Orzo with goat cheese & fresh basil

Ingredients

1/2 lb orzo, cooked
1 large tomato, seeded and diced
1/4 lb soft goat cheese
1/2 to 3/4 cup chicken broth
2 large cloves garlic, minced
3 tbsp julienned fresh basil

1 tbsp olive oil
3/4 tsp salt
red pepper flakes

How to prepare

Heat oil in 12″ non-stick skillet over medium-high heat. When hot, add garlic, 2 oz goat cheese and 1/2 cup broth. Simmer until cheese is melted, about 2 minutes, stirring often. Add orzo and heat thoroughly, about 1 to 2 minutes, adding remaining broth as needed. Toss in tomato, salt and red pepper flakes. Cook 1 minute more. Remove from heat. Add remaining goat cheese, crumbled into small bits, and basil leaves. Adjust seasonings to taste. Serve immediately. Makes 2 to 3 servings.

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Spicy cilantro butter

Ingredients

3-4 cloves garlic, minced
4 tbsp chopped fresh cilantro
1 or 2 jalapenos seeded and finely chopped
1 tsp lime zest
2-3 tsp fresh lime juice
salt to taste crushed

Dried red chile to taste
1/4 lb unsalted butter softened

How to prepare

Wonderful with grilled or broiled fish, shrimp, or steak; pasta; rice (add curry powder, pecans, and green onions); and squash, corn, or eggplant. Roll corn on the cob in this butter, then sprinkle with fresh lime juice and freshly grated parmesan.

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Peppercorn dressing

Ingredients

2 tbsp finely chopped shallots
2 tbsp vinegar
1 1/4 cup mayonnaise
1/4 tsp salt
1/2 tsp garlic powder
1/4 cup sour cream
1 tbsp lemon juice
1/4 cup cream or half-and-half
3/4 tsp worcestershire sauce
1 1/2 tsp finely ground pepper
2 1/2 tsp cracked peppercorns
1/4 cup freshly grated parmesan cheese

How to prepare

Combine all ingredients and refrigerate in jar at least 24 hours.

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Tomato and Coriander Vinaigrette

Ingredients

4 med ripe tomatoes, seeded and diced
4 tbsp red onion, finely minced
3 tbsp fresh coriander or fresh basil
6 tbsp olive oil
juice of two limes
1 med garlic clove, peeled and mashed
2 tsp jalapeno, minced
salt and pepper

How to prepare

Combine all the ingredients in the top of a double boiler. Set over warm water and heat over a low flame. Serve warm with grilled flank steaks. Yield is about 2 1/2 cups.

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Barbecued ribs 1991 world bbq contest winner

Ingredients

Dry rub
4 tsp paprika
2 tsp salt
2 tsp onion powder
2 tsp ground black pepper
1 tsp cayenne

Sauce
6 tbsp salt
6 tbsp black pepper
6 tsp chili powder
4 cup ketchup
4 cup white vinegar
4 cup water

1 lg yellow onion; diced
1/2 cup sorghum molasses

How to prepare

Dry rub directions: mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
Rib smoking directions: prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with bbq sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.
Bbq sauce directions: combine all ingredients in a lg saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.

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Green chile pesto

Ingredients

2 cloves garlic, peeled
4 oz parmesan cheese, 1 cup grated
6 mild green chiles, such as anaheim, or 2 (4-oz) cans, drained
1/2 to 3/4 cup pine nuts
1/2 cup parsley or 1/4 cup fresh cilantro
2-3 tbsp safflower oil

How to prepare

Using a food processor fitted with the metal blade, start the motor and drop the garlic and cheese through the feed tube. Process until the cheese is finely grated. If using fresh chiles, remove the stems and seeds from the chiles and discard them. Add the chiles to the work bowl, along with the nuts, parsley or cilantro and oil. Process until the mixture is a smooth paste. Makes about 2 cups.
Southwest cuisine expert anne greer spoons this pesto onto fresh oysters on the half-shell, then places them on a grill for 5-7 minutes to warm. Spread the same pesto on nacho chips, topping it with coarsely chopped, cooked shrimp and shredded monterey jack cheese and broil until the cheese melts.

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West indies pepper sauce

Ingredients

3 scotch bonnets, stems and seeds removed, chopped
2 cups white vinegar
1 cup chopped onion
15 oz can diced papaya, including the juice
1/2 cup golden raisins
1/4 cup malt vinegar
2 cloves garlic, minced
2 tbsp lime juice, fresh preferred
1 tbsp chopped ginger
2 tsp chopped cilantro
1 tsp dijon-type mustard
1 tsp dried oregano
1/2 tsp ground turmeric

How to prepare

When you first taste this wonderfully fruity sauce, it gives the impression that it is going to be too hot to eat. But the searing heat never comes. Use it in cooking as well as for a table condiment, glaze, or marinade.
Combine all the ingredients in a saucepan, bring to a boil, reduce the heat, and simmer for 10 minutes. Place in a blender or food processor and puree until smooth. Allow the sauce to sit for at least 2 hours to blend the flavors. The sauce will keep for months covered in the refrigerator. Yield: 2-1/2 cups. Heat scale: hot

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