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Grilled Shrimp with Romesco Sauce

¼ cup diced roasted peppers

¼ cup diced fire-roasted tomatoes, drained

1 garlic clove, minced

¼ cup finely chopped almonds

1 tablespoon sherry vinegar

1 teaspoon honey

½ teaspoon smoked Spanish paprika

3 tablespoons extra virgin olive oil

Salt and pepper

10 to 12 large shrimp, peeled and deveined

1 tablespoon barbecue rub

Crusty bread, sliced

• Add first eight ingredients to the bowl of a food processor; process until just smooth.
• Preheat grill to medium heat. Drizzle shrimp lightly with oil; toss with barbecue rub; let stand.
• Place bread on grill; cook until lightly charred. Remove; transfer to a serving plate.
• Grill shrimp, turning once, until center is just cooked through. Serve on bread; top with sauce.

Grilled Pork with Pineapple Relish

¼ fresh pineapple, finely diced

¼ red bell pepper, finely diced

½ small onion, minced

½ serrano chile, minced

Lime juice, to taste

Fresh cilantro

Salt and pepper

2 boneless pork loin chops

1 tablespoon olive oil

2 tablespoons Mexican spice rub

• Stir together the pineapple, pepper, onion and chiles to a mixing bowl.
• Stir in lime juice and cilantro; season with salt and pepper.
• Rub pork with olive oil; season with spice rub.
• Grill, turning once, until center is just cooked through.
• Remove from grill; let rest five minutes. Serve with salsa.

Grilled Chicken with Salsa Chimichurri and Spicy Mayo

2 chicken breasts, split

½ cup marinade

Chimichurri

½ teaspoon garlic, minced

1 scallion, sliced

2 tablespoons cilantro, finely chopped

2 tablespoons parsley leaves, finely chopped

1 tablespoon oregano leaves, finely chopped

1 teaspoon red wine vinegar

½ teaspoon sambal paste

2 tablespoons olive oil

Spicy Mayo

¼ cup mayonnaise

½ teaspoon garlic, minced

¼ lime, juice

1-2 teaspoons sambal paste

Sea salt and freshly ground pepper

• Add chicken and marinade to a Ziploc bag, seal shut and marinate, refrigerated, 2 hours.
• Pre-heat a grill or grill-pan over medium heat.
• Add chicken and cook until lightly charred on first side, about 4-5 minutes.
• Turn, continue grilling until just cooked through, about 2-3 minutes. Remove from pan; let rest.
• Combine the mayonnaise, garlic lime juice and sambal; season with salt and pepper.
• Stir together the garlic, scallions, cilantro, parsley, oregano, vinegar and sambal. Stir in oil; season with salt and pepper.
• Serve chicken topped with chimichurri; drizzle with spicy mayo.

Challah Pain Perdue with Macerated Apples & Salted Toffee Sauce

Macerated Apples

½ cup apple, diced

1 teaspoon toasted & chopped nuts (almond, pecans, walnuts, etc)

¼ lime, juice & zest

¼ orange, juice

 1 teaspoon mint, chopped

1 teaspoon dark brown sugar

¼ teaspoon cinnamon

Pinch salt

• Toss all ingredients in a bowl
• Cover and allow to marinate for at least 10 minutes and up to an hour before serving

Pain Perdue

2 slices challah bread, cut about 1 inch thick

1 egg

2 tablespoons whole milk

½ teaspoon vanilla

Zest of 1 orange

¼ teaspoon cinnamon

1 teaspoon sugar

1 tablespoon oil (for cooking)

1 tablespoon butter (for cooking)

• Combine all ingredients except bread, butter & oil in a large bowl & whisk to combine
• Preheat a medium sauté pan over medium heat with butter & oil for about 1 minute
• While pan is heating, dip bread in mixture and soak on each side 30-60 seconds
• Add bread to pan & reduce heat to low
• Sauté bread on each side (turning once) until lightly browned, about 2-3 minutes per side
• Remove bread, wipe out pan and proceed with toffee sauce (recipe follows)

Toffee Sauce

¼ cup dark brown sugar (packed)

¼ cup heavy cream

1 tablespoon butter

Pinch salt, to taste

• Combine sugar & cream in a medium sauce pan
• Cook over medium heat, whisking continuously until thick enough to coat the back of a spoon (about 2-3 minutes)
• Remove from heat & whisk in butter and salt