Looking for something new to serve, with a little pizazz?
Try these recipes from Bonefish Grill and Sullivan’s Steakhouse, to impress your friends … or keep them to yourself as summer's guilty secret!
Spicy Tuna Bowl
New from Bonefish Grill
6 ounces tuna sashimi slices
1 cup cooked basmati rice
3 ounces Fruit Salsa, recipe below
1 avocado, quartered
¼ cup carrot slices, thinly sliced
4 sprigs cilantro
Crispy wontons or fried onions for garnish
Lightly sear the tuna sashimi. On a plate, place tuna sashimi slices on top of cooked rice.
Fan avocado slices out and place next to the tuna. Pour Fruit Salsa over the tuna. Garnish with carrot slices, sprigs of cilantro and crispy wontons. Serve with soy sauce or chile garlic sauce.
Fruit Salsa
2 cups pineapple, chopped into ¼-inch pieces
1 tablespoon jalapeno, finely diced into ¼-inch pieces
½ cup red pepper, finely diced into 1/8-inch pieces
¼ cup red onion, chopped into 1/8-inch pieces
1 tablespoon lime juice
1 tablespoon chili powder
1 tablespoon brown sugar
Cilantro to taste
Salt and pepper to taste
Place all ingredients into a mixing bowl and toss to coat evenly. Serves 2.
Bell Pepper Collins
New from Sullivan’s Steakhouse
1 ½ ounces Beefeater Gin or Absolut Vodka
½ ounces simple syrup
3 ounces lemon sour
1 ounce club soda
Red bell pepper, 3 pieces diced to ½ inch
Red bell pepper slice, for garnish
Place red bell pepper pieces in a Boston Shaker glass, add simple syrup and ice. Cap and shake 5 to 10 times.
Add gin or vodka, Lemon Sour and club soda. Strain into an ice-filled tall glass. Garnish with red bell pepper slice.
READERS: Share your own great recipes with us! Submit your favorite tailgating recipes to editor@carymagazine.com ASAP, and they could appear in the fall issue of Cary Magazine!
