Mix Ingredients:

• In a bowl, mix together ketchup, honey, vegetable oil, bourbon, cider vinegar, and Dijon-style mustard.

Use as Basting Sauce:

• Use this Sweet Bourbon Glaze as a basting sauce for pork, ribs, or chicken.

Combine Ingredients:

• In a large pot, combine chili sauce, tomato sauce, yellow mustard, molasses, chopped onion, chili powder, garlic powder, cinnamon, curry powder, bouillon cubes, soy sauce, and beer.

Heat and Stir:

• Heat the mixture slowly, stirring, until it comes to a boil.

Cool and Refrigerate:

• Allow the sauce to cool.
• Refrigerate the mixture overnight for the flavors to meld.

Use as a Basting Sauce or Marinade:

• Baste your favorite chicken, ribs, lamb, or beef with this tangy barbecue sauce.
• It’s also great as a marinade.

• Prepare Mushrooms:
• Wash mushrooms and remove stalks.
• Melt butter and stir mushrooms into melted butter just until coated.
• Set aside.
• Make Crab-Stuffing Mixture:
• Drain the crabmeat and reserve the liquid.
• In a bowl, mix crabmeat, whipped cream cheese, grated Monterey Jack cheese, chopped green onions, Worcestershire sauce, and ¼ cup of reserved crab liquid.
• The mixture should have a consistency similar to drained tuna fish.
• Stuff and Grill Mushrooms:
• Stuff each mushroom with the creamy crab mixture.
• Place stuffed mushrooms on a flat piece of foil.
• Sprinkle with Parmesan-Romano cheese.
• Fold another sheet of foil over the mushrooms to create a sealed pan, leaving a small opening for steam to escape.
• Grill:
• Place the foil-wrapped mushrooms in indirect heat on the grill for about 20 to 30 minutes.

Prepare Fennel:

• Wash the fennel, trim any browned edges, and slice in half lengthwise.
• Place the fennel in a vegetable basket, wire fish basket, or on a sheet of foil.

Brush with Olive Oil:

• Brush the fennel with extra virgin olive oil.
• Sprinkle the fennel lightly with sea salt.

Grill Fennel:

• Preheat the grill to medium heat.
• Grill the fennel, turning once, for about 20 minutes or until a skewer piercing the bulb moves through easily.

Melt Smoked Mozzarella:

• In the last moments before removing from the grill, lay a slice of smoked mozzarella cheese over each fennel half.
• Allow the cheese to melt slightly before serving.

Serve:

• Serve the Grilled Fennel Delight with a creamy touch of melted smoked mozzarella.

• Cut lobster tails in half lengthwise.
• Sprinkle lightly with sea salt and freshly ground black pepper.

Prepare Spicy Butter Sauce:

• Sauté chopped shallots in olive oil until golden (approximately 3 to 5 minutes).
• Add minced garlic and chopped jalapeños; sauté for another 1 to 2 minutes.
• Add ground cumin, paprika, and cayenne.
• Cook, stirring, for another 1 to 2 minutes.
• Remove from heat and stir in lime juice, unsalted butter, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper.

Grill Lobster Tails:

• Preheat the grill.
• Place the lobsters on the grill shell side down, approximately 4 inches from the heat source.
• Grill for 8 to 9 minutes, occasionally turning tails onto their sides to cook through.
• Spoon the spicy butter mixture over the lobsters during cooking.

Serve:

• Serve the Spicy Baja Lobster Tails with fresh lime wedges.

Prepare Red Pepper Sauce:

• In a food processor or blender, purée roasted red peppers, 3 tablespoons oil, chopped garlic, wine vinegar, sugar, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Prepare Shellfish Skewers:

• Thread shrimp and scallops on separate skewers.
• Coat the skewers with 2 teaspoons of oil.
• Sprinkle ¼ teaspoon of salt and ¼ teaspoon of black pepper over the shrimp and scallops.

Marinate and Grill:

• Allow the skewers to marinate for at least 15 minutes.
• Preheat the grill.
• Grill the skewers, turning once, until just done (about 3 minutes per side for the shrimp and 4 minutes per side for the scallops).

Serve:

• Serve the Grilled Shrimp and Scallop Skewers with the prepared Red Pepper Sauce.

Prepare Shrimp Marinade:

• Sauté chopped garlic in olive oil until soft (3 to 5 minutes).
• Remove from heat.
• Pour the garlic-infused olive oil into a shallow glass dish and set it aside to cool.
• Stir in the juice of 2 limes, ½ teaspoon salt, and freshly ground black pepper.

Marinate the Shrimp:

• Thread shrimp onto bamboo skewers and place them in the olive oil mixture.
• Cover and let the shrimp marinate in the refrigerator for up to 12 hours.
• Turn the skewers occasionally to coat evenly.

Prepare Mango Salsa:

• Peel mangoes, remove pits, and dice them into ¼-inch cubes.
• Place them in a mixing bowl.
• Stir in thinly sliced green onions, minced jalapeños, chopped cilantro, juice of 1 lime, and ½ teaspoon salt.
• Cover and refrigerate for at least 30 minutes before serving.

Grill the Shrimp Kebabs:

• Preheat the grill.
• Grill shrimp kebabs about 3 inches from the heat source for 3 to 4 minutes on each side or until shrimp are opaque and cooked through.

Serve:

• Serve the Zesty Shrimp Kebabs with Mango Salsa alongside a fresh raw salad of shredded Napa cabbage, red pepper slices, and peanuts tossed in a simple vinaigrette.

Prepare the Marinade:

• In a bowl, combine soy sauce, ketchup, orange juice, chopped parsley, cider vinegar, black pepper, sugar, and minced garlic.

Marinate the Shark Steaks:

• Place shark steaks in a shallow baking dish and cover them with the prepared marinade.
• Cover the dish and marinate in the refrigerator for 2 to 4 hours.

Grill the Shark Steaks:

• Preheat the grill.
• Remove shark steaks from the marinade, reserving the marinade.
• Grill the fish over hot coals for 4 to 6 minutes on each side, basting occasionally with the reserved marinade.
• Grill until the fish flakes easily when tested with a fork.

Serve:

• Once grilled, serve the Citrus-Glazed Grilled Shark Steaks immediately.

Prepare Cajun Spice Rub:

• Mix together paprika, oregano, thyme, parsley, cayenne pepper, black pepper, garlic powder, and onion powder in an airtight container.
• Store for future use.

Prepare and Grill Fish:

• Rinse fish fillets and pat them dry.
• Brush fillets lightly with oil and sprinkle with the Cajun seasoning mixture.
• Place the fillets in a barbecue basket.
• Preheat the grill.
• Grill the fish for 2 to 3 minutes on each side, depending on the thickness of the fillets.

Serve:

• Once the fish is cooked through and has a nice grill marks, serve the Spicy Cajun Grilled Fish Fillets immediately.