Breakfast Cutter

Striped Bass fillets (skin off) cut into bun size pieces 4 buttered buns, 4 eggs, tomato slices, mayonnaise, hot sauce

Marinade

  • 1 Tbsp fresh squeezed lemon juice
  • 1 clove of garlic minced
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp sour cream
  • 1 tsp red wine vinegar

Combine all ingredients in a bowl and whisk until blended. Pour marinade into a ziploc bag, marinate fillets in bag for 30 minutes.

Grill Oil preheated grill. Place fish on medium hot griddle, flipping as necessary until the fish flakes with a fork, set cooked fish aside.

Fry single eggs to desired style, toast buns buttered side down for 15 seconds .

To serve Place fish on bun, spread mayonnaise and hot sauce if desired on fish, add egg, tomato slice and bun top.

Pig Candy

  • 8 strips thick sliced bacon (half package)
  • 1/2 cup dark brown sugar
  • 1/4 tsp cayenne pepper
  • 1 12″x12″ baking/cooling rack

Preheat barbecue to 350 with indirect setup, combine brown sugar and cayenne in a small mixing bowl, mix well. Lay bacon out evenly on baking/cooling rack and sprinkle half of the sugar mixture over bacon.

Cook bacon for 10 minutes. Flip bacon over and sprinkle the remaining sugar mixture on bacon. Cook for 10 more minutes or to your liking. Cool bacon for 10 minutes before sampling, bacon will firm and crisp up as it cools.

(serves 4)

bk cutter