Chef Walter's Labor Day Recipes
Don't miss Chef Walter Staib on A Taste of History winner of Two Emmy Awards & just nominated for three more! Airing every Saturday on PBS WHYY at 4:00 pm (Check your local PBS channel for times in your area.)
Gourmet Picnic
Grapes
Strawberries
Jarlsberg cheese
Pepperdew cheese
1 tub German Potato Salad
1 tub Country style Coleslaw
Cherry pepper poppers
5 Proscuitto, whole grain mustard, kosher pickles on pumpernickel sandwiches - whole
2 Angus roast beef and Bergenost on baguette - whole
12 Bologna and Swiss on pretzel Kaiser rolls
18 6-inch Baked croissant roll-ups with homestyle turkey & Swiss
1 small fishbin premade asparagus and ham salad
Mis for Asparagus & ham salad
24 Chocolate Chip cookies
24 Oatmeal cookies
Equipment:
Picnic baskets
Large glass bowl (for dressing)
Medium glass bowls (red onion, mushrooms, asparagus)
Small glass bowls (salt, red wine vinegar, olive oil)
Alvin
Theodore (long rounded rectangular platter)
Round cutting board (cheese board)
(4) Long rectangular (for mis)
(2) cutting board, small
(1) serrated knife
(1) European Fork
(2) Checkered Tablecloths
Bar mops
(4) soup spoons
(2)Roll ups including, knives, forks & napkin
(2 disposable black plates
(4) Kitchen spoons
Chef Jackets 1 Dietz & Watson®
Foil pans for left overs
Dietz & Watson® Sign
Garnish
Dietz & Watson® Black Forest Ham, Cheeses (see above), Dietz & Watson® Mustards & Mayos, Beauty basket
Asparagus, Mushroom & Black Forest Ham Salad
Serves 8 to 10
2 1/2 pounds fresh asparagus, trimmed
12 tablespoons olive oil
6 tablespoons red wine vinegar
4 teaspoonsDietz & Watson whole grain mustard
About 1 pound white button mushrooms, sliced (about 5 1/2 cups)
¼ cup red onion, chopped
2 pounds Dietz & Watson Black Forest ham, sliced
1 jar Dietz & Watson roasted red peppers, sliced
½ cup Dietz & Watson Kosher pickles, chopped
Salt
Freshly ground black pepper
1. Bring a large saucepan of salted water to a boil over high heat. Toss in the asparagus, and cook for 3 to 5 minutes, until the asparagus is just tender but still firm. Transfer to a large bowl of ice water to stop them from cooking further. Drain and place them in a large bowl.
2. Whisk together the oil, vinegar, mustard and pickles in a small bowl until the dressing is blended.
3. Add the mushrooms, red onion, roasted peppers and ham to the bowl of asparagus, and pour the dressing overtop. Season with salt and pepper, tossing gently to coat, and serve at room temperature.
For more information on City Tavern, please visit www.citytavern.com
