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Citrus Slaw
From Food and Wine festival
Citrus Vinaigrette-
1 cup olive oil
½ cup white balsamic vinegar
½ cup orange juice
1 ½- ounces honey
¾-ounces chopped fresh basil
¾-ounces chopped fresh cilantro
1 pinch salt
Citrus Slaw-
1 orange, cut into segments
¼ grapefruit, cut into segments
½ head cabbage, finely shredded
In a large bowl, mix vinegar, orange juice, honey, basil, cilantro and salt. Slowly whisk in the olive oil until all of the ingredients come together forming the vinaigrette.
In a separate bowl, mix together the orange and grapefruit segments, and cabbage.
Pour vinaigrette over the salad and chill for 30 minutes before serving.
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Creamy Chick Pea & Bacon Pie
Chile & Argentina
Food & Wine Festival
2 cups Dried Chick Peas
3 cups Cold Water
Salt & Pepper
2 1/1 Tblsp. Butter
1 cup Onion, finely chopped
2 ea. Garlic Cloves, minced
1 ea. Serrano or Jalapeno Pepper, seeded and chopped
1 tsp. Cumin
6 oz. Smoked Bacon
1/2 cup Heavy Cream
1 ea. Large Egg
Method of Preparation:
Soak peas overnight. Drain. Put in a pot and add water and salt. Bring to a boil, skim off foam. Cook until tender. Approximately 1 1/2 hours.
Sauté onion, garlic, chili, cumin, salt and pepper in butter until tender.
Remove half of the peas and juice and in an blender, process until smooth. Pour back into the remaining chickpeas. Stir in the onion mixture thickens.
Line a pie pan with sliced bacon. Pour pea mixture over top. Cover with remaining bacon.
Bake at 375 degree for 30 minutes. Serve Immediately. Serves 4-6
