NEED:
SALAD
4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 peperoni's, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar
SANDWICH
1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced - or cheese of your choice.
1/3 c. Prosciutto or Capicola ham, thinly sliced
Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.
ENJOY!
Showing posts with label picnic. Show all posts
Showing posts with label picnic. Show all posts
Saturday, June 21, 2008
Monday, June 9, 2008
Chicken and Fruit Skewers
This was sent to me by my cousin. Not in my regular format..but there s not much to it really..I made it last week. WOW! You'll love it..so take a read.
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately. Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.
Enjoy!
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately. Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.
Enjoy!
Tuesday, June 3, 2008
Pork & Mango Kabobs
This was given to me by Cathy "yo-ma" . Way too good to not share.
NEED:
1 package pork tenderloins
1 tsp ground cumin
½ tsp sugar
Sea Salt to taste
Pepper, freshly ground, to taste
½ tsp ground coriander
¾ tsp cayenne pepper (or less to taste)
¼ cup olive oil
2 mangoes, seeded, peeled, cut into 1-inch cubes
1 medium Vidalia onion, cut into wedges
Trim fat from meat. Cut meat into 1-inch pieces. In a medium bowl, combine cumin, sugar, salt, pepper, coriander, cayenne pepper, and olive oil. Add meat and toss gently to coat. Cover and chill in the refrigerator for 1 to 24 hours.
Soak twelve 10-inch wooden skewers in water for ½ hour. On wooden skewers, alternately thread meat, mangoes and onions leaving ¼-inch between pieces.
On a grill, place skewers on the rack directly over medium coals. Grill uncovered for 10 to 12 minutes or until meat is slightly pink in center, turning occasionally to brown evenly.
Enjoy!
NEED:
1 package pork tenderloins
1 tsp ground cumin
½ tsp sugar
Sea Salt to taste
Pepper, freshly ground, to taste
½ tsp ground coriander
¾ tsp cayenne pepper (or less to taste)
¼ cup olive oil
2 mangoes, seeded, peeled, cut into 1-inch cubes
1 medium Vidalia onion, cut into wedges
Trim fat from meat. Cut meat into 1-inch pieces. In a medium bowl, combine cumin, sugar, salt, pepper, coriander, cayenne pepper, and olive oil. Add meat and toss gently to coat. Cover and chill in the refrigerator for 1 to 24 hours.
Soak twelve 10-inch wooden skewers in water for ½ hour. On wooden skewers, alternately thread meat, mangoes and onions leaving ¼-inch between pieces.
On a grill, place skewers on the rack directly over medium coals. Grill uncovered for 10 to 12 minutes or until meat is slightly pink in center, turning occasionally to brown evenly.
Enjoy!
Thursday, May 22, 2008
Carrot Bread
It is picnic and camping season so I thought I would dig out some of my favorites. I have made this camping..you can just cover in top, loosely with foil and put right in the campfire. If you happen to have a grill with a lid..make sure coals are hot..place on grill and close the lid. Check for doneness by inserting a toothpick and see if it comes out clean. The kids always thought this was so cool!
NEED:
2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated raw carrots
1 cup chopped walnuts
3/4 cup raisins (optional)
Preheat oven to 350F degrees.
Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon, nutmeg and salt, and add to egg mixture.
Beat well. Add carrots, nuts and raisins. Grease a 9x5 inch loaf pan and pour in batter.
Bake one hour.
Variation: Can be baked in 6 greased soup cans (good for camping trips or picnics!). Fill each can half full and bake 45-50 minutes at 350F degrees. Remove labels and wash and dry cans before using.
Enjoy!
NEED:
2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated raw carrots
1 cup chopped walnuts
3/4 cup raisins (optional)
Preheat oven to 350F degrees.
Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon, nutmeg and salt, and add to egg mixture.
Beat well. Add carrots, nuts and raisins. Grease a 9x5 inch loaf pan and pour in batter.
Bake one hour.
Variation: Can be baked in 6 greased soup cans (good for camping trips or picnics!). Fill each can half full and bake 45-50 minutes at 350F degrees. Remove labels and wash and dry cans before using.
Enjoy!
Cuban Sandwiches
These are great. I'm going to give you two variations. Not only are these great hot..they are super cold and make great picnic sandwiches.
NEED:
Traditional Ingredients:
3 slices (almost shaved) of boiled ham
3 slices of turkey (optional)
3 slices roast pork hot or cold
3 slices of salami
3 slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust
Optional Ingredients:
3 slices of tomato
4 slices of green bell pepper
3 slices onion
1/3 cut French or Cuban bread
1 leaf romaine lettuce
mayonnaise, mustard to taste
It is important that the sandwich be prepared on Cuban bread, French or Italian bread - any artisan style bread with a hard crust.
All cold cuts should be sliced very thinly; almost shaved. Slice the bread in an open faced fashion and spread lightly with mustard first, then with mayonnaise. Remember this is not entirely traditional, but still good.
Add the ham (roast pork), turkey and salami. Next add a layer of tomato, pepper, onion and lettuce. Top the sandwich and press.
Press the sandwich on a hot skillet with a weight on top. A suitable weight would be a heavy (clean) cast iron skillet that has been heated until sizzling.
Or better yet, use a sandwich press or panini grill if one is available.
Enjoy!
NEED:
Traditional Ingredients:
3 slices (almost shaved) of boiled ham
3 slices of turkey (optional)
3 slices roast pork hot or cold
3 slices of salami
3 slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust
Optional Ingredients:
3 slices of tomato
4 slices of green bell pepper
3 slices onion
1/3 cut French or Cuban bread
1 leaf romaine lettuce
mayonnaise, mustard to taste
It is important that the sandwich be prepared on Cuban bread, French or Italian bread - any artisan style bread with a hard crust.
All cold cuts should be sliced very thinly; almost shaved. Slice the bread in an open faced fashion and spread lightly with mustard first, then with mayonnaise. Remember this is not entirely traditional, but still good.
Add the ham (roast pork), turkey and salami. Next add a layer of tomato, pepper, onion and lettuce. Top the sandwich and press.
Press the sandwich on a hot skillet with a weight on top. A suitable weight would be a heavy (clean) cast iron skillet that has been heated until sizzling.
Or better yet, use a sandwich press or panini grill if one is available.
Enjoy!
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