avocado Salsa verde

Ingredients

• 5 small tomatillos (or 3 large), husked, rinsed, and quartered
• 1 jalapenio chile, stemmed
• ¼ small white onion, quartered
• ½ of a fresh lime juice
• ½ cup cilantro leaves
• 1 avocado, halved, pitted, and peeled
• Kosher salt and black pepper to taste

Directions

Place tomatillos, chile, cilantro, lime juice and onion in blender, and pulse until vegetables break down and mixture is still slightly chunky. Add avocado, and salt and black pepper, continue to pulse for a few seconds (I prefer chuncky avocado). Pour into a serving bowl, and refrigerate until ready to use.

quick pickled onions for sandwiches, or tacos

Pickled onions:

1 cup white balsamic vinegar
1/4 cup sugar
1 tablespoon salt
1 large red onion sliced thin

In a saucepan, bring the vinegar, sugar and salt to a boil. Remove
from heat and pour over the onion  in a glass bowl. Keep the onion
suspended in the liquid for three hours to pickle.

White Hot Peach Sangria

White Hot Peach Sangria

White hot peach simple syrup:

1/2 cup sugar
1/2 cup water
1/4 vanilla bean, scraped and seeded
1/2 teaspoon red pepper flakes

In a medium saucepan, combine the sugar, water, vanilla bean (seeds
and pod) and red pepper flakes. Heat over medium heat, stirring
gently, until the sugar is dissolved.

Remove from heat and strain through a fine mesh strainer. Set

aside until cool, then refrigerate until needed. This makes about
one-half cup syrup, slightly more than is needed for the remainder
of the recipe. The syrup will keep for up to 2 weeks, covered and
refrigerated.

White hot peach sangria and assembly:

1 (750-milliliter) bottle dry white wine
2 tablespoons brandy
2 tablespoons peach schnapps
1/3 cup white hot peach simple syrup
3 white peaches, sliced, plus extra for garnishing the servings
1/2 orange, sliced into wheels
1/2 lime, sliced into wheels
1/2 lemon, sliced into wheels
Seeds from 1/4 vanilla bean

In a large bowl, combine the wine, brandy, peach schnapps and white
peach simple syrup. Stir in the peach, orange, lime and lemon
slices. Stir in the seeds scraped from the vanilla bean, discarding
the pod.

Cover and refrigerate for 48 hours.

To serve, fill a glass three-fourths full with sangria. Top off
with soda water or lemon-lime flavored soda, depending on the
sweetness desired. Serve immediately.

Serves 8

Italian bread

Ingredients

• 2 cups water, lukewarm
• 1 3/4 ounces cake yeast (1/3 cup)
• 5 3/4 cups bread flour
• 1 tablespoon dark brown sugar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon salt
• 1 egg white, lightly beaten
• 2 tablespoons sesame seeds

Directions

Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone. Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle. Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.

Hot Sauce

 Hot Sauce

Makes about 2 cups 

INGREDIENTS

8 cloves garlic, unpeeled
1/2 cup peeled, roughly chopped carrot (you'll need 1 medium carrot)
1/2 cup roughly chopped white onion (you'll need about half of a small onion)
12 medium (about 5 ounces) orange habanero chiles, stemmed, or substitute other types

1 cup apple cider vinegar
About 2 teaspoons salt
1/4 teaspoon sugar

DIRECTIONS

Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes.  Cool and peel.

In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water.  Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.  Pour into a blender jar, add the roasted garlic, salt and sugar.  Blend until smooth.  Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary. 

Pour into jars or bottles and store in the refrigerator until you're ready to add some dazzle to a dish.

Huevos Rancheros

1 T butter
1 tortillas
½ C shredded cheddar cheese
1 T butter
3 eggs
¼ C sour cream
¼ C taco sauce
¼ avocado, sliced in wedges
1 T cilantro, minced

Heat a saute pan over medium high heat.
Add the butter and once melted, a tortilla.
Top tortilla with cheddar cheese and second tortilla.
Brown bottom side of the tortilla, then flip and brown other side.
Remove from pan and cut into wedges. Arrange on a plate or platter.
Add remaining butter to the pan and crack the eggs into the melted butter. Reduce heat and cook the eggs until the whites are firm and the yolks are soft and runny.
Place the eggs in the center of the quesadilla wedges.
Drizzle taco sauce over the eggs, avoiding the yolks.
Top with sour cream and arrange the avocados on the side.
Sprinkle with cilantro and serve warm.

Orange Rum Glazed - fish

Orange Rum Glazed Snapper ( subistiute any other fish filet, tilapia, cod, halibut)1 tsp olive oil
1 tsp garlic, chopped (1 clove)
1/4 cup sweet chili sauce (this is usually found in the Asian
section at the grocery store)
1/4 cup rum (Regular or Dark)
1/2 cup orange marmalade
1 large fennel bulb, white part only, thinly sliced
1 red pepper, thinly sliced
4 Snapper fillets, skinless
Salt and pepper to taste
4 orange slices
Aluminum foil

Preheat an indoor grill or conventional oven (If the indoor grill
has a temperature control, preheat to 350 degrees, for the oven,
preheat to 400 degrees).

In a small saucepan, over medium heat, sauté the olive oil and
garlic for 3-5 minutes.

Mix in the sweet chili sauce, rum, and orange marmalade and stir
often until a syrup is formed and all the marmalade is melted,
remove from heat.

Meanwhile, tear off a piece of foil about 3 feet long. Mix the
fennel and red pepper slices and lay out on the foil, covering
about half of the foil & drizzle with 1/4 cup of Orange Rum glaze.

Place the Snapper on top of glaze and season the fish with salt &
pepper. Pour the remaining glaze over the Snapper, coating the fish
well.

Place an orange slice on top of each piece of Snapper. Fold over
the rest of the foil and crimp the edges to seal the pouch.

Place on the indoor grill or in the oven and cook until fish is
white and flaky. This took about 10-12 minutes on a hinged top
indoor grill and about 20 minutes in a conventional oven

Chicken Tortilla Soup

2 chicken breasts; boneless, skinless
3 quart chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 cup tomato paste
1 bay leaf
    3 cloves garlic, chopped
1/2 teaspoon chipotle chile en adobo, pureed
1 teaspoon pickled jalapeno chile seeded, chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash, diced
1/2 red bell pepper, diced
juice from 1 lime
2 tablespoon sweet Sherry
    1 tablespoon cilantro, chopped
1 tablespoon fresh mint, chopped
4 corn tortillas--cut into thin strips
Oil
1/2 pound Jack cheese, shredded
12 slices avocado
cilantro sprigs

Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
Set aside until cool enough to handle and shred. Combine chicken broth, chicken, red onion,
carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin
and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes.
Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry.
Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir,
then remove from heat. To assemble, fry tortilla strips in hot oil until crisp. Drain on
paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese
and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro.
Serve

Creamy Pecan Pralines

Serves:

about 10 pralines

 

Ingredients

• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 2 tablespoons water
• 1 cup pecan halves

Directions

In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.

Black Cherry Guava Mojito

1.5 oz Cruzan Black Cherry Rum
0.5 oz Cruzan Guava Rum
1 Lime Wedge
0.5 oz Simple Syrup
1 oz Soda Water
5 Mint Leaves
Mint Sprig Flower (Garnish)

Place 5 mint leaves in glass.

Squeeze lime wedge in glass and drop in glass.

Add simple syrup.

Muddle well to release mint flavor in mixture.

Add ice.

Add Cruzan Black Cherry Rum & Cruzan Guava Rum.

Mix all contents. Don't forget your soda water.

Garnish with a crisp, mint sprig flower.

Serves 1

Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark


2 sticks of butter
1 cup of light brown sugar
... 1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)

Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.

Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Breakfast Cookies...

Breakfast Cookie Recipe....

Ingredients
2 cups old-fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
... 1 cup packed light brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 cup chopped nuts - I use a mix of almonds, pecans, pepitas
1 and 1/2 cups rmixed dried fruits - I use cranberries, blueberries, and apricots or raisins

Directions

In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.

Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and nuts and fruit. Refrigerate the dough for 1 to 2 hours.

Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil. ( or use parchment)

Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.

Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't over bake them.

Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.

Glazed yeast doughnuts

Yeast Doughnuts

 Ingredients:
3 ...tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

Basic sourcream Cheesecake recipe

   Sour Cream Cheesecake

Ingredients

Crust:

• 33 graham cracker squares, crumbled
• 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
• 1 tablespoon sugar

Filling:

• 20 ounces cream cheese
• 1 1/4 cups sour cream
• 1 cup sugar
• 1 tablespoon vanilla extract
• 2 eggs
• 3 yolks
• 1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake  

The History of Cheesecake......

Cheesecake

       

If you’re an American, you might assume that cheesecake originated in New York, but this is only partly true. You’d be right that the extra-rich, no-toppings-necessary style of cheesecake came about in the Big Apple, but the sweet itself has a much older history.


It’s time for dessert! Are you lusting over that dense, sweet, cheesy slab in front of you? You’re not the first one – not by a long shot. In fact, the first known origins of cheesecake stretch back to Ancient Greece. Writer Athenaeus allegedly crafted the first recipe, calling for a mere three ingredients: cheese, honey, and flour. It sounds simple, but these cakes were so popular, they were even served at the first Olympic games. Once the conquering Romans got a taste, they couldn’t resist spreading the recipe to the rest of their empire, and from there the dessert took off like wildfire. By 1000 A.D., cheesecake recipes could be found across Great Britain, Scandinavia, and all of Western Europe.
As the love of cheesecake grew, regional recipe variations began to crop up. Romans baked their cakes under a hot brick, and the French soaked their cheese in milk for three hours before combining it with eggs, butter, and sugar. When Europeans began emigrating to America, they took cheesecake with them, and eventually created another regional specialty—cheesecakes made with cream cheese.
Cream cheese originated in the United States when a New York dairy farmer attempted to recreate Neufchatel, a fresh French cheese. His mistake was the beginning of a multi-million dollar business, and cream cheese was packaged and sold under the now-iconic Philadelphia name only three years after his discovery.
Today, cheesecake is one of the most popular desserts in the United States, and has many variations across the country. The dessert can be baked, or simply chilled in order to create its signature texture. Depending on the region you’re in (or what struck the cook’s fancy) cream cheese may be substituted for cottage cheese, sour cream, farmer’s cheese, ricotta, or mascarpone. Famous New York-style cheesecake utilizes additional egg yolks for added richness, and skimps on toppings. An extra dose of sour cream is added to cheesecake in Chicago to keep it ultra creamy, and bakers in Philly boast a light, yet rich flavor and top their cakes with fruit or chocolate. Back in its homeland of Greece, cheesecake today is made with traditional Mizithra, a fresh cheese made by combining goat or sheep’s milk and whey.
July 30th is National Cheesecake Day. What will you bake? 

Bourbon-maple Bacon Jam

 1 pound smoked bacon - cut into small dice
6 - 8 chopped garlic cloves
2 large yellow/sweet onions
1 tsp hot sauce
1 1/2 cups coffee ( I brewed at 12 oz k cup)
1/2 cup bourbon ( substitute apple juice if you must)
1/2 cup maple syrup ( I always use spring break maple)
1/2 cup cider vinegar
2 Tbsp Brown sugar
... 1 tsp smoked sea salt ( I used the hickory salt from Maine Sea Salt)
2 tsp coarsely cracked black pepper

sauté bacon until crisp - add garlic and onion to the pan, stir until onion is translucent.

in a large pot with a lid combine all other ingredients - add bacon and onion/garlic mixture

simmer on low for 2 hours - stirring every 20 mins or so.

 

Porchetta

Roasting skin-on pork belly that’s been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with herbs, chile, and orange. Start at least 24 hours ahead. First, ask your butcher for a skin-on pork belly that’s just long and wide enough to wrap around a trimmed, center-cut pork loin.

 

Ingredients

• 1 5–6-pound piece fresh pork belly, skin on
• 1 (trimmed) 2-3-pound boneless, center-cut pork loin                                                                                        

• 2 tablespoons crushed red pepper flakes
• 2 tablespoons minced fresh sage 
• 4 tbsp chopped fresh parsley                                           
• 1 tablespoon minced fresh rosemary
• 3 garlic cloves, minced
• Kosher salt
• 1/2 orange, zested                                           

Preparation

• Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
•  red pepper flakes in a small bowl, along with the sage, rosemary parsley, orange zest, and garlic; set  mixture aside.
• Assemble porchetta according to steps 1-5 below.
• Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
• Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.

HOW TO ASSEMBLE

• 1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.
• 2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.
• 3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
• 4. Turn belly and generously salt both it and loin; rub both with seasoning  mixture. Arrange loin down middle of belly.
• 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

Corn Crisps

 

These sweet, bite-size appetizers can be made a few hours ahead of time and stored, in a single layer, on a covered baking sheet at room temperature. To reheat the crisps, simply remove their cover and slide them into the oven at 400° for 5 to 7 minutes.

What you'll need

• 1/2 cup flour
• 1 teaspoon kosher salt, plus more for sprinkling
• 3/4 teaspoon baking powder
• 1/2 teaspoon cumin
• 1/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 1 large egg
• 1/4 cup milk
• 1 tablespoon unsalted butter, melted
• 1 1/2 cups fresh or frozen corn kernels (about 3 ears, if using fresh corn; after the kernels are removed from the cob, precook them in the microwave for 3 minutes)
• 1/4 cup finely chopped scallions
• canola or vegetable oil

How to make it

1. In a large bowl, combine the flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
2. Pour oil into a large nonstick skillet (it should come about 1/4 inch up the sides of the pan) and heat it until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil, flattening it slightly with the back of the spoon.
   
   Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Turn them over and fry them until the other side is golden, about 2 minutes more. Transfer the crisps to a paper towel–lined sheet pan, sprinkling them immediately with a bit of salt. Repeat with the remaining batter.

Grilled Corn with Cilantro Lime Butter

 

   

There's nothing better than a perfectly cooked sweet ear of corn slathered with salty butter in the summer. . My favorite way to cook corn is to grill it. Grilling it in the husk steams the corn and creates a delicious bite that bursts with sweetness.

What you'll need

• 4 ears of corn in their husks
• 4 tablespoons unsalted butter, softened
• 1 1/2 tablespoons fresh cilantro, chopped
• zest of 1 lime, grated
• 1 teaspoon lime juice
• 1/4 teaspon salt

Notes:makes 4 ears of corn

How to make it

1. In a large bowl or the sink, soak the corn in water for 20 minutes.
2. Preheat an electric grill to medium-high heat or a charcoal grill to a medium heat.
3. Create the butter my mixing to combine, butter, cilantro, lime zest, lime juice, and salt. Set aside until needed.
4. Place the corn still in their husks on the grill. Cover, leaving the vents open if using charcoal, and grill for 12 minutes turning occasionaly for even cooking.
5. To serve, carefully remove the husks from the corn and spread a spoonful of butter on each ear of corn. Serve warm.

Asian Garlic Grilled Salmon

Asian Garlic Grilled Salmon1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning

Fish Ingredients:

4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Place all sauce ingredients in a microwave safe bowl, stir well.
Cover the bowl with a damp paper towel and microwave on full power
for one minute, stir well.

Preheat the grill or broiler. Spray fish with nonstick cooking
spray and season with salt and pepper. Cook fish 3-5 minutes on
each side or until the fish flakes easily.

Brush the hot fish with the sauce and serve immediately.

Serves 4