GRILLED FILET MIGNON WITH JAMAICAN RUM GLAZE Recipe By: Adapted from Bobbie Flay's recipe (FoodTV)
Serves : 4
Prep. Time 20 minutes
GLAZE:
2 tablespoons unsalted butter
2 shallots, or 1 small onion -- minced
3 cloves garlic -- minced
1 cup Myer's dark rum
3 cups beef or chicken stock
2 tablespoons ancho chile puree *
2 tablespoons molasses
4 beef filet mignons, about 8 ounces each
Salt and coarse-ground pepper to taste
* ANCHO CHILE PUREE:
2 tablespoons ancho chile powder
2 tablespoons water, or more, to make a loose paste
GLAZE: Melt butter in a small saucepan over medium-high heat; sweat the shallots or onion and the garlic until very soft. Add rum; bring to a boil and reduce to about 1/3 cup. Add stock; bring to a boil and lower heat. Whisk in ancho puree, molasses, salt and pepper to taste; simmer until reduced to about 2 cups.
Preheat the grill. Season filets on both sides with salt and pepper to taste. Grill over hot coals to desired doneness (about 4-5 minutes on each side for medium-rare); brush with glaze after turning. Before serving, drizzle or paint both sides with more glaze.
NOTES : In true Jamaican tradition, if you prefer a "hotter" glaze, substitute New Mexico chile powder, chile de arbol powder, or even habanero chile powder if you dare (they like it "hot" in the Carribean).

GRILLED COWBOY STEAK Recipe: Inspired by Grillin and Chillin (FoodTV)
Serves: 4
Prep.Time 30 minutes
1 2-pound prime porterhouse steak
CHIPOTLE PASTE:
8 cloves roasted garlic
6 tablespoons chipotle chile powder
6 tablespoons kosher salt
1 tablespoon coarse-ground black pepper
6 tablespoons peanut oil
Combine all chipotle paste ingredients in a bowl to form a paste. Rub paste into both sides of the meat thoroughly. Place meat in tightly sealed plastic bag and refrigerate 4-8 hours. Prepare charcoal or wood fire in the grill. Grill steak over hot coals 10 minutes on one side, and 8 minutes on the other side (for medium-rare). Do not overcook. Allow meat to rest 5 minutes before slicing and serving.

GRILLED MARINATED SHRIMP WITH SPICY SAUCE This recipe is essentially Bobbie Flay's (of FoodTV fame); however, I just HAD to mess around with his sauce! I mean, I don't always have fresh horseradish lying around the house, nor do I always feel like grilling little teeny tomatoes!
Serves: 4
Prep.Time: 20 minutes
24 large fresh shrimp -- peeled and deveined
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon chopped fresh thyme, or 1/2 tsp. dried
Salt and fresh ground pepper to taste
SAUCE:
6 plum tomatoes, halved and seeded -- grilled, OR sun-dried tomatoes, re-hydrated
2 tablespoons chili sauce
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon Tabsco sauce, or to taste
Dash Worcestershire sauce, or to taste
Prepare grill; grill tomatoes if using them for the sauce, and set aside. Place the shrimp, oil, garlic and thyme in a large bowl; cover and marinate 1 hour. Meanwhile, prepare the sauce: Place all sauce ingredients in a blender or food processor and process until smooth. Grill shrimp 2-3 minutes on each side; serve with spicy sauce.

GRILLED CHICKEN BREASTS WITH CORN SALSA Recipe By Chef Robert McGrath, Windows on the Green, Phoenix, AZ
Chef McGrath designed this to be served with his grilled chicken breasts that are marinated in a beer-spiked chile-hot sauce, then basted with the marinade while grilling. YUM!!
Serves: 4
Prep. Time: 20 Minutes
CORN SALSA:
1 1/2 cups frozen Whole Kernerl Corn -- thawed
1/4 cup chopped Red Onion
1/4 cup chopped Red Bell Pepper
1/4 cup chopped fresh Cilantro
1 1/2 tablespoons Lime juice
2 teaspoons chopped seeded Jalapeno Chiles
Salt and Pepper to taste
Combine all ingredients in a bowl; season with salt and pepper. Cover and refrigerate at least 4 hours to allow flavors to blend. Makes about 2-1/2 cups. Heat Scale = Mild
CHICKEN:
1/2 cup Dark Beer -- at room temperature
1 tablespoon Soy Sauce
1 tablespoon finely chopped fresh Cilantro
2 teaspoons chopped seeded Jalapeno Chile
2 teaspoons Lime juice
4 boneless skinless Chicken Breast halves
Salt and Pepper to taste
1 recipe Corn Salsa
In a medium bowl or sealable plastic bag, combine the first five ingredients. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours, turning occasionally.
Preheat grill. Drain chicken; season with salt and pepper. Grill over medium coals 4 minutes; baste with marinade and turn. Grill 4 minutes and transfer to wooden cutting board. Cut chicken into thin diagonal slices; arrange on individual serving plates. Top with corn salsa and serve. Heat Scale = Medium

TEXAS T-BONES AND ENCHILADAS
WITH RED SAUCE This recipe was in an old Chile Pepper Magazine featuring recipes by Texas Chef Grady Spears. You can really chow down on this one. Make those steaks big for Cowboys and not so big for Cowgirls.
Serves: 4
Prep.Time: 45 minutes
Heat Scale: Medium
FOR RED SAUCE:
10 dried Ancho Chiles
2 dried Cayenne Chiles, more or less to taste
Boiling Water
1 cup Chicken Stock
1 cup White Wine
1 tablespoon minced Onions
1 tablespoon minced Garlic
1 tablespoon Brown Sugar
1 tablespoon ground Cumin
1 tablespoon dried Oregano (preferably Mexican)
1/4 cup Honey
FOR ENCHILADAS:
8 Corn Tortillas
8 ounces shredded Monterey Jack Cheese
FOR T-BONES:
4 16-ounce T-Bone Steaks
1/2 cup Olive Oil
1/4 cup Worcestershire sauce
Salt and pepper to taste
PREPARE SAUCE (can be done the day before): Place chiles in a large bowl; cover with boiling water and let stand 30 minutes. Drain, reserving soaking water; remove stems and seeds and place chiles in blender or food processor with reserved water. Puree until chiles are broken down. Meanwhile, saute onion and garlic; stir in remaining sauce ingredients. Cook and stir until vegetables are tender; add to chile mixture. Deglaze pan with stock and wine; add to chile mixture and puree until smooth. Season to taste. Yields 1 quart. (Can be covered and chilled overnight; just reheat before using.)
PREPARE ENCHILADAS: Preheat oven to 500 degrees; grease baking sheet. Heat oil in small skillet until hot but not smoking. Bathe tortillas in hot oil 2-3 seconds; remove. Place 1 ounce cheese in center of tortilla; roll tightly. Place stuffed tortillas on prepared pan; cover each tortilla with about 2 ounces of enchilada sauce. Bake 5 minutes.
PREPARE T-BONES: Marinate steaks in a glass baking dish in a mixture of oil and Worcestershire sauce while grill heats. Season with salt and pepper to taste; grill or broil to desired doneness.
To serve, place grilled T-Bone on warm platter; place two enchiladas beside steak; spoon sauce over all. Serve with Mexican rice and refried beans.

CELEBRATION GRILLED TURKEY Adapted from Webers Grillout Times' Recipe
Charcoal: Indirect
Gas: Indirect/Medium Heat
Serving size: 6 ounces per person
1 oven-ready turkey, thawed (max.14 lbs.--select size to fit your grill)
2-3 tablespoons olive oil
Kosher salt
Coarse-ground black pepper
Herbs, spices, or rub as desired
Remove giblets from turkey cavity; reserve for another use. Wash turkey thoroughly under cold running water and pat dry with paper towels. Turn wings back to hold neck skin in place; skewer with metal skewers if needed. Brush turkey all over with oil. Season inside and out thoroughly with selected herbs, spices, or rub. Return legs to tucked-in position and place breast side up in a roast holder set inside a large disposable heavy-guage foil pan.
Place the pan in the center of the cooking grate and cover the grill. Cook 11-13 minutes per pound to an internal temperature of 180º in the thigh and 170º in the breast. Remove turkey from the frill and let stand 15 minutes before carving.

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