red grapefruit and lychee martini, grilled miso salmon, roasted potatoes with rosemary, steamed sugar snap peas, and grilled pinapple with vanilla bean ice cream.
Grilled Miso Salmon
Ingredients
1/4 cup packed brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 tablespoon chopped fresh chives
Directions
Grill/Medium High
Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Coat miso mixture evenly over fish. Grill for 10 minutes or until fish flakes easily when tested with a fork Sprinkle with chives. Cooking time: 15-20 minutes.
Grilled Roasted Baby Potatoes with Rosemary
Ingredients
2 pounds small potatoes, baby skin potatoes
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Sea salt and freshly ground black pepper
Directions
Grill/Medium High
Par boil potatoes. Cut potatoes in halves. Place in a bowl and lightly coat with extra olive oil, add sea salt and pepper, and fresh cut rosemary. Mix it all together then lace in aluminum foil. Throw it on the grill. Cooking time: 10 minutes.
Pink Grapefruit and Lychee Cocktail
Pink grapefruit, a popular winter fruit, stars in this pretty beverage. Look for canned lychee fruit, which has a delicately sweet flavor, in the ethnic foods aisle at the supermarket or at Asian groceries.
Ingredients
1 (20-ounce) can lychees in syrup, undrained
Crushed ice
1 cup unsweetened pink grapefruit juice
1/2 cup vodka
5 pink grapefruit sections
Preparation
Drain lychees in a colander over a bowl; reserve 1 cup syrup. Discard remaining liquid. Drop 1 lychee in the bottom of each of 5 glasses; fill each glass halfway with crushed ice. Reserve remaining lychees for another use. Combine reserved 1 cup lychee syrup, juice, and vodka in a large martini shaker filled halfway with ice; shake until well chilled. Strain 1/2 cup syrup mixture into each prepared glass; garnish each serving with 1 grapefruit section. Serve immediately. Preparation time: 7 minutes
Grilled Pineapple & Vanilla Bean Ice Cream Dessert
Ingredients
1 pineapple, peeled, cored and cut into 1 inch slices
1/2 cup brown sugar
2 tablespoons melted butter
Vanilla Extract
1 teaspoon cinnamon
1/2 gallon vanilla ice cream
Preparation
Mixture: Combine brown sugar, butter, cinnamon and ½ teaspoon of vanilla extract. Mix until even. Brush mixture over pineapple slices. Place pineapple slice on preheated grill over a medium high heat and grill for about 1 minute per side or until browned. Remove from grill and immediately top with a scoop of ice cream and serve. Garnish with mint leaf. These are best if the pineapple is warm when you eat it. Preparing/Cooking time: 14 minutes
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1:00guy drinks gallon of milk 41 secs!!!by freun989763,470 views
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