This recipe was clipped from Clean Eating Magazine, May/June 2010 and is from Chef Brian Lewis, executive chef at The Farmhouse, co-owned by Richard Gere. The restaurant is dedicated to the slow-food movement and clean eating. Enjoy! Nutritional values per 1-1/2 cup serving: 296 calories, 15 grams fat, 2 grams saturated fat, 33 grams carb, 8 grams fiber, 2 grams sugar, 531 mg sodium, 7.5 grams protein, 0 mg cholesterol.
From a recent issue of People magazine, this recipes is from Food Network chef Marcela Valladolid. It was paired with her watermelon cocktail (which I posted separately) and a recipe for tomatillo salsa and jalapeno roast chicken. Fire up your favorite guacamole, call some friends, and have a party! This simple recipe takes bagged tortilla chips and spices them up a bit for a more festive presentation but still great for casual entertaining.
This recipe appeared in a recent People magazine article and is credited to Food Network chef Marcela Valladolid. Adapted from her cookbook, "Fresh Mexico". Note that "cooking time" involves no cooking; however, 2 hours (minimum) freezing time is needed prior to mixing the drinks to make the tequila-spiked watermelon ice cubes.
This recipe comes from chef Robert Reischer of Tablespoon. The pasta is cooked similarly to risotto, so more liquid might be needed if the dish appears to be getting too dry. Choose a pot or pan large enough to hold all the broccoli rabe. From the San Francisco Chronicle.
From the OK Cafe in Atlanta, GA. An award winning recipe. Rosemary and mustard are the surprise ingredients that give this hot side dish its savory-sweet appeal. Serve it with pork or poultry for a nice dinner, or to accompany chicken soup or corn chowder for a hot lunch.
This won a "Golden Whisk Award" from the Atlanta Journal Constitution in 2004, meaning it was one of their top 10 recipes for the year. This one is different from others in that it contains cold coffee and is garnished with malted milk balls. Great for a girls' night or a holiday gathering...or hey, just because you deserve it!
From Nancy Silverton of Los Angeles' Mozza. A combination of regular all-purpose and cake flours ensures a flaky structure and tender crumb. Clipped from the Orlando Sentinel, the tag line was, 'Master this tart, conquer the dessert world". So obviously it got my attention!
From The Dine and Dish food blog. The blogger says, "This hot fudge sauce is something that you will randomly crave at 2:00 in the morning and you won't be able to get it out of your head until you have a bowl of it in front of you...and yes...it is supposed to go on ice cream, but some people, I've heard, have been known to eat it straight out of the bowl..." Have they met my daughter?!!!
The tart bite of a green tomato is mellowed by the slow pan frying, and the crisp crust give way to the meltingly tender heart of summer. Adapted from "The Great Tomato Book" by Gary Ibsen with Joan Nielsen.
Butter is a traditional ingredient in old Southern-style barbecue sauces and it's responsible for a lot of flavor here. This is a thin, tasty sauce that both goves over the meat while it's being grilled and gets passed at the table, warm.
Patricia Solley, published in the Best American Recipes, 2003-2004. Think margarita meets gazpacho. The secret ingredient is tequila, paired here with cooling cucumbers and green grapes, and with lime, jalapeno and cilantro upping the voltage. The soup inspires amazed expressions on the faces of those who taste it for the first time. Note that cooking time is chilling time.
From "The Best American Recipes, 2003-2004" by Fran McCullough and Molly Stevens, thee little puffs make a perfect mouthful with a cocktail, a glass of wine, or even a beer. Besides being elegant and fun, thee can be made ahead. They're good for potlucks, since they travel well when filled but not yet baked. Just pop them into the oven before serving to melt the cheese.
From Alfred Portale's book, "Simple Pleasures". You can add some diced papaya or pineapple in addition to the mango, if desired. Sliced scallions would be a fine alternative to the red onion in the salad.
Prep time includes 1 hour marinating time prior to cooking the shrimp.