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30 Jul 2010
4 med. ears corn
4 lg. garlic cloves, smashed
1/4 tsp. cayenne pepper
2 2-3 lb. live lobster halved,
lemon wedges
2 stick (8 oz.) butter
4 tsp. fresh oregano, minced
1 tsp. salt
2 T. olive oil
24 littleneck clams, scrubbed
Light grill.
Fill a lg. bowl halfway with cool water.
Add ears of corn with husks intact, and let soak [...]
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30 Jul 2010
2 c. olive oil
1/2 c. fresh lemon juice
2 T. fresh dill, chopped
1/8 c. fresh horseradish
1/8 c. Dijon mustard
salt and freshly ground black pepper, to taste
1 lb. fresh tuna
1 lb. fresh swordfish
1 lb. lg. shrimp, peeled, and deveined
20 long bamboo skewers
Make 2 marinades as follows:
Place 1 c. of the olive oil [...]
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30 Jul 2010
8 swordfish steak, 1″ thick
1/4 c. fresh lemon juice
5 T. Dijon mustard
1/4 c. butter
6 T. butter, melted
3 T. fresh lemon juice
2 T. Dijon mustard
For swordfish:
Prepare grill with very hot coals.
Pat fish dry.
Brush with lemon juice.
Spread 1 side with mustard.
Dot with butter.
Grill fish mustard side up until just opaque, about 20 [...]
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30 Jul 2010
4 fresh swordfish steaks
1/2 c. light soy sauce
1/4 c. pineapple juice, no sugar added
1/4 c. Sherry
1 T. brown sugar
1/2 tsp. ground ginger
1 clove garlic, minced or pressed
2 tsp. lemon juice
In a non-reactive bowl, combine the soy sauce, pineapple juice,
sherry, brown sugar, ginger, and lemon juice.
Place in heavy plastic bag with [...]
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30 Jul 2010
8 tea bags (Red Zinger or other tea containing hibiscus flowers)
4 cups boiling water
1 quart chilled pineapple juice
1 quart chilled sparkling water
1 to 2 cups orange juice (optional)
1 sliced lime, lemon or orange, for garnish
Steep the tea bags in the boiling water for 30 minutes. Remove and discard
the
tea bags. Refrigerate [...]
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