• 4# Pork Tenderloin, Trim silver skin & membrane
• Marinate min. 2 hours covered in non-reactive container>
• Reserve marinade for later
• Grill to desired doneness 125 med. rare, 130 med., 140 med. well
• Heat marinade in saucepot to boil
• Slice grilled pork tenders in medallions 6-8 oz. per person, Drizzle marinate over top

Chile Ginger Marinade

• ¼ cup minced garlic
• ¼ cup fresh ginger (grated)
• ¼ cup soy sauce
• ¼ cup dry red wine
• ¼ cup fresh lime juice (2 limes)
• 2 tablespoon brown sugar
• ½ cup olive oil
• ½ cup Dr. Pepper
• 1/8 cup Williams Chili seasoning
• ¼ cup fresh cilantro leaf chopped
• Combine garlic, ginger, soy, lime juice, brown sugar in non-reactive bowl, whisk oil, Dr. Pepper, red wine, chili power, cilantro

Other items for this marinade: Chicken breast, Shrimp, Asparagus

Red Chili-Green Onion Butter

• # ½ butter
• 1 tablespoon minced garlic
• ¼ cup chopped green onion bulb &
• 3 inches of green
• 2 tablespoon fresh lime juice
• Salt & pepper to taste

Corn on the Cob

• 8 ears corn, husk & silk removed
• Salt & Pepper to taste
• Red Chile-green onion butter
• Par boil corn 5 min. brush w/oil, grill at medium heat until Lightly charred on all sides.
• Place corn on serving platter, brush w/Red chili-green onion butter
• Serve extra butter on the side

• 1/2 Ripe large Cantaloupe ( peeled & seeded )
• Chop cantaloupe to thumb size
• 1# Strawberry ( stemmed & sliced )
• 1/2 cup packed Mint leaf ( rough chopped )
• 1 1/3 cup Chardonnay
• 1 cup granulated sugar

Note: Heat chardonnay with sugar in sauce pan, medium high heat until sugar in dissolved.  Chill mixture.

In bowl combine cantaloupe, strawberry and win mixture toss well, add mint leaf, toss well.

Serve chilled

• 1 1/2 Lbs. Potatoes, thinly sliced
• 2 Large Vidalia Onions, thinly sliced
• 3 tablespoon Olive Oil
• 1 tablespoon white wine vinegar
• 3 tablespoon finely chopped rosemary or thyme
• Kosher salt & fresh ground pepper ( to taste )

• 3# boneless-skinless Salmon Filet
• 1/2 cup bourbon maple glaze
• 1/2 cup maple syrup
• 2 tablespoon bourbon
• white pepper to taste
• Untreated Cedar Plank soaked for 4 hours or Overnight, then drained

Brush Salmon on both sides w/glaze thickly.  Set salmon on plank over the hottest part of the grate.  Cook w/lid closed for approx. 25 minutes.  Using gloves or tonge, remove plank with salmon from grill and set on serving platter.  Slice into portions.  Pass Dill-Leak Crème sauce & lemon wedges at the table.

Dill-Leak Crème

Heat oil in sauce pot, add onion & leek, sautéed until onion is clear, add Heavy crème, dill.  Stir frequently ( do not scorch ).  Add Parmesan to Thicken.  Serve hot or chilled.

• 3 large Tomatoes cored and halved
• 2/3 cup Bread Crumbs
• 1/3 cup Fresh Parsley rough chopped
• 1/3 cup grated Parmesan cheese
• 1 tablespoon fine grated lemon zest
• 1/2 cup Olive Oil

In small bowl combine tomatoes, olive oil, salt & pepper to taste, toss well.

Place tomatoes on grill, cut side down med.  Hot fire cook 5 - 7 minutes, or until browned.  Remove from grill, sprinkle generously w/bread crumb mixture.  Serve.

• 2 bottles Sauvignon blanc or dry white wine
• ¾ cup Brandy
• ½ cup passion fruit juice
• 1 cup orange juice
• 3 oranges, sliced into tin rounds
• 2 lemons, sliced in to thin rounds
• 3 green apples, cored & thinly sliced
• 1 cup blackberries, sliced in halves
• ¾ cup simple syrup (see Note)
• Combine above in pitcher & chill covered 2 hours to 2 days and Serve on ice.

Note: To make simple syrup, cook equal parts of sugar and water over low heat until clear then boil 1 minute

• Preheat oven to 400
• 4# Yams, peeled, cut to wedges
• Soak in cook h20 for 10 minutes
• pat dry
• 1 ½ teaspoon cinnamon
• 1 teaspoon allspice
• Salt & Pepper to taste
  
• Sprinkle seasoning evenly over wedges
• Bake on lightly oil sheet pan turning every 10 min. until lightly brown.