• Soak wooden skewers in water for several hours.
• Toast all whole spices in a small dry skillet. Allow to cool and grind.
• Mix meat and all spices together by hand in a large bowl.
• Refrigerate meat mixture for several hours to allow the flavors to develop. This step can be skipped in the interest of time.
• To check your spices form a small patty of the meat and fry in a skillet, adjust spices if needed and mix well to combine.
• Form the Kofta by molding a handful of meat around each skewer into a cigar like shape.
• Grill kebabs over medium high heat until browned and cooked through.

Cheesecake

• Oven: Heat to 325°F.
• Grill: Place a pan with about 1 1/2″ of water on one side. Position a baking rack over the pan. Heat the grill on high with lid closed. When ready to bake turn off the burners under the pan of water, and reduce the heat on the other burners to medium low.
• Grease and flour a 9 ” springform pan.
• Cream together butter and sugar. Mix in egg yolks and vanilla. Add ricotta cheese and stir to combine. Do not overwork.
• Sift together flour and baking powder. Add to the ricotta mixture and stir just enough to combine. Mix in rosemary and lemon.
• Using a hand-held mixer, beat the egg whites until soft peaks form. Fold egg whites gently into ricotta mixture. Pour batter into the prepared pan.
• Oven: Bake for 45 minutes, then turn off the oven. Leave cheesecake in the oven for another 45 minutes.
• Grill: Place cake on wire rack above water and close the lid. I was able to hold a pretty steady 325°F. I checked the cake at 45 minutes, and the center was not quite set, so I went another 15 minutes. Resist the temptation to open the grill other than just a quick check.
• Run a knife around the edges of the pan, and allow to cool in the pan for 30 minutes. Remove the sides of the pan and transfer to a wire rack to cool completely. Refrigerate for 4 hours before serving.

Blueberry Topping

• Place all ingredients in a sauce pan and simmer for about 20 minutes or until the sauce has thickened. Cool before serving over cheesecake.

Bread Dough

• Place 1 ¾ cups warm water (120°-130° F) in mixing bowl. Sprinkle yeast on top and allow to activate for about 10 minutes.
• Put the Salt and 2 cups of flour into food processor and pulse to mix (5 – 6 times).
• Pour in yeast and water mixture and pulse another 5 – 6 times.
• Add olive oil.
• Add remaining flour 1 cup at a time pulsing to mix, scrape the sides of the bowl and continue to pulse until well mixed.
• Turn dough out on to a lightly floured surface and knead until smooth and elastic.
• Place dough in an oiled bowl and turn to coat all sides. Cover with a tea towel and place in a warm location to rise until doubled in size, about 45 minutes to an hour.

Filling

• Mix all ingredients together in a small bowl and set aside

Form the Braid

• Punch down dough and divide into 3 equal balls.
• On a light floured surface roll out the dough one ball at a time to about a 12″ x 14″ rectangle. Lightly brush the dough with melted butter.
• Evenly sprinkle with a third of the spice rub, bacon, and cheese. Roll up and pinch the seam shut. Repeat with the other two balls of dough, to form three ropes.
• Brush the sides and tops of the ropes with butter, and sprinkle with more of the spice rub. Pinch the ends of the three ropes together, and braid to create one loaf.
• Transfer into a large lightly greased loaf pan.
• Top with diced jalapeno’s if desired.
• Cover pan with a tea towel and allow bread to rise again for another 45 – 60 minutes.
• Heat oven to 375°F.
• When bread has completed its final rise, place in the oven for 50 to 55 minutes or until top is golden and loaf sounds hallow when lightly tapped.
• Allow bread to cool in the pan before removing.
• Place on a wire rack to completely cool and develop.

Serve

• Enjoy as a side to any dinner. Bread also makes an unforgettable sandwich.

• Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. Let stand for about an hour at room temperature to allow the lemon time to mingle with the garlic and herbs.
• Add chicken to a gallon-size zip top bag or casserole dish and pour the marinade over the chicken. Turn bag to coat and let the chicken marinate at room temperature for 30 minutes (or 1 hour in the refrigerator).
• Tip: Longer is not necessarily better when using citrus based marinades. The lemon juice will actually begin to cook the meat the same way it does in the method used to make ceviche.
• Heat a grill to medium-high. Brush the grill grates with a wire brush to clean, and wipe the grill with olive oil using a clean tea towel or paper towel.
• Remove the chicken from the marinade and discard the marinade.
• Place the chicken on the grill and cook until golden and slightly charred, about 3 minutes per side.
• Place the lemon halves cut-side down on the grill grate and grill until charred, about 4 minutes.
• Squeeze some of the grilled lemon over the chicken and allow to rest for about 5 minutes before serving.

• Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).
• In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).
• Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.
• Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).
• Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 - 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.
• Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).
• Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.

Shrimp

• Begin by deveining and peeling the shrimp. I find that shrimp are easiest to peel while still slightly frozen, but make sure they are completely thawed before grilling.
• Place bacon in a large pan over medium heat. Cook bacon for about 5 minutes per side to cook half way.  This will let the bacon crisp on the grill without over-cooking the shrimp.
• Cut bacon strips on half or in thirds depending on the size of your shrimp. Make sure the bacon strips are long enough to completely wrap around the shrimp, overlapping just to skewer.
• Hold a sliver of jalapeno against the shrimp and wrap with bacon, place on skewer. Slide a piece of onion on to the skewer and then repeat with another shrimp. The onion acts as a shield and helps to keep the shrimp from overcooking while the bacon crisps.
• Once you have filled the skewer with the shrimp, slide a second skewer through parallel to the first. This will keeps the shrimp from spinning on the skewer.

Grill

• Grill over medium heat until shrimp turn white and the bacon is crisp. Be sure to watch the shrimp closely, turning them when needed to avoid overcooking.

Asian Dressing

• Whisk all ingredients together and toss with salad or shrimp.

Serve

• Serve the shrimp over a bed of greens tossed with Asian dressing, or frill pick them for a bite size appetizer.