STUFFED TO THE GRILLS RECIPES

Steps:

• Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves. , Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.

Steps:

• 1. Preheat grill to medium heat. Scrub clams and rinse well under cold running water. 2. Place clams directly on the hot grill and wait for them to open, about 5 minutes. Carefully remove from the grill and place on a tray to cool slightly. 3. While the clams are cooling, melt the butter in a pan over medium heat. Add shallots and sauté until golden, 3-5 minutes. 4. Once the clams are cool enough to handle, remove clam meat from the shell and chop. Take the butter and shallot mixture off the heat, then add the chopped clams, 2 cups of breadcrumbs, 1 cup of parmesan, tarragon and basil and season with salt and pepper to taste. 5. Spoon the mixture evenly back into the clam shells, top with ¼ cup of breadcrumbs and ¼ cup of parmesan, and return to the grill for 5 minutes. Remove and serve immediately.