Grilled Ginger Glazed Mahi Mahi

1 1/2 lb fresh or thawed mahi mahi fillets--about 3/4 to 1 inch thick
2 T molasses
2 t Soy sauce
2 t grated gingerroot
1/2 t minced garlc
1/2 t sesame oil or olive oil

Spray grill with non-stick cooking spray and pre-heat to medium.

Rinse fish and pat dry.  Cut fish into 4 serving sized pieces.

In small bowl, mix together molasses, soy sauce, genger, garlic and oil.

Grill fish for about 10 minutes, turning once.  Brush with marinade mixture the last 5 minutes of grilling.

Select fillets that are moist and firm and have a fresh scent.  Only store fresh fish 1-2 days.  Otherwise freeze it.

Pulgogi (Korean Fire Beef)

Roast Beef sliced thin at the butcherblock (Stir Fry Style)

Marinate in (at least one hour or overnight for hot):

4 T soy sauce
2 T sugar
4 T sesame oil
1/2 t  cayenne pepper (red pepper flakes)
1/2 t pepper
1 t ginger
3 minced cloves of garlic
4 green onions chopped
2 T vinegar

BBQ, Broil or pan fry. Serves 6-8.

Serve with rice and wrap in lettuce leaves.

Manti Turkey Marinade

1 Cup Soy Sauce
1 c vegetable oil
2 c 7-up
1 t garlic powder
1 1/2 t horseradish

Let meat marinade 24 hours.  BBQ or broil until meat is cooked through.

Triple Bypasses

1 1/2 pounds of ground beef
1 egg, beaten
1/2 c chopped onion
salt and pepper to taste
1 T red pepper flakes
3 hot dogs, split lengthwise so you have 6 skinny ones
1 pound bacon
2 cups BBQ sauce
6 hoagie rolls


Stir together the ground beef, egg, onion, salt, pepper, and red pepper flakes.  Pack some meat around each hotdog.  Wrap 1 1/2 slices bacon around each beef covered hot dog.

Cook for about 10 minutes on a grill heated to medium.  Cook until the beef is cooked through and the bacon nicely browned.  Remove from grill and coat in BBQ sauce.  Serve on Hoagie Rolls.