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| http://www.whoismrpink.com |
I was asked to help with my mom's book club dinner not too long ago. They had read Mr. Pink: The Inside Story of the Transylvania Book Heist written by a good friend of mine Chas Allen. Since the author is local, he was invited to come and chat with the ladies about the experiences portrayed in the book.
I was in charge of dinner, and wanted to stick with a Kentucky-kind of theme while venturing down South (way south...like the Galapagos Islands south...) and ending back in Kentucky.
Kentucky Bibb Salad with Bourbon Vinaigrette - Southern Living April 2012
1 1/2 cups pecan halves and pieces
2 tablespoons butter, melted
3 tablespoons light brown sugar
1/8 teaspoon ground red pepper *I left this out
6 bacon slices, cooked and crumbled
8 cups torn Bibb lettuce (2 to 3 medium heads)
4 cups trimmed watercress *I used arugula instead
4 large peaches, peeled and sliced
1 small red onion, halved and thinly sliced
4 ounces Gorgonzola cheese, crumbled
1. Preheat oven to 350°. Toss pecans in butter. Stir together brown sugar and red pepper in a bowl; add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased aluminum foil-lined shallow pan. Bake 10 to 12 minutes or until lightly browned, toasted, and fragrant. Remove from oven, and toss pecans with crumbled bacon. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
2. Combine Bibb lettuce, the arugula, peaches and the pecan mixture in a large bowl. Top with crumbled cheese. Serve with Bourbon Vinaigrette.
Bourbon Vinaigrette
1/3 cup apple cider vinegar
1 tablespoon light brown sugar
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup canola oil
6 lbs of assorted chicken pieces *I got two 3 lb chickens and broke them down into thighs, drumsticks, and breast meat (cut in 3 pieces)
6 tbs canola oil
2 red onions, quartered
½ red onion, minced for refrito
10 whole garlic gloves plus 4 minced garlic cloves
2 tsp ground achiote or annatto *I used saffron instead!
4 cups of beer *I only used about 3 cups
8 tomatoes, quartered
3 bell peppers, quartered
1 hot pepper (jalapeno or serrano)
1 bunch cilantro, reserve some to add at the end
1 bunch parsley, reserve some to add at the end
1 tsp oregano
2 tsp cumin
Salt and pepper to taste
1. Blend the beer, quartered onions, whole garlic cloves, tomatoes, bell peppers, hot pepper, cilantro, parsley, oregano and cumin to obtain a smooth puree.
2. In a large saucepan or soup pot heat the oil over medium heat to prepare a refrito or sofrito, add the minced red onion, minced garlic and achiote, cook for 2 minutes.
3. Add the chicken and brown lightly on each side, add the blended puree mix, and cook on low heat until the chicken is very tender and the sauce has thickened, about 2 ½ hours. **The longer you let it cook the thicker the "sauce" will be....
4. Add salt and pepper to taste. Add the remaining cilantro and parsley.
Unfortunately I cannot find that recipe and I don't own the book! :( I also failed miserably at taking pictures of this event! But I can assure you that everyone enjoyed themselves and the food!
Please be sure to check out Mr. Pink...You can purchase book here!
