Artichoke Oyster Soup
6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won't h; urt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)
In a 3-quart casserole, melt butter and saute shallots. When shallots are
translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk
well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring
to a boil. Add oysters and parsley. Simmer on medium, partly covered, for
exactly 5 minutes. Add whipped cream and serve immediately.
NOTES:
* Chicken broth with artichokes and poached oysters -- This is a modern
cajun-style recipe that I adapted from a local convenience-food cookbook
byJean Durkee. It's an intriguing combination of modern American
ingredientswith traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley. If the
oysters arebigger than a small bite-size, cut them up before adding them to
the soup. Use the smallest oysters you can find.
* When I'm not making a double recipe, I usually dump the
entire (about 1-cup) container of whipping cream into the soup, even
though that's doublewhat the recipe calls form.
* The timing on cooking the oysters is fairly
critical. If you overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.
Saturday, April 26, 2008
Angel Hair Pasta With Sea Scallops
Angel Hair Pasta With Sea Scallops
1/2 cup soft breadcrumbs
8 oz angel hair pasta --
1 uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley --
1 divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice -- (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or
until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well. Place in a
large bowl; set aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4
cup parsley and next 4 ingredients; saute 1 minute. Add flour and
pepper; cook 1 minute, stirring constantly with a whisk. Gradually
add clam juice, stirring constantly. Cook 1 minute or until
thickened, stirring constantly. Pour over pasta; toss well. Set
aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add
scallops, and saute 4 minutes or until scallops are done. Add to
pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4
cups).
1/2 cup soft breadcrumbs
8 oz angel hair pasta --
1 uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley --
1 divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice -- (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or
until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well. Place in a
large bowl; set aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4
cup parsley and next 4 ingredients; saute 1 minute. Add flour and
pepper; cook 1 minute, stirring constantly with a whisk. Gradually
add clam juice, stirring constantly. Cook 1 minute or until
thickened, stirring constantly. Pour over pasta; toss well. Set
aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add
scallops, and saute 4 minutes or until scallops are done. Add to
pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4
cups).
Another Tuna Casserole
Another Tuna Casserole
1 can solid white tuna, drained
1 can cream of mushroom soup
1 can whole mushrooms, drained
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 large can chow mein noodles
1 dash of garlic powder
Combine everything in a casserole dish. Reserve some of the chow mein
noodles for the topping. Bake at 350F for 25 minutes. Top with
remaining noodles and return to oven for 5 min.
1 can solid white tuna, drained
1 can cream of mushroom soup
1 can whole mushrooms, drained
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 large can chow mein noodles
1 dash of garlic powder
Combine everything in a casserole dish. Reserve some of the chow mein
noodles for the topping. Bake at 350F for 25 minutes. Top with
remaining noodles and return to oven for 5 min.
Tuesday, April 22, 2008
Really Cool Shrimp Salad
Really Cool Shrimp Salad
2 Lbs. Medium Shrimp
1 Cup Miracle Whip
1/2 Cup Green Onions
1 Green Bell Pepper
1 Small Head of Lettuce
1 Medium Tomato
1/2 Cup Mozzarella Cheese
Peel, devein, and boil shrimp. Chop lettuce, bell pepper, tomato,
green onions and shrimp, and mix together in bowl... Shred mozzarella
cheese and add to salad.. Add miracle whip and mix together well.
Refrigerate for at least one hour and serve by itself or with your
favorite seafood meal.....
2 Lbs. Medium Shrimp
1 Cup Miracle Whip
1/2 Cup Green Onions
1 Green Bell Pepper
1 Small Head of Lettuce
1 Medium Tomato
1/2 Cup Mozzarella Cheese
Peel, devein, and boil shrimp. Chop lettuce, bell pepper, tomato,
green onions and shrimp, and mix together in bowl... Shred mozzarella
cheese and add to salad.. Add miracle whip and mix together well.
Refrigerate for at least one hour and serve by itself or with your
favorite seafood meal.....
Ranch Potato Salad
Ranch Potato Salad
6−8 Large Potatoes, cooked with skin on, and cut into chunks when cool
8 Slices Bacon, cooked and crumbled
1 Small Red Onion, chopped
1 Cup Grated Cheddar Cheese
Salt and Pepper to taste
Dash of Garlic Powder
1 Small Bottle of Ranch Dressing.
Toss all ingredients except ranch dressing.
Add dressing and refrigerate.
6−8 Large Potatoes, cooked with skin on, and cut into chunks when cool
8 Slices Bacon, cooked and crumbled
1 Small Red Onion, chopped
1 Cup Grated Cheddar Cheese
Salt and Pepper to taste
Dash of Garlic Powder
1 Small Bottle of Ranch Dressing.
Toss all ingredients except ranch dressing.
Add dressing and refrigerate.
Radish Salad
Radish Salad
About 12 radishes, thinly sliced
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 tablespoon orange juice
Ground Urfa or other mild chilies to taste (optional)
2 tablespoons chopped mint or cilantro.
1. Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes.
Drain, and rinse. Meanwhile, stir together the pepper and fruit juices.
2. Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice
as needed. Garnish with herb, and serve. Yield: 4 servings.
About 12 radishes, thinly sliced
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 tablespoon orange juice
Ground Urfa or other mild chilies to taste (optional)
2 tablespoons chopped mint or cilantro.
1. Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes.
Drain, and rinse. Meanwhile, stir together the pepper and fruit juices.
2. Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice
as needed. Garnish with herb, and serve. Yield: 4 servings.
Quesadilla Salad
Quesadilla Salad
2 medium limes
3/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1/2 teaspoon salt
4 teaspoons olive oil
1 head romaine lettuce, leaves cut crosswise into 3/4−inch−wide strips
1 pint (12 ounces) cherry tomatoes, each cut into halves or quarters if large
1 small avocado (about 8 ounces), cut into 1/2−inch wedges
2 green onions, thinly sliced
8 flour tortillas (6 inches each)
6 ounces shredded Monterey Jack cheese with jalapeo chiles (1 1/2 cups)
green onions for garnish
1. From limes, grate 1/4 teaspoon peel and squeeze 3 tablespoons juice. In large bowl,
with fork or wire whisk, mix lime peel, lime juice, chilipowder, coriander, sugar,
and salt. Whisk in oil until blended.
2. To bowl, add lettuce, tomatoes, avocado, and green onions; toss well.
3. Heat nonstick 10−inch skillet over medium heat until hot. Place 1 tortilla in skillet.
Sprinkle with one−fourth of cheese; top with second tortilla, pressing lightly. Cook
quesadilla about 1 minute or until lightly toasted. Turn quesadilla and cook 1 minute
longer or until cheese melts. Cut quesadilla into wedges; place on large dinner plate.
Repeat with remaining tortillas and cheese.
4. To serve, spoon salad onto plates with quesadillas. Garnish with green onions if you
like.
2 medium limes
3/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1/2 teaspoon salt
4 teaspoons olive oil
1 head romaine lettuce, leaves cut crosswise into 3/4−inch−wide strips
1 pint (12 ounces) cherry tomatoes, each cut into halves or quarters if large
1 small avocado (about 8 ounces), cut into 1/2−inch wedges
2 green onions, thinly sliced
8 flour tortillas (6 inches each)
6 ounces shredded Monterey Jack cheese with jalapeo chiles (1 1/2 cups)
green onions for garnish
1. From limes, grate 1/4 teaspoon peel and squeeze 3 tablespoons juice. In large bowl,
with fork or wire whisk, mix lime peel, lime juice, chilipowder, coriander, sugar,
and salt. Whisk in oil until blended.
2. To bowl, add lettuce, tomatoes, avocado, and green onions; toss well.
3. Heat nonstick 10−inch skillet over medium heat until hot. Place 1 tortilla in skillet.
Sprinkle with one−fourth of cheese; top with second tortilla, pressing lightly. Cook
quesadilla about 1 minute or until lightly toasted. Turn quesadilla and cook 1 minute
longer or until cheese melts. Cut quesadilla into wedges; place on large dinner plate.
Repeat with remaining tortillas and cheese.
4. To serve, spoon salad onto plates with quesadillas. Garnish with green onions if you
like.
Prawn, Avocado and Mango Salad
Prawn, Avocado and Mango Salad
3/4 cup olive oil
2 tablespoons raspberry vinegar
1 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon mustard seed
1 tablespoon lemon juice
1 tablespoon minced fresh chives
1 teaspoon dill weed
1 small head iceberg lettuce, shredded
3 avocados − peeled, pitted and sliced
3 mangos, peeled and sliced
1 pound cooked prawns, peeled and deveined
3 ounces sliced mushrooms
Prepare the dressing in a medium bowl by whisking together the oil,
vinegar, ginger, honey, mustard seed, lemon juice, chives and dill.
Cover and refrigerate until chilled.
Place a mound of shredded lettuce in the center of each plate.
Arrange the avocado, mango and prawns around the rim of the plate.
Sprinkle mushrooms over all.
Pour enough dressing over all to coat; serve with fresh bread and
butter if desired
3/4 cup olive oil
2 tablespoons raspberry vinegar
1 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon mustard seed
1 tablespoon lemon juice
1 tablespoon minced fresh chives
1 teaspoon dill weed
1 small head iceberg lettuce, shredded
3 avocados − peeled, pitted and sliced
3 mangos, peeled and sliced
1 pound cooked prawns, peeled and deveined
3 ounces sliced mushrooms
Prepare the dressing in a medium bowl by whisking together the oil,
vinegar, ginger, honey, mustard seed, lemon juice, chives and dill.
Cover and refrigerate until chilled.
Place a mound of shredded lettuce in the center of each plate.
Arrange the avocado, mango and prawns around the rim of the plate.
Sprinkle mushrooms over all.
Pour enough dressing over all to coat; serve with fresh bread and
butter if desired
Potato Salad with Beer Dressing
Potato Salad with Beer Dressing
6 medium potatoes
4 bacon slices
1 Tablespoon onion, chopped
1 celery stalk, chopped
1 teaspoon salt
2 Tablespoons butter
2 Tablespoons unbleached flour
1/2 teaspoon dry mustard
1 Tablespoon sugar
1 cup beer, any brand
1/2 teaspoon Tabasco hot pepper sauce
2 Tablespoons fresh parsley, chopped
Boil potatoes in medium−size saucepan until just tender.
Peel and slice. Fry bacon until crisp. Break into small
pieces and mix with onion, celery, and salt; set aside.
Stir melted butter and flour in a small saucepan until
blended. Add mustard and sugar. Slowly stir in beer and
hot pepper sauce. Bring to a boil, stirring constantly.
Pour over potatoes. Sprinkle with parsley. Toss lightly
and let stand 1 hour. Add bacon mixture; toss gently and serve.
6 medium potatoes
4 bacon slices
1 Tablespoon onion, chopped
1 celery stalk, chopped
1 teaspoon salt
2 Tablespoons butter
2 Tablespoons unbleached flour
1/2 teaspoon dry mustard
1 Tablespoon sugar
1 cup beer, any brand
1/2 teaspoon Tabasco hot pepper sauce
2 Tablespoons fresh parsley, chopped
Boil potatoes in medium−size saucepan until just tender.
Peel and slice. Fry bacon until crisp. Break into small
pieces and mix with onion, celery, and salt; set aside.
Stir melted butter and flour in a small saucepan until
blended. Add mustard and sugar. Slowly stir in beer and
hot pepper sauce. Bring to a boil, stirring constantly.
Pour over potatoes. Sprinkle with parsley. Toss lightly
and let stand 1 hour. Add bacon mixture; toss gently and serve.
Poached Chicken and Walnut Salad
Poached Chicken and Walnut Salad
2 whole chicken breasts (with skin on and bone in)
1 celery stalk
1 onion, sliced
6 peppercorns
chicken broth
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/4 cup walnuts
mixed greens: watercress, arugula, red leaf lettuce, radicchio
Place chicken breasts in pan or skillet. Add celery, onion and
peppercorns. Add enough broth to cover chicken. Bring to a boil,
then reduce heat to medium−low. Cook until just tender, about
20 minutes. Cool chicken and remove skin. Pull chicken off bone
in strips.
In a saucepan, combine olive oil, vinegar and walnuts. Cook
until somewhat thickened and liquid is reduced.
Wash greens and tear into pieces. Place greens on four salad
dishes, then arrange chicken on each plate of greens.
Pour oil−vinegar mixture on top
2 whole chicken breasts (with skin on and bone in)
1 celery stalk
1 onion, sliced
6 peppercorns
chicken broth
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/4 cup walnuts
mixed greens: watercress, arugula, red leaf lettuce, radicchio
Place chicken breasts in pan or skillet. Add celery, onion and
peppercorns. Add enough broth to cover chicken. Bring to a boil,
then reduce heat to medium−low. Cook until just tender, about
20 minutes. Cool chicken and remove skin. Pull chicken off bone
in strips.
In a saucepan, combine olive oil, vinegar and walnuts. Cook
until somewhat thickened and liquid is reduced.
Wash greens and tear into pieces. Place greens on four salad
dishes, then arrange chicken on each plate of greens.
Pour oil−vinegar mixture on top
Pizza Pasta Salad
Pizza Pasta Salad
1 pound cooked pasta, such as twists or rotini
1 cup sliced pepperoni
1 cup sliced provolone cheese
1 1/2 cups cherry tomatoes cut in half
1/2 cup grated Parmesan cheese
3/4 to 1 cup Italian dressing (your favorite kind)
1 teaspoon Italian seasoning
1/2 cup sliced green pepper (optional)
Salt and pepper to taste
In a large bowl, add cooked pasta. Cut pepperoni into fourths and
sliced provolone into matchstick pieces; add to pasta. Add tomatoes,
Parmesan cheese, Italian seasoning, salad dressing, green peppers,
salt, pepper and mix well. Chill before serving.
1 pound cooked pasta, such as twists or rotini
1 cup sliced pepperoni
1 cup sliced provolone cheese
1 1/2 cups cherry tomatoes cut in half
1/2 cup grated Parmesan cheese
3/4 to 1 cup Italian dressing (your favorite kind)
1 teaspoon Italian seasoning
1/2 cup sliced green pepper (optional)
Salt and pepper to taste
In a large bowl, add cooked pasta. Cut pepperoni into fourths and
sliced provolone into matchstick pieces; add to pasta. Add tomatoes,
Parmesan cheese, Italian seasoning, salad dressing, green peppers,
salt, pepper and mix well. Chill before serving.
Pasta Florentine Salad
Pasta Florentine Salad
1 lb. of your favorite pasta (penne, bow ties, sea shells,
fettucini, etc), cooked, drained and cooled
8 oz. (one cup) shredded or chunked, cooked chicken (grilled
is best)
2 handfuls of fresh baby spinach
Dressing:
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 bunch green onions, diced/chopped
1 bunch fresh basil, diced/chopped
Salt
Pepper
Parmesan cheese
1. Combine dressing ingredients in a small bowl and stir to mix.
2. Toss together with pasta, chicken and spinach.
3. Allow to rest for at least two hours before service.
1 lb. of your favorite pasta (penne, bow ties, sea shells,
fettucini, etc), cooked, drained and cooled
8 oz. (one cup) shredded or chunked, cooked chicken (grilled
is best)
2 handfuls of fresh baby spinach
Dressing:
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 bunch green onions, diced/chopped
1 bunch fresh basil, diced/chopped
Salt
Pepper
Parmesan cheese
1. Combine dressing ingredients in a small bowl and stir to mix.
2. Toss together with pasta, chicken and spinach.
3. Allow to rest for at least two hours before service.
Party Squash Salad
Party Squash Salad
2 small zucchini, trimmed
2 small yellow squash, trimmed
1/4 cup fresh lemon juice
2 tablespoons extra−virgin olive oil
Salt and pepper, to taste
4 ounces shaved Parmesan cheese
1 large bunch of arugula, trimmed, washed and patted dry
1 large ripe tomato, cored
2 tablespoons chopped parsley
Cut the zucchini and yellow squash into thin slices diagonally;
place in a bowl. Whisk together the lemon juice, oil, salt and
pepper; toss with the squash. Let rest for 15 minutes. Use a sharp
vegetable peeler to shave the Parmesan cheese into long strips. Add
to the squash.
Place the arugula in a bowl. Slice the tomato into thin wedges;
scatter over the arugula. Just before serving, spoon the squash and
dressing over the arugula. Sprinkle with parsley and season with
salt and pepper. Serve immediately, tossing at the table.
2 small zucchini, trimmed
2 small yellow squash, trimmed
1/4 cup fresh lemon juice
2 tablespoons extra−virgin olive oil
Salt and pepper, to taste
4 ounces shaved Parmesan cheese
1 large bunch of arugula, trimmed, washed and patted dry
1 large ripe tomato, cored
2 tablespoons chopped parsley
Cut the zucchini and yellow squash into thin slices diagonally;
place in a bowl. Whisk together the lemon juice, oil, salt and
pepper; toss with the squash. Let rest for 15 minutes. Use a sharp
vegetable peeler to shave the Parmesan cheese into long strips. Add
to the squash.
Place the arugula in a bowl. Slice the tomato into thin wedges;
scatter over the arugula. Just before serving, spoon the squash and
dressing over the arugula. Sprinkle with parsley and season with
salt and pepper. Serve immediately, tossing at the table.
Painted Desert Roasted Pepper Salad
Painted Desert Roasted Pepper Salad
Dressing:
1/2 cup extra−virgin olive oil
1/4 cup vegetable oil
2 garlic cloves
1 tablespoon chopped onion
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon dried Mexican oregano
Freshly−ground black pepper, to taste
Puree oils with garlic and onion in a blender. Pour the mixture
through a strainer into a large jar with a lid. Combine with the
remaining dressing ingredients and shake well. Refrigerate for 30
minutes.
Vegetables:
Combination of 4 mild green chiles, poblano, New Mexico and
Anaheim, roasted
1 red bell pepper, roasted
1 green bell pepper, roasted
1 yellow bell pepper, roasted
Crumbled Cotija or aged Monterey
Jack cheese, grated
Romaine or other sturdy lettuce, leaves for garnish (optional)
Slice the chiles and bell peppers into ribbons about 1/2 inch thick.
Arrange them decoratively on a serving platter. Pour the dressing
over the chiles and scatter the cheese on top. Garnish with
lettuce around the plate's edge.
Dressing:
1/2 cup extra−virgin olive oil
1/4 cup vegetable oil
2 garlic cloves
1 tablespoon chopped onion
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon dried Mexican oregano
Freshly−ground black pepper, to taste
Puree oils with garlic and onion in a blender. Pour the mixture
through a strainer into a large jar with a lid. Combine with the
remaining dressing ingredients and shake well. Refrigerate for 30
minutes.
Vegetables:
Combination of 4 mild green chiles, poblano, New Mexico and
Anaheim, roasted
1 red bell pepper, roasted
1 green bell pepper, roasted
1 yellow bell pepper, roasted
Crumbled Cotija or aged Monterey
Jack cheese, grated
Romaine or other sturdy lettuce, leaves for garnish (optional)
Slice the chiles and bell peppers into ribbons about 1/2 inch thick.
Arrange them decoratively on a serving platter. Pour the dressing
over the chiles and scatter the cheese on top. Garnish with
lettuce around the plate's edge.
Friday, April 18, 2008
Orange Cream Fruit Salad
Orange Cream Fruit Salad
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate
3/4 cup sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple − peeled, cored and sliced
In a medium mixing bowl, combine pudding mix, milk, and orange juice.
Beat with an electric mixer on medium speed for 2 minutes. Mix in sour
cream. In a large salad bowl, combine fruits. Gently mix in orange
dressing. Cover, and refrigerate for 2 hours.
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate
3/4 cup sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple − peeled, cored and sliced
In a medium mixing bowl, combine pudding mix, milk, and orange juice.
Beat with an electric mixer on medium speed for 2 minutes. Mix in sour
cream. In a large salad bowl, combine fruits. Gently mix in orange
dressing. Cover, and refrigerate for 2 hours.
Orange Blush Lobster Salad
Orange Blush Lobster Salad
2 lbs cooked lobster meat
3 cups cantaloupe balls
1 papaya (about 1 1/4 lbs) cut in 1/2 dice (about 3 cups)
6 plum tomatoes, seeded and cut in 1/4 dice (about 2 cups)
1 tablespoon freshly minced ginger
1/4 cup fresh orange juice
2 tablespoons of red−wine vinegar
1 teaspoon Dijon−style mustard
1/2 cup extra−virgin olive oil
1 teaspoon finely grated orange zest
1/4 cup freshly snipped chives
2 heads radicchio, leaves washed and patted dry, for garnish
Salt and pepper, to taste
Place the lobster, cantaloupe, papaya, tomatoes and ginger in a large
bowl. Gently fold together with a rubber spatula. Set aside.
In a small bowl, combine the orange juice, vinegar, mustard, salt and
pepper. Whisking constantly, slowly drizzle in the olive oil. Continue
whisking until the mixture has thickened slightly. Stir in orange zest
(makes 3/4 cup).
Shortly before serving, toss 1/2 cup of dressing with the chives and
lobster mixture. Serve on a decorative platter surrounded by radicchio
leaves, or place serving portions inside the leaves. Serve remaining
dressing on the side.
2 lbs cooked lobster meat
3 cups cantaloupe balls
1 papaya (about 1 1/4 lbs) cut in 1/2 dice (about 3 cups)
6 plum tomatoes, seeded and cut in 1/4 dice (about 2 cups)
1 tablespoon freshly minced ginger
1/4 cup fresh orange juice
2 tablespoons of red−wine vinegar
1 teaspoon Dijon−style mustard
1/2 cup extra−virgin olive oil
1 teaspoon finely grated orange zest
1/4 cup freshly snipped chives
2 heads radicchio, leaves washed and patted dry, for garnish
Salt and pepper, to taste
Place the lobster, cantaloupe, papaya, tomatoes and ginger in a large
bowl. Gently fold together with a rubber spatula. Set aside.
In a small bowl, combine the orange juice, vinegar, mustard, salt and
pepper. Whisking constantly, slowly drizzle in the olive oil. Continue
whisking until the mixture has thickened slightly. Stir in orange zest
(makes 3/4 cup).
Shortly before serving, toss 1/2 cup of dressing with the chives and
lobster mixture. Serve on a decorative platter surrounded by radicchio
leaves, or place serving portions inside the leaves. Serve remaining
dressing on the side.
Mushroom Antipasto Pasta Salad
Mushroom Antipasto Pasta Salad
4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite−size pieces
1 cup provolone cheese, cut into bite−size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil
To the pasta, add the mushrooms, peppers, salami, cheese, and
artichoke hearts with liquid. Mix in Italian dressing; season with
salt and ground black pepper to taste. Top with chopped basil.
Allow flavors to blend for at least 30 minutes before serving.
4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite−size pieces
1 cup provolone cheese, cut into bite−size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil
To the pasta, add the mushrooms, peppers, salami, cheese, and
artichoke hearts with liquid. Mix in Italian dressing; season with
salt and ground black pepper to taste. Top with chopped basil.
Allow flavors to blend for at least 30 minutes before serving.
Mitch Murray's Mad Tuna Salad
Mitch Murray's Mad Tuna Salad
1 cup Tuna in oil (drained and flaked)
1 cup creamed cottage cheese
1/2 cup Mayonnaise
1/4 cup finely chopped green onions
1/4 finely chopped fresh celery
1/2 cup roughly chopped Blue Diamond Barbecue Flavor Almonds
5 chopped fresh radishes
Garlic Salt and Black Pepper
Carefully fold all ingredients together until well mixed.
Refrigerate and don't dare eat any of it until tomorrow, y'hear?
It's worth waiting for. Trust me.
1 cup Tuna in oil (drained and flaked)
1 cup creamed cottage cheese
1/2 cup Mayonnaise
1/4 cup finely chopped green onions
1/4 finely chopped fresh celery
1/2 cup roughly chopped Blue Diamond Barbecue Flavor Almonds
5 chopped fresh radishes
Garlic Salt and Black Pepper
Carefully fold all ingredients together until well mixed.
Refrigerate and don't dare eat any of it until tomorrow, y'hear?
It's worth waiting for. Trust me.
Mexican Chicken Salad
Mexican Chicken Salad
1 pound boneless skinless chicken breasts, cooked and shredded
1 cup salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 teaspoon grated lime peel
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves.
Mix well. Serve over lettuce leaves.
1 pound boneless skinless chicken breasts, cooked and shredded
1 cup salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 teaspoon grated lime peel
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves.
Mix well. Serve over lettuce leaves.
Mediterranean Salad
Mediterranean Salad
1 medium head romaine lettuce, torn
3 small tomatoes, diced
1 medium cucumber, sliced
1 small green bell pepper, sliced
1 small onion, cut into rings
6 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
Salt & pepper
1 teaspoon fresh mint, minced
Pita bread halves
Combine lettuce, tomatoes, cucumber, pepper, onion, radishes
& parsley in a salad bowl. Whisk together olive oil, lemon juice,
garlic, salt, pepper & mint. Pour over salad & toss to coat.
Serve immediately with warm pita halves.
1 medium head romaine lettuce, torn
3 small tomatoes, diced
1 medium cucumber, sliced
1 small green bell pepper, sliced
1 small onion, cut into rings
6 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
Salt & pepper
1 teaspoon fresh mint, minced
Pita bread halves
Combine lettuce, tomatoes, cucumber, pepper, onion, radishes
& parsley in a salad bowl. Whisk together olive oil, lemon juice,
garlic, salt, pepper & mint. Pour over salad & toss to coat.
Serve immediately with warm pita halves.
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