<?xml version="1.0" encoding="US-ASCII"?>
<?xml-stylesheet type="text/xsl" href="rss-xsl.xml"?>
<rss version="2.0">
<channel>
<title>WGTE Public Media : Labor day recipes</title>
<link>http://www.wgte.org/wgte</link>
<language>en-us</language>
<generator>Site Admin 3.00</generator>
<ttl>60</ttl>
<item>
	<title>Basic Creamy Coleslaw</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10004</link>
	<description><![CDATA[Why this recipe works:
It  was important to salt the shredded cabbage for our Basic Creamy  Coleslaw to remove excess water before dressing it. Allowing the salted  cabbage to sit for at least one hour drained off most of the liquid.
For the dressing, cutting the mayonnaise with a bit of sour cream  improved the texture and added richness and a pleasant tang. We balanced  the plain white vinegar with a small amount of sugar.
Serves 8 to 10
After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.
Ingredients

1 medium head  green cabbage, quartered, cored, and shredded (see Best Way to Shred Cabbage, related)
1   carrot, peeled and shredded on box grater
1/2 small  onion, shredded on box grater
2 teaspoons  salt
1/2 cup  mayonnaise (see The Real Deal, related)
1/4 cup  sour cream
1 tablespoon  white vinegar
2 teaspoons  sugar
1/4 teaspoon  pepper

Instructions


1. SALT CABBAGE Toss  cabbage, carrot, onion, and salt in colander set over bowl. Let stand  until wilted, about 1 hour. Rinse cabbage mixture under cold water,  drain, and dry well with kitchen towel.


2. DRESS SLAW Whisk  mayonnaise, sour cream, vinegar, sugar, and pepper in large bowl. Stir  in cabbage mixture and refrigerate until chilled, at least 30 minutes.  Serve. (Coleslaw can be refrigerated in airtight container for 2 days.)


]]></description>
	<enclosure url="http://www.wgte.org/wgte/content/items/image/10004_l.jpg" length="" type="image/jpeg"></enclosure>
	<pubDate>Fri, 2 Sep 2011 09:38:46 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10004]]></guid>
</item>
<item>
	<title>Ranch Potato Salad</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10006</link>
	<description><![CDATA[Bottled ranch  dressing sounds like a quick way to dress up potato salad, but many  ranch potato salad recipes are surprisingly dull and bland. We found  that red-skinned potatoes were key to our Ranch Potato Salad recipe€they  hold their shape better than other types. Peeling the potatoes allowed  them to absorb more dressing. For a flavorful dressing, we doubled the  amount of cilantro used in most ranch potato salad recipes and added  fresh garlic and scallions for a welcome bite. Dijon mustard and vinegar  provide acidity and bite, while chopped roasted red peppers are a sweet  counterpoint. Just a dash of dried dill lends the perfect amount of  dill flavor. To better season the potatoes, we tossed the hot spuds  first with just the Dijon mustard and vinegar.
Serves 6 to 8
We prefer white wine vinegar here, but white and cider vinegars are acceptable substitutes.
Ingredients

3 pounds  red potatoes, peeled and cut into 3/4-inch chunks
   Salt
3/4 cup  mayonnaise
1/2 cup  buttermilk
1/4 cup  white wine vinegar
1/4 cup  drained jarred roasted red peppers, chopped fine
3 tablespoons  finely chopped fresh cilantro leaves
3   scallions, chopped fine
1   garlic clove, minced
1/8 teaspoon  dried dill
2 teaspoons  pepper
2 tablespoons  Dijon mustard

Instructions


1. Bring potatoes, 1 tablespoon salt, and  enough water to cover by 1 inch to boil in large pot over high heat.  Reduce heat to medium and simmer until potatoes are just tender, about  10 minutes. While potatoes simmer, whisk mayonnaise, buttermilk, 2  tablespoons vinegar, red peppers, cilantro, scallions, garlic, dill, 1  teaspoon salt, and pepper in large bowl.


2. Drain potatoes, then spread in even  layer on rimmed baking sheet. Whisk mustard and remaining vinegar in  small bowl. Drizzle mustard mixture over hot potatoes and toss until  evenly coated. Refrigerate until cooled, about 30 minutes.


3. Transfer cooled potatoes to bowl with  mayonnaise mixture and toss to combine. Cover and refrigerate until well  chilled, about 30 minutes. Serve. (Salad can be refrigerated in  airtight container for 2 days.)

]]></description>
	<enclosure url="http://www.wgte.org/wgte/content/items/image/10006_l.jpg" length="" type="image/jpeg"></enclosure>
	<pubDate>Fri, 2 Sep 2011 09:47:02 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10006]]></guid>
</item>
<item>
	<title>Charcoal-Grilled Barbecued Chicken</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10005</link>
	<description><![CDATA[Why this recipe works:
To  ensure that the meat in our barbecued chicken kebabs recipe stayed  moist, we started by tossing the chicken pieces with salt. After  allowing the salt to penetrate the meat, we coated it in sugar, spices,  and pureed bacon, which kept the chi...(more)
Serves 6
We prefer flavorful thigh meat for these  kebabs, but you can use white meat. Whichever you choose, don€t mix  white and dark meat on the same skewer since they cook at different  rates. If you have thin pieces of chicken, cut them larger than 1 inch  and roll or fold them into approximately 1-inch cubes. Use the large  holes on a box grater to grate the onion.
Ingredients

Sauce
 1/2cup  ketchup 
 1/4cup  light or mild molasses 
 2tablespoons grated  onion  (see note)
 2tablespoons  Worcestershire sauce 
 2tablespoons  Dijon mustard 
 2tablespoons  cider vinegar 
 1tablespoon  light brown sugar 
Kebabs
 2pounds  boneless, skinless chicken thighs  or breasts, trimmed of excess fat and cut into 1-inch cubes (see note)
 2teaspoons  kosher salt 
 2tablespoons  sweet paprika 
 4teaspoons  sugar 
 2teaspoons  smoked paprika 
 2slices  bacon , cut into 1/2-inch pieces
 4 12-inch metal  skewers 

Instructions


1. FOR THE SAUCE: Bring all ingredients to  simmer in small saucepan over medium heat; cook, stirring occasionally,  until sauce reaches ketchup-like consistency and is reduced to about 1  cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside  remaining sauce to serve with cooked chicken.


2. FOR THE KEBABS: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.


3. Light large chimney starter three-quarters filled with  charcoal (4 1/2 quarts, about 75 briquettes) and allow to burn until  coals are fully ignited and partially covered with thin layer of ash,  about 20 minutes. Arrange all coals in even layer over half of grill  bottom, leaving other half empty. Position cooking grate over coals,  cover grill, and heat grate until hot, about 5 minutes. Scrape grate  clean with grill brush.


4. While grill heats, pat chicken dry with paper towels.  Combine sweet paprika, sugar, and smoked paprika in small bowl. Process  bacon in food processor until smooth paste forms, 30 to 45 seconds,  scraping down bowl twice during processing. Add bacon paste and spice  mixture to chicken; mix with hands or rubber spatula until ingredients  are thoroughly blended and chicken is completely coated. Thread meat  onto skewers, rolling or folding meat as necessary to maintain 1-inch  cubes.


5. Place kebabs over coals and grill, turning one-quarter  turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8  minutes for breasts or 10 minutes for thighs. (If flare-ups occur,  slide kebabs to cool side of grill until fire dies down.) Brush top  surface of kebabs with  cup sauce; flip and cook until sauce is brown  in spots, about 1 minute. Brush second side with remaining  cup sauce;  flip and continue to cook until brown in spots and instant-read  thermometer inserted in center of meat registers 160 degrees for breasts  and 175 degrees for thighs, about 1 minute longer. Remove kebabs from  grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce  separately.

]]></description>
	<enclosure url="http://www.wgte.org/wgte/content/items/image/10005_l.jpg" length="" type="image/jpeg"></enclosure>
	<pubDate>Fri, 2 Sep 2011 09:42:56 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10005]]></guid>
</item>
<item>
	<title>Barbecued Chicken Drumsticks</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9715</link>
	<description><![CDATA[From Everyday Food
Serves 4 | Prep time: 25 minutes | Total time: 1 hour 5 minutes 
Ingredients
8 chicken drumsticks (about 3 pounds)1 tablespoon chili powdercoarse salt and ground pepper1 bottle (12 ounces) tomato-based chili sauce1/4 cup distilled white vinegar1/4 cup packed light-brown sugar2 tablespoons instant espresso powder (optional)2 tablespoons spicy brown mustard
Directions
1. Preheat oven to 450 degrees. Arrange drumsticks in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.
2. Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, espresso powder (if using), and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between two bowls: one for brushing and basting, and one for dipping.
3. Remove drumsticks from oven, and brush with sauce. Return to oven; bake, turning and basting halfway through, until well browned, 8 to 10 minutes. Brush drumsticks with any leftover pan juices. Serve with reserved dipping sauce.]]></description>
	<enclosure url="http://www.wgte.org/wgte/content/items/image/9715_l.jpg" length="" type="image/jpeg"></enclosure>
	<pubDate>Mon, 27 Jun 2011 12:48:48 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9715]]></guid>
</item>
<item>
	<title>Buttermilk Fried Chicken</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9716</link>
	<description><![CDATA[From Everyday Foods
Serves 8 | Prep time: 30 minutes | Total time: 1 hour 
Ingredients
2 cups low-fat buttermilkCoarse salt3 teaspoons cayenne pepper2 whole chickens (2- to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)3 cups all-purpose flour2 cups vegetable oil
Instructions
1. Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.
2. In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days.
3. In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess.
4. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
5. Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
6. Return oil temperature to 350. Repeat with remaining chicken.]]></description>
	<enclosure url="http://www.wgte.org/wgte/content/items/image/9716_l.jpg" length="" type="image/jpeg"></enclosure>
	<pubDate>Mon, 27 Jun 2011 12:56:39 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9716]]></guid>
</item>
<item>
	<title>Grilled Corn And Arugula Salad With Smoky Tomato Vinaigrette</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9714</link>
	<description><![CDATA[From Joanne Weir's Cooking Class Serves 6  Ingredients 3 ears fresh corn, in their husks 2 red bell peppers 1 tomato, diced  1/2 garlic clove, chopped 1 tablespoon red wine vinegar 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 3 bunches arugula (about 8 cups), stems removed  3/4 cup imported black or green olives, for garnish 1 1/2 cups red and yellow cherry tomatoes, halved, for garnish 3-ounce piece Parmigiano-Reggiano cheese  Instructions 1. Prepare a charcoal grill.  2. Grill the corn and peppers 4 inches from the coals, turning occasionally, until the skins of the peppers are black, the corn husks are black, and the corn kernels are light golden when the husk is pulled back, 6 to 10 minutes. Remove from the grill. Transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10 minutes. Let the corn cool.   3. Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape the skin from the peppers with a knife. Reserve the skinned peppers separately from the corn.   4. In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and reserve.  5. On individual serving plates, divide the vinaigrette evenly among the plates. In a large bowl, toss together the corn and arugula and distribute onto the plates. Garnish with the olives and cherry tomatoes. Shave the Parmigiano over the top. Serve immediately.]]></description>
	<enclosure url="http://www.wgte.org/wgte/content/items/image/9714_l.jpg" length="" type="image/jpeg"></enclosure>
	<pubDate>Mon, 27 Jun 2011 12:04:51 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9714]]></guid>
</item>
<item>
	<title>Grilled Corn on the Cob</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9717</link>
	<description><![CDATA[From Cook's Country
Serves 4 to 6
If your corn isn't as sweet as you'd like, stir 1/2 cup of sugar into the water along with the salt. Avoid soaking the corn for more than 8 hours, or it will become overly salty.
Ingredients
Salt and pepper 8 tablespoons unsalted butter, softened8 ears corn, husks and silks removed
Instructions
1. In large pot, stir 1/2 cup salt into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes or up to 8 hours.
2. Grill corn over hot fire, turning every 2 to 3 minutes, until kernels are lightly charred all over, 10 to 14 minutes. Remove corn from grill, brush with softened butter, and season with salt and pepper. Serve.]]></description>
	<enclosure url="http://www.wgte.org/wgte/content/items/image/9717_l.jpg" length="" type="image/jpeg"></enclosure>
	<pubDate>Mon, 27 Jun 2011 13:03:23 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9717]]></guid>
</item>
<item>
	<title>Three Bean Salad</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9718</link>
	<description><![CDATA[Serves 6 | Prep time: 10 minutes | Total time: 40 minutes
From Everyday Food
Ingredients 
1/4 cup cider vinegar1/3 cup olive oilCoarse salt and ground pepper1 package (10 ounces) frozen lima beans, thawed1 package (9 ounces) frozen cut green beans, thawed1 can (15 ounces) red kidney beans, drained and rinsed
Instructions
1. In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine.
2. Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day.]]></description>
	<enclosure url="http://www.wgte.org/wgte/content/items/image/9718_l.jpg" length="" type="image/jpeg"></enclosure>
	<pubDate>Mon, 27 Jun 2011 13:07:05 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9718]]></guid>
</item>
<item>
	<title>Key Lime Bars</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9719</link>
	<description><![CDATA[From America's Test Kitchen Makes sixteen 2-inch bars   If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13 by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.  Crust 5 ounces animal crackers 3 tablespoons packed brown sugar (light or dark)  Pinch salt  4 tablespoons unsalted butter, melted and cooled slightly   Filling 2 ounces cream cheese, at room temperature  1 tablespoon grated lime zest, minced  Pinch salt  1 (14-ounce) can sweetened condensed milk  1 egg yolk  1/2 cup fresh lime juice, from about 20 Key limes or about 3 Persian limes3/4 cup sweetened shredded coconut, toasted until golden and crisp (optional for garnish)
Instructions  1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Cut about a 12-inch length of extra-wide heavy-duty foil; fold the cut edges back to form a 71/2-inch width. With the folded sides facing down, fit the foil securely into the bottom and up the sides of an 8-inch-square baking pan, allowing the excess to overhang the pan sides. Spray the foil with nonstick cooking spray.   2. To make the crust: In the work bowl of a food processor, process the crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add the brown sugar and salt; process to combine. Drizzle the butter over the crumbs and pulse until evenly moistened. Press the crumbs evenly and firmly into the bottom of the prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on a wire rack while making the filling. Do not turn off the oven.  3. To make the filling: In medium bowl, stir the cream cheese, zest, and salt with a rubber spatula until softened, creamy, and thoroughly combined. Add the sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in the egg yolk. Add the lime juice and whisk gently until incorporated (the mixture will thicken slightly).  4. Pour the filling into the crust; Bake until set and the edges begin to pull away slightly from the sides, 15 to 20 minutes. Cool on a wire rack to room temperature. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.  5. Loosen the edges with a paring knife and lift the bars from the baking pan using the foil extensions; cut the bars into 16 squares. Sprinkle with the toasted coconut, if using.]]></description>
	<enclosure url="http://www.wgte.org/wgte/content/items/image/9719_l.jpg" length="" type="image/jpeg"></enclosure>
	<pubDate>Mon, 27 Jun 2011 13:19:37 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9719]]></guid>
</item>
</channel>
</rss>
