Monday, October 10, 2011
Monday, September 19, 2011
Chicken Rice Tomatillo Bake
1 broiler fryer chicken, about 3 1/2 pounds, cut up
2 tablespoons salad oil
1 medium size onion, chopped
1 clove garlic, minced
1 cup long grain white rice
1 (13 ounce) can tomatillos
About 1 cup regular strength chick broth
1 (4 ounce) can whole green chilies, thinly sliced crosswise
1 teaspoon ground cumin
2 tablespoons minced fresh cilantro
Cilantro springs
In a 10 to 12 inch frying pan over medium high heat, brown chicken in oil, a portion at a time. Remove chicken from pan; set aside. Add onion, garlic, and rice to pan; stir often until rice is golden, about 5 minutes. Set aside.
Drain liquid from tomatillos; add broth to make 2 cups. Halve tomatillos. In a shallow 2 quart baking dish, mix broth, tomatillos, chilies, cumin, minced cilantro, and rice; top with chicken. Bake, uncovered, at 350 degrees until meat at thigh bone is no longer pink (cut to test), 40 to 45 minutes. Garnish with cilantro sprigs.
Yield: 4 servings
2 tablespoons salad oil
1 medium size onion, chopped
1 clove garlic, minced
1 cup long grain white rice
1 (13 ounce) can tomatillos
About 1 cup regular strength chick broth
1 (4 ounce) can whole green chilies, thinly sliced crosswise
1 teaspoon ground cumin
2 tablespoons minced fresh cilantro
Cilantro springs
In a 10 to 12 inch frying pan over medium high heat, brown chicken in oil, a portion at a time. Remove chicken from pan; set aside. Add onion, garlic, and rice to pan; stir often until rice is golden, about 5 minutes. Set aside.
Drain liquid from tomatillos; add broth to make 2 cups. Halve tomatillos. In a shallow 2 quart baking dish, mix broth, tomatillos, chilies, cumin, minced cilantro, and rice; top with chicken. Bake, uncovered, at 350 degrees until meat at thigh bone is no longer pink (cut to test), 40 to 45 minutes. Garnish with cilantro sprigs.
Yield: 4 servings
Prunes In Wine Syrup
1/2 pound pitted dried prunes
2 cups dry red wine
1/2 cup sugar
1 cinnamon stick (3 to 4 inches long)
2 strips (each 1/2 by 3 inches) pared lemon peel, yellow part only
2 tablespoons lemon juice
In a 3 to 4 quart pan, combine prunes, wine, sugar, cinnamon, and lemon peel and juice. Bring to a boil, reduce heat, cover, and simmer until prunes are soft and plump, about 30 minutes. Cool, cover, and chill until cold, at least 1 hour; refrigerate as long as 2 weeks.
Serve prunes with syrup in small glasses or bowls.
Yield: 6 servings
2 cups dry red wine
1/2 cup sugar
1 cinnamon stick (3 to 4 inches long)
2 strips (each 1/2 by 3 inches) pared lemon peel, yellow part only
2 tablespoons lemon juice
In a 3 to 4 quart pan, combine prunes, wine, sugar, cinnamon, and lemon peel and juice. Bring to a boil, reduce heat, cover, and simmer until prunes are soft and plump, about 30 minutes. Cool, cover, and chill until cold, at least 1 hour; refrigerate as long as 2 weeks.
Serve prunes with syrup in small glasses or bowls.
Yield: 6 servings
Mellow Black Bean Chili
1/4 cup olive oil
4 large onions, sliced
4 cloves garlic, minced
3 large stalks celery, chopped
1 tablespoon ground cumin
1 pound (2 1/2 cups) dried black beans, sorted of debris and rinsed
1 (7 ounce) can diced green chilies
8 cups regular strength chicken broth
1/2 cup dry sherry
1/4 cup lemon juice
1 1/2 pounds kielbasa, thinly sliced
Sour cream
Prepared hot red salsa
In oil in a 6 to 8 quart pan over medium high heat, cook onions, garlic, and celery until very limp, about 20 minutes; stir often. Add cumin and stir for 1 minute.
Stir in beans, chilies, and broth. Bring to a boil over high heat, then simmer, covered, until beans are tender to bite, about 2 1/2 hours. Stir in sherry and lemon juice. In a blender, whirl half the soup, a portion at a time, until smooth. Return to pan.
Stir in kielbasa. Simmer covered, for 10 minutes more. If made ahead, cool, cover, and chill up to 2 days; reheat to serve. Serve with sour cream and salsa.
Yield: 4 quarts or 8 servings
4 large onions, sliced
4 cloves garlic, minced
3 large stalks celery, chopped
1 tablespoon ground cumin
1 pound (2 1/2 cups) dried black beans, sorted of debris and rinsed
1 (7 ounce) can diced green chilies
8 cups regular strength chicken broth
1/2 cup dry sherry
1/4 cup lemon juice
1 1/2 pounds kielbasa, thinly sliced
Sour cream
Prepared hot red salsa
In oil in a 6 to 8 quart pan over medium high heat, cook onions, garlic, and celery until very limp, about 20 minutes; stir often. Add cumin and stir for 1 minute.
Stir in beans, chilies, and broth. Bring to a boil over high heat, then simmer, covered, until beans are tender to bite, about 2 1/2 hours. Stir in sherry and lemon juice. In a blender, whirl half the soup, a portion at a time, until smooth. Return to pan.
Stir in kielbasa. Simmer covered, for 10 minutes more. If made ahead, cool, cover, and chill up to 2 days; reheat to serve. Serve with sour cream and salsa.
Yield: 4 quarts or 8 servings
Mixed Rice Salad
2 1/4 cups water
1 (6 ounce) package long grain and wild rice mix
1/2 cup mayonnaise
1/2 cup unflavored yogurt
1/2 cup sliced green onions
1/4 cup chopped parsley
Salt and pepper
1 cup diced, peeled cucumbers, chilled
1/2 cup chopped celery, chilled
1/2 cup frozen peas, thawed, chilled
In a 2 to 3 quart pan, bring water to a boil over high heat. Add rice and return to a boil. (Do not use seasoning packet, if seasoning is mixed with rice, rinse rice in a strainer under cold water to remove seasoning.) Cover pan and cook on low heat until water is absorbed, about 30 minutes. Uncover and let rice cool to room temperature, about 45 minutes.
Fluff room temperature rice with a fork, then stir in mayonnaise, yogurt, green onion, and parsley. Season to taste with salt and pepper. Pour mixture into a salad bowl. Place cucumbers, tomatoes, celery, and peas on rice mixture. Mix at the table to serve.
Yield: 6 servings
1 (6 ounce) package long grain and wild rice mix
1/2 cup mayonnaise
1/2 cup unflavored yogurt
1/2 cup sliced green onions
1/4 cup chopped parsley
Salt and pepper
1 cup diced, peeled cucumbers, chilled
1/2 cup chopped celery, chilled
1/2 cup frozen peas, thawed, chilled
In a 2 to 3 quart pan, bring water to a boil over high heat. Add rice and return to a boil. (Do not use seasoning packet, if seasoning is mixed with rice, rinse rice in a strainer under cold water to remove seasoning.) Cover pan and cook on low heat until water is absorbed, about 30 minutes. Uncover and let rice cool to room temperature, about 45 minutes.
Fluff room temperature rice with a fork, then stir in mayonnaise, yogurt, green onion, and parsley. Season to taste with salt and pepper. Pour mixture into a salad bowl. Place cucumbers, tomatoes, celery, and peas on rice mixture. Mix at the table to serve.
Yield: 6 servings
Sunday, September 18, 2011
Hot And Tangy BBQ Sauce
1/4 cup vegetable oil
2 cups finely chopped onion
6 cloves garlic, minced
2 cups water
1 (12 ounce) can tomato paste
1 cup packed brown sugar
3/4 cup apple cider vinegar
1/2 cup molasses
1/4 cup Worcestershire sauce
2 tablespoons jalapeno pepper sauce
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
Heat oil in large skillet over medium high heat 1 minute. Add onion; cook and stir 8 to 10 minutes or until onion begins to brown. Add garlic; cook 2 minutes or until golden. Add remaining ingredients. Stir with wire whisk until well blended. Reduce heat to medium low; simmer 15 minutes, stirring occasionally. Cover and remove from heat. Cool 30 minutes.
Spoon into 4 labeled 12 ounce containers. Store refrigerated up to 3 weeks.
Yield: 5 to 5 1/2 cups sauce
2 cups finely chopped onion
6 cloves garlic, minced
2 cups water
1 (12 ounce) can tomato paste
1 cup packed brown sugar
3/4 cup apple cider vinegar
1/2 cup molasses
1/4 cup Worcestershire sauce
2 tablespoons jalapeno pepper sauce
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
Heat oil in large skillet over medium high heat 1 minute. Add onion; cook and stir 8 to 10 minutes or until onion begins to brown. Add garlic; cook 2 minutes or until golden. Add remaining ingredients. Stir with wire whisk until well blended. Reduce heat to medium low; simmer 15 minutes, stirring occasionally. Cover and remove from heat. Cool 30 minutes.
Spoon into 4 labeled 12 ounce containers. Store refrigerated up to 3 weeks.
Yield: 5 to 5 1/2 cups sauce
Thursday, July 7, 2011
Grilled Mexican Beef Sirloin And Salsa
1 (12 ounce) bottle Mexican dark beer
1/4 cup soy sauce
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon hot pepper sauce
4 boneless beef sirloin steaks (4 to 6 ounces each)
Salt and black pepper
Red, green and yellow bell peppers, cut lengthwise into quarters, seeded
Salsa (recipe below)
Flour tortillas
Lime wedges
Combine beer, soy sauce, garlic, cumin, chili powder and hot pepper sauce in large shallow glass dish or large heavy plastic food storage bag. Add beef; cover dish or close bag. Marinate in refrigerator up to 12 hours, turning beef several times. Remove beef from marinade; discard marinade. Season with salt and black pepper.
Oil hot grid to help prevent sticking. Grill beef and bell peppers on covered grill, over medium coals, 8 to 12 minutes, turning once. Beef should be of medium doneness (160 degrees) and peppers should be tender. Serve with salsa, tortillas, and lime wedges.
Salsa
2 cups coarsely chopped seeded tomatoes
2 green onions with tops, sliced
1 clove garlic, minced
1 teaspoon minced seeded fresh jalapeno pepper
1 tablespoon olive oil
3 teaspoons lime juice
8 springs fresh cilantro, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
Combine tomatoes, green onions, garlic, chili pepper, oil and lime juice in medium bowl. Stir in cilantro. Season with salt, sugar and black pepper. Adjust seasonings to taste, adding lime juice or chili pepper.
Yield: 2 cups salsa
1/4 cup soy sauce
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon hot pepper sauce
4 boneless beef sirloin steaks (4 to 6 ounces each)
Salt and black pepper
Red, green and yellow bell peppers, cut lengthwise into quarters, seeded
Salsa (recipe below)
Flour tortillas
Lime wedges
Combine beer, soy sauce, garlic, cumin, chili powder and hot pepper sauce in large shallow glass dish or large heavy plastic food storage bag. Add beef; cover dish or close bag. Marinate in refrigerator up to 12 hours, turning beef several times. Remove beef from marinade; discard marinade. Season with salt and black pepper.
Oil hot grid to help prevent sticking. Grill beef and bell peppers on covered grill, over medium coals, 8 to 12 minutes, turning once. Beef should be of medium doneness (160 degrees) and peppers should be tender. Serve with salsa, tortillas, and lime wedges.
Salsa
2 cups coarsely chopped seeded tomatoes
2 green onions with tops, sliced
1 clove garlic, minced
1 teaspoon minced seeded fresh jalapeno pepper
1 tablespoon olive oil
3 teaspoons lime juice
8 springs fresh cilantro, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
Combine tomatoes, green onions, garlic, chili pepper, oil and lime juice in medium bowl. Stir in cilantro. Season with salt, sugar and black pepper. Adjust seasonings to taste, adding lime juice or chili pepper.
Yield: 2 cups salsa
Grilled Jamaican Beef Flank Steak
2 pounds beef flank steak
1/4 cup packed brown sugar
3 tablespoons orange juice
3 tablespoons lime juice
3 cloves garlic, minced
1 piece (1 1/2 inches x 1 inch) fresh ginger, minced
2 teaspoons grated orange peel
2 teaspoons grated lime peel
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Shredded orange peel
Shredded lime peel
Score both sides of beef by cutting 1/4 inch deep diagonal lines about 1 inch apart in surface of meat to form a diamond shaped design.
Combine sugar, juices, garlic, ginger, grated peels, salt, pepper, cinnamon and cloves in a 2 quart glass dish. Add beef; turn to coat. Cover and refrigerate at least 2 hours. Remove beef from marinade; discard marinade. Grill beef over medium hot coals about 6 minutes per side until medium rare (140 degrees) or to desired doneness. Garnish with shredded orange and lime peels.
Yield: 6 servings
1/4 cup packed brown sugar
3 tablespoons orange juice
3 tablespoons lime juice
3 cloves garlic, minced
1 piece (1 1/2 inches x 1 inch) fresh ginger, minced
2 teaspoons grated orange peel
2 teaspoons grated lime peel
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Shredded orange peel
Shredded lime peel
Score both sides of beef by cutting 1/4 inch deep diagonal lines about 1 inch apart in surface of meat to form a diamond shaped design.
Combine sugar, juices, garlic, ginger, grated peels, salt, pepper, cinnamon and cloves in a 2 quart glass dish. Add beef; turn to coat. Cover and refrigerate at least 2 hours. Remove beef from marinade; discard marinade. Grill beef over medium hot coals about 6 minutes per side until medium rare (140 degrees) or to desired doneness. Garnish with shredded orange and lime peels.
Yield: 6 servings
Tuesday, July 5, 2011
Grilled Honey Barbecued Swordfish
1/4 cup honey
1/4 cup chopped onion
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh gingerroot
4 swordfish steaks (about 4 ounces each)
Combine all ingredients except swordfish in small bowl; mix well. Place swordfish in shallow baking dish and cover with marinade. Cover and refrigerate 1 hour. Remove swordfish from marinade.
Grill over medium hot coals about 10 minutes per inch of thickness or until swordfish turns opaque and flakes easily when tested with fork.
Yield: 4 servings
1/4 cup chopped onion
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh gingerroot
4 swordfish steaks (about 4 ounces each)
Combine all ingredients except swordfish in small bowl; mix well. Place swordfish in shallow baking dish and cover with marinade. Cover and refrigerate 1 hour. Remove swordfish from marinade.
Grill over medium hot coals about 10 minutes per inch of thickness or until swordfish turns opaque and flakes easily when tested with fork.
Yield: 4 servings
Grilled Red Snapper With Avocado Papaya Salsa
1 teaspoon ground coriander seeds
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon olive oil
4 skinless red snapper fillets (5 to 7 ounces each)
1/2 cup diced ripe avocado
1/2 cup diced ripe papaya
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
4 lime wedges
Prepare grill for direct grilling. Combine coriander, paprika, salt and red pepper in small bowl; mix well.
Brush oil over fillets. Sprinkle 2 1/2 teaspoons spice mixture over fillets; set aside remaining spice mixture. Place fillets on oiled grid over medium hot heat. Grill 5 minutes per side or until fillets are opaque.
Meanwhile, combine avocado, papaya, cilantro, lime juice and remaining spice mixture in medium bowl; mix well.
Serve fillets with salsa and garnish with lime wedges.
Yield: 4 servings
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon olive oil
4 skinless red snapper fillets (5 to 7 ounces each)
1/2 cup diced ripe avocado
1/2 cup diced ripe papaya
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
4 lime wedges
Prepare grill for direct grilling. Combine coriander, paprika, salt and red pepper in small bowl; mix well.
Brush oil over fillets. Sprinkle 2 1/2 teaspoons spice mixture over fillets; set aside remaining spice mixture. Place fillets on oiled grid over medium hot heat. Grill 5 minutes per side or until fillets are opaque.
Meanwhile, combine avocado, papaya, cilantro, lime juice and remaining spice mixture in medium bowl; mix well.
Serve fillets with salsa and garnish with lime wedges.
Yield: 4 servings
Grilled Rosemary Chicken
2 tablespoons minced fresh rosemary
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
4 boneless skinless chicken breasts (about 1 pound)
Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.
Whisk together rosemary, lemon juice, oil, garlic and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice.mixture. Cover, marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.
Grill chicken over medium hot coals 5 to 6 minutes per side or until chicken is no longer pink in center.
Yield: 4 servings
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
4 boneless skinless chicken breasts (about 1 pound)
Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.
Whisk together rosemary, lemon juice, oil, garlic and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice.mixture. Cover, marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.
Grill chicken over medium hot coals 5 to 6 minutes per side or until chicken is no longer pink in center.
Yield: 4 servings
Sunday, July 3, 2011
Pecan Brussels Sprouts
2 cups fresh brussels sprouts
Water
1/4 teaspoon salt
1/4 cup butter
1/2 cup coarsely chopped pecans
Wash and trim brussels sprouts. Cook in 1/2 inch boiling salted water in covered saucepan until barely tender, 8 to 10 minutes. Drain and return to pan. Heat butter in skillet, add pecans, and stir over low heat until nuts are a warm brown, about 10 minutes. Pour over sprouts, toss well, and turn into a hot bowl.
Yield: 8 servings
Water
1/4 teaspoon salt
1/4 cup butter
1/2 cup coarsely chopped pecans
Wash and trim brussels sprouts. Cook in 1/2 inch boiling salted water in covered saucepan until barely tender, 8 to 10 minutes. Drain and return to pan. Heat butter in skillet, add pecans, and stir over low heat until nuts are a warm brown, about 10 minutes. Pour over sprouts, toss well, and turn into a hot bowl.
Yield: 8 servings
Fresh Cranberry Butter
1 cup butter, softened
2 tablespoons powdered sugar
6 tablespoons coarsely ground cranberries
Serve as a spread for hot biscuits or other breads.
Cream butter and sugar. Stir in cranberries. Refrigerate or freeze.
Yield: about 1 1/2 cups
2 tablespoons powdered sugar
6 tablespoons coarsely ground cranberries
Serve as a spread for hot biscuits or other breads.
Cream butter and sugar. Stir in cranberries. Refrigerate or freeze.
Yield: about 1 1/2 cups
Pickled Hot Jalapeno Dip
1 (11 1/2 ounce) jar jalapeno pepper strips
1 (16 ounce) container sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin powder
2 (8 ounce) packages cream cheese, softened
Fresh parsley for garnish
Paprika
1 large bag corn chips
Drain jalapeno pepper strips and chop well. Combine sour cream, salt, paprika, and cumin with jalapenos in a large bowl. Add cream cheese to sour cream mixture and blend until smooth. Pour into a decorative bowl and chill before serving. Garnish with fresh parsley sprigs and jalapenos, and sprinkle with paprika. Serve with corn chips.
Yield: about 5 cups
1 (16 ounce) container sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin powder
2 (8 ounce) packages cream cheese, softened
Fresh parsley for garnish
Paprika
1 large bag corn chips
Drain jalapeno pepper strips and chop well. Combine sour cream, salt, paprika, and cumin with jalapenos in a large bowl. Add cream cheese to sour cream mixture and blend until smooth. Pour into a decorative bowl and chill before serving. Garnish with fresh parsley sprigs and jalapenos, and sprinkle with paprika. Serve with corn chips.
Yield: about 5 cups
Caramelized Onions
2 pounds pearl onions, peeled
1/4 cup butter
2 tablespoons firmly packed brown sugar
1 tablespoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon paprika
In a large saucepan, cover onions with water. Cover and cook over medium high heat 10 to 12 minutes or until onions are almost tender; drain. In a heavy large skillet, combine onions and butter. Stirring frequently, cook over medium high heat about 30 minutes or until golden brown.
In a small bowl, combine remaining ingredients. Add brown sugar mixture to onions. Stirring constantly , cook until onions are evenly coated and browned. Remove from heat. Serve warm.
Yield: about 6 servings
1/4 cup butter
2 tablespoons firmly packed brown sugar
1 tablespoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon paprika
In a large saucepan, cover onions with water. Cover and cook over medium high heat 10 to 12 minutes or until onions are almost tender; drain. In a heavy large skillet, combine onions and butter. Stirring frequently, cook over medium high heat about 30 minutes or until golden brown.
In a small bowl, combine remaining ingredients. Add brown sugar mixture to onions. Stirring constantly , cook until onions are evenly coated and browned. Remove from heat. Serve warm.
Yield: about 6 servings
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