Shrimp Pho Monday, Oct 17 2016 

12 cups water
2 cups chicken broth
Shells from 3 pounds large peeled shrimp
½ bunch fresh cilantro, roughly chopped
1½ cups chopped yellow onion
1⅓ cups chopped green bell pepper
4 cloves garlic, minced
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon chile-garlic sauce (Sriracha)
½ teaspoon ground coriander
1½ pounds peeled and deveined large fresh shrimp
1 (8-ounce) package rice noodles
1 to 2 jalapeño peppers, sliced
2 limes, cut into wedges
½ cup Thai basil leaves

In a large stockpot, combine 12 cups water, broth, shells, cilantro, onion, bell pepper, garlic, fish sauce, lime juice, soy sauce, ginger, chile-garlic sauce, and coriander. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, 1 hour. Strain through a fine-mesh sieve, discarding solids. (At this point, the pho base can be refrigerated up to 3 days or frozen up to 3 months.)

In a large stockpot, bring pho base to a boil over medium-high heat. Reduce heat to a simmer, and add shrimp and rice noodles. Cook until shrimp are pink and firm and noodles are cooked through, 6 to 8 minutes.

Serve pho topped with sliced jalapeño peppers, lime wedges, and basil. Add additional chile-garlic sauce to each serving to taste.

Louisiana Cooking, September/October 2013, page 73

Spiced Lamb with Plum Sauce Tuesday, Jan 21 2014 

Lamb:
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1 1/2-pound) French-cut racks of lamb (8 ribs each)
1 tablespoon extra-virgin olive oil
1 onion, thinly sliced (about 3 cups)
Cooking spray

Sauce:
1 3/4 cups water
1 1/2 cups pitted dried plums, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro

Preheat oven to 375°.

To prepare lamb, combine the first 6 ingredients. Coat lamb with oil. Rub spice mixture on lamb.

Arrange onion in a roasting pan coated with cooking spray; top with lamb. Bake at 375° for 30 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut lamb into chops. Discard onions.

To prepare sauce, combine 1 3/4 cups water and next 7 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium; simmer 20 minutes or until sauce measures 2 cups. Stir in juice. Serve sauce with lamb. Sprinkle lamb with cilantro.

Cooking Light, November 2011, page 250

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Stuffed Acorn Squash with Barley Saturday, Feb 9 2013 

SERVES 4

2 small acorn squash (about 1 1/2 pounds each), halved and seeded
2 teaspoons olive oil
Salt and pepper
3/4 cup pearl barley, rinsed and drained
1 onion, minced (about 1 cup)
1 fennel bulb, halved lengthwise, cored, and chopped fine
6 garlic cloves, minced
1 teaspoon minced fresh thyme or 34 teaspoon dried
1 teaspoon ground coriander
2 ounces Parmesan cheese, grated (abouti cup)
2 tablespoons minced fresh parsley
2 tablespoons pine nuts, toasted
1 tablespoon unsalted butter
4 teaspoons balsamic vinegar

Adjust the oven racks to the upper—middle and lower-middle positions and heat the oven to 400 degrees. Line a rimmed baking sheet with foil and lightly spray with vegetable oil spray.

Brush the cut sides of the squash with 1 teaspoon of the oil, season with salt and pepper, and lay them cut side down on the prepared baking sheet. Roast on the lower-middle rack until tender (the tip of a paring knife can be slipped into the flesh with no resistance), 45 to 55 minutes. Remove the squash from the oven and increase the oven tenperature to 450 degrees.

Meanwhile, bring 3 quarts water to a boil in a large saucepan. Stir in the barley annd ¼ teaspoon salt. Return to a boil, then reduce to a simmer and cook until the barley is tender, 20 to 25 minutes. Drain and set aside.

Wipe the saucepan dry and add the remaining 1 teaspoon oil, the onion, and fennel. Cover and cook over medium—low heat, stirring occasionally, until the vegetables are softened, 5 to 10 minutes. Stir in the garlic, thyme, and coriander, and cook until fragrant, about 30 seconds.

Off the heat, stir in the barley, 3/4 cup of the Parmesan, the parsley, pine nuts, and butter. Season with salt and pepper to taste.

Flip the roasted squash over and scoop out the flesh, leaving a 1/8—inch thickness of flesh in each shell. Gently fold the squash flesh into the barley mixture, then mound the mixture into the squash shells (abou 1 cup of filling per shell).

Sprinkle with the remaining ¼ cup Parmesan. Bake on the upper-middle rack until the cheese is melted, 5 to 10 minutes. Drizzle with the balsamic vinegar and serve. (The stuffed squash can be asembled through step 6, covered loosely with plastic wrap, and refrigerated for up t0 4 hours. Finish and bake as directed, increasing the baking time to 25 to 30 minutes.)

THE BEST OF AMERICA’S TEST KITCHEN 2011, Page 82

Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Tuesday, Jul 3 2012 

Serves 6

Pepper sauce:
4 red bell peppers
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon caraway seeds
1/2 teaspoon crushed red pepper

Couscous:
1 cup water
1 cup fat-free, lower-sodium chicken broth
1 bay leaf
2 cups uncooked couscous
8 ounces eggplant, cut lengthwise into 1/2-inch-thick slices
8 ounces squash, cut lengthwise into 1/2-inch-thick slices
8 ounces zucchini, cut lengthwise into 1/2-inch-thick slices
4 green onions, trimmed
Cooking spray

Skewers:
1 1/2 pounds top sirloin steak, cut into 1-inch cubes
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Preheat broiler.

To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel. Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.

Preheat grill to medium-high heat.

To prepare couscous, combine 1 cup water, broth, and bay leaf in a medium saucepan; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 10 minutes. Fluff with a fork; discard bay leaf.

Arrange eggplant and the next 3 ingredients (though green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked. Remove from heat; coarsely chop vegetables. Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently. Keep warm.

To prepare skewers, thread beef onto 12 (7-inch) skewers. Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 teaspoon salt. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once. Serve with couscous mixture and remaining sauce.

Nutritional Information Amount per serving Calories 526, Fat 15.4g (Sat 3.3g, Mono 9.3g, Poly 1.4g), Protein 36.7g, Carbohydrate 58.5g, Fiber 8.2g, Cholesterol 49mg, Iron 3.7mg, Sodium 461mg, Calcium 75mg

Cooking Light, July 2011, Page 113

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Latin Style Flank Steak with Chipotle Butter Tuesday, Apr 10 2012 

For the rub:
2-1/2 Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. ground coriander
1-1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried oregano

For the steak:
1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
1 tsp. olive oil
1 tsp. kosher salt
1 recipe Chipotle Butter
Make the rubMix all the rub ingredients in a small bowl.

Grill the steak

Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.

Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4-inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.

Nutrition information (per serving): based on six servings; Calories 220; Fat 12g; (Sat 5g, Mono 5g, Poly 1g); Protein 23g; Carbohydrates 3g; Sodium 470mg; Cholesterol 55mg; Fiber 2g.

Chipotle Butter
1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
2 canned chipotle chiles in adobo, stemmed, seeded and minced
2 Tbs. fresh lime juice
Scant tsp. ground cumin
1/2 tsp. kosher salt; more to taste

In a small bowl, cream the butter with a wooden spoon until smooth. Add the chipotles, lime juice, cumin, and salt, blending until evenly incorporated. Taste and add more salt if needed. Using plastic wrap to shape and smooth, mold the butter into a log about 1-1/2 inches in diameter. Wrap well in plastic and transfer to the refrigerator (or freezer, if you’re in a nurry) to firm.

Nutrition information (per serving): Size: per Tbs.; Calories: 110; Fat 12g (Sat 7g, Mono 4g, Poly 1g); Protein 0g; Carbohydrates 1g;
Sodium 150mg; Cholesterol 30mg; Fiber 0g.
Fine Cooking, Picnics and Cookouts 2011, page 44

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