Easy Bites

Southern Fare Easy Bites

Spicy Mexican Corn Salad

1 can black beans, drained and rinsed 1 square (8 or 10 ounce) box of frozen corn kernels (can substitute fresh corn or canned) 1 diced red pepper 1 diced onion 1 fresh lime salt and pepper, to taste 1/4 to 3/4 cup Frank’s hot sauce, depending on preferences 3 Tablespoons fresh cilantro, chopped

Mix all ingredients together in a large bowl. Corn does not need to be defrosted before adding in (as long as you’re making this salad an hour or two before the party.) Adjust the hot sauce and cilantro proportions to fit your guests’ taste preferences. Decorate with a sprig of cilantro on top of the finished salad, if you’re feeling fancy.

Prosciutto, Plum and Burrata Flatbread

2 Original Stonefire Naan bread Olive oil for brushing 1 garlic clove thinly sliced 3 ounces of thinly sliced Prosciutto di Parma 2 plums or pluots sliced Burrata cheese Fresh basil

Preheat oven to 400 degrees F. Brush the tops of the naan bread with the olive oil and sprinkle a few slices of garlic. Place pieces of prosciutto on a parchment lined baking sheet and bake until crispy. Remove and set aside Toast the Stonefire whole grain naan in the oven for 5-6 minutes until warm and slightly toasted. Remove from the oven. Top with a few spoonfuls of burrata cheese. Let the burrata melt from the residual heat from the oven for a few minutes. Add pieces of the crispy prosciutto and plums and basil. Slice on angels and serve.

Ingredient Checklist 1 fresh mango, seeded, peeled and diced ½ cup barbecue sauce ¼ cup light mayonnaise 1 teaspoon lime zest 3 cups packaged coleslaw mix (shredded cabbage with carrot) 4 green onions, thinly sliced 12 ounces fresh or frozen skinless red snapper, sea bass or cod, tahwed if frozen and patted dry 8 6-inch corn tortillas ½ cup purchased guacamole ½ cup chopped fresh cilantro

Place half the diced mango in a blender or food processor. Add barbecue sauce; puree until smooth. In a large bowl combine 2/3 cup of the barbecue sauce mixture, the light mayonnaise and lime zest. (Reserve the remaining 1/3 cup of the barbecue sauce mixture.) Add remaining diced mango, the coleslaw mix and green onions. Toss to coat. Cover and chill until ready to serve. Grill fish on the greased rack of a covered charcoal or gas grill directly over medium heat for 4 to 6 minutes per 1/2inch thickness or until fish flakes when tested with a fork, brushing generously with the reserved 1/3 cup barbecue sauce mixture during the last 2 minutes of grilling. Wrap tortillas in foil and place on grill rack over heat while fish is grilling to warm, turning once halfway through warming. To serve, fill warm tortillas with coarsely flaked fish, coleslaw, guacamole and cilantro. If you like, squeeze with lime juice.