Marinades for the grillGourmet Chipotle Paste made by Art of Chipotle is the not-so-secret ingredient in the marinade for Grilled Chicken with Honey, Lime, Garlic and Chipotle.
You can glaze with it, or you can marinate with it. For Sticky Sweet Ginger Pork Tenderloin Medallions, use Sauce Goddess' Sticky Sweet Grill Glaze.
Spindel Farms' Pomegranate Tangerine Vinegar gives the zing to a marinade for white fish fillets, shrimp or chicken. Try it with Grilled Mahi Mahi, below.
Vegetarian grillingFor a taste of Spain from the grill, try Grilled Asparagus with Romesco and Shaved Manchego, which uses an authentic Romesco Sauce made by Jimtown Fresh.
Grilled Endive, below, from California Endive Farms is simply delicious: sweet, crispy on the outside, and tender on the inside.
Onions become so sweet on the grill. You can add some heat to the sweet with Sartain's Menu's The Sauce: Grilled or Baked Onions, below.
Think outside the tortilla with Grilled Eggplant Quesadillas, using Sweet & Spicy Grill Glaze from Sauce Goddess.
For Grilled Corn on the Cob, Santa Maria Style, mix 319 Not Found' Seasoning with butter and spread on corn before grilling. Finish off with a squeeze of fresh lime juice.
Grill classicsFabrique Délices makes a wonderful variety of traditional and all-natural sausages from Boudin Blanc and Boudin Noir to Duck Sausage with Figs and Brandy, Pheasant Sausage with Cranberries, Lamb Sausage and Merguez. All perfect on the grill.
From the Brandt Beef family farm come premium cuts of all-natural beef, including for Coffee & Black Pepper Flank Steak and Chef McAliney's special Dry-Rubbed Barbeque Brisket.
Moulard duck breasts from Sonoma Artisan Foie Gras are marinated overnight for Grilled Magret, below.
Mushrooms on the grillThree different varieties of grilled mushrooms go into making this extraordinary salad, dressed with a vinaigrette using Sparrow Lane's award-winning Walnut Champagne Vinegar and Garlic Extra Virgin Olive Oil: Grilled Mushroom Salad, below.
The firm and dense texture of buttery sweet King Trumpet Mushrooms are perfect tossed with a little olive oil and garlic and grilled. Wine Forest Wild Foods sells a magnificent range of wild and "tamed" mushrooms.
You can start at the very beginning with a Mushroom Kit from Back to the Roots. Grow your own Oyster Mushrooms in 10 days, then grill them. One of their customers sent in a recipe for Grilled Salmon with Oyster Mushrooms in Red Wine, above.
Top it offSprinkle pizza crust with Earl's Gone Wild California Spice and top it with Earl's California Barbecue Sauce, for Pizza Gone Wild, above.
A grilled pork chop gets all dressed up with chutney from the girl & the fig: Grilled Pork Chops with Apricot Fig Chutney.
Californians really love Barbecued Oysters, especially when they're topped with The Sauce from Sartain's Menu, above.
Natural California fruit concentrates, combined with classic balsamic vinegar, give Bellindora Vinegars their rich flavor. Try Roasted Garlic Balsamic Fig Spread on lamb, a hamburger, or grilled bread.
Take a culinary trip to the South Pacific with Culinary Twist's Bora Bora Baby Back Ribs, above.
Anything you can grill will be jazzed up with Mendocino Mustard's Classic Hot & Sweet or Seeds & Suds (made with another grilling staple, beer). Try Portobello Bacon Cheeseburgers with Seeds & Suds Mayo.
For a California version of a Grilled Steak Sandwich, top it with Native Kjalii Foods' Fire-Roasted Guacamole & Cucumber Salsa Fresca.
Rub it onPollen Ranch spice blends use a base of fennel or dill pollen that can create culinary magic. It can be as simple, and tasty, as Pollen Asian Ahi Tuna.
Sweet Heat Rub from Sauce Goddess is used for what they modestly call Best Wings in the World.
Susie Q's Artisan Foods' Santa Maria Seasoning isn't just for great Santa Maria Barbecued Tri-Tip. It's also an ingredient in the Grilled Shrimp, below.
Sierra Madre Seasoning Blend combines with their Caramelized Onion and Garlic Spread for Red, White & Blue Burger, below.
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