• Fresh Fruit Tart with Mascarpone Cheese

    1 – 16.5 oz. roll refrigerated sugar cookie dough

    1 cup raspberries

    1 cup blackberries

    1 cup strawberries, sliced

    2 kiwis, peeled and sliced

    1 – 8 oz. carton mascarpone cheese

    1 – 3 oz package cream cheese, room temperature

    ¼ cup granulated sugar

    Glaze

    ½ cup granulated sugar

    2 tablespoons cornstarch

    1 teaspoon lemon juice

    ½ cup orange juice

    Spray 9-10” tart pan or pie pan lightly with cooking spray. Press cookie dough into pan and up the sides and bake 15-20 minutes at 350 degrees F. Cool. (The dough will settle down the sides of the pan, but will still make a tall enough edge to hold the toppings.)

    Mix all glaze ingredients in a small saucepan, whisking constantly. Bring to a boil and simmer 1-2 minutes. Cool.

    Filed under: Dessert Recipes
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  • Grilled Mexican-Style Corn-on-the-Cob

    6-8 ears fresh corn

    ½ cup mayonnaise

    ¼ cup grated cotija cheese or parmesan

    Red pepper hot sauce or ancho chile powder

    Salt & pepper to taste

    Peel back outer husk of corn and remove silks and run corn under cold water. Replace husks and wrap each cob in heavy duty foil. Cover the grill and cook, turning every few minutes for 15-20 minutes. Remove foil, peel back husks away from corn but do not remove(this serves as a handle to make it easier to eat).

    Slather with mayonnaise, salt & pepper and  cotija cheese and serve. Let guests splash hot sauce or sprinkle ancho chile powder on their corn, if they desire.

    Filed under: Sides Recipes
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  • Grilled Lobster Tails with Citrus Butter

    6 eight ounce lobster tails, frozen, defrosted in fridge for 12 hours

    ¼ cup orange juice

    2 tablespoons lime juice

    2 tablespoons lemon juice

    ½ cup butter (1 stick), room temperature

    1 teaspoon orange zest

    Bring a large pot of water to a boil. Add the lobster tails and bring back to a boil. Let cook for 5-6 minutes and remove. Drain well. Pre-heat your grill to high. Add orange, lime and lemon juices to small sauté pan along with butter and orange zest. Heat until butter is melted and simmer on low for 2-3 minutes.

    With kitchen scissors, cut through the underside of the lobster tail lengthwise. Cut through the tail meat, but do not cut through the hard shell. Brush the meat with oil and salt and pepper. Grill the tails, meat side down for 2-3 minutes. Turn and grill for 2-3 additional minutes. Serve with the citrus butter. Use a timer, as you do not want to overcook the lobster tails.

    Filed under: Seafood Entree Recipes
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