Picnic recipes from Nino Salvaggio's International Marketplace - Fox 2 News Headlines

Picnic recipes from Nino Salvaggio's International Marketplace

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  • Sunday Brunch with Joe Muer Seafood

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    Wednesday, July 23 2014 10:58 AM EDT2014-07-23 14:58:13 GMT
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
Italian Sausage Salad
Serves 6

Ingredients:
6 Links    Italian Sausage, Cooked and Cut Into Large Matchsticks
1 Family Size Romaine Hearts,
1 Pint Grape Tomatoes, Halved
1 ½  Cups Colorful Peppers, Slivers
1 Cup Red Onion, Slivers
8 Oz Smoked Provolone Cheese, Shredded
¾ Cup Italian Dressing
½ Cup French Dressing

Method:
Toss together all ingredients


Potato Gnocchi Pasta Salad with Mushrooms, Asparagus, Colorful Peppers & Basil Pesto

Serves 6

Ingredients:

1 1/4 lbs. Potato Gnocchi (DeLallo brand or other) As Needed
Salted Water, as needed
1/2 bunch Asparagus, cut in 1 1/2" pieces
12 oz.Mushrooms, medium large white, quartered
1/2 Red Bell Pepper, cut 1/4" x 1"
1/2 Yellow Bell Pepper, cut 1/4" x 1"
1/4 Red Onion, cut 1/4" x 2"
1/4 Cup Roasted Garlic Cloves, cut in half
1/2 Cup Fresh Basil, chopped
1/4 Cup Extra Virgin Olive Oil
1 tsp.Sea Salt
1 tsp.Freshly Ground Black Pepper
¾ Cup Basil Pesto (Nino’s Homemade or Cibo Brand)
1 Cup Shaved Parmesan Cheese   

Method:
Cook packaged potato gnocchi in boiling water approximately 3 to 5 minutes or until it floats. Rinse in cold water to cool then drain.
Separately, sauté asparagus, peppers, onion and mushrooms in olive oil. Chill and toss with gnocchi, roasted garlic, basil and basil pesto.
Adjust seasoning with salt and pepper and chill.
Garnish with shaved Parmesan cheese before serving.


Mediterranean Mini Watermelon Salad

serves 6

Ingredients:
6 Cups   Italian Blend Salad Greens                  
3 Cups   Mini Watermelon, Cubed             
1/2 cup   Red Onion, Sliced              
1/3 cup   Feta Cheese, Crumbled              
1/4 Cup  Toasted Pine Nuts             
1/2 cup   Roasted Red Pepper, Cut in Strips         


Watermelon vinaigrette

Ingredients:
2 Tbs. currant jelly
1/4 cup pureed watermelon
2 Tbs. white wine vinegar
1/2 tsp. garlic fresh chopped
2 tsp. vegetable oil

Method:
In large bowl, toss all ingredients except vinaigrette.
In small saucepan, heat currant jelly just until melted; cool until warm.
Add remaining dressing ingredients; stir until well blended. Stir well before using. Makes about 1/2 cup.
Just before serving, toss salad mixture with vinaigrette.
Garnish with cracked pepper & a drizzle of good balsamic syrup.

 
Lemon Curd Fondue

Ingredients:
6 oz.Cream Cheese
¾ Cup    Heavy / Whipping Cream
1/3 cup Lemon Curd
1/3 cup Powdered Sugar
Pinch Sea Salt

Method:
Using a food processor, blend all ingredients together to make a smooth, creamy dip.
Chill.

Tiramisu Crème Dip

Makes about 2 cups

Ingredients:
16 oz.Mascarpone Cheese
2 tsp.Instant Espresso (Granulated)
½ Cup Powdered Sugar
1 TBS.Chocolate Syrup
1 TBS. Dark Rum

Method:
Whisk all ingredients together until smooth.
Adjust flavoring and sweetness to taste.
 

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