Recipe Archive
Sept 2010 recipe of the month
- 2 lbs. medium shrimp, shelled and deveined
- 2 TB. olive oil, divided
- 2 TB. vegetable oil
- 1-2 TB. Backyard Patch ITALIAN SEASONING
- 1/2-1 tsp. granulated garlic
- 1/2-1 tsp. salt, optional
- 1/4-1/2 tsp. ground pepper
- 1 Cup bread crumbs
- 16-24 wooden skewers, depending on shrimp size
Place the shrimp in a bowl. Add the vegetable oil and 1 TB. olive oil and toss to coat. Add the ITALIAN Seasoning, garlic, salt and pepper and mix well. Start with the smaller amounts of seasonings and add more to taste. Add the bread crumbs and toss to coat. Cover and refrigerate for 2-6 hours. So the ends of the skewers don’t burn off, soak them in water for the last hour the shrimp are in the fridge. Spray or brush the grill grate with oil before heating the grill so the breading doesn’t stick. Thread the shrimp onto the skewers. Use 4 shrimp per skewer. Be careful that the bread crumbs don’t fall off while skewering. If there is a lot of breading leftover in the bowl, press it into the shrimp wherever it looks like it needs some. Sprinkle the skewers with the remaining olive oil and grill over medium coals until thoroughly cooked, 6-8 minutes, turning the skewers at least once to cook evenly. Serves: 6-8
October 2010 recipe of the month
Ragout (pronounced rag-oo) is a word derived from a French word meaning "to stimulate the appetite," this robust and hearty baked chicken casserole is a well-seasoned stew that needs little more than crusty bread and salad to make a feast. Be sure the oregano has a good flavor. For a milder taste, substitute marjoram. Oil-cured olives can be found at specialty food markets.
with Olives, Oregano & Cilantro
3 cups chopped yellow onion
2 lbs. Tomatoes, peeled, seeded and chopped.
6 garlic cloves, peeled & crushed
½ lb. Oil-cured black olives, pitted & chopped
½ cup fresh oregano leaves (or 1/4 cup dried)
½ cup unbleached or all purpose flour
½ tsp. Ground black peeper
8 chicken breast halves (boneless & skinless)
¼ cup canola oil
2/3 cup dry red wine
2/3 cup dry white wine
¼ cup dry port
2 Tbls. red wine vinegar (or herbal vinegar)
½ cup fresh cilantro leaves
¼ cup lemon juice
Heat oven to 350ºF. Combine the onions, tomatoes, garlic, olives, and oregano in a large bowl. Combine the flour and pepper in a flat pan or dish. Dredge the chicken breasts in the flour mixture. Shake off the excess.
