Healthy Living Ad – Grilled Alaska Cod with Vegetables

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Grilled Alaska Cod with Vegetables
Serves: 2
 
Ingredients
  • 2 sheets (18 x 20-inches each) heavy-duty aluminum foil
  • 2 (4 to 6 oz. each) Alaskan Full Circle cod fillets, thawed
  • 2 Cups Shredded Carrots
  • 1 Cup Shredded Zucchini
  • 1 Cup Mushrooms, sliced
  • ¼ Cup Green Onion, chopped
  • 1 Clove Garlic, minced
  • 1 T. Sesame Seeds
  • 3 T. Full Circle butter
  • Full Circle salt & pepper to taste Lemon slices
Instructions
  1. Make a foil grill pan by shaping two layers of heavy-duty foil over the outside of a 13 x 9x 2-inch baking pan.
  2. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides.
  3. Coat foil pan with non-stick Full Circle cooking spray; place on a cookie sheet.
  4. Place Alaskan Full Circle Cod fillets in center of foil pan.
  5. Combine carrots, zucchini, mushrooms, green onion, garlic and sesame seeds.
  6. Spoon fresh vegetables evenly around cod.
  7. Dot fish and vegetables with butter; season with salt & pepper.
  8. Slide foil pan from cookie sheet onto grill.
  9. Cook 15 to 18 minutes, covered, on medium-hot grill or until fish flakes easily when tested with a fork.
  10. Slide foil pan from grill onto cookie sheet.
  11. Garnish with lemon slices.

 

Recipe Contest Winner – King of the Grill

King of the Grill

King of the Grill Winner

Joe’s Tri-Tip Grilled Roast

The Winner Says:
“I make this roast year round and mostly for special occasions. The tri-tip roast can be hard to find; it is generally not in the display case. But if you ask your Coborn’s butcher, they willgladly cut a fresh one for you, thanks to the meat department at the St. Joe Coborn’s!”

Ingredients
3 T Olive Oil
2 T Dijon Mustard
1/3 C Soy Sauce
2 T Red Wine Vinegar
1 T Worcestershire Sauce
1/4 C Brown Sugar
2 T Sliced Green Onion
1 T Minced Garlic
1 T Kosher Salt
2 tsp Ground Pepper

Instructions In measuring cup, whisk together marinade, reserving 1/3 of marinade. Place roast in sealable bag with 2/3 of marinade; seal bag, squeezing out all air. Refrigerate at least 4 hours or overnight.

Prepare charcoal grill for indirect heat, with coals on each side. Remove roast from marinade 30 minutes before grilling; set aside. Once grill is at 350 degrees, sear roast on all sides over direct heat, then move to indirect heat. Cook for 45 minutes for medium rare, or until 125 degrees.

Remove from grill and let rest 5 – 10 minutes before slicing. Heat reserved marinade, slice roast against the grain and drizzle with the sauce.

It’s more than just bragging rights! The winner took home these great prizes:
King of the Grill Prizes

The Winning Recipes

King of the Grill Winners King of the Grill Winners
King of the Grill Winners King of the Grill Winners

Recipe Contest Winner – Prince of the Pit 2

King of the Grill

King of the Grill Winner

Mikie’s Fillet Mignon Kabobs

The Winner Says:

All the ingredients are fresh, purchased from Coborn’s and it all taste darn good! You’ll never buy kabobs out again. Mignon can be replaced by chicken, pork, fish or a more suitable meat.

Ingredients

3 Lbs. Beef Tenderloin Cubed to Desired Size

1 Fresh Pineapple Sliced or Cubed to Desired Size & Marinaded 1 Hour in Balsamic Vinegar

1 Red Bell Pepper, Seeded & Cut to Kabob Size

1 Orange Bell Pepper, Seeded & Cut to Kabob Size

1 Lb. Fresh Button Mushrooms (Large), Halved or Left Whole

1 Red Onion, Cut to Kabob Size

1/4 Lb. Thick cut Bacon, Cut to Kabob Size

Extra Virgin Olive Oil Spray

Directions:

Assemble Kabobs by strategically placing: Bell Peppers, Red Onion, Bacon, Fillet Mignon, Mushroom, Pineapple

then repeat changing color of Bell pepper. Once you have assembled all Kabobs place on cookie sheet and spray top side with olive oil, season Top side,

rotate to bottom side and repeat with olive oil spray and seasoning. Place in refrigerator for 1 hours to activate seasonings then grill 50 minutes rotating through all sides and/or

until done to your desired wellness. Once done platter and spread “Krauter Butter” to desired taste. Finally, plate & enjoy!

Bonus Recipe: Mikie’s Salt & Spice:

1/4 Cup Kosher Salt

2 Tbsp Season Pepper Blend

1 Tbsp Garlic Salt

1 Tbsp Onion Powder

1/2 Tsp Celery Seed (Grind in Spice Grinder for 10 Seconds)

1 Tbsp Accent Flavor Enhancer

Mix all and place in shaker or suitable container

Approximately 2.5 oz. Shaker Size

Bonus Recipe: Mikie’s TOP SECRET Krauter Butter

1 Lb. (4 Sticks) Salted Butter at Room Temperature

6 tsp Parsley, Finely Chopped

6 tsp Chives chopped

2 1/2 tsp Garlic Powder

2 1/2 tsp Onion Powder

2 1/2 tsp Morton Kosher Salt course

1 tsp Accent (Optional) Note: Enhances the flavor more

Dash of Nutmeg

Place all dry ingredients in a season grinder (or Coffee Bean Grinder) and blend for 15 – 20 seconds (optional, but highly recommended). Combine all dry ingredients with the room temperature butter and mix well. The best way to store it is in the refrigerator in a Tupperware dish or make a log form with saran wrap. There will be extra after this Kabob experience but store in fridge for the next time. Krauter Butter is great on grilled steak, chicken, pork or fish.

It’s more than just bragging rights! The winner took home these great prizes:

King of the Grill Prizes

The Winning Recipes

King of the Grill Winners King of the Grill Winners
King of the Grill Winners King of the Grill Winners

Recipe Contest Winner – Prince of the Pit 1

King of the Grill

King of the Grill Winner

Grilled Citrus Halibut

The Winner Says:

We went fishing in Alaska last summer for Halibut and caught quite a boat full. This recipe is a perfect complimentary summer treat.

Ingredients

Halibut 4 lbs. Cut Into 1 Lb. Steaks

Marinade

4 Limes, juiced

4 Oranges, juiced

1/4 C Olive Oil

4 Garlic Cloves, Peeled and Diced

1 Onion, Chopped

2 Jalapeno Chiles, Seeded and Diced

1/2 tsp Black Pepper

Instructions

In a bowl whisk together the lime juice, orange juice, and olive oil. Add the garlic, onion, jalapeno chile, and black pepper. Place the fish in a glass baking dish and cover with the marinade. Cover with plastic wrap and place in the refrigerator for at least 4 hours.

Prepare your grill for medium heat. Before placing the fish on the grill sprinkle with the salt and pepper. Place the fish on the grill and cook for 5 minutes on each side. Remove the fish and prepare to enjoy.

It’s more than just bragging rights! The winner took home these great prizes:

King of the Grill Prizes

The Winning Recipes

King of the Grill Winners King of the Grill Winners
King of the Grill Winners King of the Grill Winners

Recipe Contest Winner – Baron Von Barbecue

King of the Grill

King of the Grill Winner

Bloody Mary Steak Bites

Ingredients
1 1/3 Lb. Beef Sirloin, Cut Into Large Bite-Sized Pieces, 1 by 2 Inches
1 T Extra-Virgin Olive Oil, Plus More for Drizzling
1 Small Onion, Finely Chopped
1/2 C Vodka
2 T Worcestershire Sauce
2 tsp Hot Pepper Sauce
1 C Tomato Sauce
1 T (rounded) Prepared Horseradish
Salt and Pepper to Taste
Steak Seasoning Blend or Coarse Salt and Black Pepper
6 to 8 Inch Bamboo Skewers

Instructions
Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by half. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.

Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo “stakes” or skewers along side meat.

 

It’s more than just bragging rights! The winner took home these great prizes:
King of the Grill Prizes

The Winning Recipes

King of the Grill Winners King of the Grill Winners
King of the Grill Winners King of the Grill Winners