Please accept this recipe book from - Kean Miller LLP
Please accept this recipe book from - Kean Miller LLP
Please accept this recipe book from - Kean Miller LLP
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Crostini<br />
1 loaf Italian or French bread<br />
olive oil<br />
2 cloves garlic, halved (or garlic powder)<br />
Cut bread in 1/2 - 3/4 inch slices and place on cookie sheet. Broil until lightly browned. Turn<br />
slices over and toast other side. Remove <strong>from</strong> broiler and drizzle with olive oil and rub with<br />
garlic. Serve with bowls of pomodori and funghi, (shown on page 32), or top slices with the<br />
toppings and serve on a platter.<br />
by Len Kilgore (Baton Rouge), a partner practicing in the environmental and litigation areas<br />
John’s Tex-Mex Salsa<br />
1 medium white onion, quartered<br />
2 cloves garlic<br />
2 Serrano chilies or fresh jalapeño peppers<br />
8 Roma tomatoes (about 1 pound)<br />
2 Tbsp. fresh cilantro leaves, finely chopped<br />
1 tsp. honey<br />
1 tsp. salt<br />
1 Tbsp. fresh lime juice<br />
Place onion, garlic and peppers (whole) in food processor and chop until fine. Add tomatoes and<br />
lightly chop in food processor. (Do not overdo it.) Remove contents <strong>from</strong> food processor and<br />
strain, saving juice. Chop cilantro by hand or cut with kitchen scissors until fine. Add honey, salt,<br />
lime, cilantro and mix in non-metallic bowl. Add back tomato juice to desired consistency. Chill<br />
in refrigerator for at least 30 minutes to allow the flavors to mingle. (Better if it is allowed to chill<br />
overnight.)<br />
Serving suggestions: Great by itself with chips, as a topping for tacos,<br />
dressing for taco salad, or as a garnish with grilled meats.<br />
by John Heinrich (Baton Rouge), a partner practicing in the litigation area<br />
18