Recipes...

Thai Peanut Dressing

6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
3 Tbsp. dark soy sauce
6 Tbsp. Tahini (Sesame paste)
1/2 cup dark sesame oil
2 Tbsp. Sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic (minced)
2 tsp. minced fresh ginger
1-2 Tbsp. hot pepper oil*
1/2 cup hot water

* HOT PEPPER OIL: Amount you use depends on how hot you like it. 2 Tbsp. will give it a nice "Bite". If your taste runs to the very hot, yu might want to use
3 Tbsp.

For Dressing: Combine all ingredients except hot water in a blender or
food processor. Blend until smooth.
Thin with hot water to consistency of whippping cream.

Grilled Beef, Onion, and Blue Cheese Salad
Makes 4 servings
Prep: 15 minutes
Grill: 8 mins

2 T olive oil
3 T balsamic vinegar
1 clove garlic, minced
1 boneless beef sirloin steak, cut 1 inch thick (about 3/4 pound)
1 T snipped fresh thyme
2 t snipped fresh rosemary
4 1/4-inch-thick slices red onion
6 C lightly packed mesclun or torn romaine lettuce
2 T crumbled Gorgonzola or blue cheese
8 yellow and/or red small or pear tomatoes, havled or quartered

1. For vinaigrette, in a screw-top jar combine oil, vinegarm garlic,
1/2 t salt and 1/44 t black perrer. Cover and shave well. Trim fat
from steak. Remove 1 T vinaigrette from jar and brush evenly onto both
sides of steak. Press thyme and rosemary onto both side of steak.
zbrush both sides of onion slices with some of the remaining vinagrette,
reserving the rest; set aside.

2. Grill steak on rack of an uncovered grill directly over medium heat
to desired doneness, turning once (Allow 8-12 minutes for medium-rare
and 12-15 minutes for medium doneness.) For last 10 minutes of
grilling, place onions on grill rack besides mean. Grill onions until
tender, turning once.

3. Divide mesclune among 4 dinner plates. To serve, thinly slice the
steak across the grain. Separate onion slices into rings. Arrange warm
steak and onions on top of mesclun. Drizzle with the reserved
vinaigrette. Top with chese and tomatoes.

Asian Peanut Marinade
1/2 cup vegetable broth
1/2 cup creamy peanut butter
1 tsp. Lite soy sauce
2 Tbs. Cider vinegar
2 tsp. Honey
1/2 tsp. Cayenne pepper

Garlic Fries
Ingredients:
•  Oil for frying (peanut or canola) •  4 Russet potatoes or 12 oz bag of frozen pre cut fries •  1/2 cup fresh minced garlic •  1/4 cup kosher salt •  1 tblsp black pepper •  1 tblsp dried thyme •  2 tblsp extra virgin olive oil

Directions:
Cut the washed potatoes into 1/2 inch to 3/8 inch thick strips (if using a French mandolin set it to its thickest setting). Heat the oil in a cast iron pot or any heavy duty pot to 360 degrees.
Heat the olive oil in a frying pan then add the minced garlic for 30 seconds. Remove from pan and add to a mixing bowl with the salt, pepper, and thyme. Mix well.
The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries again for another 90 seconds. Remove and let drain. Drop fries in again this time for 60 seconds or until crisp and golden brown.
While the fries are still warm toss them with the garlic seasoning.

Quick Garlic Fries
Prep time: 40 minutes (10 minutes prep + 30 minutes bake time)
Ingredients:
• 2 russet potatoes, peeled and cut into ¼"-½" uniform strips• 1 tbsp. canola oil• ¼ tsp. garlic powder• 1 tsp. dried rosemary leaves• sea salt and pepper to taste

Directions:
1. Preheat oven to 450° Fahrenheit (232° Celsius).2. Soak peeled and cut potatoes in warm water for 5-10 minutes; dry on paper towels.3. In large bowl, toss potatoes with canola oil, garlic powder, and rosemary.4. Place potatoes in single layer on non-stick jelly roll pan (or other baking dish with sides); season with sea salt and pepper to taste.*5. Bake for 30 minutes until golden brown, turning potatoes once or twice during cooking.

Makes: 4 servings
Serving size: ½ potato per serving (number of fries depends on size cut)
Nutritional analysis (per serving):
124 calories
2 g protein
4 g fat
0.2 g sat. fat
20 g carbohydrate
2 g fiber
0 mg cholesterol
5 mg sodium
18 mg calcium
1 mg iron
15 mcg folic acid

Nutritional analysis may vary depending on ingredient brands used.
*Sodium content of recipe is dependent on amount of salt used during preparation. Analysis is based on no added salt.

Onions Stuffed with Garlic
Yield: 4 Servings
Ingredients:
•  6 large onions
•  6 cloves garlic
•  Olive oil
•  Buttered breadcrumbs
•  Toast
•  Salt & pepper

Directions:
Peel and blanch onions and garlic cloves. Hollow out the centers of the onions. Pound the extracted pulp of the onions in a mortar with the garlic, salt, pepper and enough olive oil to make a workable paste which is stuffed back into the onion shells. Save some of the paste to serve as a spread for the toast. Place the stuffed onions in an oiled, ovenware dish. Sprinkle with buttered breadcrumbs and set in a 400 oven for about 10 to 15 minutes. Serve with the toast and puree. Serves 6.

Roasted Garlic Mashed Potatoes

Ingredients:
•  4 Russet potatoes
•  2 heads of garlic
•  1/4 cup unsalted butter
•  1 cup 2% milk
•  1/2 cup of buttermilk
•  1/4 cup extra virgin olive oil
•  1 tblsp dried thyme
•  Salt & pepper to taste

Directions:
Peel the garlic leaving the cloves whole.
Place them in a shallow baking dish. Drizzle with oil making sure to coat all the garlic. Sprinkle with the dried thyme.
Bake at 350 degrees covered for 20 to 30 minutes or until tender and golden brown. Drain and save oil (great for sautéed vegetables). Peel and cut the potatoes into quarters. Boil in salted water for 20-30 minutes or until tender.
Meanwhile in a pot heat the milk, buttermilk and the butter. When the potatoes are done drain and return them to the same pot. Add the garlic then add the milk and butter a little at a time while mashing until desired consistency is achieved. Season potatoes with salt and pepper to taste.