Book 112: The Ultimate Southern Living Cookbook | Grilled Fish Sandwiches

by Oxmoor House

Compiled and Edited by Julie Fisher Gunter

The weather has been nice, and the Mr. loves to barbeque. My original plan was to grill burgers for dinner - then I went and had a ball-tip sandwich (they are sooo good) from Kinders for lunch; there went my dinner plans.

To the bookshelf I went - pulled this book out and looked up barbeque in the index. This recipe caught my eye. I hate to admit it, but I used to (many, many years ago) love the fish sandwiches from the local fast-food joint (I think it was Burger King). I know, I know... I did say used to. :)

Before grilling, the fish is marinated for an hour, in a mixture made up of scallions, garlic, olive oil, white wine, lemon juice, salt and pepper.

The fish is then grilled for about fifteen minutes (depending on the thickness of your fish) and placed on a toasted kaiser roll (I used wheat kaiser rolls), that is spread with tarter sauce, then topped with red onion, lettuce, and tomato.

I'm sure I don't need to say it... but I'm going to anyway... these are way better than the fast-food restaurant sandwiches I used to eat. The Mr., he thought they were good, but wasn't gaga over them.  I'm sure he would have preferred the beef burgers I original planned for dinner instead. 

Barbeque weather has just began.. plenty of time for burgers. :)

 amazon

A Napa Delight: Portobello Burger

Recipe contributed by: Jill Silverman Hough on epicurious.com

            Portobello Burger with Provolone, Pesto and Roasted Red Peppers

Looking back on my previous posts I cannot believe I have not shared this recipe with you.

This is our all-time favorite dinner during the summer months which we make often; we even make this in the cooler seasons it is so good. It is put together in a flash and is elegant enough to serve to the best of company. We are thinking of serving this at our daughter's college graduation celebration should she approve; which I'm sure she will being she is a vegetarian.

As we are enjoying the warm weather sitting here on the back patio, Andy biting into his "burger" he says, "We need to share this recipe with Kevin, this is a Napa delight. I am envisioning sitting out on the roadside enjoying this sandwich with a nice Napa Valley wine." Kevin and his brother Colin are friends of the family and have two food trucks. One is Crossroad Chicken stationed in Napa, and the other is Crossroad Burger in Fairfield, both in California. Should you live in the area I insist encourage you to give them a try - you will not be disappointed, as with this recipe.

Success meter (1-3): 3+++

A teaspoon works great to release the gills.

Drizzled with olive oil and sprinkled with salt

and pepper. Ready for the grill.

Fixin's for the "burger"

Perfectly grilled ciabatta. Andy is the grill master!

After placing the Provolone on the mushrooms, Andy threw

 it back on the grill just long enough to melt the cheese.

Ciabatta slathered with pesto mayo. Yum!

 

Don't forget to visit these food trucks when in the Napa and Fairfield area:

crossroadchix.com   or

find them on facebook

crossroadburger.com or

find them on facebook

   

Book Two: Cooking Light Annual Recipes 2010

Recipe: Mediterranean Turkey Burgers


Wow...blogging on food is hard work. Makes a girl hungry! One can use an extra set of hands or another person for the photo shoot alone. (Ashley! Where are you?) Taking photos can be a bit messy when your hands are covered in hamburger. And not to mention it takes longer to get the food on the table. Then to ask your guest to please not eat yet for I need one more picture of the finished product!! Sorry!! Ha ha ha! All in all it is fun and it is giving me incentive to cook through all these books.

I chose to make the Mediterranean Turkey Burgers for they sounded so good. One cannot possibly go wrong with feta, arugula and tzatziki sauce. They were good; however they did not WOW me like I had hoped. The aroma while mixing the ingredients together and sizzling on the grill (pan) was divine, but the flavor just was not bold enough for my tastes. I would say I probably would not make these again. I served the burgers with a side salad and potato wedges that had a sprinkle of cayenne. Along with a glass of good wine and a movie, it made for a nice evening.

Success meter (scale of 1-3): 1