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Recipes
red wine caremel apples
By pdav
Insert a wooden stick halfway into each apple at stem end
- 8 small McIntosh apples, stemmed, washed well, and dried
- 1 1/2 cups red wine
- 2 cups sugar
- 1/2 cup water
- 6 tablespoons heavy cream
- Equipment: 8 wooden ice-pop sticks; a candy thermometer
buenos aires hearts of palm salad
By pdav
On a platter, arrange the hearts of palm, tomato and avocado in a single, overlapping layer
- One 14-ounce can hearts of palm, thinly sliced
- 1 tomato, thinly sliced
- 1 hass avocado, quartered and thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lime juice
- Salt and pepper
antipasto chicken salad (garlic fennel chicken legs)
By pdav
Discard the chicken skin and coarsely shred the chicken
- Fennel-Garlic Chicken Legs
- 3/4 pound spicy oil-marinated bocconcini, halved, plus 1/4 cup of the marinade
- 1/2 pound roasted red peppers, cut into thin strips (1 cup)
- 1/4 cup peperoncini, thinly sliced, plus 1/4 cup of the pickling liquid from the jar
- 1/4 pound sliced soppressata, cut into thin strips
- 1/4 cup flat-leaf parsley leaves
- Salt and freshly ground pepper
two-cheese-and-honey fondue
By pdav
. Bring heavy cream, chicken broth, and honey to a boil over medium-high heat; reduce heat to medium-low, and simme...
- FONDUE:
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon honey
- 2 cups (8 oz.) freshly shredded Jarlsberg cheese
- 1/2 cup (2 oz.) freshly shredded Swiss cheese
- 1/4 cup all-purpose flour
- 1/4 teaspoon dry mustard
- 1/4 teaspoon freshly cracked pepper
- SERVE WITH:
- Cubed ciabatta bread, sliced pears, sliced apples
sausage mixed grill
By pdav
Light a grill. Poke the sausages all over with a knife
- 12 breakfast sausages
- 4 weisswursts
- 4 hot or sweet Italian sausages
- 16 multicolored mini bell peppers
- 2 heads of radicchio, cut into 6 wedges each
- Olive oil, for brushing
- Salt and freshly ground black pepper
sausage mixed grill with balsamic vinaigrette
By pdav
In a bowl, combine the garlic, thyme, balsamic vinegar and oil
- 2 garlic cloves, minced
- 1 1/2 teaspoons chopped thyme
- 3 tablespoons balsamic vinegar
- 5 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- Sausage Mixed Grill
chicken and gaucamole tostadas
By pdav
. Place avocado in a small bowl; mash with a fork
- 1 ripe peeled avocado
- 1 cup plus 2 tablespoons finely chopped tomato, divided
- 3 tablespoons minced fresh onion, divided
- 3 tablespoons fresh lime juice, divided
- 1/2 teaspoon salt, divided
- 1 small garlic clove, minced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon minced seeded jalapeño pepper
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/4 teaspoon smoked paprika
- 8 (6-inch) corn tostada shells
grilled pepper tenderlion with chopped salad
By pdav
Light a grill. Cut the tenderloin in half crosswise and rub each piece generously with the pepper
- One 3 1/2-pound trimmed beef tenderloin roast, tied with butcher's twine
- 1/4 cup very coarsely ground black pepper
- Salt
- Vegetable oil
- 6 plump oil-packed anchovies, minced
- 2 1/2 tablespoons freshly squeezed lemon juice
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 5 ounces baby arugula, chopped
- 1 head of Bibb lettuce, coarsely chopped (6 cups)
- 1 cup coarsely chopped flat-leaf parsley
- 1/2 cup coarsely chopped celery leaves
- 2 tablespoons coarsely chopped tarragon
juicy grilled tomatoes
By pdav
Light a grill. Arrange four 12-by-24-inch sheets of heavy-duty foil on a work surface
- 4 tomatoes (1 pound), quartered
- 1 pint grape or cherry tomatoes (10 ounces)
- 1 pint small mixed heirloom tomatoes, halved if large
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
escarole salad
By pdav
Make lemon-basil oil: Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; in...
- 1/3 cup olive oil
- a strip of lemon zest
- 8 torn basil leaves
- salt
- 1/2 thinly sliced red onion
- 1 head chopped escarole
- 2 sliced celery stalks
- 3/4 cup chopped green olives
- 3 tablespoons olive juice
- 2 segmented lemons
- 1/4 cup each toasted pine nuts
- 1/4 cupgolden raisins
- salt and pepper.