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Fish...its what Porky recommends for dinner.

LOBSTER TAILS ON THE GRILL

April 29, 2014 Kings Reyes Chapa

LOBSTER TAIL ON THE GRILL

Lobster-tails-grilled-over-Alder-coals. — LOBSTER-TAILS-ON-THE-GRILL

This dinner was actually lobster tails and red snapper fillets grilled over Alder coals with a honey buttery sauce, which also had a white wine in it. While I had posted in the past about the recipe on the red snapper fillets at http://www.smokefirespice.com/grilled-red-snapper-with-a-honey-butter-sauce, my comrades at work suggested I post again covering the lobster tails in depth to do them more justice. Both turned out to be a quite tasty meal which the family enjoyed and “I may note…it tasted better than The Red Lobster restaurant.” Here it is…“LOBSTER TAILS ON THE GRILL”

MEMOIRS

“Lobster!?” My initial reaction at the time was shock. I had never been a big fan of the lobster or shrimp for that matter. Eating food like that reminds me of the “gaminess” of deer meat; instead, eating lobster reminds me of the sea; kinda of the “gaminess” of the sea or ocean, if you know what I mean. Nevertheless, the Princess wanted lobster for tomorrow’s dinner and “WE” as PARENTS know…if at all possible, we supply what we can to them.

ENTER…THE CHEF.

Yes, I had never really liked eating lobster or shrimp before… until I decided to cook them myself for my daughter and her mother. Turns out home cooking tastes better then at restaurants, not to mention a wood fire just adds loads of mouth-watering flavor! Its great been able to cook and grill; the food just taste like you want it every time…or at least most of the time.

THE RECIPE

I started by rinsing the lobster tails and red snapper fillets under cold running water and patting them dry. I combined my ingredients in a large enough bowl to fit the tails in. The ingredients were a 1/4 cup of cooking white wine, 3 tablespoons of olive oil, 1/2 teaspoon Chile powder, 1/2 teaspoon of crushed oregano, 1 crushed garlic, the juice of 1 lemon, 1/2 teaspoon crushed cumin, 1/2 teaspoon of freshly grounded black pepper, 1/2 teaspoon of coarse salt, 1/2 teaspoon of thyme, 1/2 teaspoon of ground ginger and a tablespoon of McCormick’s Grill Mates “Apple wood Rub.” I combined the rough seasoning and ground them fine mixing everything together.

FOR THE SAUCE

I combined a tablespoon of cooking white wine, 3 tablespoons of unsalted butter, 1/2 teaspoon of crushed parsley leaves, and 1 tablespoon honey in a grill proof sauce pan. Yes, I warmed that up on the grilling grates while cooking the red snapper and lobster. I used this mixture to lightly coat both the red snapper and lobster in the last two minutes of cooking time. “Ouch; talking about sweeeeet! “It’s great being the Chef!”

TODAY’S FIRE…

“Cowboy Brand” of mesquite coals was used today which proved a little tougher to start at first, but once the coals got started they kept burning for a while longer than regular charcoals. The added benefits of mesquite are that they not only burn hotter, but gives off that rich strong mesquite smell and flavor. You can use a charcoal starter chimney to help start your coals a lot easier. I also added alder wood chips which I had soaking in water for 30 minutes; for that extra punch in flavor.

THE GRILL

I had started my grill before I had even taken dinner out so that the coals would ash over. I then added Alder chunks for more added flavor. I grilled the red snapper and lobster tails for the same amount of time (just in case someone is wondering), which was a total of eight minutes directly over hot coals. I started with the skin up and the shells of the lobster facing up as well and flipped the red snapper and lobster tails over after four minutes had gone by. Grilled an additional four minutes basting with the honey-butter sauce in the last two minutes. I reserved the leftover sauce to be used for dunking the lobster as well. “LOBSTER TAILS ON THE GRILL” was a very super tasty dinner, which I intend to redo, but this time I’m buying a lobster tail for myself also!

LOBSTER TAILS ON THE GRILL

Rating: 51

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Yield: 1

Serving Size: 1 lobster tail

Calories per serving: 90 calories

Fat per serving: 1 gram of fat

An outstanding and delicious meal anyone can prepare with ease that will impress any seafood lover!

Ingredients

1/4 cup of cooking white wine
3 tablespoons olive oil
1/2 teaspoon Chile powder
1/2 teaspoon crushed oregano
1/2 teaspoon coarse slat
1/2 teaspoon fresh black pepper
1/2 teaspoon thyme
1/2 teaspoon ground ginger
the juice of 1 lemon
1 garlic clove "crushed"
1/2 teaspoon ground cumin
1 tablespoon of McCormick's Grill Mates "Apple wood Rub."
For the sauce:
3 tablespoons butter
1 tablespoon white cooking wine
1/2 teaspoon crushed parsley
1 tablespoon of honey

Instructions

Rinse lobster tails in cool running water and pat dry.
Combine all ingredients in a large bowl big enough for the lobster tails and marinade for at least 30 minutes.
For the sauce:
Combine all ingredients in a sauce pan and lightly heat, keep warm.
Grill lobster tails for a total of 8 minutes flipping once at the half way point of the grilling time. Baste with sauce in the last 2 minutes and serve warm with the remaining sauce so your guests can use it as a dumping sauce.
Enjoy!

Notes

Remember you can use wood chips in a gas operated grill to add to the flavors of an already flavorful dish.

http://www.smokefirespice.com/lobster-tails-on-the-grill/

Fish...its what Porky recommends for dinner.

“GRILLED RED SNAPPER WITH A HONEY BUTTER SAUCE”

March 14, 2014 Kings Reyes Chapa

“GRILLED RED SNAPPER WITH A HONEY BUTTER SAUCE”

Talking about a really tasty meal here. Dinner called for a marinated red snapper and lobster tails served with a sauce made from white wine, butter, honey, and parsley leaves. Served with slowly cooked cabbage with asparagus as sides. “GRILLED RED SNAPPER WITH A HONEY BUTTER SAUCE” was a home-run; straight out of the ballpark! Everybody loved dinner this evening; as I’m sure your family will too!

Remember, we are talking red snapper here; the recipe for the lobster tails will follow in another post. As for the cabbage and asparagus; that also belongs in another post which I will eventually create a link for very soon. The reason for this is that I have read that we are only suppose to put one recipe per post.

“THE INGREDIENTS”

This evening dinner called for a marinade of the following; 1/4 cup of cooking white wine, 3 tablespoons of olive oil, 1/2 teaspoon chile powder, 1/2 teaspoon of crushed oregano, 1 crushed garlic, the juice of 1 lemon, 1/2 teaspoon crushed cumin, 1/2 teaspoon of freshly grounded black pepper, 1/2 teaspoon of coarse salt, 1/2 teaspoon of thyme, 1/2 teaspoon of ground ginger, 1 bay leaf per fillet, and a tablespoon of McCormick’s Grill Mates “Applewood Rub.” I combined the rough seasoning and grinded them fine except the bay leafs and mixed everything together.

For the sauce; I combined a tablespoon of cooking white wine, 3 tablespoons of unsalted butter, 1/2 teaspoon of crushed parsley leaves, and 1 tablespoon honey in a grill proof sauce pan. Yes, I warmed that up on the grilling grates while cooking the red snapper and lobster. I used this mixture to lightly coat both the red snapper and lobster in the last two minutes of cooking time. “Ouch; talking about sweeeeet!”

The recipe for the red snapper was inspired from a cooking book I bought while living in Germany called “Grilling. Where There’s Smoke There’s Flavor” by Eric Treuille and Birgit Erath. An excellent grilling cookbook which I felt should be mentioned. I used most of their seasoning recommendations, but added more to the list to fit my taste buds. “It’s great being the Chef!”

“AS FOR THE RED SNAPPER”

As for the red snapper, combine all ingredients and mix well. Rinse the red snappers under cold running water and pat dry. Add the snappers to the mix and marinade until the grill is ready for them (normally 25-35 minutes). “In case someone is wondering, I also marinaded the lobster tails in this same mixture.”

Today’s fire took an additional 10 minutes for me; must be the weather or the mesquite charcoal I was using. It is a local “Cowboy Brand” of mesquite coals. A little tougher to start, but once the coals get started they are good; and gives off that rich strong mesquite smell and flavor. I also added alder wood chips which I had soaking in water for 30 minutes; for that extra punch in flavor.

AT THE GRILL…

I grilled the red snapper and lobster tails for the same amount of time (just in case someone is wondering), which was a total of eight minutes directly over hot coals. I started with the skin up and the shells of the lobster facing up as well and flipped the red snapper and lobster tails over after four minutes had gone by. Grilled an additional four minutes basting with the honey-butter sauce in the last two minutes. I reserved the leftover sauce to be used for dunking the lobster as well. This was a very super tasty dinner!

“GRILLED RED SNAPPER WITH A HONEY BUTTER SAUCE”

Rating: 51

Prep Time: 40 minutes

Cook Time: 8 minutes

Total Time: 48 minutes

Yield: 3 serving

Serving Size: 1 four ounce fillet

Calories per serving: 110 calories

Fat per serving: 1.0 grams

“GRILLED RED SNAPPER WITH A HONEY BUTTER SAUCE”

The Grilled Red Snapper with a Honey Butter Sauce is a must try recipe and a sure winner in anybody's book that likes fish. The red snappers goes to the grill already rich in flavor and comes out mouthwatering full of additional richer flavor! Gotta have some more!

Ingredients

3 four ounce red snapper fillets
1/4 cup white cooking wine
3 tablespoons olive oil
1/2 teaspoon crushed oregano
1/2 teaspoon chile powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed cumin
1 tablespoon crushed garlic
the juice of 1 lemon
1/2 teaspoon of crushed thyme
1 bay leaf per fillet
1 tablespoon of McCormick's Grill Mates "Apple wood Rub"

For The Sauce:

1 tablespoon white cooking wine
3 tablespoons unsalted butter
1 tablespoon honey
1/2 teaspoon crushed parsley leaves

Instructions

Gather the rough seasoning and ground fine.
Combine all ingredients in a large bowl and mix well.
Rinse red snapper under cold running water and pat dry.
Add red snappers to the ingredient bowl and marinade until the grill is ready for them (25 35 minutes).
Grill red snapper skin-side up for 4 minutes over direct hot coals and flip over for an additional four minutes basting in the last two minutes with the butter honey sauce.

For The Sauce:

Combine the ingredients in a grill proof sauce pan and warm up stirring constantly on the grill. Baste the red snapper in the last two minutes of grilling time and reserve left overs for adding to the red snapper during dinner.
ENJOY!

Notes

Today's coals took ten minutes longer to be ready, but those extra ten minutes meant a longer marinating time for the red snapper making extra tasty.

http://www.smokefirespice.com/grilled-red-snapper-with-a-honey-butter-sauce/

Fish...its what Porky recommends for dinner.

“GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON”

March 13, 2014 Kings Reyes Chapa

”GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON”

“Let’s not forget the grilled zucchini, which was lightly oiled with…? “Yes! Olive oil!” and had a very light sprinkle of freshly grounded black pepper and coarse salt.” Everything tastes so much better on the grill!

Speaking of veggies; there is a saying that goes; “An apple a day will keep the doctor away”, or something like that. Well it turns out that eating on1 serving a day of fruit or vegetables might actually add a year to your life span! Whoa!? Who would have taught eating stuff like veggies and fruit would be so beneficial to your health? This same study concluded that eating five serving of veggies or fruit might add three whole years to your life span! If I find that article again I will post some of the information somewhere in this blog. Never the less; the show must go on… Here is the “GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON.”

TODAYS FIRE IS BY KINGSFORD CHARCOAL

I do not alway use Kingsford, but most of the times I do because the place I work at (The Home Depot) carries it; making it readily available to me. Coming from Texas; I sometimes use our friendly local H.E.B. brand, which works really good also. I also use mesquite a lot, which is readily available to anyone with a chain saw or a trustworthy axe. As usual, start you coals in advance to allow them to ash over while you prep the lunch or dinner for the day. I am also using Alder wood chips for that added smoky flavor, which I am soaking in a little water.

WINE AND SPICE…THAT’S NICE.

Not just white wine and spices, but also olive oil. I am using 1 tablespoon of Pompeian Mediterranean Blend olive oil, but any olive oil suited for frying will work fine. I have added a 1/4 cup of Pompeian White Cooking Wine, the zest and juice of 1 large lemon, 1 teaspoon of dried crushed parsley flakes, 1 teaspoon of basil leaves, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/2 teaspoon of freshly grounded black pepper, 1/2 teaspoon of coarse salt, 1 bay leaf per fish fillet. and 1/2 teaspoon of freshly grounded red peppers.

THE COD FILLETS

COD-FILLETS-MARINATING-IN-A-SPICY-WHITE-WINE.

This cods will be chilling for about 20 minutes to 1/2 an hour while the coals ash over and I clean the grill. I do turn them over after 15 minutes so that both sides get marinated.

AT THE GRILL…

I managed to lose several bay leaves and two zucchinis to the coals. The cod fillets where safe in the fish baskets I was using, which I really love using. I will say that again…“I LOVE USING THOSE FISH BASKETS!” Especially since the fish doesn’t stick directly to the grilling grates and they don’t stick to the fishing baskets as well since I used oil in the marinade. You could lightly spray the fish baskets with a non-stick cooking spray as well; like Pam cooking spray; in addition to using olive oil (it has really great health benefits).

As for the cooking times… I grilled the cods for exactly 10 minutes; 5 minutes per side. I would have better enjoyed them if I had grilled them for 8 minutes instead of the 10. The problem was the zucchinis needed more time. So…in the next fish grilling time, I will grill the veggies separate from the fish and will grill them a couple minutes earlier. Needless to say, the ”GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON” where indeed delicious! The family loved them as I’m sure yours will too.

“GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON”

Rating: 41

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Yield: depends on number of fillets

Serving Size: one 4 ounce fillet

Calories per serving: 90 calories

Fat per serving: 1 gram

“GRILLED COD MARINATED IN A SPICY WHITE WINE WITH A SPLASH OF LEMON”

Healthy and a real pleasure to eat, this cod fillets marinaded in a spicy white wine with a splash of lemon are easy to prepare and deliciously good!

Ingredients

1 tablespoon olive oil
1/4 cup white cooking wine
the zest and juice of 1 lemon
1 teaspoon of dried crushed parsley flakes
1 teaspoon of basil leaves
1/2 teaspoon of garlic powder
1/2 teaspoon of paprika
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of freshly ground red pepper
1/2 teaspoon of coarse salt
1 bay leaf per fillet
1 cod fillet per person

Instructions

Combine all ingredient and mix well.
Add the cod fillets and marinade for 15-30 minutes turning once at the halfway point.
Grill the cods for 8 minutes flipping once during the halfway grilling point and grill until opaque throughout.
Serve with your favorite sides and enjoy!

Notes

Always start your grill first so that the coals ash over. If cooking veggies on the grill, cook them separately from the fish and start cooking them first, but it all depends on how you really like your cooked veggies; so I suggest you experiment with the veggies cooking times. If you like them soft, then start cooking them first before the fish hits the grill.

http://www.smokefirespice.com/grilled-cod-marinated-in-a-spicy-white-wine-with-a-splash-of-lemon/

Fish...its what Porky recommends for dinner.

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

February 19, 2014 Kings Reyes Chapa

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

“Fish, shrimp, lobster, and veggies are some of the foods that the doctor ordered and also what Porky the Pig recommends!”

The story behind Porky is that the piggy doesn’t want to be eaten, so he recommends eating seafood; its healthier so you might live a longer life.

So… here are some delicious tangy shrimp with a hint of honey grilled over alder coals. Pretend you don’t see that “JUICY CHUNK STYLE BEEF RIBS GRILLED OVER MESQUITE COALS” and that was one of many. For the recipe on those check the beef section. As I learn how to do stuff, I will set up a link to directly take you there; until that day comes you can search as for it in the beef section. Updated; 2-19-14. Let’s see if it works… http://www.smokefirespice.com/juicy-chuck-style-beef-ribs-grilled-over-mesquite-coals/

“WOW!” It works! Creating links to my other posts..CHECK!

AS FOR THOSE SHRIMP…

Start off by rinsing them in cold water, behead them, remove the shells, and don’t forget deveining them. Rinse again in cold water.

THE MARINADE

Combine in a large bowl 1/2 teaspoon paprika, 1/2 teaspoon freshly ground pepper, 1/2 teaspoon coarse salt, 3 tablespoons extra virgin olive oil, 1/2 the juice of a tangerine, 1/2 the juice of an orange, and 1/4 cup of Kraft’s Sun Dried Tomato dressing. Mix well and add the shrimp for 1/2-1 hour.

Shrimp-marinading-in-a-tangy-sun-dried-tomato-marinade.

AT THE GRILL

GRILLING-THE-SHRIMP-OVER-THE-ALDER-COALS.

After the coals have ashed over, the grill is ready. Remember that you can add soaked alder wood chips as well to get that rich smoky flavor as well.

Grill the shrimp for 10-12 minutes turning frequently to prevent sticking until the shrimp turns opaque. During this time, bring 1 tablespoon of butter and 1 tablespoon of honey to a low simmer in a small pan that you can use on the grill. In the last 2 minutes of grilling time, lightly coat all sides of shrimp, continue grilling for a couple of minutes and remove from heat.

Enjoy! “Don’t forget to share with your “SWEETHEART or SWEETHEARTS!”

by Kings Reyes Chapa Jr.

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

Rating: 51

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 52 minutes

Yield: 40 shrimp

Serving Size: 10 shrimp

Calories per serving: 60 calories per serving or 6 calories per shrimp

Fat per serving: 0.1 grams per shrimp

“TANGY SHRIMP WITH A HINT OF HONEY GRILLED OVER ALDER COALS”

These tangy shrimp with a hint of honey grilled over alder coals is sure to please any "Honey".

Ingredients

1/2 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon paprika
3 tablespoons extra virgin olive oil
1/2 the juice of a tangerine
1/2 the juice of a orange
1/4 cup Kraft's Sun Dried Tomato Dressing
30-40 medium size shrimp
For the glaze;
1 tablespoon honey
2 tablespoons butter

Instructions

Rinse shrimp in cold running water, behead them, remove the shells, and devein them. Rinse in cold running water and pat dry.
Combine all the ingredients and mix well.
Add shrimp and coat all sides; let stand for 1/2-1 hour.
Grill in direct medium-high heat over alder coals for 10-12 minutes or until the shrimp are opaque turning frequently to prevent sticking to the grill.
During this time combine 1 tablespoon of butter and 1 tablespoon of honey in a small grilling pan and bring to a simmer.
In the last 2 minutes of grilling time, brush the shrimp evenly with the glaze; turning shrimp frequently to prevent sticking.
Enjoy!

Notes

Bring all that you might need to the grilling area before the shrimp touches the grill.

http://www.smokefirespice.com/tangy-shrimp-with-a-hint-of-honey-grilled-over-alder-coals/

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