Hello friends!  

Summer is upon us with warm weather and longer days. There is so much to do in the Spa City this time of year, especially in the evening! I have a way to make a fun summer night last even longer…an after-the-event supper party served outside under the stars. I have a supper menu that can quickly be ready to serve, and much of it can be prepared ahead of time. 

Let’s start off with a delish cocktail I call the Turquoise Daiquiri. This beauty can be made in batches and kept chilled in your fridge until you are ready to serve. To accompany the drinks is a small plate appetizer, my Sweet Pepper and Mozzarella Salad with a Thai inspired dressing. While your guests are sipping and nibbling, you can cook my Easy Grilled Potatoes and Onions. They are prepared in a foil packet on the grill for minimal fuss and cleanup. After the potatoes are done cooking let them rest while you get the Swordfish Steaks with Chili Lime Butter ready. Dessert is easy too with a homemade Summer Berry Compote served over ice cream or gelato. And don’t forget your wine loving friends and stop by Purdy’s Discount Wine and Liquor for an amazing selection and expert advice.

As always, I hope you enjoy these recipes. Until next time have fun in your kitchen, enjoy cooking for the people you love and remember… it doesn’t have to be perfect, it just has to taste good!

The Turquoise Daiquiri


These are the ingredients for one drink, multiply them by the number of drinks you will need, mix in a pitcher ahead of time and refrigerate until serving time.

  • 1.5 ounces of white rum
  • 2 ounces of pineapple juice
  • ½ ounce of fresh lime juice
  • ½ ounce of Blue Curacao



Pour the ingredients into an ice filled “rocks” glass and stir. Cheers!

Sweet Pepper and Mozzarella Salad
with Thai Red Curry Vinaigrette


  • 1 cup of extra virgin olive oil
  • ½ cup of rice wine vinegar
  • 1-teaspoon Thai red curry paste
  • ¼-teaspoon salt for the vinaigrette and
    more for the cheese and peppers
  • 1 pound of fresh mozzarella cheese cut into ¼-inch thick slices
  • 1 cup of thinly sliced orange, red, or yellow sweet bell peppers


Whisk the rice wine vinegar, red curry paste and salt together. Slowly whisk in the olive oil until blended. Arrange the sliced mozzarella on a serving plate, top with the peppers, cover with clastic wrap and refrigerate. When ready to serve lightly salt the mozzarella and peppers and drizzle the dressing over them. 

 Grilled Potatoes & Onions


  • 2 pounds of yellow potatoes scrubbed, cut into bite size pieces
  • 1 medium purple onion thinly sliced
  • 3 tablespoons of extra virgin olive oil
  • 1 teaspoon of dried oregano
  • 1 teaspoon of Jane’s Krazy Mixed-Up Salt
  • Fresh ground black pepper to taste
  • Heavy-duty aluminum foil 


Place the potatoes and onion in a large bowl and toss with the olive oil until well coated. Cover with plastic wrap and refrigerate. When ready to cook preheat a gas grill on medium high heat. Add the seasonings to the potatoes and onions and a little more olive oil if needed and toss to combine. Place a large sheet of heavy-duty foil on a large baking sheet and place the potato and onion mixture in the center. Pull up the long edges of the foil over the mixture and tightly crimp the two sides together. Crimp the other two sides tightly and make a few one-inch slits on the top of the foil. Using tongs carefully slide the foil packet onto the grill rack and cook for 25-30 minutes until the potatoes are tender. Using tongs carefully slide the packet onto the baking sheet and set aside to rest while you prepare the swordfish.


Grilled Swordfish Steaks
with Chili Lime Butter


  • ½ cup of salted butter softened
  • Zest of one small lime
  • 1.5 teaspoons of chili powder
  • ½ teaspoon of minced garlic
  • 6 swordfish steaks
  • 1 tablespoon of olive extra virgin oil 


In a small bowl, combine the butter, lime zest, chili powder and garlic. Place the mixture on a piece of plastic wrap and roll into a log shape, refrigerate. When you are ready to cook, preheat a gas grill to high heat. Brush each side of the swordfish steaks with the olive oil. Grill the swordfish about four minutes on each side or until flaky and cooked through. Remove the swordfish to a serving platter. Cut the Chili Lime Butter into ¼-inch slices and place a slice or two on each swordfish steak. Serve any remaining Chili Lime Butter at the table if desired.


Mixed Summer Berry Compote


  • 1 cup of fresh blueberries, rinsed
  • 1 cup of fresh raspberries, rinsed
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of ground cinnamon
  • 1 tablespoon of agave nectar

Note: Prepare this compote the day before and refrigerate until serving time.

In a saucepan combine the berries, lemon juice, vanilla and cinnamon and cook on medium heat for about four minutes or until the mixture is bubbling. Stir in the Agave Nectar and simmer on low heat for about two minutes more. Remove from heat. When cooled taste and add more agave nectar if needed. Refrigerate in a covered container until dessert time. To serve, place a few scoops of ice cream or gelato in individual bowls and top with a tablespoon of two of the compote.  


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