Peanut Butter Fritters

Makes 20 – 24

• 3/4 cup flour
• 1/3 cup packed brown sugar
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1/4 cup buttermilk
• 3 tbsp creamy peanut butter
• 1 large egg
• 1 tsp pure vanilla extract
• Peanut oil, for frying
• Whipped cream and raspberry jam for serving

1. Preheat oven to 200°F.  Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl.  In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla.  Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick. 
2. Pour enough oil into a small, deep saucepan to reach a depth of 1 1/2 inches and heat over medium-high heat until the oil registers 310° on a deep-fry or candy thermometer. 
3. Working in 3 or 4 batches, drop the batter by rounded tsp into the hot oil and cook, turning once, until lightly browned, about 1 1/2 minutes per side. 
4. Using a slotted spoon, transfer the fritters to paper towels to drain.  Keep the fritters in the oven as you continue frying.  Serve hot wil the whipped cream and jam. 

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Steak with Sauteed Onions

Makes 6 servings

• 6 4-ounce beef tenderloin steaks (1 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons margarine or butter
• 1 small red onion, cut into 6 wedges
• 2 cloves garlic, minced
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 2 tablespoons whipping cream
• 2 tablespoons onion marmalade or orange marmalade

1. Sprinkle meat with salt and pepper. In a large skillet melt margarine over medium heat. Add onion and garlic. Cook and stir for 6 to 8 minutes or until onion is tender but not brown. Remove onion from skillet.
2. Increase heat to medium-high. Add steaks to skillet; cook to desired doneness, turning once. (For rare, cook meat about 4 minutes on each side. Allow 2 to 3 minutes longer for medium.) After turning, sprinkle meat with basil and oregano.
3. Remove meat from skillet; place on serving platter. Return onions to skillet. Heat onions through. Remove skillet from heat. Stir in whipping cream. Spoon cream over steaks. Top each steak with 1 tablespoon of the onion marmalade, and then divide cooked onions evenly among the steaks.

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Tropical Surf & Turf

Serves 4

• 1-2 canned chipotle peppers in adobe sauce
• 1/2 cup ketchup
• 1/4 cup strong coffee
• 2 tbsp molasses
• 1 tbsp red-wine vinegar
• 2 tbsp soy sauce
• 1 flank steak (1 1/2 – 2 lbs)
• 4 tsp wasabi powder
• 1/4 cup mayonnaise
• 2 tbsp heavy cream or milk
• 2 cook (2 lb) lobsters, shelled and cut into chunks
• 1 papaya, cut into chunks (about 2 cups)
• salt and freshly ground black pepper
• 4 Boston lettuce leaves
• 8 basil leaves, finely shredded

1. Combine chipotle peppers, ketchup, coffee, molasses, red-wine vinegar, and soy sauce in a food processor and pulse until smooth.  Pour over steak and marinate at least 1 hour. 
2. Mix wasabi powder with 4 tsp water and let stand, covered, for 10 minutes.  Combine paste with mayonnaise and cream. 
3. Light the grill.  Remove steak from marinade, season with salt and pepper and grill5-7 minutes per side or until desired doneness, brushing with additional marinade.  Remove steak from grill; let rest 5 minutes before slicing. 
4. Place a lettuce leaf on each of four plates.  Top with lobster and papaya, then spoon on wasabi mayonnaise and shredded basil.  Slice steak across the grain and add to plates. 

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Asian Surf & Turf

Serves 4

• 1 1/2 lbs chicken wings, tips removed
• salt and freshly ground black pepper
• 4 tuna steaks (6 oz each)
• 1 tbsp vegetable oil
• 1/4 cup plus 1 tbsp rice-wine vinegar
• 1/2 cup plus 1 tbsp soy sauce
• 1/4 cup ketchup
• 1/4 cup honey
• 1/4 cup orange marmalade
• 1 tsp chile paste or pinch of red pepper flakes
• 2 cloves garlic, minced
• 1 tsp ginger, grated or minced
• zest of 1 orange (about 1 tbsp)
• juice of 1/2 orange
• 4 slices fresh pineapple
• 4 slices mango
• 1 cup pea shoots
• 2 cups quick pickles (recipe follows)

1. Preheat oven to 400°F.  Cut each chicken wing into two pieces.  Rinse well and pat dry on paper towels.  Spray a baking pan with nonstick spray and arrange the wings on it.  Season with salt and pepper and bake until skin is crispy, 45-50 minutes, turning halfway through baking. 
2. While wings are in oven, place tuna steaks in a glass dish and pour 1 tbsp oil and 1 tbsp each of rice-wine vinegar and soy sauce over them.  Turn to coat and marinate in refrigerator for 45 minutes. 
3. Next, make a glaze by combing ketchup, honey, marmalade, 1/4 cup rice-wine vinegar, 1/2 cup soy sauce, chile paste, garlic, grated ginger, orange zest and fresh orange juice in a medium saucepan.  Bring to a boil.  Reduce heat and simmer, stirring occasionally until glaze is thickened, about 30 minutes.  Set aside. 
4. When the wings are crispy, toss them in glaze (reserving 3 tbsp in pan) and remove with tongs to a foil-lined glass baking dish.  Reduce oven heat to 375°F.  Return wings to the oven for another 10-15 minutes, checking frequently to make sure they don’t burn. 
5. Heat an outdoor grill and brush with oil.  Grill tuna, 2-3 minutes per side for rare, 4-5 minutes per side for medium.  Grill fruits 2-3 minutes.  Brush tuna with reserved glaze and arrange on each plate with the chicken wings, grilled fruit, pea shoots and chilled quick pickles. 

Quick Pickles

• 1/2 cup rice-wine vinegar
• 3 tbsp sugar
• pinch of red pepper flakes
• 1 seedless or Kirby cucumber, thinly sliced

1. Combine vinegar, sugar, and red pepper flakes in a small saucepan and bring to a boil.  Place cucumber slices in a medium bowl and pour boiling liquid over them.  Cool; chill for an hour before serving. 

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Strawberry Salad in Puff Pastry Shells

Makes 6 servings

• 1 qt strawberries, hulled and quartered
• 3 tbsp sugar
• 1/2 tsp balsamic vinegar
• 1 tbsp finely minced fresh tarragon or mint, plus more for garnish
• 1 pkg frozen puff pastry shells
• 1 tbsp milk
• 2 tbsp strawberry jam

1. In a bowl, stir strawberries, 2 tbsp of the sugar, the vinegar and minced tarragon; refrigerate 1 hour. 
2. Heat oven to 400°F.  Brush tops of pastry shells with milk; sprinkle with remaining 1 tbsp sugar.  Bake at 400°F for 22 minutes.  Remove from oven.  Carefully remove tops with a fork; set aside. 
3. Return shells to oven for an additional 2 minutes.  Remove from oven and brush insides of shells with strawberry jam. 
4. Spoon 1/2 cup strawberry salad into each shell.  Rest top on the side, garnish with fresh tarragon sprigs and serve. 

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Sweet and Sour Meatball Simmer

Serves 4

• 3/4 lb (3/4 of 16 oz pkg) frozen prepared meatballs
• 1 medium each red and yellow pepper, cut into chunks
• 1/4 cup water
• 1/4 cup apricot jam
• 1/4 cup Catalina dressing
• 2 tbsp soy sauce
• 3/4 tsp each ground ginger and garlic powder
• 2 cups white rice, prepared according to pkg directions

1. Combine all ingredients except rice in large skillet; cover.  Cook on medium heat 10 minutes, stirring occasionally. 
2. Increase heat to medium-high; uncover.  Cook 8-10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally. 
3. Serve over the hot cooked rice.

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Spicy Sweet & Sour Cocktail Franks

 

Makes 4 dozen

• 2 pkg (8 oz each) cocktail franks
• 1/2 cup ketchup or chili sauce
• 1/2 cup apricot preserves
• 1 tsp hot pepper sauce
• additional hot pepper sauce (optional)

1. Combine all ingredients in slow cooker; mix well.  Cover; cook on LOW 2-3 hours. 
2. Serve warm or at room temperate with cocktail picks and additional hot pepper sauce, if desired. 

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Pork Tenderloin with Blackberry Sauce

Serves 4-6

• 1 1/2 – 2 lbs tenderloin
• 2 tbsp olive oil
• 1 1/2 cup beef broth
• 1/4 cup seedless blackberry jam
• 2 tbsp balsamic vinegar
• 1 tbsp grated orange zest
• coarse salt and freshly ground pepper
• cooking spray
• thickening flour (optional)

1. Preheat oven to 450°F. 
2. Brush the pork with olive oil and season with salt and pepper.  Spray a large ovenproof skillet with cooking spray.  Place the pork in the skillet and place on the burner over medium-high heat.  Brown well on all sides, approximately 5-10 minutes. 
3. Set the pan in the oven and bake until the meat is no longer pink in the center, about 20 minutes.  Using an oven mitt, remove the skillet from the oven and transfer the pork to a cutting board and tent with foil. 
4. Place the same skillet with the drippings on the burner over medium heat.  Add the broth and stir to remove brown bits then add the jam, vinegar and orange zest.  Simmer for 5 minutes, if the sauce needs to thicken, whisk in 1 tsp of thickening flour. 
5. Slice the tenderloin and arrange on individual plates.  Drizzle the blackberry sauce over the top and serve. 

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Pepper Shrimp in Peanut Sauce

Makes 4 servings

• 1 pound fresh or frozen shrimp in shells
• 8 ounces farfalle (bow-tie pasta) or linguine or 1 cup long grain rice
• 1/2 cup water
• 1/4 cup orange marmalade
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1/4 teaspoon crushed red pepper
• 1 tablespoon cooking oil
• 2 medium red, yellow, and/or green sweet peppers, cut into strips (about 2-1/2 cups)
• 6 green onions, bias-sliced into 1-inch pieces
• Chopped peanuts (optional)

1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside.
2. Cook pasta or rice according to package directions; drain.
3. Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut butter, soy sauce, cornstarch, and crushed red pepper. Set aside.
4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove and set aside.
5. Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and set aside. Repeat with the remaining shrimp.
6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; keep sauce warm.
7. In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts.

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