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FareShare Gazette -- May 2007 Recipes

FareShare Gazette -- May 2007 Recipes comes together with Olive Oil, Fresh Lime Juice, Worcestershire Sauce, Salt, and Freshly Ground Black Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tsp
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 12 clove
• 1/2 cup
• 1 tsp
• 1 tsp
• 1 tsp
• 2 tsp
• 1 tbsp
• 2 tbsp
• 3 tbsp
• 2 tbsp
• 1 tbsp
• 5 lb
• 1/3 cup
• 1/3 cup
• 1/4 cup
• 3 3/4 oz
• 8 oz
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 2 tsp
• 2 tsp

Method (preview)

1. 1

   Toss shrimp with marinade in a bowl to coat well.

2. 2

   Set aside at least 10 minutes, or up to 2 hours.

3. 3

   Cut onion into 8 wedges, then cut each wedge lengthwise into thirds.

4. 4

   Thread 1 chile onto each skewer. (If you prefer metal skewers, be sure to spray them first with a vegetable-oil cooking spray so shrimp and vegetables don't stick.) Add 1 shrimp, a chunk of onion and a cherry tomato to each skewer; repeat twice.

5. 5

   Finish each skewer with a second chile.

6. 6

   Season skewers with salt.

7. 7

   Heat a cast-iron grill pan or an electric or gas grill over high heat.

8. 8

   Cook skewers, covered, turning once, until shrimp are cooked through and onions are charred and just tender, about 5 minutes per side. (You can use a charcoal grill, but shrimp will cook faster.)

9. 9

   Peel and finely dice garlic, steep in olive oil overnight, combine olive oil mixture with all other ingredients and shake well.

10. 10

    Preheat the oven to 375�.

11. 11

    Spread the pine nuts in a pie plate and bake for about 2 minutes, or until they are lightly toasted.

12. 12

    Transfer to a plate and let cool completely.

13. 13

    In a small heatproof bowl, cover the anchos with boiling water and let soak until softened, about 10 minutes.

14. 14

    Drain the chiles, reserving 2 tablespoons of the soaking liquid.

15. 15

    Meanwhile, in a small skillet (not nonstick), cook the garlic cloves over moderate heat until softened and blackened in spots, about 10 minutes.

16. 16

    Let cool slightly, then peel.

17. 17

    In a mini food processor, combine the garlic cloves, reconstituted ancho chiles, reserved chile soaking liquid, pine nuts and oregano.

18. 18

    Pulse until the mixture is finely chopped.

19. 19

    With the machine on, add the peanut oil and process until a chunky paste forms.

20. 20

    Add the queso fresco and the heavy cream, season with salt, pepper and cayenne and pulse to blend.

21. 21

    Transfer to an airtight container and refrigerate for up to 1 week.

22. 22

    Applications: Spread on the inside of softened corn tortillas when making enchiladas or fajitas. Toss with steamed or saut�ed vegetables.

23. 23

    Use as a condiment with grilled steaks, chicken or pork.

24. 24

    Add to sour cream or Greek-style yogurt for a quick dip.

25. 25

    Mix with ground meat as a seasoning for meatballs.

26. 26

    Place chicken pieces, skin side up in a shallow roasting pan and sprinkle generously with salt, pepper, ginger.

27. 27

    Spread marmalade over chicken and pour apple and orange juice into the pan.

28. 28

    Bake 20 minutes.

29. 29

    Amount Measure Ingredient -- Preparation Method

30. 30

    8 ounces sliced deli roast beef -- cut lengthwise into thin strips

31. 31

    Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.

32. 32

    Combine beef, snow peas, and carrot in a microwave-safe bowl.

33. 33

    Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture.

34. 34

    Microwave at high for 2 minutes or until thoroughly heated.

35. 35

    Add the noodles; toss well.

36. 36

    Serve over spinach.

37. 37

    Sprinkle with cilantro.