Posted by community member jfield:

Risotto with Garlic Shrimp

Serves 3-4

Ingredients:

1 LB 16-20 count shrimp – Peeled and deveined tail-on

1 cup (8 oz) Arborio rice

2 cups chicken stock*

1 cup clam stock*

2 tbsp butter or margarine

3 tbsp extra virgin olive oil (separated)

1 medium onion – diced small

¼ cup grated Parmesan (fresh if possible)

2 cloves fresh garlic – minced

½ Lemon juiced

2 Tbsp fresh parsley – chopped

Salt and Pepper

Directions:
In a medium saucepan, combine stocks and heat to a boil.  Reduce heat but keep just below a boil.
In a separate large saucepan, sauté onion in 2 tbsp olive oil and butter over medium heat for about 3 minutes.  Add rice and stir for about 2 minutes.  Stir in 1 cup of stock and stir continually until absorbed.  Continually cook, and stir in remaining stock ½ cup at a time. Make sure that all the stock is absorbed before adding the next ½ cup.  This should take about 30-40 minutes in total.  While the risotto is cooking (when you have 1 cup of stock left), sauté garlic in 1 tbsp olive oil over medium heat in a large fry pan.  Add shrimp and lemon juice.  Salt and pepper shrimp to taste and sauté until shrimp are bright pink and just start to curl, about 3 minutes.  Remove from the heat.  Do not overcook, as they will continue to cook in the pan.

As the shrimp are finishing, the final ½ cup of stock should be absorbed into the rice.  Lightly salt and pepper the risotto.  Remember that salt is already contained in the stock and on your shrimp so make sure you taste as you season.  Portion the rice into individual serving dishes and grate the Parmesan over the top.  Place the shrimp onto each dish, garnish with parsley and serve immediately.

*May be substituted with vegetarian/chicken stock if desired

Posted by community member jfield:

Jerk Rubbed Pork Chops

Serves 4

Ingredients:
4 boneless pork chops
2 tbs. Jamaican Jerk seasoning*
⅓ cup soy sauce
¼ cup honey
Juice of ½ lime

Directions:
Mix together Jerk seasoning, soy sauce, honey, and lime juice in a bowl.  Place pork chops in a large container (you can use a Ziploc type bag if you wish) and cover with sauce.  Refrigerate at least three hours, turning once.  Grill on med-high heat for about 4 minutes per side, turning once (or until desired doneness).  Remember thinner chops will cook much quicker.  Serve with Caribbean inspired sides, such as black beans and rice and sautéed sweet plantains.

*May be purchased at most grocery or specialty food stores or made with a simple mix of the following:
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons ginger
2 teaspoon dried chives
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon paprika
¼ teaspoon mustard seed
¼ teaspoon fennel seed
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Posted by community member jfield:

Spice Rubbed Salmon with Thai Green Curry Sauce

Serves 4

INGREDIENTS:

4 Boneless Salmon Filets
3 tbsp olive oil
½ lime (cut in sections to squeeze)

RUB

1 tsp salt
1 tsp ground ginger
1 tsp dried basil
½ tsp black pepper
½ tsp cayenne pepper
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander

GREEN CURRY SAUCE

2 tbsp Thai green curry paste
1 15 oz can coconut milk
1 Cup chicken broth
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp fresh basil (chopped)
Juice of ½ lime

DIRECTIONS:
1.  Preheat grill to med-high heat.

2.  Make a tray out of aluminum foil large enough to hold the salmon fillets, shiny side down.  Grease with olive oil, and place the salmon fillets (skin side down) in the tray.

3.  Squeeze half a lime over the fillets.

4.  Mix together the ingredients for the rub (salt through coriander) in a small bowl.  Sprinkle evenly over fillets.

5.  Place the tray onto the hot grill, and cook about 10 minutes (or until desired temperature).  Do not overcook salmon, as it will be dry and rubbery if you do

6.  While the salmon is cooking, mix all curry sauce ingredients (curry paste through basil) in a small saucepan, and simmer for about 5 minutes.

7.  Plate salmon with jasmine or basmati rice and spoon green curry sauce over salmon.

*May be baked in an oven at 475°F for about 15 minutes, if a grill is not available

Posted by community member jfield:

Easy Beef Stroganoff

Serves 3-4

Ingredients:

1 Lb of beef sirloin or tenderloin

4 Tbsp flour

4 Tbsp (half stick) of butter

⅓ Cup chopped shallots (onion may be substituted)

½ Lb white mushrooms – sliced

¼ Cup dry red wine

3 Cup beef stock or broth

1 Cup sour cream

2 Tbsp tomato paste

2 Tbsp Dijon mustard

Salt and pepper

4 Tbsp fresh parsley – chopped

Directions:

1.    Remove fat and cut beef into ½ inch wide by 2 inches long strips

2.    In a large bowl, salt and pepper the beef and sprinkle evenly with flour.

3.   Heat 2 Tbsp butter in a large sauté pan over high heat.  Cook the beef (in batches if necessary) until browned on each side, remove from heat and set aside.

4.   In the same pan, melt the rest of the butter.  Add the shallots and mushrooms and sauté for 2 minutes.  Add the wine, and use the liquid to help scrape any browned pieces off the bottom of the pan.

5.  Mix in the tomato paste and mustard and cook for a minute.
Add the beef stock and beef slices, bring to a boil, and then let it simmer until reduced by ½.

6.  Stir in the sour cream and season to taste with salt and pepper.
Serve over egg noodles or rice, and sprinkle parsley on top, right before serving.

chimmichurri

Posted by community member Robert:

My buddy Sergio Di Sappio owns a great restaurant in Chicago called Tango Sur. He introduced me to chimmichurri, which the Argentines use to grill everything.  Here is my recipe:

Ingredients

• 5 cups of Extra Virgin Olive Oil
• 2 cups of Apple Cider Vinegar
• 1 cup of fresh lime juice
• 10 cloves of garlic
• 1/4 pound of parsley
• 2 tablespoons of Red Pepper Flakes

Directions

Chop the garlic and the parsley.  Add the chopped magic to the Olive Oil, Apple Cider Vinegar and Lime juice mixture.  Add the Red Pepper Flakes and stir.  Here are my suggested marinating times for different things:

Fish and Shellfish 30 minutes to 1 hour

Chicken 1 to 2 hours

Pork 1 to 2 hours

Beef & Lamb 2 to 3 hours

You can grill, bake or pan fry anything with this marinade… I think it’s great.  And as my friend Jeff Dattilo would say, “Just Enjoy!”

Here is a great stir-fry recipe that is sure to tickle your taste buds! It’s easy to make, and your friends will think you’re an Asian Epicure!

Ingredients

1 lb. chicken thighs

1 tbs. sugar

1/4 tsp. pepper

2 tsp. light soy sauce

1 tsp. dark soy sauce

1 tbsp. rice wine or dry sherry

2 tsp. cornstarch

2-3 tbsps vegetable oil

1-2 garlic cloves, crushed

2 scallions cut into short sections (green and white parts separated)

4-6 small dried red chilies, soaked and seeded

2 tbsp crushed yellow bean sauce

2/3 cup water

Directions

1. Cut the chicken into bite-sized pieces and marinate in the sugar, pepper, soy sauces, wine and corn starch for about half an hour.

2. Heat the oil in a hot wok and stir fry the chicken until lightly browned. Transfer the chicken with a slotted spoon and keep warm. Add garlic, white scallion, chilies, and yellow bean sauce to the wok and stir fry for about 30 seconds.

3. Return the chicken to the wok, and stir constantly for a couple minutes, then add the water, bring to a boil, then cover. Simmer over medium heat for about five minutes, stirring a couple times. Remove from heat, garnish with the green scallion and serve immediately.