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Any good picnic ideas to try for this coming weekend?!
- Thread starter dawnnys
- Start date
steve2-in-la
Well-known member
We're having a "Cold Southern-Style Summer Supper" here on Sunday. Menu aqui >>>
This menu is relatively simple but effective. I'll make nearly everything the day before so the house will be cool on Sunday. The only thing I'll "cook" then, on the day, will be biscuits. Should keep things relatively low-key, non labor-intensive and efficient. Of course, it could all go terribly, horribly wrong. The joys of the kitchen, don'tcha know?
-Brie with White Fig Preserves & Toasted Pecans
-Herbed Sourdough Toasts
-Peel ‘n Eat Shrimp with Horseradish Remoulade
-Cold Southern-Fried Chicken
-Dilled Potato Salad with Radishes
-Sliced Garden Tomatoes
-“Cat’s Head” Biscuits
-Peach & Ollalaberry Pie with Vanilla-Bean Ice Cream
This menu is relatively simple but effective. I'll make nearly everything the day before so the house will be cool on Sunday. The only thing I'll "cook" then, on the day, will be biscuits. Should keep things relatively low-key, non labor-intensive and efficient. Of course, it could all go terribly, horribly wrong. The joys of the kitchen, don'tcha know?
-Brie with White Fig Preserves & Toasted Pecans
-Herbed Sourdough Toasts
-Peel ‘n Eat Shrimp with Horseradish Remoulade
-Cold Southern-Fried Chicken
-Dilled Potato Salad with Radishes
-Sliced Garden Tomatoes
-“Cat’s Head” Biscuits
-Peach & Ollalaberry Pie with Vanilla-Bean Ice Cream
cynupstateny
Well-known member
Wow! What time are you serving? I'm sure I can get a flight out!
I'm hungry for chicken wings. I think I'll try these from Splendid Table
http://www.elabs7.com/functions/message_view.html?mid=251138&mlid=499&siteid=20130&uid=15ebee8ae1
http://www.elabs7.com/functions/message_view.html?mid=251138&mlid=499&siteid=20130&uid=15ebee8ae1
steve2-in-la
Well-known member
Always enough for an extree 20 or 30 so . . . C'MON OVER!
Rec: Roasted Tomato and Red Pepper Gazpacho. It's HOT here so we're definitely
having this cold, delicious soup. I add more sherry vinegar and Tabasco. Yum!
ROASTED TOMATO AND RED PEPPER GAZPACHO
Bon Appétit, July 2004
The gazpacho needs to be started a day ahead, so be sure to plan accordingly.
Makes 10 servings.
4 pounds plum tomatoes, halved
5 large red bell peppers, divided
4 medium-size red onions, divided
1/2 cup extra-virgin olive oil
3 cups water, divided
3 tablespoons Sherry wine vinegar
1 teaspoon hot pepper sauce
1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)
Extra-virgin olive oil preparation
Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.
having this cold, delicious soup. I add more sherry vinegar and Tabasco. Yum!
ROASTED TOMATO AND RED PEPPER GAZPACHO
Bon Appétit, July 2004
The gazpacho needs to be started a day ahead, so be sure to plan accordingly.
Makes 10 servings.
4 pounds plum tomatoes, halved
5 large red bell peppers, divided
4 medium-size red onions, divided
1/2 cup extra-virgin olive oil
3 cups water, divided
3 tablespoons Sherry wine vinegar
1 teaspoon hot pepper sauce
1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)
Extra-virgin olive oil preparation
Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.
no secret, just an old-fashioned term because they are "as big as a cat's head" >>
http://www.mtnlaurel.com/Recipes/old_fashioned_cat_head_biscuits.htm
http://www.mtnlaurel.com/Recipes/old_fashioned_cat_head_biscuits.htm
steve2-in-la
Well-known member
REC: Cat's Head Biscuits. . . take 2 cat's heads, roll out thin . . . okay, not really. . .
"Cat-Head" Biscuits
From How to Bake a Ham So It's Juicy and Tender Recipe by John Martin Taylor
Yields 12 biscuits; recipe doubles easily.
3½ cups (15¾ oz.) SOFT SOUTHERN WHEAT FLOUR, such as White Lily,
or
half (by weight) cake flour/half all-purpose flour; more as needed
1 Tbsp. BAKING POWDER
1 tsp. SALT
5 oz. (10 Tbsp.) UNSALTED BUTTER, cubed and chilled
1¼ to 1½ cups BUTTERMILK, at room temperature
Heat the oven to 450ºF. If you're measuring the flour by volume, do so by spooning it into a measuring cup and leveling it off. Put the flour into a large metal mixing bowl, add the baking powder and salt, and mix well with a whisk. Cut in the butter with two knives or a pastry blender until it's uniformly mixed in and there are no large lumps. Add 1¼ cups of the buttermilk, stirring with a rubber spatula until the mixture is just blended and leaves the sides of the bowl. Don't over mix. Add more buttermilk or flour only if necessary.
Dump the contents out onto a lightly floured surface. Place the fingers of both hands down inside the flour bag to coat them. Using only your fingers, lightly pat the dough together. With a floured rolling pin, lightly even out the dough to ¾ inch thick. Using a floured metal 2½ inch biscuit cutter -- not an overturned glass, which will seal the edges so they can't rise -- quickly punch out the biscuits. Don't twist the cutter in the dough (which also seals the edges). Avoid touching the dough with your hands. Gather any scraps, roll, and cut out more biscuits. These won't rise as high, but they'll still be quite good.
Set the biscuits, close but not touching, on an ungreased baking sheet and bake until they're lightly browned on top, 15 to 18 min. Serve at once.
"Cat-Head" Biscuits
From How to Bake a Ham So It's Juicy and Tender Recipe by John Martin Taylor
Yields 12 biscuits; recipe doubles easily.
3½ cups (15¾ oz.) SOFT SOUTHERN WHEAT FLOUR, such as White Lily,
or
half (by weight) cake flour/half all-purpose flour; more as needed
1 Tbsp. BAKING POWDER
1 tsp. SALT
5 oz. (10 Tbsp.) UNSALTED BUTTER, cubed and chilled
1¼ to 1½ cups BUTTERMILK, at room temperature
Heat the oven to 450ºF. If you're measuring the flour by volume, do so by spooning it into a measuring cup and leveling it off. Put the flour into a large metal mixing bowl, add the baking powder and salt, and mix well with a whisk. Cut in the butter with two knives or a pastry blender until it's uniformly mixed in and there are no large lumps. Add 1¼ cups of the buttermilk, stirring with a rubber spatula until the mixture is just blended and leaves the sides of the bowl. Don't over mix. Add more buttermilk or flour only if necessary.
Dump the contents out onto a lightly floured surface. Place the fingers of both hands down inside the flour bag to coat them. Using only your fingers, lightly pat the dough together. With a floured rolling pin, lightly even out the dough to ¾ inch thick. Using a floured metal 2½ inch biscuit cutter -- not an overturned glass, which will seal the edges so they can't rise -- quickly punch out the biscuits. Don't twist the cutter in the dough (which also seals the edges). Avoid touching the dough with your hands. Gather any scraps, roll, and cut out more biscuits. These won't rise as high, but they'll still be quite good.
Set the biscuits, close but not touching, on an ungreased baking sheet and bake until they're lightly browned on top, 15 to 18 min. Serve at once.
steve2-in-la
Well-known member
Plugra butter, homemade Blue & Ollalaberry preserves. Mmmm-boy-howdy.