Asparagus with Truffle Oil Vinaigrette

2 tablespoons white truffle oil
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon champagne wine vinegar
1/4 teaspoon fresh-squeezed lemon juice
1/2 teaspoon coarse salt or sea salt
Few grindings of black pepper
2 pounds asparagus stalks, washed and trimmed

In a small bowl, whisk together while truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. NOTE: If refrigerating, bring to room temperature before using.

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.

Makes 4 to 6 servings.


Grilled Tomato Bread with Prosciutto

Courtesy Food Network, Bobby Flay

* 1 pint cherry tomatoes
* Olive oil
* Salt and freshly ground black pepper
* 2 cloves garlic, finely chopped
* 12 slices French bread, sliced 1/2-inch thick slices
* 1/2 cup ricotta cheese
* 12 paper thin slices prosciutto
* 2 lemons, cut in 1/2

Heat grill to high. Toss tomatoes in oil and season with salt and pepper. Place on the grill in a grilling basket and grill until charred and softened, turning a few times, about 10 minutes. Remove to a bowl. Crush the garlic with a little salt to form a paste and add to the bowl with a few tablespoons of olive oil.

Brush bread with olive oil. Season with salt and pepper, and place on the grill. Grill the bread until lightly golden brown on both sides, about 20 seconds per side.

Combine the ricotta with a little olive oil in a small bowl and season with salt and pepper. Mound some of the tomato mixture on the bread. Lay prosciutto on top. Dollop with some ricotta mixture and garnish with lemon juice squeezed over the top.

Fire-Roasted Tomato Salsa

Courtesy of Taste of Home; June/July 2010

2 lbs tomatoes
1 jalapeno pepper
1/2 c fresh cilantro leaves
2 green onions, cut into 2-in pieces
4 garlic cloves, peeled
1 chipolte pepper in adobo sauce
1 can chopped green chilies
2 Tbsp lime juice
1 Tbsp olive oil
1/4 tsp salt
Tortilla chips

Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl, cover and let stand 20 minutes.

Peel off and discard charred skins. Discard stems and seeds from jalepeno; cut tomatoes into fourths. Set jalepeno and tomatoes aside.

Place cilantro, onions and garlic in food processor. Cover and process until blended. Add chipolte pepper, tomato and jalepeno; cover and pulse until blended.

Transfer to a bowl, stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least an hour. Serve with chips.

Fabulous Green Beans

Courtesy of Taste of Home; June/July 2010

1 lb fresh green beans, trimmed
1/4 c butter, cubed
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp Italian seaoning
1/2 tsp lemon juice
1/4 grated lemon peel

Place beans in a steamer basket and place over 1 inch of water. Bring a boil and steam for 8-10 minutes or until crisp tender

Meanwhile, in a small saucepan, heat the remaining ingredients until butter is melted. Transfer beans to a serving bowl and drizzle butter mixture, toss to coat.

Hot Quick Banana Boats

Courtesy of Taste of Home; June/July 2010

Total time: 20 minutes; 4 servings

4 unpeeled bananas
8 tsp semisweet chocolate chips
8 tsp trail mix
1/4 c mini marshmellows

Place each banana on a 12-inch square of foil, crimp and shape around banana so they sit flat.

Cut each banana lengthwise about 1/2 inch deep, uncut at both ends. Gently pull each banana peel open, forming a pocket. Fill pockets with chips, trail mix and marshmellows.

Grill bananas covered, over medium heat for 4-5 minutes or until marshmellows are melted and golden brown.

Sweet Grilled Onions

Courtesy of Taste of Home; June/July 2010

4 servings; Grill 35 minutes

4 large sweet onions, quartered
4 garlic cloves, crushed
1/4 c butter
1 tsp season salt

Place four onion wedges and garlic clove on a double thickness of heavy-duty aluminum foil. Dot with butter and sprinkle with salt. Repeat.

Foil foil around onion mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until onions are tender.

Blackberry-Sauced Pork Chops

Courtesy Taste of Home; June/July 2010

1/2 c seedless blackberry spreadable fruit
1 Tbsp lemon juice
1 Tbsp soy sauce
Dash ground cinnamon
4 boneless pork chops
2 tsp steak seasoning
2 tsp olive oil
1 cup fresh blackberries

In a small saucepan, combine spreadable fruit, lemon juice, soy sauce and cinnamon. Cook and stir over low heat until spreadable fruit is melted. Remove from heat and set aside.

Season pork with steak seasoning and cook until 160* internal. Serve with sauce and blackberries.

Rainbow Pepper Medley

Courtesy of Taste of Home, June/July 2010

Refrigerate at least 3 hours before serving; 12 servings, 1/2 cup each

2 medium green peppers, julienne
2 medium sweet red peppers, julienne
1 medium sweet yellow pepper, julienne
1 small red onion, chopped
1 jalapeno, seeded and finely chopped

1/3 c canola oil
2 Tbsp tarragon vinegar
1 Tbsp Dijon mustard
2 tsp sugar
1 tsp salt
1 tsp lime zest
1/4 tsp pepper
1/4 Louisiana-style hot sauce

In a large bowl, combine vegetables. In smaller bowl, combine ingredients for dressing; whisk together. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.

Grilled Glazed Drummies

Courtesy Taste of Home, June/July 2010

1 c ketchup
1/3 c soy sauce
4 tsp honey
3/4 tsp ground ginger
1/2 tsp garlic powder
3 lb fresh or frozen chicken drummettes (or any other choice cut of chicken)

Mix all ingredient except chicken. Pour 1 cup marinade over chicken and refridgerate at least 4 hours or over night. Cover and refridgerate remaining marinatde for basting.

Drain chicken and discard marinade. Grill, covered over med-high head for 15-20 minutes; turn and baste occassionally with remaining marinade.

Horseradish Coleslaw

Courtesy of Taste of Home; June/July 2010

8 cups coleslaw mix
2 c shredded carrot (only if your coleslaw mix doesn't carrot in it)
1 med onion, finley chopped
3/4 cup mayo
1/3 cup sugar
1 Tbsp prepared horseradish
1 Tbsp lemon juice

Combine coleslaw mix, carrots and onion. In seperate bowl, combine, mayo, sugar, horseradish and lemon juice. Pour dressing over mixture and toss to coat.


Lemon Broccoli

Courtesy of Food Network

Heat 2 minced garlic cloves, 2 or 3 strips lemon zest and 3 tablespoons olive oil in a skillet over medium heat, 3 minutes. Meanwhile, cook 1 head broccoli florets and 1 sliced carrot in boiling salted water, 3 minutes. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper

Mango Habanero Marinade

This marinade can be used as a dipping sauce for grilled shrimp.
Marinating times: Shrimp (2 to 3 hours); chicken breasts (4 to 6 hours); pork (6 to 8 hours)

Yeilds about 2.5 cups

3 cups ripe mangoes, peeled and chopped OR 2 bags frozen mango, thawed
2 whole habanero pepper, washed
2 tablespoon dark rum
2 teaspoon jamaican hot sauce (Pick-a-Peppa, Belinda's, or tabasco(I recommend Habanero Sherry Sauce)
4 garlic cloves, minced
2 tablespoon fresh ginger root, grated
1/2 cup dry unsweetened flaked coconut
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup coconut milk, canned
1/2 cup lime juice (fresh preferred) - 1 lime juiced
2 tablespoons fresh cilantro leaves, chopped

Puree the mango, chile pepper, rum, and hot sauce in a blender or food processor. Combine the mango puree with the garlic, ginger, coconut, coriander, and cumin in a heavy non-reactive pot and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes; remove from heat and cool.

Stir in the coconut milk, lime juice, and cilantro.

Add meat and marinate.
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