DIY Network

Pet Picnic Party: Food Preparation From "Weekend Entertaining" episode WKE-212

This party is rated 2 on a scale of 1 to 5, with 5 being the most difficult, and is geared toward the skills of a frequent entertainer.

Hourly Breakdown
Total Prep Time -- 17 hours
Food Preparation -- 3 hours

	Your four-legged guests will enjoy their picnic lunch packed especially for them.
	Turkey Roulade Sandwich

Turkey Roulade Sandwiches

Ingredients:

Four 6 oz. turkey breast cutlets
Frozen spinach, cooked, drained and pressed dry
1/4 cup dry breadcrumbs
1/4 cup shredded Parmesan cheese
1/4 cup chopped pecans
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil
6 slices prosciutto ham
Mayonnaise
Red peppers, roasted
Provolone cheese
Tomatoes
Baguette

Preparation:

Pound the turkey breasts flat. Combine spinach, breadcrumbs, Parmesan cheese, pecans, parsley, and basil. Mix well. Lay out the turkey breasts and top each breast with a slice of prosciutto.

Spread about 1/3 cup of spinach mixture on the wider ends of the turkey cutlets. Roll the cutlet up and secure with a toothpick.

Note: Don't forget to remove the toothpick after you have baked them.

Put the roulades in an oiled ovenproof pan seam-side down and lightly brown each side. This should take about 6 to 8 minutes. Cover the pan and put in a 350 degree oven for about 20 minutes.

Once the roulades have cooled, you're ready to assemble the sandwich. Slice the baguette in half horizontally and remove the bread from the inside.

Spread the bottom slice with mayonnaise. Add a layer of thinly sliced provolone. (Always put the cheese on the bottom layer to keep the moist ingredients from making the bread soggy.) Layer roasted red peppers and tomato slices on top of the cheese. Top with chilled roulades and replace top of loaf. Press it down to secure. Cut into individual sandwiches, wrap in plastic and refrigerate until picnic time.

Note: This can be made in advance and kept cool until the party.

Expert Tip: Always season your pans or grill with a little bit of oil before cooking. Heat it up and rub in some oil, and then you won't have to worry about anything sticking.

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Gazpacho

Gazpacho

Ingredients:

12 Roma tomatoes, remove stem end, large dice
2 med. cucumbers, peeled, large dice
1 small onion, large dice
1/3 cup cilantro
1/2 red bell pepper, large dice
3/4 cup cider vinegar
4 cups tomato juice
3 cloves garlic
1/3 cup cilantro, chopped
1/2 med. cucumber, small dice
1 small onion, small dice
1/2 red bell pepper, small dice
1-1/2 tsp. salt

Preparation:

Puree the first 8 ingredients (tomatoes through garlic) in blender. Stir in by hand the remaining ingredients. Chill until ready to serve.

Curried Deviled Eggs

Curried Deviled Eggs (Web Exclusive)

Ingredients:

8 lrg. hard boiled eggs
4 Tbs. mayonnaise
6 chive stems, minced
1 tsp. curry powder
Salt and pepper to taste

Preparation:

Cut hard boiled eggs in half and scoop out the yolks into a medium-sized bowl. Mash the yolks with the mayonnaise, add curry powder, salt and pepper and mix until smooth. Divide the mixture among the egg halves, and top with a sprinkle of chive.

Serves: 8

Greek Pasta Salad

Greek Pasta Salad (Web Exclusive)

Ingredients:

1 box pasta -- ziti tubes -- approx. 16 oz.
1 cup crumbled feta cheese
1/2 lrg. red bell pepper, chopped fine
1/2 lrg. yellow bell pepper, chopped fine
1/4 lrg. red onion, chopped fine
3/4 cup chopped pitted Kalamata olives
3 Tbs. chopped capers
1/2 jar pepperoncini peppers, chopped fine

Ingredients for the Dressing:

1/2 cup olive oil
3 Tbs. fresh lime juice
1 Tbs. red wine vinegar
1 Tbs. minced garlic
1-1/2 tsp. dried oregano
1 tsp. Dijon mustard
1 tsp. ground cumin
3 Tbs. juice from Pepperoncini jar

Preparation:

Cook pasta in a large pot of boiling salted water until al dente. Drain well.

Add red and yellow peppers, red onion, Kalamatas, capers and pepperoncinis and mix well.

Combine the lime juice, vinegar, garlic, oregano, mustard and cumin in a small bowl, and whisk in the olive oil in a slow steady stream. Once it is incorporated, add the pepperonicini juice.

Add the dressing to the pasta salad and toss well. Top with the crumbled feta.

Serves: 10

"Puppy Food" Dessert

"Puppy Food" Dessert (Web Exclusive)

Ingredients:

6 oz. semi-sweet chocolate morsels
1/4 cup peanut butter
7 cups Rice Chex or Crispix cereal
3/4 cup confectioners sugar

Optional Ingredients:

1/2 cup milk chocolate morsels
1/2 cup peanuts
1/2 cup dried banana chips
1/2 cup dried cherries
1/2 cup dried cranberries

Preparation:

In a large bowl over double boiler melt the semi-sweet chocolate, stirring occasionally. Once completely melted, remove from heat. Stir in peanut butter. Gently stir in cereal until coated.

Put confectioners sugar in a large plastic bag or large plastic bowl with a lid. Add cereal mixture. Seal and gently shake until coated. Stir in any of the optional ingredients you choose.

RESOURCES :

Create for Less
Website: www.createforless.com

Fabric.com
Website: www.fabric.com

J.B. Wholesale Pet Supply
5 Raritan Rd.
Oakland, NJ 07436
Toll-free: 800-526-0388
Website: www.jbpet.com

GUESTS :

Harry Schwartz
Culinary Expert
PO Box 1320
Yarmouth, ME 04096
Phone: 207-846-8881
E-mail: chefharry@chefharry.com
Website: www.chefharry.com