Jerk Shrimp Recipe

Here's the recipe for our jerk shrimp entree

Jerk Shrimp with Cilantro Lime Rice (from Whole Foods.com)
Serves 6
24 large shrimp, peeled, tail on (I used 2 1/2 pounds of shrimp for our group)
1 pineapple, peeled, cut in 1/2-inch slices
2 tablespoons fresh lime juice
2 tablespoons minced cilantro (used slightly more cilantro)
2 cups jasmine rice, cooked

Marinade
1/2 cup orange juice
3 green onions, sliced
1 cup white onion, 1/4-inch dice
1 jalapeño, seeded
1/4 cup tamari
3/4 cup white vinegar
1 1/2 teaspoons cayenne pepper
1/4 cup organic extra virgin olive oil
2 small cloves, garlic
3/4 teaspoon cinnamon
1 teaspoon allspice
3/4 teaspoon ground sage
1 tablespoon dry thyme
2 tablespoons brown sugar

Purée marinade ingredients. Marinate shrimp in refrigerator for 4 hours.
Skewer shrimp and pineapple on metal skewers.
When fire is hot, place pineapple on grill, cover, cook 5 minutes. Turn over, move to the outer edges of grill.
Place shrimp in center of grill, cook 3 minutes, covered, on each side. Remove ingredients from grill.
Stir lime juice and cilantro into cooked jasmine rice.

Nutrition Info
Per Serving: 380 calories, 8g fat (1g sat), 11g protein, 68g carbohydrates, 45mg cholesterol, 490mg sodiumExchanges: 2 bread, 2 lean meat, 21/2 vegetable, 1 fruit

Guavo and Manchengo Phyllo Pouches

GUAVA AND MANCHEGO PHYLLO POUCHES WITH PASSION FRUIT SYRUP

This is an intriguing mix of sweet and savory. Sharp white cheddar is a good substitute for Manchego cheese. (Servings: Makes 6)

Ingredients
1 cup 1/4- to 1/3-inch cubes guava paste* (about 7 ounces)
1 cup 1/4- to 1/3-inch cubes Manchego cheese (about 4 ounces)
1/2 cup sliced almonds, toasted
1/2 teaspoon vanilla extract

9 tablespoons sugar
1 tablespoon ground cinnamon
3/4 teaspoon cayenne pepper
9 12x8-inch sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted
Passion Fruit Syrup

Preparation
Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day.

Stir sugar, cinnamon, and cayenne pepper in small bowl. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying. Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers. Cut rectangle in half crosswise, making two 6x8-inch stacks. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch. Brush pouches with butter. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total. Sprinkle with some of remaining sugar mixture. (Can be made 1 day ahead. Cover with plastic and refrigerate.)

Preheat oven to 350°F. Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes. Transfer to plates. Spoon syrup alongside; serve phyllo pouches warm.

*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.

Salad: Arugula with Parmesan

Simple but tasty. I added a little more salt and pepper and a little more lemon than the recipe called for - Molly

The Barefoot Contessa's Arugula With Parmesan

6 servings

10 min prep - (took me longer, but still under 30 min - MW)

Change to: servings US Metric

1/2	lb fresh arugula
lemon vinaigrette
1/4	cup fresh lemon juice
1/2	cup olive oil
1/2	teaspoon kosher salt
1/4	teaspoon fresh ground black pepper
1/4	lb parmigiano-reggiano cheese

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1. Remove any roots from the arugula. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl.
2. In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten.
3. Toss well and place the salad on individual plates.
4. With sharp knife or vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

Appetizer - Ina Garten Roasted Eggplant Spread

Roasted Eggplant Spread
serves 6 to 8
Serve this alongside other Mediterranean specialties, such as hummus, pita bread, Greek olives, feta cheese, and stuffed grape leaves.

1 medium eggplant, peeled
2 red bell peppers, seeded
1red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Preheat the oven to 400 degrees.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper. Serve with toasted pita triangles or crackers

2007 November - Butternut Squash Soup from Small Plates Dinner

We ended up with a wonderful meal for our Small Plates dinner. My neighbor provided me with a wonderful recipe for a great fall inspired soup...here it is:

Butternut Squash Soup (Serves 6-8)

Ingredients
1 3lb butternut squash - peeled, seeded and cut into 1 inch cubes (5-6 cups) (I used pre-cut Squash cubes)
3 Tbs olive oil
3 tsp kosher salt
Pinch of freshly ground pepper
1 Tbs butter
1 large yellow onion diced (abut 1.5 cups)
3 stalks of celery, chopped (about 1.5 cups)
1 Tbs chopped fresh sage (about 6 large leaves)
6 cups chicken broth
1/2 cup grated Parmesan cheese

Directions
Preheat oven to 400 degrees F. In a large bowl, toss the squash with 2 Tbs of oil, 2 tsp of salt, and the pepper. Place the squash on a making sheet with sides and roast for 15 minutes on one side. Mix around and roast for 15 minutes on the other side. (or until caramelized)

In a large pot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and saute, stirring occasionally until the vegetables are translucent and tender, about 10 min. Add the squash, broth and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes. Remove from the heat. Using a blender or food processor, blend the soup in batches until sooth. Return to the pot and keep warm.

Serve soup topped with Parmesan and "Herb and Cheese" croutons on top!

2007 November - Small Dishes

This month we're meeting the Monday after Thanksgiving, so this month it is 'Small Dishes' - looking for some good small dishes to share - not limited to Spanish tapas.

Assignments this month are:
Karen - meat
Rachael - veggie
Molly - starch
Lisa - veggie
Jeanne – dessert
Jen – starch or soup
Erika - out of town