Summer Eats

Starter:

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette
http://www.foodnetwork.com/recipes/bobby-flay/grilled-potato-and-goat-cheese-napoleon-with-balsamic-basil-vinaigrette-recipe/index.html

Pineapple Polenta Squares with Shrimp
http://www.foodnetwork.com/recipes/food-network-kitchens/pineapple-polenta-squares-with-shrimp-recipe/index.html

Soup:Watermelon Gazpacho
http://www.foodnetwork.com/recipes/watermelon-gazpacho-recipe/index.html

Balsamic Glaze: 2 cups balsamic vinegar Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze. There should be approximately = cup of glaze. Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze. To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.

Main:

Tangerine-Maple Glazed Chicken Thighs and Drumsticks
http://www.foodnetwork.com/recipes/bobby-flay/tangerine-maple-glazed-chicken-thighs-and-drumsticks-recipe/index.html

Desert:

Grilled Bananas Foster
http://www.foodnetwork.com/recipes/sandra-lee/grilled-bananas-foster-recipe/index.html