Recipes & Cookbook

Grill Roasted Radish & Carrot Salad

7/18/2017

Ingredients

2 bunches Radishes, cleaned, halved
5 large Carrots, peeled, sliced thick
2 Tablespoon Olive Oil
2 Tablespoons fresh Chives, minced
1 Teaspoon fresh Tarragon, minced
4 Tablespoon Olive Oil
1 teaspoon seasoned Rice Wine Vinegar
2 teaspoons of Balsamic reduction
Salt and Pepper

Details

Level...Easy
Time: 30 mins
Servings: 4 people

Instructions

Toss radishes and carrots with oil and place in a grill pan for the BBQ.
Cook on a hot grill, turning occasionally, until they start to get blackened edges
Remove and allow to cool
Once they have cooled. toss with chives, tarragon, oil, and vinegars
Season to taste with Salt and pepper

Chilled Cherry Soup

7/10/2017

Ingredients

2 cups Water
1 cup Rousanne (or other slightly sweet white wine)
3 tablespoons fresh Lemon Juice
1 teaspoon grated Lemon Zest
¾ cup Sugar
4 Peppercorns
6 Whole Cloves
1 Cinnamon Stick
6 cups Bing Cherries, pitted
1 tablespoon Cornstarch
6 tablespoons Sour Cream

Directions

In a stock pot combine water, wine, lemon juice, lemon zest, sugar, and spices.
Bring to a boil, then add pitted cherries and bring back to a boil.
In the last 5 minutes add cornstarch that has been pre-mixed with 1 tablespoon cold water to dissolve.
Remove from heat and cover. Allow to steep, off the heat, 30 minutes.
Strain the juice and reserve.
Remove the spices from the cherries and reserve 18 cherries for garnish.
Puree rest of cherries until smooth, add the juice and chill in refrigerator.
Garnish with reserved cherries and sour cream.

Details

Level...Easy
Time: 1 hour, then 2 hours minimum to chill
Servings: 6 to 7 cups

Indoor/Outdoor Fajitas

7/5/2017

Ingredients

2 pounds of Chicken Breast, sliced into thin strips
1 Yellow Pepper, de-seeded and sliced into strips
1 Red Pepper, de-seeded and sliced into strips
1 large Sweet Onion, peeled and sliced
2 cloves of Garlic, minced
1 cup of your favorite Salsa
1 T Black Pepper
10 Flour Tortillas

Details

Cooking level... Easy!
Serves 6 people
Cooking time: 20 minutes

Instructions

In an oiled hot (!) skillet on the stove or on the BBQ saute the chicken for 2 minutes
Add peppers and onions and cook another 2 minutes
Add garlic and stir for 1 minute
Add salsa and stir 2 minutes
Remove from heat while you get tortillas ready
If you are inside, set the tortillas over the top of the mixture and put a lid on it to warm tortillas
If you are at the BBQ throw them on grill to warm
Fill your tortillas with the mixture and enjoy with a chilled Viognier