Keep it Simple Saturday (KISS) – Night

This recipe will continue to evolve so if you come up with some new ideas please add those to my comment box below for future reference.

Super Supreme Meat Platter

Ingredients

Everything starts with fresh ingredients. This simple recipe is an ideal meal, especially if you are dieting OR you want to spend your Saturday evening with KISS dinner night.

• 1 1/2 lbs. of wagyu fajitas
• 1 pack of Chappell Hill Smoked Jalapeno Sausage or your preferred brand.
• 1 lbs. of fresh Gulf Shrimp – prefer but not absolute
• 1 or 2 fresh poblano pepper
• 1 fresh sweet onion
• 1 fresh red pepper
• 1 cup of fresh sliced mushrooms
• 2-4 tbsp. of blackened seasoning (see below ingredients for Blackened seasoning mix)

Prepare your ingredients by thoroughly washing your vegetables, and dry. Slice all vegetables in bite size per your preference. In a mixing bowl add the veggies then pour some olive oil to wet thoroughly and spice with season pepper blend or your preferred spice. Place in a container with a lid and set in fridge to keep the freshness.

Using your TOADFISH Frogmore shrimp cleaner peel, devein and butterfly your shrimp. Pour some olive oil to slightly coat the shrimp then add blackened seasoning mix, and set in your fridge to keep them firm.

Prepping the fajitas is easy just coat with olive oil and add your preferred spices. I like to add a little salt and pepper and that’s it.

Blackened Mix

I like to make my own blackened seasoning to control the spice and the amount of salt. Here is how you can prepare it.

• 1 1/2 tbsp. paprika
• 1 tbsp. garlic power
• 1 tbsp. onion powder
• 1 tbsp. ground dried thyme
• 1 tsp ground black pepper
• 1 tsp cayenne pepper (I add a little more if you like it spicy)
• 1 tsp dried basil
• 1 tsp dried oregano

Mix these ingredients thoroughly and set them aside in a container you can use to sprinkle and store. I keep an old spice container where I can refill seasonings like this blackened seasoning. I also like to double the blackened seasoning recipe to have some ready-to-go next time I make anything blackened.

Start Grilling your meats

Your grill should be hot if you start it 15 mins before you finish prepping your ingredients. If you have a gas grill, I like to run two grills. A gas and charcoal grill using El Arriero Mesquite Natural Wood Charcoal. This charcoal burns hot and long while preserving the flavor of mesquite. The reason for the two grills is the gas grill can start to heat up your iron skillet. While cooking the fajitas and sausage on your charcoal grill, you can begin to cook the vegetables on the iron skillet on the gas grill. Heat up the iron skillet in the grill and allow it to heat up to about 400 – 425 degrees. Use your infrared thermometer to measure the temperature. You will have to cook simultaneously for timely cooking.

Steak for fajitas should be cooked to rare or medium-rare for the best texture and flavor. Slice thinly against the grain. Cutting meat against the grain into thin strips shortens the muscle fibers, reducing the amount of work you have to do to chew them, and making even tough cuts taste tender. Add to the vegetables on the skillet and do the same with the sausage. Start by slicing the sausage and add to the skillet. The last thing to add is the shrimp. Add the shrimp on both sides directly onto the skillet to cook evenly and rapid. After a few minutes when the shrimp is cooked move it to the top of the meat platter to prevent it from over cooking. You can also use Chicken thighs as a substitute for beef. Enjoy your meal!