One of our favorite locals is Chef Ryan Hardy, Executive Chef of Montagna Restaurant in the Little Nell Hotel.    In addition to his incredibly delicious creations, here’s why we love him.  Ryan’s artisan style of handcrafted food uses local grass fed beef from the neighboring town of Carbondale, as well as local fresh eggs and herbs.   He cures his own prosciuttos, makes his own fresh fruit preserves, and even creates his own cheese.  If we could classify Chef Ryan Hardy as a ski run, he would surely be a double black diamond gem.

Chef Ryan was recently featured on The Today Show grilling a “Perfect Pork” recipe for Fathers Day, his own grilled creation featuring pork shoulder with chimichurri sauce served with a peach, tomato and basil salad.

Read on for the video and recipe

Grilled pork shoulder with chimichurri sauce
Ryan Hardy

Serves eight to 10

For the grilled pork shoulder
• 1 4- to 5-pound whole pork shoulder, boneless
• 1 tbsp cumin seed, toasted and ground
• 1 tbsp paprika, smoked
• 1 tbsp black pepper, freshly ground
• 2 tbsps salt
• 1 tbsp sugar
• 4 cloves garlic
• 3 tbsps extra-virgin olive oil

For the chimichurri sauce
• 3 cloves garlic
• 1 tbsp paprika, smoked
• 0.5 cup oregano, leaves only
• 1 cup parsley, leaves only
• 0.5 cup mint, leaves only
• 0.5 cup cilantro, leaves only
• 1 cup extra-virgin olive oil
• 3 tbsps lime juice
• 2 tsps red wine vinegar
• Salt

To make the grilled pork shoulder:
At least two days before grilling, chop the garlic cloves to a fine paste and combine in a bowl with the spices, sugar and salt and extra-virgin olive oil.

Rub the pork shoulder in the paste, wrap and let sit overnight in the refrigerator, or two hours if you’re rushed.

About a day before grilling, place the whole shoulder, uncovered, in a roasting pan and cook in a 275-degree Fahrenheit oven for six to eight hours or until the pork is fork tender.

Remove from the oven, let cool and store in the refrigerator overnight.

The next day, slice the pork shoulder into 1- to 2-inch steaks, season with salt and black pepper again and grill over a hot charcoal fire for five minutes per side (sub gas grill if necessary), preferably with wood chips added to the coals.

Serve with the chimichurri sauce.

To make the chimichurri sauce:
Mince the herbs together with the garlic, add the paprika and cover with olive oil to make a loose paste. You may not use all of the olive oil.

Add the lime juice and vinegar, season to taste and let sit to marinate for at least two hours at room temperature.

Grilled peach, tomato and basil salad
Ryan Hardy

Serves 8

For the salad
• 4 peaches, ripe
• 4 tomatoes, ripe, heirloom variety if possible
• 32 basil leaves
• 0.5 cup extra-virgin olive oil
• 2 tbsp Moscatel vinegar
• Salt and freshly ground black pepper

For the croutons
• 1 cup bread for croutons – see notes below
• Several cups extra-virgin olive oil

To make the croutons:
Tear the bread into 1-inch pieces.
Fry the pieces of bread. To do that, pour extra-virgin olive oil into a appropriately sized pan until the oil is about 1 inch deep. Warm it up, add the torn bread, and raise the temperature until the bread begins to fry.
When the bread is golden brown, remove from the oil to a towel and season with a pinch of salt.
Keep in a jar for two to three days on your counter.

For the salad:
Dice the peaches and tomatoes into 1- to 2-inch pieces.
Mix together with the extra-virgin olive oil and vinegar. Add the croutons.
Season with salt and freshly ground black pepper.
Allow to sit and marinate for 10 minutes.
Add the basil and serve at room temperature.

(Chef tip:  To soak or not to soak?  Soak!   Chef Rick Bayless, in his Authentic Mexican cookbook, says this: “The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam.”  He recommends soaking corn ears in a deep bowl of cold water for an hour, using a heavy plate to cover and keep submerged. He also uses a two step corn grilling process. To impart a leafy husky flavor, after soaking he grills the corn in the husks and silk for 15 minutes, until the husks are blackened.   He then removes the husks and silk and grills again until the kernels are browned.  Check out his Charcoal Grilled Corn with Cheese and Chile here.)

Mexican Grilled Corn Con Queso
Café Habana, New York City

Serves 12
Ingredients

* 12 ears fresh Supersweet Corn, husked
* 12 ounces Cotija (queso anejado) or feta cheese
* 1 tablespoon chili powder
* 12 fresh lime slices

1. Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes.
2. Crumble 1 ounce of cheese on one side of a corn ear. Sprinkle with 1/4 teaspoon chili powder.
3. Broil until cheese starts to melt 1 to 2 minutes. Serve with a slice of lime.

Grilled Corn with Maple and Chipotle
Chef Philip Anderson,  Harris Teeter Executive Chef

Ingredients
6 ears of corn, husked
1/2 cup maple syrup
1/3 cup butter
2 chipotle chilies, finely chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

In a small saucepan, combine butter, maple syrup, garlic, salt, pepper, and chipotle chilies. Allow to simmer over medium heat for about 10-12 minutes.  Remove from heat and cool.  Preheat grill for medium heat. Place corn onto grill and brush with maple glaze. Be sure to turn corn frequently and brush with glaze.  Cook for 8-10 minutes.  Remove from heat and serve.

Grilled Corn with Spicy Cilantro Butter
Chef John Folse

Prep: 30 Minutes
Serves 8

“When cilantro butter is brushed lightly over grilled corn, a dish inspired by the outdoor cooks of  Trinidad,  this accompaniment to seafood or steaks will be the hit of the barbecue.”

Ingredients
* 8 large ears of Silver Queen Corn
* 1/4 pound salted butter, softened
* 2 cloves garlic, minced
* 3 tbsps finely chopped cilantro
* 1/4 cup finely sliced green onions
* salt and black pepper to taste

Shuck corn and remove any silk and rinse thoroughly under cold running water and set aside. Into a food processor place butter, garlic and a pinch of salt and pepper.  Process until smooth. Transfer the butter to a ceramic bowl and fold in the cilantro and green onions. Cover and set aside.  When ready to cook, brush oil onto the hot grill and cook the corn, turning occasionally, 10 to 12 minutes.  As the corn cooks, brush it occasionally with the cilantro butter.  When ready to serve, brush once more with the butter. Serve hot.

Corn on the Cob with Chilies, Queso Fresco and Lime Butter
Chef Michelle Bernstein, Michy’s restaurant in Miami

Ingredients

* 12 ears fresh corn, unshucked
* ½ pound (2 sticks) unsalted butter, room temperature
* 4 tablespoons lime juice
* 1 tablespoon chopped tarragon
* Salt and freshly ground black pepper
* ½ pound queso fresco, finely grated
* Combine ingredients below to make spice mixture:
* 2 tablespoons cayenne pepper
* ¼-cup chili powder
* 2 teaspoons sweet paprika
* 1-tablespoon garlic powder
* ¼-teaspoon ground cinnamon

Soak the corn in cold water for 1 hour.  Prepare the grill.  Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.

While the corn is grilling make the lime butter:  In a small bowl add the butter, lime juice, tarragon and salt and pepper, to taste.  Mix well and spread onto a large plate.  Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle.  Roll in the butter and then roll.  Top with a good amount of the queso fresco; sprinkle with the spice mixture.  Serve immediately.

Grilled Corn with Herbed Goat Cheese Spread
Chef Susan Goss of West Town Tavern in Chicago
Serves 6

Ingredients

* 6 ears fresh supersweet corn
* 2 ounces fresh goat cheese (about ¼ cup)
* 2 tablespoons butter, softened
* 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
* 1⁄8 teaspoon ground black pepper
* Pinch salt

Preheat outdoor grill or preheat oven to 500° F.  Place corn in husks on grill or roasting pan; wrap husked ears in aluminum foil.  Grill or roast corn, turning occasionally, until kernels are tender, about 12 minutes.  Meanwhile, in a small bowl, combine goat cheese, butter, thyme, pepper and salt; stir until smooth; set aside.  Remove husks and silks or unwrap corn in foil;  spread goat cheese mixture on ears.

In this Savory Tv exclusive video for Super Bowl Sunday Easter (we had some video delivery issues!) the Doc shows us how to make a delicious smoked and spiced leg of lamb with rosemary potatoes and red wine sauce.  Prepare the lamb and the spice rub the day before, and execute the remainder the following day.  This recipe is not a simple one, but well worth the time and effort, and would perfect for a special occasion or Easter holiday dinner. We are so thankful that he shared it with us!  Enjoy!

Spiced Leg of Lamb Recipe from Savory Tv on Vimeo.

Smoked Spiced Leg of Lamb with Oven Roasted Rosemary Potatoes and Red Wine Reduction Sauce

• 1 semi-boneless leg of lamb, 4-6 pounds
• Butcher’s twine
• Fresh rosemary sprigs for garnish

Doc’s South African Five Spice Blend
* 1 oz cinnamon
* 2 oz cumin seed
* 1 oz anise seed
* 2 oz coriander seed
* 1 oz ginger powder

Spice Rub
• ½ cup of chopped yellow onion
• 1 tbsp fresh chopped garlic
• 1 tbsp Doc’s Piri-Piri sauce (optional for a little heat)
• 1 tbsp fresh chopped ginger
• 2 tbsp Doc’s African spice blend (above)

Combine all ingredients and blend in a spice blender. Store in an airtight container
• 1 tbsp Emeril spice
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 tsp fresh ground black pepper
• ¼ tsp each allspice, cloves. cardamom
• Juice of 1 lemon
• ½ cup olive oil

Rosemary Oven Roasted Potatoes
• 3-6 sprigs fresh rosemary
• 4 tbs olive oil (divided in half)
• 1 to 1 ½ pounds fingerling, new or other small roasting potato
• 1 tsp lemon zest
• 2 tsp salt
• 1 tsp fresh cracked pepper

Red Wine Reduction Sauce
• 2 tbsp olive oil
• 1 finely chopped shallot
• 2 cloves finely chopped garlic
• 1 tsp freshly chopped rosemary
• 1 cup good red wine like a Zinfandel or Pinot Noir
• ¼ cup (about 1.5 oz) veal demi-glace
• ¾ cup light chicken stock

Place the leg of lamb fat side down.  Split the leg to the bone.  Leaving the bone attached at the mid-point, butterfly the leg. In a food processor combine all the rub ingredients.  Apply the paste to the leg of lamb. Reassemble the leg to its original shape, keeping the bone intact, and secure with butcher’s twine.  Place in a plastic bag and allow to rest overnight.

Prepare your smoker according to directions.  Place the leg of in the smoker and cook until done (about 3 hours), an instant read thermometer should read about 145 degrees F.  Remove and allow to rest. While the lamb is cooking, preheat the oven to 350 degrees F. Place half the olive oil in the roasting pan.  Heat the oil with ½ of the rosemary sprigs in the oven for 15 minutes Remove and add the potatoes, tossing in the oil.  Add the remaining oil, lemon zest, salt and pepper. Top with the remaining rosemary sprigs and roast for another 30-45 minutes, or until the potatoes are tender.

For the sauce, heat the olive oil in a medium saucepan over medium heat.  Add the shallots and cook for 2 minutes or until shallots are translucent and soft. Add the rosemary and garlic and cook for another minutes.  Add the red wine and cook until reduced by half. Add the stock and demi-glace.  Cook until reduced by half. Pass through a sieve to remove any bits.  You should have about 1 cup remaining.  To serve, thinly slice the leg of lamb. Surround with the potatoes, drizzle sauce and garnish with fresh rosemary sprigs.

In this video from our friends at Great Chefs, Rick prepares marinated and grilled catfish steaks with a chipotle tomatillo avocado salsa, garnished with cilantro sprigs. This recipe will involve some prep time, as Bayless recommends marinating the fish for several hours before grilling if possible, or, you may marinade the fish and make the salsa a day ahead of time. If you are not a catfish fan, he states that tuna, swordfish, or shark work can be used, and that skewered scallops are an excellent substitute as well.

Quick trivia regarding this dish:  What is a chipotle pepper exactly?  Nothing more than a smoked jalapeño, traditionally dry smoked over a wood fire. If you can’t find them, you may substitute canned chipotle chiles found in most grocery stores.

And here’s is the Spanish name for this recipe fyi:  “Bagre Asado con Salsa de Aguacate Enchipotlado”, although if your Spanish is poor you may want to bypass announcing that to your guests!

Chipotle Salsa with Pan Roasted Tomatillos
Chef Rick Bayless

* 3 garlic cloves, peeled
* 4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half
* 2 canned chipotle chiles en adobo (or more, if you like really spicy salsa), stemmed
* Salt

Set a large (10-inch) non-stick skillet over medium-high heat (if a non-stick skillet is unavailable, lay in a piece of foil). Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)

Scoop the garlic and tomatillos into a blender jar or food processor with the chiles and 1/4 cup water. Process to a coarse puree. Pour into a salsa dish and cool.

Thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually a generous 1/2 teaspoon.

Rick adds diced avocado to this salsa and marinates his fish steaks in the refrigerator for 2-3 hours before grilling. He sears both sides of the catfish steaks on the grill, and serves them with the remaining salsa, garnished with cilantro.

“Riffs on Chipotle Salsa: You can replace the tomatillos with roasted tomatoes (two 4-ounce plum tomatoes roasted like the tomatillos or ½ drained 15-ounce can fire-roasted tomatoes), but keep in mind that the tomato will tip the flavor toward sweet rather than tangy. A little cilantro, fresh thyme or parsley is always welcome, as is green or white onion—especially if it’s grilled. A splash of mescal (or the less-smoky tequila) makes a borracha (drunken) salsa that’s dynamite. Instead of pureeing the chiles, you can finely chop them and add them to the pureed (green) base; they’ll show up as little red flecks, and the salsa will be less smoky.” – Rick Bayless

On Twitter?   Follow Rick Bayless at @Rick_Bayless for delicious updates and an occasional short recipe. We’ve gathered several of his twitter recipes here.

Be sure to visit the Food Network site for more delicious celebrity chef recipes.

Ingredients

* 6 plums, halved and pitted
* 2 teaspoons canola oil
* 1 tablespoon honey
* Pinch ground cinnamon
* Pinch finely grated orange zest
* Spiced Walnut Yogurt Sauce, recipe follows

Directions

Heat grill to high. Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized. Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce.

Spiced Walnut Yogurt Sauce:

1 cup Greek yogurt
1 tablespoon honey
2 tablespoons fresh orange juice
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
1/4 cup finely chopped walnuts, toasted

Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away.

If you are hungry for some of Elizabeths grilling recipes, here are a few!

• Classic Beer Can Chicken
• Grilled Steak with Whiskey Butter
• Baby Back Ribs
• Bacon Cheeseburgers
• Texas Beer Brisket
• Pulled Pork
• Getting a steakhouse crust

Read on for the recipe

Chef Bradley Manchester

Caramelized Onion Chianti Sauce:
2 sweet yellow onions small diced
2 tbl granulated sugar
3 tbl Chianti wine vinegar
1 cup Chianti Wine
4 sprigs fresh thyme
½ gallon beef stock

Seared Beef and Grilled Asparagus:
2 – 4oz beef tenderloin medallions
4 each medium asparagus cut 5 inches long & peeled
1 French baguette
1 oz onion Chianti sauce
2 tbl Stilton cheese mixture

Stilton Cheese Mixture:
½ lb Stilton Cheese Crumbled
2 tbl roasted garlic
2 tbl chopped herbs (rosemary, thyme, oregano)
Pinch of salt & black Pepper

Caramelized Onion Chianti Sauce

Caramelize onions with sugar & butter, oil over medium heat until onions are very brown. Deglaze using the vinegar & simmer until almost dry. Add wine and reduce by half. Add beef stock and reduce by half season with salt & black pepper

Seared Beef Tenderloin and Grilled Asparagus:
1 Season Beef with Kosher Salt & fresh ground black pepper
2 Sear beef in hot pan to desired doneness
3 Season asparagus with salt, pepper & extra virgin olive oil & grill over low heat
4 Cut 2 crostinis about ½ inch thick & 2 inches long
5 Spread Stilton mixture generously on to crostinis & toast in broiler until brown
6 Place crostinis in middle of plate with asparagus
7 Shingle beef on top of asparagus
8 Spoon sauce around on beef and on plate

Recipe courtesy of Cheflive.com.

Ingredients

1lb. (454 g) ground lean steak/beef
1 small onion, chopped finely
Small bunch fresh parsley or other herb of
your choice, finely chopped
Salt and black pepper
1 egg, lightly beaten
1 pack (125 g) ROSENBORG® Traditional or Extra Creamy Blue Cheese
2-3 tsp (10-15 mL) wholegrain mustard

To serve :
Bread rolls of your choice and salad leaves for garnish

1. Combine meat with onion, chopped herbs and seasoning, mix well and then use sufficient of the beaten egg to bind mixture. Form into 4 rounds and pat into a burger shape. Heat grill or griddle to medium hot.
2. Combine cheese and mustard and mix well.
3. Cook burgers under grill or on griddle, turning occasionally to ensure even browning and cooking. When the burgers are just ready divide the cheese mix between the four, and spread an even layer on top, return to heat and just allow to start to melt.
4. Serve in or on bread roll with salad garnish.

makes 4

INGREDIENTS

• 2 pounds skirt steak
• 3 cloves garlic
• 2 inches ginger, peeled
• 2 stalks lemongrass, smashed and roughly chopped
• 2 tablespoons coarsely ground black pepper
• 1/2 cup grapeseed oil
• 1 avocado, pitted, peeled and cut into spears
• 1/4 honeydew melon, peeled and thinly sliced
• 1 bunch watercress, washed and picked from the thick stems
• 1/2 red onion, julienned
• 1/4 cup Thai basil leaves (regular basil will also work)
• Salt

Spicy lime dressing
• 1 cup fresh lime juice
• 1/3 cup sugar
• 1/3 cup fish sauce
• 1 tablespoon sambal
• 1/2 teaspoon xanthan gum

DIRECTIONS

In a blender, blend garlic, ginger, lemongrass, black pepper, and grapeseed oil until smooth. Pour over flank steak and let marinate for at least one hour in the refrigerator.

For the spicy lime dressing, blend all ingredients in the blender at high speed. Keep dressing cold in the refrigerator.

Remove skirt steak from refrigerator and let it sit at room temperature for about 30 minutes. Before grilling steak, remove excess marinade by blotting with paper towels. Season the steak generously with salt and additional freshly ground black pepper. Grill skirt steak over high heat, about 3-4 minutes on each side for medium-rare. Remove steak from grill and let rest at least 5 minutes. Meanwhile, compose salad of honeydew, watercress, avocado, red onion and basil on serving plates. Dress generously with spicy lime dressing. Slice steak thinly against the grain and plate with salad. Serve immediately.

INGREDIENTS

• 1 1/2 pound lobster meat
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup heavy cream
• 1/2 cup scallions, chopped
• 1/4 cup fine diced red pepper
• Salt and pepper to taste

In bowl of food processor, combine ½ pound lobster meat, ½ pound shrimp, heavy cream, salt and pepper. Puree until smooth.

Place pureed ingredients in a bowl, fold in remaining ingredients.

Using a one-ounce ice cream scoop, portion burger mix onto a parchment-lined sheet pan. Wet hand, then flatten portions to form patties.

Refrigerate ½ hour, then grill and serve.
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Spicy avocado mayo:

INGREDIENTS

• 2 ripe avocados
• 3 tablespoons mayonnaise
• 2 limes
• 1/2 teaspoon chipotle powder
• 2 jalepenos, peeled, seeded and finely diced
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Place avocado in bowl of food processor with mayo, juice of two limes and chipotle powder. Puree until smooth.

Add remaining ingredients. Pulse until well combined.