For the grill or broiler:
Dungeon Canyon Ribeyes
Spicy Ribeyes with Grilled Sweet Onions
Amy's Ginger Salmon
Joy's London Broil Teriyaki
Joyce's Shrimp Belize
Joyce's Shrimp Kabobs
Michael's Grilled Chicken with Mango Mint Salsa

For the stove:
Chicken San Juan

For the oven:
Salmon Tonnato (a cold baked salmon in tuna mayonnaise)
Roast Chicken with Maple and Walnut Glaze, The Rainbow Room

"Delmonico" is just a fancy name for ribeye. For tips on beef - the names of popular cuts, charcoal grilling, making hamburgers, and buying advice - go to our Tips & How Tos page.

Dungeon Canyon Ribeyes
The sugars in the balsamic, maple syrup, and soy sauce caramelize in the grilling process.This recipe was inspired by a vacation on Lake Powell.

Marinate 4 ribeye steaks, marbled to perfection, for 3 hours in corn oil, good balsamic vinegar, soy sauce, a splash of maple syrup, crushed red pepper flakes, minced garlic, Mexican oregano crushed in your hands, black pepper, and some salt. Grill on a perfectly preheated propane grill with ceramic coals on the bow of a 36' houseboat on the beach of a canyon in the Southwestern United States until still pink in the center.

Spicy Ribeyes with Grilled Sweet Onions
Courtesy of the National Cattlemen's Beef Association from their Time-Life book America's Favorite Beef Recipes. Serves 4.

• 4 beef ribeye steaks, cut 1 inch thick (approximately 8 ounces each)
• 2 large (14 to 16 ounces each) sweet onions, cut into 1/2 inch slices*
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lime, quartered

Seasoning:

• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano leaves, crushed
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon salt

In a small bowl, combine seasoning ingredients. Press evenly into both sides of each beef steak.

Brush onions with oil. Place onions on grid over medium, ash covered coals. (See our Tips page.) Grill, uncovered, 15 to 20 minutes or until tender; turn once. Grill steaks 11 to 14 minutes for medium rare to medium doneness; turn once. Season onion with salt and pepper.

Squeeze lime over steaks and onions.

*(Editor: Sweet onions include Vidalias, Walla Wallas, Texas 1015s, California Sweet Imperials, and Oso Sweets. To find out more about sweet onions and their seasonal availablity, go to www.sweetonionsource.com)

Amy's Ginger Salmon
Amy recommends her husband Rick Jaffe's Flying Ace Method of Fish Flipping: After the skin side down of the fish is cooked, gently separate fish meat from skin. Flip the meat over and place exactly back on the skin that's left on the griddle. "Hard to believe a man who has illegible handwriting and can't wrap a birthday gift can do this."

• 4 pounds salmon filet (fresh with skin attached)
• juice from two fresh lemons
• 1/2 cup Ken's Steak house Italian dressing (or your own vinaigrette)
• 1/4 cup of Kikkoman soy sauce
• 1 teaspoon of grated fresh ginger root
• 1/2 teaspoon curry powder

Prepare marinade and soak salmon for one hour in the refrigerator.

Place on hot grill, skin side down, and cook about 10 minutes. Flip and cook for about 5 to 10 more minutes or until fish is flaky, even in the center. Do not overcook. Delicious served with fresh sweet corn.

Joy's London Broil Teriyaki
Think a day ahead for this one. It will be worth it.

• 1 cup Kikkoman soy sauce
• 1/4 cup dark brown sugar
• 1 pressed garlic clove
• 2 tablespoons minced onion
• 2 tablespoons lemon juice
• 1 teaspoon ground pepper
• a London Broil cut of beef

Combine all ingredients except the steak in a jar with a tightly fitting lid. Shake to mix and dissolve the sugar. Let stand in the jar overnight. In the morning, find a pan or dish with a lip that is just a bit larger than the London Broil. Marinate the beef in the teriyaki, flipping it every few hours. Come evening, grill meat over hot coals basting frequently with the remaining marinade (and making sure the marinade cooks off before serving). The sugar in the marinade will create an irresistable black crust on the steak.

Joyce's Shrimp Belize
From Joyce Revoir, the foodies artist (check out her Web site at http://www.joycerevoir.com) and inspired by Gary and Randi Bellamy.

Joyce writes: Gary and Randi were my first employers out of college. They had a small design studio and marketing group. Any weekend involving Florida State football insured a party at their home. Gary had a TV outside on his deck and a pit for a fire just because he could. They loved the outdoors and talked about going to their place in Belize and cooking on the beach. This shrimp never made it off the fire and onto a plate before the guests devoured it. It is a great summer dish and will make you feel like you're on an island, even when it is just a deck with a TV on it.

This is the easiest "suck 'em, peel 'em, eat 'em" recipe.

• 2 pounds of fresh gulf shrimp, heads off, in the shell
  (figure 1/4 pound per person for appetizers or 1/2 per for a meal)
• 1 cup of key lime juice
• 1 cup of water
• Tony Chachere's Creole Seasoning (the green one)

Get a 9 x 13 pan with high enough sides to hold everything. (We get the disposable kind at the grocery to grill this.) Lay shrimp in and try to get in one even layer. Pour in lime juice and water. Cover with Tony's or to your taste for heat.

Place on a grill or bake in the oven. The shrimp will boil in the juice. Usually takes about 5-10 minutes or half way through a beer. The shrimp will turn orange and you check one to make sure it is not clear in the middle.

How you eat this is the key. Take a shrimp and suck it first. Just do it. This gives your brain the idea of the flavors because the meat won't. Then, peel it and eat it. Dip hot French bread into the juice as well. Serve hot with lots of napkins and cold beer. Throw in a salad and you've got a quick meal.

Shrimp Kabobs
From Joyce Revoir, the foodies artist (check out her Web site at http://www.nashville.net/dcd/) This is a griller's favorite and can be done in so many different ways. Skewer up any of your favorite goodies. Cut them to thread easily on a skewer.

• 2 pounds of fresh gulf shrimp, peeled
• cut yellow and red peppers (or green bell)
• cherry tomatoes
• cubed yellow onion
• one small can of pineapple juice
• 1 cup orange juice
• 1/2 soy sauce
• garlic, minced or pressed through a garlic press
• ginger, minced or pressed through a garlic press

In another small bowl, mix together pineapple juice, orange juice, soy sauce, ginger and garlic.

In a big bowl put all things for the kabobs (shrimp and veggies) and cover with the marinade. Let soak for a few hours in the fridge.

Skewer everything alternating veggies and shrimp. Put on the grill and cook until shrimp is done. Serve with couscous.

Michael's Grilled Chicken with Mango Mint Salsa
Chef Michael Andrews' "piece de resistance!" (Well, that and his Tres Leches (with 2 secret ingredients!) served at Havana Harry's, Coral Gables, Florida.) Serves 4 - 6.

To marinate the chicken:

• olive oil
• balsamic vinegar
• crushed clove of garlic
• bay leaf
• ground thyme
• marjoram
• salt and pepper
• 4 to 6 skinless chicken breasts

In a shallow pan, blend the oil, vinegar, garlic, herbs, salt and pepper to taste. Let stand in the refrigerator for at least one hour, flipping occasionally.

For the sauce:

• 3 mangoes, peeled and diced
• 1 cup of chopped mint
• 1 tablespoon minced or grated fresh ginger
• 2 cloves minced garlic
• 2 tablespoons rice vinegar

Toss all the sauce ingredients in a bowl. May stand at room temperature for up to 30 minutes before serving. Otherwise, refrigerate.

Grill (or broil) the marinated chicken. Serve topped with the salsa. Delicious alongside basmati rice.