Food Recipes

Method
In small saucepan, combine pur�ed melon, honey, lime juice, butter and curry powder. Stir over medium heat until butter is melted. Remove from heat. Brush chop surfaces with sauce. Beat together cream cheese, milk and some of the sauce until smooth and of desired consistency.

In a covered grill, over indirect heat, grill chops, basting often with sauce and turning once, about 15 to 20 minutes. Transfer to serving platter and keep warm.

Brush melon slices with remaining sauce and grill directly over coals, about 2 minutes on each side.

To serve, place a chop on a slice of melon, garnish with a dollop of cream cheese mixture and dust lightly with nutmeg.

Method
Trim fat from roast. Butterfly roast by making a lengthwise cut, cutting to within 1/2 inch of other side, and open roast. Place in a shallow dish or large, heavy-duty, zip-top plastic bag. Combine soy sauce, ginger and garlic; pour over roast. Cover or seal, and refrigerate at least 3 hours, turning occasionally.

Remove roast, discarding marinade; set aside. Combine brown sugar, honey and sesame oil in a saucepan; cook over low heat, stirring constantly, until sugar dissolves.

Coat a grill rack with cooking spray; place over medium-hot coals (350 degrees F to 400 degrees F). Place roast on rack; brush with mixture. Cook 20 to 25 minutes or until a meat thermometer registers 160 degrees F, turning twice and basting frequently. Yields 10 to 12 servings.

Method
Peel and devein the shrimp. Combine remaining ingredients, then marinate shrimp overnight in the sauce.

When ready to grill, alternate on skewers a shrimp, which has been wrapped in a strip of raw bacon, with a bud of garlic. Place the filled skewers over a charcoal fire and cook very slowly, basting frequently with the marinade.

Method
In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Then stir in lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.

Preheat grill to high heat.

Remove shrimp from marinade, and thread on skewers.

Lightly oil grate, and arrange skewers on grill. Cook for 4 minutes, turning once, until done.

Method
In a large bowl, cover cornhusks with boiling water, set aside until pliable, about 1 hour. Prepare grill.

Insert wooden pick horizontally through each onion slice to secure for grilling. Brush with oil and season with salt and pepper. Grill onions, turning until lightly charred, about 5 minutes. Remove wooden picks.

Drain cornhusks and open flat. Overlap wide, flat ends if 2 cornhusks to make a boat-shape package. Repeat to make 8 packages. Divide onions among cornhusks and top each with shrimp and 2 tablespoons Charred Chile Salsa. Fold cornhusks edges firmly around filling and tie ends with kitchen string.

Place packages on grill. Cover and grill, without turning, until shrimp is opaque, 10 to 12 minutes. To serve, open each plate. Garnish with avocado, cilantro and lime wedges.

Serve with remaining salsa.

Makes 4 servings.

Charred Chile Salsa
1 ear corn, husked
1 red bell pepper
3 large ripe plum tomatoes
8 tomatillos, husked
4 garlic cloves, unpeeled
1/2 small white onion, peeled
1 teaspoon olive oil
3 dried New Mexico chiles
1/2 cup chopped fresh cilantro (no stems!)
1 tablespoon fresh lime juice
2 teaspoons brown sugar
Salt and freshly ground black peppers to taste

Prepare a grill. Brush corn, bell pepper, tomatoes, tomatillos, garlic and onion with oil. Thread garlic on a metal skewer. Grill vegetables, turning until charred, 5 to 15 minutes.

Lightly grill chiles, turning often, about 1 minute. (Do not burn) When vegetables are cool enough to handle, peel, core and quarter bell pepper. Peel tomatoes and garlic. Core tomatillos. Stem and seed chiles. In a food processor, coarsely chop bell pepper and chiles. Add tomatoes, tomatillos, garlic, onion, cilantro, lime juice and brown sugar and coarsely chop. Transfer to a bowl. Cut kernels from corn and stir into salsa. Add salt and pepper.

Salsa will keep, covered, in a refrigerator up to 1 day.

Makes about 2 cups.

Method
Rinse a mixing bowl with hot water and dry well. Add egg yolks, wine vinegar, mustard, salt and white pepper to taste. Beat vigorously with a whisk or at high speed of an electric mixer. Add olive oil VERY SLOWLY. Add 1/2 cup more in a stream, adding lemon juice, salt and pepper to taste. In a blender or food processor, blend basil leaves, 1/2 cup olive oil, garlic, salt and pepper to aste. Whisk the mixture into the mayonnaise, adding more lemon juice and salt to taste.

Serves 4.