GRILLED SHRIMP WITH QUINOA AND FIRE ROASTED CORN SALAD (serves 3-4)
Aaron Brooks, Executive Chef, Executive Chef at Edge Steak & Bar at the Four Season Hotel in Miami
Ingredients
1 lb
¼ cup
¼ cup
2 tblsp
2 tblsp
½ pint
2 pc
1 tblsp
Juice
2 tblsp
Procedure
•Cook the quinoa separately in lightly salted boiling water, then strain and cool
•Toss the quinoa with the remainder of the ingredients and a little zest from the lemon, season accordingly
•Grill the shrimp on a bbq and serve atop the quinoa salad
summer salads in keeping with the light and easy way of summer, we've scored the recipes for three of our all-time favorite salads from two of our favorite chefs, Aaron Brooks, Executive Chef at Edge Steak & Bar at the Four Season Hotel in Miami, Bill Zimmer, Executive Chef at the Edgewater Beach Hotel, in Naples and our very own Joan Nova
SUMMER VEGETABLE SALAD WITH PLANTAIN CRUSTED FISH
The bounty of the season with a little Latin flair.
Ingredients
fish fillet (wild caught local lane snapper) split
ground plantain chips
kale (massaged and chopped)
ear of corn (grilled and niblets cut from cob)
cilantro minced
1 lime, zest and juiced
olive oil
grape tomatoes chopped
olives chopped
pickled jalapeño chopped
mini sweet pepper, sliced
scallion minced
annatto, chipotle, salt and pepper
corn tortillas grilled
sour cream