Carol's Cook-Along, First at Four on NBC5 - July 2001
Carol's Cook-Along for Thursday, July 19, First at Four on NBC5
Shopping List:
1 head Bibb lettuce
1 bunch watercress
12 ounces smoked turkey
1 avocado
1 yellow (or red) tomato
8 ounces bacon
2 eggs
1 bunch green onions
1 small package crumbled blue cheese
1 small bottle olive oil
1 small bottle red wine vinegar
Equipment List:
cutting board
knife
spoon or spatula to remove avocado from peel
salad spinner (optional)
1 tablespoon measuring spoon
1 cup liquid measuring cup
medium skillet to cook bacon
tongs to turn bacon
paper towel lined plate to drain bacon
small saucepan to cook eggs
large platter for salad
medium bowl for dressing
small whisk
Do-Ahead Prep:
Gather all ingredients. Hard-cook eggs in boiling water, about 15 minutes.
Allow eggs to cool, then peel and coarsely chop. Cook bacon in skillet until
crisp, about 6 to 8 minutes, drain on paper towels and crumble when cool. Rinse
lettuce and watercress under cold water and spin dry in a salad spinner or blot
dry with paper towels. Dice turkey and tomatoes and slice green onions. Leave
the avocado whole, I will demonstrate how to cut it during the segment. Measure
out remaining ingredients. Keep ingredients in the refrigerator, until ready to
use.
Avocado Tip:
One of the most common varieties of avocados, Haas, has a pebbly-textured
skin that turns almost black when it is ripe. If the Haas avocados are firm with
a green or greenish-black skin and do not yield to gentle pressure when pressed
lightly near the stem end with your fingers, then place them in a brown paper
bag for 2 to 3 days to ripen. Once ripe, keep them in the refrigerator for up to
1 week. Because the flesh of the avocado turns dark when it is exposed to the
air, add it to your dishes at the last minute or sprinkle the surface of cubed
avocado with lemon juice to help slow the darkening process.
Carol's Cook-Along for Thursday, July 19, First at Four on NBC5
Smoked Turkey Cobb Salad
Serves 4
This decorative and most delicious salad was made famous by Hollywood's Brown Derby Restaurant. It is quite easy to duplicate at home.
1 head Bibb lettuce, rinsed and torn
1 bunch watercress, rinsed, ends trimmed
12 ounces smoked turkey, diced
1 avocado, pitted, peeled and cubed
1 yellow (or red) tomato, diced
8 ounces bacon, cooked crisp and crumbled
2 hard-cooked eggs, coarsely chopped
4 green onions, thinly sliced
3 ounces crumbled blue cheese
1/4 cup olive oil
2 tablespoons red wine vinegar
Arrange lettuce on a large platter. Arrange watercress in a straight line across the lettuce. Arrange remaining salad ingredients, except olive oil and vinegar, on top of the lettuce in straight lines parallel to the watercress. Whisk together olive oil and red wine vinegar. (Season viniagrette with salt and pepper, if desired.) Lightly drizzle viniagrette over salad to serve.
Notes:
Serve this salad with a hearty whole-grain loaf of bread.
Carol's Cook-Along for Thursday, July 12, First at Four on NBC5
Shopping List:
12 ounces boneless ham
1 (20-ounce) can pineapple chunks
1 pint cherry tomatoes
1 small jar apricot preserves
1 small jar Dijon mustard
1 box instant brown rice
1 package 10" wooden skewers
Equipment List:
cutting board
knife to cut ham and cherry tomatoes
flat nonstick griddle
small saucepan
stirring spoon
saucepan to cook brown rice
tongs
spatula
1 tablespoon measuring spoon
1/2 cup dry measuring cup
can opener
Do-Ahead Prep:
Gather and measure-out all ingredients. Cut ham into 3/4" cubes, cut
cherry tomatoes in half. Cook rice according to package directions to yield 4
(1/2 cup) servings, 15 to 20 minutes prior to segment. Preheat flat nonstick
griddle on medium heat 3 to 4 minutes before "Cook Along" segment.
Grilling Tip:
When using wooden skewers on an outdoor grill, soak the skewers in cold
water 15 minutes prior to adding the meat and vegetables. You may cook these
kabobs on an outdoor grill: cook over medium-high heat for 1 to 2 minutes per
side, and don't forget to soak the wooden skewers first!
Carol's Cook-Along for Thursday, July 12, First at Four on NBC5
Ham Kabobs with Apricot Dijon Sauce
Serves 4
12 ounces cooked ham, cut into 3/4" cubes
1 (20-ounce) can pineapple chunks
12 cherry tomatoes, halved
1/2 cup apricot preserves
1 tablespoon Dijon mustard
2 cups cooked brown rice
Preheat a nonstick, flat griddle over medium heat. Alternate ham, pineapple and tomatoes on 4 skewers. Place kabobs on griddle and cook for 1 to 2 minutes per side (4 to 8 minutes total), until ingredients are warmed through and slightly browned. While kabobs are cooking, combine the apricot preserves and Dijon mustard in a small saucepan. Cook over medium-low heat for 2 to 3 minutes, until mixture is warmed through, stirring occasionally. To serve, place 1/2 cup of cooked rice on a dinner plate, place a kabob on top of rice and spoon 2 tablespoons sauce over all.
Notes:
Steamed broccoli makes a great side dish to complete this meal.