Grilled Mexican Corn
This recipe was presented by Chris at NibbleMeThis.com on a forum recently and it was so perfect in description and presentation I could not top the combination of flavors so here is my presentation.
 4 Oz. Plain Yogurt (low fat)
 4 Oz. EVOO Mayonnaise
 3 Tbls. Lime Juice
 ¾ Cup Cotija cheese grated fine
 3 Tsp. Chili Powder
 1 ½ Tsp. Cayanne Pepper
 1 Tsp. Cumin
 1 ½ Tsp. Coarse Sea Salt
 5-6 Ears corn
1. Combine the yogurt, mayo and lime juice in a bowl and set aside.
2. Combine with remaining ingredients and grind in a mortar/pestle then mix with finely ground Cothja cheese.
3. Grill the corncobs directly over the hot coals (approximately 450˚F) for 6-7 minutes turning every two minutes until kernels start to soften.
4. Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob.
5. Sprinkle each corncob liberally with the Cotija cheese mixture, and they are ready to serve.
Geisha Spatchcock Chicken
This Spatchcocked recipe is prepared utilizing a secret ingredient the ‘Ginger Salad Dressing’ custom made by the Chef Corey at Geisha Sushi Bar in Columbia, Missouri. This recipe gives you a very simple method of cooking Bone-in breasts with rib meat chicken (or ‘Split’ breasts). The origin of “Spatch-cocking” is allegedly 18th-century Irish and means "to butterfly"; it typically involves the use of a whole chicken with the backbone cut out; today it is also referred to as a “style of grilling.” For purposes of this cook, we will stick with our favorite cut, bone-in breasts and the use of a Spice Rub instead of a Marinade.
 3 Large Bone-in Chicken (skin on)
 12-16 Oz. Geisha Ginger Salad Dressing
Preparation and cooking
1. Place split breasts in a 9 x 9 pan and cover in dressing, then cover in saran wrap and marinade over night.
2. Fire up the Big Green Egg and stabilize around 375 degrees. Remove breasts from marinade (keep remnants of the marinade) and place chicken cut side down directly on the grid (raised 2”) and close lid.
3. Use a meat thermometer to track the temperature until it reaches 165 degrees and remove and let rest.
4. In a sauce pan, make a White Wine reduction using the left over marinade to pour over the chicken when served.
Mediterranean Couscous Salad
 1 Pkg. Pearl “Giant” Couscous
 ½ Medium Tomato, diced
 ½ Small Organic Sweet Onion, chopped fine
 1 Tbsp. Ground Parsley
 1 Medium Cucumber, chopped
 2 Oz. Feta Cheese, crumbled fine
 2 Tbls. Minced Black Olives
 Balsamic Vinaigrette
1. Boil 8 cups of water and add Couscous
2. Cook for 12 minutes and remove from heat.
3. Drain in strainer and let cool
4. When cool combine all ingredients in a serving bowl and mix
5. Drizzle Balsamic Vinaigrette salad dressing to taste and chill one hour or more before serving,