Today I’m shouting on the mountain stops – well the tops of the Hollywood Hills – because something I’ve worked six long years to see has finally happened! To me! ME!
Last week I told you all that a literary agent had requested the full manuscript for my Paranormal Romance, Cold in California. I just got off the phone with that agent and he offered representation!
I have a champion! A knight in shining armor taking my book through doors I can’t get into! I have an agent!
THIS calls for something special and spicy and ubber celebratory! This is a wonderful recipe for those with a quirky sense of humor and adventurous pallet. It works beautifully with unsalted blue corn chips, a great dip for chilled large cooked shrimp and one of my favorite ways to enjoy this Grilled Grape Salsa, is to serve it warm over pan seared scallops or tilapia. Deeeeelish!
Grilled Grape Salsa
1 C Green Grapes, sliced in half long ways
1 C Red Grapes, sliced in half long ways
1 tsp. Olive Oil
½ C Pecans, rough chopped
3 Tbs. Cilantro, rough chopped
½ Large Red Onion, small diced
½ Large Red Bell Pepper, small diced
1-2 Jalapeño Peppers, seeded and small diced
1 Clove Garlic, minced
¼ tsp. Cumin
1 tsp. Sugar
2 Tbs. Cider Vinegar
1 Tbs. Lemon Juice
S&P to taste
Toss sliced grapes in olive oil and grill over medium heat on stove top grill or griddle (or in a large heavy pan) until skins are marked but grapes are still firm.
Place grapes in large mixing bowl and add all remaining ingredients. Mix and chill. Serve cold with chips or chilled cooked shrimp or heated over grilled chicken, pork or pan seared scallops or fish.
- Substitute small chunks of grilled, fresh pineapple instead of grapes
- Toss in ½ can black beans and ½ cup thawed frozen corn kernels
- Add 1 cup shredded fresh carrots
Have some friends over and celebrate, because as they tell me … the real waiting starts now, LOL.