Notes about Recipes in this book

• Chile-coated grilled summer squash and zucchini with honey-lime dressing

  • Tommelise on September 20, 2011

    This is a favorite recipe in our house - and a recipe we make several times every summer - the dressing makes this dish very good.

  • Laurendmck on August 19, 2016

    P 239

  • lchalifoux on August 03, 2010

    Perfect summer vegetable recipe. Serve it over rice as a main dish.

• Grilled spicy new potato salad

  • Tommelise on September 20, 2011

    I love the smoky flavour of the potatoes, with the tangy lemon juice and the parsley and yellow mustard seeds. To make this recipe you need a bit of time on your hand as it is a bit of work. You have to boil the potatoes, and them you have to put them om skrewers, to grill them - then you have to take them of again to put in a bowl to blend with the dressing.

• Grilled chicken and eggplant with North African flavors

  • okmosa on June 27, 2015

    6/26/2015 SO GOOD!! Serve with baguette or rice or couscous. Maybe too much garlic? No extra salt and pepper in dressing. Slice eggplant 1/2 inch thick. At least 2 tomatoes. Use dark meat, as usual. Less cumin and maybe some other spice flavors?

• Chuletas: thin grilled pork chops with simple tomato relish

  • peaceoutdesign on November 25, 2021

    Good and easy. I didn't make the Relish as I had some green tomato relish on hand.

• Banana-date chutney

  • peaceoutdesign on November 24, 2021

    great even though I hate bananas!

• Chinese-style baby back ribs with ginger-scallion barbecue sauce

  • IowanCorn on August 01, 2022

    Did a few substitutions, because I had them. Used St. Louis cut pork ribs, because that was what was on sale, long pepper for peppercorns and rice vinegar for white vinegar because I had them and skipped the scallions because there was plenty of flavors going on, The instructions on how to build a fire in a Weber to add smoke to the dish was extremely useful, and as I had plenty of wet rub, I used it as a mopping sauce at the 22 minute marks when I was making sure the fire was hot enough. A wonderful tasting rib, and using the long pepper added a couple of extra flavor profiles, so if you can find it, I would highly recommend using it in this recipe.