Masala Spiced Shrimp

Masala is an Indian spice blend that is warm, bold, and often spicy. The avocado is silky and pairs well with the heat from the spice rub. Enjoy as an appetizer or as an entree over rice.

Ingredients:

1 t cayenne pepper
1 t turmeric
1 t sea salt
1 1/2 # shrimp
1 T vegetable oil
1 lime, cut into eighths
cilantro
1 avocado (small diced)

Combine the cayenne, turmeric, and salt. Rub the spice mixture onto the shrimp and set aside for 15-20 minutes. Heat the oil in a large saute pan over medium high heat. Fry the shrimp in the oil until they loose translucency, about 1-2 minutes per side. Garnish with the avocado and cilantro. Serve the limes on the side.

Pineapple and ginger cooler

This is a very refreshing beverage that derives from Ethiopia from the Mariam Kruss. I enjoy them especially on a picnic. Serves 3-4

Ingredients:

2 oz fresh ginger
1 large pineapple
2 lemons juiced
2 oranges juiced
2/3 cup sugar

Peel and slice the ginger thinly. Peel the pineapple and slice thinly removing the eyes and the core. Blend the ginger and pineapple with the citrus juices. Add sugar to taste and blend mixture. Strain and chill. Serve diluted with water if too thick. Enjoy!

Fire-Roasted Veal Chops with Maple Horseradish Glaze

The spicy aromatics from the ancho chile powder and the bite from the horseradish blend well with the maple syrup. This maple glaze will knock your socks off. Serve the veal chops with your favorite side item and vegetable.

Ingredients:

1/2 cup maple syrup
2 T dijon mustard
2 T horseradish
1 T ancho chile powder
4 (14oz) veal chops
2 T canola oil
salt/pepper

Whisk together the maple syrup, horseradish, dijon, and ancho chile powder in a medium bowl and let sit for 15 minutes. This can be made up to two days in advance. Take out of refrigerator and bring to room temperature before serving. Preheat the grill to high. Brush the chops with the canola oil and season with salt and pepper. Place on the grill and cook until golden brown. About 4-5 minutes. Reduce the heat to medium and flip the chops. Close the lid or tent with aluminum foil and continue to cook until medium, 7-9 minutes more. Brush with the glaze during the last couple minutes of grilling. Remove the chops and let them rest for 5 minutes. Serve with the remaining glaze on the side.

Couscous with seven Vegetables

In this traditional dish the vegetables could be varied: pumpkin, artichokes, peas, potatoes, or other vegetables in season can be used to substitute the ones below. Serves 6

Ingredients:

3 T olive oil
1 t black pepper
1 T paprika
1 T cumin
2 onions, medium diced
3 tomatoes, peeled and medium diced
1/3 cup dried chickpeas, soaked overnight and rinsed
3 2/3 cup water
2 carrots, medium diced
2 zucchini, medium diced
3 white turnips, quartered
1 1/4 cup frozen fava beans
7 oz cabbage hearts, chopped
2 red sweet peppers, medium diced
handful fresh cilantro
salt and pepper
1 2/3 cup couscous

Heat the oil in a saute pan. Put in the spices and onions and fry over medium heat for 3-4 minutes. Add the tomatoes and fry for a few minutes.
Drain the soaked chickpeas and add them to the pan with the unsalted water. Bring to a boil, cover and leave to boil for 4l0 minutes. Add the remaining vegetables, cilantro, and salt to taste and water. Bring to a boil and cook another 20 minutes.
When the stew is almost ready prepare the couscous according to the directions on the package. Serve the couscous in the middle and the vegetables around it. Ladle some of the broth over each dish. Enjoy!

Cajun Seasoning

This is great for the gumbos, jambalayas, blackened fish and grilled meats. The spices truly impart that creole and Cajun flavor. I like to mix all of the dry ingredients and then when you are ready to use the spice mixture remove however much you intend to use and add fresh garlic and onion.

Ingredients:

1 t paprika
1/2 t black pepper
1 t ground fennel seed
1/2 t cumin
1/2 t mustard powder
1 t dried oregano
1 t cayenne
1 t thyme
1/2 t sage
1/2 tsp salt
garlic
onion

Combine all of the dry ingredients. Add thee onion and fresh garlic to however much you intend to use. A good amount for this recipe would be 1/2 onion, minced and 2 cloves of garlic, minced. Rub the spice mixture into the meat or fish and let it marinate for one hour. Alternatively, stir some of the mixture into rice dishes or gumbos.

Tangy Tomato Jam

This chutney-like condiment is great as a spread or just on its own. It's a great way to preserve slightly overripe tomatoes. The jam will keep in the refrigerator for up to 1 month.

Ingredients:
2 1/2 # tomatoes
2 granny smith apples, grated
1 1/3 cups sugar
2 T lemon
2 t lemon zest
1 1/2 t jalapeno, minced

Bring a pot of water to a boil. Cut an x on the ends of the tomatoes and blanch for ten seconds. Remove from the boiling water and place in a bowl of ice water. Peel and quarter the tomatoes. Combine the tomatoes, apples, sugar, lemon juice, lemon zest, and jalapeno in a saucepan and bring to a boil for thirty minutes. Stir occasionally to break down the tomatoes and skim off any foam. Reduce the heat to medium-low and simmer for 20 more minutes. Transfer to a mason jar for storage. Serve hot or cold. Enjoy!

Ginger-Lime Dipping Sauce

This sauce is very versatile and enhances almost every dish, from grilled meats to seafood. You can enjoy this as an accompaniment to kebabs or as the fore front of the dish.

Ingredients:

2 cloves garlic
1 serrano chile, chopped
3 T ginger, minced
3 T sugar
1/4 cup fish sauce
3 T lime juice
2 T water

Place the garlic, chile, ginger, and sugar in a mortar and grind to a paste. Transfer to a small mixing bowl and stir in the fish sauce, lime juice, and water. Let set for 15 minutes before serving. Enjoy