The best recipes are often the ones for which you don't have quantities or instruction. The secrets are passed friend-to-friend during group dinner preparation, along with gossip, secrets and of course a requisite bottle of wine. My darling Catherine brought this simple but delicious recipe into my life. She would make it in our dorm and we'd watch her Family Guy dvds for hours on end. It seemed only fitting that I attempt to figure out quantities for the ingredients as the first post in our PUBLISH OR PERISH blog challenge. Challenge? Is that the right thing to call it? Basically we are in charge of pushing the other to publish at least one piece per week, specifically on Mondays.

 

I am calling this a draft recipe. It's not 100% Cathy style yet, and the green onion is something she added recently that i think I could live without. Or maybe I'm just looking for any good reason to make it again soon.

 

Ingredients

1 (~8oz) package pre-cooked chicken (or if you're feeling motivated, about 0.5 lbs cooked chicken)

1/3 cup red onion

1/3 cup walnuts

medium-large clump of grapes (25-30)

1/2 stem of green onion

1 T mayo

2 t spicy/dijon mustard

fresh cracked black pepper

box of Triscuits

 

Instructions

Oh, did I mention why this recipe is great? All you need is a bowl and a food processor. Process each item seperately, putting it into a medium mixing bowl once it's been minced. Go a little more gentle on the grapes, but don't be worried when it kind of turns into a squishy juicy slush. Mix all your ingredients (minus Triscuits) and taste. Like it? Great. Not so much? Well then, adjust to taste. It's a draft recipe! If you can stand it, let it all sit for 30 minutes -- it will be much better once the flavors meld. Served on triscuits it's a meal for two or an appetizer for as many people with whom you're willing to share.

 

Variations

• Squish a slice of ripe avacado on your cracker before topping with a dollop of salad
• Apples and/or craisins can be subbed or added to the grapes for the fruity taste. If you include apples, you're probably better off dicing by hand.

PUBLISH OR PERISH BLOGROLL: Sarah at Chef In The Sticks and the eponymous CiaoCatherine