Food on the Go prepared with TLC
My picks here are the: (1) Philly Cheesesteak (Grilled thinly sliced steak, melted chedder cheese, onions, green pepper, served hot on toasted hogie roll) (2) Italian BMT (Genoa salami, spicy pepperoni, smoked ham, black olives, onions, green pepper, dijon mustard on sub-roll) (3) French Dip (Prime rib or roast beef, topped with caramelized onions, green peppers, provolone cheese, on toasted sub-roll). go
Here is a good recipe for using the Mahi-Mahi caught on the Florida Keys fishing trips. It is easy, and the Publix has all the stuff you need. Hope all like the idea, it is something I have been perfecting for a while. Enjoy! 1 - two teaspoons fresh tarragon finely chopped. 2 - one tablespoon minced shallots. 3 - one quarter cup dry vermouth. 4 - two large cans of tomatoes crushed. 5 - one pound fresh baby spinach. 6 - eight ounces baby shrimp. 7 - one tablespoon minced garlic. 8 - small amount of butter. 9 - eight middle neck clams. 10 - three ounces extra virgin olive oil. 11 - four Mahi-Mahi filets. 12 - eight black mussels. 13 - two table spoon fresh basil cut into ribbons. 14 - white pepper and sea salt to taste. All you do is: season the fish on both sides. Heat olive oil in a pan over medium heat and cook the fish until golden brown and done. In a larger wok or cooking pot put all the rest of the ingredients, except the shrimp and tomato sauce. Cover and cook until the fresh Florida Keys shellfish opens up. Pour in the tomato sauce and bring to a long-slow simmer. Add the shrimp as it cooks quick too. Remove from heat, and drink a cocktail before chewing it down!