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FareShare Gazette Recipes -- May 2006 - S's
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* Exported from MasterCook * Scallops with Mango Vinaigrette Recipe By :Julia Dowling Rutland Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sea scallops 1 tablespoon olive oil salt freshly ground black pepper 1 bag baby spinach -- (5-ounces) 1 red bell pepper -- cut into strips 1 cup black beans -- rinsed and drained Mango Vinaigrette: 1 cup diced mango 1/4 cup fresh orange juice 1/4 cup rice vinegar 2 tablespoons fresh lime juice 1 tablespoon light brown sugar salt freshly ground black pepper Toss scallops with olive oil; sprinkle with salt and black pepper. Grill over medium-high heat 2 minutes on each side or until opaque. Arrange spinach, bell pepper, black beans and scallops on serving plates. Drizzle with Mango Vinaigrette. Mango Vinaigrette: Process first 5 ingredients in a blender or food processor until smooth. Stir in salt and pepper to taste. Makes about 1 1/2 cups Description : "Pair meaty sea scallops and greens for a hearty yet light main-dish salad." Source : "Coastal Living" S(Formatted in MC By): "Art Guyer" Suggested Wine: Nobilo Sauvignon Blanc NOTES : > Sea scallops are commonly sold frozen or fresh at seafood markets. Live scallops, which are sold in their shells, are highly perishable, costly, and not appropriate in this recipe. > Thaw frozen scallops for several hours in the refrigerator or wrapped in plastic wrap under gently running cool water. Drain well before use. > Fresh scallops come "wet" or "dry". Wet scallops are treated with a preservative that adds weight and tends to seep out when cooked. They appear snow-white at markets. Dry scallops are beige to pink in color. > Many people prefer to remove the opaque "foot" that sometimes comes on the side of the sea scallop. Although edible, this oblong piece is slightly tough. > Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned. The scallops may initially stick on hot grill grates while browning, but will release when it's time to turn them over. Contributed to the FareShare Gazette by Art; 26 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 373 Calories; 5g Fat (13.0% calories from fat); 39g Protein; 41g Carbohydrate; 8g Dietary Fiber; 56mg Cholesterol; 278mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Smoked Emu Ragout Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound smoked emu fillets 3/4 cup vegetarian poiverado sauce 1 medium yellow beet-cooked peeled & diced 2 tablespoons canola oil 1 cup diced onions 3/4 cup carrots -- jardiniére [about 1 medium carrot] 1/4 cup diced red bell pepper 1/2 cup baby brussel sprouts -- peeled & cleaned 2 cups mashed potatoes or 2 potato pancakes or 2 large fried potato baskets Flake emu, prepare sauce and prepare beet then set aside. In a 10-inch skillet, heat the oil on medium heat. Add onions, carrots and bell peppers. Saute for 7 minutes occasionally stirring to ensure even cooking. Add the emu, brussel sprouts and diced beet. Continue sautéing for another 5 minutes. Add the sauce, bring to a simmer and serve. Serving Suggestions: serve on mashed potatoes, with potato pancakes, or flowing out of a potato basket. Lightly steam collard or kale greens, chiffonade, or lightly sauté julienne of leeks. Place a bed of the cooked greens around the entree and serve. For height in the presentation, lightly sautéed (browned) spaghetti inserted into the entree at the time of service is appropriate. Variation: Add 1/2 cup of quartered mushrooms with the emu in the second stage of sautéing. Source : http://www.gourmetsleuth.com/smokedemuragu.htm Yields 2 servings This is an excellent recipe with a subtle and delicately balanced flavor combination of the sauce, vegetables and meat. The smoke flavor is a defined back note rather than an overpowering flavor. Forwarded by Claudia. For more free recipes, Google for "stovetop smoker recipes" Contributed to the FareShare Gazette by Claudia; 31 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 18g Fat (47.4% calories from fat); 6g Protein; 40g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 511mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Smoked Fish Recipe By :Northern Cookbook Serving Size : Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) In springtime only, smoke fish outside using wood that is a little wet. Clean fish and cut lengthwise. Hang over a pole over the fire and smoke about 15 to 20 minutes. Cook by roasting in pan with onion, salt and pepper. Contributed by Sarah Tingmiak to the Northern Cookbook; edited by Eleanor A. Ellis. Copyright 1977, Minister of Supply and Services Canada. MC format by Hallie. Untried. Hallie's Note: The best smoked salmon I ever ate was on Vancouver Island many years ago, purchased at a roadside stand where they were busy smoking the fish on site. I realize that most people don't have the facilities or location for doing it this way these days but thought I'd post this method anyway. If you can ever find a copy of this book I suggest you buy it as it contains a ton of useful information and is great fun to read. I have many more elaborate and exotic cookbooks in my collection but keep coming back to this one for some truly classic recipes. Contributed to the FareShare Gazette by Hallie; 30 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Pork BBQ Sandwiches Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pork shoulder -- (7 pounds) salt and pepper 6 tablespoons oak chips barbeque sauce Level out the woods chips over the middle third of the smoker pan. Rub the pork shoulder with salt and pepper and place it on the smoker rack. Carefully form a double layer aluminum foil tent over the pork shoulder crimping the foil tightly to the outside flange of the pan. Smoke for 1 hour over medium heat. Do not disturb the foil tent and place the pan onto a 275 degree oven for 4 hours. Creates a wonderful smell in the house on a wintry day. To serve, tear the meat from the bone using two forks and serve with your favorite barbeque sauce, a baked potato and cole slaw. Source : http://www.leeners.com/smoker02.html Contributed to the FareShare Gazette by Claudia; 29 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Pork Loin with Chipotle Sweet Potato Pancakes Recipe By :thehomechef.net/smoker.htm Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Smoked Pork Loin 3 pounds pork loin roast Brine 1/4 cup salt 1/4 cup sugar 1 quart water Glaze: 2 garlic cloves -- minced 1 tablespoon fresh ginger 1/2 cup orange marmalade 2 tablespoons rice wine vinegar 2 tablespoons chipotle -- from canned chipotle 1 in adobo sauce -- finely chopped Chipotle Sweet Potato Pancakes 1 medium sweet potato -- grated (about 3 cups) 1 orange -- zest and juice 1 tablespoon chipotle -- from canned chipotle 1 in adobo -- finely chopped 1 tablespoon ginger -- finely minced Rinse the pork roast. Thoroughly mix the brine ingredients. Put the pork roast in a container that just fits it. Cover with brine, seal the container and refrigerate for two hours to overnight. Prepare the smoker. Mix the glaze ingredients and brush on the pork roast. When the smoker is ready, put the pork roast on and smoke until it is cooked to an internal temperature of 165F. This should be approximately three hours. Add charcoal as needed this will probably be after an hour to an hour and a half. Brush on more glaze at the same time. Let the roast rest for 15 minutes when you take it off the smoker. While the roast is resting prepare the chipotle sweet potato pancakes. (Recipe follows). Chipotle Sweet Potato Pancakes Heat the oil. Mix all ingredients except oil. Drop sweet potato mixture by tablespoonfuls onto hot surface and fry 3 or 4 minutes until golden brown on bottom. Turn and brown on other side, about 2 minutes. Remove from pan, drain on paper towels and keep warm. Repeat until all of the pancakes have been made. From : thehomechef.net/smoker.htm Contributed to the FareShare Gazette by Claudia in response to a request; 21 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 3g Fat (13.6% calories from fat); 1g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 4348mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Smoked Salmon Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) This is not a difficult recipe to make, but it does require some advanced planning. You may wish to brine the fish the night before serving, setting it out to dry just before bed, and smoke it upon awakening. Brining and drying the fish prior to cooking creates a protective "skin" (or pellicle) on the outer surface of the fish. This film helps to hold in the moisture and provides a concentration of flavors from the brine. The brine basically consists of 4 cups liquid, usually water; a generous quantity of salt, usually some form of sugar, and additional ingredients to flavor the brine. If you have a larger quantity of fish, just make additional brine. Throw brine away after use. Select your brine or make up your own, using the proportions suggested: A Great Traditional Brine: 1 cup boiling water 1/2 cup Kosher salt 1/2 cup brown sugar 3 bay leaves 10-12 whole allspice 1 teaspoon whole peppercorns 3 cups water OR Asian Flare: 1 cup boiling water 2 tablespoons Kosher salt 2/3 cup honey 1 cup soy sauce 1/4 cup minced garlic 1 teaspoon whole peppercorns 3 cups water 2 - 2 1/2 Pounds Salmon fillet, with skin still on, or a large trout fillet also works well... Dissolve the salt and sugar in the boiling water. Combine remaining ingredients. Cool to room temperature. Pour into a baggie large enough to accommodate both the brine and the fish. Be sure fish is completely immersed in brine. Soak 1-4 hours. Gently rinse the fish under slow running water, removing some of the brine. Remove the lid from your smoker. Tilt the rack into the smoker, using the legs of the rack to rest against the lip of the smoker. Lay your fillet, skin side down, on the rack. Place rack in a cool, well ventilated place, such as a cool oven with the door propped open. Place a small fan blowing into the oven if possible. Allow to rest until a glossy film, or pellicle forms, that feels tacky-dry to the touch, about 4 to 8 hours. Prepare your smoker using the chips of your choice, about 1/4 to 1/3 cup total. Start smoker on high, and when light wisps of white smoke begin to rise, turn heat down to low and cover. Smoke over very low heat. This may take 1 1/2 to 2 hours. Check occasionally. Fish should appear opaque and lighter in color. This may be served warm, cold or at room temperature. If you cool it prior to serving, the skin is easily removed. Easy Green Mayonnaise: 1 cup mayonnaise, 5 ounces chopped frozen spinach, cooked, squeezed dry, and cooled; 1/4 cup fresh herb of your choice (dill, tarragon, etc.). Combine the ingredients in a blender or food processor, process until well blended. Serve with smoked salmon. Source : http://www.kitchen-classics.com/smoker1.htm Contributed to the FareShare Gazette by Claudia; 30 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Tuna Steak Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fat-free mayonnaise 1/4 cup plain fat-free yogurt 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh tarragon 1 teaspoon lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 4 tuna steaks -- (6 ounces each) Combine first five ingredients in a small bowl; stir well, and set aside. Sprinkle salt and pepper over tuna. Using 2 tablespoons of apple chips, smoke tuna steaks for twenty minutes over medium heat. this should leave the steaks medium-rare. Do not overcook. Serve with the herbed mayonnaise sauce and a tossed salad on the side. From http://www.leeners.com/smoker02.html Contributed to the FareShare Gazette by Claudia; 28 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 8g Fat (30.4% calories from fat); 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 65mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Strawberry Bread Recipe By :ontberries.com Serving Size : Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon salt 20 ounces frozen strawberries 1 cup oil 4 eggs Preheat oven to 350 deg. F. Grease and flour 2 loaf pans. Combine dry ingredients; mix well. Make a well in the center of the mixture and pour all liquid ingredients into it. Mix with spoon. Pour mixture into pans and bake for 1 hour, until tester inserted in center comes out clean. Can be frozen. Slice thinly before completely thawed. Source : ontberries.com Contributed to the FareShare Gazette by Claudia; 23 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet and Tangy Carrots Recipe By :Pillsbury #004, Harvest Time Cook Book, page 25 Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups sliced carrots -- cooked 1/2 cup green pepper -- chopped 1/3 cup chopped onion 2/3 cup sugar 10 3/4 ounces tomato soup -- (1 can) 1/2 cup apple cider vinegar 1/3 cup oil 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce In large serving bowl, combine carrots, green pepper and onion. In medium saucepan, combine remaining ingredients. Bring to boil over medium heat, stirring occasionally; pour over vegetables. Chill thoroughly. Serve cold. 12 (1/2-cup) servings. MICROWAVE DIRECTIONS: To cook carrots -- in 2 quart glass casserole, combine carrots and 1/4 cup water. Cover and microwave on HIGH for 9 to 12 minutes, stirring halfway through cooking. Drain liquid. Add green pepper and onion to carrots. In small glass bowl, combine remaining ingredients. Microwave on HIGH for 4 1/2 to 7 minutes or until mixture comes to a boil, stirring every minute during cooking; pour over vegetables. Chill thoroughly. Source : "Pillsbury #004, Harvest Time Cook Book, page 25" Copyright : "(c) 1980 by The Pillsbury Company" NOTES : Nutritious, colorful and served cold! This was very easy. I did use more than 5 cups of carrots. The sauce ingredients makes a lot and I felt more carrots were needed. I added about another 1 1/2 cups. Contributed to the FareShare Gazette by Bobbie; 13 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 6g Fat (41.4% calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Swiss Chards Gratin Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch Swiss chard stems -- (5-6 stems) 2 ounces side bacon -- (50 g), diced [unsalted and not smoked] 4 ounces 35% cream -- (100 g) 1 pinch freshly ground nutmeg Fine kosher salt to taste Freshly black pepper to taste Clean the chards under running water, peel them to remove filaments; cut the leaves, keeping only the tender stems. Cut stems in 3-inch long pieces. Boil them for 40 minutes in salted water. Drain. Fry bacon cubes. Drain them on kitchen paper towels. In same pan, fry Swiss chards on medium heat. Add diced bacon, salt, pepper and nutmeg. Discard fat. Butter a baking dish and arrange Swiss chards and bacon mixture in it. In separate saucepan, prepare a béchamel sauce the usual way. It should be creamy. Cover Swiss chards mixture with it. Bake for 10 minutes at 350 degrees F. Optional : Sprinkle a few Parmesan shavings on top of the dish and broil until golden. Prep. time: 60 minutes. Cooking: 40 minutes. Difficulty: Easy Source : http://www.recettes-et-terroirs.com/recette_detail-14-439.html Bettes à la crème Edited and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 27 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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