"A Bachelor & His Grill's" Lemon/Lime VinaigretteRecipe Below, optional
Crumbled Feta or Queso Frescooptional
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.
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.
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!
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!
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.
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.
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’Pali Coastline. NW Kauai.
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
ABOUT LIVE FIRE REPUBLIC
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…