I got this recipe from My Year On The Grill, and it was so fast, so easy, and so delicious, that I added it to my “favorites” category on my blog. Here is the original blog post I visited for this month’s Taste & Create.

I bought Asiago imported from Italy, Oregon blue cheese, and bulk walnuts.

Simply grate the asiago, crumble the blue cheese, and chop the nuts. Place on a parchment paper lined baking sheet and bake at 300 for approximately 10 minutes.

Try not to eat them all at once.

This turned out to be a labor intensive dinner, but definitely worth the effort.

I served Sweet and Sour BBQ Tuna (which is tuna steak that has been smothered in my Sweet and Sour BBQ Sauce and grilled), Sesame Soy Avocado Salad, Simple Mango Chutney, Sesame-Lime Snow Peas, grilled yellow pepper, and wild rice. I serve this with extra Sweet and Sour BBQ sauce and some of the extra pineapple onion mixture left over from making that BBQ sauce.

Definitely worth the effort.

Here are some chopped snow peas tossed in a little toasted sesame oil, juice from 1/2 lime, a splash of soy sauce, and chopped green onion.

This BBQ sauce is based off of the flavors from a traditional Vietnamese Sweet and Sour recipe given to me by an amazing chef named Duc in Hoi An, Vietnam.

First I made this pineapple and onion mix and sauteed it on medium for 10 minutes until the onions were soft and the pineapple was partially cooked. I used:

• 1/4 red onion, chopped
• 4 cloves garlic, finely chopped
• 1 cup pineapple, coarsely chopped
• 1/2 cup white wine
• green onion

I combined the following ingredients and mixed well.

• 1 six ounce can tomato paste
• 1/4 cup maple syrup
• 3 TB soy sauce
• 2 TB rice wine vinegar
• 1 TB onion powder
• 1 TB garlic powder
• 1 TB toasted sesame oil