GRILLED SPONGE CAKE WITH PEACH & CHERRY COMPOTE 1 cup sugar, divided 8 whole large eggs (whites and yolks separated) 1 teaspoon vanilla extract 1 whole lemon, zested and juiced 1 cup cake flour 1/ 4 teaspoon fine salt 1/ 3 cup sugar 2 cups vanilla bean ice cream, for serving Peach and cherry compote, for serving (see next recipe list) Whipped cream, for serving, optional 16 oz. bag frozen peaches 20 oz. bag frozen cherries 1 cup sugar 1/ 2 cup water 1 whole small orange, zested and juiced Serves 8 Preheat oven to 325 degrees F. In a medium mixing bowl, combine 2/3 cups sugar, egg yolks and vanilla, whisking until smooth and frothy. Add the lemon zest and juice and whisk until well-combined. In a separate, larger mixing bowl, sift the cake flour and salt together; a fine-mesh sieve works well for this. Gingerly and gradually fold the egg yolk mixture into the sifted flour. In another mixing bowl, beat egg whites on high speed with a hand mixer until just frothy. Continue beating while gradually adding the remaining 1/3 cup sugar. Beat on high until soft peaks form. Gently fold beaten egg whites into batter, making sure not to deflate the air bubbles in the whites. Pour batter into an ungreased 10-inch tube pan and bake in the center of the oven for 45 minutes. Cool, upside-down, in pan. Preheat the grill and make sure it is very clean. Cut the cooled cake into 8 slices, and then grill on both sides until nicely toasted on outside but still soft and moist on the inside, about 1 to 1 1/2 minutes per side, depending on how hot your grill is. Serve cake slices with vanilla ice cream, cooled Peach & Cherry Compote and whipped cream, if desired. In a medium, heavy-bottomed, non-reactive saucepan, combine frozen fruit, sugar, water and orange zest and juice and cook over medium heat until mixture comes to a simmer. Reduce heat to low and cook for another 25 to 30 minutes or until thick. Let cool and refrigerate until ready to use.
CUBAN LIMEADE Serves 4 1/ 2 cup fresh mint leaves, plus sprigs for garnish 2 limes, cut into wedges, plus more for garnish 2 cups crushed ice, plus more for serving 1 cup Lime-Mint Syrup (see next recipe list) 1 liter white rum Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice and more ice. Top off with club soda to taste. Pour into glasses over ice and serve with lime wedges and mint sprigs, if desired. Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold. 1/ 2 cup fresh lime juice 1 can club soda 2 cups sugar 2 cups water 2 limes, zested 1/ 2 cup fresh mint leaves
GRILLED CORN WITH CHIPOTLE-LIME BUTTER Serves 4 4 ears fresh corn, husked 2 tablespoons butter, softened 1/ 4 teaspoon freshly grated lime zest 1 teaspoon lime juice 1/ 2 teaspoon minced chipotle pepper in adobo sauce plus 1 / 4 teaspoon adobo sauce (see Ingredient Note) or 1 / 4 teaspoon ground chipotle Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter. Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. pepper 1/ 2 teaspoon kosher salt
ZUCCHINI SUCCOTASH Serves 6 2 whole zucchini, halved lengthwise 3 tablespoon olive oil Salt and freshly ground pepper 1 whole red onion, peeled and finely chopped 2 cloves garlic, finely chopped 3 whole ears fresh corn, kernels cut off Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cutside down, until golden brown, about 2 to 3 minutes. Turnover and continue cooking until just cooked through. Remove from heat and cut into small dice. Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini and heavy cream, and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro. 2 whole tomatoes, seeded and diced 1 whole poblano chile, grilled, peeled, seeded and diced 1 whole jalapeno pepper, grilled, peeled, seeded and diced 2 cups heavy cream 1/ 4 cup crumbled queso fresco cheese 1/ 4 cup chopped cilantro leaves
ROASTED PORK LOIN WITH HONEY CHIPOTLE GLAZE Serves 8 3/ 8 cup canola oil 3/ 8 cup lime juice 1/ 8 cup fresh garlic minced 1 tablespoon cumin powder 1 teaspoon salt 3 1/ 4 lbs. boneless pork loin 1 batch Honey Chipotle Glaze (see next recipe list) Combine first list of ingredients with pork loin and marinate for 4 hours. Arrange pork loins in roasting pan; discard marinade. Roast pork loins at 350 degrees until internal temperature is 165 degrees. Remove pork loins from pan, reserving juice and browned bits. Slice pork and serve with sauce. After removing the pork from the pan, place the pan on stovetop over high heat. Combine Honey Chipotle Glaze ingredients and bring to a boil while stirring and scraping the browned bits from the bottom of the pan. Continue to boil and stir sauce until reduced by half in volume. Serve alongside pork. 1/ 2 cup honey 1/ 4 cup Dijon mustard 1/ 4 cup hoisin sauce 1/ 4 cup lime juice 3 teaspoons minced chipotle peppers 1/ 2 cup white wine 1/ 4 quart beef stock
AVOCADO AND MANGO SALAD 1/ 3 cup lime juice 1/ 2 teaspoon salt Serves 4 In a medium serving bowl, combine lime juice, salt and pepper. Toss in remaining ingredients to coat. Serve immediately. 1 teaspoon orange pepper 1 whole mango, diced 1 whole avocado, diced 1/ 4 cup red onion, diced 1/ 2 teaspoon minced garlic 1 tablespoon cilantro, diced