Get outside! Recipes for the perfect picnic
Whether you live in the country or the city, we’ve got the menu for you
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Packing the perfect picnic May 22: Chefs Ed Brown and Jake Linzinmeir show TODAY’s Kathie Lee Gifford how to prepare the perfect picnic. Today show |
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Pack your basket and grab your blanket. The warm weather means it's the right time for a picnic. No matter if you live in the country or the city, we have the menu for you.
Serves 4
INGREDIENTS
Dice the lobster meat and combine with oil, soy, mirin, vinegar, chili sauce and pepper flakes.
Soften the rice paper by putting the half circles between very wet kitchen towels.
Press the towels gently; the rice paper should be pliable within 10 minutes.
Carefully lay a softened half circle on work surface, curved side away from you.
Place 2 leaves of lettuce toward bottom of paper (overlapping).
Place one-fourth of the lobster one-third up from the bottom of the sheet.
Equally distribute carrot, scallion, herbs and peanuts.
Turn the bottom to enclose the filling.
Fold in the sides and roll up tightly to form a log (the paper will adhere to itself).
Repeat the procedure with the remaining rice paper and serve .
MANAGE YOUR RECIPES
INGREDIENTS
In advance:
1. Toss strawberries in sugar and cassis and hold cold overnight.
Then
2. Lightly crush macerated strawberries and let drain in colander.
3. Spread Nutella on one side of bread, crushed berries on the other.
4. Lightly brush bread with butter and grill in panini press.
5. Trim crust and serve with bowl of whipped cream for dipping.
MANAGE YOUR RECIPES
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