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. _______________________________________ Appetizer _______________________________________ 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. _______________________________________ Main Course _______________________________________ 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. _______________________________________ Dessert _______________________________________ 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. _______________________________________ Grocery List _______________________________________ 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