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Sunrise Chef: Fred Duerr

Published On: May 01 2013 04:01:15 PM CDT

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!

Caribbean Chicken

Ingredients:

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.


Shrimp Quesadillas

Ingredients:

Fruit Salsa
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
salt
pepper

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

Ingredients:

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.