20. Ascension Island

GRILLED VEGGIES STACK WITH MELTED BRIE

Serves: 1-2

Recipe Instructions:
LET’S PREPARE/INGREDIENTS
1 red pepper
1 yellow pepper
1 medium red onion
1 medium zucchini
3 asparagus spears
2 portobello mushrooms
4 slices Brie or your favourite cheese
¼ cup extra virgin olive oil
salt and pepper to taste

THIS IS HOW WE DO IT/METHOD
1. Wash and cut peppers in half removing all seeds.
2. Cut zucchini in lengthwise strips approximately ½ an inch thick.
3. Wash portobello mushroom and asparagus spears.
4. Wash onion and do not peel. Trim the ends off then cut into half inch slices with skin on…this will hold onion together while grilling.
5. Place all ingredients on a platter and brush with olive oil on both sides and sprinkle with salt and pepper to taste.
6. Preheat BBQ and grill all vegetables on medium high heat until tender (should show dark grill marks).
7. Once cooked start with mushroom on bottom and stack vegetables on grill and place brie on top.
8. Close lid until cheese has slightly melted.
9. Remove from BBQ and place on serving dish.
10. Drizzle with Nonna Pias Cabernet Merlot Reduction.
Serve.

Steamed Crab with Butter and Lime Sauce

INGREDIENTSNutrition

• 3 -4cups water
• 2lbs snow crab legs, frozen

INGREDIENTS

1. • 1 large garlic clove, chopped
   • 1/4 cup fresh lime juice
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 stick (1/2 cup) unsalted butter, melted

PREPARATION

1. 1. Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

   2. Beef Roast With Melted Tomatoes and Onions

   3. INGREDIENTS

      • 1 silver tip roast, 5 pounds, or rib roast, 7 pounds
      •  Fine sea salt
      •  Freshly ground black pepper
      • 4 tablespoons olive oil
      • 2 onions, coarsely chopped
      • 4 cloves garlic, cut into slivers
      • 3 large or 4 medium ripe tomatoes
      • 6 sprigs thyme, woody stems discarded

      PREPARATION

      1. Preheat oven to 450 degrees. Season roast 

DIRECTIONS

1. In a large pasta pot with strainer insert, bring 3-4 cups water to boil. (Water amount may vary, but just keep below the level of the strainer portion of the pot.).
2. Rinse ice from frozen crab legs, and place in the strainer insert of the pot. Cover.
3. Steam crab legs for 6 to 14 minutes, or until heated through.
4. Serve crab legs with clarified butter for dipping. (Recipe #51525 works well.).

PREPARATION

1. Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.
2. Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.
3. Braise about 1 to 2 hours depending on size, until meat thermometer inserted into center registers about 135 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.

4. Castaway Chowder

   
   
   
   
   Ingredients:
   • 1 lb ahi tuna, cut into bite-sized pieces
   • 1 lb russet potatoes, unpeeled
   • 1 onion, chopped
   • 1 can coconut milk
   • Water to cover
   • Salt to taste
   Directions:
   1. Put the onions in a pot and add a little salt (the salt will cause the onions to release their natural fluids, which will prevent sticking). Keep stirring until the onions are translucent.
   2. Add the tuna, potatoes and coconut milk. Pour in just enough water to cover.
   3. Bring to a boil, then reduce heat and simmer until the potatoes are tender, adding more water as necessary.
   4. Use a potato masher to mash up some (but not all) of the potatoes, so your chowder will have a little body to it. Salt to taste.
5. Tropical Fruit Salad. 

• Bananas
• Coconut
• Dragon Fruit
• Guava 

Jamestown Gin

(Good Eats: Grilled Salmon Stakes) 

1.