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shrimp scallions


  • 1/4 cup Asian fish sauce*
  • 1/4 cup fresh lime juice
  • 1 teaspoon sugar
  • 1 jalapeño chile, sliced into thin rings
  • 1/3 cup soy sauce
  • 1/4 cup unseasoned rice wine vinegar
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons whole coriander seeds
  • 1 1/2 pounds colossal (under 12 per pound; about 18), or jumbo (16 to 20 per pound; about 24 to 30) shrimp, peeled with tails left intact, deveined
  • 9 scallions, white and light-green parts only, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly coarse-ground black pepper


In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.

In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.

Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.

Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.

grapefruit chicken



  • 2 large pink or ruby-red grapefruits
  • 1 pound(s) boneless skinless chicken breasts, cut into 1/4-inch-thick strips
  • 1 teaspoon(s) dry mustard
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) ground coriander
  • 1 teaspoon(s) ground ginger
  • 1 teaspoon(s) freshly ground pepper
  • 1/2 teaspoon(s) salt
  • 1/4 cup(s) smooth natural peanut butter
  • 2 tablespoon(s) reduced-sodium soy sauce
  • 1 teaspoon(s) sugar
  • 1/4 teaspoon(s) hot sauce or to taste
  • 8 cup(s) roughly chopped romaine lettuce (about 2 hearts)
  • 1 cup(s) sliced radishes (about 8 radishes)


  1. With a sharp knife, remove the peel and white pith from grapefruits and discard. Cut the grapefruit segments from the surrounding membranes, letting them drop into a small bowl. Working over a large bowl, squeeze the remaining membranes to extract the juice. Set the segments and juice aside separately.
  2. Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil.
  3. Toss chicken, dry mustard, garlic powder, cinnamon, coriander, ginger, pepper, and salt in a large bowl until the chicken is well coated. Place on the prepared pan in a single layer.
  4. Broil the chicken until cooked through, about 5 minutes.
  5. Meanwhile, whisk peanut butter, soy sauce, sugar, and hot sauce into the reserved grapefruit juice until smooth. Add the cooked chicken and lettuce; toss to combine. Serve the salad topped with radishes and the reserved grapefruit segments.

chicken burgers




1. Preheat a grill with a medium-high heat fire. 

2. Gently mix together the chicken, sambal oelek, 11/2 teaspoons salt, and 3/4 teaspoon pepper in a large bowl. Form into 4 (4-inch) patties with an indentation in the center of each burger. 

3. Brush the grill grate with 1 tablespoon oil. Lay the burgers on the grill and cook until grill marks appear, 5 to 6 minutes. Flip the burgers and continue grilling until an instant-read thermometer inserted sideways registers 160 degrees F, about 5 minutes. Set burgers aside to rest. 

4. Lightly brush the pineapple rings with oil, then grill the rings turning once, until distinct grill marks appear, about 3 minutes per side. 

5. Meanwhile, heat a large heavy nonstick skillet on the grill or on the stovetop over medium-high heat. Melt the butter and fry the eggs, sunny-side up, 3 to 4 minutes. 

5. Tuck the burgers into the rolls, top with pineapple rings, beets, lettuce, tomato slices, and eggs. Serve.



1 shallot, peeled and minced
½ cup white wine
8 tbsp. cold butter
1 tsp. chopped fresh chervil
1 tsp. chopped fresh chives
1 tsp. chopped fresh parsley
12 unshucked oysters


1. Preheat a grill. Put shallot and wine into a small saucepan and simmer over medium heat until reduced by half, 6–8 minutes.

2. Remove pan from heat. Whisk in butter, 1 tbsp. at a time. Return pan briefly to lowest heat if sauce cools too much as you add the butter. Whisk in chervil, chives, and parsley and add salt to taste.

3. Grill oysters flat side up over hot coals until shells gape, 3–5 minutes. Discard any oysters that don’t open. Pry off top shells, keeping oyster liquor (juices) from spilling, and cut lower muscles to release flesh. Arrange oysters in their shells on a platter. Spoon some sauce over each.

smoked shrimp


2 cherry or alder wood grilling planks, soaked for at least 1 hour
4 (12-inch) wooden skewers, soaked for at least 30 minutes
3 tablespoons tangerine zest, from about 3 large tangerines
1 teaspoon 5-spice powder
1/4 teaspoon black sesame seeds
Fine sea salt
2 teaspoons mild olive oil
1 pound large (21-30 count) peeled and deveined shrimp
1/3 cup fresh tangerine juice
1 tablespoon Thai sweet chili sauce
1 to 2 teaspoons green curry paste
1 teaspoon fish sauce
1 teaspoon finely chopped lemongrass
1 teaspoon minced peeled galangal or ginger
1 1/2 cups fresh steamed jasmine rice


Soak the wood planks and wooden skewers in water.

Prepare a grill to medium-high direct heat. Preheat the oven to 300 degrees F. Place the tangerine zest on a baking sheet and bake until it is dry and crispy, about 15 minutes, stirring once or twice; cool.

Transfer the zest to a small food processor or spice grinder along with 5-spice, sesame seeds, and 1/4 teaspoon salt then process until blended. Place the 5-spice mixture in a medium bowl with olive oil and shrimp and toss to coat. Thread the shrimp onto the soaked skewers, about 5 shrimp per skewer.

In a small saucepan, heat the tangerine juice, chili sauce, curry paste, fish sauce, lemongrass, and galangal or ginger over medium-high heat until simmering. Cook until reduced slightly, 3 to 4 minutes and remove from heat.

Transfer 2 tablespoons into a small bowl for basting the shrimp.

Place the soaked wood planks onto the grill and cover until the wood starts to smoke, about 6 minutes. Turn the planks over, lay the skewers onto the planks and cover. When the shrimp start to turn pink, about 4 minutes, turn them and baste with the reserved tangerine sauce and continue to grill, covered, until the shrimp are cooked through.

Serve the skewers over the jasmine rice and drizzle with the remaining tangerine sauce.


These Italian salmon kebabs are tossed with a lemony garlic and rosemary marinade before threading with fresh cherry tomatoes. If you can find them, use sturdy rosemary branches, stripped of leaves, as skewers. Oil your grill well to prevent sticking, don’t move the kebabs around unnecessarily, and keep a close eye on the fire to avoid flare-ups. Serve with a fresh salad and brown rice for a full meal.


2 teaspoon(s) minced fresh rosemary
2 teaspoon(s) extra-virgin olive oil
2 clove(s) garlic, minced
1 teaspoon(s) freshly grated lemon zest
1 teaspoon(s) lemon juice
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
1 pound(s) center-cut salmon fillet, skinned and cut into 1-inch cubes
1 pint(s) cherry tomatoes


Preheat grill to medium-high.

Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.

Oil the grill rack. Grill the spedini, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.



2 large heads radicchio
6 endives
7 to 8 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
30 sea scallops (about 2 pounds), tough muscle removed, rinsed and patted dry
Parsley, Olive OIl and Garlic Sauce (recipe follows)
Lemon wedges


Halve the heads of radicchio, cut each half into 3 wedges, and cut each wedge crosswise in half.

Halve the endives lengthwise and cut into 2-inch pieces. Combine the radicchio, endives, 6 tablespoons of the olive oil, and salt and pepper in a bowl, tossing well. Set aside.

Place a large cast-iron skillet on the grill, and heat over high heat until a drop of water sizzles on the surface. Add the radicchio and endives, and cook, tossing, until wilted on all sides, for about 2 minutes. Arrange radicchio and endives on a wide platter.

Brush the skillet with 1 tablespoon of olive oil and, working quickly, add the scallops and brown on the first side — it will take only a minute or two. Turn them over, add more oil if needed, and brown on the second side. Arrange scallops on top of the radicchio and endive, letting their juices mingle, and drizzle with the parsley-garlic sauce. Serve with the lemon wedges.

Parsley, Olive Oil and Garlic Sauce

Makes about 3/4 cup.


1/2 cup parsley
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper


Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine.

The sauce will be bright green and thick with parsley. Season to taste with salt and pepper. The sauce can be refrigerated for up to 3 to 4 days.


Many cultures use some sort of flat bread in their cuisine. Here’s a simple recipe that grills the bread which gives it a great taste.

2-1/4 tsp. (1/4-oz. packet) active dry yeast
1/3 cup plain whole-milk yogurt
1 Tbs. granulated sugar
1 Tbs. extra-virgin olive oil; more as needed
9 oz. (2 cups) bread flour; more as needed
2-1/4 oz. (1/2 cup) whole-wheat flour
1 tsp. table salt
Kosher salt for sprinkling

Put 3/4 cup warm water (105° to 115°F) in a food processor and sprinkle with the yeast. Let sit for a few minutes so the yeast begins to dissolve. Add the yogurt, sugar, and oil and process for 3 seconds to blend. Add the bread flour, whole-wheat flour, and table salt. Process for about 20 seconds and then scrape down the sides of the bowl with a spatula. Continue to process for another 30 seconds. The dough should form a mass, pulling away from the bowl’s sides. If it’s sticking to the sides, add more bread flour, 1 Tbs. at a time, just until the dough forms a cohesive, if slightly sticky, mass. (Try not to process more than 1 minute total.)

For easier cleanup, knead and shape the dough on a flexible cutting board or silicone baking liner dusted with flour instead of on your countertop.

Turn the dough out onto a lightly floured work surface (see the tip at right). Knead by hand, flouring your hands if the dough is too sticky to handle, until it feels smooth and elastic, about 1 minute. Put the dough in a lightly oiled medium bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes. (If you’re making the dough ahead, punch it down after it doubles, cover it tightly with plastic wrap, and refrigerate for up to 2 days.)

Prepare a medium-low grill fire; scrub the grill grate clean with a wire brush.

Turn the dough out onto a lightly floured surface. Using a bench knife or chef’s knife, divide the dough into 12 equal pieces and shape each into a ball. Let the balls rest, covered with a clean towel, for about 10 minutes.

Using your hands, gently stretch the balls into disks (4 to 5 inches in diameter) and put them on two large lightly oiled rimmed baking sheets. Let the disks rest, covered with a clean towel, for 5 minutes. Brush the tops with olive oil and sprinkle lightly with kosher salt.

Grill, salted side down first, until the bread develops golden-brown grill marks on both sides, 1-1/2 to 2 minutes per side (depending on the size of your grill, you may need to grill the bread in two batches). Serve immediately with the Lemon-Garlic Oil with Herbs for dipping.

Make Ahead Tips
The dough can be made up to two days ahead. Just punch it down after it has risen, cover tightly with plastic wrap, and refrigerate until ready to use.

kogi dogs

2 cups finely shredded cabbage
1 large scallion, finely chopped
1 tablespoon fresh lime juice
Salt and freshly ground pepper
1 tablespoon toasted sesame seeds
1/2 cup mayonnaise
Vegetable oil
1 cup kimchi, drained and patted dry
8 hot dog buns, split
8 all-beef hot dogs, partially split
1 cup shredded sharp cheddar
2 cups shredded romaine
1 small onion, thinly sliced
2 cups cilantro sprigs
Sriracha, for drizzling

In a large bowl, toss the cabbage, scallion and lime juice; season with salt and pepper. In a mortar, pound the sesame seeds until crushed and transfer to a small bowl. Stir in the mayonnaise and season with salt.

In a nonstick skillet, heat 1 tablespoon of oil. Add the kimchi and cook over high heat until browned all over, 3 minutes.

Light a grill. Brush the insides of the buns with oil and grill over moderately high heat, cut side down, until crisp, 20 seconds. Turn and grill for 20 seconds longer. Spread the cut sides with the sesame mayonnaise.

Grill the hot dogs over moderately high heat until nicely charred all over, 3 minutes. Tuck the hot dogs into the buns with the kimchi and cheddar. Top with the cabbage salad, romaine, onion and cilantro sprigs. Drizzle a little Sriracha on top and serve.