USVI-On-Line

must confess that I never made the marinade that is on the Cruz Bay Grill Rub package until tonight. It was fantastic on pork chops (with a side of mashed cauliflower with gorgonzola)

Mary Beth - you're gonna be hooked now!!!

I love the Cruz Bay marinade. I did it overnight on the swordfish I used for the shark and bake--(not putting the lime juice on until 15 minutes before cooking), and it was awesome. It's a good thing I am going back to St. John soon, because my supply is really low.

Here is my dinner from last night. The recipe is in this month's Food and Wine. It's poached egg on broiled feta with aleppo pepper, kalamata olives, sage, and toasted foccacia. 10 minutes total prep/cooking time. Can't beat it!

<a href="http://www.flickr.com/photos/28539958@N00/2400022260/" title="greek egg dish by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2194/240 ... 2ee6e9.jpg" width="500" height="375" alt="greek egg dish"></a>

that looks good. I keep reading about broiled feta in different places. how was it?

mbw1024 wrote:that looks good. I keep reading about broiled feta in different places. how was it?

It was really good. I used goat milk feta, but the sheep kind would be really good too. The cheese was kind of squeaky around the edges, and melty in the middle. I think I'll be doing variations on this recipe for my egg dishes in the next few months--a subsitute for the one I usually make with parmesean and butter and cream....that one is delicious but too heavy in the spring/summer.

That is one beautiful photo. Made me realize I haven't received this month's F&W ! hmm...

That is one beautiful photo. Made me realize I haven't received this month's F&W ! hmm...

Hi Mary Beth and Liamsaunt! That chop looks delicious and the fish recipe sounds good, too. I picked up a packet of Cruz Bay marinade last Friday, and, having never used it before, thought I'd check out the food porn for some ideas. I think I'll try the pork tonight and the fish tomorrow.

MB - Did you use the recipe on the side of the package, and how long did you marinate it?

Ahhh...it's so good to be out of hibernation.

yes I did use the recipe on the CBGR and I think I marinated in the morning and cooked them that night. Oh wait no, I'm wrong! That was my plan but now I recall something came up that night and we ended up not cooking so I cooked them the next night. They were fine in the marinade that long.
I used lime in mine. Delish!

I marinated the swordfish overnight too--but only in the spices. I added the lime juice about 15 minutes before cooking. If you left fish in lime juice overnight it would turn into a mushy mess.

Here is a picture. The last fried food of the season. The oil is gone, and the fryer is packed away until fall. These are onion straws from the Pioneer Woman's website (though I added some cornmeal to the batter).

<a href="http://www.flickr.com/photos/28539958@N00/2414479309/" title="onion straws by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2405/241 ... 3a618f.jpg" width="500" height="375" alt="onion straws"></a>

Here are some fajitas from the other night:

<a href="http://www.flickr.com/photos/28539958@N00/2407027329/" title="fajitas by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2157/240 ... 035ba6.jpg" width="500" height="334" alt="fajitas"></a>

We made the Cruz Bay Grill Rub chicken a la MB (with lemon) on Saturday night with a one hour marination time. Grilled over charcoal with boneless skinless chicken thighs it was delicious. I've only used this rub on steaks straight before and the marinade approach was delicious. I was rather impressed.

Thanks for the inspiration!

Cheers, RickG

OK. Chops, fish, chicken, then steaks. Hmmmm...at this rate, I'll need to order more spice by the end of the week.

RickG wrote:We made the Cruz Bay Grill Rub chicken a la MB (with lemon) on Saturday night with a one hour marination time. Grilled over charcoal with boneless skinless chicken thighs it was delicious. I've only used this rub on steaks straight before and the marinade approach was delicious. I was rather impressed.

Thanks for the inspiration!

Cheers, RickG

Ha, great minds think alike, I did it also with lemon ( no limes in the house) and martinated some country pork ribs for Saturday night. Very tasty as well.

Last night's dinner, Zuni Cafe roast chicken. This is one of my favorite roast chicken recipes:

<a href="http://www.flickr.com/photos/28539958@N00/2419499485/" title="zuni chicken 2 by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2300/241 ... b88249.jpg" width="375" height="500" alt="zuni chicken 2"></a>

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