The summer heat is rapidly coming upon us, signaling it is time to prepare more meals outside.  And...to signal summer coming, I am placing our fun, fun Barbecue  class on a discounted price of $20.00 off or $95.00.

We are staging a  full participation barbecue class this Thursday evening, May 30, at 5 PM.  In this class, I will share my very favorite Barbecue Sauce, hints and tips for grilling, a range of rubs and the best recipes for barbecuing.

Do you use a rub for most all of your grilling of meats and vegetables? In the class, I will be sharing how to make some different kinds and we will try them and you will be able to take some home as well.  And our very favorite rub, Gordon's Rub is on sale at $1.00 off each size until Friday, May 31.

In writing my "Southwest Grill" cookbook, I tested and created methods for baking breads, cakes and most any type of dish.  I still have those recipes and In the class, I will be sharing the hints and tips for all kinds of grilling or barbecuing. 

I sincerely hope you had a wonderful Memorial Day weekend and look forward to barbecuing with you!

Here's a couple of tested recipes for your summer pleasure--

SEARED SALMON with PESTO

I have adapted this recipe from the one in my grilling book. I use previously prepared or purchased pesto instead of the simple pesto prepared in the Salmon recipe. (Also, here we grill the salmon instead of smoking it as the recipe was originally written in the book.) The rich, buttery flavor of the pesto adds a luscious edge to the salmon—in fact people that are not so fond of salmon really like it prepared this way. Add brown or wild rice with Dried Cranberries and Buttered Pecans and serve the salmon over the rice dish—very yummy!

Yield: 4 servings

4, 6 ounce salmon filets, skin removed

½ cup or 4 ounces of basil pesto

Crushed caribe chile

1 lime, quartered

1. Preheat the grill to 400 F. While heating, rinse the filets, removing any bones. Pat dry and evenly divide the pesto among them, spreading to a uniform thickness on the top of each.

2. Grill the filets, pesto topped sides, covered 4 to 6 minutes or until of desired doneness. The salmon will usually be medium rare, which yields a marvelous, moist flavor. If you want to do more, an option is to grill the first side of each salmon for 4 minutes, turn, spread with the pesto and grill the second side 4 minutes.

3. Serve garnished with a sprinkle of caribe and a wedge of lime.

RADICCHIO SALAD
Grilling the radicchio, removes the somewhat bitter taste and enhances the flavor.  Following is the recipe for the radicchio.  If you wish to serve with the Gorgonzola Dressing, prepare a simple vinaigrette by whisking 3 Tablespoons extra virgin olive oil with 1 teaspoon Dijon mustard and 1 Tablespoon red wine or Balsamic vinegar.  When well blended, stir in 2 Tablespoons crumbled Gorgonzola.

Yield:  4 servings

2 medium heads of radicchio
2 Tablespoons olive oil
½ teaspoon sea salt
Freshly ground black pepper
1 lime quartered or 1 Tablespoon or more Balsamic vinegar, optional, not  necessary if using Salad Dressing
2 cups baby salad greens, well rinsed and dried, divided, optional
2 Tablespoons English walnuts plain or sugared, optional
1 or more Tablespoons Gorgonzola for a garnish, optional

1.  Preheat the grill to a medium high heat, 400 F, if grill is not already hot.   Rinse the radicchio and slice in half lengthwise, through the core and brush outside surfaces with a bit of oil.

2.  Arrange cut side down on grill rack, then grill 2 minutes.  Turn and grill 1 to 2 minutes or until starting to brown and slightly softened.  Transfer to salad plates, either on top of a bed of greens or without.  Drizzle with the remaining oil, sprinkle on sea salt, black pepper and squeeze lime juice or sprinkle on Balsamic vinegar or drizzle with the salad dressing.  Garnish with English walnuts and more Gorgonzola if desired.

cookbook, I tested various ways and methods for cooking most everything on the grill, no matter what type of grill or fuel.  I love to share that information.

Do you use a rub for most all of your grilling of meats and vegetables?