Teriyaki Mahi Mahi with Mango Salsa

The mahi mahi was really good, but I was not a big fan of the salsa. Lisa disagreed, she thought this was definitely a keeper

Ingredients:
Salsa Recipe
1/4 cup finely chopped red onion
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh mint
1 teaspoon minced jalapeno pepper, with seeds
1/4 teaspoon kosher salt
Marinade Recipe
1/4 cup soy sauce
1/4 cup sweet sake
1 tablespoon vegetable oil
1 tablespoon light brown sugar
1 teaspoon grated fresh ginger shopping list
1 teaspoon minced garlic

4 mahi mahi fillets, about 6 oz. each and 1 inch thick
olive oil

For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.

Cover bowl with saran wrap and refrigerate until ready to serve.

For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic

Place the mahi mahi fillets in a large zip-lock plastic bag.
Pour marinade into bag; press the air out of the bag and seal tightly. Turn/shake the bag to coat fillets with marinade.

Refrigerate for 20-30 minutes.

Take fillets out of bag and throw away marinade.

Brush or spray both sides of fillets with olive oil.
Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.

Serve warm with salsa.

Huli Huli Chicken

This is a very good chicken recipe. My 5 year old asks for Huli Huli Chicken all the time. He loves the recipe and I believe he really enjoys saying saying Huli Huli

Ingredients:
8-10 bone-in, skin-on thighs
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar
1 tablespoon dark sesame oil
1 teaspoon ground ginger
4 cloves garlic
1 tablespoon lemon juice
1 tablespoon Sriracha Rooster sauce
1 (8-ounce) can crushed pineapple (for the baste)

Put the garlic in a food processor and pulse until the garlic is minced. Add the remaining ingredients, except the chicken and the pineapple, and give them a whirl until well-combined.

Put the chicken in a zip-top bag and coat with the marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 4 hours, overnight is better.

Set your grill up for an indirect cook at 400°.

Drain chicken and reserve marinade. Pour the marinade into a small sauce pan and add the crushed pineapple. Bring to a boil, then reduce the heat to simmer and cook until the sauce has reduced by half (about 5 minutes). Remove from heat. Pour half the sauce off to baste the chicken with.

Refrigerate the other half to serve with the finished chicken.

Put the chicken on the grill skin side down. close the lid and let cook for 25 minutes. Flip and cook for another 25 minutes. Baste both sides with the pineapple mixture, and cook for 10 minutes. Baste both sides one last time and cook for another 10 minutes.

Check chicken for doneness. I like to let them go to at least 180 to 200°F, depending on how crispy the skin is getting.

When the thighs are done, remove to a plate and let them rest for 10 minutes. Serve with the other half of the reserved pineapple mixture.

Jasmine rice and a salad are fantastic with this dish. I just forgot to take a picture of the finished product.

Yakitori Chicken

We got this recipe from Weber's grilling cookbook. Very good.

Ingredients:
3/4 cup soy sauce
1/2 cup mirin (sweet rice wine)
1/4 cup ketchup
2 Tbs. rice vinegar
2 tsp. minced garlic
1 tsp. asian sesame oil

2 lbs. boneless, skinless chicken breast or thigh meat
2 medium red bell peppers
6 pearl onions
Olive Oil

MARINADE:
In a small bowl, whisk together the marinade ingredients.

FOOD:
Rinse the chicken under cold water and pat dry with paper towels. Cut into 1-1/2-inch chunks. Remove the stem, ribs and seeds from the bell peppers and cut into 1-inch chunks. Cut the pearl onions in half.

Place the chicken, bell peppers and pearl onions in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, refrigerate for 30 minutes to 2 hours, turning occasionally.

Remove the chicken, bell peppers and pearl onions from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil and boil for 1 full minute. Remove from the heat and set aside.

Thread the chicken, bell peppers and pearl onions onto the skewers. Lightly brush or spray with vegetable oil. Grill over direct-medium heat until the meat is firm and the vegetables are tender, about 8-10 minutes, turning and basting with the marinade once halfway through grilling time.

Serve warm with long-grain white rice or Jasmine rice.

Grilled Cocktail Shrimp and Santa Maria Garlic Bread

It was appetizer night at our house last night. What's not to love about grilled cocktail shrimp and garlic bread.

Grilled Cocktail Shrimp

Ingredients:
For the Shrimp and Marinade:
1 1/2 - 2 pounds large to jumbo shrimp
3 tablespoons chopped cilantro or flat leaf parsley
2 cloves garlic, minced
1 teaspoon minced canned chipolte pepper, plus 1 to 2 teaspoons of the juice from the can
2 tablespoons olive oil
2 tablespoons fresh lime juice
Coarse salt and cracked black pepper

For the Cocktail Sauce:
1 cup ketchup
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 to 2 canned chipolte peppers, plus 1 to 2 teaspoons of the juice from the can
Coarse salt and cracked black pepper

Rinse the shrimp under cold running water, then blot dry with paper towels.  Place the cilantro, garlic and chipolte with its juices in a nonreactive mixing bowl and toss to mix.  Stir in the olive oil and lime juice, season with salt and pepper to taste.  Add the shrimp and let them marinate in the refrigerator, covered, for 30 minutes.

Place the katchup, orange juice, lime juice, Worcestershire sauce and chipoltes in their juices in a nonreactive mixing bowl and whisk to mix.  Taste for seasoning, adding more lime juice as necessary and salt and pepper to taste.  Place the sauce in a small serving bowl and set aside.

Thread the shimp on to skewers, inserting it near the head and tail ends so that the shrimp curls like a C.

Set the grill up for direct grilling and preheat to high.

Arrange the skewered shrimp on the grill. Grill the shrimp until just cooked through, about 2 minutes per side. When done the shrimp will turn pinkish white and will be firm to the touch.

Santa Maria Garlic Bread

Ingredients:
10 tablespoons (1 1/4 sticks) salted butter
3 cloves garlic, minced
3 tablespoons parsley, finely chopped
1 loaf French bread

Melt the butter in a saucepan over medium heat. Add the garlic and parsley, and cook until the garlic is fragrant, about 2 minutes. Remove the pan from the heat.

Cut the bread into diagonal 1/2” slices. Lightly brush some of the garlic butter onto both sides of each slice.

Set up the grill for medium heat, direct grilling with both a hot and cold (unheated) zone. When ready to cook, brush and oil the grate. Place the bread slices over the hot zone over the coals, and toast them until golden brown, 1-3 minutes per side. Keep an eye on them, so they don’t burn.

Serve immediately.

Georgia Red Wings and Homemade French Fries

Really good, unhealthy meal.

Ingredients:
3/4 cup soy sauce
3/4 cups water
1/2 cup Texas Pete hot sauce
1/2 cup lemon juice
1 cup Hot and Spicy V8 juice
3-4 pounds chicken wings

Cut the wings apart at the joints discarding (or saving for stock) the tips.

Combine marinade ingredients in a large container with a lid and place the wings in the container making sure they are all covered with marinade.

It is best to let the wings marinate in the refrigerator overnight (or at least 2-4 hours).

Remove the wings from the marinade and sprinkle with your favorite rub for chicken.

Grill indirect at about 350° for 15 to 30 minutes on each side. If grilling direct, monitor carefully and turn every 10 minutes.

I am not sure what soaking the potatoes in the sugar water does, but these are really tastey
Homemade French Fries
Ingredients:
1/3 cup white sugar
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying
salt to taste

In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.

Heat oil in deep-fryer to 375 degrees. Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.