Memorial Day Weekend at 129 1/2 an El Gato

Hope everyone is enjoying this great weather we have been having as late - even the rain was a nice surprise.

This weekend its Bill West with Matt Jackson and Brain Sinclair on Friday 6:30 - 9:30, and then on Saturday, it's the return of Frankie and Rosemary to their regualr spot. Joining them will be Brian Sinclair and Ramon Dana - how about that for a line up? Roman returns on his own on Sunday - shoudl be great as always!

Favorite Recipe this week:

Since you are all gonna have yoru grills out this weekend - how about making some grat Grilled Salsa?

Roasted Salsa
(10) Roma Tomatoes
- just grill 'em until they get charred on all sides, but don't over do it
(2) Jalapenos
- Grill these also. Its up to you if you wanna take the seeds out first or after grilling
(3) Scallions - small dice
(1) Green Bell Pepper
- Don't grill this one
(1) Red Onion - fine dice, no grilling
1/4 Cup Chopped Cilantro
(I really like to leave this one a bit rougher chop then the rest of the stuff)

Place the Tomatoes and Jalepenos in a Food Processor and pulse lightly until still chunky, but smooth

Place everything in a stainless steall bowl and add the following:

1/2 C Franks Red Hot, or your favorite hot sauce
PInch Kosher Salt and Pepper to taste
2t Chili Powder
1t Cayenne

Chill it really well - and enjoy it with Tortilla Chips, or tossed in a salad with Ranch Dressing

Have a great Weekend everyone!
- Barry

Lunch this Week 4-11-09 - Seafood Week!

MMMMMmmmmm good is all I can say about the lunch features this week.

My new favorite is one that I did a few years ago, and decided to bring back for a stint to see how it goes this time around.

Seared Ahi Tuna Burger
Sahsimi Grade Ahi Tuna mixed with Capers, Parsley, Cilantro, Onions and roasted Bell Peppers - Griddle Cooked, and served on a Toasted Kaiser with a Citrus Aioli - MMMmmm

Now - here is how you can make it at home:
1 # Fresh Ahi Tuna
(you can use albacore, but the burger will be a bit stronger flavor,

you reallly want to keep this as lite as possible)

Cut into large pieces and pulse in Food Processor until the texture of ground beef

-but not purreed

Now in a Stainless Steel Bowl, combine

1/4 C Diced Red or Yellow Onion (fine dice)
1/4 C Diced Roasted Red Bell Peppers
Salt and Pepper
Zest of (1) Lemon and (1) Lime
1 T Chopped Capers
1 T Dijon Mustard
1/2 T Chopped Parsley
1/2 T Chopped Cilantro (optional)

Combine all together and form into 4 - 5 oz patties
You could cook on a chargrill if you like, but I foundthat the texture and flavor is lighter and more distant on a flat top grill or fry pan.

Served with Pickled Ginger, Citrus Mayo, or other light condiment.

Other things to consider would be addinga bit of Sesame Oil to the mixture - again, i jstu liked it nice and fresh tasting without getting too heavy.
-let me know how yours turned out.
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So what else is on the menu this week:
Grilled Salmon Salad with a Basil Vinaigrette
Crab & Shrimp Quesadillas
Shrimp Primavera
Lobster & Scallop Bisque

Sangria Granita with Fresh Melon and Berries
- Come join us! - Barry