Pea and Pepper Couscous
Feb 25, 2007
No party would be complete without devilled eggs. Garnishing them with fresh chives or parsley gives guests an indication of the seasonings in the filling. To make egg peeling easier, add 1 tsp baking soda to the boiling water.
I was admiring some locally made bison sausage at the butcher shop. The fellow behind the counter told me he liked it with a hot mustard made in Ontario. I rolled the idea over in my head and this is the result. I serve it with a handful of mixed greens and a creamy cucumber dressing. A nice crispy slice of roasted garlic toast also does well with it. The wine is the most expensive component of his recipe. I use a semillion blend that costs just over $13.00. The smokies are less than $7.00. Even with both sides, this meal is well under the $100 limit.
Matzo meal makes a firm crispy crust that seals in the juices of tender fish.
Set out bowls of chopped fresh coriander and ground cumin for guests to dip kabobs.
Cooking a fresh lobster ensures great taste. If you are short on time, many fish markets will cook it for you.
The menu at Locanda Sandi, the Polegatos' country inn, offers this specialty of the town of Valdobbiadene. A variety of meats – chicken, duck, rabbit, pork and veal – cook on a spit over hot coals for five hours. This home version is slow-roasted in the oven to achieve the same melt-in-the-mouth quality. Don't be tempted to use lean cuts of meat – the fat keeps the spiedi succulent.
