Bonefish Grill: Fire and Ice Recipes - | WBTV Charlotte

Bonefish Grill: Fire and Ice Recipes

Break out of winter and spring into warmer weather with Bonefish Grill chef, Julie Randall. She stopped by WBTV News Saturday Morning to show viewers how to bring flavors, textures and temperatures together easily at home with "Fire & Ice" themed dishes.

To find a Bonefish location near you, click here.

Cold Snap Seafood Ceviche - Tropical Style

To Prep Your Seafood

· 1 LB Fish / shellfish, super fresh seafood

· 1 TSP Blackening spice or old bay

· 2 TBS Olive oil, extra virgin

Directions:

1. Trim seafood to desired size, ½ inch chunks work well

2. Toss seafood with spice and olive oil

3. Place seasoned seafood on tray spread out

4. Broil 30 seconds to a minute to par cook

5. Stir once or twice during cooking

6. Transfer par cooked seafood to a different dish

7. Cook in refrigerator

Ceviche Marinade

· 2 TBS Red pepper, diced fine

· 2 TBS Poblano pepper, diced fine

· 2 TBS Red Onion, diced fine

· 2/3 Cup Pineapple, ¼” cubes (try broiling for a twist)

· ½ ea. Jalapeno, minced fine with seeds

· 1/3 Cup Coconut milk, unsweetened and add honey (Use Coco Lopez if desired)

· 1/3 Cup Lime juice, fresh squeezed

· ¼ Cup Cilantro, chopped

· 2 TBS Mint, chopped

· To taste Tabasco for extra heat if desired

Directions:

1. Combine all ingredients in a medium glass bowl

2. Add par cooked chilled seafood, stir to combine well

3. Allow to marinate 2-3 hours in refrigerator

4. Stir every 30 minutes or so

To Serve Tropical Ceviche:

· Arrange in a glass bowl that you can place over ice

· Garnish with toasted coconut, pineapple leaves, edible flowers

· Serve ice cold with crisp lavash crackers

Grilled Spring Lamb Lollipop Chops

Prepping & Grilling Lamb Chops

8 – 10 Lamb Chops, single cut or T. Bone chops

1 TBS Worcestershire sauce

½ TSP Black pepper, fresh ground

1 TBS Olive oil, extra virgin

½ TSP Sea salt

1 TSP Mint or Rosemary, minced fine, fresh

To Prepare Lamb Chops: (approximately 30 minutes before you are ready to grill)

· Light your grill and prepare for cooking Lamb chops.

· Lay out chops on a platter

· Season the chops with Worcestershire, olive oil and pepper, rub both sides of the chop

· Cover with plastic wrap and set aside for ½ an hour before grilling

To Grill Lamb Chops:

· Just before grilling, season the chops with sea salt

· Wipe grill clean

· Grill chops to desired temperature, approximately 2 min per side

· Remove chops from the grill and sprinkle with fresh minced herbs

· Serve with new potatoes and spring vegetables

New Potatoes and Spring Vegetables

Prepare your Potatoes:

Small marble potatoes or new potato variety

Sea salt and black pepper

Olive oil, extra virgin

· Line a small tray with foil, wash potatoes and place them on the tray

· Rub potatoes with olive oil then sprinkle with salt and pepper.

· Optionally, you can add some garlic and herbs

· Roast potatoes at 400° until tender to the touch

· Keep warm until serving time

Prepare your Vegetables:

Spring vegetables (like asparagus or sugar snap peas, shitake or oyster mushrooms)

Sea salt

Butter

· Trim asparagus, split them and cut in pieces the size of snap peas

· Steam peas and asparagus for 1 minute

· Heat a pan with butter and sauté a few mushrooms lightly

· Add the steamed asparagus and peas, toss together

· Season with sea salt and serve right away

Blueberry Cold Snap Cocktail

Ingredients: Volume:

Your Favorite Vodka 1.5 oz

Art in the Age Organic Rhubarb Liqueur .50 oz

Blueberries 10 each

Fresh Sour Mix 1.25 oz

Lavender Bitters 2- 3 dashes

Procedure:

Combine the blueberries and the sour mix in a pint glass and muddle well. Add your favorite vodka, rhubarb liqueur and 2- 3 dashes of the lavender bitters. Shake and strain into a glass over ice. Or if you are a fan of Martinis, shake and strain into a chilled martini glass! Garnish with a fresh lavender flower for an aromatic touch.

 

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