Ecudorian Fruit Salad

Ecudorian Fruit Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 4 -6 Servings
Author: A Bachelor & His Grill

Ingredients

  • 10-12 cups spring lettuce mix
  • 1-2 cups cilantro leaves
  • Zest of 1 lemon
  • 3/4 pint strawberries stems removed & chopped
  • 1 cup seedless red grapes halved
  • 1 cup almonds salted & dry roasted
  • 1/2 cup cooked black beans rinsed
  • 1/2 cup carrots finely shredded
  • 2 stalks celery finely sliced
  • 2 avocados peeled, seeded & diced
  • 2 kiwi peeled and chopped
  • 1-2 mango peeled, seeded & diced
  • 1 jalapeno pepper seeded & finely chopped
  • Kosher salt and fresh ground peppercorn to taste
  • "A Bachelor & His Grill's" Lemon/Lime Vinaigrette Recipe Below, optional
  • Crumbled Feta or Queso Fresco optional

Instructions

  • Preheat oven to 400○F. Over a lined baking sheet in a single layer, spread salted almonds, dry roasting in oven for 8-10 minutes, or until golden brown. Remove from heat & set aside to cool.
  • In a large mixing bowl toss spring lettuce, cilantro, & lemon zest with "A Bachelor & His Grill's" Lemon/Lime Vinaigrette (Recipe Below). Add avocado & all other fruits / veggies, tossing until well-combined. Plate into individual bowls, topping with roasted almonds, cheese & seasonings. Serve. Taste the rainbow. Enjoy.

 

Lemon Lime Vinaigrette Dressing

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Servings: 1 3/4 cups
Author: A Bachelor & His Grill

Ingredients

  • 1 Cup Extra-Virgin Olive Oil
  • 4 Tablespoons Lemon Juice
  • 1-2 Tablespoons Orange Blossom Honey
  • 4 teaspoons Lime Juice
  • 2 teaspoons Dijon Mustard
  • 3 teaspoons Fresh Thyme Leaves Finely Chopped
  • 3 Cloves Garlic Minced
  • 3 teaspoons Coarse Salt or to Taste
  • 1 teaspoon Cracked Black Peppercorn or to Taste

Instructions

  • Combine all Ingredients in food processor. Pulse for 30 seconds or until well-mixed. Season to taste with salt and pepper. Serve immediately or reserve in resealable container, in a refrigerated location up to 2 weeks.

 

Grilled Avocado-Mango Salsa

A Bachelor & His Grill‘s Avocado-Mango Salsa!  A fresh citrus salsa twisted over the grill! I love how the searing heat caramelizes the Mango, while adding a slight smokiness to the tender, creamy flesh of the Avocado. This is an ideal summer side to both lighten & kick up your Backyard BBQ!

 

Grilled Avocado and Mango Salsa

Grilled Avocado and Mango Salsa

 

Grilled Avocado-Mango Salsa

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4 Cups
Author: A Bachelor & His Grill

Ingredients

  • 2 cups tomatoes diced
  • 1/2 medium white onion finely diced
  • 2 cloves garlic finely minced
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeno minced
  • Juice of 1 lime plus 1 tablespoon
  • 1 teaspoon white wine vinegar
  • 1 avocado halved and seed removed
  • 1 mango halved and seed removed
  • 2 tablespoons canola oil
  • Cayenne pepper to taste
  • Cumin to taste
  • Kosher salt and freshly ground pepper to taste

Instructions

  • Preheat the grill to high.
  • Combine the tomato, onion, garlic, cilantro, jalapeno, juice of one lime and vinegar.
  • Score the cut sides of both the avocado and mango, then brush with a mixture of the canola oil and the reserved 1 tablespoon of lime juice.
  • Grill the avocado and mango for 3-4 minutes, turning a quarter turn after 60-90 seconds and removing from heat once cross-hatch grill marks are in place.
  • Discard the skin and chop the seared avocado and mango. Combine with the other vegetables.
  • Season to taste with cumin, cayenne pepper, salt and freshly ground pepper.
  • Refrigerate for 20 minutes, drain any excess liquid and serve.

 

 

Sesame Encrusted and Seared Ahi Tuna Steaks

The perfect pairing for your Summer of Bikinis & Board Shorts = Guilt-Free Grilling!  A Bachelor & His Grill‘s Sesame-Encrusted & Seared Sashimi-Grade Ahi Tuna Steaks over Grilled Avocado-Mango Salsa!  Fresh. Gorgeous. Loaded with clean proteins, healthy fats, complex carbohydrates, & Tons of amazing flavor/texture contrast. To boot… Prep to Plate in less than 15 minutes!

Video Link LIVE from Pennsylvania Avenue in Washington D.C. – National TV Appearance on Char-Broil & The Weather Channel‘s “Outdoor Chef”!

 

https://www.youtube.com/watch?v=p5nz9AciCQg&list=PLIDlBDWWzefvt1GWtezbLwqewDhh1qOLf&index=1

 

Sesame Encrusted and Seared Ahi Tuna

Sesame Encrusted and Seared Ahi Tuna

 

Sesame Encrusted & Seared Ahi Tuna Steaks

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2
Author: A Bachelor & His Grill

Ingredients

  • 2 ahi tuna steaks
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 3 tablespoons black sesame seeds
  • 3 tablespoons white sesame seeds
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat the grill to high.
  • Mix the olive oil and sesame oil in a small basting bowl, then liberally brush the tuna steaks.
  • Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste.
  • Press the tuna steaks into the sesame seeds, covering all sides of the fish.
  • Grill the tuna, searing the fish on all sides for 45 seconds to 2 minutes, creating grill marks but leaving the interior of the fish medium rare.
  • Remove from the grill, season with additional salt and pepper to taste, slice and serve the tuna with grilled avocado-mango salsa and summer greens.

 

Mango & Chilli-Glazed Grilled Kauai Prawn

 
 
Greetings from the northern shores of Kauai’s Na’Pali coastline.  This post is being submitted with feet in the sand, sun upon my shades, a refreshing case of Corona resting close by, & my beach chair perched within meters of this Paradise’s aquamarine waters.  A million miles from home & thinking of cooking?!!  Sounds rather excruciating, right?
 
OK.  Full-disclosure, this is not excruciating at all.  If I’m not back home in 2 weeks… Just wait longer.  In my worldly travels I have ventured no place more beautiful than Kauai.
 
For brief personal background, this is one of many adventures in a line of excursions (and… MORE to come) through Central America, Australia/Tasmania, from one side of the Atlantic to the Pacific, from sea to shining sea, coastlines to mounts tops, & one side of the World to the other.  Each destination with its own unique culture, history, people, & culinary flavors.  This most recent trip has been an opportunity to get away from the hustle/bustle of daily obligations, priorities, technology, Michigan SNOW! & all other facets of “normal” daily life.  This is an adventure of hiking, surfing, fishing, beaches, luaus & grass skirts.
 
Waikiki Beach. Oahu.

Waikiki Beach. Oahu.

 
To paint the picture of this landscape, Kauai is the oldest, 4th largest, & most western of the Hawaiian Archipelago (Well… there is one additional inhabited island that sits just beyond the pacific horizon from Kauai’s western coast, but Ni’iahu is privately owned & generally no foreign visitors have been welcomed to the island since the 1800’s).  The Garden Isle is primitive & awe inspiring, with breathtaking views of gargantuan coastline cliffs, pristine beaches, secluded waterfalls, rainforests, the grand canyon of the Pacific & evidence from one side of the island to the other of it’s Volcanic origins.  In between towns such as Waimea, Lihu’e, & Kapa’a are wonderful people (island population 67,000) – warm, generous, conversational, kind of heart, opening in arms, & welcoming to table. A PERFECT combination for a traveler such as myself. Along the towns visited & local residents I connected with, Outdoor cooking (with fresh local ingredients) was not only a means of meal preparation, but a way of life – established around the love and honor of food, family, faith & tradition.
 
Trekking Humpback Whales off Coast of Oahu with my Father & Son

Trekking Humpback Whales off Coast of Oahu with my Father & Son.

 
Kauai has a wide range of culinary influence enhanced by an amazing array of local seafood, chicken (thousands & thousands of wild chicken), mountain boar, fresh fruits, vegetables & herbs.  At a Market just outside of Hanalei I was inspired by an Ahi Tuna dish that combine the contrasting, yet complimenting flavors & sensations of sweet & heat.  But, it was not until I crossed paths with the island’s native crustacean, the Kauai Prawn, that this grilled recipe came together. 
 
I love this dish, its simplicity, depth / complexity of flavors, & true feel of Kauai coastline cuisine.  But, I’ll keep buildup around the self-indulgent, fan-tab-ulous-less-ness (pretty sure that is a word… according to my quickly disappearing case of Corona) of this recipe to a minimum & let your taste buds do the talking. 
 
Now, as I watch the sun set, my family gathers, & drinks/stories of the past week are shared… I give you A Bachelor & His Grill’s, “Mang0-Chili Glazed Grilled Kauai Prawn.”  Cheers!
 
Sunset over Majestic Oceanside Cliffs of Na'poli Coastline. NW Kauai.

Sunset over Majestic Oceanside Cliffs of Na’Pali Coastline. NW Kauai.

 

Mango & Chilli-Glazed Grilled Kauai Prawn

Prep Time2 hrs 30 mins
Cook Time10 mins
Total Time2 hrs 40 mins
Servings: 4
Calories: 359kcal
Author: A Bachelor & His Grill

Ingredients

  • 2 Pounds Large Kauai Prawn, De-veined & Head Removed, if necessary
  • 1 Large Mango Peeled & Cubed
  • 3 Tablespoons Honey
  • 2 Cloves Garlic Peeled & Minced
  • 2 Sprigs Mint
  • 2 Tablespoons Chili Paste
  • 2 Limes Juiced
  • 1 Lime Zest
  • 1 Tablespoon Ground Ginger
  • 1 teaspoon Coconut Oil
  • 1 teaspoon Crushed Red Pepper or to Taste
  • Coarse Salt & Ground Black Peppercorn to Taste

Instructions

  • Using Pestle & Mortar (or food processor) combine Mango, Garlic, Mint & Ginger.
  • In Large Bowl thoroughly mix Mango concoction with remaining Ingredients.
  • In covered container or plastic bag place Prawn & pour over Mango Marinade.
  • *Leave 1/4-1/3 Cup of Marinade for Basting during Grilling process.
  • Liberally coat Prawn amongst the Mango Marinade.
  • Press air from container & refrigerate for 2hrs, stirring Prawn every 20-30minutes.
  • Pull Prawn from Cooler & Pre-Heat Grill to HOT.
  • With Shell still in tact, Skewer 3-4 Prawn at a Time & Place over hottest Grill Grates.
  • Grill 3 Minutes per side, brushing with remaining Marinade as the Prawn Cooks.
  • Remove Prawn from Grill when Shell is Pink, Char Marks set & Prawn is cooked through.
  • Glaze with last brush of Marinade, plate & serve HOT.

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

INGREDIENTS:
-2 Mango (peeled, halved, & seeded)
-2 Stalks Celery Hearts (chopped thin)
-2 Cloves Garlic (peeled & minced)
-2 Kiwi (peeled & diced)
-1-2 Crisp Apple(s) (peeled & diced)
-1-2 Jalapeno (minced & maintain/remove seeds to taste)
-1 Green Bell Pepper (diced)
-1 Tomato (diced)
-1 Onion (peeled & diced)
-2 Tbspns Olive Oil
-2 Tbspn Lime Juice
-1 Tbspns Apple Cider Vinegar
-1/2 Tbspn Ground Cumin, or to Taste
-1/2 Lemon Zest
-1/2 Cup Fresh Mint Leaves (chopped)
-1/4-1/2 Bunch Fresh Cilantro Stem/Leaves (chopped)
-Salt/Pepper to Taste

METHOD to the MADNESS:
-Apply Mango Halves Face-down onto the HOT Grates of your Grill.
-Fire that Mango for 4-5min TOTAL, Turning 1/2 Rotation after 2-3 Minutes.
-Pull Mango from Grill, Chop, & Set aside.
-In Saute Pan over Medium/High Heat, pour Olive Oil.
-Bring to a simmer & Add Garlic / Onion.
-Saute 3-5min, or until Onion begins to turn Golden in color, Remove from Heat, & Set aside.

-In Separate LARGE Mixing Bowl… Combine ALL other Ingredients, GRILLED Mango, & Sauteed Garlic / Onion.
-Mix THOROUGHLY… Ensuring Spices, Zest, & Juices are WELL COMBINED.
-Chill for 30min-1hr Prior to Serving.
-Pull from Cooler.
-Again… Mix THOROUGHLY.
-Drain of Excess Liquid & SERVE!! :)

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

 

GRILLED Mango & Mint-Apple Salsa

 

GRILLED Mango & Mint-Apple Salsa