May 2006 Meal (Season finale) Menu: "Old West"

May 2006 Meal (Season finale) Menu: "Old West" Recipes Rattlesnake eggs (Jalapenos stuffed with chorizo and cream cheese) Makes 12 servings 2 tablespoons vegetable oil 2 tablespoons finely minced onion 2 cloves garlic, minced 6 oz chorizo sausage, crumbled 4 tablespoons cream cheese, at room temperature 2 tablespoons sour cream Salt 24 jalapeno peppers, halved horizontally (remove seeds and membranes!) In a skillet, heat the oil over medium heat and cook the onion and garlic for about 3 minutes until the onions are transparent. Add the sausage, stirring frequently, and cook until done (about 5 minutes). Cool slightly. Add the cream cheese and sour cream. Season with salt and mix well. Spoon into the jalapenos, cover and chill for at least 30 minutes. Prestonwood Gourmet Club May 2006 Page 1

Sweet-and-Sour Smokies Serves approx. 30 ½ cup granulated sugar ½ cup packed dark-brown sugar 3 tablespoons cornstarch Pinch of ground cloves ¼ teaspoon ground cinnamon 1 ½ cups orange juice ¼ cup cider vinegar 2 packages (16 oz ea) smoked cocktail sausages 1 clove garlic Toothpicks Jar Place the toothpicks in a jar with peeled garlic clove, seal tightly and place in the refrigerator for several days before using. In a saucepan, combine the sugars, cornstarch, cloves, cinnamon, orange juice and vinegar. Cover and cook over medium-low heat, stirring occasionally, until thickened. Add the sausages and simmer for about 5 minutes or until the sausages are heated through. Pour into a serving dish or crock pot and serve with toothpicks on the side. Prestonwood Gourmet Club May 2006 Page 2

Chili Bean Dip 4 garlic cloves 2 onions 4 fresh green chiles 4 tablespoons vegetable oil 1 tablespoon hot chili powder 2-14 oz can kidney beans 1 1/2 cups grated cheddar cheese 2 fresh red bell peppers Salt and ground black pepper Tortilla Chips for dipping Finely chop the garlic and onion. Slit the green chiles and remove and discard the seeds, then chop finely. Heat the vegetable oil in a large sauté pan or deep frying pan and add the garlic, onion, green chiles and chili powder. Cook over a low heat, stirring frequently, for about 8-10 minutes, until the onion has softened and become translucent, but is not browned. Drain the kidney beans, reserving the can juice. Process all but 4 tablespoons of the beans to a puree in a food processor. Add the pureed beans to the pan with 4-6 tablespoons of the reserved can juice and stir well. Cook over a low heat, stirring occasionally. Stir in the reserved whole beans and the grated cheddar cheese. Cook gently for a further 5 minutes, stirring until the cheese has melted. Season with salt and pepper to taste. Cut the red pepper into very narrow strips. Spoon the dip into a serving bowl or into several small bowls and top with the red pepper strips over the top to garnish. Serve warm with tortilla chips. Prestonwood Gourmet Club May 2006 Page 3

Cucumber and Tomato Salad Serves 30 10-12 beefsteak tomatoes 6-8 cucumbers sliced 1 small bunch fresh Italian parsley Approx 1/3 cup Extra Virgin Olive Oil Approx 4 tablespoons Balsamic Vinegar Salt and Pepper 1. Cut tomatoes into eight sections 2. Peel and slice the cucumbers 3. Coursely chop the parsley 4. Arrange cucumbers and tomatoes on large serving plate 5. Sprinkle parsley over cucumbers and tomatoes 6. Drizzle with oil and vinegar. Salt and pepper to taste. Portion: 1/2 tomato per person, 1/3 cucumber per person Fiery Chipotle Baked Beans Makes 10 servings 4 oz firm chorizo, thinly sliced 2 ½ cups chopped onion 1 cup fat-free, less-sodium chicken broth 1 /3 cup packed brown sugar 1/3 cup cider vinegar 1/3 cup bottled chili sauce 1/3 cup dark molasses 2 teaspoons dry mustard 1 teaspoon chipotle chile powder ¼ teaspoon salt ¼ teaspoon ground cloves ¼ teaspoon ground allspice 1 15-oz can black beans, rinsed and drained 1 15-oz can kidney beans, rinsed and drained 1 15-oz can pinto beans, rinsed and drained Preheat oven to 325 degrees. Heat a Dutch oven over medium-high heat. Add chorizo; sauté 2 minutes. Add onion; sauté 5 minutes, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325 degrees for 1 hour. Prestonwood Gourmet Club May 2006 Page 4

Chipotle-Bacon Corn Bread Serves 9 Bacon and chipotle chiles give this corn bread double the smokiness to offset the buttermilk's tang. 1 cup all-purpose flour 3/4 cup yellow cornmeal 3 tablespoons sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon baking soda 1 1/3 cups fat-free buttermilk 2 tablespoons butter, melted 1 1/2 tablespoons chopped canned chipotle chiles in adobo sauce 1 large egg, lightly beaten 3 bacon slices, cooked and crumbled Cooking spray Preheat oven to 425. Combine first 7 ingredients in a large bowl, stirring well. Combine buttermilk, butter, chiles, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in bacon. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Prestonwood Gourmet Club May 2006 Page 5

Corn Bread and Honey-Butter Serves 10 2/3 cup all-purpose flour 1 1/3 cups yellow cornmeal 1 tablespoon sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups 1% low-fat milk 3 large eggs, lightly beaten 2 tablespoons butter, melted Cooking spray Preheat oven to 400. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, eggs, and butter in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400 for 20 minutes. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack. Serve with honey butter (recipe follows). Honey Butter 1/4 cup honey 1/2 cup butter, softened Combine honey and butter in a small bowl, stirring mixture until blended. Makes 2/3 cup Prestonwood Gourmet Club May 2006 Page 6

Chili Roast Potatoes Serves 8 2 lbs small unpeeled new potatoes, scrubbed 1 1/3 cups vegetable oil 2 teaspoons chili powder 1 teaspoon caraway seeds 2 teaspoons salt Preheat the oven to 400 degrees. Cook the potatoes in a large pan of boiling water for 10 minutes, then drain thoroughly. Meanwhile, pour a little of the oil into a shallow roasting pan to coat the bottom. Heat the oil in the oven for 10 minutes, then remove the pan from the oven. Add the potatoes and brush them with the hot oil. Mix the chili powder, caraway seeds, and salt together in a small bowl, then sprinkle the mixture evenly over the potatoes, turning them to coat. Add the remaining oil to the pan and return to the oven to roast for 15 minutes, or until the potatoes are cooked through and golden brown. Using a slotted spoon, remove the potatoes from the pan, drain well, transfer to a large warmed serving dish, and serve at once. Corn on the Cob with Herb Butter Serves 30 15 ears of corn Bring a large pot of water, 3/4 full, to a full boil. Break the ears into halves and boil just until tender, around 5 minutes. Drain and transfer to a serving dish. Keep hot and serve with Herbed Butter (recipe follows). Herbed Butter (Double this recipe and prepare in advance) 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh parsley 1/2 cup butter, softened Stir ingredients together. Roll in wax paper and freeze in a zip-top plastic freezer bag. Slice into individual pats just prior to serving the corn. Prestonwood Gourmet Club May 2006 Page 7

Honey n Orange Pork Back Ribs Makes 8 servings 2 racks baby back ribs, divided into four sections 1 29-oz can tomato sauce 2/3 cup honey ½ cup finely chopped onion ¼ cup soy sauce ¼ cup red wine vinegar 2 teaspoons onion powder 2 teaspoons finely shredded orange peel 1 ½ teaspoons garlic powder 1 ½ teaspoons ground ginger 1 teaspoon barbecue seasoning Place ribs in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Drain ribs and cool. Meanwhile, for marinade-sauce, in a large saucepan combine tomato sauce, honey, onion, soy sauce, vinegar, onion powder, orange peel, garlic powder, ginger, and barbecue seasoning. Bring to boiling, reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove saucepan from heat; cool sauce completely. Place an extra-large self-sealing plastic bag in a large bowl. Place ribs in the bag. Pour about 3 cups of the cooled sauce over the ribs; seal bag. Turn ribs in bag to coat. (Cover and refrigerate remaining sauce to serve with ribs.) Refrigerate ribs for 4 to 24 hours, turning bag occasionally. Prepare at home up until this point. At the host home: To grill ribs, remove ribs from marinade, reserving marinade to brush on during grilling. Place ribs on the rack of an uncovered grill directly over medium coals for 25-30 minutes, turning and basting occasionally with some of the reserved marinade. Discard any remaining marinade. In a small saucepan heat the refrigerated sauce and pass with ribs. Prestonwood Gourmet Club May 2006 Page 8

Tuscan-Style Pork Spareribs with Balsamic Glaze Serves 6 2 tablespoons extra virgin olive oil 2 tablespoons chopped rosemary 1 ½ tablespoons kosher salt 1 ½ tablespoons fennel seeds 2 teaspoons freshly ground black pepper 2 teaspoons chopped sage 2 teaspoons chopped thyme 2 teaspoons sweet paprika 1 teaspoon crushed red pepper 1 teaspoon ground coriander ½ teaspoon ground allspice 6 pounds pork spareribs 3 tablespoons AGED balsamic vinegar In a small bowl, combine the olive oil, rosemary, salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight. Preheat the oven to 325 degrees. Arrange the ribs on a large, rimmed baking sheet or in a roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender. Prepare at home up until this point. At the host home: Brush the meaty side of the ribs with the vinegar. Grill until browned, about two minutes. Let stand for 5 minutes. Cut apart and serve. Prestonwood Gourmet Club May 2006 Page 9

Fruited Rock Cornish Game Hens Serves 8 4 Rock Cornish game hens, washed and cut in half (try to find the small, frozen variety) 1 cup bottled Italian dressing ¾ cup apricot or peach nectar 1 cup apricot or peach preserves 2 tablespoons chopped fresh parsley 2 teaspoons dried thyme leaves, crushed 1 teaspoon grated orange zest ¾ teaspoon salt ¼ teaspoon ground black pepper In a medium bowl, blend Italian dressing, nectar, preserves, parsley, thyme, orange zest, salt and pepper. In a large non-aluminum bowl or plastic bag, pour 1 ½ cups of the marinade over hens; turn to coat. Refrigerate remaining marinade. Cover, or close bag, and marinate hens in refrigerator, turning occasionally, 3 to 24 hours. Remove hens, discard marinade. Grill hens, basting occasionally with the reserved refrigerated marinade, 30-40 minutes or until hens are no longer pink. Monitor closely to avoid overcooking or burning the marinade. In a small saucepan, bring any remaining refrigerated marinade to a boil; boil for 1 minute. Reserve and serve with hens. If you would rather roast the hens, place them in a roasting pan on a rack in a preheated 375 degree oven, basting occasionally as above, 30-40 minutes or until hens are no longer pink. Prepare at home up to this point. At host home: Reheat and baste with final marinade on grill. Prestonwood Gourmet Club May 2006 Page 10

Peach Cobbler Serves 8 This cobbler looks a bit messy before it goes into the oven, but while it bakes the batter rises above the peaches to form a crisp, golden topping. 1 1/4 pound firm-ripe peaches (5-6 medium) 1 tablespoon fresh lemon juice 1 2/3 cups sugar 1 stick (1/2 cup) unsalted butter, melted 1 cup all purpose flour 1 tablespoon baking powder ¼ teaspoon salt 1 cup whole milk Cinnamon or nutmeg for sprinkling Put oven rack in middle position and preheat oven to 375 degrees. Cut an X in bottom of each peach with a sharp paring knife and blanch peaches in 2 batches in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water. Peel off skin with a paring knife, beginning from scored end, and discard. Halve peaches, then pit and cut lengthwise into 1/4 inch slices. Transfer peaches to a 3-quart heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally, 4 minutes. Remove from heat. Pour melted butter into 9x13 baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir). Sprinkle lightly with cinnamon or nutmeg if desired and bake until cobbler is bubbling and top is golden brown, 40-45 minutes. Cool in pan on a rack until warm, about 25 minutes. Prestonwood Gourmet Club May 2006 Page 11

Blackberry Cobbler 2 ½ cups fresh (preferred) or frozen (thawed and drained) blackberries 1 cup sugar 1 cup all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup milk ½ cup butter, melted In a medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375 degrees. In a large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in un-greased 8-inch square pan. Spoon blackberry mixture over batter. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with ice-cream. Prestonwood Gourmet Club May 2006 Page 12