Okay, so I changed my mind about the scallop salad. Since we just had the asian ribs, I wanted to choose something with a different flavor, so here it is. Since I will be in Myrtle Beach on June 9, reviews will be due June 16 this time. I just love this new issue! Lots of great recipes to try.
* Exported from MasterCook *
COBB SALAD MUFFALETTA
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/3 cup olive oil
1/2 cup blue cheese -- crumbled
2 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper -- to taste
1 3/4 lb. turkey tenderloin, lightly coated with oil, salt and pepper
4 strips thick-sliced bacon
1 loaf focaccia -- halved horizontally
2 Tablespoons olive oil
2 cups arugula
1 avocado -- pitted, peeled, sliced
2 tomatoes -- sliced
2 hard-cooked eggs -- sliced
Preheat one side of a grill to high and the other side to low. Whisk together 1/3 cup oil, blue cheese, vinegar, Dijon, salt and pepper in a small bowl for the vinaigrette.
Grill tenderloin over high heat, turning occasionally, until it registers 180 F. on an instant read thermometer, about 10 minutes per side. Remove from grill and let rest about 5 minutes, then carve across the grain into 1/4" slices.
Meanwhile, grill bacon over low heat until crisp, 15-20 minutes, Brush cut sides of focaccia with vinaigrette; toss arugula with 3 T. vinaigrette to coat.
Layer avocado, tomatoes, turkey slices, eggs, bacon and arugula on bottom half of focaccia. Drizzle with remaining vinaigrette, top with remaining focacia, and cut into 6 wedges. Serve with potato chips.
BAKED POTATO CHIPS
For even browning, check the chips after 15 minutes, and turn if needed.
Makes about 3 cups
1 russet potato, sliced into paper thin rounds (1/2 lb.)
2 T. olive oil
Salt and pepper to taste
Preheat oven to 375 F; line 2 baking sheets with parchment paper. Soak potato slices in ice water for 10 minutes; drain, layer on paper towels and blot dry. Gently toss with oil, salt and pepper, then arrange in a single layer on prepared baking sheets.
Bake until golden and crisp, 20-25 minutes. Season with salt and pepper before serving.
Source:
"Cuisine at Home, Issue 69, June 2008, page 38"
* Exported from MasterCook *
COBB SALAD MUFFALETTA
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
1/2 cup blue cheese -- crumbled
2 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper -- to taste
1 3/4 lb. turkey tenderloin, lightly coated with oil, salt and pepper
4 strips thick-sliced bacon
1 loaf focaccia -- halved horizontally
2 Tablespoons olive oil
2 cups arugula
1 avocado -- pitted, peeled, sliced
2 tomatoes -- sliced
2 hard-cooked eggs -- sliced
Preheat one side of a grill to high and the other side to low. Whisk together 1/3 cup oil, blue cheese, vinegar, Dijon, salt and pepper in a small bowl for the vinaigrette.
Grill tenderloin over high heat, turning occasionally, until it registers 180 F. on an instant read thermometer, about 10 minutes per side. Remove from grill and let rest about 5 minutes, then carve across the grain into 1/4" slices.
Meanwhile, grill bacon over low heat until crisp, 15-20 minutes, Brush cut sides of focaccia with vinaigrette; toss arugula with 3 T. vinaigrette to coat.
Layer avocado, tomatoes, turkey slices, eggs, bacon and arugula on bottom half of focaccia. Drizzle with remaining vinaigrette, top with remaining focacia, and cut into 6 wedges. Serve with potato chips.
BAKED POTATO CHIPS
For even browning, check the chips after 15 minutes, and turn if needed.
Makes about 3 cups
1 russet potato, sliced into paper thin rounds (1/2 lb.)
2 T. olive oil
Salt and pepper to taste
Preheat oven to 375 F; line 2 baking sheets with parchment paper. Soak potato slices in ice water for 10 minutes; drain, layer on paper towels and blot dry. Gently toss with oil, salt and pepper, then arrange in a single layer on prepared baking sheets.
Bake until golden and crisp, 20-25 minutes. Season with salt and pepper before serving.
Source:
"Cuisine at Home, Issue 69, June 2008, page 38"
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."