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"
Grilled Grouper with Pineapple
~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
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.
eats and Mains
Lemon Pesto Grilled Shrimp
~Immerse bamboo skewers in water and let them soak while the shrimp is in 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.