Cookin’ with Hoss: Hoss’s Seafood Mixed Grill

Father’s Day is a bit of a reason to celebrate, I suppose. Thank goodness I don’t get ties, or cheap cologne, or many of the other cliché gifts that are associated with this Hallmark holiday, but some of the items I’ve received are pretty humorous. I think that, by this time in their lives, the kids have figured out not to get me any off-the-wall cooking gadgets, as I’m pretty particular about culinary tools and the like. They know that if they are going to get me something in that vein, it should be of professional quality.  

If you’re looking for something along these lines, and you need to drop a hint to your kids, Ford Restaurant Supply here in Columbia is open to the public, and you can get the same equipment that the restaurant chefs use.  

Back to celebrating, and figuring out a menu for Father’s Day, it should revolve around the grill. That is, of course, the dominion of Dad, the man who builds the perfect charcoal pyramid to start the fire. The Guru of Grilling. The King of the Coals. This is no occasion for something as plebeian as burgers or dogs, but it’s a cause for a feast, to celebrate the guy who helps with math, who fixes all things mechanical and electronic, or whatever your particular dad does.  

Pull out all the stops and throw caution to the wind! Grill up a prime beef steak or smoke some ribs. Pop a cork on a good bottle of wine or get your favorite micro brew and relax while the repast is in progress. Enjoy your family, friends, and being Dad!   

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Ingredients   

• Corn on the cob  

• New potatoes  

• Yellow onions, quartered  

• Mushrooms  

• Asparagus  

• Jumbo shrimp, peeled or unpeeled  

• Jumbo dry-pack sea scallops  

• Lobster, whole or tail, split  

• Copper River Salmon  (if we’re lucky)  

Marinade   

• 1/4 c. lime juice  

• 1/3 c. soy sauce  

• ½ c. minced, seeded fresh jalapeno  

• 2 tbsp. Dijon mustard  

• 1 c. olive oil  

• 2 tbsp. brown sugar  

• 3 tbsp. Hoss’s Southwest Seasoning 

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Directions   

1. Allow approximately 8-10 oz. seafood per person, any combination you’d like.  

2. Marinate for 30-60 minutes. 

3. Skewer the shrimp and/or scallops for ease of cooking.  

4. Cook the potatoes until al dente, cool, and peel.  

5. Skewer the potatoes, mushrooms, and onions. You can use any combination of vegetables.  

6. Toss them with the marinade, then skewer.  

7. Grill until just done, basting with marinade while grilling.   

8. Enjoy!