February 15th, 2010 by alice
Tags: Grilled, Halibut, Penzeys, Salad
INGREDIENTS
-
Salad
- 8cupsgreens
- 2green onions, circle cut
-
Dressing
- 2/3cupolive oil
- 1/3cupwhite vinegar
- 2teaspoonssugar
- 1teaspoondill weed
- 1/2teaspoonsalt
- 1/2teaspoonground black pepper
- 1/4teaspoongarlic powder
-
Halibut
- 1lbhalibut, cut into chunks
- 1teaspoonlemon pepper
- 2tablespoonsolive oil
DIRECTIONS
- Salad: Wash, dry, break into bite-sized pieces and set aside.
- Dressing:.
- Whisk or shake to combine. Set aside until fish is done, then shake again before tossing into the greens.
- Start with about half the dressings; you can add more as desired. It is important that this is ready when you start cooking the fish, as the fish only cooks briefly and the salad tastes the most delicious when the halibut is hot.
- Halibut:.
- Season the Halibut with lemon-pepper and then dip into the olive oil.
- Using an indoor electric grill on medium, cook the fish 4-6 minutes per side. Cook, covered over medium heat coals about 4 minutes per side, then cut into pieces.
- Toss the dressing with the greens, add the fish pieces, toss again and serve.
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January 12th, 2010 by alice
Tags: Caramel, Grilled, Sandwich
INGREDIENTS
- 2sliceswhite bread
- 2tablespoonsbutter, softened
- 1/4cupbrown sugar
- butter, for grilling
DIRECTIONS
- NOTE:You will probably want to start the assembly process while your skillet heats up.
- In a small bowl, combine the softened butter and brown sugar until combined well.Spread and pack down the mixture in between the slices of bread.
- Heat the skillet over med-high heat and add butter.Fry the sandwich until brown and the caramel has turned gooey.You will need to be VERY careful when flipping this sandwich, as it is not a “sticky” filling and could come apart very easily,But if you’re careful and cook it long enough, the brown sugar and butter will turn into a caramel.
- Remove from the skillet and cut into fourths.Serve with a scoop of vanilla ice cream.
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December 19th, 2009 by alice
Tags: Coconut, Grilled, Steaks, Toasted, Tuna, Wasabi
INGREDIENTS
- 2lbstuna steaks, cut 1 inch thick
- 1 (13 1/2 ounce)canunsweetened coconut milk
- 1cupunsweetened flaked coconut
- 1tablespoonwasabi powder
- kosher salt
- fresh ground black pepper
DIRECTIONS
- Whisk together Coconut Milk and Wasabi Powder in a Sauce Pan and let sit for 30 Minutes.
- Toast Coconut Flakes in the Oven set @ 350 for 5 to 15 Minutes untill Golden Brown, Keep an Eye on them so you don’t Burn Them.
- Turn your Bar-B-Q on High.
- Bring Wasabi Mixture to a Simmer, Whisking Constantly.
- Lower Heat and Reduce Sauce to Approximatly 1 1/2 Cups, It take about 5 Minutes.
- Add 1/2 tsp Kosher Salt and Remove from the Heat.
- Season Both Sides of the Tuna Steaks with Salt and Pepper.
- Place Tuna Steaks on the Hot Grill for 2 Minutes per Side.
- Cut Tuna Steaks into 1/2″ Slices, Pour Wasabi and Coconut Sauce Over the Slices and Sprinkle Toasted Coconut Flakes over the Top.
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November 27th, 2009 by alice
Tags: Broiled, Fish, Grilled, Steaks
INGREDIENTS
- 1lbfish fillets
- 1/2cupolive oil
- 1/4cupsoy sauce
- 1/2teaspoondried dill weed
- 2tablespoonslemon juice
- 1dashground cloves
DIRECTIONS
- Mix all ingredients and brush on fish.
- Broil or grill about 3 to 4 minutes on each side.
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November 20th, 2009 by alice
Tags: Blarney, Cheese, Chutney, Grilled, Sandwich
INGREDIENTS
- 6slicessandwich bread(1/4-in thick)
- 2tablespoonsbutter(softened, use more as needed)
- 3tablespoonsMajor Grey chutney(flavor of choice)
- 6ounces slicedcheese(Blarney Castle, gouda or smoked gouda)
DIRECTIONS
- Spread 1 tsp softened butter on ea slice of bread (may use more as needed).
- Spread 1 tbsp chutney on unbuttered side of half the slices.
- Top chutney w/2 oz sliced Blarney, gouda or smoked gouda cheese.
- Place bread slice on top, buttered side out.
- Over med-low heat, brown in a lrg skillet (turning once or twice) till cheese is melted (1-2 min per side).
- NOTE: Is it not cute the way they have so meticulously told us how to assemble & cook a grilled cheese sandwich? I loved it!
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