Recipes from Cooking with Doyle Moore on Focus 580

August 4, 2004:  Spices

with Guest Chef, Fran McCullough, editor of The Best American Recipes 2003-2004

CORNBREAD SALAD

with grilled sausage and spicy chipotle dressing

• tomatoes

• avocados

• red onions

• grilled sausage

• toasted cornbread

• olive oil

• lime juice

• cilantro

• chipotle

• dressing

SHRIMP

Sauté shrimp in olive oil with garlic; add a little smoked paprika. Squirt a little lime over them when done.  Good served with eggs.

PASTA

Use pasta of choice with vegetables and stir in goat cheese at the end.  Add a little chipotle and a little paprika.

PORK TENDERLOIN

Marinate in:

• soy sauce

• chipotle

• adobo sauce

• garlic

• sesame oil

Grill afterwards. 

CARDAMOM SCENTED ORANGE SALAD

• oranges

• flour

• water

• little sugar

• a lot of cardamom seeds

• dates

• toasted flaked almonds

• mint leaves

Mix and refrigerate overnight.  Take cardamom seeds out before serving.  Makes a good winter dessert.

RECIPE FROM ROCCO DESPIRITO

• 4 Tomatoes thinly sliced

• zest of large orange

• Spanish sherry vinegar

• salt

• pepper

Convent Chicken

• cubed chicken

• 1 cup low-sodium soy sauce

• ½ cup fresh lemon juice

• 2 Tbsp fresh tarragon chopped, or 2 tsp dried tarragon

• 2 tsp garlic powder

• 1 tsp paprika

• ½ tsp. pepper

Rinse chicken and pat dry.  Combine everything else in separate bowl.  Massage chicken with mixture and marinate overnight.  Bake 45 minutes at 375°.  If grilling place chicken skin-side down on grill rack.  If using charcoal grill move chicken away from hottest area.  If using a gas grill, turn heat to medium-low and cover.  Turn frequently.  35 minutes.