The Big Book of Backyard Cooking by Betty Rosbottom

Author:Betty Rosbottom [Rosbottom, Betty]
Language: eng
Format: epub, pdf
Tags: Cookbooks; Food & Wine, Outdoor Cooking
ISBN: 9781452132853
Google: fY03AAAAQBAJ
Amazon: B00EB2Q5PM
Publisher: Chronicle Books
Published: 2013-07-22T23:00:00+00:00

⅓ cup chopped red bell pepper

¼ cup chopped fresh cilantro

3 limes, divided

Kosher salt

Freshly ground black pepper

1 small head Boston or garden lettuce

Place mayonnaise in a medium nonreactive bowl. Cut any large pieces of mango in the chutney into small dice, add the chutney to the mayonnaise, and stir to mix.

Remove and discard skin from chicken. Cut chicken into ¾-inch cubes to yield 4 cups and add to the mayonnaise mixture. Add walnuts, celery, bell pepper, and cilantro and mix well.

Juice 2 of the limes and add 3 tablespoons of the juice to the chicken salad; stir to mix. Season with salt and pepper to taste. (The chicken salad can be prepared 4 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)

To serve, arrange a bed of lettuce leaves in a shallow serving bowl or on a platter. Mound with chicken salad. Slice remaining lime into ½-inch wedges and garnish platter with wedges. Serve each portion on a bed of lettuce with a lime wedge.

TURKEY SALAD WITH PEACHES AND SESAME

Chunks of tender roasted turkey breast tossed with juicy grapes, crunchy celery, and green onions make a tempting combination when tossed in a mayonnaise dressing flavored with peaches and sesame oil. To save time, I buy turkey breast already roasted at my local grocery store. This salad is attractive served on a bed of lettuce as a light main course.

SERVES 6

SALAD

1½ pounds roasted turkey breast

2 cups seedless red or green grapes or a combination, halved

1¼ cups finely chopped celery

½ cup chopped green onions including 2 inches of green stems

DRESSING

1 cup plus 2 tablespoons regular or reduced-fat (not nonfat) mayonnaise 4 tablespoons peach preserves

2 tablespoons minced peeled fresh ginger

1 tablespoon Asian sesame oil

1½ teaspoons grated lemon zest

1½ teaspoons, plus 2 tablespoons fresh lemon juice, divided

GARNISH

4 ripe peaches

1 small head Boston or red leaf lettuce

2 to 3 tablespoons toasted sesame seeds (see page 15)

TO MAKE THE SALAD: Remove and discard skin from turkey. Cut turkey into ¾-inch cubes.

Combine turkey, grapes, celery, and green onions in a large bowl.

TO MAKE THE DRESSING: Whisk together mayonnaise, peach preserves, ginger, sesame oil, lemon zest, and 1½ teaspoons of the lemon juice. Add to the turkey mixture and mix well. (The salad can be prepared 4 hours ahead; cover and refrigerate.)

When ready to serve, peel peaches and cut into ½-inch wedges. Sprinkle the remaining lemon juice over the peach wedges. Arrange 2 to 3 lettuce leaves on each of 6 dinner plates and mound with salad, arranging the peach wedges on the side. Sprinkle with toasted sesame seeds.

In 17th-century France, a picnic meant a potluck style of meal—almost two hundred years later the word “picnic” came to signify an outdoor meal.

WILD AND WHITE RICE SALAD WITH

ASPARAGUS AND SMOKED SALMON

Wild and white rice provide a dark and light background for this cooling summer salad laced with sliced asparagus, chopped fennel, and bits of smoked salmon. A lemon vinaigrette adds a cool, refreshing note. The salad makes an attractive main course to serve when the weather is unbearably hot.

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