Easy and goof proof, this is a great quick fix dessert for the fall.

The fattier your ribs are, the more inclined I am to suggest the dry technique for grilling, they turn out great.

This dish is made up of the freshest seafood marinated in lime juice. It is a dish that instantly puts you back on the beach, the traditional serving place of this wonderful dish. Every beach café serves their own version. Here is one given to me by the chefs at the Coco Beach Club in Playa del Carmen. Theirs is comprised of shrimp, snapper, octopus and conch, but I have taken the liberty of making this a little more accessible for you.

For this granita make sure you're using quality liquid.  I love using a Gigondas from E. Guigal, any good high end red Rhone will do nicely.  Make sure you also get the best rose champagne you can get your hands on, don’t use pink champagne.

These are great little starters and snacks. Light and tasty, this is a great summer time dish.

tangy,spicy,happy belly dancin good

Women on the Verge of A Nervous Breakdown is still my fave Almodovar movie, and as in the film, we always try to keep a pitcher of gazpacho in our fridge (minus the valium) in the warm weather months as a snack and as an easy thing to build a meal around. Keep large batches of this easy and addictive soup on hand throughout the rest of the summer, and if you haven’t seen the film you should rent it, if only for the gazpacho pitcher that steals the film.

While this makes 36 pieces, more that one is required for each guest - use your best judgement on how much to serve depending on if you will be serving it along with many other appetizers, or as a first course.

Use the recipe for BBQ sauce here.

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