1 pork butt, trimmed of excess fat
3 cups chicken stock
1 cup rice vinegar
1 cup Chipotle-Molasses BBQ Sauce, recipe follows
2 jalapeno peppers, chopped
1 large red onion, chopped
6 cloves garlic, chopped
Salt and pepper
8 soft buns, for serving
Black Pepper Vinaigrette, recipe follows

Preheat grill or oven to 350 degrees F.

Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl.

6 ripe peaches, halved, pit removed
1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided
8 tablespoons light brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup granola
1 pint vanilla ice cream
1/2 cup prepared caramel sauce, heated

Heat the grill to medium.

Place the peaches cut side down on the grill until browned.
Remove from the grill, cut into wedges and place into a gratin dish.

For the guacamole:
2 ripe Hass avocados, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onion
1 lime, juiced
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper

For the grilled tomato-chipotle salsa:
4 plum tomatoes
4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree

For the hot dogs:
8 kosher beef, turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through

12 new potatoes, about 3 pounds, cooked, drained and sliced 1/2 inch thick
1 cups prepared mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chile powder
1/2 teaspoon cayenne powder
1 large ripe beefsteak tomato, seeded and chopped
1/4 cup chopped cilantro
1 jalapeno, finely diced
2 scallions, chopped, white and green parts
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
Salt and freshly ground pepper

Fold, don’t mix, the pesto into the potatoes. You want to marble the potatoes with ribbons of the vibrant green pesto.

Cilantro Pesto
1 cup tightly packed fresh cilantro leaves
1/4 cup tightly packed parsley leaves
1 garlic clove, coarsely chopped
2 tablespoons pine nuts
1/2 cup olive oil
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper

Combine cilantro, parsley, garlic and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Add the cheese and salt and pepper and pulse a few times until combined.

2 tablespoons ancho chile powder
1 tablespoon kosher salt
5 large Idaho potatoes, peeled
1 quart vegetable oil
Salt
1/4 cup chopped fresh cilantro

Combine spices in a small bowl.
Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water.

Heat oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3-4 minutes or until a pale blonde color and remove to a sheet pan lined with paper towels.

3 tablespoons unsalted butter
1 medium Spanish onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons grated fresh ginger
1 ½ cups fresh orange juice juice
1/4 cup light brown sugar
1 pound cranberries
2 ripe mangoes, peeled, pitted and diced
1 tablespoon orange zest tangerine zest
3 tablespoons finely chopped fresh flat leaf parsley or cilantro

1. Melt butter in a medium saucepan over medium high heat. Add onions, garlic and ginger and cook until soft.

2 lbs. red potatoes
1 Tbsp. PLUS 2 tsp. Kosher salt, divided
1-1/4 cups Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. white wine vinegar
1 to 2 jalapeno peppers, chopped
2 tsp. salt
1/4 tsp. ground black pepper
6 green onions (green and pale green part), thinly sliced
1/4 cup chopped fresh cilantro or flat leaf parsley

Instructions:
Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly.
Slice into 1/4-inch-thick slices.

1 bottle Spanish cava, chilled
1/4 cup white grape juice
2 tablespoons brandy
2 tablespoons simple syrup
Ice cubes, for serving
1/2 cup sliced strawberries
8 mint leaves

Stir cava, grape juice, brandy, and simple syrup together in a pitcher.
Serve over ice, garnished with strawberries and mint.

Show: Boy Meets Grill
Episode: Mediterranean