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[Recipe 2]

Salsa Kiss presents:

"Grilled Soft-Shell Crabs with Chive-Buttermilk Aioli"
Serves 8.

Ingredients: Ingredients: "Chive-buttermilk Aioli" (Makes 1 ¼ cups) Ingredients: "Basting Butter" (modified) To clean the crab: You can ask your fishmonger to clean the crabs for you if you are using them soon, or clean them yourself after you take them home. To clean the crabs yourself, use kitchen shears to cut off the front part of the crab just behind the eyes, then lift up the paper-thin top shell and cut away and discard the gills on both sides of the crab. Turn the crab over and cut off and discard the apron (tail flap). Do not cut into the body of the crab as you will lose all the natural juices while cooking.

To prepare the Aioli: Combine the mayonnaise, garlic, and buttermilk in a blender and mix well. Fold in the chives. Refrigerate until ready to use.

To prepare the Crabs: Combine the ingredients for the basting butter and set aside. Heat a barbecue grill to medium-hot. The heat should be low enough for you to hold your hand close to the grill surface and count slowly to three. If you cannot do this, the grill is too hot and will burn the crab on the outside before it’s cooked inside. Grill the crabs, basting often with the butter, for about 6 minutes on each side. Serve garnished with the Aioli.

**This recipe taken by permission as an excerpt from the book Mark Miller's "Red Sage: Contemporary American Cuisine" from Ten Speed Press, Publishers and Coyote Cocina. All rights reserved. To purchase this book, click here or contact Ten Speed Press.

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[Recipe 1]

Mike and Diane's Gourmet Kitchen presents:

"Ring of Fire Tortilla Soup"
Serves 2

Ingredients: Sauté: carrots and onion in butter over medium heat until soft, but not brown.

Add: chicken broth, chicken and Ring of Fire Tomatillo & Roasted Garlic Hot Sauce. Stir, cover and simmer for 15 minutes. Take a handful of tortilla chips and lightly crush chips into soup bowls. Ladle soup on top of tortilla chips. Garnish with chopped cilantro, green onion and tomato.

**This recipe taken by permission as an excerpt from the kitchen of Mike & Diane's Gourmet"Ring of Fire". All rights reserved. To purchase this hot sauce, click here or contact Mike & Diane's Gourmet Kitchen.

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[Recipe 2]

Cafe Tequila presents:

"Oven Roasted Pork Tenderloin Marinated with Honey & Glazed"
Serves 2

Ingredients: Directions:Rub tenderloin with honey, paprika, salt, pepper, tequila & 1/2 of BBQ sauce. Marinate 24 hours,turning occasionally. Scrape off marinade & brown in olive oil heated to smoking point. Place skillet in preheated oven (375F) for 15 minutes & brush with BBQ sauce every 5 minutes. Cut into medallions or thinly slice.

**This recipe taken by permission as an excerpt from the gourmet kitchens of"Cafe Tequila". All rights reserved. To purchase this hot sauce, click here or contact Cafe Tequila's Gourmet Kitchen.

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