recipes you're asking for ...
Here are some of our favorite recipes.
If you have any questions or comments,
please e-mail me. ScottH.Grill@gmail.com
Enjoy! Scott
Guacamole
Has to be prepared fresh!
6 avocados
juice of 1 lime
2 Tbl. Mexi-Mix (blend of onion, cilantro, pepper)
1 Tbl. chopped roasted garlic
Kosher salt to taste
Hand mash the avocados in a mixing bowl with a wire whip. Combine the remaining ingredients, adding salt to taste.
Shrimp Ceviche
This is a wonderful alternative to traditional shrimp cocktail. We take shrimp, cook it halfway in boiling water then let the lime juice finish the cooking process and impart a delicious lime taste to the shrimp. After the cooking process we mix it with some ketchup, hot sauce, onion and cilantro for a real authentic spicy shrimp cocktail ala Mexicana! This recipe yields about 2 pounds.
¾ cup lime juice, fresh squeezed
1 ½ pounds of medium shrimp or ‘broken’ pieces
1 medium white onion, diced and rinsed in cool water
½ cup fresh cilantro
¾ cup ketchup
3 tbl light olive oil or vegetable oil
¼ cup Mexican hot sauce, we use Valentina ot Taptio (available in the Mexican section at Meijer)
1 cup diced jicama
1 avocado, fresh and diced
1 small jalapeno pepper, seeded and minced (optional)
salt to taste
Boil 2 quarts of water with a tbl salt, drop the shrimp into the boiling water and cook until just turning pink, about 3 minutes. Remove the shrimp from the water, drain and rinse in cold water. Place the shrimp into a non-metal bowl and pour the lime juice over the shrimp. Cover the bowl with food wrap and refrigerate for at least 2 hours, up to 4 hours.
The citric acid from the lime juice finishes the cooking process.
Remove the shrimp from the refrigerator and drain off the lime juice. Mix all ingredients with the shrimp, add salt to taste. Place in a serving bowl. We like to garnish with fresh diced radishes and a lime wedge. Serve the Ceviche with tortilla chips. The traditional way to serve it in Mexico is with saltine crackers. This appetizer works best with a cold slushy Margarita or an ice cold Corona. Ole!
Smoked Whitefish Pate
This delicious appetizer has been on our menu for almost 18 years. It is the most guest requested recipe we have. It is a great summer party appetizer. If you don't care for whitefish I would substituting smoked lake trout or salmon. If you really want a nice 'Up-North" crowd pleaser recipe, give this a try. I would also recommend a nice Riesling from 45 North or Black Star Farms to go with the pate. The pate will hold nicely in your refrigerator for up to 10 days.
1 1/2 pounds of cream cheese @ room temperature
3/4 pound crumbled smoked whitefish, all bones and skin removed (Available at Burritt's Market, TC)
1/2 cup sour cream
1/2 Tbl. horseradish
1 tbl. Paul Prudhomme's Cajun Magic, hot and sweet is best, any Fish Magic version is fine (Available at Burritt's Market, TC)
1 tb. worcestershire sauce
Place the soft cream cheese in a mixer, with the paddle attachment, work the cream cheese for a couple minutes at low speed. Add the clean smoked whitefish and let the mixture blend together for a few more minutes. Add the sour cream, horseradish, Cajun Magic and Worcestershire sauce. Blend for another minute or two until everything is nicely mixed together. Transfer the mixture to a serving bowl and serve with your favorite crackers, nacho chips, baguette bread or fresh cut vegetables.
