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Giardiniera Recipes

Lobster Salad

  • 4 whole lobsters, cooked and cleaned
  • 3 oranges, peeled and sectioned
  • 1 large grapefruit, peeled and sectioned
  • 1 red bell pepper, diced
  • ½ cup thinly sliced red onion
  • 1 tablespoon of jalapeno pepper with garlic, minced
  • ¼ cup chopped fresh cilantro
  • ½ cup of mild giardiniera
  • ¼ cup vegetable oil
  • 1/3 cup cider vinegar
  • 1/3 cup fresh orange juice
  • ¼ to ½ teaspoon salt
  • Lettuce leaves
  • Garnish: fried plaintains

Remove shell from lobsters, keeping claw meat intact. Thinly slice tail meat. Combine oranges and next 10 ingredients in a large bowl. And lobster, tossing until well blended.

Spoon mixture into lettuce-lined martini glasses or small bowls. Garnish, if desired.


Shrimp Martini

24 unpeeled, large fresh shrimp (about 1 ½ pounds)
2 large eggs, lightly beaten
1 cup soft breadcrumbs
1 cup sweetened flaked coconut, toasted
4 cups vegetable oil
Napa Cabbage slaw
Hot muffeletta salad
Garnish: lime wedges

Peel shrimp, leaving tails on: devein, if desired.

Dip shrimp in egg. Stir together breadcrumbs and coconut; dredge shrimp in mixture.

Pour shrimp in egg. Stir together breadcrumbs and coconut; dredge shrimp in mixture.

Pour oil into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches, over medium-high heat 2 minutes or until golden. Drain on paper towels.

Mix Napa Cabbage slaw with 4 Tablespoons of Hot Muffeletta Salad.

Spoon Napa Cabbage Slaw evenly into 8 martini glasses. Top each with 3 fried shrimp. Garnish, if desired.


Chicken Enchiladas

3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
½ cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8 ounce) container sour cream
1 (8 ounce) bottle spicy hot giardiniera
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro.

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13x9 inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350 degrees for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Yield: 4 servings.


Antipasto Plate

¾ pound thinly sliced Italian meats; Proscuitto, salami, mortadella
¾ pound assorted cheeses
¾ pound garlic stuffed, onion stuffed, garlic and jalapeno stuffed olives, drained
1 jar of chunky giardinara

Marinated Tortellini

1 (7 ounce) jar roasted sweet red peppers, drained
1 (6 ounce) jar marinated artichokes, drained
1 (10 ounce) jar pepperoncini salad peppers, drained
1 (8 ounce) container commercial hummus

Arrange all ingredients on a platter or on small serving plates. Serve with French bread and assorted crackers.


Grilled Tenderloin with a warm vegetable salad

4 (4 ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
½ teaspoon salt, divided
½ teaspoon black pepper, divided
2 small zucchini, halved lengthwise
2 plum tomatoes, halved lengthwise
2 plum tomatoes, halved lengthwise
2 green onions
½ cup of chunky giardinara
2 tablespoons red wine vinegar
2 teaspoons bottled minced garlic
Cooking spray
1 tablespoon commercial pesto
Oregano sprigs (optional)

Prepare grill or broiler.

Sprinkle steaks with ¼ teaspoon salt and ¼ teaspoon pepper.

Combine ¼ teaspoon salt, ¼ teaspoon pepper, zucchini, and next 5 ingredients (zucchini through garlic.) in a large zip-top plastic bag. Seal and shake to coat.

Place the tenderloin steaks on grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until desired degree of doneness. Place the zucchini and yellow squash on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until tender. Place the tomato and onions on grill rack or broiler pan; cook 2 minutes or just until tender.

Coarsely chop the vegetables, and place in a bowl. Add pestop; giardinara, and stir gently. Serve with steaks. Garnish with oregano, if desired.

Yield: 4 servings



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