BY: SEAN SQUIRES

EXECUTIVE CHEF, LARGO, FL

CUTTING EDGE CUSTOM CATERING, INC.

INGREDIENTS
• 3/4 mangos – peeled, seeded and diced
• 1/4 cucumber – peeled, seeded, and diced
• 1/2 jalapeno peppers, seeded and finely chopped
• 1/4 large onion, finely diced
• 1/4 clove garlic, minced
• 1.5 tablespoon chopped fresh cilantro
• 3/4 teaspoon lime juice, or to taste
• salt and pepper to taste

DIRECTIONS
Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

Servings: 4

Prep Time: 30 Minutes

Cook Time: 2.5 Hours

Nutritional Information:
Amount Per Serving  Calories: 32 | Total Fat: 0.1g | Cholesterol: 0mg

BY: SEAN SQUIRES

EXECUTIVE CHEF, LARGO, FL

CUTTING EDGE CUSTOM CATERING, INC.

INGREDIENTS

2 plumb tomatoes, chopped

1 ripe avocado – peeled, pitted and chopped

¼ cup finely chopped red onion

1 clove garlic, minced

1 tablespoon snipped fresh parsley

1 tablespoon chopped fresh oregano

1 tablespoon olive oil

1 tablespoon red or white wine vinegar

5 ounces crumbled feta cheese

DIRECTIONS

In a bowl, gently stir together tomatoes, avocado, onion and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

SERVINGS: 4

PREP TIME: 20 minutes

READY IN: 2.5 Hours

NUTRITIONAL INFORMATION

(AMOUNT PER SERVING)

66 Calories | 5.6g Total Fat | 8mg Cholesterol



Lobster Ravioli: bold Maine lobster, seasonal herb-vegetable blend, Ricotta & Romano and crisp dry bread crumbs. With Wild Mushroom Cream sauce!

Cucumber Gazpacho Soup: English cucumbers scallion, sour cream & herbs!

Chef Sean was also on Radio 1340-AM on March 23, 2011 at 1:40 pm with host Ken Van Babor. To discuss our participation in the March 19th Abilities Wine Tasting & Silent Auction at Tropicana Field.

Grilled American Rack of Lamb with leaks

Recipe:

Grill the rack of lamb to medium rare, in two separate pans, saute the carrots and potatoes with a little butter, just for flavor.

Once the meet is grilled, serve it lolipop style with grilled leaks and sauce made of port wine reduction and bind cherry juice.

• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 2 bay leaves
• 3 cups port wine

Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil.

Continue to boil the mixture until it thickens and reduces to about 1/2 cup, about 45 minutes.

Strain through a fine-mesh strainer and let cool. Use at room temperature.

Makes 1/2 cup.

Ingredients:

• American Rack of Lamb
• Bing cherries
• Shallots
• fingerling and purple potatoes
• Butter
• Baby carrots
• Port poached pink lady apples
• Grilled leaks
• Bing cherry juice

RosemaryPort Wine Reduction

• Enjoy your food, but eat less.

• Avoid oversized portions.

• Make half your plate fruits and vegetables.
• Switch to fat-free or low-fat (1%) milk.

• Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers.

• Drink water instead of sugary drinks.

From the USDA and HHS Press Release, “The 2010 Dietary Guidelines are being released at a time when the majority of adults and one in three children is overweight or obese and this is a crisis that we can no longer ignore,” said Secretary Vilsack. “These new and improved dietary recommendations give individuals the information to make thoughtful choices of healthier foods in the right portions and to complement those choices with physical activity. The bottom line is that most Americans need to trim our waistlines to reduce the risk of developing diet-related chronic disease. Improving our eating habits is not only good for every individual and family, but also for our country.” (http://www.cnpp.usda.gov/dietaryguidelines.htm)

Here you will find some of the tastiest recipes created by Executive Chef Sean Squires. If you see something you like try it out and let us know how it was.  Don’t forget to tell all your friends about us