b'Tomato & BasilGrilled SummerGrilled Crostini withSkirt Steak withMexican Elote Whipped FetaAvocado-TomatoRelish INGREDIENTSINGREDIENTS INGREDIENTS 1 cup feta cheese, crumbled 3 cloves minced garlic6-8 earscorn on the cob 1/4 cup cream cheese, softened1 + 1/2 tsp salt1/2 cup sour cream2/3 cupextra virgin olive oil,1 tspdry rosemary 1/2 cupmayonnaise divided in half 1 lb fresh beef skirt steak 1/2 cupchopped cilantro4 large earscorn on the cob 1 clove minced garlic 2 tbsp lemon juice 1/4 tspcayenne pepper 1 tbsp fresh parsley, chopped 4green onion 1/2 tspsalt 1 + 1/2 tsptable salt, separated 2 wholetomatoes2 tbsplime juice 1 + 1/2 tspblack peper, separated 1 wholepoblano pepper1/2 cupcotija cheese or parmesan,or banana pepper crumbled2 tbsp minced shallot2 tsp minced garlic 3 tbspextra virgin olive oil, 2 tbsp Jackson-Triggsdivided in 3METHODRed Meritage 1 ripeavocadoIn a bowl, mix together sour cream, 3 cupshalved cherry tomato 1/2 tbspbalsamic vinegarmayo, cilantro, garlic, cayenne pepper, 1/2 tbspInniskillin Pinot Noir lime juice, and salt. Set aside.3 tbspfresh basil, chopped1 fullfrench baguettePeel husk back on corn, leaving some available at the end as a handle for METHODholding your corn. Then place on your METHOD Skirt SteakWhipped Feta Mix garlic, rosemary, salt and 1 table- grill, grilling undisturbed for 3-5 minutes Whisk feta, cream cheese, parsley,spoon of oil together and coat bothper side - until a char has formed. Once lemon juice, one half of the olive oil,sides of steak. Let sit for one hour thenyour corn is charred, coat liberally with 1/2 teaspoon of salt & 1/2 teaspoongrill desired doneness, 135 degrees forprevious spread you made, and then of pepper together in a bowl until wellmedium rare. top with cheese and additional mixed (food processor recommendedchopped cilantro. if accessible).Summer RelishBrush onions, tomatoes, corn and Tomato Topping pepper with oil and grill 5-10 minutes Mix shallot, garlic, parsley, red wine, theuntil charred, allow to cool. Once cooled, other half of the olive oil, 1 teaspoon ofchop onion, tomato and pepper, and salt & 1 teaspoon of pepper together inremove corn from the cobs carefully. a bowl and let rest for five minutes. Gently mix avocado, vniegar, red wine,Watermelon salt and remaining oil with chopped Stir in halved cherry tomatoes andonions, corn, tomatoes and pepper.Panna Cottabasil gently.Top steak with relish and enjoy.INGREDIENTSTo assemble, slice the baugette and toast the slices. Spread a generous1/4 cup2% milk amount of the feta spread onto the1 3/4 cups 35% heavy creamslices of the baguette and top with the1/4 cup + 1 tspwatermelon juice tomato mixture. Top with extra basil if1/4 cupsugaryou choose, and enjoy.1 envelope gelatin (if using sheet gelatin, 4 sheets is the equivalent) Red Wine-Tarragon METHODSpritzer Sprinkle gelatin onto cold milk in thin layer, let sit for 5-10 minutes. INGREDIENTS METHODMix sugar, water and tarragon togetherIn a medium pot mix and heat your 1 cup sugar in pot and simmer until sugar dissolvescream, sugar and watermelon juice. 1/4 cupchopped tarragon and liquid is hot. About 5 minutes. ThisBring just to a boil on medium-high heat 1 bag red grapes, frozenis a tarragon simple syrup and can beand then turn off heat. Add gelatin and 1 1/2 cupsJackson-Triggsstored for up to one month.milk mixture, whisk in until dissolved. Sparkling MerlotIf gelatin does not fully dissolve, return 3 tbsplemon juice Mix together lemon juice, 1/4 cup ofpot to heat and whisk until it is smooth. tarragon sprigs (for garnish)tarragon simple syrup and red wine, pour into glass and garnish with frozenPour mixture into 4 serving dishes grapes and tarragon sprigs, enjoy. (wine glass works). Top with your choice of fresh fruit and/or whipped cream. 13'