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Brush the bread slices on both sides with olive oil, season with salt and pepper. Grill until toasted, about 1 minute per side, then cut or tear into bite-size pieces.

Preparation: Whisk the oil, zest, fresh herbs, (lightly salt) and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat.

Preparation: In a deep skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes.

Preparation: Prepare barbecue (medium high heat). Grill bread until slightly charred, 1 to 2 minutes per side. Remove to bowl.

Mash together butter, lime, and salt with a fork until blended. Or you can make into a log by rolling it up into wax paper or plastic wrap. Freeze until ready to use again.

Heat the oil in medium sauté pan over high heat. Add the peppers and cook until soft. Season with salt and pepper. Place the meat in the freezer until slightly hardened. This will make it easier [...]

For Tzatziki 1/2 English cucumber, peeled, seeded, and grated (3/4 cup) 1/2 cup plain yogurt, preferably whole milk yogurt 2 teaspoons fresh lemon juice 2 teaspoons chopped fresh mint 1 small [...]

Steak: 2 lb. flank, skirt, sirloin or steak, bring to room temperature Olive Oil Salt and fresh pepper Lemon Parsley Sauce: 2 large garlic cloves, minced 1 teaspoon (or more) salt 1/2 teaspoon [...]

2 lbs fresh shrimp –16-20 count, peeled and deveined Olive Oil or Grape Seed Oil – you need a high smoke point oil. Creole Seasoning: 1 tablespoons paprika 1 tablespoons salt 1 tablespoons [...]

2 teaspoons paprika 1/2 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon sugar 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper salt and pepper 2 tablespoons olive [...]