Grilled Mozzarella Cheeseburgers with Dried Tomato and Arugula Pesto

1 large red onion
2 pounds ground beef
3/4 cup dried tomato and arugula pesto , or to taste
6 ounces mozzarella, cut into 6 slices
olive oil for brushing onion
6 hamburger buns, grilled lightly if desired

For the pesto:
1 1/2 cups packed arugula, washed well and spun dry
1/3 cup drained bottled dried tomatoes packed in oil
1/4 cup olive oil
3 tablespoons freshly grated Parmesan
2 tablespoons pine nuts, toasted golden and cooled
1 large garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
a pinch sugar

To make the cheeseburgers:
Prepare grill for barbecue.

Cut six 1/4-inch-thick slices from center of onion and reserve. Divide beef into 6 portions. Form indentation in each portion and spoon rounded teaspoon pesto into each indentation. Form beef portions into six 3/4-inch-thick patties, enclosing pesto completely. Grill patties on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Turn burgers and grill 3 minutes more. Top burgers with mozzarella and grill 2 minutes more, or until just cooked through. Transfer burgers to a platter and let stand while grilling onion. Brush onion on both sides with oil and barbecue until softened and browned, about 3 minutes on each side.

Spread pesto on both sides of buns and make sandwiches with onion and burgers.

To make the pesto:
In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 cup.

Serves 6.

BBQ Ribs

Spareribs are recommended for this recipe but you also can use baby back ribs. Just be aware that the racks are smaller (about 1 pound each) and the ribs have less meat.

2 cups pineapple juice
1/2 cup ketchup
2 tablespoons each soy sauce and honey
1 slab of spareribs, about 2 pounds

1. For the marinade, combine pineapple juice, ketchup, soy sauce, and honey in a saucepan. Simmer 7 to 8 minutes to thicken. Cool. Cut the rack of ribs in half crosswise, if necessary. Cover with the cooled marinade and refrigerate for 8 hours or overnight.

2. Bake the ribs in a 350°F oven for 45 minutes, basting occasionally. When cooked through, finish them off on the grill, 3 inches from the heat source over medium heat. Grill 4 to 5 minutes per side, basting with the remaining marinade. Serve immediately.

Makes 4 servings.

East-West Barbecue Chicken

1 2 1/2-to 3-pound chicken, cut into 4 pieces, wings removed
Salt and freshly ground pepper
2 teaspoons Dijon mustard
1/4 cup orange juice
1 tablespoon olive oil
1/4 teaspoon dried red pepper flakes
1/4 cup chili sauce
1/4 cup hoisin sauce

Place chicken in baking pan. Season with salt and pepper. Place mustard in small bowl. Whisk in orange juice, oil and pepper flakes. Pour over chicken, turning chicken to coat. Let stand 20 minutes. Combine chili sauce and hoisin sauce in small bowl.

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