Grilled Steak with Green Tomato, Black Plum, and Red Cherry Salsa



Grilled steaks are great just by  themselves with just a little salt and pepper sprinkled onto the before cooking. But with the abundance of the summer produce available this time of year, an unusual summery salsa of sweet cherries and plum, with chopped green tomatoes for tartness and crunch can also be used as a relish for steaks as well.

Serves 2

3 Tablespoons plus 2 teaspoons extra-virgin olive oil, plus more  for brushing
1 1/2 tablespoons red wine vinegar
1 Tablespoon soy sauce
1 teaspoon sambal oelek
2 scallions, thinly sliced
1 large green tomato, cored and cut into 1/3-inch dice
1 black plum, cut into 1/3-inch dice
1/2 cup fresh sweet cherries, pitted and quartered
1/4 cup pitted Niçoise olives, chopped
2 Tablespoons finely chopped basil
2 Tablespoons finely chopped parsley
2 Tablespoons finely chopped cilantro
Kosher salt, to taste
Ground Black pepper, to taste
2 pounds skirt steak, cut into 5-inch lengths


In a large bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar, soy sauce and sambal oelek.
In a small skillet, heat the remaining 2 teaspoons of olive oil. Add the sliced onion and cook over moderate heat, stirring, until softened, about 3 minutes. Scrape the onion into the vinaigrette and let the mixture cool. Add the green tomato, plum, cherries, olives, basil, parsley, cilantro and sorrel, if using. Toss well and season with salt and pepper.

Light a grill or preheat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred outside and medium-rare within, about 6 minutes. Transfer the steaks to a carving board and let rest for 5 minutes, then thinly slice across the grain. Serve the steaks with the fruit salsa.

Grilled Shrimp with Peach Salsa


Serves 4
For the Shrimp:
1/4 teaspoon salt
2 teaspoons brown sugar
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 pounds large shrimp, peeled and deveined
1 Tablespoon vegetable oil

For the Peach Salsa:
3 1/2 cups coarsely chopped peeled peaches
1/2 cup coarsely chopped tomatoes
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped green bell pepper
1/3 cup coarsely chopped red onion
1 jalapeño pepper, seeded and chopped
1/4 cup fresh cilantro leaves
1 Tablespoon lime juice
1/4 teaspoon salt

Combine the salt,  cumin, pepper, brown sugar and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.

To prepare salsa, place the ingredients in a food processor; pulse 3 to 4 times. Remove and place in a non metallic bowl and set aside.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.

Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side or until the shrimp are done.

Serve with peach salsa.


T-Bone Steaks with Grilled Corn Salsa



Grilling T-bone steaks alongside summery salsa ingredients will give you a great steakhouse experience at home. Be sure to have a cooler area of the grill prepared to shift the steaks to if they begin to cook too quickly.


Serves 4

3 Roma tomatoes
2 ears sweet corn
1 bunch green onions, trimmed
1 jalapeño pepper
Juice of 1 lime
2 teaspoons canola oil
Four T-bone steaks, each about 1-inch thick, trimmed of excess fat
1 teaspoon coarse sea salt, divided
1 teaspoon coarsely ground black pepper
Sprigs of cilantro, for garnish

Prepare a grill for high-heat cooking.

Brush tomatoes, corn, green onions and jalapeño on all sides with oil. Place the vegetables on the grill and cook, turning them frequently and removing them as they become soft and charred, about 5 minutes for green onions and jalapeño and 7 to 8 minutes for corn and tomatoes. Transfer to a cutting board.


Meanwhile, sprinkle steaks on all sides with 3/4 teaspoon of the salt and black pepper. Place steaks on the grill and cook 3 minutes; rotate each steak about 90 degrees (this will give you nice grill marks) and cook 3 more minutes. Flip steaks and repeat grilling and rotating process, cooking until steaks reach desired doneness, about 5 minutes more for medium-rare (145°F internal temperature). Transfer steaks to plates and let rest  for 5 minutes.


To make the salsa: Remove skin from tomatoes and dice the flesh; place in a large bowl. Cut kernels from corn ears and add kernels to the bowl. Slice green onions and add to the bowl. Split jalapeño and remove seeds and stem; finely chop flesh and add half of it to the bowl. Toss salsa with lime juice and remaining 1/4 teaspoon salt. Taste the salsa; if you would like it spicier, add the remaining jalapeño.

Serve salsa over the steaks and garnish with sprigs of cilantro,

Gingered Salmon with Grilled Corn and Watercress Salad

Chef Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.

To be on the safe side, I removed the skewers from the salmon and it made a much more pleasing presentation on the plate. Enjoy!

Recipe from Chef Quinn Hatfield

Food and Wine Magazine, July 2011

1/2 cup plus 2 Tablespoons balsamic vinegar
1/4 cup plus 2 Tablespoons canola oil
5 small ears of corn, shucked
Four 6-ounce skin-on salmon fillets
20 small slices of pickled ginger (about 1 ounce)
Salt and freshly ground pepper
2 teaspoons Dijon mustard
1/2 teaspoon honey
1 bunch of watercress, thick stems discarded (about 8 ounces)

Preheat the oven to 375°F.

In a small saucepan, boil 1/2 cup of the balsamic vinegar until reduced to 3 tablespoons, about 5 minutes. Let the reduction cool, then stir in 1 tablespoon of the canola oil.

Heat a grill pan. Grill the corn over high heat, turning, until nicely charred all over, about 5 minutes. Let cool. Using a serrated knife, cut the kernels from the cobs.

Arrange the salmon fillets skin side down on a work surface. Using the tip of a sharp knife, make five 1/2-inch-deep slits crosswise in the flesh of each fillet. Stuff 1 slice of ginger into each slit, then thread each fillet lengthwise with a short skewer.

In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the canola oil. Season the salmon fillets with salt and pepper and add the fillets to the skillet, skin side down. Cook over moderately high heat until the skin is lightly golden, about 3 minutes.

Transfer the skillet to the oven and roast the salmon for about 6 minutes, turning once halfway through, until the skin is very crisp and the fish is just cooked through.

In a large bowl, whisk the remaining 2 tablespoons of balsamic vinegar with the mustard and the honey. Gradually whisk the remaining 1/4 cup of canola oil into the dressing. Add the grilled corn kernels and watercress to the bowl and toss to coat. Transfer the salad to plates and top with the skewered salmon. Drizzle the fish and salad with the balsamic vinegar reduction and serve right away.

Cook’s Notes:
To make a larger batch of the reduction, start with at least one cup of vinegar and boil until syrupy and reduced by more than half. Refrigerate without the oil for up to 2 weeks. Drizzle the balsamic reduction over grilled vegetables or fresh fruit, or add to sparkling water.

Grilled Sea Bass


Fish stuffed with loads of herbs and rubbed with a simple garlic butter are grilled whole over an open fire, leaves them with a smoky, charred flavor and tender meat.

Serves 4

Four 1-pound whole sea bass, cleaned
2 teaspoon crushed red chile flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
3 lemons
1 bunch marjoram
1 bunch basil
1 bunch parsley
1 bunch thyme
4 Tablespoons unsalted butter, softened
6 cloves garlic, minced

Heat a charcoal or wood burning grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over high.) Season cavity of fish with chile flakes, salt, and pepper; stuff with lemons and herbs. Mix butter and garlic in a bowl; rub over outside of fish; grill, flipping once, until slightly charred and cooked through, 12 to 15 minutes. Serve with more lemon.


Cook’s Notes:
If sea bass is not available, sea bream or red snapper can be suitable substitutes.

Grilled Cocktails, Any One???

There are the meats, the vegetables, the breads,  seafood and even breakfast food ….. These are all things you’re looking forward to grilling this summer, right? You can pretty much grill your whole breakfast, lunch and  dinner, imparting a smoky, summery note to everything you eat out on your patio. But you can even elevate your grilling and kick it up one more notch……

What I am talking about here is that you can grilling your drinks!!!!!!!

Well, not  exactly your whole drink–that would be messy and put out the great fire you got going on the grill….. The point is that your grill is just as important as your drink shaker and your strainer when it comes to summer cocktails. Grilling fruit that you muddle into your cocktails–like pineapple, peaches, lemons, and plums–imparts a smoky flavor that you can only get over an open flame. And another thing: the heat caramelizes the fruit, so you get both smoke and sweet for some seriously mind-blowing drinks to go along with a great meal, all straight from the grill.

So here are  awesome  grilled cocktails recipes—-Salud!

The Lawnseat

lawnseats-646-646x600Serves 4


  • 1 lemon, thinly sliced
  • 8 ounces bourbon (W.L. Weller Bourbon)
  • 2 ounces Rothman and Winter Apricot Liqueur
  • 1 ounce Simple Syrup
  • 4  Fresh mint sprigs 
  • Prepare grill for high heat. Grill lemon slices until lightly charred, about 30 seconds per side. Let cool.
  • Muddle grilled lemon in a large pitcher. Add bourbon, apricot liqueur, and Simple Syrup and fill pitcher with ice. Stir until outside of pitcher is frosty, about 1 minute. Divide among 4 rocks glasses filled with ice. Garnish each with a mint sprig.

Recipe by Kevin Diedrich
Jasper s Corner Tap Kitchen, San Francisco, California

Serves 4


  • Combine Sherry, lemon juice, Grilled Peach–Infused Bourbon, and honey in a large pitcher filled with ice. Stir until outside of pitcher is frosty, about 1 minute. Divide among 4 Old Fashioned glasses filled with ice. Garnish each with a peach slice.

The Piñata

Recipe by Vincent Lee
Lucy Bar at Bardessono Hotel in Yountville, California

Serves 4
  • grilled-cocktails-5.jpg
  • 1 ounce fresh lemon juice
  • 1 cup (loosely packed) fresh basil leaves plus 4 more leaves for garnish
  • 8 ounces Zacapa dark rum 
  • 2 ounces Simple Syrup 1/2 pineapple, sliced


  • Prepare grill for medium-high heat. Grill pineapple slices until juices start to caramelize and pineapple is lightly charred, about 2 minutes per side. Transfer to a plate and let cool. Cut 1 slice into quarters and set aside. Coarsely chop remaining pineapple.
  • Muddle chopped pineapple, lemon juice, and 1 cup basil in a large pitcher. Add rum and Simple Syrup and stir to combine. Strain into 4 Old Fashioned glasses filled with crushed ice. Garnish each with a basil leaf and reserved pineapple.

Grilled Peach-Infused Bourbon

Recipe Adapted from Kevin Diedrich
Jasper s Corner Tap Kitchen
San Francisco, California

Makes 2 cups

2 peaches, halved
2 cups cups bourbon

Prepare grill for medium-high heat. Grill peaches until lightly charred, about 4 minutes per side. Combine peaches and bourbon in a 1-quart jar. Cover and let sit at room temperature 3 days.  Line a colander with cheese cloth and strain into a medium bowl . Do not press on solids or syrup will be cloudy. Discard peaches. Transfer syrup to a large jar, cover, and chill until ready for use.

Grill Master Note:
Grilled Peach–Infused Bourbon can be made 1 month ahead of time. Keep chilled in a refrigerator.