Quick Recipes and Easy

Hot and Spicy Cookout for Memorial Day Weekend

Memorial Day Weekend is the kickoff of grilling season. Heat up your barbecue with this quick and simple meal.

Menu: Grilled Catfish, Corn on the Cob, Mango Salsa, Grilled Vegetables

Serves 4

Plot: Prepare and refrigerate Mango Salsa. Prepare the vegetables and corn for grilling.

30 minutes before eating, heat the grill. 20 minutes before eating, place the corn and vegetables on the grill, 10 minutes before eating, cook the fish.

Corn on the cob, 1 per person
1 tbsp. olive oil
2 tsp. cayenne powder
2 limes, cut into wedges
Strip the husks and silk from corn on the cob, brush lightly with olive oil.
Preheat the barbecue grill.
Place the corn on the grill about 10 minutes before starting the fish.
Turn the corn frequently so that it cooks evenly on all sides. Keep warm.

1/3 lb. catfish fillet per person
olive oil
1/2 tsp. hot pepper powder
1/2 tsp. ground black pepper
1/4 tsp. salt
1/4 tsp. ground allspice

Prepare the barbecue for grilling.
Lightly brush olive oil on fillets. Combine the spices in a small bowl. Sprinkle spices over both sides of the catfish fillets.
10 minutes before serving, place fillets over medium heat and cook for 5 minutes.
Turn the fillet over, cook for 5 more minutes and test for doneness – use a sharp knife to open a small slash in the thickest part of the fillet.
Cook a few more minutes if not completely done. Don’t over cook or the fish will dry out.
Serve with lemon slices and Mango Salsa .

Mango Salsa

1 fresh firm mango, ripe but not soft, peeled and chopped into 1/2 inch pieces
1 jalapeno or serrano chili pepper, finely chopped
1/2 cup chopped purple or white onion
1 small red tomato, chopped in 1/2 inch dice
1/2 cup chopped cilantro leaves
1 tbsp. lemon juice
pinch of salt

Combine all the ingredients in a small bowl and gently combine. Let flavor marinate until dinner.

Grilled Vegetables

2 zucchinis, cut lengthwise in half
1 Maui, Walla Walla or other sweet onion, cut into 4 thick slices
1 red bell pepper, seeds and stem removed, cut into four sections
4 jalapeno chili peppers
1/4 cup olive oil
1 tsp. cayenne pepper powder
salt and pepper, to taste

Combine the olive oil and spices and brush over the vegetables. Grill over medium heat until done, turning and brushing with more olive oil as needed.

Go to www.hotandspicyproducts.com to print out these recipes and others.

Pat Schraier is a former chef likes to cook and eat hot chiles. Visit her blog at hotandspicy.blogspot.com hotandspicy.blogspot.com and her website at hotandspicyproducts.com hotandspicyproducts.com.

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