Triple Crown parties?

Triple Crown Parties?
A once-in-a-June-moon occasion…
that Belmont jewel to beguile a real deal Triple Crown contender.
And more reason to celebrate the fun.
The Menu Shoppe has it covered…
triple good treats for Specials menus.
So ideally proclaimed on our Chalkboard or LED Board.
Heirloom tomatoes for a heirloom race.
Excellent for buffet or small plate.  Casual, yet festive.
Triple Threat Tomatoes
8 large ripe tomatoes,
3 inches in diameter
3/4 cup pesto (store-bought or homemade)
One basil leaf, for trim
2 cups ricotta cheese (fresh or packaged) or 1 pound of ripe Taleggio cheese
3 to 4 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
Crusty bread, for serving
Cut each tomato into three 1/2-inch slices.
Spread 8 of the slices with about a tablespoon each of Chickpea Slather. Dress 8 other tomato slices with the Black Olive Spread. Top remaining slices with the pesto. Arrange all the tomato slices on a decorative platter garnished with the basil leaf.
Place the ricotta in a medium-sized bowl; drizzle with olive oil and sprinkle with pepper. Serve the ricotta and bread alongside the tomato platter.
Fabulous as an antipasti go-with.
Triple Bean Salad
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (15.5-ounce) can garbanzo beans, drained
1 (15.5-ounce) can kidney beans, drained
1 (15.5-ounce) can black beans, drained
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon lemon juice
1/2 teaspoon salt
Combine first 6 ingredients in a large bowl. Whisk together vinegar, oil, pepper, juice, and salt; pour over bean mixture, stirring to coat. Cover and chill.
Try this for a winning trifecta…
Or slice and skewer for small plate
Triple Mustard Salmon
Four 6-ounce skinless salmon fillets
2 1/2 tablespoons Dijon mustard
1 tablespoon yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard
3 tablespoons toasted wheat germ
Salt and freshly ground pepper to taste
1 tablespoon canola oil
n a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated. In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in #FF Friday favorites, appetizer, Chalkboard Collection, historical, LED Specials Board, salads, seafood, small plates and tagged , , , , . Bookmark the permalink.

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