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FareShare Gazette Recipes -- May 2009 - P's

 

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Recipes Included On This Page

Pan-Seared Shrimp with Garlic-Lemon Butter

Pasta Salad Nicoise

Pickled Cauliflower Salad

Pulled Pork, Carolina Style

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* Exported from MasterCook *

Pan-Seared Shrimp with Garlic-Lemon Butter

Recipe By : Cook's Illustrated, America's Test Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Garlic-Lemon Butter:
3 tablespoons unsalted butter -- softened
1 medium garlic clove -- minced
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley leaves
1/8 teaspoon table salt

Shrimp:
2 tablespoons vegetable oil
1 1/2 pounds shrimp -- (21/25 count)
peeled and deveined
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
Lemon wedges, if desired

The cooking times below are for 21/25 shrimp (that is, the size of the
shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not
available, adjust cooking times slightly (a bit longer for larger shrimp, a
tad shorter for smaller shrimp). Either a nonstick or traditional skillet
will work for this recipe, but a nonstick will simplify cleanup.

1. Beat butter with fork in small bowl until light and fluffy. Stir in
garlic, lemon juice, parsley and 1/8 teaspoon salt until combined. Set
aside.

2. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking.
Meanwhile, toss shrimp, salt, pepper and sugar in medium bowl. Add half of
shrimp to pan in single layer and cook until spotty brown and edges turn
pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp
and let stand until all but very center is opaque, about 30 seconds.
Transfer shrimp to large plate. Repeat with remaining tablespoon oil and
shrimp; after second batch has stood off heat, return first batch to
skillet along with flavored butter and toss to combine. Cover skillet and
let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon
wedges, if desired.

Contributed to the FareShare Gazette by Art; 4 May 2009.
www.fareshare.net


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Per Serving (excluding unknown items): 320 Calories; 18g Fat (52.8% calories from 
fat); 35g Protein; 2g Carbohydrate; trace Dietary Fiber; 282mg Cholesterol; 471mg 
Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 
0 Other Carbohydrates.

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* Exported from MasterCook *

Pasta Salad Nicoise

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Dressing
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1 garlic clove -- crushed
salt and pepper
1/2 cup olive oil
For salad
1/4 cup olive oil
1 garlic clove -- crushed
10 ounces fresh tuna
8 ounces shell pasta
8 ounces green beans -- trimmed and
cut into 2-inch lengths
10 ounces cherry tomatoes -- 3 1/2
3 ounces black olives
6 ounces marinated artichoke hearts -- (1 jar)
4 hard cooked eggs -- peeled and quartered
1 tablespoon chopped parsley, basil and chives
1 can anchovy fillets -- drained

For Dressing: Combine all ingredients in a jar and shake well.

Cook the pasta in boiling salted water until al dente. Run under cold
water, drain thoroughly and allow to cool. (Although the recipe didn't call
for it, I mixed some of the dressing and the artichoke hearts with the
pasta and refrigerated until cool).

Heat the oil in a frying pan and sauté the garlic for about 30 seconds. Add
the tuna and cook gently for a minute or two on both sides until it is just
cooked but still rare in the middle. (Canned tuna can be used if fresh is
unavailable.) Remove from the pan, drain on a paper towel and allow to
cool. Slice. Mix all other ingredients together, pour desired quantity of
dressing over and top with the tuna.

Contributed to the FareShare Gazette by Jennie; 28 May 2009.
www.fareshare.net


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* Exported from MasterCook *

Pickled Cauliflower Salad

Recipe By : The Low-Carbohydrate Diet Cookbook by Roy Ald; 1967
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 small cauliflower -- cut in flowerets
and sliced
2 carrots -- pared, in strips
1 cup celery stalks -- cut
into 1-inch pieces
3 ounces pimiento-stuffed green olives -- drained
3/4 cup wine vinegar
1/2 cup olive oil
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon seasoned pepper
1/4 cup water
12 cherry tomatoes
1/2 Bermuda onion -- sliced

Combine all the ingredients except the tomatoes and the onion slices in a
large skillet with 1/4 cup of water. Bring to a boil, stirring
occasionally; reduce the heat and simmer, covered, for 5 minutes. Cool.

Add the tomatoes and onion slices; toss.

Refrigerate for at least 24 hours.

When ready to serve, drain well.

Serves 6.

From The Low-Carbohydrate Diet Cookbook by Roy Ald; 1967
MC format by Hallie. Untried.

Hallie's comment. The recipe calls for dried basil but I never think it
has much flavour so unless you can find some that is really good I would
tend to use fresh basil. Also, the recipe didn't specify which but I would
think that white wine vinegar would be a better choice than red wine
vinegar. If your cherry tomatoes are on the large side you may wish to cut
them in half.

Contributed to the FareShare Gazette by Hallie; 17 May 2009.
www.fareshare.net


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Per Serving (excluding unknown items): 206 Calories; 18g Fat (75.8% calories from 
fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 389mg 
Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 3 1/2 Fat; 1/2 Other 
Carbohydrates.

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* Exported from MasterCook *

Pulled Pork, Carolina Style

Recipe By : Rick Browne
Serving Size : 7 Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup bourbon
2 tablespoons molasses
1 1/2 cups cider vinegar
1 cup water
2 dried chipotle chilies -- rehydrated and chopped
4 tablespoons salt -- divided
1 tablespoon crushed red pepper flakes
2 tablespoons freshly ground black pepper
6 pounds boneless pork butt -- (shoulder)
2 tablespoons paprika
1 tablespoon garlic powder
2 tablespoons cayenne
Hamburger buns for serving
Cole slaw for serving

Introduction:
Barbecue purists in eastern North Carolina claim there's only one way to
cook pork: with vinegar. The concept dates to the days of Thomas Jefferson
and generally requires little more than cider vinegar, red pepper and maybe
some salt.

This recipe uses the pork butt - also called the Boston butt - and contains
part of the shoulder blade. Rick Browne, author of "The Best Barbecue on
Earth", says this cut is ideal for smoking, as the bone transfers heat to
the center and adds flavor.

To prepare this recipe, you also will need about 1 cup wood chips for
smoking (available alongside grilling supplies) and heavy-duty foil.
Charcoal or gas grills can be used; total grilling time is about 6 hours.

Instructions:
In a large bowl, combine the bourbon, molasses, vinegar, water, chipotles, 2
tablespoons of the salt, red pepper flakes and 1 tablespoon of the black
pepper. Stir well and set aside.

Place the pork shoulder in a large zip-close plastic bag. Pour the marinade
over the pork, then seal the bag, pressing out as much air as possible.
Refrigerate for 6 to 9 hours.

At least 2 hours before you are ready to cook the pork, place about 1 cup of
wood chips in a bowl, then cover with water and let soak for at least 2
hours.

Once the pork has marinated, remove it from the bag and set on a large plate
and set aside. Pour the marinade into a medium saucepan, then boil for 12
minutes to use for basting and as a sauce. Set aside.

In a small bowl, combine the remaining salt, paprika, garlic powder,
remaining black pepper and cayenne. Stir to mix, then generously sprinkle
the spices over all surfaces of the pork. Cover the pork and refrigerate for
1 hour.

Remove the pork from the refrigerator and let come to room temperature
while the grill heats.

Prepare a charcoal or gas barbecue or smoker for indirect cooking, placing
a water-filled drip pan under the cool side of the grill rack. Preheat to
250 F. Make sure the grill rack is clean and oil it thoroughly with cooking
spray.

Place the soaked wood chips on a piece of heavy-duty foil, then fold it
over like an envelope to enclose the wood. Using a pencil, poke 3 or 4
holes in the top of the foil envelope (don't poke all the way through).

Place the foil packet directly on the coals or gas flames. When the wood
inside the packet starts to smoke, transfer the pork butt to the prepared
grill rack over indirect heat.

Lower the lid rack and cook until the internal temperature reaches 190 F to
200 F, about 5 to 6 hours. During the final 2 hours of cooking, baste the
pork with some of the reserved sauce every 30 minutes.

Remove the pork from the grill and use 2 large forks to shred and pull
apart the meat. Transfer the meat to a large bowl, then stir in 3 to 4
tablespoons of the sauce (or up to 1/2 cup). Serve on hamburger buns with
coleslaw on top or on the side.

Start to finish: 6 hours of grilling, plus overnight marinating.

Servings: 6 to 8

Recipe from Rick Browne's "The Best Barbecue on Earth", Ten Speed Press,
2008. By The Associated Press; May 13, 2009

Contributed to the FareShare Gazette by Art; 13 May 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 82 Calories; 1g Fat (9.9% calories from 
fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3661mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other 
Carbohydrates.

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