Hello Socially Mediast Peoples!

Close eyes, breathe deep, exhale…jump!

So after waiting and waiting to join the rest of the world on social media I decided this was the best way.  I don’t have time to get on Facebook and keep the world updated on what I do.  I’m too busy doing it.  Plus I don’t want ex-girlfriends finding me online, “It’s your baby!”  So I figure just get a blog, talk about what I love doing and see how it goes.

For this first plate, I kept it simple.  Grilled shoyu chicken, Snapper, Caesar Salad, and Quinoa.

Chick Chick

For the grilled bird, I fell back on one of my favorite quick marinades.  I got this one from an uncle in Hawai’i after surfing on the West side of O’ahu.  Well, he surfed, I enjoyed an ocean water nose enema while managing to stand a few times.  But hey, after being in the water all day, a sunset BBQ on the beach + green bottles= paradise defined.  This chicken is easy to make and can be dressed up with sesame seeds at the end for an added layer of flavor.

  • 4 chicken thighs skinless boneless (or however many you want, just prep more marinade if needed)
  • 2 cups shoyu (soy sauce)
  • ¼ cup water
  • 1 cup brown sugar
  • Thumb size piece of ginger fine chopped
  • ½ teaspoon white pepper

Using a whisk, spoon, fork, whatever you got, mix the soy sauce, water, brown sugar, ginger, and white pepper in a bowl.  When the sugar is dissolved, place chicken in the bowl and coat it all in the marinade, cover with foil or plastic wrap, and let it marinate in the fridge for 45 minutes to an hour.  After, take the whole thing out the fridge and get ready to cook it.

Grill the chicken how you normally would.  If you want, you can make some extra of that marinade and use it to baste the chicken.  Just baste it every time you turn the chicken over.  It should take like 20-25 minutes for the chicken to be done if you flip it like once every 2-3 minutes.  But every time I cook it’s different so just use that cook time as a guideline not a hard rule.  I like to place my cooked BBQ in a Pyrex, cover it in foil and just stick it in the oven.

Fishy Fish

I took oranges, chopped up some green onion, tomato, and white onion, then threw it in the fish’s belly.  I know putting fish straight on the grill is going to be a pain in the butt to turn over.  So, I placed it on a piece of foil with a few pats of butter underneath the fish and put that on the grill as the same time as the chicken.  I rubbed the outside of the fish with salt, pepper, and paprika.

  • 1 Snapper, cleaned and gutted.
  • ½ orange, sliced.  It doesn’t need to be fancy just sliced thin so it fits inside the fish.
  • 2 green onions chopped up in small pieces.
  • ½ tomato diced.
  • ¼ white onion, sliced thin (like the orange).
  • 1.5 tsp salt
  • 1.5 tsp paprika
  • 1.5 tsp pepper

Combine the salt, pepper, and paprika in a small bowl, mix, then rub it on the outside of the fish.  Next put all the fruit and veggies in that fish.  Place Snapper on the foil, on top of the butter and slap it on the grill.  Cook on one side for 10-15 minutes, then flip it over and cook the other side for another 10-15 minutes.  Keep a spatula handy because fish flakes apart as it gets cooked.  When you to turn it over you will probably have some skin and meat stick to the foil, that’s cool, it won’t all stick, just some.  Plus those stuck bits get cooked more in the butter and come out all crispy and yum.  Don’t tell people that’s the best part.  Oh, and I made a sauce to go on top of it.

  • ¼ onion fine chopped
  • ½  cup soy sauce
  • ¼ diced tomato
  • Small handful of cilantro, fine chopped
  • Juice from one lemon (squeeze the sh*t out of it into the bowl, but take the seeds out first)

Put it all in a small bowl and mix it well.  Spoon it over the fish.

Quinoa

Don’t be afraid of quinoa.  I ate some once and it didn’t turn me into a socks and sandal wearing hippy.  I didn’t want to do yoga or go gluten free.  Plus its really good for you, is a complete protein, and for me, acts as a substitute for grains like rice.  I added in some chopped broccoli, onion, and garlic for flavor.  You can add salt if you like but this was a soy-sauce heavy meal so I skipped it.

  • Quinoa. However much you want to make (I made 1 cup and fed 4 people with enough leftover)
  • 2 pieces of Broccoli.  Just pick off 2 bits (branches? leaves? IDFK) of broccoli, fine chop it.
  • ¼ onion fine chopped
  • 2 cloves garlic fine chopped
  • 1.5 tsp olive oil

Heat the olive oil in a frying pan on Medium High for about 3 minutes.  Put in all the veggies and stirring constantly, sauté for like 3-4 minutes.  Remove from heat and set aside.  Cook the quinoa as the instructions say on the package.  When it’s done, just put the quinoa in a medium bowl and mix in the veggies.

Caesar Salad

It’s the only salad my kids will eat.  If that’s what it takes for them to get their greens, cool, hail Caesar motha’ sucka’.

  • 1 bag of Caesar salad.

Empty the bag into a bowl, put in the dressing, mix it, add the croutons.  Find a log, fall off it.  It’s that easy.

So that’s it.  Nothing I do is an exact science, feel free to improvise on any of this.  Just take your time with it, hang loose, and if it doesn’t turn out perfect the first time, no biggie, it didn’t for me either.  Just have fun, that’s what it’s all about.  That and the music.  It’s all about the music too…man.

So that’s it.  Nothing I do is an exact science, feel free to improvise on any of this.  Just take your time with it, hang loose, and if it doesn’t turn out perfect the first time, no biggie, it didn’t for me either.  Just have fun, that’s what it’s all about.  That and the music.  It’s all about the music too…man.



Quinoa.  Oh, and wine. Always a drink near by.

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