Dayrecipe Food Community

Makes 4 servings.

INGREDIENTS

• 1pound skinless boneless salmon fillet, cut into 1-inch pieces
• 1/4cup fresh cilantro leaves
• 2tablespoons hoisin sauce
• 2tablespoons mayonnaise
• 1/4cup chopped green onions
• 2teaspoons minced peeled fresh ginger
• 1garlic clove, minced
• 3/4teaspoon salt
• 1/2teaspoon ground black pepper2 1/2teaspoons oriental sesame oil
• 4large sesame-seed hamburger buns
• additional hoisin sauce
• additional mayonnaise
• 8butter lettuce leaves

DIRECTIONS Place first 4 ingredients in processor. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four 1/2-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours.

Heat oil in large nonstick skillet over medium heat. Sauté patties until fish is cooked through, about 3 minutes per side. Meanwhile, toast hamburger buns. Spread bottom halves of buns with additional hoisin. Spread top halves with additional mayonnaise. Transfer burgers to bottom halves of bun; top each with 2 lettuce leaves and top half of bun.

Donna Knowlton of Atlanta, Georgia, writes: “As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. Today I mostly cook pasta and seafood dishes because they’re so easy. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don’t want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes.”

Makes 6 first-course or 4 main-course servings.

INGREDIENTS

• 8ounces orzo (rice-shaped pasta)
• 6tablespoons olive oil
• 1cup crumbled feta cheese
• 1/4cup freshly grated parmesan cheese
• 2tablespoons plus 1/4 cup chopped fresh basil1pound uncooked medium shrimp, peeled, deveined
• 2garlic cloves, chopped
• 114 1/2-ounce can diced tomatoes in juice
• 1/2cup dry white wine
• 2teaspoons dried oregano
• 1/2teaspoon dried crushed red pepper

DIRECTIONS Preheat oven to 400°F. Brush 11×7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well andreturn orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

The oil-free dressing is delightfully tangy.

See how to section citrus.

Makes 6 servings.

INGREDIENTS

• 2pounds asparagus, trimmed
• 1/2cup plus 2 tablespoons chopped fresh chives3navel oranges
• 14ounces lump crabmeat3tablespoons fresh orange juice
• 3tablespoons sugar
• 2tablespoons distilled white vinegar
• 1teaspoon grated orange peel
• 1/4cup dijon mustard

DIRECTIONS Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.

Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.

Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper.
Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.

Makes about 1 1/2 cups.

INGREDIENTS

• 3cups seedless red grapes, halved
• 1cup diced dried calimyrna figs
  (about 5 ounces)
• 1cup zinfandel or other dry red wine
• 1/4cup sugar
• 2teaspoons grated orange peel
• 2teaspoons fresh lemon juice

DIRECTIONS Place first 5 ingredients in medium sauce-pan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, cover and simmer 10 minutes. Uncover and increase heat to medium; simmer until liquid is reduced to syrup, stirring frequently, about 10 minutes. Transfer to bowl. Stir in lemon juice. Cool. (Can be made 1 week ahead. Cover; chill.)

Makes 12 first-course or 6 main-course servings.

INGREDIENTS

• 4tablespoons (1/2 stick) butter, room temperature
• 2tablespoons all purpose flour1medium onion, coarsely chopped
• 3celery stalks, coarsely chopped
• 2large poblano chilies,* seeded, chopped
• 214 3/4- to 15-ounce cans cream-style corn
• 116-ounce package frozen corn kernels, thawed
• 214-ounce cans low-salt chicken broth
• 1cup whipping cream
• 2teaspoons sugar
• 1/2teaspoon cayenne pepper
• 1pound uncooked shrimp, peeled, deveined, coarsely chopped
• 6tablespoons chopped fresh cilantro

DIRECTIONS Mix 2 tablespoons butter and flour in small bowl to blend; set aside.

Finely chop onion and celery in processor. Melt 2 tablespoons butter inlarge pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk inbutter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.

Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.

* Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.