You can grill nearly any kind of food.  The charred flavor--smokey or not, enhances taste.  Grilling does not have to be just for steaks, chops and burgers.  Veggies are great grilled--even charred Romaine is yummy.  Come join us for our end of summer fun Creative Southwestern Grilling this Thursday evening starting at 5 PM.

No matter whether you are a charcoal, gas or even electric grill buff--you will have a great time trying our recipes, tips and techniques.  As you probably know, grilling can be enjoyed year round and it is fun to grill the entire meal--from appetizers to desserts. Following is our menu for this Thursday evening--

• Grilled Pork Satays with Special Dipping Sauce
• Grilled Caesar Salad with Cilantro Cream  Dressing
• Grilled Dallas -Style Flank Steak
• Grilled Lemon-Basted Pork Tenderloin Rounds with Wilted Spinach & Pecans
• Italian Grilled Peaches

Our next class is our popular weekend class, set for September 13 - 15 and I am extending our super special of $699.00 for two more days as several have told me they missed the first "deal". The following day class, Mexican Favorite Dishes  is set for September 26 and it features an array of delicious Mexican dishes.  The next week long class is October 14 - 18.

Here's a couple of recipes to enjoy this last week of summer.

GREEN CHILE CHICKIE CHILI

This chili has a wonderful flavor bordering a gumbo without the okra or the file.  I made it the first time from the end of the garden vegetables, of which I had considerable.  If you want to double up on some of the vegetables, omitting some and even adding  others, it will still be very good!

Yield: 6 to 8 servings
2 Tablespoons olive oil
2 large, whole boneless, skinless chicken breasts cut in ¾ inch dice
1 large onion, chopped
3 cloves fresh garlic, minced
2 stalks celery, sliced ¼ inch wide
2 cups green chile, cut in ½ inch width-wise pieces (8 to 10 green chiles, parached and peeled) or canned or frozen
6 ripe large tomatoes, peeled and chopped
4 apple chicken (or similar) sausages, sliced
2 cups whole kernel corn (2 to 3 ears fresh, canned or frozen)
1 stalk broccoli, chopped
1, 15 ounce can or 2 cups black beans
2 cups sliced and chopped cabbage, about ½ small head
2 large carrots, sliced crosswise ¼ inch thick
2 cups chicken stock

1. Heat the oil in a large pot, at least 5 quart.  Add the chicken pieces and lightly brown, then add the onion and garlic and cook until clear.  Add the remaining ingredients and cook on a medium low heat, covered for about 30 minutes or until the vegetables are done.
 
2. If the chili is thicker than desired, add water to desired consistency and cook for about five minutes.   Taste and adjust seasonings. Serve with hard crusted bread with olive oil or butter.

PEACH BUTTERSCOTCH CRISP 

Crunchy, gooey, and wonderful! The spicy crystallized ginger really adds to the flavor. You can substitute other fruits for the peaches-try apricots, any kind of berry, plums, or rhubarb. If you don’t mind the calories, top the crisp with whipped cream or ice cream.

Yield: 4 to 6 servings

About 1 tablespoon unsalted butter, room temperature

1 cup packed brown sugar

1 cup all-purpose flour

¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

¼ cup finely diced crystallized ginger

½ unsalted butter

2 cups fresh or frozen unsweetened sliced peaches or other fruit (thaw frozen fruit just until mushy, and then pull apart with a fork)

1.  Preheat oven to 375° F. Butter an 8-inch square baking dish. In a medium bowl, combine brown sugar, flour, cinnamon, nutmeg, and ginger. Cut in butter until mixture resembles coarse crumbs. Spread fruit in buttered baking dish, and then sprinkle with crumb mixture. Bake, uncovered, for 35 to 40 minutes, or until fruit is soft and crumb topping is brown.