Chicken Salpicón

There are many recipes for Salpicón, however, we really liked how it was prepared at El Renaciente Restaurante in Buenos Aires, which is a local dive that is braved by those who don’t need to use “the facilities.” (Read: no toilet seats and no toilet paper provided in the women’s room. The Salpicón was $38 pesos.

Following is a list of the ingredients that we could discern. Eventually, I’ll try to reproduce it and post a follow up.

Roasted chicken, skin removed and chicken pulled apart and cut into small pieces
Boiled potatoes, quartered and quartered again
Boiled eggs, cut in half
Red peppers, cooked al dente and cut into pieces
Olives, cut in half
Sweet onion, chopped
Parsley
Mayonnaise
Salt

Chopped Kale Salad

After a whirlwind trip to the east coast to photograph colleges for University Icons (21 days, 4,000 miles and over 80 schools), we stopped for a two day visit with our friends Anne and Tobey in the upper reaches of West Virginia. Their magnificent house, situated on numerous wooded acres on the Potomac River, just outside of Shepherdstown, WV, was a perfect respite after 3 weeks of road travel. Anne served a chopped kale salad, which was accompanied chicken thighs and chicken sausage that Tobey masterfully grilled. Carolyn had previously made a kale salad, but it was made with large leaves that were a struggle to chew. Anne used curly kale leave that she chopped into fine pieces. That made a big difference and we loved it. Last night we reproduced it, but with baby kale (also finely chopped). The quantities are merely a guide. This recipe does not require exactitude and is based on 2 servings. The best part is that it’s easy and quick to prepare. We believe it’s gluten free too.

2 large handfuls of baby kale, chopped
1/8 cup pine nuts, toasted (I like them well toasted!)
3/4 cup Shredded (Kirkland brand) Parmigiano Reggiano cheese
juice of 1/2 lemon
1/4 cup olive oil
salt
black pepper (freshly ground)

Combine the kale, nuts and cheese in a large bowl. Combine the lemon juice, oil and spices in a jar. Add the lid, shake vigorously and pour over the salad. Toss to mix everything together.

Serve with grilled Italian chicken sausage (Whole Foods) and/or grilled boneless/skinned chicken thighs that have been seasoned with Italian spices and salt.

Green Lime Salad

One of our all-time favorites.

1 cup vegetable oil
1/3 cup fresh lime juice
3 tablespoons sugar
1-1/2 teaspoons salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon celery seed
soft lettuce greens (i.e. Boston lettuce)
white mushrooms, cleaned and sliced very thin

Mix ingredients and shake well to thoroughly mix ingredients. Toss with the salad and mushrooms.

Really Simple Tuscan Pasta Salad

Carolyn came home from Trader Joe’s with the fixin’s for this salad. It’s so simple it’s silly, but it does taste good and is quick to make.

1 lb. bow tie pasta (or whatever shape you have in the pantry)
3/4 cup (6 oz.) crumbled feta cheese
1/2 cup sun dried tomatoes
1/2 to 3/4 cup (8 to 12 oz.) olive tampenade 
2-3 handfuls of baby spinach

Cook the pasta per the directions on the package. Drain and rinse lightly with cold water, to stop the pasta from cooking (probably not what the package says, but ignore the package in this regard). Add the remaining ingredients. Season with salt and pepper (careful with the salt). Add extra olive oil, as desired. Mix well and serve luke warm.