Grill recipes, tips from John Legend, LBT's Kimberly Schlapman and more

Chef Michael Vignola of NYC's Striphouse Pan Roasted New Bedford Scallops Almandine Ingredients: Grapefruit emulsion 2 shallots sliced 1 clove garlic sliced 1/2" thumb of peeled ginger sliced 2 teaspoons blended oil 4 cups heavy cream 1 cup Chardonnay 1 teaspoon Champagne vin 2 Grapefruits zested, halved and juiced Instructions: In a non-reactive pot heat blended oil over medium flame, sweat shallots until translucent. Add garlic and ginger. Sweat with no color. Add wine, juice, zest and vinegar reduce by 75%. Add cream and simmer for 15 minutes. Strain and reserve Upon picking up, pass again and whip with the mixer until frothy. Scallops 2 U-10 Dry Diver Scallops To taste Kosher Salt To taste Espellette Pepper 1 teaspoon Almond Flour Season Scallops with a light dusting of Espellte Pepper, Salt and Almond flour on the top and bottom of each scallop. In a nonstick sauté pan gently heat blended oil until it begins to shimmer. Place scallops in the pan crust side down. Do not disturb them while searing. Place pan in 350 degree oven for 4-6 minutes depending on desired doneness. Pull pan out of oven and set on low, add butter and flip each scallop, once flipped tilt pan towards you and baste the scallops with the browning butter for 1-2 minutes. Gently remove scallops from pan and allow to rest on a paper towel crust side up. The Spring Fricassee consists of “what’s good and in the market.” Just simply blanch the vegetables in salted water and toss with a little butter to glaze the vegetables.

Chef Luis Pous of Asia de Cuba NYC Edamame Salad with Black Rice, Grilled Corn, Tofu and Crispy Chilies Ingredients: 2 ounces Black Rice 2 ounces Grilled corn (shucked) 1.5 ounces Tofu 1.5 ounces Edamame 4 Thai basil leaves 1 ounce Lime vinaigrette .04 ounce Crispy Fresno Peppers .05 ounce Salt Instructions: Put the rice and salted water into a pot and bring to a boil. Once it’s boiled, reduce the heat and cook for 40 minutes. Once rice is tender, strain the water and transfer the rice to a sheet pan to cool off. For the Lime Vinaigrette: 5 ounces Fresh Lime Juice 16 ounces Blended Oil Pinch of Salt Instructions: Combine lime juice and salt in a blender. While the blender is on high, slowly stream in oil. (Don't allow the contents to get hot). Adjust seasoning to your liking. Crispy Fresno Peppers: Julienned Fresno Pepper Cornstarch Salt Instructions: In a mixing bowl combine Fresno peppers with the cornstarch a little at a time until coated. Fry in oil at 300*F for 1 minute 45 seconds until lightly browned with still lots of natural red color. Season immediately with salt and cool. Transfer Fresno peppers to a pan lined with paper towels. They should not be greasy. Mix all ingredients together except the crispy Fresno peppers. Season with salt. Garnish with olive oil and crispy Fresno peppers.

Haylie Duff, Real Girl's Kitchen Greek Burger with Tzatziki Ingredients: Burger: 4 pounds of lean ground lamb meat 2 teaspoons of olive oil 2 cloves of minced garlic 1 tablespoon of chopped bell pepper (any color!) 2 tablespoon of chopped feta 1 egg Tzatziki Sauce: 1 cup of Greek yogurt 2 tablespoons of chopped fresh mint 1 tablespoon of fresh fill 2 teaspoons finely chopped garlic 1 tablespoon fresh lemon juice Generous sprinkle of sea salt, black pepper and paprika Paprika (optional) Instructions: Burger: Combine all ingredients in a mixing bowl with your hands. Divide into even sections and press into rounds. (RGK tip! Using your finger, press a small dent into the top of each burger. This will prevent the burgers from puffing into a ball when you grill them) Bring a grill pan or an outdoor grill to medium heat. Get the grill nice and hot and add burgers. Grill about 4 minutes on each side or until cooked. Tzatziki Sauce: Combine all ingredients in a small bowl and chill. For some added heat, add a pinch of cayenne. To plate: Layer your burger over 1 cup of arugula and some sliced cherry tomatoes and cucumbers. Top with tzatziki. Photo: Haylie Duff

Chef Tyler Austern from The Chester in NYC Green Goddess Salad Ingredients for Salad (makes 4 servings) 3 cups Baby Gem Lettuce (substitute romaine if you cannot find baby gem), chopped 1 1/2 cups Radicchio, chopped 1 1/2 cups Lolla Rossa, chopped 15 pieces Grape Tomato, sliced in half Ingredients for Green Goddess Dressing (makes 2-3 cups) 1 bunch of Parsley 2 bunches Cilantro ½ bunch Mint 2 tablespoons Capers 1 tablespoon Crème Fraiche 2 tablespoons Canola Oil Salt and Pepper, to taste Instructions: Combine parsley, cilantro, mint, capers, crème fraiche together in a blender, and slowly emulsify canola oil until desired consistency Combine lettuces, radicchio and tomatoes. Season with salt and pepper and dress with dressing as desired.

Chef Sam Hazen of Blue Water Grill in NYC Spring Asparagus, Ramp and Crab Salad Recipe Ingredients: (makes 4 servings) 1 pound jumbo lump crab meat 1 pound thin asparagus spears 1/2 cup minced fresh ramps 2 tablespoons rice wine vinegar 2 tablespoons light soy sauce 1 Thai Chile minced finely 1 tablespoon fresh lemon juice Salt and pepper to taste 1/4 cup honey roasted chopped nuts Instructions: Combine crab meat, vinegar, soy, lemon, chile and ramps Season with salt and fresh pepper Trim asparagus Blanch in boiling salted water Drain and rinse under cold water Cut into 2" pieces Add to crab meat Toss gently Season with salt and fresh pepper Place in four separate chilled bowls Top with chopped nuts

'Oh Gussie' cookbook author, Little Big Town's Kimberly Schlapman Grilled Watermelon with Goat Cheese and Prosciutto Ingredients: (makes 4 servings) 1⁄3 cup blueberries 3⁄4 cup balsamic vinegar 1 seedless mini-watermelon, rind removed, sliced into 1-inch-thick half-moons Extra-virgin olive oil, for brushing Vanilla sea salt 4 cups torn butter (Bibb) lettuce 4 ounces thinly sliced prosciutto 1 cup crumbled goat cheese Instructions: Preheat the grill to medium. Combine the blueberries and vinegar in a small saucepan. Simmer over low heat until thick and syrupy, about 30 minutes. Set aside to cool. Brush each side of the watermelon slices with olive oil and season with vanilla sea salt. Grill for 2 to 3 minutes per side. Place a bed of lettuce on a plate. Top with slices of prosciutto and watermelon. Sprinkle the goat cheese on top and drizzle with the balsamic vinegar mixture. Season with more vanilla sea salt. Photo: Reprinted with permission from William Morrow, Copyright © 2015 by Coming Up Daisies, Inc., f/s/o Kimberly Schlapman

Marc Forgione from Restaurant Marc Forgione and Chef Phet from Khe-Yo Grilled Lobster with Bang Bang sauce Ingredients: For the Maître d’ Hotel Butter: 8 ounces (16 tablespoons) unsalted butter, softened 2 tablespoons finely chopped fresh curly parsley 1 shallot, finely chopped 1 tablespoon chopped fresh chives 1/2 garlic clove Kosher salt Freshly ground black pepper For the Lobster: 1 2-pound Lobster Salt Pepper For the Bang Bang: 12 thai bird chilis 8 whole garlic cloves 3 tablespoons sugar 8 ounces lime juice 6 ounces fish sauce To finish: Micro cilantro Smoked Maldon Lime Instructions: Make the Maître d’ Hotel Butter: Place the butter, parsley, shallot, chives, garlic, salt and pepper in a bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until incorporated. Wrap the butter in plastic wrap and refrigerate or freeze until needed. Make the lobster & Bang Bang: Split the lobster in half, remove the guts (keep roe intact). Remove the claws and knuckles and set aside. Using a mortar and pestle, grind the chilis, garlic cloves, and sugar. Once the paste is formed, add the lime juice and fish sauce to the mixture, slowly adjusting as needed and seasoning to taste. Put the claws in seasoned boiling water for about 6 minutes or until done. Immediately place into ice water. Melt the Maître d’ Hotel Butter and brush over the lobster. Place lobster in the fridge for 10 minutes. Brush again with butter, place in the fridge. Repeat one more time. Season with salt and pepper. Over a hot bed of charcoal grill, put the split lobster shell side down seasoned with salt, pepper and butter until it begins to release liquid around the edges. (If you have one, cover the grill with a lid or place the lobster under a broiler to finish the top.) Melt the Maître d’ Hotel Butter and brown slightly. Add a little bang bang and heat until it slightly caramelizes and thickens. Place the knuckles and claws onto the grill and brush with some of the bang bang butter. Pour the remaining sauce over the cooked lobster. Place the lobster onto serving plate & garnish with micro cilantro, Maldon sea salt and a grilled half lime.

John Legend Spicy Fried Chicken Wings Recipe Ingredients: 5 pounds of chicken wing drumettes or chicken wings 6 cups of water or enough to cover the chicken in a large pot or bowl 4 tablespoons Lawry’s Seasoned Salt 2 tablespoons garlic powder 2 tablespoons cayenne pepper About 1 gallon of Canola Oil 4 cups of flour 2 tablespoons Lawry’s Seasoned Salt 2 tablespoons cayenne pepper Instructions: Put the chicken and the brine ingredients in a large pot or bowl. Cover the bowl and brine the chicken at least 6 hours in the refrigerator. Fill the fryer (I use the Emeril by T-fal deep fryer) to the max line with canola oil. This requires just under a gallon of oil. Heat to 356 degrees Fahrenheit. When the fryer is ready, bread the chicken. To prepare the breading, simply put all the breading ingredients in a large ziploc bag. Then put each batch of chicken wings in the bag and shake it up until the wings are amply covered in flour. Fry the chicken until a nice golden brown. Photo: Instagram/@johnlegend

Curtis Stone Mac and Cheese with Gruyère, Cheddar, and Bacon Ingredients: 6 slices bacon, cut crosswise into 1/4-inch-wide strips 1⁄2 cup chopped shallots 2 garlic cloves, finely chopped 2 tablespoons all-purpose flour 3 1⁄2 cups whole milk, or as needed 1 1⁄2 cups heavy cream, or as needed 1 1⁄2 cups shredded Gruyère cheese (about 6 ounces) 1 1⁄2 cups shredded white Cheddar cheese (about 6 ounces) Kosher salt and freshly ground black pepper 1 pound penne 2 tablespoons unsalted butter, melted, plus butter for the baking dish 2/3 cup panko (Japanese bread crumbs) 1/3 cup freshly grated Parmesan cheese 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: Heat a large heavy saucepan over medium-high heat. Add the bacon and cook, stirring often, for about 5 minutes, or until golden brown. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the drippings in the saucepan. Add the shallots to the saucepan and cook, stirring often, for about 2 minutes, or until translucent. Add the garlic and sauté for about 1 minute, or until fragrant. Reduce the heat to medium-low, whisk in the flour, and cook, whisking, for about 1 minute. Gradually whisk in the milk and cream, then bring the sauce to a gentle simmer over medium heat and simmer, whisking often, for about 10 minutes (do not allow the sauce to boil). Reduce the heat to medium-low and gradually whisk in the Gruyère and Cheddar cheeses. Remove the pan from the heat and season the sauce to taste with salt and pepper; it will seem thin at this point. Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the penne and cook, stirring often to prevent it from sticking together, for about 8 minutes, or until tender but still firm to the bite. Drain well. Stir the penne into the hot cheese sauce. If the sauce becomes too thick, thin it as desired with more milk or cream. Stir in the reserved bacon. Season to taste again with salt and pepper. Position the broiler rack about 8 inches from the heat source and preheat the broiler. Butter a 3-quart baking dish or individual crocks. Spread the penne mixture in the baking dish. In a small bowl, toss the panko, Parmesan cheese, parsley, and melted butter to mix well. Season with salt and sprinkle evenly over the penne. Broil, watching closely, for about 2 minutes, or until the topping is golden brown. Let stand at room temperature for 5 minutes before serving.

Chef Tony DiSalvo from CAST at Viceroy Santa Monica Grilled Brandt Beef T-Bone, Lemongrass-Habanero Condiment, Thai Fried Potatoes, Cilantro, Scallions and Mint For the beef: Season with salt and pepper and grill to desired wellness. For the Lemongrass-Habanero Condiment: 2 stalks lemongrass, outer leaves removed and minced 1 habanero, minced 2 sliced shallots-garlic confit 2 garlic cloves, sliced 2 ounces olive oil 1 cup soy sauce 6 teaspoons sesame oil 1 cup mirin 2 ounces orange juice 2 ounces lemon juice Saute aromatics with olive oil and combine with all remaining ingredients. Simmer and cool. For the Thai Condiment: 1 cup grapeseed oil 2 pieces lemongrass, brunoise 2 ounces galangal, brunoise 3 kaffir lime leaves, brunoise 10 cloves garlic, minced fine 5 shallots, minced fine 1 bunch Cilantro stems, brunoise 2 thai chilies, minced 1 fresno chile, minced 3 ounces palm sugar ½ teaspoon shrimp paste 3 cups tamarind water 4 teaspoons fish sauce Heat grapeseed oil and fry aromatics until golden. Add sugar and shrimp paste and toast. Deglaze with tamarind water and reduce until the consistency of a chutney. Finish with fish sauce and allow to cool. Strain through chinois to remove oil. Reserve oil to cook potatoes. For the Potatoes: Bring fingerling potatoes to a boil with salted water. Remove from heat and when cool, cut in half. Pan fry in oil until crispy on all sides. Toss with 4 teaspoons of thai condiment and julienned cilantro and mint and sliced scallions. To serve: Place t-bone on a platter and place potatoes next to the beef. Serve sauce on the side.

Chef Dino Tsaknis, Executive Chef of David Burke’s Primehouse at The James Chicago Beer Can Chicken Ingredients: 1 chicken 1 can of Old Style beer Marinade: salt & pepper 1/2 bunch cilantro 1 cup olive oil 3 cloves garlic 1/4 cup Sambal (add more for more heat) 1 tablespoon cumin 1/4 cup soy sauce Instructions: Create marinade by mixing all ingredients together. Let whole chicken marinate for 3-4 hours in the refrigerator. Place half full can of beer inside the cavity of the chicken. Stand chicken up on the grill and cook over medium indirect heat, turning periodically to brown skin evenly. Cook for an hour and a half or until the internal temperature is 155 degrees. Let rest for 20-30 minutes before serving.

Chef Maurizio Marfoglia at tutto il giorno Pesce Intero Ingredients: 1 1/4 pound per person - Branzino (or Florida Snapper) Sprig of Rosemary Sprig of Parsley 1 Garlic Clove Salt & Pepper – to taste Olive Oil – enough to brush each piece of fish on either side Baby Kale Red Pepper Flakes Instructions: In the cavity of each piece of fish add the rosemary, parsley, salt and pepper. Smash the garlic clove and add that in as well. Brush fish skin with olive oil and grill 5-7 minutes on both sides. Sautée baby kale with some garlic and oil and top off with a pinch of red pepper flakes.

Chef Billy Oliva of Delmonico's Grilled Artichoke and Potato Salad Ingredients: 3 pounds cooked fingerling potato 4 cups artichoke hearts 2 cups shaved red onion 2 cups peppadew peppers (quartered) 1 cup lemon juice 2 cups extra virgin olive oil 1 bunch scallions sliced 2 tablespoons garlic purée 2 tablespoons chopped chive 2 tablespoons chopped Italian parsley Sea salt to taste Fresh ground black pepper to taste Pompeian grapeseed oil for grilling Instructions: Boil potatoes and set aside to cool slightly. Slice boiled potatoes in half. Lightly coat potatoes with olive oil and season with sea salt and fresh ground black pepper to taste. Slice artichoke hearts in half. Lightly coat with olive oil and season with sea salt and fresh ground black pepper to taste. Brush hot grill with Pompeian grapeseed oil. Place potatoes and artichokes on grill until grill marks appear. Remove vegetables from grill and place in a large bowl; combine with all remaining ingredients. Serve at room temperature.

Mixologist Tom Shani of Ibis Mediterranean Restaurant & Lounge in Manhattan (to quench your thirst!) Out of the Blue Cocktail Ingredients: 3 - 4 blueberries (muddled) 1.5 ounces Absolut Berri Acai 0.75 ounces St. Germain 0.5 ounces fresh lime juice Instructions: Combine all ingredients in a mixing glass and shake vigorously with ice. Double strain into a martini glass and garnish with a berry trio.