We are counting down to the hot summer months. One activity Minnesotans love is boating. Susan Ritts, the creator of Putting on the Ritts has some snack ideas perfect for taking on the boat.
I am crazy about Mexican food and use salsa on so many different types of food. I love that a salsa can really be anything you want it to be. This is one of my favorites – these savory and sweet flavors complement each other beautifully.
1 LB peaches, skins removed and diced
3 large tomatoes or 6 plum tomatoes
1 white onion, chopped
2/3 cup cilantro, chopped
2 jalapeno’s, chopped or 1/3 cup chopped Pepperoncini how much heat do you want?)
Juice of 1 lime
½ tsp black pepper
1 TBS CGD Cilantro/Lime seasoned salt (or plain salt)
Cut tops off tomatoes and squeeze seeds out. Dice seeded tomatoes.
In a large bowl, combine chopped tomatoes, peaches, onion, jalapeno & cilantro. Gently mix. Add lime juice, cilantro salt & pepper. Mix to thoroughly combine. Cover & refrigerate for an hour or two. Serve with tortilla chips and a tasty margarita!
Pan Seared Shrimp with Mustard Sauce
This is a different, delicious way to enjoy shrimp. My favorite. Love pan seared shrimp and the sauce.
1 LB jumbo shrimp, raw
CGD Seasoned Olive Oil – or extra virgin olive oil
3/4 cup mayo
¼ cup spicy brown mustard
1 tsp lime juice
1 tsp Worcestershire Sauce
1 tsp hot sauce
1 tsp garlic salt
1 tsp black pepper
Peel & devein shrimp. Put in a large bowl and generously coat with CGD Seasoned Olive Oil or extra virgin olive oil. Marinade for 30-60 minutes. While shrimp is marinating, combine all mustard sauce ingredients and mix well. Set aside.
Coat a large, non-stick frying pan with CGD and heat to a medium- high heat. Place shrimp in pan, spaced so they are separated and sear for about 1 ½ minutes. Flip shrimp and sear for another couple minutes. Shrimp should be slightly brown in places and cooked through. You can cut one to verify it is done. Remove from heat, pack accordingly and serve on beach or boat at room temperature with mustard sauce.
Boat Worthy Ham & Cheese Sandwich
1 large French baguette
3/4 LB thinly sliced pit ham or ham off the bone
1/2 LB thinly sliced Provolone or Swiss cheese
1 stick butter, room temperature
CGD Seasoned Olive Oil, original or spicy (optional)
Slice bread lengthwise and lay both halves, cut sides up, on prep surface. Generously butter both sides of bread.
Put two overlapping layers of ham slices on bottom half of baguette. Place cheese slices over ham, overlapping. Place the top baguette on the sandwich and wrap tightly with foil.
Put wrapped sandwich in the fridge & top with heavy objects…I use cast iron pans but any heavy object will work. Refrigerate overnight. This is important because the weight melds the ingredients and intensifies the flavors. It can be left in the fridge a few days as well.
When ready to serve, preheat the oven to 350 degrees. If using CGD (and I suggest you do), open sandwiches and generously brush CGD on bread. Re-wrap & bake sandwiches for approximately 45 minutes. If not using CGD, just pop wrapped sandwich in the oven. Sandwiches can just go from oven to boat – just be sure to bring a bread knife & cutting board. No refrigeration for these necessary.
Classic White Wine Cooler
I love wine coolers on a hot summer day. You can bring these ingredients separately and mix on the boat/beach, or simply increase the recipe to number of drinks desired and transport in a pretty, large thermos.
Makes 4 cocktails
2 cups dry white wine
2 cups Tonic
2 cups Cranberry Juice
Sliced limes for garnish
Pretty easy. Mix ingredients, pour over ice and enjoy!