8/3/2023 0 Comments Barefoot contessa wedge salad![]() Make a platter of shredded romaine and sprinkle the ingredients over the top. Are you ready? Put a little salsa in bottom of bowl then add 1 can Delmonte corn (drained), then 2 diced avocados folded in, and quartered cherry tomatoes. ***I don’t have any photos of the salad but it was so easy to make (thanks to Brian Albert from the Old Chatham Country Store). If not serving immediately, refrigerate it in a bowl with plastic wrap pressed directly on the surface to keep the air out. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. (I use my hands.) Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. 4 ripe Haas avocadosģ tablespoons freshly squeezed lemon juice (1 lemon)ġ/2 cup small-diced red onion (1 small onion)ġ medium tomato, seeded, and small-diced Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Cover with plastic wrap flush with the guac. GUACAMOLE – Barefoot Contessa Makes 3 cups Keeping guacamole cold in the refrigerator keeps it green. Repeat starting with the enchilada sauce, chips, chicken, and cheese – continue layering for 4 layers and finish with a cheese layer. Next, a layer of shredded chicken topped by a layer of cheese again, push it down then put on one layer of green chilis. Add a layer of crushed tortillas and push them down into the sauce. To build the Chilaquiles: Start with a layer of enchilada sauce on bottom of pan. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. Place the chicken breasts skin side up on a sheet pan. ![]() CHILAQUILES – recipe courtesy of Brian Albert at the Old Chatham Country Store 4 chicken breasts shredded Mild enchilada sauce Monterey Jack cheese Tortillas (use a top quality chip – preferably made to order) Green chiles Spray a 9×13″ baking dish with a nonstick spray. Toast in the oven until warm, about 5 minutes.In a large bowl, combine the rosemary, cayenne, sugar, salt and butter.Thoroughly toss the warm cashews with the spiced butter and serve warm. ROSEMARY CASHEWS – Barefoot Contessa recipe – these are SO fabulous and SO easy to make! 1 pound roasted unsalted cashews 2 tablespoons minced fresh rosemary ½ teaspoon cayenne pepper 2 teaspoons light brown sugar 1 tablespoon kosher salt 1 tablespoon butter, melted Preheat the oven to 350 degrees. Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. Stir in sour cream and pecorino, and season with more salt and pepper. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Reduce heat to low and add cream cheese and mozzarella. Cook for a few minutes, just to take the raw edge off the artichokes. Add artichokes and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add crushed red pepper, if using, and season with salt and pepper. Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds. SPINACH ARTICHOKE DIP – New York Times recipe Yield 2 – 3 cups 2 tablespoons olive oil 1 large garlic clove, finely chopped 1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped) Pinch crushed red pepper flakes (optional) Kosher salt and black pepper 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped 8 ounces cream cheese, cut into 1-inch pieces 4 ounces fresh mozzarella, torn or shredded 4 ounces sour cream or full-fat Greek yogurt ¼ cup pecorino Romano or Parmesan cheese, finely grated Heat olive oil in a medium pot over medium heat. ![]() As promised, here are the recipes from the Mah Jongg luncheon given in honor of Toby Salk’s visit to NYC and Gail K’s birthday.
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