Recipes
I hope you enjoy these great recipes for outdoor entertaining!!
Grilled Asparagus and Melon Salad
2 ounces thinly sliced prosciutto
2 tablespoons pine nuts
1 pound asparagus, trimmed
2 tablespoons plus 2 teaspoons olive oil
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice (from 1 lemon)
1/4 small melon (about 12 ounces) peeled, seeded, and cut into 3/4 inch cubes
4 ounces fresh mozzarella or burrata cheese, cut into 3/4 inch cubes
Place an oven rack in the venter of the oven and preheat the oven to 350°F.
Line a rimmed baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake 12 to 14 minutes until crispy. Drain the prosciutto on paper towels and set aside to cool. Chop the prosciutto into 1/4 in pieces.
Meanwhile, heat a small, heavy skillet over medium- low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, 5 minutes. Transfer to a plate to cool.
Place a grill pan over medium- high heat or preheat a gas or charcoal grill.
In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil. Season with salt and pepper. grill for 2 to 3 minutes on each side until crisp- tender.
In a medium bowl, combine the lemon juice and remaining 2 tablespoons of olive oil. Whisk until coated. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.
Arrange the asparagus on a platter. Spoon over the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts and serve.
Fusilli with Spicy Pesto
1 cup chopped walnuts
2 gloves garlic, coarsely chopped
1 (2- inch) red or green jalapeno pepper, stemmed and coarsely chopped (see cook’s note)
2 cups grated Asiago cheese plus 1/2 cup shaved
2 teaspoons salt, or more to taste
1 teaspoon freshly ground black pepper or more to taste
2 cups baby spinach
3 cups arugula
1/4 cup olive oil
1 pound fusilli pasta
In a food processor, combine the walnuts, garlic, jalapeno, grated cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
Bring a large pot of slated water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta water. Transfer the cooked pasta to a large serving bowl and add the pesto. Toss well. If needed, thin out the sauce with a little pasta water and season with salt and pepper.
Garnish with the Asiago cheese shavings and serve.
Cook’s Note: If you prefer a milder pesto, remove the seeds from the jalapeno pepper before you chop it.
Grilled Salmon with Citrus Salsa Verde
Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper
For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
Chicken Burgers with Garlic Rosemary Mayonnaise
Mayonnaise:
1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
1 clove garlic, minced
Burgers:
1 pound ground chicken
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 sandwich rolls or burger buns
1/4 cup olive oil
1 cup arugula, divided
For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.
Pomegranate and Mint Sorbet
1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
1/2 cup mini semisweet chocolate chips
Fresh mint sprigs, for garnish
Special equipment: an ice cream maker
In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer’s instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
Mint Simple Syrup
1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves
In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
Yield: 1 cup
Blueberry – Limoncello Cooler
1 (750-ml) bottle limoncello liqueur, chilled
1 cup sparkling water, chilled
1 cup fresh or frozen blueberries *see Cook’s Note
5 fresh mint sprigs, lightly crushed, plus extra for garnish
Crushed ice
In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.
Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice in each glass.
Garnish with mint sprigs and serve.
*Cook’s Note: If using frozen blueberries, add them to the pitcher just before serving.
