November 17, 2007 in Recipes by danky
Serves 6.
INGREDIENTS
1 1/2 pounds baby red potatoes, quartered
2 cups dry white wine
3/8 teaspoon saffron threads
1/3 cup olive oil
12 large garlic cloves, minced
3 pounds uncooked jumbo shrimp (about 10 to 12 per pound), peeled, deveined
1/4 teaspoon hot pepper flakes
3 tablespoons tomato paste
1 10-ounce package frozen baby peas, thawed
2 teaspoons dried marjoram, crumbled
DIRECTIONS
Cook potatoes in large saucepan of boiling water until just tender. Drain. Combine wine and saffron in small bowl.
Heat oil in heavy large skillet over medium-low-heat. Add garlic and sauté until just beginning to color, about 3 minutes. Add shrimp and hot pepper flakes; increase heat to medium-high and stir to coat shrimp with oil. Add tomato paste and wine mixture. Bring to boil, stirring constantly. Cook until shrimp are just tender, about 5 minutes. Transfer shrimp to bowl, using slotted spoon. Add potatoes to skillet and boil until liquid thickens to sauce consistency, about 6 minutes. Return shrimp and any juices in bowl to skillet. Mix in peas and marjoram and heat through. Season with salt and pepper and serve.
Tags: Garlic, Potatoes, Saffron, Shrimp
November 17, 2007 in Recipes by danky
Serves 8.
INGREDIENTS
3 cups canned chicken broth
2 cups long-grain rice
5 tablespoons olive oil
3/4 cup slivered, pitted mediterranean olives such as kalamata (about 4 ounces)
2 tablespoons fresh lemon juice
1 1/2-ounce package fresh arugula, stemmed, chopped
3 green onions, minced
1/2 cup pine nuts, toasted
1/3 cup freshly grated romano cheese
DIRECTIONS
Bring 3 cups chicken broth to boil in heavy medium saucepan. Add rice. Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes. Turn off heat and let stand 5 minutes.
Fluff rice with fork. Transfer to large bowl. Mix in 5 tablespoons olive oil, then all remaining ingredients. Season salad to taste with pepper. (Salad can be prepared 4 hours ahead. Let stand at room temperature.)
Tags: Nuts, Olives, Pine, Rice, Saladrugula
November 17, 2007 in Recipes by danky
Serves 6.
INGREDIENTS
1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
pinch of ground cinnamon
3 cups canned chicken broth
1 14-to-16-ounce can tomatoes, chopped, with juices
12 purchased tamales, 3 ounces each
1 15-ounce can pinto beans, rinsed, drained
1 cup frozen corn kernels
shredded cheddar
DIRECTIONS
Heat heavy large saucepan over medium-high heat. Add first 4 ingredients and cook until beef is brown, breaking up meat with fork, about 4 minutes. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juices. Cover and simmer 30 minutes.Meanwhile, heat tamales according to package instructions.
Stir beans and corn into soup. Simmer until corn is just heated through, about 3 minutes. Season soup to taste with salt and pepper. Place 2 tamales into each of 6 bowls. Ladle soup into bowls. Sprinkle with cheese and serve.
Tags: Hot, Soup, Tamale
November 17, 2007 in Recipes by danky
Serves 6.
INGREDIENTS
2 large tomatoes (about 1 pound)
1 large cucumber, peeled, halved lengthwise, seeded
1 medium onion
1 large roasted red bell pepper (available in jars)
3 cups tomato juice
1/2 cup chopped fresh cilantro
1/3 cup red wine vinegar
1/4 cup olive oil
1/8 teaspoon hot pepper sauce (such as tabasco)
DIRECTIONS
Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.
Tags: Classic, Gazpacho
November 17, 2007 in Recipes by danky
A new variation of the classic bean dip.
Serves 6.
INGREDIENTS
1 1/4 cups dried black-eyed peas
2 garlic cloves, sliced
1 3-ounce package cream cheese, room temperature
1 teaspoon cayenne pepper1 teaspoon chili powder
1 1/2 cups shredded cheddar (about 6 ounces)
1 bunch green onions, sliced
tortilla chips
DIRECTIONS
Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.
Tags: Black, Dip, Eyed, Pea
