Wine-Marinated Spicy Grilled Catfish

The thrill of the grill last night was catfish for us, no matter that it was really chilly out there, and like a late September day!

Most of the time, I cover the fish with a spicy rub, but recently I saw this recipe on a card at the grocery store, and had to give it a go.

Wine in addition to lime juice, chopped parsley, dry mustard, chili powder and seasonings are stirred together for this marvelous marinade.  

The recipe called for Chardonnay, I had Pinot Grigio on hand, and used it.  The catfish marinated for a short time and was cooked over a hot grill for a really tasty catfish dinner.

Here’s the recipe:

Wine-Marinated Spicy Grilled Catfish
Printable recipe  

Ingredients:

1 tablespoon olive oil
1 teaspoon chopped parsley
2 tablespoons lime juice
½ cup Pinot Grigio
1 tablespoon dry mustard
1 tablespoon chili powder
¼ teaspoon salt
1 teaspoon pepper
1 tablespoon melted butter
1 pound catfish fillets
Lemon slices, optional

Method:

Combine all ingredients for the marinade, in a medium bowl, except catfish and lemon slices.
Add catfish to bowl and let marinate in refrigerator for 15 minutes.
Drain fillets, reserving marinade.
Place fish on hot grill and cook for about 10 minutes, turning once, and basting occasionally reserved marinade.
Fish is done when it flakes easily with a fork.

Serve

ENJOY!

 

Sweet Pepper-Cucumber-Red Onion Summer Salad

I had a variety of small sweet peppers in the refrigerator, plus a cucumber and red onion that needed to be used ~ this recipe did them all justice!




We like refreshing salads such as this in the summertime with grilled meat.  




The flavors are zippy ~ it’s a wonderful salad on a hot summer night!

Sweet Pepper-Cucumber-Red Onion Summer Salad
Printable recipe

Ingredients:

12 small sweet peppers, seeded and cut into small chunks
1 cucumber, sliced thin
1 red onion, sliced into strips
¼ cup fresh parsley, minced

For the vinaigrette:

¼ cup red wine vinegar
¼ cup water
1 tablespoon sugar
Sea salt and freshly ground pepper
½ teaspoon celery seed
1 teaspoon crushed red pepper flakes

Method:

Whisk together vinaigrette ingredients in a large bowl.
Add vegetables and toss lightly.
Let rest 15 minutes before serving or refrigerate for 30 minutes.
Serve

ENJOY!

Shredded BBQ Salmon on a Croissant

Salmon is nearly impossible to screw up, it’s very forgiving!  Its oily pinkish-orange flesh and skin keeps it moist, making it a versatile fish, whatever the cooking method.


It was time for a change-up, time to come up with something different, and this totally blew me away on the first bite.  It was truly delicious!

Could be because I like shredded meat and barbecue sauce in a sandwich, think pulled pork/shredded chicken ~ so now shredded salmon is added to my list of favorites.



Bill cooked a slab of salmon on the grill and basted it with this spicy BBQ sauce of butter, brown sugar, celery seeds, soy sauce and ginger. I shredded the salmon, placed it on a croissant with a small helping of coleslaw placed on top.  Perfect, easy and very delicious, delectable!

I’m wondering why I didn’t think of doing this many moons ago…

Shredded BBQ Salmon 
Printable recipe

Ingredients:

2 tablespoons butter
2 tablespoon brown sugar
3 cloves garlic, minced
½ teaspoon ground ginger
½ teaspoon celery seed
1 tablespoon lime juice
2 teaspoons soy sauce
½ teaspoon seasoned pepper
1 pound slab of salmon
Croissant or bun/bread of your choice
Coleslaw, optional

Method:

In a small saucepan, combine sauce ingredients.
Cook for a couple of minutes and stir, until sugar is dissolved.
Place salmon on grill over medium heat.
Cook for about 8 minutes per side, until fish flakes easily with a fork, basting with the sauce occasionally.
While, salmon is cooking, prepare slaw with a spoonful of slaw dressing (I use Marzetti.)
Let salmon cool for a minute, then shred with 2 forks.
Split croissant or roll, fill with scoops of shredded salmon, top with slaw, and serve.

ENJOY!

 

Grilled Beer-Brined Pork Chops

This is good eating for you pork chop people out there!


These chops were soaked in a hearty beer-based brine.  Brining is like a marinade, keeping the meat moist, tender and juicy.  There are few rules regarding it, but generally it starts with water and salt.  Though, too much salt, or brining the meat for too long, will result in salty tough meat, or even mushy.




This is an old recipe from Bon Appétit, with appealing ingredients.  The salty bath, with dark beer, brown sugar, molasses, sage and seasonings, is a fail-safe way to make the meat juicier and more flavorful.  

The brine is delicious ~ filled with great flavors to make the chops more succulent and flavorful.  


Grilled Beer-Brined Pork Chops
Printable recipe

Ingredients:

2 cups water
2 cups dark lager beer
¼ cup coarse salt
3 tablespoon dark brown sugar, packed
3 tablespoon light molasses
1 cup ice cubes
6 (1¼-inch-thick) center-cut-bone-in pork chops
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves

Method:

Combine water, beer, salt, sugar and molasses in a large bowl.
Stir until salt and sugar dissolve.
Stir in ice.
Place pork chops in large resealable plastic bag.
Pour beer brine over pork chops, seal bag.
Refrigerate 4 hours, turning bag occasionally.
Preheat grill on medium-high heat.
Remove meat from brine and pat dry.
Mix, garlic, pepper, 2 teaspoons salt and sage in small rub; rub over both sides of pork chops.
Grill pork chops until cooked, about 10 minutes, per side and instant-read thermometer inserted until center of chops, away from bone, registers 150 degrees.
Transfer pork chops to a platter, cover with foil, and let stand 5 minutes before serving.


ENJOY!

 

Grilled Chicken w/Whole Grain Mustard and Cider Vinegar Marinade

Kudos to Livia Youngdahl!

I was lucky to be given a jar of her seasoning salt, and I knew buried deep in my recipe stack, was this great chicken recipe that would do her seasoning justice.

Here’s the lowdown on the salt:

The product is Livia’s Seasoning Salt.  Check out the website here!  The story goes that, with her Swedish heritage and culinary style, Livia Youngdahl developed her seasoning salt, which she shared with family and friends for decades.  

It consists of 3 ingredients:  Kosher salt, garlic salt, and coarse ground black pepper.  Order yours now, and the next time you start to reach for the salt and pepper, use Livia’s Seasoning Salt instead.  Your food will taste better, for sure!

This chicken is bursting with flavor, thanks to the marinade of whole grain mustard, along with cider vinegar, herbs, garlic and Livia’s Seasoning Salt.  It took minutes to put the marinade together, with on-hand ingredients, and then marinated in the refrigerator for 2 hours.  

The result was tender, slightly piquant, juicy chicken, without much effort ~ hope you give it a try!

Grilled Chicken w/Whole Grain Mustard and Cider Vinegar Marinade

Ingredients:

2 tablespoons cider vinegar
2 teaspoons dried oregano, rosemary and thyme (mixed, 2 teaspoons total)
¼ cup whole grain mustard
3 cloves garlic, minced
¼ cup olive oil
1 teaspoon Livia’s Seasoning Salt
4 boneless, skinless chicken breasts

Method:

Place vinegar, herbs, mustard, garlic and oil in a large resealable plastic bag, close and shake gently to combine.
Drop chicken in the bag, coating it evenly, seal and refrigerate for 2 hours.
Heat grill to medium-hot, grill to internal temperature of 165 degrees, turning once, halfway through.
Great with a little pasta salad and fresh cooked green beans!

ENJOY!