USVI-On-Line

we are headed to STJ in January. I feel we should bring some food as I know there will be days we want to just veg at the villa. I hate to cook up the same old stuff I make at home. Any ideas for great easy dishes for two? Thanks!

My favorite is Cruz Bay Grill rub marinated chicken on the grill and salad.

Make extra and make chicken salad sandwiches for the beach, it is the best chicken salad ever!

Ok, here's easy, and all available at Starfish:

Toss angel hair pasta with fresh pesto sauce, available in the refrigerated food section, near the beer.

Add any combo of the following to taste: diced, lightly sautéed onions, sun-dried tomatoes [or canned diced tomatoes], canned clams, diced up rotisserie chicken, or sauteed shrimp.

Serve with either whatever fresh veggies that are available, or your choice of frozen veggie.

Grill either an easy garlic bread, or bruschetta.

Goes great with a nice white wine, beer, or rum concoction of your choice.

Keeping with the simple theme, serve some lemon, or lime sherbet for dessert.

I posted under your other thread about loving STJ Spice rubs.

I like meat that can be repurposed for the follow day. Like X mentioned, grilled chicken can go into a salad or pasta salad.

We like cold, thinly sliced steak for beach snacks.

If you take shrimp, I love cold grilled shrimp tossed in pasta with lemon (and zest if possible) salt and olive oil. You could add raw veggies to this.

What PA girl said. Steak or Pork tenderloin makes yummy sandwiches on the beach. We bring extra frozen tuna so we have leftovers to make "real" tuna salad the next day. YUM!

My Sweet Amy has mastered blackened shrimp quesadillas on the bbq grill.
I can't give you any exact recipe, but from what I recall it was relatively simple. grill shrimp with cajun/blackening powder, grill onions & peppers, then fold them into the soft flour tortilla with colby/jack cheese. You can also use pepper-jack if you want to kick it up another notch.
Takes next to no time to cook and is delicious with beer, wine, and any other concoction of your choice...
Smiles-
MJ

sounds won!!! What kind of spices?

First of all, make sure your chilly rum drink is full before you start cooking; this situation doesn't take long to unravel,. It's easy & fast, but you must mind the grill so's not to burn anything.
Now that that's understood, let's get it on!
I asked Amy, and she said she uses an Emeril's seasoning...Southwest Essence; but I'm sure you can find a yummy similar type seasoning at STJ Spice.
She mentioned that it's more about the cheese. She doesn't overseason the shrimp or veggies, and usually uses that pepper-jack cheese like I said before.
Gotta' tell you though, it's juicy shrimpy-crispy veggie-gooey cheesy deliciousness! For a great dip mix mayo, honey, and a little cayenne pepper (or, again, a similar spicy spice from STJ Spice-). Brings a sweet, smooth flavor with a little heat that compliments the quesadilla wonderfully.That or just use sour cream.
We bring down different microwavable "Uncle Ben's" rice, too-(love Spanish rice with this, obviously). All that with a salad, and there's a delicious supper in about 10 minutes, tops. Just don't burn the soft flour tortillas! Gotta' stay on top of that.
I think it almost takes longer to get the grill lit than it does for the actual food preparation!
Lastly, get another groovy adult beverage of your choice, and chow down.
I can't wait to do it again next May...!
Hope I helped.
Smiles-
MJ

OMG! I'm drooling!!!! THANKS!

so does she put the shell on the grill then add all this goodness?

Hi Nothern Gal - it's Amy (aka Sweet Amy) LOL. I like to put it right on the grill (I like the grill marks), I know I'm crazy!! First I sautee the peppers and onions I cut them pretty small, that way they cook faster and when you bite into it you don't have a big piece of pepper slap you in the chin, which burns you , which makes you drink more, wait maybe not a bad idea to keep pieces bigger, note to self. then I cut up the raw shrimp and throw that in after the onions and papper have cooked (about 5 minutes). I add some seasoning and only cook with the shrimmp for about 2 minutes. I throw a torilla right on the grill fill it with the mix and pepper jack cheese top with torilla and in about 3 minutes you have perfection!!! I recommend it with a Painkiller, but I also recommend not to chug down 4 of then before dinner. I slid out of the chair! Oh the memories!!! I love you Bunzo (aka Mahojim)

xoxoxoxo ALL!

are you cooking these on the gril or in a pan, I always worry about things falling through on grills
THANKS! I can hardly wait!!!

Northern Gal-
I'm pretty sure she "sautees" it all on some aluminum foil on the grill until it's ready. Next she'll put the soft flour tortilla on the grill and covers half of it with the shredded cheese. As soon as the cheese starts to melt, on low heat, by the way, so's not to burn the tort, she forks on the shrimp & veggies, and then covers with more cheese. Fold the tortilla over and flip after a minute or two. The hot veggies & shrimp help melt the cheese on the inside just as much as the grill does on the outside.
It's a heck of a bunch easier than I'm making it sound.
And SO delish...!
Smiles-
MJ

I think it will be on the top of my menu plans sounds WONDERFUL! Esp the drink!

Hope it all works out.
It's easy, fast and delicious. Light, yet a belly full.
Add that to "grill flavor"-albeit a gas grill, and it's a toasted feast that's natural and almost good for you! Olive oil, seasoning,, shrimp, peppers & onions. YUM.....Just don't burn the soft flour tortilla...
I love her, dude...
Smiles
MJ