Gazpacho topped with crabmeat

Ingredients

3 lb ripe plum tomatoes, peeled, seeded, chopped
1 onion, red, chopped
1 red bell pepper, chopped
1 garlic clove, chopped
1 jalapeno, seeded and chopped
1/4 cup cilantro, chopped
4 tbsp olive oil, extra virgin
3 tbsp vinegar, red wine
3 tbsp fresh lime juice
salt & pepper to taste
1/4 lb crab meat
1/4 cup cucumbers, peeled, seeded, chopped

How to prepare

Combine 1st 9 ingredients in food processor and chop to desired consistency with steel knife. Allow to sit over night in ‘fridge for flavors to blend. Garnish with cucumber and crabmeat and serve in chilled bowls.

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Jamaican jerk marinade

Ingredients

1 onion finely chopped
1/2 cup chopped green onion
2 tsp thyme
2 tsp sugar
1 – 2 tsp freshly ground allspice
1/2 tsp ground nutmeg
1/2 tsp sage

1/2 tsp cinnamon
4 – 6 habaneros
1 tsp black pepper
3 tbsp soy sauce
1 tbsp cider vinegar

How to prepare

Combine all ingredients in a food processor and chop. Marinate meat (chicken, beef or pork ribs) for at least 6 hours and grill or bake. Marinade will keep in the refrigerator in a tightly closed jar for a month. It freezes well.

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Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Marinade and basting sauce for brisket of beef

Ingredients

3 cups dry red wine
3 tsp salt
1 cup olive oil
3 tbsp dijon mustard
2 tbsp wine vinegar
2 tbsp prepared horseradish
2 tsp onion powder

3 tbsp lime juice
1 tsp garlic powder
2 tsp ground cayenne pepper

How to prepare

Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. From justin wilson’s”outdoor cooking with inside helpinch
note: a few tbsp of the spice mix added to a few tbsp of tomato juice also makes an excellent marinade for pork.

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Marinated calamari

Ingredients

1 lb calamari, cleaned and trimmed red onion, sliced
1/2 cup celery, sliced
1/4 cup cilantro, chopped
6 tsp balsamic vinegar
1/4 cup olive oil salt & pepper
1 medium red pepper, sliced
1 medium bell pepper, sliced
3 cloves garlic
4 anchovy filets, chopped finely

How to prepare

Clean calamari and cook in salt water for approximately 45 minutes. Check for doneness. Cut in 1/2″ rings and leave tentacles whole. Place in a bowl. Make marinade of oil, vinegar, anchovies, garlic, salt and pepper. Add to calamari while still warm then add remaining ingredients. Check seasonings, then let marinate for several hours. Serves: 6

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Greek style lamb soup

Ingredients

Meaty lamb bones (from leftover roast leg of lamb)
1 quart water
1/2 tsp salt
2 teaspoons lemon juice
1 onion, chopped
2 tbsp raw rice

1 carrot, sliced
1 rib celery, sliced
5 or 6 green onions, sliced
1 or 2 sprigs fresh parsley, chopped
2 tbsp chopped fresh dill (or 2 teaspoons dried)
1/2 cup skim milk

1 tsp cornstarch
4 hard-cooked eggs, shredded

How to prepare

In a large pot or dutch oven combine lamb bones with water, salt, lemon juice and onion; heat to boiling; skim foam. Lower heat and simmer, covered, 2 hours (or 40 minutes in a pressure cooker, according to manufacturer’s directions). Remove bone and set aside to cool. Skim fat from broth. Combine fat- skimmed broth with rice, vegetables, parsley and dillweed. Cover and simmer 20 minutes, or until tender. Meanwhile, remove meat from bones and add meat to soup. Combine skim milk and cornstarch; mix well. Stir into simmering soup until soup is slightly thickened. Presentation: spoon soup into four bowls and top with shredded egg. Yield: makes 4 servings, less than 195 calories each (or 3 meal-size servings, about 255 calories each).

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Gazpacho

Ingredients

3 pounds tomatoes, peeled and roughly cut up
1 onion cut in chunks
1/2 cup green pepper chunks
1/2 cup cucumber chunks
2 cups tomato juice
1 garlic clove
1 tsp ground cumin
1 tbsp salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar

How to prepare

Puree everything in a blender or food processor. Chill and serve with garlic croutons.

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Chicken marguerite

Ingredients

6 boneless chicken breast halves
4 tbsp butter
2 medium onions, chopped
2 large tomatoes, seeded, chopped 2 green peppers, coarsely chopped 1/2 chayote squash, peeled, pitted, chopped
2 garlic cloves, minced
2 tsp pepper
1/4 tsp dried, crumbled
1/2 tsp poultry seasoning
5 green onions, chopped
1/2 cup chicken stock
2 tbsp catsup
3 tbsp soy sauce salt

How to prepare

Melt 2 tbsp butter in heavy large skillet over medium heat. Add onions tomatoes, bell peppers and chayote. Saut

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