Posts Tagged ‘Amaretto’


I saw some cedar wraps from woot.com on sale and thought “Man, I gotta try these”.  For those that don’t know what they are here’s a link from amazon:
Click me for cedar wraps…

Another key ingredient, agave nectar, to be used in place of syrup or honey, all natural too.
Click me for agave nectar…

Shrimps:

Lime juice
1-2 tablespoons soy sauce
1/4 cup fresh cilantro chopped
1-2 tablespoons olive oil
Agave nectar
Old bay seasoning to taste
Baby carrots sliced lengthwise
Chopped chives.

Soak cedar wrap planks in liquid for at least 20 mins, I used apple juice.  If you’re using 6X6 wraps, you’ll get about 4 shrimps per wrap.

Shell and devein a pound or more of jumbo shrimp.

Mix in bowl the cilantro, baby carrots, chopped chives, soy sauce, olive oil, a few shakes of old bay, a few squirts of lime juice, and a few squirts of agave nectar.

Add shrimp and toss, let sit for 20 mins in fridge.

Line up shrimp in the middle of wrap (make sure to include some of the marinated chives and carrots, or add any other veggies you may like), wrap and tie lightly with green onion or butcher string.

Grill indirect for 6-10 mins until shrimp looks pink.  If you want to try with fish, like tilapia or grouper, just cook about 5 mins longer.

Serve hot right on the plate and eat food out of wraps.

Peaches and pears, (wrapped): 

Two to 3 cups of peaches and pears, cut into bite sized pieces

1/4-1/2 cup of your favorite baking  liquor, i used naVan and amoretto

2 tablespoons cinnamon sugar

1/8 teaspoon salt

2 tablespoons vanilla bean sugar

Flaked coconut.

Mix all ingredients except coconut in bowl and let sit for 20 mins.  Take four peaches (depending on the size) and lightly roll in coconut until covered.  Line up fruit in the cedar wrap (pre-soaked in apple juice), wrap and then tie with butcher string or clip with metal paper clip.

Repeat with pear and remaining fruit.  Grill indirect for 10-15 mins until coconut looks nice and toasted on the edges.  Serve hot on plate in wrap along with ice cream or whipped cream.

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Tried out some salmon, and I’m always looking for a new way to incorporate some flavors.  I’d heard about teriyaki & pineapple on the internet and never really tried it yet. Then one night at a party I was drinking amaretto when there was salmon served… and brain started clickin… Toya came up with the garlic and pepper, and I added the sugar and krazy salt for good measure. A few friends of mine have requested this recipe since having it at a cookout of ours (one in particular has been threatened by his wife that he must get this recipe, LOL).

A nice sized flank of salmon will do. And you will also need a cedar plank, found in most grocery stores near the seafood section or on amazon. Since the summer months are coming up, keep an eye out for woot.com to sell the planks, they are much cheaper. (They also have cedar plank wraps which I’ve grilled shimp in and I must say, I endorse).

Soak in your salmon in Disaronno Amaretto overnight. Soak your cedar plank in water also, (that’s what the instructions say, if you want to twist it up like I do, soak it in apple juice instead). Fire up the grill and with a rub down the top side of the cedar plank with a few dabs of olive oil. You don’t want it oily, just enough to make the fish slide a little. Place the salmon on the plank and season with minced garlic, Janes Krazy Salt, pepper, vanilla bean flavored cane sugar. Top the salmon with pineapple rings. Grilled covered until the edges start to turn white and the fish is flaky. It is preferred to grill this indirectly but if you have alot happening on the grill as I did in the photos below, direct grilling is fine.  The olive oil helps the fish slide off the place with out losing precious fish they may stick to the plank. Try it out for a light taste. (Its not as sweet as you guys are wondering)

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