Grilled crab cakes with Butt Rub sauce

Crab Cake with Bad Byron’s Butt rub sauce

1 # crab meat (Pre-cooked)
¾ cup panko
1 Tbsp mayo
1 Tbsp favorite herbs
¾ cup panko for coating
2 Tbsp parsley (for garnish)

Preheat grill with barbeque topper in place to low-medium heat.

For your crab cake in a bowl add crabmeat, ¾ cup panko, mayonnaise, and herbs. Mix until the mixture is well combined. Adjust the flavor with salt and pepper. Now make 2-4 ounce crab cake patties and coat with the extra panko for coating.

Place crab cakes on barbeque toppers over direct low-medium heat. Grill crab cakes until golden brown or until internal temperature is at least 145 degrees.

Bad Byron’s Butt Rub Sauce

4 ounces of mayonnaise
4 ounces of sour cream
½ tbsp butt rub (or to desired spiciness)
Place all in a bowl and mix with a whisk. Adjust flavor with more rub if needed. Serve crab cakes with sauce and garnish with parsley on platter.

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Cucumber cups with fire roasted red pepper yogurt sauce

Fire Roasted Bell Pepper, Greek Yogurt stuffed Cucumbers

2 cucumber
1 bell pepper Fire Roasted and chopped
¼ cup Greek Yogurt
1/3rd red onion finely chopped (grilling is optional)
½ tbsp lemon juice
1 tbsp dill (chopped)

Preheat grill to high heat

Place bell pepper over high heat with the stem side up, with lid closed for 6 minutes, open grill and turn over with stem side down. Close the grill and leave bell pepper in grill for another 6 minutes. If your bell pepper has not charred all around just place those parts on grill over high heat until the whole bell pepper is charred evenly all around.

Now place bell pepper in a bowl, and cover tightly with plastic wrap for at least 20 minutes or until it cools down. When the bell pepper has cooled down, remove its skin, and seeds. Chop bell pepper and set it aside for later use.

If you want to grill the red onion, slice onion with skin into ½ inch slices. Place on grill over high heat (the skin keeps the onion from falling apart) until the onion starts popping up like a volcano in the center. Now smack it down with a spatula and flip, leave on grill for 60 more seconds and place in a bowl until its cools down. Now remove the onion take the skin off and chop. Reserve onion for later use.

In a bowl place chopped bell pepper, Greek yogurt, chopped red onion, lemons juice, and chopped dill. Adjust flavor with salt, pepper and set this mixture aside.

Cut your cucumber in 1 ½ to 2 inch slices remove the centers with a melon balller, now place Greek yogurt mix inside of cucumber and serve. This would also be great served with grilled or smoked salmon.

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Roasted Garlic Ricotta stuffed Squash

1 Squash
¼ cup ricotta
½ tbsp parsley
1 head of garlic
½ tsp olive oil for roasted garlic
½ tbsp olive oil for ricotta mix

Preheat grill to low heat
For your roasted garlic, cut the tip of the head. Now place your garlic with the cloves facing up in a heatproof pan, and drizzle ½ tsp olive oil on top. Cover pan, and place pan on indirect heat (with the grill lid closed) at 365 degrees for 45 minutes. If it needs a little browning uncover and leave in grill for another 5-10 minutes or until golden brown. Remove garlic from pan; remove cloves from garlic head and chop. Reserve for later use.

For your squash first cut the squash in half (lengthwise), now with a spoon or a melon baller scrape out the center of the squash. Reserve the pieces you removed from squash and chop.
Now in a bowl add ricotta, reserved chopped pieces of squash, chopped roasted garlic, parsley, and ½ tbsp olive oil. Mix until all ingredients are very well incorporated, and season with salt and pepper to taste.
Stuff Squash centers with ricotta mixture. Place stuffed squash halves on the grill over direct low heat with the lid closed for at least 7-15 minutes or until the top of the ricotta stuffing is golden brown.
Remove from grill, let squash rest for at least 5 minutes, and serve whole, or sliced in 1 ½ inch slices as appetizers.

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Tomato, basil & fresh mozzarella-stuffed mushroom caps

Mozzarella and tomato stuffed mushroom

4 mushroom caps
4 slices of fresh mozzarella (or choice of mozzarella)
4-8 tear drop tomatoes (raw, whole, sliced, blistered, or slow dried)
4 leaves of basil
Parmesan cheese for garnish
Preheat your grill to medium or high heat

First clean your portabella inside and wipe out the outside with a damp paper towel. Now place mozzarella slices, a basil leaf and top it with teardrop tomatoes (raw, whole, sliced, blistered or slow dried- any tomato will work as long as your tomato fits in the mushroom).

Now place your stuffed mozzarella over direct medium or high heat, close the grill and check after about 3 minutes. It should not take longer than 5-7 minutes.
Stuffed mushroom should be done when cheese has melted. When you plate up just top with Parmesan cheese for flavor, and drizzle with a little olive oil.

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Grilled Fruit Sangria

Warm your belly any time of the year with this delicious grilled fruit sangria. The flavor of grilled cherries, peaches and oranges with brandy and wine make for a memorable concoction.

Grilled Fruit Sangria

1 bottle of red wine
1 bottle of white wine
1 cup of brandy
1 cup of cherries (frozen)
1 cup of peaches (frozen)
1 orange cut in slices (grilling optional on slices)
1 orange juiced
2 cinnamon sticks
½ cup sugar
1 cup of water

Preheat grill over high heat with barbeque toppers in place

Place red wine, white wine, brandy, in a pot and set aside. Now place your cherries over high heat over barbeque topper until very well caramelized and put in wine pot. Place peaches on barbeque topper and caramelize and place in the wine pot.

If grilling the orange slices, place on barbeque topper over high heat until caramelized and place in wine pot. Now add cinnamon sticks, sugar and water to wine pot.

Turn heat on side burner and cook wine until sugar breaks down about 5 minutes. Now turn off the heat, cool down at room temperature for at least 10 minutes and refrigerate. Serve with ice if desired.

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