt, and mustard seeds in a large copper pot.

Reduce by 2/3rds over a medium flame.

Add Dijon mustard, then remove from heat and add parsley. Remove wings from

grill or oven and toss with mustard glaze, coating each wing well.

Caribbean Pineapple Shrimp Skewers 

             1 cup tomato ketchup $0.76

             ¼ cup soy sauce (low sodium) $0.23

             1/4 cup Smucker's marmalade $0.60

             1 tablespoon Dijon mustard

             1/4 cup brown sugar

             1/4 teaspoon crushed red pepper flakes

             ¼ teaspoon cinnamon

             2 whole garlic cloves, minced

             1 1/2 tbsp cilantro, chopped

             32 shrimp, peeled and deveined  $3.98 

             32 pieces Nature’s Peak frozen pineapple $2.25 

             16 wooden skewers, soaked in water for 30 minutes

             olive oil, for brushing

             salt and  ground black pepper

Directions

In a medium saucepan over medium heat, add the ketchup, soy sauce, marmalade, mustard, sugar, garlic, pepper flakes and cinnamon. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool. Place about half the sauce into a small bowl with chopped cilantro. 

Heat a grill pan.  On a skewer, alternating between the shrimp and pineapple, thread 2 pieces shrimp, and two pineapple pieces on each skewer. Brush them with olive oil and season them with salt and pepper.  Brush skewers with some of the sauce. Cook them in grill pan, basting frequently with the sauce, until cooked through, about 3 minutes per side. Serve on a platter with  reserved sauce on the side for dipping.

Prosciutto-wrapped Chicken Skewers with Sweet Cranberry Dipping Sauce 

4 chicken boneless breast, halved and skin removed 

16 very fine slices prosciutto  

18 sage leaves, finely chopped

4 tablespoons olive oil

salt

pepper

 

 

Cranberry Dipping Sauce:

½ package Nature's Peak Cranberries 

1 ½ cups orange juice

½ cup water

2 tablespoon cider vinegar

2 tablespoons light brown sugar

salt and pepper