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Picnic Chicken & Beet & Blood Orange Salad
Guest Chef Janet Stancliff

Picnic Chicken
6 lbs Chicken Pieces
2/3 c fresh lemon juice
½ c soy sauce
2 tbs chopped parsley
1-1/2 c salad oil (I use canola or olive.)
8 drops tabasco (I use more - harisa or any hot sauce)
½ tbsp salt
½ tsp pepper
½ head minced garlic
1-3 cups dried breadcrumbs

Wisk all ingredients except breadcrumbs together and pour over chicken.  Marinate at least 4 hours (overnight is better), turning periodically. Take chicken pieces out of the marinade and discard marinade.  Roll chicken in breadcrumbs and put on a lightly oiled baking pan.  Bake in a 350 oven for an hour. 

Great hot or cold.
Every great meal features a fabulous starter. With fresh offerings from your garden-or your supermarket-you can't go wrong. Serves 6 to 8.

Roasted Beet Salad
1 pound beets (3 to 4 medium), scrubbed
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
Pinch of sugar
1 small bunch arugula , tough stems removed, well washed and spun dry
1 bunch watercress , tough stems removed, well washed and spun dry
1 small head Boston lettuce , well washed, spun dry and torn into bite-sized pieces
Coarse salt and freshly ground black pepper

Preheat oven to 450 degrees. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with one tablespoon oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour.

Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.

In a medium bowl whisk together remaining 3 tablespoons oil, the vinegar, mustard, sugar, salt, and pepper. Add the roasted beets, arugula, watercress, and Boston lettuce and toss to combine.

Roasted Beet and Blood Orange Salad with Spicy Greens
1 1/2 pounds medium gold beets
1 1/2 pounds medium red beets
Extra virgin olive oil
Salt
Freshly ground black pepper
6 small blood oranges
1/4 pound baby arugula
1/4 pound baby spinach
1/4 cup sherry vinegar
1/4 cup finely chopped chives

Preheat the oven to 400 degrees. Trim the tops and roots from the beets and wash well. Place the red beets on a piece of foil large enough to fold over and seal. Drizzle with olive oil and season with salt and pepper. Seal the foil and repeat with the gold beets. place both foil pillows on a sheet tray and roast in the preheated oven for 1 to 1 1/2 hours until the beets are tender when pierced with a knife. Allow the beets to cool and then peel.
While the beets are roasting, peel the oranges with a serrated knife and remove all of the white pith. Slice into rounds 1/4-inch thick. Remove the pips and reserve the slices in the refrigerator unless you will be using them within 2 to 3 hours.

Prepare the Blood Orange Sherry Vinaigrette (below).
Wash the arugula and spinach well and spin dry. Mix the greens together and reserve covered with a damp towel in the refrigerator.
Cut each peeled beet into eight wedges. Keep the red and gold beets separate or their colors will bleed together. Toss each color with 2 tablespoons of sherry vinegar; season with salt and pepper. Allow the beets to marinate for at least 1 hour or overnight.
In a large bowl, toss the beets and their juices together with enough vinaigrette to coat; add the orange segments and toss gently so that they don't break up.
Drizzle the greens with vinaigrette to moisten and toss with the beets and blood oranges; season with salt and pepper to taste. Garnish with the chopped chives. You may also place the greens on a large platter and serve the beets and oranges on top. Serves 8.

Blood Orange Sherry Vinaigrette
2 small blood oranges
1 medium shallot, peeled, trimmed, and minced
2 tablespoons sherry vinegar
Salt
Freshly ground black pepper
1/4 to 1/2 cup extra virgin olive oil
Juice and strain the blood oranges. Measure 1/4 cup of juice.
In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes.
Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste.
Makes 1/2 to 3/4 cup.