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Summer recipes from Pepper Moon Catering in Greensboro

recipes

Shannon Smith visited Pepper Moon Catering in Greensboro for some great summer recipes:

Anthony’s Fresh Strawberry Lemonade

1.5 pints fresh lemon juice
1 pint fresh lime juice
1 pint fresh strawberries, pureed or finely chopped
6 cups sugar (may add more for very sweet lemonade)
2 cups hot water
2 quarts cold water
Lemon and lime slices for garnish.

Mix sugar in hot water until dissolved.
Combine all ingredients.
Serve over ice.

Yield: 12 – 16 servings

Pulled Pork Sliders

1.5 lbs. Pulled Pork Barbeque – make your own, purchase from store, or purchase from caterer
Shredded Creamy Cole Slaw – recipe below
Thick Barbeque Sauce
Vinegar Barbeque Sauce – recipe below
Fresh Pineapple Salsa – recipe below
Fried Onions
Your favorite Hot Sauce
24 slider rolls, petite

Heat barbeque and serve from either a chafing dish or crock pot.
Place all ingredients in bowls and label.
Guests serve themselves!

Yield: 12 servings (2 per guest)

Pepper Moon’s Shredded Gourmet Cole Slaw

3 green cabbage, shredded
1 cup red cabbage, shredded
½ cup carrots, shredded
2 cups mayonnaise
½ cup sugar
¼ cup apple cider vinegar
1 T celery seed
Salt and pepper to taste
Mix all ingredients and refrigerate overnight.

Vinegar Barbeque Sauce
2 cups white vinegar
1 cup ketchup
1 T ground mustard
1 t cayenne pepper
1 t red pepper flakes
½ cup brown sugar
Mix all ingredients and refrigerate overnight.

Fresh Pineapple Salsa

1 fresh pineapple, cored and small-diced
1 red pepper, chopped
2 T green onion, chopped
¼ c fresh jalapenos, seeded and diced finely
1 t cumin
1 t garlic. minced
1 t cilantro, chopped finely
Mix all ingredients and refrigerate overnight.

Watermelon Pickled Onion Salad

1 seedless watermelon
2 medium red onions, thinly sliced
½ cup feta cheese or goat cheese, crumbled
1 bag Spring mix greens
1 cup Key Lime Vinaigrette (see recipe)

Trim and cut watermelon into triangles.
Make vinaigrette and marinate onions at least one hour.
Place a handful of greens on a salad plate.
Place three watermelon triangles decoratively on greens.
Top with bundle of pickled onions and crumbled cheese.
Save vinaigrette and serve on side if desired.

Yields 6 – 8 servings.

Key Lime Vinaigrette

2 cups rice wine vinegar
¾ cup salad oil
1 cup margarita mix
1 cup sweet and sour mix
2 T Rose’s lime juice
¼ cup fresh basil, chopped
¼ cup fresh chives, chopped
1 T. five peppercorn medley spice blend
¼ cup sugar
Zest of two limes

Combine all ingredients with whisk or electric mixer until emulsified.
Chill.

S’mores for Adults

Chocolate Graham Crackers
Cinnamon Graham Crackers
Traditional Graham Crackers
White Chocolate Pistachio Bark
Dark Chocolate Cayenne Bark
Hershey Bars
Jumbo Marshmallows
Skewers
Napkins

Light logs in your fire pit.
Serve items buffet-style in bowls and on trays.
Label items for guest ease.
Guests build their own.

Yield: unlimited

Homemade Guacamole

Guacamole is one of those recipes that can be made to fit personal preference; there is no wrong or right way to make it. This is Meredith’s favorite.

2-3 ripe avocados
1 medium to large tomato, chopped
1 small to medium red onion, chopped
1 handful fresh cilantro, chopped
2 limes
Kosher salt to taste

Cut through avocado peel, remove pit, score avocado into small cubes, remove from peel and place in bowl.
Add tomato, red onion, cilantro.
Roll limes and cut one in half.
Add juice of one lime to bowl.
Add salt.
Mix.
Taste to determine if need juice from second lime.
Eat immediately.
Serve with tortilla chips or fresh vegetables.

Yield: 4-8 servings (depending upon consumption!)

Layered Ranch Dip

1 packet ranch dressing seasoning
2 cups sour cream (do not use light or fat free)
1 medium tomato, chopped finely
1 4-oz can chopped green chilis
¼ cup red onion, finely chopped
1 4-oz can sliced black olives
1 cup shredded Monterey jack cheese

Mix ranch packet into sour cream.
Spread on bottom of shallow dish (glass will show layers, but not required)
Place tomatoes over sour cream mixture.
Sprinkle chilis over tomatoes.
Sprinkle onion over chilis.
Sprinkle cheese over chilis.
Refrigerate overnight.
Serve with tortilla chips, Scoops, or fresh vegetables.

Yield: 8 servings

Balsamic Strawberries

1 pint strawberries
1-2 T sugar
2-3 t balsamic vinegar

Wash and dry strawberries, hull and slice.
Place in bowl and toss with sugar.
Sprinkle with vinegar.
Let stand for 20 minutes.

Serve plain or over frozen Greek vanilla yogurt.

Yield: 4 servings

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