Picnic Favorites (cont.)
Prep time: 25 min | Cook time: 3 min | Yields: 8 Skewers
8 oz Firm goat cheese
1 cup Dried golden figs
1 cup Red globe grapes, washed
2 Tbsp Herbes de Provence
¼ cup Balsamic vinegar
2 Tbsp Dry sherry
1 Tbsp Sugar
2 Tbsp Extra virgin olive oil
8 each 8-inch bamboo skewers
Soak the figs in some warm water for half an hour, then drain and pat dry. Cut these in half..
In a small stainless pot, mix the sugar, balsamic vinegar, and dry sherry. Heat to a simmer, and cook for 3 minutes. Remove from heat and cool to room temp. Stir in olive oil once cooled.
Mix the goat cheese with the herbes de provence, and form into ¾ inch balls
Starting with goat cheese balls, alternate skewering the grapes and halved figs. Use 2 grapes, 2 half figs, and 2 goat cheese balls per skewer. Serve with a drizzle of the balsamic dressing.
Prep time: 35 min | Cook time: 20 min | Servings: 16-20 puffs
Bring half-cup of water and butter to a boil in a small non-reactive pot. All at once, whisk in the flour and stir vigorously until it comes together in one mass. Continue cooking on low for one more minute. Place into a mixing bowl with a paddle attachment, and mix on medium speed for 3 minutes. Add eggs one at a time, and continue mixing until a smooth batter is formed, about 2 minutes.
Preheat oven to 400F. Pipe batter in one-inch dollops onto a parchment lined baking sheet, at least 2 inches apart. Bake for 12 to 15 minutes, until golden brown and puffed to double their size. Turn oven off, and open oven door to let out heat. Close door, and allow to dry for another 10 to 15 minutes.
Meanwhile, cut the chicken into large chunks, and toss with 1 Tbsp of Tandoori Spice. Refrigerate for half an hour. Heat half cup of water to a simmer, add the tandoori chicken, and cook for 10 to 12 minutes until cooked through. Cool, and then refrigerate until chilled to 40F.
Shred or very small dice the chicken once chilled into a medium bowl. Add the yogurt, green onion, mango, mayonnaise, and remaining Tandoori Spice. Mix very well, and season with salt to taste.
When puffs are cooled and dry, cut a large top off of each one. Scoop about one and a half tablespoons of the tandoori chicken salad into each and replace tops.
Sprinkle tops with a pinch of tandoori spice.
½ cup water
4 Tbsp unsalted butter
½ cup all-purpose flour
¼ tsp kosher salt
1 lb chicken breast, skinless
3 Tbsp Tandoori Spice
½ cup water
¼ cup plain yogurt
¼ cup mayonnaise
2 Tbsp green onion, chopped
½ each fresh mango, peeled, fine diced
Prep time: 15 min | Cook time: 40 min | Servings: 4 servings
½ lb Redskin potatoes, washed, medium dice
½ lb Russet potatoes, peeled, medium dice
2 each Fresh corn on the cob ears
1 Tbsp Shallots, fine minced
2 Tbsp Peruvian Spice Blend
3 Tbsp White wine vinegar
½ each Red bell pepper, small dice
½ cup Extra virgin olive oil
½ each Fresh lemon
1 tsp kosher salt
½ tsp Fresh ground pepper
1 Tbsp Green onion, minced
In a small non-reactive pot, heat the white wine vinegar to a simmer, whisk in the Peruvian spice blend, and simmer on low for one minute. Remove from heat and cool to room temp. Add the olive oil and shallots to this. Stir well.
Cook the fresh corn cobs by either roasting in husks for one hour in a 350F oven, or boiling in salted water for 30 to 40 minutes. Cool to room temp, then cut kernels off cobs.
In a medium pot, add the raw potatoes, cover by at least an inch with cold water, add a pinch of salt, and cook on medium heat until they are cooked through but not mushy, about 15 minutes. Drain, and refrigerate.
In a medium bowl, mix the cooked potatoes, corn, diced bell pepper, thyme and Peruvian spice dressing. Squeeze the half lemon into this, and mix well.Season with salt and pepper.Garnish with minced green onion.