World renowned Rao's restaurant now takes on barbecuing with a new cookbook that gets you out of the kitchen and onto the patio The Pellegrino family knows what America wants to eat—and in Rao’s On The Grill son Frank, Jr. reveals their family’s summer entertaining secrets. This simple, fresh, happy cookbook features both new ideas for home chefs and great, abundant recipes for the food that the Pellegrinos make for themselves and their friends at home. Whether you have a simple kettle grill or a brand-new state-of-the-art outdoor kitchen, Rao’s On The Grill will turn you on to new ways of using an ancient cooking method and will delight you with eighty new foolproof dishes to try. In Rao’s On The Grill, you’ll learn to: • cook pizza on the grill • create flavor-boosting marinades, sauces and rubs for meat and sides • grill vegetables to peak tenderness and char • turn to pasta salads with grilled accents • transform summer staples, such as seafood and corn, into magic meals • use your indoor cooking equipment on the grill • keep meat juicy • prepare the perfect I talian burger • make your winter favorites, like Lemon Chicken and Steak Pizzaiola, outdoors • use your grill for dessert! FRANK PELLEGRINO, JR. is a fourth-generation scion of the family that founded and still owns and operates Rao's restaurant, a culinary legend and a New York City landmark in East Harlem.  His restaurant Baldoria in New York City’s theater districts was called “a prime specimen of a special genre, the Italian-American restaurant (serving) feel-good food in a feel-good setting”.  Since 2006, he has run the Rao’s at Caesar’s Palace in Las Vegas, Nevada. RAO'S ON THE GRILL (Chapter One)appetizers and salads SALADS ARE A MAINSTAY OF OUTDOOR EATING. THEY WHET EVERYONE'S appetite for what's to come later in the meal, and they can act as excellent side dishes to the main course. The best part is, they can easily be prepared ahead of time so that the host has more time to spend with guests. Several of these dishes are inspired by the appetizer menu of Rao's, such as Grilled Red Peppers with Pignoli and Raisins, and Grilled Seafood Salad. Now you can have Rao's outdoors. CRAB COCKTAIL IN RADICCHIO CUPS GRILLED SEAFOOD SALAD GRILLED SHRIMP COCKTAIL SHRIMP SALAD WITH LEMON VINAIGRETTE TUNA AND CANNELLINI BEAN SALAD EGG AND VEGETABLE SALAD GREEN BEAN AND POTATO SALAD MACARONI SALAD RAO'S PASTA SALAD WITH TOMATOES, MOZZARELLA, AND BASIL TOMATO AND RED ONION SALAD CREAMY TORTELLINI SALAD WITH DILL AND WALNUTS SUMMER TORTELLINI SALAD GRILLED ROMAINE SALAD GRILLED RED PEPPERS WITH PIGNOLI AND RAISINS crab cocktail in radicchio cups Makes 4 servings Calling this light and tasty dish crab cocktail is really unfair, as it bears no resemblance to the kind that is covered in horseradish-spiked ketchup. The crabmeat filling can also be served on Belgian endive leaves for a finger-food appetizer. 1 cup jumbo lump crabmeat, picked over for cartilage and shells 5 teaspoons extra-virgin olive oil Juice of ½ lemon 2 tablespoons mayonnaise 2 teaspoons Dijon mustard 2 tablespoons freshly cooked or thawed frozen peas ½ teaspoon finely diced celery ½ teaspoon finely diced red bell pepper ½ teaspoon pitted and finely diced black olives Kosher salt Freshly ground black pepper 4 large radicchio leaves 8 cherry tomatoes, halved Chopped fresh flat-leaf parsley for garnish 1 Put the crabmeat in a large bowl and flake it well by hand. Add 1 teaspoon of the oil and the lemon juice and mix. 2 Stir in the mayonnaise and mustard, and mix again. Add the peas, celery, bell pepper, and olives and mix. Season to taste with salt and pepper. The salad can be prepared up to 4 hours ahead, covered with plastic wrap, and refrigerated. 3 Place each radicchio leaf on a plate. Fill each leaf with equal amounts of the crabmeat mixture and drizzle each with 1 teaspoon of the remaining oil. Garnish with the cherry tomato halves and sprinkle with the parsley. Serve immediately. grilled seafood salad Makes 4 to 6 servings Seafood Salad is one of Rao's signature dishes and difficult to improve on. But, I like the touch of smoky flavor provided by grilling. This salad should be a mainstay of your entertaining repertoire. Perfect seafood, dressed with a light and bright-tasting dressing, can't be topped for summer dining. Marinade ½ cup dry white wine ½ cup extra-virgin olive oil Juice of 1 lemon 6 jumbo (U-16 count) shrimp, peeled and deveined 3 calamari sacs, cleaned, head and tentacles removed 3 lobster tails, about 8 ounces each, thawed if necessary 1/3 cup jumbo lump crabmeat, shredded and picked through for cartilage and shells ¼ cup extra-virgin olive oil 1 teaspoon finely chopped red bell pepper 1 teaspoon finely chopped celery 1 teaspoon finely chopped black olives 1 teaspoon minced garlic Juice of 2 lemons Kosher salt Freshly ground black pepper 1 tablespoon finely chopped fresh flat-leaf parsley 1 Prepare an outdoor grill for direct cooking over medium-high heat (450°F). 2