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FareShare Gazette -- August 2012 Recipes

FareShare Gazette -- August 2012 Recipes comes together with Butter Cold Cut Into Small, Coarse Sea Salt, Fresh Garlic Minced, Granulated Garlic Powder, and Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 stick
• 2 tsp
• 2 tbsp
• 2 tsp
• 2/3 cup
• 1 tbsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 3/4 tsp
• 1 1/2 tbsp
• 1 1/2 tbsp
• 1 1/2 tbsp
• 1 1/2 tbsp
• 1/4 tsp
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Place the shrimp in a single payer on a large rimmed baking sheet that is lined with non-stick aluminum foil.

2. 2

   Divide the butter pieces evenly among the shrimp.

3. 3

   In a small bowl, combine the salt, garlic and parsley and mix well.

4. 4

   Sprinkle evenly over the shrimp.

5. 5

   Squeeze the lemon juice over the shrimp and bake for 7-10 minutes, until the shrimp are pink and everything is bubbling.

6. 6

   If you're using a charcoal grill, skip the foil pan and add the chips to the coals.

7. 7

   Preheat grill to medium-high heat using both burners.

8. 8

   After preheating, turn the left burner off (leave the right burner on).

9. 9

   Place pan on heat element on heated side of grill; add wood chips to pan.

10. 10

    Let chips stand for 15 minutes or until smoking.

11. 11

    Combine chile powder and next 5 ingredients (through salt) in a medium bowl.

12. 12

    Add chicken to bowl; toss well.

13. 13

    Add oil to bowl; toss well.

14. 14

    Place syrup and next 5 ingredients (through red pepper) in a small saucepan.

15. 15

    Bring to a boil.

16. 16

    Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes).

17. 17

    Reserve syrup mixture.

18. 18

    Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat).

19. 19

    Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes.

20. 20

    Turn chicken over.

21. 21

    Brush with 2 tablespoons syrup mixture; grill 15 minutes.

22. 22

    Turn chicken over and move to direct heat; grill 5 minutes or until done.

23. 23

    Garnish with cilantro, if desired. Serve with remaining syrup mixture and lime wedges.

24. 24

    Stir the first 3 ingredients together; cover and chill for 8 hours.

25. 25

    Remove the husks from the corn.

26. 26

    Grill the corn, uncovered, on a lightly greased grill rack over medium heat for about 10 minutes or until the corn is tender, turning occasionally.

27. 27

    Note. "The herbed butter makes this corn extra special.

28. 28

    Be sure to whip it up the night or morning before so it's ready to serve."

29. 29

    Amount Measure Ingredient -- Preparation Method

30. 30

    FOR THE SPREAD

31. 31

    If tarragon is too strong for you, substitute the same amount of fresh basil.

32. 32

    While not traditional in green goddess spread, the basil still adds herb flavor.

33. 33

    For the spread, pur�e mayonnaise, cream cheese, sour cream, scallions, tarragon, vinegar, Dijon and anchovy paste in a food processor.

34. 34

    Season spread with salt and pepper.

35. 35

    For the sandwich, coat steak with oil and season with salt and pepper.

36. 36

    Grill steak, covered, 3�4 minutes per side for medium-rare.

37. 37

    Remove steak from grill, tent with foil and let rest 5 minutes; slice against the grain into thin strips.

38. 38

    Reduce grill heat to low.

39. 39

    Brush cut side of bread lightly with oil; season with salt and pepper.

40. 40

    Grill bread, cut side down, covered, until lightly toasted, 1�2 minutes.

41. 41

    To serve, spread green goddess on the cut side of bottom bread.

42. 42

    Layer with spinach, steak and cucumber, then top with remaining bread.