Summer - the bacon and ice cream equivalent of the seasons - is universally revered among gastronomic and not-so-gastronomic circles alike. Will Smith rapped about it, Shakespeare sonnetized it, Zooey Deschanel double entendred as (500) days of it, but the guy and gals of Grub Club? We cooked it!
Bekah Holt represented as our lone Grub Club guest. Apparently in the summer, people are busy not eating.
Bekah Holt represented as our lone Grub Club guest. Apparently in the summer, people are busy not eating.
Ceviche, provided by Andretta
Ingredients:
- 1 pound medium shrimp, peeled and deveined
- 2 lemons, juiced
- 2 limes, juiced
- 2 oranges, juiced
- 1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
- 1/2 cup red onion, finely chopped
- 1 cup seeded and diced tomatoes
- 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
- 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
- 1/4 cup extra-virgin olive oil
Directions:
Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup of salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and place on a sheet pan to cool.
Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized stainless steel bowl. Add the lemon, lime and orange juices and stir in the cucumber and red onion . Refrigerate for 1 hour.
Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture. Allow it to sit at room temperature for 30 minutes before serving.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.
Directions: Preheat oven to 350. Mix all ingredients except fish together, encrust fish with mixture in a glass casserole pan and refrigerate until butter hardens. Bake for 30-45 min, until golden brown.
Mango Pineapple Salsa, provided by Hobbs
Ingredients:
Strawberry Meringue Pie, provided by Bitsoff
1. Let unbaked crust stand at room temperature according to package directions. Heat oven to 450 degrees F. Unroll and line 9-inch pie plate with crust; flute edge, if desired. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown. Remove from oven; cool on rack. Reduce oven temperature to 300 degrees F.
2. Meanwhile, for meringue layer, in large mixing bowl let egg whites stand at room temperature 30 minutes. Add vanilla and cream of tartar. Beat on medium until soft peaks form. Gradually add sugar. Beat on high until stiff peaks form and sugar is almost dissolved. Spread in baked piecrust, building up meringue along edges. Bake 35 minutes. Cool on rack. Meringue will fall slightly.
3. In large bowl microcook lemon curd on 50 percent power (medium) 15 to 20 seconds. Spread 4 tablespoons warm curd on meringue. Add berries to remaining lemon curd; lightly stir to coat. Spoon into pie shell. Refrigerate 30 to 60 minutes. To serve, top with fresh mint. Cut with serrated knife. Makes 8 servings.
Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized stainless steel bowl. Add the lemon, lime and orange juices and stir in the cucumber and red onion . Refrigerate for 1 hour.
Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture. Allow it to sit at room temperature for 30 minutes before serving.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.
Black Bean Salsa, provided by Megan Young
Ingredients: 
- 2 cans black beans, drained
- 1 can diced green chilis
- 2 avocados, cut into pieces
- 2 mangos, sliced
- 1 red onion, diced
- 1 cup cilantro
- 3 limes, juiced
- hot sauce to taste, such as cholula
Serve with pita, chips or over fish, chicken.
Macadamia Nut/Coconut Crusted Mahi Mahi, provided by Hobbs
Ingredients:
- 4 oz raw macadamia nuts, pulverized
- ¼ c shaved coconut
- 2 ½ c Panko Bread Crumbs
- ¼ c sugar
- 1 c butter, melted
- 1 tsp salt
- ½ tsp black pepper
- 4 - 6 Mahi Mahi filets
Mango Pineapple Salsa, provided by Hobbs
Ingredients:
- 2 ripe mango diced
- 1 fresh pineapple, diced
- 2 Jalapeno pepper, finely diced
- 8 Tblsp red onion, finely diced
- 2 Tblsp lime zest
- ½ c fresh squeezed lime juice
- Salt/Pepper to taste
Strawberry Meringue Pie, provided by Bitsoff
Ingredients:
- 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
- 3 egg whites
- 1/2 tsp. vanilla
- 1/4 tsp. cream of tartar
- 1/2 cup sugar
- 7 Tbsp. lemon curd
- 5 cups fresh strawberries (halve large berries)
- Snipped fresh mint
1. Let unbaked crust stand at room temperature according to package directions. Heat oven to 450 degrees F. Unroll and line 9-inch pie plate with crust; flute edge, if desired. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown. Remove from oven; cool on rack. Reduce oven temperature to 300 degrees F.
2. Meanwhile, for meringue layer, in large mixing bowl let egg whites stand at room temperature 30 minutes. Add vanilla and cream of tartar. Beat on medium until soft peaks form. Gradually add sugar. Beat on high until stiff peaks form and sugar is almost dissolved. Spread in baked piecrust, building up meringue along edges. Bake 35 minutes. Cool on rack. Meringue will fall slightly.
3. In large bowl microcook lemon curd on 50 percent power (medium) 15 to 20 seconds. Spread 4 tablespoons warm curd on meringue. Add berries to remaining lemon curd; lightly stir to coat. Spoon into pie shell. Refrigerate 30 to 60 minutes. To serve, top with fresh mint. Cut with serrated knife. Makes 8 servings.
You should become a professional namer and caption writer. Yummy Grub Club!
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