GRILL 55 RECIPES

Steps:

• For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and reserve for later use.
• For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk ingredients until incorporated.
• For the oysters: Preheat the grill until it is very hot, about 400 degrees F.
• Top each oyster with a liberal amount of the cheese mixture. Carefully place the oysters on the grill and close. Cook until the cheese is melted and the oysters are starting to get some color, about 10 minutes.
• Remove the oysters from the grill with tongs and place them onto a cookie sheet or a heat-proof surface.
• Arrange 6 oysters per plate or leave on the large platter. Ladle some melted garlic butter over the oysters.
• Serve with grilled bread to soak up the juices and butter!

Steps:

• Coat an outdoor grill rack with cooking spray. Preheat the grill to medium-high.
• While the grill is heating, in a small bowl stir together the yogurt, scallions, mayonnaise, dill, ¼ tsp each salt and garlic powder, and pepper; whisk in 2 tbsp water.
• Drain the baby corn and pat dry with paper towels. Thread the baby corn ears onto skewers. In a small bowl, stir together the smoked paprika and the remaining ¼ tsp each salt and garlic powder. Coat the baby corn with cooking spray; sprinkle evenly with the spice mixture. Arrange the skewers on the grill rack; close the grill lid and grill until lightly charred, turning occasionally, about 10 minutes. Serve with the sauce.
• Serving size: one-fourth of corn and about 4 tsp sauce