Imagine, you’ve planned a lovely dinner party under the stars. You’ve worked so hard on all of the details…mojitos and sangria with appetizers to start, Chili Tequila Grilled Salmon Steaks paired with a Marinated Southwestern Bean and Cilantro Salad for dinner and followed by a Frozen Margarita pie for dessert. Everything is almost ready with the final step being to grill the salmon. Your guests are mingling as they enjoy the drinks and appetizers, so you make your way to the patio to ignite the grill, only to discover that you forgot to check your tanks, and you are completely out of propane! You can “cook” the salmon in the oven, but it’s just not the same as beautifully grilled salmon over an open flame.
As a host, this type of occurrence is devastating…filling you with regret…and exactly how you would feel if your outdoor lighting system failed during your next outdoor cocktail party or your upcoming 4th of July cookout. You could dig out your candles or bamboo tiki torches (if you still have any oil for them) to add some light to your patio or deck, but it’s just not the same as using your custom designed outdoor lighting system which perfectly casts just the right amount of task and ambient lighting all throughout your outdoor living area.
With this in mind, wouldn’t it be more comforting to know well before your guests are even invited to your next outdoor evening soiree that your outdoor lighting system has been fully inspected, adjusted and any needed repairs completed? Outdoor Lighting Perspectives of Clearwater & Tampa Bay can give you this peace of mind with our Annual Maintenance Plan by assuring you need never lift a finger to adjust a fixture or change a bulb around your Tampa home.
No other outdoor lighting Annual Maintenance Plan is more thorough than Outdoor Lighting Perspectives of Clearwater & Tampa Bay. On an annual basis we will come to your home to:
- Replace your halogen bulbs (LEDs last 10 times longer)
- Straighten any knocked fixtures
- Repair any damaged wire and rebury any wiring that has surfaced
- Inspect and clean your transformer
- Reset or check the timer
- Trim or adjust for plant overgrowth
- Perform simple changes to enhance the effects of your lighting
Plus, throughout the year, you receive priority response and repairs with no service charge. Your lighting system remains headache-free and operating beautifully.
You enjoy your first year of annual maintenance free with your full-service outdoor lighting system installed by the professionals at Outdoor Lighting Perspectives of Clearwater & Tampa Bay. After the initial year, you may sign up for continued Annual Maintenance Plan.
We will service competitors’ lighting systems as well. If your Tampa outdoor lighting system was installed by another company, you can still take advantage of Outdoor Lighting Perspectives of Clearwater & Tampa Bay’s maintenance and/or repair services.
Let our annual maintenance plan help save your next evening outdoor event from being a dimly lit disappointment! Or, if you don’t have an outdoor lighting system, but have been thinking about getting one, we can custom design and install a plan that will enhance your property and let the celebration go well into the night. Contact Outdoor Lighting Perspectives of Clearwater & Tampa Bay to enhance your home, garden and outdoor living spaces today! Call 727-785-6000 or 813-237-0340 or email us at: olpclearwater@outdoorlights.com.
Just in case your taste buds were tempted reading this article, we would like to share a few recipes for the delicious selections listed in the article: enjoy!
- Chili Tequila Grilled Salmon Steaks
INGREDIENTS
3 large salmon steaks
for marinade:
juice of 1 lime
1 1/2 shots tequila
2 tablespoons/30 mL vegetable oil
1 tablespoon/15 mL chili powder
2 teaspoons/10 mL agave syrup or honey
2 teaspoons/10 mL cumin
1 to 1 1/2 teaspoons/5 to 7.5 mL sea salt
1 teaspoon/5 mL Mexican oregano
1/2 teaspoon/2.5 mL garlic powder
1/2 teaspoon/2.5 mL onion powder
for salsa:
3 medium tomatoes
1 jalapeno
1 pasilla pepper
1 small onion, halved
1 tablespoon vegetable oil
juice of 1 lime
1/4 cup/60 mL fresh cilantro leaves, chopped
salt
oil for brushing vegetables
Yield: Serves 4 to 6
PREPARATION
Rinse salmon steaks, pat dry with paper towels, and place into a shallow baking dish. Combine marinade ingredients, pour over salmon, making sure both sides are coated. Cover with plastic wrap and place into refrigerator for 30-40 minutes. Meanwhile, preheat grill for medium heat. Brush vegetables with olive oil and place onto grill. Cook until there is a nice brown color (not too charred) and skin begins to lift on tomatoes.
Remove from heat, allow to cool for 5-10 minutes. Slice tomatoes and peppers, making sure to de-seed them. Add these and all salsa ingredients, expect cilantro and salt, to food processor. Pulse mixture to preferred consistency. Scoop salsa into bowl, add salt and chopped cilantro leaves. Set aside.
Remove salmon from baking dish and place onto grill and cook for 6 minutes. To turn, using spatula, gently coax fish away from grill grate, and flip over. Cook for addition 6 minutes. Remove from heat, top with 1/4 cup of salsa and serve.
- Marinated Southwestern Bean and Cilantro Salad
Makes 8 servings
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
Directions
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
- Frozen Margarita Pie
Makes 1 9-inch pie
Crust:
1 cup finely crushed pretzels
1/4 cup white sugar
1/3 cup margarine, melted
Filling:
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen limeade concentrate, thawed
2 tablespoons tequila
1 tablespoon orange liqueur
3 drops green food coloring, or as needed (optional)
1 cup heavy whipping cream
1 lime, sliced (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.