Summer Salad

I am fortunate that I often get CARAPELLI OLIVE OIL. I have used this olive oil for over a year now and I love them. Here's one of their summer recipe:

Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette


Ingredients:
1/4 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 tablespoons champagne vinegar or sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound peeled and deveined uncooked large shrimp
1/2 of a peeled and cored fresh pineapple, cut lengthwise into 4 slabs
8 cups packed mixed field greens or baby greens
3 tablespoons chopped fresh basil or tarragon leaves

Procedure:
Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate. Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.

Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2-inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil. Serves 4.

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Are you ready to make this recipe? Visit CarapelliUSA.com and download a $1/off coupon for any 17 oz or larger Carapelli Olive Oil product.

Tuscan Roast Turkey

Wow, Thanksgiving is around the corner. So, want to spice up your turkey this Thanksgiving? Why not try to cook Tuscan Roast Turkey.



Serving Size: 16

1 16-pound young turkey
Kosher salt, to taste
1 cup Tuscan Herb Paste
1 teaspoon fennel seeds, crushed
2 teaspoons celery salt
3 fennel stalks with fronds, rough chopped
3 onions, large dice
1 stalk celery, small dice
2 1/4 quarts chicken stock
3 ounces all-purpose flour



Remove giblets from turkey’s cavity, rinse cavity and pat dry, set aside. Season turkey inside and out with Kosher salt.

Mix Tuscan Herb Paste with crushed fennel seeds and celery salt. Starting at the neck of the bird, slip your hand between the meat and the skin to loosen.

Rub half the paste mix under skin, and rub remaining paste inside the cavity and over the rest of the turkey.

Season all over with kosher salt.

Place two-thirds of the chopped onion and fennel stalks inside cavity. Truss bird.

Place turkey in a roasting pan. Roast at 400°F for 30 minutes.

Reduce temperature to 325°F and continue cooking the turkey to an internal temperature of 160°F, approximately 2 1/2 to 3 hours. Baste turkey often during cooking with juices from pan. If turkey begins to overbrown, cover it loosely with aluminum foil.

As turkey roasts, simmer giblets (neck, heart and gizzard), the other one-third of the fennel stalk, onion mix and diced celery in 1 quart chicken stock until tender, approximately 1 1/2 hours.

When turkey is done, remove from roasting pan and set aside to rest. Degrease roasting pan, reserving 3 ounces of fat to make a roux.

Deglaze pan with a small amount of chicken stock. Transfer stock to a saucepot, and add remaining stock and broth from giblets. Bring to a simmer and degrease.

Make a blond roux with reserved fat and flour. Add roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain gravy through a fine-meshed strainer. Adjust seasoning.


This recipe was emailed to me and it is for me to share. Please also check CarapelliUSA.com for a $1 off coupon available for download.