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Natalie Miller of Loopers in Bethlehem prepared Fruit Salsa; Grilled Shrimp & Chipotle Corn Salad; Apple, Walnut and Bacon Quesadillas with Bleu Cheese; and Grilled Pound Cake with Mexican Chocolate Sauce and Tropical Fruit on 69 News at Sunrise on Friday, June 1.
Fruit Salsa (For Chips, Chicken, Tuna Steaks) 1 c. mango chunks or 1 cup grilled pineapple chunks
1 c. diced ripe tomatoes
½ c. black beans
¼ c. diced green pepper
¼ c. diced red pepper
¼ c. diced yellow pepper
¼ c. finely diced jalapenos
¼ c. diced red onion
2 T. chopped cilantro
1 T. shredded basil (optional) Combine all ingredients. Refrigerate until ready to serve. Grilled Tuna Steak
Grilled Shrimp & Chipotle Corn SaladIngredients:
Cinco Shrimp
1 lb large shrimp
2 T. EVOO
2 T. melted butter
2 T. FRESH lime juice
1 tsp lime zest
2 T. Garlic
½ tsp. hot pepper flakes
a few dashes of hot sauce…to your taste Clean and devein shrimp (I buy them this way already). Mix all of the other ingredients and pour over the shrimp. Let sit 5 minutes. Put on a hot grill and cook about a minute and a half per side. Serve with Chipolte Corn Salad
Chipotle Corn Salad
5 ears of corn
½ medium red onion, thickly sliced crosswise
1 T. EVOO
1/3 c. sour cream
2 T. fresh lime juice
2 chipotle chiles in adobo sauce, seeded and finely chopped
1 scallion, finely sliced…optional
¼ cup diced cucumber (seeded)
salt and freshly ground pepper Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and grill over moderately high heat until charred in spots, but still slightly crisp, about 7 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion. In a medium bowl, mix the sour cream with the lime juice, chipotle chiles, cukes and scallion and stir in the charred corn and onions. Season the corn with salt and pepper.
Apple, Walnut and Bacon Quesadillas with Bleu Cheese4 slices of bacon
3 granny smith apples
black pepper
kosher salt
1 T. lime juice
2 tsp. brown sugar
½ c. toasted chopped walnuts evenly browned and tender, but not mushy. Add the sage and remove the apples from the heat. Add the pepper, lime juice, brown sugar, walnuts and bleu cheese and stir well. Heat oil in a skillet…not too hot. Place 1 tortilla in the pan and spoon about 4 tablespoons of the filling on one side of the tortilla. Fold the other side over it. Flip when the first side is lightly browned. Cook another minute or two to finish. Serve with sour cream 1 c. bleu cheese
3 sage leaves
6 tortillas
evoo for cooking For the filling, cook the bacon in a large sauté pan or skillet over medium heat until the fat has rendered and the bacon is brown but not crisp. Remove the bacon, leaving the fat in the pan. sauté the apples in the bacon fat, stirring gently, for 6 to 8 minutes, or until evenly browned and tender, but not mushy. Add the sage and remove the apples from the heat. Add the pepper, lime juice, brown sugar, walnuts and bleu cheese and stir well. Heat oil in a skillet…not too hot. Place 1 tortilla in the pan and spoon about 4 tablespoons of the filling on one side of the tortilla. Fold the other side over it. Flip when the first side is lightly browned. Cook another minute or two to finish. Serve with sour cream
Grilled Pound Cake with Mexican Chocolate Sauce and Tropical Fruit
Ingredients: Whipped Cream (can substitute cool whip, just add the rum) 1 c heavy cream
3 tbsp confectioners sugar
1 tbsp dark rum(can use any flavor you like, try kahlua, baileys, cointreau, raspberry liq)
½ tsp pure vanilla extract
Mexican Chocolate Sauce¾ c heavy cream
½ tsp ground cinnamon
½ tsp pure ancho chile powder
1 c semisweet chocolate chips
½ tsp pure vanilla extract
Fruit Salad (can substitute any fruits)1 large mango – peeled and cut into 1/3 inch wedges
1 medium papaya – halved, seeded, peeled and cut into 1/3 inch wedges
1 tbsp coarsely chopped fresh basil
1 tsp pure vanilla extract
Pound Cake
2 tbsp unsalted butter, softened
Six 1 ¼ inch slices of homemade or fresh bakery pound cake (about 10 oz)
3 tbls sliced almonds, for garnish
Make the Whipped Cream In a medium bowl, using an electric mixer, softly whip the heavy cream. Add the confectioners’ sugar, rum and vanilla and whip the cream until firm peaks form. Refrigerate.
Make the Chocolate Sauce In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder. Add the chocolate chips and vanilla. Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
Make the Fruit Salad In a medium bowl, toss the mango and papaya with basil and vanilla.
Prepare the Pound Cake Light a grill, or preheat a grill pan. Butter both sides of the pound cake slices. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side. Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tbsp of the warm chocolate sauce and the fruit salad. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
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