se you. This is an easy, delicious and summery dessert, not a reference to the person standing at the grill. 
A fool is a classic British dessert made from a fruit compote and whipped cream. Traditionally, the two components are folded together, but they also can be layered in a parfait glass. In our revision, we’ve opted to grill the fruit rather than cook it on the stovetop. 
Grilling the fruit keeps your kitchen cool and adds a wonderful smoky-caramel flavor to the fruit. We’ve opted for a mixture of strawberries and peaches, but pineapple and banana with a little toasted coconut on top would be a great tropical fool. Or use apples and pears with a little cinnamon added to the whipped cream. 
——— 
GRILLED FOOL
Start to finish: 30 minutes 
Servings: 4 
Vegetable oil, for oiling the grill 
2 peaches, halved, pits removed 
1 pound large strawberries, stemmed and halved 
2 tablespoons honey 
1 teaspoon lemon juice 
1 1/2 cups heavy cream 
1/4 cup powdered sugar 
1 teaspoon vanilla extract 
Heat a grill to medium-high. Be sure that the grates are very clean. Using a pair of tongs, rub a paper towel soaked in vegetable oil over the grates.  
Grill the peaches and strawberries until tender and starting to brown. Remove the strawberries after 5 minutes. Flip the peaches and grill for another 5 minutes. Allow the fruit to cool until it is easily handled. Pull the skins off the peaches. Cut the fruit up into 1/2-inch cubes, then combine in a large bowl. Stir in the honey and lemon juice. Allow to cool completely.  
With an electric mixer, in a large bowl beat the cream, powdered sugar and vanilla until soft peaks form. 
To assemble the fools, arrange the fruit and whipped cream in layers in tall glasses. Start with the mixed fruit, then spoon whipped cream over it and repeat until the glass is filled. Alternatively, fold the cooled fruit into the whipped cream and spoon the mixture into glasses. 
Nutrition information per serving (values are rounded to the nearest whole number): 440 calories; 310 calories from fat (67 percent of total calories); 34 g fat (21 g saturated; 1 g trans fats); 125 mg cholesterol; 35 g carbohydrate; 3 g protein; 3 g fiber; 35 mg sodium.

Ingredients

• 2 ripe, firm Dole® Bananas, peeled, each cut into 6 pieces, plus 1 ripe Dole Banana, peeled and diced
• 12 chunks Dole Tropical Gold Pineapple
• 16 extra large or jumbo shrimp, shelled and deveined
• 1 green or red bell pepper, cut into 8 pieces
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground allspice
• 1 mango, peeled and diced
• 1 tablespoon chopped mint
• 1 Dole Green Onion, minced
• 2 to 3 teaspoons minced jalapeño pepper

Preparation

1. Thread banana pieces, pineapple, shrimp and bell pepper pieces equally onto skewers.
2. Whisk together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kabobs.
3. Combine remaining marinade with diced banana, mango, mint, green onion and jalapeño pepper; place in a serving dish.
4. Grill kabobs over medium high heat 8 to 10 minutes, turning once or until the shrimp are opaque. Arrange the kabobs on top of the salsa.

Serves
Makes 4 servings

Preparation Time:
10 minutes

Grill Time:
10 minutes

SOURCE:
Dole

“Americans’ love affair with a great burger is enduring and passionate,” says Dave Woolley, executive chef of Red Robin Gourmet Burgers, a national restaurant chain that specializes in gourmet burgers. “For summer entertaining, the burger is versatile, interesting, flavorful and reliable. It’s hard to top its appeal.”

Cuisine, culture and creativity continue to drive the popularity of the burger. In honor of National Hamburger Month this May – and Memorial Day, the unofficial kick off of grilling season – Woolley and his team of burger connoisseurs offer their top five grilling tips for creating gourmet burgers at home:

1. Start with high-quality ingredients
A burger is only as good as the beef you start with; buy higher-grade USDA beef. Select only the freshest produce from your local market for toppings. Consider sautéing and caramelizing some of the toppings, such as onions, mushrooms and even chilies. This can add a distinct nutty sweetness to burgers. Finally, use artisan breads or specialty buns to add another dimension to the burger’s flavor profile. An herb-encrusted bun adds an ethnic flare, and a jalapeno cornmeal Kaiser roll can round out the flavor of a spicy burger.

2. Add ethnic flavor
Adding ingredients you might not typically use on a burger can create a whole new flavor experience. Consider Italian favorites like Marsala sauce, pesto or caprese. Or try seasonings like Jamaican jerk spice to make the flavor pop.

3. Create flavor harmony
Incorporate ingredients that are harmonious and work in unison. You can get creative and mix sweet and salty tastes like bacon and tomato or sweet and spicy like pineapple and spicy jerk sauce. Balancing flavors is the key.

4. Lighten up
Altering your toppings can help you achieve a lighter gourmet burger without compromising on taste. Replace mayonnaise with mustard or salsa, which are both flavorful but lower in calories. Use olive oil instead of vegetable oil to sauté or caramelize toppings. Even bacon can be lightened up if you cook it until it’s crispy to remove as much fat as possible. You can even wrap your burger in lettuce instead of a bun for another lighter dimension of freshness, flavor and crispiness.

5. Adding gourmet flair is easy
“Red Robin is known for combining a variety of harmonizing flavors to create really unique gourmet burgers,” says Woolley. “You can make a spicy gourmet burger at home by enhancing store-bought items with fresh ingredients.” For example, you can dress up store-bought salsa by adding your own finely chopped tomatoes, red onion, cilantro, serrano peppers and jalapenos. Turn common mayo into chipotle mayonnaise by pureeing chipotle peppers and mixing them in. Add a dash of cayenne pepper to your favorite grill seasoning. Top a burger with pepper jack cheese and some jalapenos and your guests’ taste buds will be grateful.

Try this recipe to make your own version of Red Robin’s Burnin’ Love gourmet burger at home:

Ingredients:

1 jalapeno kaiser cornmeal roll
1/3 lb. ground beef, 80 percent lean or above, made into a patty
Cayenne seasoning
Salt and pepper to taste
Chipotle mayonnaise
Iceberg lettuce, shredded
2 slices pepper- jack cheese
1 vine ripened tomato, sliced
Salsa
Jalapeno rings, fresh or battered and fried

Directions:

For the chipotle mayonnaise – Mix high-quality mayonnaise with pureed chipotle peppers, salt and pepper to taste. Refrigerate for about an hour to enhance the flavor prior to using.

For the salsa – Enhance your favorite store-bought salsa with fresh finely chopped tomatoes, red onion, cilantro, Serrano peppers and jalapenos. Or make your homemade salsa from scratch using all fresh ingredients.

For the burger – Season the hamburger patty with cayenne, salt and pepper to taste prior to grilling. Oil the grill grates and preheat the grill before putting the burger on it. Grill the patty to a minimum internal temperature of 160 degrees for a minimum of 15 seconds to maximize flavor and juiciness. Remove burger from grill and top with pepper-jack cheese. Grill for an additional two minutes to melt the cheese. Toast the bun on the grill to a golden brown. Spread chipotle mayonnaise on both sides of the toasted bun. Place the burger on the bun and top with sliced tomato, salsa, jalapenos and shredded lettuce. Cover with the bun top and enjoy.

Courtesy of ARAcontent

While many backyard cooks have mastered the art of grilling a full-size burger, most shy away from the smaller version known as the “slider.” Wildly popular in restaurants throughout the country, these bite-sized burgers are a snap to prepare on the grill and pair perfectly with a great tasting glass of red wine. And, by dishing out sliders, you use less meat (which helps you save) and keep your family happy.

The origin of the slider is attributed to real estate and insurance agent Edgar Waldo “Billy” Ingram who teamed up with cook Walter Anderson to open the first White Castle hamburger stand in Wichita, Kan., in 1921. The restaurant served up patties of ground meat cooked on a griddle, plenty of diced onions, a pickle slice and served on a soft yeast bun. In those days, serving a burger with wine was unheard of but fortunately, those days are behind us.

“The right wine works like a spice, helping to enhance the flavors of your grilled food,” says Georgetta Dane, winemaker for the popular and well acclaimed Big House wines. Big House (so named because it is made near Soledad Prison in Monterey County, California) is a quirky but delicious blend of 21 Italian and French varietals such as Sangiovese, Syrah and Grenache.

“It’s ripe and fruity with good structure,” says Sam Gugino, contributing editor to Wine Spectator magazine, chef, restaurateur and cookbook author. “It’s a favorite summer sipper for me and it pairs very well with burgers, steaks and lamb chops.”

“Paprika is one of my favorite spices. I use just a pinch along with a tablespoon of Big House Red to really make the flavors come together,” notes Georgetta. “I serve these along with the 2008 Big House Red in the 3-liter Octavin Home Wine Bar cask. The wine pairs very well with the sliders and allows my guests to easily serve themselves. The new package guarantees freshness for at least six weeks once opened.”

For summer entertaining, Georgetta’s Sliders are easy to prepare, full of flavor and a real crowd pleaser. Pair them with red wine and you have the ultimate worry-free barbecue.

For more information on Big House and Octavin Home Wine Bar wines, go to www.octavinhomewinebar.com.

Georgetta’s Sliders

Serves four

Ingredients:
1 teaspoon onion powder
1 pinch paprika
2 teaspoons minced fresh garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 1/2 pounds ground chuck
1 tablespoon Big House Red wine
12 3-inch dinner rolls
2 yellow onions
2 tablespoons olive oil
1 bunch watercress
1 bunch radicchio
Caramelized onions (saute sliced onions in olive oil slowly to caramelize)

Directions:
In a medium bowl, combine onion powder, paprika, garlic, pepper, salt, wine and beef. Shape into 12 small 3-inch round, 1/2-inch thick mini-patties. Grill until browned, three to four minutes per side. Heat or grill dinner rolls tops until slightly toasted; put the bottom bun on top of the grilling onions to absorb the flavorful steam. On bottom of each roll, place the grilled patty first, followed by the grilled onions, watercress and radicchio. Cap with the dinner roll top.

Courtesy of ARAcontent

Tofu is a great meat-alternative for anyone trying to cut calories or cholesterol, or wanting to introduce healthful plant-based foods into their diets.

“Tofu is really flexible on flavor,” says Chef Jim Coleman, host of the PBS TV series “Healthy Flavors.” “It tastes like whatever you marinate or season it with. You can use it in a stir-fry or smoothie, and it’s a healthy grilling option, too.”

These tips from Nasoya will help you make the most of your healthy grilling:

• To make tofu more dense you can “press” it. Take it out of the package and place in a pan or strainer with pan underneath. Place a paper towel on the top then put a weight on the tofu for 1-2 hours in the refrigerator (even overnight), the tofu will develop texture more like chicken or steak – great for barbecuing. The weight steadily squeezes more and more of the water out of the tofu as it compresses.
• Cutting tofu into square cubes helps it stand up to being turned on the grill.
• Marinate tofu before grilling so it exudes the wonderful BBQ taste you know and love.
• Tofu is best when it is cooked so it is a bit firm on the outside, but moist on the inside.

“This recipe for Shish-Kabob Tofu is a fun way to get kids more involved in cooking,” says Coleman. “And when kids have fun cooking, they’re more likely to eat what they’ve made.”

For more recipe ideas and prep tips, or to sign up for a health newsletter, visit www.nasoya.com

Shish-Kabob Tofu

Serves 4

1          package Nasoya Extra Firm Tofu

2          cups teriyaki sauce

4          green pepper chunks

4          red bell pepper chunks

8          onion chunks

8          tomato chunks

Drain and pat the tofu dry. (Or try the “press” method.) Cut into large cubes. Place tofu cubes onto skewers, alternating with the vegetables to form a colorful arrangement. Pour teriyaki sauce over kabobs and marinate for at least 20 minutes. For best results, allow kabobs to marinate overnight. Cook over a grill until brown and fragrant.

Courtesy of Family Features