ArcaMax Recipes for October 2, 2009 _______________________________________ Appetizer _______________________________________ Marinated Cocktail Ribs 3 cups dry red wine 1 and one half cups soy sauce One half cup fresh mint leaves 4 cloves garlic, minced 1 sweet onion, chopped One half cup plum sauce 3 pounds lean pork ribs, cut into 2 inch pieces Salt and pepper to taste Cornstarch Combine first six ingredients in a large pan and heat to just boiling, stirring frequently. Cover, reduce heat and simmer for 15 minutes. Make this sauce in advance to allow it to cool before using it as marinade. Marinate the ribs in the sauce overnight. Place ribs on foil lined cookie sheet and sprinkle with salt and pepper and cornstarch. Bake ribs in 400 degree oven for about 25 minutes or until fully cooked. Serve with sweet and sour sauce for dipping. The Skinny: If you cannot tolerate red wine, use unsweetened grape juice instead. _______________________________________ Main Course _______________________________________ Shrimp Scampi One third cup olive oil 4 cloves minced garlic Two thirds cup butter 2 pounds peeled and deveined large shrimp One half tsp. crushed red pepper One third cup dry white wine Fresh parsley for garnish 1 pound cooked angel hair pasta One quarter cup fresh grated Parmesan cheese Saute garlic in olive oil. Add butter and stir until melted. Add shrimp and cook until they start to turn pink. Add red pepper and wine and simmer for a couple of minutes. Serve over hot angel hair pasta and sprinkle with parsley and Parmesan cheese The Skinny: If you cannot tolerate white wine use apple cider instead. Sweet Onion Pie 1 frozen deep dish pie shell, thawed 1 Tbsp olive oil 2 large sweet onions, thinly sliced 1 cup fresh sliced mushrooms 1 cup whipping cream 3 large eggs 1 Tbsp. fresh thyme, chopped Salt and pepper to taste Pinch of ground nutmeg Heat oil in a large skillet and saute onions and mushrooms until tender. Meanwhile stir together whipping cream, eggs, fresh thyme, salt and pepper and nutmeg. Pour onion mixture into egg mixture and stir well. Pour mixture into deep dish pie shell and bake at 350 degrees for about 45 minutes. The Skinny: Use unsweetened evaporated milk or fat free Half and Half in place of the cream and your favorite egg substitute. _______________________________________ Dessert _______________________________________ Bing Cherries in Red Wine Sauce 2 cups dry red wine 1 cup sugar 1 tsp. ground cinnamon One half tsp. ground cloves 1 Tbsp. grated lemon zest 2 pounds Bing cherries Combine wine, sugar, cinnamon, cloves and lemon zest in a saucepan and simmer until sugar melts. Place cherries in a baking dish and pour wine sauce over the cherries. Bake for 25 - 30 minutes. Serve over vanilla ice cream, or frozen yogurt. You may use canned cherries if you cannot find fresh. If using canned cherries then just lessen the cooking time by about 10 minutes. The Skinny: If you cannot tolerate red wine, use unsweetened grape juice instead. You can also use your favorite sugar substitute. _______________________________________ Grocery List _______________________________________ 5 cups dry red wine 1 and one half cups soy sauce One half cup fresh mint leaves 8 cloves garlic 3 sweet onions One half cup plum sauce 3 pounds lean pork ribs, cut into 2 inch pieces Cornstarch One third cup and 1 Tbsp. olive oil Two thirds cup butter 2 pounds peeled and deveined large shrimp One half tsp. crushed red pepper One third cup dry white wine Fresh parsley for garnish 1 pound cooked angel hair pasta One quarter cup fresh grated Parmesan cheese 1 frozen deep dish pie shell, thawed 1 cup fresh sliced mushrooms 1 cup whipping cream 3 large eggs 1 Tbsp. fresh thyme, chopped Pinch of ground nutmeg 1 cup sugar 1 tsp. ground cinnamon One half tsp. ground cloves 1 Tbsp. grated lemon zest 2 pounds Bing cherries (c) 2009 ArcaMax Publishing