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FareShare Gazette -- May 2005 Recipes

FareShare Gazette -- May 2005 Recipes is built on Olive Oil, Black Pepper, Garlic Chopped, Lime Juice, and Sweet Potatoes Peeled And Cubed. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tsp
• 4 clove
• 1/2 cup
• 2 tsp
• 2 lb
• 4 cup
• 3/4 tsp
• 1/4 cup
• 2 cup
• 1 dash
• 4 oz
• 1/4 cup
• 4 clove
• 1 1/2 cup
• 1/2 cup
• 1 tbsp
• 1/2 cup
• 1 cup
• 1 tbsp
• 2 tbsp
• 1 tsp
• 1/4 cup
• 1 tsp
• 1/3 cup
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 5 tbsp
• 2 lb
• 4 slice
• 1/2 cup
• 1 clove
• 2 clove
• 1 tbsp
• 2 tsp
• 1/3 cup
• 1/2 tsp

Method (preview)

1. 1

   Combine marinade ingredients in airtight container.

2. 2

   Add steaks and turn to coat.

3. 3

   Refrigerate at least 4 hours.

4. 4

   Can be refrigerated overnight.

5. 5

   Prepare barbecue (medium heat).

6. 6

   Grill steaks until desired doneness.

7. 7

   Carefully pour marinade over cooked side after turning.

8. 8

   Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat.

9. 9

   Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes.

10. 10

    Stir in sweet potatoes (or yams) and chopped ginger.

11. 11

    Add broth and bring to a boil.

12. 12

    Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes.

13. 13

    Just before serving, stir in grated ginger.

14. 14

    Ladle soup into bowls; drop a large dollop yogurt onto each one.

15. 15

    Garnish with cilantro and serve with lime wedges for squeezing into the soup.

16. 16

    Use side burners or preheat grill.

17. 17

    Heat oil in a medium saucepan over medium high heat.

18. 18

    Add onions and garlic and cook until soft.

19. 19

    Add mushroom stems and cook until golden brown.

20. 20

    Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese.

21. 21

    Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste.

22. 22

    Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil.

23. 23

    Grill over medium heat until tender.

24. 24

    Amount Measure Ingredient -- Preparation Method

25. 25

    To grill, arrange preheated coals around drip pan for indirect cooking.

26. 26

    Test for medium-high heat over drip pan.

27. 27

    Lightly coat beef with 2 tablespoons of the olive oil, and season with salt and pepper.

28. 28

    Insert a meat thermometer into the center.

29. 29

    Grill indirectly on the rack of a covered grill for 1 hour or until thermometer registers 145 degrees (medium rare).

30. 30

    Cover and let stand 15 minutes before slicing.

31. 31

    Meanwhile, heat the remaining 2 tablespoons of the olive oil in a large saucepan over medium-high heat.

32. 32

    Add onion, celery, carrot, and garlic; cook and stir about 10 minutes or until vegetables are brown.

33. 33

    Add wine, beef broth, balsamic vinegar, and bay leaves.

34. 34

    Simmer, uncovered, for 10 minutes.

35. 35

    Strain, reserving the liquid.

36. 36

    Discard solids and continue to boil the liquid gently, uncovered, for 25 to 30 minutes or until reduced to 1/2 cup and slightly thickened. (Watch the sauce closely during the final 5 minutes of cooking, as it will reduce at a more rapid rate.)

37. 37

    To serve, stir butter and rosemary into the sauce.

38. 38

    Season to taste with salt and pepper.

39. 39

    Thinly slice the beef.

40. 40

    Serve immediately with the sauce.

41. 41

    Steam or microwave potato wedges until just done.

42. 42

    Rinse with cold water and drain completely.

43. 43

    Steam or microwave broccoli spears until bright green, but still crunchy, about 3 minutes.

44. 44

    Rinse with cold water and drain completely.

45. 45

    Combine potatoes, broccoli and red peppers in a large bowl.

46. 46

    Pour olive oil over, and toss well to coat.

47. 47

    Meanwhile, prepare grill (medium heat).

48. 48

    Place vegetables on grill and cook until potatoes are slightly browned and peppers are softened, about 4 minutes per side.

49. 49

    Put vegetables in serving bowl and toss with olive oil, salt and black pepper to taste.

50. 50

    Add water to a small saucepan and warm on top of stove.

51. 51

    Add salt, sugar, seasonings, and oil.

52. 52

    Stir until salt and sugar are dissolved.

53. 53

    Add oil.

54. 54

    Remove pan from heat and stir in ice cubes to cool mixture.

55. 55

    Put chicken in a zip lock bag and pour over cooled brine.

56. 56

    Seal and place in refrigerator for a couple of hours.

57. 57

    Turn the bag occasionally for even coverage.

58. 58

    Cut the romaine heart lengthwise, leaving the root stub on the lettuce to help hold it together.

59. 59

    Place romaine and onion slices on a rimmed baking pan or cookie sheet.

60. 60

    Drizzle with olive oil and sprinkle with seasoning.