RKC-The Recipe File

• 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.