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Grilled Quesadillas with Smoked Salmon and Goat Cheese<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Vegetable Gazpacho or the World’s Best Grilled Salsa<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Bacon Bruschetta<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Prosciutto-Wrapped Figs with Walnuts and Saga Blue<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Salt-Crusted Shrimp with Potent Lemon-Garlic Dipping Sauce<\/b><\/font><\/a>
This dish captures all the sun-kissed flavors of the Greek Islands, lemon, garlic and oregano. A recipe very similar to this one was first introduced to me by a very good friend of mine, Sarah Leah Chase, who’s a grillin’ gal herself. Since my first taste of the salty grilled shrimp, it’s become a staple in my entertaining repertoire. <\/font><\/a><\/font><\/td><\/tr>
Tumbled Tomatoes with Mediterranean Herbs <\/b><\/font><\/a>
I think tomatoes are probably the best thing that comes from the earth! I started making these with the cherry or grape tomatoes--that you can find all year long-that still tastes like a tomato! It is the simplest recipe but it is a favorite of nearly everyone I know. I make it at least twice a week and most of my friends are addicted as well-but hey, it\'s a healthy addiction!<\/font><\/a><\/font><\/td><\/tr>
Grilled Antipasto with Mezzo Soprano Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Hot-off-the Grill Bacon-Wrapped Scallops<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Shrimp Margarita with Avocados and Garden Tomatoes<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Smoked Salmon Pizza with Lemon Zest <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Smoked Dried Tomatoes<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Fresh Pears with Stilton<\/b><\/font><\/a>
When serving fresh pears, less is always more. A bit of the best English Stilton or blue cheese and a lightly toasted walnut half covers all the taste points for a satisfying but light appetizer that truly excites the appetite instead of squelching it! <\/font><\/a><\/font><\/td><\/tr>
Spiced Pecans and Pumpkin Seeds<\/b><\/font><\/a>
In the South, sweet spiced pecans signal the start of the fall holiday season. We\'ve expanded our geography and mixed the sweet tastes of the South with the spicy taste of the Southwest for the best "handful of nuts" we\'ve had in a long time. They are good with a beer, but even better with a glass of champagne!<\/font><\/a><\/font><\/td><\/tr>
Quesadilla with Smoked Salmon and Scallion Cream Cheese<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Figs with Candied Ginger, Lemon and Honey<\/b><\/font><\/a>
These fresh grilled figs are as good as it gets! The sweet sharpness of the candied ginger is balanced by the tart lemon juice and rich honey notes. The grill caramelizes all the natural sugars to bring out the true flavors of fresh figs.<\/font><\/a><\/font><\/td><\/tr>
Grilled Garlic Eggplant Dip<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Susie\'s Grilled Almonds<\/b><\/font><\/a>
Be sure to grill the almonds until they are darkly roasted. Let them cool completely before eating. They will be slightly soft when they are hot off the grill, but they will crisp as they cool.<\/font><\/a><\/font><\/td><\/tr>
Grilled Melon with Prosciutto and Extra-Virgin Olive Oil<\/b><\/font><\/a>
This week the Girls have updated a favorite classic Italian recipe. Prosciutto and melon is always a good way to start a meal but Grilled Melon with Prosciutto and Extra-Virgin Olive Oil, is great! The grilling intensifies the sugars in the melon and brings out the maximum sweetness and flavor. Add a wedge of real Parmesan Reggiano if you want to make the dish a little more substantial.<\/font><\/a><\/font><\/td><\/tr>
Grilled Polish Sausage Kabobs with Red Pepper and Red Onion<\/b><\/font><\/a>
The bacon may seem like it is gilding the lily, but it really flavors the red onion and red pepper as it grills. If you can’t find polish sausage substitute best-quality knockwurst or an all-beef frank. Serve as an appetizer or entrée this fall. <\/font><\/a><\/font><\/td><\/tr>
Charred Filet Mignon Carpaccio<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Bacon-Wrapped Parmesan Stuffed Dates<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Caprese Kabobs with Tomatoes and Pesto<\/b><\/font><\/a>
If you are lucky enough to have any tomatoes in your garden or heirloom tomatoes in your local market, substitute those for cherry tomatoes. For this recipe use the fresh mozzarella (Boccocini) balls or 2-inch cubes of aged mozzarella. If you use the fresh, make sure not to over-grill it, or the cheese will melt into liquid. <\/font><\/a><\/font><\/td><\/tr>
Grilled Portobello Mushroom Dip with Pita Points<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
American Pie<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Truffled White Bean and Caramelized Onion Toasts<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Pimento Cheese Deviled Eggs<\/b><\/font><\/a>
Debbie Moose says "Growing up as a Southerner, pimento cheese was my peanut butter - the satisfying food that we always had in the house for when the hungries struck. This may be my ultimate comfort food deviled egg, combining two of my favorite goodies in one."<\/font><\/a><\/font><\/td><\/tr>
Mixed Cured Olives<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Smoked Ham, Olive, and Fontina Cheese Quesadillas <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Pimento Cheese<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Blue Cheese Lovers Blue Cheese Dip<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Alan’s Mustard Dip for Raw Vegetables<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
TGIF Spinach Artichoke Dip<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Crispy Cheddar Cheese Straws<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Beer-Brined Smoked Catfish<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Oyster Rockefeller 1-2-3<\/b><\/font><\/a>
Oyster Rockefeller: A Short Story
For those of you who are interested in the history of the dish, this famous recipe actually came from Antoine’s Restaurant in New Orleans and not New York City! According to Antoine’s website, the story goes something like this:

Around 1850, Antoine Alciatore, the original owner of Antoine\'s Restaurant in New Orleans, Louisiana, made a specialty dish of snails called "Snails Bourguignon" which was very popular.

In 1899 when Jules Alciatore took over the business, there was a shortage of French snails. He decided to create a similar recipe that used local Louisiana gulf oysters so that he would never have any trouble in procuring the ingredients he needed. Mr. Alciatore is said to be a pioneer in the art of cooking oysters (as they were rarely cooked before this time). According to legend, a customer exclaimed with delight after eating this dish, "Why, this is as rich as Rockefeller!" The dish was given the name Rockefeller because the green<\/font><\/a><\/font><\/td><\/tr>
Hot Hot Hot Chicken Wings<\/b><\/font><\/a>
Probably the most renowned bar food is chicken wings. And, in a typical bar or restaurant, these wings are deep fried and tossed with hot sauce. They taste great but they are messy to make at home and the Girls think the “fried” part is unnecessary—we’d rather eat our calories in the decadent blue-cheese dip!<\/font><\/a><\/font><\/td><\/tr>
Grilled Gazpacho Salad with Shrimp<\/b><\/font><\/a>
check out the July issue of Bon Appetit magazine. Elizabeth was featured as one of three “BBQ Masters” along with BBQ Buddies, Kenny Callaghan of Blue Smoke Restaurant (NYC) and Paul Kirk, a.k.a, The Baron of Barbecue. Elizabeth created 2 exclusive recipes for this story, Grilled Gazpacho Salad with Shrimp and Char-Grilled Beef Tenderloin with Three-Herb Chimichurri. We urge you to try both the recipes. <\/font><\/a><\/font><\/td><\/tr>
Kenny’s Wings of Fire<\/b><\/font><\/a>
For those folks looking for extreme wings, look no further than Kenny\'s Wings of Fire. These hot wings have won contests and are Kenny\'s secret weapon at home. Anytime he wants his wife or daughter to do something for him, he bargains with a platter of his wings, and they willingly comply every time. But, eaters beware! Kenny says that he likes his wings so hot that his forehead glistens-so when you make his Wings of Fire, alter the heat to your own taste or you run the risk of having your own forehead bursting into "flames!" <\/font><\/a><\/font><\/td><\/tr>
Crab-Stuffed Portobello Mushrooms<\/b><\/font><\/a>
This is one crab dish that is as economical as it is delicious. Use the canned pasteurized claw (crab) meat. It is pinker and slightly stringy but the secret is that it is sweeter and makes a nicer filling for this recipe.<\/font><\/a><\/font><\/td><\/tr>
Smoked Shrimp Boats<\/b><\/font><\/a>
! The shrimp in these Smoked Shrimp Boats are rock shrimp which come peeled and cleaned and cook up into the plumpest, sweetest shrimp morsels. You can buy the shrimp frozen and thaw them under cold running water just before you want to cook them. The Boursin-sauced shrimp is served in puff pastry shells (buy them in the frozen-foods section) or atop toast points garnished with parsley for a pretty (slightly retro) presentation that will make your guests think you slaved for hours! Serve in a regular-size shell for a gourmet starter or serve in mini-shells for a perfect pass-around hors d’oeuvre at a cocktail party. <\/font><\/a><\/font><\/td><\/tr>
Bacon-Wrapped Scallop Skewers<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Rumaki-Style Bacon-Wrapped Water Chestnuts <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Bacon Peanut Brittle a.k.a. Pig Brittle<\/b><\/font><\/a>
It is the Girls new favorite hostess gift and we think it is best presented in an old-fashioned mason jar, but you could give it away as a party favor in plastic bags and we are sure no one would complain! <\/font><\/a><\/font><\/td><\/tr>
Scallop Sliders<\/b><\/font><\/a>
Elizabeth traveled to Orlando, FL, for the Gourmet Products show. She wasn’t expecting to have a food epiphany in Orlando, but on the last night she had an appetizer that was so good, made so much sense and is so easy that she couldn’t believe that no one had done it before. The restaurant was Tommy Bahamas and the dish was “Scallop Sliders!” Once you think about a scallop and a slider, it makes perfect sense to make mini “burgers” out of fresh sea scallops. If you are looking for a soul-satisfying and slightly sophisticated recipe, this is the ticket! <\/font><\/a><\/font><\/td><\/tr>
Tex-Mex Queso Fundido with Chorizo<\/b><\/font><\/a>
Mexican chorizo is sold uncooked and must be taken out of its plastic casing and cooked in a sauté pan. If you purchase Spanish Chorizo by accident, cut the fully cooked smoked sausage into small chunks or very thin slices before mixing it into the Queso Fundido.<\/font><\/a><\/font><\/td><\/tr>
Hands Down Best Chicken Wings<\/b><\/font><\/a>
These simple wings will fool even the most sophisticated wing connoisseur! They are grilled or roasted in the oven instead of fried and they are way better than fried! And that is not just my opinion! I make these wings every month in my Authentic Southern barbecue class at ICE ( Institute of Culinary Education) and everyone in the class says that they are “hands down” the best wings they have ever eaten! The trick is to allow the hot air to rotate around each wing so that they are crisp all over. If you make them on a grill this occurs naturally, if you make them in an oven, you must use a rack fitted into a sheet pan. The hot sauce marinade gives them the requisite vinegar-y heat. <\/font><\/a><\/font><\/td><\/tr><\/table>');