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• Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette
• 
  
  Ingredients
   
• 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
  1/4 cup olive oil, plus 1/4 cup
  Salt and freshly ground black
  3/4 pound hickory smoked bacon
  1 large red onion, finely sliced
  1/4 cup plus 2 tablespoons white wine vinegar
  1 tablespoon sugar
  1/4 cup coarsely chopped flat-leaf parsley
  1 cup crumbled Maytag blue cheese
   
• Directions
   
• Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
  
  Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
  
  Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

• Baked Beans

• 
• Ingredients
• 
  1 1/2 pounds dry cannelloni beans
  1 onion, sliced
  2 ounces molasses
  1 tablespoon dry English mustard
  6 ounces brown sugar
  5 ounces tomato sauce
  Salt and freshly ground black pepper
  2 bay leaves
  4 ounces salted pork flank or bacon slices
   
• Directions
• 
  Soak the beans overnight in plenty of cold water to soften them. Drain away the water when ready to prepare your baked beans and rinse under cold water to remove any sand or grit.
  
  In a large pot with plenty of water, simmer the beans with a touch of salt until they start splitting. Skim the top regularly and add water if the level falls below the beans. Drain and reserve the liquid.
  
  Allow the beans to cool down for 1 hour before handling. Preheat oven to 225 degrees F.
  
  Add the beans back to the pot. Add the sliced onion, molasses, mustard, brown sugar, tomato sauce, and the remaining cooking liquid to the pot. Add more water to cover the beans if there is not enough cooking liquid. Season lightly with salt and pepper and add the bay leaves.
  
  To make more traditional baked beans, add a chunk of salted pork flank or bacon slices.
  
  Bake the beans, covered, for 12 hours overnight. Check in the morning to see if you need to add a touch of liquid. If not, beans are ready to eat.

• Corn With Chile-Lime Butter

• 
• Ingredients
• 
  1 stick unsalted butter, softened
  1 1/2 teaspoons minced garlic
  Juice of 1 lime
  1 tablespoon chopped fresh cilantro, plus more for topping
  1 tablespoon rocoto chile paste (available in jars at Latin markets)
  1/2 teaspoon ground cumin
  Kosher salt and freshly ground pepper
  8 ears corn, husks and silk removed
  Crumbled cotija cheese, for topping
   
• Directions
• 
  Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
  
  Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.
• Rib Eye Steak with Onion Blue Cheese Sauce
• 
  
  Ingredients
• 
  4 rib eye steaks 
  Salt and freshly ground black pepper
  1 stick softened butter
  1 large yellow onion, sliced
  1 cup heavy cream
  3 to 4 tablespoons Worcestershire sauce
  3/4 cup crumbled blue cheese
   
• Directions
• 
  Preheat the grill to a high heat or light your outdoor grill.
  
  Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
  
  Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
  
  Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
  
  Place the steaks on plates and spoon the sauce over the top.
  
  Take a bite. And the world at long last will make sense.