HEAT WAVE RECIPES
heat. Grill as above.)
4.
For Grilled Corn Relish, cut corn from
cobs. In medium bowl combine corn,
pimientos, green onions, oil, honey, lemon
juice, V2 tsp.
salt
and Vs tsp.
ground black
pepper;
toss. Add V3 cup Fresh Ranch
dressing,
below.
Toss to coat.
5.
On large platter spoon Grilled Corn
Relish. Top with chicken and pecans.
Drizzle remaining Fresh Ranch Dressing.
Serve with lemon. SERVES 8.
FRESH RANCH DRESSING In blender or food
processor combine (/3 cup
buttermilk,
(/2
cup
sour cream,
2 Tbsp.
mayonnaise,
1V2 tsp.
lemon juice,
1 Tbsp.
bottled hot
pepper sauce
(optional), 1 clove
garlic,
(/4
tsp.
salt,
and Vs tsp.
ground black pepper.
Cover and blend or process until smooth.
EACH SERVING
664 cal, 44 gfat (13 gsat. fat), 180
mg chol, 745 mg sodium, 20 g carbo, 2 g fiber, 46 g
pro. Daily Values:21% vit. A, 39% vit. C,
6
%
calcium, 17%
iron.
S H R IM P A N D N O O D L E S
For even more kick, substitute wasabi peas
for the cashews. And if there’s a heat lover
at the table, serve extra sliced jalapenos on
the side for them to pile in their bowls.
START TO FINISH: 40 MIN.
HOT
1
V
2
tsp. wasabi powder
HOTTER
2
tsp. wasabi powder
HOTTEST
3
tsp. wasabi powder
2
lb. medium fresh or frozen shrimp,
peeled and deveined (tails may be
left intact)
2
Tbsp. grated fresh gingerroot
3
cloves garlic, minced
1
Tbsp. vegetable oil
180
JULY2009 BETTER HOMES AND GARDENS
/
ofa 16-oz. pkg. wide rice noodles
1
Tbsp. toasted sesame oil
4
cups shredded napa cabbage or
butterhead (Boston or Bibb) lettuce
3
medium carrots, coarsely shredded
1
cup thinly sliced radishes
V2
cup fresh basil leaves, torn
1
to 2 medium jalapeno peppers,
thinly sliced
1
recipe Wasabi Dressing,
above right
1/2
cup honey-roasted cashews,
coarsely chopped
Thinly sliced jalapeno pepper
(optional)
1.
Thaw shrimp, if frozen. In 10-inch skillet
cook shrimp, gingerroot, and garlic in hot
oil for 3 minutes or until shrimp are opaque;
set aside.
2.
Cook rice noodles according to package
directions; drain. Rinse in cold water to cool;
drain again. Toss noodles with toasted
sesame oil. For easier-to-eat bites, use
kitchen shears to snip noodles.
3.
Arrange noodles, shrimp, cabbage,
carrots, radishes, basil, and sliced jalapeno
peppers in bowls. Serve with Wasabi
Dressing. Sprinkle cashews and additional
sliced jalapenos. SERVES
8
.
WASABI DRESSING In small bowl combine
(/3
cup
soy sauce,
(/3 cup
rice vinegar,
3 Tbsp.
lime juice,
3 Tbsp.
vegetable oil,
1 Tbsp.
sesame oil,
1 Tbsp.
sugar,
and
1(/2
to 3 tsp.
wasabi powder.
Sprinkle
1
tsp.
finely shredded basil.
EACH SERVING
351 cal, 14 gfat (2 gsat. fat),
129 mg chol, 903 mg sodium, 34 g carbo, 2 gfiber,
21 g pro. Daily Values: 85% vit. A, 32% vit. C,
10
%
, calcium, 18%
, iron.
(5)
grilled com and
green tomato salsa
To prepare, peel back husks; remove
corn silk. Strip about half the husks
from each ear. I n a large kettle or Dutch
oven cook corn, covered, in boiling
water for 5 minutes. Drain. Grill on rack
of uncovered grill directly over
medium coals 10 minutes until tender,
turning several times. (For gas, preheat
grill to medium. Cook as above).
To serve, brush ears with butter. Top
with a handful of chopped green,
yellow, or red tomatoes; a sprinkling of
chopped fresh basil; and an ounce or
two of crumbled feta cheese.
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