Makes 6 servings.

Ingredients

1 pound Tomatillo,* husked
1 onion, coarsely chopped
1 tablespoon minced seeded jalapeño chili
1 garlic clove, crushed

3 tablespoons extra-virgin olive oil
2 tablespoons chopped cilantro

24 jumbo shrimp, peeled, deveined, tails left intact
2 tablespoons ground mild chili (such as ancho or New Mexican*)
1 teaspoon onion powder
1/2 teaspoon garlic powder

Queso fresco* or feta cheese

Preparation

Cook tomatillos in large pot of boiling salted water until olive-green color, about 5 minutes. Drain and transfer to blender. Add onion, jalapeño, and garlic and process tomatillo sauce until smooth.

Heat 1 tablespoon oil in skillet over medium heat. Add sauce and bring to boil. Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes. Stir in cilantro. Season with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Prepare barbecue (medium-high heat). Toss shrimp with remaining 2 tablespoons oil in large bowl. Add ground chili, onion powder, and garlic powder; toss to combine. Sprinkle shrimp with salt and pepper. Grill shrimp until just cooked through, about 2 minutes per side.

Spoon about 3 tablespoons tomatillo sauce into center of each of 6 plates. Arrange shrimp atop sauce. Sprinkle with queso fresco.

* Tomatillos (green tomato-like vegetables with paper-thin husks), ground New Mexican chilies, and queso fresco (also known as queso blanco) are available at Latin American markets and some supermarkets.

Accompany the shrimp with grilled zucchini and yellow squash.

Bon Appétit, July 2002

Yield: 4 servings

Ingredients:

 
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more, for drizzling
4 medium to large Portobello mushroom caps
Kosher salt and freshly ground black pepper, or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
1/2 pound fresh or smoked mozzarella, thinly sliced

Procedures:

Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or “high” setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

Serving suggestions: garlic toasts or grilled crusty bread or add your favorite ingredients like roasted red pepper, kalamata olives, pepperoni or your favorite Italian meat.

Serves 4

Ingredients:

4 ears of fresh corn, grilled and kernels removed from the cob

1 ripe avocado small diced

¼ cup red onion small diced

½ cup grape tomatoes, halved

¼ cup cilantro, finely chopped

4 tablespoons white balsamic vinegar

4 tablespoons red wine vinegar

7 tablespoons of extra virgin olive oil

Kosher salt and freshly ground black pepper to taste

4 Fillets of salmon about 6-8 oz.

Canola cooking spray

Dash of kosher salt and freshly ground black pepper

Procedures:

Combine corn, avocado, red onion, grape tomatoes, vinegar and olive oil in a bowl and gently toss. Season with the salt and pepper.

Spray salmon fillets with cooking spray, then season with salt and pepper

Place the salmon on a preheated grill. Medium to high heat.

After approximately 4 minutes, turn the salmon on an angle.

Gently flip the salmon over and cook an additional 4-5 minutes.

Cover the salmon with an aluminum pan if necessary, if the fillet is too thick.

Remove the salmon from the grill and serve immediately atop or with the corn and avocado salad on the side with your favorite greens.

Recipe: www.TheChefAndy.com

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 4 servings

Ingredients:

Salad:

1 clove garlic
1 teaspoon kosher salt, plus more to taste
2 tablespoon extra-virgin olive oil
1/2 lemon, juiced (about 1 tablespoon)

1 tablespoon Dijon Mustard
1 cup grape tomatoes, sliced in rounds
1 European cucumber, peeled, seeded, quartered lengthwise and large diced
3 pepperocini peppers, stemmed and minced
Freshly ground black pepper

Grilled Chicken:
4 chicken paillards (scaloppini), about 4 to 6 ounces each
Olive oil spray
Kosher salt and freshly ground black pepper