(COLORADO SPRINGS) — Summer is the season for gatherings, and if you’re tired of the same old salads at every party, Chef Janon Bourgeois, local chef and culinary director, has some fresh menu inspiration. She joined FOX21 Morning News on Wednesday, May 28, with how to turn classic cocktails into new party pleasers. Find her recipes below.
Mojito Ceviche
1/2 lb Medium Shrimp, Raw
1/2 lb Bay Scallops
1 small Red Onion, diced
3 Cloves of Garlic, minced
5 Green Onions, sliced
5 Limes, zested and juiced
3 Lemons, zested and juiced
4 Blood Oranges, segmented
1 English Cucumber, diced
5 Campari Tomatoes, diced
12 large Mint Leaves, chiffonade/ sliced
5 Tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
Place shrimp, scallops, red onion, garlic, and the white parts of the green onion in a large metal bowl.
Heat the juice of the lemons and limes to a boil, then pour over the seafood mixture. Set aside to marinate in the refrigerator for at least 4 hours, until the shrimp is no longer grey.
In a separate bowl, mix the remaining green onions, zest, blood orange segments, cucumber, tomato, mint, EVOO, salt, and pepper. Once the seafood is fully “cooked”, combine and enjoy.
Mojito Ceviche
Hurricane Tarts
Hurricane Tarts
1 Frozen Pie Crust
1 Cup Ricotta
2 large Mint Leaves, chiffonade / sliced
1/4 cup Dried Cherries
2 Candied Orange Slices
1/4 cup Passion Fruit Granola
Preheat oven to 425 degrees
Cut pie crust into 10 circles (rerolling if necessary) and tuck them into muffin tins.
Bake for 10 minutes and use the back of a spoon to push down the centers.
While they cool, mix the ricotta, mint, and dried cherries. Evenly spoon into the pie crusts. Bake for 4 minutes more.
Garnish with orange slices and granola.
Martini Linguini
1 lb Linguine Noodles
1 Bay Leaf
Lemon Infused Olive Oil
4 oz diced Pancetta
3 cloves of Garlic, minced
Pinch of dried Rosemary
1/4 cup Dry Vermouth
1/2 cup large Green Olives, sliced
1 Lemon, zest and juice
3 Tbsp Butter
1/4 cup shaved Parmesan
Parsley to garnish
Black pepper to taste
Bring salted water to a boil and add pasta and a bay leaf. Cook for 8 – 10 minutes until al dente.
Drain and drizzle with lemon oil.
Add a Tbsp of lemon oil to a pan with the pancetta over medium-high heat to render the fat (about 3 minutes).
Reduce to medium-low and add garlic and rosemary. Saute for 5 minutes, stirring often.
Raise the heat back to medium-high for 1 minute, then deglaze with vermouth.
Add olives and lemon zest and cook for 3 minutes more.
Turn off the heat and add butter, stirring to combine.
Add the pasta to the pan, thoroughly coating it with the sauce.
Garnish with parmesan, parsley, and black pepper.
Martini Linguini
Bloody Mary Medley Salad
Bloody Mary Medley Salad
8 Cornichons, sliced (plus 3 Tbsp of the brine)
1 Tbsp Grainy Mustard
2 Tbsp Extra Virgin Olive Oil
1 Lemon, zest and juice
1 pinch of Salt and Black Pepper
1/4 cup Sundried Tomatoes
1 bunch Celery, sliced
1 Carrot, peeled and diced
10 Kalamata Olives, quartered
1 lb Cherry Tomatoes, halved
1/4 cup Blue Cheese Crumbles
Mix together cornichons, brine, mustard, EVOO, lemon juice, zest, salt, and pepper in a bowl. Add sundried tomatoes and set aside to marinate.
In a large bowl, combine celery, carrot, olive,s and cherry tomatoes. Pour over the marinade and fold in the blue cheese.
