Wednesday, March 6, 2013

Fingerling Potato Salad with French Green Beans

5 lb Fingerling Potatoes, cut into 1/2  inch pieces
1 lb French Green Beans, Blanched & roughly chopped
1 Red Onion, Chopped
1 C Bread & Butter Pickles, Drained & chopped
1/4 C Capers, Drained
1/2 C Dijon Mustard
2 T Olive Oil
Salt & Pepper to taste

Place cut potatoes in a large stock pot with salted water.  Boil until tender.  Set aside to cool. 
When cooled add green beans, onion, pickles, capers, dijon and olive oil.  Taste for seasoning and serve.
Curry Grape Chicken Salad

5 C Cooked or Grilled Chicken, roughly chopped
3 C Grapes, Chopped & drained of juice
2 C Mayonnaise
3 T Curry Powder, or more to taste
Salt to taste.

Mix all ingredients in a large bowl, taste for seasoning.  Serve on croissants or on a bed of salad greens.

Avocado Wasabi Deviled Eggs

10 eggs 
1/4Mayonnaise, add more if needed
1 Avocado, Mashed
1 t  Wasabi Powder  
3 t  Rice Wine Vinegar 
Scallions  (sliced thinly) 
Salt to taste 
Pea Shoots for garnish

Boil eggs in cold water for 10 minutes, remove from heat and cover with ice until cooled.
Peel and halve eggs placing yolks in a bowl with the above ingredients.  Mix together well and place into a quart size zip lock bag.  Zip and cut corner 1/2 inch and pipe into egg half.  Garnish with pea shoots.