Recipe(tried): This Weeks Winners

Here They are...

***** This Weeks Winners *****

#1 - Father's Day Dinner

Tonight I made pork chops, marinated in adobo sauce
(homemade) and then grilled on the GF Grill. With it
packaged rice mix and a salad with croutons. Everything
was delicious.

* Exported from MasterCook *

Grilled Pork Chops Adobo GF Grill

Recipe By : Bobby Flay/Risa Golding - adapted from Bold American
Food
Serving Size : 2 Preparation Time :0:00
Categories : Busy Day Entrees Meat Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Adobo Marinade
2 loin pork chops -- 1 inch thick
ADOBO MARINADE:
1 cup canned tomatoes -- drained
1 1/2 tbsp ancho chile powder
1 1/2 tbsp pasilla chile powder
1 chipotle -- seeded & diced
1 tbsp honey
1 tbsp dark brown sugar
1 1/2 tbsp red wine vinegar
1/2 tsp cayenne pepper
1/8 cup garlic -- chopped
1/8 cup olive oil

THIS RECIPE IS HALVED ALREADY (most the ingredients except the honey and
brown sugar)

Puree the marinade ingredients in a food processor. May be prepared 2
days ahead. Refrigerate until use.

Makes 1-1/2 cups marinade.

Make marinade and pour over the pork chops. Marinate, in refrigerator,
for 8 hours or overnight.*

1/2 hour before cooking, remove chops from refrigerator and let sit.
When ready to cook, preheat GF Grill. When hot, place chops on grill.
Cover and cook for 5 minutes. When 5 minutes is up, remove from grill.
Unplug it.

Heat leftover marinade until simmering. Pour some over chops when
plating.

Serve with rice pilaf, potatoes, &/or salad. - - - - - - - - - - - - - - - - - -

NOTES : * I did not marinate overnight and it was quite tasty just not
as intense.
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# 2

This is a recipe from A Spoonful of Ginger by Nina Simonds.
Fabulous book, just like her others. When I re-read this
recipe, I realized I didn't have 2 of the ingredients so
I adapted it to what we did. I did not have Bean Curd
Noodles, which I could not find in my local asian food
place, and I could not find bean sprouts (the right kind)
at the supermarket so I used shredded carrot, red bell
peppers and some bean curd that I julienned. My hubby
loved it. Said it was delectable. So here it is, my version
of Spicy Garlic Bean Curd Noodles:

* Exported from MasterCook *

Spicy Garlic Noodles

Recipe By : adapted from A Spoonful of Ginger by Nina Simonds, p.
200
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Noodle Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb bean curd noodles -- * see note
2 tbsp sesame seeds
1 tsp canola oil or corn oil
1 tsp toasted sesame oil
1 tsp hot chile paste -- or more to taste
1 1/2 leeks, cleaned and ends trimmed -- cut in thin
2" shred
2 tbsp rice wine or sake
3 cups bean sprouts -- rinsed & drained OR
1 cup carrots -- julienned and
1 cup red bell pepper -- shredded
GARLIC DRESSING
1/2 cup soy sauce
5 1/2 tbsp rice wine or sake
2 1/2 tbsp garlic -- minced
2 1/2 tsp sugar

Bring 2 quarts of water to a boil, add the bean curd noodles, and blanch
for 1 minute. Drain in a colander and set aside.

Note: If you cannot find bean curd noodles like I couldn't, substitute
3/4 lb linguine, cooked in salted boiling water for 10-12 minutes
according to box directions and drained and use 1/2 lb extra-firm tofu
that is julienned.

Toast the sesame seeds until golden in a dry frying pan over medium-low
heat for 15 minutes, tossing occasionally. Set aside.

Heat a wok or heavy skillet until hot, add the oils, and heat until hot.
Add the hot chile paste and stir about 10 seconds, then add the leeks
and toss to coat them. Add the rice wine or sake and stir-fry over high
heat for 1-1/2 minutes, until just tender. Add the bean sprouts (or
carrots and bell peppers) and toss lightly for 30 seconds.

Add the premixed Garlic Dressing and the bean curd noodles. Toss lightly
over high heat until heated through. Remove and spoon onto a platter.
Sprinkle the sesame seeds over the top. Serve hot or room temperature. - - - - - - - - - - - - - - - - - -

NOTES : * The book says you can find these at any good oriental
supermarket or shop. I couldn't so I used linguine and some julienned
bean curd.

Book note: Tofu is extraordinarily versatile, and in noodle form it
provides a wonderful staple for different foods and dressings. Since
tofu is coolish in nature, it is not unusual for it to be cooked with
pungent seasonings such as garlic and hot chiles to provide balance.

Other book note: If bean curd noodles are unavailable, press very firm
tofu to remove excess water and cut into matchstick size shreds.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 3

I was inspired by a recipe in the May 1999 issue of
Bon Appetit to make the sauce but not put it over pasta.
Instead I roasted red-skinned potatoes and put the
sauce over them and added some pesto-flavored tomato
sauce over the whole thing. It was quite good.

* Exported from MasterCook *

Potatoes with Roasted Provencal Vegetable Sauce

Recipe By : Risa Golding/Bon Appetit
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 eggplant (unpeeled) -- cut into 1" pc.
1 lg onion -- cut in 1" pc.
2 tbsp olive oil
2 med zucchini -- trimmed, in 1" pc.
2 cloves garlic -- minced
1 28 oz can seasoned crushed tomatoes with herbs --
Italian-style
1/4 cup fresh parsley -- chopped
1/4 cup fresh basil -- chopped
1 tbsp fresh rosemary -- chopped
1 tbsp fresh thyme -- chopped
My Addition:
1 leek (white part only) -- washed, cut in 1" pc
1 cup tomato & pesto flavored sauce -- Classico
preferable
salt and pepper -- to taste
3 red-skinned potatoes -- cut in 1" chunks
olive oil

Preheat oven to 400 F. Arrange eggplant and onion on large rimmed
nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper.
Roast vegetables until beginning to brown, stirring occasionally, about
25 minutes. Stir zucchini, garlic and leeks into vegetables; continue to
roast until all vegetables are tender, another 20 minutes. Stir crushed
tomatoes into vegetables on baking sheet; roast until heated through,
about 10 minutes. Add chopped herbs to vegetables. Mix well. Set aside.

Meanwhile, spray another baking sheet with cooking spray. Cut the
potatoes into 1" chunks and place them on the prepared sheet. Spray the
tops with cooking spray, sprinkle with salt and pepper and put in oven.
Roast for 45 minutes, turning the potatoes halfway through. When they
are done, take them out and sprinkle with a little more salt and pepper.
Set aside.

Heat the sauce in a small saucepan. When hot, turn off heat and cover
vegetables with sauce.

To plate: Place some of the potatoes on the plate. Put the vegetable
mixture on top. Garnish with additional fresh herbs and a few little
drops of sauce around the plate.

Can be served over pasta, such as rigatoni or anything else chunky.

- - - - - - - - - - - - - - - - - -

NOTES : Original recipe is called Pasta with Roasted Provencal Vegetable
Sauce and it is on page 202 of the May 1999 issue of Bon Appetit.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 4

I adapted this recipe from A Spoonful of Ginger by Nina
Simonds and instead of just marinating the mushrooms with
the Teriyaki sauce, I also marinated the catfish and both
were cooked on the GF Grill, to perfection. A wonderful
meal.

* Exported from MasterCook *

Grilled Catfish & Teriyaki Mushrooms (GF Grill)

Recipe By : Risa Golding/Nina Simonds
Serving Size : 2 Preparation Time :0:00
Categories : Fish & Seafood Marinades, Salsa &
Sauces
Mushrooms

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb catfish fillets
TERIYAKI SAUCE:
1/2 cup soy sauce
1/3 cup rice wine or sake
3 tbsp water
2 tbsp sugar
1 tbsp toasted sesame oil
1 1/2 tbsp fresh ginger -- minced
MUSHROOMS:
1/4 lb medium to large shiitake mushrooms -- fresh,
stemmed
1/4 lb oyster, cepe or maitake mushrooms -- fresh,
stemmed
10 scallions -- trimmed, 1/2" length

In a small bowl, combine the ingredients for the teriyaki sauce. In a
large pie plate, marinate the catfish in 1/4 of the teriyaki sauce. In
another bowl or pie plate, marinate the mushrooms and the scallions in
1/4 of the teriyaki sauce. Marinate both for 1 hour or so.

When ready to cook, drain the mushrooms, scallions and catfish. Preheat
the GF Grill. When hot, place the mushrooms on the grid and close the
lid. Cook for 5 minutes. About halfway through, open and turn the
mushrooms over. Close the lid and finish cooking. When 5 minutes is
over, take the mushrooms off and put the scallions and the catfish on.
Close the lid and cook for 2-1/2 minutes. Open and turn the fish over.
Close the lid and finish cooking. When done, turn off machine. Place
fish on plates.

Serve with white rice, the mushrooms and scallions. Drizzle some of the
remaining teriyaki sauce over the fish and the mushrooms.

Recipe for teriyaki sauce is from A Spoonful of Ginger by Nina Simonds,
p.178 (original recipe is called Grilled Wild Mushrooms with a Teriyaki
Dressing). Published by Alfred A. Knopf, New York 1999, ISBN
0-375-40036-2 - - - - - - - - - - - - - - - - - -

Serving Ideas : white rice
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
# 5

I adapted a recipe from Newman's Own Cookbook - the original
had shrimp and red wine in it neither of which I had so
I omitted the shrimp altogether and used mushroom stock
instead of the red wine and a bit of the soaking liquid
from the sun-dried tomatoes. Really fantastic dish! We
loved it, loooovvveeeddd it.

* Exported from MasterCook *

The Hudsucker Pasta (adaptation)

Recipe By : Newman's Own Cookbook by Paul Newman & A.E. Hotchner
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cloves garlic -- crushed
2 tbsp olive oil
8 oz mushrooms -- sliced
1/2 cup sun-dried tomatoes (oil packed preferred) --
drained & chopped*
2 cups Newman's Own Bombolina Spaghetti Sauce -- or
your favorite
1/4 cup dry red wine -- or mushroom stock
1 tbsp balsamic vinegar
1/4 tsp crushed red pepper flakes
4 oz Neufchatel cheese or cream cheese -- cubed**
1 1/4 lb shrimp -- peeled & deveined
12 oz dried penne pasta
1/2 cup Parmesan cheese -- grated
1/4 cup pine nuts -- toasted
chopped parsley -- for serving

In a 12" skillet, saute the garlic in the oil over medium heat for 2
minutes. Add the mushrooms and saute until tender. Add the tomatoes,
sauce, wine, vinegar and crushed red pepper flakes and simmer for 7
minutes. Add the Neufchatel cheese and stir until it melts. Add th
shrimp and simmer until they turn opaque throughout, about 5 minutes.

Meanwhile, cook the penne according to package directions, until al
dente. Drain and place in a large serving bowl.

Top the pasta with the shrimp and sauce. Sprinkle with Parmesan cheese,
pine nuts and parsley, toss and serve immediately.

- - - - - - - - - - - - - - - - - -

NOTES : * If you only have the dried sun-dried tomatoes, soak them in
hot water for 30 minutes and then chop them up.

** I used fat-free Philadelphia Cream Cheese and a touch of fat-free
sour cream and it worked really well. I took it off the heat once it was
all incorporated so it wouldn't curdle.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

RisaG