Since the sun has been staying up longer and the evenings are warmer, we felt a BBQ should be planned. Our second "guest chef" night with Hannah was coming up, so we suggested grilling. We invited another couple over to share in the preparation, cooking and eating. A week before our lesson Hannah emailed us a shopping list, so we would have everything on hand.

Tonight's dinner would be:

1. Salmon Burgers with Spicy Lemon Paprika Aioli on Toasted Onion Rolls
2. French Fried Yams
3. Grilled Radicchio Salad
4. Grilled Nectarines with Honey-Balsamic Glaze

Hannah showed up with her tool kit, some killer recipes and a deep fryer. Deep-frying doesn't quite fit into our healthy regimen, but she wanted us to experience classic French fries with a twist. She also pointed out the yams could be oven roasted or even barbequed the next time.

Aprons on and appetites mounting, we were off on our second cooking class. Sandy and I prepped the burgers and our neighbors started slicing the yams for the non-classic French fries. Feeling a little more confident since the last time, we grabbed our favorite knives and got to work.

Salmon burgers are just as easy as beef burgers. You will need about 1½ pounds of fresh salmon for 4 people. It should be chilled and cut into cubes. Using a food processor, add salmon cubes, garlic, fresh ginger, 1 shallot (cut into 4 pieces) to work bowl and pulse/chop 4 to 6 times. Then, process continuously until chopped fine. Pat out the salmon mixture and chill till ready to grill.

While Hannah prepared the aioli for the salmon burgers, the rest of her crew prepped the ingredients for the grilled salad recipe -romaine, red leaf, radicchio lettuces and green onions. Then made the simple dressiing.

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Now it was time for Hannah's quick lesson on using her deep fryer. Frying the yams or potatoes twice is really important for a soft interior and crisp exterior. First the yams were put in 325 degree oil till lightly browned, dried on paper towels and refried at 375 degrees till crisp. After they were done, Cathy immediately sprinkled them with salt and curry powder and put them in a 210 degree oven to keep warm while I grilled. If chef Hannah hadn't brought her deep fryer, we could have used our cast iron skillet. But, you really must have a thermometer that can be used in hot oil. Her deep fryer had an adjustable thermostat, so we didn't have to worry about checking the temperature. It cleaned up easily, no frying odors, and stayed cool to the touch.

The grill was hot and ready for grillin'. Along side the salmon, I placed the heads of lettuce brushed with olive oil. As they began to curl and char I rotated them and flipped the nicely lined burgers. Close to finishing, the buns hit the grill for some toasting.

The radicchio salad was served warm, a decadent beginning to the evening. Then it was burger time. The lemon aioli could have been eaten with a spoon it was so good. The sweet crunch of the yams and the citrus salt of the burgers was the perfect combo....THIS is why we have guest chef night!

Just when we think taste bud ecstasy has arrived....it's time for dessert. A quick slicing of peaches, and a minute on the grill, and it's done. No bakeware needed this time. Again something we never would think of. There it is....taste bud ecstasy!

Clean up is easy. Wipe down the grill, dishes and utensils in the washer, and wine bottle in the recycle. Done and done. Can't wait for next time.

A perfect evening with great food, a Californina Chardonay, and wonderful friends.