BBQ, Grill, Smoke, Repeat
Lola's Spices Southwest Seafood Paella
Lola’s Spices Cajun Grilled Swordfish with Tomato and Bell pepper sauce
Lola's Spices Southwest Seafood Paella
Lola's Spices Southwest Seafood Paella
\1 lb. Chicken thighs **Reserve shells for stock
4 Sausage links *1/4 in sliced
1 lb Clams *rinsed and purged
1lb Shrimp *peeled & deveined, tails on
1 Tbl. EVOO
14.5 oz. Canned Chopped Tomatoes.
2 Tbl. Lola's Spices Southwest blend
1 Tbl. Smoked Sweet Paprika
1.5 cups diced Onion
1-Red Bell pepper * diced 4 cloves garlic finely chopped
2 cups Arborio Rice Rinsed, strained
48 oz/ 6 cups (**total-reduced stock & 32 oz. Chicken Broth)
1 tsp Saffron threads
1 cup fresh green peas
1/4 cup chopped flat-leaf Parsley
1 lemon sliced into eighths
🌶 Preheat your grill to 375 F. Sprinkle Lola's Spices SW on both sides with olive EVOO coated chicken and cook for 10 mins. Remove and rest. Cook sausage until browned, remove, rest, and leave pan juices.
🌶 Peel and devein shrimp, place shells in a pot and cover with water 1 in. above shells, and bring to a boil, remove from heat and strain out shells. Place Saffron and Lola’s Spices SW in stock for 5 mins, then combine with chicken broth to ensure 6 cups/ 48 oz total.
🌶 On the grill, sauté onions, bell peppers in pan juices with EVOO until soft about 5 mins. Next, add garlic, rice and stir for another 5 mins. Nestle in chicken and sausage, but do not disturb rice. Add 3/4 herbs, tomatoes, and 1/2 of stock. Cover and cook for 8 to 10 mins. Next, remove cover carefully, nestle in clams- hinge down, peas, and remaining stock. Cover and cook for another 5 mins.
Remove cover carefully, add shrimp, arrange lemon, cover and cook for an additional 5 mins. Remove from heat and let rest for 5 mins, garnish with herbs and then serve.
https://youtube.com/shorts/gPUpwOM8fCM
💻 Order from: FreshFishFast:
Lola’s Spices Southwest Beef Fajitas
Lola’s Spices Cajun Grilled Swordfish with Tomato and Bell pepper sauce
Lola's Spices Southwest Seafood Paella
Lola’s Spices Southwest Beef Fajitas
1 Lb Sirloin, Flank, Skirt or Hanger
1 TB Lola’s Spices Southwest Blend
1 tsp Olive Oil or similar
1 Onion Sliced
1 Red Pepper
4 cloves of garlic 1 Lime (juice)
Drizzle Beef with olive oil, sprinkle Lola’s Spices Southwest Blend on both sides and squeeze the juice of lime, allow to rest about 10 to 15 mins or refrigerate up to 24 hours-reserve lime for last 2 hours. Slice onions, bell peppers, and garlic thank cloves into slivers.
Prepare grill, medium-high to about 375F. When the grill is ready, place beef on a heated final, cast iron or lava stone and cook for 3 to 4 mins on both sides or until cooked to desired temperature. Remove, cover, allow to rest for 10 minutes. While meat rests, warm tortillas on heated grill stone. Slice meat and serve! Garnish with your favorite toppings!
Lola’s Spices Cajun Grilled Swordfish with Tomato and Bell pepper sauce
Lola’s Spices Cajun Grilled Swordfish with Tomato and Bell pepper sauce
Lola’s Spices Cajun Grilled Swordfish with Tomato and Bell pepper sauce
Lola’s Spices Cajun Grilled Swordfish with Tomato and Bell pepper sauce
1 Lb Swordfish *6 to 9 oz servings
2 tsp Lola’s Spices Cajun Blend
2 tsp Olive Oil
Preheat grill to 400°F, spray or brush Swordfish with EVOO and sprinkle liberally with Lola’s Spices Cajun blend on both sides. Place directly on clean, slightly oiled grill grates cook on one side for 4 to 6 mins, flip once and continue to cook until Swordfish reaches an internal temperature of 130° F, about 8 to 10 mins depending on thickness.
Tomato and Bell Pepper Sauce
1 cup Onion *chopped
2 Garlic cloves *finely chopped
3/4 Cup Bell pepper diced *red or yellow
1- 14.5 oz. can of Chopped Tomatoes
2- celery ribs- chopped *1/2 cup
1 TB Mirin
1 tsp EVOO
Over medium heat, add onions, celery, garlic and peppers cook until soft about 5 mins. Add can of tomatoes continue to cook for another 10 12 mins. Remove from heat, add Mirin and blend on high until smooth. Can be thinned with EVVO until desired thickness.
https://youtube.com/shorts/tEUQesFuVQ8
💻 Order from: FreshFishFast:
Lola’s Spices Southwest Ropa Veja and Black Beans
Lola's Spices Cajun Shrimp Kabobs and Grilled Romaine
Lola’s Spices Cajun Grilled Swordfish with Tomato and Bell pepper sauce
Lola’s Spices Southwest Ropa Veja
1.5 lb. Beef *Flank Steak
1 1/2 Tbl Lola’s Spices Southwest Blend
2 Tsp Olive Oil *extra virgin
1/2 Carrot *chopped
1Onion *chopped
1 Bell Pepper *red, chopped 1 Poblano *chopped
1/4 tsp Capers *chopped
1/2 cup Manzanilla Olives *chopped
1 14.5 oz Tomatoes *chopped, canned
1 Lager
1 Tbl Beef Boullion
Preheat grill to 375°F. Cut beef into 2 in. strips. In a grill-proof pot with lid, add all ingredients and combine. Roast on the grill for 3 hours or until fork-tender. Shred beef and serve. Alternatively can be roasted in the oven at 375F or cooked over medium heat on the stovetop until tender.
Servig Suggestion: Instapot Black Beans
1 Tbl Black Beans *dried, rinsed, sorted
1 Tbl + 1 tspLola's Spices Southwest Blend
1 TB Olive Oil *extra virgin ½ Onion *sliced
4 Garlic cloves
1 Jalapeno Pepper *chopped
1 Tbl Beef Bouliion
1/4 Cup Cilantro *roughly chopped
6 cups Water
Set Instpot to Saute and add EVOO, onions, pepper, and garlic cook about 3 min or until soft. Add water, beans, Lola’s Spices Southwest Blend, Cilantro and set Instapot to Beans/ Chili cook for 45 mins unvented. Allow to self vent and serve.
Lola's Spices Cajun Shrimp Kabobs and Grilled Romaine
Lola's Spices Cajun Shrimp Kabobs and Grilled Romaine
Lola's Spices Cajun Shrimp Kabobs and Grilled Romaine
Lola's Spices Cajun Shrimp Kabobs
1 Lb Shrimp (peeled, deveined)
2 tsp Lola’s Spices Cajun Blend
1 TB Olive Oil
1/2 cup Cherry Tomatoes
*skewers- if wood presoak for 20 mins
Bring grill to 350F, thread skewers with shrimp and cherry tomatoes, spray or brush with EVOO and sprinkle with Lola’s Spices Cajun blend. Cook for about 2 to 3 minutes per side
Grilled Romaine and Corn Salad
3/4 cup matchstick carrots
1/2 cup red onion *thinly sliced
1/4 cup cilantro *fresh, chopped
1 Jalapeño *finely chopped and seeded
1 lime *juiced 1/4 cup red wine vinegar
1- pinch of salt *or to taste
1 Tbl Honey *or to taste
1 can 15 oz Sweet Corn *drained
1- bunch of Romaine *rinsed, tops removed
Combine the first 7 ingredients and refrigerate for a minimum of 30 mins, before serving toss in corn. Taste and adjust to desired sweetness with honey.
*Grilled Romaine- tops removed, drizzle with EVOO place leaves on grill grates for 1 or two mins to warm.
https://youtube.com/shorts/qADKUed6utY
💻 Order from: FreshFishFast:
Lola's Spices Cajun Grilled BBQ Shrimp
Lola's Spices Cajun Shrimp Kabobs and Grilled Romaine
Lola's Spices Cajun Shrimp Kabobs and Grilled Romaine
Lola’s Spices Cajun Bbq Shrimp
1 Tbsp Lola’s Spices Cajun
1 lb Shrimp *peeled, deveined
1 Tbsp olive oil
1 Tbsp Butter
1 Tbsp Worcestershire sauce
1/2 Beer *I used Shiner Cheer
1/ 2 Onion (chopped)
1/2 Bell Pepper (chopped)
3 garlic cloves *minced
Toss shrimp with 3/4 Tbsp. Lola's Spices Cajun Blend, Worcestershire sauce, beer and 1 tsp olive oil and set aside. In a cast-iron pan on the grill over medium-high heat, place onions, bell peppers, EVOO and garlic to saute for about 5 mins or until onions are soft.
Next, add shrimp mixture to grill pan with sauteed vegetables, butter and toss. Next, add individual shrimp to lava stone or flat top to cook and sprinkle with remaining 1/2 tsp of Lola’s Spices Cajun blend and flip shrimp after 2 mins. Cook until shrimp curl and are no longer opaque and return to pan vegetable mixture.
https://youtube.com/shorts/FEh4JV7Z3sU
💻 Order from: FreshFishFast:
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