GOLDEN VALLEY, Minn. - Chef Jason Smith from Pittsburgh Blue stopped by the KARE 11 patio to share easy outdoor grilling ideas and side dishes that are light alternatives to the typical burger-heavy fare.
Pittsburgh Blue's new lobster-focused item can be enjoyed on the patio at Galleria in Edina after a long day of shopping!
Amount Measure Ingredient - Preparation Method
2 each mango - small dice
2 each avocado - small dice
1 each red bell pepper - small dice
½ each red union - small dice
¼ cup cilantro - chopped
1 tbsp. lime juice
½ tbsp. salt
½ tsp. black pepper
Combine all ingredients.
Label, date and refrigerate.
3 ancho Chiles - stems and seeds removed and toasted
2 lbs. tomatillo - husked and rinsed
2 cloves garlic
½ cup water
4 tsp. kosher salt
1 tsp. lime juice
Place toasted chilies in bowl with cool water. Roast tomatillos in hotel pan until brown and soft, and let cool. In a blender combine chilies, 1/3 of the tomatillos, garlic and water. Puree until smooth.
Add remaining tomatillos and pulse until almost smooth. Season with lime juice and salt.
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