Welcome to American Grill’s Secret Recipe Archive
American Grill’s Apple Potato Salad
5 apples, cored, and cut 1/8" half-moon slices
2 lb red potatoes, cut into 1/8" half-moon slices
½ cup diced celery, diced
1 cup mayonnaise
¼ cup rice vinegar
2 tspn sugar
1 cup applesauce
1 pinch freshly-ground black pepper
1 pinch salt
1 tspn lemon juice
1 tspn thyme
1 tspn basil
Cook potatoes in pot of boiling water until tender.
Remove, strain and cool.
Add remaining ingredients to cool potatoes and refrigerate.
American Grill’s Cascade Berry Shortcake
4 pieces your favorite shortcake
1 pint strawberries
1 pint raspberries
1 pint blackberries
1 pint blueberries
2 cups sugar
whipped cream, for topping
Combine all berries with sugar and allow to sit at room temperature for 2 to 3 hours until juices have been released from the berries.
Top shortcake with berries and add whipped cream.
American Grill’s Grilled Salmon recipe
4 cuts of salmon
2 cups peaches
½ cup honey
1 tbsp canned chipotle peppers
4 cups white wine
¼ cup brown sugar
¼ cup ginger
3 tbsp garlic
Combine peaches, honey, peppers and white wine until peaches begin to break apart.
Blend until smooth in blender.
In a food processor, puree ginger.
In mixing bowl, combine garlic and brown sugar.
Rub on salmon.
Bake salmon on a well-greased pan for 6 to 10 minutes, depending on your taste.
American Grill’s N’Awlins Bbq Shrimp recipe
2 dozen large shrimp, (about 1 lb)
¼ pound unsalted butter, plus
5 tbsp unsalted butter
1 ½ tspn minced garlic
1 tspn worcestershire sauce
¼ cup beer, at room temperature
seasoning mix :
1 tspn ground red pepper, preferably cayenne
1 tspn freshly-ground black pepper
½ tspn salt
½ tspn crushed red pepper
½ tspn dried thyme leaves
½ tspn dried rosemary leaves, crushed
1/8 tspn dried oregano leaves
Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set aside.
In a small bowl, combine seasoning mix ingredients. Combine 1 stick butter, garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp.
Cook for 2 minutes, shaking the pan (don’t stir) in a back-and-forth motion. Add remaining 5 tablespoons butter, cook and shake pan for 2 minutes.
Add beer and cook and shake the pan 1 minute longer. Remove from heat.
Serve immediately in bowls with lots of French bread on the side or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
This recipe yields 3 or 4 servings as an appetizer or 2 entree servings.
American Grill’s Smoked Lemon, Honey-Marinated Mahi Mahi recipe
4 - 8 oz pieces mahi mahi
2 cups olive oil
½ cup honey
¼ cup fresh lemon juice
1 tspn liquid smoke
Combine all ingredients, except mahi mahi, in large bowl, stir with wire whip until well-mixed.
Place fish in a shallow pan and pour marinade mixture over the top. Let stand for 2 to 3 hours in the refrigerator.
Mahi mahi can be grilled or sauteed. Grilling is preferable, as it brings out more flavor.
If grilling, remove fish from marinade and place on grill, cook until desired temperature is reached.
If sauteing, remove from marinade and place in saute pan with a touch of oil. Cook until fish is golden brown.
Place Apple Potato Salad ( recipe in this thread ) in center of plate, about 1 to 2 inches wide and tall. Place mahi mahi on top and garnish with rosemary or parsley.