Need to Print Out a Certain Recipe
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Need to Print Out a Certain Recipe
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1 pound salmon steak (or filets) 1/2 cup lemon juice 2 tablespoons olive oil 2 teaspoons black pepper 1 teaspoon dill weed Mix lemon juice, olive oil, pepper and dill weed in a bowl. Add salmon. Let sit in refrigerator for 1 hour. Preheat grill and add mesquite chunks. Drain marinade from salmon and boil marinade for 2 minutes. Put the fish on the grill and apply remaining marinade periodically. If cooking filets, grill for 3-4 minutes on each side, checking for doneness. If cooking steaks, grill for 6-7 minutes. Use a meat thermometer to test. Internal temperature should be around 160 degrees.  (2) Mesquite Smoked Salmon Indirect Heat 8 Filets of Salmon Preparing Salmon for Smoker Pour 1 cup of Morton's Tender Quick into a large container. Place a fresh, raw egg in the shell in same container. Add water until the egg floats. This tells you when the water and salt mixture is correct. Remove the egg. Then Add 1 cup of brown sugar. Mix well. Fully submerge the salmon in mixture. Refrigerate for 8 hours. Remove salmon from mixture and pat dry. Place salmon in plastic bag and refrigerate for 24 hours. Smoke the Salmon with Indirect Heat using mesquite wood on your grill. At 250 degrees for 2 hours turning the salmon after 1 hour. (3) Mesquite Grilled Tuna Steaks Direct Heat Preparation: 1/2 to 1 inch Tuna Steaks Marinate in: 1/3 - 1/2 cup each Teriyaki and Soy Sauces 1-3 cloves fresh minced garlic the juice of 1/3 - 1/2 fresh lemon Preheat grill and add mesquite chunks for smoking. Do not overcook. Tuna should be pink in the center. (4) Mesquite Grilled Shrimp Direct Heat Preparation: 12 jumbo shrimp 1/2 pound crab meat 12 1" chicken tenders 12 strips smoked bacon 1 bottle Lambrusco wine 1 bottle teriyaki marinade 1 can Coca Cola 2 cups brown sugar Butterfly and Devin jumbo shrimp. Leave tail on. Wash thoroughly. Place crab meat inside. Flatten Chicken Tenders with a kitchen mallet, and spiral wrap 2 turns around shrimp. Wrap chicken and shrimp with bacon and toothpick it all together. Mix together wine, teriyaki marinade and cola over a low heat. Slowly add brown sugar and stir until dissolves. Marinade shrimp in mixture for 2 hours. Preheat grill and add Mesquite Chunks for smoking. Sprinkle while grilling with marinade and grill for about 8 minutes or so. (5) Beer Fish Sauce 1 cup Mayonnaise 1/4 cup Catsup (use a Hot Sauce-like Kerns) 1/4 cup Beer 1 tablespoon Prepared mustard 1 tablespoon Lemon juice 1 teaspoon Prepared horseradish Combine all ingredients. Chill and serve with fish. Makes 1-1/2 cups. (6) BBQ Mesquite CatFish Direct Heat Serves 6 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon pure chili powder, preferably medium-hot 1 teaspoon ground cumin 2 teaspoons dark brown sugar 2 1/2 teaspoons paprika 6 catfish fillets 1. To marinate the catfish, mix salt, pepper, chili powder, cumin, brown sugar and paprika in a small bowl. Place your catfish fillets in a plastic bag and add marinate and seal. Roll the bag around to coat the catfish with the marinate. Refrigerate at least 4 hours or preferably overnight. 2. To grill the catfish, brush the marinated fillets with olive oil and lay on the grill over the hottest part of the fire. After about 30 seconds, turn fillets 90 degrees and grill on the same side for 30 seconds longer. Move the fillets to a cooler part of the fire and cook 2 minutes longer on that side. Turn over and cook 3 to 4 minutes on the other side, or until fish flakes easily when tested with a fork. Just before the fillets are done, brush with our barbecue sauce. (7) BBQ Mesquite Catch of the Day Direct Heat Serves 4. 4 good sized fish fillets 2 large lemons 1/2 Cup butter melted 1 Tbs. dried thyme 1 tsp. dill (fresh is best, but dried will do) 1 tsp. freshly ground black pepper Blend juice of one lemon with remaining ingredients. Place fish on heavy aluminum foil and baste liberally with sauce. Place on pre-heated grill and cook 5-7 minutes or until "flaky" in middle, basting once or twice during cooking (do not overcook). Remove fish to serving plates and serve with remaining lemon. Goes great with grilled veggies and rice or baked potato. (8) Texas Shrimp with Garlic Serves 4 Ingredients: 1 tablespoon Paprika 1 tablespoon Hot Sauce 2 tablespoons Tomato Paste Pinch of Salt 1 teaspoon Cayenne Pepper 4 tablespoons Dry Sherry 1/2 cup Olive Oil 5 cloves Garlic, peeled and minced 1 lb. fresh Shrimp, rinsed, peeled, and divined In a small bowl blend together the paprika, hot sauce, tomato paste, salt, cayenne pepper, and sherry, set aside. Warm the olive oil in a heavy skillet over high heat and sauté the garlic until fragrant, usually about a minute or two. Add the shrimp to the skillet and toss to coat. Add the reserved spice mixture, and toss to blend. Cook until the shrimp are pink, and serve warm from the skillet. Great with rice or pasta. (9) Texas Jambalaya 1 medium onion (sliced) 1/2 cup chopped green pepper 1 clove garlic (minced) 1 cup uncooked white rice 2 tablespoons butter 1 cup ketchup 2 1/4 cups water 1 tablespoon vinegar 1/8 teaspoon black pepper 1/8 teaspoon red pepper 1 medium tomato (chopped) 1/2 cup cubed cooked ham 1/2 cup polish sausage cut up into bite size pieces 1/2 Lb. divined shelled raw medium-size shrimp In a large skillet, sauté onion, green pepper, garlic and rice in butter until onion is tender. Stir in ketchup, water, vinegar, black pepper, red pepper, tomato, ham, and polish sausage. Cover; simmer 20 to 25 minutes or until rice is tender. Add shrimp; simmer, uncovered 3 to 5 minutes or until shrimp turn pink, stirring occasionally. (10) Taste Hot Mesquite Grilled Salmon 4 Salmon steaks or fillets 1/4 cup peanut oil 2 tablespoons Soy sauce 2 tablespoons Balsamic vinegar 2 tablespoons Chopped green onion 1 1/2 teaspoon brown sugar 1 clove garlic, minced 1/2 teaspoon red chili flakes 1/2 teaspoon sesame oil 1/8 teaspoon salt Place Salmon steaks or fillets in a glass dish. Mix together remaining ingredients and pour over the Salmon. Cover and marinate in refrigerator for 4 to 6 hours. Remove Salmon from marinade and place on a well oiled grill and cook with Direct Heat. Grill for 10 minutes per inch of thickness, or until fish just flakes when tested with a fork. Turn the Salmon once halfway through grilling time. (11) Seafood Gumbo 4 tablespoons butter 4 tablespoons flour 1 medium onion, chopped 2 cups chopped fresh or canned tomatoes 4 cups fish or chicken stock, or bottled clam juice 4 cups okra, cut into 1/2 inch pieces 1/2 pound shrimp, shelled and divined 1/2 pound crab meat 16 oysters, shelled Salt and freshly ground pepper, to taste Cayenne pepper or hot sauce, to taste Melt the butter in a large saucepan over moderate heat. Add the flour and cook until it turns a medium brown, stirring frequently. Add the onion and cook until it is soft and translucent. Add the tomatoes, stock, and okra, and cook until the okra is tender. Add the shrimp and crab meat and cook until the shrimp are done, 3 to 5 minutes. Add the oysters and cook for 2 minutes more. Season with salt, pepper, and cayenne. Serves 6 to 8. (12) Marinated Fried Flounder 2 pounds flounder fillets 1/2 cup white wine vinegar 1/2 cup cornmeal 1/2 cup flour Salt and freshly ground black pepper to taste 2 tablespoons butter 2 tablespoons vegetable oil Chopped parsley for garnish Marinate the fish in the vinegar for 5 to 10 minutes. Combine the cornmeal, flour, salt, and pepper, and dredge the fish in the mixture. Heat the butter and oil in a skillet over moderate heat and fry the fillets for 3 to 4 minutes per side or until golden brown. Sprinkle with chopped parsley. Serves 4 to 6. (13) Seafood Spread Dip 1 can of cream of mushroom soup 1 envelope of gelatin 1 cup miracle whip salad dressing 6 oz. brick of cream cheese 1/2 cup celery chopped in small bits 1/4 cup grated Spanish onion 1 can shrimp 7 oz. drained 1 can crab meat 7 oz. drained and remove any bones Heat the soup and gelatin in a large microwave safe bowl on medium heat for 3-5 min. stirring after each minute so the gelatin can melt and the soup will be smoother. After Heating the above: Stir in the remaining ingredients salad dressing, cream cheese, celery, onion, shrimp and crab meat. Blend mixture briefly with electric mixer until all ingredients are incorporated. Spray a copper mold with non stick spray. Spoon the dip into the mold until the mixture is level with the top surface of your mold. Refrigerate for at least 6 hours to overnight. To serve, Unfold the dip onto a platter, surround your creation with crackers, raw veggies, nacho chips, shrimp chips, etc. (14) Sensational Shrimp 1 lb. frozen shrimp cooked and drained 2 cups mushroom slices 1 cup green pepper strips 1 garlic clove minced 1/4 cup margarine 3/4 lb. Velveeta cheese cubed 3/4 cup whipping cream 1/2 teaspoon dill weed 1/3 cup grated Parmesan cheese 8 ozs. fettucini cooked and drained In a large skillet, sauté shrimp, mushrooms, green peppers and garlic in margarine. Reduce heat to low. Add Velveeta, whipping cream and dill weed. Stir until cheese is melted. Stir in Parmesan cheese. Add fettucini and toss lightly and serve. Serves 4 to 6 people. (15) Crabmeat Dip 2 3 oz. packages of cream cheese 3 teaspoons milk 1 tablespoon mayonnaise 1/2 cup finely chopped celery 1 teaspoon Worcestershire sauce 2 teaspoons lemon juice 1 6 oz. can crabmeat Soften the cream cheese in a bowl, then stir in the milk and mayonnaise. Then add remaining ingredients and mix well. Refrigerate for 1 hour to blend flavors and serve (16) Clam Chowder 1 quart clam juice 1 cup non fat dry milk powder 2/3 cup flour 14 oz. chicken broth 2 ribs celery- chopped fine 1 tablespoon dry minced onion 10 oz. canned clams minced well 1 pinch dry parsley flakes 2 baked potatoes peeled and crumbled In blender, put clam juice, milk powder and flour, blending smooth. Pour in 2 1/2 qt. saucepan and stir in chicken broth, stirring constantly on medium high heat until thick and smooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper to taste. (17) Shrimp Chowder 2 large onions 2 cloves garlic 2 large potatoes 1 oz of butter 3 tablespoons flour 4 cups hot water 2 chicken stock cubes sprig of parsley 1 bay leaf sprig of thyme 2 cups milk 1 ea 6 1/2 oz can shrimp freshly ground black pepper to taste 1/4 teaspoon salt 2 tablespoons chopped parsley Peel onions and chop finely. Crush, peel and chop garlic. Peel potatoes and cut into 3/4 in. cubes. Melt butter in a large saucepan. Sauté onion and garlic for 5 minutes or until clear. Stir in flour. Add potatoes, water and crumbled stock cubes. Tie parsley, bay leaf and thyme together with a piece of thread to make a bouquet garni. Add to saucepan. Bring to the boil and cook for 10 minutes or until potatoes are soft. Add milk and shrimps. Bring to the boil. Remove bouquet garni. Season with freshly ground black pepper and salt. Garnish with chopped parsley. Serves 4
(18) Shake and Bake For Fish and Chicken 2/3 cup dry milk 2 teaspoon paprika 1 teaspoon salt 1/2 teaspoon dry mustard 1 teaspoon poultry seasoning 1 teaspoon chicken bouillon 1 teaspoon pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Bake at 350 degrees 1 hour for chicken, 1/2 hour for fish
(19) Hush Puppies Vegetable Oil 3/4 cup yellow cornmeal 1/3 cup all purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup buttermilk 1 egg 1/4 cup finely chopped onion Heat 2 to 3 inches vegetable oil in deep fryer or large saucepan to 375 degrees. Mix cornmeal, flour, baking powder and salt in medium mixing bowl. Add remaining ingredients and mix well. Drop batter by tablespoons into hot vegetable oil. Fry a few at a time, 3 to 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining batter. Serve immediately or keep warm at 175 degree oven. Makes about 1 dozen hush puppies (20) Blackened Redfish 4 to 6 fish fillets The thickness of the fillets should not exceed 3/4 inch. 8 tablespoons of butter melted Seasoning: 1 tablespoon paprika 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne, or to taste 1 teaspoon ground white pepper 1 teaspoon ground black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano [Note: Be prepared with a large pot lid to suffocate the flames in case the skillet should suddenly flame up.] Heat a heavy cast iron skillet over high heat for about 10 minutes, until it has gone past the smoking stage and white ash appears in the bottom. Thoroughly combine the seasoning ingredients in a small bowl. Dip the fillets in the melted butter, coating both sides. Sprinkle both sides of the fillets generously with the seasoning mixture, patting it and rubbing it with your fingertips. Place the fillets in the skillet, one or two at a time, and cook for about 2 minutes per side (depending on the thickness of the fillets and the temperature of the skillet), until lightly charred. Serve immediately. Serves 4 to 6. (21) Lemon Shrimp 2 lbs large shrimp 1/2 cup olive oil 1/2 cup chopped fresh parsley 1/4 cup fresh lemon juice 2 teaspoon dry mustard 4 cloves garlic, finely chopped 1 medium onion, finely chopped Salt and freshly ground pepper to taste Cook with Mesquite Wood Using a small pair of scissors or kitchen shears, snip open the backs of the shrimp shells, leaving them on the shrimp. Combine all the ingredients in a large bowl and toss to combine. Marinate for 10 to 30 minutes, refrigerated. Cook the shrimp using Direct Heat for 3 to 4 minutes per side. Serve immediately. Serves 4 to 6. (22) Texas Fried Shrimp 12 medium shrimp 1 cup plain bread crumbs 11/2 teaspoons salt 1/2 teaspoon dried basil, crushed fine 1/2 teaspoon dried parsley, crushed fine 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1 egg, beaten 1/2 cup milk 1 cup all-purpose flour Vegetable oil for frying Prepare the shrimp by removing all of the shell except the last section and the tailfins. Butterfly the shrimp by cutting most of the way through along the back of the shrimp on the side with the dark vein. Remove the vein and rinse each shrimp. Combine the bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a small bowl. Combine the beaten egg and milk in another small bowl. Sift the flour into a third small bowl. Heat oil in a deep fryer or large saucepan over med. heat. You want the oil to be around 350 degrees and it should be deep enough to cover the shrimp. Coat the shrimp one at a time, using one hand for the dry stuff. First dip the shrimp into the egg and milk mix, then drop it into the flour. Coat the shrimp with the flour and then drop it back into the milk mix. When it is completely moistened drop it into the bread crumbs and coat it again. Set each shrimp on a plate until all are coated. Drop the shrimp into the hot oil and cook for 3 to 4 mins. or until the outside is golden. Serve with a wedge of lemon and cocktail sauce. (23) Grilled Salmon with Mustard Butter 4 oz unsalted butter 3 tablespoons Dijon-style mustard 1 teaspoon dry mustard 2 tablespoons chopped chives 2 tablespoons chopped parsley 1 tablespoons fresh lemon juice Salt and freshly ground pepper to taste 4 to 6 salmon steaks or fillets, about 6 to 8 oz each Mustard Butter Mixture: Combine the butter, mustards, herbs, lemon juice, salt, and pepper in a small bowl. Roll the mixture into a log about 4 inches long and wrap in plastic wrap. Refrigerate until firm. Then Rub the salmon steaks with the olive oil and season with salt and pepper. Place on your grill over direct heat with Mesquite wood and cook, turning once, until the flesh is firm to the touch. Just after you turn your salmon the first time place a 1/4 inch thick and 4 inch long slice of the Mustard Butter Mixture on each salmon. (24) Mesquite Shrimp K-Bobs over Fiesta Rice 1 lb shrimp, cleaned and shelled leaving tail on only 1/2 lb large sea scallops About 8 slices bacon 1 small can 7 oz chipotle chilies in adobo sauce 1 each red and green bell pepper 2 medium sweet onions Small container of fresh mushrooms, washed and sliced thickly 1 tablespoon lime juice Sea salt Freshly ground pepper Wooden skewers soak in water at least 30 minutes Cut the bell peppers and onion into one inch squares, reserving enough make 1 tablespoon of diced pepper and 2 teaspoons diced onion. Remove chipotle chilies from adobo sauce and set aside. Pour adobo sauce into large bowl and add lime juice. Marinate seafood, bell peppers, onion and mushrooms in the adobo sauce at least 20 minutes. Slice the chipotle chilies in half and remove seeds. Cut bacon into pieces small enough to wrap once around a scallop. Wrap all scallops in bacon. Skewer alternating pieces of vegetables and seafood until skewer is 3/4 full, leaving several inches on one end for easier handling. When all skewers are made, sprinkle with salt and pepper. Grill over Direct Heat using Mesquite Wood for about 10 minutes or until seafood is opaque. Serve over Fiesta Rice. To make Fiesta Rice, substitute chicken broth for water to boil rice in and throw in the 1 tablespoon of diced pepper and 2 teaspoons diced onion with three or four dashes salt, a few dashes of pepper and a 1/4 teaspoon of garlic powder. (25) Shrimp with Oil and Lemon 3 quarts salted water 1 stalk celery, chopped 1 carrot, chopped 3 to 6 cloves garlic, peeled and crushed 2 tablespoons red wine vinegar 1 and 1/2 lbs fresh, unpeeled shrimp 1/2 cup extra-virgin olive oil 1/4 cup fresh lemon juice Salt and freshly ground pepper to taste Combine the salted water, celery, carrot, garlic, and vinegar in a pot and bring to a boil over high heat. Add the shrimp and return to a boil. Boil from 1 to 3 minutes, depending on the size of the shrimp, until done. Drain the shrimp and allow to cool enough to handle. Peel and devein the shrimp while they are still warm, and mix with the oil, lemon juice, salt, and pepper. Let the shrimp marinade for 1 to 2 hours at room temperature before serving. Serve with Italian or French bread. (26) Mesquite Tuna Tostados 6 ea 8 oz. Tuna steaks 6 tablespoons olive oil 2 ea 8 oz. cans black beans 6 limes 1 teaspoon salt 1 teaspoon cumin 8 sprigs fresh cilantro 3 large tomatoes chopped 6 oz. of crumbled goat cheese 2 cups Salsa Marine (see below) Marinate tuna steaks in 4 tsp. olive oil and cilantro. Grill tuna with Mesquite Wood using Direct Heat 8 minutes turning once. Put the black beans in bowl and mash with large spoon. Leave some of the beans whole. Sauté beans and tomatoes in 2 tsp. olive oil. Add salt and cumin to beans and tomatoes and cook for 5 minutes on medium heat. Heat tortillas in microwave for one minute or until just hot. Put tortilla on plate and spoon bean and tomato mixture on tortilla. Place tuna on top of beans and crumble goat cheese on the tuna. Top with Salsa Marine and serve with lime quarters. Salsa Marine 6 medium tomatoes 4 tablespoons chopped fresh cilantro 1/2 cup of Mexican beer 3 teaspoons salt 1 medium onion chopped 2 fresh jalapeno peppers minced with seeds removed 3 teaspoons fresh lime juice 2 teaspoons sugar Combine all ingredients and place in refrigerator and allow flavors to blend for at least two hours before serving. Use the best tomatoes you can find for this salsa.
(27) Texas Crawfish Gumbo 1/2 cup vegetable oil 2 quarts fresh okra, sliced 1 and 1/2 teaspoons salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper 1/4 cup parsley, chopped 1/2 cup onion tops, chopped 1 pound crawfish tails, cleaned 1 and 1/2 quarts water 1/2 cup roux 2 fresh tomatoes, cut up 1 large clove garlic, minced 1 large onion, chopped Use heavy pot and heat oil. Add okra, salt, black and red pepper, garlic and onion to hot oil and fry down for about 15 minutes on low heat. Stir very often to keep from sticking. Add tomatoes and cook for about 2 minutes. Add roux, onion tops, parsley, crawfish, and water. Let come to a boil and turn on low heat and let simmer for 1/2 hour.
(28) Grilled Salmon with Honey Mustard Glaze 6 ounces salmon fillets brushed with oil 2 tablespoons honey 2 pinches Dry Mustard 2 tablespoons water warm 2 teaspoons soy sauce Salt and pepper to taste Honey Mustard Glaze: In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste. Prepare the Salmon Fillet: Brush the salmon fillet lightly with a good cooking oil, season with salt and pepper. Grill using Direct Heat and Mesquite Wood on each side for 2 to 3 minutes. Turn the fish over carefully once to mark the surface. Cook to your desired texture. Brush flesh side of fish with Honey Mustard Glaze before removing from grill. Serve at once
(29) Mesquite Smoked Oysters Smoke oysters using Indirect Heat with mesquite wood.Place aluminum foil on your grill once you have a temperature of 230 degrees. Then place the oysters on the foil and smoke the oysters for 1 hour at 230 degrees.
(30) Grilled Fish with Mango Fruit Salsa 4 to 6 Fish fillets 2 tablespoons ground coriander 1 teaspoon ground cumin 1 teaspoon paprika 1 tablespoon Old Bay seasoning Salt and pepper to taste Lemon slices Combine coriander, cumin, paprika, Old Bay seasoning, salt and pepper and mix well. Dredge each fillet through mixture to coat on both sides. Grill using Direct Heat with Mesquite Wood on each side until fish is flaky. Serve with lemon slices and Mango Fruit Salsa below. Mango Fruit Salsa 2 cups fresh mango, peeled and diced 2 cups fresh pineapple, diced 2 cups fresh kiwi fruit, peeled and sliced 2 jalapeno peppers, seeded and chopped 1/3 cup fresh cilantro, chopped Juice of 1 lime 1 small red onion, diced Combine all ingredients in a large bowl and allow to sit for a couple of hours for flavors to blend before serving.
(31) Coconut Shrimp with Sweet Sauce 1 pound medium shrimp 1 cup all-purpose flour divided 1/3 cup beer 1/4 teaspoon baking powder 1/4 teaspoon paprika 1/4 teaspoon curry powder 1/8 teaspoon salt 1/8 teaspoon ground red pepper 8 ounces flaked coconut Vegetable oil Peel and devein shrimp leaving tails intact. Combine 3/4 cup flour, beer and next 5 ingredients stirring until smooth. Dredge shrimp in remaining 1/4 cup flour and dip in the batter to coat with coconut. Fry shrimp in hot 350 degree oil until coconut is golden, turning once. Serve with Sweet Dipping Sauce BELOW. Sweet Sauce 10 ounces orange marmalade 3 tablespoons prepared horseradish 3 tablespoons creole mustard Combine all ingredients and Mix Well
(32) Grilled Salmon Salad 1 pound boneless salmon filet 6 cups torn mixed greens 6 red skinned new potatoes, cooked, sliced 1 cup fresh green bean pieces, cooked, chilled 1 cup seedless cucumber slices 2 plum tomatoes, sliced Grill salmon using Direct Heat and Mesquite or Pecan Wood until fish flakes easily with a fork, about 15 minutes. Meanwhile, place greens on individual serving plates. Arrange potatoes, green beans, cucumber and tomatoes over greens. Break cooked salmon into chunks with fork and arrange on the salads. Serve with Mustard Vinegar Below. Mustard Vinegar 1/2 cup olive oil 1/3 cup lemon juice 3 tablespoons Dijon Mustard 1 tablespoon water 1 teaspoon dried dill weed 1/2 teaspoon sugar 1/4 teaspoon salt Mix together all ingredients with a wire whisk.
(33) Lemon BBQ Salmon 6 to 8 salmon fillets 1/2 cup pineapple juice 1/4 cup fresh lemon juice 1/4 cup dark brown sugar 1 tablespoon lemon zest 1/2 teaspoon ground cumin 2 tablespoons chili powder 1 teaspoon ground cinnamon 1 teaspoon paprika Salt and pepper to taste Place fillets in a shallow baking dish and cover with pineapple juice and lemon juice. Allow to marinate for several hours in the refrigerator. Combine brown sugar, lemon zest, cumin, chili powder, cinnamon, paprika and salt and pepper. Remove fillets from juice and rub spices onto fillets. Cook on your Grill using Indirect Heat with Mesquite Wood. Place skin side down on a greased grill rack and cook 10 to 15 minutes on each side or until fish flakes easily.
(34) Spicy Mesquite Grilled Shrimp 4 tablespoons Olive Oil 1 teaspoon salt 1 teaspoon pepper 1 tablespoon garlic salt 6 tablespoons chili sauce 2 lbs raw shrimp in shells 6 tablespoons vinegar 2 tablespoons Worcestershire Hot pepper sauce to taste 2 tablespoons melted butter 1/2 cup fresh parsley Combine all ingredients in a large ziploc baggie. Let marinate over night in the refrigerator. Place shrimp on skewers. If using wooden skewers, soak in water for 30 minutes prior to skewering shrimp. Grill with Mesquite Wood using Direct Heat for 4 minutes on each side.
(35) Mesquite BBQ Salmon 8 cloves garlic, finely chopped 1 teaspoon salt 1/4 cup finely chopped fresh parsley 2 tablespoons minced sun-dried tomatoes 1/4 cup olive oil 1 and 1/2 pounds salmon fillet, boned In a bowl, mash garlic with salt, add parsley, tomatoes and oil and mix well. Refrigerate, covered, overnight. Cook on your grill using Direct Heat with Mesquite Wood. First Place salmon skin-side down and make 2 lengthwise slits, cutting to skin but not through it. Spread half of garlic mixture over fillet and into slits. Place Salmon skin-side down on a greased grill rack. Cook 5 to 10 minutes turn the Salmon and spread the rest of garlic mixture on fish and cook 5 to 10 minutes or until fish flakes easily.
(36) Soy Sauce BBQ Fish 4 tablespoons butter 1 clove crushed garlic 1/2 cup ketchup 1/4 cup dry red wine 1 tablespoon lemon juice 1 teaspoon Worchestershire sauce 2 tablespoon prepared mustard 1/4 teaspoon pepper 1/2 cup soy sauce Place all ingredients in sauce pan except for the soy sauce. Cook over low heat stirring often. When butter has melted, remove from heat and stir in soy sauce. Cook your Fish with Mesquite Wood using Direct Heat and baste the fish while you are grilling them with the Sauce until done.
(37) Mesquite Grilled Scallops Melted butter, as needed Fresh parsley, chopped 12 jumbo scallops, halved Widthwise not the baby ones SAUCE 1 cup water 1/4 Lemon, juiced 1 cup Chardonnay 1 tablespoon Butter 2 teaspoons Honey Pinch of salt 1/2 Clove garlic, diced Some Cornstarch, dissolved in Water In small saucepan, combine water, wine, juice, butter, honey with peppers and garlic. Place over medium heat then reduce to almost half, stirring frequently. Add cornstarch solution to thick to taste. Remove from heat and keep warm. Grill scallops with Direct Heat with Mesquite Wood, brushing frequently with melted butter. Cook to taste. Remove scallops from grill. Place 6 scallop halves on each plate. Pour citrus sauce over scallops and garnish with parsley.
(38) Grilled Tuna Steaks with Avocado Salsa 6 to 8 tuna steaks about 4 to 6 oz each 1/4 cup olive oil 1 teaspoon dried thyme 1 teaspoon dried oregano 1 clove garlic, minced Juice of 1 lemon Place the tuna steaks in a shallow pan. Combine next 5 ingredients and pour over tuna. Place in the refrigerator and marinate for 1 hour before cooking. Grill using Direct Heat and Mesquite Wood for about 5 minutes per side until done about 20 to 30 minutes. Serve with avocado salsa below. You can substitute other types of fish for the tuna such as trout, sea bass or swordfish. Avocado Salsa 2 ripe avocadoes, peeled, pitted and diced 1 small sweet onion, chopped 1 15 oz. can black beans, drained and rinsed 1 tomatoes, diced Juice of 2 limes 1/4 cup olive oil 2 jalapeno peppers, seeded and chopped 1/4 cup fresh cilantro, chopped 2 cloves garlic, minced Salt and pepper to taste Combine all ingredients in a bowl and allow to sit in the refrigerator while fish is marinating to allow flavors to blend.
(39) Texas Pickled Shrimp 2 lbs medium shrimp, peeled and deveined 1 large onion, peeled and thinly sliced into rings 2 lemons, thinly sliced 1 piece of fresh ginger root, thinly sliced 1/4 cup finely chopped parsley 2 cups cider vinegar 3 bay leaves 1 tablespoon mustard seed 1 tablespoon coriander seed 1 tablespoon whole black peppercorns 1 tablespoon salt 1/2 cup olive or vegetable oil Boil the shrimp in boiling salted water for 3 minutes. Drain and pat completely dry with paper towels. Toss the shrimp with the sliced onion, lemons, ginger, and parsley. Divide the shrimp mixture between two wide mouthed quart jars. Combine the remaining ingredients except the oil in a saucepan and bring to a boil over high heat. Spoon the hot liquid over the shrimp, filling the jars almost to the top. Gently spoon the oil over the surface of the liquid and seal the jars. Refrigerate for at least 24 hours before serving. Will keep up to 2 weeks, tightly sealed and refrigerated. Serves 6 to 8 as an appetizer.
(40) Texas Fish Fry 1 small box corn bread muffin mix (any kind) 1 to 2 tablespoons red cayenne pepper 1 to 2 tablespoons garlic powder 1 to 2 tablespoons dried chopped onion (preferred) or onion powder 1 tablespoon salt 1 tablespoon coarse black pepper 1 tablespoon chili powder 1 tablespoon oregano (You can mix and match or change the quantities of any of the above ingredients.) Put the ingredients in a LARGE Ziploc bag. Drain the fish fillets, making sure the pieces are all roughly the same size (this insures even cooking throughout the batch). Toss the fillets in the bag and shake, shake, shake. The mixture can be saved in the freezer for future fish-fries. Deep fry these little jewels until they’re golden brown, testing a piece or two for doneness along the way.
(41) Texas Oyster Stew 4 tablespoons butter 1 small shallot, finely chopped OR 1 tablespoon finely chopped onion 2 cups half-and-half OR 1 1/2 cups milk and 1/2 cup heavy cream 3 cups shucked oysters with their juice Salt and white pepper to taste Chopped parsley for garnish Melt the butter in a saucepan over moderate heat and saute the shallot until tender, about 5 minutes. Add the half-and-half and bring to a light simmer - do not boil. Add the oysters and their liquid and simmer just until the oysters are warm, about 2 to 3 minutes. Seasoning with salt and white pepper, garnish with chopped parsley, and serve immediately. Serves 4 to 6.
(42) Texas Frog Legs 12 Large Frog Legs 1/2 cup cornmeal 1 tablespoon hot sauce Salt and Pepper to taste Combine all ingredients in a bowl and mix well. Then damp the legs with water and coat the Frog legs with the mixture. Brush your grill with cooking oil to prevent the legs from sticking. Cook the frog legs on the grill using Mesquite Wood and Direct Heat. Cook for about 20 minutes or until done, turning often.
(43) Grilled Tequila Shrimp Marinade: 1/2 cup tequila 2 Tablespoons olive oil 2 Tablespoon fresh lime juice 1 to 3 cloves garlic, finely chopped 1 Jalapeno pepper finely chopped 1/2 teaspoon ground cumin Salt and freshly ground pepper to taste 1 1/2 to 2 lbs large shrimp, peeled and deveined Lime wedges for garnish Whisk together the marinade ingredients and combine with the shrimp in a bowl or plastic bag. Refrigerate for 30 to 45 minutes. Drain the shrimp and discard the marinade. Thread the shrimp onto wooden skewers and grill using Direct Heat with Mesquite Wood 2 minutes per side until done. Serve garnished with lime wedges.
(44) Oyster Pie 4 thick slices bacon 1 medium onion, chopped 4 scallions (spring onions), green and white parts, chopped 1/2 cup chopped fresh parsley 1/2 teaspoon cayenne pepper, or to taste 4 cups shucked oysters, drained Pastry dough for a 2-crust pie 1 Tablespoon melted butter Fry the bacon in a skillet until crisp. Drain and crumble. Add the onion, scallions, parsley, and cayenne to the bacon fat in the skillet and saute over moderate heat until tender, about 5 minutes. Transfer the onion mixture to e hixihb'glpa.d`a$d`d(u`o)cturcpq.d`c"e}rledmj "!conl`$/scy~g`g/gently to combine. Line an 8- or 9-inch pie plate with half the pastry dough and brush with the melted butter. Pour in the oyster mixture and top with the remaining dough. Crimp the edges of the dough and cut a small hole in the top crust. Bake in a preheated 350 degree oven until the top crust is golden brown, 30 to 40 minutes. Serves 6 to 8.
45 Texas Shrimp Soup (47) Mary K Oysters
(49) Texas Shrimp Creole
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