April 1, 2010 Cooking Exchange

Here's the final tally of who's cooking what.  Julie Sims has offered to host at her house in Marshdale.  More info to come regarding time.

Kristy Canaday:
Braised Chicken Thighs with Shallots, Dates & Apricots & Turkey Rolls Cordon Blue
Ash: Pork Pulled Tacos & Beef Daube Provencal (Cooking Light)
Katie Metzger: Smothered Steak with rice & Island Jerk Chicken
Julie Sims:  Mango Curry Chicken & Last Minute Lasagna w/ground turkey
Lisa Carr:  Pecan-crusted Chicken with Rice & Creamy Chicken Enchiladas
Jolene: Some What Spicy Pot Roast & Shrimp Creole
Bethany Van Beek: Upside Down Pizza, Glazed Pineapple Pork Chops

Yellow Squash Casserole

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

Directions
Preheat the oven to 350 degrees F. Butter a medium baking dish.
Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

Cranberry Chipotle Pork Chops

Ingredients: •  5 pork loin rib chops, cut 1-1/4 inches thick (about 3 pounds total) •  1 8-ounce can jellied cranberry sauce •  1/3 cup apricot or peach preserves or apricot or peach spreadable fruit •  1/4 cup chopped onion •  1 tablespoon lemon juice or cider vinegar •  1 canned chipotle pepper in adobo sauce or 1 jalapeño pepper, seeded and chopped

Directions: Trim any fat from the pork chops. In a grill: - with a cover arrange the preheated coals around a drip pan. Test for medium heat above the drip pan. Place the pork chops on the grill rack directly over the drip pan. Cover and grill the chops for 35 to 40 minutes or until the juices run clear. To broil:  - prepare sauce and pork chops as directed above, except instead of grilling place pork chops on the unheated rack of a broiler pan. Broil with the surface of the chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once. Serve as above. Meanwhile, for sauce, in a small saucepan combine the cranberry sauce, preserves or spreadable fruit, onion, lemon juice or vinegar, and pepper. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. To serve, brush the chops with sauce. Pass remaining sauce with chops.