Browsing Tag

grilling recipes

Appetizers Grilling Karista's Kitchen Kid Friendly Life Around My Table Seafood Shrimp

Hugo’s Barbecue Shrimp and Bleu Cheese Slaw

Hugo's Texas Barbecue Shrimp with Bleu Cheese Slaw // Karista's Kitchen

There is nothing quite like Hugo’s barbecue shrimp with bleu cheese slaw. This is an impressive and simple barbecue shrimp recipe that’ll absolutely become a family favorite. 

The first time I made this recipe I swear I could have sipped the barbecue sauce. It’s that delicious!

I first heard about this now famous recipe many years ago when I was working as a private chef and culinary instructor.  I was scheduled to cook for a holiday party for my good friend, Michele, and her husband Ron. When we discussed the menu, they asked me to include their favorite barbecue shrimp recipe, Hugo’s Barbecue Shrimp and Bleu Cheese Slaw.

The sauce is much simpler than I would have guessed but it works. Although, I backed off on the lemon juice because I felt the amount listed was a bit too intense for my palate. Otherwise, I followed the recipe for the sauce as written.

I also deviated from the recipe a bit by seasoning the shrimp with smoked paprika, salt and pepper. It happened to be a cold and rainy December during that time so I decided to pan sear the shrimp in ghee which gave them a deep, creamy flavor along with a hint of smokey flavor from the smoked paprika.

Hugos Texas Barbecue Shrimp with Bleu Cheese Slaw // Karista's Kitchen

As if that isn’t enough, I plated them along with the bleu cheese slaw and I promise I heard angels singing the hallelujah chorus. 🙂

The sauce holds for at least three days so when I serve it for dinner guests I’ll prepare the sauce a day in advance.  Then all I need to do is grill, pan cook or bake the shrimp and assemble the slaw.

I also like to serve this with warm garlic crostini or a crusty baguette for dipping into the extra sauce.

If you make this recipe let me know what you think. You’re going to love it!

Delicious Wishes and Loads of Love,

Karista

Hugo’s Barbecue Shrimp and Bleu Cheese Slaw

Serving Size: 6

Ingredients

    For the barbecue sauce
  • 5 ounces Lea & Perrins Worcestershire Sauce
  • 5 ounces soy sauce
  • Strained juice from half a lemon (I used 1/2-1 tablespoon lemon juice)
  • 5 ounces tomato purée
  • 2 tablespoons dark brown sugar
  • 1 cup heavy cream
    For the slaw
  • 1/2 cup (about 3 ounces) Maytag blue cheese (I used Rogue Creamery's Smokey Bleu Cheese)
  • 1 cup good-quality mayonnaise
  • Lemon juice, to taste
  • 1/2 head green cabbage, shredded
  • 2 scallions, sliced thin
  • Freshly ground black pepper and kosher salt to taste
    For the shrimp
  • 36 medium shrimp, peeled and deveined (I leave the tail on for easy eating)
  • Salt and pepper
  • 1 teaspoon smoked paprika
  • 1/4 cup peanut oil (I use olive oil or coconut oil for grilling and ghee for pan cooking)
  • 1 1/2 cups barbecue sauce (see recipe above)
  • 1 to 2 scallions sliced, to garnish
  • 1/4 cup crumbled blue cheese, to garnish

Instructions

  • To make the barbecue sauce base, combine all the ingredients except the heavy cream in a small saucepan over medium heat. Stir to dissolve the sugar. Bring to a boil and simmer for 5 minutes, then remove from heat. Meanwhile, in another pot, bring the cream to a boil. Simmer until the cream has reduced and is thick enough to coat the back of a spoon. Gradually stir the barbecue base into the heavy cream, stopping when you like the flavor. Bring the combined mixture back to a boil, then simmer until it coats the back of a spoon. The shrimp cook quickly, so have your sauce ready before you begin to cook them.
  • To make the slaw, combine the blue cheese, mayonnaise, and lemon juice, to taste. Right before cooking the shrimp, toss the cabbage with just enough mayonnaise to coat. Add the scallions. Season with salt and pepper. Toss well.
  • Season the shrimp with salt, pepper and smoked paprika. In a large sauté pan, heat the oil or ghee until smoking. Add the shrimp, being careful not to crowd. Cook until golden brown, about 2 to 3 minutes on each side.
  • To serve, place a mound of the slaw in the middle of each plate and lean six shrimp against it. Drizzle the shrimp with the barbecue sauce. Sprinkle with scallion slices and blue cheese.
  • Notes

    When the shrimp are done I usually take half the sauce and add it to the shrimp, allowing the shrimp to soak up all the flavor. Then when I plate, the shrimp are already sauced and I serve extra sauce with the platter.

    This is fun set up on a platter for an appetizer or even shared entree.

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    Appetizers Grilling Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes vegetarian

    Mexican Grilled Corn on the Cob (Elote)

    Mexican Grilled Corn on the Cob (Elote) // Karista's Kitchen

    If there is one food I could eat every day of summer, it’s Mexican Grilled Corn on the Cob or what is referred to as Elote.  

    This popular Mexican street food can be found prepared a variety of different ways.  However, it’s typically highly seasoned, grilled and then served on a stick for easy eating.

    What sets Mexican Grilled Corn on the Cob apart from a typical summer grilled corn are all the delicious ingredients that can be found covering this very humble vegetable. Some of the recipes I found include chile powder, smoked paprika, garlic, Mexican oregano, ground cumin, ground coriander, lime juice and of course mayonnaise.

    Mexican Grilled Corn on the Cob (Elote) // Karista's Kitchen

    For my recipe, I’ve slathered the corn cob in a lime juice laced mayonnaise and then rolled it in the salty Mexican cheese called Cotija.  Then I dust it lightly in the Mexican seasoning Tajin, which is a little sweet but also a little spicy. The result is so delicious I can’t stop at just one!

    I adore making Mexican Grilled Corn on the Cob for Cinco de Mayo, but I also like to serve it at all my summer barbecues. Grilled corn on the cob is always a good thing but Mexican grilled corn on the cob makes my taste buds sing.

    A little side note, I have a new instagram handle @lifearoundmytable.  I’ve had one heck of a time trying to resolve my @karistaskitchen account and it seems hopeless. So onward and upward and meeting all sorts of new challenges this month like growing a second Instagram account. Which isn’t on the top of my fun things to do list. Ha! Me and social media have a love/hate relationship.  So if you’re on Instagram, I’d truly appreciate the follow and a few shares.  Thank you all for your support!

    Delicious Wishes and Loads of Love,

    Karista

    Mexican Grilled Corn on the Cob (Elote)

    Serving Size: 8

    Ingredients

    • 8 ears of corn, husks pulled back or removed
    • 2 tablespoons oil
    • ½ cup mayonnaise
    • 1 lime juiced
    • 1 garlic, minced
    • 1 cup crumbled cotija cheese
    • Tajin Classic Mexican seasoning

    Instructions

  • Pre-heat the grill or a grill pan to 350F.
  • Brush the ears of corn with vegetable oil and grill the corn for about 8-10 minutes or until the corn is nicely charred and soft. Watch the heat to be sure you don’t burn the corn.
  • Once the corn is done, transfer them to a platter. Mix together the mayonnaise, lime juice and garlic. Place the crumbled cotija in a plate. Brush each ear of corn with the mayonnaise mixture and then roll it in the crumbled cotija. Sprinkle with Tajin Classic Mexican Seasoning and serve immediately.
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    Grilling Karista's Kitchen Kid Friendly Life Around My Table Salad vegetarian

    Grilled Romaine with Sweet and Spicy Dressing

    Grilled Romaine Salad with Sweet and Spicy Dressing // Karista's Kitchen

    This summer has proven to be quite a diverse and eclectic season thus far.  My home has been filled to the brim with loveliness and laughter and blonde heads roaming the halls.  

    My niece came to stay with us for a college internship and of course my two sassy gals had to be in the thick of things with her.  The girls have grown up together and are separated by two and half to three years each.  I used to call them my stair step kids.  My two girls, six years apart and my niece smack in the middle.  I tell her she’s my middle child.  She laughs her infectious laugh and then we all move on to reminiscing about when the girls were young and watch home movies of dances and plays they performed.

    the girls

    We spent weekends touring the state and showing our niece the beauty of Oregon and I had the opportunity to try a few new things – like riding the dunes and nearly losing my breakfast on those dunes.  We prepared loads of family meals, barbecues and baked goods and sat around the patio table or living room sofa discussing life, love, dreams, health and nutrition, because one cannot leave the Bennett house without a little discussion on health and nutrition.  We’re just a little weird that way. 😉

    Our sweet niece went back to school for her summer quarter and we went back to summer weekends walking the beach (and missing her) and eating seafood to kayaking the alpine lakes in the mountains and stopping for barbecue on the way home.  Time spent together, adventuring, enjoying the outdoors and most importantly, dining together.

    Life around my table is never short of interesting conversation, stories of times past or delicious food.  Life – just the way I like it.

    Grilled Romaine with Sweet and Spicy Dressing // Karista's Kitchen

    This lovely Grilled Romaine Salad has been on our summer menu for years.  I started grilling romaine years ago, as a way to get my girls to think the salad was a bit more special and therefore needed to be tasted.  I’d make my sisters sweet and spicy dressing (which I love!) and then top it with gorgonzola, bleu cheese or feta.  When my girls decided they loved goats cheese, I’d sub with goat cheese crumbles.  This Grilled Romaine Salad was served with dressing and cheese, or with dressing, sliced summer tomatoes and fresh cucumber with a sprinkling of cheese on top.  Sometimes I’d include grilled shrimp and make this a meal or crumbled bacon and make it just a bit more indulgent.

    However, I served this grilled romaine salad, it was always a favorite way to enjoy our summer meals.

    I adore sharing my recipes that represent not only precious times past but also lovely times present.  Food is the element that brings us to the table, where life is lived and memories are made.

    Delicious Wishes and Loads of Love,

    Karista

    Grilled Romaine with Sweet and Spicy Dressing

    Serving Size: 4-6

    Grilled Romaine with Sweet and Spicy Dressing

    Ingredients

    • 2 -3 heads of romaine lettuce, cut in half lengthwise with root end still intact
    • salt and pepper
    • 3/4 cup extra virgin olive oil (1/4 cup for brushing, 1/2 cup for the dressing)
    • 1 clove garlic, minced
    • 1 tablespoon grated onion
    • 1 tablespoon ketchup
    • 1 teaspoon yellow mustard
    • 1 tablespoon sugar
    • 3 tablespoons white wine vinegar
    • 2 tablespoons water
    • 3-4 ounces bleu cheese, gorgonzola or feta, crumbled (or more if you love cheese)
    • Garnish with chopped fresh Italian parsley

    Instructions

  • Pre-heat the grill to 350F, or heat a grill pan on medium high. Brush the halved romaine hearts with the 1/4 cup olive oil on both sides and then season with salt and pepper.
  • While the grill is heating, whisk together the garlic, onion, ketchup, mustard, sugar, vinegar, 1/2 cup of olive oil and the water. The dressing should be slightly pink. Add just a pinch of salt and pepper to taste.
  • When the grill is hot place the halved romaine hearts cut side down on the grill.
  • Let the romaine halves grill for about 1 – 2 minutes and then turn the halves over and grill the other side of the romaine for another 1 – 2 minutes.
  • I like my romaine hearts just a little wilted with a bit of crisp still left in the romaine. Ranger Craig however, likes his romaine hearts a little more grilled and wilted. Feel free to grill them to your tastes.
  • Take the romaine off the grill and place on a platter. Sprinkle with crumbled cheese and then drizzle with the vinaigrette. Garnish with fresh chopped Italian parsley. Serve immediately.
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    Appetizers Karista's Kitchen Kid Friendly Sassy Side dishes Sweets vegetarian

    Grilled Watermelon and Feta Skewers

    Grilled Watermelon and Feta Skewers with drizzle of honey and fresh mint // Karista's Kitchen

    Many of my childhood summers were spent at my Grandparents home.  It was usually hot and dry and the afternoons were begging for either a run through the sprinkler or playing tag with the water hose.

    To beat the heat, and most likely for some afternoon entertainment, my grandfather would bring home giant watermelons.  He’d head to his back porch and slice them up and then he’d bring out the juicy pink slices to the back yard and share with all of his grandkids (he had quite a few!).  We’d stand around the yard enjoying our watermelon treat and then inevitably, someone would start a watermelon spitting contest.  I’m not sure who would start it but it was usually one of the boys.  Whoever won the contest got the last piece of watermelon.  I have a feeling that Grandpa might have had the most fun with the seed spitting contest.  😉

    I can’t imagine summer without watermelon.  I buy a watermelon at our farm market every week and in only a few days it’ll be gone.  I cube half the watermelon for salads and snacking and the other half I slice and grill or add to fruit smoothies or granita’s.  I especially love to grill watermelon on skewers.  Once the watermelon has a few nice grill marks, I let it cool and then thread cubes of feta in between the watermelon.  A drizzle of honey and a few mint leaves finish the dish beautifully… sort of like a grilled fruit and cheese platter only it’s on a skewer.

    There are so many creative and delicious recipes for watermelon, I thought I’d share a few of my favorite watermelon recipes from a few of my favorite food websites:

    Chile Lime Watermelon Wedges from Alaska from Scratch  http://www.alaskafromscratch.com/2014/06/19/chile-lime-watermelon-wedges-cilantro/

    Watermelon Jicama Salad from Taste Love and Nourish  http://www.tasteloveandnourish.com/2014/07/16/watermelon-jicama-salad-queso-fresco-honey-lime-vinaigrette/

    Watermelon Tequila Granita from Pink Patisserie  http://pinkpatisserie.net/2014/07/watermelon-tequila-granita.html

    Wishing you a fun and festive weekend… and let there be loads of watermelon seed spitting contests!

    Karista

    Grilled Watermelon and Feta Skewers with Fresh Mint

    Serves 4-6

    Ingredients

    21-25 1-inch cubes of watermelon

    12-15 1-inch cubes of feta cheese

    Fresh mint leaves

    2 tablespoons extra virgin olive oil

    ¼ cup honey

    8-15 small skewers or 8 large skewers

    Directions

    If you are using wood skewers, soak them in water for 30 minutes prior to using.

    Pre-heat the grill to 350F.

    Thread the watermelon on 2-4 large skewers. Brush the watermelon with olive oil and when the grill is hot, place the watermelon skewers on the grill for about 3-4 minutes, turning the skewers every few minute or so. You only want the watermelon on the grill long enough to sear the outside of the watermelon and heat the sweet juices.

    Transfer the grilled watermelon skewers to a baking sheet or platter. Let them cool. When the watermelon has cooled, gently remove them from the long skewers. Using fresh skewers, small or large, thread watermelon and feta on the skewers; alternating until the skewer is filled. End with a sprig of mint.

    Place the watermelon and feta skewers on a serving platter and drizzle with honey and serve.

    *created for Home By Design Magazine June/July 2015 

     

     

     

    Beef Grilling Karista's Kitchen Kid Friendly VRAI Magazine

    Grilled Rib-Eye with Tomato & Gorgonzola Vinaigrette

    Grilled Rib-Eye With Tomato Gorgonzola Vinaigrette Karista's Kitchen

    We’ve just launched the 4th fabulous issue of VRAI Magazine and I’m thrilled to be a part of this exciting and new online magazine!  Filled with food, travel, DIY, Gardening and more.

    VRAI Magazine is made up of real bloggers, with varying backgrounds, expertise and unique perspectives, who are passionate about sharing stories. In these stories, you’ll also find wonderful ideas, inspirations and information for everyday living, as well as topics of interest that are designed to spark genuine conversations. “Life is filled with stories both big and small. They can be found in big events and milestones throughout life or even in the most mundane acts of each day — there is always a story worth telling.  Through VRAI Magazine, we hope to capture and share some of them with you.”

    In this issue of VRAI Magazine I talk GRILLING!  Here’s a sneak peek:

    I get positively giddy this time of year.  With the longer days and warmer temperatures, grilling once again becomes my preferred method of cooking.  Gone are the cooler days and Pacific Northwest winter weather that requires rain gear while grilling. 

    Although I enjoy most methods of cooking, there is something about grilling that feels just a bit festive, carefree and whimsical. Maybe it’s the feeling of warm summer months when life is slower and less scheduled.  Fresh produce arriving with color and intense ripened flavors just aching to be tossed into some delicious concoction to share.

    Grilling steak couldn’t be easier, but there are a few simple steps that will make your steak taste like perfection. 

    1. Quality is key –  Purchasing a quality cut of beef is key to a delicious and flavorful steak.  I prefer purchasing local beef that has been grazing in a nice open pasture and preferably grass-fed only. (I know, I sound like the television show Portlandia) Truly, fresh is best for optimum flavor.  Not only does buying local mean your steak will be fresh, you will be supporting your local economy.  If  you don’t have access to a  local beef rancher, try to purchase beef from your region.  Most local markets purchase regionally,  or ask your local butcher.

    For the Grilled Rib-eye with Tomato Gorgonzola Vinaigrette and a Grilled Romaine Recipe head on over to VRAI Magazine…  Click Here!

    Stay Tuned – Coming up this week, I will be posting a most delicious and special pastry recipe from Italy.   Buon Appetito!

    Delicious Wishes and Loads of Love!

    Karista

     

    Appetizers Grilling Salmon Sassy Side dishes Seafood vegetarian

    Avocado, Tomato and Cucumber Salsa with Fresh Basil

    I’ve got a big yellow bowl sitting on my kitchen counter.  I love that bowl.  It looks like sunshine.  And it’s overflowing with all my beautifully delicious fruits and veggies.   I also love my big yellow bowl because one of my dear friends gave it to me for my birthday, and because it’s so big it holds my prized summer produce.
    And right now my prized summer produce are avocados, tomatoes and cucumbers.  During the spring and summer I find myself consuming major amounts of these lovely pieces of yumminess.  It seems the tasty trio can always be found on my plate.  I should be various shades of green and red by now.

    Avocado, Tomato and Cucumber Salsa with Fresh Basil over Grilled Alaskan Salmon

    I got a little excited last week and purchased a few too many avocados and tomatoes.  Yes, I was grocery shopping while hungry.  Not a good idea.  By the time I reached the checkout counter my grocery cart was overflowing.  I’d definitely need to come up with some nifty new recipes for my embarrassingly large purchase.  I think I need to add the word “restraint” to my vocabulary.

    Home with my unrestrained purchase, I whipped up this quick little salsa to top our dinner of grilled Alaskan salmon.  My nifty new salsa almost didn’t make it to dinner.  The Bennett crew kept sweeping though the kitchen, subtly scooping little bites of the salsa with blue corn chips.

    It’s another two for one recipe!  Serve the salsa as a starter or a dinner.  Or in the case of the Bennett crew, it was a starter dinner.

    Avocado, Tomato and Cucumber Salsa with Fresh Basil

    Ingredients

    2 Avocados, diced

    2 Fresh Summer tomatoes, seeded and diced

    1/2 cup fresh diced cucumbers

    1/4 cup fresh chopped basil

    Squeeze of lemon

    Drizzle of good quality extra virgin olive oil

    Salt and Pepper to taste

    Pinch of red pepper flakes (optional)

    Directions

    Toss together the avocado, tomato, cucumber and basil.  Drizzle with fresh lemon and olive oil.  Season to taste with salt and pepper, adding a pinch of red pepper flakes if desired.

    Options:  Instead of fresh chopped basil, substitute with fresh oregano and Italian parsley, or add in a little fresh mint.  Fresh chopped cilantro is also a fabulous compliment to this salsa.

    Serve over grilled chicken or fish.  Or serve as an appetizer with a basket of blue corn chips.

    Kid Friendly Salad Sassy Side dishes vegetarian

    Cabbage, Carrot and Dried Cherry Salad with Creamy Yogurt Dijon Dressing

    This is my new “go to” salad.  For some reason I’ve been on a cabbage kick lately.  Not sure what got that started but my frig has constantly been full of purple cabbage, savoy cabbage, and Napa cabbage.  I think it’s due to all that beautiful cabbage staring at me when I walk through the produce section of the market.  It can’t help but jump into my basket!  

    I often prepare a broccoli slaw recipe from cookbook Author, Kathleen Daelman.  She uses broccoli slaw with dried cranberries and a tangy buttermilk Dijon dressing.    It’s fantastic, but because I had all that cabbage in my frig, and lots of carrots, maybe I could come up with something similar, only using the cabbage.  

    As you can see, it was a delicious idea; thin sliced Napa and purple cabbage, and shredded carrots.  I was completely out of dried cranberries but I had a huge bag of dried cherries.  No buttermilk either, however, I always have plain yogurt hanging around.  A great substitution! 

    My new “go to” salad is born!  I love it when dishes on a whim come together so beautifully and so tasty!  Crunchy sweet carrots, spicy purple cabbage and tender, mellow Napa cabbage all tangled together in a tangy and spicy, but sweet yogurt dressing.  Add a little grilled chicken or fish and voilla!  You just made dinner.  🙂

    Serves 4 (or 2 if you really love salad!)

    Ingredients

    1 small head organic purple cabbage, thinly sliced

    1 head organic Napa cabbage, thinly sliced

    2 cups shredded carrots (I buy the bagged organic carrot shreds)

    1 cup dried cherries (use more if you like)

    Salt and pepper

    1 cup (or a little more if you love dressing) plain yogurt ( I love Nancy’s plain lowfat organic yogurt)

    2 tablespoons apple cider vinegar

    2-3 tablespoons honey

    1 tablespoon Dijon mustard (a little more if you love spicy)

    Directions

    Place the purple cabbage, Napa cabbage and carrot shreds in a large bowl.  Hold the cherries until the end or they all fall to the bottom of the bowl.  Sprinkle the salad with salt and pepper.

    Whisk together the yogurt, vinegar, honey and Dijon.  Taste to be sure flavors are perfectly suitable for you.  Add a sprinkle of salt and pepper if needed. Sometimes I’m feeling my dressing a little sweeter so I add a dash more honey.  And sometimes I want a little more spice so I’ll add a dash more Dijon.  This is definitely a dressing you can play with to make it your own.

    Pour the dressing over the salad and toss to coat.  Now toss the salad with the cherries and serve!

    This is a delightful spring and summer salad and it pairs deliciously with grilled meats and fish.  Great for barbeques and picnics.  If you’d like to make this a travel dish, prepare the salad and dressing but don’t toss them together until you are ready to serve the salad.  Enjoy!

    Grilling vegetarian

    Grilled Portabella and Sweet Banana Pepper Quesadillas with Fresh Cilantro and Pepper Jack Cheese

    Quesadillas qualify as “fun food” in my house.  Whether they’re filled with assorted gourmet cheeses, meats, veggies or even filled with fruit and sprinkled with cinnamon and sugar, quesadillas make an appearance on our kitchen or patio table at least once a week. 

    Most often my quesadillas are filled up with whatever’s in the frig that needs to be eaten before the expiration date.  This week it was the yummy portabella mushrooms and sweet banana peppers that I’d forgotten I’d purchased.  Yes, I purchased these veggies on a whim, thinking I might stuff the peppers or maybe even stuff the portabellas.  But alas, I got busy and didn’t stuff anything.  So there they were, sitting in the bottom of my frig just staring at me and screaming to be used before they got tossed into the food compost. 

    These delectable quesadillas are simply prepared by grilling the mushrooms and peppers first, then assembling the veggies with the cilantro and cheese on fresh flour tortillas.  Grill them until the cheese is warm and melted and serve with your family’s favorite salsa and sliced fresh summer avocados. 

    Serve these quesadillas as a starter for your next outdoor dinner party or as a light lunch or dinner with a fresh green salad tossed in your favorite vinaigrette. 

    Keep dinner simple… Enjoy the flavors of life.  Happy Fiesta!

    Serves 4

    Ingredients

    2 large portabella mushrooms

    2 sweet banana peppers

    Olive oil

    Salt and pepper

    1/4 cup fresh cilantro, torn

    1 cup pepper jack cheese, shredded

    Fresh Avocados, sliced

    Fresh Tomatoes, sliced (optional)

    Your favorite salsa

    Directions

    Pre-heat the grill to 350F.  Brust or rub the mushrooms and peppers with olive oil.  Grill until the peppers are lightly roasted and soft, but not mushy, and the mushrooms are soft. 

    Cool the veggies and slice.  Turn the grill heat down to low. 

    Brush one side of each tortilla with olive oil.  Sprinkle a little cheese on one half the tortilla.  Layer with a few slices mushrooms and a few slices peppers and torn cilantro.  Sprinkle a little more cheese over the top of the veggies and then fold other half of the flour tortilla over the cheese and veggies. 

    Once all the quesadillas are prepared, carefully transfer them to the grill.  Grill each side for just a few minutes until the cheese is melted and the quesadillas are golden brown. 

    Transfer the quesadillas to a platter and slice like a pizza.  Serve with fresh sliced avocado and salsa.