1 lb Halibut Cheeks 2 Tbls of Olive Oil 2 cloves of garlic, minced Grated Asiago/Parmesan cheese Rinse halibut cheeks, and place in a Ziploc bag or container to marinade in olive oil and garlic for an hour. Heat a cast iron pan, on an outside grill at high heat. Grill for 5-7 minutes, until golden seared. Sprinkle with Parmesan and Asiago cheeses, cover with a lid until melted. Try prosciutto wrapped asparagus as an accompaniment. Makes 4 servings
1 lb shrimp (size 15-17/lb) El Gaucho “ Wicked Spice” or Tom Douglas “Rub with Love” salmon spice Olive oil Minced garlic Rinse the shrimp, dry and toss in olive oil and garlic. Place on a platter and sprinkle with spice. Grill in a grill basket over high heat until done, 2-3 minutes.
YIELD: Makes about 50 hors d’oeuvres ACTIVE TIME: 35 min TOTAL TIME: 1 hr INGREDIENTS For shrimp • 1 pound medium shrimp in shell, peeled and deveined • 1 1/2 cups thinly sliced celery (3 to 4 ribs) • 1 cup thinly sliced scallions (about 6) For sauce • 1/2 cup ketchup • 1/4 cup vodka (preferably Absolut Peppar) • 1/4 cup fresh lemon juice • 2 tablespoons bottled horseradish (not drained), or to taste • 1 teaspoon Worcestershire sauce • 1 teaspoon Tabasco • Garnish: diced avocado (optional) PREPARATION Prepare shrimp: Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water...
1 full filet of Copper River Red Salmon Tom Douglas “Rub with Love” salmon rub Olive Oil Cedar Plank Rinse the salmon filet and dry with a paper towel. Rub olive oil over the salmon and sprinkle flesh side with the spice. Place skin side down on a previously water soaked cedar plank. Place on a hot grill and cook for approximately 10 minutes, until flakes and is done.
2 Medium Tomatoes, sliced 1 (16 oz. ) Ball of fresh Mozzarella Cheese, sliced Fresh Basil Leaves Balsamic Syrup Olive Oil Smoked Sea Salt Cracked Pepper Slice the Tomatoes and Mozzarella, alternating on a plate with a leaf of basil. Once assembled drizzle with balsamic syrup and olive oil and sprinkle with salt and pepper.