NEW JERSEY NEWS 12 

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Culinary Creations ®

“Catering with A Creative Touch”

Hillsborough, NJ. 08844

(908) 281-3894

www.culinarycreations.com

Fourth of July

Picnic Menu - with a Creative Touch

Appetizer:

Grilled Seafood Ceviche

with Coconut Dressing

Off the Grill:

Asian Pesto Marinated Chicken

Served with a Bok Choy Slaw

Grilled Salmon in Corn Husks

With a Chipotle Rub

Dessert

Charred Fresh Fruit Salad

 with Grand Manier

Served in a Pineapple Shell

Grilled Seafood Ceviche with Coconut Dressing

Served in a coconut shell

4 oz.                 Shrimp, Peeled & De-veined

4 oz.                 Scallops

1 0z.                 Herb Oil for Brushing

4 Sprigs            Mint Leaves, Minced

2 Sprigs            Cilantro, Minced

2 Sprigs            Cilantro, Minced

2 each              Scotch Bonnet Chilies, seeded, minced

6 each              Limes, Juiced

2 each              Lemons, Juiced

2 Tbs.               Sugar

2 Tbs.               Sugar

1 tsp.                Sea Salt

1 tsp.                Sea Salt

3 Tbs.               Extra Virgin Olive Oil     

½ Cup               Extra Virgin Olive Oil

3 Tbs.               Dark Rum

2 Tbs.               Lemon Juice

¼ Cup               Fresh Coconut Milk

½ each             Avocado, Diced

½ each             Red Onion, Minced

2 each              Celery Stalks, Minced

Directions:

            Skewer Shrimp, Scallops. Brush with Herb Oil Lightly and mark on the grill. (DO NOT FULLY COOK, just mark Lightly on ONE SIDE). Dice Shrimp, Scallops and Calamari. Place into a bowl to cool in the refrigerator. 

            In another bowl mix the Mint, the First 2 Tbs. Cilantro, Peppers, Lime Juice and Juice from 2 Lemons, 2 Tbs. Sugar, 1 tsp. Salt, and 3 Tbs. Oil.

Pour on Seafood and Marinate for 2-3 Hours (Depending on size of Dice), then Drain & Reserve Seafood.

            **In a separate bowl Whisk Together remaining ingredients: Cilantro, Sugar, Salt, Olive Oil, Lemon Juice, Avocado, Onion, Celery & Coconut Milk.  Pour over Seafood & serve in a Coconut Shell or over Mango/Papaya.

BE EXTREMELY CAREFUL WHEN WORKING WITH SCOTCH BONNET PEPPERS, THEY ARE LEATHOL. TO TAME THE HEAT IN THIS DISH CUT BACK ON AMOUNT OF PEPPERS ADDED, IF SCOTCH BONNETS ARE NOT AVAILABLE, USE SCOTH BONNET PEPPER SAUCE. Remember to wash anything (including your hands) that these peppers come in contact with.

ASIAN PESTO MARINATED CHICKEN BREASTS

Ginger Scallion Mix

1/2       Cup     Green Onion (Scallions) Thinly Sliced

1/2       Cup     Ginger, Minced by hand

1/2       Cup     Peanut Oil, Smoking Hot

1          Tbs.     Sesame Oil

T.T.                  Salt, Kosher

Directions:

            Place Scallions and Ginger in a Non-Aluminum Bowl with High Sides. Sprinkle with some Salt. When Peanut Oil is Smoking Hot, Carefully pour over Scallions & Ginger, Oil will Boil over sides. Pour in Sesame Oil, Let Cool.

Asian Pesto

3          Oz.      Cilantro, Chopped

1          Oz.      Parsley, Chopped

8          each    Anchovies Filets, Chopped

1          each    Clove Garlic, Minced

½         Tbs.     Capers, Minced

½         Tbs.     Red Wine Vinegar

1          Cup     Extra Virgin Olive Oil

¾         Cup     Ginger Scallion Mix Above

Directions:

            In a Food Processor add All Ingredients EXCEPT Oil & Ginger Scallion Mix. Puree, With Processor on Slow, add Extra Virgin Olive Oil in a steady stream.

            Then Blend Ginger Scallion into Mixture

Chill, toss with Boneless & Skinless Chicken Breasts

CILANTRO & BOK CHOY SLAW

1 med.            Sweet Bell Red Pepper, minced

1 med.            Sweet Bell Green Pepper, minced

1                      Carrot, peeled, diced fine

2 bunches      Scallions, diced fine

1 Med.            Red Onion, Sliced thin

4 Cups            Bok Choy, Chiffanade

3 Tbs.             Fresh Cilantro, Chopped

2                      Limes, juiced

1                      Orange, juiced

T.T.                  Salt, Kosher

T.T.                  Black Pepper, fresh grind or table grind

T.T.                  Cayenne Pepper

1 teas.            Cumin, ground

1 Tbs.             Sugar

1/4 Cup          Rice Wine Vinegar

Directions:  

            In a Bowl Combine Peppers, Carrot, Green & Red Onion, Bok Choy & Cilantro.

            In a Separate Bowl Whisk Together Lime & Orange Juices, Cayenne, Cumin, Sugar & Rice Wine Vinegar. Add Salt & Pepper to taste.  Mix with Bok Choy.

            Let Stand for one hour to release flavors

GRILLED SALMON IN CORN HUSKS with Chipotle Rub

 2                      large ears corn, un-shucked
1                      stick (1/2 cup) unsalted butter, softened
a                      3/4-pound piece center-cut salmon filet, cut into 4 pieces (each about 4 by 1 1/2 by 1 inch)
4                      dried epazote, reconstituted
1                      tablespoon thinly sliced scallion

 For the chipotle rub:
 1/4 cup             dried Mexican oregano*
1/4 cup             corn oil
5 dried              chipotle chilies*, stemmed, seeded, and de-veined (wear rubber gloves)
25                     garlic cloves
1 1/2 cups         coarse salt

 To make the salmon:
 Grill Corn with husk, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well, remove husk and reserve largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages

On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one-fourth epazote, and one-fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.

Grill packages around edges of grill (to avoid hottest part of coals) covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)

To make the chipotle rub:
In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.

In a heavy skillet heat oil over moderately high heat until hot but not smoking, about 10 seconds. (Do not let chilies burn or rub will be bitter.) Transfer chilies as fried to paper towels to drain and cool until crisp.

 In a food processor grind oregano and chilies with garlic and salt until mixture is pureed. Makes about 3 cups. 

Charred Fresh Fruit Salad In a Pineapple Shell

  1          Pineapple, Cleaned, Seeded & Sliced 1 inch Pieces

          – Reserve Shell of Pineapple

1           Honey Dew, Cleaned, Seeded & Sliced 1 inch Pieces

1           Cantaloupe, Cleaned, Seeded & Sliced 1 inch Pieces

10                    Strawberries

½ Cup             Blueberries

2                      Star Fruit (Garnish)

1Tbs.              Olive Oil

2                      Limes, Juiced

2                      Lemons, Juiced

2                      Oranges, Juiced

1 tsp.               Sugar (Optional)

¼ Cup             Cilantro, Minced

to taste Cayenne Pepper

Directions, 

Lightly brush Pineapple, Honey Dew & Cantaloupe with oil & Mark on grill, do not over cook. Fruit should still be Firm to the touch.  Let Fruit Cool. Mix with Orange, Lemon & Lime Juices, Sugar, Cilantro & cayenne Pepper. Be careful to fold ingredients, trying not to destroy texture and appearance. Marinade for 6-8 hours or overnight. TO FINISH: Toss mixture with Strawberries & Blueberries, reserve some for top. Fill Pineapple shells with mixture, top with remaining Strawberries, Blueberries & Star Fruit. Serve