3 delicious summer pool party recipes

Food The List
By: Donna Ruko | Jessica Robertson Posted: 9:00 PM, May 8, 2017

Summer is synonymous with pool parties so the Arizona Biltmore's chef Adam Dunton is sharing with Donna Ruko, three delicious recipes that are sure to make a splash.

1.  Mango Shrimp Ceviche

Ingredient

Quantity

Unit

Poached Shrimp, tail off, fileted, julienned

2

lbs

Mango, IQF

10

Oz

Peaches, IQF

6

Oz

Orange Juice

10

Oz

Lime Juice

6

Oz

Fresh Mango, small diced

6

Ea

Cucumber, deseeded, small diced

1

Ea

Red Pepper, small diced

2

Ea

Red Onion, small diced

1

Ea

Jalapeno, minced

2

Ea

Cilantro, Rough Chopped

1

bunch

Salt

TT

 

Procedure:

In a blender, puree the IQF mangoes, peaches, and juices.  Set aside.

In a large bowl mix together all the vegetables, fruit, juice puree, and shrimp.

Adjust seasoning with salt and lime juice.  Store.

2.  Adobo Pulled Chicken

Ingredient

Quantity

Unit

Chicken Breast, boneless, skinless

4

lb

Canola oil

1

oz

Roma Tomatoes, fire roasted, peeled, rough chopped

4

ea

Red Onion, quartered, fire roasted, large diced

1/2

ea

Jalapeno, fire roasted, diced

1

ea

Paprika

2

tsp

Cumin

1

tsp

Chili Powder

1

tsp

Garlic Powder

1

tsp

Chicken Broth

8

oz

Cilantro, rough chopped

1

oz

Limes, Juiced

2

ea

Salt

TT

 

Procedure:

Toss the chicken breast with the oil and season with salt.  Using a hot grill,

put grill marks on both sides of the chicken breasts without cooking the chicken

through.  Set aside.  In a crock pot, add the  chicken, vegetables, spices, and

broth.  Season with a little salt, then cover crock pot, and cook on med low setting

for 4 hours.   Using forks, pull apart chicken.  Add the lime juice and cilantro.

Season with salt to taste and serve out of crock pot.         

3.  Stigmas Aren’t Necessarily True

Ingredient

Amount

 

Cantaloupe, peeled, deseeded, large dice

1

 ea

Honeydew, peeled, deseeded, large diced

1

 ea

Strawberries, topped, sliced in half

1

 pint

Grapes, picked

1

 bunch

Agave nectar

As needed

 

Mint, picked, finely sliced

 

 

Procedure:   Using wooden skewers; skewer the cantaloupe, then the honeydew. 

Repeat one more time.  Leave room on the end of the skewer to skewer a strawberry.

Do this procedure for the rest of the fruit.  Place grape in a bowl. 

Arrange the skewers on a platter with the bowl of grapes on the end.

Place whole platter in the freezer overnight. 

When ready to serve, drizzle agave nectar over fruit, and sprinkle mint on top.

WEB BONUS:  Easy Peazy Pulled Chicken

Ingredient

Quantity

Unit

Chicken Breast, boneless, skinless

4

lb

Chicken Broth

8

oz

Jar of your favorite salsa

8

oz

Lime Juice

2

oz

Cilantro, rough chopped

4

oz

Salt        

To taste

 

Procedure:

Place all ingredients into your crock pot and cover.  Cook on medium low

for 4 hours.  Pull apart chicken in pot with forks.  Fold in the lime juice and

Cilantro.  Season chicken with salt and serve.

What’s your favorite summer pool party dish? Join the conversation on our Facebook page, @TheListShowTV.