Updated

Surf & Turf Burger (Shrimp Patty Recipe); Serves 4
Ingredients
1 ¼ lbs. shrimp
3 tbsp. chopped fresh chives
3 tbsp. chopped cilantro
3 tbsp. diced red pepper
3 tbsp. diced yellow pepper
3 tbsp. sliced scallion
2 tbsp. lime zest
2 tbsp. olive oil 
Salt & pepper to taste

Instructions
Puree ½ of the shrimp with olive oil in food processer, transfer to mixing bowl.
With the remaining shrimp, cut crosswise in half and then cut into medium size pieces; transfer to mixing bowl.
Add rest of the ingredients into the mixing bowl, mix and form patty to desired size.
Cook for approx. 4-5min on each side; be careful not to overcook as this patty can dry out quickly.
Ground beef patty should be same size as shrimp patty; cook for approx. 4-5min on each side.

Don’t forget to toast your buns! Brush soft butter onto the inside of bun and place on the grill for approx. 1 minute. Do not place bun on direct flame.


Asian Red Cabbage Coleslaw; Serves 4-6
Ingredients
¼ cup fresh lime juice
1 tbsp. rice vinegar
1 tbsp. sugar
1 tbsp. salt
5 tbsp. olive oil
1 tbsp. sesame oil
8 cups shredded red cabbage
½ cup slivered cilantro leaves
¼ cup julienned radishes
1 cup lightly toasted sesame seeds
3 tbsp. pickled ginger
1 tbsp. soy sauce
1 cup prepared mayonnaise
¼ cup julienned red peppers
¼ cup julienned yellow peppers
¼ cup scallions, sliced long
1 tsp. sriracha

Instructions
In a small mixing bowl, whisk together lime juice, rice vinegar, sugar, salt, oils and pickled ginger.
In a large mixing bowl, combine everything else.
Toss both bowls together and toss again before serving.

Billy’s Cucumber Salad; Serves 4-6
Ingredients
1 lb. seedless cucumbers
½ cup julienned red onions
½ cup julienned red peppers
½ cup julienned yellow peppers
2 tbsp. cilantro
2 tbsp. chopped chives
1 tbsp fresh chopped dill
½ cup white wine vinegar
½ cup rice wine vinegar
Approx. 2 tbsp. sea salt
¼ cup sugar
3 tbsp. extra virgin olive oil
Freshly ground white pepper to taste

Instructions
Wash cucumbers and do not peel. Slice as thin as possible.
In a mixing bowl, sprinkle sliced cucumbers with salt & sugar and toss.
Let it sit for 30mins – 1hr (to soak up the excess water).
Remove cucumber slices from the bowl and transfer into new mixing bowl.
Add rest of the ingredients and toss.
Refrigerate until ready to eat; for best results let it chill for 2hrs.
Toss before serving.


Tomahawk Chops Marinades (Thick Cut Chops)
Pork Ingredients
1 clove crushed garlic
2 sprigs fresh rosemary
Fresh cracked salt & pepper to taste
Delmonico’s Spiced Apple Marinade

Pork Instructions
Combine all marinade ingredients and meat into Ziplock bag; let it marinate for a few hours.
Remove from Ziplock bag and cook on grill for approx. 8-10mins on each side; keep off direct flame.
Re-season meat before serving.

Lamb Chop Ingredients
1 clove crushed garlic
2 sprigs fresh rosemary
Fresh cracked salt & pepper to taste
2 tbsp. whole grain mustard
Delmonico’s Balsamic Vinaigrette

Lamb Chop Instructions
Combine all marinade ingredients and meat into Ziplock bag; let it marinate for a few hours.
Remove from Ziplock bag and cook on grill for approx. 6mins on each side; keep off direct flame.
Re-season meat before serving.

Steak Chops Marinade Ingredients
Fresh cracked salt & pepper to taste
Delmonico’s Streak Sauce

Brush and season meat with steak sauce and salt & pepper. Place on grill and cook for approx. 10mins on each side; then move off direct flame and let it cook for 10 more minutes.
Re-season steak before serving.