I prefer Trout but, by all means, use salmon if that is your fish of choice.
- 1/4 cup pineapple juice
- 1/4 cup packed dark brown sugar
- 1/4 cup rice vinegar
- 2 tbsp. soy sauce
- 1 cedar grilling plank
- 4 – 6 oz. trout fillets (skin attached)
- 4 – 1/2 inch thick slices, fresh pineapple, peeled and cored
- 1/2 inch slice thick red onion
- 1 jalapeno chile pepper
Firstly, soak the cedar plank in water for no less than 1 hour, making sure you weigh it down.
Now to make the marinade, stir together in a small bowl the pineapple juice, 2 tbsp. brown sugar, vinegar and soy sauce. Place the fish fillets in a sealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator for an hour. Turn it over a couple of times to ensure the fillets are coated.
Place the plank in a preheated barbecue until it begins to smoke and crackle. Remove the fillets from the marinade and lay the fillets, skin side down on th grill, and sprinkle with the remaining brown sugar. Discard the marinade.
Lightly spray the pineapple, onion and pepper with Pam. Around the edge of the grill, place these and cook all for about 10 minutes. Turn the pineapple, onion and pepper once, through this cooking time.
To make the salsa, chop the pineapple and onion, transfer to a small bowl. Add the minced pepper to this and toss to coat.
Serve with the fish.
Greek Salad Skewers To Wow Family And Friends
This makes a show-stopping way to truly impress family and friends alike. They are simple (can be made the day before, covered and in the refrigerator until ready to serve).
- 1/2 English cucumber cut in 1/2 inch slices, peel on
- 1/2 red onion, cut in 3/4 inch squares
- 24 cherry tomatoes
- 1 container of Feta cheese, cut in 24 small triangles, 1/2 inch thick
- 24 pitted black olives
- 24 small skewers
Using thin bamboo skewers (buy in bags – they have a curly end) thread all onto skewers, making each one the same, keeping the cheese on the top and the cherry tomato the first on.
Dressing
- 1/2 tsp. garlic, finely chopped
- 1/2 tsp. dried oregano
- pinch of sugar
- 2 tbsp. fresh lime juice
- 3 tbsp. olive oil
In a small bowl, combine all the ingredients together, whisking to incorporate. Cover and refrigerate until ready to show off, just a little.
Drizzle the dressing over the skewers and serve. Oh,by the way, serve with ice cold beer or, if wanting to stay Mediterranean, make a Sangria.
Steak And Onion Sandwich
With barbecue season upon us, this is a great way to use up any grilled steak (if ever) and put into a sumptuous sandwich.
- 1 tsp. Dijon mustard
- 1 tbsp. balsamic vinegar
- 2 tbsp. extra virgin olive oil
- pinch of salt and pepper
- 1 lb. steak
- 1 small red onion, sliced into rounds
In a large bowl, whisk together the mustard, vinegar and oil. Season with salt and ground pepper. Add about 16 oz. of steak and turn to coat all sides of the meat. Let this sit at room temperature for about 20 minutes.
Drizzle the onion with a tsp. of oil and let sit.
Heat a grill pan over medium high heat. Grill the steak and onions for 5-8 minutes. The steak should be medium and the onions tender.
Let this rest for 5 minutes and slice against the grain. In a food processor, finely chop the onions with 1 tsp. vinegar.
Spread the onion on 4 slices of crusty bread, top with the steak slices, add some spinach or baby greens. Add some provolone cheese and top with 4 slices of bread.
Now, doesn’t that make sense? You bet it does.
Kale and Toasted Pine Nuts
Kale has become the new “hot” food to consume and this might be a great way to ‘try it out’ if you have not tasted it OR did not care for the way it was prepared for you. The amount of Kale will cook down so don’t be scared.
- 4 bunches of kale
- 1/4 cup coconut oil
- 1 red onion, peeled and chopped
- 2 garlic cloves, minced
- scant 1/2 cup pine nuts, toasted
Fold each leaf in half, cut stem away from the crease. Tear the leaves coarsely.
Heat the oil in a large pot. Add the onion and garlic. Saute until onion is soft (about 6 minutes). Add half the kale, packing slightly until it wilts. Add the remaining kale and half of the pine nuts, Toss until the kale is tender and still a bright green.
Transfer to a bowl and sprinkle the remaining pine nuts over.
Now, was I right? Tastes pretty good? You betcha!
Sweet Potato Gratin
Time to find different ways to serve potatoes of any kind, and this is a pretty good way to do it.
- 2 tsp. butter
- 1 cup whipping cream
- 1/4 cup molasses
- 2 large eggs
- pinch of salt
- pinch of ground pepper
- 1/2 tsp. freshly grated nutmeg
- 3 medium sweet potatoes, peeled and sliced in 1/2 inch rounds
- 1/2 small red onion, peeled and sliced in 1/8 inch rounds (if you must..) just kidding!
- freshly grated asiago cheese for garnish
Heat oven to 400 degrees. Brush 4 ramekins with butter and set aside.
Whisk together the eggs, cream, salt, pepper and nutmeg in a bowl. Add the potatoes and onion slices and toss to coat.
Using clean hands, arrange alternately the potato and onion slices and pack them tightly. Pour the cream mixture over them, filling the ramekins 3/4 full. Sprinke the tops with grated asiago cheese.
Place the ramekins on a parchment lined cooking sheet and bake until tender and starting to brown (about 45-50 minute).
Remove from the oven, set on a rack to cool for 5 minutes and then serve. You should serve the ramekin on a plate and add whatever the meat and vegetable you are preparing.
Always remember to make the plate look attractive as we eat with the eyes first, then the food.
Without further ado, pour a glass of wine, pat yourself on the back and remember to repeat…damn I did this. Everyone will think you are an absolute genius.