From a tiny BEACH kitchen:
By now you know us Beachpeach gals love to cook and share food with friends and family as often as we can. Krisann and I were invited to a dinner party last weekend and were thrilled when our friend, Richard Gauger, (and his beautiful wife, Jill) prepared a wonderful meal to share with us!
Richard is one of the last, die-hard, charcoal grillers out there. In fact, look outside his kitchen door and you will see not one, but TWO, Weber grills in the sand! In honor of Richard’s 50th birthday, he is featured as our first Guest Blogger.
The pictures below are all mine. However, the ingredients, prep work and charcoal grilling is all Richard.
Happy Birthday to our friend and thanks to you and Jill for a memorable evening complete with an incredible lineup of live entertainment after dinner. (You know who you are!)
Enjoy great food with those you love. We do. ~ Sheryl
- Veal chops (bone- in)
- Fresh rosemary
- Fresh sage
- Fresh garlic, chopped
- Extra virgin olive oil, 1 cup
Heat the charcoals until they are white hot. Meanwhile, salt and pepper veal chops.
Then, in a small bowl, crush sprigs of fresh rosemary together with fresh sage leaves and chunks of fresh garlic with olive oil to form a marinade.
Baste the veal chops and let the flavors hang out together while the coals are getting white hot.
Figure heating the coals takes about the same amount of time as it does to have a glass of wine.
Make a second small batch of the same ingredients to baste chops when they come off the grille.
Cook to desired doneness, similar to steak.
Allow chops to rest for 5 minutes.
From a tiny BEACH kitchen:
Light the grill this weekend! Swordfish is MADE to be cooked on a grill. When choosing swordfish, look for the little strip of dark meat to be red, not brown. If it’s brown, the meat is old.
It’s okay to use the broiler if you don’t have a grill. You don’t need a fancy “fish” contraption to hold the fish on the grill, just try to only flip it over once. When cooking swordfish, think medium rare steak. It should be cooked the same. Make sure to leave the skin on when you grill, but take it off to serve: The skin is rubbery, but helps keep the meat moist.
The mayo in this recipe serves 2 purposes. First, it keeps the fish from sticking to the grille. Second, it keeps the meat moist and succulent.
- 1/4 cup light mayonnaise
- salt and pepper
- 1 TBSP Old Bay seasoning
- juice of one lemon
- 1 lb. swordfish (one inch thickness)
Pre-heat the grille to medium-high. Rinse swordfish steaks well under cold water; pat dry. In an small bowl, combine the 4 ingredients. Brush mayo and seasonings liberally on both sides of swordfish. Place fish on hot grill for 5 minutes. Flip once. Cook for another 4 minutes.
Remove swordfish from grille to rest on a platter covered with foil for 3 to 5 minutes before cutting into portions. Do NOT overcook- or you will dry out the fish.
A good rule of thumb: Fish will cook in approximately ten minutes per inch of thickness. Any thick white fish can be cooked this way… striped bass, tuna, mahi – mahi, grouper, etc.