Ingredients

1 baguette, as thinly sliced as possible, on the bias
1/2-3/4 cups extra virgin olive oil
Salt
Freshly ground pepper
2 garlic cloves, optional

Directions

1. Preheat the grill. It should be warm to medium heat, but not smoking hot as you don't want the bread to burn too quickly.
2. Place the baguette slices in a single layer on a baking sheet. Brush with olive oil, sprinkle with salt and pepper.
3. Set the slices of bread on the grill and cook until bread is browned and crisp about 1-2 minutes per side. Pay attention, you don't want them to burn! If desired, rub with garlic.
4. Transfer to a platter and enjoy immediately.

Makes 23-30 slices.

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Ingredients

5 cups pineapple (from 1 large pineapple, about 5 pounds), large dice
1/2 cup packed light brown sugar
1/2 cup white wine vinegar
1/4 cup soy sauce
2 medium garlic cloves
1/8 teaspoon cayenne pepper
36 extra-large shrimp (about 2 pounds), peeled and deveined
Vegetable oil
12 (10-inch) metal or wooden skewers

Directions

1. Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds. Pour into a medium saucepan and bring to a boil over medium heat.
2. Skim off any foam and reduce heat to low. Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes. Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
3. Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving no space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.
4. Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze. Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 15 to 20 minutes. Remove from the grill and serve immediately.

Makes 4 to 6 servings.

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Ingredients

8 bamboo skewers, soaked in water for at least 4 hours
4 unpeeled ripe bananas, ends trimmed and cut into 2-inch chunks
1 fresh pineapple, peeled, cored, and cut into 2-inch chunks
1/2 cup turbinado sugar or 1/3 cup cane syrup
Zest and juice of 1/2 lemon

Directions

1. Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple.
2. To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply add the lemon juice with zest and stir, without heating. Set aside.
3. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high.
4. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.

Serves 4.

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Ingredients

1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders, cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce
1/4 cup shelled salted pistachios, coarsely chopped

Directions

1. Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes.
2. Add chicken; cook, stirring, for 4 minutes.
3. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

Serves 4.

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Ingredients

6 ounces semisweet chocolate, chopped (about 1 cup)
6 tablespoons unsalted butter
1 cup sugar
2 large eggs
1/2 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup chewy caramel candies (20 candies), unwrapped
1 teaspoon milk
1/2 cup sweetened shredded coconut, toasted

Directions

1. Preheat the oven to 350°. Grease an 8-inch square baking pan and line with a 14-inch-long sheet of parchment paper, allowing the ends to hang over 2 sides of the pan.
2. In a medium glass bowl, combine the chocolate, butter and 3 tablespoons water. Microwave at medium power for 2 1/2 minutes, then whisk until smooth.
3. Whisk in the sugar, then the eggs one at a time. Whisk in the flour, cocoa and salt until smooth.
4. Scrape the batter into the prepared pan and spread to the edges with a spatula. Bake until cracked on top, 25 to 30 minutes. Let cool completely.
5. In a small glass bowl, combine the caramels and milk. Microwave at medium power for 2 minutes, then stir until smooth. Spread the caramel evenly on top of the brownie layer. Top with the coconut, patting lightly.

Makes 16 brownies.

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Ingredients

4 cups cherries, stemmed, pitted, and chopped
8 green onions, white parts only, chopped
1 cup chopped fresh cilantro leaves
1/4 cup lemon juice
1 jalapeno pepper, veins and seeds removed, minced
1 clove garlic, minced
Salt and pepper, to taste

Directions

1. Mix all ingredients in a medium mixing bowl until well combined.
2. Season to taste with salt and pepper. Serve.

Makes 6 servings.

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