Grilled Corn and Chipotle Pesto Pizza with Queso Fresco

Sauce ingredients:

Chipotle Pesto 4 chipotle peppers in adobo, remove seeds for less heat if desired

1/2 cup fresh cilantro

1/2 cup fresh basil

3 tablespoon pine nuts

2 cloves garlic

1/2 cup queso fresco, crumbled

1/3 cup olive oil salt and pepper, to taste

Pizza + Toppings 1 batch of dough:

1 ½ cup frozen or fresh corn

1 red pepper

1 onion, peeled and quartered

2 jalapeno peppers

1 tablespoon olive oil

1 tablespoon butter, softened

1 glove garlic, minced or grated

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups sharp cheddar cheese, freshly grated

8 ounces queso fresco, crumbled

1 1/2 cups cheery tomatoes, quartered

1 avocado, diced

Fresh cilantro, for garnish

Prepare dough 1-2 hours ahead of time. Preheat grill to the highest setting. Place corn, chopped onion, chopped jalapenos on baking sheet toss with olive oil salt and smoked paprika and black pepper. Roast in 425 oven for 15 min. While the corn onions and peppers are cooking make the pesto. In the bowl of a food processor combine the chipotle peppers, cilantro, basil, pine nuts and garlic. Pulse until combined and add the crumbled queso fresco. With the machine running stream in the olive oil and then season with salt and pepper. Remove the veggies from the oven. Allow the vegetables to cool 5 minutes. Preheat grill to med/high. Divide the dough in half and form into the shape you desire. Place on grill until grill marks appear and dough looks mostly done. Flip and evenly spread the pesto over top of both pizzas and then place the veggie mix over top both pizzas. Evenly distribute the cheddar cheese between both pizzas and an even amount of queso fresco. Close the grill lid and cook until cheese is golden and bubbly. Remove and cover each pizza with the chopped cherry tomatoes, diced avocado and fresh cilantro.

Spinach Crust Pizza

2 cups raw spinach leaves

1 egg (large)

1 clove garlic

1 cup shredded Kraft Italiano cheese blendspices (I used salt, pepper, and seasoning salt - a sprinkle of each)

Preheat oven to 425. Line a 12 inch pizza pan with parchment paper. Your favorite red sauce. Pine nuts, Artichokes, Parmasan cheese, Sun dried tomatoes.

Preheat oven to 425. Line a 12 inch pizza pan with parchment paper (Definitely do this. DO NOT skip the parchment paper. I found that where the crust touched the pan it stuck horribly! It peels off the paper no problem.). Set aside. In a food processor, blend spinach until it is a baby food consistency. Add egg and pulse until combined. Add in cheese and spices and pulse until just combined. Spread evenly in prepared pizza pan. (If you are like me you are going to think there is no way there is enough to cover a pizza pan. There is. Just spread it out slowly and carefully and it will get there!)

Strawberry Pistachio Semifreddo

½ C, Unsalted & shelled pistachios

8 ounces strawberries, hulled {about 2 cups}

½ C. plus 3 tablespoons sugar, divided

3 Egg yolks [at room temperature}

1 ½ C. cold Heavy Cream

½ tsp. vanilla extract

Line a 5x9 inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.  Pulse pistachios in a food processor until coarsely chopped.  Transfer to a small bowl.  Place strawberries and 3 tablespoons sugar in  processor, puree until smooth & transfer to a fine sieve set over a bowl.  Stir puree, pressing on solids to extract as much liquid as possible, discard solid remains.

Combine egg yolks & remaining ½ cup sugar in a bowl set over a pot of simmering water.  Beat on high speed until pale yellow and tripled in volume, about 3 minutes.  Transfer bowl to a larger bowl of ice water; stir until mixture is very thing & cool, about 3 minutes.

Beat together cream & vanilla in a large bowl until soft peaks form.  Whish 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.

Pour ½ of cream mixture into strawberry puree.  Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top.  Fold pistachios into remaining cream mixture and pour evenly over strawberry cream, smooth top.  Fold plastic wrap over surface and freeze at least 12 hours & up to 3 days. 

To serve, peel plastic from surface. Invert pan onto a cutting board.  Unmold semifreddo, remove plastic and cut crosswise into ¾ inch thick slices. 

Marshmallow Popcorn

1 gal. popped popcorn

1 cup of butter

1 cup of Brown Sugar

40 big marshmallows or 4 C. small marshmallows

In a big pot on the stove. Melt butter & stir in brown sugar until smooth.  Add marshmallows & continue stirring over low/medium heat until all the marshmallows are completely melted & are smooth.  Remove pot from heat & set aside. 

Pour in popped popcorn into the marshmallow mixture in batches & mix slowly, making sure to coat all the popcorn before pouring more kernals in.  Continue adding popcorn until all is gone & added in. 

Enjoy! 

Patriotic Gourmet Club

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Menu
Fresh Frozen Strawberry Lemonade
Fruit Kabobs with Pina Colada Fruit Dip
Grilled Coconut-Lime Shrimp Skewers
Peach Watermelon Salsa
Zucchini Wraps
Avocado and Watermelon Salad
Barbequed Turkey Pita Wraps with Grilled Veggies
Fresh Fruit Ice Cream
Southern Comfort Coconut Cake

Fresh Frozen Strawberry Lemonade

3 cup water                                                                                                                     

1 ½ cup frozen strawberries

¾ sugar                                                                                                                             

2 cup ice

½ large lemon, with rind

Blend water, sugar, and lemon until lemon is ground.  Add strawberries and ice and blend.  Add more fresh lemon juice or sugar depending on taste preference.