RKC-The Recipe File

• 8 ounces pasta
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, or 1 15 oz can diced tomatoes
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 Greek olives, pitted and coarsely chopped (or substitute sliced green and black olives)
• 1/2 teaspoon crushed red pepper flakes

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over low heat; cook garlic and anchovies in oil until garlic is golden. Add sieved tomatoes, and cook 5 minutes. Stir in tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. Toss pasta with sauce, and serve.

• 2 pounds ground beef sirloin
• 1/2 onion, grated
• 1 tablespoon A-1 steak sauce
• 1 tablespoon liquid smoke flavoring
• 2 tablespoons Worcestershire sauce
• 2 tablespoons minced garlic
• 1 tablespoon adobo sauce from canned chipotle peppers
• 1 chipotle chile in adobo sauce, chopped
• salt and pepper to taste
• 6 (1 ounce) slices sharp Cheddar cheese or Pepper Jack Cheese
• 6 hamburger buns (especially good with onion buns)

1. Preheat an outdoor grill for medium-high heat.
2. Combine ground sirloin, onion, A-1, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
3. Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

• 2 pounds ground beef sirloin
• 1/2 onion, grated
• 1 tablespoon A-1 steak sauce
• 1 tablespoon liquid smoke flavoring
• 2 tablespoons Worcestershire sauce
• 2 tablespoons minced garlic
• 1 tablespoon adobo sauce from canned chipotle peppers
• 1 chipotle chile in adobo sauce, chopped
• salt and pepper to taste
• 6 (1 ounce) slices sharp Cheddar cheese or Pepper Jack Cheese
• 6 hamburger buns (especially good with onion buns)

1. Preheat an outdoor grill for medium-high heat.
2. Combine ground sirloin, onion, A-1, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
3. Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

• 1 (12 ounce) package bacon, cut into small pieces
• 1/2 onion, diced
• 2 pounds large cooked shrimp – peeled, deveined, and cut in half
• 3 chipotle peppers in adobo sauce, minced
• 12 corn tortillas
• 1 cup chopped fresh cilantro
• 1 lime, juiced
• salt to taste (optional)

1. In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
2. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.

4 tomatoes- peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, either with an immersion blender or in a regular blender.
Return to a simmer and stir in the cream and butter. Season to taste with salt and pepper. Heat, stirring until the butter is melted, do not boil.
About 4, 1 cup servings.

12 large (ab 4 lbs) tomatoes, stemmed and quartered
1/2 cup extra virgin olive oil, divided
1/4 cup balsamic vinegar
12 large garlic cloves, peeled
salt
1/2 teaspoon black pepper
1 cup chopped onion
2 cups lightly packed fresh basil leaves
2 cups cold water

Preheat oven to 500 degrees
In a large bowl, mix tomatoes, 1/4 cup of olive oil, vinegar, garlic, salt and pepper to taste. Spread mixture out onto a non-reactive baking sheet. Roast in the oven until very dark in spots, 35 – 40 minutes. Remove and allow to cool a bit.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions and a pinch of salt. Cook until onions are very soft, 8-10 min, stirring occasionally. Add the 2 cups of basil leaves and saute for about 1 minute.

Add the roasted tomato mixture and the water to the saucepan. Bring to a simmer and cook for 10 minutes. Season with salt and pepper to taste. Puree with an immersion blender. Mixture should be very smooth. Return mixture to a simmer.
Serve with croutons. Makes about 8, 1 cup servings.

This dish fills the house with an incredible aroma. The sweet and sour flavor of the spiced rhubarb sauce is truly mouth-watering. If fresh rhubarb is not available, frozen may be used. You can substitute pork roast, chicken, duck or lamb for the pork tenderloin, if you wish.

* 3/4 cup white sugar
* 1/3 cup cider vinegar
* 1 tablespoon minced fresh ginger root
* 1 tablespoon garlic powder
* 1 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon dried red chile pepper
* 4 cups diced rhubarb
* 1/2 cup chopped red onion
* 1/3 cup golden raisins
*
* 1 1/2 pounds pork tenderloin
* 2 teaspoons ground cumin
* salt and pepper to taste
* 1 tablespoon olive oil
* 4 sprigs fresh cilantro, for garnish

DIRECTIONS:

1. To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
2. Preheat oven to 400 degrees F.
3. To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
4. Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.

• 3 tablespoons honey
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh basil
• 1 tablespoon strawberry jam
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons white sugar
• 2 Gala apples, cored and cut into eighths
• 16 jumbo shrimp, peeled and deveined

1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
2. Preheat an outdoor grill for medium-high heat.
3. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Boil the marinade for 3 min to use to baste the shrimp and apples while grilling.
   
4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.

• 3 cups flour
• 3 teaspoons baking powder
• 3 tablespoons sugar
• 3 tablespoons solid fat (lard, chilled bacon drippings, semi cold butter or shortening)
• pinch of salt
• 1 cup milk

Pre-heat oven to 325. Mix together all dry ingredients. Cut shortening into dry ingredients until well incorporated. Stir in milk. Knead dough about 10 times and either roll or pat out to about 1/2 inch thickness. Cut out with biscuit cutter and place on ungreased cookie sheet. Bake 15 to 20 minutes or until golden brown.