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Recipe of the Week - June 21, 2012

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Swordfish with Barbecue Sauce
Serves 4

2 swordfish steaks
1/4 C chopped shallots
1 T chopped fresh garlic
1 T chopped fresh Oregano
1 T chopped fresh Thyme
1 T chopped fresh Rosemary and 3 nice sprigs whole (reserve the sprigs for grilling)
2 T chopped fresh Basil
1 T Whole Grain mustard
2 T Honey
1/3 C Olive oil Juice of one lemon
Put all ingredients into a stainless steel, plastic or glass bowl. Never use aluminum with anything acidic!
Evenly coat the Swordfish and place into a Zip-Lock bag for Up to 3 hours. 30-minutes is the minimum.
Heat the grill up and brush and clean the grates. Take a paper towel or kitchen towel with a nice amount of cooking oil to wipe across the grill grates. This makes them almost non-stick.

Place the Swordfish on the hot spot of the grill and don’t touch it for a little while. Let the grill mark your beautiful fish. If you move it too soon it will stick to the grill and make for a chopped tuna fish salad consistency.
After about 90 seconds or two minutes use the spatula to turn the fish 45 degrees so the grill mark goes perpendicular to the other lines in making an X. Cook again for 90 seconds to 2 minutes.
Then flip the Swordfish and repeat the above steps. When you are finished take off the grill and let the fish rest at least 5 minutes before serving.
Shopping List
2 pounds swordfish fillets
Lemon juice
Worcestershire sauce
White onion sugar
1 small bay leaf
Ketchup
Vegetable oil
Garlic clove
Cayenne pepper

 

Bacon Wrapped Water Chestnuts

Serves 4

16 whole water chestnuts
8 strips raw bacon
BULL Premium BBQ Sauce
4 skewers

Preheat grill to medium high. Take whole water chestnuts and wrap a half piece of raw bacon around it tightly, then place onto a skewer, repeating until you have 4 skewers full. Place on the cleaned and oiled grates and grill & turning occasionally until bacon is cooked to your liking. Remove from the heat, take off the skewers and serve warm!

Shopping List
Water chestnuts
Bacon
BULL Premium BBQ Sauce

Red Onion Salad
Serves 4

2 pounds medium red onions
2 tablespoons olive oil
2 sprigs rosemary
Salt for seasoning
Your favorite Balsamic and Olive Oil dressing or marinade
½ chopped whole bunch of Cilantro Julienne the skin of 3 Roma tomatoes discarding the seeds
½ cup Chopped Pecans or even better is Candied Pecans
½ bunch grilled scallions sliced
1 4oz piece of the best Goat’s cheese you can find

Peel the onions, cut them in half from top to bottom. Quarter the halves, then coat the onions in olive oil and salt. Preheat the grill to high and make sure the grates are cleaned and oiled. Grill the onion wedges and the grilled scallions on each side with direct heat until char marks are good, about 4minutes per side. Next, reduce the heat to medium and close the cover and grill for about 15 minutes to soften inner layers of the onions. Grill the rosemary springs until lightly charred. Remove onions and rosemary from the grill and cut rosemary leaves off over grilled onions. Mix the cheese in after all the other ingredients are mixed and then cover with Balsamic and serve.

Shopping List
Medium red onions
Olive oil
Rosemary
Your favorite Balsamic and Olive Oil dressing or marinade
½ chopped whole bunch of Cilantro
Julienne the skin of 3 Roma tomatoes discarding the seeds
½ cup Chopped Pecans or even better is Candied Pecans
½ bunch grilled scallions sliced
1 4oz piece of the best Goat’s cheese you can find

Grilled Pineapple
Serves 4

1 pineapple, peeled, cored and cut into 1 inch slices
1/2 cup brown sugar
2 tablespoons melted butter
2 tablespoons lemon juice
1 teaspoon cinnamon
1/2 gallon vanilla ice cream

Preheat grill to high heat and make sure grates are cleaned and oiled. Combine brown sugar, butter, lemon juice and cinnamon. Brush mixture over pineapple slices, and then place pineapple slices on grill for about 1 minute per side or until browned. Remove from grill and immediately top with a scoop of ice cream and serve warm!

Shopping List
1 pineapple
Brown sugar
Butter
Lemon juice
Cinnamon
Vanilla ice cream

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