Apples, galore. This time with fire.

Following our ode to the apple in a recent Your Table, here's a ditty from the CIA (the fun CIA, not the spooky one) on how to enjoy these fruits of fall:

Apple season is upon us, and the chefs of The Culinary Institute of America suggest that you take advantage of this opportunity to select a variety of apples.

Such a versatile ingredient as the apple can be prepared in numerous ways; whether baked, grilled, or roasted, each particular variety has characteristics that make it unique. With apples in such abundance, now is an excellent time to take them home and experiment to determine which apple variety is your favorite.

"In New York's Hudson Valley we have no shortage of apple varieties. Early September apples such as Paula or Ida Red, cousins of the McIntosh, will work well for this recipe if they are not over-baked," explains Carol Hawran of The Culinary Institute of America in Hyde Park, NY. "Rome Beauty, Empire, or Golden Delicious apples are always reliable standbys as they have enough body to hold their shape well."

Baked apples are ideal for a warm day and can be made right on your grill. Put them on just as you take off your dinner, and by the time you've eaten and brewed coffee, the apples are ready to eat.

Apple Crisp, with a sweet crumbly topping made with oats, will warm up any cool evening. Top it with a wedge of cheddar cheese or a dollop of lightly sweetened whipped cream for a dessert that is sure to please.

These and other recipes can be found in The Culinary Institute of America's cookbook, Grilling (2006, Lebhar-Friedman), available for purchase at bookstores nationwide.

Here's a video demonstration featuring how to prepare Baked Apples filled with Walnuts and Cream.

Baked Apples filled with Walnuts and Cream
Makes 8 servings
2 tablespoons chopped toasted walnuts
2 tablespoons packed light brown sugar
2 tablespoons softened butter
8 prunes, pitted and diced small
1/2 teaspoon grated lemon zest
8 McIntosh apples, cored
2 tablespoons Calvados
3 tablespoons maple syrup
1/2 cup heavy cream

Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Combine the walnuts, brown sugar, butter, prunes, and lemon zest, and mix until evenly blended. Pack the mixture into the cored apples.

Cut 8 large rectangles of foil and fold each in half to make squares. Set 1 filled apple in the center of each square. Drizzle each apple with some of the Calvados (less than 1 teaspoon per apple) and a little of the maple syrup (less than 1 teaspoon per apple). Pull up the sides of the foil around the apple to make a vented pouch.

Grill the apples over direct heat until soft and the juices that collect in the bottom of the pouch are a rich brown, about 35 to 40 minutes. Turn the pouches occasionally as the apples cook.
Whip the heavy cream just until lightly thickened and still somewhat runny. Whisk in the remaining maple syrup.

To serve, place a baked apple on each serving dish. Pour the accumulated juices from the foil pouches over the grilled apples, and then spoon some of the whipped cream over them.
Serve immediately.

Nutrition analysis per 7.5-ounce serving: 270 calories, 1g protein, 46g carbohydrate, 10g fat, 30mg sodium, 30mg cholesterol, 6g fiber.

Marinades cut cancer risk in grilling?

From the Institute of Food Technologists:

New research published in the Journal of Food Science shows that marinating meats may decrease the cancer forming compounds called heterocyclic amines (HCA), which are produced during grilling, by over 70 percent.

Researchers from Kansas State University tested three commercial spice- containing marinade blends (Caribbean, southwest, and herb) on round beef steaks. The steaks were marinated for one hour and then grilled at 400 degrees Fahrenheit.

Food scientists found that steaks marinated in the Caribbean blend produced the highest decrease in HCA content (88 percent), followed by the herb blend (72 percent) then the southwest blend (57 percent).

"Commercial marinades offer spices and herbs which have antioxidants that help decrease the HCAs formed during grilling," says Dr. J.S. Smith, principal researcher at Kansas State University. "The results from our study have a direct application since more consumers are interested in healthier cooking."

Aw, shucks. Grilled corn made easy

Hungry: Then grill some corn with chipotle lime butter.

Camping goes fishy

I'm not a camper. We'll disclose that right off. The closest I'll get is a Motel 6 that hasn't left the light on.

However, there are a slew of folks here in Northeast Alabama that take advantage of our forests, lakes, hills and vales and camp like there's no tomorrow.

I salute them.

I'd also like to pass along some recipes that were passed along to me. They involve cheese, which means they can't be bad.

However, it's my responsibility to note that people who are, apparently, hard-core campers would scoff at "assembling anything more complicated than a s'more." At least that's what someone pointed out to me just now.

One third of all U.S. adults have gone on a camping vacation in the past five years, and more get into the outdoors every year. Campground and RV bookings are up nearly 25 percent in 2008, and studies show families are staying closer to home but making more camping trips this season. Hmm, can you say “four dollars a gallon for gas”?

“Few things can top a great meal cooked over an open fire,” says Cabot Creamery celebrity chef Jon Ashton. “And knowing how much people love to camp, Cabot has developed a number of delicious, easy-to-make recipes that are sure to be a hit around anyone’s campfire.

“Planning ahead is critical,” Ashton says. “The key to camp cooking is to keep things simple and to pack lightly. Prepare snacks ahead of time and keep them in reseal-able bags. Precook noodles, rice and pasta for quick reheating at your campsite. And be sure to bring plenty of ice and a good supply of bottled water, too.”

Ashton also recommends working from a cook’s checklist to ensure you pack necessities including: aluminum foil, disposable plates and utensils, can/bottle opener, corkscrew, plastic cutting board, paper towels and so on. Did we mention a can/bottle opener? Better say it again: a can/bottle opener. And depending on how you plan to cook, don’t forget things like fire starters, charcoal, propane or wood.

Here’s Ashton’s menu of easy-to-make Cabot recipes for campers…

Grilled Fish Tacos
Makes 4 servings

1/2 cup chopped fresh cilantro, divided
3 tablespoons olive or canola oil
2 tablespoons plus 2 teaspoons fresh lime juice
1 teaspoon ground chipotle pepper
1/2 teaspoon salt, plus more to taste
1/4 cup Sour Cream
1/4 cup mayonnaise
1 pound any firm white fish fillets, such as red snapper, halibut or striped bass
4 flour tortillas

Toppings:
Fresh lime wedges
1 large tomato, cored and diced
1 avocado, peeled, pitted and diced
1 cup finely shredded red cabbage
1 cup grated Cabot Monterey Jack or Sharp Cheddar (4 ounces)
2 scallions, thinly sliced

In medium bowl, whisk together oil, 1/4 cup of cilantro, 2 tablespoons of lime juice, chipotle pepper and 1/2 teaspoon salt; pour over fish, turning to coat. Let stand for 30 minutes.
In small bowl, combine sour cream, mayonnaise, remaining 1/4 cup cilantro and remaining 2 teaspoons lime juice; set aside.
Prepare medium-hot fire in charcoal grill or preheat gas grill to high. Place fish on grill and cook, turning with wide spatula, until just opaque in center, 2 to 5 minutes per side depending on thickness of fillets. Transfer fish to bowl and flake with fork; season with additional salt if needed.
Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.
Divide fish among tortillas. Serve with lime wedges for squeezing over fish and add desired toppings and spoonful of sour cream mixture.

Grilled Summer Pizza
Makes 4 servings

2 large vine-ripened tomatoes
1 pound homemade or store-bought pizza dough
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 cups grated Extra Sharp or Sharp Cheddar (8 ounces)
1 tablespoon fresh thyme leaves

Prepare medium-hot fire on one half of charcoal grill or preheat one side of gas grill to high, leaving other side unlit (if gas grill has only one burner, preheat to high and lower heat to cook second side.)
Remove core from tomatoes; cut in half crosswise and gently squeeze out as many seeds and juice as will come out easily. Cut into thin slices.
Divide pizza dough into 4 equal balls; on floured work surface, roll/stretch each ball out into approximate 6-inch circle. Bring dough and toppings to grill.
Place two dough circles on heated side of grill; when dough is puffed and browned on underside, about 2 minutes, turn over with tongs and cook until second side is lightly colored, about 1 minute longer.
Remove crusts from grill. Drizzle each with some of oil. Cover with half of tomato slices and season with salt and pepper. Top with half of cheese and scatter half of thyme leaves on top. Return to unheated side of grill (or reduce heat on one-burner gas grill to very low). Cover grill and cook pizzas until cheese is melted, about 3 minutes. Slide pizzas back over heat or increase heat if crust needs additional crisping on bottom.
Use tongs to slide pizzas onto serving plate or cutting board. Repeat with remaining dough circles and toppings.

Grilled Chicken Breast Sandwiches with Cheddar and Black Forest Ham
Makes 4 servings

4 (4-ounce) boneless, skinless chicken breast halves, fat trimmed
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh rosemary
2 teaspoons minced garlic (2 medium cloves)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices Cabot Sharp Cheddar
4 ounces sliced Black Forest or other flavorful ham
4 buns, split
Romaine leaves

Place chicken between 2 large sheets plastic wrap; pound with mallet or heavy pan to flatten to even 1/2-inch thickness.
In medium bowl, whisk together oil, lemon juice, rosemary, garlic, salt and pepper; add chicken, turning to coat. Cover and refrigerate for about 1 hour.
Prepare hot fire in charcoal grill or preheat gas grill to high. Remove chicken from marinade, shaking off excess. Grill until browned on outside and cooked thorough to center, 2 to 3 minutes per side. Toward end of cooking time, top each breast with slice of ham and cheese; cover with grill lid or foil until cheese is melted, about 2 minutes longer.
Serve on buns with bed of romaine leaves (toast buns on grill if desired).

Need more eats? Cabot's got 'em.

A beautiful sandwich for the fire

A plethora of summer vegetables has overtaken many of our neighbors. They're looking for ideas that'll a) use up all this fresh produce and b) taste good and, most of all c) not demand that they heat up their kitchen.

Here's a colorful sandwich that fits all the bills.

Radicchio, Prosciutto and Fresh Mozzarella Ciabatta

Serves 6

Vinaigrette:

1/4 cup olive oil

2 Tablespoons Balsamic vinegar

1 teaspoon honey

Pinch of red pepper flakes

Salt and pepper to taste

Combine vinaigrette in a bowl.

1 loaf ciabatta bread, sliced in half lengthwise

2 balls fresh mozzarella, sliced

4 tomatoes, sliced

6 to 8 slices of prosciutto (or smoked turkey or any thinly sliced deli meat)

1 cup baby spinach leaves

4 to 6 leaves of radicchio

Brush bread with vinaigrette.

Layer all other ingredients in the sandwich then drizzle with more vinaigrette. Put other half of bread on top and brush outside with olive oil. Sear on medium high grill until cheese melts.

Recipe and pic courtesy of Royal Rose radicchio.

Orange inspired barbecue sauce

Because you can never have too many barbecue sauce recipes. This is fabulous on pork chops and chicken. Not so much on beef.

TRIPLE ORANGE BARBECUE SAUCE
Makes approximately 3 1/2 cups sauce

2 tablespoons vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 cup tomato ketchup
1 cup tomato-based chili sauce
2/3 cup sweet orange marmalade
1/3 cup balsamic vinegar
2 tablespoon whole-grain or Dijon mustard
2 tablespoons Worcestershire sauce
1/3 cup GranGala Triple Orange Liqueur

Heat the oil in a medium saucepan (preferably nonstick) over medium heat. Add the onion and stir until golden brown. Add the garlic and sauté until fragrant, about 1 minute.

Stir in the ketchup, chili sauce, marmalade, vinegar, mustard, and Worcestershire sauce. Bring to a simmer. Reduce heat to medium-low and simmer, stirring often, until the sauce is slightly reduced and thickened, about 20 minutes. Remove from heat and stir in the Liqueur. Use the sauce immediately or store it in the 'fridge for up to a month.

Grilled salad ideas galore

We eat a ton of salad in the summer. Every now and then, you've got to mix it up a little, or you'll start to feel like Peter Cottontail's unfortunate cousin.

Hence, grilled salad.

The radicchio growers have passed along a few tips: cut radicchio and Romaine hearts lengthwise into halves or quarters and baste with olive oil. Be sure to leave a portion of the core on the radicchio to hold the leaves in place. Set on a medium to hot grill and turn frequently to avoid burning.

Use aluminum foil to protect delicate leaf tips. Radicchio and Romaine are cooked, usually in minutes, when they are fork tender.

Bourbon, part deux

And on to the cooking portion of our program.

BOURBON FAST FACTS

• Recognized by Congress in 1964 as “a distinctive product of the U.S.”
• Must be made in the U.S.·
• Must be made with at least 51% Corn
• Aged in a new oak barrel charred on the inside
• Aged for at least 2 years

Which means that you're cooking with an element that is grainy, complex and has a bit of smoke already imbued in its innards.

A standard bourbon marinade that's good for chicken and pork:

1/4 cup Bourbon, 1/4 cup Soy Sauce,1/4 cup Dijon Mustard,1/4 cup Brown Sugar,1 small onion -- chopped fine,1/4 teaspoon Garlic powder, 1 dash Worcestershire Sauce. Mix and refrigerate.

And for that salmon and shrimp that need a little corn squeezins:

1 cup bourbon, 1/2 stick melted butter, 1/4 cup brown sugar, 1/2 teaspoon crushed red pepper flakes. Brush on salmon and shrimp while they're grilling. It makes a lovely glaze.

A salad dressing for the lighter side:

1/4 cup apple cider vinegar; 1 tablespoon orange juice, 2 teaspoons coarse-ground prepared mustard; a pinch of onion powder; a tablespoon of brown sugar; 1/4 cup of bourbon; whisk well, then drizzle in and whisk 1 cup canola oil and a pinch of salt. Dress your salad at will.

And a dessert to round off our menu:

Bourbon Ice Cream

4 Eggs; 3/4 cup Sugar;1/2 cup Bourbon;1 can Sweetened Condensed Milk (14 ounce can);6 cups Half & Half

Beat eggs on medium speed, gradually add sugar. Add bourbon and condensed milk, mixing well. Add half & half. Pour into 1 gallon freezer, freeze according to manufacturer's directions. Garnish each serving with mint.

Bourbon -- the drink of champions

I grew up in Bourbon country -- not Bourbon County, mind you. That's a misnamed patch of land north of Lexington that produces nary a drop of God's elixir. I'm talking Bourbon country, Nelson County, Kentucky, where the air in the fall is perfumed with the scent of fermenting mash and warehouses are stacked with barrels aging one of the world's manmade culinary arts.

The picture (right) is borrowed from a cyclist's blog about a trip through Bourbon country. It really does look like that. This picture could have been taken from my bedroom window when I was growing up.

Field trips in elementary school included the regular gamut: museums, the governor's mansion, the Louisville Zoo, Mammoth Cave. They also included a tour of the distilleries: Barton, Jim Beam, Maker's Mark. Good times. Good times.

End travelogue. But if you want more information, there's a society in my hometown dedicated to Bourbon, the Bardstown Bourbon Society.

Ever since I've been old enough to buy it legally, bourbon has been a favorite cooking ingredient. My first Christmas in town, I dropped off a box of bourbon balls (made with Evan Williams) at the Anniston Police Department. Heaven Hill is the best to marinate salmon and pork. Maker's Mark -- well, it's just plain good sippin' bourbon.

It should come as no surprise then that others have discovered the earthy, bold flavor bourbon can give to food. Indeed, I prefer cooking with it to drinking it.

There is little that is more American than apple pie, baseball, or cookouts. Since bourbon is a distinctly American product, it falls in line with this great tradition.

“Bourbon and barbeque are distinctive American traditions,” said Andy Husbands, head chef at Treamont 647 and Sister Sorel in Boston. “The unique barbeque flavors from Boston to Memphis match the smoky, spicy and even fruity flavors seen in both products.”

While hosting outdoor cookouts this summer, serve well chilled versions of old-time favorites to your guests. Classic cocktails like the Manhattan, Old Fashioned and Mint Julep are ideal ways to accentuate the flavors of your barbeque with a top-notch American Whiskey cocktail.

Texas’s Stubb’s Legendary Bar-B-Q in Austin pairs its barbeque with a signature Bourbon beverage like the refreshing Bourbon Swizzle or tart Bourbon Sour.

“Bourbon is a great complement for barbeque because they share a strong, spicy, smooth and slow flavor,” said Husbands. “You can’t rush bourbon just like you can’t rush barbeque.”

Backyard Bourbon Tasting

One engaging way to impress your guests at an outdoor barbeque is to set up a tasting of American whiskeys, including both Bourbons and Tennessee Whiskeys. (Yes, you can include some of that Tennessee dreck, but why would you? Perhaps only to confirm bourbon's superiority?) Choose a selection of premium whiskeys and serve guests small (1/4 oz.) samples of each to compare taste profiles and discover pairing possibilities for your BBQ offerings.

Bourbon: Beyond the Cocktail

Bourbon’s popularity has also moved beyond the cocktail into the actual cooking, forging its way into sauces, marinades and even the grill itself. Scott Jensen of Stubb’s Legendary Bar-B-Q in Austin recommends grillers use bourbon-infused wood chips to add an extra bit of smooth and smoky flavor to their meats as they cook.

“Since both Bourbon and barbeque use American woods to impart a unique natural flavor into their essence, the bourbon-soaked wood chips are a natural barbeque complement,” he said.

When it comes to sauces, most major Bourbon brands already offer their own barbeque sauce; most are available in grocery or specialty stores. Stubb’s recently launched its own version: Stubb’s Hickory Bourbon Bar-B-Q Sauce.

“Mixing the woody flavor of natural hickory smoke with the unique and savory notes of a Bourbon Whiskey brings two American classics together in a perfect sauce for bourbon-flavored barbeque,” Jensen said.


Bourbon Swizzle
(care of Stubb’s Legendary Bar-B-Q)
1.5 oz Bourbon
1.25 oz. lime juice
2.5 oz. club soda
1 tsp super fine sugar
1 dash bitters
Shake all ingredients except club soda in shaker with ice. Strain into Collins glass over cubed ice and add club soda...stir.

Bourbon Sour
(care of Stubb’s Legendary Bar-B-Q)
1.5 oz Bourbon
Juice from half lemon
1/2 tsp super fine sugar
Shake all ingredients except fruit in shaker with ice vigorously. Strain into rocks glass filled with cubes and garnish with orange slice and cherry.

Manhattan
1 oz bourbon
0.5 oz sweet vermouth
Mix ingredients together. Serve in a cocktail glass (4.5 oz) garnished with a lemon twist.

Old Fashioned
1.5 oz. bourbon
2 dashes aromatic bitters
1/2 tsp super fine sugar
Orange slice
Fill rocks glass with ice. Muddle orange slice with sugar and bitters. Add cherry, orange slice & lemon wedge. Top with splash of club soda.

Mint Julep
1.5 oz bourbon
4 mint sprigs
1 tsp sugar dissolved in water & muddled with mint
Fill julep glass with shaved ice. Stir dissolved sugar and bourbon until frosted. Add mint sprigs and/or orange slice, pineapple spear, and a cherry

A Red Hot and Blue Fourth of July

Whether it’s a poolside party or backyard barbecue, summertime is the perfect season for outdoor entertaining. While the mercury is rising, turn up the heat and flavor with grilling recipes made easy thanks to tips and recipes from Kevin Roberts, author of the new cookbook "Kissing in the Kitchen: Cooking with Passion" and the earlier, "Munchies."

Roberts puts Frank’s RedHot on everything he barbeques; here are some tips and recipes sure to spice-up any summertime bash adapted from his cookbooks and the menu at his popular San Diego-based restaurant, East Village Tavern and Bowl.

Buffalo Chicken Wings
Prep Time:10 min.

Cook Time:20 min.

2 1/2-lbs. chicken wing pieces
¾ cup Buffalo Wing Sauce

1. BAKE wings in foil-lined pan at 500 on lowest oven rack for 20 to 25 min. until crispy, turning once.
2. TOSS wings in Buffalo Wing Sauce to coat.

Makes-6 to 8 servings

Alternate Cooking Directions: Deep-fry at 375°F for 10 min.
Broil 6-inches from heat 15 to 20 min., turning once.
Grill over medium heat 20 to 25 min., turning often.

Buffalo Grilled Steak
Prep Time: 5 min.

Cook Time: 15 min.

Marinate Time: 1 hour

4 (1 inch thick) bone-in or boneless loin steaks
2/3 cup Cayenne Pepper Sauce or Buffalo Wing Sauce

1. MARINATE steaks in RedHot Sauce in deep dish. Cover and refrigerate 1 to 3 hours. Drain and season as desired.
2. GRILL steaks over high direct heat, about 15 min. for medium-rare, turning once.
3. LET steaks rest 10 min. before slicing. Splash on more RedHot Sauce to taste.

Makes 4 servings
Tip: Substitute other tender steaks such as boneless sirloin, flank or flat iron steak.

Buffalo Chicken Quesadillas
Assemble the quesadillas ahead of time, then grill 'over drinks' just before serving.
Prep Time: 5 minutes

Cook Time: 5 minutes

2 cups diced cooked chicken
1/2 cup Buffalo Wing Sauce
2 cups shredded Monterey Jack cheese
8 (8 inch) flour tortillas
Blue cheese salad dressing

1. Toss chicken with Buffalo Wing Sauce in bowl.
2. Layer chicken mixture and cheese on 4 tortillas, dividing evenly. Top each with second tortilla. 3. Cook about 3 to 5 minutes on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve. Serve with blue cheese salad dressing and additional Buffalo Wing Sauce.

Makes 4 servings
Tip: You may substitute 1/3 cup Cayenne Pepper Sauce mixed with 3 Tbsp. melted butter.

Recipes and photos courtesy of Frank's

The Southwestern Fish Taco

Few ethnic foods get as much attention in this part of the country as Tex-Mex. Calhoun County has a slew of Mexican restaurants, and the grocery aisles indeed brim with the ingredients needed to make authentic fare from across the border.


Bring on the fish taco, my friends. Here's a video showing you how.


Fish tacos are among the most sought-after fare available from the abundance of marine life in the Sea of Cortez and the Pacific Ocean surrounding Baja, Mexico.


While the inhabitants of Baja originated the idea, we can thank a U.S. college student who visited San Felipe on spring break for introducing them to us. Ralph Rubio fell in love at first bite and was able to get the recipe from the creator of his favorite fish taco. In 1983, Rubio began serving his own adaptation in San Diego. Today they are gaining popularity, and different variations—whether battered and fried or not—are popping up on menus across America.


The Culinary Institute of America's chefs created the grilled version below that is perfect for an outdoor summer party.


Baja-Style Fish Tacos
Makes 8 servings
2 pounds mahi-mahi
½ cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 ½ tsp minced garlic
Salt, to taste
8 flour tortillas, 8 inches in diameter
Southwestern Slaw (recipe follows)
1 cup Chipotle Pico de Gallo (recipe follows)
½ cup Mexican Crema (recipe follows)

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Cut the mahi-mahi into 16 equal slices.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo.


Add a dollop of Mexican Crema, fold in half, and serve immediately.

Southwestern Slaw

Makes 8 servings
2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños
2 tsp chopped cilantro
Salt, to taste

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.

Chipotle Pico de Gallo
Makes 1 cup
1 cup medium-dice tomatoes (seeded before dicing)
4 tsp minced red onion
½ tsp red wine vinegar
½ canned chipotle pepper, minced
Salt, to taste
1 tbsp cilantro chiffonade (cut into thin strips)

Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

Mexican Crema
Makes ½ cup
½ cup Mexican sour cream
½ tsp finely grated lime zest
2 tsp lime juice
Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days. Note: If you cannot find Mexican sour cream at the store, substitute regular sour cream. Mexican sour cream has a milder acidic bite and a little more salt.

How long to grill what?

Be kind to the food you'll grill: It didn't do anything to you, so don't cook it into oblivion. Remember, a steak cooked "well done" is anything but done well.

Steak, such as top sirloin or strip steak: Medium-high heat 5 to 7 minutes per side or until
desired doneness

Boneless or bone-in pork chops (3/4-inch thick): Medium heat 5 to 7 minutes per side or until
desired doneness

Pork tenderloin: Medium heat 25 minutes or until desired doneness, turning occasionally

Lamb chops (3/4-inch thick): Medium heat 5 to 7 minutes per side or until desired doneness

Boneless skinless chicken breasts or thighs: Medium heat 6 to 8 minutes per side or until
cooked through

Tuna steaks: Medium heat 5 to 6 minutes per side or until desired doneness

Salmon steaks or fillets: Medium heat 12 to15 minutes or until fish flakes easily with a fork

Large shrimp Medium heat 2 to 3 minutes per side or until shrimp turn pink

Sea scallops: Medium heat 3 to 4 minutes per side or until scallops are opaque

Make Your Own Grilling Spice Blend

This time of year, people can't seem to get enough ideas for things to throw on the grill. Here's a suggestion of a spice blend, and an accompanying list of marinade ideas that come from using it. Most of the basic ingredients are pretty traditional, but they leave lots of room for culinary explanation.

Among the twists: The honey pomegranate pork tenderloin (right) combined with summer vegetables will be a nice combination of spice and sweetness.

Super Spice Grill Blend
2 teaspoons Ground Cinnamon
2 teaspoons Garlic Powder
2 teaspoons Rosemary Leaves, crushed
2 teaspoons Thyme Leaves
1 teaspoon Oregano Leaves
1 teaspoon Sea Salt

1/4 teaspoon Ground Red Pepper

Mix all ingredients until well blended. Store in tightly covered jar in cool, dry place.
Makes enough for 2-3 marinade recipes.

Mix-and-Match Super Spice Marinades
Start with 1 tablespoon of Super Spice Grill Blend. Choose one of our Marinades to prepare.
Then, mix and match marinade with a pound of your meat, poultry or seafood choice. They're listed in order of which meats/seafood work best with a particular marinade.

HONEY-POMEGRANATE
1 tablespoon Super Spice Grill Blend
1/4 cup pomegranate juice
2 tablespoons honey
2 tablespoons lime juice
Pork
Lamb
Steak
Chicken
Salmon

GREEN TEA & PEACH
1 tablespoon Super Spice Grill Blend
1/4 cup strong brewed green tea
2 tablespoons peach preserves
2 tablespoons white wine vinegar
Shrimp (right)
Chicken
Pork
Salmon
Steak

TRIPLE CITRUS
1 tablespoon Super Spice Grill Blend
1/4 cup orange juice
2 tablespoons canola oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon lime juice
Chicken
Salmon
Pork
Scallops
Shrimp
Tuna

INDIAN
1 tablespoon Super Spice Grill Blend
1 container (6 oz.) plain low fat yogurt
2 tablespoons canola oil
1 tablespoon lemon juice
Pinch Ground Turmeric, if desired
Chicken
Pork
Lamb

CARIBBEAN
1 tablespoon Super Spice Grill Blend
1/4 cup tropical juice blend
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons dark rum
Tuna
Shrimp
Chicken
Pork
Salmon
Steak

TUSCAN
1 tablespoon Super Spice Grill Blend
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Steak
Chicken
Lamb
Pork
Salmon

Mix all Marinade ingredients in small bowl until well blended. Reserve 2 tablespoons of the
marinade for basting. Place 1 to 1 1/4 pounds desired meat, poultry or seafood in large
resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 1 hour or longer for extra flavor (limit seafood marinating time to 30 minutes.)
Remove meat, poultry or seafood from marinade. Discard any remaining marinade.
Grill as directed on chart. Baste halfway through cook time with reserved marinade.

Recipes and photos courtesy of McCormick

Death to lumpy summer salads

I've always made my potato salad using red-skinned potatoes -- and leaving the skin on. They cook up beautifully and hold up nicely when tossed with other ingredients. You see distinct potato elements when you use the red potatoes. Nothing (OK, maybe Gene Simmons in a Speedo) is worse than potato salad that's mushy. Frankly, that kind of potato salad is nothing more than cold mashed potatoes all glumped together under the guise of mustard.

Here's a recipe idea from the folks at McCormick, and while they're in the dried spice business, I'll bet this is even better made with fresh thyme and oregano. Be sure to toss the potatoes in the dressing while still warm so that they can absorb more of the aromatic flavor.

Mediterranean Potato Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
1 pound small red potatoes, quartered
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Oregano leaves
1 teaspoon thyme leaves
1 cup halved cherry tomatoes
2 tablespoons drained capers
Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low;
simmer 10 minutes or until potatoes are fork-tender. Drain well.
Mix oil, vinegar, oregano and thyme in large bowl until well blended. Add warm
potatoes; toss to coat. Add tomatoes and capers; toss gently to coat.
3. Serve immediately or refrigerate until ready to serve.
Makes 4 (1-cup) servings.
Nutrition Information Per One Serving: 159 Calories, Fat 7g, Protein 3g,
Carbohydrates 21g, Cholesterol 0mg, Sodium 137mg, Fiber 3g

Pasta salad, too, can turn into a gelatinous mass. This one is bright, colorful and ready to hit the picnic circuit. Don't overcook the pasta, though, or it will turn into glue.

Penne Pasta Salad with Spinach and Tomatoes

Prep Time: 20 minutes
Cook Time: 10 minutes
8 ounces penne pasta
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon rosemary, finely crushed
1 teaspoon thyme leaves
1/2 teaspoon Garlic powder
1/2 teaspoon Oregano leaves
1/2 teaspoon Sea Salt
1 package (6 ounces) baby spinach leaves
1 pint grape cherry tomatoes, halved
1 cup bite-size mozzarella cheese balls, halved
2 tablespoons grated Parmesan cheese

Cook pasta as directed on package. Drain well.
Meanwhile, mix oil, vinegar, rosemary, thyme, garlic powder, oregano and sea salt in
small bowl with wire whisk until well blended.
Mix pasta and spinach in large bowl. Add dressing; toss to coat well. Add tomatoes
and cheeses; toss to mix well. Serve warm or at room temperature.
Makes 8 servings.
Nutrition Information Per One Serving: 239 Calories, Fat 11g, Protein 9g,
Carbohydrates 26g, Cholesterol 18mg, Sodium 177mg, Fiber 3g

Adding some charm to the grill

OK, this goes under the heading of something that, initially, seems frivolous but actually comes in handy, when you think about it: Grill Charms.

They're the meat griller's version of those little wine charms that go around the stems of wine glasses to remind everyone whose glass is whose. These lightweight charms stick into a steak or burger before cooking to keep track of how each piece of meat will be cooked -- as well as what spices might go (or not go) on it.

Think about it. If you're cooking for a group of people, and everyone wants a steak cooked differently, the charms can help you track how you cook them. (Keeping in mind that you can only see the charm from one side, so once you flip that Rare steak, you won't be able to readily see the charm with its R on it unless you take a peek.)

They'd also come in handy when some people have different dietary needs. A guest on a low-sodium diet probably needs to know which burgers have been drenched in Moore's or Dale's marinade.

The really nice thing about these charms: There isn't a W for "well done." As any lover of meat knows, any steak cooked to "well done" is anything but done well.

Chicken on the Grill, Installment No. 1,401

Summer and grilling are practically synonymous; add chicken to the mix and you’re on the way to a delicious menu. Outdoor grilling has never been easier; here are a few tips to keep in mind:

• Start with a clean grilling rack. Use a coarse brush to scrape away debris;
• Grates can be lightly oiled or sprayed with a non-stick cooking spray to prevent chicken from sticking;
• Grill any chicken parts over steady, medium heat;
• Bone-in chicken meat takes longer to cook, and should be placed on the grill first. Place on hottest part of the grill and continually turn pieces. Cook thinner pieces for a shorter period of time, and over higher heat
• Chicken breasts can be grilled with or without the skin on, but will be juicier if cooked with skin on. Remove skin after cooking to lower total calorie and fat content.

From the National Chicken Council and the U.S. Poultry & Egg Association, here are two new chicken grilling recipes to try during the hot summer months.

Asian Chicken Skewers with Hot and Sour Mango Dip

This works well as an appetizer or an entrée that adults and kids both will enjoy. Start by marinating chicken tenderloins in a mixture of garlic, cumin, chili powder, paprika, brown sugar, cilantro, salt and coconut milk. Then thread onto bamboo skewers that have been soaked in water. Grill the skewers while making the mango-flavored dipping sauce by reducing mango nectar with Asian spices. Serve over rice and with a summer green vegetable like zucchini for an entrée, or pile skewers on a platter to serve as appetizers.

Serves 4

1 ½ pounds chicken tenderloins
Marinade:
2 cloves garlic, minced
3 TBLS ground cumin
2 tsps chili powder
2 tsps paprika
2 tsps brown sugar
¼ cup chopped cilantro
1 ½ tsp kosher salt
1 cup lite coconut milk
Hot and Sour Mango Dip:
1 tsp olive oil
4 scallions, minced
1 tsp minced jalapeno pepper
1 can (11.3 oz) mango nectar
1 TBLS brown sugar
¼ tsp allspice
1 TBLS lime juice
½ tsp kosher salt
2 TBLS chopped cilantro
3 TBLS chopped mint

In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, ¼ cup chopped cilantro, 1 ½ teaspoons kosher salt and lite coconut milk. Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.

Prepare gas or charcoal grill.

In medium saucepan over medium-high heat, warm olive oil. Add scallions and jalapeno; sauté until barely translucent, about 2 minutes. Add mango nectar, 1 tablespoon brown sugar, allspice, lime juice and ½ teaspoon kosher; bring to a boil over high heat. Reduce heat to medium-high and simmer sauce about 20 minutes, until thickened and reduced by half. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.

Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded. Place on grill and cook about 3 – 4 minutes per side, turning once, until cooked through. Serve skewered chicken with Hot and Sour Mango Dip.

Nutrition Information, Per Serving:
270 calories; 7 g fat; 2.5 g saturated fat; 18 g carbohydrate; 2 g fiber


Grilled Chicken Parcels with Tomato-Basil Vinaigrette

This light summer recipe is full of the flavors of summer. Start by blanching romaine lettuce leaves in boiling and then ice water. Then combine ground chicken with garlic, Italian seasonings and salt; form the mixture into balls and place on top of each lettuce leaf, along with a slice of Fontina cheese and a basil leaf. Roll the lettuce leaves into round packages; secure with wooden toothpicks and place on the grill. Serve the chicken parcels with a vinaigrette dressing of olive oil, balsamic vinegar, chopped basil and halved grape tomatoes.

Serves 4

1 pound ground chicken
2 cloves garlic, minced
2 TBLS dried Italian seasoning
1 tsp kosher salt
½ tsp black pepper

Chicken Parcels:
12 romaine lettuce leaves
12 basil leaves
6 ounces Fontina cheese, sliced into 12 thin pieces
1 TBLS olive oil
Tomato-Basil Vinaigrette:
¼ cup extra-virgin olive oil
1 TBLS balsamic vinegar
½ tsp kosher salt
¼ tsp black pepper
2 tsps basil, finely chopped
1 cup grape tomatoes, halved

Bring a large pot of water to a boil. Fill a large bowl with water and ice. Using tongs, blanch the romaine lettuce leaves by plunging them, one by one, into the boiling water for 2 – 3 seconds each, then placing in ice bath. When all leaves are blanched, spread out to dry on paper towels.

Prepare gas or charcoal grill.

In large bowl, combine ground chicken, garlic, Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon black pepper. Place one romaine lettuce leaf on flat surface; top with basil leaf. Add 3 tablespoons of the chicken mixture and a slice of Fontina cheese. Fold leaf bottom in, then the sides up, and finally the top down, so that filling is completely enclosed. Use two wooden toothpicks to hold the parcel together; set aside. Repeat procedure until 12 parcels are formed.

In medium bowl, whisk together extra-virgin olive oil, vinegar, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir in chopped basil and tomato halves.

Brush parcels with 1 tablespoon olive oil and place on grill. Cook for 6 minutes; turn and cook other side for additional 6 minutes or until chicken is completely cook through. Serve with spoonful of tomato-basil vinaigrette.

Nutrition Information, Per Serving:
500 calories; 40 g fat; 13 g saturated fat; 6 g carbohydrate; 1 g fiber

Summer salads, hot with the fire

Fourth of July is on the way and whether it's a small affair with the family or a huge backyard bash, everyone will be barbecuing. While burgers and steaks will be sizzling on the grill, readers may also be tempted by out-of-the-ordinary salads and desserts that cook well with the kiss of flame.



Karen Adler & Judith Fertig, from their recently released summer grilling book BBQ Bash: The Be-All, End-All Party Guide, From Barefoot to Blacktie (April 2008, The Harvard Common Press), have a few suggestions. Colorful, tasty, and easy to prepare with their straightforward instructions, these recipes allow cooks to spend more time at the grill, instead of running back and forth to the kitchen to get other dishes prepared.


Grilled Greek Taverna Salad
As a side dish to serve with grilled chicken, fish, or steak or as a summery meal on its own, we love this version of the traditional Greek salad. The romaine lettuce and red onion sizzle on the grill for extra flavor. Make this when summer tomatoes are at their peak.


Makes 6 to 8 servings

Greek Vinaigrette
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano Kosher or sea salt
and freshly ground black pepper to taste
2 wooden skewers, soaked in water for 30 minutes
1 large red onion, cut into 1-inch-thick slices
2 hearts of romaine lettuce

Olive oil, for brushing
3 small cucumbers, diced
3 medium-size tomatoes, diced
4 ounces feta cheese, crumbled
1/2 cup oil- or brine-cured kalamata olives, pitted

To make the vinaigrette, whisk all the ingredients together in a small bowl. Set aside.



Prepare a hot fire in your grill.



Thread the skewers with the onion slices so that they look like large lollipops. Cut the hearts of romaine in half lengthwise. Brush the onion slices and the romaine halves with olive oil. Grill the onion slices for about 5 minutes per side, or until blistered. Grill the romaine, cut side down, for 1 to 2 minutes, or until the lettuce has browned.



Chop the romaine and onion and arrange on a serving platter. Top with the cucumbers, tomatoes, feta, and olives. Drizzle the dressing over the top and serve.



Grilled Pink Grapefruit and Orange Salad with Fresh Avocado


This easy, refreshing, and colorful salad looks and tastes great. Grilling the citrus fruit adds just a touch of caramelization and makes the fruit even juicier. And the aroma? Fabulous!



Makes 8 servings

Lemon-Pepper Dressing

3 tablespoons freshly squeezed lemon juice

1 tablespoon clover honey 1

/2 cup olive oil Kosher or sea salt

and freshly ground black pepper to taste






3 pink grapefruit
3 large oranges
Olive oil for brushing
One ripe but firm avocado, pitted, peeled, and thinly sliced

Prepare a hot fire in your grill.



To make the dressing, whisk all the ingredients together in a small bowl; set aside.



Trim the ends off the fruit (but do not peel), then slice into 1/2-inch-thick slices. Brush the slices with olive oil and grill for 1 minute on each side, or until slightly browned. Arrange the slices on a platter and top with the avocado. Pour the dressing over all and serve immediately.



Grilled Chocolate Crostini
Who says dessert has to be difficult? This one is chic, but oh so easy. Karen remembers a delicious breakfast in Belgium with chocolate sprinkled on homemade buttered bread. Similar to s'mores, but not quite as messy, this is a grownup version for the grill. Serve with a bowl of juicy ripe strawberries.


Makes 16 crostini


One 10-inch baguette
6 to 8 ounces good-quality milk or bittersweet chocolate, in bar or block form
Extra-virgin olive oil for drizzling
Coarse kosher or sea salt for sprinkling

Prepare a medium-hot fire in the grill.

Slice off the ends of the bread and then slice the bread on the diagonal 1/2-inch thick, to get 16 slices. Break or cut the chocolate into 16 pieces. Place bread, chocolate, oil, and salt on a baking sheet and carry out to the grill.



Drizzle the bread with a little bit of olive oil and place over the fire to toast (1 to 2 minutes). Turn bread over and place on the indirect-heat side of the grill. Place a piece of chocolate on each slice of bread. Close the grill lid and let heat for a couple of minutes. Remove the crostini from the grill and set on a serving dish. Sprinkle with a tiny bit of salt and devour while warm.

Grilling shrimp and mangoes

Grilled Shrimp with Mango Salsa

This makes use of fresh oregano, but don't be afraid to try it with dried oregano leaves. The mangoes looked great in the store yesterday(Sunday), so give this a go for a tropical twist. This serves 2 as a dinner portion.

It's easier if you have a grill basked to cook the shrimp, because they turn pink and curl when they're cooked. You're less likely to overcook them that way. But skewer them if you want to; just be careful not to cook them more than 6 minutes total, or they'll be little rubber doorstops.

Mango salsa

2 mangoes, pitted and peeled

1/2 red bell pepper, seeded and diced

1/2 large red onion, peeled and diced

1 fresh jalapeno pepper, seeds and inner membranes removed, finely (finely) chopped

1 tablespoon coarsely chopped fresh oregano

6 tablespoons lime juice (about three limes)

1/4 cup pineapple or orange juice

Mix in a glass bowl. Cover and chill about an hour (longer if you're using dried oregano).

24 medium-sized shrimp, peeled and deveined, but with the tails still on.

1/4 cup olive oil

1 tablespoon lime juice

a pinch of cayenne pepper, salt and black pepper

Mix in a gallon-sized zip-top bag and set aside for about 15 minutes. Either skewer the shrimp, or put them in a grill basket.

Cook over a hot grill about 3 minutes per side or until the shrimp turn pink and start to curl.

Serve tossed with the salsa.

Fruit and Veg on the fire and Web

The food experts at FruitAndVeggieGuru.com have whipped-up a few delicious recipe ideas, involving fruits and vegetables that diners can pick up at the local grocery store, to heat-up barbecue season and Dad’s appetite.

The recipes might introduce Dad to a few new fruit-and-vegetable concepts for a change of pace at the grill. In addition, the site lists some foods that grilling enthusiasts might not always associate as complementary for their own cooking endeavors. For instance, did you know sweet potatoes brushed with olive oil make a delectable grilled treat?

Here are a few other lesser-known fruit-and-veggie barbecued treats:

· Corn-on-the-cob, cooked in the husk and soaked in water, is perfect to complement burgers and hot dogs. Pulling the husk back and tying with butcher’s string can help bring out the natural flavor.
· Thick-stalked asparagus can be tasty brushed in olive oil and thrown on the grill. But make sure to place them crosswise on the grill; you wouldn’t want to lose any through the grates!
· Grill pineapple with lemon, lime or orange juice and honey for a great teriyaki chicken side dish.
· Brush peaches, apricots, or nectarines with canola oil and sprinkle with sugar for a sweet, crunchy crust.
· Cauliflower is scrumptious marinated with olive or canola oil and crushed red pepper flakes.

When grilling fruits and veggies, make sure to stock up on the right tools. Baskets, skewers, and trays eliminate some hassle because grillers can stir and toss like they normally would on the stove and not have to worry about losing the meal between the grates. Foil is a griller’s best friend; crimp the edges and toss on the grill for a side dish with easy cleanup.

Love grilled mushrooms? Try:

· Grilled Mushroom Quesadillas, a traditional blend of cheddar and Monterey Jack cheeses with an added touch of grilled mushrooms and cilantro leaves.

· Grilled Mushroom Medley Pizza, grilled crimini, shiitake, white button, and oyster mushrooms layered with parmesan on Flatout wraps.

· Rosemary Chicken and Mushrooms with Mixed Vegetables, grilled chicken, mushrooms and vegetables coated in olive oil, vegetable broth, rosemary, and pepper.

For other great fruit and veggie grilling ideas, try:

· Grilled Pears with Currants, currants marinated in apple juice and pepper, spooned over delicious grilled pears.
· Shrimp and Summer Fruit Kabobs, peach, plum and nectarine chunks threaded between shrimp and lemon slices, lightly brushed with garlic-herb oil.
· Grilled Eggplant with Pomegranate Sauce, thick eggplant slices grilled and spread with a garlic paste and pomegranate sauce concoction.
· Grilled Vidalia Onion with Orange-Honey Vinaigrette, grilled onions topped with a dressing consisting of orange juice, oil, vinegar, honey, salt and black pepper.

Grilling up for Dad's Day

If you've been watching The Next Food Network Star, then you've met Kevin Roberts, who debuted June 1 as one of 10 finalists (selected from a field of 4,000) . The Next Food Network Star continues to air on Sundays at 9 p.m. for nine episodes.

One of Roberts’ trademarks is his love of hot sauce. He puts Frank’s RedHot on everything, especially when grilling. Here are some tips and recipes sure to spice-up any summertime bash adapted from his cookbooks, “Munchies” and “Kissing in the Kitchen,” and the menu at his popular San Diego-based restaurant, East Village Tavern and Bowl.

Roberts recommends a few tips when preparing for outdoor grilling:

• Food should be ready early so people don’t have to wait for it to come off the grill.
• Serve a crowd pleaser. Chicken wings are the No. 1 1appetizer on restaurant menus.
• Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.
• Use recyclable goods to reduce cleanup without harming the environment.
• Remember, safety first! If you are using an outdoor grill, keep children away from it and always keep a bucket of water handy.

“Whether you’re grilling for a family reunion or planning a dinner for two, adding that delicious Buffalo flavor helps make any grilling recipe a success,” explains Roberts. “I use Frank’s on everything. That spicy, tangy, buttery flavor you get at restaurants is easily duplicated at home with Frank’s RedHot and goes great with anything you can put on your grill; burgers, chicken, ribs and even corn on the cob!”

Try these simple recipes at your next barbecue bash to make your barbecue Buffalo.

BUFFALO CHICKEN WINGS
Prep Time:10 min. Cook Time:20 min.

2 1/2-lbs. chicken wing pieces
¾ cup FRANK'S Buffalo Wing Sauce

BAKE wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 min. until crispy, turning once.
TOSS wings in Buffalo Wing Sauce to coat.

Makes-6 to 8 servings

Tip: You may substitute 1/2 cup FRANK'S RedHot Sauce mixed with 1/3 cup melted butter for the Buffalo Wing Sauce.

Alternate Cooking Directions: Deep-fry at 375°F for 10 min.
Broil 6-inches from heat 15 to 20 min., turning once.
Grill over medium heat 20 to 25 min., turning often.

BUFFALO GRILLED STEAK
Prep Time: 5 min. Cook Time: 15 min. Marinate Time: 1 hour

4 (1 inch thick) bone-in or boneless loin steaks
2/3 cup FRANK'S Cayenne Pepper Sauce or Buffalo Wing Sauce

MARINATE steaks in Frank's RedHot Sauce in deep dish. Cover and refrigerate 1 to 3 hours. Drain and season as desired.
GRILL steaks over high direct heat, about 15 min. for medium-rare, turning once.
LET steaks rest 10 min. before slicing. Splash on more Frank's RedHot Sauce to taste.

Makes 4 servings
Tip: Substitute other tender steaks such as boneless sirloin, flank or flat iron steak.

BUFFALO CHICKEN QUESADILLAS
Assemble the quesadillas ahead of time, then grill 'over drinks' just before serving.
Prep Time: 5 minutes Cook Time: 5 minutes

2 cups finely diced cooked chicken
1/2 cup Frank's Buffalo Wing Sauce
2 cups shredded Monterey Jack cheese
8 (8 inch) flour tortillas
Blue cheese salad dressing

Toss chicken with Buffalo Wing Sauce in bowl.
Layer chicken mixture and cheese on 4 tortillas, dividing evenly. Top each with second tortilla.
Cook about 3 to 5 minutes on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve. Serve with blue cheese salad dressing and additional Buffalo Wing Sauce.

Makes 4 servings

Tip: You may substitute 1/3 cup FRANK'S Cayenne Pepper Sauce mixed with 3 Tbsp. melted butter.