Can we start a thread on favorite Picnic and Beach recipes/foods?

Orchid's Tuscan Grilled Vegetables

Would be terrific along side couscous or other grain-based salad.

Grilled Tuscan Vegetables

Serving Size : 10

Amount Measure Ingredient -- Preparation Method

1 clove garlic -- minced
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
3 small eggplant
3 small zucchini
3 small red bell peppers
3 small yellow bell peppers

Place first 7 ingredients in a small bowl and mix well.

Cut each eggplant and zucchini lengthwise in half. Cut each pepper lengthwise in half; discard seeds.

Preheat broiler. Arrange vegetables, cut side down in broiler pan and brush with 1/3 cup of dressing. Broil vegetables 7 minutes. Turn; brush with 1/3 cup dressing. Broil 8 to 10 minutes until fork-tender. Remove vegetables to bowl. Pour dressing from pan and remaining dressing to coat well. Refrigerate at least 4 hours to blend flavors, stirring occasionally. Bring to room temperature and drain before serving.

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NOTES : May be prepared 1 day in advance.

 
Tasting Room Potato Salad - vinegar based

Tasting Room Potato Salad
serves 6

2 # fingerling potatoes
3 strips bacon, brunoise, browned and crisp
2 T molasses
4 sage leaves, thinly shredded
3 shallots, thinly sliced
½ C high quality red wine vinegar (KWV)
1 bunch parsley
3 T Extra Virgin Olive oil
Kosher salt and pepper to taste

Make dressing: Mix shallots, vinegar, and molasses; let marinate several hours or up to two days.

Cook potatoes: Boil potatoes, skins on, until just done but not mushy. Peel when warm, and slice into coins.

Marinate: Toss potatoes with olive oil, salt and pepper, sage, and bacon; let sit several hours at room temperature. Meanwhile, pick leaves off parsley stems and discard stems or save for another use.

Toss salad: toss all ingredients together; add more oil and season with salt and pepper to taste.

 
Cajun Shrimp

Cajun Shrimp
Serving Size : 20
1 gallon Salted Water
1 lg. Lemon, sliced
6 pounds Shrimp, cleaned/unpeeled
2 cups Vegetable Oil
1/4 cup Tabasco Sauce
1 tablespoon Garlic, minced
1 1/2 teaspoons salt
1 1/2 teaspoons Seafood Seasoning,
1 1/2 teaspoons Basil,Dried,Ground
1 1/2 teaspoons Oregano
1 1/2 teaspoons Thyme,Ground
2 teaspoons Parsley,Fresh,Chopped
2 heads Lettuce

Clean shrimp by removing head and legs. Place into boiling water and cook until done ( about 3-5 Minutes ) drain and put ice into shrimp to cool them as quick as possible. Continue cleaning them by removing the shell and vein ( leave the tail and last segment of shell on ). Combine the remaining ingredients except lettuce, beat with a wire whisk. Pour over shrimp; toss. Cover; chill 24 hours. Turn occasionally. Drain and serve in a lettuce lined shallow bowl. Serve cold.
The hot sauce seems to get diluted by the oil so you might need to adjust the amount of hot sauce to your individual taste.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=44003

 
Marinated Eggplant with Capers and Mint

I like this cooked until the eggplant collapses, then scooped and served with pita bread.

Marinated Eggplant with Capers and Mint

Gourmet | July 2008
by Maggie Ruggiero


Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything.
Active time: 15 min Start to finish: 45 min

Servings: Makes 4 (hors d'oeuvre) servings

Ingredients

1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed
Accompaniment: crisp rosemary flatbread
Preparation

Preheat broiler.

Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.

Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.

Cooks' note: Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.

 
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