Summertime is a simple season. All that is needed for a perfect day is some time spent soaking in the sunshine, a cold drink to sip on and something delicious on the grill. We’ve taken care of two of those for you.

Whether you prefer the Texas heat or the flavors of the island, Chef Ben & Chef Jay have put together a few of their favorite grill essentials to make sure your taste buds enjoy summer, too.

Chef Ben’s Grilled Lamb Strip Loin

Capra Lamb Marinated in Mint, Garlic, & Spring Onion with Pea Puree, Rainbow Carrots & Green Oil (pictured above).

3 tbsp. Extra Virgin Olive Oil
3 Onion Greens
24 Mint Leaves
7 Garlic Cloves

Slice garlic thin, chiffonade onion greens, and mint, combine with olive oil. Place Lamb Strip Loin in marinade and refrigerate until ready to grill.

Green Oil:
¼ cup Extra Virgin Olive Oil
2 Spring Onion Greens
26 Mint Leaves
1 Green Garlic
6 Kefir Lime Leaves
2 tbsp. Green Coriander
2 tbsp. Lime Juice

Blend all items until smooth. Season with a little sea salt.Watch Full Movie Online Streaming Online and Download

Pea Puree:
2 cups English Peas (steamed)
½ cup Cream
¼  cup Butter
½ tsp. Salt

Heat butter and cream together. Add to the 2 cups of peas in a blender. Blend until smooth. Grill Lamb Strip Loin to Medium Rare or just slightly higher, and allow to rest.

Travaasa Hana’s Lilikoi Spritzer

Fill tall glass with ice
Add 1 oz. Aperol
½ oz. Lilikoi Puree
Fill ¾ with Champagne
Top with a splash of Club Soda
Garnish with slice of Orange and enjoy!

Chef Jay’s Lilikoi Hibachi Mahi with Fresh Mango Relish

Lilikoi Hibachi Sauce:
¼ cup Ketchup
¼ cup passion fruit puree
¼ cup Aloha Soy Sauce
1 tsp. Hoisin Sauce
1 tsp. Raw Sugar
1 tsp. Fresh ginger peeled and grated
1 tsp. Chopped Garlic
Reserve 3 ounces of sauce for garnish

In mixing bowl combine all ingredients mix until sugar dissolves. Let 1lb. of Mahi filets marinate for 5 minutes then cook on charcoal grill with non-stick spray.

Mango Relish garnish:
1 Fresh Mango peeled and diced
½ Red Onion diced
1 Jalapeno diced
1 tsp. Garlic chopped
1 tbsp. Honey
1 tsp. Unsalted Butter

Heat sauce pan on high and sauté all ingredients about 2 minutes add salt to taste.

Edward’s Amor y Dolor

2 oz. Chili Infused Reposado Tequila
1 oz. Passion Fruit Juice
1 oz. Lime Juice
1 1/2 oz. Simple Syrup

Combine all ingredients and shake over ice. Pour over ice in rocks glass and garnish with chili and strawberry slice.

Chef Ben’s Ancho-Citrus Rub


2 tbsp. Ground Ancho Chilis
2 tbsp. Brown Sugar
2 tbsp. Candied Orange Peel
½ tsp. Ground Oregano
½ tsp. Ground Pink Peppercorns
½ tsp. Ground Coriander
½ tsp. Alae Sea Salt (finely ground)
⅛ tsp. Mesquite Powder

Great for seasoning any protein before hitting the grill!