Grillin' and Chillin'

Ah, the sweet outdoors. We have some great summertime celebrations coming up and along with Father's Day and the Summer Solstice comes the biggest and best of the year: The Fourth of July. Independence Day USA! What a perfect day for “grillin' and chillin'”. The ingredients for grilling are very simple: a grill - either charcoal or gas, a rub or a marinade, and the perfect main dish to be grilled as the centerpiece of our barbeque meal.

Along with that are the sides and the endless parade of desserts and munchies. I suggest inviting guests for dinner before the fireworks and have the guests bring munchies and desserts as pot luck. You, as the host, provide the main dish like grilled swordfish steaks along with a killer side dish like my Southwest Pasta Salad which has blackeyed peas and corn. Yum!!

Add to that a green salad and crusty Garlic Bread and you have a gourmet meal that promises to please every one present. The marinade presented here is also great for any meat or chicken that you may want to try. Enjoy and party on!!!

SWORDFISH STEAKS MARINATED AND GRILLED

2 pounds swordfish steaks- serves 4-6

Marinade:

3/4 cup soy sauce

2-3 TB lemon juice

3/4 C. orange juice

4 TB Ketchup

3 garlic cloves, chopped

1/3 C. parsley leaves, chopped

1 tsp oregano

1 tsp. pepper

Combine ingredients and marinate the swordfish steaks for 1-2 hours. Heat your grill and put on the fish. While it cooks, baste it occasionally with the marinade.

Serve with rice or pasta salad, grilled veggies and French bread.

SOUTHWESTERN PASTA SALAD

Best made 1-2 days ahead

One lb. medium Macaroni Shells, cooked al dente

1/3 C. Cider vinegar

¾ C. Mayonnaise

¼ C. Vegetable Oil

1 C. Celery, chopped

1 bunch (about 6) Green Onions including green tops, chopped

One green pepper, chopped

Pimiento, one small jar (about 4 oz.), drained

3-6 generous dashes Worcestershire

3-6 dashes Tabasco

Salt & Freshly ground Pepper to taste

One can (15oz.) Black Eyed Peas, drained

One can (15oz.) Corn, drained

One small can (3-4 oz.) pitted Black Olives, sliced & drained

One jar (4 oz.) Green Olives with Pimiento, drained

1. Cook & drain pasta. In the meantime, combine the vinegar, oil, and mayo. When pasta is done and drained, put in a large bowl and add the mayonnaise mixture just to moisten the pasta, then set aside while you fix the rest of the salad.

2. Prep all the rest of the ingredients and add to pasta. Mix and adjust seasonings including adding more dressing as needed.

Note: add the dressing incrementally until you find the salad a bit moist but not drenched. Save any extra dressing.

3.Cover in refer for 1-2 days, adjust seasoning and dressing and serve.

ENJOY!!