Saturday, June 30, 2012
stolen from cookstr.com
12 appetizer servings, or 6 to 8 entrée salads
2/3 cup slivered almonds
One 3-pound roasted chicken, at room temperature
1/3 cup mayonnaise, plus more to taste
1/3 cup plain yogurt, plus more to taste
½ cup mango chutney, such as Major Grey’s, plus more to taste
¼ cup fresh lemon juice, plus more to taste
3 tablespoons Indian curry paste, as hot as you like (see Notes)
Dried cranberries, halved grapes, or chopped apples (optional)
Sea salt and freshly ground black pepper
2 medium heads round or Treviso radicchio
1 bunch cilantro, picked apart into small sprigs
Small bunches grapes, for garnish (optional)
Preheated oven 350°F.
1. Spread the almonds on a baking sheet and toast for about 8 minutes, until fragrant and golden. Set aside to cool.
2. Shred the chicken meat using two forks. Use a knife to cut pieces that don’t shred easily. (Snack on or discard the skin and discard the bones.) Place the chicken into a large mixing bowl.
3. To make the dressing, pulse the mayonnaise, yogurt, chutney, lemon juice, curry paste, and almonds to a chunky texture in a food processor fitted with a metal blade. (Alternatively, you can mix this by hand, cutting up any large pieces of chutney, if needed.) Stir in the cranberries, if using.
4. Mix the dressing with the chicken, adding mayonnaise or yogurt if needed to generously coat the chicken. Season to taste with salt and pepper and additional chutney or lemon juice, if desired. (To make ahead, cover with plastic wrap and refrigerate for up to 3 hours.)
5. Cut the core from the radicchio and carefully pull apart the leaves. For the first few, you will need to roll back the edges to peel them off the head without tearing them. If you are using Treviso, cut off the bottom inch of the head and the leaves should easily fall apart. The larger leaves are best for plated presentations, while the smaller ones work well as finger food for hors d'oeuvres. Trim the largest leaves if needed to make them more manageable. (To make ahead, place in a resealable container with a damp paper towel over the radicchio, cover tightly, and refrigerate for up to 3 hours.)
6. To serve, spoon the chicken mixture into the radicchio cups and garnish each with a sprig of cilantro. After you have filled the leaves, stack any remaining ones, roll them up into a tight cigar shape, and cut crosswise into thin ribbons to use as a bed for your platter or entrée-size salad. Arrange the cups on the platter and garnish with additional ribbons of radicchio, cilantro sprigs, and small bunches of grapes, if you used them.
Lime Zest, two teaspoons
Fresh Lime Juice, three tablespoons
Honey, one tablespoon
Basil, fresh leaves, two ounces
Ground Black Pepper, half teaspoon
Virgin Olive Oil, two ounces
Cantaloupe/Musk Melons, small, two
Blue Cheese/Gorgonzola Piccante, one cup, crumbled
Pecans or Walnuts, half cup
1. Combine lime zest and juice, honey, basil and pepper in medium bowl. Gradually whisk in olive oil to dress
2. Using 1-inch melon baller, scoop out cantaloupe and transfer melon balls to large bowl. Add cheese and pecans.
3. Drizzle dressing over salad and toss until well coated.
4. Season with salt, serve and enjoy!
(Courtesy of Food.com)
Asparagus, 500 grams/one paound tough ends discarded
Sea Salt and Black Pepper
Virgin Olive Oil, two tablespoons
Eggs, large, six
Pecorino Romano cheese, one cup, grated
Ricotta cheese, drained, half cup
1. Blanch the asparagus and then cut asparagus into 2-inch lengths. Heat oil in a heavy 10-inch skillet over medium heat until it shimmers. Add asparagus with pepper and 1/4 teaspoon salt and cook, stirring occasionally until crisp-tender, 4 to 5 minutes.
2. Whisk together eggs, cheeses, and remaining 1/4 teaspoon salt until blended and pour over asparagus. Cook until eggs are set on bottom, about 5 minutes, then cover and cook over medium-low heat just until eggs are set on top, about 7 minutes more.
3. Slide frittata out onto a platter and cut into wedges to serve.
4. The frittata can also be served at room temperature
Friday, June 29, 2012
I am proud to announce that Brian Sims, Democratic Nominee and LGBTQ candidate for Pennsylvania State House District 182, will be joining us at our upcoming meeting in Philadelphia.
He will be addressing our caucus on Saturday, June 30, 2012 from 10:30am to Noon in the Chestnut Room at Radisson Plaza-Warwick Hotel Philadelphia - 220 South 17th St, Philadelphia, PA 19103 in Center City.
We are very happy that he will be joining us and we look forward to seeing you all there.
Kristian Cosme, Chair
YDA LGBTQ Caucus