Watching these old “cookout” episodes you can’t help but feel sorry for Arlene sometimes, because it seemed like every time they tried to film outdoors it either was 95 degrees and blazing sun, or it was windy and rainy. But Arlene and the crew soldiered on, and as a result we’re still enjoying these shows 20 years later. Thanks Arlene!
And this is a good show you don’t want to miss, because Greg and Jeff Antonelli from Woody’s Restaurant are here with a bunch of delicious recipes for grilled seafood! This episode from 2003 includes Maui shrimp kabobs, grilled whole fish, creamy cucumber dill sauce, Woody’s sweet slaw, and grilled pineapple for dessert. Yumy!
Maui Shrimp Kabobs
Ingredients
- 18 jumbo shrimp (approximately 1 lb), cleaned, peeled & de-veined with tail on
- 1/2 pineapple, cleaned and cut into cubes
- 1 medium orange bell pepper, cut into 1 inch squares
- 1 medium yellow bell pepper, cut into 1 inch squares
- 1/2 red onion, cut into chunks
- 1 barbeque sauce (32 oz)
- 6 metal skewers
Instructions
- Prepare barbeque.
- Spear shrimp, onion, pineapple, and peppers with skewers. Place on grill. Brush with barbeque sauce and cook approximately 5 minutes per side or until cooked through. Serve immediately over rice. Makes 6 servings. Enjoy!
Grilled Whole Fish
Ingredients
- 1/4 cup olive oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, crushed
- salt and pepper
- 2 whole red snapper or other firm fish, cleaned (1 1/2 lbs)
- Kosher salt
- 1 lemon, sliced
Instructions
- Prepare grill with charcoal and mesquite chips.
- In a bowl, whisk together olive oil, lemon juice, and garlic. Season with salt and pepper. Brush fish generously inside and out with garlic-lemon oil. Sprinkle inside and out with coarse salt.
- Place fish in grilling basket and top with lemon slices overlapping slightly. Close grilling basked and place on barbeque. Grill fish until cooked through, about 10 minutes per side. Remove fish from basket and carefully transfer to platter and serve. Serve with Cucumber Dill Sauce. Makes 6 servings. Enjoy!
Cucumber Dill Sauce
Ingredients
- 1 medium English cucumber, peeled, chopped and drained
- 1/2 cup diced onion
- 3 Tbsp fresh dill, chopped
- 1/4 tsp cayenne pepper
- 1 tsp grated lemon peel
- 1 cup mayonnaise
- 1 1/2 cups sour cream
- 2 tsp celery salt
Instructions
- Place cucumber and onion in a food processor and pulse to a fine blend. Pour into a sieve or colander and allow moisture to drain.
- Place in a bowl with rest of ingredients. Mix well. Cover and refrigerate. This can be prepared a day in advance. Serve on fish at room temperature. Enjoy!
Grilled Pineapple Slice with Strawberry Sorbet
Ingredients
- 6 pineapple slices, grilled on one side
- 1 container strawberry sorbet (24 oz)
- 6 jumbo strawberries, sliced for garnish
- fresh mint leaves, for garnish
Instructions
- Place grilled pineapple slices, grilled side up, on dessert plates. Top with scoop of strawberry sorbet and garnish with strawberries and mint leaves. Serve immediately. Makes 6 servings. Enjoy!
Woody’s Sweet Slaw
Ingredients
- 1/2 cup distilled white vinegar
- 6 Tbsp sugar
- 4 Tbsp vegetable oil
- 2 tsp dry mustard
- 1 tsp celery seeds
- salt and pepper, to taste
- 1 medium cabbage, thinly sliced
- 1 medium red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
Instructions
- Combine vinegar, oil, sugar, mustard and celery seed in a non-aluminum saucepan. Stir over medium heat until sugar dissolves and dressing comes to a boil. Remove from heat; season with salt and pepper. Cool completely.
- In a large bowl, combine cabbage, onion, green and red pepper. Add dressing and toss to coat. Cover and refrigerate at least 2 hours. This may be prepared a day ahead of time. Makes 6 servings. Enjoy!
Transcript
- Well, hello and welcome to At Home today. We hope that you’re enjoying the day and we hope that things are going well for you. Sometimes you just feel like, man, what else is life gonna deal out to me? It deals out stuff to everybody and you have to handle it. And sometimes some people think, man, mind’s worse than somebody else’s, but everybody’s dealing with something. I’m dealing with something, you’re dealing with something. The important thing is it’s gonna pass. It’s never going to stay the same. Tomorrow’s another day. Next week is another week. Next month is another month. And you know what? It’s the choices we make today that determines and decides what happens in our future. So we have to think about that. It’s not something you just pass it off, think about it. And then you say, God, help me to handle the future in the right way, help me to make the right decisions today so that the future can be a pleasant one. ‘Cause sometimes we get in deeper than we can go, we really can get out ourselves and we have to ask God to help us. And if that’s happening to you today, I hope that you’ll pause and say, Lord, just help me. You know what, He will. He always is faithful to help us no matter what the situation is. We’re still cooking out of doors. We did our 4th of July picnic and we had a blast with that. And the guys from Woody’s, Chef Greg and Chef Jeff are here again. And now we’re gonna do like a little calmer pace than the 4th of July. We’re gonna make a really wonderful fish dinner. We’re grilling a whole fish. You ever wondered how to do that? We’re doing it today. And a lot of accompanying things, even right down to the dessert will come from the grill, okay? Here’s today’s At Home hint and we’ll be right back to get started in just a moment. Stay with us.
- [Narrator] Here’s today’s At Home hint, “Buy fresh basil during the summer and freeze loosely in plastic bags. When needed, crumble a few leaves while still frozen and use as you would fresh.” If you’ve got a helpful hint you’d like to share with us, we want to hear from you. Send your hint to At Home Hints, Cornerstone TeleVision, Wall, Pennsylvania, 15148-1499. Well, we’re here, we’re grilling again on the grill. Glad that Chef Greg’s here from woodyscatering.com. You know what?
- It’s great to be back.
- I like it when you guys are here, like family, you know.
- It’s fun, it’s great to be back.
- And here, we have such a rapport. Chef Jeff, don’t want to forget him. He’s over there too.
- Chef Jeff.
- But you know, we have such a rapport because we talk food. And that’s what we like to, we get together. Did you get this recipe? Did you know you can do this? I made a mango sauce. I made it, I mean, it’s just fun.
- So just fun?
- Absolutely, absolutely.
- Yeah, it’s fun, very fun.
- So tell us what we’re making today.
- Okay, today we’re gonna do a whole fish on the grill. We’re gonna do a red snapper, but you could use striped bass, we’ve done it with striped bass.
- It’s important to get fresh.
- Yeah, yeah, you wanna get it fresh.
- Go to a fishmonger and tell them you want it fresh that day.
- Yeah, get it cleaned. You can leave the head on or you can leave your head off, it’s up to you what you wanna do.
- I think they clean it. If it’s caught clean, they take the head and the tail off. If they got it, it’s the inside that may need the, that’s what they just learnt.
- Sure, that’s cleaned, exactly.
- Okay.
- Yeah, that’s cleaned.
- Okay.
- Okay?
- You wanna make sure that the eyes are clear, you know that’s a nice, fresh fish.
- Sure, yeah, fresh and beautiful.
- Okay.
- These are about two pound each.
- Okay.
- We are gonna do to-
- And here are the fish basket.
- Yeah, what are we gonna do is a lot of times when you’re cooking on a, especially cooking on coals more than gas, your fish tends to stick. So what you wanna do is we’re gonna to do it in a grill basket and you can buy these anywhere.
- And not only that, some of that fish cooks very quickly-
- Sure it does, yeah.
- And then it flakes, huh? Then you can’t get it off and it doesn’t look nice for your presentation. So you want something that will hold up.
- So we’re gonna do these in a basket, Jeff’s gonna season the grill.
- Okay, what’s he doing that with? With just some oil or something?
- Just some oil, here’s an oil wagon. We have charcoal in here today and we have some Mesquite wood.
- Oh, okay, we can soak that, right?
- It’s been soaked, exactly.
- ‘Cause you taught us about that 4th of July.
- So we just did a simple marinade of olive oil, lemon juice and garlic.
- Okay, you got one going one way, one going the other way. Hello sweetheart, now, okay. I’m talking to the fish, you know it’s been a long day.
- Like I said, it’s just a simple marinade.
- Okay.
- That’s gonna give a little flavor, we’re gonna do a little salt and pepper on it.
- All right. Can I do a salt and pepper?
- Sure.
- Do it now or after you get done with that?
- Yeah, when I get done.
- Okay.
- I’m just gonna do a little bit inside, okay.
- [Arlene] Okay, so you don’t put anything inside?
- [Greg] No, you can stop if you want.
- This still has the gills on, uh?
- Yeah, yes it does.
- Okay.
- Actually the gills are removed.
- What is that?
- This is a little fin.
- Finney.
- They teach them going straight.
- Oh, is what it is?
- Yeah.
- Well, go straight young man.
- Not now though, he’s not going straight now.
- That’s exactly right, he is going to the grill.
- He is going straight on the grill. He’s going straight on the grill.
- Absolutely.
- So we’re gonna do is just put some little marinade on.
- When we serve this, we’re cutting that off ’cause I couldn’t eat if that guy was watching me. I mean, I couldn’t handle that bad boy. You are gonna cut that off, right?
- [Greg] Yeah, we are gonna cut it off.
- [Arlene] Oh, good and even this too, right over here.
- [Greg] Yeah, we’ll clean them up.
- [Arlene] You’ll clean them up. So you do inside and outside?
- [Greg] Sure.
- Okay, and you put lemons on the bottom, huh?
- Yeah, we’re gonna put them, that gives you presentation of the whole show.
- Presentation, yeah, and it also flavors, uh?
- Sure.
- Little flavor. Think I can start in this bad boy?
- [Greg] Yeah, go get him.
- Okay. So this is just kosher salt that we have it in a grinder and we’re doing that. Give him a little bit over here too. And you already have some in that, right?
- Yeah.
- Okay, now we’re gonna do-
- Now, what we are gonna do is just put a couples on.
- I’ll do the pepper over the top. I’m sorry I put that pepper in your eye, buddy. He’ll be crying here. If you hear any moans and groans from the fish just cause they got pepper in his eye.
- Yeah, so now we’re gonna do-
- Oh, it’s been a long day, yeah.
- Yeah, we’re just gonna put it like this, okay?
- Oh, that’s cool.
- So that holds the grill. This holds a fish and you can flip it, you can do anything you want.
- [Arlene] Wow.
- [Greg] This makes a nice grill.
- Now, these are about two pound a piece?
- Yeah, about 2 pounds.
- Two and a half pound?
- Yeah.
- How much do you think that would serve, one of those?
- Oh, that’ll serve about five people.
- Really?
- Sure.
- Okay, good.
- Yeah, four or five people.
- [Arlene] There you go, Greg.
- [Greg] Okay, put that on.
- Greg gives it, Chef Greg hands off to Chef Jeff now.
- Yeah.
- Okay, now we’re done with this?
- Now, what we are gonna do is we’re gonna make a dill sauce for this, but we’re gonna get this shrimp Maui on there, okay?
- Okay, oh, this is like an all seafood.
- Sure.
- If you have friends that love seafood, I invite them over and make this, they’ll love you forever. Okay, pineapples a big part of today, isn’t it?
- [Greg] Sure it is.
- [Arlene] Because it’s just wonderful to have good pineapples.
- Oh, yes, especially in the summer time. Right now, the pineapple is excellent.
- Absolutely.
- What we’re gonna do is we’re gonna do skewers.
- Look at that.
- Yeah, we have shrimp.
- [Arlene] Tell me that isn’t beautiful.
- [Greg] Red onion.
- [Arlene] Red onion.
- [Greg] We have different colored bell peppers. We have some orange on there. But you can use anything, anything you wanna skewer on that, sure.
- [Arlene] Anything you have, red, orange, yellow, whatever.
- You can do some mushrooms on there. You can do just whatever you want.
- Wedges of tomato.
- Exactly.
- Yeah.
- Yeah, now what we’re gonna do is we’re gonna grill these and put a light barbecue sauce on them. We do this at the restaurant. It’s called shrimp Maui.
- Can I make one of them?
- Sure, yeah, go ahead up.
- Okay.
- Here is some-
- Is that here? Okay.
- It’s right there.
- Now, this is fresh pineapple, isn’t it?
- Yeah, we always use fresh pineapple.
- Do I start with the shrimp first?
- Yes, start with the shrimp and you gotta give-
- Now, I watch Jeff doing this and he pierces this so those-
- Both sides, sure, exactly.
- [Arlene] So did you ever have a fish on a grill and it was doing this? It’s so annoying.
- [Greg] Yeah.
- [Arlene] So you do it twice. You do once here and then once the back, look.
- [Greg] It lodges.
- Hot diggity, okay. Now, we’re gonna put a piece pineapple. And these should all be cut kind of the same, right?
- Yeah, sure yeah, you wanna some consistency.
- Because if you don’t, the one’s gonna cook faster than the other. Okay, let’s go with a little piece of, now I love red onion and I like it on the grill.
- [Greg] Yeah, especially on a grill, it’s excellent.
- [Arlene] Oh, yeah. Okay, let’s go for a piece of green. And this is such a variety. You can use anything you want?
- [Greg] Sure, yeah.
- How many shrimp am I putting on this?
- Oh, we usually put four on the skewer.
- Four?
- Yeah, four on the skewer.
- Okay, I think it’s time for another one.
- So put another shrimp.
- Sure, yeah.
- [Arlene] Okay, again, make sure that you pierce it so it goes through and holds.
- Yeah, what you wanna be able to do is you wanna make sure that you can turn it, you can cook it on one side, flip it and keep it on there.
- Flip it and it’s not flopping around.
- Exactly.
- Ugh, yeah, that was so discouraging, first time I made that, I ended up taking them off and putting them in a skillet. I was so frustrated. I was like, okay, this isn’t working. What’s the problem?
- Yeah.
- It was because they were flipping and flopping. Okay, so we’ll put some green on here, maybe a little piece of red.
- Now, what we do, we just season these with, you can season with, there’s just a little bit of roasted garlic pepper, but you can put anything on there. We do-
- Now, where do you get roasted garlic pepper? I’m not familiar with that.
- That’s just a seasoning, yeah, this a seasoning we buy.
- Can anybody get anywhere?
- Yeah, I think they have it in different stores now.
- Do they?
- Yeah, it’s a real nice seasoning.
- So it’s something that’s like available to anybody now?
- Sure.
- Okay, moving on.
- Okay, so what we’ll do is, yeah, we’ll get these to Jeff and he’s gonna get them on a grill, okay?
- Is he gonna grill the one that I’m making?
- Yeah, at least the shrimp, yeah. No, they cook fast.
- Yeah, shrimp does.
- Yeah, exactly.
- And you want make sure that they’re fresh, please.
- Exactly, and don’t wanna overcook it because-
- [Arlene] Is that beautiful?
- [Greg] That’s excellent, perfect.
- Thank you. Will you hire me?
- Perfect. Yeah, you’re hired.
- All right, I have another vocation folks, okay.
- Okay, so now we have those on the grill.
- All right.
- Okay.
- Move that off.
- What we’re gonna do also, while we’re grilling, what we’re gonna do is we’re gonna prepare for our dessert. What we have is we have some pineapples slices that we prepared whenever we were doing our-
- Fresh pineapple, yeah.
- Fresh pineapple, precisely.
- Cutting it up for that, right?
- Exactly, so what we’re gonna do is, do you wanna slide that fish back here, Jeff? What we’re gonna do is we’re gonna grill them.
- Now, you’re not putting any butter or anything on there?
- [Greg] No, nothing.
- [Arlene] You don’t have to?
- [Greg] No, nothing at all.
- [Arlene] Really?
- What we’re gonna do is we’re gonna grill these and we’re gonna let them cool and it’s what we’re gonna use for our dessert.
- [Arlene] Oh, boy.
- [Greg] We’re gonna do a sorbet.
- [Arlene] Oh, yeah.
- [Greg] With a fresh strawberry on top of .
- [Arlene] Now, is that gonna taste like fish ’cause the fish was on there first?
- [Greg] No, no, it’s not because the fish is actually up above.
- [Arlene] Oh, is up above, okay.
- Yeah, it’s fine, okay?
- Alrighty, so we have a lot of stuff going here.
- Yeah, we have everything on the grill.
- We got the kabobs going. We got the whole fish going. We got the pineapple slices going. How long does it take Jeff, for those pineapple slices?
- Those cook up three or four minutes. They don’t take long at all.
- [Arlene] So you would wanna wait, hold on. But you don’t want them to cool, right?
- Yeah, you can adjust it on your grill, if the skillet’s cooking too fast, move it over off to the side, just keep it warm.
- Again, we talked about this before, but he sets up the grill so that you have a place, if something’s cooking too fast, you can move the food away from that direct heat so you have a little bit of control. It’s like turning down the burner when you’re cooking on the stove, you have that ability to go to low instead of firing up to high. Well, you don’t have a burner here or a knob that you can turn it down. So you have to do your coals and there’s Mesquite in this?
- Yeah, there’s Mesquite wood on the grill.
- That we’ve soaked. And you have to be able to have some control of the fire so you don’t burn everything.
- Exactly.
- I’ve been down that road. You should’ve seen some of the chicken I made when we first got married. It’s a wonder we both didn’t give up the ghost and go onto our reward, ’cause it was raw.
- Well, you can always get a bucket of water and you could just hit it with water.
- Yeah, but you know what the problem was? I had it up so high. The outside was totally burned and the inside was raw.
- And the inside was uncooked, yeah.
- No good.
- Okay, well, we have the pineapple on the grill. We’ve got the fish, whole baby fish, I mean the whole thing’s there and we’ve got our shrimp Maui.
- Shrimp Maui, yeah.
- And we’re gonna be back with some more in just a minute. So stay tuned. Lots more ahead on At Home. Yeah. If you’re just joining us, we’re doing a cookout dinner for like four or six people and we’ve got whole, this is a red snapper on the grill with lemons, it’s in a basket. He just keeps flipping it to cook it. We’ve got some pineapple going for our dessert and these are our shrimp Maui that have pieces of fresh pineapple, and peppers, red onion. And you’ve cooked them on both sides now?
- Yeah, I’ve flipped them once.
- Now, he’s just gonna hit it lightly with barbecue. Look at that. Oh my, you’d would think that that would put so much on there, but it doesn’t, uh?
- [Greg] No, it’s just a glaze, yeah.
- [Arlene] Yeah, it does. It just hits it like with enough. Now, you just keep turning them and barbecuing?
- [Jeff] Yeah.
- [Arlene] How long? Three or four minutes, you said?
- Yeah, on each side.
- [Arlene] On each side.
- Yeah, till your shrimp is probably white.
- [Arlene] Because the shrimp cooks fast, uh?
- Yeah, you want your shrimps probably white all the way through.
- Like transparent?
- Exactly.
- Yeah, and that on a better rice, oh. And that’s what we’re gonna have at the end of the show is some rice. Okay, I think probably if I know you, when you’re cooking fish, you’re gonna have some kind of a sauce.
- Yeah.
- Like what kind?
- We’re gonna do today is we’re gonna do a cucumber dill sauce with a fresh dill. We’re gonna use an English hothouse cucumber.
- That’s these big long ones, uh?
- Yeah, they’re seedless. That’s what they are .
- Now, if you’re not familiar with that, you know the cucumbers that we get, they’re dipped in wax. They’re about this big round, sometimes it’s long, sometimes a little longer, but they have a lot of seeds down the middle.
- Yeah, down middle, exactly.
- This is English, in case you’re from another part of the country, these are real thin, they’re about that big around and they’re long. They’re usually wrapped in wax paper or cellophane.
- Yeah, exactly, yeah, some kind of cellophane.
- Because they don’t dip them in wax.
- Exactly, yeah.
- Now, what he did with that, cut it, peeled it, and then you chopped it up.
- Yeah, we did put it in a food processor.
- And put in the food processor with some onion?
- Some onion, exactly.
- Some onion, chopped onion. And then what do we do?
- Yeah, then what we did is we used some sour cream, some mayonnaise, a fresh dill, little bit of saury salt.
- Saury salt, I remember, some cayenne pepper.
- Yeah, exactly. And then this is also good sauce. You can serve this with lamb. You can serve this with any kind of-
- You know what this reminds me of? If you’ve ever had a gyro sandwich, I said I could do the backstroke in that, that stuff is so incredibly good. And then after you make it, then you whip it together and you put the fridge, right?
- Yeah, exactly, chill done.
- So you want this chill done.
- Yeah, exactly.
- And with fish.
- Yeah, it’s a nice accompany.
- Oh, my goodness, it’s wonderful. And this probably keeps a good while too, huh?
- Oh yeah, sure.
- Not that you’re have any left ’cause you’re doing fish like that, you’re gonna put a lot of sauce on it.
- We have little grated lemon peel in there too.
- fresh dill.
- Yeah, yeah, fresh dill, exactly.
- Yeah, how much fresh dill is in that? Couple of table, three tablespoons or stuff?
- Yeah, three tablespoons of fresh dill. There’s a little bit of cayenne pepper in there.
- Now, we couldn’t assemble that because obviously out here in the open, we don’t have the electrical hookups and stuff. So I just wanted him to talk you through it so you get an idea. All of these recipes are in the enjoy newsletter for this month, so you’re not gonna miss anything. Believe me, you’ll have it all, okay? All right, so we have our dill sauce.
- Yeah, our dill sauce.
- It’s gonna go with our red snapper.
- We’ve got the dill sauce, yeah.
- Now, we need a salad of some kind, don’t we?
- Yeah, what we’re gonna do is we’re gonna make a homemade cold slaw. What I did is we already prepared, this is a cold slaw and it’s done with red onions, sliced thin red onions.
- First of all, it’s done with fresh head of cabbage that he sliced very thin.
- Yeah, he sliced very thin.
- As thin as you can, but not grated, uh?
- Not grated, no.
- ‘Cause that pulverizes, uh? It makes it so watery.
- Exactly, yeah, this keeps it nice and crisp. Now, this salad, it’s best to prepare this about two hours before you’re gonna eat it or refrigerate it, with the dressing on.
- Which is great, okay.
- Yeah, because you’re gonna actually gonna heat the dressing up.
- Okay.
- The dressing is a, it’s a sweet slaw, we call Woody’s sweet slaw.
- Woody’s sweet, yeah, I saw that.
- Now, this also has some, to go with the theme of the peppers and red onion, it has different colored thinly sliced peppers.
- Okay.
- Thinly sliced red onions and then mix those up, yeah.
- Red onion. And all the different colors of the peppers, nice.
- Exactly, yeah, sure.
- You know what I like? This is how you can tell that somebody knows how to plan. He had a pineapple, he knew wasn’t gonna use a whole pineapple. What can I do with the rest of the pineapple? So he cuts it in slices, he puts it on the kabobs, but he cuts it in slices to make the dessert, which is really nice.
- Sure.
- Now, what was in that? Tell us about the-
- Yeah, what we did is we took some vegetable oil.
- Okay.
- Dissolve some sugar in there. We did a little celery seed, little mustard, dry mustard.
- Oh, okay, dry mustard, okay.
- Yeah, exactly.
- And you cooked it to dissolve the sugar?
- Yeah, we cooked it on dissolved sugar, exactly.
- Okay, right.
- Little white vinegar.
- There you go. Did you let it cool down then?
- Yeah, we let that cool down. And then what you do is toss your salad. Like I said, you can actually let this sit in your refrigerator.
- [Arlene] Now, when it gets covered on that, that’s gonna be awesome, huh?
- [Greg] Yeah, exactly.
- [Greg] And is it a crunchy slaw?
- [Greg] Yeah, it’s a crunchy sweet slaw.
- [Arlene] Oh, boy.
- [Greg] It’s crunchy sweet slaw, but it has a real nice color.
- Yeah, you know what’s nice about this? This you could do, even on a picnic, you wanted to take it somewhere.
- Sure, oh, exactly.
- And you don’t have to worry about it spoiling ’cause there’s no mayonnaise in it.
- Exactly, yeah.
- And that’s something you, now this, you would have to be careful ’cause this-
- Now, this is even nicest on a sandwich if you wanna use for garnish on a sandwich.
- Oh, yeah, yeah, yeah. Yeah, you could, yeah.
- Yeah, exactly.
- So that’s a sweet slaw, okay. Now, so we have everything going. How’s the fish doing over here?
- [Jeff] Very good.
- They’re doing good?
- [Jeff] Yeah.
- Now, how do you, oh man, look at them. Aren’t they doing great? Now, how do you know when they’re done?
- Now, what you can do is we have a thermometer, meat thermometer, we insert the meat thermometer.
- Oh, so you check that.
- You want get them up to about 160 degrees.
- 160?
- Yeah, 160.
- Okay.
- What you’re gonna do is you’re gonna cook that about maybe 10, 15 minutes on each side.
- Okay.
- Yeah.
- You let it sit down and it just-
- Now, if I didn’t have a basket like that, I could put one of them down, huh?
- [Greg] Oh, exactly.
- [Arlene] It might fall apart.
- You just have to watch because, especially with charcoal, not so much gas, but on charcoal, the flesh and even a fish, it’s nice to use, like originally we were gonna use striped bass, but this time of year we couldn’t get it.
- Sometimes it’s hard to get, yeah, that’s the other thing.
- But you can use a grouper. You can use anything.
- Now, you wouldn’t do flounder ’cause it would fall apart.
- No, exactly.
- What about a salmon, could you do salmon?
- Yeah, sure, you can do salmon, a little salmon.
- And I think it’s important-
- Trout, you can do a trout.
- To ask when you purchase it, what fish is the best this time of the year?
- Sure, yeah.
- What’s the end that would hold up on a grill and let them help you to make your decision if you don’t know. You could do trout, couldn’t you do trout?
- Oh, yeah, probably, excellent-
- And those are nice. What I would do is get the smaller ones that serve one per person, that’s an easy way to figure out how many you need. But that-
- And you could do a stuffing inside the fish if you’d wanna do stuffing.
- Yeah, I’ve seen you stuff herbs in there.
- Yeah, exactly.
- I’ve seem him hit it with the butter.
- You could do fennel.
- Oh yeah.
- You can do a lot of stuff in there, yeah.
- Wonderful, and the aroma is, what’s nice is you set up your whole table outside. It’s raining today so we didn’t do that. But you set up your table outside and then as your guests are coming, maybe they have a beverage or something when they first come or maybe you have some nice little appetizers going, then come out, let them sit on the deck and then start to cook. Don’t be in a rush. Enjoy, savor every moment, enjoy the appetizers, enjoy them watching you cook. And maybe Joe, the husband says, hey, I’ll show you what I can do. I let him do the cooking. You make it all ahead, but let him do the cooking. And if you have somebody that wants to, hey, I can help out. Let them help you out, right?
- Sure, yeah.
- And most people enjoy messing food.
- Exactly, yeah, people love to cook.
- Love to do it and love to feel like they’re a part of it too.
- Sort of like we’re doing here.
- Absolutely, absolutely. And I gotta get me one of those mops, can’t is the one I’ve been using at home on the kitchen. So I have to find another one, but that-
- We’ll we’ll leave you this one.
- Well, you’ll leave me that one, that’s cool.
- Yeah, you just have to wash it out a little bit.
- That’s nice. I mean, I thought that would put way too much on, but that just does it right.
- [Greg] It really does a nice cutting on.
- [Arlene] It really does.
- [Greg] If you try to lay one on, most of your barbecue sauce will be on your coals.
- [Arlene] Yeah, and then you’re wasting a lot and I don’t like a lot of that on that ’cause it covers-
- Exactly, yeah, it’s a nice, thin cutting.
- It covers the flavor of what’s on the skewer too.
- Exactly, yeah, yeah.
- Great.
- Yeah, you’re not trying to mask your favor, you’re trying to enhance it.
- Right, now, if I wanted to put, like if I didn’t wanna use shrimp, could I do beef cubes on that, chicken?
- Oh, sure, chicken.
- Chicken would be great, uh?
- Potatoes, cherry tomatoes, yeah, that’s .
- Potatoes?
- You can actually do pieces of fish. We’ve done-
- Oh, yeah?
- Yeah, we’ve done skewers.
- Fish kabob?
- Oh, sure, with-
- Your firmer fish.
- Yeah, with firmer fish, swordfish, tuna, that kind of fish.
- That would be awesome. That would be awesome.
- Yeah, it’s excellent.
- All right, so the menu is we have our shrimp Maui, we have our red snapper, whole red snapper. And when we come back, we’re gonna show you what to do to finish the pineapple because it’s got some extra things going on that we haven’t told you about, but we want you to get the recipes from today’s show and in fact, the whole month’s worth. And here’s how you can do that. We’ll be back in just a minute. Now, don’t forget, send for that newsletter, the enjoy newsletter and ask for all these recipes you’ve seen today plus everything that we’ve presented so far this month. And the number was on the screen and the address. You can also go to www.ctvn.org and click on the At Home button and you can subscribe for $15 for a whole year. We will automatically send you our newsletter every month. You don’t have to send anything in. You don’t have to request it. It’s automatic, okay? So be sure to do that. Well gang, what do you think? It was a good one?
- Been another wonderful show, Arlene.
- Look at this food. I don’t know if anybody out there and certainly anybody here that would not want to sit down at this. First of all, this is shrimp Maui, done to perfection. I’ll tell you, Jeff, you just know what to do on that grill, you’re great.
- [Jeff] Oh, thank you very much.
- What a grill master, I’ll tell you. And it’s not dripping with barbecue sauce. It just has that taste. Shrimp done to perfection. You’ve got pineapple. Pineapple’s kind of the central theme. And somebody said it’s like luau.
- [Greg] Luau.
- Yeah, you could really pump that up if you wanted to do the decorations and everything, it would be great. And then of course, here it is. I can’t call him Charlie tuna because he’s a red snapper. So let’s, whatever his name is, he has given it all for us today. He’s done perfectly. Now, tell us how you would serve that.
- [Greg] Yeah, what you can do is, you can either filet or you can cut it in steaks.
- [Arlene] So when you cut in steaks, you eat just like this?
- [Greg] You can cut the head off, yeah, sure. You are just gonna cut straight through.
- You’d cut the head and the tail off first.
- Oh, yeah, exactly, yeah.
- Okay, and then you would just serve a portion and then of course the wonderful dill sauce here. Oh, I tell you it’s delicious. This is wonderful. You could eat that with almost any meat, huh?
- Yeah, sure. You can eat that lamb, beef.
- Oh, boy. The sweet slaw, this is Woody’s sweet slaw. That’s a nice addition to this. The crispiness of it is great. We’ve just added a little bit of flavored rice, just something else for it. And then our dessert, which I’m gonna show you that we have, you just take some sherbet or sorbet. This is raspberry. And you take that piece of pineapple, little sprig of mint and some raspberry, one raspberry that you just kind of fancy it up a little bit by slicing it up, what do you think, Jeff? This is good, huh?
- [Jeff] That looks delicious.
- Isn’t this nice for like a summer evening, huh? Like you don’t want a big, heavy dessert.
- Would be low kill too, which should be too much on it.
- It’s not bad. Well, you don’t put anything on that pineapple when you’re cooking it, right?
- No.
- No, nothing at all.
- There it is. What do an easy way. Add some ice tea, maybe a dinner roll or something. You’ve got it great. Thanks guys, great as ever.
- Hey, thank you, it’s always been a pleasure.
- Thank you.
- Thank you.
- Thank you for being here, ’cause it just wouldn’t be the same without you. We’ll see you next time right here on At Home. Don’t forget woodyscatering.com. See you then.
- [Narrator] Food provided by McGinnis Sisters Special Food Stores in Brentwood and Monroeville, taste the world.
- [Narrator] The Cornerstone TeleVision wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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