Spicy Citrus Corn Fritters

I absolutely love when Spring roles around. Not because of the weather – in Seattle springtime is generally even more rainy than Winter, just warmer and punctuated by short burst of sunny days – but because of all the wonderful fresh vegetables that come into season.

Like corn. Seriously, who doesn’t like corn?

It’s sweet and savory, crunchy and soft. It’s good grilled on the cob or cooked in with other foods. It pairs well with so many different things. And that’s why it’s the star ingredient in this recipe.

Fresh corn is grilled to perfection, then sliced off the cob and tossed with just enough flour to bind it together into a delicious fritter. It’s complimented with a touch of jalapenos to add a little kick as well as two subtle citrus flavors: lime zest and lemongrass. The zest provides the scent and essence of lime without any of the sour or tart flavors, while lemongrass brings a softer, more complex citrus flavor than it’s namesake.

These fritters are great as single serving appetizers or served as a side dish or in groups of two or three. Perfect for a nice summer barbecue!

Watermelon Margarita

I love margaritas – an extension of my love for tequila in general – but they always given me terrible heartburn.

I know, I know. I sound like an old man. But the sugar from the triple sec and the citric acid for the lime juice make my stomach feel like a Smokey the Bear PSA gone wrong. This drink, on the other hand, goes down just fine.

Watermelon gets rid of all the problems with a traditional margarita while holding onto all the benefits. It tones down the citrus and sweetness, making it infinitely more drinkable. At the same time the more mild notes of watermelon allow the tequila to shine through while still resist being overwhelmed by the alcohol. It’s smooth, woodsy and faintly fruity, all in perfect proportions.

With Seattle weather finally getting wise to the fact that it’s summer, there’s nothing like a nice cold drink in the sun. Make it this one.

Watermelon Margarita

• 3 parts watermelon juice
• 2 parts tequila
• 1 part triple sec
• 1 part lime juice
• Ice, as desired

 

1. Combine all the ingredients together in a cocktail glass of your choosing. Stir lightly until evenly mixed. Garnish with a lime wedge.

Sangria Margarita

How do you make a shot of tequila on Cinco de Mayo even better?

Serve it up with more booze, wine and fruit!

This recipe brings together the best of two great drinks. It’s sweet, but not overly so, and the sweetness comes more from the fruit than artificial flavorings. The tequila and grand marnier impart a clear margarita flavor while being balanced by the dry, slightly buttery wine. The base is accented by hints of cinnamon and citrus. And, most importantly for Cinco de Mayo, it’s quite strong.

Not too much more to say – it’s a bunch of delicious fruit and alcohol. Drink up!

Sangria Margarita

• 10 strawberries, cut into 1/8 inch slices
• 1 mango, cored and diced
• 1 lime, cut into thin slices
• 1 cinnamon stick
• 1/4 cup grand marnier
• 1/2 cup tequila
• 1 bottle of dry white wine
• club soda

 

1. Combine all ingredients except the club soda into a large pitcher. Place in the refrigerator and allow to chill for at least 3 hours, preferably overnight.
2. To serve, combine 2 parts sangria with 1 part club soda in a wine glass. Garnish with a lime wedge.

Avocado, Lime and Mint Soup

This soup is a perfect fit for the end of summer.

It combines the lime and mint that are signatures of many zesty, lighthearted summer with more heartier elements typical of autumnal favorites. Rain or shine (literally) it’ll fit the bill.

The rich, creaminess of the avocado forms the perfect base while the tartness of the lime forms the perfect counterbalance. On top of it all, the mint adds refreshing, crisp notes at the end of each bite.

One of the nicest things about this dish is that is can be served both warm or chilled. Straight off the stove top it makes the perfect accompaniment for coconut chicken or Mexican-spiced pork tenderloin. Chilled, its great by itself as an appetizer or as a light main course with bread and salad.

It’s a versatile dish, which means you have plenty of reasons to give it a shot.

Avocado, Lime and Mint Soup

• 1/2 medium onion, diced
• 3 cloves of garlic
• 3 avocados, pitted and chopped
• 2 cups of chicken stock
• 1/4 heavy cream
• 2 limes
• 1/4 cup of mint leaves, chopped
• salt and pepper, to taste

 

1. Heat a skillet to medium and add enough butter to coat. Add the garlic and onions and saute until semi-translucent, approximately 4 minutes.
2. Add the diced avocado and continue to saute for another 5 minutes. Add the chicken stock and heavy cream and continue to cook, stirring occasionally, until it begins to simmer.
3. Empty the contents of the skillet into a food processor. Add the zest and juice of the two limes along with the mint leaves and blend until thoroughly mixed.
4. Serve either immediately or after it has chilled overnight.