Subj : Tailgating Grub - 45
To   : All
From : Dave Drum
Date : Sat Oct 05 2024 09:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Crudites
 Categories: Vegetables, Snacks
      Yield: 7 servings
 
      5 c  Vegetables for blanching;
           - such as snap peas, green
           - beans, broccoli, asparagus
           - cauliflower & broccolini
      5 c  Vegetables for serving raw;
           - such as cucumbers, carrots
           - celery, radishes, bell
           - peppers, cherry tomatoes,
           - jicama, endive, radicchio
           - and little gem lettuce
           Kosher or flaky sea salt;
           - for serving
           Dips: for serving (opt)
           Olives, marinated artichokes
           - nuts and/or crackers; for
           - serving (opt)
 
  Prepare the blanched vegetables: Set up an ice bath by
  filling a large bowl halfway with ice, then add water
  until ? full. Bring a large pot of salted water to a
  boil. If using broccoli and cauliflower, cut into
  bite-sized florets; if using long vegetables like
  asparagus and green beans, leave them whole. Working one
  vegetable variety at a time, and starting with the
  lightest-colored ones, cook until crisp-tender, 1 to 3
  minutes for most vegetables. Remove the vegetables with
  a strainer or slotted spoon and immediately transfer to
  the prepared ice bath. (Feel free to use a steamer
  basket if you have one.) Drain well and pat the
  vegetables dry.
  
  Wash and dry the vegetables you plan to serve raw and
  cut them into bite-sized pieces as necessary. If using
  lettuce leaves like endive or little gem, remove the
  individual leaves from the heads.
  
  If serving dips, place them in bowls on a large platter
  or board, then arrange the crudites around them in piles
  or stacks, grouping by kind. Sprinkle the vegetables
  lightly with salt. Add olives, artichokes, nuts and/or
  crackers, if using.
  
  Serve immediately, or refrigerate, covered loosely with
  plastic wrap, for up to 8 hours. Use any leftover
  crudites in a salad or soup, or cook for a simple side.
  
  By: Lidey Heuck
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I swear Big Macs used to be bigger but maybe I'm just fatter.
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