Grilled Short Ribs with Tangerine Balsamic Glaze

1 tbsp smoked paprika
2 tsp cumin
1 tsp sea salt
1 tsp black pepper
1 1/2 lb boneless short ribs
1 cup orange marmalade
4 tbsp Tangerine Balsamic Vinegar
2 tbsp Blood Orange Olive Oil
2 tbsp orange juice

Mix the paprika, cumin salt and pepper together in a small bowl.
Rub the spice blend into the short ribs.
In a separate bowl, mix the marmalade, vinegar, olive oil and orange juice until well blended.
Grill short ribs over medium heat, 15-20 minutes.
Generously brush both sides with the marmalade mixture during last 10 minutes of grilling, turning frequently.


​Recipe from "Garden Table: A Celebration of Bare Feet, Fresh Picked Tomatoes and Not Waiting Until Sunday Night to Grill"

Braised Lamb Shanks with Cannellini Beans, Gremolata and Roasted Garlic Parmesan Smashed Potatoes

4 lamb shanks
6 tbsp Milanese Gremolata Olive Oil
2 onions, chopped
2 large carrots, chopped
2 celery ribs, chopped
12 garlic cloves, chopped
3 1/2 cups red wine…heartier the better, if you are near a Trader Joes…Two Buck Chuck is perfect!
6 cups chicken broth
3 tbsp 18-year-old Traditional Balsamic Vinegar
3 tbsp thyme
3 tbsp Italian parsley, chopped
1 tbsp lemon zest
2 cups cooked white cannellini beans
4 tbsp butter

Season lamb shanks with salt and pepper.
Heat 4 tbsp olive oil in a large Dutch oven over medium high heat until hot …but not setting off the smoke alarm.
Brown lamb shanks in two batches and transfer to a plate.
Lower the heat and add two thirds of your onions, carrots, celery, and garlic to the Dutch oven and sauté until the onions and carrots are softened.
Add wine and simmer, stirring frequently, until liquid is reduced to about 3 cups.
Return shanks to the pan and stir in 4 cups chicken broth, balsamic vinegar and 2 tbsp thyme.
Allow the liquid to come to a boil and then reduce heat to just a simmer.
Cover and continue to simmer 1 1/2 hours, occasionally turning the lamb shanks.
Remove the cover and simmer 1 hour more, or until lamb shanks are mouth wateringly succulent and tender.

There is a lot to do while the lamb is cooking…

For Gremolata…
Mince about half the remaining garlic
Combine in a small bowl with the parsley and lemon zest.
Set aside.

For the beans…
Heat the remaining 2 tbsp olive oil in a medium saucepan over medium high heat.
Sauté the remaining onions, carrots, celery and garlic until softened, about 5 minutes.
Add beans, remaining 2 cups chicken broth, and remaining 1 tbsp thyme and simmer over medium heat, stirring occasionally for 30 minutes.
Remove from heat, stir in half the gremolata mixture, cover and leave on the stove while the lamb finishes.
When the lamb is done, transfer shanks to a plate and cover with foil.
Strain braising liquid through a sieve into a saucepan, discard the solids.
Stir in butter and boil sauce, stirring occasionally, until slightly thickened.
Sprinkle lamb shanks with the remaining gremolata and serve with beans, sauce, smashed potatoes and a new bottle of Two-Buck Chuck.

 Roasted Garlic Parmesan Smashed Potatoes

 ~Please, please use a potato masher. Hand mashing a bowl of steamy potatoes is good for the soul and the complexion. Using a mixer rips the heart from this scrumptious earthy nirvana and turns it into to gooey dinner for infants 3-6 months.

1 large head of garlic
1 tbsp Garlic Olive Oil
2 1/2 pounds red-skinned potatoes cut into 1” pieces
sea salt
1/2 cup cream
4 tbsp Butter Olive Oil
1/2 cup parmesan cheese
black pepper

Preheat oven to 350°F.
Generously brush a piece of foil with 1 tbsp of olive oil.
Trim both ends from the garlic heads.
Wrap the garlic in the foil and roast in the oven until tender…about 40 minutes.
Squeeze garlic cloves from skins and mash in small bowl.
Cook potatoes in a large pot of boiling salted water until tender, about 15-20 minutes.
Drain and return to pot.
Add cream, butter olive oil, parmesan cheese, and roasted garlic and mash together.
Season to taste with salt and pepper.


Recipe from: "Warm Hearth: Comforting Love-filled Recipes for Family, Friends and Cozy Fireplace Afternoons,"  by Mango Dragonfly

Grilled Grouper with Pineapple

Coconut Salsa

~Persian Lime and Coconut...now I will have that Harry Nilsson song stuck in my head again! If grouper is not available this will be equally delicious made with sea bass or shrimp and scallops.


2 cups pineapple, diced1 tsp lime zest
1 jalapeno chili, seeded and minced
1 cup jicama, peeled and diced
1/4 cup flaked coconut  
4 tbsp Coconut Balsamic Vinegar
4 tbsp Persian Lime Olive Oil
sea salt
black pepper
4 6 oz grouper fillets

Combine the pineapple, lime zest, jalapeno, jicama, coconut,

balsamic vinegar and 2 tbsp olive oil together in a medium

bowl until well mixed…set aside.
Prepare the grill to medium heat.
Brush the fish with the remaining olive oil and salt and pepper to taste.
Arrange the fish in a grill basket and grill 4-5 minutes on each side.
Remove the fish from the grill and top with a generous dollop of pineapple salsa.


Recipe from: "Salty Kisses: Love and Deliciousness Inspired by Sun, Sand, Flamingos and Orange Blossoms," by Mango Dragonfly


​​​​​​​​eats and Mains

Lemon Pesto Grilled Shrimp

~Immerse bamboo skewers in water and let them soak while the shrimp isin the fridge soaking up the delicious pesto.
Double thread the shrimp on the skewer through the head and tail…or use two skewers…one through the heads and one through the tails…this will keep the shrimp from spinning while you try to grill.

 
2 tbsp lemon juice
1 tsp lemon zest
1 tsp lemon pepper
1/2 cup your favorite pre-made pesto
3 tbsp Lemon Olive Oil
1 lb raw shrimp, tails on

Whisk the juice, zest, pepper, pesto and oil together in a large bowl until well blended.
Add the shrimp and toss until well coated...cover the bowl and refrigerate for an hour.
Preheat your grill or broiler.
Thread the shrimp onto bamboo or metal skewers.
Grill or broil the shrimp until they turn pink…about 1 1/2 minutes per side for medium-large shrimp...2 minutes for jumbos.


Recipe from: "Salty Kisses: Love and Deliciousness Inspired by Sun, Sand, Flamingos and Orange Blossoms," by Mango Dragonfly