Text 19479, 67 rader
Skriven 2009-01-10 20:37:00 av JIM WELLER (1:123/140)
Ärende: Menu 5
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     Title: Inaugural Luncheon: Winter Vegetables
Categories: Vegetables, Sides
  Servings: 10

      2 bn Asparagus, green, bottom 1/3
           stem removed
      2 lb Carrots, peeled, cut oblong
           or large dice
      1 lb Baby Brussel Sprouts, fresh
           cleaned or frozen can be
           used
      1 lb Wax Beans, ends snipped
      2 oz Butter
      1 ea Zest from orange
      4 oz Olive oil
           Salt and Pepper to taste.

Asparagus: preheat grill or large heavy bottom saute pan. Rub 2 oz
of olive oil on asparagus and season with pinch of salt and pepper.
Lay flat on grill or saute pan until lightly browned. Using long
fork or tongs, rotate the asparagus to brown other sides. Usually 2
or 3 minutes per side. The asparagus is done when you can use a fork
to cut through. Do not overcook, this will cause asparagus to become
stringy. Keep warm until ready to serve.

Carrots: bring 3 qt salted water to a boil, add carrots to water and
cook until fork tender, meaning a fork will easily pass through the
carrot. Drain the water from the pot and toss 1 oz butter and zest
of orange and mix until carrots are coated. Season with pinch of
salt and enjoy. Keep warm until ready to serve.

Brussel Sprouts: For Fresh: Bring 3 qt salted water to a boil, cut
into the stem of the sprout with a pairing knife to create an X on
the bottom, this will allow the stem to cook more evenly. Place
sprout in boiling water and allow to cook until bottom of sprout is
tender and easily cut with a knife. Preheat a heavy bottom saute
while the sprouts are cooking. Remove sprouts from water and allow
all water to drain completely. Add 2 oz oil to saute pan and add the
sprouts, season with salt and pepper while tossing the sprouts
around to evenly brown in the pan. If sprouts are too big, you can
cut them in half, keep warm until ready to serve.

For Frozen: Bring 3 qt salted water to a boil and drop frozen
brussel sprouts into water, these are precooked so you are only
thawing them out. Remove from water and saute as above. Yellow Wax
beans: bring 3 qt salted water to boil, add snipped wax beans to
water and allow to cook until fork tender or to your liking of
doneness. Remove from water and toss with 1 oz butter and season
with salt and pepper.

Recipes for the 2009 Inaugural Luncheon
From: Joint Congressional Committee on Inaugural Ceremonies
http://inaugural.senate.gov Recipes


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Cheers

YK Jim


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