1 ear Olathe Sweet Sweet Corn – husk just before using ½ cup whole milk 1 tsp ancho chile powder ¼ tsp cumin ¼ tsp sugar 1 cup romaine – torn into bite-sized pieces 1 cup fresh spinach – torn into bite-sized pieces 2 green onions (scallions) sliced white & green ¼” 2 large radishes – matchstick sliced 1/3 cup crumbled feta cheese 1/3 cup black beans 1 avocado – dicedPREPARATION
1. Preheat oven to 325° 2. Cut two 2” pieces of corn from the center of the cob 3. Remove remaining kernels from the cob and place in a large mixing bowl 4. In a small mixing bowl combine milk, ancho chile powder, cumin and sugar 5. Place cob pieces in muffin pan cups (If muffin tin cups are shallow, rotate cobs half way through cooking) 6. Add milk mixture to near top of cup. (fill remaining cups with water) 7. Bake cobs in oven 14 minutes. Remove. Let cool. 8. Add greens, vegetables, beans, cheese and avocado to the large mixing bowl
MARINATED GRILLED SHRIMP (Demonstrated by Martie Sullivan at ARIZONA PBS EIGHT’S GREAT GRILLFEST at the Trilogy Golf Club at Vistancia Sunday, November 2, 2014)
3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 TBSP red wine vinegar 2 TBSB fresh basil, chopped 1/2 tsp salt 1/4 tsp cayenne pepper 2 pounds shrimp, cleaned and deveinedPREPARATION
1.Combine all ingredients except shrimp in a medium size bowl and mix well 2. Add shrimp to bowl and toss to coat 3. Oil the grill or grill grid and heat the grill to medium high 4. Place shrimp on the grill and cook 2-3 minutes. Turn shrimp and cook for an additional 2-3 minutes 5. Remove shrimp from grill and serve
2 eggs, beaten ¼ cup milk 1 cup panko bread crumbs 1 tsp salt 1 tsp ground black pepper ½ TBSP garlic powder 12 jalapeno chile peppers ½ cup crumbled blue cheesePREPARATION
1. Preheat oven to 400 degrees. 2. In a small bowl, mix together the egg and milk. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder. 3. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet. 4. Bake in preheated oven until golden brown, about 15 minutes.
INGREDIENTS:For the pork:
TBSP freshly ground coffee 2
tsp golden brown sugar
tsp freshly ground black pepper
tsp ground coriander
tsp dried oregano
tsp kosher salt
virgin olive oil
pork tenderloin (about 2 lbs)
For the sauce:
virgin olive oil
minced garlic clove
cup red wine
cup low sodium beef broth
1 TBSP chipotle puree
salt and ground black pepper to taste
1. Preheat oven to
375 degrees. Line a low-rimmed baking sheet with foil.
2. In a small
bowl, combine the ground coffee, brown sugar, black pepper, coriander, oregano,
and salt. Trim the “silver skin” from the pork. Place pork on the baking sheet. Generously
coat the pork with the coffee rub and drizzle with olive oil. Place the pan with the pork in the preheated
oven and roast for 30 minutes, or until an instant read thermometer registers 155
degrees for medium well (the pork will continue to cook 5 more degrees after
removing from oven).
3. While the pork
is roasting, make the sauce: Place a saucepan over medium-high heat. Drizzle extra virgin olive oil over bottom of
pan to coat. When oil “shimmers,” add
shallots and sauté until lightly browned.
Add garlic and cook and stir 1 minute.
Add wine and cook until pan is deglazed and liquid is reduced by one-half. Add beef broth and chipotle puree. Cook and stir until slightly thickened. (Can be
made ahead up to this point. Just before
serving, reheat over low heat.) To
finish the sauce, add the cream to the sauce and heat over medium heat,
stirring occasionally, until thickened to sauce consistency. Add salt and pepper to taste.
4. Let the roasted
pork rest for 15 minutes before carving.
Slice crosswise into ½-inch slices.
Arrange the pork on a serving platter.
Spoon the sauce over the pork slices and serve.