DELIVERY

Sun Ray Grill — Thu, 02 Feb 2012 18:08:53 -0500

WAREHOUSE DISTRICT - 566-0021

We deliver a variety of great menu items from Aloha Sushi or from Sun Ray Grill. Check out both menus and phone in your cravings.

Our delivery area is from theTwin Spans to Poydras - St. Charles to the River.

OLD METAIRIE - 837-0055

We deliver a variety of great menu items from Aloha Sushi or from Sun Ray Grill. Check out both menus and phone in your cravings.

Our delivery area includes Delimon Place - Focis to Canal - Surrounding Blocks and Businesses.

GRETNA - 391-0053

Our Delivery area is Oschner Campus and surrounding businesses.

SUSHI SAKE 101

Sun Ray Grill — Sat, 19 Nov 2011 11:08:15 -0500

SUSHI SAKE 101

LEARN: THE TOOLS OF THE TRADE & HOW TO ROLL LIKE THE PROS.

TASTE: PREMIUM HOT & COLD SAKES.

EAT: EDAMAME, SUSHI & SASHIMI

EMAIL - dana@sunraygrill.com TO PURCHASE TICKETS.

WHERE: SUN RAY GRILL WAREHOUSE DISTRICT: 1051 ANNUNCIATION STREET - WHEN: SATURDAY 6-9-2012

3-5 PM - $35 PER PERSON.

TWO TAILS & SPICY GRITS RECIPE

Sun Ray Grill — Wed, 31 Aug 2011 09:30:16 -0400

Two Tails and Spicy Grits - Metairie & Gretna Menu of Sun Ray Grill

Crawfish & Mushroom Ragout:

Onions 2 Cups

Diced Mushrooms 4 OZ

Crawfish 1/2 LB

Sun Dried Tomato1/2 Cup

Salt &Pepper pinch

Cajun Season 1/4 tsp

Minced Garlic 1/2 Cup

Parmesan ½ Cup +

Parsley-Cilantro 2 TBS

Butter 1/3 LB

Heavy Cream – ½ Cup as needed

Melt the butter in a large skillet, add the onions, sun-dried tomato and mushrooms. Stir the contents and add the salt/pepper and Cajun seasoning and continue
cooking. Once the onions and mushrooms have begun to sweat add the
crawfish and garlic stir and cook another two minutes. Fold in the cheese
and chopped parsley-cilantro mix with the sautéed ingredients. Add the
heavy cream and stir into the skillet. Continue cooking on a medium high
fire until the cream reduces and begins to absorb into the other
ingredients. Add more cheese if needed to thicken and stir again.

For the Shrimp:

Peeled & Butterflied Large Headless Shrimp 6 EA per plate

Cajun Season as needed

Season shrimp with Cajun seasoning and grill on both sides
until cooked through on a flat grill.

For the Grits:

Finely Diced Red Pepper ¼ Cup

Finely Diced Jalapeno Peppers 1/3 Cup

Minced Garlic 1 TBS

Finely Diced Red Onion ½ Cup

Chopped Green Onion ¼ Cup

Butter As Needed

Cajun Seasoning ½ tsp

Cayenne ½ tsp

Chicken Stock 4 Cups

Chopped parsley 2 TBS

Stone Ground Grits 1 Cups

Saute the first five ingredients in butter until soft. Add chicken stock and bring to a boil. Add Grits in a steady stream whisking them into the boiling water. Reduce heat to medium and continue whisking every two-three minutes to prevent sticking or lumps. Continue cooking for approximately twenty-thirty minutes or until the grits are soft and creamy.

Sun Ray Grill - News, Updates, and Recipies

DELIVERY

SUSHI SAKE 101

SUSHI SAKE 101

LEARN: THE TOOLS OF THE TRADE & HOW TO ROLL LIKE THE PROS.

TASTE: PREMIUM HOT & COLD SAKES.

EAT: EDAMAME, SUSHI & SASHIMI

EMAIL - dana@sunraygrill.com TO PURCHASE TICKETS.

WHERE: SUN RAY GRILL WAREHOUSE DISTRICT: 1051 ANNUNCIATION STREET - WHEN: SATURDAY 6-9-2012

3-5 PM - $35 PER PERSON.

TWO TAILS & SPICY GRITS RECIPE