email this pageCountry Couture Cookout Menu
Pesto Catfish Packets
Rosemary Biscuits
Prosciutto-Wrapped
Asparagus Bundles
Grilled Corn with
Chipotle Lime Butter
Almond-Butter
Oatmeal Cookies
Rosemary Biscuits
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Ingredients
Nonstick cooking spray
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon chopped fresh rosemary
4 tablespoons butter or shortening
1 cup cold buttermilk
Instructions
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon chopped fresh rosemary
4 tablespoons butter or shortening
1 cup cold buttermilk
1. Preheat oven to 425F. Lightly spray a baking sheet with cooking spray.
2. Combine flour, baking powder, baking soda, salt and rosemary in a medium bowl.
3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out on floured surface and dust top of mixture with flour. Knead lightly 5 times. Roll into a 1-inch-thick round. Cut with 2-inch flour-dusted cutter. Place close together on baking sheet. Bake 15 minutes or until golden. Makes 15.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Nutritional Information
2. Combine flour, baking powder, baking soda, salt and rosemary in a medium bowl.
3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out on floured surface and dust top of mixture with flour. Knead lightly 5 times. Roll into a 1-inch-thick round. Cut with 2-inch flour-dusted cutter. Place close together on baking sheet. Bake 15 minutes or until golden. Makes 15.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Per biscuit: 90 calories, 3.5g fat, 10mg chol., 2g prot., 13g carbs., 0g fiber, 320mg sodium.
Almond-Butter Oatmeal Cookies
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You can find almond butter under the MaraNatha brand.
Ingredients
1. Preheat oven to 350F.
2. Beat butter and almond butter using a mixer until light. Add brown sugar and granulated sugar and beat until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking soda, baking powder and salt. Stir in oats and cashews. Drop batter by tablespoons onto cookie sheets. Bake 10 to 15 minutes. Makes 24 cookies.
Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Nutritional Information
2. Beat butter and almond butter using a mixer until light. Add brown sugar and granulated sugar and beat until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking soda, baking powder and salt. Stir in oats and cashews. Drop batter by tablespoons onto cookie sheets. Bake 10 to 15 minutes. Makes 24 cookies.
Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Per cookie: 210 calories, 11g fat, 30mg chol., 4g prot., 27g carbs., 1g fiber, 240mg sodium.
Pesto Catfish Packets
Photographer: Mark Boughton; Styling: Teresa Blackburn
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Catfish, pesto and tomatoes are wrapped in individual aluminum foil packets and grilled.
Ingredients
1/4 cup extra-virgin olive oil
8 (6-ounce) catfish fillets
1/2 cup prepared pesto
1/2 teaspoon salt
Coarsely ground black pepper
1 pint cherry tomatoes, halved
Lime slices
Instructions
Ingredients
1/4 cup extra-virgin olive oil
8 (6-ounce) catfish fillets
1/2 cup prepared pesto
1/2 teaspoon salt
Coarsely ground black pepper
1 pint cherry tomatoes, halved
Lime slices
1. Prepare grill.
2. Cut aluminum foil into 8 pieces, 8 x 11-inches. Drizzle 1/2 tablespoon olive oil on each piece. Place fish on top of oil. Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomatoes and lime slices.
3. Seal foil packets and set on grill rack. Grill 10 minutes or until fish are opaque. Serves 8.
Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Nutritional Information
2. Cut aluminum foil into 8 pieces, 8 x 11-inches. Drizzle 1/2 tablespoon olive oil on each piece. Place fish on top of oil. Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomatoes and lime slices.
3. Seal foil packets and set on grill rack. Grill 10 minutes or until fish are opaque. Serves 8.
Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Per serving: 310 calories, 18g fat, 85mg chol., 33g prot., 2g carbs., 1g fiber, 410mg sodium.
Grilled Corn with Chipotle Butter and Cheese
Photographer: Mark Boughton; Styling: Teresa Blackburn
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Ingredients
8 ears corn
2 tablespoons butter, room temperature
3 teaspoons grated lime rind (about 3 limes)
2 tablespoons fresh lime juice
1 teaspoon chipotle chili powder
1/4 cup grated Parmigiano-Reggiano
Instructions
2 tablespoons butter, room temperature
3 teaspoons grated lime rind (about 3 limes)
2 tablespoons fresh lime juice
1 teaspoon chipotle chili powder
1/4 cup grated Parmigiano-Reggiano
1. Remove silks from corn, leaving husks attached at the bottom. Enclose corn with husks. Soak in a large bowl of water about 1 hour.
2. Prepare grill.
3. Combine butter, lime rind and juice, and chipotle chili powder. Place corn on grill rack coated with cooking spray. Grill 20 to 25 minutes, turning frequently, until tender. Remove husks. Rub with butter mixture and sprinkle with cheese. Serves 8.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Nutritional Information
2. Prepare grill.
3. Combine butter, lime rind and juice, and chipotle chili powder. Place corn on grill rack coated with cooking spray. Grill 20 to 25 minutes, turning frequently, until tender. Remove husks. Rub with butter mixture and sprinkle with cheese. Serves 8.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Per serving: 190 calories, 7g fat, 10mg chol., 6g prot., 26g carbs., 7g fiber, 70mg sodium.
Prosciutto-Wrapped Asparagus Bundles
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Ingredients
1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Coarsely ground black pepper
1 (3-ounce) package thinly sliced prosciutto di Parma or country ham
Instructions
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Coarsely ground black pepper
1 (3-ounce) package thinly sliced prosciutto di Parma or country ham
1. Prepare grill.
2. Toss asparagus with oil, salt and pepper. Wrap 2 or 3 asparagus spears with a slice of prosciutto to form a bundle. Repeat with remaining asparagus and prosciutto. Place on grill rack coated with cooking spray. Grill about 5 minutes, turning once. Serves 8.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Nutritional Information
2. Toss asparagus with oil, salt and pepper. Wrap 2 or 3 asparagus spears with a slice of prosciutto to form a bundle. Repeat with remaining asparagus and prosciutto. Place on grill rack coated with cooking spray. Grill about 5 minutes, turning once. Serves 8.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Per serving: 50 calories, 3g fat, 10mg chol., 4g prot., 2g carbs., 1g fiber, 360mg sodium.
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