Monday, July 9, 2012

The other weekend my girlfriends and I braved the chaos of the LIRR on a Friday, and headed to South Hampton for a weekend of pooling, grilling, and wining.

It's no secret that I miss having a grill in the city, so whenever I find a grill, I grill!

One of my favorite marinades that Kerry and Doug introduced me to is
Soy Vay's Veri Veri Teriyaki. It's simple, in the fact that it comes in a jar, and is delicious.
I added a little beer and cayenne to the mix and let the marinating begin.

While the meat marinated, I grilled up some veggies and caramelized some red onions.
I've recently been broiling bread with a brush of olive oil and then rubbing it with raw garlic after its been toasted. It adds a lot more flavor, but does a number on your breath....


 Skrimps!
As we were perusing the grocery store my friend Sam found a magazine with some interesting grilling ideas, we took a few pictures of the recipes and then returned "In Shape" to the racks.
 Lemon marinated shrimp with Apricots
We adapted this recipe a little:
Marinate fresh shrimp in lemon juice and olive oil for 30 - 45 minutes
While the shrimp marinate, soak your skewers in water
When done, skewer the shrimp alternating with pieces of apricot
Dash of salt & pepper
Grill for 8 - 10 minutes
 My friend Katie was a great sous chef
Since we ran out of apricots the last of the shrimp was tossed in a spicy blend of cracked pepper, cayenne, and garlic powder.
 After marinating for 4 hours (flipping at the 2 hour mark)
the steak was ready to grill!

 Watermelon, feta, and balsamic reduction salad was the perfect ending to this grilled out meal!
Happy Summer !!!

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