New Recipes

[evagatesgreen2]

I'm signed up for Epicurious emails and have been getting great recipes but I have yet to try them out. I thought it would be nice to have a thread where we could post recipes we are wanting to try out.:o


http://www.epicurious.com/images/recipes/recipe_results/thumb/photos/232263.jpg


GRILLED HALIBUT WITH TATSOI AND SPICY THAI CHILES


The ginger sauce is a good staple to keep on hand in the fridge — it's excellent with any fish, whether grilled, pan-seared, or steamed. Serve rice on the side, if you like.

5 tablespoons sugar
5 tablespoons fish sauce*
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided

1 shallot, thinly sliced
3/4 pound tatsoi or baby spinach (about 12 cups packed)


Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.

Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.

Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

Makes 4 servings.


Bon Appétit

June 2005

[JRPAGV]

This looks good...

Sizzlin' Chicken Skewers (http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=75144) (KraftFoods.com)

http://www.kraftfoods.com/images/recipe_images/Sizzlin_Chicken_Skewers.jpg

Recipe Rating: 5 stars
Prep Time: 10 min
Total Time: 2 hr 17 min
Makes: 4 servings, 3 skewers each

1/3 cup hot water
1/4 cup KRAFT Teriyaki Barbecue Sauce
1/4 cup creamy peanut butter
1/4 cup lite soy sauce
1/4 cup chopped cilantro
2 Tbsp. GREY POUPON Honey Dijon Mustard
1 lb. boneless skinless chicken breast halves, cut into 12 thin strips

MIX water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Pour half of the mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate. Refrigerate remaining sauce mixture for dipping.

PREHEAT grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.

GRILL 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.


KRAFT KITCHENS TIPS

Round Out The Meal
Serve over hot cooked MINUTE Rice or noodles and with your favorite steamed vegetable, such as broccoli.

Special Extra
These chicken skewers also make great appetizers. Makes 12 servings, 1 skewer each.

[evagatesgreen2]

That does sound good. I think I have almost all of the ingredients it calls for. :)

[evagatesgreen2]

http://www.epicurious.com/images/recipes/recipe_results/full/photos/232308.jpg

London broil comes in different weights and thicknesses; it may be necessary to use two pieces to get the proper amount for this dish.
One of the great things about this recipe is that the steak's marinade is also used in the soy citrus mayonnaise, so you get double the flavor.

Ingredients

3/4 cup fine-quality fermented soy sauce
1/2 cup dry red wine
1/4 cup fresh lemon juice
1/3 cup fresh orange juice
3 tablespoons olive oil
1 bunch scallions, cut into 3-inch lengths
5 garlic cloves, smashed and peeled
1/2 teaspoon white pepper
Pinch of cayenne
2 1/2 to 3 lb top-round London broil (1 to 1 1/2 inches thick)
1 cup mayonnaise
Special equipment: an instant-read thermometer
Accompaniment: toasted or grilled country bread

Preparation

Combine soy sauce, red wine, juices, 2 tablespoons oil, scallions, garlic, white pepper, and cayenne in a 1-quart heavy-duty sealable plastic bag. Add steak and seal bag, pressing out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours.
Transfer steak to a plate and pour 2 tablespoons marinade through a fine-mesh sieve into a 1-quart heavy saucepan, discarding remainder or reserving for another use (see cooks' note, below). Bring steak to room temperature, about 30 minutes.

Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steak, uncovered, until underside is browned, about 5 minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue cooking until thermometer inserted horizontally 2 inches into center of steak registers 120°F, 10 to 12 minutes. Transfer to a cutting board and let stand at least 15 minutes (internal temperature of steak will rise to 130-135°F for medium-rare).

While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl and cool completely. Whisk in mayonnaise until combined well and chill, covered, until ready to serve.

Holding knife at a 45-degree angle, cut steak across the grain into very thin slices and transfer to a platter, then drizzle with any juices accumulated on cutting board. Serve at room temperature or slightly chilled, with mayonnaise.

Cooks' notes:
• Steak can be marinated up to 1 day.
• Soy citrus mayonnaise can be chilled up to 5 days.
• If reserving remaining marinade for another use, strain and cool completely, uncovered, then freeze in sealed bag. Thaw, then boil 1 minute before using.



Makes 6 servings.
Gourmet
July 2005