Grilled Canteloupe with Lime & Spice
Grilled Canteloupe Salad with Shrimp
Grilled Ribeye with Amazing Herbes Butter
Peach Salad with Fruited and Spicy Sausage Balls & Lively Maple Vinaigrette
From the Kitchen of Terri N. Bergman
Melt in your mouth Peaches, super ripe Strawberries, poppin Blackberries sit atop a bed of fresh greens and chopped Mint! Now let’s have fun and add Stilton Cheese in a wedge, toasted Pecans and the finale KB’s own Fruited and Spicy Sausage balls skewered in a row! Dress this salad with a light Vinaigrette with a touch of sweetness from Maple Syrup…yes we have arrived. Enjoy this beautiful and delicious Salad as a lunch or as a deck eating and wine drinking dinner! Not into the Sausage Balls, well add a second cheese (Brie) more fruit (Blueberries) and a little garnish of compote! Equally delish!
SERVES: 2
LEVEL: Easy – assembly
INGREDIENTS:
2 large handfuls of fresh salad greens
1 large handful of chopped mint leaves
1 ripe Peach, sliced but not peeled
8 large strawberries hulled and halved
Small wedge of Stilton Cheese halved
½ Cup Toasted Pecans
6 KB’s Fruited and Spicy Sausage Balls
In two large salad bowls/platters place a handful of salad greens, and divide chopped mint leaves if available. Place half of the sliced fruits on each plate, sm. wedge of Stilton, add Pecans and Sausage Balls. I like to put the sausage balls on a skewer for presentation, either fresh Rosemary or wooden spear.
The dressing is not tossed but drizzled over the salad once it is composed.
MAPLE VINAIGRETTE:
½ C Olive Oil
¼ C Rice Wine Vinegar
1 tsp Dijon Mustard
1 Tbsp of Maple Syrup
Squeeze fresh lemon if available
½ Tsp of Amazing Heat
Salt n Pepper
Shake or whisk together and drizzle over salad. Add salt n pepper to individual salads per taste.
Check out our recipe for:
Fruited and Spicy Sausage Balls
Asian Meatballs
From the Kitchen of Terri Bergman
Asian Meatballs
CATEGORY: Main Event
SERVES: 36 2″ meatballs
LEVEL: Presto, easy!
MEATBALL INGREDIENTS:
1 # ground chicken, 1# ground pork, optional add ¼ # lean ground beef
1 cup oat flour (finely ground oats) or 1 C Panko
2 eggs
2 Tbsp Soy Sauce
1 Tbsp minced garlic
2 tsp minced ginger or 1 tsp ground ginger powder
1 C chopped Green Onion (finely sliced)
Optional ¼ C finely chopped cilantro and or parsley (I like both)
1 tsp Amazing Heat
GLAZE INGREDIENTS:
1 Tbsp Amazing Rub (or brown sugar/spices)
1 Tbsp minced Garlic
½ C Soy Sauce
1 C Water
½ C Honey
½ C White Wine
1 Tbsp but Optional Hoisin Sauce, Oyster Sauce, Chili Sauce
INSTRUCTIONS:
MEATBALLS:
PREHEAT OVEN 400 DEGREES
Combine ground meats, 1 Cup oat flour or panko, eggs and all other ingredients. Stir with large fork to mix, try not use your hands. This will result in a much more tender meatball!
Roll balls in a approx 2” meatball (use scooper or spoon) and set on baking dish lined with parchment.
In warmed oven, approx bake time 12-15 minutes. Remove, set aside and sauce the meatballs you will be serving with the great glaze below.
GLAZE:
Stir Ingredients together and gently simmer uncovered, about 10-15 minutes until thickened.
Add Glaze to meatballs to cover, and additional glaze for table side and great in stir-fry veggies and pasta.
If freezing meatballs, very lightly glaze, set on baking dish, freeze and then bag in zip lock.
Great recipe to just have in the freezer for appetizers or quick week night dinner.
Muddled Blueberry Martini Kissed with Orange
From the Kitchen of Terri Bergman
Muddled Blueberry Martini Kissed with Orange
CATEGORY: Cocktail
SERVES: one
LEVEL: Presto, easy!
INGREDIENTS:
1 ½ oz Vodka
½ oz Cointreau
2 oz fresh Blueberries Muddled or blended
1 oz Lime Juice
INSTRUCTIONS:
Add all ingredients in a martini shaker with ice. Shake vigorously until blended and cooled.
Pour into your favorite martini glass, add berries and slice of orange.
Enjoy, any season at all!
Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts
From the Kitchen of Terri Bergman
Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts – Served with “out of this world” Maple Vinaigrette!
CATEGORY: Main Event or Side Salad/Luncheon
SERVES: 4 Dinner Salads or 6 Luncheon Salads
LEVEL: Presto, easy!
INGREDIENTS:
1 Medium Butternut Squash, peeled, seeded and sliced in full round, half rounds
2 Tbsp Olive Oil
1 Tbsp The Amazing Rub
20 Large Shrimp, Cooked and Shelled
2 Tbsp Corn Starch
1 Tbsp Amazing Heat
1 Cup Blueberries
1 Cup Toasted and Salted Whole Pecans
8 Cups Spring Fresh Salad Greens
*Optional 1 cup chopped fresh mint/or basil
INSTRUCTIONS:
Take the butternut squash slices and toss with small amount olive oil, and place on a parchment lined baking sheet, sprinkle generously with the Amazing Rub Seasonings (or your house spices)
Bake in a 400 degree oven for 15 minutes, turning carefully and bake for addition 5-10 minutes until tender and golden. Remove from oven and set aside.
Next, place cooked shrimp in a bowl and dust with cornstarch and Amazing Heat. Heat a non stick skillet with oil and quickly cook the shrimp( do not over crowd) to slightly golden and seasoned, flip and remove from pan. Place on paper towel until assembling salads.
Take 4 large salad plates and put 2 cups of greens on each. Assemble squash and shrimps in rows on greens, then toss over the blueberries and pecans. Dress with House Maple Vinaigrette, Salt and Pepper to taste.
MAPLE VINAIGRETTE:
1/8 C Maple Syrup
1/8 C Rice Wine Vinegar
¼ Light Vegetable Oil (could use Olive Oil also)
1 Tbsp Lemon Juice
1 tsp Amazing Heat (or house seasonings)
¼ Pummull Seasoning (or Cinn)
Stir or shake together and add salt and pepper directly to salads
Tequila Sunrise
For those that asked, and are feeling a little 70’s…here it is! Time to bring this fabulous cocktail back!
