fish with eye balls?

Quinn requested that we purchase some fish because they have eyes. So we came home with rainbow trout and grilled them that night. I usually try to cook seafood at least once a week for variety, and salmon wasn't on sale, so we opted for the fish with eye balls. But honestly, I wouldn't highly recommend this, especially if you are super-hungry, and you have children who can't pick out bones. There were about 10 bones to every bite. But it was an adventure!

Here are some photos of Cora during my time going in and out cooking the fish.

So pretty....

And here are these two buddies, best friends, peas in a pod...

Chicken Satay

Yummy yummy yum.

That's how good it is. And add in some veggie kebabs and your family is LOVIN' your mean grilling skills. Pictured above is only half of what I cooked. And none was left with our 4 hungry mouths around.

from my friend Jaylin

Chicken Satay

1 ½ lb of boneless, skinless chicken

½ cup of coconut milk

2 tablespoons of fish sauce

3 tbs light brown sugar

2tbs. chopped fresh cilantro

1 tbs madras curry powder

kebab skewers (sticks)

Cut chicken into large chunks for kebabs. In large bowl, stir together all ingredients. Cover and refrigerate for at least 1 hour or up to overnight. Soak the kabob sticks in water or chicken broth for at least 20 minutes. Then stick the chicken onto the skewers, allowing for a bit of space between each piece. To some of the skewers, I added cut up onions, zucchinis, cherry tomatoes, and even wrapped fresh thyme and basil around the skewers as well. Spray foil with PAM and place the skewers on the hot grill for a few minutes each side.

Peanut Sauce (for meat/veggie dipping)

• 1 cup smooth peanut butter

• 1/4 cup low-sodium soy sauce

• 2 teaspoons red chili paste, such as sambal or chipotle chili powder

• 2 tablespoons light brown sugar

• 2 tablespoon of lime juice

• 1/2 cup coconut milk (or more to thin out as needed)

• 1 tablespoon of minced fresh ginger root- Optional powder but fresh is always better.

• 1/4 cup chopped peanuts, optional for garnish

Some people like garlic in their peanut sauce, like me, so add it if you like.

Combine the peanut butter, soy sauce, red chili paste, brown sugar, ginger, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the coconut milk to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay on the side.

Yield: 3 cups

I made these into kebabs, but if you are short on time (did I just say that? I am the one usually short on time), you could just throw it on a grill pan with a bit of oil on the stove, turning once for even cooking.

Bulgogi

I tried this yummy new recipe, Bulgogi, on the grill. It was scrumptulescent. Quinn helped me quite a bit. I was trying to get him to pose by the grill but all he wanted to talk about was the plane going by overhead.

(from Charity)

Bulgogi Recipe – Korean Barbequed Beef

Ingredients

1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.

1/3 cup of soy sauce-I prefer Korean soy sauce but all will work, I also prefer light soy sauce

3 Tbl white sugar

1 Tbl sesame oil

3 cloves of garlic, minced

1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers

2 green onions including the white parts, finely sliced into small pieces

2 Tbl toasted sesame seeds

2 pinches of black pepper

*optional 1/4 tsp. of ginger, finely minced

Directions:

Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!