Summer is the perfect season to cook up fun memories at grill-outs with family and friends. The ideal recipe combines a robust open flame, a dash of delicious food and a touch of camaraderie to create a potent dish of merriment.
Here are a few tips to keep in mind while fanning the flames of friendship in your backyard:

1. Maintain a clean grill and equipment with a sturdy wire brush. Yesterday's charred food will taste bitter in today's meal.
2. Keep seasonings handy. Try spices such as Paul Prudhomme's Magic Seasoning Blends or Emeril's Essences.
3. Use quality tongs and a spatula to turn food. Avoid forks because the piercing allows the tasty juices to run out of your meat and vegetables.
4. Buy local, naturally raised meat and produce from local farmers or farm markets. For a list of local markets, go to www.ohioproud.com.

Here are a few recipes to throw in your grilling grab bag. Your friends will come back for seconds – and possibly the next day for leftovers!

Espresso Barbeque Sauce

½ C cold, prepared espresso
2 C favorite barbeque sauce

Combine and brush onto pork ribs or chicken during the last few minutes of grilling.

Espresso Steak, Chicken or Seafood

1. Brush olive oil onto a grass-fed rib-eye steak, fatty fish (such as swordfish), or boneless, skinless chicken.
2. Rub finely ground, fresh coffee into the meat. Use high quality, fresh coffee to achieve the best flavor. French roast is particularly delicious. Use decaf if you want to hold the caffeine.
3. Salt and pepper to taste, then grill to desired temperature. The roasting on the grill caramelizes the sugars from the coffee and creates a unique dimension of flavor without a hint of bitterness.

Chipotle Veggie Kabobs

3 chipotle chilies in adobe sauce
1 C cider vinegar
½ C molasses
2 T honey
2 T minced garlic

1. Combine all ingredients in a small saucepot
and simmer for 30 minutes.
2. Puree in a blender.
3. Cut seasonal vegetables such as peppers, onions, potatoes, mushrooms and squash into 2-inch cubes. Precook onions and potatoes by steaming on the stove or in the microwave until fork tender.
4. Marinate veggies in the sauce for 10 minutes, skewer, then grill about five minutes per side.

Brian Doyle is the owner of World's Fare Culinary, a personal chef and catering company. He also offers cooking classes and demos, as well as restaurant consultation. Visit www.worldsfareculinary.com or call (440) 622-5071 for more information.