Sunrise Chef: Fred Duerr
Warmer weather is (hopefully) here to stay and the Rising Sun Inn's executive chef, Fred Duerr is cooking up some delicious summer-feeling recipes!
2 whole chickens, quartered
½ cup diced onion
½ cup diced red pepper
½ cup diced green pepper
¼ cup diced jalapeno pepper
¼ cup brown sugar
½ cup teriyaki sauce
½ tsp. ginger
½ tsp. allspice
½ tsp. thyme
½ tsp. salt
½ tsp. black pepper
Combine all ingredients.
Pour over chicken.
Marinate one hour to overnight.
Grill 5 to 10 minutes on both sides.
Finish in oven or on indirect heat or grill 30-40 minutes.
1 cup diced pineapple
½ cup diced kiwi
¼ cup diced red peppers
¼ cup diced green onions
¼ cup diced red onions
¼ cup diced jalapeno peppers
½ cup cherry tomatoes
¼ cup olive oil
1 tbs. chopped cilantro
Toss all ingredients together.uesadillas
12 shrimp sautéed or grilled
6 6” flour tortillas
1 ½ cup grated cheddar
Fill tortilla with cheese.
Fold in half.
Grill or sauté tortilla to melt cheese.
Top quesadillas with shrimp and salsa.
Key Lime Pie
14 oz. can of sweetened condensed milk
3 egg yolks (discard whites)
½ cup lime juice
1 9” graham cracker pie crust
Combine condensed milk, egg yolks, and lime juice.
Blend until smooth.
Pour filling into pie crust and bake at 350° for 15 minutes.
Allow to stand 10 minutes before refrigerating.
Top with fresh whipped cream or meringue, garnish with lime slices right before serving.
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