May 15, 2013
by Chef Will from Heritage Court, Hamilton Princess Hotel
Servings: 2
Parmigiano-Reggiano – is a hard, granular cheese, cooked but not pressed, produced in Italy in the provinces of Parma, Reggio-Emilia, Modena, and specific regions in the provinces of Bologna and Mantua.
Ingredients:
- 13 oz Italian chickpeas, rinsed and drained (available at Lindo’s)
- ½ cup chicken stock
- 5 tablespoons extra-virgin olive oil
- 4 oz Pinot Grigio
- 2 cloves garlic, thinly sliced
- Pinch chili flakes
- 6 oz cherry tomatoes, sliced
- 8 oz of cooked tomato sauce
- ½ oz chopped basil leaves
- 1 oz chopped Parsley
- Salt to taste
- 1/2 pound whole wheat spaghetti
- 6 oz Grouper
- Freshly grated Parmigiano – Reggiano cheese to taste. (more…)
May 14, 2013
Roast Beef
Roast Pork Loin
Lamb Chops
Deep Fried Grouper
Smoked Pork Sausage
Fried Chicken
Buffalo-Style Tenders
Honey Chicken Wings
Curry Chicken
Baked Chicken Legs
Mac-n-Cheese
Starches & Veggies
Salad Bar
May 13, 2013
Baked Salmon
Roast Chicken
Beef Pot Roast
Leg of Lamb
Roast Pork Loin
Fried Chicken
Spicy Chicken Wings
Chicken Tenders
Sweet & Sour Chicken
Parmesan Chicken
Mac-n-Cheese
Starches & Veggies
Salad Bar
May 13, 2013
Plump, succulent shrimp marinated in a lemon-basil vinaigrette and nestled in crispy Parmesan cups. Appetizer or main meal, the fresh, zesty lemon-basil marinade wakes up the taste buds and makes this recipe a light, refreshing choice for summer fare! Makes 8 servings
Lemon Basil Shrimp Salad
Ingredients
- 3 pounds unpeeled, cooked large shrimp
- 1 large red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- Lemon-Basil Marinade
- 1/2 cup chopped fresh basil
- 16 cups salad greens
- 8 Parmesan Baskets (optional)
- Fresh Lemon Vinaigrette
Preparation
- Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
- Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
Southern Living
APRIL 2006
Lemon Basil Marinade
Ingredients
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
Preparation
Whisk together oil and remaining ingredients in a bowl.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.
Southern Living
APRIL 2006
Fresh Lemon Vinaigrette
Ingredients
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
Preparation
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.
Southern Living
APRIL 2006
SOURCE: Myrecipes.com
