Charcuterie Recipe of the Week

 

July 25, 2008

CUCUMBER AND JICAMA SALSA

SERVE 6

 

2 EACH TOMATOES WASHED AND DICED

1 EACH ENGLISH CUCUMBER SEEDED AND DICED

1 CUP JICAMA PEELED AND DICED

1 RED ONION PEELED AND DICED

1 RED BELL PEPPER SEEDED AND DICED

1 GREEN JALAPENO SEEDED AND CHOPPED

4 LIMES JUICED

¼ OLIVE OIL

2 TBS CHOPPED GREEN ONIONS

SALT AND PEPPER TO TASTE

 

MANGO SALSA

SERVE 6

 

2 EACH TOMATOES WASHED AND DICED

1 EACH MANGO PEELED SEEDE AND DICED

1 RED ONIONS PEELED AND DICED

1 RED BELL PEPPER SEEDED AND DICED

1 GREEN JALAPENO SEEDED AND CHOPPED

4 LIMES JUICED

¼ CUP OLIVE OIL

2 TBS CHOPPED CILANTRO

½ CUP CHOPPED GREEN ONIONS SALT AND PEPPER TO TASTE

 

July 18, 2008

GRAND AIOLI

SERVE 6

 

6 EACH BOILED BABY RED POTATOES QUARTERED

6 EACH HARD BOILED EGGS PEELED AND QUARTERED

1 LB CLEANED BLANCHED YELLOW WAX BEANS

1 LB CLEANED BLANCHED GREEN BEANS

12 CHERRY TOMATOES

6 MEDIUM ARTICHOKES BOILED

1 HEAD CAULIFLOWER CLEANED AND CUT IN FLORETS KEEP RAW

1 HEAD BROCCOLI CLEANED AND CUT IN FLORETS BLANCHED OR RAW

2 LB TIGER PRAWNS PEELED DEVEINED AND POACHED

OR

2 LB FRESH COD FILET POACHED

18 TO 24 ASPARAGUS SPEARS CLEANED AND BLANCHED

18 TO 24 BABY CAROTTS PEELED AND BLANCHED

12 ROASTED YELLOW AND RED BEETS PEELED AND QUARTERED

 

AIOLI

6 YOLKS 1 TBS DIJON MUSTARD

2 ½ CUPS OLIVE OIL

1 TO 2 TBS CHOPPED GARLIC SALT AND PEPPER TO TASTE

1 TEASPOON BOILING WATER

 

MIX YOLKS,MUSTARD,SALT AND PEPPER ADD OIL A LITTLE AT THE TIME MIXING WELL ALL THE TIME ADD GARLIC AND BOILING WATER

 

ARRANGE COOKED AND RAW VEGETABLES IN A LARGE PLATTER WITH THE FISH AND BOWLS OF AIOLI WITH DIFFERENT STRENGH OF GARLIC SERVE AT ROOM TEMPERATURE

 

July 11, 2008

WATERMELON GASPACHO

SERVES 6 TO 8

 

1 EACH RED WATERMELON SEEDLESS PEELED AND PUREE

1 EACH YELLOW WATERMELON SEEDLESS PEELED AND DICE SMALL

1 GREEN BELL PEPPER SEEDED AND DICE SMALL

2 CUPS JICAMA PEELED AND DICE SMALL

½ CUP FRESH CHOPPED MINT

½ CUP ORANGE JUICE

¼ CUP LEMON JUICE

GRANULATED SUGAR TO TASTE

 

MIX ALL THE INGREDIENTS TOGETHER THE SOUP IS SUPPOSE TO BE THICK

 

SERVE COLD

 

July 4, 2008

COBB SALAD

SERVE 6

 

18 TO 24 OZ SHREDDED SMOPKED CHICKEN

6 HARD BOILED EGGS

3 EACH AVOCADOS

10 TO 12 OZ COOKED SMOKED BACON

24 EACH CHERRY TOMATOES

10 TO 12 OZ CRUMBLED GORGONZOLA CHEESE

24 OZ MIXED GREEN SALAD

12 OZ FRENCH VINAIGRETTE

SEPARATE YOLK AND WHITE FROM COOKED EGGS CHOPPED THEM FINE

CHOPPED COOKED BACON

WHASH AND CUT IN ½ CHERRY TOMATOES

PEEL AND DICE AVOCADOS

PUT ALL THE INGREDIENTS IN A MIXING BOWL MIX WELL SERVE IN EQUAL AMOUNT IN LARGE PLATES.

 

June 27, 2008

CHARCUTERIE PLATTER

SERVE 6

 

24 SLICES DRY SALAMI

12 SLICES OF PROCIUTTO

8 OZ PORK OR DUCK PATE

8 OZ CHICKEN LIVER MOUSSE OR OTHER PATES

24 SLICES MORTADELLA

8 OZ BRIE

8 OZ GOAT CHEESE

1LB RED GRAPES

1 LB GREEN GRAPES

½ LB CURED OLIVES SUCH AS NICOISE OR GREEN PICHOLINES

¼ LB CORNICHONS

4 OZ DIJON MUSTARD

2 FRENCH BAGUETTES

 

ARRANGE ALL OF THE INGREDIENTS IN A LARGE PLATTER SERVED WITH SLICE FRENCH BREAD AND A REALLY COLD BOTTLE OF FRENCH OR SONOMA ROSE

 

June 20, 2008

WHOLE WHEAT PASTA WITH FRESH VEGETABLES

 SERVE 6

 

  2 LB WHOLE WHEAT PASTA YOUR FAVORITE KIND

  1 LB GREEN ZUCCHINI JULIENNE WITH A MANDOLINE SKIN ONLY

  1 LB YELLOW ZUCCINI ‘' ‘' ‘' SKIN ONLY

  ¼ CUP OLIVE OIL

  2 TABLESPOONS CHOPPED SHALLOTS

  2 TABLESPOONS CHOPPED GARLIC

  1 CUP CHOPPED BASIL

  1 ½ CUPS CHOPPE FRESH TOMATOES PEELED AND SEEDED

  ¼ CUP DRY WHITE WINE

  1 CUP GRATED PARMESAN CHEESE (OPTIONAL) FOR TOPPING

  SALT AND PEPPER TO TASTE

 

IN A LARGE SAUTE PAN BRING OLIVE OIL TO HIGH HEAT AND SAUTE SHALLOTS, GARLIC ADD ZUCCHINIS BASIL TOMATOAND DEGLAZE WITH WHITE WINE COOK FOR 3 MINUTES.

ADD TO COOKED WHOLE WHEAT PASTAS SEASON TO TASTE .

DIVIDE IN 6 DISHES TOPPED WITH PARMESAN

 

May 30, 2008

GRILL PINEAPPLE

 

  1 EACH PINEAPPLE PEELED AND SLICED 1 ½ INCH THICK

  ½ CUP GRANULATED SUGAR

  ½ CUP CHOPPED FRESH MINT

  1 CUP DARK RHUM (OPTIONAL)

 

MARINADE ALL OF THE INGREDIENTS 2 TO 3 HOURS BEFORE GRILLING

 

FISH BASTING

 

½ CUP DIJON MUSTARD

½ CUP CHOPPED GARLIC

½ CUP LIME JUICE

1 TABLESPOON CHOPPED PARSLEY

1 CUP OLIVE OIL

BLACK PEPPER TO TASTE

 

MIX ALL OF THE INGREDIENTS

BASTE THE FISH 2 TO 3 TIMES DURING GRILLING

 

May 23, 2008

HERBS DE PROVENCE

 

½ CUP DRIED THYME

½ CUP DRIED ROSEMARY

½ CUP DRIED BASIL

1/3 CUP DRIED LAVENDER

 

  MIX ALL OF THE INGREDIENTS AND STORE IN A JAR

  I USE HERBS DE PROVENCE IN ALL OF MY COOKING FROM

  SAUTEING TO ROASTING TO GRILLING JUST USE IT AS ANY OTHER

  SPICES (IN MODERATION)

 

May 16, 2008

CHARCUTERIE FRENCH VINAIGRETTE

 SERVE 12

  

  1 CUP EXTRA VIRGIN OLVE OIL

  ¼ CUP OLIVE OIL

  1 TABLESPOON DIJON MUSTARD

  2 TABLESPOONS RED WINE VINEGAR

  ½ TABLESPOON CHOPPED SHALLOTS

  SALT AND PEPPER TO TASTE

 

DISOLVE MUSTARD, VINEGAR SALT AND PEPPER ADD OIL LITTLE AT THE TIME , LIKE WHEN YOU MAKE A MAYONNAISE

ADD CHOPPED SHALLOTS

 

May 9, 2008

CHARCUTERIE SALAD NICOISE

SERVE 6

 

  36 OZ AHI TUNA STEAKS CUT IN 6 OZ PCS

  24 OZ MIXED GREEN SALAD

  24 EACH CHERRY TOMATOES WASHED AND CUT IN ½

  3 EACH AVOCADOS SLICED

  24 OZ GREEN BEANS CLEANED AND BLANCHED

  36 EACH NICOISE OILVES

  6 EACH HARD BOILED EGGS SLICED

  6 EACH BOILED BABY RED POTATOES QUARTERED

  18 EACH ANCHOVY FILETS (OPTIONAL)

  1 ½ RED BELL PEPPER SLICED

  12 TO 14 OZ FRENCH VNAIGRETTE

 

GRILLED TUNA STEAK RARE TO MEDIUM RARE

ARRANGED THE REST OF THR\E INGREDIENTS ON BED OF MIXED GREEN IN 6 INDIVIDUAL PLATES TOPPED WITH GRILLED TUNA AND DRIZZLED WITH VINAIGRETTE

 

May 2, 2008

CHARCUTERIE SEBASTOPOL SALAD

 SERVE 6

 

  24 OZ MIXED GREEN SALAD

  6 EACH FUJI APPLE DICE SMALL

  12 OZ CRUMBLE GORGONZOLA CHEESE

  12 OZ GOLDEN RAISINS

  12 OZ TOASTED WALNUTS

  24 OZ POPPY SEED DRESSING

  

POPPY SEED DRESSING SERVE 6

½ CUP DIJON MUSTARD

¼ CUP MAYONNAISE

1 EACH YOLK

1 TABLESPOON RED WINE VINEGAR

½ YELLOW ONION GRATED

1 TABLESPOON GRANULATED SUGAR

1 CUP CORN OIL

1 CUP OLIVE OIL

2 TABLESPOONS TOASTED POPPY SEEDS

SALT AND PEPPER TO TASTE

 

MUSTARD , MAYONNAISE, YOLK, VINEGAR, SUGAR, ONION ADD OIL A LITTLE AT THE TIME ADD POPPY SEEDS AND SEASON TO TASTE.

 

TO SERVE THE SALAD MIXT ALL THE SALAD INGREDIENTS IN A BOWL ADD SOME OF THE POPPY SEED DRESSING MIX WELL SERVE IN LARGE PLATE IN 6 EQUAL PORTIONS

 

April 25, 2008

COBB SALAD

SERVE 6

 

18 TO 24 OZ SHREDDED SMOPKED CHICKEN

6 HARD BOILED EGGS

3 EACH AVOCADOS

10 TO 12 OZ COOKED SMOKED BACON

24 EACH CHERRY TOMATOES

10 TO 12 OZ CRUMBLED GORGONZOLA CHEESE

24 OZ MIXED GREEN SALAD

12 OZ FRENCH VINAIGRETTE

 

SEPARATE YOLK AND WHITE FROM COOKED EGGS CHOPPED THEM FINE

CHOPPED COOKED BACON

WHASH AND CUT IN ½ CHERRY TOMATOES

PEEL AND DICE AVOCADOS

PUT ALL THE INGREDIENTS IN A MIXING BOWL MIX WELL SERVE IN EQUAL AMOUNT IN LARGE PLATES.

 

 

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