Around The Table { A Review}

Ingredients

• 3 romaine hearts, chopped (about 8 cups)
• 2 small Red Bartlett pears, chopped 3⁄4 cup dried cherries, roughly chopped
• 3⁄4 cup pecans, chopped and toasted
• 6 slices thick-cut bacon, cooked and crumbled
• 1⁄2 cup crumbled feta cheese
• 1⁄2 cup fresh flat-leaf parsley leaves
• Balsamic–Poppy Seed Dressing
• 1. Combine the lettuce, pears, cherries, pecans, bacon, feta, and parsley on a large
• platter or in a large bowl. Serve with the Balsamic–Poppy Seed Dressing.
• Tip: Have you ever noticed that when you toss a salad all the good stuff (in this case the
• fruit, nuts, cheese, and bacon) goes to the bottom of the bowl? I like to toss the
• chopped lettuce with the dressing and then add the rest of the ingredients on top. It’ s
• really pretty that way and it ensures that everyone gets a little of everything on their
• salad plate. This salad is pretty enough to bring to the table to serve.
• Balsamic–Poppy Seed Dressing
• Makes 1 cup
• 2 tablespoons poppy seeds
• 1⁄3 cup sugar
• 6 tablespoons balsamic vinegar
• 1 tablespoon grated yellow onion
• 2 tablespoons chopped garlic
• 2 teaspoons dry mustard powder
• 1 teaspoon kosher salt
• 1⁄2 teaspoon freshly ground black pepper
• 2⁄3 cup extra-virgin olive oil
• 1. Combine the poppy seeds, sugar, balsamic vinegar, onion, garlic, mustard powder,
• salt, and pepper in a food processor, pulsing 3 times. With the food processor running,
• gradually add the olive oil through the feed tube, blending until incorporated.
• 2. Pour the dressing into a screw-top jar and store in the refrigerator. When ready to use, shake to combine.
• Garlic Roasted Shrimp Cocktail
• 3 pounds jumbo tail on shrimp (16 to 20 or 21 to 25 count), peeled and deveined
• 8 garlic cloves, finely chopped
• 4 tablespoons extra virgin olive oil
• 1 1⁄2 teaspoons kosher salt
• 3⁄4 teaspoon cracked black pepper
• 2 tablespoons fresh lemon juice
• 1. Preheat the oven to 450°F.
• 2. In a large bowl, combine the shrimp, garlic, olive oil, salt, and the pepper. Spread the
• shrimp in a single layer on a 17 × 13-inch rimmed baking sheet lined with parchment
• paper.
• 3. Roast the shrimp for 6 to 8 minutes, turning once, or until they are opaque and firm.
• Transfer the shrimp to a shallow dish and refrigerate, partially covered, for at least 3
• hours.
• Serve with Spicy Cocktail Sauce with Red Onion (recipe follows).
• Spicy Cocktail Sauce
• 1 cup ketchup
• 3⁄4 cup chili sauce
• 1⁄4 cup grated red onion
• 1 teaspoon finely chopped fresh jalapeno
• 1⁄3 cup prepared horseradish
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1⁄4 teaspoon kosher salt
• Dash of Tabasco hot sauce
• Combine the ketchup, chili sauce, onion, jalapeno, horseradish, lemon juice,
• Worcestershire sauce, salt, and Tabasco in a medium bowl.
• Chill, covered, until ready to use.
• Hunter’s Chicken
• Serves 8 to 10
• This is a savory, rustic, satisfying main course dish. Feel free to use all breast pieces if
• that’s what your family prefers. Just make sure they are skin-on, bone-in breasts. If you
• have a Dutch oven or roasting pan, you can prep this from start to finish all in the same
• pan. Just place the roasting pan over two burners.
• 2 whole (4- to 5-pound) farm-raised chickens, cut into serving pieces
• Kosher salt
• Freshly ground black pepper
• 3 garlic cloves
• 7 to 8 fresh sage leaves
• 1⁄2 bottle dry white wine, plus 3⁄4 cup flour for dusting
• 1⁄2 cup extra virgin olive oil
• 1⁄4 teaspoon crushed red pepper flakes
• 2 14.5-ounce cans diced tomatoes (preferably San Marzano), drained
• 1 cup whole pitted Kalamata or Taggiasca olives
• 2 cups fresh sliced baby Portobello mushrooms
• 2 cups chicken stock
• 1. Rinse the chicken and pat it dry, then season liberally with salt and pepper. Place the
• pieces in a large bowl. Smash and peel the garlic and add it to the bowl with the sage
• leaves and the half bottle of wine, turning the pieces to coat. Marinate in the refrigerator,
• 4. Add the remaining ¾ cup wine to the pan, stirring to loosen any browned bits, and boil