Prepare the sauce up to two days ahead, and chill. Grill the jalapeños a day in advance, and refrigerate. Stuff and bake them just before serving.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Add 1/2 cup water and next 5 ingredients (through tomato sauce). Cover and simmer 20 minutes. Uncover and simmer 5 minutes.
2. Preheat oven to 400°.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add jalapeños to pan; cook 9 minutes or until tender and blackened, turning occasionally. Cut a lengthwise slit in each jalapeño; discard stems, seeds, and membranes.
4. Combine cream cheese and next 3 ingredients (through 1 garlic clove). Fill each jalapeño with about 1 tablespoon cheese mixture. Place jalapeños on a baking sheet coated with cooking spray. Bake at 400° for 7 minutes or until warm. Serve with tortillas and sauce.
Cooking Light DECEMBER 2008
Call ahead to order tenderloins from the butcher, who can trim the steaks to your specifications. Depending on the size of your grill pan, you may need to cook the steaks in batches.
1. Combine first 5 ingredients in a large zip-top plastic bag. Add beef to bag; seal. Marinate in refrigerator at least 2 hours, turning bag occasionally.
2. Remove beef from bag; discard marinade. Sprinkle beef evenly with salt and pepper. Heat a large cast-iron grill pan over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness.
Cooking Light DECEMBER 2008
When shopping for this dish, be sure to pick up Mexican chorizo, which is made from fresh pork (as opposed to Spanish chorizo, which uses smoked pork).
1. Position one oven rack in the middle of oven and another oven rack on the bottom level of oven. Preheat oven to 450°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.
3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients (through chorizo) to pan; sauté 5 minutes or until mushrooms are tender. Remove from heat. Stir in breadcrumbs, cilantro, and 1/2 teaspoon salt.
4. Sprinkle remaining 1/2 teaspoon salt and pepper evenly inside of fish. Spoon 1/4 cup mushroom mixture inside each fish. Place fish on 2 jelly-roll pans coated with cooking spray. Place pans on middle and bottom oven racks. Bake at 450° for 15 minutes. Rotate pans on racks; bake an additional 10 minutes or until fish flakes easily with a fork or desired degree of doneness. Serve with lemon wedges.
Cooking Light DECEMBER 2008
This tangy-sweet relish pairs nicely with the Whiskey-Marinated Tenderloins, or serve it as an appetizer atop toasted baguette slices. You can make the relish a day or two ahead and refrigerate; bring it to room temperature before serving. Prepare an extra batch or two for holiday giving.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Melt butter in a large skillet over medium heat. Add onion to pan; cook 15 minutes or until golden brown, stirring occasionally. Add vinegar and remaining ingredients; simmer 15 minutes or until liquid evaporates.
Cooking Light DECEMBER 2008
Smoky jerky lends earthy flavor to this side. For spicy heat, add a diced jalapeño.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Heat oil in Dutch oven over medium heat. Add onion, bell pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook until liquid is reduced by about half (about 15 minutes).
Cooking Light DECEMBER 2008
If you don't care for the spicy chipotle chiles, omit them—these simple potatoes are good either way. Remember this side dish next summer; it is quite good with barbecue.
1. Preheat oven to 450°.
2. Pierce potatoes with a fork. Bake potatoes at 450° for 50 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, milk, 3/4 cup cheese and remaining ingredients in a large bowl.
3. Spoon potato mixture evenly into 10 shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.
Cooking Light DECEMBER 2008
A combination of fat-free and full-fat ingredients lightens this spoonbread's caloric load while maintaining its traditional richness.
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 5 minutes or until golden. Set aside.
3. Place hominy in a food processor; process 1 minute or until finely ground.
4. Combine cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add milk, egg substitute, and eggs; beat well. Add hominy, sugar, hot sauce, salt, and pepper; stir well. Stir in onion mixture. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake at 350° for 1 hour or until set.
Cooking Light DECEMBER 2008
For a small gathering, halve the recipe and bake in a 12-inch cast-iron skillet.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2.25 ounces (about 1/2 cup) flour, apple, 1/3 cup sugar, 2 tablespoons butter, vanilla, 1/2 teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well. Spoon into a large cast-iron Dutch oven. Add 1/2 cup water.
3. Combine remaining 4.5 ounces (about 1 cup) flour, remaining 1/3 cup sugar, remaining 1/4 teaspoon salt, and baking powder in a medium bowl; cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir until just moist. Drop batter by tablespoonfuls over apple mixture. Bake at 375° for 1 hour or until bubbly and browned. Serve warm.
Cooking Light DECEMBER 2008
Preparing the coffee in a large pan and allowing it to sit for 15 minutes before straining the grounds mimics the way cowboys once made coffee over an open fire. Pour the brew into a carafe, and set it out with the bourbon and whipped cream for guests to help themselves.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Bring 12 cups water to a boil in a large saucepan. Add coffee grounds to pan. Remove from heat; let stand 15 minutes or until coffee grounds sink to bottom of pan. Pour through a fine mesh strainer into a large saucepan.
2. Combine creamer and next 4 ingredients (through pepper). Add to pan, stirring with a whisk. Serve coffee mixture with bourbon and whipped cream.
Cooking Light DECEMBER 2008
Back To
Jackson Hole Yuletide Dinner Menu
