Spicy Summer Fare

If you're like me, you may be tired of steaks,hamburgers and hot dogs and ready to try something different. I found some interesting recipes that I thought you might enjoy for a change of pace. Try these entrees, appetizers, and accompaniments for your late summer get-togethers.

PAN FRIED FISH WITH FRUIT CHILI RELISH
Chef Frederick Ming

• 2 pounds firm, fresh white fish fillets, such as red snapper, grouper, or rockfish
• Cayenne pepper, salt, and black pepper
• Juice of 1 lime
• 2 ounces melted butter
• 2 ounces clarified butter
• 3 ounces finely ground corn-meal, or 1/2 cup shredded, unsweetened coconut

Rub fish fillets with small amount of cayenne, salt, and pepper. Squeeze lime juice on each fillet. Dip fillet into melted butter, then lightly coat each side with cornmeal or coconut.

Heat the clarified butter and cook the fillets, about 4 minutes on each side, or until golden.

Remove fillets from the pan, place on absorbent paper, and keep warm. Spoon several tablespoons of the chilled relish alongside each fish fillet before serving Serves 4 to 6.

LOUISIANA BARBECUE SHRIMP
Active Work and Total Preparation Time: 20 minutes

• 2 pounds jumbo shrimp
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 teaspoons minced fresh thyme
• 2 teaspoons minced fresh rosemary
• 1/2 cup (1 stick) butter
• 1 tablespoon minced garlic
• 1 tablespoon Worcestershire sauce

Peel and devein shrimp. Set aside in a medium bowl. Combine cayenne pepper, black pepper, salt, thyme and rosemary and rub into shrimp.

Melt butter in a large skillet over medium-high heat. Add garlic and Worcestershire sauce and cook, stirring, until garlic is very fragrant, about 1 minute. Add shrimp and saute, turning shrimp once or twice until they are pink, about 2 to 3 minutes.

4 servings.

SOUTHWESTERN SHREDDED CHICKEN SALAD
Charlotte Balcomb Lane

• 2 boneless, skinless chicken breasts (about 5 ounces each)
• 1 (14.5-ounce) can fat-free, low-sodium chicken broth
• 1/4 teaspoon ground cumin
• 1/4 cup light mayonnaise
• 3 to 4 tablespoons fresh lime juice
• 1 head lettuce, finely chopped
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 1/4 cup diced ripe tomatoes
• 1 (8.5-ounce) can whole kernel corn, drained
• 1 (4-ounce) can diced green chilies
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges

Trim chicken breasts of all visible fat. In a shallow saucepan, bring broth and cumin to a boil. Add chicken breasts and reduce heat to low. Simmer gently until chicken is done, about 10 minutes. Do not allow to boil. Remove chicken from broth and allow to cool slightly. When chicken is cool enough to handle, use two forks and pull with the tines of each fork in the opposite direction, shredding the chicken. Set aside.

Go To Page: 1 2 3

Articles in this Topic    Discussions in this Topic