It finally happened – we did Italy. And woooow man, was it packed! I hope I get all of the credits to all of the right people: LightsOn (wine), WingWoman (salad and dressing), CreepShow (homemade bread), HotMomma (rum and mixers), Mr. Hero (meatballs), BabyBear, LittleBigBrother, Sir VJ (chicken parmesan), RubsWithLove (prosciutto wrapped melon), Bestie Extraordinaire (braciole), Mistress Whiskey (homemade gluten-free gnocchi with sun-dried tomato sauce), NewOrleans, WideEyes, NewGirl, Phrenology Fiend (homemade arugula ravioli with tomato bacon cream sauce and a homemade tiramisu), SugarMomma (gluten-free cookies), SlotMachine (gluten-free pasta primavera and caprese skewers), MoneyShot (wine), BestestFianceEver (wine), and yours truly (chicken with salmoriglio and homemade tiramisu).
Do you see that list? Do you? That all went into my belly. I think I might need calorie therapy after all of that goodness!
I took a value pack of chicken drumsticks (about 12 drumsticks or 5.5 lbs), took the skin off of them, and put them into a large bowl. I put the marinade over the top, covered it, and let it sit in the fridge for a few hours. Once it was time to cook I turned on the oven to 375*, put the chicken and marinade into a baking dish, covered with foil, and cooked for an hour. (Did I mention it was raining and crappy outside and we had all of these people IN our house? Yikes!)
The tiramisu I made exactly as it is written below. I couldn’t find my springform pan so I made it in a square baking dish and it worked perfectly. Into the fridge for a few hours, and ready to serve for the tiramisu-off!
Every single thing on the table (and then on my plate) was delicious. I wanted a whole serving of each thing. Fortunately, we had so many people that almost every single pan was scraped clean. No second helpings for me! Whew!
I highly recommend an Italian potluck to all of my readers – DO IT! And then thank me later. Cheers!
- 3 large garlic cloves, finely chopped
- 1 teaspoon oregano
- 1/2 cup olive oil
- Juice of 4 lemons
- 1/8 cup balsamic vinegar
- Salt & pepper to taste
- 1 whole chicken, 3 1/2 to 4 pounds, cut into eight serving pieces
Preparation: Start a fire in a charcoal grill, or pre-heat a gas grill. Combine garlic, oregano, olive oil, lemon juice, balsamic vinegar, salt and pepper in a medium bowl and whisk together well to make Salmoriglio mixture. Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally until done, about 25 minutes. While chicken is cooking heat up a large saute pan, either on the other side of the grill or on the stove. When chicken is cooked transfer to saute pan, pour Salmoriglio over and cook on top of grill, turning the chicken in the pan for 1 to 2 minutes. Transfer chicken to serving bowl, pour Salmoriglio mixture from saute pan on top and serve. (Serves 4)
Kahlua Tiramisu with Amaretto Ice Cream
- 2 teaspoons unflavored gelatin
- 1/2 cup Marsala
- 6 large egg yolks
- 3/4 cup sugar
- 2 8-ounce containers mascarpone cheese
- 3/4 cup whipping cream
- 1 cup hot water
- 1/4 cup Kahlúa or other coffee liqueur
- 4 teaspoons instant espresso powder
- 26 (about) Champagne biscuits (4-inch-long ladyfinger-like biscuits) from two 3.5-ounce packages
- 2 tablespoons unsweetened cocoa powder
Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.