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Contents
Grilled Antipasti
- 1 lb boneless, skinned chicken breast
- 8 oz aged provolone cheese
- 1 eggplant
- 1 large sweet onion
- 1 red pepper roasted (recipe follows)
- 1 yellow pepper roasted
- 1 lb Italian sausage
- 4 Portabella Mushrooms
- 4 oz basil pesto
- olive oil
- garlic
- salt & pepper
Serves: 8 to 10
- Cut roasted peppers into strips, sprinkle with olive oil and crushed garlic. Let marinate while the rest of the preparation is being done.
- Cut chicken into 1 inch cubes or ½ inch strips.
- Sauté chicken until done over medium high heat.
- At the same time grill the sausage.
- When the chicken is done mix the hot chicken with the pesto to coat.
- Set chicken and sausage aside in a warm spot.
- Slice the eggplant lengthwise into ¼ inch thick slices.
- Slice the onion into ¼ thick slices.
- Brush one side of the mushrooms, eggplant slices and onion slices with olive oil and sprinkle with salt and pepper.
- Grill or broil mushrooms, eggplant and onions over medium high heat with oiled side toward the heat.
- Grill or broil the eggplant for 3 to 4 minutes per side.
- Grill or broil the mushrooms and onions for 5 to 6 minutes per side or until done.
- Note: Turn them over only once during the broiling or grilling and brush with olive oil, and sprinkle with salt and pepper after turning. As grills and broilers vary, keep a close eye on the vegetables and turn when you see a good color develop.
- Cut cheese into 8 to 12 wedges.
- Slice mushrooms into strips.
- On a bed of romaine lettuce arrange the grilled vegetables, cheese, sausage and chicken.
Serve while still warm.
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Roasting Peppers
- Can be done either over a gas flame or under a broiler or on a grill.
- Set whole peppers directly on the burners of a gas stove or directly under the elements of a broiler or directly over a high flame on a grill.
- Roast until skin turns black.
- Rotate each pepper until each side in roasted black.
- If necessary stand peppers on their head and tail to blacken the end regions.
- When the skins are completely black remove the peppers and let cool for 10 to 15 minutes.
- Under running water, rub the blacken skins off of the peppers. A little blackened skin will remain and that is ok.
- Cut peppers into strips or slices, and place into a container that has a closed lid.
- Cover the pepper with olive oil, and ½ tablespoon of crushed garlic for each pepper.
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For all of the dressings below simply mix the ingredients together with a wisk.
Blue cheese dressing
- 2 cups of blue cheese crumbled by hand
- 2 cups sour cream
- 2 cups mayonnaise
- 1 tablespoons celery salt
- 1 teaspoon of chopped garlic
- pepper to taste and a little salt
- dash of Tabasco or other hot sauce
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Thousand Island Dressing
- 1 cup mayonnaise
- 3 to 4 tablespoon cider vinegar
- 2 teaspoon sugar
- 1/4 cup catsup
- 2 tablespoon sweet pickle relish
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Ranch Dressing
- ¾ cup sour cream
- ¼ cup mayonnaise
- 2 tbsp white wine vinegar or cider vinegar
- 2 tbsp French Vinaigrette Herbs or Herbs de Provence or other herb blend
- 1 tsp chopped garlic
- ½ tsp onion powder
- ½ tsp white pepper
- a little salt
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Café on the Common Vinaigrette
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Blue Cheese Vinaigrette
- 1 tablespoon Rice Vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons minced garlic
- 2 egg yolks
- 1 tablespoon Dijon mustard
- Dash Worcestershire sauce
- 6 anchovy fillets or 1 tablespoon of Anchovy paste
- Pinch freshly ground pepper
- 1 cup pure extra virgin olive oil
- About 1/4 cup crumbled Blue Cheese, Gorgonzola, Stilton or other blue cheese, plus extra for garnish
- 6 tablespoons freshly grated Parmesan, plus extra for garnish
- Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.
- With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
- Pulse in 3/4 of the Gorgonzola and the Parmesan. Scrape into a bowl. Fold in the remaining Gorgonzola. Cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
Place the shredded romaine and iceberg in a large bowl and toss with the dressing. Lay the romaine leaves on a platter. Place a few tablespoons of the salad onto the leaves
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Mango Chutney
- 2 mangoes, peeled, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 1/4 Spanish onion, chopped
- 1 tablespoon rice wine vinegar
- 2 tablespoons sugar
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- Combine all ingredients in a saucepan.
- Cook on low for 30 minutes.
- Add cornstarch if desired to thicken.
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