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INGREDIENTS

1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons prepared Dijon-style mustard
2 teaspoons prepared horseradish
8 ears corn, husked and cleaned

DIRECTIONS

Preheat grill to 375 degrees F (190 degrees C).

In a small bowl combine butter, salt, pepper, parsley,

mustard and horseradish; mix well.

Spread about 1 tablespoon of mixture evenly over each ear of corn.

Wrap tightly in heavy duty aluminum foil; seal well.

Place on grill for aprox. 40 minutes or until corn is tender.

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INGREDIENTS

1 large zucchini
4 tablespoons butter
salt and pepper to taste

DIRECTIONS

Preheat grill to medium high heat.

Clean outer skin of zucchini, and slice lengthwise into quarters.

Place a pat of butter or margarine on each zucchini quarter,

and season with salt and pepper to taste.

Wrap all four quarters in one piece of aluminum foil.

Place foil wrapped zucchini on heated grill, and cook for

10 to 15 minutes on each side

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INGREDIENTS

3 zucchini
3 tablespoons butter, softened
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

DIRECTIONS

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise,

making 6 slices per zucchini.

Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice.

Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up,

crosswise on the preheated grill to keep them from falling through.

Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

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Ingredients

2 sticks (1/2 pound) unsalted butter, softened
1/4 c. Parmesan cheese, grated
3 tablespoons chopped tarragon
2 tablespoons hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 dozen medium to large oysters, such as Gulf Coast or Bluepoint

Directions

1.  Light a grill. In a food processor, pulse the butter with the parmesan, tarragon, hot sauce, salt and pepper until blended.

Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log.

Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.

2.  Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes.

Using tongs, transfer the oysters to a platter, trying to keep the liquor (juices) inside.

Quickly remove the top shells and loosen the oysters from the bottom shells.

Top each oyster with a pat of tarragon butter and return the oysters to the grill.

Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute.

Serve right away.

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