Mediterranean Veggie Roller
10 oz. Squash Zucchini
2 Tbl Extra Virgin Olive Oil
2 Tbl Balsamic Vinegar
5 oz. Goat Cheese
6 oz. Kalamata Olives
3 oz. Sundried tomatoes
Method:
1. Trim ends of the zucchini. Slice them lengthwise with the slicer about 1/8 inch. Marinate zucchini slices in a mixture of olive oil and balsamic vinegar. Mark both sides on preheated grill about 45 seconds. Remove from heat and set aside to cool.
2. Dice kalamata olives and rough chop sundried tomatoes and gently fold them into softened goat cheese. Do not over mix or the mixture will turn black from the olive juice.
3. Place about ½ or ¾ of a tablespoon of the mixture on one end of the zucchini slice and roll the zucchini up securing them with toothpicks. Repeat
4. Arrange the Zucchini Rolls on the platter and garnish.
Another appetizer that's a big favorite:
Bombay Beef Wraps
½ lb. Beef Top Sirloin
2 Tbl. Sioux wow chili sauce
Tsp Salt kosher
¼ tbl Black pepper
2 oz. Green Onions
4 oz. Carrots
1 tsp Peanut Butter
1 tsp white sesame seeds
Method:
1. Marinate London Broil in 2 tbl of Sioux wow for ½ hour. Remove from marinate. Season with salt and pepper. Grill to rare, approx. 5 -6 minutes per side. Remove and chill. Tightly wrap with plastic wrap, place in freezer for at least ½ hour. This makes slicing easy.
2. Remove beef from the freezer, slice on slicer, lay beef on table, brush each with peanut sauce (peanut butter and sious wow sauce), lay a small bundle of scallions (2 inch, white parts only, cut julienne) and carrots (julienne 2 inch long). Roll up securely. Arrange on tray seam. Sprinkle sesame seeds.
Location:
Bristol Farms
@ The San Francisco Shopping Center, The Concourse Level
845 Market Street
San Francisco, CA 94103
415-979-0106
Website: http://www.bristolfarms.com/home.html
