For those who like to cook while staying on Bonaire, keeping in mind what is easy or what is not so easy to buy there to cook -- what are your favorites to cook while staying there? There is a grill where we will be staying so grilling recipes are of interest.

Jerry's place.
I know Denise, I'm a smart arse but you should see what Jerry can do with a small crummy outdoor grill on Bon!

I can imagine :-)

The Bonaire Warehouse sells filet migon tenderloins (2 to 3 lbs) each, frozen for naf.19. I have one in my freezer now for the barbee. I just take it out of the freezer and by the time I am back from my morning dive, it is defrosted. Then I just marinate it in whatever marinade I want, put in on the barbee, get some nice veggies from More from Less and grill them in a foil bag with garlic and butter, make a side dish if really hungry. Usually just have some italian bread with it. I usually bring all my marinades from home.

Cheeseburgers are always fast and easy too.

Dave is a hot dog expert and loves grilled hot dogs or sausage with side of vegies or french fries/baked potatoe. We also do hamburgers with the same sides. We eat out in the evening so do most of our grilling for lunch.

I know that you talked about grilling and we do that too. Sometimes I do not feel like lighting the grill. We often get the tenderloins that Debbie mentioned. We grill them and also I will coat them with a garlic, salt and pepper rub. I then sear on all sides in a stovetop pan with olive oil. Pour a jar of mushrooms drained and a half cup of that nights wine choice. Braise covered for about 4-6 minutes depending how much moo you like. Serve with fresh french bread or noodles, and veggie sides. Do not forget to bring from home some of your favorite spices. We often also get experimental with the Dutch brands on hand in the store and create really delicious suprises. In addition, grilling fresh dorado or wahoo with lemon juice and olive oil is always reliably out of this world.

Denise - try marinating some fish that you can purchase at one of the local fish markets then put that bad boy on the grill. you can do the same with some veggies. But them in tin foil, add some olive oil, salt and pepper and let them cook too. The grill - it's not just for meat anymore....

Hmm - one of these is not like the other, one of these things just doesn't belong!

Aahhh another Jerry original recipe. Spam for the Upper Class. Just add a dab of Grey Poupon and you're all set. *scribbles recipe down into Bonaire cookbook*