Watermelon and Basil Salsa

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Use a seedless watermelon, if you can find one and you’ll save yourself a little hassle making this salsa. If you have pink and yellow watermelons you can use some of each for a prettier result. I like the combination of basil and watermelon, but you can also use cilantro or mint. Serve it over any kind of fish or seafood.

Ingredients

  • 1 1/2 cups diced watermelon (seeds removed)
  • 1/4 cup diced red onion
  • 1 serrano chile, seeded and minced
  • 10 basil leaves, shredded
  • Juice of 1 lime
  • Salt

Instructions

In a bowl, toss the watermelon with the onion, chile, basil leaves and lime juice. Season to taste with salt.

Cranberry Pineapple Salsa

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Leftover turkey breast is a lot more exciting when served with this cranberry salsa.

Ingredients

  • 1 cup diced pineapple
  • 1/2 cup dried cranberries
  • 1/4 cup diced red onion
  • 2 serrano peppers, seeded and minced
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Salt
  • 1/4 cup chopped fresh cilantro leaves

Instructions

In a bowl, toss the pineapple with the cranberries, onion, peppers and lemon and lime juices. Season to taste with salt, then cover and allow to rest for at least 1 hour. Stir in cilantro and serve.

Planked Sockeye Salmon with Mango Chutney and Chipotle

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Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. Note: This recipe requires advance preparation.

Ingredients

  • 1 untreated cedar or other aromatic wood plank (18 x 8 x 1)
  • 1 4 pound fresh sockeye salmon fillet with skin on
  • 1-2 teaspoons sea salt and freshly ground pepper
  • 1 12 oounce jar sweet mango chutney preserve
  • 1 canned chipotle pepper (more if you like it hot!), finely minced
  • 1/2 cup light brown sugar
  • 2 teaspoons balsamic vinegar
  • 1/3 cup orange juice

Instructions

Plank: Soak the wood plank in water for 24 hours in advance of grilling.

Salmon: Lightly salt and pepper the salmon fillet, cover and place in refrigerator.

Glaze: In a mixing bowl, combine and whisk together the chutney, chipotle, brown sugar, vinegar, and orange juice.

Grilling: Pre-heat grill (400-500°F).

Place the salmon on the plank skin side down and cover the salmon with the glaze and place plank on the grill and cover the grill. Cook for about 10 to 12 minutes at 400 to 500 degrees. The plank will begin to smoke at around 5 minutes but keep the grill covered. Check salmon at 10 minutes to see if the flesh begins to flake. If so, it’s done. Turn off grill and gently remove the salmon from plank and place on a serving dish.

Bowtie Pasta with Basil-Chipotle Marinara Sauce

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All this dish needs is a fresh salad and you’ve got a meal!

Ingredients

  • 2 cups hickory chips for smoking
  • 10 yellow tomatoes and 10 red tomatoes
  • 1/2 cup virgin olive oil
  • 1 Vidalia or other sweet onion, finely chopped
  • 3 garlic cloves, minced
  • 3 cups dry white wine
  • 1 cup low sodium chicken broth
  • 3 cups chopped fresh basil.
  • 2 tablespoons minced fresh thyme
  • 2 canned chipotle peppers
  • 2 tablespoons balsamic vinegar, minced
  • 2 tablespoons sea salt
  • Freshly ground black pepper
  • 1 pound bowtie pasta
  • 1/2 cup grated Parmesan or Romano cheese

Instructions

Soak the hickory chips in water 24 hrs in advance of grilling. Add the hickory chips to the grill 5 minutes prior to cooking the tomatoes.

Slice the tomatoes in half and place them on the grill. Grill them for 10 minutes at 250°F and remove them from the grill.

In a large sauce pan combine the olive oil, onion, and garlic and saute until the onion is golden brown. Deglaze the pan with the wine and add grilled tomatoes along with the chicken broth.  Add the basil, thyme, chipotles, vinegar, vinegar and salt and pepper.  Cover the saucepan and simmer over low heat for 1 hour.  Remove the sauce pan lid and add remaining 1 cup white wine for reduction.  Continue cooking on low heat for and additional 1 hour.

In a large pan, bring 2 quarts of salted water to a rapid boil.  Add the pasta and cook until done 15 minutes prior to serving.  Strain the pasta and serve pasta on a large serving dish and cover with sauce and sprinkle with cheese as desired. 

Thai-Curried Prime Beef (Gaeng Pannang Nua)

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This signature but simple Thai dish is delicious with prime rib meat. Note the name, which shows the influence of Malaysia’s Penang Island. Serve this curry over jasmine rice accompanied with grilled eggplant. Look for kaffir lime leaves, curry paste, fish sauce and coconut milk in Asian markets and gourmet food stores.

Ingredients

•    3 dried kaffir lime leaves
•    1/2 cup hot water
•    3 cups coconut milk
•    1/4 cup red curry paste
•    2 pounds prime rib meat, diced
•    1 teaspoon sugar (optional)
•    1 teaspoon fish sauce (nam pla)
•    1 cup water
•    5 large potatoes, diced
•    Salt to taste

Instructions

Soak the kaffir leaves in hot water for 10 minutes, then drain.

In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minutes.

Add the beef, stir, and cook, covered, for about 30 minutes over low heat. Add the sugar (if using), fish sauce, the remaining coconut milk, the water, potatoes and salt. Cook, covered, over low heat for 30 minutes. Remove the lime leaves before serving.