So I tried this recipe out before I posted it to see if (1) it tasted good and (2) if normal people could cook it. The result turned out great and I am actually doubling it and cooking it for a group this week.
* recipe can be found at the Food Network website.
Appetizer or Side Dish:
- 4 large roasted red peppers, drained well and dried
- 4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide
- 1 teaspoon crushed red pepper flakes
- A handful finely chopped flat-leaf parsley
- 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
- 1 lemon, zested and juiced
- Extra-virgin olive oil, for drizzling
- Kitchen twine, cut into 4 (8-inch) lengths, soaked in water
Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.
- 1/3 cup vegetable stock
- 1 cup packed basil leaves
- A handful fresh flat-leaf parsley
- A handful fresh mint leaves
- 1 large clove garlic, peeled
- Kosher salt
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup extra-virgin olive oil
- 4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips
- 1 small red onion or 1/2 medium onion, very thinly sliced or chopped
- 1 rotisserie chicken
- Freshly ground black pepper
- 4 sesame sub rolls, split
- Olive oil and herb potato chips, for serving
- mozarella (she does not specify the amount so I just add a few handfuls)
Combine vegetable stock with herbs in food processor. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Add the paste to the herbs along with the Parmigiano-Reggiano. Turn processor on and stream in the extra-virgin olive oil. Transfer basil dressing to a salad bowl and add the tomatoes, onions and mozzarella.
Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside.