Preparation Time : 10 minutes

Ingredients

• 1 bunch           Chives, minced (about 1 ounce)
• 1/4 cup            Extra virgin olive oil
• Salt

In a blender, puree the chives with the olive oil. Season with salt. Strain the oil through a fine sieve. Cover and refrigerate until ready to use. (The chive oil can be refrigerated for up to 5 days).

NOTES : Use this oil to drizzle on the Asparagus Vichyssoise

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Ingredients

• 1 1/2                              Ripe Mango, peeled and diced
• 1 cup                              Canned Black beans, rinsed and drained
• 1/2                                 Red Bell pepper, diced
• 1                                      Jalepeno
• 2                                     Scallions, minced
• 1 1/2 tablespoons        Fresh Lime Juice
• 1 tablespoon                 Olive Oil
• 1 tablespoon                 Cilantro, roughly chopped
• 1 1/2 teaspoon             Cider Vinigar
• 1/2 teaspoon                Sugar
• 1/2 teaspoon                Kosher Salt
• pinch                              Cayenne Pepper

Combine all ingredients

Can be refrigerated up to 6 hours

Serve Chilled or at room temperature

Notes : Use this salsa as an appetizer served with tortilla chips or toasted pitta bread, OR as a condiemetn with fish, pork or chicken.

Marty and Bino served this salsa as an appetizer summer 2001. I’m serving it this evening as a condiment to grilled Game Hens. We’ll also serve coconut rice, baked butternut squash and salad. I never count the condiment as a “dish” – a lot of people aren’t even willing to taste fruit salsas as an accompaniment to the entree.

Recipe by : Marty

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Ingredients

• 1/2                        Fresh Pineapple, chopped
• 1                            Jalepeno, minced and seeded
• 1/2 cup                 Cilantro, roughly chopped and packed
• 1/2                         Fresh Lime, juiced
• 1 Teaspoon           Olive Oil (Optional)
• 1 Tablespoon        Minced red onion (Optional
• Salt

Combine all ingredients a few hours before serving.

Serving Ideas : Pineapple salsa is great with fish

NOTES : This recipe can be created exactly to your taste and ingredients. Aside from the fruit, you can add diced red pepper and/or red onion. Use a mixture of fruit such as nectarine, kiwi, pear, papaya and mango. Orange segments used with teh above ingredients works well with poultry. I’ve seen melon and stawberry salsa, but it didn’t appeal to me, it might to you. so experiment and have fun with it.

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Serving size : 8                Preparation time : 20 minutes

Ingredients

• 2 ears                          GRILLED CORN , cut kernels from ear (cut about 1 c.)
• 1                                   red bell pepper, diced small
• 1                                   scallion, sliced thin
• 1/2                               jalapeno, minced
• 1 1/2 teaspoon           vegetable oil
• 1  teaspoon                 ground cumin
• 1 1/2 tablespoons      fresh lime juice
• 1 tablespoon               chopped fresh cilantro
• 1/8 teaspoon              salt

Place all ingredients in a medium bowl, toss well and serve

NOTES  : Adjust jalapeno to suit your taste. I used a lot more jalapeno and cilantro.

See the recipe GRILLED CORN (click link) for grilling instructions

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Ingredients :

• 2 tablespoons       Butter
• 8 cups                    Onion, sliced
• 1 tablespoon         Minced fresh thyme
• 4                             Garlic cloves, chopped
• 1/4 cup                  Dry white wine
• 1 teaspoon             Sugar
• 1 32-36 oz             French Brie, packed in a wooden box
• 2                             French Bread Baguettes, sliced

Melt the butter in a heavy very large skillet over medium-high heat. Add onions, saute until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, for about 25 minutes. Add garlic and saute until soft and brown, about 10minutes.

Add 1/4 cup of wine, stir until almost all liquid evaporates, about 2 mins, Sprinkle sugar over onions and saute until soft brown, about 10mins, Season to taste with salt and pepper. cool (can be prepared 2 days ahead, cover and refridgerate).

Preheat oven to 350 degrees. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides, and bottom intact. Return Brie to ox, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes.

Transfer Brie in box to platter, surround with baguette slices and serve.

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