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FareShare Gazette -- May 2009 Recipes

FareShare Gazette -- May 2009 Recipes comes together with Honey, Orange Juice Concentrate Thawed, Chipotle Chilies In Adobo Sauce, Balsamic Vinegar, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 tbsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1/8 tsp
• 14 oz
• 1 cup
• 5 oz
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 2 tsp
• 1 tbsp
• 1 1/2 tsp
• 1/4 tsp
• 1 1/2 tsp
• 1 1/2 tsp

Method (preview)

1. 1

   Heat water slowly in the bottom of a double boiler.

2. 2

   Put honey in the top of the double boiler and keep it warm till you use it.

3. 3

   Lightly flour a dough board (or table top).

4. 4

   Place a second thawed shell on top and flatten into the first.

5. 5

   Put the third patty shell on top of these.

6. 6

   Roll out until you have a 9-inch square of dough.

7. 7

   This will make a thin flaky crust.

8. 8

   Carefully place this 8 1/2-inch layer evenly in the bottom of the 8-inch pan, pressing the extra 1/2-inch of pastry along the sides.

9. 9

   Sprinkle layer with 1 cup of chopped nuts and 1/4 cup warm honey.

10. 10

    Make 3 more thin layers of pastry from the shells, as directed above.

11. 11

    Cover with the same amounts of filling.

12. 12

    Use the last layer as topping.

13. 13

    Bake for 20 to 25 minutes.

14. 14

    Let cool slightly.

15. 15

    Brush the top with the last of the warm honey (1/4 cup).

16. 16

    Remove from pan by lifting up the foil and peeling it away.

17. 17

    Cut the baklava into 12 squares.

18. 18

    Serve with more honey or with whipped cream.

19. 19

    "Watch out! Baklava is a very rich, sweet dessert. Serve it in very small portions."

20. 20

    "Smoky chipotle peppers make this quick, citrusy barbecue sauce special.

21. 21

    Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert."

22. 22

    Preheat grill or broiler to high. Lightly oil the rack.

23. 23

    Whisk orange juice concentrate, chilies, vinegar, molasses and mustard in a small bowl.

24. 24

    Sprinkle chicken with salt.

25. 25

    Grill or broil the chicken for 2 minutes.

26. 26

    Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more.

27. 27

    Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.

28. 28

    Place mahi mahi in a plastic bag with the oil, garlic and lemon juice.

29. 29

    Squeeze out air and let marinate in the refrigerator for about 2 hours (check to make sure the fish isn't cooking in the citrus juice).

30. 30

    Remove the fish from the marinade, rinse thoroughly and return fish to a clean plastic bag and refrigerate several hours.

31. 31

    Sweat onions and garlic in a sauce pan.

32. 32

    Add rinsed cannelloni beans, chicken stock and wine and cook until heated through.

33. 33

    Add the thyme and grape tomato quarters.

34. 34

    Set aside until you are ready to grill the fish.

35. 35

    Make the cabbage salad with the scallions and cucumber. Add vinegar and oil dressing to taste, but not too wet.

36. 36

    Bring the beans back to a simmer; add the shrimp, then the spinach leaves, cooking only until the shrimp turns pink and is cooked through.

37. 37

    Do not overcook.

38. 38

    Meanwhile grill the fish until it flakes easily. Do not overcook.

39. 39

    To assemble: Place cabbage salad on a plate, top with the grilled fish, and ladle some of the bean/shrimp mixture over the top.

40. 40

    Prepare a grill for direct grilling and preheat to high.