Appetizers: Crudités (raw marinated vegetables)
Soak in store-bought dressing overnight before serving. Take a simple ingredient and make it taste exquisite.
Prep Time: 10 minutes
Ingredients:
2 cups carrots, cut into thin sticks
2 cups red bell peppers, cut into strips
2 cups petite asparagus spears
2 cups celery, cut into thin sticks
1 1/3 cups Vinaigrette dressing
Preparation:
Toss together all ingredients and drizzle with desired amount of balsamic vinegar and olive oil.
Makes 4 servings.
Main dish: Chicken a la Diable(Deviled Chicken)
Spicy deviled chicken is breaded and then fried in butter for an amazing taste explosion. The secret to its mildly fiery flavor: mustard and cayenne.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
3 tablespoons Dijon mustard
¼ teaspoon cayenne pepper
2 eggs, beaten
6 boneless chicken breast halves, cut in half (lengthwise)
¾ cup dry breadcrumbs
3 tablespoons butter
Preparation:
Preheat the oven to 375 degrees.
Melt the butter in a roasting pan. In a small bowl, mix together the mustard and cayenne pepper. Brush the mustard onto the chicken, and then dip the chicken in eggs and dredge in the breadcrumbs. Arrange the chicken breasts in the roasting pan and bake for 30-40 minutes, turning once. Serve immediately.
Makes 6 servings.
Side dish: Roasted Asparagus
This healthy vegetable side dish, pepped up with a drizzle of balsamic vinegar, is the perfect accompaniment to roasted meat or poultry. Using virtually no preparation time or hard-to-find ingredients, this roasted asparagus recipe goes from the refrigerator to the table in less than twenty minutes.
Prep Time: 2 minutes
Cook Time: 20 minutes
Ingredients:
1 pound fresh asparagus, cleaned and trimmed
4 teaspoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Preparation:
Preheat an oven to 425 degrees Fahrenheit. Line a large baking sheet with foil and arrange the asparagus in a single layer on the tray. Drizzle the olive oil over the asparagus, toss it gently, and then roast it in the preheated oven for 15 to 20 minutes, until it turns tender and lightly browned.
Toss the roasted asparagus with the balsamic vinegar, salt, and pepper; serve immediately.
This roasted asparagus recipe makes 4 to 6 servings.
Dessert: Chocolate Truffles
Prep Time: 10 minutes
Ingredients:
2/3 cup heavy cream
12 ounces semisweet chocolate, chopped into very small pieces
1 teaspoon vanilla extract
1/3 cup premium cocoa
Preparation:
In a small saucepan over medium heat, bring the heavy cream just to a boil. Remove from the heat immediately. Add the chopped chocolate and vanilla extract and stir until the mixture (ganache) is completely smooth.
Chill the ganache until it is hard enough to roll into balls. Measuring out a heaping teaspoon, quickly roll the ganache into a ball. Roll the ball in the cocoa powder and chill.
Makes 16 servings.
Beverage: Wine of course! Preferably French, if not, your favorite white zinfandel will do.
Do you have a favorite recipe that you want to share with fellow epicureans? Email us at publisher@star1mediagroup.com
It would be nice if you can suggest a complete meal so that our readers do not have to mix and match things that do not blend well together.
