cranberry jalapeno salsa

Total: 2 hours, 10 minutes
Yield: Makes 2 cups
Ingredients

* 1 (12-oz.) package fresh cranberries
* 1/3 to 1/2 cup sugar
* 2 to 3 chopped green onions
* 1 seeded and chopped jalapeño pepper
* 1 tablespoon grated fresh ginger
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon salt
* 1/4 cup chopped fresh cilantro
* Tortilla chips
* Garnish: lime wedges

Preparation

Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.

Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.

apricot glazed chicken

* 1/2 cup finely chopped shallots (2 large)
* 1/4 cup finely chopped peeled ginger
* 2 tablespoons vegetable oil
* 1/2 cup red-wine vinegar
* 2/3 cup soy sauce
* 1 cup apricot preserves (12 ounces)
* 16 chicken drumsticks (4 1/2 pounds)

print a shopping list for this recipe
Preparation

Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.

Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.

Preheat oven to 425°F with rack in middle.

Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

Cooks' notes: · Chicken can be marinated up to 24 hours. · Cooked chicken can be kept warm, loosely covered with foil, in a 250°F oven (in lower third of oven if at same time as latkes; recipe follows).


Read More http://www.epicurious.com/recipes/food/views/Apricot-Glazed-Chicken-240961?mbid=rss_epinr&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+newrecipes+%28Epicurious+-+New+Recipes%29&utm_content=Google+Feedfetcher#ixzz179PUzL5f

Raw Butternut Squash Salad With Raisins and Ginger

Published: November 12, 2010


The Minimalist: Vegetables for Thanksgiving, Served Natural and Raw (November 17, 2010)

1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated

1/2 cup raisins

1/4 cup vegetable oil

1 to 2 tablespoons sherry vinegar, or to taste

1 tablespoon minced fresh ginger

Salt and freshly ground black pepper.

Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.

Yield: 4 servings.
A version of this recipe appeared in print on November 17, 2010, on page D2 of the New York edition.

brazilian beer marinated chicken

Food and Wine

1. 4 garlic cloves, smashed
2. Four 1/4-inch slices of peeled fresh ginger, smashed
3. 1 medium onion, thinly sliced
4. 1 tablespoon sweet paprika
5. 1 teaspoon kosher salt
6. 1 teaspoon freshly ground black pepper
7. 1/2 teaspoon caraway seeds
8. 1/2 green bell pepper, finely chopped
9. 1/4 cup Dijon mustard
10. 2 cups dark lager or stout, preferably Xingu Black Beer (see Note)
11. 1/4 cup vegetable oil
12. Four 6-ounce boneless, skinless chicken breast halves
13. 2 tablespoons unsalted butter, melted
14. 1/4 cup chopped cilantro
15. Lime wedges, for serving

Directions

1. In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil. Add the chicken, cover and refrigerate for 4 hours, turning a few times.
2. Light a grill. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side. Transfer the chicken to a platter and brush with the melted butter. Scatter the cilantro over the top and serve with lime wedges.


Notes
Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil. It's available in most states.