Fork Play

Grilled Mahi Mahi with Ponzu Glaze

3 – 6 oz. Mahi Mahi fillets
3 – tbsp. Ponzu
3 – tbsp. Soy Sauce
3 – scallions, chopped
1 inch of ginger root peeled and grated
2 cloves of minced garlic

Mix the marinade ingredients in a big Zip Lock bag, add the fillets and marinade in the fridge for 30 minutes.

Grill the fillets on a high heat (350-400) – 4 minutes a side, until slightly firm.

Serve with grilled asparagus, pickled relishes, wild rice and sourdough baguette slices. A nice Chardonnay or Sauvignon Blanc, or an ice cold beer will satisfy your thirst.

Enjoy!

 

Grilled Pork Tenderloin

Grilled Pork Tenderloin with Sautéed Spinach 

2 pork tenderloins

1 10 oz bag of fresh spinach 

Marinade for Pork 

1/2 Cup Soy sauce

1/2 Cup Sherry dry

1/4 Cup vegetable oil

1/4 cup honey

1/4 cup rice wine vinegar 

1 1/2 T minced fresh rosemary

1 T minced fresh ginger

1 T minced fresh garlic

1 shallot minced 

Combine all ingredients and marinate pork in refrigerator for 8 hours.  Two hours prior to grilling remove pork and marinade and let sit at room temperature.  Grill pork to an internal temperature of 150 degrees, remove and let rest for 15 minutes.  Bring reserved marinade to a boil and then simmer for 15 minutes to reduce and thicken. 

In a skillet heat two tablespoons of olive oil until it shimmers, add the spinach and sauté seasoning with salt and freshly ground pepper. 

Place a bed of spinach on plate, then top with sliced pork tenderloin and sauce. 

Yum!

Bon Appetit!

 -Cyndi

 

 

Charred Angus Hot Dogs and Cyndi's Backyard BBQ Cole Slaw

 

Backyard BBQ Cole Slaw (4/17/12)

 

1 Head green cabbage

 

1 small red onion

 

4 peeled carrots

 

1 red bell pepper

 

2 jalapeno peppers seeded 

 

Using shredding blade on food processor, shred cabbage, onion and carrots.  Dice peppers and place together with veggie mixture in big bowl.  Add 1 TBL salt and toss. 

 

½ cup cider vinegar

 

¼ cup sugar

 

1 TBL caraway seed

 

1 Tbl celery seed 

 

Heat in microwave all above ingredients until sugar is dissolved.  Let cool. 

 

Using a colander press cabbage veggie mixuture against sides to remove any access water.  Reture to bowl and add cooled vinegar/sugar mixture and, 

 

½ cup mayo

 

¼ cup dijon mustard 

 

Season with salt and pepper to taste.  Let flavors meld at least one hour and serve with your favortie grilled food.  Yum!

 

 

Caribbean Mahi Mahi   (4/10/12)

6-8 oz Mahi Mahi fillets – One per person

Olive oil for brushing

Seasoning Rub-(see below)

Thaw fish and place on tray.

Seasoning Rub:

Place ½ tsp Lemon Pepper Seasoning and ½ tsp Caribbean Jerk seasonings per fillet into small dish and combine.

***Use McCormick brand spices if possible

Brush each side of fish with olive oil and dust each fillet side with spice rub one hour before grilling.  Refrigerate.

Place fillets on pre-heated gas or charcoal grill  (400 degrees) and cook for 4-5 minutes per side.  Fish should be slightly opaque and flake easily.

Serve with Rice and a green salad.

 

            Caribbean Mahi Mahi
 

Cyndi Heffling

Area Manager

Performance Food Group

Roma Foods