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Summer Salad Savvy

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					Page 4-The Artesia (NM) Daily Press-July 2, 2006-Sec. B

When your cowpokes, big and small, come in hungry after a hard day riding the range, they want something good to eat — fast! That’s Texasstyle grilling — foods grilled quickly over a hot fire, with a little mesquite for smoky flavor. For an easy way to add even more big, bold taste, try a snappy salsa to marinate a steak or mix up a signature burger. Add a vibrant picante sauce to your favorite chicken quesadilla or brush it as a glaze over chicken on the grill. When you have a jar of your favorite salsa, picante or taco sauce handy and your grill is fired up, you can rustle up some great Lone Star grub in minutes.

Simply Spicy Grilled Chicken

As a rancher and the owner of Perini Ranch Steakhouse, which Gourmet magazine voted “one of America’s Great Rural Restaurants,” Tom Perini is the go-to guy for grilling, Texasstyle. He’s also an award-winning cowboy cook and author of “Texas Cowboy Cooking” (Comanche Moon Publishing, 2001), which includes an introduction by Robert Duvall. Perini advises: Build the fire. You know the fire is hot enough if you can hold your hand about an inch from the grate for approximately one second. Add wood for flavor. Most backyard cooks use charcoal — and it’s fun to add wood chips to the coals for flavor. Try mesquite, but hickory works well also. Treat beef like a king. Take beef out of the refrigerator 30 to 45 minutes prior to cooking, as this helps bring the meat to room temperature. To produce 1-1/2-inch thick steaks grilled to medium-rare, cook approximately 4 minutes per side on a hot fire. Use the right tools. Always use tongs, not a fork, when turning food, to keep juices from escaping. For more information, visit www.periniranch.com. Wild West Picante Burgers Prep/Cook Time: 15 minutes 1 pound ground beef 1/2 cup Pace Picante Sauce 4 hamburger rolls or Chunky Salsa MIX thoroughly beef and picante sauce. Shape firmly into 4 patties, 1/2 inch thick. GRILL patties 10 minutes or until done, turning once and brushing often with additional picante sauce. SERVE on rolls with additional picante sauce. Serves: 4

Simply Spicy Grilled Chicken Prep Time: 5 minutes / Cook Time: 40 minutes Fresh thyme 3/4 cup Pace Picante 1 cup uncooked longSauce 3/4 cup barbecue sauce grain white rice 2 pounds chicken parts, 2 green onions, sliced skin removed Orange slices MIX picante sauce and barbecue sauce. Reserve 3/4 cup. GRILL chicken 20 minutes. Brush chicken with remaining picante sauce mixture. Grill 20 minutes more or until done, turning and brushing often with picante sauce mixture. Discard remaining picante sauce mixture. COOK rice according to package directions without salt. Stir in reserved 3/4 cup picante sauce mixture and onions. Serve with chicken. Garnish with orange slices and thyme, if desired. Grilling times are a guideline only. Sizes of chicken pieces may vary, which affect the amount of time it takes to thoroughly cook. Serves: 4

Spicy Grilled Quesadillas

Spicy Grilled Quesadillas Wild West Picante Burgers Prep Time: 10 minutes / Cook Time: 5 minutes Stand Time: 2 minutes Chunky Salsa (any flavor) Serves: 4 1 cup diced cooked chicken 8 flour tortillas (8-inch) 4 green onions, chopped 2 cups shredded Cheddar (about 1/2 cup) cheese (8 ounces) Vegetable oil 1 jar (16 ounces) Pace 1 cup sour cream PUT 4 tortillas on work surface. Top each with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Top with remaining tortillas. BRUSH tops of quesadillas with oil. Place quesadilla oil-side down on grill rack over medium coals. Grill about 3 minutes. Brush tops of quesadillas with oil. Turn and grill about 2 minutes more or until lightly browned. Let quesadillas stand 2 minutes. Cut into wedges. Serve with remaining salsa and sour cream. All grilling materials courtesy of: Pace Foods. For more Southwest-style recipes and information, visit www.pacefoods.com.

Summer Salad Savvy
The lazy days of summer are the perfect time to pack up the wicker basket and go for a picnic or dust off the lawn chairs and fire up the grill for a cookout. A “must-have” for any picnic or cookout menu? People-pleasin’ salads that go with everything.

What’s new with America’s three favorite salads?
Test your summer salad savvy in this quick quiz: 1. What are America’s three most popular summer salads for picnics or cookouts? Potato salad (72 percent), leafy green salad (64 percent) and pasta salad (58 percent). Red Potato Salad With Olives and Celery 3 pounds medium red-skinned potatoes Dressing 3/4 cup sour cream 1 teaspoon dried mustard 3/4 cup mayonnaise 3/4 cup Lindsay Sliced 2 celery stalks, finely diced Black Ripe Olives 1/2 tablespoon celery seed Salt and freshly ground 2 tablespoons chopped white pepper, to taste chives 1/4 cup chopped parsley Garnish 1 tablespoon chopped pars1 tablespoon finely chopped ley chives In large pot of boiling water, cook potatoes until tender but slightly resistant when pierced with fork, about 30 minutes. Drain and cool, but do not peel. When cool, cut into 1 1/2-inch pieces and place in medium bowl. In small bowl, combine sour cream, mayonnaise, celery, celery seed, chives, mustard, olives, salt, pepper and parsley. Mix well. Pour mixture over potatoes and toss gently until evenly coated. Refrigerate 1 to 2 hours. Transfer salad to serving bowl and garnish with parsley and chives. Serve cold or chill up to 24 hours before serving. Taste for seasoning. Serves: 6 to 8. Chef’s Tip: The red skins are left on the potatoes in this salad for extra color and texture. Celery seed and celery add freshness and crispness as well as a counterpoint for the tangy chives. This salad is perfect with cold roasted chicken. Recipe courtesy of “The Taste of Summer” by Diane Rossen Worthington. 2. What are the most exciting additions to potato salad? Chefs and cookbook authors enhance taste and color with ingredients like flavored salts, fresh herbs and black olives. 3. How can I perk up a chef’s salad? A chef’s salad usually includes smoked turkey, chopped egg, leafy greens, blue cheese, crumbled bacon and sliced black olives. Pick one ingredient and give it a twist — grilled chicken in place of smoked turkey, pancetta for bacon or Kalamata instead of black olives. 4. What ingredients make pasta salad fresh and interesting? Consider adding smoked paprika aioli (garlic-flavored mayonnaise), chorizo and stuffed Manzanilla olives for a Spanish tapas-style salad. 5. What’s the one salad ingredient that 70 percent of adults love eating at picnics? Olives! When you want to take your summer salads from ordinary to extraordinary, just add one key ingredient — olives. Black or green, in cans or jars, pitted or not, from small to super colossal, sliced or stuffed, olives can add a signature touch to any summer salad.

Pasta Twist Salad With Olives 12 ounces fusilli, penne or bow tie pasta, uncooked 1 can (6 ounces) Lindsay Black Ripe Pitted Olives, drained and coarsely chopped 1 jar (7 ounces) roasted red bell peppers, drained, cut into strips 1 jar (6 1/2 ounces) marinated artichoke hearts, drained and coarsely chopped 1 cup diced provolone or mozzarella cheese 1 cup diced salami 1/2 cup light or regular Caesar or Italian salad dressing 1/4 cup sliced basil or chopped Italian parsley Cook pasta according to package directions. Meanwhile, in large bowl combine remaining ingredients. Drain pasta; add to bowl, tossing well. Serve at room temperature or chill up to 24 hours before serving. Serve with freshly ground black pepper, if desired. Serves 6 (about 9 cups salad). All salad recipes and photos courtesy of Lindsay Olives.

You be the chef
Create a salad concoction and then enter your potato, leafy green and pasta salad recipes in a special contest this summer at www.lindsayolives.com. Your winning recipe could be worth $100, a case of olives and a signed copy of Diane Rossen Worthington’s book “The New California Cook” (Chronicle Books).


				
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