Dr. Samanta - PICNIC cookbook: Recipes for Dining Well in the Great Outdoors

Contents

Triple Dipped Fried Chicken ........................................................................................................................................... 44

Grilled Portobello with Basil Mayonnaise Sandwich

Prep: 10 mins Cook: 10 mins Additional: 5 mins Total: 25 mins Servings: 6 Yield: 6 sandwiches Ingredients
cup balsamic vinegar
cup olive oil
1 tablespoon minced garlic
6 mushrooms portobello mushroom caps
cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons chopped fresh basil
6 eaches kaiser rolls, split, toasted
1 tablespoon butter
6 leaves lettuce
6 medium whole (2-3/5" dia) (blank)s tomato slices
Directions
Step 1
Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
Step 2
Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
Step 3
Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side. Step 4
Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.
Nutrition Facts
Per Serving:
411.9 calories; protein 8.3g 17% DV; carbohydrates 35.6g 12% DV; fat 27.7g 43% DV; cholesterol 12.1mg 4% DV; sodium 417.4mg 17% DV.

Authentic German Potato Salad

Prep: 30 mins Cook: 20 mins Total: 50 mins Servings: 4 Yield: 4 servings Ingredients
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Directions
Step 1
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Step 2
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Step 3
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm. Nutrition Facts
Per Serving:
182.9 calories; protein 5.4g 11% DV; carbohydrates 32.2g 10% DV; fat 3.9g 6% DV; cholesterol 9.9mg 3% DV; sodium 796mg 32% DV.

Chef John's Buttermilk Fried Chicken

Prep: 10 mins Cook: 25 mins Additional: 6 hrs 10 mins Total: 6 hrs 45 mins Servings: 4 Yield: 4 Servings
Ingredients
1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
teaspoon dried rosemary
teaspoon ground thyme
teaspoon dried oregano
teaspoon dried sage
teaspoon white pepper
teaspoon cayenne pepper
2 cups buttermilk
For the seasoned flour:
2 cups flour
1 teaspoon salt
teaspoon paprika
teaspoon cayenne pepper
teaspoon garlic powder
teaspoon white pepper
teaspoon onion powder
2 quarts peanut oil for frying
Directions
Step 1
Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
Step 2
Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
Step 3
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
Step 4
Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
Step 5
Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
Step 6
Turn chicken pieces and cook for another 10-15 minutes.
Step 7
Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Cook's Note:

The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes.
Nutrition Facts
Per Serving:
1261.6 calories; protein 66g 132% DV; carbohydrates 55.7g 18% DV; fat 85g 131% DV; cholesterol 179mg 60% DV; sodium 1443.2mg 58% DV.

Absolutely Fabulous Greek/House Dressing

Prep: 10 mins Total: 10 mins Servings: 120 Yield: 3 3/4 quarts Ingredients
1 quarts olive oil
cup garlic powder
cup dried oregano
cup dried basil
cup pepper
cup salt
cup onion powder
cup Dijon-style mustard
2 quarts red wine vinegar
Directions
Step 1
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Nutrition Facts
Per Serving:
104.2 calories; protein 0.2g; carbohydrates 2.1g 1% DV; fat 10.8g 17% DV; cholesterolmg; sodium 13.1mg 1% DV.

Leslie's Salty Grilled Potatoes

Prep: 15 mins Cook: 1 hr Total: 1 hr 15 mins Servings: 4 Yield: 4 servings Ingredients
4 medium potatoes
4 tablespoons butter, softened
4 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon pepper
2 tablespoons Italian seasoning
Directions
Step 1
Preheat an outdoor grill for medium-low heat.
Step 2
Prepare four foil squares large enough to fold over one potato each. Spread butter onto foil in a large enough area that the potato will be completely covered when rolled up. Sprinkle salt, garlic, pepper, and Italian seasoning evenly over foil. Roll each potato in the foil; puncture the package (including the potato) with a fork or knife a few times.
Step 3
Grill for 1 hour, or until soft, turning the potatoes often. Serve with your favorite toppings. Nutrition Facts
Per Serving:
290.6 calories; protein 5.5g 11% DV; carbohydrates 42.7g 14% DV; fat 12g 19% DV; cholesterol 30.5mg 10% DV; sodium 5376.7mg 215% DV.

Three Bean Salad

Servings: 16 Yield: 16 servings Ingredients
1 (15 ounce) can green beans 1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
cup white sugar
cup distilled white vinegar
cup vegetable oil
teaspoon salt
teaspoon ground black pepper
teaspoon celery seed
Directions
Step 1
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts
Per Serving:

111.5 calories; protein 2g 4% DV; carbohydrates 15.9g 5% DV; fat 4.7g 7% DV; cholesterolmg; sodium 298.6mg 12% DV.

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

Prep: 30 mins Total: 30 mins Servings: 6 Yield: 6 servings
Ingredients
2 large cucumbers, diced
1 zucchini, diced
red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoons lemon zest
lemon, juiced
1 teaspoons kosher salt, or to taste
teaspoon white sugar
teaspoon freshly ground black pepper