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WATERMELON AND GOAT CHEESE BITES
Serves 4-6 appetizer servings
1 small, seedless watermelon cut into 1-inch cubes
about 2 ounces of goat cheese
fresh mint leaves
about 2 tablespoons of balsamic vinegar
Top watermelon cubes with a small dollop of goat cheese and a small mint leaf.
Drizzle balsamic vinegar over watermelon cubes and serve immediately.
PAN SEARED SCALLOPS OVER MANGO AVOCADO SALSA
For the Salsa:
Makes about 2 cups
1 mango, cut into medium dice
1 avocado, cut into medium dice
1/2 small red onion, cut into small dice
2 tablespoons jalapeno pepper, seed removed, diced fine
Juice of 1 lime
2 tablespoons cilantro, chopped
1/4 teaspoon salt
Combine all ingredients together in a medium bowl. Toss gently with a spoon until mixed well.
For the Sea Scallops:
1 pound large sea scallops
salt and pepper
1 tablespoon canola oil
If not already done at your grocer, remove the small side muscle from the scallops (known as “the foot”).
Pat dry sea scallops with a paper towel and lightly season with salt and pepper.
Warm a heavy-bottomed pan over medium-high heat.
Pour in canola oil to evenly coat the bottom of the pan.
Add scallops to pan, making sure they are not touching each other. (Crowding them will cause them to “sweat” and NOT brown.)
Cook scallops 2 minutes on each side. (You might need to adjust: a little more time for extra-large scallops or a little less time for smaller ones.)
Serve immediately over the Mango Avocado Salsa with slices of French baguette on the side.
KEY LIME PIE
Makes 8 servings
5 egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh key lime juice (squeezed from about 1 pound or 18-20 key limes)
1 teaspoon zest of key lime
1/4 teaspoon salt
*1 Graham Cracker Crust Pie Shell
** Whipped Cream Topping
Lime slices for garnish
Preheat oven to 350 degrees
In a medium bowl, combine egg yolks, sweetened condensed milk, lime juice, lime zest and salt and mix until well combined.
Pour into graham cracker crust and bake for 15 minutes until filling is set.
Cool completely, slice pie and top with a dollop of whipped cream and a lime slice for garnish.
GRAHAM CRACKER CRUST PIE SHELL
Makes one 9 or 10-inch Pie Crust
2 cups crushed graham crackers
1/4 cup brown sugar
1 stick unsalted butter- melted
In a medium to large bowl, combine graham cracker crumbs and brown sugar.
Mix in the melted butter a little at a time, using your hands to combine all ingredients.
Press crust mixture evenly into a 9 or 10-inch pie shell.
WHIPPED CREAM TOPPING
Makes about 1 cup
1 cup heavy cream
2 tablespoons powdered sugar
Chill a deep mixing bowl in the freezer for about 15 minutes.
Add heavy cream and powdered sugar to the bowl and briskly whisk by hand for about 2-3 minutes until soft peaks form. Be careful not to overbeat (cream will turn buttery.)
Note: You can also beat the cream using an electric mixer on medium speed (beat for about 30 seconds) but be careful not to overbeat.