Host a Father’s Day Barbecue
Spicy Guava BBQ
1 container Guava Reàl
Makes 1 pint
1 container Guava Reàl
2 tablespoons canola oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
3 bay leaves
2 Tablespoons salt
1/3 cup ketchup
3 fresh guavas, peeled and seeded
1/4 cup apple cider vinegar
1 small Scotch bonnet or habanero chile, chopped
1 teaspoon Worcestershire sauce
Combine all ingredients in a saucepot, bring to a simmer, and cook for 5 minutes. Remove bay leaves. Purée and refrigerate.
Grilled Peach & Prosciutto Salad
1 container Peach Reàl
For dressing:
[PRODUCT 1]
1/2 cup Dijon mustard
1 Tablespoon freshly ground pepper
1 Tablespoon salt
Grated zest of 1 lemon
Juice of 1 lemon
1/4 cup canola oil
For salad:
TK (8-oz)balls fresh mozzarella, sliced into ¼-inch slices
2 oz pistachios, chopped
2 oz prosciutto, sliced
4 oz mixed greens
Whisk all dressing ingredients together except oil. Add oil slowly, whisking constantly. Refrigerate until ready to serve.
Assemble salad ingredients on individual plates, and add ¼ cup dressing over the top of each.
Grilled Blueberry-Glazed Quail
1 oz (30 ml) Blueberry Reàl
1 oz (30 ml) Blueberry Reàl
8 ea semi boneless quail
For marinade:
1 Tablespoon chipotle
Juice of 1 lemon
1 Tablespoon olive oil
1 Tablespoon Blueberry Reàl
1 teaspoon salt
1 teaspoon freshly ground pepper
2 sprigs rosemary
For blueberry glaze:
1 Tablespoon Blueberry Reàl
1 pint fresh blueberries
2 shallots, sliced
½ cup apple cider vinegar
Juice of 1 lemon
Grated zest of 1 lemon
1 teaspoon salt
1 teaspoon freshly ground pepper
Combine the marinade ingredients in a large bowl or container. Add quail, cover, and place in the refrigerator to marinate quail overnight.
For the glaze, simmer all ingredients together for 5 minutes. Strain and keep warm.
Remove quail from the marinade and brush each with blueberry glaze.
Cook on wood or charcoal grill for about 3 minutes on each side, until cooked through. Brush with more blueberry glaze while cooking.
Serve over basmati rice with green onions and almonds, or over salad greens with more glaze, toasted almonds, and red onions.
