Page 6 - The Summer Table: Kitchen Tested Recipes For Grilling and More!
P. 6

ANTIPASTO                                                                                                                        FRIED

                                                  SKEWERS                                                                                                                     PICKLES

               Ingredients                                       Instructions                                                            Ingredients                             Instructions

               •  24 Ambrosia® Stuffed Queen Olives              1.  Thread  items  on  6”  wooden  skewers  alternating  colors  and    •  Canola Oil (for frying)              1.  Heat  1½  -2  inches  oil  in  a  heavy  bottomed  pot  over  medium-high  heat  to
               •  12 Ambrosia® Kalamata Olives, Pitted             textures. Start and end each skewer with a stuffed olive.             •  ½ cup All-Purpose Flour                 375-degrees F .
               •  12 Ambrosia® Marinated Artichokes              2.  Cover and refrigerate for up to 24 hours. Sprinkle with herbs and   •  1 tsp Italian Seasoning              2.  In a shallow bowl or rimmed plate, whisk together flour, Italian seasoning, garlic
               •  12 Ambrosia® Fire Roasted Red Pepper Slices      drizzle with balsamic glaze just before serving if desired.           •  1 ½ tsp Garlic Powder                   powder, salt and pepper. Add hot sauce and water and mix until smooth.
               •  12 Salami Slices                                                                                                       •  ¼ tsp Ambrosia® Kosher Salt          3.  Working in batches, add dried pickles to the batter, gently toss to coat. Using a
               •  Ambrosia® Balsamic Glaze (optional garnish)                                                                            •  ¼ tsp Black Pepper                      slotted spoon (or Chinese Spider), remove pickles from the batter and let excess
                                                                                                                                         •  1 tbsp Huy Fong® Sriracha Chili Sauce   drip off. Gently add pickles to the oil one at a time. Fry for about 1½ -2 minutes
                                                                                                                                         •   ½ cup Water                            or until golden. Remove pickles from oil and let drain on paper towels. Monitor
                                                                                                                                         •  16 oz Ambrosia® Dill Pickles, Sliced    oil temperature as batches are frying to maintain a consistent 375-degrees F .
                                                                                                                                           (drained and dried)
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