BOCCE BALL TOURNAMENT

• Grilled Sea Bass w/ Mango & Onion Salsa
• Spicy BBQ'd Chicken Legs
• Pork Tenderloin w/ Balsamic & Cherries
• Bbq Seafood Soup in Pineapple Bowl
• Cabbage Salad

GRILLED SEA BASS WITH MANGO AND RED ONION SALSA Salsa 1 mango, chopped small 1 red pepper, chopped small 1 red onion, chopped small ¼ cup cilantro, chopped (62ml) 1 teaspoon ground garlic (5ml) ¼ cup pineapple juice (62ml) 6 tablespoons fresh lime juice (90ml) 1 tablespoon fresh chilli jalapeno pepper, chopped into cubes (15ml) Salt and pepper, to taste 4 ½ pound sea bass fillets (approx 2 lbs) 1 red bell pepper, chopped

Spice Rub
1 tablespoon dried basil (15ml)
1 tablespoon dried thyme (15ml)
1 tablespoon salt (15ml)
1 tablespoon fresh cracked black pepper (15ml)

Mix all salsa ingredients together and set aside. Refrigerate until ready to use.

Mix all spice rub ingredients together in a small bowl. Brush the fish fillets with olive oil and rub1 tablespoon of the spice rub into each.

Preheat grill at 350º Fahrenheit.

Grill the fish on medium heat for 4 minutes per side. Serve with salsa.

SPICY BBQ'D CHICKEN LEGS Marinade ¼ cup vegetable oil ¼ cup green onions, finely sliced 3 tablespoons lemon juice 1 tablespoon fish sauce 1 tablespoon sugar 2 teaspoons garlic, minced 3 teaspoons ground ginger 1 tablespoon hot sauce 6 whole chicken legs (drumsticks with thigh attached)

Combine all marinade ingredients. Place chicken legs in a resealable plastic bag set in a shallow dish. Pour marinade mixture over chicken legs; close bag. Marinate in refrigerator for 4 hours.

Preheat BBQ to 350 degrees Fahrenheit

Remove chicken from marinade and drain excess liquid. Lightly brush with oil and season with salt and pepper. Place chicken, skin down on grill. Cook until golden brown, about 7 minutes. Flip and season other side and continue cooking until cooked.

Yield: 6 servings

PORK TENDERLOIN WITH BALSAMIC AND CHERRIES 3 pork tenderloins, silver skin removed 2 cup cherries, pitted 4 tbsp balsamic vinegar 1 cup red wine 1 cup port 1 tablespoon brown sugar 2 tbsp olive oil 2 tbsp fresh cilantro, chopped Mix all ingredients. Add to a baggie with pork and marinade for 4 hours.

Preheat bbq to 350 degrees Fahrenheit

Remove pork from marinade and drain excess liquid. Season pork with kosher salt and pepper.

Place marinade in sauce pan and reduce till slightly thick, about one cup.

Place pork on bbq and grill for 5 minutes with lid up.

Baste pork with marinade once pork is almost cooked.

Yield: 6-8 servings

BBQ SEAFOOD SOUP IN PINEAPPLE BOWL 2 pineapples 2 cup coconut milk 1 teaspoon chilli paste 1 lime, zest & juice 1 tablespoon grated ginger 1 pound mussels 16 tiger prawns ½ pound bay scallops

Cut pineapple through equator. Remove top leaves leaving most of the pineapple intact. Using an ice cream scoop, scoop out flesh leaving 2 inch on bottom and 2 inch of pineapple flesh around sides.

Mix coconut milk and lime and poor broth 1/3 of the way in each pineapple.

Preheat bbq to 350 degrees Fahrenheit

Place on bbq with lid down until liquid bubbles, about 4 minutes.

Add shrimp and mussels to pineapple and cook for 2 ½ minutes with lid up. Add scallops to the pineapple and cook for another 1 ½ minute.

Remove from heat.

Yield: 4 servings

CABBAGE SALAD ½ head green cabbage, grated or sliced thin ½ head red cabbage, grated or slice thin 3 carrots cut in match sticks 1 red pepper, sliced in strips 2 jalapeno, chopped 4 green onions, chopped Dressing 1 cup sour cream 3 tablespoons mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons smoked Chipotle pepper, chopped 1 teaspoon celery salt 2 tablespoons molasses

Mix all ingredients for dressing. Toss with fresh vegetables and refrigerate for 2 hours for flavours to meld.



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