Grilled Swordfish

It consisted of a very basic one hour marinade consisting of salt, freshly ground black pepper, minced garlic cloves, lemon juice and olive oil. (TLW has convinced me that using fresh garlic cloves and mincing them gives a superior flavor than the already minced garlic out of the jar.)

Strange Coincidence

In August, on our way to vacation at Lake Chautauqua in upper New York State with our good friends Sir Charles and Kathleen, TG was worried that the Lake might be too remote for him since I brought no reading material…. I was then put on the spot when Sir Charles went to his freezer and pulled out a standing rib roast and announced that we were having a dinner party Saturday night and I was to smoke the roast as well as other parts of the meal.

Linguine with Clam Sauce

24 littleneck clams (TLW used 36) 6 T extra virgin olive oil 1/2 t crushed red pepper flakes 1/3 c dry white wine (TLW used Barefoot Chardonnay) 5 T finely chopped fresh flat leaf parsley 3 large cloves garlic, minced Kosher salt 8 oz. linguine (FC recommends De Cecco, Due Pastori, or Rustichella d’Abruzzo brands) (TLW used the spaghetti we had in our pantry) Freshly ground black pepper Scrub the clams under cold water and set aside.

Cajun Remoulade

TLW takes great pride in her Cajun Remoulade and Crabcakes recipes which she may post later…if I can bribe her…. 1 C Mayo – We prefer Hellman’s 1/4 – 1/2 C Creole Mustard – Zatarain preferred 1 T Horseradish Juice of 1 lemon 2 shakes Worcestershire sauce 1 Garlic clove, smashed Enjoy!

Foolproof Gazpacho

* 4 or so lbs of field ripened tomatoes * 1 quart of quality tomato juice (Dope used Looza brand…TLW used Publix brand) * 2 firm, fresh cucumbers * 2 firm, fresh green bell peppers (you could use red or yellow) * 2 smallish fresh red or white onions * 3 or 4 handfuls of fresh herb (parsley, basil or oregano) * 1/2 cup of quality red wine vinegar (not balsamic!) * 1/4 cup of quality olive oil (or more to taste) * 3 cloves of garlic (or more, but be careful) * 3 teaspoons of salt (or more to taste) * fresh ground black pepper * cayenne pepper sauce (optional) OR * minced jalapeno (optional) 1.

Championship Grits, Again

First of all, as usual, we enjoyed the wonderful mountain air (especially since Savannah had been sweltering in the high 90’s and low 100’s with ultra high humidity). Also, the hospitality of Jane and Steve, the organizers, was amazing as it is every year and this was our 11th contest in a row with them…so you know they have something going on. Sixty teams gathered, some from as far away as Texas and all of the teams were “heavy hitters.”

A Fishy Story

Try to get to know your local fish monger…not just retail store…one that supplies restaurants with portion controlled fish…. TG recently bought some trimmings and made some outstanding kebobs for about half the per pound price of the fish itself.