"The Hunger Games" @ Jamie's

GOAT CHEESE TRUFFLES - MEGAN

Hunger Games: Goat cheese 4, 8, 37, 382

Goat cheese, 11 oz

Pistachios, finely chopped

Honey, chilled

Slice off a piece of goat cheese or scoop out to the approximate size of a tablespoon and roll it into a smooth ball between your hands. Flatten the ball into your palm, fill with honey (chill the honey and it is much easier to work with) and gently shape the cheese around it. Roll again between your hands and then roll in the nuts.

SCALLOP CEVICHE - JILL

Hunger Games Orange juice, 55, 113

Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Before serving mix in salt, pepper, chopped cilantro and 1 diced avocado. Serve with plain rice crackers.

BASIL CHICKEN - JAMIE

Hunger Games: Basil 4

2/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice, plus 1/4 cup

1 1/2 teaspoons fennel seeds, coarsely crushed

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

3 bone-in, skin-on chicken thighs

3 bone-in, skin-on chicken breasts

1 cup lightly packed fresh basil leaves

1 large garlic clove

1 teaspoon grated lemon peel

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

MELLARK’S BAKERY BREAD - JANET

Hunger Games: Bread filled with raisins and nuts, 31

4 1/2 cups bread flour

3/4 cup raisins

1 3/4 teaspoon table salt

1 1/4 teaspoon cinnamon

3/4 cup chopped walnuts

2 1/4 cups water

3/4 teaspoon instant or active dry yeast

pinch fresh ground pepper

additional flour for dusting

In a large bowl, stir together the flour, raisins, walnuts, salt, cinnamon, yeast, and pepper, mixing thoroughly. Add the water and mix until you have a wet, sticky dough. If it’s not really sticky to the touch, mix in another tablespoon or two of water. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.

When the first rise is complete, generously dust a work surface with flour. Divide the dough into two halves and dust generously with flour, forming long loaves and wrapping them in dish towels dusted with more flour. Let rise for two hours.

Half an hour before the end of the second rise, dust your baking stone with flour or corn meal and preheat the oven to 475 degrees F with the stone inside.  Bake for 30-45 minutes, until loaves are a nice brown color.

ARUGALA WATERMELON SALAD - MARCIE

Hunger Games: green salad 44

For the salad:

6 cups arugula                                                         

1/4 seedless watermelon

12 ounces feta cheese

1 cup fresh mint, chopped

For the vinaigrette:                                                                                                                                  

The juice of 2 large oranges

The juice of 2 lemons

2 shallots, pressed through a garlic press, or minced

1/4 cup extra virgin olive oil

1/2 teaspoon kosher salt

Freshly ground pepper, to taste

Cube the watermelon and feta into 1/2 to 1 inch pieces. Toss the watermelon and feta with the mint. Combine watermelon mixture with the arugula in a large bowl. For the vinaigrette, combine the orange juice, lemon juice, shallots, salt and pepper in a bowl. Slowly pour in the extra virgin olive oil while whisking vigorously. Serve over salad immediately. Or store separately in the refrigerator.

CUCUMBER MINT SALAD - DANIELLE

Hunger Games: Mint 230

For the salad:

4 English cucumbers (or type of your choice), chopped

1/2 cup packed mint leaves, roughly chopped

1/2 cup chopped red onion

6 tsp chopped fresh dill

For the dressing:

1/2 cup full-fat coconut milk (Stir can well before measuring out)

1/2 cup packed mint leaves

2 tbsp extra virgin olive oil

6 tbsp fresh lime juice

4 tsp agave nectar (or honey)

1/4 tsp kosher salt

Chop the cucumbers, red onion, 1/2 cup packed fresh mint, and dill. Place into large bowl and combine.  In a food processor, make the dressing by processing the rest of the ingredients (coconut milk, mint, olive oil, lime juice, agave, salt, optional arrowroot powder). Process until mostly smooth (tiny mint speckles will remain).  Pour the dressing onto the cucumber salad and mix well. Chill for an hour or two or serve immediately. Season with salt and pepper to taste.

EDAMAME  SALAD - BRENNAN

Hunger Games: Nuts, 230, 241

3 cups shelled edamame beans, cooked and cooled

1 red bell pepper, diced

1 orange pepper, diced

1 cup shredded carrots

1/2 red cabbage, shredded

1/3 cup reduced sodium soy sauce

1 teaspoon ginger

3 garlic cloves, minced

1/2 cup fresh cilantro, chopped

1/4 cup sliced almonds, toasted

1         avocado, diced

Combine edamame, peppers, cabbage, carrots, and cilantro in large bowl.  To make your dressing combine soy sauce, spices, and garlic in a small bowl. Add dressing mixture to edamame salad and combine until salad is fully coated.  Add in cilantro and mix again; sprinkle toasted almonds and avocado on top. Serve.

BLACKBERRY & NIGHTLOCK SORBET - KELLY

Hunger Games: Blackberries, 8, 54, 284 and Nightlock 318

3 cups fresh or frozen mixed berries of your choice (1 c. raspberries, 1 c. blackberries, 1/2 c. strawberries, and 1/2 c. orange segments)

1 cup sugar

2 cups water

zest and juice of one lemon

3-4 tsps cornstarch

In a medium saucepan set over medium high heat, place the berries and the rest of the ingredients in a large pot and bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from the heat and let cool completely. Puree until smooth in a blender or food processor and then strain (Snippets Notes:  I don't strain ours because I like the tiny chunks) through a fine mesh chinois (strainer). Process in your ice cream machine according to the manufacturer's instructions.  I made my sorbet in the afternoon and we had to freeze it overnight for it to really set properly.

STRAWBERRY CHEESECAKE COOKIES - MEREDITH

Hunger Games: Strawberries, 11, 14, 16

1 Cup all-purpose flour

1/2 Teaspoon table salt

6 Tablespoon unsalted butter, softened

5 Tablespoon cream cheese, softened

1/2 Cup granulated sugar

1 Egg

1 Teaspoon vanilla extract

1 Cup chopped fresh strawberries

Pre-heat oven to 350 degrees; line two baking sheets with parchment paper and set aside.  In a medium bowl, whisk together flour and salt; set aside.In the large bowl of an electric mixer, beat butter and cream cheese on high speed until light and creamy. Add sugar and beat until mixture is light and fluffy. Add egg and vanilla and beat until well combined. Reduce mixer speed to low and stir in flour mixture just until combined.  Remove bowl from mixer and fold in strawberries.  Use a medium cookie dough scoop (~2 tablespoons) to place cookie dough balls on prepared baking sheets 1-2 inches apart. Bake cookies for about 10 minutes or until tops are firm.  Allow to cool on cooling racks and serve immediately. Store leftovers in an airtight container in the refrigerator up to two days.

WINE – JAMIE & GUESTS

Hunger Games: Wine 76, 77