Killer Artichokes

Since we started getting Bountiful Baskets we have been trying a lot of different things. Some we have had before, broccoli, cabbage, peaches, pears plums... some were new to us: okra, asian pears, cauliflower, green plums...either way I have been searching for new recipes to cook these fruits and veggies in new ways. So far this is my favorite. I love artichokes (I forgot how much since it has probably been 15 years since I have had one fresh) and this is the best artichoke I have ever had. I got the recipe at allrecipies.com here.

2 artichokes, halved and choke scraped out

1 tsp salt

1 tsp ground pepper

2 cloves garlic chopped

1 shallot chopped*

1/2 cup butter

*I didn't have a shallot and substituted an onion. It was still really good.

1. Preheat outdoor grill for low heat

2. Meanwhile bring a large pot of water to a boil. Place the artichokes into the boiling water, add salt and pepper. Throw in half of the garlic and half of the shallot. Boil for about a half hour, or until a fork is easily inserted into the stem of the artichoke. Drain and set aside.

3. Melt the butter in a small pan over medium heat. Stir in the remaining garlic and shallot. Cook just until fragrant then remove from heat.

4. Place the artichokes on the preheated grill. Brush some of the melted butter on them. Cook for 5 to 10 minutes brushing with butter occasionally until lightly toasted. Serve with remaining butter as dipping sauce.

BRISKET

1 tsp. celery salt
3 tsp. salt
1 tsp onion salt
1/2 tsp. pepper
1 tsp. garlic salt
3 Tbsp Worcestershire sauce
1 bottle liquid smoke
1/2 bottle barbecue sauce or use recipe below

Sprinkle onion, garlic, and celery salt on both sides of brisket. Place brisket in low roasting pan with fat side up, pour liquid smoke over brisket. Cover with foil and place in refrigerator over night.

Sprikle salt, pepper, and Worcestershire sauce over both sides of brisket, cover with foil and bake in oven for 7 hours at 275.
Remove foil and cover with barbecue sauce and bake uncovered 45-60 minutes longer. or
shred and serve with barbecue sauce on the side.


ROCKY MOUNTAIN BRISKET BARBECUE SAUCE
3 Tbsp brown sugar
1 14 oz bottle catchup
1/2 cup water
2 Tbsp liquid smoke
4 Tbsp Worcestershire sauce
3 tsp. dry mustard
2 tsp. celery seed
6 Tbsp. butter

Combine all ingredients in sauce pan. Bring to a boil, stirring occasionally. Cook for 10 minutes. Serve with sliced or pulled brisket.

Sesame-Orange Shrimp

Ingredients

• 3 tablespoons sesame seeds (white, black or a mix)
• 2 large egg whites
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound peeled and deveined raw shrimp (21-25 per pound)
• 2 tablespoons canola oil, divided
• 3/4 cup orange juice
• 1/4 cup dry sherry (see Note)
• 2 tablespoons reduced-sodium soy sauce (GF Tamari Sauce)
  
• 1 teaspoon sugar
• 1 scallion, thinly sliced

Preparation

1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
3. Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.

Tips & Notes

• Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

• What I did for sherry: mix together 1/4 cup vinegar, 1/4 cup water and 1 tsp. sugar.
  

SEA FOOD CASSEROLE

From a cook book I bought in James Town called Recipes from Old Virginia

This is really good but kind of strong flavored so maybe instead of the main dish serve as a side.

4 Tbs butter
4 Tbs flour
2 cups milk
1 1/2 tsp salt
1/4 tsp black pepper
dash of red pepper

Cook until thick and add 2 beaten eggs and 4 ounces sharp cheese in small cubes. Stir until cheese is melted.

2 eggs, beaten
1 cup bread crumbs
4 ounces sharp cheese
3/4 cup or small can crab meat
3/4 cup or small can shrimp

Add crab meat and shrimp. Pour into one large or 6 to 8 individual buttered casseroles. Top with buttered bread crumbs and grated cheese if desired. Bake at 450 until brown and hot through.
May be made ahead and refrigerated or frozen. In this case, add crumbs just before putting into oven and bake at 350.

TEXAS SHEET CAKE

1. Bring to boil
2 sticks of butter
1 cup of water
3 - 4 TBS cocoa

2. in a bowl combine
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp. salt

3. mix with beaters the wet and dry ingredients

4. add
2 eggs - beaten
1/2 cup sour cream
1 tsp. vanila

pour onto greased and floured sheet pan and bake at 400 for 15 to 20 minutes.


Frosting

bring to boil
1 stick of butter
1/3 cup milk
4 TBS cocoa

stir in 1 lb powdered sugar.
pour on brownies while still hot.

CRAB CAKES

We found this recipe at Healthy Meal Makeovers; this is also where I found the recipes for the shrimp/artichoke and the chicken with grapes shish-ka-bobs. We really enjoyed the crab cakes. Sorry I forgot to take a picture before we ate them. I'll post one the next time we cook these.

1/4 cup green pepper
1/4 cup green onions (all parts)
1 jalapeno
2 clove of garlic - chopped
grated ginger root (about 1 TBS)

Saute for about 30 seconds and remove from heat.

In a bowl mix together:
1 lb crap meat
1 egg - beaten
1 cup panko
1 TBS Mayonnaise
zest 1 lime
juice from 1 lime
1/4 cup cilantro
touch of salt

mix in chopped vegetables, make into patties (about 8)
roll in panko flakes, place on cookie sheet. Spray top of crab cakes with cooking spray. Bake in oven for about 10 minutes. (no temperature was given for the recipe, we started at 350 but increased it to 400 because it hadn't browned after 10 minutes)

here is a link to the video we watched.

Chicken Skewers with Grapes

Chicken:
1 lb boneless, skinless chicken breast; cut into 3/4 inch pieces

Marinade:
2 TBS olive oil
zest lemon (about 1 tsp.)
1 TBS lemon juice
2 cloves garlic, minced
1 TBS ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt
Mix marinade and add chicken. Marinade about 2 hours.

soak wooden skewers in water for 20 minutes to avoid burning.

load chicken and green grapes on skewer alternately.

Cook on grill or indoor grill pan 3 to 4 minutes each side.

We served this with grilled vegetables. Seasoned with butter, salt and pepper.