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
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• 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 .
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(drained and dried)
