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evan

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I have gotten a new addiction: Picknics! smileys/smile.gif

I got my hand on some cheap cotton and wool and sewed my own picknic blanket with pillows!

I then bought two picknic baskets and I filled them with cups and plates and napkins (I swewd napkins from the cotton that I made the pillows from)and the only thing missing now is FOOD!

Please post your best picknic recipes - we have become picknic addicts and we would love to try some new food smileys/smile.gif

 
here's an italian potato salad i really like.

Pantelleria Potato Salad
Insalata Pantesca
serves 4-6
from Red, White & Greens The Italian Way with Vegetables by Faith Williger

Tracking down recipes on the island of Pantelleria isn’t easy. Everyone I spoke to had a slightly different version of the same dish and insalata pantesca is no exception. It’s found with green or black olives or sometimes with no olives at all, with or without tuna. I like to cut the tomatoes and potatoes into chunks although most island cooks prefer them sliced. And although it’s usually assembled at the last minute I like to prepare this salad at least 30 minutes before serving so that the vegetables marinate in the extra virgin, wine vinegar and oregano dressing. Don’t bother with jars of supermarket oregano. Fresh oregano is a better choice.
Ingredients:
1 pound potatoes
1 tbs sea salt
1 pound tomatoes
1 large red onion
2-3 tbs capers
1/4 cup black or green olives
1 tbs wine vinegar
1/4 cup extra virgin olive oil
I tbs dried Sicilian oregano (or fresh if you can’t find quality dried oregano)
Freshly ground pepper

Preparation:

1 Place the potatoes in a large pot and add water to completely cover. Add 1 tbs salt and boil potatoes for 20-30 minutes or until tender when pierced with a toothpick. Drain the potatoes, peel while still warm, and cool.
2 Cut the tomatoes in half and squeeze into a sieve over a small bowl, pressing contents to extract juice. Save juice for another purpose. Cut seeded, juiced potatoes into chunks.
3 Cut the onion in half, then into 1/4-inch-thick slices.
4 Slice the potatoes 1/2 inch thick or into chunks.
5 Rinse the capers to eliminate excess salt. Toss the potatoes, onions, tomatoes, vinegar, extra virgin olive oil, oregano, and salt and freshly ground pepper to taste and serve.

Notes:

1 I didn’t peel the potatoes. I feel that it’s a waste of good vitamins and I used red new potatoes for the color. Besides, I’m lazy.
2 I used grape tomatoes cut in half. They didn’t need squeezing.
3 I used a medium onion case I don’t like too much onion.
4 I used a mix of green Italian and Kalamata olives. Prolly more like 1/2 cup total.
5 The olive oil was extra virgin when I bought it. Considering the loud music I heard coming from the pantry a few days before I made the salad, I won’t swear to it’s morals come dinnertime.
6 Try sautéing a mix of onion and scallions (from Charlie)

 
this light lemony chicken would be great cold.

first the recipe as it appears in Islands in the Sun by Marlena Spieler:
Pollo al Limone
Chicken with Lemon, Mint and Almonds
Sicily
serves 8
INGREDIENTS:

1 chicken, cut into serving pieces
10 garlic cloves, coarsely chopped
1 cup fresh mint leaves, torn or coarsely chopped
juice of 3 lemons (save several of the skins to toss in the marinade as well)
about 3 tbs olive oil
salt and pepper
3-4 oz slivered almonds
1/2 cup dry white wine
2/3 cup chicken broth
PREPARATION:
1. combine chicken with garlic, about 2/3 cup mint, lemon juice, 1-1/2 tbs olive oil, salt and pepper. cover well and refrigerate at least overnight.
2. remove chicken from the marinade and wipe the pieces dry. reserve the marinade for the sauce, including the chopped mint leaves, if desired.
3. lightly toast the almonds in an ungreased (i’m gonna ignore my spell checker which is lobbying hard for either engrossed or undressed) frying pan on top of the stove, or in a shallow baking pan in a 400 degree oven, then remove from the pan and set aside.
4. cook the chicken by browning the dark meat and wings first in the remaining olive oil for about 20-25 minutes, then adding the breasts and browning for another 10 minutes, turning several times during the cooking. remove chicken pieces from pan and keep warm.
5. pour fat out of the pan, then add wine and cook over high heat until reduced by about half, then add the chicken broth and reserved marinade and continuing to cook over high heat until it reduces to a flavorful, concentrated but thin sauce, about 1/2 cup in volume.
6. taste for seasoning, then pour sauce over the chicken and serve right away, sprinkling the top with toasted almonds and reserved chopped fresh mint.
VARIATION:
instead of sauteing the chicken and preparing a sauce with the marinade, prepare the citrus and mint marinated chicken on the grill and serve sprinkled with mint, toasted almonds and wedges of lemon.

i used 2 chickens, and marinated with 1-1/2 cup lemon juice, 1/3 cup roasted garlic, 1 cup finely chopped orange mint* (about 4 cups loosely packed), 1/3 cup olive oil, a scant tsp of salt and 1/4 tsp cayenne. i couldn’t see skipping the sauce so i made it, but didn’t reduce quite as far and thickened it a bit with corn starch. it was outstanding. i’m gonna do this again tomorrow, substituting beer for the wine and stock with the stock.

*i used orange mint cause i needed to weed it outta the garden before it ate the back yard. while not crucial to the recipe, the orange flavor Was a great complement to the lemon.

the wine could easily be omitted from the sauce if you don’t do wine.

 
Rec: Couscous Carnivale

Couscous Carnivale

1-1/2 cups couscous
1/4 tsp salt
3/4 cup chicken stock (I usually use canned chicken broth)
3/4 cup apple juice
1 mango, diced small
1 Granny Smith apple, cored and diced small
1 small red bell pepper, diced small
1 small yellow bell pepper, diced small
4 spring onions, thinly sliced, including green tops (I sometimes use red onion)
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts, toasted
1/4 cup chopped parsley, and more for garnish if desired

For dressing:
1/2 cup extra virgin olive oil
1/2 cup mango vinegar, or mango vinaigrette (see below for more options)
1 tbsp honey
Salt and pepper -- to taste

Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely. Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly.

Serves 6

*Can use white balsamic vinegar, raspberry vinegar or even just plain apple cider vinegar--adjust with honey to suit your taste.

Source: Charlie from Riki Senn, Executive Chef

Pat's notes: Delicious and easy. I usually use white balsamic vinegar in place of the mango vinegar. Great for potlucks or picnics.

 
Rec: Fruit Dip

Fruit Dip

3/4 cup brown sugar
1/4 cup white sugar
8 oz. light cream cheese
1 tsp vanilla

Combine above ingredients and serve with sliced fruit such as: apple wedges, pineapple wedges, orange segments, grape clusters and strawberries.

Note: This is really yummy. I like to place a bowl of the fruit dip in the center of a serving plate and surround the dish with the fruit. Great for picnics, potlucks, and a buffet table.

 
Rec: Grilled Corn, Tomato and Red Onion Salad

Grilled Corn, Tomato and Red Onion Salad

4 medium ears corn, husks and silks removed
2 medium ripe tomatoes, cored and chopped
1/2 small red onion, minced (about 1/4 cup)
2 tbsp extra-virgin olive oil
1-1/2 tsp red wine vinegar
8 large fresh basil leaves, cut into thin strips
salt and ground black pepper

Grill corn over medium fire, turning several times, until kernels are tender and lightly charred, about 10 minutes. Remove corn from grill. When cool enough to handle, stand each piece on end and slice downward several times to remove all kernels. In serving bowl toss oil, vinegar, basil, salt and pepper. Add tomatoes, onion and corn to the vinaigrette, toss gently and serve. Makes 4 to 6 servings.

Source: local newspaper, weekly food section

Pat's notes: At a tailgate party this corn salad was a great accompaniment to grilled polish sausages, bbq chicken, Sour Cream Potato Salad, Marinated Mushrooms, Crunchy Bacon Coleslaw, and for dessert...Scotcheroos.

 
Recs: "Iced Borscht" & "Great Sandwiches"

These recipes are from a cookbook entitled "Picnic" by DeeDee Stovall. I only use sour cream (never tried the yogurt) on the borscht.

Iced Borscht

1 qt water
8 small to medium beets, cut into quarters
1 T butter
1 T corn oil
1 medium onion, chopped
1 clove garlic, minced
3 C chicken stock
1 T chopped fresh dill
1 T lemon juice
1/2 tsp salt
1/4 tsp white pepper
2 C buttermilk
1/4 C sour cream mixed w/ 1/4 C plain yogurt for topping
dill sprigs for garnish

Bring water to a boil in a large saucepan. Add the beets and cook them for about 30 minutes, or until tender when pierced w/ a fork. Drain and rinse the beets in cold water. When cool enough to handle, slip the skins off.

Heat butter and oil in a large skillet over medium heat. Saute onion for 5 minutes or until translucent. Add the garlic and cook for 1 minute, then remove from heat. Add the chicken stock, dill, lemon juice, salt and pepper.

Place some stock and some beets in a blender or food processor and puree. Pour soup into a large bowl and repeat the processing until all of the broth and beets are pureed. Add the buttermilk, stir to blend and chill for several hours.

Pour soup into cold thermos bottles and place an ice cube in each one. Pack the sour cream mixture in a small covered container and place it in the cooler for traveling. The dill sprigs can be transported in a resealable plastic bag. At serving time, pour the soup into attractive cups, top each serving with a tablespoon of the sour cream mixture, and garnish with a dill sprig. (You can omit buttermilk and serve hot with a dollop of sour cream. ) Serves 8.

Great Sandwiches

Thick slices of country bread spread with saga blue and topped with ham.
Turkey and avocado slices sandwiched between sliceds of sourdough bread.
Focaccia topped with asiago, roasted red bell peppers and salami.

fixings:
paper thin cucumber slices, transparent onion rings, roasted red bell peppers, avocado slices

goat cheese, Italian Asiago, sharp Cheddar, saga blue, smoked Gouda

thin slices Italian hard salami, peppercorn turkey breast, Danish ham

assorted mustards, mayonnaise (my note:I make different types of aioli)

olive bread, crusty country batarde, sourdough baguette, focaccia

 
REC: Curried Couscous Salad With Dried Cranberries - This one's outstanding.

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

INGREDIENTS:

Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed
2/3 tsp curry powder (or to taste)
2 cups boiling water (I add some salt to the water)
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
(Salt and black pepper, to taste)

Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed

DIRECTIONS:

1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.

DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Discard garlic pieces.
3. Pour over couscous and mix thoroughly.

Add more salt and black pepper, to taste, if desired.
Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend.
Serve cold.

Adapted from Cooking Light

 
REC: Thai-Style Pasta Salad. Another great one.

THAI-STYLE PASTA SALAD

*NOTE: There's just barely enough dressing as is, so I suggest making at least 1 1/2 times the amount.

DRESSING:
1/2 cup natural peanut butter (I used lightly salted natural peanut butter)
6 Tbs. water
4 Tbs. vegetable oil *(second time I made this, I used less, about 2 Tbsp. Both times I used canola oil)
2 Tbs. fresh lime juice (about 1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 - 1/2 tsp. salt, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
(original recipe uses 2 tsp sugar - I omit it)

SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)

DIRECTIONS:

DRESSING:
In medium bowl, whisk together all ingredients. Set aside.

SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.

In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.

Makes about 4 main dish servings or 6-8 side dish servings.

Adapted from The Vegetarian Times.

 
REC?Menu: "Picnic in the Olive Grove" from Gourmet 1992 Best Of Book.....

Hummus with Pita Toasts
Shrimp, Feta and Tomato Salad
Couscous with Pine Nuts and Parsley
Pistachio Cake with Orange Syrup
Fruits and Nuts

I have made these dishes many times, for a picnic at the horse races or even dinner on the deck.

Shrimp, Feta & Tomato Salad Serves 4

6 T olive oil
1 1/2 lbs small shrimp, shelled and deveined
2 T fresh lemon juice
1 t white wine vinegar
1/4 t freshly grated lemon zest
1 t fresh oregano leaves, minced
6 oz feta, crumbled
3 tomatoes, seeded and chopped
1 C thinly sliced celery
1 C Kalamata olives, cut into slivers

In a large heavy skillet heat 2 T of olive oil over moderately high heat until it just begins to smoke and in it saute the shrimp, stirring, for 2 minutes, or until they are just firm. Transfer to a large bowl and let cool. In a small bowl whisk together the lemon joice, vinegar, zest, oregano and salt and pepper to taste, whisk in the remaining 4T of olive oil. Whisk until emulsified. Toss shrimp with dressing, feta, tomatoes, celery and olives until well combined.

*I made a note to try adding some artichoke hearts or hearts of palm next time.

Couscous with Pine Nuts and Parsley serves 4

1 1/2 T unsalted butter
1/2 t salt
1 C couscous
1/3 C pine nuts, toasted lightly
1/4 C minced fresh parsley leaves
1/3 C thinly sliced scallion
1 T white wine vinegar

In a saucepan combine the butter, salt and 1 1/2 C water. Bring to a boil and stir in the couscous. Let stand, covered, off the heat for 5 minutes. Fluff it with a fork and stir in pine nuts, parsley, scallion, and vinegar.

Pistachio Cake with Orange Syrup

Syrup
1/2 C sugar
2 1/4" thick orange slices
2 T dark rum

Cake
1 1/2 C shelled unsalted pistachios, ground fine in a blender
4 slices of zwieback, ground fine (about 1/3 C)
3 eggs, separated
1/3 C sugar
1/2 t vanilla
1 1/2 t finely grated orange zest
pinch of cream of tartar

Make the syrup: In a saucepan combine 1 C water, sugar and orange slices. Bring to a boil over moderate heat, stirring until the sugar is dissolved. Simmer the mixture for 1 minute. Add the rum, simmer for an additional minute. Let cool completely.

Make the cake: In a bowl stir together the pistachios and zwieback. In another bowl with an electric mixer, beat together the egg yolks, sugar and vanilla until thick and pale. Beat in zest. In a third bowl, with clean beaters, beat the egg whites with the cream of tartar and a pinch of salt until they just hold stiff peaks. Stir 1/4 of the whites into the yolk mixture, then fold in the remaining whites alternately with the pistachio mixture. Be gentle and thorough. Turn into a buttered 9" square baking pan, smoothing it. Bake for 20-25 minutes or until a tester comes out clean.

Transfer cake to a rack and strain the syrup over it. Let cool and cut into 1" diamonds.

Enjoy!

 
REC: Smoked Turkey, Avocado and Brie Sandwiches -

This is supposed to be fantastic - I haven't tried it myself yet, but did make a variation of the cilantro mayonnaise, which was delicious.

SMOKED TURKEY, AVOCADO AND BRIE SANDWICHES

Make these when you have some beautiful fresh herbs. This is different and delicious because of the fresh herbs, garlic and pepperoni in the mayo mix. It makes a very special sandwich. If you like, you can also use this as a filling for lavosh wrapped sandwiches. Roll them up, chill them for an hour, and cut on the diagonal for a very nice lunch presentation.

List of Ingredients
6 tablespoons mayonnaise
2 tablespoons cilantro, chopped fine
2 tablespoons fresh oregano, chopped fine
1 clove garlic, minced
6 slices pepperoni, minced
3 ounces brie cheese, sliced thin and at room temperature
1 lb smoked turkey slices, very thin
3 large tomatoes, sliced thin
1 head spinach leaves, washed well and dried thoroughly
1 avocado, peeled and sliced thin

DIRECTIONS:

Cut 6 small (one-person size) baguettes in half.
Mix together mayo, cilantro, oregano, garlic and pepperoni.
Spread evenly over the baguette halves.
On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
Top with spinach.
Put the other half of the baguette on top of the filling mix.
This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.

Makes six sandwiches.

From Aussie aka Jangomango - posted at Recipezaar

http://www.recipezaar.com/51747

 
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