Monthly Family Dinner - February 2009

The first Monday of each month, our family gets together. We rotate hosting duties so Carlos and I host every third month. We are hosting in February – right in Mardi Gras season. Here is the menu we are planning.


Salad (Marshall) - Mardi Gras Salad

Toss together -
6 cups sliced/chopped purple cabbage
2 cups sliced shallots (green onions)
4 tbsp. toasted sesame seeds
½ cup toasted sliced almonds
1 packet Ramen noodles

Dressing -
6 tbsp. vinegar
4 tbsp. sugar
2 tbsp. olive oil
1/2 tsp. pepper, 1/4 tsp. salt, 1 Ramen chicken flavor packet

Mix dressing together until sugar dissolves. Pour over salad, and mix.



Soup (Carlos) - Soupe a l'ail aux pommes de terre

Ingredients –
1 head of garlic
2 quarts water
2 tsp salt
Pinch of pepper
2 cloves
1/4 tsp. sage
1/4 tsp. thyme
1/2 bay leaf
4 parsley sprigs
3 Tbsp olive oil
2 bay leaves
3 cups diced potatoes
Pinch of Saffron
French bread
Parmesan cheese

Directions –
Separate a head of garlic so that you have about 16 cloves. Drop them into boiling water for 30 seconds, rinse with cold water, and peel.

Drop them into your soup pot, along with all the ingredients listed above up to but not including the potatoes.

Boil slowly for 30 minutes. Strain it, and return to the saucepan. Add about 3 cups of diced "boiling potatoes" (I used Yukon Gold) and a good pinch of saffron to the broth and simmer for about 20 minutes or until the potatoes are tender.

Serve with French bread and grated Parmesan cheese.


Main Dish (Marshall) - Aurora’s Chicken Pepperoni
Yes, from this movie

Ingredients -
4 (6-ounce) skinless boneless chicken breasts
3 tbsp olive oil
1/2 cup bread crumbs
1 tsp dried oregano
1/2 tsp garlic powder
Salt and freshly ground pepper
1 (16-ounce) can chopped tomatoes
1 tsp sugar
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
2 ounces pepperoni, sliced in thin rounds (8 slices)
1/2 cup shredded mozzarella cheese

Directions –
Preheat oven to 350 degrees F.

Pound the chicken breast halves between 2 sheets of plastic wrap to about 1/2-inch thickness. In a shallow skillet, heat the olive oil over medium high heat. In a bowl, combine the bread crumbs with the oregano and garlic powder. Season the mixture with salt and freshly ground pepper. Coat the chicken breasts with the bread crumbs.

Saute in the olive oil until browned, about 4 minutes each side. Remove the chicken cutlets to a baking dish. Set aside.

In a saucepan, combine the tomato, sugar, oregano, basil, and garlic powder. Cook over medium heat for 10 minutes. Season with salt and freshly ground pepper. Pour the sauce over the chicken in the baking pan. Place the slices of pepperoni on top of each cutlet. Sprinkle the tops with cheese.

Bake for 20 to 30 minutes at 350 degrees F. or until the cheese melts and just begins to brown. Serves 8.


Dessert (Marshall & Carlos, actually store bought) – King Cake