Great grilling recipes from Sur la Table

Chef Frank Coloma from Sur la Table has great grilling recipes you can try this summer.

Blue Cheese Crostini with Applewood Bacon-Cabernet Reduction

These rich-tasting appetizers are a great make-ahead entertaining option. The bacon and cabernet reduction can be made and refrigerated up to 2 days in advance and rewarmed just before using. The bread slices can be toasted up to 2 hours before serving. The fruit and pepper notes in the Cabernet complement the flavors in the bacon to make a hearty and satisfying topping.

Yield: 24 crostini

6 ounces applewood bacon slices, cut crosswise into 1/4 inch thick pieces
2 large onions, peeled and finely chopped
2 cups Cabernet Sauvignon
2 cups low-sodium beef broth
1/2 cup ruby port
1 tablespoon finely chopped fresh thyme leaves, plus 4 tablespoons for garnish
1-1/2 tablespoons balsamic vinegar

1 large baguette, cut into 24 (1/2-inch thick) diagonal slices
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup crumbled blue cheese

To prepare the cabernet reduction, place bacon in large skillet and heat over medium heat until fat has rendered and bacon is crispy, about 7 to 9 minutes. Using a slotted spoon or spider, transfer bacon to a paper towel lined plate. Set aside.

Add onions to skillet and heat over medium-low heat. Cook, stirring frequently, until deep brown and caramelized, about 40 to 45 minutes. Increase heat to medium and add wine, broth, and port. Simmer, stirring occasionally, until mixture is very thick and reduced to 1-1/2 cups, about 25 to 30 minutes. Remove from heat and stir in 1 tablespoon thyme leaves, balsamic vinegar, and reserved crisped bacon. Set aside.

To prepare crostini, preheat a broiler on high and arrange baguette slices on a sheet pan lined with parchment paper. Brush tops with olive oil and sprinkle lightly with salt and pepper. Toast until golden brown on top.

To serve, remove baguette slices from oven and top each with 2 teaspoons blue cheese. Top each with about two teaspoons of bacon-cabernet reduction. Sprinkle each with additional thyme leaves and serve immediately.

Au Poivre Ribeye with Roasted Garlic Potatoes

Everyone loves the rich flavor of ribeye which pairs perfectly with a bold Cabernet Sauvignon. In French, "au poivre" means "with pepper," referring to the coating of peppercorns on the steaks. Look for a medium- to heavy-bodied Cabernet with peppery notes to serve with this dish.

Yield: 4 servings

2 pounds Yukon Gold potatoes, cut lengthwise into 6 wedges
1/3 cup extra-virgin olive oil
4 cloves garlic, peeled and minced
Kosher salt and freshly ground black pepper

2 tablespoons coarsely ground black peppercorns
4 (1-inch-thick) boneless ribeye steaks
1 tablespoon vegetable oil
2 tablespoons unsalted butter

To prepare potatoes, preheat oven to 425 degrees and place a rack in the center.

Place potato wedges in a large mixing bowl. Toss with olive oil and garlic, and season generously with salt and pepper. Arrange potato wedges in a single layer on a rimmed baking sheet, pouring any remaining olive oil from the bowl over potatoes. Transfer to preheated oven and roast for 15 minutes. Using a metal spatula, turn potatoes and continue until evenly browned and tender, about 30 to 40 minutes. Remove from oven and place on a heatproof platter. Tent loosely with foil to keep warm and set aside.

To prepare steaks, remove from refrigerator 30 minutes before cooking and allow to come to room temperature. Pat steaks dry with paper towels and coat both sides with peppercorns, pressing to adhere. Season generously on both sides with salt.

Place oil and butter in a large ovenproof skillet and heat over high heat until hot but not smoking. Carefully add steaks and sear until deep brown on both sides, flipping once, about 3 to 4 minutes per side for medium rare. Transfer steaks to a platter and tent with foil. Allow steaks to rest for 10 minutes.

To serve, place steaks on a cutting board with a well. Slice into 1/2 inch thick slices against the grain using a sharp slicing knife. Divide steak slices between 4 warmed dinner plates. Serve with potatoes.

Cabernet-Poached Figs with Vanilla Ice Cream

Mission figs, also known as Black Mission, are a popular variety which was introduced to the United States in 1768 when Franciscan monks planted it in San Diego. It's a dark skinned fig with a strawberry colored interior. Do use fresh figs if possible for this simple yet delicious dessert recipe. Otherwise dried figs work well too.

Yield: 4 servings

6 fresh or dried Mission figs, quartered
6 ounces Cabernet Sauvignon
2 tablespoons honey
1/2 teaspoon vanilla bean paste
1/4 teaspoon kosher salt

To prepare figs, place cabernet, honey, vanilla, and salt into a medium saucepan and whisk to combine. Add figs and place saucepan over high heat until boiling. Remove from heat, cover saucepan, and let sit for 10 minutes. Using a slotted spoon or spider, remove figs and place in a medium mixing bowl. Return