Laurence Simon

ingredients
Balsamic vinegar
Extra virgin olive oil
Good Seasonings Italian salad dressing packet
Lowry's blackening seasoning
Water

Green peppers
Red peppers
Orange peppers
Yellow peppers
Red onion
Peeled white potatoes
Cherry tomatoes
Pineapple cubes
Chicken cubes

PROCEDURE:
Fill marked cruet to V line with Balsamic viegar
Fill marked cruet to W line with water
Fill marked cruet to O line with olive oil
Add Italian salad dressing seasoning packet
Shake vigorously
Refrigerate for 10 minutes

Slice desired optional ingredients and toss into plastic bag
Chicken should be cubed frozen, then allowed to thaw
Add marinade, shake vigorously
Allow to steep overnight in refigerator
Skewer, grill on medium heat

INGREDIENTS:
Asparagus
Extra virgin olive oil
Fine sea salt

DIRECTIONS:
Wash asparagus thoroughly and air dry
Rub asparagus with olive oil
Sprinkle with salt liberally

Place on grill when coals are no longer flaming
Grill for 18 minutes, turn over at 9 minutes

NOTE: Be careful, olive oil will flare up.

INGREDIENTS:
4 ears of corn
1/2 stick of salted butter

1 tablespoon olive oil
2 heads roasted garlic
1 tablespoon rosemary
1 tablespoon Parmesan
1 cup fresh basil

DIRECTIONS:
Melt butter

Blend butter with choice of herbs and seasonings, using olive oil to help smooth butter

Peel back husk from corn but do not remove husk entirely
Remove corn silk
Smear corn with butter
Wrap corn back up with husks, tie with string

Place on grill when coals are no longer flaming
Grill for 18 minutes, turn over at 9 minutes

(Via Stacy)

INGREDIENTS:
2 limes
2 tablespoons honey
1-1/2 tablespoons Dijon mustard
1/4 teaspoon salt
4 salmon steaks, at least 1 inch thick

DIRECTIONS:
Grate peel from 1 lime
Squeeze juice from both to measure about 1/3 cup
In a small bowl, stir juice with peel, honey, Dijon and salt until smooth

Preheat and oil grill
Brush salmon with sauce
Grill, basting often, about 5 minutes per side.

INGREDIENTS:
Whole jalapeno peppers
Any variety creamy Havarti cheese

Chopped onions
Chopped cilantro
Proscuito

DIRECTIONS:
Cut off tops of jalapeno peppers
Core out centers of jalapenos
If you don't have a knife thin enough to core out and fillet the jalapenos whole, you can slide down one side to ease the scooping process.
Slice Havarti cheese into blocks that will fit into jalapenos
Microwave briefly to soften
Stuff cheese into jalapenos
You can add the cilantro or onion here for flavor
Place jalapenos on grilling rack to hold upright
Place on grill until skins show a slight blackening

I've used several other kinds of stuffing such as:

• Almond-covered port wine cheese balls. Use proscuito to wrap the cheese, and then smooth it out like a bullet before stuffing it into the jalapeno.

• Leftover thanksgiving turkey and stuffing

• Edam or some other soft swiss cheese

INGREDIENTS:
Large artichoke
Extra virgin olive oil
Fine sea salt
Pepper
Lemon
Crushed garlic

DIRECTIONS:
Cut off stem of artichoke and cut away first layer of exterior leaves, discard.
Slice off top inch or inch and a half of artichoke, discard.
Squeeze lemon and add salt into pot of water.
Boil artichoke in salted & lemoned water for 12 minutes
Remove from water, scoop out purple center and hair-like strands.
Cut into quarters, place in plastic bag with olive oil, pepper, and crushed garlic.
Allow to soak for 4 hours
Throw on grill for 5 to 7 minutes.