Recipe Archive

Sept 2010 recipe of the month

Crispy Shrimp
  • 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

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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.

Chicken Ragout
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.In a large, heavy-bottomed nonstick skillet, heat the oil over medium heat. Add the dredged chicken breasts in a single layer, pressing down gently on each one to brown the entire surface. Cook each side about 4 minutes, or until golden brown. Remove the chicken breasts to a baking dish large enough the hold all the chicken in one layer.Put the tomato mixture in the skillet and cook, stirring occasionally, about 10 minutes, until vegetables are soft. Combine red and white wines, port, and vinegar in a small saucepan. Cook over medium-high heat until reduced to 1 cup.Spread the tomato mixture over chicken breasts and pour on the reduced liquid. Bake for 30 minutes, or until the chicken is tender. Remove the chicken breasts to a platter. Stir the cilantro and lemon juice into the sauce and pour over the chicken. Serve immediately.  Yield: 8 servings

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