Summer picnic fare?

What are your favorite recipes for picnics? I'm getting a little tired of my repertoire. Let's trade.

Terrines are terrific for picnics and summer potlucks. You can make them up well in advance and, unlike pasta salad, be fairly certain that there won't be a dozen other versions at the party.

Here's an easy favorite that lends itself to experimentation. You can, for example, use other types of pesto or veggies for the "stripes," or substitute other ground meats. It slices prettily and appeals to people who don't like liver pates.


Pesto- and pepper-striped chicken terrine

1 10-ounce package frozen chopped spinach, thawed and well-drained
1/2 cup basil pesto sauce (homemade or bottled)
Vegetable cooking spray
3 red bell peppers, roasted and peeled, or 1 7-ounce jar roasted red peppers, rinsed and drained
1 1/2 pounds ground chicken
1 medium onion, peeled and finely chopped
1 egg, beaten
1/2 cup tart yogurt
3 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground white pepper

Preheat the oven to 350 degrees. In a medium bowl, combine the spinach and pesto sauce, mixing well; set aside. Lightly spray the bottom of an 8 1/2-by-4-inch pan with cooking spray.

In a large bowl, combine the chicken with the onion, egg, yogurt, garlic, salt and pepper, mixing lightly but thoroughly. Press a third of the chicken mixture into the bottom of the prepared pan; arrange the roasted peppers evenly across the top. Top with an additional third of the chicken, spreading evenly.

Spoon the spinach mixture evenly over the chicken. Top with the remaining chicken, spreading to cover the spinach.

Cover the pan tightly with aluminum foil. Place in a 13-by-9-inch baking pan; transfer to the oven. Carefully pour hot water into the outer baking pan until the water reaches halfway up the loaf pan. Bake for 1 1/2 hours.

Let cool slightly; remove the foil and pour off the drippings.

Weight the terrine: Re-cover the terrine loosely with foil. Place heavy cans into a second 8 1/2-by-4-inch loaf pan. Place the loaf pan with the cans on top of the covered terrine. Refrigerate overnight or up to 2 days.

Loosen the sides of terrine with a knife; invert onto a platter. Cut into 1/2-inch slices. 16 servings.

HI,

Cook's Illustrated in the July-August, 2006 edition has a Cuban Style Roast Pork, which if you follow the link I describe my experiences making it.

Cook's suggests a one hour wait before cutting into the finished roast, which is time enough to transfer it to your picnic. Bring along lots of mojo sauce, cuban beans and salads for a complete picnic.

Regards,