USVI-On-Line

Mary Beth, please share the chicken recipe! Looks awesome.

Here is part of Sunday afternoon's linner buffet. I could not fit everything in the picture:

<a href="http://www.flickr.com/photos/28539958@N00/5677115873/" title="antipasto 2 by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5061/567 ... 23c6d6.jpg" width="500" height="241" alt="antipasto 2"></a>

More method than recipe. I got it from the Bongo boys hence the name.
I used chicken breasts only they use a whole chicken cut up.

Their method was 2 to 1 ratio of brown sugar to chili powder with cayenne and onion powder added.
I didn't have chili powder (how did that happen?) so I did 2 brown sugar to 1 paprika (a mix of smoky and sweet), cayenne, onion powder and I threw some 5 spice in mine.
Rub the chicken and refridge. for a few hours.
We did it low and slow on the grill with a few turns and moves to get it caramelized and sticky and prevent too much burn.

You can read about it here.
http://kaloramakitchen.blogspot.com/201 ... rsion.html

It was very good.

mbw1024 - I did a variation of your recipe, I used boneless chicken thighs because that is what I had in the freezer. We've just finished dinner and I wanted to let you know that this recipe is a keeper. Thnx!!

And thnx for the pics to everyone else, your meals make my mouth water!!

I love thighs on the grill.

Tonight Tilapia with blistered tomatoes.

<a href="http://www.flickr.com/photos/89321198@N00/5681452105/" title="Tilapia with Blistered Tomatoes by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5225/568 ... 995231.jpg" width="500" height="375" alt="Tilapia with Blistered Tomatoes"></a>

Here's some salmon served with parsnip fries and an orange/ginger/tamari sauce. And a bonus orange wedge.

Grilled Shrimp Salad

<a href="http://www.flickr.com/photos/89321198@N00/5685553086/" title="Grilled Shrimp Salad by mbw1024, on Flickr"><img src="http://farm6.static.flickr.com/5064/568 ... f70385.jpg" width="500" height="375" alt="Grilled Shrimp Salad"></a>

Marybeth,

What is the vessel you made the tilapia in, it looks very unique.

sailorgirl wrote:Marybeth,

What is the vessel you made the tilapia in, it looks very unique.

LOL! I wish I could make something up here! It is a cookie sheet with parchment paper on it.
Sorry to disappoint!

MBW - your food always looks amazing! How do you "blister" your tomatoes? Are the shrimp peeled before you grill? Also, noticed that you leave the tails on...I've never done that.

for the tomatoes I just threw them in a sautee pan with a little olive oil. cooked them over high heat until they popped and then topped the fish with them before it went in the oven.

in regards to the shrimp we have been trying our hand at grilled shrimp as so far have not come up with something we are satisfied with to serve at an upcoming party. can't seem to get it quite right. and yes those shrimp were peeled when we grilled them. seemed easier to me to leave the tails on for eating purposes but what do I know!

but thanks

Mary Beth, have you tried brining your shrimp?

Sailorgirl and I had the same thought--I really thought your parchment paper was some sort of hand thrown serving platter!!

liamsaunt wrote:Mary Beth, have you tried brining your shrimp?

Sailorgirl and I had the same thought--I really thought your parchment paper was some sort of hand thrown serving platter!!

have not tried that. I did your breadcrumb method which I liked best so far but that is not what I'm looking for for this party.
going to try again this weekend. do you have a brine you use?

We occasionaly brine our shrimp (when I think to plan ahead) I will check my one cookbook at home for the ratios and report back.

I am making that sticky chicken Friday night, thanks for the inspiration.

Hi MBW
I meranade my shrinp in evo lemon juice and a spice mix I make with paparika, garlic powder, onion powder,salt, pepper ,cayenne pepper, thyeme and oragaino They are a hit every time I make them

thanks MB...I'll try that. In the past, I've put mine in the oven with the olive oil, and sometimes some parm and mozzarella. For the shrimp, you might want to try basting with basil pesto. Nice flavor, if not overdone!