Don't forget My South Bloody Mary Mix and Rimmer by Robert St. John. Featured in Oprah magazine this month!

As always, we have Apple Martini, Watermelon Martini, Cosmopolitan, Margarita Mixer and more!

All available at Cater's Market.

Combine the lemon juice with the no-stick marinade. Brush the salmon filets with the mixture, and sprinkle with the salt and black pepper.

Blot the soaked cedar plank dry. Combine the olive oil, mustard, vinegar, garlic powder, and shallot in a mixing bowl. Brush this mixture on the cedar plank.

Prepare the grill. Place the cedar plank, marinated side up, over direct high heat until it begins to smoke.

Arrange the salmon fillets on the plank, leaving space between each one, and move the plank to indirect high heat. Cook until the salmon is just pink in the center, 10-12 minutes.

*Salmon fillets available at Cater's Market.

Yield: 6 Servings.

No-stick Grilling marinade for Seafood

4 egg yolks
1 Tbl Dijon mustard
1/3 cup balsamic vinegar
1 cup canola oil
1 cup light olive oil
Warm water as needed
2 Tbl Lawry's Seasoned Salt
1 Tbl onion powder
1 Tbl paprika
1/2 tsp cayenne pepper
2 tsp garlic powder
1 tsp white pepper
1 tsp freshly ground black pepper
1 tsp dry mustard
1 tsp dry oregano
1 tp dried thyme leaves

Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes.

Slowly drizzle oils into the mixture, 1 tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, onion powder, paprika, cayenne, garlic powder, white pepper, black pepper, dry mustard, oregano, and thyme until incorporated.

Store covered in the refrigerator until needed.

Yeild: 2 1/2 cups

• Stir the Great San Saba River Pecan Preserves into the softened Ice Cream.
• Refreeze in a graham cracker crust
• Top each slice of pie with a spoonful of Preserves and a dollup of whipping cream.

*Great San Saba River Pecan Company Peach Pecan and Amaretto Preserves available at Cater's Market.

Don't forget to get him Robert St. John's latest cookbook, New South Grilling! Cater's has plenty of signed copies.

Recipe is from New South Grilling Cookbook

Sprinkle both sides of each grouper fillet with lemon pepper and dust with flour. Saute fillets in 3 tablespoons butter for 5 minutes, turning once. Preheat a separate, oven proof pan and add lemon juice, 3 tablespoons butter and sauteed fish. Pour butter from saute pan over fish and add garlic salt and Worcestershire. Broil 3 minutes without turning. Serve immediately.

*Grouper available at Cater's Market.

Serves 4

Rinse salmon, and pat dry. Combine basil and next 6 ingredients in a small bowl. Place salmon in broiler pan. Pour half of the sauce over salmon. Broil 5 to 6 minutes. Pour remaining sauce over salmon. Broil 4 to 5 additional minutes until salmon flakes easily when tested with a fork. Serve with lime wedges.

*Salmon Fillets available at Cater's Market.

Serves 2

Put this in a greased oven proof quiche type dish. Top with crushed Ritz crackers. Bake at 350º for 15 minutes.

Top with crumbled cooked bacon and 1/4 cup Captain Rodney's Boucan Glaze. Serve with Ritz crackers or Fritos.