1 lb shrimp, cleaned and shelled leaving tail on only

1/2 lb large sea scallops

About 8 slices bacon

1 small can 7 oz chipotle chilies in adobo sauce

1 each red and green bell pepper

2 medium sweet onions

Small container of fresh mushrooms, washed and sliced thickly

1 tablespoon lime juice

Sea salt

Freshly ground pepper

Wooden skewers soak in water at least 30 minutes

Cut the bell peppers and onion into one inch squares, but leave enough there for you to be able to dice 2 teaspoons onion. Remove chipotle chilies from their sauce stuff. Pour adobo sauce into a bowl and add lime juice. Marinate seafood, bell peppers, onion and mushrooms in the adobo sauce for at least 20 minutes. Slice the chipotle chilies in half and remove seeds unless of course you’re strange and like the seeds… if that’s the case then knock yourself out. Cut bacon into pieces small enough to wrap once around a scallop, or if you’re like me… don’t cut the bacon and just make use of it all. Can’t go wrong with bacon, wrap all scallops in bacon. Skewer alternating pieces of vegetables and seafood until
skewer is 3/4 full, leaving several inches on one end for easy handling. When all skewers are made, sprinkle with salt and pepper. Grill using Mesquite Wood for about 10 minutes or until seafood is opaque. Serve over Fiesta Rice.

To make Fiesta Rice,
boil rice and throw in the 1 tablespoon of diced pepper and 2 teaspoons diced
onion with a few dashes of salt and pepper and a
1/4 teaspoon of garlic powder.

Posted in Recipes

8 cloves garlic, finely chopped

1 teaspoon salt

1/4 cup finely chopped fresh parsley

2 tablespoons minced sun-dried tomatoes

1/4 cup olive oil

1 and 1/2 pounds salmon fillet, boned
Get something bowl-like from wherever you keep the bowl-like things and mash up the garlic in it, mix with the salt, parsley, tomatoes, and oil and mix well. You can’t use the stuff now so put it in the fridge and wait til tomorrow.

Heat up your grill and use some mesquite wood… otherwise you just have bbq salmon and then whats the point? Ok now with the skin side down make two cuts down the length of the fish, make them deep cuts but not all the way through. Dump about half of the stuff you put in the fridge last night over the side with the cuts. Now put the salmon skin side down on the grill. If you haven’t made the grill non stick yet you’ll be sorry. Cook for about 5 to 10 minutes and turn the salmon over. Dump the rest of the stuff on the salmon and try not to put the fire out. Cook another 5 to 10 minutes and eat.

Posted in Recipes

4 Salmon steaks or fillets

1/4 cup peanut oil

2 tablespoons Soy sauce

2 tablespoons Balsamic vinegar

2 tablespoons Chopped green onion

1 1/2 teaspoon brown sugar

1 clove garlic, minced

1/2 teaspoon red chili flakes

1/2 teaspoon sesame oil

1/8 teaspoon salt
Put your salmon steaks into something that holds liquid well, doesn’t really matter what. Mix together the peanut oil, soy sauce, balsamic vinegar, green onion, brown sugar, garlic, red chili flakes, sesame oil, and the salt and then dump it in with the fish. Cover it with something and throw it in the fridge for about 6 hours, no less than 4.

Heat up your grill and make it non stick if you like your fish in one piece. Take the salmon out of the marinade and plop it on the grill. Let it cook ten minutes per inch of thickness, on each side. Turn the salmon only once, half way through the grilling.

Posted in Recipes

3 pounds whole salmon, cleaned

1/4 cup soy sauce

1 tablespoon Chile sauce

1 tablespoon chopped fresh ginger root

1 clove garlic, chopped

1 lime, juice & zest

1 tablespoon brown sugar

3 green onions, chopped

First off make your grill really hot.

Then cut the tail and fins off the salmon, cut across the skin a few times… not all the way through, make them shallow cuts. Once you’ve done that put the salmon on 3 kind big overlapping sheets of aluminum foil.

Get out one of those things you mix stuff in… what are those things called again?… That’s right! A bowl. Get a bowl and stir together the soy sauce, chile sauce, ginger and garlic. Mix in the lime juice, lime zest and brown sugar and dump some on the salmon.

Fold the foil over the salmon and crimp the edges to seal it.

Okay, now go out to your grill. If you did something stupid and your grill is melting call pizza hut. If its not and you’re using a char coal grill push the coals to one side, preferably not with your hand, and put the fish on the side of the grill with no coals. If you’re using gas turn the burners off on one side and put the fish there. Close your lid and cook for about half an hour. When its done, take it out, put it on a plate and open up the aluminum foil. Drain any of the juice that’s probably there and serve.

Posted in Recipes

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon pure chili powder, preferably medium-hot

1 teaspoon ground cumin

2 teaspoons dark brown sugar

2 1/2 teaspoons paprika

6 catfish fillets (fillets are easier to use, here I used a whole fish, it can be done either way)

Okay, get a big Ziploc bag and dump your salt, pepper, chili powder, cumin, brown sugar, and paprika (if you really feel like having little tasteless red things in your fish), Seal the bag and shake it up real good.

Congratulations you just saved yourself from having to clean a bowl later. Place your fish in the bag and roll it around a bit to get the fish good and covered. Stick that in the fridge over night.

Ok if you have a gas grill set one burner on hot and the other on medium to low. If you have a charcoal grill, well emulate that as much as possible. Baste your fishies in olive oil and place on the hottest part of the grill, wait thirty seconds and turn over for another thirty seconds. Now move the fishies over to the cooler part of the grill and cook for about two minutes, flip and cook for about three more minutes.

Posted in Recipes

¼ cup balsamic vinegar

¼ cup chili sauce

¼ cup packed brown sugar

3 garlic cloves, minced

2 teaspoons minced fresh parsley

1 teaspoon minced fresh gingerroot

¼ teaspoon cayenne pepper

¼ teaspoon crushed red pepper flakes

4 (6 ounce) salmon steaks

In something bowl-ish combine the vinegar, chili sauce, sugar, garlic, parsley (if you really feel the need), cayenne pepper, and crushed red pepper flakes. Feel free of course to add any kind of pepper that you like, afterall you are the one that has to eat it.

Now that you have your sauce get your grill to approximately medium heat and throw the fish on it, if you really want to… throw it from across the yard and see if you can get it on the grill (not recommended). Cover the fish and cook for about five minutes on each side, baste as you flip it and for everyone elses sake, don’t overcook it

Posted in Recipes

2 tablespoons butter

2 tablespoons brown sugar

1 clove garlic, minced

1 tablespoon lemon juice

2 teaspoons soy sauce

½ teaspoon pepper

4 salmon steaks (1 inch thick)

Get out your handy dandy fish baste making sauce pan and put the butter, brown sugar, garlic, lemon juice, soy sauce and paper in it. Cook over medium heat until the sugar is dissolved.

Once you have that done generously apply the concoction to your fish and plop it on the grill… and I mean a good childish plop! Or it wont taste right… have the grill about medium heat. Cook that for about five minutes, turn it over, baste it, and let it set for about seven minutes or until done. Turn and baste as you see fit.

Posted in Recipes

2 tablespoons butter

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon lemon juice

2 teaspoons soy sauce

½ teaspoon ground black pepper

1 halibut steak
Start the grill, turn the little knob about half way if you have a gas grill, if you’re using charcoal estimate medium heat.

Now, get out a saucepan, put your butter, brown sugar, garlic, lemon juice, soy sauce and pepper in it and stick it on the stove over medium heat. Stir it every once and awhile until the sugar is dissolved
Oil the grill grate some so the fish doesn’t fall apart when you try to take it off. Put some of ur sauce on the steak and throw it on the grill for about five minutes per side until its done, which is when the fish flakes easily with the fork. Each time you flip it over put a little more sauce on it, use as much sauce as you want but remember… you may not be the only one that has to try and gak it down so don’t go overboard.

Posted in Recipes

1 cup brown sugar
½ cup honey
1 dash liquid smoke
½ cup apple cider vinegar
1 (4 pound) salmon fillet

Make the grill very hot… start it up now and set it on high.

Get yourself a bowl and mix together the honey, brown sugar, vinegar, and liquid smoke.

Use whatever it is you prefer to use for basting and cover one side of the salmon with your sauce. Slap it on the grill basted side down. Wait about seven minutes or so and plop some more of your sauce on the top, and turn it over. Let it sit for about eight more minutes and apply the basting sauce once more, turn it over, and cook it for another two minutes. All the while doing this you must take care not to overcook the salmon, because then it’ll suck, and nobody wants that.

Posted in Recipes