IT’S TIME TO

Lunch • Dinner • Private Parties

Happy Hour Weekdays 3 to 6:30 • Live Music Wed–Sat 6 to 9

113 Harbor Way

By The Boats and Under The Sails

Reservations (805) 564-1200 • Free Valet Parking chuckswaterfrontgrill.com

Dressing:

Juice of ½ lemon

1 tsp apple cider vinegar

Salt and pepper to taste

Coarsely chop or tear large pieces lettuce and place in bowl. Gently toss in radish and orange segments. Mix lemon juice, apple cider vinegar and salt and pepper in small bowl. Drizzle over salad and top with sliced avocado.

COOKIE’S SNAPPER AIOLI

1-Cup Mayonnaise

3 teaspoons of Coleman’s Dry Mustard

2 teaspoons Worcestershire Sauce

1 teaspoon A-1 Steak Sauce

1/8 cup of Half and Half

Salt to taste

Whip Mayonnaise and Dry Mustard for two minutes. Add Worcestershire and A-1 sauce, mix thoroughly then add half and half and salt. Continue to mix until well blended. Chill overnight for best results.

Works great as a condiment to the Snapper Tacos or as a marinade before grilling.

The Spicy Version

Prepare Crab Aioli as above, adding ½ of a medium sized finely chopped jalapeno with the salt and cream.

Recipes by Janice “Cookie” Newlon.

Party Favorite: BACON & GOAT CHEESE STUFFED MUSHROOMS

65 pieces

2 1/2 lb medium sized mushrooms

1 lb bacon, crisped and crumbled

1/2 lb soft goat cheese (room temperature)

2 bunches of fresh chives (reserve a fat pinch of them for garnish)

1/2 lb cream cheese (room temperature) shot Worcestershire sauce pinch cayenne pepper

Wipe mushrooms clean and pop off the stems. Gently blend all of the ingredients. Fill mushroom caps with a small scoop each, it’s ok to heap the filling, it won’t melt out. Put them on a rimmed sheet pan. You can hold them here at this point one or two days refrigerated & bake them later if you want.

When needed, bake them at 350 degrees uncovered with a couple spoons of water in the pan to keep them moist during cooking until the cheese is colored just a bit, about 15 minutes.