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Tailgate Antipasto:
BRAISED FENNEL, ROASTED RED PEPPERS, ARTICHOKE
HEARTS, ASSORTED OLIVES AND MARINATED MUSHROOM. Make these
yourself or purchase already made.
Braised Fennel
6 medium fennel bulbs, sliced
2 tablespoons butter
1 teaspoon brown sugar
2 cloves garlic, thinly sliced
1/4 cup fresh orange juice
1 cup water
Salt and Pepper
Melt butter in a large skillet over medium
heat, add fennel slices and garlic and cook until well browned on one
side, bout 7 minutes; turn fennel and add juice, water and seasonings.
Cover and cook until fennel I soft. Remove from pan and place in icebox
container. Deglaze pan with 1 ounce of orange flavored liqueur and pour
over fennel. Refrigerate for up to one week.
Roasted Red Peppers
6 to 8 large red bell peppers
4 garlic cloves
1 cup olive oil
Roast peppers over coals to char the skin.
Place in plastic bag for 10 minutes to steam and the skins will loosen.
Meanwhile slice 4 garlic cloves and heat in 1 cup of olive oil in microwave
for about 1 minute. Remove stems, seeds, membranes and skin from peppers;
cut in to strips 2 inches wide and place in container of garlic oil.
Refrigerate for up to a week.
Marinated Artichoke Hearts
About 1 quart
3 packages frozen artichoke hearts prepared according
to package directions
1 cup extra virgin olive oil
1/2 cup white wine vinegar
3 garlic cloves minced
Salt and Pepper
Place artichokes in icebox container and cover
with garlic vinaigrette. Refrigerate for weeks.
Olives
Stuff large fresh green olives with whole toasted
blanched almonds
Stuff large black olives with plugs of Fontina cheese
Combine these with other favorite olives, dress them all in extra virgin
olive oil
Marinated Mushrooms
Makes slightly over 1 quart
2 pounds small fresh mushrooms, cleaned
Water to cover
1 tablespoon kosher salt
10 peppercorns
2 cloves garlic
2 tablespoons lemon zest
1 cayenne, split open
Place mushrooms in a pan with other ingredients;
hold mushrooms hold down with your hand while you cover with water.
Cover pan and bring rapidly to a boil. Boil 10 Minutes and drain, pressing
water from the mushrooms. Place mushrooms in a resealable container
(I use a half gallon glass jar) and pour marinade over hot mushrooms.
Sake a few times and refrigerate. Shake every couple of days, should
last at least a week.
Marinade
5 garlic cloves, minced
2 cups extra virgin olive oil
1 cup white wine vinegar
1 teaspoon freshly cracked pepper
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