The Menu
GREEN HORNET COCKTAILS
DRY RUBBED FLANK STEAK SKEWERS WITH BASIL BUTTER
Baked Grits Wedges
Broccoli Platter
Strawberry-Lemon Parfait
The Recipes
GREEN HORNET COCKTAILS
Makes 4 drinks.
HEAT 1/3 cup each sugar and water in a saucepan until the sugar is dissolved, chill.
Puree the syrup with 1 cup mint and 1/2 cup cilantro, then strain.
RUB the rims of 4 glasses with a slice of jalapeno and a lime wedge, dip in salt and then in sugar.
Fill with ice.
Combine half of the herb syrup, juice of 1 lime and 1/2 cup tequila in a shaker, shake, then strain into 2 glasses.
Repeat. Top the drinks with ginger beer, then SERVE.
DRY RUBBED FLANK STEAK SKEWERS WITH BASIL BUTTER
Makes 4 servings of steak.
IN A BOWL, combine
3 tbs butter and
2 tbs chopped basil,
season with salt and pepper, refrigerate.
Heat a grill.
In a bowl, combine
1/4 cup brown sugar,
2 tbs EACH sweet smoked paprika, garlic powder, and olive oil;
1 tbs EACH chili powder, dried basil, and dried thyme; and
2 tsp dry mustard.
ADD 1 1/2 pounds flank steak, cut against the grain into 16 slices and
16 cherry tomatoes,
season with salt and pepper and toss to coat.
Thread 2 pieces of steak, and 2 tomatoes onto each of 8 skewers.
Cover and grill until the steak is cooked through. Top with the basil butter, then SERVE.
Baked Grits Wedges
Serves 4
http: //www.cooksrecipes.com/sidedish/baked_grits_wedges_recipe.html
1 1/2 cups boiling water
3/8 cup grits
1/4 teaspoon salt
1/4 cup (1 ounce) shredded sharp cheddar cheese
1 tablespoon chopped green onion
1/4 teaspoon prepared mustard
In 2-quart saucepan, slowly stir grits and salt into boiling water. Reduce heat to medium-low, cover. Cook 5 to 7 minutes, stirring occasionally.
Remove from heat; stir in cheese, onions and mustard, stirring until cheese melts. Pour grits into 9 to 10-inch pie plate, lightly coated with cooking oil spray. Cover; chill until firm.
Cut into 4 slices.
Arrange grits on baking pan lightly coated with cooking oil spray. Broil 8 to 10 minutes or until golden brown.
Broccoli Platter
Makes 4 servings.
http:// www.cooksrecipes.com/sidedish/broccoli_platter_recipe.html
1 1/2 tablespoons minced onion
1 tablespoon butter
1/2 cup dairy sour cream
1/2 tablespoon chopped pimento, drained
1/4 teaspoon poppy seeds
1/4 teaspoon paprika
1/8 teaspoon salt
Pinch cayenne pepper
1 pound fresh broccoli spears
Sauté onion in butter. Remove from heat and stir in sour cream, pimento, poppy seeds, paprika, salt and pepper. Return to low heat and heat until thoroughly warmed, stirring constantly. Cook broccoli in salted water and drain. Arrange hot broccoli on heated platter. Pour hot sauce over top.
Strawberry-Lemon Parfait
Makes 4 servings.
Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.
1 /2 cup whipping cream
1/2 cup prepared lemon curd*
Grated peel of 1 lemon
2 pint baskets fresh California strawberries, stemmed and sliced
Mint sprigs, for garnish
Small crisp cookies for accompaniment
In medium bowl whip cream to form stiff peaks.
In another medium bowl mix about one-fourth of the cream into lemon curd to blend thoroughly, then fold in remaining cream and the lemon peel. Chill.
To serve, arrange 3 layers of strawberries and 2 layers of lemon cream in each of 4 stemmed glasses, beginning and ending with strawberries. Garnish with mint. Serve with small crisp cookies.
* Lemon curd is available in the jam and jelly section or gourmet foods section of most supermarkets.
Per serving: 215 calories; 2 g protein; 12 g fat; 26 g carbohydrate; 43 mg cholesterol
GREEN HORNET COCKTAILS
DRY RUBBED FLANK STEAK SKEWERS WITH BASIL BUTTERBaked Grits Wedges
Broccoli Platter
Strawberry-Lemon Parfait
The Recipes
GREEN HORNET COCKTAILS
Makes 4 drinks.
HEAT 1/3 cup each sugar and water in a saucepan until the sugar is dissolved, chill.
Puree the syrup with 1 cup mint and 1/2 cup cilantro, then strain.
RUB the rims of 4 glasses with a slice of jalapeno and a lime wedge, dip in salt and then in sugar.
Fill with ice.
Combine half of the herb syrup, juice of 1 lime and 1/2 cup tequila in a shaker, shake, then strain into 2 glasses.
Repeat. Top the drinks with ginger beer, then SERVE.
DRY RUBBED FLANK STEAK SKEWERS WITH BASIL BUTTER Makes 4 servings of steak.
IN A BOWL, combine
3 tbs butter and
2 tbs chopped basil,
season with salt and pepper, refrigerate.
Heat a grill.
In a bowl, combine
1/4 cup brown sugar,
2 tbs EACH sweet smoked paprika, garlic powder, and olive oil;
1 tbs EACH chili powder, dried basil, and dried thyme; and
2 tsp dry mustard.
ADD 1 1/2 pounds flank steak, cut against the grain into 16 slices and
16 cherry tomatoes,
season with salt and pepper and toss to coat.
Thread 2 pieces of steak, and 2 tomatoes onto each of 8 skewers.
Cover and grill until the steak is cooked through. Top with the basil butter, then SERVE.
Baked Grits Wedges
Serves 4
http: //www.cooksrecipes.com/sidedish/baked_grits_wedges_recipe.html
1 1/2 cups boiling water
3/8 cup grits
1/4 teaspoon salt
1/4 cup (1 ounce) shredded sharp cheddar cheese
1 tablespoon chopped green onion
1/4 teaspoon prepared mustard
In 2-quart saucepan, slowly stir grits and salt into boiling water. Reduce heat to medium-low, cover. Cook 5 to 7 minutes, stirring occasionally.
Remove from heat; stir in cheese, onions and mustard, stirring until cheese melts. Pour grits into 9 to 10-inch pie plate, lightly coated with cooking oil spray. Cover; chill until firm.
Cut into 4 slices.
Arrange grits on baking pan lightly coated with cooking oil spray. Broil 8 to 10 minutes or until golden brown.
Broccoli Platter
Makes 4 servings.
http:// www.cooksrecipes.com/sidedish/broccoli_platter_recipe.html
1 1/2 tablespoons minced onion
1 tablespoon butter
1/2 cup dairy sour cream
1/2 tablespoon chopped pimento, drained
1/4 teaspoon poppy seeds
1/4 teaspoon paprika
1/8 teaspoon salt
Pinch cayenne pepper
1 pound fresh broccoli spears
Sauté onion in butter. Remove from heat and stir in sour cream, pimento, poppy seeds, paprika, salt and pepper. Return to low heat and heat until thoroughly warmed, stirring constantly. Cook broccoli in salted water and drain. Arrange hot broccoli on heated platter. Pour hot sauce over top.
Strawberry-Lemon Parfait
Makes 4 servings.
Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.
1 /2 cup whipping cream
1/2 cup prepared lemon curd*
Grated peel of 1 lemon
2 pint baskets fresh California strawberries, stemmed and sliced
Mint sprigs, for garnish
Small crisp cookies for accompaniment
In medium bowl whip cream to form stiff peaks.
In another medium bowl mix about one-fourth of the cream into lemon curd to blend thoroughly, then fold in remaining cream and the lemon peel. Chill.
To serve, arrange 3 layers of strawberries and 2 layers of lemon cream in each of 4 stemmed glasses, beginning and ending with strawberries. Garnish with mint. Serve with small crisp cookies.
* Lemon curd is available in the jam and jelly section or gourmet foods section of most supermarkets.
Per serving: 215 calories; 2 g protein; 12 g fat; 26 g carbohydrate; 43 mg cholesterol
