Blog

On August 28th Paul Apana from the Village Tavern taught a group of Gainey Village members how to make a fresh fruit salsa with agave nectar and cinnamon pita chips. Then for a fun appetizer or entree, he made sauteed beef sliders with brie cheese, sauteed onions and balsamic reduction. YUM! Here are the recipes if you are brave enough to make these delicious dishes!

Fresh Fruit Salsa with Agave Nectar

What you need:

  • 2 EACH KIWIS, PEALED AND CHOPPED
  • 2 GOLDEN APPLES, PEELED AND CHOPPED
  • 8 OZ. RASPBERRIES
  • 1 PINT STRAWBERRIES, MASHED
  • 2 EACH BANANAS, CHOPPED
  • 2 TBSP WHITE SUGAR
  • 1 TBSP BROWN SUGAR
  • 3 TBSP FRUIT PRESERVES OR AGAVE NECTAR
  • 1 TBSP MINT, FINELY CHOPPED
Preparation:
  1. MIX ALL INGREDIENTS AND CHILL FOR 1 HOUR

Cinnamon Pita Chips

What you need:

  • PLAIN PITA CHIPS OR FLOUR TORTILLAS
  • BUTTER FLAVORED COOKING SPRAY
  • CINNAMON SUGAR
Preparation:
  1. HEAT OVEN TO 350 DEGREES
  2. SPRAY CHIPS COATING
  3. SPRINKLE WITH CINNAMON SUGAR
  4. SPRAY TORTILLAS OR CHIPS ONE MORE TIME
  5. COOK FOR 5 MINUTES OR UNTIL BROWN
  6. ALLOW TO COOL FOR 10 MINUTES

Sauteed Beef Sliders

What you need:

  • 12 OZ. TENDERLOIN OR SIRLOIN CHOPPED
  • SALT & PEPPER
  • 6 TBSP OLIVE OIL
  • 2 CUP YELLOW ONIONS, SLICED ¼ “
  • 1 TSP WATER
  • 12 OZ. BRIE CHEESE, CUT INTO SMALL PIECES
  • ¾ CUP BALSAMIC VINEGAR, REDUCED
  • 6 SMALL SANDWICH ROLLS

Preparation:

  1. PRE-HEAT SAUTEE PAN & ADD OIL
  2. ADD ONIONS, WATER, COOK UNTIL DARK BROWN (10 MINUTES)
  3. PRE-HEAT SAUTEE PAN & ADD OIL
  4. ADD BEEF AND SEASON WITH SALT & PEPPER
  5. CUT BRIE CHEESE INTO SMALL PIECES (1/2 “)
  6. REMOVE MEAT, PUT INTO DISH
  7. TOP WITH CARAMELIZED ONIONS
  8. TOP WITH BRIE CHEESE, PUT IN OVEN UNTIL CHEESE IS MELTED
  9. HEAT SAUTEE PAN, ADD BALSAMIC VINEGAR
  10. ON MEDIUM HEAT, HEAT AND STIR UNTIL VINEGAR IS THICK LIKE SYRUP
  11. DRIZZLE ON TOP OF MELTED BRIE
  12. PORTION MEAT ON BUN

Subscribe to Our Blog

Latest from Facebook