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Program #619

Baja Chicken Pasta

1 1/2 lbs. Penne Pasta
4 grilled Chili-Rubbed Chicken breasts (cut into strips)
12 oz seared onions and peppers
4 oz Andouille Sausage
8 oz roasted mushrooms
8 oz cold drained salsa
4 oz chipotle barbecue butter
32 oz alfredo sauce
4 tbsp shredded parmesian cheese
8 tbsp diced fresh tomatoes
8 tbsp fresh chopped cilantro

Boil water and cook penne pasta until al dente. Drain and set aside. Rub chicken with chili powder and grill or saute it. Julienne the chicken into strips after it is cooked. Place the chili-rubbed chicken, seared vegetables, Andouille sausage, mushrooms, salsa, and chipotle barbecue butter ni a saute pan on the stove. Cook the mixture for one minute to thoroughly heat, tossing frequently. Place alfredo sauce in mixing bowl. Toss well. Plate food and evenly sprinkle dish with diced tomatoes, cilantro, and parmesian cheese.

Chipotle Barbecue Butter

3/8 lbs salted, softened butter
2 oz. margarine
1/8 cup bbq sauce, (cold, well mixed)
1/4 cup Santa Fe/Southwestern seasoning

Place butter, margarine, and bbq sauce in bowl. Blend ingredients with wire whisk. Add seasoning and blend. Refrigerate or freeze to store.

Maple Plank Salmon

Maple plank
salad/vegetable oil
8 oz salmon fillet(s)
Maple Bourbon BBQ sauce

Place maple plank on grill and allow wood to blacken and smoke. Brush both sides of fish with oil. Grill salmon for 4 minutes, only on one side to create grill marks. Brush salmon with sauce. Place salmon with grill marks up on the charred side of the plank. Place salmon in oven under the broiler and cook for 3 minutes. Transfer plank with salmon to plate and serve with choice of side. Recommended: grilled vegetable skewers atop garden blend rice.

Maple Bourbon BBQ Sauce

1 1/2 cups BBQ Sauce, cold, well mixed
3/8 cup maple syrup
1/4 cup bourbon whiskey

Combine ingredients in saucepan, using wire whip. Heat sauce to full boil, using medium heat, mixing occasionally to prevent scorching and burning. When boiling, reduce heat to allow sauce to simmer gently. Simmer for 2 minutes. Refrigerate.

Sullivan's Island Shrimp Cakes

2 cups boiled popcorn shrimp
1/4 cup mayonnaise
1/4 cup mustard
1/4 cup yellow onions
1/4 cup red peppers
1/4 cup celery
1 tsp salt
1 tsp pepper
2 tsp dill
2 tsp old bay
2 tbsp parsley
2 eggs
1 tbsp lemon juice
1 1/2 cups bread crumbs

Place shrimp in boiling water and cook for 4 minutes. Drain water and cool shrimp. Place cooked shrimp on cutting board and chop. Place all ingredients in mixing bowl and mix well. Portino cakes (suggest: 3 1/4 oz souffle cups), fill to the top and pack well. Place liquid margarine on flat grill and place 2 cakes on top and begin to brown. Flatten cakes with spatula until about 1/2 inch thick. Cook on each side for 2 1/2 minutes. Place cakes in center of plate on top of stone-ground cheese grits and garnish with a Cajun Remoulade sauce or lemon wedge.

Recipes from Fatz Cafe

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