Newspaper Page Text
WEDNESDAY, MAY 21, 2008
2C
Fabulous grilled fruit desserts and salads
Tips for grilling fresh fruit
and some great recipes
Special to the Journal
As long as you’ve got the
grill fired up, be sure to try
some grilled fresh fruit for
salads and desserts.
“With grilling season upon
us, we want to help consum
ers liven up what they are
preparing this summer with
fresh and fun ideas for grill
ing fruit,” said Dionysius
Christou, Del Monte Fresh
Produce Vice President
of Marketing. “Men and
women alike eiyoy grilling,
and research shows peo
ple we increasingly using
grills to create fast, healthy
meals.”
Del Monte also has devel
oped tips for grilling fruii,
including:
* first use high heat fdr
a few minutes, then lower
the heat to create great grill
marks
*grill fruit for short time
periods only
* drizzle fruit with sugar
to bring out the natural
sweetness
* apply a thin coat of oil to
the grill before grilling
*cut fruit in half and
remove the core for grilling
or grill bananas with entire
peel on
*grill fruit pulp-side-dowh
first, then turn onto the peel
to finish
Grilling aficionados in
search of recipes for grilling
fruit can find many options
at www.fruits.com.
Grilled Banana Sundae
Ingredients:
4 Del Monte® bananas,
peeled
2 tablespoons butter
6 tablespoons brown
sugar
1/2 teaspoon vanilla
extract
1/4 cup water
1 tablespoon melted but
ter
1/2 cup pecan pieces
Vanilla ice cream
1. In a small saucepaii,
~ ~~
Deviled eggs are a favorite, morning, noon or night
DOWNHOME DELIGHTS
slice. Finish with top
bread slice. Cut diago
nally.
Duka's Potato Salad
Created by Rebecca
Carpenter, Greenville,
S.C.
2 lbs. red potatoes, boiled
and cubed
3 hard boiled eggs,
chopped
1-2.2 oz. can sliced black
olives
1/2 cup red onion, finely
chopped
1/2 cup celery, chopped
1/2 cup sweet pickles,
finely chopped
1/4 cup cooked baton,
finely chopped
1 cup Mayonnaise
1 Tbsp. Mustard
1 1/2 tsp. sweet pickle
juice
11/2 tsp. white vinegar
1/2tsp. Black Pepper
combine 2 tablespoons but
ter, brown sugar, vanilla
extract, and water. Bring to
a boil, stir to dissolve sugar
and let cook at a full boil for
1 minute. Remove from heat
and let cool. (If the mixture
is too thin when cool, simply
return to heat and boil for
another 30-60 seconds.)
2. Brush bananas with
melted butter and place on
a very hot grill. While the
bananas are grilling, turn
them periodically and brush
with some of the brown
sugar mixture. The bananas
will only take a few minutes
to heat through. If they are
very ripe, they will cook very
quickly.
3. Remove bananas from
heat and cut each banana
into 3 pieces on the bias.
4. Scoop ice cream into
bowls. Top each with 3 piec
es of banana. Spoon warmed
brown sugar mixture over
the top. Finish with a sprin
kle of pecans.
Cinnamon Fruit Kabobs
Del Monte® apples
Del Monte® pears
Del Monte® bananas
Butter
Brown Sugar
Ground Cinnamon
Do not peel. Cut the fruit
in half or wedges. Bananas
must be cut lengthwise.
Remove cores. Baste with
a mixture of ? cup butter,
3 tablespoons brown sugar
and 1 teaspoon ground cin
namon. Place fruit on grill
with skin up. Grill over
medium heat for 8 to 10
minutes for halves, 4 to 5
minutes for rings or wedg
es. Once fruit is cooked, cut
into smaller bites to place on
skewer. Alternate each fruit
to your liking.
Grilled Pear, Spinach and
Red Onion Salad
3 Del Monte® pears, quar
tered with seeds removed
1 large red onion, peeled,
cut into _-inch slices,
brushed with
3/4 tsp. Salt
In a large bowl mix all
ingredients. Refrigerate 1
hour or overnight.
Patti’s Best Cole
Slaw
16 oz. bag of shredded
cole slaw
1 green bell pepper, finely
chopped
1/4 tsp. of Black Pepper
Dash of salt
1 1/2 tsp. prepared
Mustard
1 cup Mayonnaise
In a large bowl, mix the
slaw with the next three
ingredients. Then mix
in mustard and Duke’s
Mayonnaise until evenly
coated. You may transfer
into another bowl if desired.
Refrigerate for 30 minutes
or until ready to serve.
FOOD&.HOME
olive oil and seasoned with
salt and pepper
5 oz. cleaned baby spin
ach
1 small head radicchio,
halved and cut into _-inch
slices
1/2 cup walnut pieces
4 green onions, thinly
sliced
Balsamic vinegar salad
dressing to taste (or sim
ply use your favoritestore
bought dressing)
Freshly ground black pep
per to taste
5 oz. thinly sliced prosciut
to, cut into _-inch strips
Directions:
1. Grill the pears over mod
Del Monte
Grilled Pear,Spinach and Red
Onion Salad
Deviled Eggs
12 hard boiled eggs, cut in
half with yolks removed
1/2 cup and 1 Tbsp.
Mayonnaise
1/3 cup yellow mustard
4 oz. finely chopped black
olives, drained
1/2 tsp. salt
1/4 tsp. Sauer’s black
pepper
Mash yolks with a fork and
add mayonnaise and mus
tard. Whisk with a small
wire whisk into a fluffy
paste. Gradually fold in
black olives, salt and pep
per. Fill egg halves and
refrigerate until ready to
serve.
erately high heat by placing
them flesh side down on the
grill. Once the flesh has
nice grill marks (2-3 min
utes), turn the pears onto
the skin side and continue
grilling until the pears are
heated through (4-5 min
utes). It may be necessary
to lower the heat if they
start to scorch.
2. Grill the red onion slices
over moderately high heat
until they have nice grill
marks and have started to
soften (4-5 minutes).
3. While the red onion and
pears are still hot, transfer
to a cutting board and dice.
4. Toss warm red onion
and pear with spinach,
radicchio, walnut pieces,
green onions, balsamic vine-
Duke’s Mayonnaise
Continued from Page iC
Baked Pimento
Cheese
1 1/2cups Duke’s
Mayonnaise
4 oz. jar of pimento or
roasted red pepper,
drained
1 tsp. Worcestershire
sauce
1/4 tsp. Ground Red
Pepper
8 oz. block of sharp
Cheddar cheese, shred
ded
8 oz. block of extra sharp
Cheddar cheese, shred
ded
Stir together first five
ingredients in a large
bowl. Stir in cheeses.
Spoon mixture into a
lightly greased 2-qt. or
11x17 inch baking dish.
Bake at 350°F for 20 mint
ues or until dip is golden
and bubbly. Garnish with
parsley if desired. Serve
dip with crackers or
crunchyveggies.
gar salad dressing, and black
pepper.
5. Arrange salad on indi
vidual plates and top with
prosciutto. (If serving the
salad in a large bowl, sim
ply top the whole salad with
prosciutto.) Serve immedi
ately.
Grilled Pineapple with
Sweet Citrus Glaze
1 Del Monte Gold® Extra
Sweet Pineapple
1/2 cup honey,
1/2 cup fresh lime juice
1 tablespoon grated lime
peel
1 teaspoon orange juice
1/4 cup minced fresh mint
1. Whisk honey, lime juice,
lime peel, and orange juice
in large glass baking dish.
2. Peel pineapple and cut
crosswise into 6 rounds.
Remove core and discard.
3. Add pineapple to baking
dish and turn to coat. Then,
cover with plastic wrap and
let stand at room tempera
ture at least 1 hour and up
to 2 hours.
4. Prepare grill on medi
um heat. Remove pineapple
from marinade and reserve
marinade for use later.
5. Grill pineapple until
golden brown for about 3
minutes per side, and then
transfer to serving dish and
pour reserved marinade
over.
6. Sprinkle with mint and
serve warm or chilled.
Grilled Avocado with
Mediterranean Salad
3 ripe Del Monte® avo
cados, halved with pits
removed
RECIPES EVERY WEDNESDAY
IN THE HOUSTON HOME JOURNAL
#1 Noon
MlllSJflSj
-79 l«tt 1»0 * 9*7*877
Have You Checked
| Out Ochlahatchee
I Clubhouse Lately?
Large Updated Kitchen & Restrooms
| I
i l Council, I
For o viewing & for a reservation
Call 224-4443
Class Reunions - Family Reunions* Special Occasions
521 F. Satterfield Road, P.O. Box 74, Perry, GA 31069
nT2£Zi\ ST DoratheExpbCd
New & Gently Used will be here Saturday, 1
Childrens Clothing and May 24 th , from I
Baby Items face more |
117 F. Russell Pkwy., Warner Robins, GA 31088
(located off Russell Pkwy., Kroger Shopping Center)
HI
HOUSTON HOME JOURNAL
Jr
' ( yjifijL *
Vl' 'LI • :
DelMontc
Grilled Banana Suntlae
1 cup diced ripe Del Monte®
tomatoes
1/2 cup diced roasted red
peppers
1/2 cup diced feta cheese
1 tablespoon red wine vin
egar
4 tsp. extra virgin olive oil
1 green onion, minced
1/4 teaspoon salt
1/4 teaspoon ground black
pepper
3 tablespoons minced pars
ley
3 teaspoons lemon juice
Additional salt and pepper
for seasoning avocados
Additional olive oil to brush
on avocados
1. In a bowl, combine toma
toes, red peppers, feta, vin
egar, olive oil, green onion,
salt, pepper and parsley. (Do
not make in advance and
refrigerate since this mix
ture should be served at
room temperature.)
2. Rub lemon juice on the
surface of the avocado halves.
Let sit for 10 minutes.
3. Season the avocado
halves with salt and pep
per. Brush with additional
olive oil.
4. Grill avocado halves
flesh side down over high
heat for several minutes.
Once the flesh has deep grill
marks, turn halves over,
reduce heat to low and con
tinue cooking for another 4-
5 minutes. The avocados are
done with they are hot and
soft all the way through.
5. Place each avocado half
on a plate. Mound the toma
to/red pepper/feta mixture
on top of the avocados and
serve immediately.
Come see us at tfie
Perry ‘Tamkrs Market!!!
Lewis Farms Nursery
30 Hwy. 26 East - Elko, GA I
JWIh (478)954-1507 ;
163318 1
MUi I