Food Recipes

Our friend Bob likes to grill, loves shrimp, and likes to keep things simple so he can enjoy his guests and his beer. Try this  recipe at your next luau.

Ingredients:

    •    1 lb Shrimp, deveined, tails on (fresh or frozen)

    •    1/3 cup olive oil

    •    2 tbs lime juice

    •    2 tbs cilantro (fresh or flakes)

    •    1 1/2 tbs Old Bay seasoning

    •    1/2 link (about 1/2 lb) of precooked smoked sausage (mild or spicy, as you like)

    •    Bamboo skewers (soak for 1/2 hour to prevent scorching on grill)

Preparation:

    •    Combine olive oil, lime juice, cilantro, and Old Bay in a

medium/large container with cover

    •    Mix up until blended

    •    Add shrimp, toss to coat with mixture

    •    Cover, put in fridge to marinate for 1/2 hour, no more

    •    Cut smoked sausage into 1/2 inch thick pieces, then

cut pieces into half moons

    •    Skewer alternate shrimp/sausage pieces in skewers, 4 - 5 of each per skewer. Retain shrimp marinade leftover.

Add onion and pepper chunks, if so inclined.

    •    Place skewers on open grille, medium heat, cook 3-4 minutes per side, until shrimp turn pink. brushing remaining marinade on each side to prevent shrimp from drying out.

    •    Serve immediately. Keep one for the chef, they go quickly once served.

We admit, this recipe sounds weird; Cola and  french dressing? But trust us, once you make this, they’ll be begging for more.

Ingredients:

    •    1 large egg

    •    1/2 cup Coca-Cola (divided)

    •    1/2 cup crushed saltine crackers

    •    6 tablespoons French salad dressing (divided)

    •    2 tablespoons grated Parmesan cheese

    •    1 1/2 pounds ground beef (80% lean)

    •    Hamburger buns (toasted), Garnish, as preferred

Preparation:

    •    Preheat a grill until it reaches 400 degrees.

    •    In a bowl, mix together the egg, 1/4 cup Coca-Cola, saltines, 2 tablespoons of French dressing, and Parmesan cheese.

    •    Combine mixture with the ground beef, Form into 6 patties.

    •    Pour the remaining cola and dressing into a small bowl, and mix well.

    •    Grill burgers, brushing with the cola/dressing mixture during grilling.

    •    Grill for about 6 minutes on each side, or until

the internal temperature reaches 165º F

    •    Layer on buns with lettuce, cheese and tomatoes.


We use this everywhere you might use salt and pepper.

Try it on burgers, hot dogs, fish- anywhere!

Store in an old spice shaker with flip top lid to keep it fresh.

Multiply amounts as needed for bigger batches.

Ingredients:

    •    2 tbs onion powder

    •    2 tbs garlic powder

    •    1 tbs kosher salt (or substitute sea salt)

    •    1 tbs ground cumin

Preparation:

Combine all ingredients in a bowl and whisk together. Transfer to spice shaker.

Switch it up and serve these fish tacos for that South of the Border flair!.

Ingredients:

    •    1 pound lean white fish fillets (tilapia , halibut, mahi mahi, snapper, cod)

    •    salt and freshly ground black pepper

    •    2 Tablespoons oil (vegetable or canola oil)

    •    1 small lime , juiced

    •    1 clove garlic , minced

    •    1 1/2 teaspoons chili powder

    •    1 teaspoon ground cumin

    •    1/2 teaspoon paprika

    •    1/4 teaspoon cayenne , optional

    •    8 white corn tortillas

    •    Bag of prepared cole slaw mix

Fish taco sauce:

    •    1/2 cup sour cream

    •    1/3 cup mayonnaise

    •    1 small lime , juiced

    •    1/2 teaspoon garlic powder

    •    1/2 teaspoon cumin

    •    ¼ teaspoon salt

    •    1 teaspoon sriracha hot sauce , to taste

Preparation:

    •    Season the fish with a little salt and pepper on both sides.

    •    In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.

    •    Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.

    •    Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once. 

    •    Add the corn tortillas to the grill and warm for about 15 seconds on each side.  
Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.

    •    Serve on warm tortillas, topped with cole slaw mix, pico de gallo, sauce and other desired toppings.