1/4 cup kosher salt
2 tablespoons brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
Makes 1/2 cup.
In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together. Store in a sealed jar or plastic bag.
LOG CABIN RUB
1/4 cup kosher salt
3 tablespoons maple sugar
1 teaspoon ground black pepper
2 teaspoons mustard powder
2 teaspoons dried thyme
1/2 teaspoon cinnamon
Makes 1/2 cup.
In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together. Store in a sealed jar or plastic bag.
MOROCCAN RUB
1/4 cup kosher salt
1 teaspoon ground white pepper
2 teaspoons ground ginger
2 teaspoons ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1 teaspoon ground mace
1/2 teaspoon cayenne pepper
1 teaspoon turmeric
1/2 teaspoon ground cardamom
Makes 1/2 cup.
In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together. Store in a sealed jar or plastic bag.
SEVEN PEPPER RUB
1/4 cup kosher salt
3 tablespoons brown sugar
2 teaspoons ancho pepper powder
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon pink peppercorns
1 teaspoon sweet paprika
1 teaspoon smoked paprika
Makes 1/2 cup.
In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together. Store in a sealed jar or plastic bag.
SALAD RECIPES
NEW WALDORF SALAD
FOR THE ROASTED GRAPES:
1 1/2 pounds red seedless grapes
1 tablespoon confectioners? sugar
1 tablespoon extra-virgin olive oil
FOR THE DRESSING:
1 tablespoon minced shallot
1 tablespoon white-wine vinegar
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
FOR THE SALAD:
2 celery stalks, thinly sliced crosswise, plus 1/2 cup leaves
1 head frisee, trimmed
1 Honeycrisp apple, thinly sliced
1/2 cup walnuts, toasted
Makes four servings.
To roast the grapes, preheat oven to 350 degrees. Toss grapes with sugar and oil. Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25 to 30 minutes. Let cool.
Meanwhile, make the dressing: Combine shallot, vinegar, lemon zest and juice, and cumin in a bowl. Gradually whisk in oil. Season with salt and pepper.
To make the salad, toss grapes (without pan juices) with sliced celery and leaves, frisee, apple and walnuts. Drizzle salad with dressing and toss to coat.
Recipe from the May issue of Martha Stewart Living.
NEW SPINACH SALAD
FOR THE POACHED EGGS:
1 tablespoon white vinegar
4 large eggs
FOR THE SALAD:
3 tablespoons extra-virgin olive oil
4 fingerling potatoes (about 12 ounces), blanched and sliced crosswise
1/2 inch thick
5 ounces baby spinach
2 links cooked (not dried) chorizo, sliced crosswise
1/2 inch thick
FOR THE DRESSING:
2 tablespoons minced shallot
1 tablespoon sherry vinegar
Coarse salt and freshly ground pepper
Makes four servings.
To poach the eggs, add vinegar to a large saucepan of simmering water. Crack eggs into water, one at a time. Poach eggs until whites are set but yolks are still runny, about two minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
To make the salad, heat 2 tablespoons oil in a high-sided skillet over medium heat. Cook potatoes until golden, about six minutes per side. Transfer to a large bowl using a slotted spoon, and add spinach.
Add remaining tablespoon oil to skillet. Cook chorizo until golden brown, about three minutes per side. Add to bowl using slotted spoon.
Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.
Pour dressing over salad, season with salt and pepper, and toss to coat. Divide salad among four plates. Top each with an egg.
Recipe from the May issue of Martha Stewart Living.
CANNELLONI RECIPE
SPINACH, GOAT CHEESE AND ROASTED PEPPER CANNELLONI
3 cups jarred marinara sauce, divided
1 1/2 cups part-skim ricotta cheese
4-ounce package soft goat cheese
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon cornstarch
Salt and ground black pepper, to taste
Ten 6-inch egg roll wrappers
1 1/2 cups baby spinach
12-ounce jar roasted red peppers, drained and cut into 1/2-inch wide strips
10 small cremini mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
Makes five servings.
Heat the oven to 375 degrees.
Spread 1/2 cup of the marinara sauce over the bottom a 9-by-13-inch baking dish.
In a medium bowl, combine the ricotta, goat cheese, parsley, basil and cornstarch. Mix with a fork until well combined. Season with salt and pepper.
Lay an egg roll wrapper on a dry surface. In a strip along one edge, spoon about1/4 cup of the cheese mixture. Top with a bit of the spinach, roasted peppers and mushrooms. Roll the wrapper into a tube around the fillings, moistening the edge with water and pressing it firmly to seal. Transfer to the prepared baking dish. Repeat with the remaining wrappers and filling.
Pour the remaining marinara over the cannelloni, completely covering them. Bake for 30 minutes. Sprinkle with Parmesan, then bake for five to 10 minutes longer.
Article source: http://www.macon.com/2011/05/18/1564046/weekly-recipes.html
