Fried Avocado Portobello Salad

INGREDIENTS:

1 Egg white

1 pack of Falafel Mix

2 Large ripe avocados

1 Portobello mushroom

1 bag of salad mix

1 dollop of feta dressing

Slice the avocado and place in a small bowl coat with egg white. Put the falafel mix in another small bowl dip the egg covered avocado in the bowl to coat with mixture of chickpeas, wheat flour, spices, and salt. Heat oil in a pan and fry the avocado evenly on both sides. Slice the washed Portobello and saute it in olive oil, butter, and salt. Combine and top with feta dressing.

Friday Barbecue

BEEF Cuts for the barbecue:

Friday Barbecue

Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.

Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.

Or these steaks and chuck or rump roast may be tendered by marinating.

Beef Marinade

1/2 cup olive oil

1/4 cu chopped onions

1 teaspoon of salt

dash of pepper

1/2 cup of barbecue sauce

2 tablespoons of Worcestershire sauce

2 pounds of lean beef round or chuck cut in 1 inch cubes.

For memorable kabob, give husky cubes of beef this pep-up;

then roast to perfection over a charcoal fire.

 Combine all ingredients except meat, mix well.

Add meat and let marinate for 1-3 hours.

 Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.

Beef Cuts

1. Sirloin Steak
2. Round Steak (needs tendering)
3. Flank Steak (needs tendering)
4. Club Steak
5. T-bone Steak
6. Porterhouse Steak

• After broiling steak, top with mushroom caps browned in butter.
• Mix finely chopped onion and parsley with softened butter; spread over broiled steak; or mix prepared mustard with butter.
• Before broiling, rub steak with a cut clove of garlic, or seasoning salts.
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• Mushroom Steak Topper
• 1/2 pound of mushrooms
• Enriched flour
• 3 tablespoons of butter or margarine
• 1/2 teaspoon of soy sauce
• salt and pepper
• Wash the mushrooms in a small amount of water. Don’t soak or peel. Cut off the tip of the stem. Leave mushrooms whole or slice. Sprinkle lightly with flour. Cook, covered, in butter over low heat till tender, about 8 to 10 minutes, turning occasionally. Add soy sauce an season with salt and pepper to taste. Serve on top of grilled steak.

 

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Hawaiian Meat on a Stick Marinade

1 1/2 pounds of meat  in 1 inch cubes

1 teaspoon of dry mustard

1 teaspoon of chili powder

1/2 teaspoon of ground ginger

1/2 cup of finely chopped onion

1 teaspoon turmeric

1 1/2 teaspoons of salt

1/2 cup of coriander

4 tablespoons of lemon juice,

1 teaspoon of honey

A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.

Friday Barbecue

Grilled Shish-Kababobs on a Skewer

Corn On the Cob

Western Salad Bowl

Garlic Dressing

Hot German Potato Salad

Toasty Cheese Bread

Mom’s Apple Pie

Coffee

Domestic Goddess Salad Recipes

From the Kitchen of: Jessica Brainard

Domestic Goddess Salad Recipes

The art of making a super tossed salad. Use a jumbo bowl and servers, salt grinder and pepper mill. Chef’s seasoning trick; Put a little salt in mortar add garlic buds and herbs, then crush. Use a variety of greens plus wedges of ripe tomato, hard cooked eggs. Add tangy dressing, toss briskly, and you have the tastiest salad you ever ate. One of these days I will make one. For eye appeal and flavor contrast: Add tomato wedges, onion rings, green pepper, radishes, grated cheese, pimiento, egg slices, olives, small fruits, nuts. Bonus tidbits for nibbling; carrot sticks, celery curls, green onions, crisp rye wafers, melba toast. Salad success means serving it crispy cold-so serve immediately.

Miso Salad

Shredded Napa cabbage with fresh avocado, julienne cucumbers, daikon, edamame, carrots, red cabbage, green onions, cilantro, crispy rice noodles and crisp wontons tossed in a Miso dressing and topped with blue crab and shrimp. Also available with chilled-grilled chicken instead of seafood.

Mediterranean Salad

A chilled salad of cucumbers, red onions, fresh tomatoes and Greek olives tossed with crisp Romaine leaves and lemon-herb vinaigrette, served on a bed of hummus. Topped with Feta cheese, sun-dried tomatoes and our homemade Tzatziki sauce. Served with pita bread. Add grilled rosemary chicken breast, grilled shrimp, or sautéed salmon.

Grilled Vegetable Salad

Grilled asparagus, Japanese eggplant, zucchini, green onions and roasted corn, served warm over a bed of chilled Romaine lettuce, fresh avocado and sun-dried tomatoes in a Dijon balsamic vinaigrette. Tossed upon request. Also available with grilled rosemary chicken breast, sautéed salmon or grilled shrimp

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Thai Crunch Salad

Shredded Napa cabbage, chilled-grilled chicken breast, julienne cucumbers, edamame, crispy wontons, peanuts, cilantro, julienne carrots, red cabbage and green onions tossed with a lime-cilantro dressing. Topped with crispy rice sticks and Thai peanut dressing.

Add fresh avocado.

 

 

 

 

Field of Greens Salad

A delicious blend of field greens, pears and candied walnuts tossed in Dijon balsamic vinaigrette. Also available with grilled shrimp, sautéed salmon, or Gorgonzola cheese.

 

 

 

 

The Original, BBQ Chicken Chopped

Chopped lettuce, black beans, sweet corn, jicama, cilantro, basil, crispy corn tortilla strips and Monterey Jack cheese tossed together in our herb ranch dressing. Topped with chopped BBQ chicken breast, diced tomatoes and green onions.

Original Chopped

Chopped lettuce, basil, salami, chilled roast turkey breast, diced tomatoes and Mozzarella cheese tossed in our herb-mustard Parmesan vinaigrette and topped with green onions. Chopped garbanzos added upon request.

CPK Cobb Salad

Chopped lettuce with applewood smoked bacon, fresh avocado, grilled chicken, diced tomatoes, chopped egg, basil and Gorgonzola cheese with our herb ranch dressing or blue cheese dressing. Fresh beets added upon request.

Waldorf Chicken Salad

Steak Salad 

A bicoastal rendition of a NYC favorite! Field greens, chilled-grilled chicken breast, seedless grapes, Granny Smith apples, candied walnuts, celery and Gorgonzola cheese. Tossed with your choice of Dijon balsamic vinaigrette or blue cheese dressing.

 

 

 Chinese Chicken Salad

Shredded Napa cabbage and crispy wontons tossed with julienne carrots, red cabbage, green onions, basil, toasted sesame seeds and fresh cilantro in a spicy sweet & sour sesame dressing. Topped with chilled-grilled chicken breast.

Classic Caesar

Crisp Romaine leaves, shaved Parmesan cheese and garlic-herb croutons tossed in our Caesar dressing. Whole or half size. Add grilled rosemary chicken breast, grilled shrimp, or sautéed salmon.