This little recipe for grilled asparagus is just the ticket to enhance any meal. It’s easy and you can do it right there, on your grill.
Revenge time!!! NOW it’s time to grill and eat some SHARK!
With the problem of the population rise of venomous lionfish being dumped into the waters off of Florida where there are no natural predators, it seems that the only way to really keep them at bay is to catch and eat them. Grilled of course. 🙂 On your grill to boot.
In fact! They make a sweet tasty treat as long as you stay away from those venomous spikes they have along their spine and other places. One touch and you will have one of the most painful hours you’ve spent in a long time. Even more painful than listening to a politician going on and on on what they’re going to do for you after they get elected. Yes…I know that’s hard to believe, but it’s true. Although not fatal to humans, the dorsal, anal, and pelvic spines of lionfish can deliver a painful sting, as well as cause headaches, chills, cramps, nausea, vomiting, respiratory distress and can even cause paralysis and seizures in some people.
However, eating lionfish causes almost perpetual smilyness and glee. And especially if it comes off your grill. There are many different ways to cook lionfish. I particularly like blackened meat, so here is a great recipe I found.
Blackened Lionfish Recipe
4 fillets lionfish
1/4 teaspoon garlic salt
1/4 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 tablespoons butter, cubed
Filleting a Lionfish – Be real careful
NOTE: Do NOT refreeze meat after thawed as that may result in the cooked meat becoming mushy. Freezing breaks muscle fibers when the fluids freeze and expand, then when it thaws, water and fluids again settle into different parts of the muscles. The refreeze causes this fluid to again expand which breaks additional fibers. (tenderizing) The result is a breakdown of the muscle fibers in the meat which can cause mushiness. Fish are especially susceptible to becoming mushy as the meat is much more delicate.
Potatoes are about the most versatile vegetable for the grill. There are literally thousands of ways to cook them, and yes, you can bake them right on your grill as well.
One thing I like to do, usually while grilling something else, is get whole potatoes, find some foil and make little bowls out of the foil. Add about a tablespoon of olive oil in each foil bowl. (NOT extra virgin, or any virgin for that matter) Then add seasoning by adding some sea salt, pepper, garlic salt or mince and some different herbs you like into the oil. Place the potato into the foil, wrap it up and place it on the back of the grill where you’re not cooking anything else. The heat will move the oil around the potato, keeping it moist, and the seasoning will add flavor. Try to keep them away from high heat. Medium heat is best for those little potatoes. They will need anywhere between 45 minutes to an hour to cook. Baked potatoes are done when you can stick the fork tines into the center easily. One note here: Be really careful when opening the foil because the steam and the oils inside can be super hot, and can scald you. Anyway…when you take those puppies off the grill, man what a delight is in store for all those that get to eat them.
Grilling potatoes that are sliced is fun and easy. Remember though, cut potatoes cook fast and if you don’t watch them, they can turn into little black cuts really fast. Which way do you want to cut them? The only difference between a potato chip or slice and a potato wedge is the direction of the cut. Cut it lengthwise, it becomes a wedge or a fry. Cut it along the width, and it becomes a chip or a slice. Whichever way you decide to cut your potatoes, cut them then enough to cook quickly but large enough to not fall into the grill. Orientation helps here too. If you have cut potatoes that are thin enough to slip into the fiery abyss, then place them perpendicular or at an angle on the grids or grate. This will create grilling lines on them, so have fun with them. I like to sometimes rotate my slices so that the grid lines look somewhat like a checkerboard.
I love to skew potatoes. The problem a lot of people have when skewing them is having them fall off the skewer. When cutting potatoes for skewing, I like to cut them into approximately one inch squares. I also like to keep as much of the skins on as possible. The types of potatoes also become a factor. Russet potatoes seem to just be a looser type of potato. They are fine for baking, but when skewing, I like to use the little red potatoes. They seem to be more dense and hold onto the skewer better. Some people say that if you skew them along their grain (lengthwise) they hold on better. I tend to put them on haphazardly and haven’t noticed this phenomenon. The key to cooking skewed potatoes on your grill seems to be that you need to watch them a little more.
Try this little tasty treat: Marinate them in a mayonnaise, rosemary, wine (white or blush) and garlic powder Mix. Place the potatoes into the marinade, and brush the marinade covering the potatoes. Let sit in the refrigerator for about an hour or so. Then nuke the potatoes for about 10 minutes. After the microwave is done, skew them and let them cook on the grill for 6 to 8 minutes until done. Lightly brush the marinade occasionally and turn them about half way through.
Oh, and don’t forget those sweet potatoes. If you are baking them, reduce the oil in the foil bowls and add some butter or margarine. A half a teaspoon is probably enough. And for the herb seasonings, keep them in the sweet category. If you are slicing them, they pretty much cook like their white sisters. And if you are skewing them. Lookout! They tend to lose their grip on the skewer.