Okay kids, it’s officially here. GRILL SEASON IS ON BABY!!!!!! Now out here in the great Pacific Northwest it’s the mid 50’s with steady rain, but no reason not to grill though, right? So with grill season in mind, I bring to you a recipe from the good folks at Maker’s Mark bourbon. You guys know I’m a bourbon lover, and that my favorite is Maker’s Mark. There is a quality to this bourbon that is head and tails above the rest. It may be because they use water from an onsite limestone spring fed lake. It could also be the corn and grains. It may also be the fact they use a small number of barrels per batch. Personally, I think it’s just the fact that the company is run by folks who give a damn about producing a quality, uniquely American product and it shows. Now, on with the grilling!
We love fish, but after a while it all starts to taste the same. Smoked, grilled, grilled on cedar planks, steamed, it all gets boring after a while. Sure, you can make heavy sauces and such but that’s just masking the fish. I wanted something new that would allow me to have a new taste, but still know I was enjoying a good piece of fish. So last night I tried steaming some cod on pineapple, and the results were quite tasty. This is really drop dead simple to make. Give it a try, I really think you’ll like this one.
Okay, now you’ve tried the meatloaf, and you’ve found that you have leftovers. It happens. You could just get a couple of pieces of bread, some catsup and call it done. Or you could go a little further and try something different. No need to worry or fret though, for we have the RECIPES!!! (and there was much rejoicing)