Savory Summer Eats
Bringing
Chef Kevin
into your kitchen
Chef Kevin Neff is the executive chef for Forest Park Medical Center Frisco . With over 20 years of experience , his unique blend of flair and passion for food result in world-class dishes . In this edition , he shares three flavorful summer sensations that are an excellent addition to every recipe collection . photo by Brit Crew
Quinoa Pilaf in Lettuce Cups Ingredients :
• 1 1 / 2 cups water
• 1 cup quinoa , picked and rinsed well ( the red kind is prettier , but either the red or the white is fine )
• 2 Tbsp olive oil
• 1 medium red onion , finely chopped
• 1 / 2 tsp turmeric
• 1 / 4 tsp ground coriander
• 1 / 4 tsp ground ginger
• 1 / 4 tsp garam masala
• 1 Tbsp pine nuts
• 2 Tbsps chopped dried cherries
• Kosher salt and freshly ground black pepper
• 1 grapefruit , zested , plus 2 tablespoons juice
• 1 head Boston lettuce , leaves separated
Directions : Bring the water and quinoa to a boil in a small saucepan over medium heat . Reduce the heat and simmer , covered , until quinoa is cooked and curly white germ shows , about 20 minutes . Meanwhile , warm the olive oil in large skillet over medium heat . When the oil is simmering , add the onion and spices , and sauté until the onion has softened and the spices are very fragrant . Stir in the pine nuts and fruit and sauté for 1 to 2 minutes . Add the cooked quinoa ( all the water should have been absorbed ) to the skillet . Stir in the grapefruit zest and grapefruit juice . Taste , and season with salt , pepper , to taste . Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa . Serve in lettuce cups .
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Fish Taco Ingredients :
• 1.5 lbs tilapia fillets
• Pico de Gallo , recipe follows
• 1 Tbsp olive oil
• 1.5 tsp Southwest Seasoning
• 12 ( 6-inch ) round corn Tortillas
• Crema , recipe follows
• Shredded red cabbage
• Lime wedges
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Pico de Gallo Ingredients :
• 1 1 / 2 cups seeded , diced tomatoes
• 1 / 4 cup diced red onion
• 1 Tbsp diced jalapeños
• 1 Tbsp minced garlic
• Juice of 2 limes
• 2 Tbsp cilantro , plus extra for garnish
• Salt and pepper
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Crema Ingredients :
• 1 cup light sour cream
• 1 Tbsp buttermilk
• 1 chipotle chile in adobo sauce
• 1 / 4 tsp kosher salt
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Southwest Seasoning Mix Ingredients :
• 2 Tbsp chili powder
• 2 Tbsp paprika
• 2 Tbsp ground coriander
• 2 Tbsp garlic powder
• 2 tsp ground cumin
• 1 tsp crushed red pepper flakes
• 1 tsp black pepper
• 1 tsp dried oregano
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Directions : Preheat oven to 375 degrees , rub sheet pan with olive oil , season fish with southwest seasoning , bake until cooked through and opaque about six minutes . Mix well with Pico de Gallo making sure to break up the fish . Serve in warm tortillas with crema , shredded red cabbage and lime wedges . |
Directions : In a bowl combine all ingredients let sit at room temperature for 30 minutes |
Directions : Add the chipotle chile and salt and process with an immersion blender , in the jar , until smooth , approximately 20 seconds . Refrigerate until ready to use . |
Directions : Combine and store in an airtight jar or container . |
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