Mobile Food Food Recipes On Your Mobile Device

• 1 head garlic, cloves separated
• 1 small bunch fresh rosemary sprig
• 6 tablespoons extra virgin olive oil, plus more for grill pan
• 4 ounces scamorza cheese or 4 ounces smoked mozzarella cheese, cut into 1/8-inch cubes
• 2 1/2 ounces fresh ricotta cheese (1/2 cup)
• 1/4 cup roasted red pepper, finely chopped (from a jar)
• 1/4 cup fresh basil leaf, thinly sliced
• 4 (8 ounce) boneless skinless chicken breast halves
• coarse sea salt
• fresh ground black pepper

Directions:

1. Heat oven to 375°. Combine garlic cloves and 2 short rosemary sprigs in a 1/2-quart ovenproof saucepan; cover with oil. Bake until garlic cloves are tender and lightly golden, about 35 minutes.
2. Meanwhile, stir together scamorza or smoked mozzarella, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide cheese mixture among chicken pockets. Press edges to seal. Season chicken with salt and pepper.
3. Brush grill pan with oil and heat over medium-high heat. Grill chicken until golden on both sides, about 10 minutes total. Transfer chicken to a baking dish and bake until cooked through, 6 to 8 minutes.
4. Let chicken stand 5 minutes, then transfer to a serving dish. Remove garlic oil from oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.

• 1 lb boned rump roast
• 1/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1 1/2 cups strong brewed coffee
• 1 cup no-salt-added beef broth
• 1/2 cup finely chopped onion
• 1/3 cup dry red wine
• 2 cloves garlic, minced
• 1 cup taro root or 1 cup potato
• 1 cup sliced mushrooms
• 1/4 cup whole pitted dates, chopped
• 1 tablespoon capers
• 2 cups hot cooked long-grain rice
• 1/2 cup shredded chayotes or 1/2 cup yellow squash

Directions:

1. Trim fat from beef and cut into 1 inch cubes.
2. Sprinkle with salt and pepper.
3. Heat a large saucepan over medium high heat.
4. Add beef and cook 5 minutes or until browned.
5. Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
6. Cover and reduce heat and simmer 45 minutes.
7. Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
8. Serve over rice; top with chayote.

• 4 lbs boneless skinless chicken
• 1 1/2 cups sherry wine
• 1/2 cup low sodium soy sauce
• 2 large garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 1 cup sherry wine
• 3/4 cup hoisin sauce
• 1/2 cup ketchup
• 1/4 cup packed dark brown sugar
• 1 garlic clove, minced

Directions:

1. Rinse and dry chicken. Place in a large dish.
2. Combine 1 1/2 cups sherry, soy sauce, 2 cloves of garlic and ginger and mix well. Pour over chicken and turn to coat. Marinate, covered, in the refrigerator for several hours or overnight. Turn occasionally.
3. When ready to bake, drain and discard the marinade.
4. Arrange chicken in a shallow pan. Pour a mixture of 1 cup sherry, hoisin, ketchup, brown sugar and 1 minced clove garlic over the chicken.
5. Bake at 350º for 30 minutes or until the chicken is thoroughly cooked and no pink remains. If desired, you may turn the chicken once during baking.
6. The chicken can be grilled but do not baste with the sauce until the last few minutes of grilling or the chicken will burn.