My absolute favorite meals at home are always those where my husband and I collaborate. Cheesy but true. Until last year, he really hadn’t been overly interested in cooking (and so these types of meals pretty much never happened).  Last Father’s Day,  I splurged and bought him a Green Egg grill and it turned out to be just the push he needed.  He has done a ton of experimenting with the grill over the past year – making chicken wings, pizza and tenderloin, just to name a few. When I suggested the mixed grill idea, the dude was all over it.

In selecting the sauces, I wanted variety in color, flavor and texture. I settled on a hearty Romesco sauce, a tangy Chimichurri sauce and a rich and creamy Gorgonzola sauce.

Mixed Grill

Make the sauces (recipes below) in advance of preparing the meats.

Pick three to four meats. For our meal, we chose chicken thighs, beef filet, and two types of sausage.
Season simply. The sauces will bring the flavor. We just used salt and pepper for seasoning.

Summon your resident grill-master (maybe it’s you…) to put the meat on the grill. 

Assemble meats and sauces on a large platter and serve. Get fancy with it and add some fresh herbs for garnish.  Bon Appetit!

Romesco sauce (the most involved of the three)

1 red bell pepper
1 medium tomato
1/3 cup blanched almonds
1/2 cup of cubed day-old bread
3 cloves of garlic
1/2 cup olive oil
2 tbsp good sherry vinegar
3/4 tsp kosher salt

Preheat oven to 350 degrees. Cube bread and cut tomato in half. Spread bread chunks, tomato and garlic gloves on baking sheet. Bake for about 10-12 minutes, until bread is toasted and tomato and garlic are softened. Remove from oven and cool.

While the tomato/bread/garlic cooks, turn on gas burner and blacken pepper, turning frequently.

Remove from heat, cover with plastic wrap or foil and let cool. When pepper is cool enough to handle, remove blackened skin. It should come off easily. Remove stem and seeds, chop roughly and put in blender or food processor.

Add remaining ingredients to blender or food processor and pulse to incorporate. Then, blend for a minute or two to make a smooth sauce. Can be served warm or room temperature. 

Chimichurri sauce

1 cup loosely packed parsley
1 cup loosely packed cilantro
3 cloves of garlic
1/4 cup finely chopped red onion
1/4 cup finely chopped red pepper
1/2 cup olive oil
Juice of 1 lemon
2 tbsp red wine vinegar

Throw all the ingredients into blender and blend until incorporated.


Gorgonzola sauce

6 oz. gorgonzola cheese
2 tbsp half and half
1/3 cup of sour cream
2 tbsp chives
1 tbsp finely chopped rosemary
1 tbsp finely chopped mint

Put gorgonzola and half and half in small saucepan over medium heat. Stirring frequently, melt the gorgonzola cheese into the half and half. Remove from heat and add sour cream and
herbs.