Chicken under a Brick is a surefire way to ensure even, quick cooking. The key is to weigh down the chicken while it cooks so that more surface area will be in direct contact with the heat. This is where the brick comes in (or in my case a heavy Dutch oven.) Have your butcher remove the backbone from a whole chicken and butterfly it. Marinate the chicken for several hours before grilling for flavorful succulent results. This recipe calls for an aromatic paste of cilantro, mint, lemon and garlic, but feel free to use your favorite herbs and spices. A dry spice rub is added before cooking, giving an extra boost of flavor and heat, while enhancing the crispiness of the skin.

Chourico sausage slow-cooked with sweet peppers, onions, and tomatoes. Packed with smoky, spicy flavor—great served with crusty bread or rice.

A creamy layered dip with marinara, cream cheese, and melted mozzarella—tastes just like a pizza and perfect for parties.