(mock Tuna Tonnato with pasta salad)
8 oz. elbow macaroni
1 5 oz. can tuna fish
2/3 c mayonnaise
3 T lemon juice
1/8 t cayenne pepper
1 T extra virgin olive oil
2 T capers
3 medium cucumbers
Prepare the elbow macaroni according to box instructions, drain and cool it. Add to mixing bowl. Put the drained can of tuna fish along with the next four ingredients in a food processor and slightly puree the mixture. Add the capers and mix. Peel the cucumber with a vegetable peeler and cut off the ends. Then cut in half. Scoop out the center with a spoon and fill each cucumber boat with the tuna/macaroni mixture. Add a tiny carrot sliver to the top of the boat.
This recipe makes six Cowcumber Boats!
Gougeres (cheese puffs) adapted from Ina Garten
1 c. milk
¼ lb. (1 stick) unsalted butter
1 t. Kosher salt
1/8 t. freshly ground black pepper
1 c. all purpose flour
4 extra large eggs
½ grated Gruyere or Swiss, plus extra for sprinkling
¼ C. freshly grated Parmesan
1 egg beaten with 1 T. water for egg wash
Preheat oven to 425. In a saucepan, heat milk through nutmeg over medium heat until mixture is scalded. Add flour all at once and beat vigorously with a wooden spoon, stirring constantly over low heat for 2+ minutes. The flour will begin to coat the bottom of the pan. Turn mixture into stand mixer or use hand mixer. Add eggs slowly, add cheeses. Mix until smooth and thick.
Pipe or spoon dollops of mixture onto a silpat or baking sheet covered with parchment paper. Shape with a wet finger. Brush with egg wash and sprinkle with reserved cheese. Bake 15 minutes until golden brown. (Don’t open oven door.)
Melon Salad with Lime Honey Dressing
½ cantaloupe melon
½ small watermelon
½ honey dew melon
Juice of ½ lime
1 T. honey
Using the smaller of the melon baller tool, ball the melons. (Each half melon will yield about 30-35 melon balls. Place balls into a bowl with grapes. In a smaller bowl, mix lime and honey. Drizzle mixture over melon balls and gently mix to distribute dressing. Fill small cups with mixture and serve with a pinch of chopped mint leaves on top.
HERBED RICOTTTA BRUCHETTA
Makes 20-25 bruchette
(recipe slightly adapted from “Barefoot Contessa: How Easy Is That? By Ina Garten )
2 Cups ricotta cheese 3 Tblsp minced scallions
2 Tblsp minced fresh dill 1Tblsp minced fresh chives
Kosher salt and freshly ground black pepper 1 whole garlic clove
Good olive oil
Slice baguette into ½ inch slices. Brush with oil and broil on sheet pan in oven turning when first side is done. When toasted remove from oven and rub with cut side of garlic clove and sprinkle with salt and pepper
Combine ricotta, scallions, dill, chives, 1tsp salt and ½ tsp pepper. Spread on bread and serve.
2 Lbs. boneless chicken breasts (or whatever parts you like)
1 small yellow chopped finely 1 clove garlic chopped finely
1 Tblsp butter ¼ cup ketchup
1Tblsp Worcestershire Sauce 2 Tblsp brown Sugar
1 tsp salt
Bake chicken in shallow pan at 375 degrees until almost done.
While chicken is baking:
Melt butter in pan and sautee onion and garlic 5 minutes. Stir in remaining ingredients and bring to a boil. Turn down heat and simmer about 10 minutes.
When chicken is almost done (15-20 min depending on size & type of pieces you choose) remove from oven and drain off juices.
Spoon half of sauce onto chicken and return to oven for 10 minutes or so.
Remove chicken and turn pieces. Apply remaining sauce and bake an additional 10 minutes
You will have to vary times depending on the chicken size and type that you use.
This is also great done on BBQ