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Chef’s Suggestion
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Sunday, May 20, 2012
Recipes
Boar's Head

Easy Muffaletta

2 oz Boar’s Head Mortadella
2 oz Boar’s Head Rosemary & Sundried Tomato Ham
2 oz. Boar’s Head Genoa Salami
2 oz. Boar’s Head Provolone
2 oz. Olive salad (available in grocers)
2 oz. Sliced red tomatoes
2 oz. Romaine Lettuce
1 loaf Crusty Italian Semolina Round
½ oz. Olive Oil

Cut the Semolina Round in half horizontally.  Hollow out the center of the loaf, leaving it at least 1 inch thick.  Drain excess liquid from the olive relish.  Place the remaining ingredients in the following order: Olive salad, 1 oz. Provolone, sliced red tomatoes, romaine lettuce, Mortadella, Genoa Salami, Rosemary & Sundried Tomato Ham, 1 oz. Provolone.  Crown the sandwich with the top of the bread.  (Can be served cold or heated; add Romaine after if heating)

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Boar's Head

Chicken Apple & Grape Salad Chicken

½ cup mayonnaise
½ cup sour cream
1 oz 10X powdered sugar
½ lb Boar’s Head Golden Classic® Chicken, sliced ½ inch thick
1 Granny Smith apple
1 cup Pineapple juice
½ cup seedless red grapes cut in halves
½ cup seedless green grapes cut in halves
½ tbsp sweet basil, julienne
1 tbsp red onion, ¼” dice
3 oz celery, ¼” dice
1 oz Almond slivers

Place mayo, sour cream and powdered sugar in a mixing bowl.  Whisk ingredients together until smooth.  Set dressing aside in refrigerator.  Cut chicken into ½” cubes.  Cut apple into ½” cubes and soak in pineapple juice for 2 minutes, then drain and discard juice.  Mix chicken, apple, grapes, onion and celery with the dressing.  Garnish with almonds and basil before serving.

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Boar's Head

Buffalo Chicken Salad

12 oz BH Blazing Buffalo Chicken, sliced 1/2" thick
3 oz celery, diced
3 oz yellow onion, sliced
3 stalks green onion, sliced
1/3 cup mayo
1 tbsp BH Deli Mustard
3 1/2 tbsp Buffalo Wing Sauce
1 tsp Hungarian Paprika
1/4 tsp Kosher salt

Dice chicken into 1/2" cubes.  Mix all ingredients together.  Can be enjoyed as is or to make sandwiches.

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Novamex

Lump Crab & Orzo Salad with Zesty Dressing

Yields 4 portions, recipe developed by The Clever Cleaver Brothers®

Dressing
1/2 cup olive oil
    juice of 1/2 orange
    juice of 1/2 lemon
1/4 cup apple cider vinegar
1 teaspoon sesame seed oil
1 tablespoon Cholula® Hot Sauce
1 tablespoon Dijon style mustard
2 cloves minced garlic
1/2 cup of loosely packed rough cut cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper

Salad Mix
2 cups cooked orzo (oval shaped pasta)
1/2 cup 1/4-inch diced red pepper
1/2 cup diced green onion
1/2 cup pea pods
1/2 cup sliced almonds
8 oz. plastic tub Crab Backfin

Toppings
11 oz. can mandarin oranges, drained
8 oz. plastic tub Crab Jumbo

Edible Bowls
4 iceberg lettuce cups


1.Place the dressing ingredients into a blender, or in a tall container if using a hand blender. Blend until smooth. Cover and refrigerate until ready to use.

2.Place the salad mix ingredients in a large mixing bowl.

3.Pour three-fourths (3/4) of the dressing over the salad mix and combine. NOTE: DO NOT OVERMIX or it will break apart the crab lumps. Serve the remaining dressing on the side.

4.Wash and drain iceberg lettuce, cut in half and gently pull the leaves apart. Set aside 4 pieces that resemble soup bowls.

5.Place a lettuce cup on serving plate and divide the salad mix into the 4 lettuce cups. Garnish the top of each salad portion with Jumbo Lump Crab and mandarin orange segments. Enjoy

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President
Red and Yellow Watermelon Salad With Feta Cheese, Shaved Red Onion, and Citrus Dressing

 

Yield: 4 servings

                                                                                                                                      

INGREDIENTS:

CITRUS DRESSING:

6 oz. Fresh Orange Juice

1oz. Fresh Lime Juice

½ C. Green Onions, (white part only), sliced thinly

½ C. Fresh Basil , chopped

2 t. Sugar

2 T. Dijon Mustard

8 oz. Light Olive Oil

To taste Sea salt and Freshly Ground Black Pepper

4 each Red Watermelon (seedless if possible), Cut into 2 “ thick wedges, rind removed

4 each Yellow Watermelon (seedless if possible), Cut into 2 “ thick wedges, rind removed

½ each Medium Red Onion, Shaved Paper Thin, soaked in ice water 30 minutes, and drained

2 oz. Extra Virgin Olive Oil

To taste Sea Salt and Freshly Ground Black Pepper

8 oz. President Feta Cheese, diced ½ “

½ C. Fresh Basil, cut into ribbons           

 

PROCEDURE:

 

-          Prepare the Dressing; combine first six dressing ingredients in a blender.

-          Blend on medium speed, and with the motor of the blender running, slowly add the Olive Oil, blending until emulsified.

-          Adjust seasonings, reserve.

-          Stand a slice of each Melon vertically next to each other on each of 4 chilled plates.

-          Toss the Red Onion with the Extra Virgin Olive Oil, and season.

-          Fold in the Feta Cubes.

-          Spoon the Onion and Feta Mixture at the base of the Melon on each plate.

-          Drizzle 1 oz. of the Citrus Dressing over each salad, sprinkle with the Fresh Basil.

-          Finish with a Grinding of Fresh Black Pepper if desired. SERVE.

-          Pass remaining Dressing at the side.

-          ****Salad may be assembled to the point where it is not dressed, covered and refrigerated for up to 2 hours prior to serving, and dressed at the last minute.

 

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Grilled Greek Salad

Yield:  4 servings

INGREDIENTS:

4 each Romaine Hearts, ( Trimmed 6 “ long), base still attached

12 each Green Onions, grilled lightly

 

SALAD :

12 oz. President Feta Cheese, diced 1/4"

1 each Seedless Cucumber, peeled, diced1/4”

½ each Medium Red Onion, diced ¼”

1 pt. Grape Tomatoes, halved

6 oz. Pitted Kalamata Olives, slivered

½ C. Fresh Mint, chopped coarsely

½ C. Fresh Dill, chopped

8 oz. Red Wine Vinaigrette

1 T. Lemon Pepper Seasoning

1T. Greek Oregano Leaves, crushed

To taste Fresh Ground Black Pepper

2 oz. Extra Virgin Olive Oil          

 

 

PROCEDURE:   

                                    ****Preheat a Gas Grill to Medium High****

 

-          Gently open the Romaine Hearts so that the bottom is still attached to the leaves.

-          Toss the Salad ingredients together in a bowl USING 4 oz. of Vinaigrette only.

-          Reserve the remaining Vinaigrette for later use.

-          Spoon approx. ½ C. of the Salad into the middle of each Romaine Heart.

-          Tie each Romaine Heart with 3 grilled Green Onions, once at the top, one in the middle, and another at the base.

-          Drizzle each Romaine Bundle with Olive Oil, season lightly with Ground Pepper.

-          Add the remaining Vinaigrette to the Salad mixture, mix well, reserve.

-          Place the Romaine hearts on the grill, watching carefully, keeping the flames down.

-          Gently turn the Romaine hearts as they cook , grilling until lightly browned on all sides, taking care not to over handle them.

-          Transfer each of the Romaine hearts to a 9 “ plate.

-          Spoon the remaining Salad liberally over the top of each Grilled Romaine heart, SERVE.

 

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Fresh Express

Balsamic Pear Salad

Prod-Banner-icon.gifIngredients:

    1 (10 oz.) pkg. Fresh Express Spring Mix
    1 pear, cored and sliced thinly
    3 tbs. crumbled bleu cheese
    3 tbs. vinegar
    3 tbs. olive oil
    1 tsp. Dijon mustard

Instructions:

first three ingredients together. In salad bowl, toss Fresh Express Spring Mix with dressing. Top with pear slices and bleu cheese. Serves four.

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