Page 7 - The Summer Table: Kitchen Tested Recipes For Grilling and More!
P. 7

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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