A Summer Soirée
Recipes Provided by Zest!
After a year spent hunkering down and social distancing, does anything sound better than a backyard soirée? Picture this: you and some friends gathering outside, casually sipping a mojito and enjoying a delicious meal, catching up all night long. Our friends at Zest! put together every recipe you’ll need to host the perfect, safe, fun, wonderful, long overdue outdoor gathering that you’ve been dreaming of. And be sure to visit Zest! on E. Main Street in downtown Lititz to pick up the necessary supplies for your culinary adventures all summer long.
Classic Mojito
Makes 1 Cocktail
Ingredients
2 oz light rum
1/2 oz lime juice
1 oz Portland Syrups Mojito Syrup
A handful of fresh mint
Directions
Place the mint in a shaker along with the other ingredients and some ice. Shake vigorously, then strain into a glass with ice, top with soda water, and garnish with some mint and a lime wheel!
Grilled Mexican Street Corn
Ingredients
8 ears of corn, shucked and de-silked
½ cup mayonnaise
1 cup Cotija cheese
½ cup Zest! Mexican Corn on the Cob Seasoning
Juice from 1 lime
Cilantro, chopped
Directions
Preheat the grill to high. Add corn and cook, turning often, until lightly charred all over (about 10 minutes).
When the corn is cool enough to touch, but still warm, insert a wooden skewer into the end of the corn cob as a handle. Brush each cob with 1 tablespoon of mayonnaise.
Holding the corn over a plate or bowl, generously coat each cob with 2 tablespoons of cheese and 1 tablespoon of the Mexican Street Corn Seasoning. Repeat with the remaining ears of corn and serve with a squeeze of lime and a garnish of chopped cilantro.
Spicy Grilled Mexican Shrimp
Ingredients
2 lbs large shrimp
2 tsp olive oil — used to spray or brush on shrimp
2-4 tbsp Zest! Manzanillo Mexican Seasoning (more or less to taste)
Directions
Soak bamboo skewers in water for 2-3 hours to prevent burning on the grill.
Preheat the grill to medium or low heat. Rinse, clean, and peel the shrimp. Thread equal amounts of shrimp on eight bamboo skewers.
Spray or brush oil evenly on both sides of shrimp. Coat the shrimp with spices and refrigerate for about 20 minutes.
Place shrimp skewers on the grill for 3-4 minutes on each side. Shrimp should be white or slightly pink and cooked through.
Buttermilk Marinated Grilled Chicken
Ingredients
1 cup low-fat buttermilk
2 tbsp Zest! Flippin’ the Bird chicken seasoning
2 whole, bone-in chicken breasts (about 2 lbs.)
Directions
In a small bowl, combine the buttermilk and Flippin’ the Bird seasoning. Mix to combine. Pour the seasoned buttermilk into a zip top bag or shallow glass dish. Make sure the marinade covers the chicken completely. Close the bag and massage the marinade into the chicken pieces. Refrigerate for 2-8 hours.
Preheat the grill to medium high heat. Remove the chicken from the marinade and pat dry with a paper towel. Place the chicken on the grill skin-side down over direct heat and cook for 3-4 minutes until the skin is seared. Turn the chicken and cook for another 3-4 minutes. Turn off heat on one side of the grill. Move the chicken to the indirect heat side. Close the lid and let the chicken roast for about 30-45 minutes until cooked to an internal temperature of 165 degrees. Remove chicken and let rest for 5-10 minutes before serving.
Dessert
Cut a whole pineapple into spears and grill. Top with a scoop of vanilla ice cream!
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Zest!
30 E. Main Street
Lititz, Pa 17543
zestchef.com
(717) 626-6002
