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Chef Natalie Miller from Looper's in Bethlehem stopped by the 69 News kitchen on Friday, May 30, 2008.
Key Lime Chicken or Shrimp ½ cup Coconut Rum ½ cup Triple Sec ¼ cup Lime Juice 1 ½ pounds Shrimp or 6 boneless skinless chicken breasts
Put the chicken or shrimp in a large Ziploc baggie. Pour the rum, triple sec and lime juice into the baggie on top of the meat. Seal tightly trying to get most of the air out of the bag. Let soak about ½ hour. Can marinate up to 2 hours but no longer.
Salsa: 1 cup diced fresh pineapple 1 cup diced fresh or frozen peaches **you can get these at Wegmans 1 cup diced fresh or frozen mango ** you can get these at Wegmans 1 Tbsp. (or to taste) fresh diced jalapenos, seeds removed ¼ cup (or to taste) diced red onion 1 Tbsp. Extra Virgin Olive Oil 1 Tbsp. Rice Wine Vinegar 1 Tbsp. Lime Juice 1 Tbsp. chopped cilantro 2 tsp. Dijon mustard Mix all of the ingredients together and set aside to blend flavors while you make the Shrimp or chicken.
Note: As with all of my recipes, taste as you go. This recipe is only a guide. Depending on the flavor of the fruit or your individual tastes, you will need to adjust. Don’t be afraid to alter this to YOUR taste.
Duck with Pinot Fruit Sauce
Rinse Duck Breast and pat dry. Rub the skin side with a LITTLE olive oil and salt and pepper On a hot grill, put the duck skin side down. Do not leave this to cook on it’s own. The high amount of fat in the skin will make flare ups. WATCH closely! Grill for a few minutes until the skin gets brown and slightly crispy. Turn and start to cook the other side. Cook to about medium rare (6-8 minutes depending on your grill) Let sit to rest. Slice 2 cups Pinot ¼ cup Sugar 1 cup diced fresh or frozen Mango 1 cup diced fresh or frozen Peach Add the pinot and sugar in a large frying pan and bring to a boil. Add the fruit and reduce the heat to a simmer. Stir occasionally and mash the fruit to smaller pieces until it becomes thick with very little liquid remaining. Serve on grilled polenta or buttered crustinis.
Southern Yogurt Pie (Boys Night) 1 ½ gallon Eddy’s Caramel Praline frozen yogurt 1 12 oz. Tub of Cool Whip ¼ cup 1792 or good smooth bourbon 1 prepared Oreo graham cracker Crust Let the yogurt soften, but not melt. Whip the yogurt, Cool Whip and 1792 together until smooth. Pour into the prepared crust and freeze until firm. (about 2-3 hours) 3-4 sliced bananas 4 Tbsp. butter ½ cup brown sugar ½ cup 1792 In a large sauce pan add the butter and brown sugar. Heat on medium until bubbling, stirring often. Remove from the heat and add the bourbon. Toss in the bananas and cook for 3-4 minutes stirring often but gently. Pour over the yogurt pie with toasted Pecans
South of the Border Ice Cream Pie (Girls Night)
1 ½ gallon container Turkey Hill Fried Ice Cream Ice Cream 1 12 oz. Tub of Cool Whip 2 Tbsp. Lime Tequila 2 Tbsp. Silver Tequila 1 prepared graham cracker crust Let the Ice cream soften, but not melt. Whip the ice cream, Cool Whip and tequilas together until smooth. Pour into the prepared crust and freeze until firm. (about 2-3 hours) Top with sliced limes. |
