CAPE COD CHOPPED SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
- In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
CAPE COD TURKEY SALAD
Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend's garden and came up with this recipe as a way to use up leftover turkey. Serve the salad on croissants, crusty rolls, or a bed of lettuce. A lighter version can be made using reduced fat mayonnaise and sour cream.
Provided by Gin
Categories Salad Recipes
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Mix the turkey, celery, cranberries, and walnuts together in a bowl.
- To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.
Nutrition Facts : Calories 521.2 calories, Carbohydrate 12.3 g, Cholesterol 75.6 mg, Fat 43 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 8.6 g, Sodium 381.3 mg, Sugar 7.5 g
CAPE COD TURKEY
Have you ever heard the term Cape Cod Turkey?. Believe it or not there's no turkey in it at all. This old time recipe is for salt cod served with potatoes, eggs, and cream sauce. This is a very old recipe served on Cape Cod for many years back in the day.
Provided by Carol Junkins
Categories Fish
Time 30m
Number Of Ingredients 5
Steps:
- 1. Cover the cod with cold water, bring to boil, drain. Repeat 2 or 3 times.
- 2. Meanwhile boil the potatoes, cube and fry out the salt pork, and prepare the cream sauce and the hardboiled egg.
- 3. When serving pour the cream sauce over the potatoes and fish, add the the sliced egg and sprinkle with the pork scraps.
- 4. White Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 1/8 teaspoon salt Dash white pepper 1 cup 2% milk *see note* Directions In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate. Yield: 1 cup. * Could use half & half or cream instead of milk ~
CAPE COD CHOPPED SALAD (INA GARTEN BACK TO BASICS)
This is a great salad from Ina Garten's Back to Basics cookbook, 2008. It combines apples, roquefort cheese and toasted walnuts for a flavor blend that is perfect for lunch or dinner. The dressing balances orange juice and maple syrup, mustard and olive oil. Simply superb. Enjoy! ChefDLH
Provided by ChefDLH
Categories Salad Dressings
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
- In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
- NOTE: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.
Nutrition Facts : Calories 908, Fat 84, SaturatedFat 22.4, Cholesterol 70.5, Sodium 1121.1, Carbohydrate 22.7, Fiber 4, Sugar 14.8, Protein 19.8
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