Featured Cookbook

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1. Loaves and Fishes Grilled Chicken Salad

2. Pear and Walnut Muffins

3. Peanut Cookies

Book Description

Anna Pump grew up on a farm in Germany, near the Danish border, surrounded by a bounty of fresh vegetables, fruits, home-baked bread, and hand-churned butter. After moving to the U.S. in the 1980s, Pump established Loaves and Fishes, a catering and take-out shop in the seaside yet rural part of Long Island, New York, known as The Hamptons. She then opened a bed-and-breakfast called The Bridgehampton Inn in 1994. Pump's cooking relies on excellent fresh ingredients in season

... (more)

Country Weekend Entertaining : Seasonal recipes from loaves and fishes and the Bridgehampton Inn

Authors: ANNA PUMP,GEN LEROY

Date: April 1999

ISBN: 0385488270

Publisher: Broadway

Hardcover

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One of our most popular salads at Loaves and Fishes. And one of the recipes most sought after by our friends, guests, and loyal customers. So, here it is.

Yields 6 Servings
2 pounds chicken breasts, halved, skin, bones, and fat removed

• The Marinade

• 1 tablespoon toasted sesame oil

• 1 1/2 tablespoon soy sauce

• Juice of 1/2 lemon

• 1/2 teaspoon red pepper flakes

• 2 teaspoons Dijon mustard

• 1/4 cup dry white wine

• 1 large garlic clove, minced

• The Dressing

• 1 garlic clove

• 1 tablespoon toasted sesame oil

• 2 tablespoon soy sauce

• 2 tablespoons sherry vinegar

• 1/3 cup olive oil

• The Salad

• 1/2 cup thinly sliced red onion rings

• 1 1/2 cups sugar snap peas

• 1/4 cup dry cranberries

• 1/2 teaspoon freshly ground black pepper

• 1 bunch fresh arugula leaves

1. Place the chicken in a glass dish.

2. In a bowl, whisk together all the marinade ingredients and pour the marinade over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator.

3. Grill the chicken over hot coals or under a broiler, turning the pieces until just cooked through, 4 to 5 minutes per side. Discard the marinade. Cut the grilled chicken into bite-size strips and place them in a large bowl.

4. Using a food processor, puree the dressing ingredients until smooth. Pour the dressing over the chicken. Add the onion rings, snap peas, cranberries, and pepper. Toss to blend. Add the arugula and toss lightly.

Note: To double this recipes, increase by half both the marinade and the dressing ingredients. If you can't find dried cranberries, use dried cherries.

More From This Book:

1. Loaves and Fishes Grilled Chicken Salad

2. Pear and Walnut Muffins

3. Peanut Cookies

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