The 2006 season opener has been moved away from the Metrodome, in a brilliant move by the front office they have also offered free admission in an effort to full the stadium with a large crowd. who will want to return for the remainder of the season.
Along with the Flounder the supporters will be enjoying Seattle's Pyramid Brewery, Hefe Weizen in addition to fresh Cajun Creole HOT NUTS!
SEATTLE SOUNDER CAJUN CREOLE FLOUNDER
2 pounds flounder fillet
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons salt
1/2 teaspoon worcestershire sauce
1/2 teaspoon cajun seasoning
Arrange fish on a well-oiled grill.
Combine remaining ingredients and baste fish.
Grill, turning and basting occasionally, for 10 minutes per inch of thickness or until fish is flaky and no longer translucent in the center.
Flounder Recipe By : John Setzler
PYRAMID HEFE WEIZEN
Brewed by the original Wheat Beer Pioneers, Pyramid Hefe Weizen is left unfiltered for extra flavor and aroma.
Handcrafted with 60% malted wheat (10% more than Bavarian tradition calls for), our award-winning Hefe Weizen is unsurpassed in quality and exceptionally smooth and refreshing for the whole beer experience.
Original Gravity: 1.051
Alcohol By Volume: 5.20%
Malts: 2-Row Barley, Malted Wheat, Caramel
Availability: Year Round
Best Paired With: Fish, Salads, Poultry, Spicy Foods
Bronze, World Beer Cup "American Style Wheat Ale or Lager", 2000
Silver Medal, World Beer Championships, "Weizen", 1997
CAJUN CREOLE HOT NUTS!
In 1989 when we first developed the concept and process to season peanuts in the shell, we knew it would be a hit. And were we right! These tasty treats are loved across the country by a wide range of customers. Starting with the finest jumbo Virginia style peanuts and using our unique method of in-the-shell seasoning, we we have reinvented the peanut.
A second recipe for Flounder that may be prepared at home is listed for your pleasure:
BACON STUFFED FLOUNDER ROLLS
3 Slices bacon
Butter or margarine -- melted
1 6oz. pkg. herb stuffing mix
1/4 cup Finely chopped onion
2 tablespoons Sniped parsley
6 4-oz. skinless flounder
Seedless red grapes
Cheddar cheese sauce (as Follows)
For stuffing, cook the bacon til crisp. Drain, reserve the drippings. Crumble bacon; set aside.
Measure drippings, then add enough melted margarine to equal 1/4 cup.
Prepare stuffing mix according to package directions, except use the dripping mixture instead of plain butter and add onion with the water. Stir in bacon and parsley. Cool about 15 minutes.
For rolls, cut fillets lengthwise in half. Lay 2 pieces end to end, overlapping the thinner ends. Repeat with remaining fillets. Place 1/3 cup stuffing onto one end of each pair of pieces. Roll fish around stuffing. Secure with wooden toothpicks.
Place rolls upright in a 12x 7 1/2x2inch baking dish. Brush with additional butter. Bake in a 375* oven 20 minutes or until done.
To serve, transfer rolls to a platter. Remove toothpicks. Garnish with lettuce and grapes. Spoon on sauce.
CHEDDAR CHEESE SAUCE: In a saucepan, melt 2 tablespoons butter or margarine. Stir in 2 tb. all-purpose flour and 1/4 ts. salt. Add 1 1/4 cups milk. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more. Add 1 cup shredded cheddar cheese; stir til melted. Makes 1 1/2 cups.
The Saint, cookin' in La.
Lightning Striker is Blue Sky Soccer's tailgate specialist, in addition to being a player, fan and referee. He may be reached at email@example.com.