Page 16
Fortiani» (Obstruer
Directions:
Good Paprika
Chicken
6 tablespoons plain yogurt
3 cloves garlic, crushed
3 tablespoons ground paprika
2 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pinch cayenne pepper
1 (5 pound) whole chicken, cut into 8 pieces
1/4 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon ketchup
1/8 teaspoon hot chile paste (such as sambal oelek)
1 pinch paprika
salt and pepper to taste
Croutons
Use the marinade from last week (Hungarian
Paprika Kombucha Vinaigrette) or the simple
one provided here. The vinaigrette at the end
was a last minute touch that worked out
nicely. Original recipe makes 6 servings.
This is great to make your own croutons fo r your salads, etc. When you
make your own you know what goes into it and you are proud o f your
accomplishment. A dd your own flavorings. Original recipe makes 4 cups.
Ingredients & Utinsils:
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Whisk together yogurt, garlic, 3 tablespoons paprika, 2
tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne
pepper in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl
with plastic wrap and marinate in the refrigerator for 3 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil
the grate.
4. Remove chicken from the bag and transfer to a plate or baking
sheet lined with paper towels. Pat chicken pieces dry with more
paper towels. Season with salt.
5. Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8
teaspoon hot chile paste, pinch paprika, salt, and pepper in a
small bowl. Set aside.
6. Grill chicken, skin-side down, on the preheated grill for 4
minutes with grill lid closed.
7. Turn chicken and grill with lid closed until well-browned and
meat is no longer pink in the center, about 6 minutes. An instant-
read thermometer inserted into the thickest part of the thigh
should read 180 degrees F (82 degrees C).
8. Spoon sherry vinegar mixture over cooked chicken and serve.
1.
Ingredients:
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July 31.2013
15 Day old French bread
2 teaspoons garlic salt
Olive oil
Spices (see step 3 below)
basting brush
cookie sheet
Directions:
1. Preheat oven to 350 de­
grees F ( 175 degrees C).
2. Remove crusts from stale bread slices. Brush
bread on both sides with olive oil. Cut bread
slices up into small cubes.
3. 1/4 teaspoon of any two of the following: red
pepper flakes; ground black pepper, salt, garlic
salt, rosemary, or any other savory spice you like.
Sprinkle spices evenly and .
4. Arrange cubes on an ungreased cookie sheet.
5. Bake at 350 degrees F (175 degrees C) for 15
minutes or until browned. Let cool. Store crou­
tons in a covered container or plastic bag. Serve
in soups or salads.
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Who says you need mayo fo r a tuna salad? Here's an Asian
inspired tuna salad with radishes, green onions, and
shredded carrots, dressed with rice vinegar and sesame oil.
Serve it over chopped lettuce, in a sandwich, in lettuce
wraps, or our favorite, tossed with Japanese buckwheat
soba noodles.
Ingredients:
• 10-12 ounces of canned white al-
bacore tuna packed in water, drained
• 8-10 small radishes, cut into
wedges
• 1 large carrot, shredded
1 clove garlic, sm ashed and
minced
• 1 teaspoon minced ginger
• 1/2 to 1 serrano chile, seeded and
minced (taste for heat and adjust,
can also sub some chili pepper
flakes)
• 2 Tbsp vegetable oil
• 1 teaspoon dark sesame oil
• 3 Tbsp seasoned rice vinegar (or
plain rice vinegar with a teaspoon of
sugar)
• Salt and black pepper to taste
• 2 Tbsp chopped cilantro
• 1 whole green onion, chopped
• Optional: 8 ounces (dry) soba
noodles* or fresh lettuce
Directions:
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1. Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile,
vegetable oil, dark sesame oil, and rice vinegar in a large bowl. Gently toss
to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
2. When ready to serve, stir in the chopped cilantro and green onion.
3. Serve with lettuce, or mixed in with cold, cooked soba noodles. If mixing
in with soba noodles, cook soba noodles according to package directions,
and rinse with cold water.