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INGREDIENTS

2 pounds red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil
1 envelope onion soup mix

DIRECTIONS

Combine all ingredients in a large plastic bag; shake until well coated.

Empty bag into an ungreased 26-in. x 9-in. heavy duty foil.

Fold in half(13-inx13-in) and grill at 350 degrees F for 35 minutes,

stirring occasionally. Uncover and 15 minutes longer or until potatoes

are 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

1/4 cup plus 2 tablespoons smoked almonds (2 1/2 ounces)
One 3-inch piece of baguette, cubed
1 garlic clove
1 cup canned diced tomatoes
2 roasted red bell peppers from a jar, drained
2 tablespoons sherry vinegar
1/4 teaspoon pimentón de la Vera
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Four 1-inch-thick tuna steaks

Directions

1.  Light a grill. In a food processor, coarsely chop the almonds, bread cubes and garlic.

Add the tomatoes, roasted red peppers, sherry vinegar and pimentón and puree until smooth.

With the machine on, gradually add the oil. Season with salt and pepper.

2.  Season the tuna with salt and pepper.

Grill over moderate heat, turning once, for 6 minutes for medium-rare, or 8 minutes for medium.

Transfer the tuna to plates.

Spoon some of the romesco sauce over the fish and pass the rest at the table.

Make Ahead
The romesco sauce can be refrigerated for up to 1 week. Bring to room temperature before serving.

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Ingredients

1 pound(s) (16-20 per pound) raw shrimp, peeled and deveined (see Tips & Techniques)
2 tablespoon(s) canola oil, divided
2 teaspoon(s) finely grated fresh ginger, divided
2 teaspoon(s) minced seeded jalapeño, divided
2 cup(s) finely diced firm ripe melon
1 cup(s) finely diced fresh pineapple
1/4 cup(s) finely diced red bell pepper
1/4 cup(s) finely diced green bell pepper
1/4 cup(s) finely diced red onion
3 tablespoon(s) rice vinegar
2 tablespoon(s) finely chopped fresh mint, plus 4 sprigs for garnish
1/2 teaspoon(s) kosher salt
4 large lettuce leaves, such as Boston, romaine, or iceberg
4 lime wedges

Directions

Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño in a medium bowl.

Cover and refrigerate for 4 hours or up to 24 hours.

Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint,

and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño.

Refrigerate until cold, about 30 minutes or up to 4 hours.

About 20 minutes before serving, preheat grill to high.

Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.

Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side.

When cool enough to handle, slide the shrimp off the skewers.

To serve, arrange one large lettuce leaf on each dinner plate.

Spoon salsa onto the lettuce and top with shrimp.

Garnish each serving with a lime wedge and a mint sprig, if using.

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Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
1 small shallot, minced
1 garlic clove, minced (optional)
1 red Thai chile, minced
1 tablespoon finely grated fresh ginger
1 tablespoon chopped cilantro
1 mango, peeled and cut into 1/4-inch dice
Salt
2 pounds large shrimp, shelled and deveined
Freshly ground pepper
1 cup baby arugula

Directions

1.  Light a grill or preheat a grill pan.

In a medium bowl, stir the 3 tablespoons of olive oil with the vinegar, shallot, garlic, chile, ginger and cilantro.

Fold in the mango and season with salt.

2.  Drizzle the shrimp with oil, toss to coat and season with salt and pepper.

Grill the shrimp over high heat, turning once, until lightly charred and just cooked through, about 4 minutes.

3.  Transfer the shrimp to plates and top with the mango salsa.

Mound the arugula leaves alongside and drizzle with olive oil.

Season with salt and pepper and serve right away.

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Ingredients

1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon rosemary leaves
Finely grated zest of 1 lemon
3 garlic cloves, minced
40 large shrimp (about 1 1/2 pounds), shelled and deveined
1/2 cup mayonnaise
2 scallions, finely chopped
3 cornichons, finely chopped
1 shallot, finely chopped
1 large celery rib, finely chopped
2 teaspoons minced tarragon
1 teaspoon sherry vinegar
1/2 teaspoon sweet paprika
1/4 teaspoon celery seeds
Salt and freshly ground pepper
1 tablespoon gin
1 tablespoon dry sherry
8 hot dog rolls (preferably potato rolls), split
8 large sorrel or arugula leaves

Directions

1.  In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic.

Stir in the shrimp and refrigerate for 2 to 4 hours.

2.  In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic.

Season with salt and pepper.

3.  Light a grill. Toss the shrimp with the gin and sherry.

Thread the shrimp onto 8 skewers; season with salt and pepper.

Grill the shrimp over a hot fire until lightly charred and cooked through.

3 minutes per side. Let cool slightly.

Stir the grilled shrimp into the mayonnaise dressing.

4.  Brush the cut sides of the hot dog rolls with olive oil and grill until toasted.

Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.

Make Ahead
The salad can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.

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Ingredients

1  pound(s) sea scallops
1  tablespoon(s) plus 1/2 cup olive oil
3/4 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
4  teaspoon(s) sherry vinegar or red- or white-wine vinegar
1/2 pound(s) mixed salad greens (about 4 quarts)
3/4 cup(s) loosely packed basil leaves, torn in half
3/4 cup(s) loosely packed flat-leaf parsley leaves
1/2 cup(s) loosely packed mint leaves
1/4 cup(s) chopped fresh chives or scallion tops
4  teaspoon(s) drained capers

Directions

Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.

In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Add the 1/2 cup oil slowly, whisking.

Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.

In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives.

Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.

Variations: Substitute grilled shrimp for the scallops. Flaked cooked salmon would also be delicious in place of the scallops.

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Ingredients

1 tablespoon yellow mustard seeds
1/4 cup mayonnaise
1/4 cup whole-grain mustard
1 tablespoon finely chopped dill
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons dark brown sugar
Freshly ground pepper
Vegetable oil, for the grill
One 2-pound salmon fillet, skin on
1 tablespoon olive oil
Salt

Directions

1.In a dry skillet, toast the mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes.

Transfer to a plate. In a bowl, whisk the mayonnaise with the mustard, dill, lime juice and brown sugar. Season with pepper.

2.Light a gas grill. Lightly brush the grate with oil. Run your fingers over the salmon fillet, feeling for bones; use sturdy tweezers to remove any you find.

3.Brush the skin side of the salmon with the olive oil and season generously with salt and pepper.

Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish.

Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat until the glaze is golden and the fish is nearly opaque, about 25 minutes.

If the skin begins to char, reduce the heat to low and move the fish to a cooler part of the grill.

Transfer the salmon to a platter and serve hot or at room temperature.

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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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Ingredients:

• 4 filet mignon, about 1 1/2 inches thick
• 1 tablespoon chili powder
• 2 teaspoons cumin, ground
• 2 teaspoons garlic powder
• 1 teaspoon brown sugar
• 1 teaspoon black pepper
• 1 teaspoon salt

Instructions:

Place dry ingredients in a small bowl and mix together.

Coat each steak with spice mixture. Make sure each steak has a good amount of seasoning on it.

Put steaks in a small glass dish, cover, and place in the refrigerator for 30 to 60 minutes.

Preheat grill for medium-high heat. Place steaks on a well oiled grill rack and cook for 5 minutes on each side.

When steaks reach desired doneness, remove from heat and serve.

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