Ingredients:

2 tangelos
1 tablespoon toasted sesame oil, divided
16 ounces trimmed pork tenderloin, cut into strips
2 medium shallots, sliced thin
2 garlic cloves, minced
2 tablespoons minced fresh ginger
1/4 teaspoon crushed red pepper
2 medium red bell peppers, sliced
2 stalks of celery, sliced thin
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch

Procedure:

Carefully remove just the zest from the tangelos using a peeler and cut into long thin strips. You can simplify this if you have one of those fun citrus zesters. Squeeze enough juice from the tangelos to get 1/2 cup of liquid. Let a large skillet warm up over medium-high heat. Add 2 teaspoons oil. Add in pork and cook, stirring all the time, until the strips are just cooked - about 2-4 minutes. Remove pork to a plate. Add remaining oil and stir in shallots, garlic, ginger, crushed red pepper and the strips of zest. Cook until fragrant, about 1 minute. Mix in bell peppers and celery - cook, stirring, until the vegetables are crisp tender. Add tangelo juice and soy sauce - let mixture come to a simmer to cook for 1 minute. In a small bowl, whisk together vinegar and cornstarch. Pour vinegar mixture into the pan along with the pork and any juices on the plate. Continue cooking and stirring until the mixture has thickened and the pork warms back up - about 1 or 2 minutes. Makes 4 servings.

Ingredients:

2 teaspoons olive oil
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups cooked shredded chicken breast
15 ounce can black beans, rinsed and drained
1 cup chicken broth
1 - 7 3/4 ounce can salsa de chile fresco
15 small (6″) white corn tortillas, cut into strips
4 ounces shredded queso blanco

Procedure:

Preheat oven to 450 degrees F. In a large skillet, heat oil over medium-high heat. Add onion and cook until lightly golden - about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken and cook for 30 seconds. Scoop mixture into a medium bowl - stir in beans. Pour broth and salsa into the pan and bring to a boil. Reduce heat and let simmer for 5 minutes - be sure to stir occasionally. Remove from the heat and set aside. Lightly coat a 7″ x 11″ baking dish with nonstick spray. Arrange half of tortilla strips over the bottom. Layer half of bean/chicken mixture over the top. Arrange the remaining tortillas over that layer and scatter the rest of the bean/chicken mixture on top. Pour broth mixture evenly over chicken mixture. Scatter the shredded cheese on top. Bake until the cheese has melted and the tortillas have a light golden color - about 10 to 15 minutes. Makes 4 to 6 servings.

Ingredients:

2 teaspoons dried rosemary
1 teaspoon dried oregano
1 teaspoon crushed red pepper
1 teaspoon sweet paprika
1 teaspoon black peppercorns
1 teaspoon salt
4 garlic cloves, minced
4 tablespoons butter
20 medium shrimp, peeled and deveined
1/2 cup chicken broth
1/2 cup amber ale
2 tablespoons minced parsley
2 tablespoons fresh lemon juice

Procedure:

In a spice grinder, add rosemary, oregano, red pepper, paprika, peppercorns and salt - grind until thoroughly mixed together. In a large skillet, melt butter over medium heat. Stir in ground spice mixture and garlic - cook for 2 minutes, stirring often. Add shrimp - cook 3-5 minutes, turning once, until shrimp are almost cooked. Remove shrimp to a bowl and set aside. Add chicken broth and beer to the pan juices - bring to a boil and cook for about 2 minutes over high heat. Remove from heat and add in shrimp, parsley and lemon juice to heat through. Makes 2 servings.

Ingredients:

For the sauce:

1 1/2 cups plain yogurt
1/2 teaspoon minced garlic
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

For the fritters:

4 cups thinly sliced leek
6 tablespoons water, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
20 ounce package shredded hash brown potatoes (I used the refrigerated kind)
2 large eggs
2 large egg whites
3 tablespoons canola oil, divided

Procedure:

To make the sauce: To thicken the yogurt, place yogurt onto several layers of paper towels - spread to 1/2″ thickness. Cover with additional paper towels and let stand 5 minutes in a colander in case any liquid drips out. Use a spoon to gently scrape yogurt into a small bowl. Add garlic, lemon, cumin, salt and pepper - whisk until combined. Cover and place in the refrigerator.

To make the fritters: Heat a large nonstick skillet over medium-high heat and coat with nonstick spray. Add chopped leek, 2 tablespoons water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté until they begin to turn golden, about 10 minutes - add enough of the remaining 1/4 cup water as necessary to prevent sticking. Place leeks and potatoes in a large bowl. In a small bowl, whisk together eggs, egg whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add egg mixture to potato mixture and gently toss to combine. In a large skillet, heat 1 1/2 tablespoons oil over medium-high. Scoop about 3 tablespoons worth of the potato mixture for each of 8 fritters into pan. Cook until each side turn sgolden brown, about 3 minutes on each side. Remove from the skillet and keep warm. Repeat procedure with the remaining 1 1/2 tablespoons oil and potato mixture. Season fritters with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper right before serving. Serve with yogurt sauce. Makes 4 servings.