Meal of the Month
Grilled Cod with Spinach and Tomatoes
Try this out in August! You will be glad you did!
Ingredients
- 1 (4 ounce) fillet cod
- salt and ground black pepper to taste
- 1 pinch garlic powder, or to taste
- 1/4 cup roughly chopped spinach, or to taste
- 1/4 tomato, seeded and diced
- 1 tablespoon chopped onion
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar, or to taste
- 1 slice mozzarella cheese, cut into cubes
Directions
- Preheat an outdoor grill for medium-high heat.
- Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
- Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.
Appetizer of the Month
Salt-and-Pepper Cheese Puffs
Ingredients
- 1 1/2 cups water
- 1/2 cup (1/4 lb.) butter, cut into chunks
- 1 1/2 cups all-purpose flour
- 6 large eggs, beaten to blend
- 1 1/4 cups shredded sharp cheddar cheese
- 1 1/2 teaspoons fresh-ground pepper
- Coarse sea salt
- Parchment paper
Directions
- Step 1
- In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.
- Step 2
- Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.
- Step 3
- Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm
Drink of the Month
The Scofflaw
September is National Bourbon Heritage Month, so all month long Colonial will be featuring Bourbon based cocktails at the Tasting Bar on Thursdays.
Ingredients
2 oz. Maker's Mark
1 oz. Dry vermouth
¼ oz. Fresh lemon juice
½ oz. Grenadine
2 dashes Orange bitters
Directions
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass
Slowly pour ½ oz. of grenadine into each glass for a layered color effect.
Garnish with cherries and pineapple slices. Serves 2