Return of the Grill

April 27, 2017 The Classic Catering People

Muffin Tin Blueberry Pie (Photo courtesy The Classic Catering People)

‘Tis the season for local produce, fresh seafood and dining alfresco. These light, easy-to-prepare recipes from The Classic Catering People will inspire you to dust off the patio furniture and fire up the grill!

Muffin Tin Blueberry Pie

(Above image)

Ingredients:

Store-bought pie dough

3/4 cup old fashioned oats

3/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 cup cold butter

1 cup brown sugar

6 cups blueberries

3 tablespoons cornstarch

1 tablespoon water

1/4 cup brown sugar

1/2 cup granulated sugar

Instructions:

Heat oven to 425°F. Use a floured rolling pin to roll dough thinly out. Use a knife to cut 4-inch circles. Thoroughly spray a silicon cupcake pan and place circles tightly around the edges and inside. Mix 1 cup brown sugar, oats, flour and cinnamon in a bowl. Use a pastry cutter or two forks to mash the cold butter into the oats mixture until the mixture resembles coarse crumbs. Set aside. Add the remaining brown sugar, granulated sugar and blueberries to sauce pan on medium heat. Cook until blueberries are soft and juicy. Turn heat to low. Combine cornstarch and water, and add the mixture to blueberries. Stir slowly until the filling thickens. Put filling into pie shells and place them in the refrigerator until they are no longer hot. When they have cooled to room temperature, spread the crumb topping evenly on each pie. Bake about 40 minutes or until the pie crust is golden and juice begins to bubble. Cool on cooling rack for at least two hours.

**Grilled Rockfish with Wild Cherry BBQ Sauce and Black Quinoa, Roasted Corn, Asparagus and Peas Salad with Shallot Vinaigrette**

Grilled Rockfish with Wild Cherry Barbecue Sauce

For the barbecue sauce:

2 tablespoons grapeseed oil

1 large sweet onion, diced

2 cloves garlic, minced

2 cups tomato purée

1 1/2 cups pitted cherries (fresh)

2/3 cup brown sugar

1/4 cup molasses

1/4 cup vinegar

1 teaspoon chili powder

1/4 cup orange juice

1/2 teaspoon dry mustard

2 teaspoons salt

2 tablespoons ground Tellicherry pepper

1/8 teaspoon cayenne pepper

Instructions:

Sauté onions in grapeseed oil until soft. Add garlic and sauté for 1 minute. Add tomato purée and cook for 2 minutes on medium low. Add remaining ingredients, cook on low for 30 minutes. Occasionally stir sauce to keep from sticking. Let sauce cool, can be refrigerated up to two weeks in mason jar.

For the fish:

2 6oz.-portions of rockfish

1 tablespoon grapeseed oil

Salt and pepper to season

Instructions:

Cut fish into three 2-oz. portions. Season fish and grill on each side for three minutes. Baste with barbecue sauce and finish in 350°F oven for 8 minutes.

Black Quinoa, Roasted Corn, Asparagus and Pea Salad with Shallot Vinaigrette

Ingredients:

1 cup black quinoa

2 cups roasted corn off the cob

1 cup sweet baby peas

1/2 cup diced asparagus

Shallot Vinaigrette (recipe follows)

Instructions:

Cook quinoa in 2 cups of boiling water with a pinch of salt. Saute peas, roasted corn and diced asparagus and let cool.

Shallot Vinaigrette

Ingredients:

1/2 cup olive oil

2 tablespoons honey

1 tablespoons Dijon mustard

1 shallot, finely chopped

1 tablespoon of water

Salt and pepper (pinch)

Instructions:

Whisk olive oil, honey and mustard into the shallot adding water to finish. Season with salt and pepper. Add quinoa to all vegetables in mixing bowl. Stir in one half of the shallot vinaigrette. Adjust the salad if more dressing is needed. Add salt and pepper to taste.