Mesquite Grille All-Natural Strip Loin with Fresh Herb SAAS Hot Sauce Compound Butter and Mexican Grilled Corn
Yields 4 portions

Ingredients:
• 2 medium shallots , thinly sliced
• 1 garlic clove, chopped
• 1/3 cup soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon light brown sugar
• 1 teaspoon SAAS hot sauce
• 1 teaspoon toasted sesame oil
• 4 NY strip loin
• Kosher salt to taste

Herb & SAAS Hot Sauce Compound Butter
• 8oz room temperature unsalted butter
• 1table spoon chopped fresh cilantro
• 1oz hot sauce
• Pinch kosher salt pepper

Directions:
Mash unsalted butter room-temperature with1 tablespoon chopped fresh cilantro; season with kosher salt and SAAS hot sauce. Cover and chill until ready to use. Spoon onto grilled steaks.

Preparation:
• Combine shallots and next 7 ingredients in a large resalable plastic bag and mix well. Add steak; seal bag, pressing out excess air. Turn steak to coat. Refrigerate overnight, turning bag occasionally.
• Build a medium-hot fire in a grill, or a gas grill to high. Remove steak from bag; wipe off excess marinade. Season both sides lightly with salt and pepper to taste. Grill steak until well caramelized, about 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10seeved

Mexican Grilled Corn
• 1/3 cup (about 1 1/2 ounces) grated Parmesan
• 4 ears corn, husks and silk removed, cut in half
• 1 tablespoon butter, room temperature
• Kosher salt and ground pepper
• 2 tablespoons light mayonnaise
• 1/4 teaspoon chili powder, preferably chipotle
• 1 lime, cut into wedges, for serving

Directions:
Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside. Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges

Crab Cake with Corn Salsa
Yields 6 portions

Ingredients:
• 1/4 cup mayonnaise
• 2 shallots, thinly sliced
• 1 teaspoon SAAS hot sauce
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh lemon juice plus wedges for garnish
• 1 1/2 teaspoons Cajun seasoning
• 1/2 jalapeño, seeded, finely chopped
• 1 pound lump crabmeat, picked over
• 1 1/4 cups panko (Japanese breadcrumbs) save some a side to coat the top when cooking
• 1 tablespoon thinly sliced chives
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 head Bibb lettuce
• 2 tablespoons vegetable oil

Preparation for the crab cake:
• Whisk first 8 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
• Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce serve with lemon wedges and corn salsa a top

Roasted Corn Salsa
• 5 ears of Corn Shucked
• 1 red Peppers chopped
• 1 green pepper
• 1 red onion chopped
• 1 green Peppers chopped
• ¼ Cup Lemon Juice
• 1 tablespoon SAAS onion and garlic hot sauce
• 1 cup rice wine vinegar

Directions:
Preheat the grill to medium heat. Husk the corn. Brush the corn lightly with melted butter or olive oil. Grill the corn uncovered on medium heat for 20 minutes turning on all sides to cook evenly. Remove the kernels from the corn. Add peppers and onions. Combine lemon juice and rice wine vinegar and add the level of liquid to salsa for your preference. Cover and refrigerate. This makes a great side to meat, fish, chicken or vegetables.

Grille Romaine Hearts with Sherry Bacon Vinaigrette
Yields 6 portions

Ingredients:
• 1/4 cup extra-virgin olive oil
• 1/4 cup sherry vinegar
• 2 tablespoons bacon drippings
• 1 tablespoon dark brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper

Directions:
In a small bowl combine all ingredients Whisk until emulsion is formed and reserve at room temperature. Drizzle vinaigrette over romaine wedges and serves immediately.

Grille Romaine Hearts Salad

• 4 tablespoons extra-virgin olive oil
• 3/4 cup shaved red onion
• 1/2 pound bacon, chopped
• 3 heads romaine lettuce, cut in 1/2 lengthwise
• 1/2 cup crumbled blue cheese
• Freshly ground black pepper

Directions:
• Preheat the grill to high heat.
• Heat 1 tablespoon of the olive oil in a sauté pan over high heat. Add bacon and cook until the bacon is crispy. Remove from heat and set aside.
• Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sears.
• Serve the lettuce, cut side up, and drizzle the sherry bacon vinaigrette over the lettuce. Sprinkle with blue cheese, bacon and cracked black pepper and garnish with shaved red onion a top