Tuesday, 11 March 2014

Grilled Tuna Steaks

Grilled Tuna Steaks
Grilled Tuna Steaks

Grilled Tuna Steaks

Ready in 1 hour

Try this Grilled Tuna Steaks recipe, or contribute your own. "Fish" and "Tuna" are two of the tags cooks chose for Grilled Tuna Steaks.

"Simple and tasty. I only used this fir the marinade portion. Follow time suggestions on the marinade and don't let it sit too long. "
- Hgsporthorse


Original recipe makes 2

6 2-oz Tuna steaks; (up to 6)
1 ts Garlic; chopped
1 tb Low sodium soy sauce
1 tb olive oil
1 ts Lemon juice

Grilled Tuna Steaks Preparation

MIX soy, garlic, oil and lemon juice. MARINATE the tuna in the soy mixture for 15-30 minutes (do not over marinate). PUT steaks on hot grill and cook 10 minutes per inch of thickness for well done. For rare, cut the cooking time in half. REMOVE from grill. SERVE atop grilled vegetables. POUR half of the soy butter on each steak and serve. GMT RECIPES http://www.wfaa.com/gmt/recipe.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef Ben Helms, better known as "Guy Gourmet"

New Orleans Style Bbq Shrimp (lightened)

New Orleans Style Bbq Shrimp (lightened)
New Orleans Style Bbq Shrimp (lightened)

New Orleans Style Bbq Shrimp (lightened)

Ready in 45 minutes

This is a "lightened" version of one of New Orleans best and most beloved "blue collar" dishes. Peel-n-eat shrimp in a spicy warm broth. Get plenty of bread to sop up the sauce. You'll love it, "I Gar-on-tee" !!

"You can peel the shrimp before cooking, but you'd miss the point and some of the flavor. Instead, roll up your sleeves, tuck that napkin into your collar, open an adult beverage and get in and get you some!"
- topper470


Original recipe makes 4

-- Cajun Spice Mix --

2 teaspoons Paprika
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper
1/4 teaspoon White pepper
1/4 teaspoon leaf thyme
1/4 teaspoon leaf oregano
1/2 teaspoon Salt
** or
2 tablespoons your favorite Cajun spice mix; * See my Bayou Blend recipe.
-- --
-- Shrimp and Sauce--
1 lb large shrimp; shell-on (20-30 count)
Non-stick pan spray; as needed
2 large cloves Garlic; minced
1/4 cup Onion; minced
1 cup Fish Stock; or Clam Broth
2 tablespoons Worcestershire sauce; or more to taste
1/2 cup Dark beer; *Cook may drink the rest
2 tablespoons Flour
4 tablespoons Butter; (or light margarine)

-- Served with --
1/4 cup Parsley; or cilantro (chopped)
1 loaf French bread; warmed

New Orleans Style Bbq Shrimp (lightened) Preparation

Mix the spices together and set aside.

Saut the shrimp using the non-stick spray over medium high heat in a heavy, non-stick skillet until the shrimp just begin to turn pink. Add the spice mixture to the skillet along with the minced garlic and onion. Cook, stirring, for 30 seconds.

Combine the flour, beer, Worcestershire and stock. Stir this mixture into the skillet and cook for one minute. Lower the heat and add the butter. Shake the skillet just until the butter melts.

To serve, divide the shrimp and sauce into four wide bottom soup bowls. Garnish with parsley. Accompany with bread for sopping up the sauce. Have extra bread on hand to get every bit of sauce. It's that good.

Adapted from recipe by:

Chef Terry Conlan, Lake Austin Spa & Resort

Presented at Fiesta Culinary School, 10/29/04

You can peel the shrimp before cooking, but you'd miss the point and some of the flavor. Instead, roll up your sleeves, tuck that napkin into your collar, open an adult beverage and get in and get you some!

Weight Watchers Grilled Salmon(9 Points)

Weight Watchers Grilled Salmon(9 Points)
Weight Watchers Grilled Salmon(9 Points)

Weight Watchers Grilled Salmon(9 Points)

Ready in 30 minutes

This is wonderful and easy to make Weight Watchers grilled salmon recipe that the whole family will love.

"I've heard from Gordon Ramsay, that Alaska salmon should not be turned... I have no idea why..."
- Bolla


Original recipe makes 8

8 4-oz Alaska Salmon fillets
1/2 cup peanut oil
4 tablespoons Soy sauce
4 tablespoons balsamic vinegar
4 green onions; chopped
3 teaspoons brown sugar
2 cloves Garlic; minced
1 1/2 teaspoons ground ginger
2 teaspoons red pepper flakes; crushed
1 teaspoon sesame oil
1/2 teaspoon Salt

Weight Watchers Grilled Salmon(9 Points) Preparation

1. Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl,

combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red

pepper flakes, sesame oil and salt. Whisk this together well and pour over the fish. Cover and

marinate the fish in the refrigerator for 4 to 6 hours.

2. Prepare an outdoor grill with coals about 5 inches from the grate and lightly oil the grate.

3. Grill the fillets 5" from coals for 10 minutes per inch of thickness, measured at the thickest

part, or until fish just flakes with a fork. Turn over halfway through cooking.

Rob's Cod Au Gratin

Rob's Cod Au Gratin
Rob's Cod Au Gratin

Rob's Cod Au Gratin

Ready in 45 minutes

If you like cod au gratin...you'll love this. If you think you don't...you soon will. Try it!!

"This was such a great recipe! Fixed tonight for picky mother-in-law.(turned 92 yesterday) She said it was alright (that means GREAT, I know) My husband really love it too. Im giving you a medal just because it impressed all of us. posted a pic too! I just love the recipes on Big Oven!"
- aphilbeck8


Original recipe makes 8 Servings

2 lbs Cod Fillets (Whitefish)
4 tablespoons Butter
8 tablespoons All Purpose Flour
1 cup Milk (Skim)
500 mL Cream
1 1/2 cups shredded cheddar (old)
White Pepper
Black Pepper
1/2 cup Bread Crumbs
2 medium Onions (White)
2 medium Carrots
3 sticks Celery

Rob's Cod Au Gratin Preparation

1. Preheat oven to 350 degrees F. Grease a 9 X 13" glass baking dish. Bring a large pot of water to a boil and add about a teaspoon of salt.

2. Cook the cod fillets in the boiling salt water for 5 minutes, then drain into a colander.

3. Dice onions, celery, and carrots (mirepoix) and saute slowly in a medium saute pan with some salt, olive oil, and tarragon.

4. Melt butter in a medium sauce pan. Remove from heat and mix (whisk) in the flour, milk and cream to make a roux. To the roux, add salt, white and black pepper, and tarragon to taste. Add a few pinches of grated cheddar to this sauce. Return to the stove and heat over a low to medium burner until thickened.

5. Flake a layer of fish into the baking dish, then add a layer of mirepoix. Cover this layer with some of the sauce and top with a handfull of shredded cheddar. You may wish to add a little more tarragon, black and white pepper.

6. Repeat step 5 using the remaining fish, cheddar and mirepoix to add another layer. Sprinkle the bread crumbs on the top of the dish.

7. Bake in the pre-heated oven for 30 minutes or until the top looks golden brown. Remove and let stand about 5 minutes before serving.

Broiled Salmon Teriyaki

Broiled Salmon Teriyaki
Broiled Salmon Teriyaki

Broiled Salmon Teriyaki

Ready in 45 minutes

Try this Broiled Salmon Teriyaki recipe, or contribute your own. "collxkid" and "collxnf" are two of the tags cooks chose for Broiled Salmon Teriyaki.

"If my husband and I were Mormon I would be pushing for you... Lol not to be weird but you are an amazing cook! :) it's meant as a compliment not to creep u out! Please don't stop posting, your recipes rock!!"
- HungryGirl4321


Original recipe makes 4

1/4 cup Chicken broth
1/4 cup Rice wine; or dry white
2 tablespoons Sugar
2 tablespoons ginger root; Grated
2 tablespoons Low sodium soy sauce
4 4-oz salmon fillets

Broiled Salmon Teriyaki Preparation

Combine the first 5 Ingredients in a small saucepan. Bring to a boil and cook over medium high heat for 5 Minutes or until sauce is slightly thickened, stirring occasionally. Strain and discard the ginger root. Let cool. Brush both sides of fillets with soy sauce. Place fillets on a rack coated with cooking spray. Place rack on a broiler pan. Broil 4 to 5 inches from heat for 3 minutes. Turn fillets over and baste with soy sauce mixture. Broil for an additional 2 minutes or until the fish flakes easily. Baste With Soy Mixture.

About 223 Cal. Per 3 Oz. Serving. Fat 7.8 Chol. 48.

Andy's Sesame Seared Tuna

Andy's Sesame Seared Tuna
Andy's Sesame Seared Tuna

Andy's Sesame Seared Tuna

Ready in 1 hour

Seared sesame sushi tuna and sauce

"Excellent and easy recipe. I ended up grilling them instead of pan searing. I'll definitely keep this recipe in my bag of favorites. "
- KP2005


Original recipe makes 6

For Tuna:
1 1" thick Sushi Grade Tuna Steak
1/2 cup Toasted Sesame Seeds
2 tablespoon Fresh Ginger Root; chopped
1 tablespoon Fresh Garlic; chopped
1/4 cup Soy sauce
1/2 teaspoon Black Pepper
2 tablespoon olive oil

For Sauce:
1 cup Mayo
1 teaspoon yellow mustard
2 tablespoon horseradish
1 dash Worcestershire sauce

Andy's Sesame Seared Tuna Preparation


Mix soy, garlic, ginger and pepper.

Marinate tuna in soy mixture in zip lock bag in refrigerator for 1-4 hours

Remove tuna from marinade and coat sides with sesame seeds

Sear in non-stick pan with olive oil until brown on each side. DO NOT overcook. Should remain very rare in center.

Slice thin (1/8-1/4" thick) at angle.


Mix sauce ingredients and chill

Serve with sauce on the side. Can be served hot or cold. Can prepare ahead and serve as a cold appetizer. Excellent either way!

Garlic Shrimp in White Wine Sauce

Garlic Shrimp in White Wine Sauce
Garlic Shrimp in White Wine Sauce

Garlic Shrimp in White Wine Sauce

Ready in 1 hour

Quick and Easy but tastes like a meal you could get at a restaurant!

"Made this last night for the GF and myself. We enjoyed it a lot, and would def make it again. Flavor was really nice.

I did however make 3 minor changes. They were:
-Left out the red pepper flakes as we didn't feel like something spicy.
-Steamed some Snow Peas and sweet Red Peppers on the side, and threw those in right at the end when mixing everything. (Just for some extra color, and to have some veggies)
-Used some whole wheat spaghetti instead (what I happen to have"
- Tano-


Original recipe makes 4

Shrimp and Sauce:
1 lb Raw Shrimp; Peeled and Deveined
1/2 cup Butter
1/4 cup olive oil
1 cup white wine
4 tablespoons parsley; finely chopped
4 tablespoons basil; finely chopped
6 cloves garlic; finely chopped
3 tablespoons crushed red pepper flakes
1 Salt
3/4 box Angel Hair Pasta

Garlic Shrimp in White Wine Sauce Preparation

In a pan add:

- olive oil

- 2 of the 3 tablespoons of red pepper (more or less if desired)

- Garlic

- Dash of Salt

- Generous sprinkling of Pepper

Layer the shrimp in the pan so they are flat

Note: Depending on the pan size, you may have to cook the shrimp in two or three rounds.

Bring the heat up so the oil simmers. As soon as the shrimp turn opaque with a touch of pink on the heat-side down, flip them. When the shrimp are done (both sides are opaque with a touch of pink - about 5 minutes on medium low heat), take them out of the pan and put them aside in a bowl.

Add the remaining red pepper flakes and if you desire, more salt/pepper and garlic. Add the 1/2 cup butter and the 1 cup of wine. Simmer until the mixture is half (6-10 minutes). Do not let it boil.

The pasta should be cooking while the wine/butter sauce reduces so it's done at the same time.

When the liquid sauce is reduced to half of what it was, add the shrimp, parsley and basil. Stir so everything is coated and warmed up (about 2 minutes).

Drain the pasta. Put the pasta in a bowl and toss with the shrimp and half of the sauce. Put the remaining sauce in another bowl for serving.

Serve with a tomato/basil salad and a green vegetable (garlic spinich or steamed asparagus work well).

Crab Cakes

Crab Cakes
Crab Cakes

Crab Cakes

Ready in 35 minutes

Each of these jumbo crab cakes has less than 13 grams of fat and they taste great! Serve with coleslaw, corn on the cob and watermelon. Crab cakes reheat successfully in the microwave or freeze them individually, tightly wrapped.

"This is a great recipe for crab cakes! They taste as good as pan-fried, but don't have all the grease. I only make a half recipe because it's just the wife and me, but it's easy to split, too."
- billmc44


Original recipe makes 4

2 slices white bread; Firm-textured
2 Eggs
2 tablespoons Mayonnaise
2 rounded teaspoons Dijon mustard
1 pound Lump crab meat
2 tablespoons Onions or shallots; finely minced
1 teaspoon Seafood seasoning; (like Old Bay)
to taste Salt
2 teaspoons olive oil

Crab Cakes Preparation

Preheat oven to 400 degrees.

Place the bread in a blender and process briefly to make coarse crumbs.

In a mixing bowl, beat the eggs until foamy, then beat in the mayonnaise and mustard.

Pick over the crab and remove any bits of cartilage. Add to the bowl. Mix in the bread crumbs, onions or shallots, seafood seasoning and salt. Gently shape the mixture into 4 round or oval patties at least 1" thick.

Using the oil, brush circles the size of your crab cakes on a baking sheet. Arrange the crab cakes on the oiled circles and bake on the middle shelf of the oven for 15 to 20 minutes, or until the tops are dry and lightly browned.

Run a broad spatula under the crab cakes to loosen them from the baking sheet. Invert the crab cakes onto serving plates. Serve hot.

Pasta- Linguine w Spicy Shrimp

Pasta- Linguine w Spicy Shrimp
Pasta- Linguine w Spicy Shrimp

Pasta- Linguine w Spicy Shrimp

Ready in 30 minutes

Spicy and creamy sauce tastes great with shrimp

"Made the recipe as directed and the group gave the dish a thumbs up. I will tweak the recipe somewhat but will leave my ideas to myself, all should try as directed and add or subtract as they see fit. "
- BigKielbasa


Original recipe makes 4 Servings

1 pound Linguine
2 tablespoon Butter
1/2 cup Onion; chopped
3 cloves Garlic
2 Tomatoes; plum, chopped
1 pound Shrimp; peeled, deveined
1 1/2 teaspoon Cajun seasoning
1/8 teaspoon Salt
1/2 cup Half-and-half cream
1/3 cup Parsley; chopped

Pasta- Linguine w Spicy Shrimp Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.

2. Melt butter in a large skillet over medium-high heat. Add onion; saut? 3 minutes, stirring occasionally. Add garlic and tomatoes; saut? 2 minutes, stirring constantly. Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; saut? 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle with parsley.

Wine note: Linguine with Spicy Shrimp combines peppery heat with a creamy sauce, making a fuller-bodied white a good partner. Little Penguin Chardonnay 2008 ($6), from Australia, has tropical and pear fruit, with just a bit of sweetness and refreshing acidity. --Jeffery Lindenmuth

Baked Fish with Coconut Crust

Baked Fish with Coconut Crust
Baked Fish with Coconut Crust

Baked Fish with Coconut Crust

Ready in 45 minutes

Heart-healthy, brain-boosting omega-3 fatty acids with this foolproof fish recipe.

"I have made this recipe twice with talapia! The first time, I pan fried it in olive oil/butter! It was the best but, of course, not the healthiest! Oven baking created a very yummy version too. Even the pickiest eater will enjoy! I used non-sweetened coconut and topped it with a fresh peach-mango salsa:-)"
- chefmomma1


Original recipe makes 4

4 4-oz Salmon fillets; (or other firm fish) skin removed
1 tablespoon Lime juice
1/2 cup Panko; Japanese bread crumbs
1/4 cup Sweetened coconut; flaked
salt and pepper; to taste
Cooking spray

Baked Fish with Coconut Crust Preparation

Preheat oven to 425 degrees.

Place salmon fillets on a non-stick baking pan. Brush juice on salmon.

In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to bakin gpan. Spread leftover crumbs on top of each filet. Coat with sooking spray.

Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

272 calories

16 gr. fat

0 fiber

7 points

Seared Scallops with Tropical Fruit Salsa

Seared Scallops with Tropical Fruit Salsa
Seared Scallops with Tropical Fruit Salsa

Seared Scallops with Tropical Fruit Salsa

Ready in 20 minutes

Use as much chili powder in the Tropical Fruit Salsa as you want - I love the tingling sensation after the initial sweetness of the fruit. If you don't care for spice, just omit.

Mint is so refreshing. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh Thai basil, or cilantro.

The Tropical Fruit Salsa is also great with tortilla chips, as a topping to grilled chicken, to serve alongside your favorite fish or shrimp skewers.

"Very tasty and easy to make. I looked at some Asian markets but could not find 'orange-ginger flavored salt' and the recipe substitute instruction is incomplete so, using a mortar and pestle, I processed some sea salt, orange zest and ginger into a crumbly paste. I also fried the scallops in a 50/50 blend of olive oil and butter. Be sure to use a good quality 'fresh' chili powder. I really liked how the chili powder and lime juice made the flavors of the tropical fruits pop and, in general, how the salsa complemented the scallops. "
- Skeeter77


Original recipe makes 4

3/4 cup mango; (1/2 mango) diced
3/4 cup papaya; (1/2 small papaya) diced
1/4 cup red onion; diced
2 tablespoons fresh mint leaves; minced
1 pinch chili powder
1 tablespoon lime juice
1/4 teaspoon orange-ginger flavored salt
Black Pepper; Freshly ground
20 large dry-packed scallops
1/2 teaspoon kosher or sea salt
black pepper; Freshly ground
1 tablespoon Cooking oil

Seared Scallops with Tropical Fruit Salsa Preparation

Assemble the tropical fruit salsa and set aside.

Pat the scallops dry with a paper towel and season with the salt. Heat a medium skillet over medium-high heat and add the cooking oil. When the oil is hot but not smoking and add the scallops. Make sure that the scallops do not touch – they should have a finger-width’s space between them. Fry 1-1/2 – 2 minutes each side and remove immediately to prevent overcooking. Timing depends on how thick your scallops are. The scallops should have a golden brown crust and the interior will be medium-rare.

Serve with Tropical Fruit Salsa.

Cedar-Planked Salmon

Cedar-Planked Salmon
Cedar-Planked Salmon

Cedar-Planked Salmon

Ready in 45 minutes

Plank cooking is a technique that originated with the native Peoples of the Pacific Northwest. This cedar-planked salmon recipe is simple to make, uses only a few ingredients, but packs restaurant quality flavor into every single bite. The aromatic cedar planks imparted a subtle smoky flavor to the salmon and keeps it moist by protecting it from the flames. This technique works equally well with other types of fish, such as Halibut, as well as meat, poultry, and vegetables. Beside the wood flavor imparted by the plank, flavored butters add a tasty punch to the salmon. These flavored butters, also known as compound butters, are easy to make by blending herbs and spices into softened butter.

"We had some fresh, wild, Pacific salmon; we had some warm weather; we had a really great salmon dinner! I think salmon on a cider plank is one of the best ways to prepare salmon, the flavor is outstanding. This simple outdoor slow-cooking method produces salmon with firm, moist flesh and having a rich, smoky flavor. When available and despite it's extra cost, I prefer wild salmon which has a more mild and delicate flavor than that of farm raised."
- sgrishka


Original recipe makes 8 Servings

-- Roasted Garlic Butter (optional) --
2 heads Garlic
2 tablespoons Olive oil
1/2 teaspoon Salt
1 cup Unsalted butter; at room temperature
-- Scallion Butter (optional) --
1 cup Unsalted butter; at room temperature
1/3 cup Scallions; finely minced
1/4 teaspoon Garlic; finely minced
1 1/2 teaspoons Parsley; finely chopped
1 1/2 teaspoons Soy sauce
1 1/2 teaspoons Lemon juice; freshly squeezed
-- Salmon --
2 Cedar planks; soaked in water overnight
1 Salmon fillet; (2 to 3 lbs), fresh or frozen* with skin removed
1 tablespoon Sea salt
1 teaspoon Fresh ground black pepper
Brown sugar
2 tablespoons Butter; cut into small bits
Olive oil

Cedar-Planked Salmon Preparation

*Note: To thaw, remove salmon from package while still frozen and place on plate in refrigerator at least 6 hours prior to cooking.

Soak large (about 14x7x1-inch) untreated cedar plank(s) in water for at least 4 hours, preferably overnight (you have to weight the planks with a heavy object in order to keep them submerged in the water).

To make (optional) Roasted Garlic Butter:

Place each head of garlic on a square of aluminum foil large enough to enclose the entire head. Drizzle with the oil, and season with salt. Wrap the garlic in the foil and seal closed to make pouches. Grill over indirect medium heat (or roast in a 400 degree F oven) until tender and any juices that escape are deep brown, about 30 to 40 minutes. Let the garlic cool. Squeeze the roasted cloves from the papery skins, and mash to a paste. Blend with the butter; pipe, shape, or store as desired in the refrigerator for 3 to 4 days or the freezer for up to 3 weeks. Makes 1 cup.

To make (optional) Scallion Butter:

Blend all the ingredients together; pipe, shape, or store as desired in the refrigerator for 3 to 4 days or the freezer for up to 3 weeks. Makes 1 cup.

To make Cedar-Planked Salmon:

Preheat a gas grill to medium-high heat, approximately 425 degrees F. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Clean, dry and trim the salmon. Check for bones and use clean needle-nose pliers to remove any you find. Cut the salmon into 8 equal pieces. Salt and pepper to taste. Spread a little brown sugar evenly over the top and dot with little chunks of butter, use more or less to your taste.

When grill comes to heat, remove soaking cedar planks from their water bath and shake dry. Place soaked planks in the center of the heated grill to pre-heat for about 5-10 minutes with lid closed, or until they begin to crackle and smoke. This will lightly toast the wood and a distinct smell of cedar will be evident evident. Open the grill and quickly brust the top surface of heated planks with a thin coating of olive oil, being careful not to drip oil down the sides. Place 4 prepared salmon fillets on top of each pre-heated and oiled cedar plank. Close grill lid and cook at 425 degrees F until just cooked through, about 20-30 minutes (cooking time varies depending on the thickness of the fillet), or until the internal temperature of the fillet reaches 135 degrees F. Do not turn the salmon, and be careful not to overcook. When done, the fish should be moist, opaque and flaking easily in the middle.

Check flame level periodically to make sure the planks do not ignite. Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.

When done, carefully remove the hot planked salmon from grill and place onto a heatproof platter or trivet on your table, serve directly from the plank.

Serve the salmon with your favorite compound butter and freshly squeezed lemon juice, if desired. Enjoy!

Makes 8 servings.


Soak the planks in cold water overnight to keep them from smoldering or catching fire while on the grill. For variety, use hickory, mesquite, or even fruit tree wood, like apple or cherry. Wooden planks for grilling can be found at most specialty kitchen stores, gourmet food shops, and lumberyards (just make sure the lumber hasn't been treated with preservatives or other chemicals). Planks are inexpensive and while they don't last forever, you should be able to get more than one cooking session from them before becoming excessively charred.

Salmon cooks in minutes. A small cut in the thickest part of the meat shows it is done when it flakes easily and appears opaque throughout. Do not overcook because the salmon will continue to cook for a short time after the fish is removed from the heat source.

Compound butter can be handled in a number of different ways once it is blended. Simply pack it into a small crock or bowl to use as a spread, or pipe the butter into rosettes (about one tablespoon each) onto a lined plate or baking sheet, then refrigerate or freeze the rosettes until firm. One efficient option is to shape the butter into a cylinder. Cut a large sheet of plastic wrap. Mound the butter about three inches away from one of the long sides of the wrap. Fold the plastic wrap over the mound and then tighten the wrap around the butter. Use a straight edge, such as a ruler, to tighten the cylinder to keep the diameter of the log even. Once rolled, twist the ends to press out any remaining air pockets and seal the wrap around the butter. Chill the butter until it is firm enough to slice.

This dish is great serve with your favorite grilled vegetables (marinated in red wine vinegar and herbs of your choice) and grilled pineapple rubbed with coconut and brown sugar.