Grilled Corn Salsa

6 ears sweet corn on the cob

1.5 cups onion, diced

3 cups plum or cherry tomatoes, cut in halves

1 cup cilantro, chopped

1 tbsp fresh mint, chopped

1 tbsp lemon zest

¼ cup ea. lemon and lime juice

1 tbsp vinegar

1.5 tsp salt (to taste)

¼ tsp pepper (to taste)

2 firm avocados, diced

Crushed Red Pepper Infused Olive Oil:

1/3 cup olive oil

1 tsp crushed red pepper

Prep:

  1. Place olive oil and crushed red pepper in a pan and cook on medium heat until pepper flakes have toasted
  2. Set oil aside and let cool, when ready to add to salsa, add oil and flakes

Salsa Prep:

  1. Grill corn on all sides until charred, let cool
  2. Cut corn off the cob and put in bowl
  3. Once corn and infused oil have cooled, combine all ingredients in bowl, except avocado and mix well
  4. Salt to taste
  5. Add diced avocado last to prevent browning

Grilled Peach Tres-Leches Parfait

2 loaves pound cake

Cut in to ½ inch cubes and divide into 10-12 serving containers

Filling: 8 ea. peaches 2 tbsp sugar ½ cup almond liquor (such as XOLOTL or AMARETTO)

Cut peaches in half, grill cut side on high heat for 3-4 minutes, turn, grill additional 2 minutes, after peaches cool, dice in to ½ inch cubes, place in bowl, add sugar and almond liquor, mix well, let macerate at least 1 hour before serving

Tres-Leches: 1 14 oz can condensed milk 1 12 oz can evaporated milk 1 cup half & half 1 tsp vanilla extract

Mix condensed milk, evaporated milk, half and half and vanilla extract until well incorporated

Topping: 1 pint heavy cream 1 tsp vanilla extract 2 tbsp powdered sugar 1 cup slivered toasted almonds

Mix heavy cream, vanilla extract and powdered sugar and whip.

Assemble: Divide pound cake cubes in to 10-12 containers, add ¼ cup of the diced peaches, including some of the juice, pour ¼ cup tres-leches, top with a dollop of vanilla whip cream and toasted almonds

White Sangria

4 bottles pinot grigio 500ml guava rum 250ml triple sec 250ml peach brandy 1 bottle bouchaine bouche d'or (any late harvest chardonnay) 250ml sweet-n-sour 1 bottle sparkling white wine 2 seasonal fruits, chopped

Prep: Mix all the liquid ingredients except sparkling wine Serve over ice in a glass Top off with sparkling white wine Add seasonal fruit Recommended: berries, peaches, apples

Amber Erisman Kitchen Assistant Surfas Culinary District, Orange County ambere@surfasonline.com (714) 453-COOK x740 (714)640-8888 - fax [Surfas - Email Signature Hyperlink]http://www.culinarydistrict.com/

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