Recipes Included On This Page Garlic Shrimp Grilled Chicken Thighs with Ancho-Tequila Glaze Grilled Corn with Garlic Dill Butter Grilled Steak Sandwich Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Garlic Shrimp Recipe By : Penzey's Spice Catalogue Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-08 Aug 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds raw shrimp, peeled with tails on 2 sticks butter, cold, cut into small pieces 2 teaspoon coarse sea salt 2 tablespoons fresh garlic, minced 2 teaspoons granulated garlic powder, to taste 4 tablespoons fresh parsley, finely chopped 2/3 cups lemon juice (about 2 lemons) Preheat oven to 375F. Place the shrimp in a single payer on a large rimmed baking sheet that is lined with non-stick aluminum foil. Divide the butter pieces evenly among the shrimp. In a small bowl, combine the salt, garlic and parsley and mix well. Sprinkle evenly over the shrimp. Squeeze the lemon juice over the shrimp and bake for 7-10 minutes, until the shrimp are pink and everything is bubbling. This could be served with French bread and a salad. Penzey's magazine recommended serving with Mascarpone Pasta. We made this and served it with Mascarpone Pasta on August 19, 2012. Very good. Contributed to the FareShare Gazette by Art; 22 August 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Back to Recipe List * Exported from MasterCook * Grilled Chicken Thighs with Ancho-Tequila Glaze Recipe By : Cooking Light, July 2012 Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-08 Aug 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups hickory wood chips 1 tablespoon Ancho chile powder 1 1/2 teaspoons sugar 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons ground cumin 1 1/2 teaspoons freshly ground black pepper 3/4 teaspoon kosher salt 12 bone-in chicken thighs, skinned (about 2 1/2 pounds) 1 1/2 tablespoons extra-virgin olive oil 6 tablespoons amber agave syrup 3 tablespoons tequila 1 1/2 tablespoons hot sauce 1 1/2 tablespoons butter 1 1/2 tablespoons fresh lime juice 1/4 teaspoon crushed red pepper Cooking spray 3 tablespoons chopped fresh cilantro (optional) 6 lime wedges If you're using a charcoal grill, skip the foil pan and add the chips to the coals. Look for granulated garlic in the spice aisle, or substitute 3/4 teaspoon garlic powder. Amber agave syrup has a deeper flavor than the more neutral, light-colored varieties. 1. Soak wood chips in water 30 minutes; drain well. 2. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking. 3. Combine chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well. 4. Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture. 5. Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat). Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over. Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done. Garnish with cilantro, if desired. Serve with remaining syrup mixture and lime wedges. Yield: Serves 6 (serving size: 2 thighs, 2 teaspoons sauce, and 1 lime wedge) Recipe Time: 1 Hour, 10 Minutes Steven Raichlen, Cooking Light July 2012 Art's Notes: We made this August 23, 2003, with some changes. We did not use the wood chips. We doubled the recipe, using about 14 thighs and 3 large breasts cut into thirds. We did not have Ancho-chile powder, so I used half smoky paprika and half dark chili powder. We were not successful making the syrup mixture (probably cooked it too long, so be careful with this step), so we mixed some fresh lime juice and tequila to use for the basting. Because of grilling with indirect heat most of the time, allow plenty of time for the chicken to get done. We will make this again because the chicken was delicious. Contributed to the FareShare Gazette by Art; 31 August 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 6g Fat (75.4% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 359mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Grilled Corn with Garlic Dill Butter Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-08 Aug 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 3 tablespoons chopped fresh dill weed 3 garlic cloves 6 fresh ears of corn with husks Stir the first 3 ingredients together; cover and chill for 8 hours. Remove the husks from the corn. Grill the corn, uncovered, on a lightly greased grill rack over medium heat for about 10 minutes or until the corn is tender, turning occasionally. Serve with herbed butter. Serves 6. Note. "The herbed butter makes this corn extra special. Be sure to whip it up the night or morning before so it's ready to serve." MC format by Hallie. Untried. Source: "Grocery store pamphlet" Contributed to the FareShare Gazette by Hallie; 13 August 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 15g Fat (97.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 156mg Sodium. Exchanges: 0 Vegetable; 3 Fat. Back to Recipe List * Exported from MasterCook * Grilled Steak Sandwich Recipe By : Cuisine at Home Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-08 Aug 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE SPREAD: 1/4 cup mayonnaise 1/4 cup cream cheese, softened 2 tablespoons sour cream 2 scallions, chopped 1 tablespoon chopped fresh tarragon 1 tablespoon tarragon vinegar, or white wine vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon anchovy paste Salt and black pepper to taste FOR THE SANDWICH: 1 pound rib-eye or sirloin steak Olive oil salt black pepper 1 loaf ciabatta, halved lengthwise (12-inch) 4 cups fresh spinach 1 cup thinly sliced English cucumber If tarragon is too strong for you, substitute the same amount of fresh basil. While not traditional in green goddess spread, the basil still adds herb flavor. Preheat grill to medium-high. Brush grill grate with oil. For the spread, purée mayonnaise, cream cheese, sour cream, scallions, tarragon, vinegar, Dijon and anchovy paste in a food processor. Season spread with salt and pepper. For the sandwich, coat steak with oil and season with salt and pepper. Grill steak, covered, 3­4 minutes per side for medium-rare. Remove steak from grill, tent with foil and let rest 5 minutes; slice against the grain into thin strips. Reduce grill heat to low. Brush cut side of bread lightly with oil; season with salt and pepper. Grill bread, cut side down, covered, until lightly toasted, 1­2 minutes. To serve, spread green goddess on the cut side of bottom bread. Layer with spinach, steak and cucumber, then top with remaining bread. Cut into 4 servings. Contributed to the FareShare Gazette by Art; 27 August 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 13g Fat (91.4% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 114mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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