Chicken and Egg - Janice Cole [35]
Sweet Chili Shrimp and Egg Bruschetta
This truly is a global recipe. It originated in Iceland and came to me via my nephew, who studied there for a year. Based on Italian bruschetta, the dish is made with Thai sweet chili sauce instead of tomato, giving the dish an Asian spin.
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To make the sauce: Stir together all of the ingredients and set aside.
To make the bruschetta: Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet. Brush both sides with about 1 ½ tablespoons of the olive oil. Bake for 5 to 8 minutes or until slightly crisp and the edges are just beginning to turn brown. Cool on a wire rack to room temperature.
Heat a large skillet over medium heat and heat the remaining 1 tablespoon of olive oil. Add the shrimp and garlic and cook for 3 to 4 minutes, stirring frequently, until the shrimp turn pink and are slightly firm. Remove to a plate and cool to room temperature.
Spoon about ½ teaspoon of the sauce over each baguette. Top with a slice of egg, spoon another ½ teaspoon of sauce over the egg, and top with a shrimp. Garnish with the cilantro sprigs. Serve with lemon wedges.
NOTE
A red-colored chili powder will lend the best color to the sauce.
SERVES 6 to 8
MAKES 18 BRUSCHETTA
SAUCE
½ cup sweet chili sauce
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lemon juice
½ teaspoon chili powder (see Note)
BRUSCHETTA
18 slices baguette (3⁄8 inch thick)
2 ½ tablespoons extra-virgin olive oil
18 large raw shrimp (21 to 30 count), peeled and deveined, tails removed
2 garlic cloves, minced
4 hard-cooked eggs (see Note, Lemon-Tarragon Deviled Eggs), peeled and sliced
Cilantro sprigs for garnish
Lemon wedges for serving
Cucumber-Basil Egg Salad
The glories of summer are captured in this pale green egg salad redolent of fresh basil, green onions, and crunchy cucumbers. Serve it surrounded by greens or tucked into pita pockets or slices of crusty bread for a satisfying lunch.
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Gently combine the eggs, cucumber, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
Store in the refrigerator for up to three days.
SERVES 6
6 hard-cooked eggs (see Note, Lemon-Tarragon Deviled Eggs), diced (2 cups)
¾ cup seeded, diced cucumber (about ½ cucumber)
¼ cup minced shallots
½ cup sliced green onions (green part only)
3 tablespoons lightly packed chopped fresh basil
½ cup mayonnaise
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
IT’S JUST CHICKEN FEED
Chickens are like teenaged boys—always hungry. What you should feed them will depend on how old they are. Provide a complete chicken feed to make sure they’re getting all of the nutrients they need. Commercial feed comes in starter formula for chicks, grower for growing pullets, and layer for hens that have started to lay eggs. The formulas are adjusted to meet the chickens’ nutritional needs at each stage of life.
Try to get organic chicken feed if possible. You can also make your own chicken feed utilizing a combination of twelve to seventeen different grains. Chickens are omnivores, meaning they eat meat as well as grains and vegetables. They eat worms, bugs, moths, and other goodies in your backyard. When they are molting, or the weather is cold, or they are sick or otherwise stressed, extra protein will provide the nutrients to pull them through.
Layered Antipasto Chicken Salad with Fresh Basil Dressing
This is the perfect potluck salad—it’s colorful and travels well. In fact, it’s best made ahead of time. The layers of antipasto ingredients, including salami, cheese, artichokes, and olives, make a nice change of pace from the usual pasta salad, which shows up at so many potlucks. Use leftover chicken, or look for a rotisserie chicken (that’s certified as humanely raised) at your grocery store.
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To make the dressing: Combine all of the dressing ingredients in a blender container and blend until smooth. Set aside.
To make the salad: Arrange the romaine over the bottom of a 10-cup glass bowl