New Items, Recipes & Specials

Smoky Meatballs

1 pound ground beef chuck
3 large eggs
½ cup fresh Italian bread crumbs
3 cloves garlic, minced
½ cup freshly grated Romano cheese, or more to taste
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

In a large bowl, combine all the ingredients. Shape into 12 large meatballs. Place in a covered container and refrigerate for at least 8 hours to allow the flavors to meld and the meatballs to firm up.

To grill the meatballs, prepare a hot fire. Grill for about 15 minutes, turning several times so they are charred all over.
To smoke the meatballs, prepare an indirect fire at 250 degrees F. Place the meatballs directly on the grill grate or in a disposable aluminum pan on the indirect side of the smoker. Smoke for 1 hour.

Serve hot with marinara sauce, horseradish cocktail sauce, or in your favorite pasta sauce .
Makes 12 meatballs

Korean Style Bone-In Steak

1/3 cup soy sauce
1 teaspoon toasted sesame oil
2 tablespoons rice wine, rice vinegar, or dry sherry
3 tablespoons vegetable oil
4 minced garlic cloves
1 finely chopped small red chile (with or without seeds)
¼ cup sugar
4 thinly sliced green onions
4 one inch thick bone-in steaks

In a large sealable plastic bag, combine all ingredients, including the steak; seal, and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning the meat at least once. When ready to grill, remove from the marinade, pat dry, and grill to desired doneness.
Serves 4

Trudy’s Sloppy Joes

1 to 1.5 pounds lean ground beef
¼ cup fresh chopped onions
¼ cup fresh chopped green peppers
1 can cream of tomato soup concentrate (do not add water or milk)
¼ cup catsup
One tablespoon brown sugar
Pinch of dry mustard

Brown the ground beef with the onions and peppers– add salt and pepper to taste.
Drain fat.
Add remainder of ingredients. Mix well.
Simmer for 10 minutes. Serve on toasted buns.

Rosemary Blue Marlin With Roasted Corn & Tomato Relish

3/4 cup extra virgin olive oil, divided
2 cups cherry tomatoes, halved
2 sprigs of rosemary, leaves stripped & finely chopped
2 ears of corn, kernels cut from cob (or 1 can whole kernel corn, drained & rinsed)
2 cloves garlic, minced
2 pounds Blue Marlin Steaks
2 teaspoons kosher salt, or to taste
1 large onion, minced
salt & pepper to taste

-To make the marinade, place 1/2 cup olive oil & 1/2 the rosemary in a resealable plastic bag. Add the Marlin, seal the bag, & turn gently to evenly coat the fish. Refrigerate for 1 hour
-Preheat the oven to 450 degrees F
-Pour 1/4 cup olive oil into an oven safe pan. Stir in the onion, cherry tomatoes, corn kernels, garlic, remainder of rosemary, & kosher salt
-Put the vegetables in the oven & cook until they are soft, about 20-30 minutes
-Preheat the grill for high heat & lightly oil the grate
-Place the fish on the preheated grill and season with salt & pepper to taste. Cook, turning once, until the fish is opaque and flakes easily with a fork-about 5 minutes each side depending on thickness
-Place the fish on a serving platter and top with the corn & tomato relish
Serves 3

Spicy Grilled Shrimp

1/3 cup olive oil
1 tablespoon Asian chili paste
1/4 cup sesame oil
1 teaspoon salt
1/4 cup chopped fresh parsley
1 teaspoon black pepper
2 tablespoons hot sauce
3 tablespoons lemon juice
2 tablespoons minced garlic
1 tablespoon ketchup
2 pounds raw shrimp, peeled & deveined
wooden skewers, soaked in water – or a grill basket

-Add all of the ingredients, except the shrimp, in to a mixing bowl and wisk to combine
-Set 1/3 of the sauce aside for grilling and put the remainder of the marinade into a large resealable plastic bag
-Add the shrimp to the marinade in the plastic bag, & refrigerate for 2 hours-rotating the shrimp a couple of times
-Preheat the grill for high heat
-If using skewers thread the shrimp onto them, piercing once near the tail & once near the head. If your using a grilling basket, this will essentially stir fry the shrimp while grilling. Discard the remainder of the marinade from the bag
-Lightly oil the grill grate & cook shrimp for 2 minutes per side, until opaque, basting frequently with the reserved marinade
Serves 6