b'Tomato & BasilGrilled SummerGrilled Crostini withSkirt Steak withMexican Elote Whipped FetaAvocado-TomatoRelishINGREDIENTSINGREDIENTS INGREDIENTS 1 cup feta cheese, crumbled 6-8 earscorn on the cob 1/4 cup cream cheese, softened3 cloves minced garlic1/2 cup sour cream2/3 cupextra virgin olive oil,1 + 1/2 tsp salt1/2 cupmayonnaise divided in half 1 tspdry rosemary 1/2 cupchopped cilantro1 lb fresh beef skirt steak 1 clove minced garlic 2 tbsp lemon juice 4 large earscorn on the cob 1/4 tspcayenne pepper 1 tbsp fresh parsley, chopped 1/2 tspsalt 1 + 1/2 tsptable salt, separated 4green onion 2 tbsplime juice 1 + 1/2 tspblack peper, separated 2 wholetomatoes1/2 cupcotija cheese or parmesan,1 wholepoblano peppercrumbled2 tbsp minced shallot or banana pepper2 tsp minced garlic2 tbsp Jackson-Triggs3 tbspextra virgin olive oil,METHODRed Meritage divided in 3In a bowl, mix together sour cream, 3 cupshalved cherry tomato 1 ripeavocadomayo, cilantro, garlic, cayenne pepper, 1/2 tbspbalsamic vinegarlime juice, and salt. Set aside.3 tbspfresh basil, chopped 1/2 tbspInniskillin Pinot Noir1 fullfrench baguettePeel husk back on corn, leaving some available at the end as a handle for holding your corn. Then place on your METHOD METHOD Whipped Feta Skirt Steak grill, grilling undisturbed for 3-5 minutes Whisk feta, cream cheese, parsley,Mix garlic, rosemary, salt and 1 table- per side - until a char has formed. Once lemon juice, one half of the olive oil,spoon of oil together and coat bothyour corn is charred, coat liberally with 1/2 teaspoon of salt & 1/2 teaspoonsides of steak. Let sit for one hour thenprevious spread you made, and then of pepper together in a bowl until wellgrill desired doneness, 135 degrees fortop with cheese and additional mixed (food processor recommendedmedium rare. chopped cilantro. if accessible). Summer RelishTomato Topping Brush onions, tomatoes, corn and Mix shallot, garlic, parsley, red wine,pepper with oil and grill 5-10 minutes the other half of the olive oil, 1 teaspoonuntil charred, allow to cool. Once cooled, of salt & 1 teaspoon of pepper togetherchop onion, tomato and pepper, and in a bowl and let rest for five minutes.remove corn from the cobs carefully. Gently mix avocado, vniegar, red wine,Watermelon Stir in halved cherry tomatoes andsalt and remaining oil with choppedPanna Cottabasil gently.onions, corn, tomatoes and pepper. 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 with1/4 cup + 1 tspwatermelon juice the tomato mixture. Top with extra1/4 cupsugarbasil if you 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'