Salmom with Brown Sugar and Mustard Glaze


8 Salmonfillets approx 6 oz each

3 Tb light brown sugar

2 Tb Honey

2 Tb butter

1/4 cup Dijonmustard

2 Tb soy sauce

2 Tb grounded fresh ginger

2 Tb oilive oil

vegtable oil

Salt & Pepper




On the side burner, melt the brown sugar, honey and butter in a pan over medium heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. let cool

Preheat the grill to medium heat. Brush the salmon with vegtable oil and sprinkle salt and pepper on to salmon to taste. Place salmon skin side down Coat the flesh of salmon fillets with the brown sugar mixture. Grill salmon for 8 minutes to medium doneness, turning once after 5 to 6 min.


                               Chef Bobby Flay

BLT Sandwich Salad





           For the salad:

1 head of iceberg lettuce

1 head of red leaf lettuce

3/4 cup of red onion

Croutons of choice.

           For the bacon:

1/4 cup packed light brown sugar

1tsp hungarian paprika

Grated zest of one lemon

1 tsp black pepper

8 strips of center-cut bacon

           For the dressing

3/4 cup of mayonnaise

2 tb maple syrup

5 tsp whole grain mustard

2 tb lemon juice

2 tb honey





         Preheat the oven or grill to 350 degrees.

Combine the lettuce, onions and tomatoes in a large bowl, set aside.


Make the bacon: mix the brown sugar, paprika, lemon zest and the black pepper in a small bowl. Add the bacon and press to get a nice even coat on to bacon on both sides. Line a baking sheet with parchment paper then lat the bacon on sheet and bake until bacon is caramelized and crisp, about 20 minutes. Let Cool slightly on the baking sheet. Cut the bacon into bite size bits using scissors and then add bacon to the bowl of lettuce.


Make the dressing: Whisk the mayonnaise, syrup, mustard, honey and lemon juice in a medium bowl. Add the dressing to the salad and toss. Sprinkle the croutons on top and enjoy.


Curtis Stone's Outdoor Grilled Cheese

     The Stuff

  • For the Sandwich:

  • 1 loaf Ciabatta (about 12 inches long by 4 1/2 inches wide)

  • Olive Oil (for brushing)

  • 1 large Garlic clove

  • 3 tablespoons Dijon Mustard

  • 1 cup Nectarine Chutney (recipe follows)

  • 1 8- ounce piece Gruyere Cheese (rind trimmed; cheese grated; about 2 cups)

  • 1 4- ounce wedge St. Andre Cheese (rind trimmed)

  • 1 cup Baby Arugula

   The Nectarine                 Chutney

  • 2 teaspoons Canola Oil

  • 1 teaspoon Yellow Mustard Seeds

  • 1 small White Onion (finely diced)

  • 2/3 cup Sugar

  • 1/3 cup White Wine Vinegar

  • 1 teaspoon finely chopped peeled fresh Ginger

  • 1/4 teaspoon dried Red Pepper Flakes

  • 4 whole firm but ripe Nectarines (about 1 1/2 pounds total; pitted; cut into about 1-inch pieces)

  • 1/2 teaspoon Salt


1. For the Nectarine Chutney: Heat the oil in heavy large saucepan over medium heat. Add the mustard seeds and sauté until they begin to pop about 30 seconds. Add the onion and sauté until tender and translucent about 4 minutes. Stir in the sugar, vinegar, ginger and pepper flakes. Simmer until the sugar dissolves. Add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup thickens slightly stirring occasionally about 10 minutes. Stir in the salt. Remove from heat and store in the fridge for up to one week in an air tight container.

 2. For the Sandwich: Preheat the barbecue to medium heat. Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible. Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper. Rub the cut sides of the ciabatta with the garlic clove. Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes. Remove the ciabatta from the grill and reduce the heat of one burner to low. Spread the toasted side of the bottom ciabatta piece with the mustard.

3. Spoon the chutney over the other toasted side. Scatter half of the Gruyère cheese evenly over the mustard. Tear off pieces of the St. Andre cheese and scatter it over the Gruyère. Then scatter the remaining Gruyère cheese over. Cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together. Lightly brush the sandwich with oil. Place the sandwich on the grill over the burner on low heat. Close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.

4. Transfer the sandwich to a cutting board. Open the sandwich and scatter the arugula over the cheese. Close the sandwich. Using the serrated knife cut the sandwich into pieces and serve.