Tuesday, May 4, 2010

Cooking Up A Storm on WCNC - Tuesday May 4, 2010

This year, instead of taking mom out to a restaurant, why not treat her to a homemade lunch or dinner al fresco. This clever chicken salad martini travels well, is easy to assemble on site and is prefect picnic fare be it at your favorite family park or picnic spot or in your own backyard or patio. Look for more great picnic recipes to prepare on Mother's Day or all summer long in the upcoming issue of Charlotte Living, on newstands next week - or check it out online at www.charlotteliving.com.

Also don't miss two more terrific cooking classes this May as I continue to Cook Up A Storm at Reid's Fine Foods - Fresh from the Farmers' Market on Sat May 8 and pringtime Meditteranean on Sat May 15. Click here for more information or to make reservations


From Charlotte Culinary Expert Heidi Billotto

Charlotte Living Magazine

As seen on WCNCs Charlotte Today Tuesday May 4, 2010



Shredded meat from 2-3 whole roasted chickens

1 jar roasted red peppers, drained and chopped

1 jar sliced sun dried tomatoes, packed in oil
2 packed cups baby spinach leaves

1 cup shelled pistachios

Shredded romaine lettuce

Shaved Parmesan

Real or plastic martini glasses

Large green olives stuffed with blue cheese

Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup orange juice concentrate, defrosted but not diluted
2 tsps. honey
salt and pepper to taste
1 cup extra virgin olive oil (use 1/3 cup from the tomatoes)

First prepare the vinaigrette by combining the vinegar, orange juice concentrate, honey, salt, and pepper in a mixing bowl. Whisk by hand or blend with a battery operated latte frother as you slowly drizzle in the olive oil until the mixture is emulsified. Reserve.

Toss the chicken, peppers, spinach, and pistachios in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.

Arrange shredded lettuce in the bottom of each martini glass. Spoon the chicken salad on top of lettuce. Drizzle with vinaigrette. Sprinkle with the Parmesan, top off with an olive or two and serve.

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