Picnic Meal Plans: Summer Night
Tilapia Tostadas | Roasted Corn Relish | Ray's Peach Pie
Tilapia Tostadas
Recipe Summary
| Complexity: | Medium |
| Serves: | 4 |
| Category: | Fish Entrée |
| Meal: | Summer Night (Picnic Meal Plans) |
| 4 | cup | cabbage, shredded |
| 0.5 | cup | scallions, sliced |
| 2 | whole | lime juice |
| 1 | bunch | cilantro |
| 0.5 | cup | mayonnaise |
| 1 | medium | avocado |
| 1 | medium | peppers, jalapenos |
| 1 | cup | flour, all-purpose |
| 0.5 | tsp | salt, table |
| 1 | bottle | beer |
| 12 | oz | tilapia |
| 1 | bottle | oil, canola |
| 8 | whole | tortillas, corn |
| |
Toss cabbage, scallions, 4 Tb lime juice, 2 Tb finely chopped cilantro and salt to taste in bowl and set aside.
Mix together mayonnaise, 1/2 of a large avocado, pitted and finely chopped, .5 cup finely chopped cilantro leaves and 1 chopped jalapeno pepper. Set aside.
For fish batter, whisk together flour, salt, and one 12 oz. bottle cold beer. Pour enough oil in large heavy skillet to reach depth of 1/2 inch. Heat oil to 375 degrees. Dip tilapia pieces in beer batter and drop into hot oil. Fry until crisp and golden, about 1 minute per side. Remove to paper towel lined platter to drain excess oil.
Cook corn tortillas in large skillet over medium heat until they are soft, about 20 seconds.
Place 2 tortillas on each serving plate. Top with tilapia fillet, some of the cabbage mixture and a dollop of the avocado sauce. Garnish with lime wedges.
Hint: Good served with black bean, corn salad, and salsa
Roasted Corn Relish
Recipe Summary
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Salad |
| Meal: | Summer Night (Picnic Meal Plans) |
| 2 | large | corn on the cob |
| 1 | cup | tomatoes, cherry |
| 1 | small | pepper, green |
| 0.25 | medium | onion, red |
| 2 | medium | mangoes |
| 2 | medium | avocado |
| 2 | Tb | lime juice |
| 1 | Tb | garlic, minced |
| 1 | Tb | vinegar, white |
| 2 | Tb | oil, olive |
| 1 | Tb | cilantro, chopped |
| 1 | pinch | salt and pepper to taste |
| |
Husk corn, roast on grill for 7 -9 minutes until browned but not burnt. Cut corn from cob. Cut tomatoes in half, cut pepper, mangoes, and avocados into bite size pieces. Slice onion very thinly. Place all in a bowl. Add oil, lime, cilantro and vinegar. Stir and let marinate for 1/2 hour. Salt and pepper to taste.
Note: To remove corn from cob try using a bundt (tube cake) pan, place the pan right side up on the counter, place ear of corn resting in hole in middle of the pan. Use a sharp knife to cut kernels from cob; the bowl of the bundt pan will catch all the corn.
Note: Buy mangoes and avocados that are not fully ripe, they will be easier to cut. Put limejuice on avocados as soon as possible to avoid them turning brown.
Ray's Peach Pie
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Dessert |
| Meal: | Summer Night (Picnic Meal Plans) |
| 3 | Tb | butter, salted |
| 3 | large | peaches, frozen sliced |
| 0.5 | cup | sugar, brown |
| 1 | tsp | cinnamon. ground |
| 2 | oz | bourbon, Jack Daniels |
| 1 | Tb | cornstarch |
| 2 | Tb | water |
| 0.5 | recipe | Pie Dough |
| |
Heat butter in a pan, add peaches and cook on memium-high for 5 minutes. Add brown sugar and cinnamon and Place butter in pan, heat and add the peaches, cook 5 minutes on med-high. Add brown sugar, cinnamon and cook until tender. Add bourbon off the stove, stir. Mix cornstarch in water and add to peaches, stir until thickened.
Pour into baked pie shell and serve with whipped cream or vanilla ice cream.
Note: Be sure to add the Pie dough recipe to your shopping list.
