Signature Recipes

Maple-Pepper Barbecued Wild Salmon on Wilted Spinach

Serves 2

2 ea.	6 oz. Fresh Wild Salmon Filets
4 TBSP	Hurricane Grill & Wings Maple Pepper Glaze
4 cups	Fresh Spinach Leaves
1 cups	Chopped raddichio(optional)
1 tsp	Finely grated fresh lemon zest.
2 TBSP	Olive Oil
2 TBSP	Toasted Sliced Almonds
To Taste	Sea Salt

• Season salmon filets with salt, pepper and 1 tbsp olive oil.
• Pre-heat char grill to med-high heat.
• Place salmon on grill skin side up.
• Grill for approximately 2-3 minutes, rotate 90 degrees to cross-mark.
• Turn salmon over, and glaze with HGW maple pepper glaze apllying in thin layers until caramelize on fish.
• Just prior to serving, sauté spinach and raddichio with 1 TBSP olive oil in medium sauté pan. Season with salt and lemon zest.
• Place sautéed spinach mixture in center of each serving plate.
• Lay BBQ’d salmon on spinach. Drizzle with remaining maple pepper glaze.
• Garnish with toasted almonds and serve.

Bourbon Steak with caramelized Vidalia Onions

& Melted Bleu Cheese

Serves 2

2 ea.	6 oz. Top Sirloin Steak
To Taste	Sea Salt and Cracked Black Pepper
2 TBSP	Olive Oil
4 TBSP	Hurricane Grill & Wings Bourbon Glaze
1 Medium	Vidalia or Sweet Onion, thinly sliced
2 TBSP	Bleu Cheese Crumbles

• Season steaks with sea salt, cracked black pepper and olive oil. Rub in thoroughly.
• Pre Heat char-grill to high.
• In a small sauce pan over low-medium heat, place 1TBSP olive oil and sliced onions. Let cook slowly, stirring frequently for approximately 20 minutes until lightly caramelized or browned.
• Add 4 TBSP Hurricane Grill & Wings Bourbon Glaze, mix into onions and remove from heat.
• Place steak on grill and grill to desired temperature.
• When done, remove steak from grill and place on serving plate. Place hot bourbon onions on steak and top with crumbled bleu cheese.
• Serve.