ChezJJP       food. brooklyn. eat.

Sometimes you just get a craving for a lot of sea creatures in a little bowl.

The reason why we blanch some of the seafood in this recipe is to speed up the cooking process. If you are not in a hurry, you could skip the blanching, add straight to the lime juice and let it sit for about 2 hours.

Editors Note: The following recipe is an exercise in porcine gluttony and has the astonishing ability to resolve any instances of depression.

There's nothing easier to do in the world than grill a whole fish. Well, thats not entirely true, but grilling fish is easy and should be a frequent item on your summertime menu.

Thef first step is to acquire the fish. You basically want your whole fish scaled and cleaned on the inside. Make sure you tell the fishmonger to do that if it looks un-eviscerated. Tell them to leave the head on as well. The cheek meat is the best part of the fish so dont miss out on that. If youhave the cash to spare, avoid farmed fish. It just doesn't taste as good.

Next you need think about the medium that will sit between the fish and the grill. I prefer a fish grill, you care use a wire basket with clamps or even put the thing in foil. Remember that in foil you won't get those char marks and carbonized flavor from direct flame - your fish will be more steamed (hey you might like it more this way, but i dont.) You may think you can just lay the fish straight on the grill and flip it over with tongs halfway through cooking but the reality is that you will most certainly reduce your beautiful fish to a mush. The fish grill is really handy and is the tool you need.

Here it is: the balls out, no holds barred, no children left behind, no sleep till brooklyn, no quarter, no shirt-no service Spring recipe Collection!

So if you see something, say something.

Bay Scallops stuffed with Ham Hock

Gambas, Lemongrass, Pear, Moscato Vinegar

Yakitori Style Goya Juice Glazed BBQ Chicken Thigh Skewers, Cilantro (yes, Flay, that's close to home, isn't it)

Escargots with Shaved Asparagus, Blanched Ramps with Garlic, Ramp and Asparagus Sauce

Rhubarb Chutney, Grilled Chicken Breasts (with wings attached), Watercress and Sorrel

Cherry wood smoked Monkfish, Spring Veg Ratatouille (baby eggplant, courgette, hydroponic tomato, garlic, spring onion), Garlic Confit

Pork Belly Square with Asian Pear Three Ways: Pork Glazed, Broiled Sheets and Gastrique

Squab Breast, Blanched Ramps, Spring Peas, Warm Squab Consomme

Oyster, Liquor, Caramelized Shallots, Smoked Pork Cheek

Ramp, Humbolt Fog, Thyme, and Truffle Oil Ravioli

Grilled Artichoke Hearts, Serrano Ham, New Potato Cake

There's no better way to shed a tough workweek and Manhattan grime than to plan out a Saturday smoking session in the park or backyard. (Yes, you can do some good smoking in Prospect Park if you claim one of the more lone grills early on in the day.)

Here are the steps:

1. Purchase 12 pounds of spare ribs at $3.49 a pound from Los Paisanos butcher on Smith Street.

2. Purchase hardwood charcoal and hickory wood chips from hardware store across street.

3. Go home and make a rub with a combination of brown sugar, paprika, chili powder, granulated garlic, granulated onion, salt, pepper, pinch of allspice, mustard powder and whatever else you think might work.

4. Slather the ribs with yellow mustard. This will help the rub make more of a crust and will not impart a mustardy flavor in the end product. Season ribs liberally with the rub and make sure you rub it in hard. It aint called a rub for nuthin'. Optionally let sit for up to 24 hours to absorb the rub flavors.