Chef Bill Fuller's Recipes: Southwestern Summer Picnic
Chef Bill Fuller stopped by PTL to make a Southwestern Summer Picnic!
Steak and Avocado Wraps, Grilled Street Corn Salad, Summer Three-Grain Salad
Grilled Street Corn Salad
- 4 ea. Ears of corn, shucked
- 1-2 Tbs. Olive oil
- Salt and pepper
- 1 pint Cherry tomatoes, halved
- 6 ea. Scallions, sliced into rings
- ½ C. Chipotle Aioli
- ½ C. Grated Cotija cheese (May sub Parmesan)
1. Get grill good and hot.
2. Lightly oil cobs. Season well with salt and pepper.
3. Roast corn on over coals until tips of kernels get dark and they begin to pop.
4. Remove from fire. Allow ears to cool until you can touch them.
5. Cut corn off cob into bowl. Add tomatoes and scallions.
6. Stir in chipotle aioli.
7. Sprinkle with cheese.
Chipotle Aioli
- 2 ea. Chipotle peppers (with a little of the liquid)
- 1-2 ea. Garlic cloves
- Zest and juice of 1 Lemon
- 1 ea. Egg yolks
- 1-2 Tbs cold water
- 1 tsp Salt
- 1 ½ C. Neutral oil (Canola or Soybean)
1. Place chipotle peppers, garlic, lemon zest and juice, egg yolk, water and salt in blender barrel. Puree.
2. While pureeing, slowly drizzle in blended oil.
3. When done, store in a squeeze bottle.
Steak and Avocado Wraps
- 2 ea. 8 oz. skirt or flank steaks
- Salt and pepper
- 4 ea. Whole wheat tortillas
- 2 ea. Avocados, quartered, drizzled with fresh lime juice
- Cilantro sprigs
- 8 ea. Tomato slices
- Sliced lettuce
- Chipotle Aioli
1. Get grill good and hot.
2. Season steak well with salt and pepper. Grill steak to medium rare/medium. Allow to cool to room temperature. (You can use leftover steak from a cookout or dinner.)
3. Slice very thinly across the grain.
4. Lay steak on tortillas about ½ way between edge and middle line.
5. Top with avocados, cilantro, tomato slices, and lettuce.
6. Give a good squeeze of chipotle aioli across the lettuce.
7. Roll tortilla halfway up. Fold in ends. Roll rest of way. Wrap in wax paper.
Summer Three Grain Salad
- 2 ea. Medium zucchini, sliced into planks ½" thick
- 2-3 ea. Cloves garlic, peeled and sliced
- Extra virgin olive oil
- Salt and pepper
- ¼ C. Picked rosemary leaves, whole
- 2 ea. Bell peppers, diced medium
- 1 C. French Green Lentils
- 1 C. Wild Rice
- 1 C. Red Quinoa
- ½ C. Chopped Italian Parsley
- ¼ C. Extra virgin olive oil
- Zest and juice of 2 lemons
- Salt and pepper
1. Cook French Green Lentils, Wild Rice, Red Quinoa.
2. Lay planks on a tray. VERY lightly oil with extra virgin olive oil. Use your hands to evenly coat the cobs and planks. Season with sliced garlic, salt, pepper, and rosemary.
3. Grill zucchini over a hot grill until just cooked. Allow to cool completely.
4. Dice zucchini. Add to peppers, three grains, and parsley in a bowl. Dress with olive oil, lemon zest, and lemon juice.
5. Adjust seasonings with salt and pepper.
French Green Lentils
- 1 ea. Bay leaf
- 1 C. French green lentils
- 2-3 C. Water
- 2 tsp Salt
- 1 tsp. Pepper
1. Place bay leaf, lentils, water, salt and pepper in a medium sauce pot.
2. Bring to a simmer and allow to cook. Stir occasionally. Add more water as needed to keep the lentils moist.
3. Cook until lentils are firm yet soft. This should take about 30 minutes. Remove from heat and strain.
4. Cool fully.
Wild Rice
- 1 C. Wild rice
- 1 ea. Shallot, minced
- 3 C. Water
- 1 Tbs. Chopped fresh thyme
- 2 tsp Salt
- 1 tsp. Pepper
1. Place all ingredients in a pot. Bring to a simmer and keep heat at barely a simmer. Cook for 45 minutes to 1 hour until rice is tender but not destroyed.
2. At end of cooking, season with salt and pepper. Allow time for rice to absorb seasonings from cooking liquid.
Red Quinoa
- 1 C. Red Quinoa
- 2 C. Water
- 2 tsp Salt
- 1 tsp. Pepper
1. Place all ingredients in a pot. Bring to a simmer and keep heat at barely a simmer.
2. Cook for 15 minutes. Remove from heat and cover pot. Allow to steep for 5 minutes.
3. Strain, if necessary.
Red Sangria
- 1 btl. Inexpensive California Red Burgundy
- 1 C. Blackberry Brandy
- ¾ C. Apple Pucker
- 1 qt. Orange juice
- 1 C. Triple Sec
- ¾ C. Titos vodka
1. Combine all ingredients; mix well
