Favorite picnic recipes
Four chef's picnic recipes
TRIPLE EIGHT BLOODY MARY WITH SPICY SHRIMP AND ASPARAGUS
Fifty-Six Union, Peter and Wendy Jannelle
Peter Jannelle says: “For the Bloody Mary you can use a premixed favorite or make it from scratch. We like to use V8 juice combined with some fresh lemon zest and juice, horseradish sauce, celery salt, Tabasco and Worcestershire sauce.”
For the court bouillon:
- 2 quarts water
- Peeled zest of 1 lemon, reserve fruit
- Peeled zest of 1 lime, reserve fruit
- Peeled zest of 1 orange, reserve fruit
- 1 tablespoon pickling spices
- 1⁄2 teaspoon chopped fresh chilies
- 1 onion, quartered
- 1 stalk celery
- 1 smashed garlic clove
- 16 8-12 count shrimp, peeled and de-veined
Peter allows 2, 8-12 count shrimp, per cocktail.
STRAWBERRIES DIPPED IN WHITE CHOCOLATE LIMONCELLO GANACHE WITH TOASTED COCONUT
56 Union, Peter and Wendy Jannelle
- 2 quarts large strawberries, rinsed and thoroughly dried
- 1 cup heavy cream
- 1 1⁄8 pounds white chocolate chips or chopped white chocolate
- 2 tablespoons limoncello liqueur
- 2 tablespoons unsalted butter at room temperature
- 1 cup grated coconut, toasted
- In a non-reactive saucepan over medium heat add the heavy cream and scald until almost boiling. Add the chocolate and stir continuously until melted. Add the limoncello and stir. Add the butter and stir to combine. Let cool until just thick.
- Line a baking sheet with parchment or waxed paper. Hold the strawberries by their leaves and dip the whole berry into the chocolate. Place on the parchment to cool.
- Add the toasted coconut to a dinner plate. When the coating has hardened dip in the ganache again (you may have to warm it up again) then roll in the toasted coconut. Place on a clean sheet of parchment paper. Chill before serving.
NANTUCKET-GERMAN-STYLE POTATO SALAD
The SeaGrille, E.J. Harvey
- 1 quart chicken stock
- 3 pounds new potatoes, scrubbed clean, sliced as thinly as possible
- 1⁄2 pound linguica (Portuguese sausage), sliced
- 1 large red onion, thinly sliced
- 3⁄4 cup apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1⁄4 cup canola oil
- Salt and freshly ground pepper to taste
- 8 green onions (scallions), thinly sliced
- 1⁄4 cup coarsely-chopped flat-leaf parsley
- In a large pot, bring the chicken stock to a boil. Add the potatoes and cook until al dente, about 10 minutes. Drain. Place the potatoes in a large bowl and cover to keep warm.
- In a large skillet over medium heat, cook the linguica, stirring occasionally, until crisp. Use a slotted spoon to remove the sausage from the pan and drain on a paper-towel-lined plate. Add the onion to the rendered linguica fat and cook until soft, about 3-4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the canola oil and season to taste with salt and pepper.
- Add the hot dressing to the potatoes and gently toss to combine. Fold in the green onions and parsley. Taste for salt and pepper and add as desired.
INSALATA DI FARRO, FAVE, E PECORINO
Sfoglia, Ron and Colleen Suhanosky
- 11⁄4 cups farro (spelt)
- 1 cup peeled (this means they’ve been cooked) fava beans, or lima beans, cooked
- 1⁄2 cup pecorino Toscano cut into 1⁄4-inch dice
- 1⁄4 cup coarsely chopped flat-leaf parsley
- 1⁄4 teaspoon red pepper flakes
- 1 tablespoon white wine
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- Cook the farro in a large pot of boiling water until al dente, 35-40 minutes. Drain and rinse in a colander under cold running water. Set aside to cool and drain.
- Make sure that the farro is dry. You may need to soak up excess dampness with paper towels. In a large bowl combine the farro, fave, pecorino, parsley, red pepper, wine, olive oil, lemon juice and salt. Toss together to combine. Taste for salt and add as needed.
Note: Make sure that you use the milder pecorino Toscano and not pecorino Romano, which is far too salty.