Lemon Rosemary Grilled Chicken Breasts with Zucchini, Corn, and Cherry Tomatoes

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1 Lemon Rosemary Grilled Chicken Breasts with Zucchini, Corn, and Cherry Tomatoes 1/4 cup olive oil 2 lemons, zest and juice 2 sprigs fresh rosemary, chopped 2 cloves garlic, chopped Lots of freshly ground black pepper 4 chicken breasts (boneless, but skin on) Salt 1 2 medium zucchini, sliced into half moons about 1/4-inch thick 1 Tbsp. olive oil 2 ears corn kernels 1 cup cherry tomatoes, halved 1 Tbsp. chopped fresh parsley Combine the olive oil, lemon zest, lemon juice, rosemary, garlic, and lots of black pepper together in a sealable zipper style plastic bag or mixing bowl. Add the chicken breasts to the marinade and let them marinate for 30 minutes to 4 hours, refrigerated. Remove the chicken from the marinade, shaking off any excess marinade, and grill for 6 to 8 minutes per side on the BBQ grill pan, seasoning with salt as you grill. The chicken should be firm to the touch and have an internal temperature of 165 F when cooked through. While the chicken is cooking on the second side, toss the zucchini and corn kernels with the olive oil. Season with salt and pepper and add the vegetables to the griddle side of the BBQ grill pan. Sauté for 4 to 5 minutes, tossing occasionally, and then add the cherry tomatoes. Cook together for another 2 to 3 minutes. Toss in the parsley and serve with the chicken breasts. Serves 4.

2 Grilled Brined Pork Chops with Peaches Brine: 4 cups water 2/3 cup kosher salt 1/3 cup brown sugar 1/3 cup maple syrup 8 cloves garlic, smashed 2 Tbsp. grated fresh gingerroot 6 cloves 1 tsp. hot red pepper flakes 2 cups ice cubes Pork Chops: 4 double-cut, bone-in pork chops Vegetable oil 2 Tbsp. butter, melted 2 Tbsp. balsamic vinegar 4 peaches, halved with stones removed Make the brine by bringing all the brine ingredients except the ice cubes to a boil in a saucepan. After the brine boils and the salt and sugar have dissolved, add the ice cubes to help cool the liquid. Once the brine is cool, add the pork chops and let them marinate in the brine for 6 to 12 hours in the refrigerator. Pre-heat your outdoor BBQ grill and Technique BBQ grill pan for at least 10 minutes. Remove the pork chops from the brine and pat them dry with paper towels. Brush the chops very lightly with vegetable oil and place on the hottest part of the BBQ Grill Pan for 2 minutes on each side. Don t season them again with salt. Then, lower the heat underneath the BBQ grill pan (or move the grill pan to a cooler spot on your outdoor grill) and continue to cook for 6 to 8 minutes per side, or until the internal temperature reaches 150 F. Remove the chops from the grill to a resting plate, and loosely cover with foil. While the pork chops are resting, mix together the melted butter and balsamic vinegar. Brush the cut surfaces of the peaches with this mixture and then place the peach halves on the griddle side of the BBQ Grill Pan for 3 to 4 minutes. Turn the peaches over so that the skin sides are down, close the grill and cook for another 2 minutes. Plate the pork chops and serve with the peach halves. Serves 4.

3

4 Marinated Flank Steak with Red Wine Mushrooms 1 cup red wine 3 cloves garlic, peeled and crushed 1/2 red onion, sliced 3 sprigs fresh rosemary, rough chopped 4 sprigs fresh thyme Lots of coarsely ground black pepper 1-1/2 to 2 lb. flank steak Salt 2 tsp. olive oil 12 oz. button mushrooms, sliced Freshly ground black pepper 1 2 Tbsp. butter Fresh parsley, chopped Combine the red wine, garlic, onion, rosemary, thyme, and black pepper in a shallow casserole or zipper-sealable plastic bag. Score the flank steak lightly with a knife across both surfaces. Add the flank steak to the marinade and refrigerate for 4 hours. Remove the steak from the refrigerator 30 minutes before grilling. Remove the flank steak from the marinade and place on the grill side of the BBQ grill pan. Season with salt. Grill to your desired degree of doneness (flank steak is best served at medium-rare or medium for the tenderest result about 4 minutes per side). Remove the steak from the grill and set aside to rest, covered with aluminum foil on a cutting board. While the steak is resting, add a little oil to the griddle side of the BBQ grill pan. Add the mushrooms and season with salt and pepper. Sauté the mushrooms until tender about 4 to 5 minutes. Pour some of the steak marinade over the mushrooms and continue to cook until the marinade is absorbed by the mushrooms and almost disappears. Add the butter and stir in until it melts. Remove the pan from the heat. Slice the steak against the grain into strips. Top with the mushrooms and sprinkle with fresh parsley. Serves 6.

5 Grilled Shrimp with Teriyaki Glaze 4 tsp. soy sauce 1/4 cup orange juice 3 Tbsp. honey 1 clove garlic, minced 1/2 tsp. fresh gingerroot, minced 1/2 tsp. sesame seeds, toasted Pinch hot red pepper flakes 1 lb. shrimp, peeled and deveined Vegetable oil Salt Freshly ground black pepper Chopped fresh chives While the grill is preheating, make the teriyaki glaze. Combine the soy sauce, orange juice, honey, garlic, gingerroot, sesame seeds, and red pepper flakes in a small saucepan. Bring to a boil and then simmer gently for 5 minutes to thicken slightly. Set aside. Dry the shrimp well with a paper towel and toss with the vegetable oil. Season well with salt and pepper. Place the shrimp on the grill side of the BBQ grill pan. Grill for 3 minutes, tossing occasionally. When bright pink and cooked, push the shrimp over to the griddle side of the BBQ pan and pour on some of the teriyaki glaze. Glaze for another 2 minutes and then remove, sprinkle with the chives, and serve. Serves 4.

6 Grilled Buffalo Wings 2 lbs. chicken wings 2 Tbsp. vegetable oil Salt Freshly ground black pepper Buffalo Hot Sauce: 1/4 cup hot sauce 1/4 cup butter, melted Blue Cheese Dip: 1 cup sour cream 1/2 cup mayonnaise 2 to 4 oz. blue cheese, crumbled (depending on how much you like blue cheese) 1 clove garlic, minced 1 Tbsp. white wine vinegar 2 Tbsp. chives, chopped Freshly ground black pepper 1 head of celery, cut into stalks While the grill is preheating, trim any excess fat off the chicken wings, and toss together in a large bowl with the oil, salt, and pepper. Set aside. Prepare the buffalo hot sauce by combining the hot sauce and melted butter together in a second bowl. Set the sauce aside. Prepare the blue cheese dip by combining all the ingredients in a third bowl and refrigerate until serving. Place the chicken wings on the BBQ grill pan. Grill for about 10 to 12 minutes, tossing occasionally. When cooked through, push the wings over to the griddle side of the BBQ pan and pour on some of the buffalo hot sauce. Toss together to glaze all the wings. Serve the wings with the blue cheese dip and celery stalks. Serves 4.

7 Maple Bacon Pancakes 1 cup flour 1 Tbsp. sugar 1 tsp. baking powder 1/4 tsp. salt 4 slices of bacon, cooked and chopped 1 egg, yolk and white separated 1 cup milk 1 tsp. lemon juice 3 Tbsp. maple syrup 2 Tbsp. vegetable oil or melted butter Butter or oil for greasing the pan Mix all the dry ingredients with the cooked bacon pieces together in a large bowl. Whisk together the egg yolk, milk, lemon juice, maple syrup, and oil or butter in a second bowl or large glass measuring cup. In a third bowl, beat the egg white until fluffy and soft peaks form. Add the liquid ingredients to the dry ingredients and mix until the two are just combined. Fold in the egg white until you can t see streaks of white anymore, but be careful not to over-mix the batter. Lower the heat to medium and brush a little oil or butter on the surface of the griddle. When the butter no longer sizzles, and a droplet of water splashed into the griddle does sizzle, the griddle is ready to make the pancakes. Pour batter onto the griddle side of the BBQ grill pan, making pancakes of whatever size you wish. Do not disturb the pancakes until you see many little bubbles on the uncooked surface of the batter about 1 to 2 minutes. Flip the pancake and cook the other side until brown. Remove the pancakes from the BBQ Grill Pan and repeat for next batch, adding butter or oil as desired between batches. These pancakes are nice served with more bacon, cooked on the grill side of the BBQ Grill Pan and maple syrup. Serves 3 to 4.

8 Basic French Toast (Pain Perdu) 2 eggs 1-1/2 cups milk 1/2 tsp. salt 3 Tbsp. sugar 1 Tbsp. pure vanilla extract 8 to 10 thick slices of French or Italian bread (3/4-inch thick slices) Butter to grease the pan In a wide and shallow bowl, lightly beat the eggs. Add the milk, salt, sugar, and vanilla extract to the eggs and beat together until well combined. While the BBQ grill pan is heating up, soak the first batch of bread slices in the egg custard. The slices should soak in the egg custard for at least 20 to 30 seconds per side. Lower the heat to medium and brush some butter on the griddle side of the BBQ grill pan. Transfer the bread slices from the egg custard to the griddle side of the BBQ grill pan, and cook each side until it is golden brown about 1 to 2 minutes per side. While each batch of bread is finishing, soak the next batch of bread in the egg custard, and repeat this step until all the bread has been cooked. This French toast is nice served with breakfast sausages, cooked on the grill side of the BBQ grill pan, and maple syrup. Serves 4.

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