**** This Weeks Winners ****
# 1 - Indoor Picnic
We had friends over for the day and I planned an informal indoor picnic. It was supposed to be cooked outdoors but once we got home from all we did, I had no patience to drag out the coals and all. Did it on the trusty George Foreman Grill. So delicious and everyone agreed that everything was wonderful. Here are the recipes:
"Grilled" Chicken with Cilantro-Mint Sauce
Recipe adapted from Martha Stewart Living, 6/99, p. 206
Serving Size : 8 Preparation Time :0:00
Categories : Bbq & Grilling Poultry
For the Sauce:
2 cups fresh flat-leaf parsley -- packed
2 cups fresh cilantro leaves -- packed
1 cup fresh mint leaves
3 small cloves garlic -- minced
1 small jalapeno pepper -- seeded/roughly chop
1/4 cup lemon juice -- + 2 tbsp
1 1/2 tsp coarse salt
1/2 tsp ground cumin
For the Chicken:
1 recipe Cilantro-Mint Sauce
3 tbsp vegetable oil -- + more for grill
4 skinless boneless chicken breasts -- halved/then in third
coarse salt and freshly ground pepper
For sauce:
Combine ingredients in the bowl of a food processor with 3-4 tbsp water. Blend until well combined; the mixture should still have some texture.
For chicken:
In a medium bowl, combine the cilantro-mint sauce and the oil. Arrange the chicken in a nonreactive dish. Spread the green paste all over each piece of chicken.
Preheat GF Grill. When hot, season chicken with salt and pepper. Cook until meat is cooked through, about 4 minutes per side.* Serve.
* If using GF Grill, you can also just cook the chicken for 5 minutes without turning the meat over, if you prefer.
Gingered Cole Slaw
Recipe By : A La Carte Catering, Chicago, IL
Servings: 8
1/2 green cabbage -- cored & shredded
1/2 red cabbage -- cored & shredded
2 carrots -- peeled & julienne
1/4 cup green pepper -- chopped
1/4 cup red pepper -- chopped
1/4 cup yellow pepper -- chopped
1 bunch green onions -- chopped
Dressing:
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup rice wine vinegar -- * see note
2 tsp dry mustard
2 1/2 tsp fresh ginger -- chopped
Combine vegetables in a large bowl.
Whisk dressing ingredients together and toss with the vegetables until coated. Season with salt and pepper.
NOTES : Risa's notes:
* I used rice wine vinegar but the original recipe called for distilled white vinegar.
I used a packaged cole slaw vegetable mix and added all three colored peppers. I did not chop them, I julienned them. I grated the ginger instead of chopping it so I would get some of the ginger juice into the dressing. I also sprinkled the whole thing with toasted sesame oil after I combined the dressing with the slaw.
I got the recipe from Mary Engelbreit's Home Companion Magazine, June/July 2000 issue.
Roasted Red Potato Salad (adapted)
Recipe By : The Patron, Louisville, KY
Servings: 8
2 lb new potatoes (medium sized)
1/4 cup virgin olive oil
1/4 cup canola oil
4 cloves garlic -- minced
3/4 tsp salt
pepper
1/2 cup snow peas -- blanched
1/4 cup chives -- in 1" pc
1 tbsp lemon zest
1 sm handful Parmesan cheese -- shaved
Preheat oven to 350°F. Cut potatoes into small pieces and spread in a oiled baking pan, in a single layer. Salt and pepper, sprinkle with a touch of oil, and roast for 1 hour, occasionally moving the pan and making sure the potatoes are not sticking and browning all sides.
Remove from oven and let cool just a bit.
Meanwhile, combine snow peas, chives, lemonm zest and parmesan cheese in a small bowl. Combine with the warm potatoes, both oils, garlic, salt and pepper. Cool. Serve at room temperature.
NOTES : Original recipe was taken from Mary Engelbreit's Home Companion Magazine, June/July 2000 issue.
Served with microwaved corn on the cob, peach iced tea.
# 2 - Smothered Chicken
A really easy chicken dish, full of flavor, served with a faux risotto
made with basmati rice and dried porcini mushrooms that have been
reconstituted. A drizzle of truffle oil at the end adds just the right
touch.
Smothered Chicken
Recipe By : Soul Food by Joyce White
Servings: 4
1 3.5 lb chicken -- cut in pieces
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup flour
1 celery stalk
2 onions
2 cloves garlic
1/2 tsp dried thyme
2 tbsp oil
2 cups chicken broth
Trim away any fat from chicken and discard. Rinse the chicken well under cold running water. Pat dry with paper towels.
Sprinkle the chicken with salt and pepper. Place chicken in plastic or brown bag. Pour the flour into the bag and shake well to cover the chicken all over. Remove the chicken from the bag and dust off the excess flour. Save 1 tbsp of flour to use to thicken the gravy.
Dice the celery, slice the onions and mince the garlic. Crush the thyme.
Heat the oil in a large skillet that has a cover. Add the chicken and saute over medium-low heat for about 20 minutes, turning occasionally to brown evenly. When golden brown, push the chicken to the side of the pan. Add the reserved tbsp of flour and saute, stirring, until lightly browned.
Add the celery, onion and garlic to the skillet and saute for 5 minutes, stirring occasionally, or until the vegetables are tender. Stir together the chicken and vegetables.
Add the thyme and chicken broth. Bring to a gentle boil. Reduce the heat to very low, cover, and simmer the chicken for 20-25 minutes, or until the chicken is tender and the juices run clear when pierced. Serve hot.
Faux Risotto with Porcini & Truffle Oil
Recipe By : RisaG
Servings : 4
1 cup basmati rice -- or other long grain
4 cups vegetable broth -- or more as needed
1/2 onion -- chopped
2 cloves garlic -- sliced
handful dried porcini mushrooms
1 tbsp unsalted butter
1/4 cup parmesan cheese -- grated
Heat a cast iron skillet. When hot, add a bit of olive oil. Add onion and garlic and saute until a bit soft. Add rice, saute to get rice covered with oil, and then add 1/2 cup of broth. When the broth is absorbed, add another 1/2 cup and so on until rice is tender and broth is absorbed.
Meanwhile, soak porcini in boiling water until soft. Drain and take all liquid out by rubbing between paper towels. Chop up.
When rice is almost soft, add mushrooms, the butter and parmesan cheese. Mix well. Sprinkle with truffle oil right before serving. If desired, sprinkle with a bit more parmesan cheese.
# 3 - Vegetarian
This recipe came from a cyber-pal of mine, Karen Greenlee, andSouthern Living Magazine. I was reading the SL 1997 Annual andcame upon this recipe. When I saw who created it, I was veryexcited. It came out really delicious. Bean Ragout with Cilantro-Cornmeal Dumplings. A easy and hearty dish. The only thing Iwould change next time is add more liquid and make it more likea stew. Otherwise, it is perfect the way it is. Served with somesteamed tortillas, it was a delicious meal.
Bean Ragout with Cilantro-Cornmeal Dumplings
Recipe By : Karen Greenlee
Servings: 6
2 lg onions -- chopped
5 cloves garlic -- minced
2 tbsp vegetable oil
1 poblano chile pepper -- seeded & chopped
2 lg red bell peppers -- seeded & chopped
3 tbsp chili powder -- I used ancho
2 tsp ground cumin
1 tsp oregano -- I used mexican
3/4 tsp salt
1 28 oz can whole tomatoes -- undrained & chopped
2 sm zucchini -- chopped
1 15 oz can pinto beans -- undrained
1 15 oz can black beans -- undrained
1/2 tsp freshly ground pepper
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp salt
2 tbsp shortening
1/4 cup Cheddar cheese -- shredded
2 tbsp fresh cilantro -- chopped
1/2 cup milk -- I used soy milk
Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper; saute 2-3 minutes. Stir in chili powder, cumin and oregano; cook, stirring constantly, I-2 minutes.
Add 3/4 tsp salt and next 5 ingredients, bring mixture to a boil. Reduce heat and simmer 15-20 minutes or until zucchini is tender.
Combine flour and next 3 ingredients in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring mixture just until dry ingredients are moistened.
Drop dough by heaping tablespoonfuls into simmering ragout. Cook 5 minutes. Cover and cook 15-20 minutes or until dumplings are done. Yield: 6-8 servings
Printed in Southern Living Annual 1997, p. 209
# 4 - Pasta with a Greek accent
This recipe has the perfect combination - shrimp, feta cheese,
mint and tomatoes. A perfect summer dish, IMHO. Very simple to
do too. I served it with some homemade focaccia (still working
on recipe so I can't post it). Great meal.
Linguine with Shrimp, Tomatoes, Mint & Feta Cheese
Recipe By : Celebrity Dish, Sept. 2000, p. 16
Servings: 4
1 1/2 lb ripe plum tomatoes
1 1/2 tsp coarse salt
1/2 tsp black pepper -- coarsely ground
1 lb linguine
1 lb jumbo shrimp -- shelled & deveined
1/2 cup extra-virgin olive oil -- * see note
1 shallot -- minced
1 clove garlic (to 2) -- minced
1 tsp dried oregano
1/2 cup fresh mint leaves -- lightly packed/torn
1/3 cup feta cheese -- crumbled**
Core tomatoes; cut into 1" chunks. Place in a bowl and season with 1 tsp salt and 1/4 tsp pepper. Let stand at least 10 minutes while you prepare the other ingredients.
Bring a large pot of salted water to a boil. Add linguine and cook until tender but still firm, about 10 minutes (my package took 6 minutes); drain into a colander. Transfer to a large pasta bowl.
Season shrimp with remaining 1/2 tsp salt and 1/4 tsp pepper. Heat oil in a large Dutch oven over medium-high heat (I used a large chicken fryer pan) and cook until softened, about 2 minutes. Add tomatoes and oregano; saute until tomatoes are soft but not falling apart, about 3 minutes. Return shrimp to pan along with any juices that have collected on plate; toss lightly. Pour shrimp and tomatoes over pasta, scraping all liquid from pan. Add mint and 1/4 cup feta cheese; toss to mix. Sprinkle remaining cheese on top; garnish with mint sprigs. - - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I used quite a lot less. It was not as moist a dish but it was still quite good.
** I used quite a lot less and it was still quite minty.
Article notes: If you don't have coarse salt in your pantry, season tomatoes with 1/2 tsp regular salt and shrimp with 1/4 tsp.
Served with focaccia
# 5 - Chicken
I adapted this Bobby Flay recipe to the oven (in areas where it is
overly hot, use an electric indoor grill or grill pan). I made the
sauce and marinade hours beforehand. Did the actual cooking at dinner
time. I used boneless skinless chicken breasts instead of the bone-in
chicken. It quickened the time alot.
I served it with white basmati rice and a salad.
Indonesian-Style Chicken with Green Onion-Yogurt Sauce
Recipe By : Adapted from Boy Meets Grill by Bobby Flay, pges 57-58
Servings: 8
For the Green Onion-Yogurt Sauce:
2 cups plain yogurt -- drained
1/2 cup green onions (white bulb & 3" of green) -- finely chopped
2 tbsp fresh lime juice
2 cloves garlic -- finely chopped
1 tsp honey
1 tsp ancho chile powder
kosher salt and black pepper
for the Indonesian Marinade:
1 cup olive oil
1 cup fresh lime juice (from 12-15 med limes)
1/2 cup fresh lemon juice (from 2-4 med lemons)
3 tbsp fresh gingerroot -- peeled & minced
6 cloves garlic -- coarsely chopped
2 tbsp soy sauce
2 serrano peppers -- coarsely chopped
1/4 cup cilantro -- coarsely chopped
4 dashes habanero chile sauce
2 tbsp honey
For the Chicken:
4 2.5 lb chicken -- quartered
indonesian marinade
kosher salt and freshly ground pepper
For sauce:
Combine the yogurt, green onions, lime juice, lemon juice, garlic, honey, ancho powder, salt and pepper in a small mixing bowl and refrigerate, covered, for 2 hours or up to 1 day. Serve at room temperature. Makes about 2-1/2 cups.
For marinade:
Combine all ingredients in a mixing bowl and whisk until smooth.
For chicken:
Place the chicken in a large, shallow pan or baking dish, cover with the marinade and turn to coat completely. Refrigerate, covered, up to 2 hours.
Preheat a gas or charcoal grill.*
Remove the chicken from the marinade and shake off any excess. (Discard the used marinade). Season with salt and pepper. Grill skin-side down until golden brown, 5-6 minutes. Turn and grill flesh-side down until cooked through, 10-12 minutes.
Arrange the chicken on a serving platter and serve the yogurt sauce on the side.
NOTES : Risa's note:
* I preheated the oven to 375°F. I put the chicken in a broiler pan, covered with foil and sprayed with nonstick cooking spray, and roasted it for about 4 minutes and then I turned the chicken over and cooked it flesh-side down for another 8 minutes until done. I used boneless skinless chicken breasts instead of bone-in. Depending on your oven, it could take longer or shorter at that temperature.
To find the ancho powder, you can contact Penzey's Spice through the internet - www.penzeys.com - or Spices Etc at www.spicesetc.com.
Book notes:
To drain yogurt, place it in a cheesecloth-lined strainer over a bowl for 1 hour, until thickened. Discard the liquid that remains in the bowl.
Ancho chile powder and habanero chile sauce are available at Hispanic or gourmet markets, or from Kitchen Market, 218 Eighth Avenue, NY 10011 212-243-4433, which has a mail order list.
RisaG |