Grilled Fish with Mango Salsa

I really love the orange mangos and they're in season!!!  This is a very good light and delicious dinner:

Grilled Fish with Mango Salsa

3-4 fish fillets (Mahi Mahi is wonderful) 1 jalapeno, seeded and chopped

1 Tbsp. fresh squeezed lemon juice               1/3 cup diced red or green onion

2 tsp. Brown Dog Seasoning                         1 Tbsp. lime juice

3 Tbs. Butter                                                2 Tbsp. chopped cilantro

1 mango, peeled and diced                           salt & pepper to taste

½ cup cucumber, peeled and diced

In a bowl, mix the mango, cucumber, jalapeno, onion, lime juice, cilantro and salt & pepper to taste.  Chill the mango salsa while grilling the fish.  Heat for 30-40 seconds in microwave and stir thoroughly while warm to allow to meld.  Cook fish on the grill (a basket is preferred), basting with the lemon and butter seasoning.

BBQ Shrimp

It's grilling time in Spring.  I love these shrimp!

Bacon Wrapped Shrimp

Great Appetizer for Bar-B-Que’s

 

Large shrimp, peeled & deveined                             jalapeno slices

Thin sliced bacon, cut in 3” pieces

Put one slice of jalapeno on each piece of shrimp.  Wrap the bacon around the shrimp and jalapeno, leaving the ends on the bottom.  Place on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side.  Very good when grilled outside!!!  

Lemons!!

Try this wonderful dessert:

Lemon Tiramisu

 

Lemon Curd                                                 40-50 Lady Fingers (Savoiardi if can)

3 lemons                                                     1 ½ cups whipping cream

1 ½ cups white sugar                                   4-5 Tbsp. sugar

1 stick butter, softened                                1 15 oz. Mascarpone cheese

2 whole eggs

2 egg yolks                                                  Lemon Sauce-1/4 cup Lemoncello OR

½ cup fresh lemon juice                               2 Tbsp. Lemon juice        

Dash of salt                                                  2 Tbsp. water

                                                                   2-3 Tbsp. sugar

For the Curd:  Remove the zest of the 3 lemons with a carrot peeler, trying not to catch the white pith.  Put the zest and sugar in a food processor.  Pulse until the zest is finely chopped and mixed well with the sugar.  Set ½ cup aside for topping.  Cream the butter with a mixer then add the sugar and lemon mixture.  Add the eggs and egg yolks, 1 at a time then add the lemon juice and dash of salt.  Mix thoroughly.  Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 8 minutes), stirring continuously.  The lemon curd with thicken just before it simmers.  Remove from heat and cool.  Lemon Sauce:  If you use Lemoncello, make sure it is a good Italian brand.  If not, mix the lemon juice, water and sugar in a small saucepan and bring to a boil.  Stir until thickened a few minutes and all sugar has dissolved.  Let it cool.  Now for the Tiramisu:  Whip the cream in a large bowl with 2 tablespoons of sugar until thick and soft peaks form.  In another bowl, cream the mascarpone with additional 2-3 tablespoons of sugar until mixed.  Mix in ¼ of the cream into the mascarpone.  Using a rubber spatula, fold remaining whipped cream in.  Set aside.  Place a layer of lady fingers on the bottom of a 13 X 9 X 2” serving dish.  Drizzle a few tablespoons of Lemoncello or Lemon Sauce on Lady Fingers.  Spoon ½ of the Lemon curd, followed by ½ of the cream mixture.  Repeat layers again:  Lady fingers, Sauce, Curd & Cream.  Refrigerate until set (4 hours or overnight).  When you slice to serve, sprinkle some of the reserved sugar & lemon mixture that you set aside.  Yumm!!!

Need something green for St. Patty's Day? These are yummy!

Mint Brownies

1 cup white sugar                                         ½ cup butter, softened

½ cup butter, softened                                 2 Tbs. Crème de Menthe liqueur

4 eggs                                                         6 Tbs. Butter

1 ½ cups chocolate syrup                              1 cup semisweet chocolate chips

1 cup flour                                                   drop of green food color 

2 cups confectioners’ sugar

Preheat oven to 350°.  Grease 9 X 13” baking dish.  In a large bowl, cream together 1 cup of sugar and ½ cup of softened butter until smooth.  Beat in eggs one at a time, then, stir in the chocolate syrup.  Stir in the flour until just blended.  Spread the batter evenly into the prepared pan.  Bake for 25 to 30 minutes, or until top springs back when lightly touched.  Cool completely in the pan.  In a small bowl, beat the confectioners’ sugar, ½ cup butter and Crème de Menthe until smooth.  Spread evenly over the cooled brownies, then chill until set.  In a small bowl over simmering water, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth.  Allow to cool slightly, then spread over the top of the mint layer.  Cover and chill for at least 1 hour before cutting into squares.

Appetizer for Anytime!!!

These are so delicious.  Make alot, they just disappear.

Asparagus Wraps

 

2 lbs. Asparagus spears                                2 lbs. thin sliced Black Forest Ham

8 oz. cream cheese, softened                       Optional:  sprinkle dill on cheese

Trim asparagus by breaking the asparagus (it will naturally snap between the tender part and the tough part), and discard tough ends.  Place asparagus and

1 Tbsp. water in a microwave safe 11 X 7” dish.  Cover and cook on high 2-3 minutes or until crisp-tender.  Drain and pat dry.  Spread a thin layer of cream cheese on the ham and roll around asparagus.