Episode 4: SURF & TURF’S UP!
RASPBERRY LEMONADE
Ingredients
1-3/4 cups freshly squeezed lemon juice, from 8-12 lemons, strained
1/2 pound (8 oz.) raspberries, plus more for serving
5 cups water
1 cup sugar
Lemon wedges, for serving
Fresh mint, for serving
Instructions
Combine the raspberries and ½ cup of lemon juice in a pitcher; muddle to get raspberries to release their juices. Add the remaining lemon juice, water, and sugar to the pitcher and stir until the sugar is dissolved. Taste, and then add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, frozen raspberries, and/or fresh mint, if desired. The lemonade will keep in the fridge for a few days.
PROSCIUTTO WRAPPED PEACH WEDGES CROSTINI
Ingredients
2 ripe, sweet (but not soft) freestone peaches
6 thin slices prosciutto, or more as needed,
6 ounces fresh buffalo mozzarella
Ciabatta
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves
Ciabatta
Instructions
Heat an outdoor grill for medium-high heat and lightly oil the grate.
Cut peaches in half and remove peach stones. Cut each half in half again.
Wrap prosciutto around each peach section
Slice ciabatta into crostini, lightly drizzle over top.
Place wrapped peaches and ciabatta on the grill to toast up. Turn peaches often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize about 6 minutes. Remove peaches & ciabatta from the grill.
To serve, slice mozzarella and place cheese ciabatta crostini, place the peach slice on top of the cheese.
Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.
AVOCADO & GRAPE TOMATO SALAD W/ HOMEMADE VINAIGRETTE
Ingredients
For the Salad
1 pint of grape tomatoes
1 ripe avocado
A handful of snow peas
1/3 of a cauliflower
1 medium size yellow pepper
1 medium size orange pepper
For the Vinaigrette
1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes of hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Instructions
For the salad, cut each of the vegetables into bite-size pieces. Halve the grape tomatoes.
For the vinaigrette, whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.
LAND & SEA KEBOBS W/ GRILLED CORN
Ingredients
For Kebobs
4-5 wooden skewers
1-2 cups water
Beef flank steak
Olive Oil
About 1 pound of large shrimp (approximately 16-20)
The zest and juice of one large lemon
2 tablespoons olive oil
6 cloves of garlic, pressed or very finely chopped
1/4 cup white wine
2 tablespoons fresh parsley, chopped
a pinch of salt and pepper
Additional chopped parsley for garnish (optional)
For Grilled Corn
Husked Corn
Flaked salt
Fresh cracked black pepper
Melted butter, optional
Instructions
Preheat BBQ grill to 350°F.
Pour the water into a shallow baking dish and add the skewers to it. Let them soak in the water as you're preparing the shrimp and the marinade.
Add the lemon zest, lemon juice, olive oil, garlic, white wine, parsley, and salt and pepper to a mason jar and shake the ingredients together.
Rinse the shrimp and remove the shells (if you wish), leaving the tails on.
Slice flank steak with the grain into thin strips.
Place husked corn on the grill. Be sure to turn the corn as they grill to have consistent marking and even cooking.
Grill to your liking. Season to taste, drizzling butter over the top if desired.
Remove the wooden skewers from the water and discard the water.
Alternating, add 2 shrimp then one slice of flank steak, folded over, to each skewer.
Place the skewers on the grill and drizzle marinade over top. Grill the skewers for about 3-4 minutes per side.
Give the marinade one good shake to re-combine all the ingredients and pour it over the skewers, making sure each one is nicely coated.
Once they're done (and be careful not to overcook!), remove them to a platter.
Garnish with some chopped fresh parsley (if you wish), and serve!
HOMEMADE BUTTERMILK DOUGHNUTS
Ingredients
3 1/2 cups (17 1/2 ounces) all-purpose flour
1 cup (7 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground nutmeg
1 teaspoon salt
3/4 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
2 large eggs plus 1 large yolk
6 cups vegetable shortening
Instructions
Line baking sheet or wire rack with paper towels. In a large bowl whisk 1 cup flour, sugar, baking powder, baking soda, nutmeg, and salt at low speed to combine.
Mix buttermilk, melted butter, and eggs, and yolk in a medium-sized bowl. Add wet ingredients to dry ingredients and mix until smooth. Gradually add the remaining 2 1/2 cups flour, and mix until just combined about 30 seconds.
Heat shortening in a large Dutch oven over medium-high heat to 375 degrees. Meanwhile, turn out dough onto a lightly floured counter. Roll out dough with a heavily floured rolling pin to 1/2-inch thickness. Cut out dough rings with a heavily floured 2 1/2- or 3-inch doughnut cutter, flouring between cuts. Transfer dough rounds to a baking sheet or large wire rack. Gather scraps and gently press into a disk; repeat rolling the stamping process until all dough is used. (Cut doughnuts can be covered and stored at room temperature for up to 2 hours.)
Carefully slip dough rings, four or five at a time, into the hot shortening. Turn doughnuts as they rise to the surface with tongs, wire skimmer, or slotted spoon, fry doughnuts until golden brown, about 50 seconds per side. Remove doughnuts and drain on a prepared baking sheet or wire rack. Repeat frying, returning to a temperature between each batch.
Let fried doughnuts cool for about 1 minute, then toss in 1 cup non-melting sugar to coat. Serve.