SWEET SUMMER DISH
Summer is here and it's time for all you VBS grill masters to break out your oven mitts! To help you make the most successful pool party/barbecue possible, the following never-fail Culinary Kids Academy* recipe is a perfect complement to tortilla chips and guacamole, or as a topping to grilled fish or chicken. Enjoy! We at CKA wish you a restful, fun and safe summer ahead!
Chef Danny Corsun
*Chef Danny owns and operates Culinary Kids Academy, an innovative cooking program that incorporates math, science, history and Judaic Studies into fun and interactive cooking classes for students from Pre-K through adults. For more info about CKA's classes and summer camps (held at VBS!), visit culinarykidsacademy.com. In addition to Camp VBS, Chef Danny teaches extensively at the VBS ECC, VBS Day School, VBS ECLC and Teen Tuesdays.
GRILLED FRUIT SUMMER SALSA
2 small firm ripe mangoes
2 cored pineapple, rings, about 1/2-inch thick
2 just ripened peaches
1 cup chopped sweet red bell pepper
2/3 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon agave nectar (or honey)
1 tablespoon balsamic or red wine vinegar
1 teaspoon paprika
Cut 1/2-inch thick slice from flat sides of each mango. Score the flesh in a crisscross pattern, without cutting through the skin. Reserve remaining mango for another use (or you can use it if you want more mango in the salsa). Cut the peaches in half.
Grill mango/peaches, cut-side down, and pineapple over medium heat of well-greased grill 2 to 4 minutes or until golden brown, turning pineapple once. Cool until able to handle. Push mango from skin side to pop the flesh up. Cut both mango and pineapple into bite-size pieces.
Mix grilled fruit, bell pepper, onion, cilantro, lime juice, agave nectar, vinegar and smoked paprika in medium bowl until well blended. Can serve immediately or chill before doing so. Serve with regular tortilla chips with guacamole or as a topping to grilled fish/chicken. It can even be a dessert if or you can lightly spray the chips with non-stick spray and then lightly dust them with cinnamon sugar and warm them in the oven prior to serving with the salsa.