There were mounds of Southwestern BBQ Grilled Chicken.
Charles and Martin grilled up some Brussells Sprouts on a bed of bacon!!! They put some bacon on a piece of tin foil, then layered the sprouts over it and seasoned with salt and pepper and olive oil. Then with another piece of foil, they made a little tent, folding the edges up all around, and after about 15 minutes on the grill, those little green babies were juicy and bacon flavored.
Kathy from Ohio who makes amazing everything, made this outstanding Asparagus Salad. She steamed up some fresh asparagus, then mixed it with chopped grape tomatoes, fresh basil, fresh garlic, lime juice, salt, pepper and extra virgin olive oil.
Kathy also threw together these amazing berry tarts. She baked up some puff pastry, let it cool then spread some instant coconut pudding on top. On top of that we got creative with the fresh strawberries, blueberries, blackberries and raspberries. For a glaze we thickened some apricot jam with water and a little bit of sherry, then brushed it over the top to give the berries that nice glisten.
We double-desserted, which is becoming a bad habit. I wanted to make some fresh ice cream with avocado and bananas, but I never made ice cream before, because I have talked myself out of an ice cream machine so many times. After this concoction, I may reconsider. In addition to avocado and banana, we added fresh lime and grapefruit juice and zest, honey, a little salt and some fresh basil. The ice cream was super creamy from the avocado with a slight avocado flavor. The banana and basil flavors really combined in a nice way to make an all around delicious not to sweet pesto ice cream.
AVOCADO BANANA PESTO ICE CREAM WITH HONEY
1 C. Heavy Cream
1 C. Half and Half
5 L. egg yolks
1/2 C. sugar
1 ripe avocado
1 ripe banana
2 TBSP honey
1/4 C. basil leaves
1 tsp. lime zest
1 tsp. grapefruit zest
1 TBSP. lime juice
1 TBSP. grapefruit juice
1/2 tsp. salt
In a food processor blend the avocado, banana, honey, basil, zest and salt until smooth. Warm the heavy cream and the half and half in a small sauce pan. Let it cool slightly. Beat the eggs then while beating the eggs add the cooled cream mixture to the eggs. Strain the egg milk mixture then combine with the avocado banana blend and cool in the fridge. Once cooled, stir in the lime and grapefruit juice, then put everything in the ice cream machine.