Grilled Garlic Artichokes
Rated:
Submitted By: rosiella
Photo By: Shannon Farnsworth
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 4
"No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting sauce. This is the best way to eat artichokes."
INGREDIENTS:
2 large artichokes
1 lemon, quartered
1/4 cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS:
1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 5/21/2011
Saturday, May 21, 2011
Saturday, April 30, 2011
Cuban chicken with linguica and rice
INGREDIENTS
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro stems
2 tablespoons olive oil
1 tablespoon finely grated lime peel
1 tablespoon chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
10 chicken thighs with skin and bone (about 4 1/2 pounds)
1 tablespoon olive oil
1/2 pound fully cooked Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds (or substitute chorizo).
2 cups finely chopped onions
1/2 cup chopped red bell pepper
3 garlic cloves, chopped
2 cups arborio rice or short-grain white rice
2 1/2 cups (or more) low-salt chicken broth
2 medium tomatoes, diced
2 teaspoons Hungarian sweet paprika
1/2 cup coarsely chopped fresh cilantro
Lime wedges
PREPARATION
Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.
Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add linguica and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer linguica to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, linguica, and any accumulated juices to pot, pressing chicken partially into rice.
Reduce heat to low, cover, and simmer 15 minutes. Continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.
Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.
Serves 6.
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro stems
2 tablespoons olive oil
1 tablespoon finely grated lime peel
1 tablespoon chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
10 chicken thighs with skin and bone (about 4 1/2 pounds)
1 tablespoon olive oil
1/2 pound fully cooked Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds (or substitute chorizo).
2 cups finely chopped onions
1/2 cup chopped red bell pepper
3 garlic cloves, chopped
2 cups arborio rice or short-grain white rice
2 1/2 cups (or more) low-salt chicken broth
2 medium tomatoes, diced
2 teaspoons Hungarian sweet paprika
1/2 cup coarsely chopped fresh cilantro
Lime wedges
PREPARATION
Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.
Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add linguica and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer linguica to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, linguica, and any accumulated juices to pot, pressing chicken partially into rice.
Reduce heat to low, cover, and simmer 15 minutes. Continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.
Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.
Serves 6.
Friday, April 22, 2011
Swordfish with pine nut and parsley relish
Swordfish with Olive, Pine Nut, and Parsley Relish
4 SERVINGS
PREP: 35 MINUTES TOTAL: 35 MINUTES
RECIPE BY The Bon Appetit Test Kitchen
OCTOBER 2010
INGREDIENTS
4 5- to 6-ounce swordfish steak
1/4 teaspoon dried crushed red pepper
2 tablespoons extra-virgin olive oil, divided
1 1/4 cups thinly sliced shallots
2 large garlic cloves, minced
1/2 cup pitted brine-cured green olives, quartered lengthwise
3 tablespoons pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1/3 cup dry white wine
PREPARATION
Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.
4 SERVINGS
PREP: 35 MINUTES TOTAL: 35 MINUTES
RECIPE BY The Bon Appetit Test Kitchen
OCTOBER 2010
INGREDIENTS
4 5- to 6-ounce swordfish steak
1/4 teaspoon dried crushed red pepper
2 tablespoons extra-virgin olive oil, divided
1 1/4 cups thinly sliced shallots
2 large garlic cloves, minced
1/2 cup pitted brine-cured green olives, quartered lengthwise
3 tablespoons pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1/3 cup dry white wine
PREPARATION
Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.
Thursday, February 3, 2011
Farmer Fred Salsa
2 lbs. of very ripe tomatoes (Celebrity, Ace, Big Beef)
2 to 4 warm to hot peppers, seeds removed (Inferno, Numex Joe E. Parker or Anaheim) (Wear Rubber Gloves)
One-half of a home grown onion (preferably a yellow,
such as Stockton yellow, Or Stockton Red)
One-half cup fresh cilantro (remove stems)
2 cloves minced garlic
2 tsp. sugar
2 TBS juice from a fresh lime
Garlic salt (to taste)
Dice the tomatoes. (or use a food processor...very briefly).
Chop the peppers, onions and cilantro in a food processor.
Stir all ingredients, including the garlic, sugar, garlic salt
and lime juice, together.
Makes about 3 cups.
2 to 4 warm to hot peppers, seeds removed (Inferno, Numex Joe E. Parker or Anaheim) (Wear Rubber Gloves)
One-half of a home grown onion (preferably a yellow,
such as Stockton yellow, Or Stockton Red)
One-half cup fresh cilantro (remove stems)
2 cloves minced garlic
2 tsp. sugar
2 TBS juice from a fresh lime
Garlic salt (to taste)
Dice the tomatoes. (or use a food processor...very briefly).
Chop the peppers, onions and cilantro in a food processor.
Stir all ingredients, including the garlic, sugar, garlic salt
and lime juice, together.
Makes about 3 cups.
"Sweatin' Up a Storm" Chili
3 medium onions (Stockton Red)
2 medium sweet peppers (Tequila, Flamingo or Gypsy)
3 stalks celery
3 cloves garlic
1 serrano chili pepper (remove seeds)
1 jalpeno chili pepper (remove seeds)
1 Fresno or Anaheim chili pepper (remove seeds)
For sadists and mosochists only: Leave the seeds in the peppers.
8 lbs chuck, coarsley ground
30 oz. fresh tomatoes (peeled and cored)
15 oz. tomato sauce
6 oz. tomato paste
7 oz. diced green chilies (canned)
2 or 3 fresh bay leaves
2 Tbs fresh oregano
4 Tbs fresh cilantro
1 Tbs fresh parsley
1 Tbs cayenne pepper
6 oz. chili powder
1 Tbs crushed cumin seed
12 oz. Carte Blanca beer (You may consume 6 oz. of this directly)
12 oz. spring water
Add garlic salt to taste
Add Tabasco sauce to taste
Dice and saute first seven ingredients. Add meat; brown.
Add remaining ingredients.
Add enough water just to cover the top of the ingredients.
Cook for three hours on low heat. Stir often.
Makes 24 servings. Freezes well. Supply diners with sweatbands.
This chili recipe took first place in the 1984 Sacramento
Media Chili Cookoff. The Secret? Home grown ingredients,
especially the tomatoes, peppers, garlic and onions!
For best results, use paste tomatoes. Recommended varieties:
San Marzano, Classica, Viva Italia, Polish Linguisa or Roma VF.
2 medium sweet peppers (Tequila, Flamingo or Gypsy)
3 stalks celery
3 cloves garlic
1 serrano chili pepper (remove seeds)
1 jalpeno chili pepper (remove seeds)
1 Fresno or Anaheim chili pepper (remove seeds)
For sadists and mosochists only: Leave the seeds in the peppers.
8 lbs chuck, coarsley ground
30 oz. fresh tomatoes (peeled and cored)
15 oz. tomato sauce
6 oz. tomato paste
7 oz. diced green chilies (canned)
2 or 3 fresh bay leaves
2 Tbs fresh oregano
4 Tbs fresh cilantro
1 Tbs fresh parsley
1 Tbs cayenne pepper
6 oz. chili powder
1 Tbs crushed cumin seed
12 oz. Carte Blanca beer (You may consume 6 oz. of this directly)
12 oz. spring water
Add garlic salt to taste
Add Tabasco sauce to taste
Dice and saute first seven ingredients. Add meat; brown.
Add remaining ingredients.
Add enough water just to cover the top of the ingredients.
Cook for three hours on low heat. Stir often.
Makes 24 servings. Freezes well. Supply diners with sweatbands.
This chili recipe took first place in the 1984 Sacramento
Media Chili Cookoff. The Secret? Home grown ingredients,
especially the tomatoes, peppers, garlic and onions!
For best results, use paste tomatoes. Recommended varieties:
San Marzano, Classica, Viva Italia, Polish Linguisa or Roma VF.
Fruit Smoothies
Add ingredients to a blender:
One cup of your favorite fruit. My favorites for smoothies
include mulberries, cherries, pluots, blueberries or peaches.
One and a half cups orange juice or apple juice, along with One-quarter cup non-fat milk.
OR:
2 cups almond milk.
One cup vanilla yogurt.
One banana.
Six tablespoons soy protein powder (optional).
Blend thoroughly. Refrigerate unused portion.
Makes 40 oz, about five servings.
175 calories per serving.
30 grams carbohydrates per serving.
7 grams protein per serving.
Note: to enjoy this delicious drink throughout the year,
vacuum seal and freeze your excess cherries, mulberries
and blueberries. Cut excess pluots and peaches into chunks;
seal and freeze.
Experiment with other fruits, including plums, apricots,
cranberries and nectarines!
One cup of your favorite fruit. My favorites for smoothies
include mulberries, cherries, pluots, blueberries or peaches.
One and a half cups orange juice or apple juice, along with One-quarter cup non-fat milk.
OR:
2 cups almond milk.
One cup vanilla yogurt.
One banana.
Six tablespoons soy protein powder (optional).
Blend thoroughly. Refrigerate unused portion.
Makes 40 oz, about five servings.
175 calories per serving.
30 grams carbohydrates per serving.
7 grams protein per serving.
Note: to enjoy this delicious drink throughout the year,
vacuum seal and freeze your excess cherries, mulberries
and blueberries. Cut excess pluots and peaches into chunks;
seal and freeze.
Experiment with other fruits, including plums, apricots,
cranberries and nectarines!
Easy Plum Freezer Jam
Easy Plum Freezer Jam
Pit and chop three cups (about three pounds) of fresh, ripe plums. Put into a large bowl.
Add half cup of fresh lemon juice.
Stir in one small box of pectin. Stir every five minutes for thirty minutes.
Pit and chop three cups (about three pounds) of fresh, ripe plums. Put into a large bowl.
Add half cup of fresh lemon juice.
Stir in one small box of pectin. Stir every five minutes for thirty minutes.
Stir in one cup light corn syrup.
Stir in four and a half cups of sugar. Stir for three minutes or until sugar is dissolved.
Clean with boiling water and then thoroughly dry seven, one-cup containers. Fill containers to within a half-inch of the top with the jam. Cover. Let stand at room temperature for 24 hours. Then,
Freeze containers for up to one year. Place into refrigerator before using to thaw. Will last in refrigerator for three weeks
Subscribe to:
Posts (Atom)