Andiamo Cooking School: Summer Grill Options
There's still a few weeks of summer left and plenty of time to enjoy delicious food off the grill.
Executive Chef Jim Oppat, of the Andiamo Restaurant Group, stopped by the Fox2 Kitchen Saturday morning to showcase a few of his favorite recipes, with alternatives to serving rich sauces.
Bell Pepper and Rosemary Relish
Ingredients
1 cup Mixed color bell peppers, small dice
1/2 cup Tomato concasse'
1/4 cup Minced Green onions
1 clove Garlic, minced
1 tsp. Chopped fresh rosemary or Basil
3/4 cup Olive oil
1/4 cup Balsamic Vinegar
As needed Salt and pepper to taste
Method: Mix all ingredient together store in the refrigerator but serve at room temp.
Tomatillo Salsa
Ingredients
1/2 Lb Tomatillos, Husk removed, Small dice
3 Tb Finely Minced red onions
1 Tb Jalapeno Peppers, Seeded, Chopped fine
Juice of 1 Lime
3 Tb Olive oil
1/3 cup Chopped cilantro
as needed Salt and pepper to taste
pinch Sugar if Tomatillos are too sour
1/2 cup Tomato Juice
Method: Mix all ingredients together. This salsa goes especially well with simple seafood, such as grilled shrimp, tuna or scallops. It's great with Shrimp cocktails or raw oysters.
Pineapple Salsa
Ingredients
1 cup Very ripe pineapple, peeled, cored and small dice
2 tsp. Dark brown sugar
1 tsp. Rice wine vinegar or white vinegar
1 Tbls. Jalapeno' peppers, seeded, minced
1/4 cup Diced Red peppers
1/4 cup Green Onions
Juice of 1 Lime
1 Tbls. Chopped Cilantro
As needed Salt and pepper to taste
2 Tbls. Orange juice
Method:
- Mix all ingredients together or you may cook this for longer storage.