Watermelon Gazpacho
- 1 large tomato, pureed
- 1/2 serrano chile
- 1 yellow pepper, minced
- 2 cups cubed fresh watermelon
- 1 teaspoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced red onion
- 1/2 cucumber, seeded and minced
- 2 tablespoons minced fresh dill, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta cheese (optional)
Directions
In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
Garnish with dollop of sour cream and a fried plantain chip
Butter ginger red snapper with minted passion-orange vinaigrette
Serves 4
- Minted passion Vinaigrette
- ¼ cup Dijon mustard
- ¼ cup frozen passion puree concentrate, thawed
- ¼ cup frozen orange juice concentrate, thawed
- ¼ cup rice wine vinegar
- ½ cup fresh mint leaves
- Red Snapper
- 6 Tablespoons unsalted butter, melted
- 2 Tablespoons minced ginger
- 2 TBSP soy sauce (use gluten free)
- 4 (7 ounce) red snapper fillets
Directions
To prepare the vinaigrette
Combine the mustard, passion fruit concentrate, orange juice concentrate and vinegar in a blender. Add the mint leaves and blend until pureed. Cover and refrigerate.
To prepare the snapper
Combine the butter, ginger and soy sauce in a bowl. Stir to blend. Place the red snapper in a shallow bowl and pour marinade over the fish. Refrigerate for about 30 minutes Do not marinate too long or the fresh fish will break down..
Heat a dry heavy stainless-steel sauté pan or skillet over medium high heat for 2 minutes. Remove the snapper from the marinade Place red snapper in heated pan and sauté 2-3 minutes on each side, until opaque. Transfer to warmed plate and pour sauce over fish.
Serve over coconut rice or Sesame noodles.
Peach, blueberry raspberry cobbler with mango ice cream
Approximately:
12 ripe peaches or 4 cups frozen peaches
1 pint blueberries
1/2 pint raspberries
juice of half a lemon
1 Tablespoon flour
1 cup flour
1 cup sugar
2 eggs
1 teaspoon cinnamon
1 stick melted butter
4 tablespoons sugar
2 tablespoons butter
Cinnamon and sugar for topping
Directions
Peel the peaches by blanching them in boiling water for 15 seconds or so and then running them under cold water. The skins will slip right off. Slice them into a bowl, being sure to capture all the juice.
Add the blueberries and raspberries.
Stir flour into the sugar and stir the mixture into the fruit. Add the lemon juice and give it another stir.
In a separate bowl mix equal parts of flour or sugar
Toss in ½ teaspoon salt and 1 Tablespoon baking powder
Crack one egg at a time and form into a crumble.
Place over mixed fruit and top with melted butter. Bake until top is golden brown and top with ice cream.
Preheat oven to 375 degrees.
Spoon the blueberries, peaches and raspberries in individual crocks.
Top with crumble and drizzle melted butter. Sprinkle top with cinnamon and sugar
Bake until topping can be tapped on crumble top to make sure it is done.
Top with mango or toasted coconut ice cream
