Get Fired Up!

Though September brings us into fall, we look forward to a week of Indian summer, with temperatures in the 80's! I encourage everyone to take the opportunity to fire up the barbie one more time or two. This past summer, I developed 2 delicious new recipes that are now firmly in my cooking rotation. They are simple to make and don't require very expensive ingredients. Try them, you will like them. Or if you are nice, perhaps someday I will invite you over for dinner and make them for you myself. However, you'd have to be very nice - and also bring a nice wine, and maybe a Nintendo Wii, or a pair of Louboutin shoes in a size 8 1/2.


Grilled Trout a la Yusa

2 whole trout cleaned and ready to cook (Whole Foods usually has them)
2 lemons, one cut in thin rounds
a bunch of dill
salt and pepper
a bit of olive oil


Score the skin of the trout so it doesn't curl as it cooks. Then place it skin side down and sprinkle with olive oil salt and pepper. With the fish open like a book, place the lemon slices and dill on the fish and then close them up. Now you're ready to head to the grill. So the fish doesn't stick, spray the grill top or fish grilling basket (if you have one) with cooking spray. Place the fish on the grill over a nice hot flame and let it cook for a couple of minutes on each side, it shouldn't take long. They'll turn crispy brown on the outside and stay tender and juicy on the inside. Plate them up and serve them with the rest of the lemon. Serve them with smashed red potatoes with garlic and parsley and maybe some fresh tomatoes. If dill isn't your thing I have another good trout recipe for you.


The next delightful menu option is one of my favorites, I call it Mira!Shreeemp!

a pound of big ass shrimp or prawns
lots of fresh garlic minced up
5 limes or more
red pepper flakes (I use smoked chipotle pepper flakes that Brendan and Andarte gave me)
salt and pepper
some olive oil

In a large bowl, mix together the peeled and deveined shrimp, lime juice, minced garlic, red pepper flakes, salt, pepper and oil. Let it sit for a half hour to 40 minutes. After the shrimp have soaked up all the limey, spicy goodness, skewer them on nice metal skewers like the ones Tim's mom gave us for our wedding (or whatever skewers you can find). Take them out to the hot grill and cook them until the are a beautiful shade of coral. Make sure you don't over cook them! They shouldn't be rubbery or dry. A couple of minutes on each side should do. Serve them with Spanish rice or some potato and onion saute and a big salad.

Good luck! Let me know if you need any help.