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FareShare Gazette Recipes -- April 1999 - G's (Page 2)

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Recipes Included On This Page

Green Chile Stew - Santa Cafe
Grilled Carrots and Hot Peppers
Grilled Miso Chicken (Susan Slack)
Grilled Miso Fish Fillets - Simonds

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                    *  Exported from  MasterCook  *
                      Green Chile Stew - Santa Cafe
Recipe By     : Susan Curtis, The Santa Fe School of Cooking Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Beef
                Main Dishes                      Onions
                Stews
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   vegetable oil
   1 1/2  pounds        beef sirloin
                        OR pork butt -- in 1" cubes
   1 1/2  cups          diced onion
   1      tablespoon    minced garlic
   6      cups          chicken broth
                        OR beef broth
   1      pound         potatoes
                        red or white skinned -- cut
                        into 1-inch cubes
   2      teaspoons     salt -- or more to taste
   3      cups          chopped chiles -- see pantry note
   3      tablespoons   diced red bell pepper
   2      tablespoons   chopped cilantro -- or to taste
Pantry note: you will need 3 cups roasted, peeled and chopped green 
chiles.
Heat the oil in a 6-quart pot over high heat and brown the meat in 
batches.  Set aside.  In the same oil, saute the onions until golden.  Add 
the garlic and saute 1 minute.  Return the meat to the pan along with any
juices that have accumulated.  Add the broth, potatoes and salt.  Bring to
a boil then reduce the heat and simmer for 1 hour, until the potatoes are
tender.  Add the green chiles and the red bell peppers and cook 15 to 20
minutes more.  Add the cilantro, stir and serve.
Susan Curtis, owner and founder of the Santa Fe School of Cooking recently
paired up with Rocky Durham, cooking instructor at the school and the chef
de cuisine at Santacafe, to demonstrate the art of roasting chiles. 
Recipes were featured in The New Mexican on 09/17/1997.
Posted on FareShare by  kitpath@earthlink.net 4/16/99
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NOTES : The piquancy of this stew depends upon the level of the chiles
        used, so choose the chiles that suit your taste. This recipe 
        tastes better when made a day ahead.
                     *  Exported from  MasterCook  *
                     Grilled Carrots and Hot Peppers
Recipe By     : Quickies Chatelaine Food Express
Serving Size  : 2    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Carrots
                Grill/Outdoor Cooking            Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    baby  carrots
     1/4  whole         hot pepper -- seeded
   1      teaspoon      butter
                        sprinkle of   sugar, salt & pepper
Place the baby carrots on 2 pieces of foil. Add pepper and butter to
each packet. Sprinkle with sugar, salt, and pepper. Seal packets tightly.
Grill 20 to 25 minutes, turning every 10 minutes. Serves 2.
From http://www.cook-book.com
Quickies Chatelaine Food Express by Monda Rosenberg
Publisher: McClelland and Stewart Inc.  ISBN: 077-1075928
Price: $24.99
Posted to FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                    Grilled Miso Chicken (Susan Slack)
Recipe By     : Japanese Cooking for the American Table-S. Slack
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Grill/Outdoor Cooking
                Japanese                         Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   light soy sauce -- (usukuchi shoyu)
   2      tablespoons   sake
   2      tablespoons   mirin
   2      tablespoons   light miso
   2                    green onions -- crushed and
                        -- slivered
   1      teaspoon      minced ginger root
   1                    garlic clove -- minced
   8                    boned chicken thighs -- skin intact
   1      tablespoon    seven-spice powder -- (optional)
Blend soy sauce, sake, mirin, miso, green onions, ginger root and garlic
in a rectangular baking dish.  Coat chicken with mixture.  Marinate 1
hour or refrigerate overnight, turning several times.
Preheat a hibichi, portable tabletop grill or charcoal grill.  Shake
marinade off chicken; pat dry.  Place skin-down on hot grill.  Grill 4
to 5 minutes.  Turn chicken; grill second side 4 to 5 minutes or until
golden brown and done inside.  When chicken is done, sprinkle withsesame 
seeds and spice mixture.
Miso marinade adds a rich flavor to this country-style grilled chicken. 
Thigh meat stays moist and tender, but boned chicken breasts are
delicious, too.  The chicken can be sauteed in a skillet.
Source: Japanese Cooking for the American Table, 
copyright 1996, Susan Fuller Slack.
Preparation/cooking time: 1 1/2 hours Servings: 4
Recipe courtesy of Susan Fuller Slack, from the book Japanese Cooking
for the American Table: HP Books, published by the Berkley Publishing
Group, New York, New York.  Copyright 1996.
Recipe at http://www.bento.com/tr-mich.html
Posted to FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
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                     *  Exported from  MasterCook  *
                   Grilled Miso Fish Fillets - Simonds
Recipe By     : Spoonful Of Ginger by Nina Simonds
Serving Size  : 6    Preparation Time :0:00
Categories    : Asian                            Fish
                Marinades                        Volume 2-4, Apr.'99
                Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        halibut steaks -- one-inch thick
                        (to be cut into 6-ounce serving portions)
                        ***MISO MARINADE***
     1/2  cup           sweet white miso -- (shiro miso)
     1/3  cup           sweetened rice wine -- (mirin)
   1 1/2  tablespoons   minced fresh ginger
   2      tablespoons   minced scallion greens
Rinse the fish steaks under cold, running water and drain thoroughly in a 
colander.  Cut the steaks into six pieces and place in a bowl.  Add the 
Miso Marinade to the fish steaks and toss lightly to coat the fish steaks.
Cover with plastic wrap, and refrigerate.  Let marinate for at least 1 
hour, or for several hours.
Prepare a medium-hot fire for grilling and place the grill about 3 inches 
above the coals.  Remove the fish from the Miso Marinade, spreading the 
Marinade with your hands so that there is a light coating.  Arrange the 
fish steaks on the grill and cook about 5 to 6 minutes on each side, or 
until the flesh is opaque all the way through.  Alternatively you may 
broil the fish about 7-9 minutes on each side, or until the fish flakes 
when prodded with a knife.  The miso glaze should bubble and brown at the 
edges.  Remove and serve with steamed rice and stir-fried or steamed 
vegetables.
Yield: 6 servings
Note: Recipe Featured on TVFN 04/26/1999(Mon) on Cooking Live, #CL8905. 
Adapted  from Spoonful Of Ginger; Irresistible: Health-Giving Recipes 
From Asian  Kitchens, By: Simonds, Nina and Han-Zhu. 1999, 
Knopf ISBN: 0375400362
MC formatting and posted to FareShare 4-99 by Pat Hanneman 
 kitpath@earthlink.net 
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