Chilled Cantaloupe Soup & Roasted Beet Salad

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by Chef Lee Hillson, Burger Bistro at the Phoenician

azfamily.com

Posted on July 15, 2013 at 10:33 AM

Chilled Cantaloupe Soup


2 cups chopped cantaloupe
1/4cup passion fruit compote (this can be substituted with any desired fruit compote)
1/4-1/2 cup cream cheese
2 splashes of Tabasco (this will enhance the sweetness of the cantaloupe)
1 t spoon of minced ginger root (don’t use powder)

        Add all ingredients together and puree on low until smooth. If the cantaloupe isn’t ripe the soup will be a little bitter. If so add a drop of sugar.

    Fresh mint is a suggested garnish, lobster and prosciutto


Roasted Beet Salad
Ingredients
•    12 beets
•    3 tablespoons good olive oil
•    1 1/2 teaspoons fresh thyme leaves, minced
•    2 teaspoons kosher salt
•    1 teaspoon freshly ground black pepper
•    2 tablespoons raspberry vinegar
•    Juice of 1 large orange
Directions
Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.


Place the beets on a plate and top with pickled ramps,goat cheese and drizzle with the bacon(Or plain)olive oil.

    

 

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