ORIENTAL MEDLEY

2 Shallots Minced

1 pound assorted fresh mushrooms, sliced

1/2 pound of Snow Peas , julienned

3/4 cup toasted pine nuts

2 tablespoons Olive Oil

1 pound orzo pasta

(prepared according to manufacturers directions)

Grated dry cheese such as Asiago or Parmesan

 

Heat the olive oil in a sauté pan. Add shallots and sauté. Add mushrooms and sauté until limp. Add snow peas and cook for 1 minute. Add the pine nuts. Add the mixture to the orzo. Sprinkle with the grated cheese

Note: Sugar Snap Peas may be substituted if you cant find the Snow Peas.

VEGETARIAN HOT PEANUT NOODLES

1 Tbsp.  peanut oil

1 cup  Fire Dust’d P’Nut But’r

1 cup  boiling water

1/4 cup plus 1 tbsp. rice wine vinegar or cider vinegar

1 tsp.  salt

2  medium cloves garlic, put through press or minced

1 Tbsp.  minced fresh ginger root

2 Tbsp.  honey

1/4 cup soy sauce

3 tbsp.  roasted sesame oil

1 lb.  vermicelli

1/2 lb. firm tofu, cut into small dice (Optional)

1  bunch green onions, split and cut into 1 inch lengths (use green part too)

1  cucumber, peeled and seeded and cut into thin strips

3/4 cup   minced toasted peanuts or cashews

Fresh cilantro leaves, whole or minced

In a saucepan heat oil, then gently sauté garlic and ginger one minute. Add peanut butter and boiling water and stir with whisk until blended. Stir in vinegar, salt, honey, soy sauce, sesame oil, and optional tofu. Heat gently and keep warm.

Cook vermicelli until just tender. Drain, transfer immediately to a large serving bowl. Pour peanut sauce over top and toss with two forks, adding in green onion and cucumber strips as you toss.

Serve immediately, topped with toasted minced nuts and cilantro.

Serves 4 – 6

Karen Zanger produced this recipe and “Eat the Heat!”

MUSHROOMS WITH A KISS OF FIRE

1/2 lb.  sliced fresh mushrooms

1 tsp.  Kiss of Fire

3 Tbsp.  basalmic vinegar

2 Tbsp.  olive oil

2 Tbsp.  wine vinegar

2  tsp.  minced ginger (optional)

 

Mix all ingredients except mushrooms. Let stand for a few minutes.  Put mixture into a frying pan and add mushrooms. Cook at medium heat, stirring constantly, until done.

CABOOM! FIESTA CORN

2 Tbsp.  CaBoom! Chili Fixins’

1/4 cup  water

1/4 cup  olive oil

1/4 cup  red wine vinegar

1  package frozen whole kernel corn, thawed

2  medium tomatoes, peeled & diced

1/4 cup  chopped green chiles

1/4 cup  sliced black olives

 

In a large bowl, combine Chili Fixins’ and water, add olive oil and vinegar, stir. Add corn, diced tomatoes, chiles and olives, toss lightly. Chill for a few hours, or overnight, stir occasionally.  Serves 6

CHOUX ROUGE

1 head of red cabbage, shredded

1/4 cup cider vinegar

1/2 cup olive oil

1 teaspoon minced garlic

1 large onion, chopped

1 apple, peeled cored and shredded

1 cup dry white wine

4 Jalapeños Shredded

1/4 cup sugar

Salt & Hot Spots Sparky Hot Sauce to taste

 

Sauté the onions in the olive oil in a large saucepan over medium heat until clear. Add the wine, sugar vinegar and garlic, stir and let simmer for 5 minutes. Add the cabbage, cover, and let simmer until wilted. Add the apple and simmer uncovered until the apple is tender. Season with salt and Hot Sauce to taste.

JERK PEAS AND RICE

3 Cans of Black-Eyed Peas

1 Large Red Onion – Diced

2 Tablespoons of Olive Oil

1/4 Cup of Dark Spiced Rum

1 Pound of Rice (pre-cooked weight)

12 oz. Bottle of Your Favorite Heat Level of Jerk Marinade

 

Prepare the rice according to the directions on the package. In a medium sauce pot, sauté the diced onions in the olive oil until they start to loose their color. Add the Black-Eyed Peas, the Jerk Marinade and Rum, mix thoroughly. Cook over a medium heat for 10 minutes stirring often. Place the cooked rice in a large bowl and cover with the Black-Eyed Peas. Mix if desired. This is wonderful topped with the Grilled Jerk Pork Tenderloin Medallions! Enjoy!

CHIPOTLE BBQ BAKED BEANS

1 32 oz. can baked beans

1 lb. pork sausage

1 cup CaBoom! Bayou-Q Chipotle Sauce

1 Tbs CaJohns Chipotle Grill Seasoning

 

Crumble the sausage in a pan and fry until brown. Drain and set aside. Open the beans and place into a pot. Add the Bayou-Q and the Chipotle Grill Seasoning. Stir well to combine the mixture. Add the cooked sausage and bring to a boil, simmer for 10-15 minutes, serve