Start 'Em Up!
Memorial Day marks the official start of barbeque season. Whether it's real Southern-style barbeque or just some burgers and hot dogs, almost everything tastes better when it's been cooked outdoors over slow-burning charcoal. Barbeque aficionados will tell you that grilling is great way to cook many foods other than meats, and that while seafood and vegetables take a bit more care while cooking, the results are nothing less than stellar if you do it right. Here's what some of our local chefs will be grilling this summer. - Terryl Gavre, photos by Vincent Knakal

Grilled Wild King Salmon with Hoisin Glaze, Black Thai Rice & Chinese Long Beans
by chef Tim Guttman at Poseidon in Del Mar

JUNE RECIPES

Grilled Wild King Salmon With Hoisin Glaze, Black Thai Rice & Chinese Long Beans
By chef Tim Guttman at Poseidon in Del Mar

For the rice: Simple 2 to 1 ratio of water to rice. I also season it with salt and pepper before cooking.

Ingredients For The Hoisin glaze:
1 cup hoisin (Asian section of your local supermarket)
1/4 cup rice vinegar
1 tbsp minced garlic
1 tsp cayenne pepper (use more for a spicier sauce)
1/2 tsp crushed red pepper (use more for a spicier sauce)
1 tbsp minced ginger
2 tbsp honey
1/2 cup cold water (or as needed for desired consistency)

Preparation:
Stir sauce ingredients together and cook over medium high heat until sauce is hot and coats the back of a spoon. Serve over grilled salmon.

Maple Glazed Grilled Sausage Links Over White Beans, Apples,
And Red Endive Salad With Sherry Mustard Vinaigrette
By chef Thomas DiMella at Firefly in Encinitas

Ingredients:
8 sausage Links (pork, chicken, or turkey)
1 cup maple syrup
4 oz bacon, chopped
1/4 cup sherry vinegar
1 tbsp Dijon Mustard
2 cup white bean, cooked, drained
1 ea. Granny Smith apple, skin-on, sliced
2 ea. head red endive

Preparation:
Marinate sausage in maple syrup for 3 hours in sealed Ziploc bag.
Cook on grill over low to medium heat for 20 to 30 minutes. Brush with marinade while cooking.
While sausage is cooking, place saut? pan on grill. Render chopped bacon until crisp. Discard excess fat. Add sherry vinegar and mustard, stirring to make a vinaigrette.
Combine beans, apple slices, and endive in bowl. Toss with warm vinaigrette. Place on platter and top with grilled sausage.

La Valencia Barbeque Summer Scallops
By chef Judd Canepari at La Valencia in La Jolla

Coleslaw Ingredients:

1 head of green cabbage, shredded
1/4 head red cabbage, shredded
4 carrots, shredded
1/2 small onion, julienne
1/4 cup apple cider
1 cup mayonnaise

Preparation:
Combine ingredients in large mixing bowl and salt and pepper to taste. Refrigerate for 20-30 minutes, while preparing the scallops and corn on the cob.

Barbeque Sea Scallops Ingredients:

16 U-10 (10 per lb) scallops
1/4 cup molasses
1/4 cup orange juice
1 tsp Tabasco chili sauce
1/4 cup black coffee
1/4 cup brown sugar
1/2 cup Ketchup
1 tbsp melted butter

Directions:
Combine all ingredients, excluding the scallops, in a medium-size mixing bowl. Place scallops in a square pan side by side and pour mixture over the top. Ensure that the scallops are covered for marinating. Refrigerate for at least one hour. Preheat grill on high and place scallops directly on the grilling rack. (Note: non-stick cooking spray can be used if preferable.) Grill to desired temperature. Place the coleslaw on the plate, arranging the jumbo scallops (4 per plate) around the slaw. Include corn on the cob and serve.

Note: Corn on the cob can be boiled or grilled. Serve with salt, pepper, and butter.

(Serves 4)

Paradise Grille Baby Back Ribs
By chef Justin X. Hoehn at Paradise Grille in Del Mar

Dry Rub Ingredients:
2 cups kosher salt
3/4 cups black pepper
1 cup brown sugar
1/2 cup smoked paprika
1/4 cup ground coriander
1/4 cup ground cumin
1/4 cup granulated roasted garlic

Combine all ingredients in bowl and disperse evenly.
Coat baby back ribs liberally with dry rub.
Cover and refrigerate for 24 hours.
(Note: extra rub can be saved for later use.)

Ingredients:
1 large white onion, coarsely chopped
1 medium sized carrot, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic
1 bay leaf
1 sprig each of rosemary, thyme, and sage
low sodium chicken stock or broth (as needed)
1-2 cups apple cider vinegar
canola oil as needed

Chef's note: The ideal cooking vessel for this dish is a large saucier that can be used on the stovetop as well as in the oven. Although, one can saut? in one pan and transfer to a roasting pan for the oven.

Preparation:
Preheat oven to 325 degrees Fahrenheit.
Cut short ribs so they fit in your saut? pan.
In a saut? pan (do not use non-stick) on medium high heat, brown short ribs on both sides.
Cook in small batches being careful not to burn pan drippings (add more oil if things start to burn).
Keep using the same pan and just set browned ribs to the side, reserving all pan drippings.
When finished searing ribs, add all ingredients except chicken stock and vinegar to pan.
Deglaze the pan scraping up all the pan drippings while cooking vegetables. When the onions are translucent, add ribs back to pan. Cover ribs with chicken stock and add apple cider vinegar to taste. You should just taste the vinegar. Bring liquid to simmer. Cover with wax paper and transfer to oven. Cook ribs for 1-2 hours checking often. When ribs pull away from the bone they are ready. Remove from oven and let liquid cool until it is safe to handle. Carefully remove ribs from liquid and chill in refrigerator.

Chef's note: This process can be done 1-2 days ahead and the leftovers hold for quite some time.
When you are ready to serve just put the ribs on your grill and baste with your favorite barbeque sauce.
We serve them with a house-made guava barbeque sauce and a Yuzu Asian slaw.