TABASCO VINAIGRETTE   2-3 Tbs.  Red Wine Vinegar 3/4 tsp. Tabasco Sauce 6 Tbs. Grape Seed Oil 1/2 tsp. Minced Basil 3/4 tsp. Honey 1/4 tsp. Kosher Salt   Directions Combine vinegar, Tabasco, oil, basil, honey and kosher salt. Whisk until smooth. Can be made ahead. Cover and refrigerate. Let stand at room temperature 10-15 minutes before using. Use for pouring over the Grilled Chèvre-Stuffed Tomatoes

RECIPES
Brussels Sprouts 101 (Video)	Pancetta-Wrapped Pork Loin with Pistachio Pesto (Video)	Filet of Beef Tenderloin with Roasted Ratatouille
Tamarind Glazed Duck Breast with Fried Rice Fritters	Pimenton-Scented Pork Tenderloin	Piper Pork Chop Pop
Pan-Roasted Lamb Chops and Baby Squash with Tomato Orzo	Chicken and Lobster	Black Bass with Lemon-Scented Grits and Red Wine Reduction
American Lobster with Parmesan Griddle Cakes and Soybean Succotash	Almond-Crusted Striped Bass with Blood Oranges and Bok Choy	Grilled Bluefin Tuna
Grilled Chèvre-Stuffed Tomatoes	Jasmine Shrimp Rolls	Cap Haz Brule
Apricot Rhubarb Salsita	Fresh Rhubarb Betty	Spicy Rhubarb Chutney
Bananas Piper	Pepita Vinaigrette	Tabasco Vinaigrette

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