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FareShare Gazette -- May 2006 Recipes

FareShare Gazette -- May 2006 Recipes comes together with Olive Oil, Black Beans Rinsed And Drained, Fresh Orange Juice, Rice Vinegar, and Fresh Lime Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 1 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 3/4 cup
• 2 tbsp
• 1 cup
• 3/4 cup
• 1/4 cup
• 2 cup
• 3 lb
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 cup
• 1/2 cup
• 1/2 cup
• 1 tsp
• 3 cup
• 1 cup
• 2 tbsp
• 2/3 cup
• 1 cup
• 1/4 cup
• 1 tsp
• 3 cup
• 1 tsp
• 1/4 tsp
• 1/4 tsp
• 3 cup
• 2 cup
• 1 tsp
• 1 tsp
• 1 tsp
• 1 cup
• 5 cup
• 1/2 cup
• 1/3 cup
• 2/3 cup
• 10 3/4 oz
• 1/2 cup
• 1/3 cup
• 1 tsp
• 4 oz

Method (preview)

1. 1

   Toss scallops with olive oil; sprinkle with salt and black pepper. Grill over medium-high heat 2 minutes on each side or until opaque.

2. 2

   Stir in salt and pepper to taste. Makes about 1 1/2 cups

3. 3

   Many people prefer to remove the opaque "foot" that sometimes comes on the side of the sea scallop.

4. 4

   Although edible, this oblong piece is slightly tough.

5. 5

   Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned.

6. 6

   The scallops may initially stick on hot grill grates while browning, but will release when it's time to turn them over.

7. 7

   Flake emu, prepare sauce and prepare beet then set aside.

8. 8

   In a 10-inch skillet, heat the oil on medium heat.

9. 9

   Add onions, carrots and bell peppers.

10. 10

    Saute for 7 minutes occasionally stirring to ensure even cooking.

11. 11

    Add the emu, brussel sprouts and diced beet.

12. 12

    Continue saut�ing for another 5 minutes.

13. 13

    Add the sauce, bring to a simmer and serve.

14. 14

    Serving Suggestions: serve on mashed potatoes, with potato pancakes, or flowing out of a potato basket.

15. 15

    Lightly steam collard or kale greens, chiffonade, or lightly saut� julienne of leeks.

16. 16

    Place a bed of the cooked greens around the entree and serve.

17. 17

    Variation: Add 1/2 cup of quartered mushrooms with the emu in the second stage of saut�ing.

18. 18

    Clean fish and cut lengthwise.

19. 19

    Cook by roasting in pan with onion, salt and pepper.

20. 20

    Rub the pork shoulder with salt and pepper and place it on the smoker rack.

21. 21

    Carefully form a double layer aluminum foil tent over the pork shoulder crimping the foil tightly to the outside flange of the pan.

22. 22

    Smoke for 1 hour over medium heat.

23. 23

    Do not disturb the foil tent and place the pan onto a 275 degree oven for 4 hours.

24. 24

    Creates a wonderful smell in the house on a wintry day.

25. 25

    To serve, tear the meat from the bone using two forks and serve with your favorite barbeque sauce, a baked potato and cole slaw.

26. 26

    Amount Measure Ingredient -- Preparation Method

27. 27

    3 pounds pork loin roast

28. 28

    Rinse the pork roast.

29. 29

    Thoroughly mix the brine ingredients.

30. 30

    Put the pork roast in a container that just fits it.

31. 31

    Cover with brine, seal the container and refrigerate for two hours to overnight.

32. 32

    Mix the glaze ingredients and brush on the pork roast.

33. 33

    When the smoker is ready, put the pork roast on and smoke until it is cooked to an internal temperature of 165F.

34. 34

    This should be approximately three hours.

35. 35

    Add charcoal as needed � this will probably be after an hour to an hour and a half.

36. 36

    Brush on more glaze at the same time.

37. 37

    Let the roast rest for 15 minutes when you take it off the smoker.