Party Time

Well the summer is is in full swing here at the house, we are having PSE&G out here for the second time this week to fix the AC. Most of the excitement is that my Brother-in law Kevin is getting married on Friday the second. So we decided it would be fun to have the rehearsal dinner at the house and yes, I will be cooking, so I thought it would be a good way to launch some recopies and photos. In between being in the wedding and all of the other Dad, Husband and Brother in law stuff that goes with weddings i'll squeeze some recopies and photos in. The party is for around 30 people and we are going to have a nice and simple summer buffet with a good amount of Italian influences, nothing too fancy but very tasty and fun none the less.
the menu includes:
Sliders, Antipasto,Giardiniera,
Caprese Salad, Grilled Summer Vegetables, Green Apple and cucumber slaw, Garlic and Parmesan Roasted Red Potatoes, Grilled Lemon Chicken and Artichokes and a Whole Grilled Beef Filet with Salasa Verde


So with it being Saturday it is time to start the Giardiniera which is a pickled vegetable salad, you can use what ever you want or have on hand. After some poking around I found out that this has potential to be a very convenient staple to have in the fridge. Most people associate it with the over priced jar of mixed vegetables that are next to the jars of roasted peppers. If you make it at home it is very different. the vegetables are not cooked so they remain crispy and hold their color.Giardiniera  is also has many uses such as a condiment for Chicago's Italian beef sandwich as well as as similar spread to New Orleans Muffalata. and with canning on the rise Chefs are starting to pickle their own vegetables in peak season. It was also featured in this months Food and Wine Magazine added to white beans and salami. I am glad that there is extra for the party because I know what I am having for lunch tomorrow. Giardiniera  is also a good accompaniment to cheese plates and on top of salads, you can also chop it very fine to use as a relish for hot dogs and sausage. here is the recipe that I use, it is not hot but you can add any heat that you want, the neon yellow banana peppers are a great addition. This makes a little over a gallon that is good for 4 weeks in the fridge if you don't want to go through the whole canning process, you can cover it and leave it in the fridge.

This makes a little over a gallon:
Veg mix
1 ea English cucumber, quartered the long way and sliced
4 ea red peppers julienne
1 ea celery stalk sliced thin
1 ea cauliflower, cut into bite sized flouretts
6 ea carrots peeped and sliced on the round

pickling mix
4c of water
4c white wine vinegar
.25c sugar
3T kosher salt
1t black pepper
4ea cloves of garlic crushed
3T extra virgin olive oil
1t chili flakes
1T dried oregano

simply mix everything together and cover and leave it in the fridge, you will want to wait at least 1 day to eat them after thet they are good for 4 weeks covered in the fridge

here are all of the vegetables  cut

                                                                             Here is the finished product ready to go