GRILLED SEAFOOD PIZZA, Serves 8 as an appetizer

     The next time you're hungry for a pizza , try this creative grilled version featuring shrimp , green onions, chili sauce, and cheese. The unique flavor provided by grilling makes this pizza recipe irresistible.
2 whole wheat pizza crusts - 12 inches (or use your favorite pizza crust, or you can even use individual flatbreads or thin crust pitas)
olive oil (to sprinkle on pizza crusts and to coat the shrimp)
1 pound shrimp - medium to large, peeled and deveined
2 teaspoons Old Bay Seasoning
1/2 cup green chile sauce
8 ounces fresh mozzarella - sliced thin
2 green onions - chopped
1/2 cup romano cheese - shredded (or use Asiago or Parmesan)
fresh cilantro (for garnish)
     Sprinkle olive oil over the pizza crusts and place each on a baking sheet.
     Sprinkle the shrimp with olive oil and 2 teaspoons of Old Bay Seasoning. Stir the shrimp to coat.
     Heat the grill to medium heat, place the shrimp in a grill basket, and then place the basket on the grill. Grill for approximately 3-5 minutes or until the shrimp just turn pink.
     Spread 1/2 cup of green chile sauce over the pizza crusts; then layer thin slices of fresh mozzarella cheese on each crust. Place the shrimp on a cutting board and dice, then sprinkle half of the shrimp over the mozzarella slices on each crust; then  sprinkle green onion on each and then the romano cheese.
     Be sure your grill has been properly re-oiled for the next step, or your crusts will stick.
     Transfer the pizzas to the grill and cook over medium heat for approximately 5 minutes or just until the crusts brown on the bottom and the cheese is slightly melted. Use a long handled spatula to help lift them off the grill.
     Garnish with cilantro and green onions, if desired, then cut into 2 inch squares and serve.


Adapted from Cooking Light, 2003
You do not need a shellfish pan as in the photo, just put your clams directly on the grill, and use good long handled tongs to pick them up or move them.

      Yes, this is an incredible recipe, and No, your clams will not taste like licorice.  I don't even like Sambuca.  However, in this combination, the Sambuca adds just a little extra zing to the flavor of the clams.  You're going to love it!
* 4 ounces hot turkey Italian sausage (*about 1/2 link)
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1/2 teaspoon butter
1 garlic clove, minced
1 (1-ounce) slice day-old white bread
2 tablespoons Sambuca or Pernod (licorice-flavored liqueur)
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
Dash of salt
36 littleneck clams, cleaned
6 lemon wedges
     Remove casing from sausage. Heat a large nonstick skillet over medium heat. Add sausage; cook until browned, stirring to crumble. Add onion, peppers, butter, and garlic to pan; cook 5 minutes, stirring frequently.
     Crumble bread into small crumbs and add to sausage mixture; cook 3 minutes, stirring constantly. Pour Sambuca into one side of skillet. Ignite Sambuca with a long match, and let flames die down. Stir in the Worcestershire sauce, pepper, and salt.
Prepare grill to high heat.
     Shuck clams; discard any broken shells or shells that remain open. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 teaspoon breadcrumb mixture. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils. Remove clams from grate; keep warm. Repeat procedure with remaining clams and breadcrumbs. Serve with lemon wedges.

Simple, Fast & Delicious!



   This is one of the most colorful dishes that will ever grace your grill. Orange, yellow, red, and green bell peppers are stuffed with golden corn kernels, red tomatoes, green zucchini, and chopped fresh herbs. Breadcrumbs hold the filling together and develop a lightly toasted top crust as the stuffed peppers are grill-roasted via indirect heat. A few handfuls of wood chips infuse the vegetables with a subtle, smoky aroma. (Adapted from
- 2 cups apple or oak wood chips or chunks 
- Smoker box or foil packet, if using a gas grill 
- Long-handled tongs.
- Use 1 pkg frozen corn kernels, thawed which is about 2 cups
- Use a melon baller to quickly scrape the ribs from the bell peppers. 
2 medium red bell peppers 
3 medium mixed bell peppers (yellow, orange, green) 
¾ teaspoon kosher salt 
½ teaspoon ground black pepper 
3 tablespoons butter 
1 onion, finely chopped 
1 tbsp garlic paste or minced garlic
1 medium zucchini, cut into ¼-inch dice 
1 medium yellow squash, cut into ¼-inch dice 
2 cups fresh or frozen corn kernels (see Tips) 
1 can petite diced tomato, well drained
1/3 cup Italian Seasoned Panko Crumbs
Oil for coating grill grate 
2 tablespoons grated Parmesan cheese (optional), shaved Ricotta Salata.
   1. Heat the grill as directed. Soak the wood chips or chunks in water for 1 hour. 
   2. Seed, core, and cut one of the red bell peppers into ¼-inch dice. Cut the remaining bell peppers in half lengthwise right through the stem, leaving a bit of stem attached to each half. Scrape out the cores, seeds, and ribs from the interiors of the peppers, leaving the stem intact. Sprinkle the inside of the peppers with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. 
   3. Melt the butter in a large skillet over medium heat. Add the onion and saute until almost tender, about 4 minutes. Add the garlic, chopped bell pepper, zucchini, and yellow squash. Saute the vegetables until crisp-tender, about 4 minutes. Stir in the corn and tomato and cook until heated through, 1 to 2 minutes. Stir in herbs, breadcrumbs, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir until the breadcrumbs soak up most of the liquid in the pan. Remove from the heat and spoon the filling equally into the pepper cavities. 
   4. When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. If using gas, put the wood chips in a smoker box or in a perforated foil packet directly over one of the heated burners. 
   5. Brush the grill grate and coat it with oil. Put the stuffed peppers over the unheated part of the grill, cover, and cook until just tender, 20 to 30 minutes. If your grill has a temperature gauge, it should stay at around 350°F. 
   6. Remove the peppers to a large serving platter. Sprinkle with the Parmesan (if using) and serve.

GRILLED CLAMS & OYSTERS w/ Cocktail Sauce or Sauce Mignonette

     I adore clams and oysters but, like most people, I hate the hassle and mess of opening them.  So this summer, indulge in your favorite shellfish, but let the grill do the job for you!
8 to 10 oysters
8 to 10 clams
Hot sauce
Kosher salt
Click on the blue button or on the text itself to edit it.
Scrub the oysters and rinse the clams. Heat the grill to medium-high. 
    Lay the clams in a single layer on the grate, place the oysters on the more thickly curved halves of their shells to retain their juices, and close the grill. The clams and oysters will open after six or seven minutes. 
    Remove them from the heat immediately after they open, add a spritz of lemon or a dash of hot sauce and place them on a platter lined with kosher salt. Voila! Summer’s easiest and quickest hors d’oeuvre.  Serve with either of the sauces below
Serve with this Classic Cocktail Sauce:
1 cup catsup
1 -2 tablespoon horseradish (to your taste)
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 dash pepper
Or this Classic Sauce Mignonette
1 tablespoon coarsely ground black peppercorns (to taste)
1/2 cup red wine vinegar
2 tablespoons finely chopped shallots or sweet onions
Salt to taste
Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell


     This is an incredible side dish to any outdoor meal. These corn and cheese cakes, from Giada Dilaurentis combine rich, Mexican flavors from jack cheese, adobo, chives, and cilantro. A dollop of crème fraiche adds a sour finish to the savory cakes. 
3 ears corn, (fresh, frozen & thawed, or cut from the cob)
3/4 cup shredded pepper Jack cheese (3 ounces)
1 cup fine plain panko breadcrumbs, divided
1/3 cup chopped fresh chives
1 chipotle chile in adobo, minced
1 tablespoon sour cream
2 tablespoons minced cilantro, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup crème fraîche, for serving
In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, chipotle chile, 1 tablespoon chipotle chiles in adobo, salt, and pepper. Stir until combined.
Form the mixture into small balls and then flatten into patties, each about 1 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.
Arrange the corn cakes on a platter and top with a dollop of crème fraîche.
photo credit


     In Italy fruit is often grilled. Peaches, pears, plums, apricots, even figs, are all good for grilling and don’t just have to be eaten as a dessert. So where to put this wonderful, light, savory & sweet salad made with grilled peaches with bresaola (thinly sliced, cured, dried beef - you can substitute prosciutto). It’s salty, savory and goes with the peaches like a dream. I'm thinking the grilled peaches make the salad, so its going here! **Thank you Jaime Oliver for allowing the adaptation of this recipe.
4 just-ripe peaches
• a few fresh rosemary leaves, finely chopped
• olive oil
• sea salt and freshly ground black pepper
• rosemary or thyme, whichever you prefer
• 1 tablespoon red wine vinegar
• extra virgin olive oil
• 1 teaspoon plain yogurt or crème fraîche
• 16 slices of bresaola or Parma ham
• a few sprigs of fresh tarragon, leaves picked
• 2 handfuls of rocket (we'll use arugula), washed and spun dry
• 1 c. goat’s cheese, crumbled
     Preheat a barbecue [or this can be made inside on a griddle pan] until hot. Cut the peaches in half, then twist them to remove the pit – don’t worry if they break up when you do this. Toss them in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper. Grill the peaches for a couple of minutes on each side until nicely charred, but not burnt!
     Pour the vinegar into a bowl or a flavor Shaker and add three times as much extra virgin olive oil. Add the yogurt or crème fraîche and a pinch of salt and pepper. Whisk or shake until mixed together well.
     Divide the bresaola into four plates, pinching it up here and there so it’s not lying flat. Place the peaches over the bresaola. Toss the tarragon leaves and arugula in the creamy dressing and pile the salad on top of the peaches. Drizzle with a little more extra virgin olive oil, scatter with the crumbled goat’s cheese and Enjoy!


recipe by Rick Bayless

   The original recipe calls for a charcoal grill, but I used a gas grill with great results. Soaking the corn well ahead of time keeps the husks from burning too soon and steams the corn during the first trip onto the grill. The corn turns out so juicy and sweet, you'll never want to prepare it any other way!
6 ears fresh sweet corn, in their husks
3 tablespoons unsalted butter, melted
1/2 cup Mexican crema or sour cream mixed with a little milk or cream
1/3 cup crumbled Mexican queso anejo or queso fresco, or another hard, crumbly cheese like parmesan, feta or farmer’s cheese
About 1 tablespoon hot powdered chile (choose chile de arbol for fiery heat, pasilla for a milder, smoky flavor)
   About an hour before cooking, submerge the ears of corn in a deep bowl filled with cold water. Light your charcoal fire and let it burn until the bed of coals is medium-hot (or heat your gas grill to medium-hot). Adjust the grill 4 inches above the fire.
   Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk.
   About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned. (If you hear the kernels begin to pop, the corn is ready!) Serve right away, passing the crema, cheese and powdered chile for your guests to use to their own liking.