The Roanoker - July/August 2018 - 97

Place dragon fruit, red onion, pineapple, water
chestnuts and clementines in a mixing bowl. Stir
lightly to combine. Mix lime juice, honey and
peri-peri sauce together in a small bowl. Pour
lime juice mixture over the fruit mixture and stir
lightly to combine. Chill before serving. This salsa
is very juicy. Drain a bit of the juice off of salsa
before serving. Serve icy cold with baked sea salt
wonton crisps.

BAKED WONTON CHIPS SPRINKLED
WITH SEA SALT AND PINK
PEPPERCORNS
Preheat oven to 375
degrees Fahrenheit.
Cut wonton
wrappers in fourths
to make 4 triangles
out of each wonton
wrapper. Spray
baking pan lightly
with vegetable
oil spray. Arrange
triangles on baking
pan. Lightly brush triangles with olive oil. Sprinkle
triangles with a little sea salt and ground pink
peppercorns. Bake triangles for 6 -7 minutes until
lightly brown and crisp. Watch carefully because
the triangles can burn easily.
Of course you will want to keep your salsa
icy cold with this tip: Put small cubes of ice in
a plastic storage bag, seal it and nestle it in a
larger bowl under the bowl that contains the
salsa you are serving. (As the ice melts the plastic
bag will contain the water to prevent spillage.)

While your guests are enjoying outdoor
activities, encourage them to stay hydrated
during summer parties. A delightful addition
to your summer table is water infused with lime,
mint and strawberries.

LIME MINT & STRAWBERRY INFUSED
WATER
*	2 quarts water
*	Juice of one lime
*	2 limes, thinly sliced
*	8 fresh strawberries, caps removed, cut in half
*	Ice cubes
*	Sprigs of mint
Combine all ingredients and place in refrigerator
for approximately 3
hours to allow the
flavors to infuse; add
lots of ice cubes and
a few sprigs of mint.
Once pitcher of water is
chilled and flavors are
infused in water, serve
to guests and enjoy!
You can use frozen
fruit in place of ice
cubes. Frozen fruit
won't water down your

TheRoanoker.com

beverage as it thaws. Clementine segments and
whole strawberries make fabulously fruity ice cubes.

Grilled appetizers are always a treat in
the summer. Beef Tenderloin Negimaki will
disappear as soon as you put the platter on the
table.

BEEF TENDERLOIN NEGIMAKI (MAKES 24)
*	24 green beans, trimmed, cut in half
*	24 green onions, white part only
*	1 cup low-sodium or gluten free soy sauce
*	½ cup sugar
*	Finely ground black pepper
*	1 ½ pounds beef tenderloin, pounded out and
cut into 24 ¼-inch thick slices
*	6 tablespoons sesame oil

your picnic table. Serve
it with Spicy Asian Dip.

RADISH ROSE
APPETIZER
*	Multi-color carrots, peeled
and cut into julienned strips
*	Red radishes
*	Daikon white radishes
*	Purple Daikon radishes
*	Watermelon radishes
Cut julienned strips of carrots in half. Place strips
flat in a shallow serving bowl. Cut radishes into
thin slices with a mandolin. Lay the largest radish
slices around the edge of the bowl. Lay the next
largest radish slices on top of the first radishes.
The carrot strips will help support the radish slices
as you place them around the bowl.

SPICY ASIAN DIP TO SERVE WITH
RADISH ROSE APPETIZER
*	½ cup light mayonnaise
*	½ cup light sour cream
*	2 teaspoons low sodium soy sauce
*	1 teaspoon prepared wasabi paste
*	1 teaspoon finely grated fresh ginger
*	½ teaspoon sugar
*	½ teaspoon sesame oil
*	½ teaspoon lime juice

Blanch green beans in boiling salted water until
bright green and just tender (about 2 minutes).
Remove from heat and add green onions to pan
for 1 minute. Drain and place ice in the pan to
stop cooking. Drain again after cooling.
Place soy sauce and sugar in a small pan.
Heat the soy sauce mixture over medium-low heat
and stir until the sugar is dissolved. Remove from
heat. Pour one-half of the soy sauce mixture into
a bowl. Reserve the rest of the soy sauce mixture
for serving.
Use a meat mallet to pound each piece of
beef tenderloin to an even thickness. Cut the
beef into 24 1/4-inch thick slices. Dip each piece
of beef in soy sauce mixture, then place on a
plate. Season with black pepper. Place two green
beans and 1 green onion across one end of
beef, so vegetables extend over edges, roll up.
Repeat with remaining beef and vegetables.
Heat sesame oil in a frying pan. Brown the
beef roll-ups in the sesame oil, seam side down,
for about 2 minutes. Turn and brown the roll-ups
on the other side. Place negimaki and reserved
sauce in refrigerator. When ready to serve,
arrange the negimaki on serving platter with
small bowl of sauce for dipping.

This radish rose appetizer is so colorful and
pretty you can use it for the centerpiece on

Finely chopped lightly salted cocktail peanuts
and finely chopped green onion (white and a
little of the green part only) for garnish. Place
mayonnaise, sour cream and soy sauce in a
small mixing bowl and whisk together with a
spoon. Add wasabi, ginger, sugar, sesame oil
and lime juice.
Stir to combine
all ingredients.
Chill until ready to
serve, then spoon
into a serving
bowl. Garnish with
chopped peanuts
and chopped
green onion.

If you are in a hurry or want to prepare fresh
vegetables ahead of time to make a quick fresh
vegetable platter:
Peel fresh carrots with a two inch vegetable
peeler to make long strips. Make the strips into
curls and secure with a toothpick. Put the carrot
strip curls into a plastic bag filled with ice. Add
cucumber slices and grape tomatoes to the bag.
Place the bags in a cooler or in the refrigerator
until ready to serve. Icy cold vegetables are
always a welcome snack in the heat of the
summer. Add chilled black pitted olives, pimiento
stuffed green olives and small pickles or
cornichons to your platter. Pick up your favorite
prepared veggie dip from the grocery to serve
with your fresh veggies. I

JULY/AUGUST 2018

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The Roanoker - July/August 2018

Table of Contents for the Digital Edition of The Roanoker - July/August 2018

The Roanoker - July/August 2018 - Intro
The Roanoker - July/August 2018 - Cover1
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The Roanoker - July/August 2018 - Cover3
The Roanoker - July/August 2018 - Cover4
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