TOMATOES STUFFED WITH VEGETABLES & CHEESE 4 arge ripe tomatoes Kosher saltStuffing 1 Japanese eggplant, cut crosswise 1/3 inch slices 1 medium red onion, cut crosswise into 1/3-inch slices 1 medium red bell pepper, stem and seeds removed, cut into flat pieces 1 medium zucchini cut lengthways in 1/3-inch slices. 2 tablespoons extra virgin olive oil (30ml) ¾ cup grated mozzarella cheese (190ml) 1 tablespoon finely chopped fresh basil (15 ml) 1 teaspoon balsamic vinegar (5 ml) Salt and pepper to taste

Cut a ½ inch slice off the top of each tomato. Scoop out the center. Discard.

Lightly salt the inside of tomatoes and tip upside down over paper towels.

Preheat grill with one side on medium heat and the other side on medium high.

For the onions, peppers and zucchini, season with salt and pepper and drizzle with oil.

Place the onions over the medium heat side and grill for 3-4 minute per side, or until nice charmarks are achieved.

Place the zucchini and peppers on the medium high side and grill for 2 minutes per side or until nice charmarks are achieved.

Let cool and cut into ½ inch small pieces. Combine the chopped grill vegetables, cheese, basil, and vinegar into a bowl and stir.

Spoon the vegetable stuffing into the tomatoes.

Grill the tomatoes on the top warming rack of barbeque untl cheese is melted.

Yield: 4 servings.
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PLUM CHUTNEY 1 lbs red plums, ripe but still firm 1 large gala apple 2/3 cup sugar (225ml) 6 tablespoons red wine vinegar (90ml) 1 tablespoon minced peeled fresh ginger (15ml) 1 teaspoon chopped garlic (5ml) 2 teaspoons grated orange zest (30ml) 2 teaspoons of nutmeg (10ml) 2 teaspoons of cloves (10ml)

Halve, pit the plums. Dice into ½ inch cubes. You should have 3 cups (750ml) of diced plums and place into a bowl.

Halve apples. Dice into ½ inch cubes. You should 1 cup of diced apples.

Place water and sugar into a saucepan. Stir to dissolve sugar and then bring to a boil.
Add vinegar, ginger, garlic and half of the diced plums and the diced apples.

Bring mixture to a boil and cook for 5 minutes.

Add the remaining plums, orange zest and cinnamon. Bring to a gentle boil and cook for 10 minutes or until thick and syrupy

Remove and cool.

Yield: 2 Cups (500ml)
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TEA SMOKED CHICKEN 2 pounds chicken ½ cup china black tea leaves (120ml) Marinade: 2 tablespoons brown sugar, packed (30ml) 2 tablespoons sake (30ml) 2 scallions 1 tablespoon fresh ginger root peeled and minced (15ml) 1 stalk lemongrass chopped fine 2 teaspoons salt (10ml) 11/2 teaspoons Szechwan peppercorns, crushed (7ml)

Tea Glaze
½ cup brewed strong black tea (125 ml)
3 tablespoons soya sauce (45 ml)
3 tablespoons liquid honey (45 ml)
2 tablespoons rice wine vinegar (30 ml)
1 tablespoon sesame oil (15 ml)

Smoke Pouch
2 sheets aluminum foil
4 cups apple wood chips (1000ml)
1 cup Black Tea (250ml)

For the marinade, crush peppercorns in a spice grinder. In a small bowl combine the remaining ingredients. Put chicken in a large sealable plastic bag. Pour the marinade over the chicken and rub the inside cavity of the chicken with the marinade. Seal the bag and place in the refrigerator. The chicken should marinate for 24 hours.

Prepare 2 smoke pouches. Place 2 cups (500ml) of wood chips (for a gas grill or all the wood chips if using a charcoal grill) into a bowl of cold water to soak for 1 hour.On 2 sheets of aluminum foil combine drained wet wood chips with remaining dry wood chips. Combine tea leaves equally to wood chips. Seal up foil into a sealed pouch and pierce multiple times with the tines of a fork, resulting in many holes for the smoke to escape.

Mix the ingredients of the tea glaze in a medium bowl. Baste the chicken three times over the course of its cooking time.

Preheat one side of the grill to high heat and place one smoke pouch directly over the heat source. Once BBQ is smoking, place the chicken on the side of the bbq without direct heat.

Smoke the chicken over indirect heat for 2-2 ½ hours or until meat thermometer reaches 170°F, replacing the smoke pouch halfway through.

Remove chicken from the grill and let rest. Serve with Plum Chutney.

Yield: 4-6 servings
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Grilled Marlin w/ Coconut Chile Crust 6 1” Marlin steaks Juice of 1 lime Salt & pepper to taste 2 tablespoons of olive oil Crust 1 cup unsweetened coconut (250 ml) 1 teaspoon Thai green curry (5 ml) 2 teaspoon. Red Thai finger chili (10 ml) 1 teaspoon liquid honey (5 ml) 1 teaspoon chopped ginger (5 ml)

In a medium bowl, combine all ingredients for the crust and mix until well combined.

Preheat barbecue to medium-high heat 375°F/185°C.

Drizzle fish with lime juice and season with salt to taste.

Place the fish on the grill and cook 2-3 minutes, until nice charmarks are achieved.
Flip and top with coconut crust.

Close BBQ lid and continue to cook a further 4 minutes, until the crust is golden and fish is cooked to medium.

Serve with Mango Salsa.

Yeild: 6 servings
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Mango Cucumber Salsa 2 cups mango, peeled and chopped (500 ml) 2 cups cucumber, peeled and chopped (500 ml) 1 ¼ cup chopped red bell pepper (315 ml) ½ cup red onion, diced (125 ml) 1/3 cup chopped fresh cilantro (83 ml) 3 tablespoons lime juice (45ml) 1 jalapeno pepper, seeded and minced Salt Freshly ground black pepper

In a large bowl mix the mango, cucumber, red pepper, shallots, cilantro, lime juice and jalapeno. Season to taste with salt and pepper.

Serve and Enjoy.

Yield: 5 cups (1250ml)
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