RECIPES

So with much protest here is the tummy shrinker. Fire up the grill and pop a lite beer! While she is gettin hot(the grill not the mama your cooking for cuz chics love a guy that cooks for them) start quarting up these ingredients for the salsa.

1 sweet onion

1 jalepeno

1 peach

1 red bell pepper

1 yellow bell pepper

2 tomatoes (roma works good)

1 mango

1 mixed green bag salad store bought and what other heathly stuff you want to chop and add

You will also need some cilantro,salt and lime juice to stir into the salsa. Grill the first six on the list till a little charred and cut them up in a bowl to resemble salsa. Add the lime juice,salt,and cilantro. Sometimes i add honey to make it like a sweet and sour salsa also. Now grill the fillets(skinless) making sure to not overcook. While they are grilling grab a bowl to make the citrus dressing! In the bowl combine;

juice of a lime

1/8 cup white wine vinegar

1/2 cup olive oil

1 tsp dijon mustard(holds it all together)

pinch of salt and a splash of tabasco(optional salsa is spicey already)

1/4 cup fine chopped cilantro

1 small clove of crushed garlic

The fillet is done so put it on the salad pour on the dressing (grab another beer) and serve!!!! If done correctly she will provide the dessert…….<”))))))))><

Hey there you fish-eatin’ foo’s! If you have a recipe you’d like to see on the website……so you can share it with your friends and others…..please let me know! Think of Allaroundangler as “The Fisherman’s Open Source”….I just do this for the love of it. Share; is the name of the game. From recipes to rigs, there’s a way to share information without going “I Fish” on everyone. Sorry, I know that’s a bad word. Enjoy the recipes!

This is a quick go of it that is sure to please anyone!!!!!

Roasted Springer w/seared scallops & pink grapefruit beur blanc…from LipRipper



Cut salmon into serving size pieces and remove the skin. Salt and pepper a little place in a baking dish into the oven at 375 degrees for about 15-18 mins.

Now squeeze the hell out of a grapefruit till you get about half a cup of juice in a saucepan. Add 3 tablespoons fine minced onion,pinch of salt, 1/2 cup white wine,and a tablespoon of white wine vinegar.

Wine should be open at this point anyways because hopefully she is well on her way to drunk. Reduce this to 1/3 then add in about 4 tablespoons of butter and 1/8 cup of cream. Dont boil it or it will seperate. Keep it warm cuz the fish is almost done now guys.

Take a big glug of beer cuz we need to get the scallops going now ok!

In a teflon skillet heat 3 tablespoons olive oil and a scoop of butter till hot. Salt and pepper the scallops and dredge them in some flour.

Shake off as much of the flour and drop them in the skillet for about 2-3 min each side. They should look like the picture above!

The fish should be done now so put it on the plates add the scallops! pour on the sauce and add a veggie or not…

Super Easy Asian Style Short Ribs….from LipRipper



Super easy to make take two quarts water, 2-3 inched grated ginger, 1/3 cup cider vinegar, 8 smashed garlic cloves. Mix this together and boil for 20 min. Add the short ribs to the solution and simmer(not boil) for 30 min.

Next in a bowl mix 1 cup sugar, 3/4 soy sauce, 1 cup ketsup, 1/3 spicey oyster sauce, and lots of fresh grated ginger. Cool the ribs and marinate them in this sauce inside a ziplock bag for 24-48 hours.

On your BBQ over medium heat gill the ribs untill yummy looking. remember the ribs are already cooked so we are just trying to candy them up and make them caramelized.(Dont burn them.) I like to serve mine with a vanilla jasmine rice crushed peanuts and lime zest. Any asian style box rice is good also!!