2 Chef's in the Kitchen Cooking up some Mother's Day Ideas

Posted by Annette Bellisari on

Pineapple Adobo Chicken Salad


4 pounds pulled chicken
2-scallions, cut into thirds
¼-teaspoon black peppercorns
1-lemon, halved
⅔-cup mayonnaise
¼-cup sour cream
½-teaspoon Dijon mustard
2 or 3-pale green celery ribs, cut into medium (¼-inch) dice

½-cup minced onion or finely sliced scallion, optional
½-cup almond or cashews, broken into bite-size pieces
¼-cup plantain chips chopped
3-tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
Salt and ground black pepper, to taste
2-tablespoons Bellisari's Pineapple Adobo Spread



In the Smart Multi Cooker from Tupperware, Steam chicken for 12-15min

Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)

Lift chicken out of the cooker. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)

In a bowl, whisk together juice of ½ lemon, mayonnaise and sour cream. Whisk in mustard or brine, if using. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.

Step 5

Add celery, plantains, Bellisari's Pineapple Adobo Spread, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.


Warm Redskin Potato Salad


3 pounds small red-potatoes (about 2 inches in diameter), washed well
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 cups)
1 jar Bellisari’s Saigon Street Sauce
2 tablespoons chopped fresh parsley leaves



In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes. While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain. Drain potatoes and let stand until cool enough to cut. Cut potatoes and put in a bowl and combine with bacon. Keep mixture warm, covered. Save four tablespoons of fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add Bellisari’s Saigon Street Sauce and simmer 2 minutes. Add onion mixture to warm potatoes with parsley, tossing gently, and season with salt and pepper.

Serve potato salad warm or at room temperature, garnished with parsley.



8 ounces Farfalle
2 handfuls arugula chopped
1 cup cherry tomatoes halved or quartered
½ cup oil-packed sun-dried tomatoes drained and sliced
½ cup sliced Kalamata olives
¾ cup crumbled feta cheese
½ red onion finely diced
3 tablespoons chopped parsley
2 tablespoons pine nuts toasted
1 cup Bellisari's Balsamic Shallot & Black Garlic Spread
2 tablespoons EVOO


First, cook the pasta according to the package instructions. Then drain and let the pasta cool.

Next, chop the salad ingredients and prepare the balsamic vinaigrette by whisking together Bellisari's Balsamic Shallot Spread and EVOO.

Then toast the pine nuts in a pan over medium heat until golden brown. Lower the heat when needed.

Add all ingredients to a large bowl. Toss until everything is combined. S&P to taste. Chill to serve.


Spicy Fig Manhattan


1 tablespoon Bellisari's Blistered Jalapeno Fig Spread
2 oz of aged rum
1/2 oz lime juice
2-3 dashes of aromatic bitters (generous dashes)
3oz club soda (lime flavored sparkling water works great)
Slice of lime for garnish


In a shaker, add ice, Bellisari's Blistered Jalapeno Fig Spread, rum, lime juice and bitters.
Shake until the spread is well dissolved. Add in the club soda and stir it together.
Pour into a short glass with ice and serve with the wedge on the rim.

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