by Guerry Norwood

1ScallopPasta

Ingredients:

1 pound large sea scallops
1/3 pound thin-sliced bacon
Georgia Gold Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 Stick of Butter
2 Large Garlic Cloves minced
Fresh Cilantro
Fresh Basil
Fresh Thyme
Pasta Noodles

Cooking Instructions:

Heat grill to 450.  Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with Georgia Gold olive oil, and season them with salt and pepper. Cook the bacon wrapped scallops on GrillGrate for five minutes on each side leaving the grill top down as much as possible.
Slowly melt butter.  When butter is completely melted, add 1 teaspoon Georgia Gold Olive Oil. Add minced garlic. Chop fresh cilantro, basil and thyme and add to butter. Simmer on very low heat for five minutes.  Prepare noodles.  Top pasta noodle with grilled bacon wrapped scallops and garlic herb butter. Enjoy!

by Guerry Norwood

1Scallops

Ingredients:

1 pound large sea scallops
1/3 pound thin-sliced bacon
Georgia Gold Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup Helmans mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juice
2 tablespoons chopped cilantro, plus more for garnish
1 head Bibb lettuce, washed
2 avocados, sliced

Cooking Instructions:

Heat grill to 450.  Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with Georgia Gold olive oil, and season them with salt and pepper. Cook the bacon wrapped scallops for five minutes on each side leaving the grill top down as much as possible.

Make the spicy mayo ahead of time by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

by Guerry Norwood

1BabyBackRibs

Grilling Time: 3.5 Hours

Ingredients:

Baby Back Ribs
Your Favorite Dry Rub
Barbecue Sauce
Georgia “Gold” olive Oil
Mesquite Wood Chips soaked

Cooking Instructions:

Remove the membrane on the backside of the ribs. Rub Olive Oil on Front side of ribs and the sprinkle with favorite dry rub. Let the ribs and rub sit for 1 hour at room temperature to allow the rub to season and penetrate the meat.

Soak wood chips for a couple of hours before cooking ribs. Turn your two outside burners on you gas grill to around 225 degrees and start smoking wood chips. Put ribs onto GrillGrates bone side DOWN after you are confident that your grill temperature is constant.  Set your timer for 1 hour before you lift the lid.  It is important to leave the lid down as each time you open the grill you lose that constant temperature. Add more soaked wood chips as needed. At the 1 ½ hour mark turn the ribs over on the GrillGrates to meat side down.  Grill for 30 minutes and then reposition ribs and return to bone side down for the remainder of the time. Smoked Grilled Ribs should take 3 1/2 hours at temps around 225F.  When you are at or close to final temperature, MOP the meat side of the ribs with BBQ sauce and grill 10-15 more minutes to let the sauce infuse the ‘bark’ of the ribs.  Remove racks and let stand 5 minutes loosely tented under foil.  Heat up a bit more BBQ sauce for the table and grab your napkins for great SMOKED GRILLED RIBS!

by Guerry Norwood

1Meatballs

Cooking Time: 20 Minutes

Ingredients:

1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided

Cooking Instructions:

In a large mixing bowl, combine the pork, lamb, ground round, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes at 375 or until golden and cooked through.

by Guerry Norwood

1Grouper

Ingredients:

1 – 1lb Grouper fillet
2 – lemons
Fresh Cilantro

Marinade Ingredients:
4 – garlic cloves, crushed
2 – tbsp. Georgia Gold Olive Oil
3 – tbsp. soy sauce
1 – tbsp. rice vinegar
2 – tbsp. sugar
2 – tbsp. minced fresh ginger
1 – tsp. crushed red pepper flakes

Cooking Instructions:

Marinade grouper fillet for one hour before grilling. Preheat grill to medium high. Place grouper on grill and cook each side for five minutes. While cooking each side be sure to lift fillet every minutes so it does not stick to your GrillGrate. Top with fresh squeezed lemon and cilantro. Enjoy

by Guerry Norwood

lobstertail

Ingredients:

2 8oz lobster tails
6 tablespoons butter
1 teaspoon fresh cilantro
1 teaspoon fresh basil
1/2 teaspoon Georgia Gold Olive Oil
1 garlic clove
1 lemon

Cooking Instructions:

Prepare Drawn Butter with Fresh Herbs
Melt the butter in a small bowl on low heat. Skim butter fat off top. Mince the garlic and chop up the fresh herbs and add to warm butter. Add one tablespoon of fresh squeezed lemon juice and 1/2 teaspoon of Georgia Gold Olive Oil and stir.
Halve the lobster tail
Lay the lobster tails bottom side up on a cutting board. Using a large knife, cut the tails in half length-wise. Use kitchen scissors to get all the way through the shell if you need to. Using a brush, thoroughly baste the flesh side of the tails with the butter mixture.

Grilling lobster tails
Heat your GrillGrate to 400 degrees Give the lobster tails one last baste, and place them flesh side down on the hot grill. Cook flesh side down for 6 minutes until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 6 minutes until the lobster meat is firm and opaque.
Cool for five minutes and then remove shells. Serve with remaining fresh herb drawn butter.

by Guerry Norwood

SearedTuna

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 1 Ahi Tuna Steak about 3/4 a pound
  • 1/4 Cup of soy sauce
  • 1 – Lemon, juiced
  • Black sesame seeds

Preparation:

Combined Ahi tuna steak with one fourth cup of soy sauce and lemon juice of one lemon into plastic bag. Marinate for at least one hour, turning often. Remove tuna steak from marinade and put in dry bowl. Add black sesame seeds to the first side and let rest for 15 minutes. Get large spoon and press black sesame seeds into tuna. Turn tuna over and add sesame seeds to the other side. Let rest for another fifteen minutes. Press black sesame seeds into tuna with large spoon. While preparing tuna steaks, heat cast iron skillet over high heat for at least 20 minutes. Add to the tuna steak to hot pan and sear each side for two minutes. With sharp knife cut tuna steak into quarter inch slices. Serve tuna slices with remaining marinade and top with saffron aioli.

by Guerry Norwood

CORNBREAD

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 10 cornbread muffins crumbled
  • 8 cold biscuits crumbled
  • 4 cups chicken stock
  • half cup melted butter
  • 1 large Vidalia onion chopped into small pieces
  • 1 cup chopped celery
  • 3 or 4 eggs
  • pepper & salt to taste

Cooking Instructions:

Put cooked corn bread and biscuits in large plastic bag and crumble. Add corn bread and biscuits crumbs to chicken stock in greased baking dish.  Beat eggs in one at a time. Add other ingredients. Dressing should be soft. Gather in refrigerator over night.

Take dressing out of refrigerator and let it get to room temperature. Heat oven to 375. Add a pinch of baking soda to 3/4 cup of buttermilk and stir until it foams. Add buttermilk mixture to dressing right before you put in oven. Mix should be consistency of cake batter, really soupy. This is secret of good dressing. Bake at 375 for 40 minutes or ’til firm on top.

by Guerry Norwood

KEbab

 

 

 

 

 

 

 

 

 

 

 

Preparation Time: 48 Hours

Ingredients:

  • 1 Pound of beef tenderloin steak cut into cubes
  • 1 Large Vidalia onion cut in half
  • 1 Large red bell pepper quartered and cut into strips
  • 1/2 Pound of medium size portobellos mushrooms
  • 1 Package Good Seasons Italian Dressing
  • 4 Good sized fresh garlic cloves

Cooking Instructions:

Follow direction on Good Seasons Italian dressing with correct amounts of vinegar, oil and water. With garlic press and four garlic cloves to Italian Dressing mixture. Let dressing mixture gather with garlic for four hours shaking often. In large plastic bag add cubes of tenderloin steak, divided onion, and red pepper slices.  Add Italian and seal bag and marinade for 24 hours. Now add portobellos mushrooms seal bag and marinade another 24 hours. Add all marinaded items to skewers making sure the tenderloin cubes are surround by onion and red pepper. Fire up grill to high and cook for ten minutes turning ever 2 1/2 minutes. Take off grill and let stand for ten minutes. Serve and enjoy.

 

by Guerry Norwood

Panko_Shrimp

Ingredients:

  • 1 pound of fresh Georgia shrimp peeled      and cleaned with tail left on
  • 1 cup of flour
  • 1/2 teaspoon of Old Bay seasoning
  • 2 Eggs
  • 2 Tablespoons of vodka
  • 1 cup of Panko bread crumbs
  • Wesson oil

Preparation:

  • Bowl #1: 1 cup flour, 1/2 teaspoon of Old Bay, with salt and pepper
  • Bowl #2:  @ eggs with two tablespoons Vodka , beaten well
  • Bowl #3: 1 cup of Panko crumbs
  • Black skillet: 1 inch Wesson Oil
  • Cookie Sheet
  • Dip one shrimp at a time…bowl #1, then bowl #2, then bowl #3…put on cookie sheet, can be refrigerated at this point
  • When dinner time: bring oil to high heat, drop shrimp in, don’t crowd, cook in batches about 30 seconds on each side