Recipes Included On This Page Pan-Seared Shrimp with Garlic-Lemon Butter Pasta Salad Nicoise Pickled Cauliflower Salad Pulled Pork, Carolina Style Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* 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 - - - - - - - - - - - - - - - - - - - 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. Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - 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. Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - 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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