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Saturday, November 24, 2012

Saturday Beefcake: More Leftovers!

Anything good worth having once is more often than not even better the second time around. Leftovers have much to do with the spice that is life's variety. Last Saturday's salad made a look into one of the options available thatJulee Rosso provides. Once again a variation on one of her recipes makes its way here.

Turkey & Brown Rice Salad

Extra Virgin Olive Oil
Fresh Orange Juice, 4 tablespoons
White Wine Vinegar, 1 tablespoon
Fresh Basil, Minced
Ground Black Pepper
Zest from 1 Orange
1.5 cup of Cooked Whole Grain Rice (Basmati or Wild Rice is okay or a mixture)
Dried Apricots, finely chopped, 2 tablespoons
[or substitute chopped currants and pine nuts of equal amount]
Cooked Turkey Breast, sliced thinly, 250 grams
4 Fresh Apricots, pitted and cut into thin wedges
Fresh Washed Green Beans, quartered

1. Combine the olive oil, orange juice, vinegar, basil, pepper and orange zest into a small bottle, shake and set aside.
2. Combine the rice and dried apricots, toss well and the pour the dressing over it except for a tablespoon and toss well.
3. Combine the beans and remaining dressing. Coat evenly.
4. Mound the rice on a large platter and arrange the beans around it with the sliced turkey and fresh apricots.

Here are three guys representing the variety of beefcake, one of whom is here as a second helping, the first having been in the Abercrombie & Fitch catalogue and another is a reprise of Jason Stratham's Men's Health cover. These guys seem to be worthy of having more than once, but one would be loathe to describe them as leftovers. Well, who would complain however they were described.

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