Serves 6


4 large garlic cloves
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
sea salt, to taste
ground pepper, to taste
Prepare Vinaigrette
Preheat oven to 350°F.
Place unpeeled garlic cloves in small baking dish and drizzle with olive oil.
Roast garlic until soft, about 20 minutes.
Let cool slightly then peel and mince.
Transfer to small bowl.
Whisk together garlic, vinegar, and Dijon.
Slowly whisk in 1/3 cup olive oil and add salt and pepper to taste.
Set aside.


1½ pounds asparagus, tough ends removed
2 teaspoons olive oil
1/4 teaspoon salt

Preheat grill to medium heat.
Place asparagus on skewers (to make them easier to flip on the grill) and use a brush to oil both sides.
Sprinkle with salt.
Grill 5–7 minutes on each side or until asparagus is done.
Arrange asparagus on a serving platter and drizzle vinaigrette over top.
Serve warm or at room temperature.

  • 2 lbs peeled and deveined shrimp (21-25 ct) 1 quart heavy cream
  • 1 cup chopped red bell pepper 2 tablespoons minced garlic
  • 1 cup chopped yellow bell pepper 1 tablespoon thyme
  • 2 cups chopped mushrooms 1 tablespoons basil
  • 1 cup chopped purple onion 1 teaspoon black pepper
  • 2 cups artichoke hearts 1 teaspoon cayenne pepper
  • 2 cups white wine 2 tablespoons chopped parsley
  • 1 cup olive oil 2 teaspoons lemon juice
  • 1 stick butter ½ cup flour
In a large skillet, sauté onions, bell peppers and mushrooms in ½ stick of butter and ½ cup olive oil until tender (4-5 minutes). Add the white wine and let reduce by ½. Add the minced garlic, thyme, basil, black pepper and cayenne and continue cooking 1 to 2 minutes. Sprinkle in the flour, coating everything generously, until all liquids are absorbed. Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2 to 3 minutes. In a separate skillet, add the other ½ stick of butter and the ½ cup olive oil adding shrimp to sauté. Add the salt and pepper to taste. Add lemon juice. Cook for approximately 4 to 5 minutes and add to cream sauce including all shrimp juices. Serve over your favorite rice or pasta.
2 lb Baby bok Choy, halved
1 Bunch scallions, bulbs removed, sliced and reserved
½ Cup roasted red bell pepper
½ Cup water chestnuts, julienned
10 Grilled Salmon filets
1 Cup rice wine vinegar
2 Tsp sesame seed oil
¼ cup vegetable oil
1 Cup fresh ginger, minced
1 Tbsp garlic, chopped
¼ Cup soy sauce
1 Tbsp jalapeno peppers, seeded and chopped
1 Cup sugar
On a preheated char grill mark baby bok choy on both sides, Be careful not to leave it on too long, you don’t want it to cook fully. Set aside;

Next, char your scallions, remove from the grill and rough chop and set aside;

Combine both of these with the red bell peppers and water chestnuts in a bowl.

In a high speed blender, emulsify remaining liquid ingredients with sugar.

Fold in remaining ingredients, along with reserved sliced scallion bulbs.

Cook the salmon filets as directed.

Next, toss your salad ingredients with the vinaigrette.

Place 1 cup of the dressed salad on the plate with 1 salmon filet atop.

Serve with a side of steamed rice.

  • 8 Nathan hot dogs
  • 8 Poppy seed buns (split)
  • Yellow mustard
  • Chopped onions
  • Sweet pickle relish
  • Plum tomato wedges (sliced thin)
  • Chopped jalapenos
  • Cucumber slices cut in ½
  • Celery salt

You need to grill your Nathan dogs as directed, place in a poppy seed bun and top with the ingredients; starting with yellow (or Dijon) mustard, chopped onions, sweet pickle relish.  Next add tomato wedges, cucumber slices, chopped jalapenos and celery salt.

Grilling on Charcoal or Gas grill:

Place 8 hotdogs on a rack of an uncovered grill directly over medium coals; or a preheated grill if using gas you will want to grill 3 to 7 minutes or until heated thorough (turning occasionally).

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