To view this page ensure that Adobe Flash Player version 11.1.0 or greater is installed.
WINE SUGGESTION OLD BAY® GRILLED CORN PICO DE GALLO BRUSCHETTA courtesy of McCormick, mccormick.com —M C CORMICK This page: courtesy of Renée Comet Photography. Opposite: courtesy of McCormick, mccormick.com Prep time: 30 minutes | Cook Time: 10 minutes Serves: 24 | Serving size: 2 slices 1 tablespoon butter, melted 1 1 / 4 teaspoons OLD BAY® Seasoning, divided 2 ears fresh sweet corn, husks and silk strands removed 1 jalapeño pepper 1 medium tomato, diced 1 / 4 cup chopped red onion 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 1 teaspoon oil 2 loaves French bread, each cut into 24 ( 1 / 2 -inch thick) slices 1 cup Mexican crema OR 1 cup sour cream MIX butter and ¼ teaspoon of the OLD BAY. Brush on corn. Spray jalapeño pepper with no stick cooking spray. GRILL corn and jalapeño pepper over medium-low heat 10 to 15 minutes or until corn is tender and jalapeño is charred, turning occasionally. Cool slightly. CUT corn kernels off cob. While wearing disposable gloves, remove most of the charred skin from the jalapeño. Remove stem and seeds then coarsely chop. Toss corn, jalapeño, tomato, onion, cilantro, lime juice, oil and remaining 1-teaspoon OLD BAY in medium bowl. Cover. Refrigerate 30 minutes or until ready to serve. FISHERMEN KABOBS (SPIEDINI ALLA MARINARA) Excerpted from The Italian Diabetes Cookbook, Delicious and Healthful Dishes from Venice to Sicily and Beyond, by Amy Riolo. Copyright © 2016 American Diabetes Association. Prep time: 5 minutes | Cooking time: 10 minutes Serves: 4 | Serving size: 1 skewer 1 1 / 4 24 1 1 / 2 1 1 / 4 1 / 4 pounds skinless swordﬁsh, cut into 1-inch cubes grape tomatoes cup lightly packed fresh basil tablespoon extra virgin olive oil clove garlic teaspoon unreﬁned sea salt teaspoon freshly ground black pepper Crushed red chile ﬂakes, to taste HEAT grill to high. Thread ﬁsh onto 4 skewers, alternating with tomatoes. PLACE basil, oil and garlic in a blender, and purée until smooth. Season with salt, pepper and crushed red chile ﬂakes. Reserve half the oil mixture in a separate container. BRUSH kabobs with half of basil oil. Grill until ﬁsh is opaque, 6-10 minutes, turning occasionally. WITH a clean brush, coat cooked kabobs with reserved basil oil. Serve immediately. ITALIAN LIVING TRADITION GRILL bread slices over medium heat, 1 minute per side or until grill marks appear. Serve with Mexican crema and pico de gallo. TAILGATERMONTHLY.COM | TAILGATER 55