Grilled Summer Vegetable Risotto

Ingredients:
1 yellow summer squash
1 green summer squash
1/2 basket yellow small tomatoes
1/2 basket red small tomatoes
2 small red onions
1 cup quality risotto rice, such as arborio, or carnaroli
4 cups (ap.) homemade chicken, or vegetable stock may need a little more
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2-3 sprigs young garlic, or scallions, finely diced
1 sprig oregano, leaves picked and chopped
2-3 sprigs thyme, leaves picked and chopped
3-4 chives, finely sliced
Kosher salt and freshly ground black pepper to taste

Directions
Cut the squash in half. Cut the onions in quarters, root to stem, keeping the skin on and stem attached. Toss the squash, tomatoes, red onion and 2 sprigs of thyme in 1/2 of the vinegar and olive oil. Season with salt and pepper, and marinate for at least 1 hour. Start a small fire in a kettle type b.b.q. Let the coals burn to embers. Grill the vegetables, slowly, with the top on, til they are golden in color. Cut the squash into bite size pieces. Trim the ends off of the onions, and remove the skin. Reserve.

Heat 1 tablespoon of olive oil in a thick bottomed pot over medium heat. Add the rice and cook, stirring often, until the rice is coated with the oil, and warm. It will start to stick a little to the bottom of the pan and make a squeaking noise In the meantime, heat the stock to a boil. Add just enough stock to barely cover the rice, and stir it in with a wooden spoon. Keep adding stock slowly, and stirring the rice, til the rice tastes done to you. It should still have a bite, but be cooked through. When cooking the rice it should always be barely covered by stock, and barely simmering. Add the vegetables, herbs, young garlic and remaining oil and vinegar. Season with salt and pepper. Serve immediately. You need to add enough stock in the final phases of cooking so that a nice, medium thick, sauce forms.

Tequila-Marinated Grilled Shrimp and Pineapple Skewers with Papaya Relish

For the Relish:
2 papayas, seeded, peeled, and diced
1 red onion, finely diced
1 small Asian pear, or 2 Bosc pears, peeled, cored, and finely diced
2 canned chipotle chiles in adobo sauce, minced
¼ cup sugar
¼ cup water
3 tablespoons apple cider vinegar

For the Marinade, Shrimp, and Pineapple:
Juice and zest of 6 limes
Juice and zest of 4 oranges
1 teaspoon minced garlic
½ cup good-quality tequila (such as Herradura silver)
½ cup unseasoned rice wine vinegar
2 teaspoons dried red pepper flakes (optional)
1½ pounds jumbo shrimp, peeled, deveined, washed, and patted dry
1½ cups fresh pineapple cut into 1-inch cubes

Directions:

To prepare the relish, place half of the papayas, the onion, pear, chiles, sugar, water, and vinegar in a saucepan and bring to a boil, stirring often. Turn down the heat to a simmer and cook for 40 minutes, stirring occasionally. Transfer to a mixing bowl and add the remaining papaya. Let cool.

While the relish is cooling, prepare the marinade. Place the citrus juices and zests, garlic, tequila, vinegar, and pepper flakes in a mixing bowl and add the shrimp and pineapple. Let marinate in the refrigerator for 30 minutes (do not marinate any longer or the shrimp will “cook” in the marinade).

Remove the shrimp and pineapple from the marinade and thread onto 8 bamboo skewers that have been soaked in water for 30 minutes or metal skewers. (If possible, use 16 skewers: place the shrimp and pineapple on 2 parallel skewers to keep them from spinning around and cooking unevenly.) Grill the skewers over direct high heat for 2 to 3 minutes per side, or until the shrimp are cooked through and pink all over.

Place 2 skewers on each plate and serve with the relish.

Serves 4

Filet Mignon with Peppercorn Sauce

Ingredients:
4 Filet Mignon Steaks (about 2” thick)
2 Tablespoons butter
1 Tablespoon Olive Oil
6 Tablespoons Brandy

Directions:
Trim excess fat off of steaks. In a large sauté pan over medium-high heat, melt butter with the olive oil. Add steaks, and cook uncovered until browned on both sides. Add brandy and set aflame, shaking pan until flame dies out. Set aside, keeping a lid on the pan to keep steaks warm.

Peppercorn Sauce

Ingredients:
½ cup finely minced sallots
½ teaspoon fresh tarragon leaves
¾ cup whipping cream
1 to 2 T green peppercorns
1 Tablespoon Dijon Mustard
2 T dry red wine

Directions:
In a small frying pan add liquid from steaks. Add shallots and cook until soft. Rinse peppercorns and drain. Add peppercorns, whipping cream, Dijon mustard, tarragon leaves, and wine. Bring to a boil and cook for 3-4 minutes until thickened and shiny bubbles occur. Salt the meat and heat it until it is desired doneness. Pour sauce over filets. Serve with roasted red potatoes. Enjoy!