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updated: 10/9/2013 4:29 PM

Radicchio, swordfish from Devon Seafood, Pepper Palace Sweet Bourbon Glaze and watermelon

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Tina Garrett

When I first saw the basket it was only half full for me no seriously I came too early and the fish wasn't there yet. Then when I sped back to the Daily Herald after work the glass was half full, what a crazy basket! The ingredients would have been OK but then you add the tailgating aspect of it in and threw it for a loop. I know radicchio is bitter and the fish is light and the bourbon glaze, well that was the piece of the puzzle that had me thinking. By the end of the night I thought I had it, I was going to do fish kebabs and a watermelon salad. But getting everything to taste right with each other was a challenge. But I finally got it to where I was happy. Oh, here's an another tip on the Pepper Palace Sweet Bourbon Glaze: Mix it with mayo and sour cream for a great tasting dip.

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Christine Murphy

When I unwrapped the white butcher paper and peeked into the package, I immediately knew that I had received a spectacular entree to prepare for this week's tailgate challenge. So I was anxious to get started and prepare the fresh swordfish steaks for my lucky guests. The watermelon seemed like a perfect picnic choice, but the radicchio would require some experimentation. I was curious how I could use the Sweet Bourbon marinade without overpowering the other ingredients.

I wandered the aisles of Whole Foods for inspiration for additional ingredients. ... When I got home, I quickly began to puree the watermelon with honey I'd picked up at the farmers market. The real fun began as I explored using a variety of fresh herbs and seasonings for the granita. I allowed the swordfish to marinate overnight with two variations of the glaze with some simple additions.

I felt exhilarated and a bit nervous and I wondered how I would pull it all together. I was surprised that grilling the lettuces resulted in a dish that received rave reviews from every one of my taste testers. The swordfish was amazing and the glaze added just a touch of sweetness. The sweet potato salad with the glaze was a nice accompaniment, but in the end, I felt it would be too much. The dinner included a lively discussion as we critiqued the meal and considered the best presentation. I happily savored each dish and considered my final recipe selections to share with you.

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