Hot Tropical Nights

Sorry friends I have not blogged in some time, but I did warn you that July was a killer month for me with the fishing tournaments, award dinners, boat and dock parties and just trying to catch up with old friends. Well it sure has calmed down and the last of the boats will be leaving us shortly, as much as I welcome the peace (and so does my liver!) I will miss them all…until next year when we get to rock it out again!

Now we roll into August, the one month I loathe. It’s hot, it’s miserable, matter of fact we are usually off somewhere cooler come August, Maine, Boston, Alaska, Seattle to name a few and those are other blogs. But not this year, this year we decided to pick Florida, my home state. August in Florida is as bad as August in Bermuda!

So to go with those Hot Tropical Nights why not some Hot Tropical Chow.

Let’s start with a drink to cool down

“Bermuda” Rum Swizzle (serves a lot)
1 large tin of OJ
1 large tin of Pineapple
1 liter of Ginger Beer
1 liter of Black Rum
1 shot of bitters
½ C of Grenadine

Mix all ingredients well, taste, make sure it has enough rum, add more, taste again…Serve with sliced Oranges or skewers of pineapple and cherries, a stir stick you can have as a snack!

We need some spice to go with our cocktail

Jalapeño Shrimp wrapped in Bacon
4 or 5 Jalapenos sliced and seeds and ribs removed
1 lb shrimp (8-10 count)
10 slices of bacon
Lawrys Tequila Limes sauce

Toothpicks

While using gloves cut the jalapenos in half and remove all seeds and ribs, then slice in strips (julienned) set aside while prepping shrimp and bacon

Start the bacon in a cold pan, place in turn heat on to medium and let bacon cook for 2 minutes each side, remove if becoming to crispy, you will need the bacon to moveable to wrap around the shrimp.

Remove shells and devein the shrimp, slice into the shrimp just a bit, do not go all the way through the shrimp. Like a butterfly cut

Place the slice of Jalapeno in the cut you made in the shrimp, now wrap with bacon and secure with toothpick. Once all are done take to the grill and grill over med heat while lightly brushing the Tequila Lime sauce over for about 5 – 7 minutes while turning. Make plenty because these are so good you will run out quickly!

Now bring on the fish!

Citrus Swordfish Kabobs

2 lbs Fresh Bermuda Swordfish (or any fresh Swordfish) cut into 1 inch cubes marinate in Citrus Mix . You can add any fresh Veggie to the Kabob you like, I like to keep it simple, just some red onions and cherry tomatoes, which I also place in the marinated. Allow to marinate for 30 minutes, any longer and the citrus mix will start to cook your fish.

Marinate
Juice of two oranges
Juice of two Limes
Juice of two Lemons
1/4 C Canola Oil
Pinch of salt and pepper to taste

Skewer the fish with rotating the veggies and grill over med heat while turning at least twice...About 10-12 minutes and they should be done. You do not want to overcook, the fish will become dry! If you are taking on a picnic, allow to cool a bit before packing. Don’t like Fish...it’s great with Chicken!

And of course let’s round it out with a nice light salad

Tomato and Avocado Salad

3 Med tomatoes, quartered

3 Med yellow tomatoes, quartered

2 Hass Avocados, cubed

1 small red onion, thinly sliced

1/4 C Extra V Olive Oil, reserve 2 tbsp

Juice of one lemon

1 C Fresh spinach

S&P to taste

Lay the spinach on a platter drizzle with 2 tbsp olive oil now place on the quartered tomatoes, cubed avocados and sliced onions, squeeze the lemon juice and now drizzle with remaining olive oil … A bit of fresh cracked pepper and some kosher salt and you are good to go!

Gourmet IT UP! Add freshly shaved parmesan cheese