ArcaMax Recipes for January 1, 2010

Cucumber Dip
Spicy Pork Stew
Corn Cakes with Black Bean Salsa
Butter Pecan Bars

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Cucumber Dip

1 cucumber, peeled, seeded and diced
One half cup sour cream
2 Tbsp. green onions, chopped
1 clove garlic, minced
2 Tbsp. fresh dill, chopped
1 tsp. lemon juice
Salt and pepper to taste

Combine all ingredients and mix well. Chill until ready to serve. 
Serve with crackers.  

The Skinny:  Use light sour cream.
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Main Course
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Spicy Pork Stew

8 dried red chiles
2 - 3 pounds pork loin cut into 1-inch pieces
2 Tbsp. vegetable oil
1 large onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 red potatoes, diced
2 tomatoes, diced
2 Tbsp. brown sugar
1 tsp. cinnamon
One half tsp. ground cloves
2 Tbsp. apple cider vinegar

Place chiles in warm water for 10 - 15 minutes. Meanwhile, heat oil 
in a large skillet and brown pork with onion and garlic. After 
chilies have been sitting in the water until softened, remove tips 
and seeds. Chop the chilies. Place beef broth in a blender and add 
red chilies.  Puree broth and chilies in the blender. Place beef 
broth in a crock-pot followed by browned pork, onions and garlic. 
Add potatoes, tomatoes, brown sugar, cinnamon, cloves and vinegar. 
Cook for several hours until potatoes are tender. 

The Skinny:  Use light beef broth.

Corn Cakes with Black Bean Salsa

One half cup cornmeal
Three quarters cup all-purpose flour
1 tsp. baking powder
One quarter cup Parmesan cheese
1 tsp. sugar
One half tsp. baking soda
1 cup buttermilk
2 Tbsp. butter, melted
1 egg
1 8-oz. can whole kernel corn, drained

Place first 6 ingredients in a large bowl and mix. Whisk together 
buttermilk, butter, egg and corn. Add to dry ingredients and mix 
thoroughly. Heat a non-stick skillet to medium-high heat. Ladle 
mixture onto skillet creating 3 inch cakes. Cook until golden brown, 
about 3 minutes per side. Serve with black bean salsa, recipe to 
follow.

Black Bean Salsa

2 15-oz. cans black beans, drained
2 Roma tomatoes, diced
Juice of 1 lime
2 serrano chiles, diced
One quarter cup olive oil
2 Tbsp. balsamic vinegar
One half tsp. sugar
2 Tbsp. cilantro, minced

Combine all ingredients in a bowl and mix well.  Make a few hours 
before serving to allow flavors to blend.

The Skinny:  Not much room for improvement. 
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Dessert
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Butter Pecan Bars

2 eggs, beaten
One half cup butter, softened
1 and one half cup flour
1 and one half cups brown sugar
2 tsp. vanilla
Two thirds cup pecans, chopped

Combine all ingredients and mix well. Pour into a greased 13 x 9 inch 
baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool 
and cut into bars.  

The Skinny:  Use your favorite egg and sugar substitutes.
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Grocery List
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1 cucumber
One half cup sour cream
2 Tbsp. green onions, chopped
3 cloves garlic
2 Tbsp. fresh dill, chopped
1 tsp. lemon juice
8 dried red chilies
2 - 3 pounds pork loin cut into 1 inch pieces
1 large onion, chopped
2 Tbsp. vegetable oil
2 red potatoes
2 tomatoes
4 cups beef broth
2 Tbsp. brown sugar
1 tsp. cinnamon
One half tsp. ground cloves
2 Tbsp. apple cider vinegar
One half cup cornmeal
Three quarters cup all-purpose flour
1 tsp. baking powder
One quarter cup Parmesan cheese
1 and one half tsp. sugar
One half tsp. baking soda
1 cup buttermilk
One half cup and 2 Tbsp. butter
3 eggs
1 – 8 oz. can whole kernel corn
2 – 15 oz cans black beans
2 Roma tomatoes
Juice of 1 lime
2 serrano chilies, diced
One quarter cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. cilantro, minced
1 and one third cup flour
1 and one half cups brown sugar
2 tsp. vanilla
Two thirds cup pecans, chopped







(c) 2009 ArcaMax Publishing