Shop Cheap

It was a little windy in the Shop Cheap kitchen this week but that didn't stop chief chef and recipe researcher Sheila Kern from coming up with ideas for the grapes, London broil and sweet corn that's on sale this week.

Walnut Grape Salad

From www.razzledazzlerecipes.com

Makes 4-1/2 cups

Ingredients

1/2 cup Miracle Whip salad dressing

2 Tablespoons Kraft Orange Marmalade

2 Cups seedless red grapes

1 Cup seedless green grapes

1 cup celery slices

3/4 cup chopped walnuts, toasted

Directions

Combine salad dressing & marmalade, mixing until well blended.

Add grapes & celery; mix lightly. Cover; chill.

Stir in Walnuts just before serving.

Variations: For main-dish salad, add 2 cups chopped ham. Substitute Miracle Whip Light reduced calorie salad dressing for regular salad dressing.

Green Apple, Red Grape & Toasted Walnut

From www.salad-recipe.net

Ingredients:

3 unpeeled green apples, cored & diced

1/4 cup fresh lemon juice

2 cups seedless red grapes, halved

1 cup walnut pieces, toasted

1 cup crumbled blue cheese

1 tbsp sweet-hot mustard

1/4 cup walnut oil

leaves from 1 head butter lettuce

Directions:

Toss the apples with 1/8 cup of the lemon juice in a medium sized bowl.

Mix in the walnuts, grapes and cheese. Whisk the mustard, oil and the remaining lemon juice together in a small bowl. Toss this with the apple mixture.

Use the lettuce leaves to line your plates and spoon the fruit mixture into the center.

Chicken Salad with Grapes and Walnuts

From www.epicurious.com

Gourmet | June 2003

Yield: Makes 4 to 6 servings

Ingredients

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)

1 cup walnuts, toasted and chopped

1 celery rib, cut into 1/4-inch-thick slices (1 cup)

2 tablespoons finely chopped shallot

2 cups halved seedless red grapes

3/4 cup mayonnaise

3 tablespoons tarragon vinegar

2 tablespoons finely chopped fresh tarragon

1/2 teaspoon salt

1/2 teaspoon black pepper

Directions

Toss together all ingredients in a large bowl until combined well.

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For London Broil, we have two recipes that have slightly different variations on the marinade.

Grilled Marinated London Broil

From www.epicurious.com

Gourmet | May 1994

Yield: Serves 6

Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

For marinade

4 large garlic cloves, minced

4 tablespoons balsamic vinegar

4 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

1 1/2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

1/2 teaspoon dried hot red pepper flakes

2/3 cup olive oil

 2-to-2 1/2 pound London broil

Preparation

Make marinade:

In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Grilled Marinated London Broil

From www.foodnetwork.com

Ingredients

For marinade:

5 large garlic cloves

1 teaspoon salt

1/4 cup dry red wine

1/4 cup balsamic vinegar

1 tablespoon soy sauce

1 teaspoon honey

A 1 1/2 pound top-round London broil (about 1 1/4 inches thick)

Accompaniment: Sliced vine-ripened tomatoes

Directions

Make marinade: Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.

In a heavy-duty sealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Prepare grill.

Bring steak to room temperature (which should take about 1 hour) before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at 45 degrees angle, cut steak across grain into thin slices and serve with tomatoes.

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Basil Lime Butter for Corn on the Cob

From www.recipezaar.com

Serves 8

Ingredients

1/4 cup basil leaves, lightly packed

2 garlic cloves

1/2 cup unsalted butter, softened

1 tablespoon fresh lime juice

1 teaspoon kosher salt

1 pinch sugar

Directions

Pulse basil and garlic in a food processor until chopped.

Add butter, lime juice, salt and sugar; process until smooth.

Transfer to a container and refrigerate.

Enough for 8 ears of corn.

Grilled Corn on the Cob

From www.tasteofhome.com

Servings: 8

Ingredients

8 medium ears sweet corn

1/2 cup butter, softened

2 tablespoons minced fresh basil

2 tablespoons minced fresh parsley

1/2 teaspoon salt

Directions

Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.

Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks.

Fresh Corn Salad

From www.foodnetwork.com

Show: Barefoot Contessa Episode: All American

Ingredients

5 ears of corn, shucked

1/2 cup small-diced red onion (1 small onion)

3 tablespoons cider vinegar

3 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.