Friday, June 10, 2011

Memorial Day

Well remember when I said I was going to start taking my own pictures? I have gotten lazy and today I am just going to tell you to head over to Tyler's blog to see more pics! Warning: Gratuitous amount of  pictures of Strongbow will be present...
Memorial Day weekend at Lake Martin was nice and lazy but my Mom and little bro were greatly missed! We celebrated Jessica's birthday, went tubing (yes Tyler and I still scream like children when my Dad takes a sharp turn), ate Pizza at Chucks Marina, grilled some DELICIOUS Red Snapper, hung out in the hot tub and watched our huge pack dogs wear each other out!

Bacon-Grilled Fish with Creole Red Sauce 

For Fish:
•4 red snapper fillets (6-8 ounces and 1-inch thick each)
•1 pound sliced bacon
•1 large Vidalia (or other sweet onion), sliced into rings
•1 dash soy sauce

-Preheat an outdoor grill to medium-high heat. Open fish basket and line one side with strips of bacon, leaving a 1/2 inch space between slices.
-Cover the layer of bacon with a layer of onion rings.
-Place the red snapper fillets on top of the onion. Cover red snapper fillets with more onion, then strips of bacon over the onion.
-Close the basket, and lightly sprinkle with soy sauce.
-Place the basket on the hot grill, and cook for 5-7 minutes per side, or until the bacon is just cooked through.
-Remove from grill and open the basket.
-Place a similarly-sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

For Sauce
(Recipe by:  Diana Rattray)
•1 tablespoon butter
•1 tablespoon olive oil
•1 large clove garlic, minced
•1/4 cup chopped onions, about 1/2 medium onion
•1/4 cup chopped green bell pepper
•1/4 cup chopped yellow or red bell pepper
•1/2 cup chopped celery
•1/2 teaspoon paprika
•1 1/2 teaspoons Creole seasoning
•1/2 teaspoon dried leaf thyme
•1/2 teaspoon dried leaf oregano
•1/2 teaspoon dried leaf basil
•1 teaspoon Worcestershire sauce
•1/4 teaspoon hot pepper sauce
•1/4 teaspoon freshly ground pepper
•1 can (14.5 ounces each) diced tomatoes with juice
•1 can (approx. 1 2/3 cups) chicken broth
•4 green onions, sliced, with most of green
•1 heaping tablespoon tomato paste
•2 tablespoons butter

-Heat butter and oil over medium low heat in a medium saucepan.
-Add chopped garlic, onions, peppers, and celery. Sauté vegetables for about 2 minutes, until just tender.
-Combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.
-Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.
-Add chicken stock and bring to a boil. Stir in the sliced green onions. Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away.
-Stir in the tomato paste until blended in. Remove from heat and stir in the 2 tablespoons butter.

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