Take a look at a few of America's favorite outdoor-celebration food selections.
Grilled Shrimp Knots
Ingredients:
shrimp (your choice of number)
juice from 1/2 orange
juice from 1 lime
2 tsp. celery leaves
1 tsp. salt (table or sea)
1 Tbs. olive oil
Preparation:
Take each shrimp, slice a hole in the back of it and loop the tail through the hole to form a knot. Fan the tails before placing on the grill. Flavor the shrimp with orange juice and lime juice, and squeeze right on the shrimp. Drizzle the olive oil over the shrimp. Sprinkle the ground celery leaves over the shrimp. Grill for six to eight minutes.
Grilled Chicken, Vegetables and Fruits
Ingredients:
4 boneless, skinless chicken breasts
2 tsp. coriander
3 tsp. celery leaves
2 tsp. Mexican chili powder
onion
zucchini
crook-neck yellow squash
olive oil (enough for spreading with a brush)
red and yellow bell peppers
fresh rosemary and thyme sprigs
Portobello mushroom (head only)
salt and pepper to taste
banana
pineapple
papaya
mango
gingerroot
orange
juice from 1/2 orange
1 tsp. nutmeg
1 tsp. dried mint
* Note: For this show, only one of each vegetable and fruit listed was used. You will need bamboo sticks/skewers and a basting brush.
Preparation for Chicken:
Pound the chicken breasts with a meat mallet to expand each piece. Take the coriander, celery leaves and Mexican chili powder (2 teaspoons each) and grind them together. Sprinkle on the chicken. Place on the grill and start the cooking process while you prepare the vegetables and fruits.
Preparation for Vegetables:
Only the middle portion of the onion will be used. Slice it into two nice-size portions and skewer with wet bamboo sticks at perpendicular angles, which will prevent the onion from separating. Slice the zucchini so it can lie flat on the grill.
Slice the crook-neck squash in half and scoop out the seeds. Paint the remaining bowl of the squash with a thin coat of olive oil, then place a small sprig of fresh rosemary and thyme in the middle. Slice the red and yellow bell peppers in half, remove the ribs and paint with a thin coat of olive oil.
Remove the stem of the Portobello mushroom and paint with olive oil. Sprinkle the remaining teaspoon of celery leaves, salt and pepper on top of the vegetables. Place on the grill with the chicken. At this point you can probably flip the chicken.
Preparation for Fruits:
Slice the banana, pineapple, papaya and mango. Leave the skins on. Remove the cores of the papaya and mango. The gingerroot should be sliced wafer thin. Place the gingerroot slices on the other fruits. The flavor from the gingerroot will permeate the fruit and give it a tropical taste.
Squeeze the juice from the half orange and pour over the fruit. Combine the nutmeg and dried mint, grind and sprinkle on the fruit. Wait until the chicken and vegetables are done before placing the fruit on the grill, face down, skin side up.
The best gauge to know when the fruit is done is to watch the banana. When the edge of the peel turns black, all the fruit is ready. Peel the fruit, cut into pieces and place them on your favorite ice cream.
Guests Dennis Stewart
Chef / Radio Host / "Mr. Natural" / Holiday Lighting Designer
1369 W. 11th St.
Jacksonville, FL 32209
Phone: 904-354-4721
Fax: 904-791-9500
E-mail:
mrnatchewral@netzero.net
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