Corn, Cucumber, Etc Salad

Salad

• 4 ears sweet corn, shucked and cleaned
• 1 English cucumber, washed and diced
• 1 red chile pepper, seeds removed, finely diced
• juice of 1 lime
• 1 Tbsp white wine vinegar
• 1 tsp toasted sesame oil

Garnish

• 8 basil leaves, cut a la chiffonade (thin strips)
• 1/4 cup cashews (original recipe calls for dry-roasted peanuts)

Boil the corn until tender 3 to 5 minutes, then cut the kernels off the cobs. combine the corn kernels with the cucumberr, chile pepper, lime juice, white wine vinegar, and sesame oil and toss to combine. Cover and chill for 1 hour or up to 2 days. Before serving, add the basil and cashews.

Makes 4 servings, 5 WW PointsPlus each.

Hiyashi Chuka (Japanese Cold Noodles)

Noodles

• 1 batch Chuka-men or store-bought packages

Toppings

• 4 oz lean meat (Canadian bacon, cooked chicken breast, etc) cut into thin strips
• 1 cucumber, julienned
• 2 eggs
• 1 tsp sugar
• beni shoga (pickled red ginger)
• roasted white sesame seeds
• karashi mustard or hot Chinese mustard
• 1/2 cup cooked corn (about 1 ear's worth, or use frozen)

Sauce

• 1/3 cup water
• 3 Tbsp Japanese rice vinegar
• 2 Tbsp soy sauce
• 3 Tbsp sugar
• 1 tsp sesame oil

Whisk the sauce ingredients together. Chill.

Eggs: traditionally, you would mix the sugar with the beaten eggs, then form a very thin crepe-like omelet over medium-low heat in a nonstick skillet, but you can simply fry them in a nonstick skillet without oil.

Chill the toppings once they are ready.

Cook the noodles, then chill them.

Once all the ingredients are cold, they are ready to serve. Simply plate the noodles, cover them with sauce, and top with the topping. The more colorful, the better.

Makes 4 servings, 11 WW PointsPlus each.

Chuka-men (Very Thin, Round Japanese Noodle - for cold noodle dish)

• 3 cups unbleached all-purpose flour
• 2 large eggs
• 2 tsp salt
• 1/2 Tbsp lye water (you can get this at an Asian market)
• 1/2 cup water

Mound the flour on a clean work surface and make a well in the center. In a small bowl, whisk together the eggs, salt, lye water, and water. Pour the liquid into the center of the flour, mixing it carefully with the tips of your fingers in a circular motion, gathering up the flour gradually. Once the dough comes together, knead vigorously for about five minutes. The dough should be a bit leathery and elastic. Cover with a damp cloth and set aside to rest in a cool place about 2 hours.

Dust a pasta roller machine with a bit of cornstarch to prevent dough from sticking. While working the dough, keep the unworked dough under a damp kitchen towel to keep it moist. Roll out to the thinnest setting (7 on KitchenAid pasta roller) and cut with a capellini or Angel Hair cutter.

Cook in boiling water for about 1 minute. Drain and chill for serving.

Makes 6 servings, 7 WW PointsPlus each (total 39 for the recipe).

Hearty Japanese Potato Salad

• 2 1/2 lb potato
• 1/4 salt
• 1/2 tsp rice vinegar
• 1/2 cup finely diced or grated cucumber
• 1/2 cup slivered carrot
• 1 egg
• 2 slices Canadian bacon
• 1/4 cup Japanese mayonnaise
• salt
• pepper

Start a small pot of water to hard-boil the egg: Place egg in pot. Add water to just cover. Bring to rapid boil then turn off heat. Wait 18 minutes, then place in an ice-bath to stop cooking. Peel.

Peel and cut the potatoes into small pieces. Heat water to boiling and then cook the potatoes 10-15 minutes until tender. Mash, adding in the salt and rice vinegar. Let cool.

Add a small pinch of salt to teh cucumber and carrots and let sit for 2-3 minutes. Then squeeze out excess moisture with a dish towel.

When the egg is ready, chop it and the Canadian bacon into small pieces. Mix everything together and add salt and pepper to taste.

Makes 4 servings as an entree, 8 as a side dish, 9/5 WW PointsPlus, respectively.

Chicken Makhani

NEXT TIME TRY THIS RECIPE: http://allrecipes.com/Recipe/Makhani-Chicken-Indian-Butter-Chicken/Detail.aspx?prop24=RD_RelatedRecipes instead (REQUIRES 3-4 hours marinating)

• 1 Tbsp peanut oil, DIVIDED
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 Tbsp butter
• 2 tsp lemon juice, plus more for marinating
• 1 1/2 Tbsp ginger paste
• 1 1/2 Tbsp garlic paste or minced garlic
• 2 tsp garam masala, DIVIDED
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup fat-free half and half
• 1 cup tomato puree
• 1/4 tsp cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 lb boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
• 1 Tbsp cornstarch
• 1/4 cup water
• 4 pieces of naan
• 1 2/3 cup white rice, uncooked

Marinate:
Chop up the chicken and toss with some lemon juice. Let marinate while you prepare the other ingredients, or up to overnight.

Rice: start the rice in a rice cooker according to package directions

Sauce:
Heat 1 tablespoon of the oil in a large saucepan over medium high heat. Saute the shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger and garlic, 1 teaspoon of the garam masala, chili powder, cumin, coriander, and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt, pepper, and cayenne. Remove from heat and set aside.

Chicken:
Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, stirring frequently, about 10 minutes Reduce heat, and season with 1 teaspoon of the garam masala and a few more pinches of cayenne. Stir in a few spoonfulls of sauce, and simmer unti liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Finishing:
Mix together the cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Meanwhile, heat up the naan. Serve with the naan over rice.

Makes 6 servings, 12 WW PointsPlus each NOT INCLUDING naan.

Double Garlic Dip

• 2 cloves unpeeled garlic
• 1/2 tsp minced garlic (1 clove)
• 1/2 cup plain yogurt
• 5 Tbsp mayonnaise
• 1/2 tsp salt

In an oiled ramekin, roast 2 cloves of unpeeled garlic in a 350 F oven until the garlic is soft and golden,a bout 30 minutes. Squeeze the roasted garlic out of its skin. In a food processor, combine the roasted garlic with 1 minced garlic, yogurt, mayonnaise, and salt. Process the dip until it is smooth and you don't see big pieces of garlic. Serve immediately or chill up to 5 days.

Serve with crisp raw vegetables.

Brown Sugar Almonds

• 1 Tbsp unsalted butter
• 1 cup raw almonds
• 1/8 tsp salt
• 3 Tbsp light brown sugar

Spread a piece of aluminum foil or parchment paper on which to cool the almonds later.

Melt the butter in a medium skillet over medium-low heat. Add the nuts and cook, stirring frequently, until hot and sizzling very softly, 3 to 5 minutes.

Sprinkle the salt over the nuts. Dust the nuts with the sugar, continuing to cook and stir. Continue cooking and stirring about 10 minutes, until the sugar is completely molten. It won't stick to the nuts much yet.

Remove pan from heat and continue to stir until the nuts begin to be coated in the sugar. Pour onto the sheet you prepared earlier, and using a fork, spread into a single layer, separating them if desired.

Makes 6 servings, 5 WW PointsPlus each.

Raspberry Blackberry Lemonade

• 2 cups (about 10 ounces) of raspberries and/or blackberries, rinsed
• 8 cups water
• juice of 4 lemons
• 1/2 cup sugar, or to taste

Book method: mash berries in medium mesh strainer until the pulp has passed through but the seeds are left behind. Combine the pulp with remaining ingredients. Stir until sugar is dissolved. Chill up to 2 days.

Fast method: blend the hell out of the berries, then stir to combine.

Makes 6 servings, 2 WW PointsPlus each.

Lemonade

• Juice of 8 lemons
• 3/4 cup sugar, or to taste
• 6 cups cold water

Stir the ingredients together. Makes 6 servings, 3 WW PointsPlus each.

*** Cucumber Water

• 1 large English cucumber or 2 "regular"
• 8 cups water

Slice the cucumber into thin rounds. Steep in the water for a few hours. Done!

*** Substantial Cornbread Salad

• 1/2 lb leftover cornbread
• 1 cup cherry tomatoes, halved, or 1 medium tomato, chopped
• 1/2 medium red onion, diced
• 1/3 cup chopped fresh cilantro
• 2 Tbsp olive oil
• 1 Tbsp rice vinegar
• 1/2 ripe avocado, cut into cubes
• 3 slices cooked bacon, chopped into small bits
• 1/6 cup mayonnaise (a little more than 2 1/2 Tbsp)

Preheat oven to 350 F.

Cut the cornbread into 1-inch squares cubes, then toast on a baking sheet until somewhat dry, turning once, about 10 minutes total.

Toss the tomatoes, red onion, cilantro, olive oil, and rice vinegar together.

Separately stir together the avocado cubes, bacon,and mayonnaise.

To assemble, use half of each of the three items. Start with the cornbread, then add the tomato mixture, then add the mayonnaise mixture. Repeat.

Good for up to 1 day refrigerated.

Spicy Banana Ketchup

• 2 Tbsp canola oil
• 1 small yellow onion, chopped
• 1 tsp minced garlic (2 cloves)
• 1 serrano chile, chopped
• 1 1/2 Tbsp tomato paste
• 2 large ripe bananas, mashed
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 Tbsp packed dark brown sugar
• 1/2 tsp black pepper
• 1/8 tsp ground clove
• 1/8 tsp sea salt
• 1 tsp soy sauce
• 1 bay leaf

Heat oil over medium, then add the onion. Cook, stirring frequently, 5-7 minutes or until they are translucent. Add the chile pepper and garlic, stirring and cooking for 2 minutes more. Add the tomato paste and continue stirring, until the mixture is thoroughly combined.

Add the bananas and stir well. Then add the rest of the ingredients.

Bring to a boil and simmer partially covered for 20 to 30 minutes, until thick. Remove from heat and let cool 10 minutes. Remove the bay leaf, then puree. Adjust consistency and flavor with more vinegar, sugar, and water as needed.

Keeps up to 3 weeks. Makes 1 1/2 cups.

Adapted from The Adobo Road

*** Kreutz Beef Stroganoff

• 2 Tbsp canola oil
• 1 lb mushrooms
• 1 package McCormick Beef Stroganoff sauce mix
• 1 1/2 lb boneless beef sirloin
• 1 1/2 cups water
• 1 cup sour cream
• 16 oz dried pasta, or 1 recipe fresh pasta

Clean and slice the mushrooms. Trim the fat on the edges of the steak, then slices it into thin, bite-sized strips.

Heat the oil in as large a skillet as possible over medium heat. Once the pan is hot, place the mushrooms in a single layer, if you can. Stir to coat the mushrooms with oil. Stir frequently for the first few minutes. Stir occasionally until the mushrooms are fairly limp. Set the mushrooms aside, leaving the liquid in the pan if there is any.

In the same pan, brown the meat.

Add the water, then cover and simmer for about an hour. Check occasionally to ensure there's still liquid. You may need to take the lid off for a while. You want to end up with about 1 cup of liquid remaining. You can add beef stock or water if you need more.

Drain the liquid off into a measuring cup. In the pan, add the sauce mix and stir to coat the meat. Add 1 cup of the liquid slowly, stirring to combine with the sauce mix to create the gravy. 

Add the mushrooms back to the pan and bring to a low simmer for 10 to 15 minutes. Remove from heat, stir in the sour cream, and you're ready to serve.

Makes 6 large servings, 16 WW PointsPlus each (12 if split into 8 servings)

*** Garam Masala Spiced Popcorn

• 2 Tbsp canola oil
• 1/3 cup popcorn kernels
• 3/4 tsp garam masala
• 1/8 tsp sugar
• 1/8 tsp salt

Place the oil and 3 unpopped kernels into a 3- to 4-quart stock pot, cover, and heat over medium-high heat until the first kernel pops, then add the rest of the kernels, cover again, and wait.

Once the kernels begin popping, shake the pot to keep the popped kernels from burning.

Once most of the kernels have popped, turn the popcorn out into a bowl and toss it with the garam masala, sugar, and salt.

Once it has cooled, the popcorn keeps well in an airtight container at room temperature.

Makes 2 servings,  about 4 cups and 6 WW PointsPlus each.

*** Retarded French Bread Loaf

Ingredients

DAY 1

• 8 oz unbleached all-purpose flour
• 8 oz unbleached bread flour
• 1 1/4 tsp salt
• 1/2 tsp malt powder or brown sugar
• 3/4 tsp instant yeast
• 1 1/3 cups cool water (65 F to 70 F)
• vegetable oil cooking spray
• large bowl for dough to rise in
• plastic wrap
• cornmeal, for dusting
• parchment paper
• space in the refrigerator for baking sheet overnight
• large airtight container

DAY 2

• 1-inch pizza stone
• cast iron frying pan (for steam)
• spray bottle with water
• pizza peel
• very sharp razor or sharp serrated knife

DAY 1

1. Combine the flours, salt, malt, and yeast in a mixing bowl.
2. Add the water, and stir with a large wooden or metal spoon until the flour is gathered and the dough forms a ball.
3. Turn the dough out onto a lightly floured work surface and knead vigorously for about 10 minutes, until the dough is soft and pliable, tacky but not sticky. Fold dough in half, knead with one hand on top of the other, and turn 1/4 turn and continue. Knead in extra flour or water (just a few drops at a time) if necessary to achieve this consistency.
1. Windowpaning: Pinch about 1/4 cup of dough off and stretch it slowly apart, gently pulling and rotating it. You should be able to carefully stretch it into a thin membrane or window. If it tears easily, knead for a few more minutes and try again. If it hasn't set up after 15 minutes total, you may need to add more flour or water.
2. The dough should pass the windowpaning test (above) and be between 77 F and 80 F.
4. Place the dough in a large, clean bowl that will hold it when it has doubled in bulk. Mist the dough lightly with the cooking spray. Cover the bowl (not the dough) with plastic wrap and let rise about 30 minutes. It should just begin swelling.
5. Knead the dough for 30 seconds, form it into a ball, and recover the bowl with plastic. Allow it to rise for 90 minutes, or until doubled in size.
6. Scale, bench, and shape.
• Scale: Using a scale, trim pieces off the dough until it weighs 1 lb 8 oz
• Bench: lightly shape the dough into a ball. Let sit for 5-20 minutes.
• Dust parchment paper with cornmeal to prepare it for the dough.
• Batards: video
1. Gently pull dough into a roughly oblong shape about an inch thick. One of the long sides should be facing you.
2. Grasp the far edge and fold 1/3 of the dough toward you, pressing down with your heel to seal.
3. Rotate the dough 180 degrees and repeat. The two "flaps" should overlap the center of the loaf.
4. Now fold the dough in half lengthwise along the center line and use the heel of your hand to pinch the edge to seal
5. Placing your hands over the tips of the dough at each end, roll the dough by the tips back and forth to seal the ends.
6. Place on the baking sheet dusted with cornmeal.
7. Place dough on parchment inside airtight container large enough for dough to rise. Let rest for 15 minutes.
8. Place the shaped dough in the refrigerator overnight.

DAY 2

1. The next day, remove the dough from the refrigerator but leave it in the bag. The dough should be 50 to 75 percent larger than when it went in. If not, let the dough sit out for 1 hour to take off the chill. If not fully risen, let sit at room temperature for 2 to 3 hours, until it completes its rise.
2. Prepare the oven for hearth baking.
• Place the pizza stone directly on the bottom floor of the oven (for gas oven).
• Leaving enough room for the loaf, place the cast iron frying pan on a high rack. You'll be pouring water into this, so make sure you leave room to do this.
• NOTE WHERE THE LIGHT BULB IN YOUR OVEN IS. You DO NOT want to spray the light bulb with water.
• Set the oven to 475 F.
• Ensure your water bottle spritzer is filled.
• Wait 20 minutes before moving on to step 11.
3. Remove the lid from airtight container with dough. Wait 15 more minutes. Place the parchment paper with the bread on the pizza peel. Ready 1 cup of hot top water. Slice four short parallel diagonal slits at a 45 degree angle (not straight down into the dough) into the top of the dough and immediately place in the oven. Immediately pour the hot tap water into the frying pan or extra baking sheet to create steam, spritz the oven walls and bread, then close the door. Set a timer for 15 minutes.
4. Wait 2 minutes. Quickly re-open the oven and spritz the bread and oven walls again. Repeat after 1 more minute. Then, lower the oven temperature to 450 F.
5. Check on the bread every 5 minutes thereafter. NOTE TIME
6. When the bread has developed a rich, golden brown color, turn off the oven (or lower to 350 if planning on baking more). Leave the bread in the oven an additional 5 to 10 minutes, standing at the oven window, watching it carefully, until it seems on the verge of over-browning.
7. Remove the bread to a cooling rack and allow it to cool thoroughly before eating, 60 to 90 minutes.

*** Green Chile Pesto

• 3 large, long green chiles, or 2 medium poblano chiles, roasted, peeled, and seeded
• 1/3 cup pine nuts (or substitute sunflower seeds)
• 1 cups lightly packed fresh basil, leaves and stems
• 3 garlic cloves, peeled and chopped (at least 1/2 Tbsp)
• 1/2 cup extra-virgin olive oil
• 1/3 cup Parmesan cheese, grated
• 1/4 cup Romano cheese, grated
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 batch fresh pasta, or 1 lb dried (fettuccine)

(Roast, peel, seed) Chop the chiles and set aside.

In a skillet over medium heat, toast the pine nuts or sunflower seeds, then let them cool to room temperature.

In a food processor, combine chiles, pine nuts, basil, and garlic. Process, scraping sides of bowl as necessary, until smooth.

Drizzle in olive oil.

Then mix in the cheese, salt, and pepper. Can be refrigerated up to 3 days.

Makes 6 servings at 15 WW PointsPlus each.

*** Provencal Citrus-Tarragon Seafood

• 1 lb seafood (halibut, salmon, crab, scallops, etc)

Sauce

• 1/4 cup apple cider vinegar
• 2 Tbsp Dijon mustard
• 1/3 cup olive oil
• 2 Tbsp honey
• 1/3 cup fresh tarragon leaves
• 1 can (11 oz) mandarin orange slices, drained, or 2 fresh mandarin oranges, peeled, sectioned, and seeded
• coarse salt (probably about 1/2 tsp, to taste)

Side

• Serve with a mild starchy side and use any extra sauce over it
• Rice
• Couscous
• Polenta
• Grits

Grill the seafood as normal.

Meanwhile, combine the vinegar and mustard in a blender or food processor and pulse until smooth; slowly add olive oil until fully incorporated. Add the honey, tarragon, and oranges; blend or pulse again until almost smooth. Salt to taste.

Serve the sauce on the side.

Makes 4 servings.

PER SERVING
SAUCE: 7 WW PointsPlus
SALMON: 6 WW PointsPlus
SCALLOPS/HALIBUT/SHRIMP: 3 WW PointsPlus
CRAB: 2 WW PointsPlus

Marinated Grilled Veggies

• veggies for grilling
• bell peppers
• zucchini
• etc
• 2/3 cup white wine vinegar
• 1/2 cup soy sauce
• 2 Tbsp fresh ginger, minced
• 2 Tbsp olive oil
• 2 Tbsp sesame oil
• 2 large cloves garlic, minced (1/2 Tbsp)
• 2 tsp Tabasco or other hot sauce

Whisk ingredients together until emulsified. Marinate veggies 1 hour before grilling.

Korean Kalbi Marinated Beef

• 1 lb short ribs, or other beef
• 1 Tbsp soy sauce
• 1/4 cup sugar
• 2 Tbsp honey
• 1/4 cup Chinese rice wine
• 2 tsp Korean toasted-sesame oil
• 2 green onions, minced
• 4 tsp garlic, chopped
• 2 Tbsp roasted sesame seeds
• 2 Tbsp water
• 1 tsp ginger root, grated
• rice, for serving
• vegetables, for serving

Mix ingredients in a nonreactive bowl. Marinate meat overnight in the fridge, reserving some for glazing during the grilling.

Grill the meat as normal, basting while cooking. Use lightly simmered leftover marinade to pour over rice and vegetables.

Makes 4 servings.

Jerked Meat

• 1-2 lb pork, beef, or chicken
• 1 white onion, chopped
• 1/2 cup scallions, chopped
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 whole Scotch Bonnet or habanero pepper, seeded and chopped (USE GLOVES)
• 1 tsp coarse salt
• 2 tsp light brown sugar
• 1 tsp allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp black pepper
• 1 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp vegetable oil
• 1 Tbsp apple cider vinegar

Blend the onions, scallions, thyme, and peppers. Stir in the other spices, and pulse until mixture becomes a light slurry. Marinate in a Ziploc or covered container for 4 hours to overnight.

Cook meat as normal on grill.

Livefire's Holiday Potato Torte

• 3 to 4 russet potatoes, scrubbed but not skinned
• olive oil
• salt
• black pepper
• 2 Tbsp fresh rosemary, chopped
• mandolin slicer

Preheat grill to medium high. Generously butter a well-seasoned 10-inch cast iron or other heavy skillet. Using a mandolin, thinly slice each potato, placing slices in the skillet as you go to prevent oxidation.

Because you will invert the torte after it is cooked, the bottom layer of potatoes will be the top of the torte, so make sure to arrange the slices in an attractive pattern. As you add each layer, brush it with olive oil, and sprinkle with salt and pepper and about 1/2 teaspoon of rosemary. When you're finished, you should have about 7 layers of potatoes.

Place skillet on the grill, and cook until the potatoes are sizzling nicely, about 12 to 15 minutes. Using heat-resistant gloves or pot holders, remove skillet from the grill and drain off excess oil. Carefully invert the torte onto a clean plate, and then slide the potatoes, bottom side up, back into the skillet. Return to the grill, and cook, with lid closed, for about 20 to 25 minutes or until potatoes are browned and crispy and inner layers are tender.

Makes 6 servings.

Savory Corn Pudding

• 2 Tbsp butter, melted
• 4 medium shallots, finely chopped
• 1 small cubano or jalapeno pepper, seeded and finely chopped
• 1 ripe tomato, chopped
•  8 ears fresh corn
• 3/4 cup whole milk
• 1/2 cup heavy cream or milk
• salt
• pepper
• 2 tsp red pepper flakes
• 2 Tbsp fine yellow cornmeal
• 3 Tbsp fresh lime juice
• 1 cup fresh basil, slivered
• 1 Tbsp olive oil
• 1 Tbsp fresh chives
• 2 tsp fresh oregano, finely chopped

In 3-quart saucepan over medium-low heat, saute shallots in butter 6 minutes or until translucent. Add pepper and tomato; cook another 2 to 3 minutes.

Using a sharp paring knife, scrape kernels from the corncobs over a bowl; transfer corn and juices to the saucepan, and stir another 2 to 3 minutes. Add milk, 1/4 cup at a time, stirring until absorbed; then pour in the cream, and season with salt, pepper, and pepper flakes if desired. If necessary, thicken mixture with cornmeal, 1 tablespoon at a time, until it is puddinglike. Add the lime juice, basil, olive oil, and optional herbs.

Makes 6 servings.

CB's Grilled Pacific Sardines

• 2 lb fresh sardines, cleaned and scaled

Sauce

• 1/2 cup olive oil
• 4 Tbsp unsalted butter, melted or clarified
• 2 Tbsp fresh oregano, chopped, or 1/2 Tbsp dried oregano
• 1/2 tsp mustard, ground
• 2 garlic cloves, minced
• 4 Tbsp parsley or cilantro, chopped
• 2 tsp coarse salt
• 2 tsp black pepper
• juice from 1/2 lemon

Preheat your grill to medium high. Score the sides of the fish lightly. Spritz the fish with canola oil; grill for about 2 to 3 minutes per side.

For the sauce: Heat oil and the butter in a pan over medium heat; add the oregano and mustard to release their flavors.

Add the garlic, and cook until translucent; reduce heat, and add two tablespoons of the chopped parsley and the salt and pepper. When fish are cooked, arrange on a platter. Squeeze the lemon over the top; then dress the fish with the heated sauce; garnish with the reserved chopped parsley; and serve.

Makes 4 servings, 15 WW PointsPlus each.

*** CB's Grilled Fish Tacos

• 3/4 lb (12 oz) white flaky fish, such as cod, halibut, or mahi-mahi, about 1 inch thick
• 4 flour tortillas (La Tortilla Factory light tortillas 80 cal. each)
• shredded cabbage coleslaw mix
• hot sauce
• thinly sliced green onion, charred slightly over the grill/range

Sauce

• 1 Tbsp sour cream
• 1/4 lime, juiced and grated rind (about 1/4 Tbsp)
• 1/2 Tbsp canned chipotle in adobo, minced
• 1/2 Tbsp fresh cilantro leaves, chopped
• 1/4 tsp capers, rinsed

NOTE: recipe tried using skillet, cut fish into strips and browned both sides over high heat with a little olive oil, then reduced heat.

To make the sauce, mix all ingredients in a nonreactive bowl; cover; and keep cold.

Rinse fish; cut into 2 portions, about 6 ounces each. Dry the fish, and place on wax paper in the freezer for about 15 minutes to chill-not freeze.

Preheat one part of grill to high. Remove chilled fish portions from freezer, and spray with canola oil. Place fish on grill over direct heat. Sear one side; then use a lightly oiled spatula to slip under, and turn over the fish to sear the other side.

When both sides are seared, remove to a tray or part of the grill where the portions can continue to cook over indirect heat.

Warm the tortillas on the hot grates; top each with one piece of fish, the shredded cabbage, hot sauce, onions, and taco sauce.

Makes 2 servings.

• 145 calories for fish/toppings
• 160 calories for two La Tortilla Factory light flour tortillas

CB's Grilled Salmon with Shallot & Lemon Glaze

• 1 lb salmon

Sauce

• 4 oz anchovy fillets or paste
• 2 Tbsp shallots, finely chopped
• 3 Tbsp extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 1/2 tsp Worcestershire sauce
• juice from 1/2 lemon
• 3 Tbsp parsley, chopped
• 1 Tbsp red wine vinegar
• canola oil spray

Rinse the fish under cool water, and pat dry with papaer twoels. Place portions in freezer to chill, but tddo not freeze.

Rinse and drain anchovies. Mash them in a bowl with shallot, olive oil, minced garlic, and Worcestershire sauce. Stir in lemon juice; cover; and let stand for at least 1 hour. (If you prefer to make this ahead, chill the fish.)

Preheat grill to high. Remove fish from freezer, and spray both side with canola oil. PLace fish on grates, and sear, skin side down, about 3 to 5 minutes. Use a lightly oiled spatula to turn, and then sear the other side, about 3 to 5 minutes. Move seared fish to unheated section of grill. Brush sauce onto fish, and allow it to finish cooking. Gently insert knife into center of fillet. Fish is done when the interior is translucent and firm but not dry. Arrange fish on platter, and add more sauce if desired.

Makes 2 servings.

Jamaican Jerk Chicken Thighs

• 2 lbs chicken or turkey thighs, skinned and excess fat removed

Marinade

• 1/2 cup medium onion, cut in large chunks
• 1 large clove garlic
• 1 tsp fresh ginger, peeled and thinly sliced
• 2 jalapeno peppers, seeded and ribs removed
• 1/3 cup red wine vinegar
• 1/4 cup orange juice
• 2 Tbsp reduced-sodium soy sauce
• 2 Tbsp olive oil
• 1 Tbsp maple syrup
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp nutmeg

Rice Pilaf

• white rice
• chicken stock (enough to cook the rice)
• 1 cup frozen corn

The night before, prepare the marinade by blending all the marinade ingredients in a blender or food processor. Reserve 1/3 cup for basting.

In a large Ziploc, combine the poultry and remaining marinade. Refrigerate overnight, turning occasionally to flavor evenly.

To cook: start the rice in a rice cooker with chicken stock instead of water. Preheat grill to medium. Cook thighs over indirect heat 25 to 30 minutes per side until meat thermometer, inserted in thickest portion of thigh, registers 180 F. During last 10 minutes, brush thighs with reserved marinade. Cook the corn according to package directions and mix into the cooked rice. Serve over the rice pilaf.

CB's Korean-Style Chicken

• 3 lbs boneless, skinless chicken thighs
• 1/3 cup soy sauce
• 2 Tbsp sugar
• 1 Tbsp sweet rice wine
• 1/2 medium onion, grated
• 2 cloves garlic, mashed and minced
• 1 tsp ginger, grated
• 1 tsp Chinese-style dry mustard powder
• 1/4 tsp black pepper
• 1 tsp sesame seeds, toasted for garnish
• green onions, chopped for garnish
• white rice, for serving

Glaze

• 1/4 cup soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp melted butter

For glaze: mix ingredients together in a small bowl and set aside.

Flatten chicken thighs. Mix the next six ingredients (soy sauce through ginger) in a large plastic bag. Add chicken, and seal. Place the sealed bag in the refrigerator 1 hour. About 30 minutes before grilling, remove chicken from marinade. Pat chicken dry, and cover loosely with plastic wrap. Preheat grill to high; then lower one side to medium.

Spray the chicken with canola oil. Sear one side of it over high heat. Then move the chicken, seared side up, to the medium side of the grill. When the chicken reaches an internal temperature just below 160 F, remove it to a foil tray or pan, and put it back on the medium side of the grill. Brush on the glaze, and loosely cover the pan with foil. Chicken is ready when it reaches an internal temperature of 180 F.

Arrange the grilled chicken on a platter, and drizzle with glazing sauce.

Makes 6 servings.

CB's Grilled Pork Chops with Garlic, Citrus, and Cilantro

• 4 pork chops
• canola oil spray
• coarse salt

Sauce

• 1 generous Tbsp minced garlic
• 1/3 cup fresh orange juice (at least 2 oranges), zest reserved for garnish
• 2 Tbsp fresh lime juice with pulp (1 lime), zest reserved for garnish
• 2 Tbsp olive oil
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• 1/2 tsp coarse salt
• 1/3 tsp red pepper flakes
• scant 1/2 tsp anchovy paste
• 1 tsp butter to finish prior to serving

To make the sauce, mix together all of the ingredients except the butter and citrus rinds in a large glass or non-reactive bowl, and let rest for 3 hours so that flavors will meld. Prior to use, heat on low until vapors appear; then lower to a simmer. Just before serving, add the butter. Ladle over chops, and serve with grated or sliced citrus to taste.

Preheat one side of your grill to medium high for direct grilling, and reserve the other side of the grill for indirect cooking in a tray or pan.

Season chops on both sides with pinches of salt, and spritz with canola oil.

Grill chops over direct heat for 3 to 4 minutes per side until grill marks appear. To finish cooking, remove chops from direct heat, and finish in the pan. Serve on platter with sauce. Garnish with grated or sliced citrus rinds.

Makes 4 servings.

CB's Beef Skewers "On Fire"

• 1 1/2 lb beef tri-tip or sirloin, trimmed of fat and cut into 1-inch cubes
• 4 12-inch metal skewers
• 4 small yellow onions cut in quarters
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red bell pepper

Marinade

• 1/2 cup Chinese-style hot mustard
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• Tabasco or other hot sauce
• Juice from 1/2 fresh lime
• 5 Tbsp garlic, crushed
• 1 Tbsp powdered ginger
• 1 tsp cumin
• dried red pepper flakes

In large nonreactive bowl, whisk together the marinade ingredients. Remove and reserve 1/2 cup for basting while skewers grill.

Ad beef cubes and marinade to large sealable plastic bag. Seal bag, and refrigerate for up to 4 hours.

Remove the beef cubes from the bag, and discard the marinade.

Thread beef, onions, and peppers onto each of four 12-inch metal skewers. Grill on medium-hot grates, uncovered, for 10 to 12 minutes for medium-rare to medium doneness, basting frequently with reserved 1/2-cup marinade and turning occasionally. When finished grilling, squeeze remaining half of lime over skewers, and, serve immediately.

Makes 4 servings.

Grilled Flank Steak with Lemon & Rosemary Marinade

• 3 lbs flank steak
• 1/4 cup olive oil
• 2 lemons, zested and juiced
• 2 Tbsp fresh rosemary, chopped
• 2 cloves garlic, minced (1 tsp)
• 1 tsp fresh ground black pepper
• 1/2 tsp coarse salt

Combine the marinade ingredients. Put the steak in a large plastic bag with the marinade, and seal. Turn several times to coat the steak. Refrigerate for 30 minutes to 4 hours.

Preheat one side of grill to high. Spray grates lightly with canola oil. Remove the steak from the marinade, and place directly on the high-heat side of the grill. Leave it alone until it develops a rich brown crust-3 to 5 minutes. Turn the steak, and repeat.

Remove steak when it reaches 145 F for medium-rare.

Cover loosely with foil, and let rest for 5 minutes. Carve into long slices at an angle, against the grain.

Makes 4 servings.

*** Flank-Steak and Goat Cheese Crostini

• 12 oz flank steak, sliced 1/2" thick or less across the grain
• 2 tsp coarse salt
• 2 tsp fresh ground black pepper
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp minced garlic (about 2 cloves)
• 4 oz goat cheese or other soft, creamy cheese
• fresh crunchy vegetables
• carrot sticks
• sugar snap peas
• sliced English cucumber
• celery stalks
• 4 oz French baguette, sliced (1/4 large baguette)

Place slices of steak flat on cutting board or other hard surface, and cover with wax or parchment paper. Use mallet to flatten slightly. Then, cut each slices into 1/4" cubes.

Season meat with salt and pepper, and place on in a shallow bowl. Cover with olive oil and minced garlic. Marinate for at least 45 minutes at room temperature. Break up the cheese a bit and mix in with the marinated meat. Stir it together until it is well combined. Pour the mixture onto a large piece of aluminum foil, big enough to place on the grill and handle easily.

Preheat grill to high. Cook for about 3 minutes for rare. Remove from heat and allow to rest 5 minutes.

Spread the steak mixture over the baguette slices. Serve with veggies on the side.

Makes 4 servings, 10 WW PointsPlus each.

Basic Flour Tortillas

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 Tbsp lard (or shortening, butter, oil)
• 1 1/2 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 12 equal pieces and roll each piece into a ball.

Preheat skillet, preferably cast-iron, to medium-high. Cook the tortillas one at a time, placing the finished tortillas under a towel or in a tortilla warmer to keep them warm and moist.

Makes 12 tortillas.

Basic Corn Tortillas

• 1 3/4 cups masa harina (corn flour)
• 1 cup + 2 Tbsp hot water

Combine in a mixing bowl. Turn onto a clean surface and knead until pliable and smooth. Add more flour or water as necessary. Wrap in plastic wrap and let set for 30 minutes.

Preheat a cast iron skillet or griddle to medium-high.

Divide dough into 15 equal balls. Press each ball flat using a rolling pin, tortilla press, pasta roller, whatever. Cook for 30 seconds on each side. Keep finished tortillas under a towel to keep moist and warm.

Makes 15 tortillas.

CB's Rib Eyes with Balsamic-Mushroom Sauce

Steaks

• 2 rib-eye steaks, cut 1 to 2 inches thick
• coarse salt
• pepper
• canola oil spray

Mushroom Sauce

• 8 oz thinly sliced cremini or white mushrooms
• 1/4 tsp salt
• 3/4 cup balsamic vinegar
• 2 Tbsp butter
• 1 tsp dried thyme leaves, crushed

Pat the steaks dry with a paper towel. Lightly season both sides of the steaks with salt, and rub it in. This helps to draw out natural sugars and proteins that enhance searing.

Place salted steaks in a glass dish, and let rest in refrigerator for about 2 hours. Remove steaks about 30 minutes prior to grilling, and place on room-temperature plate.

Trim off 1/2 inch from the tip of each steak. Mince this up, season with a pinch of salt and pepper, and reserve.

Preheat grill to high; lightly spray both sides of each steak with canola oil. Place steaks on the grill, and don't move them until you see the bottom edge beginning to brown (about 3 minutes). Use tongs to turn steaks over, and move them to a fresh section of the grill. Cook for 3 minutes more or until that side of the meat begins to turn brown. Turn the steaks over again, and rotate them so that the grill grates are crossing the original sear marks. After 2 to 3 minutes, use the tongs to turn the meat over, and cross-hatch the other side. PLace the steaks in an uncovered aluminum pan, and let them finish over indirect heat to desired doneness. Remove the steaks, and let them rest at room temperature for about 15 to 20 minutes.

To prepare mushroom sauce, spray a saute pan with canola oil, and place over medium heat directly on the grill or on the side burner. Add all of the minced raw steak to brown.

When the meat has cooked, add the sliced mushrooms and a pinch of salt. Continue to saute on medium until mushrooms are tender, about 3 to 5 minutes.

Remove mushroom mixture, and set aside. Ad balsamic vinegar to skillet; increase heat to medium high. Cook 7 to 10 minutes, stirring up any browned bits remaining in the skillet with a spatula. When the sauce is reduced to 1/4 cup, stir in butter, thyme, cooked mushrooms, and a pinch of salt. Cook and stir until heated through. Serve sauce with steaks.

Makes 2 servings.

CB's Feta-Stuffed Portobellos

• 6 large portobello mushroom caps (about 3 to 4 inches across)
• 1/4 cup olive oil
• 1/4 cup white balsamic vinegar
• salt
• ground black pepper
• 1/2 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup baby spinach leaves, washed, dried, stems removed
• 1 tsp thyme
• 1 tsp curry powder

Place mushrooms in a large bowl. Add half of the oil and all of the vinegar, coating mushrooms on both sides. Season with salt and pepper, and set aside.

In the same bowl, add the feta cheese, tomatoes, and spinach. Add dry seasonings and remaining oil, and toss to coat.

Preheat one side of grill to medium high. Place the mushrooms on the heated side of the grill and cook for 2 to 3 minutes on both side.s Remove the mushroom s to a pan on the unheated part of grill, and cook for 2 to 3 minutes on both sides. Remove the mushrooms to a pan on the unheated part of grill.

Carefully spoon enough stuffing mixture into each mushroom to fill each cap. Close  the hood, and continue to cook the mushrooms over indirect heat. When the cheese begins to melt, remove mushrooms using tongs, and place on a serving plate.

Makes 6 servings.

Thai Grilled Salt-and-Pepper Squid

• 8-12 oz cleaned calamari tubes
• 1 Tbsp vegetable oil
• 3/4 tsp ground white pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp dried crushed chili
• 1/4 tsp ground black pepper
• 1 tsp garlic powder
• 1/2 lime cut in wedges
• 1/4 cup fresh coriander/cilantro, lightly chopped
• Thai sweet chili sauce
• 1/2 package prewashed baby greens
• 1 Tbsp Asian fish sauce
• canola oil spray

Using a knife, cut open the calamari tubes so that they lie flat. Rinse and place the calamari on a clean kitchen towel. Dry them as thoroughly as possible to ensure that the spice mixture sticks.

Cut the calamari lengthwise into strips approximately 1 inch wide, and place in a mixing bowl. Drizzle the oil over the strips to coat them.

Mix the dry spices together in a cup or small bowl, and then sprinkle the mixture over the oiled calamari. Mix well until all of the strips are coated. Set aside to marinate while you heat the grill.

Preheat grill to medium.Place a piece of foil over the grill surface, and lightly spray with oil. Place calamari on top of the foil, and cook until edges curl. Some strips may curl completely into a circle. Cooking only takes 30 seconds to 2 minutes for each side, depending on the heat of your grill. Try not to overcook the calamari, because it will turn rubbery instead of tender.

Place the calamari on a serving platter over a bed of baby greens. Squeeze lime juice over calamari, and add salt and fish sauce if desired. Finish with a sprinkling of fresh coriander/cilantro, and serve with Thai sweet chili sauce for dipping.

Makes 4 servings.

Mushroom Bombs

• 12 medium-sized cremini or white mushrooms
• olive oil
• 12 garlic cloves, peeled and crushed
• 2 sliced jalapenos peppers
• 2 hot turkey sausage
• 12 slices thin, center-cut bacon
• salt
• pepper
• hot sauce

Wipe the mushrooms with a paper towel to clean them; pull the stems to remove them. Set the stems aside for future use.

Cut open the sausage casings and cook over medium-high heat. Crumble while cooking.

Brush each mushroom with olive oil to prevent sticking to the grill. Insert a crushed garlic clove into each mushroom cap; then add a jalapeno slice, sausage, and any other stuffing you desire.

Wrap each mushroom with a strip of bacon. (Take one turn around the top, and twist to go around the sides, ending inside the cap.) Preheat the grill to medium. Place bacon-wrapped stuffed mushrooms, filling side up, on a rack or pan over the heat. Roast, hood close,d for 25 to 30 minutes or until the bacon is crisp. Remove and let mushrooms cool for a bit before serving.

Makes 12 servings.

Pirate Mike's Peg-Leg Chicken Drums

• 12 drumsticks
• 12 strips thin-sliced bacon cut in half lengthwise
• 1/4 cup brown sugar
• salt to taste
• pepper to taste
• dry rub or poultry seasoning
• toothpicks
• barbecue sauce

Rinse drumsticks thoroughly under cold, running water; pat dry with paper towels. Using kitchen shears, remove skin by trimming all the way around the bottom of the drumstick. Peel off the lower skin and knuckle.

Place bacon strips on a clean, dry surface, and liberally sprinkle them on one side with brown sugar and freshly cracked salt and pepper. Coat the chicken with the dry rub.

Set a drumstick at the end of a bacon strip, seasoned side up. Wrap the bacon around the chicken several times, making sure the bacon strip does not overlap too much. Secure with heavy-duty plain toothpicks. Repeat until all the drumsticks are wrapped.

Place bacon-wrapped chicken legs on a standing grill rack so they can cook using indirect heat.

When the bacon is almost crisp, insert an instant-read thermometer into one of the drumsticks to test for doneness (180 F). Lightly brush the drumsticks with barbecue sauce to glaze.

Makes 12 servings.

Spiced Cranberry Wings

• 3 lbs chicken wings
• 1 cup balsamic vinaigrette dressing
• 1 (14 oz) can jellied cranberry sauce
• 2 Tbsp Tabasco sauce
• 1/2 tsp salt
• 1/4 tsp pepper

Remove and discard the tips from chicken wings. Combine remaining ingredients in a bowl, and whisk with a fork until smooth. Refrigerate half of the sauce to serve with the cooked wings.

Put the chicken and the remaining sauce in a resealable plastic bag; shake to coat well; and refrigerate from 3 hours to overnight.

Preheat grill to medium. Remove chicken from the marinade, and place on the grill skin side down. Discard marinade. Cook wings for about 10 to 12 minutes per side, basting often with the reserved sauce. Serve hot with remaining dipping sauce.

Makes 4 servings as entree, 8 as appetizer.

Fire-Charred Vegetables with Vinaigrette

Vegetables

• 1 1/2 lbs total vegetables
• fresh washed, trimmed, dried green beans
• sliced zucchini
• asparagus
• broccoli spears
• steamed artichoke quarters
• 1 Tbsp canola oil (may need to adjust)

Vinaigrette

• 1 egg
• 1 tsp anchovy paste
• 1 tsp minced garlic, or 1-2 mashed garlic cloves
• 1 Tbsp Dijon mustard
• 1/2 tsp Tabasco sauce, or other hot sauce
• 1 tsp Worcestershire sauce
• 2 to 3 Tbsp red wine vinegar
• 2 Tbsp freshly squeezed lemon juice
• extra-virgin olive oil, as needed
• freshly ground coarse salt
• freshly ground black pepper
• shaved parmesan cheese

Place vegetables in bowl, and coat lightly and evenly with canola oil. In a nonreactive bowl, mix anchovy paste, garlic cloves, Dijon-style mustard, Tabasco sauce, Worcestershire sauce, red wine vinegar, and lemon juice, using a whisk or fork.

Gently add olive oil as you continue to stir until all of the ingredients emulsify. Add the salt and pepper as desired. Keep covered and cold until just before serving.

Preheat grill to high. Place the veggies in a grill basket. The The veggies will brown quickly, and the oil can cause flare-ups, so use tongs to move beans often as they cook. When beans are lightly charred, remove to platter, and drizzle with vinaigrette immediately before serving. You can top this dish with shavings of Parmesan cheese after drizzling the dressing on the veggies.

Makes 4 servings.

Avocado, Crab, and Jalapeno Roll-Ups

• 2 large, ripe avocados
• 3 large garlic cloves, roasted and smashed (or 1/2 Tbsp minced)
• 1/4 tsp cumin
• 2 roasted jalapeno peppers (stems and seeds removed), finely chopped
• 1/2 lb crab meat, picked clean of shell fragments
• 1/4 cup shallots, finely chopped
• 1 can (18 oz) diced tomatoes
• 1/2 cup fresh cilantro, chopped
• juice from 1/2 fresh lime
• 1/2 tsp coarse salt
• 24 leaves romaine lettuce, hearts removed
• extra-virgin olive oil to taste (2 Tbsp?)

Halve avocados, remove pits and skins, and coarsely chop in a large, nonreactive bowl. Add roasted garlic and cumin; gently combine.

Add jalapenos, crab meat, shallots, tomatoes, and all but two tablespoons each of the cilantro and lime juice. Stir until just combined.

Arrange romaine leaves on a serving plate, and place a dollop of crab meat mixture on top of each.

Combine remaining two tablespoons of cilantro and olive oil in a small bowl; season with salt; and stir until thoroughly mixed. Drizzle the oil mixture over the lettuce before serving.

Makes 4 servings, 8 WW PointsPlus each.

Root Beer Barbecue Chicken

Chicken

• 1 chicken, cut into 8 pieces (3 1/2 lb) or 8 chicken thighs
• vegetable oil
• salt
• black pepper

For the root beer sauce

• 1/2 cup diced onion
• 1 Tbsp minced garlic
• 2 Tbsp olive oil
• 2 cups root beer
• 3/4 cup ketchup
• 1/2 cup cider vinegar
• 1/4 cup brown sugar
• 1/4 cup prepared yellow mustard
• 2 Tbsp molasses
• 1 Tbsp Worcestershire sauce
• 1 tsp red pepper flakes
• juice of 1/2 a lime
• sliced tomatoes

Preheat oven to 400 F.

Coat chicken with vegetable oil, salt, and pepper; arrange on a baking sheet and roast 45 minutes. Meanwhile, make the sauce.

Preheat grill to medium-high.

Saute onion and garlic for the sauce in olive oil in a saute pan over medium heat 2-3 minutes. Add root beer, bring to a boil, reduce heat to low, and simmer until reduced to 1/2 cup, about 15 minutes. Stir in ketchup, vinegar, brown sugar, mustard, molasses, Worcestershire, and pepper flakes; simmer 5 minutes. Remove pan from heat and add lime juice.

Dip chicken into barbecue sauce to coat, then grill, covered, for 5 minutes. Dip pieces in sauce again, turn over, and grill until charred and crisp, 5 minutes more. Serve chicken with sliced fresh tomatoes on the side.

Makes 4 servings, 16 WW PointsPlus each.

Vietnamese Limeade

• 1/2 cup water
• 1/2 cup sugar
• 1/4 tsp kosher salt
• 2 cups cold water
• 1/2 cup fresh lime juice
• ice
• lime slices
• fresh mint sprigs

Bring water and sugar to a boil in a saucepan, stirring until sugar dissolves. Add salt, stir to dissolve, then remove from heat. Stir in cold water and lime juice.

Serve over ice with sliced limes and mint sprigs for garnish.

Makes 4 servings, 2 WW PointsPlus each.

Chicago Dogs

Neon relish

• 1/2 cup sweet pickle relish
• 2 drops green food coloring
• 2 drops yellow food coloring

Chicago dogs

• 4 natural casing hot dogs
• 4 buns
• 4 unsliced buns
• 1 egg white, beaten
• poppy seeds
• prepared yellow mustard
• diced onion
• halved tomato slices
• relish (see above)
• dill pickle spears
• sport peppers
• celery salt
• kettle-style potato chips, for serving

Prepare the buns:

Preheat oven to 400 F. Slice buns lengthwise through the top, leaving the base intact. Brush tops with egg white and sprinkle generously with poppy seeds. Bake buns until lightly toasted, 5 minutes.

Preheat grill to medium-high. Stir relish and food coloring together.

Grill hot dogs, covered, to desired doneness. Serve hot dogs in buns, assembled with toppings as listed in order above.

Makes 4 servings, 10 WW PointsPlus each.

Hot Dog Buns or Hamburger Buns

Buns (makes 18)

• 2 Tbsp granulated sugar
• 2 packets active dry yeast
• 1/2 cup warm water (105 F - 115 F)
• 2 cups warm milk (105 F - 115 F)
• 2 Tbsp vegetable oil
• 2 tsp salt
• 6 to 7/12 cups all-purpose flour (start with 6)
• first egg wash
• 1 egg beaten with...
• 1 Tbsp cold water
• For poppy seed buns
• 1 egg white, beaten
• poppy seeds

NOTE: This dough should be relatively slack and relaxed to make soft, tender buns. Add just enough flour to make the dough kneadable. When kneading, use only enough flour to keep the dough from sticking.

In a mixing bowl, dissolve the sugar, and then the yeast, in the warm water. Add the milk, oil, salt, and 3 cups of flour to the yeast mixture. Beat vigorously for 2 minutes.

Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface.

Knead until you have a smooth, elastic dough. Because the dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself.

Put the dough in an oiled bowl. Turn once to coat the entire ball of dough in oil. Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. Divide into 18 equal pieces (thirds, half, then thirds). Shape each piece into a ball. For hot dog buns, roll into cylinders 4 1/2" in length and flatten slightly. For hamburger buns, flatten to 3 1/2 inch disks.

For soft-sided buns, place them 1/2" apart. They will run together. For crispier buns, place them 3" apart.

Cover with a dampened towel to let rise again, about 45 minutes.

Fifteen minutes before baking, preheat oven to 400 F. Just before baking, brush lightly with the egg wash. Bake 20 minutes. When they're done, remove immediately to a cooling rack to prevent soggy crusts.

Freeze any buns you won't be using immediately.

Makes 18 buns, 6 WW PointsPlus each.

Jerk Chicken with Mojo Sauce and Black Beans and Rice

Mojo Sauce

• 1/4 cup frozen orange juice concentrate, thawed
• 1 Tbsp fresh lime juice
• 1 Tbsp honey
• 1 Tbsp minced garlic
• 1 Tbsp olive oil
• 1 tsp kosher salt
• 1 jalapeno or serrano chile, seeded and minced

Chicken and Bananas

• 2 Tbsp brown sugar
• 1 Tbsp garlic powder
• 2 tsp dried thyme
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1 tsp red pepper flakes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 24 oz boneless, skinless chicken thighs
• 4 slightly under-ripe bananas, peeled
• 2 oranges, halved

Beans and Rice

• 1 cup dry long-grain white rice
• 2 strips thick-sliced bacon, diced
• 1/4 cup diced onion
• 1/4 cup diced poblano chile
• 1 Tbsp minced garlic
• 1 can black beans, drained and rinsed (15 oz)
• 1/2 cup halved grape tomatoes
• salt to taste
• black pepper to taste

Beans and Rice

Cook rice according to package directions; set aside.

Saute bacon in a large saucepan over medium heat. Pour off all but 1 Tbsp of the drippings and return pan to heat.

Add onion, poblano, and garlic; saute 3 minutes. Stir in beans, then add tomatoes, salt, and pepper. Simmer until heated through. Serve beans over cooked rice.

Chicken and Mojo Sauce

Preheat grill to medium-high.

Whisk together all ingredients for the mojo sauce in a bowl; set aside.

Combine sugar and spices for the rub in a separate bowl, then rub chicken with the spice mixture.

Coat bananas and chicken with nonstick spray. Grill chicken and oranges, covered, for 5 minutes. Turn chicken and oranges over and baste with sauce. Cook chicken and oranges until chicken is cooked through, 5 minutes more, turning and basting once or twice. A few minutes before chicken and oranges are done, grill bananas, covered, turning often to char. Cut bananas into chunks before serving. Serve chicken with oranges and bananas.

Makes 4 servings, 10 PointsPlus for chicken and mojo sauce, 9 PointsPlus for rice and beans.

Mini Cheddar Biscuits

• 1 cup all-purpose flour
• 1 Tbsp sugar
• 1 tsp baking powder
• 1 tsp kosher salt
• 3 Tbsp shortening
• 1/3 cup shredded sharp Cheddar
• 1 Tbsp chopped fresh chives
• 1 Tbsp chopped fresh parsley
• 1/2 cup buttermilk
• 1 Tbsp melted unsalted butter

Preheat oven to 450. Line a baking sheet with parchment paper or coat with nonstick spray.

Whisk together flour, sugar, baking powder, and salt in a bowl.

Cut in shortening with a pastry blender or two knives until pea-sized. Mix in Cheddar, chives, and parsley, then stir in buttermilk.

Knead dough on a floured surface just to incorporate. Shape into a 6-inch square, 1-inch thick. Cut into 12 pieces and arrange on prepared baking sheet, spacing 2-inches apart; brush with melted butter. Bake until golden, 15 minutes.

Makes 6 servings (2 biscuits each), 5 WW PointsPlus each.

Cheddar Polenta

• 3 cups water
• 1/2 cup whole milk
• 1 cup yellow cornmeal
• 1 1/2 cups shredded sharp Cheddar
• salt to taste

Bring water and milk to a boil in a large saucepan over medium heat. Gradually whisk in cornmeal. Cook cornmeal according to package directions, or until thick, stirring often.

Add Cheddar, stirring until melted. Season polenta with salt.

Makes 4 servings, 9 WW PointsPlus each.

Shrimp Skewers with Cilantro Pesto

Shrimp

• 1/4 cup olive oil
• 1/4 cup minced garlic
• 1 Tbsp red pepper flakes,
• 1/2 tsp paprika
• minced zest of 1 lime
• salt to taste
• 16 jumbo shrimp, peeled and deveined

Pesto

• 2 cups packed fresh cilantro
• 1/2 cup olive oil
• 2 Tbsp heavy cream
• 2 Tbsp fresh lime juice
• salt to taste

Preheat grill to medium-high.

Combine 1/4 cup olive oil, garlic, pepper flakes, paprika, lime zest, and salt for the shrimp in a bowl. Add shrimp and toss to coat; marinate for about 5 minutes.

Process cilantro, oil, cream, and lime juice for the pesto in a food processor until smooth; season with salt and set aside.

Thread 4 shrimp onto each of 4 skewers through both the tail and head to hold in place. Reserve marinade for basting.

Arrange skewers on the grill with the handles extending over the edge. Grill, covered, for 1 1/2 minutes per side, brushing shrimp with marinade as they cook. Serve skewers with prepared pesto.

Makes 4 servings, 6 WW PointsPlus each.

*** Miso-Simmered Mackerel

• 2 small mackerel, cleaned and split down the middle
• 2 Tbsp ginger, minced or julienned
• 1/2 cup + 1 Tbsp water
• 2 Tbsp soy sauce
• 2 tsp mirin
• 2 tsp cooking sake
• 1 tsp sugar
• 2 Tbsp miso paste

Butterfly the mackerel. Slit a lattice work into the skin. Heat water in a pan to a boil. Add ginger, soy sauce, mirin, sake and place the mackerel fillet skin side up and simmer for a while. When the fish is done, pull it out and keep it nearby.

Skim foam from the surface. Add sugar and continue cooking.

Gradually stir in miso, a small amount at a time. Check to taste. Continue simmering until the liquid thickens. Coat and glaze the mackerel with the sauce.

Sauce: 3 WW PointsPlus
Fish: 1.5 WW PointsPlus per oz

Chicken and Eggs on Rice with Plenty of Mitsuba

• 2 bunches mitsuba (Japanese herb)
• 1/2 lb boneless, skinless chicken thighs
• 1 onion, thinly sliced
• 4 eggs
• 1/2 tsp Nijiya powdered Japanese soup base
• 10 oz water
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 1 Tbsp mirin

Slice the chicken diagonally into bite-size pieces.

Loosely beat the eggs in a small bowl. In a pan, combine dashi, water, soy sauce, sugar, mirin, onions and chicken and cook until onion are tender. When the chicken is cooked through, pour half of the egg mixture over the surface and cook to a boil.

Pour the remaining eggs into the pan. Cover with a lid and turn off the heat. Add mitsuba and close the lid again to let steam.

Makes 2 servings, 12 WW PointsPlus each.

Brown Beech Mushroom Flatbread

• 1 tsp olive oil
• 1 package Brown Beech mushrooms
• 1/2 small onion, very thinly sliced
• 1 large piece naan flatbread
• 2 Tbsp prepared basil pesto sauce
• 1/2 cup shredded mozzarella cheese
• 1 Tbsp grated parmesan cheese
• 3 to 4 fresh basil leaves

Preheat oven to 400 F.

Heat a skillet over medium high heat, when hot, add olive oil. Add mushrooms, onions, and saute until slightly soft, about 2 min.

On flatbread, spread basil pesto, avoiding the outer edge (approx 1"). Top flat bread with mozzarella cheese. Add mushroom, onion mixture; and top with parmesan cheese.

Bake for 7 to 10 minutes, until cheese has melted & flatbread is toasted. Sprinkle with fresh basil.

Makes 2 servings, 11 WW PointsPlus each.

Homemade Soba Noodles

• 7 oz soba (buckwheat) flour
• 3.2 oz hard flour (7 parts buckwheat flour to 3 pats hard flour
• about 3/5 cup water (about half the volume of the flour)

Combine and sift the flours. Add the measured water in three parts or so, mixing them thoroughly.

Once the dough starts to come together and grain-sized pellets grow into the size of macadamia nuts, gather everything into a lump.

Knead the dough vigorously for 5 to 10 minutes. Roll it out on a clean, well-floured surface until it is about 1/8-inch thick.

Fold the dough into thirds, then slice it. Refrigerate for 30 minutes to an hour. Boil just before serving.

In a large pot, boil water with a few drops of vinegar added (helps give the noodles a chewy texture). Add the noodles little by little, as you loosen then with your hands. Boil the noodles for about 40 seconds, and then remove them from the pot. (Do not stir the noodles in the water.) Immediately rinse with cold water and then place into ice water to tighten the noodles.

Makes 4 servings, 7 WW PointsPlus each.

Chocolate Breakfast Rice Pudding

• 3/4 cup uncooked sweet sticky rice (malagkit)
• 3 cups milk
• 1 cup water (or strong coffee)
• 1/3 cup sugar 
• pinch of salt
• 1 cup semi-sweet chocolate chips
• 2 Tbsp Kahlua or other coffee liqueur
• 3 strips bacon, chopped fine

Combine the rice, milk, water/coffee, sugar, and salt in a large saucepan over high heat. While stirring frequently, bring everything to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and mixture thickens, 30-40 minutes.

Meanwhile, cook the bacon in a small frying pan over medium heat until brown and crisp, 5-7 minutes. Drain on plate line with paper towels and set aside.

Remove the rice mixture from the heat. Add the chocolate chips and stir until they are melted and thoroughly incorporated into the rice. Stir in the coffee liqueur, if using.

Spoon the pudding into individual bowls and serve warm, garnish with bacon. Can also be served cold.

Makes 4-6 servings.

Grilled Pork Skewers

• 1 stalk lemongrass, bottom 4-6 in trimemd and minced
• 4 tsp minced ginger
• 1 Tbsp minced garlic
• 1 tsp dried red pepper flakes
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1 12-oz can lemon lime soda
• 2 lbs pork shoulder, sliced into thin strips
• skewers
• rice, for serving
• vegetable side

In a large bowl, combine the lemongrass, ginger, garlic, red pepper flakes, brown sugar, soy sauce, and soda and stir until the sugar is dissolved. Pour half the marinade into a small container or bowl, and then cover and set aside in the refrigerator.

lace the pork in a large shallow baking dish and pour in the other half of the marinade. Cover the pork and refrigerate overnight. If using bamboo skewers, soak at least 30 minutes.

Preheat the grill for direct high heat grilling.

Pour the reserved unused marinate into a small pot over high heat. Bring it to a boil and cook, stirring constantly, until it reduces into a glaze and has a thick syrup consistency, 5-10 minutes. Remove the glaze from the heat and set aside to cool slightly.

Meanwhile, remove the pork from the marinade and discard the marinade. Thread the pork onto the skewers so the meat is spaced evenly. Place the skewers on the grill and brush with the glaze. Grill, while brushing with the glaze and turning frequently, 7-8 minutes, or until the pork is cooked through and nicely glazed and charred.

Makes 4-6 servings.

*** Grilled Pork Chops with Spicy Coconut Sauce

• 1 cup unsweetened canned coconut milk (MORE BELOW, TOTAL 2 cups)
• 1/2 cup soy sauce
• 2 lemongrass stalks, bottom 4-6 inches trimmed and finely minced
• 1/2 tsp dried red pepper flakes
• 2 Tbsp brown sugar (MORE BELOW)
• 4 bone-in, 1-inch thick pork chops, 6-8 oz each
• 1 1/2 cups uncooked rice
• water for rice
• bamboo shoots

Sauce

• 1 Tbsp vegetable oil
• 1 Tbsp minced shallot
• 1 Tbsp minced garlic
• 2 tsp minced ginger (1-inch fresh)
• 1 cup unsweetened canned coconut milk
• 1 tsp fish sauce, plus more to taste
• 1 tsp brown sugar
• 1-2 tsp sambal oelek chili paste

Combine the coconut milk with the soy sauce, lemongrass, red pepper flakes, and the brown sugar in a medium bowl. nestle the pork chops into a shallow baking dish, and then pour the marinade over the pork chops. Turn the pork chops to ensure they are evenly coated in the marinade. Marinate the pork chops in the refrigerator for at least 4 hours, or overnight, turning them over once to ensure even marination.

Start rice in rice cooker per package directions.

Clean and oil the grates of your grill and preheat for direct high-heat grilling.

Remove the pork chops from the marinade and discard the marinade. Place the pork chops on a hot, cleaned, and oiled grill and grill 3-4 minutes per side (about 7 minutes total).

Remove the pork chops and peppers and allow to rest at least 10 minutes.

Meanwhile, make the sauce by heating a large wok or saute pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan, and then add the shallot, garlic, and ginger, and stir-fry until the garlic just begins to brown, about 30 seconds. Add the coconut milk, along with the fish sauce, brown sugar, and chili paste. Simmer for 20 minutes and taste the sauce. Season with additional fish sauce as needed and remove from the heat.

Meanwhile, cook the bamboo shoots. When the sauce is ready, stir the bamboo shoots into it.

Serve with rice and drizzle with sauce and bamboo shoots.

Makes 4 servings.

Glazed Roasted Spam

• 2 Tbsp brown sugar
• 1 Tbsp hot water (or coffee)
• 1/2 tsp freshly ground black pepper
• 1/8 tsp smoked Spanish paprika
• 12 oz can of spam

Combine the sugar, coffee (or water), pepper, and paprika in a small bowl and stir until the sugar dissolves.

Slice the spam into 1/4-inch thick slices, then place then on a pan lined with parchment paper. Glaze the top of the slices, then broil (about 6 inches away) about 3-5 minutes. Flip and glaze the other side, and brown again.

Allow to cool slightly. Serve over rice.

Classic Chicken Adobo

• 1/4 cup soy sauce
• 1/2 cup white Filipino cane vinegar, or distilled white vinegar
• 6-8 cloves whole garlic, smashed with the side of a knife and peeled
• 1 tsp whole black peppercorns
• 2 bay leaves
• 6 skin-on, bone-in chicken thighs
• white rice, for serving
• stir-fry slaw
• 1 Tbsp minced garlic
• 2 bell peppers, different colors, cut into thin strips
• 1 onion, thinly sliced

Place the soy sauce, vinegar, garlic, peppercorns, and bay leaves in a large, nonreactive saute pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.

During the last 10 minutes, heat a large pan or wok over high heat. Add about a teaspoon of oil, swirl it around, then add the garlic, peppers, and onion. Cook until crisp-tender, about five minutes, stirring constantly.

Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5-7 minutes. Serve with steamed white rice and top with the stir-fried slaw.

VARIATIONS:

• While sauce is reducing, transfer the chicken thighs, skin-side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3-5 minutes.
• Use ground pepper
• For a drier version, reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan.

*** Filipino Spaghetti

• 4 strips bacon, finely chopped
• 1 lb ground beef (85%) or hot Italian turkey sausage
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 onion, diced
• 1 green bell pepper, diced
• 2 tsp minced garlic (4 cloves)
• 1/4 tsp dried red pepper flakes
• 2 Tbsp tomato paste
• 1 cup red wine
• 1/2 cup banana ketchup (store bought for now, if it's good, the recipe is in the book)
• 14.5 oz can crushed tomatoes
• 1 Tbsp dried oregano
• 1 Tbsp fish sauce
• 1 Tbsp brown sugar, plus more to taste
• 1 batch spaghetti, or 1 lb dried

Place the bacon in a large saute pan. Turn heat to medium. Cook until brown and crisp, 5-7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels and set aside.

Pour out all but 1 tablespoon of the bacon fat from the pan, and then add the ground beef / sausage along with the salt and pepper. Using a wooden spoon, break up the ground beef and stir until the beef begins to brown, about 5 minutes. Increase the heat to medium high, and then stir in the onion, bell pepper, garlic, and dried red pepper flakes. Continue cooking until the onion begins to soften and turns translucent, 5-7 minutes. Add the tomato paste and stir to combine, cooking for another 2 minutes.

Pour in the wine, stirring to scrape up any browned bits from the bottom of the pan. Continue cooking until the wine reduces by half, 3-5 minutes. Stir in the banana ketchup, crushed tomatoes, fish sauce, oregano, and brown sugar. Bring to a boil, and then cover the pan and simmer over low heat for 20 minutes, stirring often.

During the last 10-15 minutes of cooking the sauce, heat water for the pasta and cook. Reserve 1 cup of the pasta water.

If the pasta sauce is too thick, use the reserved water to thin slightly. Garnish with the reserved hot dogs, bacon, and parsley.

Makes 6 servings, 14 WW PointsPlus each.

Pork and Shrimp Dumpling Soup

Dumplings (makes about 60-65)

• 65 wonton wrappers
• 1 lb ground pork
• 1/2 lb peeled shrimp, minced
• 1 tsp cornstarch
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp minced fresh ginger (about 1 inch if using fresh)
• 1 large egg, beaten

Soup

• 1 Tbsp oil
• 1 small onion, chopped
• 1 Tbsp minced garlic (about 6 cloves)
• 6 cups chicken stock
• 2 Tbsp fish sauce, plus more, to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 24 pork and shrimp dumplings (gee, what will we do with the other 3 dozen?)
• 2 scallions, thinly sliced

Dumplings:

Place the wonton wrappers under a damp towel while you work to keep them from drying out. Mix the rest of the dumpling ingredients gently in a large bowl until thoroughly combined.

Arrange a wrapper with the point facing you. Place 1 tsp of the filling just under the midpoint. Roll the nearest corner up over the filling until the wrapper resembles a triangle. Moisten the left and right points and fold them like an origami cup (the part of the flap that was along the right/left side of the triangle should now be parallel to the bottom of the triangle).

Place the finished dumplings under a moist towel while you work.

To freeze, place on a baking sheet in the freezer until frozen. Transfer to a Ziploc and store frozen up to 3 months.

Soup:

Heat oil in large pot over medium-high heat. Ad the onion and saute until soft and translucent, 3-5 minutes. Add the garlic and cook until the garlic just begins to brown, 2-3 minutes. Pour in the chicken stock, stirring to scrape up any browned bits from the bottom of the pot. Stir in the fish sauce and the black pepper, increase the heat to high, and bring the stock to a boil.

Gently add 24 of the dumplings and then cover and simmer over low heat until the dumplings are cooked through, 10-15 minutes. Add more fish sauce and black pepper as needed. Garnish with green onion and serve.

Makes 4 servings.

Crunchy Crab Lumpia

• 1 Tbsp canola oil, plus more for frying
• 1 Tbsp minced shallot
• 1 tsp minced garlic (2 cloves)
• 1-2 Thai chili peppers, stemmed and minced (optional)
• 8 oz shredded Napa cabbage
• 1/2 tsp salt
• 1 lb canned crab meat, or flaked imitation crab, drained
• 2 Tbsp Homemade Mayo, or regular store-bought mayo
• 2 Tbsp sambal oelek chili paste (optional)
• 4 Tbsp chopped fresh cilantro
• 1/2 tsp freshly ground black pepper
• 25 square spring roll wrappers (8x8 in)
• water, for sealing

Heat a wok or saute pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan and add the shallot, garlic, and chili peppers, and stir-fry until the garlic begins to lightly brown, about 30 seconds. Add the cabbage and salt to the pan and toss to combine, continuing to cook until the cabbage wilts down and softens, 2-3 minutes. Remove the pan from the heat and allow the cabbage mixture to cool completely.

Combine the cooled cabbage mixture with the crab meat, mayonnaise, chili paste, cilantro, and black pepper in a large bowl. Gently mix the contents of the bowl until thoroughly combined.

To roll:

Place a wrapper with a point toward you. Place 1 heaping tablespoon of filling just under the midpoint. Roll up the nearest point over the filling until it resembles a triangle, fold in the sides, then moisten and continue rolling. Place under a moist towel while you roll the rest of the lumpia.

Freeze in a single layer on a baking sheet, then place in a Ziploc. Store for up to 3 months (yeah right, like they're going to last that long).

To fry: heat oil to 350 in a skillet or deep fryer. If pan-frying, turn occasionally. Cook a total of 3-4 minutes. If frozen, add 1-2 minutes.

Place on a plate lined with paper towels to drain and cool.

Lumpia Shanghai (mini lumpia)

Wrappers

• 25 square spring roll wrapper (8 x 8), thawed
• water, for sealing
• oil, for frying

Filling

• 1 cup grated carrot
• one 2-inch piece fresh ginger peeled and minced, or 2 1/2 Tbsp minced
• 4 cloves garlic minced, or 2 tsp minced
• 2 scallions, trimmed and thinly sliced
• 1/2 lb shrimp
• 1 lb ground pork
• 1 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1 tsp freshly ground black pepper
• 1 egg, beaten

Mix filling ingredients gently in large bowl until thoroughly combined.

Cut the stack of wrappers in half lengthwise, forming two rectangles. Place a moistened cloth over the wrappers not in use to prevent them drying out. With the short edge facing you, take a wrapper and place a heaping teaspoon of the filling about a half inch away from the nearest edge. Roll it until about 2 inches remain. Wet the end of the wrapper with water, then finish rolling it (the ends will be open). Place it with the seam side down.

If freezing, place on a baking sheet in the freezer until fully frozen, then transfer to a Ziploc. Stores for up to 3 months.

To fry, heat oil to 350. Fry 3-5 minutes for fresh, adding 1-2 minutes for frozen. Drain on a plate lined with paper towels and serve immediately.

Homemade Mayonnaise

• 1 large egg yolk
• 1/2 tsp salt
• 1 tsp Filipino coconut vinegar, or white distilled vinegar
• 2 tsp fresh calamansi juice, or lemon juice
• 3/4 cup Annato Oil, or regular vegetable oil

Combine the yolk, salt, vinegar, and juice in a KitchenAid mixing bowl. Using the whisk attachment, whisk until light and frothy. Continuing to whisk, drizzle in a few drops of the oil. Drizzle in a few more drops and continue to whisk vigorously until the mixture thickens a bit, 2-3 minutes.

Gradually add the remaining oil in a slow, thin stream, whisking constantly, until the mixture is formed, about 3-5 minutes more. Cover and store in an airtight container up to 1 week.

Makes about 1 cup.

Pork and Vegetable Lumpia

Lumpia

• 2 Tbsp high-heat cooking oil, plus more for frying
• 1 small onion, diced
• 2 tsp minced garlic, or 4 cloves
• 1 lb ground pork
• 1 Tbsp fish sauce
• 1/2 tsp freshly ground black pepper
• 1 cup grated carrot
• 1 cup mung bean sprouts
• 1/2 cup frozen peas
• 25 spring roll wrappers (8 in x 8 in), thawed
• water, for sealing the spring rolls

Garlic Vinegar Dipping Sauce

• 1/2 cup vinegar (Filipino, cider, rice wine, or white distilled)
• 1 Tbsp minced garlic
• 1/4 tsp dried red pepper flakes
• heavy pinch of salt

Note: you'll be stir-frying, so make sure to have all the ingredients prepared before starting.

Heat a large wok or saute pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan and then add the onion and stir-fry until the onion wilts and begins to lightly brown, 2-3 minutes. Add the garlic and cook until the garlic just begins to brown, 1-2 minutes. Stir in the ground pork and cook for 1 minute, using a spatula or wooden spoon to break the meat into small pieces. Add the fish sauce, black pepper, carrot, bean sprouts, and peas and stir to combine. Continue cooking until the meat is cooked through and the vegetables are tender, 3-4 minutes.

Transfer the cooked filling to a fine-mesh sieve set over a large bowl and set aside. Draining the filling helps to prevent soggy spring rolls, allow the filling to drain and cool completely. After the filling has cooled, discard any liquid that has accumulated in the bowl and then transfer the filling into the same bowl.

To fill: put down a wrapper with one corner pointing at you. Place 1 heaping tablespoon of filling just under the midpoint of the wrapper. Roll the point nearest you over the filling so that wrapper resembles a triangle. Fold in the left and right corners, then dab the last flap with water and roll it closed. Cover with a moist towel while you fill the rest.

To freeze: place on a baking sheet in a single layer and freeze. Transfer to a Ziploc bag and store up to 3 months.

To fry: using 350 F oil, pan-fry or deep fry about 3-4 minutes. Add a minute for frozen lumpia.

Serve with the dipping sauce.

Steakhouse Black Bread

• 1 1/3 cups strong brewed coffee, warm (between 105 and 115 degrees F)
• you can use 2/3 cup coffee concentrate + 2/3 cup water
• 1/4 cup vegetable oil
• 1/4 cup dark molasses
• 2 Tbsp brown sugar
• 1 cup whole wheat flour
• 1 cup rye flour
• 2 cups bread flour, DIVIDED
• 2 Tbsp unsweetened cocoa powder
• 1 1/2 tsp salt
• 2 1/2 tsp active dry yeast or bread machine yeast
• 2 Tbsp margarine
• 1/2 cup rolled oats

Warm the mixing bowl of your KitchenAid mixer. In the warmed bowl, place the warm coffee. Add the yeast. Let rest for about five minutes.

Add the brown sugar and allow to sit a few more minutes until frothy.

Add the salt, molasses, and oil. Using the dough hook, mix on low speed, then add in the cocoa powder. Slowly add in the wheat flour, then the rye flour, then 1 cup of bread flour. Remove the dough to a clean, floured surface.

Knead in the rest of the flour a bit at a time. It should be smooth and elastic. Place the dough in a greased bowl. Flip it over to grease both sides. Cover and allow to rise about an hour, or until it has doubled in size. To check for this, with a pair of greased fingers, lightly press into the dough about a half an inch. If the indentation remains, the dough has risen.

Preheat the oven to 375 F.

Remove from the bowl. Cut the dough into 12 portions and form into balls. Allow to rise again (it should be less than an hour). Melt the margarine and brush over the roll. Use the rolled oats to cover the tops of the rolls.

Bake rolls for about 20 minutes.

Makes 12 rolls, 6 WW PointsPlus each.