MINTED APRICOT COUSCOUS
This recipe can be prepared in 45 minutes or less.
1 1/3 cups water
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon ground cumin
1 cup couscous
1/2 English cucumber
6 fresh apricots
3 tablespoons chopped fresh mint leaves
1 tablespoon fresh lemon juice
In a 3-quart saucepan bring water, oil, honey, and cumin to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Seed cucumber and cut into 1/4-inch dice. Pit apricots and cut into 1/4-inch dice. Fluff couscous with a fork and stir in
cucumber, apricots, mint, lemon juice, and salt and pepper to taste. Serve warm
Serves 6 as a side dish.
1 cup mayonnaise
1/3 cup fresh lemon juice
9 anchovy fillets, finely chopped
3 garlic cloves, minced
1 2 1/4-pound head of savoy cabbage, halved, cored, very thinly sliced
(about 16 cups)
16 green onions, thinly sliced
1/2 cup (packed) freshly grated Parmesan cheese
Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl. Add dressing and toss to coat. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix cheese into coleslaw. Transfer to large shallow bowl and serve.
Makes 8 servings.
Chocolate Pound Cake III
A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation. Prep Time: approx. 30 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 30 Minutes. Makes 1 - 10 inch Bundt pan
1 1/2 cups butter, softened
3 cups white sugar
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved
in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt
1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour
batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely. Serve with chopped strawberries and chocolate syrup (optional).
GRILLED DIXIE CHICKEN WITH CAYENNE SPICE RUB
2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, room temperature
2 4-pound chickens, quartered, rinsed, patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices
Combine first 9 ingredients in small bowl; whisk spice rub to blend well. Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well.
(Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.)
Sprinkle spice rub over both sides of chicken pieces. Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.
Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover. Place chicken on grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15
minutes. Turn chicken again and grill, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.
Grill bread until just golden, about 2 minutes per side. Arrange toastsaround chicken and serve.
Makes 8 servings.