Basil-Walnut Cream Cheese
From the kitchen of Anne Starr
1 8-oz pkg cream cheese, softened
1/4 cup butter, softened
1/2 cup snipped fresh basil
1/4 cup chopped walnuts
1 Tbsp Balsamic vinegar
1 clove garlic, minced
1/4 tsp salt
1/8 tsp freshly ground black pepper
In medium sized mixing bowl beat cream cheese and butter with an electric mixer on medium speed until smooth. Stir in basil, walnuts, vinegar, salt and black pepper until well combined. Serve immediately or cover and chill up to 3 days. Makes 1 1/2 cups.
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“Portuguese
Chicken”From the kitchen of Stefan Murphy
Serves 6-8
1/3 cup fresh Thyme leaves
1cup coarsely chopped Italian Parsley
1cup coarsely chopped Basil
3 green onions (Scallions) chopped, white and green parts
4 cloves garlic, smashed and then coarsely chopped
2 1/2 tsp. freshly ground pepper
1 tsp. kosher salt
3/4 cup olive oil
Juice of 1/2 lemon
6 large bone-in chicken half-breasts (if very large, cut into two pieces)
Combine all ingredients except chicken in a large bowl. Then add chicken and allow to marinate for at least 2 hours, or overnight. Grill until just done, then remove and allow to rest for 15 minutes before serving. Boneless chicken breasts may also be used if pan-searing. You can also freeze the chicken and marinade in zip-bags, to be grilled later.
“Grilled
Shrimp Salad”From the kitchen of Stefan Murphy
Serves 6-8
1 – 1 1/2 lbs. Large/jumbo shrimp, peeled and de-veined
2 cloves garlic, crushed
freshly ground pepper
Juice of 1/2 lemon
2-3 heads Butter or Boston lettuce – washed and torn
2 green onions (scallions) chopped
1-2 avocado, sliced
1/2 cup mayonnaise
1/4 tsp. curry powder
2 Tbsp. lemon juice
Olive oil
Champagne vinegar
Combine shrimp, lemon juice, garlic, and pepper to taste in a large bowl. Place shrimp on skewers and grill until just done (no longer translucent, but careful not to overcook.) Cover and place in refrigerator to chill. Stir curry powder and lemon juice into mayonnaise to blend.
Dress lettuce, scallions, and avocado with a drizzle of olive oil and champagne vinegar to taste. Toss well, and plate. Place several chilled shrimp on top of salad, and drizzle with lemon-curry mixture
Artichoke
with Soy AioliFrom the kitchen of Stefan Murphy
2-4 artichoke
2-3 garlic cloves
1/2 cup mayonnaise
1 1/2 tsp. low sodium soy sauce
3 tsp. lemon juice
Steam artichokes over water with garlic cloves until tender. Chill. Mix remaining ingredients in a small bowl. Serve.
Blue
Cheese SlidersFrom the kitchen of Stefan Murphy
2 – 2 1/2 lbs. Ground beef
2 –3 Tbsp. Worcestershire sauce
Blue cheese
Kosher salt
Fresh ground pepper
Hot dog buns
Zesty Ketchup
1/2 cup ketchup
1/4 tsp. cayenne
1/2 tsp. Worcestershire sauce
1 clove garlic, minced or crushed
Combine beef, Worcestershire sauce, and salt and pepper to taste. Form small disks, about 2 –3 inches in diameter and 1/2 inch thick. Place about 1 tsp. of blue cheese in a well made in the disk, then cover with enough beef to seal the cheese inside. Grill quickly over high heat.
Cut the rounded ends off of hot dog buns, then cut remaining bun in half to make 2 Slider buns. Toast on grill before placing Slider on top.
Top with Zesty Ketchup