Ingredients

1 1/2 cups diced mango
3/4 cup diced peeled, halved and seeded cucumber
1/2 cup diced red onion
2 tsp minced, seeded serrano chile pepper
2 tsp grated lime zest
3 Tbsp lime juice
1/2 cup cilantro, coarsely chopped
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp salt
4 red snapper fillets (6 oz each)
2 Tbsp olive oil

Directions

1. Make salsa: Mix ingredients gently but thoroughly. Refrigerate at least 20 minutes for flavors to blend.
2. Heat outdoor grill or stovetop grill pan. Mix ancho chile powder, cinnamon and salt in a cup until blended.
3. Place fish, skin side down, on a baking sheet. Brush top with 1/2 the oil; sprinkle with 1/2 the spice mixture.
4. Place fish on grill skin side up; brush with remaining oil; sprinkle with rest of spices.
5. Grill 4 minutes, turn over with a broad spatula and grill 3 to 4 minutes until just barely opaque in center. Serve with the salsa.

Serves 4.

print recipe

Ingredients

8 ounces orzo (1⁄2 box)
3 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 teaspoon crushed red pepper
kosher salt and black pepper
1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
8 ounces Feta, crumbled (2 cups)
1/4 cup chopped fresh dill

Directions

1. Cook the orzo according to the package directions. Drain and run under cold water to cool.
2. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for 20 minutes.
3. Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.

Serves 8.

print recipe

Ingredients

2 cups fresh green peas
1 tablespoon canola oil
1 thick slice of bacon, finely diced
1 small onion, finely chopped
1/2 pound okra, sliced 1/2 inch thick
3 medium tomatoes—peeled, seeded and coarsely chopped
3 ears of corn, kernels cut off
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup slivered basil leaves

Directions

1. In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
2. In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened.
3. Add the okra and cook for 8 minutes.
4. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.

Serves 4.

print recipe

Ingredients

1 whole chicken (4 to 4 1/2 pounds)
Coarse salt and ground pepper
1/2 cup Classic Barbecue Sauce, recipe below

Directions

1. Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
2. Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
3. About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.

Serves 4.

Classic Barbecue Sauce

2 tablespoons vegetable oil
1 small white onion, diced small
3 garlic cloves, finely chopped
1 can (6 ounces) tomato paste
2 teaspoons ground mustard
1 can (28) ounces tomato sauce
1/4 cup unsulfered molasses
2 tablespoons Worcestershire sauce
3 tablespoons white vinegar
2 teaspoons coarse salt
1 1/2 teaspoons ground pepper

1. In a medium saucepan, heat oil over medium. Add onion and cook until completely soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute.
2. Add tomato paste and mustard; cook, stirring constantly, until paste turns a brick-red color, about 5 minutes. Add 2 cups water, tomato sauce, molasses, Worcestershire, vinegar, salt, and pepper and stir until smooth.
3. Bring to a simmer; reduce heat to low and partially cover. Simmer, stirring occasionally, for 2 hours (thin with water if sauce becomes too thick). Season to taste with vinegar, salt, and pepper. Let cool completely before using. (To store, refrigerate up to 1 week, or freeze up to 4 months.)

Makes about 5 1/2 cups.

print recipe

Ingredients

Cocktail sauce:
2 cups ketchup
2 tablespoons freshly grated horseradish root*
2 tablespoons high-quality bottled horseradish
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
2 medium shallots, peeled, and grated on a Microplane grater
Brine:
8 cups water
1/4 cup kosher salt
2 tablespoons granulated sugar
2 lemons
4 garlic cloves, peeled, and grated on a Microplane grater
3 cups ice

Twenty-four 8- to 12-count unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)
1/3 cup canola or vegetable oil
1/2 cup extra virgin olive oil
Juice of 2 lemons
1/4 cup minced chives
Kosher salt
Freshly ground coarse black pepper
2 lemons, each cut into 4 wedges

Directions

1. Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate for at least 2 hours, but preferably overnight for the flavors to develop.
2. Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice.
3. For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Clip the feet off with a small pair of scissors.
4. Place the shrimp in the brine and refrigerate for 1 hour.
5. Preheat all grates of a well-oiled charcoal or gas grill to medium.
6. Remove the shrimp from the brine and lightly pat dry with paper towels. In a bowl, toss the shrimp in the canola oil. In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.
7. Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.
8. Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.

Serves 8.

*Fresh horseradish is available in many markets and is worth seeking out. If you can't find it, the sauce won't have that extra punch, but it'll still have great flavor. Use additional bottled horseradish to taste.

print recipe

Ingredients

one 3- to 3.5-pound chicken
1 tablespoon kosher salt
coarsely ground black pepper, to taste

Directions

1. Place your oven rack in the lower third of the oven and preheat to 450 degrees.
2. Get yourself a good chicken — 3 to 3.5 pounds is ideal — and rinse it inside and out under cold running water. Using paper towels, dry the bird thoroughly inside and out. The chicken must be bone dry or it will steam rather than brown.
3. Set it in a cast-iron skillet and generously season it with 1 tablespoon kosher salt and coarsely ground black pepper to taste.
4. Place the skillet in the preheated oven and go about your business.
5. For doneness: Slit underside of thigh — juices must run clear (about 45 minutes). The high heat turns the chicken a golden brown, and it's juicy as hell.

Serves 4.

print recipe

Ingredients

1/2-ounce simple syrup, recipe follows
2 cups crushed ice, plus extra for chilling glass
2 ounces coconut rum
1-ounce freshly squeezed lime juice, strained of pulp

Directions

1. Make the simple syrup: Place 2 cups sugar and 1 cup water into a small saucepan over high heat. Bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the sugar is completely dissolved, approximately 3 to 5 minutes. Remove from the saucepan and allow to cool completely. Syrup can be stored in an airtight container in the refrigerator for up to a month. Makes 3 cups.
2. If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail.
3. Place 2 cups of crushed ice into a cocktail shaker. Pour the coconut rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately.

Makes one cocktail.

print recipe