Chef Yogi's Down-Home Pic-i-nic Basket

Hey hey. Here's ChefsLine dream picnic basket for the weekend.  The menu holds together well and says: "Yes, it's still too chilly to wear that bikini anyway."

Buttermilk-dipped fried chicken

Petite country ham biscuits with spicy brown mustard

Lima bean and tomato salad, bacon and egg dressing

Red Cabbage Slaw with roasted corn, toasted pecans, julienne of spring onions and parsley tossed in a red wine vinaigrette.

Chilled Lo Mein noodles with Spinach and Virginia peanut dressing

White Chocolate-Cherry Bars

Chilled Grand Cru Chablis, Pete's Summer Ale, Heineken light

Recipe: Chilled Lo Mein noodles with Spinach and Virginia peanut dressing

Ingredients

1 pound dry lo mein noodles, cooked and cooled

1/2 pound fresh spinach, cleaned (about 2 q)

2 tablespoon chopped ginger

1/2 cup soy sauce

1/3 cup warm water

1-2 tablespoon siracha sauce, or similar chili paste/sauce

3/4 cup peanut butter

1 cup chopped Virginia peanuts

1 cup waterchestnuts, diced

1/4 cup toasted sesame oil

Method

Blanch spinach in boiling salted water for about 10 seconds. Drain, cool in cold water.Drain, press out all excess water. Rough chop the spinach and add to the Lo mein noodles. In a mixing bowl or food processor, combine all remaining ingredients, reserving 1/2 the chopped peanuts. Toss.