Serves: 4 Directions: Combine all the pork ingredients in a re-sealable plastic bag and marinate for 30 minutes. Meanwhile, for the salsa, whisk together the rice vinegar, olive oil, soy sauce and sesame oil in a medium bowl. Gently fold in the watermelon, cucumber and avocado. Refrigerate until chilled. Preheat a grill to medium heat. Remove the pork from the marinade, pat dry and grill for 2 minutes on one side. Turn and grill 1 more minute; remove from the heat and let rest 3 minutes before cutting into 1/2-inch pieces. Fill the lettuce “shells” with pork, top with salsa and devour!
Serves: 8 Directions: Begin by making the enchilada sauce. Add 1 1/2 cups of hot tap to a large bowl and add the dried chilies. Leave to sit so the chili rehydrates and plumps up – about 15-20 minutes. Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the onions and garlic and saute until fragrant and soft – about 5-6 minutes. Add cumin then pour in the diced tomatoes, chili (and the water too). Season with salt and pepper then cover and simmer for 30 minutes until sauce has reduced and is thickened. Puree with a stick blender (or in a regular blender), taking care as the liquid is hot and the air in the blender will expand. Puree until smooth and keep warm. Set a large saute pan over high heat and add a drizzle of canola oil. Add ground beef and saute while breaking up with the back of a wooden spoon. Cook for 7-8 minutes until well browned then season with granulated garlic, onion powder, paprika cumin, salt and pepper. Cook for 3-4 more minutes then transfer to a plate and set aside. Coat the pan with more oil then add vegetables. Saute until just tender then fold the ground beef back in. Cook until heated through and ingredients are well combined. Season with salt and pepper once more. Keep warm. To heat tortillas, take a large non-stick saute pan and spray lightly with oil. Warm tortilla for about 30 seconds on both sides then lightly coat one side with a sprinkle of parmesan. Warm through then flip so it toasts cheese side down. Allow the cheese to cook and brown – about 15 seconds then remove from pan. Repeat with remaining tortillas. To assemble, place tortilla cheese side up on a plate and top with ground beef, a slathering of enchilada sauce and garnish with chopped tomatoes, shredded lettuce, crema, lime and cilantro.
Serves: 4 Directions: In a gallon size re-sealable bag, add the chicken, grapefruit soda, orange juice, rice vinegar, Dijon, olive oil, lemon pepper and granulated garlic. Place in the refrigerator and marinate for 2 hours. Preheat the grill to medium-high over direct heat. Remove the chicken from marinade and add to the grill. Cook for 8 to 10 minutes, flip over and cook until the internal temperature is 160 degrees F, an additional 5 to 6 minutes. Remove from the grill, cover lightly with foil and allow to cool. Split the baguettes in half, remove any excess bread from inside the top half and lightly toast on the grill. In a small bowl, combine the whole-grain Dijon and marmalade. Spread this mixture on the toasted bread halves. Slice the chicken breasts into 1/2-inch pieces on the diagonal and place on the bottom half of the bread. Top evenly with the cheese and lettuce. Top with the top half of the baguette and slice on a diagonal to serve.
Serves: 4-6 Directions: For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass. Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour. For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders. Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes. Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard. Marinara Sauce: Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes. Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper.
Serves: 4 Directions: Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper. Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use. Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board. Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board. Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce. Roll up and wrap with parchment paper or foil to seal.
Serves: 8 Directions: Soak 8 medium bamboo skewers in water. In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes. Thread 1/8th of the fish on each skewer. Warm tortillas on grill or pan. Cover with a towel to keep warm. Heat a grill to high and wipe down grates with an oil-blotted towel to clean and create a non-stick surface. Place skewers on the grill and cook for 1 to 1 ½ minutes per side, until well marked. Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1 skewer of fish on top of each, and top with cabbage mixture, salsa, and Pink Chili Mayo. Serve immediately and unthread fish off skewer before eating. Make spicy pink mayo by combining the ingredients in a mixing bowl and stirring together well. Refrigerate until ready to serve.