CARIBBEAN SUNRISE

Grilled Indian Summer Sweet Corn and Chipotle Pepper Relish

Ingredients Weight Measure
Sweet corn, fresh, shucked, grilled, removed from cob 12 ea.
Red onions, fine dice 1/4 cup
Vidalia onions, fine dice 1/4 cup
Japanese cucumbers, skinned, seeded, medium dice 1 cup
Red bell peppers, medium dice 1/2 cup
Green bell peppers, medium dice 1/2 cup
Chipotle peppers, seeded, fine dice 1/2 Tbsp.
Golden raisins 1/2 cup
Garlic, fresh, minced 1 Tbsp.
Extra virgin olive oil 1/2 cup
Aged balsamic vinegar 3/4 cup
Kosher salt to taste
Black pepper, ground to taste
Mint, fresh, chopped 1 Tbsp.
Cumin, ground 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Ingredients Weight Measure
Prawns, jumbo, shelled (tail-on), cleaned char grilled 48 ea.
Belgian endive, outer leaves 48 ea.
TABASCO® brand Green Jalapeño Pepper Sauce as needed
TABASCO® brand Garlic Pepper Sauce as needed
TABASCO® brand Habanero Sauce as needed
Thyme, fresh, for garnish as needed
Edible flowers, for garnish as needed

Method

  1. For the Relish, combine all ingredients. Allow to marinate at least 24 hours before serving.
  2. Place a 4 oz. portion of the relish in the center of a large presentation plate. Place the Belgian endive protruding from the relish in the 10, 2, 4 and 8 o'clock positions.
  3. Place one grilled prawn on each endive leaf. Drizzle a few drops of the TABASCO® Green Jalapeño Pepper Sauce, TABASCO® Garlic Pepper Sauce and TABASCO® Habanero Sauce in between the endive leaves. Pull the sauces with a toothpick to create a sunrise effect. Garnish with fresh thyme and edible flowers.

Yield: 12 servings