Wednesday's What's for Dinner

Spicy Thai Peanut Salad -

1 lb. Linguine or your favorite pasta
2 Scallions, slice about 1/4" thick, green portion only
1 Red bell pepper, diced into 1/2" cubes
1 Cucumber (small), seeded and diced into 1/2" cubes
1 cup STONEWALL KITCHEN Roasted Garlic Peanut Sauce
2-3 tbsp. Cilantro (fresh), loosely chopped
Chicken or shrimp (optional)

Directions -
1. Fully cook the noodles, drain and rinse with cold water
2. In a large bowl, toss the noodles with all the chopped vegetables and Roasted
Garlic Peanut Sauce. Add more sauce if you desire. Salt and pepper to taste.
3. Place pasta and garnish with chopped fresh cilantro.
4. Top with grilled chicken or shrimp if desired.

Grilled Chicken -
Slice chicken breast into 2" strips. Push a wooden skewer lengthwise through the chicken strips. Brush with Roasted Garlic Peanut Sauce and place on a hot grill.

Grilled Shrimp -
Place 4-5 shelled and deveined jumbo shrimp on skewers, brush generously with Roasted Garlic Peanut Sauce and grill on both sides. Shrimp only take a few minutes to cook, so watch them carefully.

Recipe Hint -
Skewer each shrimp in 2 places, this will help to keep it from spinning on the
skewer.

Tuesday's Smokin' Finds

Grill Woks:
Enjoy sensational stir-fry foods with hot-off-the-grill flavor. A handy perforated round or square wok grill topper allows you to grill small foods - such as veggies, shrimp and scallops - without worries that they might slip through the grill rack.

Monday's BBQ Fact or Fallacy

When a burger turns from pink to brown it is cooked thoroughly.

Fallacy - Ground beef can turn brown before reaching 160˚F, the required temperature for doneness. It can also still be pink after reaching 160˚F. The only way to be sure is to use a meat thermometer.