Week 37 Recipes

Antipasti Chopped Salad 
Serves 4

Ingredients
1 heart romaine chopped into bite-sized pieces, about 6 cups
6 ounces fresh mozzarella diced
1 (4-ounce) piece sweet or spicy salami cut into 1/4-inch pieces
12 ounces jarred marinated artichokes drained and chopped, liquid from the jar reserved
10 to 12 large fresh basil leaves chopped
Kosher salt and freshly cracked black pepper

 
Instructions
Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine.
Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.
Source:  Claire Robinson


Red Wine Braised Short Ribs serve with baked potatoes and corn
Serves 4

Ingredients
4 English cut beef short ribs trimmed (roughly 8 ounces each)
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter divided
1 bottle full bodied red wine such as Cabernet
4 cups low-sodium vegetable stock
4 cloves garlic peeled and smashed

 
Instructions
Preheat oven to 325 degrees F.
Pat ribs dry with paper towels and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
Source:  Claire Robinson


Fried Shrimp with Tartar Slaw
Serves 4

Ingredients
1/2 cup mayonnaise
1/4 cup sweet pickle relish
Juice of 1 lemon
8 cups coleslaw mix or shredded cabbage
2 scallions, sliced
Kosher salt and freshly ground pepper
24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
1 1/2 sleeves saltines (about 60 crackers)
1 1/2 cups all-purpose flour
1 tablespoon Old Bay Seasoning
4 large eggs
Vegetable oil

 
Instructions
Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.

Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.

Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.

Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.
Source:  Food Network Magazine


Crockpot Lasagna serve with a side salad and garlic bread
Serves 6

Ingredients
1 lb ground beef
1 tsp dried oregano
1 chopped onion
1 tsp dried basil
2 tsp minced garlic
1/2 package lasagna noodles
2 (29 oz) can tomato sauce
1 (6 oz) can tomato paste
1 1/2 tsp salt
8 oz ricotta cheese
1/2 cup grated Parmesan
8 oz shredded mozzarella cheese

 
Instructions
In a large skillet over medium heat cook the ground beef, onion, & garlic til brown. Add the tomato sauce, tomato paste, salt, oregano & basil. Stir well & cook til heated through. In a large bowl mix together the ricotta cheese, parmesan, and mozzarella. Spoon half the meat mixture onto the bottom the slow cooker. Add a double layer of uncooked lasagna noodles, breaking to fit if needed. Top noodles with half the cheese mixture. Repeat layering of sauce, noodles, & cheese. Cover & cook on LOW for 4 hours.
Source:  Crock Pot Girls


Lentils and Sausage serve with a crusty bread
Serves 4

Ingredients
1 (16 ounce) package dry lentils
1 (16 ounce) can diced tomatoes drained
2 (14 ounce) cans beef broth
3 cups water
2 medium size carrots chopped
2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
2 stalks celery chopped

 
Instructions
1.Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, tomatoes, broth, water, carrots, sausage, and celery.
2.Cover, and cook on High for 3 hours, or Low for 6 to 7 hours. Stir well before serving.
Source:  Crock Pot Girls