The kind of fish you use is less important than the process. Any firm grilling fish with take well to this technique. Snapper, tuna and swordfish would be the best.

• 2 pounds snapper
• Caribbean rub:
• 1/2 teaspoon cloves
• 1 teaspoon allspice
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1/4 cup pineapple juice
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 1/2 teaspoon salt
• 1/2 teaspoon fresh black pepper

Mix together all the ingredients but the fish. Rub the mixture liberally on both sides of the fish. Grill the fish until you can see it is cooked a little more than half way up the side, about 5 minutes. Turn carefully and continue cooking on the other side; the second side won't take as long, about 3 minutes. Serve with peach salsa (below).

Serves 4-6

This salsa is best when served within 1/2 hour of making it. Make sure to finely dice the peppers and onions because they don't have time to marinate. As alternatives, serve with grilled salmon, tuna, pork, or chicken.

• 3 peaches (firm, but ripe), peeled, pitted and diced
• 2 tablespoons finely diced red onion
• 1 tablespoon each finely diced red and green pepper
• 1/2 teaspoon freshly grated ginger
• 1 teaspoon honey
• 1 tablespoon extra-virgin olive oil
• Juice of one lime
• Salt and fresh black pepper to taste; use sparingly

Gently toss all ingredients together; season to taste with salt and pepper.

Make 4-5 cups

• 3 small to medium eggplants split in half lengthwise
• 2 teaspoons cumin
• 2 tablespoons olive oil
• 1 teaspoon salt

Preheat oven to 400º. Place the eggplant, face side up on a roasting pan. Toast the cumin in a small saucepan over medium high heat for 3-4 minutes or until the cumin is fragrant. This releases the oils in the spice. Combine the cumin and olive oil in a bowl and use a pastry brush to coat the top of the eggplant. Sprinkle with salt and bake for 50 minutes or until the eggplant is tender.

Serves 6

• 4 cups chicken stock or water
• 1 cup brown lentils
• 1 teaspoons salt
• 1 tablespoon butter
• 1/4 teaspoon fresh black pepper
• 1 cup bulgur wheat
• 2 tablespoons fresh parsley, chopped

In medium stockpot, bring the stock to a boil. Add all the ingredients except the bulgur wheat and parsley. Cook, covered, for 12 minutes on medium- high heat and add the bulgur and cook for another 8 minutes. Remove from heat and let rest for 5-10 minutes to absorb the rest of the liquid. Gently mix in the parsley and serve.

Serves 4-6

This recipe is in honor of a deck hand that was with us for several years. He turned me on to ginger beer, although the one he likes will blow the back of your head off. The crystallized ginger at the end isn’t a necessity, just depends on how much you love ginger. Fresh apricots or strawberries on top would work nicely as well.

• 1/2 cup sugar
• 1/4 cup coarsely grated peeled ginger root
• 2 tablespoons water
• 2 cups half and half
• 4 large egg yolks
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup coarsely chopped crystallized ginger

In a medium saucepan, simmer the sugar, ginger root, and water over moderate heat, stirring occasionally, for 5 minutes. Stir in the half and half and bring to a simmer, stirring often.

In a separate bowl, whisk the egg yolks and gradually add the half and half mixture in a slow stream, whisking constantly. Pour the mixture back into the saucepan and cook over moderately low heat, stirring constantly, until a thermometer registers 170° (do not let boil). Pour the custard through a sieve into a clean bowl and stir in the heavy cream and vanilla.

Cover the surface of the mixture with plastic wrap and chill until cold. Follow the instructions for your electric or hand-cranked ice cream maker. Add the finely chopped crystallized ginger 3/4 of the way through the process.

Makes 1 Quart

Photo Credits: Chef Annie-Frank M. Chillemi; Peach Tree-Courtsey of TX Agriculture Dept; Eggplant- Elizabeth Henkel; Ginger Root- Courtsey of Wegmans.