-1 can (15 to 19 ounces) black beans, rinsed and drained -1 can (15 1/4 to 16 ounces) whole-kernel corn, drained -1/4 cup finely chopped red onion -1/4 cup loosely packed fresh cilantro leaves, chopped -2 tablespoons fresh lime juice … Continue reading
1 lb. fresh red snapper, 2 avocados, 3 TBSP olive oil, 1 mango, 3 roma tomatoes, 1 small white onion, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder, 1/4 tsp. cumin, 3 tsp. lemon juice Filet fish lengthwise … Continue reading
Old bay, olive oil and plum sauce and salmon (with skin) Put old bay on salmon along with olive oil. Get Hasty-Bake fire started. Put salmon on grill once fire is ready. Skin side up for 5 minutes. Flip for … Continue reading
One and one-half pounds of black mussels- leaned and debeared, 1/3 cup extra virgin olive oil, 4 cloves of garlic, 1/2 cup of chopped parsley, 2 sprigs fresh mint (chopped), Kosher Salt, Ground Black Pepper, One fresh lemon Heat Grill … Continue reading
Fresh salmon (preferred but farm raised acceptable), kosher salt, brown sugar, fresh pepper, dill weed. (salmon should have skin on one side of filet) In a bowl, mix the dry ingredients together. The amount is based on size, but generally: … Continue reading
12 Large Shrimp, 1/2 Lb Bacon (Hickory Smoked), Salt & Pepper (S&P), Smoked Paprika, Skewers, Maple extract for finishing Light the HastyBake for a 300ish temp fire. Clean and devein the shrimp. Soak the shrimp in ice water, until very … Continue reading
Heavy cream, bread crumbs, salmon steaks, salt, pepper, butter Dip salmon steaks in salted and peppered cream, then coat with bread crumbs. Dollop with butter in shallow baking pan and bake in hot cooker for approximately 15 minutes.