Impromptu Dinner

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Grilled Quesadillas

Jul 24, 2007 - Grilled Quesadillas From PartySugar 1 cup shredded cooked chicken* 1 cup grilled steak, sliced into 1/2 inch cubes* 1 cup roasted red peppers 1 cup chopped tomatoes 1 cup chopped black olives 1 cup chopped green onions 1/4 cup chopped cilantro 1 cup Monterey Jack cheese, grated 1 cup pepper jack cheese, grated 14 tortillas for toppings salsa sour cream guacamole
  • Mark each tortilla with guests initials.
  • Using the fillings, assemble quesadillas to your liking.
  • Preheat your grill to low heat.
  • Place the quesadillas on the grill and cook until grill marks are present and the quesadilla turns golden brown, about 5-7 minutes. The inside should be warm and the cheese should be melted. Once finished cooking, remove the quesadilla from the grill, cut into 6 wedges, and serve with your favorite salsa, guacamole, and sour cream.
    • Makes 7 quesadillas. - 15 Comments
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    Sun Dried Tomato Dip

    Jun 29, 2007 - Sun Dried Tomato Dip Modified from Ina Garten 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes) 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise 10 dashes, hot red pepper sauce 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1/2 cup fresh basil, torn into pieces
  • Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.
  • Add the basil and pulse twice. Serve at room temperature with crackers, croutons, pita crisps, or flatbread.
    • Makes 2 cups. - 7 Comments
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    Basil Pesto

    Jun 29, 2007 - Basil Pesto From Michael Chiarello 2 cups firmly packed fresh basil leaves 1/3 cup olive oil 3 tablespoons pine nuts, toasted 1/2 teaspoon minced garlic Sea salt Freshly ground black pepper 1/4 cup freshly grated Parmesan cheese
  • Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil.
  • Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. - 7 Comments
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    • Green Salad With Citrus Vinaigrette

    Jun 29, 2007 - Green Salad With Citrus Vinaigrette Modified from Michael Chiarello 2 lemons 1/2 navel orange or 1 small orange 1 shallot 1-1/2 cups pure olive oil 1 teaspoon salt 1/2 teaspoon freshly ground pepper 8 cups mixed green lettuces 1 avocado, cut into chunks 1 orange, segmented 1/2 cup red onion, thinly sliced 1/2 cup endame 1/4 cup fresh parsley
  • Juice the lemons, orange, and shallot in a citrus juicer.
  • Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper.
  • Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. - 3 Comments
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