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Posted on Jul 21, 2008 in
From Gaff to Plate
Everyone thinks skewers are simple BBQ fare - and they are correct, to a point. While skewers often feature cheaper cuts of protein, they actually take a good amount of time and effort to make correctly. In the following recipe, I used shrimp, but the marinade could be used for anything - chicken, fish, meat, pork etc. The key is in your organization - at the hotel, we can prepare 1,000 skewers at a time, and in order to finish in a short period of time - and be efficient - we have to be organized.
Herb Grilled Shrimp Skewers Read More
Posted on Jul 1, 2008 in
From Gaff to Plate
Grilled Sand Bass-Papaya Salsa
Mixed Greens, Orange Vinaigrette
Serves 4
24 Ozs. Sand Bass Fillets-or any other type of fish
3 Ozs. Extra Virgin Olive Oil
Weber Seasoned Salt Mix
Season fish and hold in refrigerator until ready to grill Read More
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