Robin and I have placed some of our favorite recipes on this web page. If you have any questions or comments about them, please comment on the Recipe Discussion Board. You will find more recipes on the discussion boards, and please feel free to add your own recipes. We would like to make this an online cook book for all of our family and friends.
Grilled Shrimp
With Citrus Salsa

On a sultry summer evening, this entree' makes creating a warm-weather dinner a breeze.
Ingredients
  • 2 oranges
  • 2 peaches
  • 1 jalapeno pepper, minced(wear gloves to clean)
  • 2 tablespoons minced puple onion
  • 1 garlic clove minced
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon olive oil
  • 1 1/2 pounds unpeeld, medium-size fresh shrimp
  • 1 cup fresh rosemary, stemmed
  • 5 garlic cloves, pressed
  • 1/4 teasoon freshly ground pepper
  • Vegetable cooking spray
Cooking Instructions
  • Grate rind from oranges, reserving grated rind; peel, section and coarsely chop oranges. Peel and chop peaches. We have successfully substituted and/or added mango, papaya, plums, kiwi's and other tropical fruits.
  • Stir together 2 tablespoons grated orange rind, chopped orange, peach, jalapeno pepper, and next 4 ingredients; cover and chill.
  • Peel Shrimp, and devein, if desired.
  • Combine remaining orange rind, orange juice and next 4 ingredients in a shallow dish or large heavy-duty, zip-top plastic bag; add shrimp. Cover or seal; chill, turning shrimp occasionally, 30 minutes.
  • Remove shrimp from marinade, reserving marinade. Bring marinade to a boil over high heat. Boil for 1 minute; set aside.
  • Grill shrimp in a grill basket coated with cooking spray, covered with grill lid, over medium-high heat (350o to 400o heat) 5 minutes on each side, basting with reserved marinade. Serve with citrus salsa.
  • Yields 4 servings.
Robin and I opened a 1999 bottle of Volpe Pasini R'Bolla Gialla to accompany this meal. You can read about this wonderful wine at our Wine Review page. Cheers!
Flank Steak and Spinach Pinwheels

Ingredients
  • 1 1/2 lbs of flank steak or top round
  • 10-12oz of fresh spinach, washed
  • 1/4 cup grated parmesan cheese We have reduced this to about 1/8 cup and replaced it with a porcini spread.
  • 8-10 slices of bacon
  • 1 garlic clove, minced
  • salt and pepper to taste
Cooking Instructions
  • Cook the bacon until it is done, but not crisp. We have successfully used proscuitto instead of bacon.
  • Score the flank steak on both sides.
  • Pound the flank steak until it is approximately 12 inches by 8 inches in size. Be careful not to pound to hard or you will tear the meat.
  • Season the meat to taste using the garlic, salt and pepper. We used worchester sauce, garlic, white pepper and a very, very small amount of salt.
  • Place the bacon length-wise on top of the meat.
  • Place the spinach next, then the grated cheese.
  • Roll the meat from the short side and secure with long toothpicks every inch.
  • Slice between the toothpicks, being careful to keep the meat from unrolling.
  • Cook the pinwheels on a broiler or grill for approximately 6 minutes per side (adjusting for your preferance).
  • Serve with a nice au jus.
  • Yields 4 servings.
We served a deep Spanish Rioja with this meal.
Hot and Sour Chicken

Crushed red pepper makes this dish hot; vinegar provides the classic sour balance.
Ingredients
  • 1 teaspoon each, cornstarch, and dry sherry
  • 1 lb chicken breast, skinned, boned and cut in bite-size pieces
  • 1/4 teaspoon each salt and pepper
  • About 3 1/2 tablespoons of salad oil
  • 1 tablespoon minced garlic
  • 2 teasponns minced fresh ginger
  • 1 tablespoon fermented black beans, rensed and drained We have substituted many other vegetables, such as broccoli or snow peas
  • 1 small green pepper, seeded and cut in 1-inch squres
  • 1 medium size carrot, thinly sliced
  • 1 can (8oz) sliced bamboo shoots
  • 1 tablespoon water
  • Cooking Sauce
    • 2 teasponns cornstach
    • 1/2 teaspons crushed red pepper
    • 1/2 teaspoon salad oil
    • 2 tablespoons soy sauce
    • 2 1/2 table sppons white wine vinegar
    • 1/2 cup chicken broth or water
Cooking Instructions
  • Combine cornstach, sherry, salt and pepper
  • Add chicken and stir to coat, then stir in 1 1/2 teaspooons of the oil and let stand for 15 minutes to marinade
  • Prepare cooking sauce and set aside.
  • Place a wok or frying pan over high heat. When pan is hot, add 2 tablespoons of the oil.
  • Add garlic, ginger and black beans to the hot oil. Stir once, then add chicken and stiru-fry until chicken is opaque (3 minutes approximately).
  • Remove chicken from pan.
  • Add remaining 1 tablespoon of oil to pan.
  • Add green pepper, carrot and bamboo shoots and stiry fry for 30 seconds.
  • Add water and stir-fry from another 1 1/2 minutes.
  • Return chicken to pan.
  • Stir cooking sauce, add to pan and cook, stirring, until sauce bubbles and thickens.
  • Yields 4 servings.