JGA CHEF Recipes

FREE RECIPES NOT IN THE JGA COOKBOOK

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Updated quarterly out of the JGA kitchen.

You can be included in the fun please send your recipes to rmte5280@jeepgrilleadventures.com to share with the kitchen crew.

FALL 2009

7Bar Grille Recipe Contest Winner

Diane Zahllman Founder of:

www.OffRoadPassport.com

Easy Spanish Cous Cous and Shrimp

See the full story and recipe here:

http://7bargrille.wordpress.com/2009/09/28/winner-announced/

Easy Spanish Couscous and Shrimp
2 Tbsp. Olive Oil
2 Tbsp. Dehydrated Chopped Garlic (or 2 Cloves fresh, minced)
2 Tbsp. Dehydrated Chopped Onion (or 2 Tbsp. fresh, minced)
1 Small Can Whole Kernel Corn (about 1 cup), drained well
2 Fire Roasted Red Peppers, chopped (jarred, in water)
1 Lb. Shrimp, cleaned & deveined
1 7.75 oz. El Pato (Mexican Style Tomato Sauce)
1 15.5 oz. Can (2 Cups) Chicken Broth
1 Cup uncooked Couscous
Salt & Pepper to taste

If taking on a campout or picnic, do some preparation at home before you go:
1. Peel, clean, devein and dry the shrimp, put in a zip-top baggie place in cooler.
2. Chop 2 Fire Roasted Red Peppers, put in zip-top baggie and place in cooler.
3. If using fresh garlic and onion, mince, put in zip-top baggie and place in cooler.
4. Measure 1 cup dry Couscous, place in zip-top baggie.
Cooking Instructions:
1. Heat the oil over medium flame, in a large, high sided skillet or saucepan that has well-fitting lid.
2. Add dehydrated or fresh garlic and onions, stir and cook until soft.
3. Add the drained Corn and chopped Red Peppers, cook for a minute, stirring occasionally.
4. Add the clean, dry Shrimp and cook, stirring occasionally until the shrimp are pink and no longer translucent.
5. Add the El Pato and the Broth, stir. Bring to a boil.
6. Add the Couscous, stir, cover and take off the heat.
7. Let the pan sit off the heat with the lid on for about 5 minutes.
8. Fluff with a fork and serve.
Diane’s Variations:
• This dish is delicious with any kind of meat; try it with chopped leftover Chicken or Pork, or even cooked Ground Beef. Use chicken broth if you use pork or chicken, beef broth if you use beef.
• You may use cooked Shrimp, just make sure you dry if off before adding, and don’t cook it for as long before adding liquids.
• This dish is also delicious without meat, as a side dish that’s like Spanish Rice.
• The Corn and Red Peppers are entirely optional, as are Garlic and Onions.
• Substitute 1 small can of Mexi-Corn for the Corn and Fire-Roasted Red Pepper.

Fall 2009

More great recipes from Chef Mark's 7 Bar Grille Series:

These recipes use 7BG Culinary Modification Tools (CMT's):

Swamp Stomping Bayou Spice

Las Cruces Chile Challange

7BG Swamp Stompin’ Seared Sirloin Steaks with Lumberjack Stack of Sweet Corn, Bell Pepper, Green onion Pancakes with Southern Comfort Syrup
7BG Las Cruces Chile Challenge Spiced Colorado Bone- in Lamb Rib-eyes with Easy Bake Sweet Potatoes and Charred Greens

Are you up to the challange....get your own hardcore flavor Culinary Modification Tools's at: