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This issue "S" 
03-02-17

 A CraftELady Mailing

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Hi Everyone!

I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html

 
Index
1. Skirt Steak with Corn and Red Pepper Puree
2. Smoked Salmon Stuffed Belgian Endive Boats 
3. Spicy Grillades
4. Spinach and Artichoke Pinwheels
5. Sweet Potato-Pecan Pie With Bourbon Cream
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1. Skirt Steak with Corn and Red Pepper Puree

Red bell pepper gets used two tasty ways: as a vegetable in the corn sauté and as a pureed sauce for the plate. Fresh corn is not just sweet; it has a surprising hit of umami* intensity. Because of skirt steak's oblong shape, it may be difficult to fit the entire steak in your grill pan. If so, simply cut it in half across the grain and cook both halves at the same time. You can always substitute flank steak, if you prefer.

Yield: Serves 4 (serving size: 3 oz. steak, 1/2 cup vegetables, and about 3 tbsp. sauce)
Total time: 1 Hour, 10 Minutes

Ingredients

3 tablespoons fish sauce
3/4 cup chopped green onions, divided
1 pound skirt steak
2 red bell peppers, divided
1 cup water
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
2 cups fresh corn kernels (3 to 4 ears)
1/2 teaspoon black pepper
Fresh thyme leaves (optional)
Preparation

1. Combine fish sauce and 1/3 cup onions in a shallow dish; add steak, turning to coat. Let stand at room temperature 1 hour, turning after 30 minutes.

2. Meanwhile, cut 1 bell pepper into 1-inch pieces; place in a saucepan with 1 cup water and 1/4 cup onions. Bring to a boil. Cook over medium heat 10 minutes or until tender. Drain and transfer to a food processor; process until smooth. Stir in 1 tablespoon oil and 1/4 teaspoon salt.

3. Slice remaining bell pepper. Heat a large cast-iron skillet over high heat. Add 1 tablespoon oil; swirl. Add sliced bell pepper, corn, and remaining 3 tablespoons onions. Cook 10 minutes or until peppers are wilted and corn is lightly charred, stirring occasionally. Stir in black pepper and 1/4 teaspoon salt. Remove from pan; cover and keep warm.

4. Remove steak from marinade; discard marinade. Return skillet to high heat. Add steak to pan; cook 3 minutes on each side or until glazed outside. Remove from pan; let stand 5 minutes. Cut diagonally into slices. Serve with corn mixture and pepper puree. Sprinkle with thyme, if desired.

*umami, a pleasant savory taste, a distinct yet difficult to describe flavor

Source: myrecipes.com

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2. Smoked Salmon Stuffed Belgian Endive Boats

6-oz. smoked salmon, chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese, grated
1/4 cup green onion, chopped
1 Tbsp. fresh lemon juice
2 Tbsp. fresh dill, minced
2 Tbsp. olive oil
Salt and pepper to taste
4 large Belgian endives

Combine all ingredients except endive in a bowl and mix well. Fill endive with mixture and chill in the refrigerator until ready to serve. Endive is a form of lettuce that has small oblong heads. When the leaves are pulled away from the head they resemble a small boat; just perfect for stuffing.

The Skinny:  Use light or low fat mayo.

Source: ArcaMax     

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3. Spicy Grillades

Try this delicious hearty recipe for your next meal!

From, "Atlanta Cooknotes" published by The Junior Welfare League of Atlanta in cooperation with your Daily InBox newsletter.

INGREDIENTS:

2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 garlic cloves, minced
1-1/2 to 1-3/4 pounds beef round steak, cut into
  two-inch squares, one-inch thick
1/2 to 3/4 cup all purpose flour
2 Tablespoons butter
1 Tablespoon vegetable oil
1 large onion, chopped
2 celery stalks, chopped
1/2 green bell pepper, chopped
1 (16 ounce) can tomatoes, drained, reserving juice
1 Tablespoon vinegar
1-1/4 cups liquid
 
TO PREPARE:
Combine salt, black pepper, cayenne pepper and garlic.  Pound squares of meat to one-quarter-inch thickness.  Rub each side with combined seasonings, and pound to about one-eight-inch thickness.  Rub meat with flour and brown in butter and oil in a Dutch oven.  Remove meat and add onion, celery, and green pepper, cooking until tender.  Return meat to pot and add tomatoes and vinegar.  Add enough water to tomato juice to make one-and-one-quarter cups liquid; add to pot.  Cover and simmer one hour or until meat is tender.  Serve with grits and scrambled eggs.

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4.    Spinach and Artichoke Pinwheels
  
   1 10-oz. package frozen chopped spinach, thawed
   1 14-oz. can artichoke hearts, chopped (not marinated)
   2/3 cup Parmesan cheese, grated
   1/2 cup sour cream
   1 Tbsp. onion, minced
   1 garlic clove, minced
   Dash of salt and pepper
   1 17-oz. package puff pastry, thawed
  
   Drain water off spinach and press out as much as you can with paper towels. Combine spinach, artichoke hearts, Parmesan cheese, sour cream, onion, garlic and salt and pepper and mix well. Spread out the individual sheets of pastry and place an equal measure of the spinach mixture on each sheet. Spread mixture evenly on pastry. Roll up each sheet in a jellyroll shape. Wrap in plastic wrap and chill for several hours. Remove plastic wrap and cut rolls into 1/2-inch pieces. Place on a non-stick-baking sheet and bake at 400 for about 20 minutes.
  
   The Skinny: Use light sour cream.

Source: ArcaMax

 ------------------------------------------------------
5. Sweet Potato-Pecan Pie With Bourbon Cream

CRUST
1 1/2 cups flour
3/4 tsp. salt
1/2 cup shortening
3-4 Tbsp. cold water

FILLING
1 lb. sweet potatoes, pared
1/3 cup + 1/2 cup firmly packed light brown sugar
1/2 cup milk
1/4 cup molasses
4 Tbsp. butter, divided
1 tsp. vanilla
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
1 cup pecans, coarsely chopped

TOPPING
1/2 cup heavy or whipping cream
1 Tbsp. bourbon
2 Tbsp. sugar

FOR CRUST: In a small bowl, stir together flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 Tbsp. at a time until mixture just holds together. On lightly floured surface, with floured rolling pin, roll pastry into an 11" circle. Fit into a 9' pie plate. Trim the edges, leaving a 1" overhang. Fold overhang under; flute edges, and set aside.

FOR FILLING: Cut potatoes into large chunks. Cover with water in small pan, and bring to a boil. Reduce heat, cover and simmer until tender. Drain and cool slightly. At this point the oven should be preheated to 375 degrees. Place potatoes in a large bowl. With an electric mixer at medium speed, beat potatoes until smooth. Add the 1/3 cup brown sugar, milk, molasses, 2 Tbsp. butter, vanilla, cinnamon, nutmeg, salt, and eggs. Beat until well blended. Pour into pie crust.

Bake 40 minutes until knife inserted 1" from the edge comes out clean. Remove pie from oven. Turn oven temperature to broil. In a small saucepan, over low heat, melt remaining 2 Tbsp. butter. Add 1/2 cup brown sugar and cook, stirring, until smooth. Remove from heat; stir in pecans. Spoon mixture evenly over top of pie. Broil 7" from heat source until lightly browned, 1-2 minutes. Cool on wire rack.

FOR TOPPING: With an electric mixer on high, beat cream, sugar and bourbon until soft peaks form. It is best to use chilled beaters and a chilled bowl for this.


Source: More Meals From Mary
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