Better Homes And Gardens Chill And Grill Lincoln Park

Grilled Corn Salad Hoe Cake

Zac Brown Band executive chef Rusty Hamlin shows how to make three flavorful one-bite appetizers on the grill.

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New York Strip with Grilled Corn Salad Hoe-Cake

Grilled Corn Salad Hoe Cake

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Step 1: Make the grilled corn salad

Make the grilled corn salad

To make his zesty steak appetizer, Rusty starts with the corn salad. He brushes ears of corn (husks and silks removed) with olive oil and seasons them with salt and pepper before placing them on the grill. "I like to get a little char flavor on the corn, so I grill it out of the husk," he says. After grilling, Rusty cuts the corn from the cobs and combines it with the other salad ingredients.

See Rusty Hamlin's New York Strip with Grilled Corn Salad Hoe-Cake recipe

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Step 2: Prepare the steak

Prepare the steak

The thick New York strip steaks are seasoned with salt, pepper, and blackening seasoning before Rusty grills the meat to medium doneness. "One of my rules of cooking meat is to always preseason, and then taste it when it's done and add additional seasoning if needed," Rusty says. "You can add more, but you can't take it away."

See Rusty Hamlin's New York Strip with Grilled Corn Salad Hoe-Cake recipe

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Step 3: Put it all together

Put it all together

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Cucumber Bruschetta with Grilled Shrimp and Crab Salad

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Step 1: Grill the shrimp

Grill the shrimp

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Step 2: Combine the salad

Combine the salad

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Step 3: Top and serve

Top and serve

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Kivado Crostad

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Step 1: Cook the pancetta

Cook the pancetta

To start, Rusty cooks this Italian bacon in a cast-iron skillet. "If you don't want pancetta, a nice smoky bacon will work," he says. "Or you can make a vegetarian version and leave the meat out altogether."

See Rusty Hamlin's Kivado Crostad recipe

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Step 2: Make the guacamole

Make the guacamole

Stir chopped red pepper and cilantro into the mashed avocados. "If you don't like cilantro, add oregano or chives instead," Rusty says.

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Step 3: Grill the flatbread

Grill the flatbread

Meanwhile, Rusty puts the flatbread on the grill to toast and take on a hint of smoky flavor. "Keep the bread on for a while; you want it to be nice and crispy," he says

See Rusty Hamlin's Kivado Crostad recipe

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Step 4: Finish the crostad

Chef Rusty¿s Kivado Crostad

To serve the crostad, Rusty tops the guacamole with diced kiwifruit and red pepper. You could also use slices of avocado and kiwi strips he says. A drizzle of balsamic glaze adds the final touch of color and flavor.

See Rusty Hamlin's Kivado Crostad recipe

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