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Lemon Halibut

Seafood with lemon is nothing earth shattering, but when you grill it, the flavors move a bit rightway
8 halibut fillets
1/4 cup fresh lemon juice
3/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon minced fresh parsley
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried rosemary - crushed

1. Stir the lemon juice, chicken broth, and cornstarch in a skillet.  Bring to a boil and stir for a minute.

2. Turn the heat off & mix in the remaining stuff. The sauce should stay warm to put over the fish.

3. Cooking the fish is easy but you need to rub the grilling rack with oil to prevent sticking. Grill the fish fillets for about 5/6 minutes on each side or until the fish flakes with a fork.
Salmon Steaks PanAsian Style

For seafood with an PanAsian twist, try this straightforward recipe for the grill.
4 salmon steaks
1/4 cup soy sauce
1 teaspoon sesame oil
2 teaspoons lemon juice
2 tablespoons brown sugar
2 teaspoons garlic, minced
1/4 teaspoon salt

1. Combine all the marinade ingredients and add the salmon. Allow to marinate for 20 minutes.

2. Grill the salmon until it flakes easily. Brush the salmon with the sauce while cooking. It shouldn’t take that long about five minutes per side.

Spicy BBQ Shrimp

For seafood with a bit of bite, these spicy shrimp on the grill will fit the bill. Takes a bit more effort, but it’s worth it.
2 1/2 pounds fresh shrimp - no really fresh, not frozen
6 tablespoons light rum
2 tablespoons lime juice
2 tablespoon cider vinegar
2 tablespoons vegetable oil
4 cloves of garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup brown sugar

1. clean the shrimp - leave the tails on.

2. Combine 4 tablespoons of the rum with the lime juice, oil, garlic, red pepper flakes, and salt.

3. Stir in the shrimp and allow to marinate for 30-40 minutes.
In parallel, stir together the remaining rum, cider vinegar, and brown sugar in another bowl.

4. Put shrimp on skewers

5. Grill over medium heat for 3 minutes on each side - Brushing the brown sugar glaze all along.

All 3 of these recipes are beginner friendly, as long you cook it right - not too long team.  It doesn’t take much to grill seafood, but it will certainly be a good diversion from the standard barbecue fare.

Just some ideas for better taste from CulinaryPrep

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• InventorSpot
• BBQ Teams are using it
• PR Week - You have to sign in :(  — but you get a preview.
• Slashfood
• Pointed Magazine
• Drugstore.com
• Twitter
• Silent Movie on YouTube

A google search now brings up over 10,000 things for CulinaryPrep, when we started this journey it was under 500 and basically folks who use it as a tag or the phrase “culinary prep”.  So thanks to all our customers, readers and randoms for continuing to spread the word on CulinaryPrep.  Thanks for keeping the conversation going, don’t forget to tumble your food and enjoy the taste!

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Introducing CulinaryPrep

CulinaryPrep is the first home kitchen appliance that applies a patented process to prepare your foods, prevent food borne illnesses and protect your personal food supply. Independent studies prove that the CulinaryPrep’s patented food preparation process reduces the level of bacteria in meat, fish, chicken and produce up to 99.5%. That’s millions of illness-causing bacteria killed in minutes–leaving you to enjoy your meals and stop worrying today!

Patented Process

Our patented process, known as the Grovac™ Process, provides a safe, easy to use, all-natural and very effective anti-microbial solution for meat, fish, poultry, seafood and produce. The process involves alternately exposing food to a vacuum environment and a specially formulated, all-natural solution. As the process attacks bacteria both chemically and mechanically, the bacteria are unable to resist this multi-pronged attack.

The Grovac™ Process has been in development and testing for over a decade. Its first rollout and usage was in the commercial food processing sector. The process and technology reduce the level of pathogenic and spoilage bacteria found on meat and produce by up to 99.5%–making food safer and extending its shelf-life substantially. And best of all, food emerges from the process looking and tasting better than it did before it was processed!

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Tailgating at UGA was one of the more unique experiences - packed to the gills and creative outdoor cooking everywhere.  As you get ready to BBQ for your football game, here is a BBQ sauce recipe which works for everyday grilling too.

INGREDIENTS

• 2 cups ketchup
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon hot pepper sauce
• 1 lemon, juiced
• 1 small onion, finely chopped
• 1 teaspoon garlic powder

DIRECTIONS

• In a small bowl combine ketchup, brown sugar, Worcestershire sauce, soy sauce, hot sauce and lemon juice. Add the finely chopped onion, season with garlic powder, salt and pepper. Mix well.
• Apply to meat around 5 minutes before you remove meat from the barbecue.

Take a look at this presentation and find out how CulinaryPrep can improve your culinary experience for meats and vegetables with better taste and health.

Buy One Now!

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2 zucchinis, cut in half lengthwise

1 small onion, chopped fine

4 Tbsp. tomato sauce

1/2 tsp. parsley

1 clove garlic, chopped or minced

2 Tbsp. matzo meal

• Scoop out the pulp of the zucchini halves. Heat the pulp, onion, tomato sauce, parsley, and garlic in a pan for 5 minutes.
• Add the matzo meal to the mixture and mix well.
• Restuff the zucchini with the mixture. Place in a baking dish with a little water on the bottom.
• Bake @ 450F for 30 minutes until the zucchini shells are soft.

That’s, thats.

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Directions

Put the Pickles in ice water for 30 minutes, bring out the CulinaryPrep and put EVERYTHING in, except the ice water, plus a little veggie prep. Vacuum it all up to the green section and tumble for 48 minutes. Ok up to an hour works too. Chill these out for like 2 hours in the fridge and gold.

Don’t think you can do this with the 9 minute marinator or the reveo. Not all vacuum marinators are created equal, some do cool veggie recipes too.

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Raw Vegetable Kebabs

1. 4 mushrooms
2. 1 zucchini
3. 1/2 cauliflower
4. 1 red bell pepper
5. 2 carrots
6. 2 onions

• 2 inch piece fresh ginger, peeled
• 3 cloves garlic
• 1/2 C water
• 1/2 t cayenne
• 1 t basil
• 1 t oregano

Tumble the first 6 vegetables in the CP for 6 minutes with half of the normal marinade, whatever CP marinade you like, but we are fans of the Lemon Pepper.  Cut the tumbled vegetables into chunks.

Blend remaining ingredients and pour over vegetables in bowl. Marinate overnight in refrigerator. Put onto wooden skewers and “cure” covered in the fridge for 24 hours, serve crisp and cool - not quite room temp, not quite fridge temp. Your call…

Vegetarian Raw Casserole

• 4 lettuce leaves
• 2 zuccini
• 2 carrots
• Handful of alfalfa sprouts
• Handful cauliflower
• ½ red bell pepper
• 2 leaves of Red Cabbage
  

Put all of above ingredients in the CP and Tumble with half a pro-prep, then chopped/shred as appropriate for the given vegetable. Use the other half a pro-prep for the veggies below

2 tomatoes
2 stalks of celery
3 carrots
Juice of one whole FRESH lemon

Blend the above 4 ingredients in a blender… Then add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, almonds, or avocado to the thickness and consistency y’all want. Adding extra carrots without the seeds/avocado thickens it into a non-fat version, allegedly. Pour this whole mixture over the salad and mix thoroughly. And you have a veggie casserole.

Do you have some raw recipes? Admittedly this is something we are catching up on, gonna take some time.

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