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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