Mike’s Lawfare Kitchen

A Father’s day feast: Antipasto Platter, Arugula Salad with Hazelnut Brittle, Roasted Smoked Paprika Potatoes

aNTIPASTO PLATTER

This is Italian freestyle and involves a festive platter, traditional ingredients and your imagination.

These items are spread on one or two platters and served with a basket of fresh bread

Recommended components of the best Father’s Day antipasto- use the best that you can find:

• Salume such as sopressata, pepperoni, salami and prosciutto

• Sliced mozzarella or the individual small portions packaged in a tub of salt water

• Roasted peppers, artichoke hearts, mushrooms in oil and vinegar- these can be purchased in jars and cans from Cento or Progresso in any store

• Olives Black, Greek or whatever you choose- pitted of course

• Sliced swiss cheese and provolone

• Sliced ripe tomatoes and sundried to mix in

I like to alternate the sliced cheeses and the salume around the platter and place the other
items inside using your imagination- the platter is an artists palette

On the side have good olive oil, balsamic vinegar and a fig glaze

All served on plates from the platter with great sliced bread

Arugula Salad with Hazelnut Brittle

Ingredients:

• 1 bag arugula

• Shaved parm or pecorino (however much you like) Even goat cheese would be good with

  this.

• Hazelnut brittle (recipe below)

• The Best Vinaigrette (recipe below)

  
  
  
  
  

  Hazelnut brittle

This will make more than you need for the salad, but store it in an airtight container and use it as you like.

Ingredients:

• Around 1 cup peeled hazelnuts. (Buy them peeled, and you’ll save yourself a lot of time)

• ¾ cup granulated sugar.

Directions:

Add the sugar to a pan and turn on medium heat. Keep a close eye on it as sugar can burn really quickly. Turn down the heat if you need to and continue to stir with a spatula. Once the sugar is melted and turns a warm, amber color, mix in the hazelnuts and quickly pour out over a piece of parchment paper or a silicone mat. Smooth so it’s even across and wait for it to cool and harden. Once it’s completely cooled, break it into small pieces to toss into the salad.

The Best Vinaigrette

Make this your own- Whenever I make this, I definitely change it up with different oils and
vinegars, and don’t necessarily measure. Play around with proportions and taste often to see
what you like.

Ingredients:

• ¼ cup extra virgin olive oil

• 1 tsp dijon mustard

• 1 tsp honey

• 2 tablespoons red wine vinegar (white wine, white balsamic, apple cider vinegar would all work nicely)

• Nice squeeze of lemon

• Pinch garlic powder

• Salt and pepper to taste

Directions:

Mix everything together and taste- adjust as needed.

Roasted Smoked Paprika Potatoes

Ingredients:

• Extra virgin olive oil

• 1 pound yukon gold potatoes cut into even-sized chunks

• Garlic cloves

• ½ tablespoon smoke paprika

• Salt and pepper

• Parsley

Directions:

Cut your potatoes into even sized chunks and add to lightly salted, boiling water. Parboiling the potatoes will give them a nice creamy inside, even when the outside is crisping up in the oven. Depending on how big you cut them, this may take around 10-15 mins. Don’t let them boil for too long or they’ll get crumbly and fall apart.

Once a knife easily pierces the potato, drain them and set them aside to cool down for a few minutes while you mix together the olive oil, smoked paprika, salt and pepper in a bowl.

Mix in the potatoes and garlic cloves and toss so they’re all coated. Turn them out onto a baking sheet lined with parchment paper and cook at 400℉ for about 40 mins. Turn them about halfway through so you get crispiness on both sides. The cooking time might vary depending on how big the pieces are, so just check them periodically so they don’t burn.

Once they’re crispy and ready to serve, plate them up with some chopped parsley and a squeeze of lemon. To change it up, try serving over some greek yogurt or add crumbled feta on top.

Father's Day Feast

Your choice of Riverstone Chop House’s delicious cuts.

Some Pointers:
Bring to room temperature before grilling.
Use sea salt and pepper for seasoning. You don’t need any fancy rubs!
Grill to medium-rare or rare by touch (Dad knows!)
Before cutting, LET IT REST for five minutes to allow the juices to assimilate into the meat and
not run out all over the place. This is a well-known tip in the culinary community.

Enjoy!