Mustard Grilled Catfish Recipe - Lean and Perrins

Catfish is inexpensive and healthy. Here's an easy recipe for the grill.

LEA AND PERRINS MUSTARD GRILLED CATFISH
Ingredients:
1 tablespoon Lea And Perrins Worcestershire for Chicken
½ cup Dijon mustard
1 tablespoon red wine vinegar
½ teaspoon ground red pepper
4 catfish fillets (about 6 ounces each)
Fresh parsley sprigs and red peppercorns (optional)

Combine Worcestershire for Chicken, mustard, vinegar and pepper in small bowl; mix well. Coat fish thoroughly with mustard mixture.
Coat grill with non-stick cooking spray and preheat 5 minutes.
Grill fillets 3 to 5 minutes or until fish flakes easily when tested with fork.
Garnish with parsley sprigs and red peppercorns, if desired.

Rice and chicken salad in lettuce cups Recipe

Light and delicious!

Makes 2 servings:

2/3 c. cooked rice
1/3 c. leftover chicken, sliced in thin strips
1 T minced green or red pepper
1 small white onion
1 carrot, grated
French dressing (see recipe below).

Dressing:
2 T cider vinegar
1 t lemon juice
6 T olive oil
2/3 t salt, 1/4 t pepper
1 minced garlic clove
Blend.

Add dressing to chicken and rice mixture. Scoop up and serve in lettuce cups. Top with grated carrots.

Drinks

Red Wine Sangria

combine 1 bottle dry red wine, 1/4 C agave or honey, 1 sliced oragne, 2 sliced lemons, 1 cub peach cherries (or raspberries) and blackberries in a large pitcher. Stir in 2 cups sparkling water. Refrigerate 1-4 hours. Serve over ice and garnsih with fresh basil.

Green iced tea

Boil 3 cups water. Add 6 green tea bags and steel 5 minutes. Remove tea bags; cool tea. Pour into a blender; blend with 1 C cubed honeydoew melon, 1 C peeled and quartered kiwifruit, 1/4 C honey and 1/2 C fresh mmint until smooth. Serve over ice.

South Pacific Mojito:

Boil 1 C water, 1/4 C sugar and 2 6-inch pieces of lemongrass; let cool. Puree in a blander until lemongrass begins to shred. Strain and return to blender. Add 1/2 C cubed fresh pineapple, 1 c each fresh lemon and lime juice, 1 C sparkling water and 1/4 C thinfly fresh mind.
Blend until smooth; serve over ice. Gardnish with mint sprig and lemongrass.

Spike it:
Add 4 oz rum before pouring.

Tropical Slushie

Blend 4 cupbs cubed watermelon, 2 C cubed papaya, 1 C light coconut milk, 2 T orange zest and 1 C ice cubes until smooth. Serve

Spike it with 4 ox. rum before pouring.

Grilled Caribbean Tuna with Mango Salsa Recipe

CARIBBEAN TUNA with MANGO SALSA

Ingredients:
1 tablespoon LEA & PERRINS Worcestershire for Chicken
2 tablespoons chopped fresh cilantro
2 teaspoons minced fresh ginger
3 teaspoons Caribbean jerk seasoning, divided
½ jalapeno or Serrano pepper, seeded and minced*very hot*optional
1 minced green onion
1 ripe mango, peeled, pitted and diced
Juice of ½ lime
4 (4 ounces each) sushi-grade tuna steaks, about 1 inch thick


Combine Worcestershire for Chicken, cilantro, ginger, 1 teaspoon jerk seasoning, jalepeno, green onion, mango and lime juice in small bowl; set aside.
Coat grill with non-stick cooking spray and preheat 5 minutes.
Sprinkle tuna steaks with remaining jerk seasoning. Grill fish 2 to 3 minutes or according to your preference.
Slice tuna steaks and serve with salsa.

Blueberry Peach Cobbler Recipe

For the filling:
3 pints blueberries, rinsed and stemmed
2 t lemon zest
2 lbs peaches, peeled, pitted and sliced in 1/4-in. wedges
1/4 c brown sugar

For the pastry:
1 1/2 sticks sweet butter, cold
3/4 t salt
3/4 C sugar
1 1/2 C flour
2 t baking powder
1/2 C buttermilk
1 egg

Preheat oven to 400F.

For the filling, combine blueberries with lemon zest and set aside. Sprinkle the peach slices with brown sugar and set aside.

To make the pastry, slice the butter in 1/4-in. pats and place in large bowl. Add salt, sugar, flour and baking powder. Using hands, combine the ingredients until the mixture resembles coarse cornmeal. Make a well in the middle of the flour butter mixture and add the buttermilk and egg. Stir to combine.

In a 9 x 13-in. baking pan, spread layer of 1 1/2 pints of the blueberries. Add peaches, then top with the remaining berries. Using a rubber spatula, dab the dough on top, smoothing it as much as you can.

Bake for 40 minutes until the fruit bursts and the crust is golden.
Serve with vanilla ice cream of whipped cream.

Yield: 8 servings.

Recipe for Blueberry Muffins

Freeze blueberries that are now in the height of the season and make these anytime.

Blueberry Muffins:

2 C sifted all-purpose flour
1 t salt
4 t baking powder
1/4 C sugar
2 eggs, well beaten
3/4 C milk
1/3 C melted butter
1 C blueberries
3 T flour

Preheat oven to 425F. Grease 12 muffin cups with a little butter.

Sift together flour, salt, baking powder and sugar.

Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy.

Sprinkle 3 T of flour over blueberries and turn to coat well.
Stir into batter, mixing just enough to combine.

Fill muffin cups about 2/3 full.

Bake 20-25 minutes or until muffins are brown and pull away from the sides of the tin.
Spinkle with powdered sugar.

Yield: One dozen

Key Lime Pie Recipe

Perfect dessert for summertime. Here is the very easy recipe from Nellie & Joe's in Key West. A bottle of their key lime juice can be found in most grocery stores.

Nellie & Joe's Key Lime Pie
9" graham cracker pie crust (I recommend making your own with crush graham crackers and butter)
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe's Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.