Grilled Eggplant Four Cheese Cannelloni

Preparation: 30 minutes Cooking: 40 minutes Serves: 4-6 guests

1 large eggplant ½ cup extra virgin olive oil 2 cloves garlic, chopped 1 bunch basil, chopped 1 tablespoon parsley, chopped 2 cups ricotta ½ cup grated provolone ½ cup grated mozzarella, plus more for top ½ cup grated ParmigianoReggiano, plus more for top 2 eggs ¼ cup bread crumbs Kosher salt and freshly cracked pepper 2 cups marinara sauce

Remove stem and leaves from each eggplant and slice lengthwise ¼-inch thick.

Brush eggplant slices with a slurry made of olive oil, garlic, herbs, salt, and pepper. Grill one side of eggplant slices to get diamond-shaped grill marks. Set grilled eggplant aside.

For filling, mix four cheeses, eggs, breadcrumbs, and a pinch salt and pepper to taste. Place ¼ cup filling on unmarked sides of eggplant slices and roll into cannelloni shapes.

Place rolls in a casserole dish and top with marinara sauce and additional grated mozzarella and Parmigiano-Reggiano if desired.

Cover and bake in a 375-degree oven for 40 minutes. Remove cover, and bake an additional 10 minutes, until golden brown.

Grilled Jidori Chicken and Tomatillo Sauce with Roasted Bell Pepper

Preparation: 1 hour Cooking: 30 minutes Serves: 4-6 guests

4 (7-ounce) skin-on Jidori chicken “airline breasts” (wing bone attached and frenched) ¼ cup olive oil 1 tablespoon garlic, chopped 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1 red bell pepper, roasted, peeled, seeded, and julienned 1 green bell pepper, roasted, peeled, seeded, and julienned 1 yellow bell pepper, roasted, peeled, seeded, and julienned 1 cup Pancho’s Tomatillo Sauce (see recipe on page 39)

Brush skin side of chicken breasts with olive oil blended with garlic. Sprinkle each airline breast with salt and pepper. Place chicken skin-side down onto a hot grill for 5 to 6 minutes. Pick up and rotate breasts 45 degrees (1/4 turn) every few minutes to make diamond markings on chicken.

Once markings and color are good on skin side, turn chicken over and quickly sear bottom side (no need for markings on bottom side). Place chicken in a pie tin or on a cookie sheet, and place into a 400-degree oven to finish cooking for 20 to 25 minutes.

Remove chicken from oven, place on serving plates, top with Pancho’s Tomatillo Sauce, and garnish with roasted peppers.

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