Summertime Get Together Favorites

Grilled Antipasto with Mezzo Soprano Sauce

Soprano Sauce:
6 anchovy fillets, drained and finely minced
4 cloves garlic, finely minced
1 tablespoon capers, drained and coarsely chopped
2/3 cup extra-virgin olive oil
Sea salt
Vegetables:
2 small sweet potatoes, peeled and each cut into 4 long slices
4 medium zucchini, each cut into 4 long slices
2 small radicchio, cut into quarters
1 medium eggplant, cut into 4 long slices; then each slice cut in 1/2 widthwise
3 small bunches green onions, trimmed
1/2 cup olive oil
2 teaspoons kosher salt
1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil
1 lemon, cut into wedges


Make the Soprano Sauce: Combine the anchovies, garlic and capers in a small bowl or a food processor. Slowly whisk in the olive oil and season further with salt, if desired. Set aside.
Build a charcoal fire or preheat gas grill.

Make the vegetables: Lightly coat cut vegetables with oil and sprinkle with salt. One by one lay the vegetable slices and green onions on the cooking grate over direct medium heat. (Do this in batches if necessary so the grill is not crowded.) Cook about 5 minutes. Turn the vegetables over. Cook 3 or 4 minutes longer. As soon as vegetables are done, remove from grill and transfer to a platter: the zucchini, radicchio and green onions should be done first; the eggplant will take a little longer and the sweet potatoes will be the last to cook through. While the vegetables are warm, coat with Soprano Sauce. Let cool to room temperature and coat again if necessary.

When all the other vegetables are done, place the tomatoes onto the cooking grate to mark and warm through, about 2 minutes. Coat with Soprano Sauce and place onto the platter with the other vegetables, if desired. Decorate with lemon wedges and serve at room temperature.




Teriyaki Chicken Wings

Wings:
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife


Preheat the oven to 400 degrees F.
Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.




Mango Salsa Recipe


1 large mango, peeled, cut in 1/4-inch cube
1/4 cup red bell pepper, cut in 1/4-inch dice
1 1/2 tablespoons fresh basil, finely chopped
1 1/2 teaspoons red wine vinegar
2 teaspoons lime juice
1/2 teaspoon Sugar
1 jalapeno pepper, seeded and finely chopped, or to taste

In a medium bowl, combine all ingredients. Mix well.
Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used within the 24 hours.

Serves 4







Four Cheese Baked Ziti

Ingredients:
4 oz, Cheese - Provolone (Grated)
8 oz Cheese - Mozzarella (Grated)
4 oz Cheese - Parmesan (Grated)
1 lbs Ziti
1 cup Ricotta Cheese
1 (32 oz) jar Spaghetti Sauce
3/4 cup chopped Parsley


Cooking Directions:
1. Coat 13 x 9 x 2-inch baking dish with cooking spray; set aside.

2. Place a thin layer of sauce in bottom of prepared dish.

3. Continue making layers of pasta, ricotta cheese, parsley, sauce, pasta, parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and parsley.

4. Sprinkle provolone on top. Cover and bake in a 375-o F oven for about 30 minutes or until cheese melts.




Potato Salad

INGREDIENTS:

5 Yukon gold potatoes , boiled and peeled- red skinned is great too (but leave the skins on!)!
Cut up celery, into small pieces
Cut up green bell pepper into small pieces
Cut up white onion, into small pieces
Green olives with pimentos, cut up into small pieces
3 hardboiled eggs, boiled, cut up into small pieces
Salt, pepper and mayo to taste
Garnish with paprika - (my favorite is sweet Hungarian paprika), bell pepper rings, grated carrot and parsley




INSTRUCTIONS

Boil the potatoes and eggs until they are ready. Once they have cooled you cut them up into small pieces. Mix with all the other ingredients in a bowl. Garnish with Paprika. Chill until serving.




Sauvignon Blanc Peach Sangria

Ingredients
3 large peaches, peeled, pitted, and sliced
1 lime, sliced
1/4 cup sugar
1 (750-ml) bottle Sauvignon Blanc


Preparation
Put first 3 ingredients in a large pitcher, and add wine. Stir gently to dissolve sugar. Cover with plastic wrap, and chill 2 hours.
Stir mixture again. Pour through a cheesecloth-lined sieve into a large bowl or another pitcher. Reserve 6 peach and 6 lime slices; discard the rest. Pour sangria into ice-filled glasses. Garnish with reserved peach and lime slices.

Yield
Makes 6 servings