So this month's dinner double date nite with the Hooligan and BadBunnie constituted a selection of "Food without Feet". Granted some out there may consider cephalopods/mollusks to have a single foot, this was agreed upon by group consensus to not constitute the plural "Feet" and there for permissible by food court ruling.
This while all the while trying to be Atkin's friendly to offer our continued support of the Hooligan's dietary considerations. Left us with quite a bit of seafood selections, so if you don't dig the fishes, you can stop reading now...
Appetizers
Jalapeño Pepper Popper Russian Roulette
(Recipe included below)
Seafood and Cheese Stuffed Mushrooms
(requested repeat from last supper see previous blog "stuff, stuffed in other stuff" for recipe)
Steamed fresh Little Neck Clams and Mussels
with Onion/Cayenne drawn butter
Main Dishes
Fresh Grilled Salmon Steaks with Habanero-Lime Butter
(Recipe included below)
Baked Tilapia Fillets topped with either: Fresh homemade XXXtra spicy Mango/Hanbanero Fruit Salsa
or
for those who like it just sweet
Golden Pineapple/Orange/Ginger Salsa
(recipe included below)
The Hooligan's Own Fried Scallops
With Xtra Spicy Horseradish Cocktail Sour Cream Dipping Sauce
and
Grilled Market Fresh Swordfish Steaks with Lime
Be Careful with those Habanero Peppers!!, handle with gloves, and discard the seeds unless you can take the heat...
Everyone had a blast and the mix of all different heats and sweets was excellent, great diversion from our typical land based fair. Big personal fan of the Habanero Salmon, but be warned, a tad to spicy for the ladies at our table; even brought a torrent of sweat from my seasoned brow... but how can one say no to the Habanero, it's soooo good!! Enjoy!
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Grilled Salmon with Habanero-Lime Butter
Prep Time: 25 Minutes
Cook Time: 16 Minutes Ready In: 2 Hours 41 Minutes
Yields: 4 servings
"Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter."
INGREDIENTS:
1/4 cup vegetable oil
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon tequila
1 tablespoon grated lime zest
1 tablespoon minced habanero pepper
1 clove garlic, minced
4 (5 ounce) salmon steaks
1/4 cup butter, softened
1/4 teaspoon garlic salt
1 tablespoon lime juice
2 teaspoons minced habanero pepper
2 teaspoons grated lime zest
DIRECTIONS:
1. In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
2. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
3. Preheat grill for medium heat.
4. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.
Salmon can also be baked in a 350 degree oven for about 10-12 minutes on a baking tray with aluminum foil.
Jalapeño Popper Russian Roulette
12 Fresh Large Jalapeno Peppers
1 1/2lb pkg of Queso de Frier or Queso Blanco
1 Bottle of Habanero Hot Sauce
"Simple yet sinful recipe these six gun's are loaded but only 3 bullets will kill"
Directions
1. Cut tops off of Jalapeno's, remove hull and seeds. (optionally you can save the seeds to sprinkle on top as they bake to release more of thier spicy oils....) Save tops for step 2.
2. Cut Queso De Frier into pepper length strips and stuff all but 3 of the Poppers. Trim cheese flat to the top of the pepper and cover with top.
3. Load the last 3 poppers (should be equal to 1 less then the number of guests) first with 3+ healthy shakes of your favorite Habanero hot sauce. Know your audience on this one, because these can get damnably fiery I tell ya. Then add cheese and cover with saved caps.
4. Bake in a 350degree oven for ~10 minutes or until cheese pops top and starts to brown nicely.
Have someone other then the chef mix all the peppers up on a plate and then start playing Russian Roulette, once you find a hot one, you have to finish it, but then your done, literally.
I made these quite hot and luckily marked them by making them the red peppers vs. the remaining green. The Jalapenos themselves where so spicy most of my guests where good there. I ate the remaining Habanero baddies and let me tell ya they were holy hell fire, but oooh so yummy. I'm a nutter for the Habanero's smoky fiery goodness :)
Next month it's the girl's choice again. I'm sure that we will have some unique menu again as we always do.... Hope you enjoyed the read, please comment so I know to either continue writing these blogs or what not :P Cheers! (B)
