hot dawgs

http://www.thekitchn.com/thekitchn/food-art/10-hot-dogs-you-can-hang-on-your-wall-112849

peppers, the red bell kind, and shrimp. And flowers.

This is a good app. For this, one needs:
- shrimp... or good big scallops. 2 per person.
- red bell pepper
- sweet onion, sliced, thick so they can be grilled and not fall apart
- a bbq
- garlic
- cayenne pepper
- cream
- arugula flowers--they are in season in spring, when arugula bolts. or, get a few leaves of arugula. or, another eatable flower.
- salt and pepper

rub the red bell pepper and onion slices with olive oil and salt and pepper. Char them on the bbq.

deseed the bell pepper and put in a blender with the garlic clove, pinch of cayenne. whirl that. then, drizzle in a touch of cream and season with salt and pepper. that's your sauce.

rub the shrimp or scallop with olive oil and salt and pepper. grill until opaque, taking care not to overcook or touch too much.

assemble. on a plate, make a pond of your sauce. over that, stack an onion, shrimp. then, sprinkle the flowers over the top and make it pretty. uh huh.

it's summer

we like the pretend it is, at least.

must have been st. patrick's day

indo fish

• 1/3 cup soy sauce
• 1/4 cup canola or peanut oil, plus extra for brushing on the grill
• 2 teaspoons grated lemon zest (2 lemons)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup minced or finely chopped ginger root
• 2 tablespoons minced garlic (4 cloves)
• 2 tablespoons Dijon mustard
• 6 (8-ounce, 1-inch thick) swordfish steaks
• Kosher salt
  

Directions
Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.