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December 31, 2005

Recipe Swap Part Two

A few months ago I participated in a recipe swap. It was less than successful yielding far fewer than the "promised" number of new recipes, but I signed up for a second round nonetheless sending it out to different people in hopes of different results.

A few recipes have already started to arrive, and I've posted them below. I'll keep posting as new ones trickle in, and eventually test them all.

Active time: 25 min Start to finish: 40 min

1 (3-inch) piece fresh ginger, thinly sliced
1 1/2 lb boneless skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1/2 teaspoon dried hot red pepper flakes
1 teaspoon Asian sesame oil
2 tablespoons vegetable oil
1 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
4 scallions, cut crosswise into thirds, then lengthwise into julienne strips
3 garlic cloves, minced
1/2 cup chopped fresh cilantro
Soft-leafed lettuce for serving

Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.

Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.

Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.

Makes 4 servings.

Aunt Suzi’s Brisket - One dish wonder…

3/4 cup firmly packed DOMINO Dark Brown Sugar
3/4 cup chili sauce
3/4 cup ketchup
1/2 to 3/4 (1.4-ounce) envelope dry onion soup mix
1 (12-ounce) bottle beer
1 (3- to 4-pound) BEEF Brisket
15 small red potatoes
1 1/2 pounds baby carrots

Preheat oven to 325°. Stir together first 4 ingredients; gently stir in beer.

Place brisket, fat side up, in a large Dutch oven or roasting pan; pierce several times with a fork. Arrange potatoes and carrots evenly around brisket; pour beer mixture evenly over brisket, potatoes, and carrots.

Bake, covered, at 325° for 3 1/2 hours, basting occasionally with sauce. Remove from oven, and let brisket stand in pan, uncovered, 20 minutes. Remove brisket from pan, and cut into slices. Return slices to pan with potatoes and carrots.

Bake, covered, 30 minutes or until tender.


(made w/mom 2005)
8 servings

- 1 tblspn peanut oil
- 1 cup thinly sliced onion
- 1 cup chopped green onions (about 8 small)
- 1 to 2 tblspn Thai green curry paste
(we used 1 1/2 tsp & it was still spicy)
- 1 14-ounce can unsweetened coconut milk
- 1 cup low-salt chicken broth
- 3 tblspns Thai fish sauce (nam pla)
- 2 tspns sugar
- 1 cup diced plum tomatoes
- 2 lbs uncooked large shrimp, peeled, deveined
- chopped fresh cilantro
- lime wedges

heat peanut oil in heavy large skillet over med-high heat. Add sliced onion, stir fry until soft & beginning to brown, about 4 min. Reduce heat to med. Add green onions & curry paste, stir until fragrant, about 1 min. Add coconut milk, chicken broth, fish sauce, & sugar, bring to boil. Add tomatoes & boil 2 min. Add shrimp & cook just until opaque in center, stirring often, about 3 min. Transfer curry to lg shallon bowl. Garnish w/cilantro. Serve passing lime wedges separately.

Serve w/rice.

Posted by talia at December 31, 2005 8:36 AM