Ingredients
1/2 pound chopped dates
1 cup golden raisins
1/2 cup red wine
1/2 cup coarsely chopped walnuts
1 teaspoon ground cinnamon
1/2 cup confectioners’ sugar
Directions
Place the chopped dates and golden raisins in a small saucepan with the wine. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool.
Stir nuts and cinnamon into the cooled fruit mixture.
Form paste into small, bite-size balls. Roll in confectioners’ sugar.
Ingredients
1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons peanut oil
15 cloves garlic, peeled
3 tablespoons Shao-Hsing cooking wine or dry sherry
2 tablespoons light soy sauce
1 1/3 cups chicken stock
Directions
Season chicken with salt and black pepper. Toss with flour until coated.
Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
Ingredients
4 small avocados, peeled and mashed
3 roma (plum) tomatoes, chopped
1 large shallot, minced
1 jalapeno pepper, minced
1/2 lemon, juiced
1 cup low-sodium chicken broth
1/4 cup corn oil
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 (4 ounce) package button mushrooms, sliced thin
1 teaspoon coriander seeds, crushed
1 teaspoon celery seed
1/4 teaspoon freshly cracked black pepper
2 tablespoons water
3 tablespoons corn oil
3 large shallots, sliced
4 cloves garlic, smashed
3 1/2 cups water
2 tablespoons white wine vinegar
1/4 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sea salt
2 tablespoons olive oil
4 (6 ounce) beef tenderloin fillets, room temperature
1 (16 ounce) package corn chips
Directions
Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain.
Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to th
Ingredients
1/2 cup white wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon Italian seasoning
4 sprigs fresh rosemary
1 teaspoon dried tarragon
1 tablespoon capers, drained
1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
1 1/2 pounds salmon fillets
freshly ground black pepper to taste
4 kalamata olives, pitted and sliced
Directions
In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
