Caribbean chicken & vegetable kebabs

Ingredients

8 large garlic cloves, minced
2 tsp ground coriander
2 tsp ground turmeric
2 tsp dried mustard
2 tsp ground cloves
1 tsp aniseed

3 lbs boneless skinless chicken breasts, thighs, cut into 1″ pieces
4 red onions cut into 1″ pieces
6 yellow summer squash, cut into 1/2″-thick rounds
4 zucchini, cut into 1/2″-thick rounds

1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers

How to prepare

Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side.

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Balsamic chicken & broccoli

Ingredients

1 tbsp olive oil
1 garlic cloves, minced
1/2 small yellow onion, thinly sliced, cut into thirds
2 tbsp shallots, minced
1/4 cup white wine
2 whole chicken breasts, boneless, cut into strips
3 tbsp balsamic vinegar
2 cup broccoli spears
1 cup mushrooms, oyster or shitake, sliced or whole
1/3 cup chicken stock
1/4 tsp salt pasta or brown rice
freshly ground black pepper to taste

How to prepare

Heat the oil in a heavy pot. Add the garlic, onion and shallots and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and saut

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Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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Pork tenderloin with pear sauce

Ingredients

2 tsp dijon mustard
1 shallot, chopped
1/2 tsp ground nutmeg
1/2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp pepper
1 lb pork tenderloin
2 tbsp butter
1 pear, cored, unpeeled, thinly sliced
3/4 cup marsala wine
2 tsp cornstarch
1/4 tsp nutmeg

How to prepare

In a food processor, combine mustard, shallot, nutmeg, thyme, salt, cinnamon and pepper; process until creamy. Rub over pork. Place tenderloin in roasting pan and roast in a 375 degree oven for 25 to 35 minutes.
To make sauce, melt butter in saucepan. Add pear slices and saut

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Snickers cheesecake

Ingredients

1 cup chocolate wafer crumbs
3 tbsp margarine, melted
24 oz cream cheese, softened
3/4 cup sugar
1/4 cup unbleached all-purp. Flour
3 large eggs
1/2 cup sour cream

1 tsp vanilla
1 cup mini snickers bars cut into chunks (about 16 mini-bars)

How to prepare

Combine crumbs and margarine; press onto bottom of 9″ spring form pan. Bake at 350

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Herbed focaccia

Ingredients

1 pkg dry yeast
1 tsp sugar
1 cup warm water (105-115f)
2 1/3 cups bread flour
1/3 cup cornmeal
1 1/4 tsp salt
1/2 cup light-tasting olive oil

2 lg garlic cloves, minced
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
kosher salt
1 tbsp fresh chives, snipped
1 tbsp fresh parsley, minced

1 tbsp red pepper flakes

How to prepare

Preheat oven to 450f. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 lg baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tbsp oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it’s dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to lg plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tbsp oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12″ round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300f. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12″ focaccias.

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Corn and roasted pepper soup

Ingredients

2 medium onions, chopped
4-6 cloves garlic, chopped
1/2 stick butter
1 large red bell pepper, chopped, roasted
2 jalapenos, seeded and chopped, roasted
2 large tomatoes, chopped and preferably roasted
4-1/2 cups corn (fresh or frozen)
5-6 cups rich chicken broth
1/2 tsp dried oregano
1/2 tsp sweet paprika salt to taste 1/2 tsp freshly ground pepper
3 sprigs epazote

1-1/2 tbsp grated cheese per bowl (queso fresco, monterey jack)
6 corn tortillas, cut & fried to make chips
1/2 poblano or anaheim chile per bowl, roasted, peeled, cut into strips
avocado wedges for garnish

How to prepare

Saut

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Chicken Breasts in Chardonnay

Ingredients

5 skinless, boneless chicken breasts
2 cup of chardonnay
5 tart apples (macintosh are best)
pine nuts (optional)
poultry seasoning
dill weed

How to prepare

Marinate the chicken in the wine overnight. Set the chicken in a pan and dust lightly with dill and poultry seasoning. Pour a little of the wine over the chicken breasts Slice the apples and layer over the chicken. Scatter pine nuts over the top. Bake at 350 until the chicken is cooked through, about half an hour.

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Chicken stock, by julia child.

Ingredients

2 qt or so raw and/or cooked chicken bones and scraps
2 tsp salt
1/2 cup chopped onion
1/2 cup carrot
1/2 cup celery
1 medium imported bay leaf

8 parsley stems
5 peppercorns

How to prepare

Chop the bones and scraps into 1″ pieces and bring to the simmer in a saucepan (3 qt stainless steel suggested) with water to cover by 1″ and salt. As a simmer is reached, gray scum will rise to the surface for several minutes; skim it off occasionally until it most ceases to rise. Add the remaining ingredients. Cover the pan loosely and simmer 1 1/2 hrs., Adding a little water if the liquid evaporates to expose the ingredients. Strain through the sieve into a bowl, an degrease. To yield about 2 quarts

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