 July 24, 2005 |
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Sun Jul 24 2005
· MI Sunrise Side Wine and Food Festival
· WA Ballard Seafood Fest
· WA Dietary Mgrs. Assoc. Annual Meeting
Fri Jul 29 2005
· TX Let's Get Cookin'
Wed Aug 03 2005
· VA Virginia Food Festival
Thu Aug 04 2005
· 2nd Annual Steamboat Wine Festival Aug 4-7, 2005
Fri Aug 05 2005
· MS The Great River Road Food Festival
· Taste of Danforth, Toronto Ontario Canada
Sat Aug 06 2005
· CA nterey Bay Strawberry Fest...
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Sun Aug 07 2005
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Tue Aug 09 2005
· CO Chef2chef Culinary Festival
Sat Aug 13 2005
· WA Prosser Wine and Food Fair
Sun Aug 14 2005
· GA (ACFSA) International Conference
Sat Aug 20 2005
· CA Western Foodservice & Hosp. Expo
· OR Charleston Seafood Festival
Sun Aug 21 2005
· New Zealand Culinary Fare
Tue Aug 23 2005
· AZ The National Society for HFM
Thu Aug 25 2005
· CA Bodega Bay Seafood
Sat Aug 27 2005
· CA Bodega Bay Seafood Art & Wine Fest...
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This Week's Recipe Club: Funtastic Summertime Foods
Date: July 25, 2005 - July 29, 2005
Guest Host: Chef David Nelson
Theme: Funtastic Summertime Food - Monday - Corn on the Grill: Grilled Corn in the Husk; Grilled Corn with Roasted Anaheim Peppers in Foil; Chef Jean Denham’s Easy Grilled Corn with Chili Oil.
- Tuesday - Holy Guacamole: Guacamole; Avocado and Cucumber Salad with Creamy Jalapeño Dressing; Grilled Avocado Stuffed with Roasted Corn and Tomato Salsa.
- Wednesday - Super Slaws: Fresh Pineapple and Gorgonzola Slaw; Spaghetti Squash Slaw; Bayou Slaw.
- Thursday - Barbecue Sauce out of a Jar? I don’t think so!: Jack Daniels Barbecue Sauce; Dave’s Barbecue Sauce; Asian Style Rib Sauce.
- Friday - Hey…What’s my dessert doing on the grill?: Cantaloupe and Pineapple Kabobs; Grilled Pears with Raspberry Coulis and Hot Fudge Sauce; Grilled Banana’s Foster.
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Today's Recipe: Cobb Salad
Makes 6 servings
Ingredients: 2 cups romaine lettuce, chopped fine
2 cups Boston lettuce, chopped fine
2 cups iceburg lettuce, chopped fine
1 cup watercress, coarse stems discarded, chopped fine
3 ripe avocados (preferably California)
3 cups cooked chicken breasts, diced fine (a rotisserie chicken from the grocery is a real time saver)
6 slices cooked lean bacon, chopped fine (pre-cooked microwaveable bacon is another time-saver)
1 large tomato, seeded and chopped fine
1 large hard-boiled egg, chopped fine
2 tablespoons chopped fresh chives
Dressing:
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
2/3 cup CRISCO Oil
1/2 cup finely grated Roquefort
Preparation:
Toss together romaine, Boston, iceberg lettuces and watercress in a large salad bowl.
Halve, pit and peel the avocados and cut them into 1/2-inch pieces.
Arrange chicken, bacon, tomato and avocado decoratively over the greens. Garnish the salad with the chopped egg and chives.
Dressing:
Whisk together vinegar, mustard, salt and pepper to taste.
Add oil in a slow stream, continuously whisking. Whisk dressing until thick and blended.
Stir in Roquefort. Whisk dressing again and pour it over the salad.
Toss salad well before serving.
Recipe from Crisco.com Sponsored by  |
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