Tortellini, parmesan, artichoke hearts, grape tomatoes, red and yellow peppers, red onions, and black olives; tossed in a fresh pesto mayonnaise dressing and served cold.
Juicy 16/20 shrimp poached in court bullion, served with house made cocktail sauce and served over ice. (shrimp cocktail)
Fresh and warm selection of crusty breads.
Cheese platter with choices of cheddar, pepper jack, mozzarella, brie, and bleu cheeses; Decorated with seasonal fresh fruits.
2 packages tortellini, prepared
1 red pepper, julienne
1 yellow pepper, julienne
1 cup red onion, julienne
1 cup black olives, halved
½ cup green olives, sliced
1 cup grape tomatoes, halved
1 cup artichoke hearts, cut up
1 cup kidney beans, rinsed and drained
½ cup Parmesan
1 cup mayonnaise*
1 cup basil
3 cloves garlic
½ cup pine nuts
½ cup Parmesan
½ cup olive oil
In the frozen foods section of the grocery store, there is usually frozen tortellini. I prefer the frozen, but you can use the dry in the pasta isle if you wish. Combine peppers, onion, olives, artichoke hearts, tomatoes, and beans with the cooked and cooled tortellini. In a Cuisinart,(if you do not have a Cuisinart, use a blender) combine the basil, pine nuts, parmesan, garlic, and olive oil and pulse. Next, turn on the machine continuously and slowly add the olive oil in a very thin stream-this is called emulsification and is what makes a thick dressing instead of goopy or runny. When all of the oil is combines add about a teaspoon of salt. Take ½ of the pesto and combine it with the mayonnaise. The other half can be used for something else or you can put it in a container or zip-lock bag and frozen for another day. Mix the dressing into the salad with a few pinches of salt and 5-7 turns of fresh cracked pepper. Sprinkle with freshly grated parmesan, I like to buy it in a block and shave it in. Refrigerate well, and remember to keep it cold as it is a mayonnaise based dressing.
*You can use a prepared mayonnaise (if you do, I like Miracle Whip). Or, the following recipe is for my home-made mayonnaise, and of course, there is no comparison.
**you can add chicken or chilled shrimp to this if you would like, I love it just the way it is.
2 ½ cups
1/3 tsp. dry mustard
1 tsp. kosher salt (coarse)
2 T lemon juice
1 c light olive oil
1 c vegetable oil
Blend well in food processor the eggs, mustard, salt, and lemon juice. Combine the oils and drop by drop add the oil to the blending mixture. As the mixture thickens allow the oil to flow in a steady slow stream. This is called emulsifying. Mixture should be thick and not oily. Store up to 7 days.
4 cup apple juice
1 tablespoon peppercorn
1 cinnamon stick
1 teaspoon clove
6 cloves garlic
1 tablespoon salt
water to cover
About 2 pounds large shrimp, peeled
Combine all of the ingredients, excluding the shrimp, and bring to a boil. Add the shrimp and remove from heat. Poach until shrimp is pink. Remove shrimp from juice and shock it in icy water. Remove from water and keep chilled.
1 cup ketchup
2 tablespoon lemon juice
2 tablespoons prepared horseradish, or to taste
1 celery stalk
Combine the ketchup, lemon juice, celery, scallion, and horseradish to taste.
Serve the cold shrimp with the sauce, warm or cold.