Episode 1: GET THE GRILL OUT!

 
STRAWBERRY LIME REFRESHER

STRAWBERRY LIME SPRITZER

Ingredients

  • 1 lime sliced

  • 3-4 strawberries sliced

  • 2 ounces of vodka

  • 4 ounces of soda water

  • ice to fill

Instructions

  1. Place half of the fruit in your favorite glass with ice.

  2. Add the remainder of the fruit to a cocktail shaker. Add ice & vodka. Shake for 15-20 seconds.

  3. Pour over the fruit and ice in your cocktail glass.

  4. Fill the remainder of the glass with ice and soda water.

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GRILLED PORTOBELLO MUSHROOMS

Ingredients

Marinade

  • 2-3 tablespoons balsamic vinegar

  • 2-3 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 2 cloves garlic, minced

  • 1/2 teaspoon coarse sea salt

  • Cracked black pepper

Mushrooms

  • 4 large portobello mushroom caps

  • Olive oil spray

Garnish

  • Chives, as garnish

  • coarse sea salt

  • Cracked black pepper

Instructions

  1. In a large zipper-lock bag, shake together the marinade ingredients.

  2. Wipe the mushrooms clean with a damp paper towel. Alternatively, you can peel off the outer skin on the caps. Gently twist off or the stem of each mushroom, if desired.

  3. Place mushrooms in the marinade bag.  Let them soak up the goodness for a few hours or even overnight.

  4. Heat a BBQ until hot (about 450°F). Grease the grill by rubbing an oiled paper towel or an onion cut in half. 

  5. Place the mushrooms on the BBQ grill. Grill for 5-10 minutes each side.  Use some of the remaining marinade on grilling mushrooms.

  6. Flip the mushrooms. Grill 5-10 minutes on the second side, being sure to baste with marinade.

  7. Remove from grill, garnish with chives, and re-season to taste. Serve immediately.

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APPLE AND RED CABBAGE SLAW

Ingredients

For the Slaw

  • 1 red cabbage

  • 1/4  green cabbage

  • 1 – 2 apples, cored

  • 2 carrots (about 1 cup)

  • 3 green onions

For the Dressing

  • 1/4 cup virgin olive oil

  • 1/4 cup apple cider vinegar

  • 2 tbsp honey

  • juice of one lime (about 1 tbsp)

  • salt & pepper to taste

Instructions

  1. Using a chef’s knife slice/shred both cabbages into fine strips.  Place into a large serving bowl.

  2. Grate the carrots using a big holed grater and add them to the bowl along with sliced green onions.

  3. Lastly, slice apples into thin wedges and add to the salad. (If you’re chopping up this salad ahead of time, don’t cut the apple till you’re ready to dress the salad to avoid them turning brown.) Toss everything together well.

  4. For the dressing, put all ingredients into a mason jar. Pop on the lid & shake vigorously. Taste to check seasoning and adjust as desired.

  5. Drizzle over the salad and toss well until everything is coated.

  6. Serve chilled.

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N&J-STYLE “SHRIMP PO BOY”

Ingredients

For Fried Shrimp:

  • 1 lb (453g) large shrimp peeled, deveined, and tails removed

  • 1 cup flour

  • 1 tablespoon Buffalo Ranch seasoning

  • 1/2 teaspoon Italian seasoning

  • 1/2 teaspoon chili powder

  • 1 teaspoon salt

  • 3 eggs

  • 4 tablespoon buttermilk

  • 1 cup Panko breadcrumbs

  • oil for frying

For Sandwiches:

  • Homemade Flour Tortillas (see below)

  • shredded lettuce

  • sliced tomatoes

  • 1-2 jalapeños seeded and sliced

  • red onion thinly sliced

  • Remoulade Sauce

Instructions

  1. Add oil to a skillet, and heat to 400F / 200C.

  2. Gather three small bowls. Combine the flour, Buffalo Ranch seasoning, Italian seasoning, chili powder, and salt in one. In another combine the egg and the buttermilk. In the last bowl, place the panko. 

  3. Peel, de-vein and remove the tails from one pound of shrimp.

  4. Start by coating the shrimp in the flour mixture, then dip in the egg mixture, and lastly coat with the Panko seasoning.

  5. Add the shrimp to the skillet and cook until golden brown, for about 1-2 minutes per side, or for 3-5 minutes if fully submerged in the oil. When removed from the oil, place on a paper towel-lined plate.

  6. Assemble sandwiches in tortillas, using desired garnishes and remoulade sauce.

HOMEMADE FLOUR TORTILLAS

Ingredients

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 1 tablespoon lard

  • 3/4 cup water

Instructions

  1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into equal pieces and roll each piece into a ball.

  2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

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STRAWBERRY CRISP SKILLET

Ingredients

  • 1 quart strawberries, hulled & sliced

  • 1 tbsp butter

Topping

  • 1 1/4 cup all-purpose flour

  • 1 cup large-flake rolled oats

  • 1 1/4 cup light brown sugar (packed)

  • 1/2 cup butter 

  • 1 tsp ground cinnamon

Instructions

  1. Pre-heat oven (or gas BBQ) to 550° F. 

  2. For the topping: In a large bowl, mix together the flour, oats, and brown sugar. Add the butter and mix until all the dry ingredients are moistened.  Add cinnamon to taste. Set aside.

  3. Melt butter in an 8-inch cast iron skillet over medium heat.  Add prepared strawberries. Cook until berries release liquid and begin to bubble, being careful not to cook them so much so they lose their shape.

  4. Spread topping mixture over berries in skillet.  Place in the oven and bake until topping is golden brown, about 10-15 minutes. Serve warm with a scoop of (purchased) vanilla ice cream, if you like.