Method

Preheat grill to medium. Spread anti pasta evenly over pitas. Top each pita with ½ cup of chicken and ½ cup cheese. Place on top shelf of grill and cover. Cook pizzas for 8-10 minutes until cheese has melted and bottom of pitas are crisp. Remove from grill and let stand 5 minutes before cutting. Cut each pita in 8 for Hors D'oeuvre style servings.

Margarita Surf and Turf Skewers
(Serves 6 people)

6 wooden skewers
½ lb. beef tenderloin, cut into 6 thin strips
12 large shrimp, peeled, deveined and tail left in tack
12 sea scallops

3 tbsp. fresh squeezed lime juice
2 tbsp. Tequila
1 tbsp. vegetable oil
1 tbsp. chopped fresh parsley
1 tsp. lime zest
1 clove garlic, minced
½ tsp. pepper
1 ½ tsp. coarse salt for garnish

Method

Soak wooden skewers in water for 30 minutes. In a medium size mixing bowl place prepared beef and seafood. In a small mixing bowl combine lime juice, Tequila, vegetable oil, parsley, lime zest, garlic and pepper. Pour marinade over meat and toss until combine. Refrigerate and marinade for 30 minutes. Pre heat grill to medium high and lightly grease. Thread one shrimp, scallop, beef, scallop and shrimp and repeat with remaining skewers. Place skewers on grill for 5 minutes and cover. Turn skewers once and cook for an additional 3-5 minutes or until shrimp and scallops are cooked through and beef is medium. Remove from grill and garnish with and coarse salt.
 

Summer Cous Cous Salad
(Serves 6 people)

3 cups cooked cous cous
1 red pepper roasted and chopped
½ cup dried cranberries or raisins
¼ cup chopped green onions
¼ cup chopped fresh mint
¼ tsp. each salt and pepper

Dressing:
¼ cup fresh squeezed orange juice
1 tbsp. grated orange zest
1 tbsp. cider vinegar
1 ½ tsp. hot chili paste
2 cloves garlic, minced

Method

In a large mixing bowl combine cous cous, roasted pepper, cranberries, green onions and 2 tbsp. chopped mint. In a small mixing bowl combine orange juice, zest, chili paste, vinegar and garlic. Combine dressing with salad and season with salt and pepper. Place salad in large serving bowl or platter and garnish with the remaining chopped fresh mint. Serve with grilled meats or seafood.

* Note: if making this salad a day in ahead, toss salad with half the dressing and the remaining half before serving.
 

Citrus Berry Trifle
(Serves 8-10 people)

½ cup fresh squeezed orange juice
¼ cup fresh squeezed lemon juice
¼ cup fresh squeezed lime juice
¼ cup dark rum
24 Giant lady fingers
1 ¼ cups mascarpone cheese, room temperature
½ cup sour cream
¼ cup icing sugar
1 tbsp. vanilla
1 tbsp. grated orange zest
1 tsp. grated lemon and lime zest
2 cups 35% whipping cream
4 cups mixed seasonal berries such as strawberries, blueberries and raspberries
½ cup toasted sliced almonds

Method

In a small mixing bowl combine orange juice, lemon juice, lime juice and rum. Dip each lady finger one by one into juice/rum mixture and place on a baking sheet. Set aside. In a medium size mixing bowl combine mascarpone cheese, sour cream, icing sugar, vanilla, orange zest and lemon and lime zest until smooth. In a large mixing bowl, whip 35% cream until stiff peaks form ( about 3 minutes on high speed using a hand mixer). Gently combine cheese mixture into cream mixture. Place in fridge until ready to assemble. Place 8 soaked lady fingers on the bottom of a 2 L trifle dish and cover with a third of the cream mixture and follow with half of the berry mixture repeat this layer again finishing with a layer of lady fingers and top with cream mixture. Place trifle in fridge for at least 2 hours or overnight. Garnish with toasted almonds before serving.

Recipes by:
Charmaine Broughton
Executive Chef
GOURMET ON THE LAKE