A0Asparagus with roasted garlic & prosciutto rolls
VegetablesC AppetizerD
CaliforniaF
2 roasted garlic cloves
1 tbsp olive oil
2 1/2 oz mild fresh goat cheese
1/4 tsp pepper
30 asparagus spears, trimmed
15 paper-thin prosciutto slices
Add garlic, goat cheese and pepper to oil and mash together. Lightly cook the asparagus spears in boiling water until crisp-tender and let cool. Wrap two spears in each prosciutto slice. Arrange on a plate and
.spoon the garlic-cheese over the top. Makes 15
A!Baba ghannuj - eggplant appetizertizer
VegetablesC AppetizerD
Greek
1 large eggplant
1 clove garlic; crushed
1 tsp salt
"1/4 cup tahini; sesame seed paste
2 tbsp water
1/4 cup lemon juice
1 lemon wedges
1 parsley
1 olive oil
Set oven to 375f. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In . In
serving bowl combine garlic, salt, and tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop
Tup eggplant with pieces of pita bread to eat or serve as a side dish with any meal.
Beer battered onion ringsB
VegetablesC AppetizerD
American
1 cup flour, sifted
1 tsp salt
1/2 tsp white pepper
2 eggs separated
2/3 cup beer, warm
3 tbsp butter
&2 lg sweet onions, cut for onion rings
Combine flour, salt, beer and yolks. Mix and let batter stand. Beat whites until stiff, and then fold into the batter. Dip rings and deep fry.
Cajun scallop rollB
SeafoodC AppetizerD
Japanese
3/4 lb sea scallops
1 tbsp olive oil
1 tsp cajun spice blend
3 tbsp mayonnaise
1 tbsp wasabi powder
1/2 cup rice vinegar
2 tbsp masago fish eggs
4 sheets nori seaweed
2 cups short grain rice
Rinse scallops and pat dry with paper towels, set aside. Heat oil in a saut
pan over med heat. Add scallops and cajun spice blend and saut
until scallops are opaque, 3-5 minutes. Remove scallops from pan and
chill in refrigerator. Wash rice and let drain 1 hour. Put rice in portable steamer and cook. Transfer rice to a non-metallic bowl. Add rice vinegar and mix well. Cover rice with a damp cloth and let rest
until cooled enough to handle. Remove scallops from refrigerator. Cut in half and mix with masago and mayonnaise. Mix wasabi powder with enough water to form a thick paste. Lay one seaweed sheet on a bamboo
rolling mat. Spread rice in a thin layer across seaweed, wetting hands slightly to keep rice from sticking. Spread a small amount of wasabi across the middle of the rice from left to right. Spoon 1/4 of the
nscallop mixture atop the wasabi. Sprinkle with sesame seeds if you desire. Roll up seaweed and press to shape
repeat with remaining rice, wasabi, seaweed, and scallops. Cover with plastic and refrigerate 10 minutes. Slice and serve sushi with wasabi and soy sauce.
Caramelized tomatoesB
VegetablesC AppetizerD
California
6 medium firm tomatoes
3 slices egg bread
3 tbsp unsalted butter, melted
4 tbsp brown sugar
Cut a thin slice from the top of each tomato. Scoop out most but not all of the pulp. Set pulp aside. Sprinkle tomato cavities with salt. Toast the bread slightly to keep it firm and give it color; cut into
small cubes. Spoon butter over cubes of toast and sprinkle with brown sugar. Add 1/2 of the pulp you set aside to toast cubes quickly and fill tomatoes with mixture. Place in greased baking pan and bake
'uncovered at 350
for 25 to 30 minutes.
A)Char- grilled polenta with rosemary sauceC AppetizerD
Italian
1 tsp sea salt
3 oz polenta
2 oz salted anchovies
2 tsp chopped fresh rosemary
2 tbsp lemon juice
/2 oz extra virgin olive oil rucola salad leaves
Bring 18 oz water and sea salt to boil in a heavy based saucepan. Reduce heat to a simmer and slowly add the polenta, stirring with a wooden spoon until it is completely blended. The polenta needs to be cooked
for about 40 minutes with regular stirring until it falls away from the side of the pan until stiff. Spread the polenta onto a flat surface, 3/4" deep and let it rest until cold, then cut into slices. Chop the
anchovies and mix with the rosemary in a bowl. Slowly add the lemon juice and blend to a paste. Add the oil a little at a time. Heat the grill until very hot. Brush the polenta with olive oil and grill for 3
or 4 minutes on each side until lightly charred. Toss the rucola with some extra virgin olive oil and lemon juice. Place the polenta on the salad and pour over the sauce. Serves 4 as a starter
Chicken liver pateB
PoultryC AppetizerD
French
1 lb chicken livers
2 tbsp olive oil
1 med tomato, diced, peeled
1/2 brown onion, sliced
1 garlic clove, sliced
2 tbsp tomato sauce (or paste)
1 tbsp worcestershire sauce
1/2 lb mushrooms
a bit of parsley
1/2 cup white wine
the onion and garlic in the olive oil until wilted. Add the chicken livers and toss for about 3 or 4 minutes. Add all other ingredients except the wine. Mix well & simmer slowly for about 8 minutes ,
tossing from time to time. Add the wine and cover for about 10 more minutes or so. Season with salt and pepper. After the livers are cooked , set aside and let them cool off. Combine in a food processor and
blend until smooth. Pour into an appropriate dish and put the"pate" in a the fridge about 1 hour or so . Serve with your favorite"cracker" or small slices of toast .
Corn & pepper frittersB
VegetablesC AppetizerD
American
1 1/4 cup whole-kernel corn
'1 cup bell pepper, red; finely chopped
1 cup scallions; finely chopped
$1 tsp jalapeno; finely minced (opt)
1 tsp ground cumin
1 1/4 cup flour
2 tsp baking powder
Salt to taste
black pepper to taste
1 cup milk
4 tbsp oil (approx.)
WPut the corn in a mixing bowl along with the chopped pepper, scallions, and hot pepper
zsprinkle with the cumin, flour, baking powder, salt, and pepper; stir to blend. Add the milk and stir to blend thoroughly
heat enough oil to barely cover the bottom of a non stick skillet. Spoon the batter in 1/4 cup batches into the skillet and cook until golden brown on one side, about 2 minutes
vturn the fritters and cook about 2 minutes on the other side. Add more oil to the skillet as necessary for each batch
yield: 12 fritters
A,Coucou seebzamini - potato and onion pancakeB
PotatoesC AppetizerD
Middle East
1 lbs potatoes
1 large onion, diced
4 eggs
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp ground black pepper
olive oil for frying
E1) peel potatoes, then boil until tender, drain and mash, set aside.
,2) in a frying pan brown onions, set aside.
\3) in a large bowl combine potatoes and onions, add all remaining ingredients combine well.
D4) in a frying pan cook pancakes just as you would regular pancakes.
Deviled shrimpB
SeafoodC AppetizerD
Italian
!1/2 cup butter, room temperature
&4 anchovy fillets, drained and minced
2 cloves garlic, pressed
1 1/2 tsp dijon mustard
1 1/2 tsp tabasco sauce
1 1/2 tsp worcestershire sauce
1/4 tsp salt
*40 lg shrimp, uncooked, peeled & deveined
1/4 cup fresh parsley, minced
Using the back of a spoon, mash butter, anchovies, garlic, mustard, tabasco, worcestershire, and salt in a small bowl. Preheat broiler. Place shrimp in a single layer in a large baking dish. Spread butter
mixture over shrimp. Broil shrimp without turning for about 5 minutes or until cooked through. Sprinkle with parsley and serve. Serves: 8
A)Dolmades yialandzi - stuffed grape leavesB
Vegetables
C AppetizerD
Greek
3/4 cup olive oil
1/2 sm onion; chopped
8 scallions; chopped fine
2 lg garlic cloves; chopped
1 cup raw long-grain rice
1 bn fresh dill; chopped
1/2 bn fresh parsley; chopped
#1 1/2 lemons (or more), juice only
salt & freshly ground pepper
1 cup hot water
1 lb jar grapevine leaves
Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saut
for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon
juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool.
Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves. (if using
fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put
it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then
fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf. Place the"dolma", seam side down, in the prepared pan. Continue
stuffing grapevine leaves until the mixture has been used. (if any grapevine leaves remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades, then add enough water to
cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue
\cooking slowly if necessary. Cool, then chill. Serve cold, as an appetizer or as an entree.
Note: an important variation, particularly in macedonia and thrace: add a few tbsp of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding
1-1/2 tsp of the filling. However, be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so.
A Egg rollsB
PoultryC Appetizer
Chinese
Filling
2 cup vegetable oil
8 oz diced smoked chicken
62 oz chinese dried black mushrooms (see cook's notes)
,2 1/2 heads napa cabbage, cored and shredded
<3 large carrots, peeled and cut into 1/2" long match sticks
@6 oz oil-packed sun-dried tomatoes, drained and cut into strips
7 3/4 oz cellophane noodles
4 tbsp minced cilantro
white pepper & salt to taste
91 package (40-45 sheets) of super-thin egg roll wrappers
1 beaten egg yolk
$2 to 3 cups vegetable oil for frying
Soak dried mushrooms in warm water for 20 to 25 minutes. Cut off stems and discard. Slice caps into thin strips. Soak cellophane noodles 10 minutes in hot water or until softened; drain. For traditional egg
rolls, substitute 8 ounces of ground pork for smoked chicken. You can also substitute 8 ounces of shrimp, if preferred. Make sure to pre-cook the shrimp and drain off excess water before mixing.
Heat wok on high and pour in 1/2 cup oil. When oil is hot, add chicken, breaking it apart rapidly with a spoon to avoid clumping. Add mushrooms, cabbage, carrots and mushrooms. Stir rapidly. Add tomatoes.
After mixture is heated thoroughly and cabbage is softened, add bean threads. Add cilantro last to prevent leaves from losing their pungency. Season with salt and pepper. Let the filling cool before rolling.
Lay several egg roll wrappers on work surface. Place about 2 rounded tbsp of filling along bottom of each wrapper; roll once, enclosing the filling, and fold in the sides of the wrapper. Roll, making a tight
ycylinder. Dip a brush into egg yolk; brush on edges to seal wrapper before frying, to prevent unraveling. Press to seal.
Heat vegetable oil in wok or large, heavy-bottomed saucepan; add spring rolls in small batches. Cook over high heat until golden brown on all sides, about 2 to 3 minutes. Remove with slotted spoon and drain on
paper towels. Serve piping hot. Makes approximately 40 rolls. Sweet and sour sauce 3 tbsp apricot preserves 1 tbsp soy sauce 3 tbsp cider vinegar 1 tbsp sugar 1/4 cup water 1 tbsp cornstarch dissolved in 1/4
cup water procedure: in a small saucepan over medium heat, mix first five ingredients. Simmer for 2 minutes, stirring constantly; gradually stir in cornstarch mixture; cook until thickened, stirring constantly.
1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
n2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
84) let mixture rest for a half hour, then form 1" balls
x5) in a electric skillet set at 400
, filled with about 1" oil, fry falafel turning often until brown (about 10 minutes)
Feta shrimpB
SeafoodC AppetizerD
Greek
6 shrimp, peeled and deveined
3-5 oz tomato sauce
2 oz feta cheese
1 tsp garlic clove, pressed
2 tsp oregano
olive oil - enough to coat pan
Coat saut
pan with olive oil, add garlic and shrimp and saut
until almost done. Add tomato sauce and cook for about 30 seconds; add feta cheese and cook until thickened.
French fried mushroomsB
VegetablesC AppetizerD
American
30 medium mushrooms
1 egg
1 cup corn flake crumbs
1/3 cup flour
1/2 tsp salt
1/2 cup milk
parmesan, grated
Lemon wedges
Preheat the deep fryer. Beat the egg with the milk and salt in a shallow dish. Place the flour in another shallow dish. Place the corn flake crumbs in a third shallow dish. Roll each mushroom in the flour. Dip
each mushroom in the egg. Coat each mushroom with the corn flake crumbs. Fry the mushrooms until golden (1-2 minutes). Drain. Sprinkle lightly with salt. Sprinkle grated parmesan over. Serve with lemon wedges.
Yields 30 appetizers
Fried artichoke heartsB
Vegetables
C AppetizerD
California
(8 artichoke hearts, boiled until tender
12 oz beer
1 cup flour
pepper
flour
lemon wedges
Preheat the deep fryer. Cut the artichoke hearts into quarters. Dredge in flour. Whisk the beer, the measured amount of flour, the salt and the pepper together. Dip the flour covered pieces of artichoke heart
\into the batter. Deep fry until golden brown. Drain thoroughly. Serve hot with lemon wedges.
Fried clamsB
SeafoodC Appetizer
American
1 egg, separated
1/2 cup milk
1/4 tsp salt
1 tbsp butter, melted
1/2 cup flour, sifted
1 pt raw maine clams, shucked
Beat egg white until stiff. Add milk, salt, and melted butter to egg yolk and beat together. Add flour and stir. Fold into stiffly beaten egg white. Drain clams and dip each into batter and fry in deep fat at
until golden. Drain on paper towels.
Fried dill picklesC AppetizerD
American
-8 dill pickles, cut into medium thick slices
1/2 cup flour
1/4 cup beer
1 1/4 tbsp paprika
1 1/4 tbsp cayenne pepper
1 1/4 tbsp black pepper
1/2 tsp salt
2 tsp garlic powder
hot pepper sauce to taste
oil for frying
Mix together all ingredients except the pickles. Dip the pickle slices into the batter and drop into the hot oil until the pickles float to the top (about 4 minutes).
Gourmet
s oysters rockefellerB
SeafoodC AppetizerD
American
51 head boston lettuce, washed, dried, & chopped fine
41/2 lb fresh spinach, washed, dried, & chopped fine
1 cup scallion, minced
!2 3/4 cup dry bread crumbs, fine
1/2 cup fresh parsley, minced
1/4 cup celery, minced
3 garlic cloves, minced
1 cup unsalted butter
2 tbsp pernod
1 tbsp anchovy paste
1/8 tsp cayenne pepper
12 slices bacon, lean
36 lg oysters in shells
coarse salt for platters
lemon wedges
Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate
heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In
another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved
liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 tbs. Of remaining bread
crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and
lemon wedges and serve.
Greek stuffed peppersB
VegetablesC AppetizerD
Greek
1 cup cooked ground beef
1 cup cooked rice
green onion
fresh mint
cinnamon
In a pot, place desired amount of ground beef, wine, and water to cover beef. Add 1/2 - 1 tsp cumin per lb of beef. Add a few garlic cloves. Cook until mixture boils and beef browns. Skim off the fat with a
xnet strainer. This will result with"lean" beef on the bottom of the pot, and a beef broth to be used for soup or stock.
Combine ingredients and stuff a green or red pepper with it. Pour a fresh tomato puree' over the top and microwave/bake until cooked.
A Humos dip
BeansC AppetizerD
Greek
1 can garbanzo beans drained
2-3 tablespoon tahini
1/4-1/2 cup lemon juice
1 clove garlic
1/2 tsp cumin
1/2 tsp salt
water
Place drained beans in blender. Add all other ingredients and then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour very thin layer of olive oil on top and sprinkle with
parsley. Serve with pita bread.
Marinated feta cheeseC AppetizerD
California
21/2 lb feta cheese or an un-ripened goat cheese 5
Cut feta into large chunks. If using goat cheese, cut into 1 1/2" thick slices. Fit cheese compactly into a jar or crock, about 1 1/2 cup size. Add herbs, garlic, and olives. Fill jar with olive oil to cover
|cheese; cover jar and chill at least 5 days. Serve at room temperature. Can be stored in the refrigerator for up to 6 weeks.
A%Sausage, bell pepper & onion focacciaB
BreadC AppetizerD
Italian
/3 bell peppers of assorted colors, sliced thin
2 onions, sliced thin
>2 large garlic cloves, mashed to a paste with a pinch of salt
1/4 tsp fennel seeds
1/4 cup olive oil
91 1/2 lb fresh hot italian sausages, cut into 4" lengths
six 4" squares of thick focaccia
In a large skillet saut
the bell peppers, the onions, the garlic paste, and the fennel seeds in the oil over moderately high heat, stirring, until the vegetables are browned lightly, cook the mixture over
moderate heat, stirring, for 5 minutes, or until the vegetables are softened, and season the mixture with salt and pepper. While the vegetables are cooking, in a well-seasoned ridged grill pan or large skillet
grill the sausage lengths over moderately high heat, turning them once, for 6 to 10 minutes, or until they are cooked through, and halve them lengthwise. Halve the focaccia squares horizontally, leaving one
[edge uncut to form a hinge, and fill them with the pepper mixture and the sausage. Serves 6
Thai crab spring rollsB
SeafoodC AppetizerD
Thai/Vietnamese
3 tbsp plus 1/2 cup peanut oil
%1 cup green cabbage, finely shredded
!1 cup snow peas, finely silvered
(1/2 cup leeks or green onions, slivered
1/2 cup mung bean sprouts
fresh cilantro
2 tbsp minced garlic
#1 tbsp minced, peeled fresh ginger
<1/2 lb fresh crab meat, picked over for shell and cartilage
1 tsp thai fish sauce (look up)
1 tsp soy sauce
dash chile oil
1 tbsp cornstarch
"5 spring roll wrappers, 8" square
@2 heads boston lettuce, leaves separated, rinsed and patted dry
<2 cups fresh mint leaves, plus few mint springs for garnish
&3/4 cup indonesian soy sauce (look up)
Heat tbsp peanut oil in large non-stick skillet over medium heat. Add cabbage and saut
3 minutes, tossing constantly. Remove cabbage to bowl. Add 1/2 tbsp oil to skillet. Add snow peas and saut
3 minutes.
Add snow peas to cabbage. Vegetables should be tender-crisp. Add another 1 1/2 tbsp oil to skillet. Add leeks, bean sprouts, 2 tbsp chopped cilantro, garlic and ginger. Saut
2 minutes. Stir in crab meat, fish
\sauce, soy sauce and chili oil. Add to cabbage and snow peas mixture. Toss well. Set aside.
/In small bowl mix cornstarch and 1 tbsp water.
Cut spring roll wrappers diagonally in half from point to point and then in half again so that there are 4 triangles from each wrapper. Place triangle on clean work surface. Place 1 tbsp crab mixture in
center, about 1" from edge. Fold ends of long side in toward center over filling. Brush opposite tip of wrapper with cornstarch mixture, then roll spring roll toward tip and press lightly to seal. Repeat
)process until all filling has been used.
Heat remaining 1/2 cup peanut oil in non-stick skillet over medium heat until hot. Fry spring rolls in small batches about 2 minutes per side, until golden. Drain on paper towels.
To serve, arrange lettuce leaves on side of large serving plate and hot spring rolls on other. Pile mint and 1/2 cup cilantro in center.
yGarnish with whole sprigs of mint and cilantro. Serve with indonesian soy sauce for dipping. Makes about 20 spring rolls.
Barbecued santa fe tri-tipB
BeefC
Southwestern
"2 whole beef tri-tips - 2 lb each
1 1/4 cup beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 tbsp ground coriander
3 cloves garlic, minced
salt and pepper to taste
Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Remove all fat and connective tissue from the tri-tips. Place tri-tips in non-reactive baking dish, pour in marinade and cover.
Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare. Brush with oil frequently while
cbarbecuing. To serve, cut across the grain into thin slices and season to taste. Makes 12 servings.
Caribbean barbecued shrimpB
SeafoodC
BbqD Caribbean
4 lb raw unpeeled shrimp
1 1/2 cup salad oil
1/4 cup worcestershire sauce
1/2 tbsp dry red wine
3/4 cup soy sauce
1/4 cup vinegar
1/3 cup lemon juice
1 tsp salt
"1 tsp freshly ground black pepper
4 cloves garlic, pressed
2 tbsp dry mustard
1/4 cup parsley flakes
Peel and de-vien shrimp, and place in a large bowl. Mix the rest of the ingredients in a blender, and immediately pour the mixture over the shrimp. Let marinate for 2 hours. Make a foil tray with sides. Drain
marinade from shrimp, and place shrimp in the foil tray on top of hot coals in barbecue grill. Cook for 3 minutes per side, and serve hot.
Chinese barbecued spareribsB
BeefC
Chinese
02 lb spareribs in one piece, excess fat removed
1/4 cup soy sauce
2 tbsp honey
2 tbsp hoisin sauce
2 tbsp white vinegar
'1 tbsp chinese rice wine or dry sherry
1 tsp finely minced garlic
1 tsp sugar
2 tbsp chicken stock
plum sauce
Combine the soy sauce, honey, hoisin sauce, vinegar, wine, garlic, sugar and chicken stock in a small bowl and mix well. Put the spareribs in a shallow pan or dish and cover them well with the marinade. Let
them marinate for 3 hours at room temp, or six hours in the fridge, turning and basting several times. Heat the oven to 375
fill a shallow roasting pan or baking dish with water and place it on the lowest
rack in the oven. Get a couple of s-hooks and attach them to each end of the fat part of the spareribs, and use the hooks to suspend the ribs from the highest rack in the oven, directly above the water pan.
Roast the ribs, undisturbed, for about 45 minutes, then raise the heat to 450
and roast for about 15 minutes longer, until the ribs are crisp and a deep golden brown. To serve, separate the ribs and, if you
blike, use a cleaver to cut them in half crosswise. They can be served hot or cold with plum sauce.
Dry rubC
Southwestern
2 tbsp cup brown sugar
1 tbsp chili powder
2 tbsp black pepper
1 tbsp salt 2 tbsp paprika
1/2 tsp red pepper
1 tsp garlic powder
Combine the above and rub all over the ribs. Allow to stand for about 1/2 hour or so before cooking. Smoking with hickory is recommended.
Great babyback ribsB
PorkC
American
4 lb babyback ribs
1/2 cup soy sauce
1/3 cup sugar
1 tsp salt
1 tsp grated orange peel
1 garlic clove, minced
#1/4 tsp freshly ground black pepper
In small bowl combine all ingredients except ribs. Stir until sugar is dissolved. Pour over ribs, cover and marinate overnight (at least 1 hour prior to grilling). Place ribs on grill, bone side down about 3"
from medium coals; cook 20 minutes; turn and cook about 30 minutes longer, turning frequently and basting with marinade sauce or your favorite bbq sauce.
Jack daniel's rib glazeB
PorkC
Southern
%2 racks of ribs (about 5 1/4 pounds)
1 cup jack daniel's whisky
1 cup ketchup
1/2 cup packed dark brown sugar
1/4 cup vinegar
$1 tbsp freshly squeezed lemon juice
2 tsp worcestershire sauce
3 garlic cloves, finely chopped
1/2 tsp dry mustard
#crushed red pepper flakes to taste
salt and pepper to taste
Prepare the grill.
Bring a large pot of water to a boil. Add the ribs and the red pepper flakes and boil for 30 minutes. This partially cooks the ribs before you grill them.
Meanwhile, in a medium saucepan, combine all of the other ingredients and cook over medium heat until the mixture comes to a boil, stirring occasionally.
Remove the ribs from the water and place them on the grill. Continually baste the ribs with the sauce and cook them for 15 - 20 minutes, or until they are cooked through.
[*Note: you can place the ribs in a covered pan and bake them at 350f until cooked through.
6From miss mary bobo's boarding house in lynchburg, tn.
Orange maple glazed ribsB
PorkC
California
2/3 cup pure maple syrup
1/2 cup orange juice
1/4 cup onion, minced
2 tsp grated orange peel
2 tsp fresh lemon juice
1 tsp dry mustard
G.2 racks baby back pork ribs (about 3 lb total)
Combine first 6 ingredients in heavy medium saucepan. Simmer over medium heat 5 minutes, stirring occasionally. Pour sauce into large bowl and cool. (sauce can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350
. Season rib racks with salt and pepper. Arrange on large baking sheet. Bake 35 minutes. Cool 15 minutes. Cut racks into individual ribs. Add ribs to sauce in bowl and turn to coat. Return
`ribs to same baking sheet. Bake 30 minutes longer, basting twice with remaining sauce. Serves: 4
Rubbed pork pork chopsB
PorkC
American
1 tsp marjoram leaves
1 tsp garlic salt
1/4 tsp ground black pepper
1/4 tsp ground ginger
2/3 cup extra-virgin olive oil
2 tbsp balsamic vinegar
1/4 cup honey
1 tsp horseradish
Mix the marjoram, garlic, pepper and ground ginger together well and thoroughly. Rub the mixture"dry" onto the surfaces of the pork chops (or a pork roast...It will work just as well with pork roast as with
}chops). Then mix the honey, olive oil, vinegar and horseradish into a paste, and brush it over the roast/chop. Cook as usual.
Tracy's barbecued baked beansB
Beans
American
&1 can b&m baked beans (1 1/2 lb size)
4 tbsp brown sugar (to taste)
1 tsp dry mustard
1 cup ketchup (to taste)
21/4 cup bullseye hot & spicy bbq sauce (to taste)
1 medium sized minced onion
Combine all ingredients in a 2 1/2 quart sauce pan. Heat on medium until just bubbly. Reduce heat to low and simmer for at least 1/2 hour. This recipe works best if made the night before, stored in the
=refrigerator and reheated about one hour before it is needed.
World champion barbecued ribsB
PorkC
American
Pork loin back ribs
dry rub
4 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp pepper, black
2 tsp pepper, white
1 tsp pepper, cayenne
barbecue sauce
6 tbsp salt
6 tbsp pepper, black
6 tbsp chili powder
4 cup ketchup
4 cup vinegar, white
4 cup water
1 onion, large, yellow, diced
1/2 cup molasses, sorghum
1) barbecue sauce: combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2
to 6 weeks before use. 2) dry rub: mix ingredients together thoroughly. 3) preparation: sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet.
Prepare a smoker for long, slow (230
) indirect cooking, using hickory chips or other hardwood chips for extra flavor. 4) cook ribs, bone side down, for 2 hours at 230
in a smoker using indirect heat. Turn
and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbecue sauce diluted by half with water. (if a tomato or sugar based sauce is used for more than 15 to 30 minutes,
Mit blackens and chars.) Serve ribs with warmed, undiluted sauce on the side.
jFrom david cox, little rock, winner of the 1991 world championship barbecue cooking contest in memphis, tn
Summer citrus punchC BeveragesD
California
7 cups orange juice
3 cups vodka
1 1/2 cups grapefruit juice
3/4 cup fresh lime juice
3/4 cup fresh lemon juice
1/3 cup sugar
50 ice cubes
1 orange, sliced
1 lemon, sliced
1 pint strawberries
Thai teaC BeveragesD
Thai/Vietnamese
8 cup water
6 tbsp thai tea (cha thai)
sugar
ice cubes
sweetened condensed milk
n slices and berries and stir gently to combine. Fill glasses with add it ice. Ladle punch into
'glasses and serve. Makes about 13 cups.
Thai teaC BeveragesD
Thai/Vietnamese
8 cup water
6 tbsp thai tea (cha thai)
sugar
ice cubes
sweetened condensed milk
Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice,
>leaving room to add half and half to taste. Yield: 6 servings
Feta cumin corn breadB
BreadC
BreadD
California
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
"2 tsp double-acting baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp ground cumin
1 1/2 cups crumbled feta
1 cup thinly sliced scallion
2 large eggs
1 cup milk
2 tbsp sugar
1/4 cup olive oil
Preheat the oven to 350
. Into a large bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the cumin, add the feta and the scallion, and toss the mixture well. In a
bowl whisk together the eggs, the milk, the sugar, and the oil, add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined. Pour the batter into a greased loaf pan, 9 by 5 by
3", and bake the corn bread in the middle of the oven for 45 to 50 minutes, or until a tester comes out clean. Let the corn bread cool in the pan on a rack for 5 minutes and run a thin knife around the edges
of the pan. Turn the corn bread out onto the rack and let it cool completely. The corn bread may be made 2 days in advance and kept wrapped tightly in foil and chilled.
FocacciaB
BreadC
BreadD
Italian
1/4 oz yeast, dry active
1/2 oz sugar
12 oz water
1/2 cup onions, chopped
1 tbsp garlic, minced
1 lb flour, all-purpose, plus
2 oz flour, all-purpose
2 tsp salt
1/2 tsp white pepper
1/2 tsp fresh rosemary
or basil or pesto
olive oil, to lightly coat
kosher salt
onions and garlic, in a small amount of olive oil. Let mixture cool. Dissolve yeast and sugar in warm water for 5 minutes. Place dry ingredients in mixer bowl. On low speed gradually add the yeast and
the onion mixture. Knead for about 5 minutes. Retard overnight in a plastic bag, in refrigerator, next day: bench dough for 15 - 30 minutes. Roll and stretch dough to fit a lg cookie sheet. Proof for about 10
minutes. Lightly spread top with olive oil and sprinkle a few grains of kosher salt over top. Finish with any ingredients you desire. (chopped olives, bleu cheese, sun dried tomatoes, pineapple, etc) and just
before baking sprinkle with parmesan cheese. Bake @ 425 degrees for 20 - 25 minutes. Color should be pale. Serve at room temperature
Khubuz - pocket
pita breadB
BreadC
BreadD
Middle East
5 lb unbleached flour
1 pkg. Dry yeast
2 tbsp salt
8 cups luke warm water
,1) combine flour and salt in a mixing bowl.
X2) in another bowl, dissolve the yeast in water let rest for 5 minutes in a warm place.
f3) in a large bowl add flour/salt , in the center create a well and slowly pour in the yeast mixture.
U4) kneed the dough for about 20 min. Or until the dough is smooth, soft and elastic.
5) form dough into a ball, lightly cover with olive oil and place in a lightly oiled bowl and let raise in a warm place, with a towel draped over the bowl for 45-60 min. Or until dough doubles in size.
6) on a lightly floured surface, punch down dough and divide into 4
balls, kneed and dust with flour, cover with a towel and let rise for 30 min.
E7) hand flatten dough then roll to form a 10" disc about 1/4" thick.
F8) heat oven to 500
. Place a cookie sheet on the bottom of the oven.
9) place one disc on the cookie sheet and cook for 2 min. Then transfer to the top wire rack and cook until lightly golden or about 1 min. Then remove. - the bread may look like an oval ball when removed, but
will flatten as it cools.
10) serve warm.
Santa fe cornbreadB
BreadC
BreadD
Southwestern
2 tbsp unsalted margarine
1 small onion, minced
2 eggs
2 egg whites
31 (17-oz) can whole-kernel corn, unsalted, drained
"1 cup plus 2 tbsp (1%) buttermilk
3 tbsp sugar
1 3/4 tsp ground cumin
3/4 tsp salt
1/4 tsp crushed hot red pepper
1 cup flour
2/3 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
82 sm italian plum tomatoes, seeded & peeled, diced 1/4"
3 oz colby cheese, grated
Heat margarine in small non-stick skillet over medium-high heat. Add onion. Saut
until tender, about 2 minutes, stirring often. Combine eggs, egg whites, corn, buttermilk, sugar, cumin, salt and crushed red
pepper in large mixing bowl. Add onion mixture. Use wooden spoon to mix well. Add flour, cornmeal, baking powder and baking soda. Stir to combine well. Fold in tomatoes, generously grease deep 9" pie plate, or
5 1/2-cup capacity shallow baking dish and lightly sprinkle with cornmeal. Transfer batter to prepared pan. Bake at 425
in center of oven until bread browns about 18 to 20 minutes. Sprinkle cheese evenly over
entire surface. Bake until cheese melts, about 2 minutes. Let rest 15 to 20 minutes before serving. Serve warm, cut in wedges. Makes 6 to 8 servings.
The world's best cornbreadB
BreadC
BreadD
Southern
2 cups yellow corn meal
1/2 cup all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
2 large eggs, beaten
6 tbsp vegetable oil, divided
1 1/2 cups milk
&1. Sift together all dry ingredients.
<2. In a large bowl, mix together eggs, 2 tbsp oil and milk.
I3. Add dry ingredients to wet and stir until just moist - don't overmix.
g4. Put remaining 4 tbsp oil in a large cast iron skillet and heat. When hot, pour in cornbread batter.
B5. Bake at 400 degrees f for 15-20 minutes or until golden brown.
UPrepared 9/26/94 by susan loomis, author of clambakes & fish frys. From: mike n maty
Beef paprikaB
BeefC Crock potD
Russian
"2 lb boned round, cut in 1" cubes
2 slices bacon, minced
1/2 cup minced onion
$1 med clove garlic, peeled & minced
1 tsp salt
1/8 tsp pepper
1 tbsp paprika
2 tbsp all purpose flour
1 cup chicken stock
3/4 cup sour cream
In a medium skillet, over medium low heat, saut
the veal cubes and the bacon until the meat is brown on all sides. Add the onion and garlic and saut
, stirring 2-3 minutes. Remove from heat; add the salt and
pepper, 1 tab paprika and the flour and toss thoroughly. Pour in the stock; stir until the sauce is smooth, then scrape into the slow cooker. Cover and cook on low for 4-6 hours, or until the meat is tender.
Before serving: lift the meat into a warm serving bowl. If the sauce seems thin, simmer in a same skillet until thickened. Then remove from the heat and stir in the sour cream. Reheat just enough to warm the
]cream; don't boil. Pour over the meat and garnish with a dash of paprika. Yield: 4-6 servings
5A"Chicken breasts and rice casseroleB
PoultryC Crock potD
American
3 chicken bouillon cubes
2 cups water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 med onion, peeled and chopped
1 cup converted rice
4 chicken breasts
2 tbsp butter or margarine
1/2 cup minced fresh parsley
$2 med cloves garlic, peeled & minced
Place the bouillon cubes, water, salt, pepper, thyme, rice and chicken breasts in the slow cooker. Cover and cook on low for 5-7 hours. Before serving: in a small skillet over medium heat, melt the butter and
the parsley and garlic, stirring constantly, about 3 minutes. Sprinkle over the chicken casserole and serve. Yield: 4 servings
Chili short ribsB
BeefC Crock potD
American
3 lb short ribs
1 tbsp vegetable oil
2 garlic cloves
2 tsp chili powder
15 oz tomato sauce
1/2 tsp salt
1 tsp pepper
1 onion
32 oz red kidney beans
Brown ribs in hot oil. Remove, drain all but 1 tsp fat. Add chopped garlic, lightly brown in oil. Add chili powder, tomato sauce, bring to simmer. Sprinkle ribs with salt and pepper put in crockpot. Add sauce
and sliced onion. Cover and slow cook 6 to 8 hours on low. Remove bones from pot, add kidney beans, cover and cook on high 1 hour. Serve with cornbread. Yield: 4 servings
Crockpot barbecueB
BeefC Crock potD
American
'1 1/2 lb. Boneless chuck, 1 1/2" thick
"1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 tbsp brown sugar
1 tsp paprika
2 tbsp worcestershire sauce
1/2 cup catsup
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1" wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on low for 3 to 5
hours.
Crockpot beef stewB
8C Crock potD
American
.2 lb beef chuck or stew meat, cut in 1" cubes
1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cup beef broth
1 tsp worcestershire sauce
1 garlic clove
1 bay leaf
1 tsp paprika
8 carrots, sliced
5 potatoes, diced
1 onions, chopped
2 celery stalks, sliced
Place meat in crockpot. Mix flour, salt, and pepper, and pour over meat, stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low 10-12 hours. (high: 4 to 6 hours).
$Stir stew thoroughly before serving.
Crockpot boston baked beansB
BeansC Crock potD
American
1 lb dried small white beans
6 cup water
1 tsp salt
1/2 cup molasses
2 tsp dry mustard
1/4 cup brown sugar
1 med onion, chopped
1/4 lb salt pork
Put beans and water in slow cooker. Soak 6 hours or overnight. Cover pot and cook on high for 2-3 hours, until beans are tender. Drain, saving liquid.
Mix 1 cup liquid with salt, molasses, mustard, sugar and onion. Cut salt pork into 2-3 pieces. In slow cooker, combine beans, molasses mixture, and pork. Cover and cook for 10-12 hours. Yield: 6 servings
Crockpot irish stewB
BeefC Crock potD
American
$2 lb lamb, cubed, browned & drained
2 tsp salt
1/4 tsp pepper
2 cup water
1 sm bay leaf
2 med carrots, sliced
2 sm onions, thinly sliced
"4 med potatoes, pared & quartered
10 oz peas, frozen
Season cubed lamb with salt and pepper. Add remaining ingredients except peas. Stir well. Cover and cook on low 10-12 hours. Add peas during last 1-2 hours of cooking.
;A'Crockpot pork chops with mushroom sauceB
PorkC Crock potD
American
8 to 10 small, thick pork chops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
12 oz cream of mushroom soup
Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage.
Turn the soup (undiluted) into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on low for 8 to 10 hours. Makes 6 to 8 servings
Crockpot spanish riceB
RiceC Crock potD
American
(1 1/2 lb ground beef, browned & drained
1 med onion, chopped
1 green pepper, chopped
14 1/2 oz tomato, whole, or
2 lg tomato, sliced & quartered
16 oz tomato sauce
3/4 cup water
2 tsp chili powder
2 tsp worcestershire sauce
1 1/2 tsp salt
3/4 cup rice, converted, raw
RStir all ingredients together. Cover and cook on low 7 to 9 hours (high 3 hours).
Yield: 6 servings
>A(German style roast with sour cream sauceB
>C Crock potD
German
1 tsp salt
3-4 lb top or bottom round
1 medium onion, peeled, sliced
1 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbsp all purpose flour
1/2 cup sour cream
Sprinkle 1 tsp salt in a large skillet, brown the roast well on all sides over med. High heat. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine:
uscrape up pan juices and turn into the slow cooker with the salt and pepper. Cover, turn to low and cook 10-12 hours.
Lemon grass chickenB
PoultryC Crock potD
Thai/Vietnamese
$3 lb whole chicken, cleaned & dried
1 cup water
1 small onion, minced fine
2 tbsp red pepper flakes
"10 6" pieces of lemon grass stalk
salt & pepper to taste
1/2 cup coconut milk
G+1 lb fresh mushrooms of choice, sliced thin
Stuff half the lemon grass shoots into the chicken cavity. Put the chicken in the crockpot. Dump the rest in, and cook on low for 4-6 hrs until the chicken is fork tender.
AServe the chicken with rice and veggies. Save the stock for soup.
Slow cooker pot roastB
BeefC Crock potD
American
3 lb chuck roast
1/2 med onions, chopped
2 garlic cloves, minced
16 oz can stewed tomatoes
1 tbsp worcestershire sauce
8 oz water
2 tbsp oil
Salt & coarsely ground pepper
flour
Season the roast with salt & pepper and then dredge in flour. Brown roast in frying pan and transfer to the slow cooker. In the same frying pan saut
onion & garlic with oil, until transparent. Add to slow
cooker. Add the stewed tomatoes, water and worcestershire sauce. Cook for about 5 hrs. When done, puree the remaining tomatoes, juices & onions, return to pan, add thickener for gravy.
Banana- poppyseed breadB
BreadC
Dessert
American
*1 cup mashed ripe banana (about 2 medium)
1/2 cup sugar
1/2 cup skim milk
3 tbsp vegetable oil
1 egg, lightly beaten
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
2 tbsp poppy seeds
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
vegetable cooking spray
Combine the bananas and sugar in a bowl; stir well. Let stand 10 minutes, stirring occasionally. Stir in milk, oil, and egg; set the mixture aside. Combine all-purpose flour and next 6 ingredients in a large
bowl and stir well. Make a well in center of mixture; add banana mixture to dry ingredients, stirring until dry ingredients are moistened. Spoon batter into 8 1/2"x 4 1/2"x 3" loaf pan coated with cooking
spray. Bake at 350
for 1 hour or until a pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack. Yield: 1 loaf
Blackberry cobblerC
DessertD
American
2 tbsp cornstarch
1 1/2 cup sugar
1 tbsp lemon juice
74 cup blackberries, picked over, rinsed & drained well
1 cup flour
1 tsp baking powder
1/2 tsp salt
%6 tbsp unsalted butter, cold, cut-up
vanilla ice cream
In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly.
Transfer to an 8" cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir
the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil
lined baking sheet in the middle of a preheated 400
oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream.
CA Bread pudding with whiskey sauceC
DessertD
Southern
Pudding
3/4 cup raisins
2 tbsp dark rum
%1 lb french bread, cut into 1" cubes
!3 cups milk (do not use low fat)
1 cup half and half
3 eggs, beaten to blend
2 cups sugar
3 tbsp unsalted butter, melted
2 tbsp vanilla extract
1/2 tsp ground cinnamon
sauce
1/2 cup unsalted butter
)1/2 cup firmly packed golden brown sugar
1/2 cup sugar
1 egg
&3 tbsp whiskey sweetened whipped cream
For pudding: place raisins in small bowl. Pour rum over. Let soak 20 minutes. Preheat oven to 325
. Generously butter a 13x9x2" baking pan. Place bread in large bowl. Pour milk and h&h over. Let soak 5
minutes. Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl. Pour over bread. Add raisins and rum and toss to coat. Transfer bread mixture to prepared pan. Bake until top is deep golden, about
1 hour. For sauce: melt butter with both sugars in a saucepan over low heat, stirring until sugars dissolve. Whisk egg in small bowl to blend. Gradually whisk in some of the butter mixture. Return mixture to
saucepan. Whisk until smooth over low heat. Do not boil. Whisk in whiskey. Spoon warm bread pudding onto plates. Spoon sauce over. Top with a dollop of whipped cream. Serves: 12
Chocolate decadence cakeC
DessertD
French
11 lb semisweet or bittersweet chocolate, chopped
!1/2 cup + 2 tbsp unsalted butter
4 extra large eggs (room temp)
1 tbsp sugar
1 tbsp flour
#1 cup heavy (double) cream, whipped
Place the oven rack in the middle of the oven and then preheat to 425
. Use a 8" or 9" cake pan or a springform pan. Cut a piece of parchment paper or wax paper to fit the bottom of the pan. Then, butter and
*flour this paper in the bottom of the pan
melt the chocolate and the butter, and then let it cool slightly. Mix the eggs and sugar in a bowl. Beat until they are triple their original volume (approximately 5-10 minutes on high). Then, on low, beat in
the flour
use a spatula to fold in one third of the egg mixture to lighten the chocolate. Then, add the rest without deflating its volume. Pour the mixture into the pan and smooth the top
bake for 15 minutes, and then let cool at room temperature. Invert onto a flat serving plate. Then, serve with whipped cream and fresh raspberries.
Cinnamon swirl french toastB
BreadC
DessertD
American
8 slices cinnamon swirl bread
3 tbsp unsalted butter, melted
1/2 cup milk, room temperature
2 large eggs, separated
1/2 cup pure maple syrup
1 tsp vanilla extract
3/4 tsp ground cinnamon
G51/8 tsp ground nutmeg powdered sugar warm maple syrup
Preheat oven to 325
. Brush both sides of bread with melted butter. Cut bread diagonally in half. Arrange bread pieces on cookie sheet and bake 10 minutes. Remove bread frown oven. Increase oven temperature to
. Butter 9x9" baking pan with 2"-high sides. Arrange bread in 2 rows in prepared pan, overlapping slices slightly. Whisk milk, egg yolks, maple syrup, vanilla, cinnamon and nutmeg in medium bowl until well
blended. Beat egg whites in another bowl until soft peaks form. Gradually fold egg yolk mixture into beaten whites. Pour batter over bread slices in pan. Bake until top is brown, about 25 minutes. Sprinkle
Rwith powdered sugar. Cut into 4 portions and serve with warm maple syrup. Serves 4
Coffee cake with espresso glazeC
DessertD
American
Cake
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
"3/4 cup unsalted butter, softened
1 cup sugar
2 lg. Eggs
2 tsp vanilla
1 cup sour cream
2 tbsp espresso
glaze
3 tbsp strong brewed coffee
!1 1/2 tsp instant espresso powder
3/4 cup confectioner
s sugar
Into a bowl, sift together the flour, baking powder, soda, and salt. In another bowl cream the butter, and add the sugar gradually, beating the mixture until it is light and fluffy. Add the eggs, one at a
time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour. Transfer about a third of the batter to another bowl and stir in the
espresso mixture, stirring until the batter is well combined. Spoon half the plain batter into a well-buttered 8" bundt pan. Spoon the coffee batter over the plain and spoon the remaining plain batter on top.
Bake the cake in the middle of a preheated 350
oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and
let it cool completely. In a bowl, stir together 2 tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift in the confectioner
s sugar, stirring until it is combined well.
pIf necessary, add more coffee to obtain a pourable consistency. Pour the glaze over the coffee cake. Serve warm.
Cranberry tea sconesB
BreadC
DessertD
English
22 cups plus 2 tbsp all-purpose flour 3 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
21/4 cup butter, cut into small pieces and chilled
1/2 cup cranberries
1/2 cup skim milk
1 egg, lightly beaten
Combine 2 cups flour and next 3 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Stir in milk and egg, forming a soft dough. On a lightly
floured surface, knead dough gently 12 times, adding remaining 2 tbsp flour to prevent dough from sticking. Roll dough into a 12"x 8" rectangle; cut into quarters. Cut each quarter diagonally twice to make 4
triangles. Place scones on an ungreased baking sheet. Bake at 425
for 12 minutes or until tops are golden. Remove from baking sheet; cool on a wire rack. Yield: 16 scones.
Ginger ice creamC
DessertD
Japanese
Ginger puree:
)1 1/2 oz fresh ginger, peeled and sliced
1/4 tsp lemon zest, chopped
1/4 cup granulated sugar
2 tbsp water
Ice cream:
1 cup heavy cream
1 cup half-and-half
1/3 cup granulated sugar
1/8 tsp salt
"1/4 tsp bourbon or vanilla extract
>Place ginger, lemon zest, and sugar in food processor; puree.
Place puree in non reactive pan over medium heat; bring to a simmer until puree becomes a paste (about 8 minutes-- this will stop ginger from curdling milk or cream).
$Remove from stove; cool completely.
Pass through a strainer to remove largest pieces of ginger; transfer to clean container; cover; cool to 40 degrees; reserve in refrigerator.
eCombine all ingredients and ginger puree in non reactive bowl; stir well; cover; cool to 40 degrees.
Transfer to ice cream freezer; process according to manufacturer's instructions; transfer to clean, non reactive container; cover; reserve in freezer at least 6 hours (use within 24 hours to ensure peak ginger
flavor). For about 1 pt.
IA$Godiva ultimate chocolate layer cakeC
DessertD
French
For buttercream:
1 cup unsalted butter, softened
#2 cups sifted confectioner's sugar
1 cup sifted cocoa powder
1/3 cup godiva liqueur
for cake:
2 cups sifted flour
1 tsp baking soda
1/4 tsp salt
6 oz unsalted butter
1-1/3 cups sugar
3 large 3 large eggs
!3 oz unsweeted chocolate, melted
1 cup buttermilk
1 cup godiva liqueur, divided
shaved chocolate
For the buttercream cream the butter until smooth. Sift the sugar and cocoa powder over the butter, add 1/3 cup of godiva liqueur and slowly mix until smooth
for the cake sift together the flour baking soda and salt set aside. Cream the butter and sugar and add the eggs one at a time, beating after each addition. On low speed, stir in the chocolate and gradually
add the reserved sifted ingredients in three additions alternating with the buttermilk and 1/2 cup of godiva liqueur, beat until smooth. Divide the batter among three greased and floured 9" cake pans. Bake in
preheated 375* oven for 25 minutes until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool in the pans for 10 minutes, then invert onto a rack to completely cool.
AChill the layers in the freezer for about 30 minutes, until firm
to assemble the cake, remove the cake layers from the freezer and brush with the remaining godiva liqueur before spreading 3/4 cup of buttercream between each layer. Spread the remaining buttercream over the
top and sides of the cake which has been placed on a serving plate. Serve immediately, or refrigerate if necessary. If refrigerating, remove 1 hour prior to serving. Garnish with shaved chocolate. Serves 12.
Le cirque's creme bruleeC
DessertD
American
!1 vanilla bean, split lengthwise
pinch of salt
8 lg egg yolks
3/4 cup plus
2 tbsp granulated sugar
8 tbsp packed light brown sugar
Preheat the oven to 300
place eight 3/4" ramekins in a roasting pan. In a saucepan over low heat, combine the cream, vanilla bean and salt. Warm for 5 minutes. In a lg bowl, combine the egg yolks and
granulated sugar. Pour in the hot cream and stir gently to combine. Strain the custard into a pitcher and skim off any bubbles. Pour the custard into the ramekins, filling them up to the rim. Place the
roasting pan in the oven and carefully pour warm water into the pan until it reaches halfway up the sides of the ramekins. Loosely cover the pan with aluminum foil. Bake until set, 1 1/4 hours. Remove the
ramekins from the water bath and allow to cool. Cover individually and refrigerate for at least 3 hours or up to two days. When ready to serve, preheat the broiler. Uncover the ramekins and place them on a
baking sheet. Top each with 1 tablespoon of the brown sugar and, using a metal spatula or knife, spread the sugar evenly over the custards. Broil the custards until the sugar caramelizes, 30 seconds to 2
Mminutes. Serve immediately or refrigerate for up to 48 hours. Yield: serves 8
Praline trifleC
DessertD
Southern
Cake
1/2 cup butter
1 1/8 cup sugar
2 eggs
1 7/8 cup sifted cake flour
3/4 tsp salt
2 tsp baking powder
3/4 cup milk
1 tsp vanilla
praline sauce
%5 bags (5 oz ea.) Butterscotch chips
#14 oz can sweetened condensed milk
15 oz evaporated milk
1 tbsp vanilla
1/4 tsp salt
1/4 cup brandy
2 1/2 tbsp kahlua
1/4 cup white karo syrup
whipped cream topping
1 1/2 qt heavy cream
1 cup powdered sugar
4 tsp vanilla
additional ingredients
1 cup chopped pecans
1 cup brickle bits
1 1/2 cup pecan halves
For the cake: grease and flour two 8" cake pans. Cream butter and sugar together until fluffy. Add eggs and beat well. Sift together flour, baking powder and salt. Stir in alternately with milk and vanilla.
Pour mixture into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool on racks 10 minutes. Invert pans and remove cakes onto racks to cool
further.
For praline sauce: place chips in double boiler and melt completely. Add remaining sauce ingredients. Blend completely and continue cooking for 15 minutes. Makes 9 cups. (any unused sauce can be stored in the
|refrigerator for 2 to 3 months.) Whipped cream topping: stiffly whip cream. While whipping, add powdered sugar and vanilla.
To assemble trifle: in a 14 cup, clear glass trifle bowl, spread 1 cup praline sauce on the bottom. Cut one 8" cake horizontally, placing one half in the bowl on top of the sauce. Press cake down so the sauce
comes to cover the sides of the cake. Then spread 1 cup of the sauce on top to cover it and the sides. Place pecan halves around the sides of the bowl. Sprinkle 1/4 cup brickle bits on top of sauce and 1/4 cup
of the chopped pecans. Spread 2 cups of whipped cream on top of that. Place remaining half of cake on top of whipped cream layer, and cover with 1 cup of the praline sauce. Place pecan halves around sides
again and continue repeating this procedure, layer upon layer until you have three layers completed. Decorate top with whipped cream and pecan halves. Use leftover cake and praline sauce with ice cream later.
Ritz - carlton carrot cakeC
DessertD
American
3 cups grated carrots (1 lb.)
2 cups flour
2 cups sugar
2 tsp cinnamon
2 tsp baking power
2 tsp baking soda
1 tsp salt
1 1/2 cups vegetable oil
4 eggs (large)
3/4 cup nuts
In a large mixing bowl add flour, sugar, cinnamon, baking soda, baking powder, salt, oil. Add eggs. Blend spoon stir carrots in. Pour into 2 greased - floured 9 -" layer pans bake in a 350 f. Oven 40 minutes.
nFrosting soften 1 stick of butter or margarine 8 oz. Cream cheese 1 tsp vanilla 1 lb. Package confection sugar
The algonquin's famous pieC
DessertD
American
Crust
2 cups all purpose flour
1 tbsp sugar
1 tsp salt
E1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
#1/2 cup solid vegetable shortening
1/2 cup ice water
filling
*8 apples, peeled, cored and thinly sliced
1 tbsp grated lemon zest
2/3 cup sugar
1 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
/sugar and flour, for dusting the top of the pie
Make the crust: in a lg bowl, stir together the flour, sugar and salt. With a pastry blender or two forks, cut the butter and shortening into the flour mixture until it resembles small peas. Add the ice water,
a little at a time, and mix as little as possible until the crust comes together into a rough ball. Remove from the bowl, divide into two balls, cover with plastic wrap, and refrigerate for 30 minutes. Preheat
the oven to 450
roll out one ball of dough into a 13" circle, 1/4" thick. Fit the dough in a 9" plate and trim, leaving 1/2" of pastry around the edges. Add the filling: fill the pie shell with the apples and
sprinkle on the lemon zest. In a small bowl, stir together the sugar, cinnamon, and nutmeg. Sprinkle over the apples. Dot the apples with 2 tablespoons of the butter. Roll out the remaining piece of dough into
a 13" circle 1/4" thick. Perforate the dough in several places with the tines of a fork. Lay the top crust on top of the filling and trim and crimp the edges. Dot the top of the crust with the remaining 1
tablespoon butter. Sprinkle lightly with sugar and flour. Bake the pie for 15 minutes. Reduce the heat to 350
and bake until the pastry is golden, 30 minutes more. Serve warm or cold. Yield: serves 6-8
NA!White chocolate cappuccino mousseC
DessertD
California
(3/4 cup heavy (whipping) cream, scalded
#6 oz (1 cup) white chocolate chips
1 large egg, room temperature
H2 tsp instant espresso coffee powder, dissolved in 1 tbsp boiling water
1/2 tsp ground cinnamon
1/2 tsp orange extract
1 tsp pure vanilla extract
1/3 cup heavy (whipping) cream
Eoptional garnish: whipped cream, cinnamon and chocolate coffee beans
1. In a blender or food processor, add half the scalded cream, white chocolate, egg, espresso, cinnamon, orange extract, and vanilla extract.
2. With machine running, slowly pour in remaining scalded cream. Blend at high speed for 2 minutes, or until chocolate is melted and smooth.
3. Chill for about 15 minutes.
4. Beat the 1/3 cup heavy cream into stiff peaks. Fold into cooled white chocolate mixture and spoon into glass coffee mugs or dessert glasses. Chill for several hours.
t5. Before serving, garnish tops with whipped cream, a sprinkle of cinnamon, and chocolate coffee beans, if desired.
Makes 4 servings.
rPrepared 1/19/95 by edwina gadsby, one of five finalists in our great american dessert contest. From: mike n maty
QA*Arista - roast pork with garlic & rosemaryB
Entre
Italian
&6 lbs loin-end pork roast bones split
$10 large cloves of garlic, slivered
3 tbsp dried rosemary, crumbled
1 tbsp coarse salt
1 tbsp coarsely ground pepper
sprigs of fresh rosemary
Heat oven to 350
cut slits (1/2" x 1/2") in surface of pork roast making sure there's at least 3 slits per rib. Combine garlic, dried rosemary, salt and pepper in a medium bowl, stir until well blended.
Using the tip of a tsp or butter knife, stuff the slits in the roast with the garlic mixture, rub the remaining garlic mixture into the surface of the pork with your fingers. Tie a few sprigs of rosemary to
the outside of the pork roast. Place roast, bone side down, on a rack, in roasting pan. Roast, uncovered, for 17 minutes per pound, or until internal temperature of pork reaches 160 - 170
. Serve hot, with
vegetables along side.
RA Arni lemonato - roast lemon lambB
Entre
Greek
1 leg of lamb, about 2 kg
2 lemons (juice only)
freshly ground black pepper
2 tbsp butter or margarine
3 garlic cloves
1 tsp dried rigani or oregano
1 cup hot water
Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb and
place in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to taste.
Turn during cooking to brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes before carving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb.
Baked swordfish castillianB
SeafoodC
Entre
Spanish/Portuguese
4 green peppers, shredded
olive oil
freshly ground black pepper
1 tsp lemon juice
3 med onions, chopped
3 cloves garlic, chopped
!2 cups stewed or canned tomatoes
1 tsp oregano
1 tsp chili powder
2 tbsp chopped parsley
fresh cilantro
1 thick swordfish steak
butter
the peppers in the oil, season to taste, and add the lemon juice. Saut
the onions and garlic in oil. Add the tomatoes, oregano, chili powder, parsley, and cilantro. Simmer for 25 minutes
place the steak in an oiled baking dish. Dot it with butter and season with salt and pepper. Bake at 425
. Pour the sauce over the fish, top it with the green peppers, and return it to the oven for 5 minutes
&to blend thoroughly. Serve with rice.
Barbecued swordfish steakB
Seafood
Entre
California
1/2 cup soy sauce
2 cloves garlic, chopped
4 tbsp tomato sauce or catsup
2 tbsp lemon juice
1/4 cup chopped parsley
1 tsp finely powdered oregano
1/2 cup orange juice
G!1 tsp freshly ground black pepper
Mix the ingredients together and soak the swordfish steak in it for 2 hours before cooking. Brush or baste the fish with the sauce during the broiling.
Beer batter fried fishB
SeafoodC
Entre
American
2 lb white fish fillets
oil for deep frying
1 egg
1 cup lager beer
2 tbsp vegetable oil
1 1/4 cup flour
1 tsp black pepper
1 tsp salt
1/2 tsp cayenne pepper
Put oil in dutch oven or other deep pot to a depth of at least 3". Set over medium-high flame. Cut fillets into pieces about 2"x4".
In a bowl, mix egg, beer and 2 tbsp oil together. Stir in flour and spices. Mix until batter is smooth; it should be a little runny. When oil is hot (350-360f degrees), dip fish into batter with tongs or
fingers, allowing excess batter to drip back into the bowl. Gently place fish in the oil and cook until golden brown, about 5-7 minutes. Do not crowd fish; cook in batches. Drain on paper towels and serve
immediately.
Hints use dark beer for stronger flavor. Don't skimp on oil, and use a large pot, not a skillet. Use a skimmer between batches to remove burned bits of batter. Pat fish dry before dipping into the batter.
Cut chickens up. Arrange the chicken halves skin side down in a deep roasting pan or casserole and lay the onion slices on top. Add beer to nearly cover the chicken. Scatter the garlic, herbs, peppers, and
salt. Cover the pan and marinate 2 hours to overnight in the refrigerator. Preheat the oven to 400
. Remove the chicken to let it come back to near room temperature. Bake the chicken, covered, for 1 1/2 hours.
Remove the lid, turn the chicken halves skin side up, and return them to the oven to bake 15 minutes longer. Let them cool, then refrigerate overnight. On serving day: remove the excess fat. Reheat the chicken
and sauce uncovered in a 400 oven. When it is thoroughly reheated, lift the pieces out of the sauce and arrange them on a platter or individual plates; set aside and keep warm. Transfer sauce to a large
skillet and reduce the volume by about two-thirds, making a thick glaze. Spoon the glaze over the chicken and serve with saffron rice. Serves 4
Cashew ginger chickenB
PoultryC
Entre
Chinese
4 chicken breast, skinned/bone
3 oz wine vinegar
8 oz olive oil
3 garlic clove; minced
2 tsp coriander, ground
1 tsp cumin, ground
1/2 tsp salt
1/2 tsp pepper, black
ginger sauce
8 oz cashew butter
2 oz ginger, fresh, grated
4 oz honey
5 oz lemon juice
2 oz soy sauce
2 oz water
1 pn cayenne (opt)
Marinate skinless chicken breasts overnight in all other ingredients combined. Grill chicken over med to high charcoal fire until just firm in the center.
/Sauce: heat all ingredients together till warm
yield: 4 servings
Chicken teriyaki stir-fryB
PoultryC
Entre
Chinese
1/2 lb chicken breast
1 tbsp oil
1 green pepper, cut into strips
1 carrot, cut into thin strips
"1 6 oz package frozen peas, thawed
Sauce
2 tbsp water
2 tbsp soy sauce
2 tbsp dry sherry
1 tbsp brown sugar
1 tbsp cornstarch
1/2 tsp dry mustard
1/8 tsp garlic powder
Cut chicken into thin strips; set aside. Heat oil in wok or skillet on medium-high heat for 2 to 3 minutes. Add green peppers and carrots. Stir-fry for 5 minutes, until tender but still crisp. Add peas and
chicken; stir-fry for 3 minutes more. Combine sauce ingredients and pour over chicken mixture. Cook and stir until thickened. Serve over rice.
61/2 tsp dried and crumbled oregano 3 tbsp cooking oil
1 onion, chopped
salt and pepper to taste
3-5 sprigs fresh epazote
Cook the chicken (preferably 1 day in advance), according to a recipe for basic chicken stock, adding 1/2 tsp freshly ground cumin to the stock. Remove chicken from bones, tearing into large bite-size pieces.
Chill stock and chicken separately. The following day, skim fat from broth (should be 6-7 cups). Remove stems, veins, and seeds from the dried chiles. Place in a small bowl and cover with boiling water; cover
and allow to sit 15-20 minutes. Puree in a blender with the garlic, cumin, pepper, and oregano, and enough of the soaking water to make a thick, smooth puree. Heat the oil in a heavy saucepan. Saut
the onion
until translucent. Add the chile puree and about 1/2 cup stock, and simmer 10 minutes. Meanwhile, heat the stock, add the puree, and simmer 15 minutes. Add the chicken pieces, salt and pepper, and the epazote,
Kand cook 5 minutes. Do not overcook, or epazote will turn bitter. Serves 6.
Chile ginger roast chickenB
PoultryC
Entre
California
2 in piece fresh ginger root
2-4 cloves, garlic, peeled
2 hot green chiles
4 tbsp vinegar
1/4 tsp salt
1 chicken, about 3 lb
$1 tbsp oil, plus extra for greasing
1 lemon
1/2 tsp ground black pepper
1 cup dry bread crumbs
1 tsp caraway seeds
Heat oven to 300
. Grate ginger, garlic, and finely chop chiles, then mix them with vinegar and salt. Stuff chicken with following mixture. Rub skin with oil, and spread mixture over chicken. Bake for 1 1/2
hours or done.
For stuffing combine chiles, lemon, ginger, salt, and pepper in a food processor. Blend the bread crumbs, and caraway seeds into the mixture. Stuff into chicken.
<Chiles rellenos con calabacitas - chiles stuffed w/zucchini
VegetablesC
Entre
Mexican
#2 1/2 tbsp peanut or safflower oil
&1 1/2 lbs zucchini, trimmed and diced
'1/2 medium white onion, finely chopped
2 cloves garlic, finely chopped
1 tsp salt, or to taste
1/4 tsp oregano
2 tbsp wine vinegar
&A good squeeze of lime or lemon juice
2 tbsp fruity olive oil
-6 oz queso fresco or farmer cheese, crumbled
(6 med chiles poblanos, peeled & cleaned
2 tbsp sweet butter
romaine lettuce leaves
6 radish flowers
Put 1 1/2 tbsp of the peanut oil, zucchini, all but 2 tbsp of the onion, half the garlic, and the salt into a heavy pan, then cover and cook over a medium flame for about 8 minutes, turning them from time to
time so they do not stick. (the squash should steam in its own juices, but if it seems very dry, add a little water. Remember too that squash vary in moisture content, so if there appears to be too much water
exuding from them, remove the lid, turn up the flame and reduce the liquid.) While the mixture is still warm, add the remaining 2 tbsp chopped onion, the remaining garlic, the oregano, vinegar, lime juice,
olive oil, and cheese. Adjust the seasoning. Stuff the chiles until they are full but will still meet at the opening. (there should be about 1/2 to 1/2 cup of the stuffing left over, depending, of course, on
the size of the chiles.) Fasten each opening with a toothpick. Melt the butter and remaining 1 tbsp peanut oil together. Add the stuffed chiles and fry them over a medium flame, turning them over gently so the
stuffing does not fall out, until lightly browned. Arrange the chiles on a serving dish and garnish with lettuce leaves and the radish flowers. Sprinkle with the remaining stuffing. They can be served either
)hot or cold as a first course. 6 servings
Crunchy parmesan garlic chickenB
PoultryC
Entre
Italian
2/3 cup dry french bread crumbs
2/3 cup grated parmesan cheese
1/4 cup minced parsley
2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp pepper
3 cloves minced garlic
1/3 cup butter
3 lb broiler-fryer cut up
Mix first six ingredients together in a 1 qt. Mixing bowl. Set aside. In a 1 qt. Saucepan heat garlic and butter over very low heat until butter has melted. Remove from heat. Coat chicken pieces with garlic
butter mixture, then coat with bread crumb mixture. Place coated chicken on large, ungreased cookie sheet skin side up. Mix together any remaining crumbs and butter and sprinkle over chicken. Bake for 1 hr. At
Curried pork chopsB
PorkC
Entre
East Indian
8 thin pork chops
dash of salt
dash of pepper
1 tsp vegetable shortening
1 large onion, chopped (1 cup)
1 tbsp curry powder
1 cup catsup
1/2 cup worcestershire sauce
1 tbsp cider vinegar
3/4 cup water
Sprinkle pork chops with salt and pepper; brown in shortening in a large frying pan; remove and set aside. Stir onion and curry powder into drippings in pan; saut
until onion is soft. Stir in catsup,
worcestershire sauce and vinegar; return chops to pan. Heat slowly to boiling; simmer 15 minutes. Stir in water; cover. Simmer 30 minutes, or until meat is very tender. Makes 4 servings
_A+Fettucine with cream, basil & romano cheeseC
Entre
Italian
"4 thick-cut bacon slices, chopped
4 green onions, chopped
1/2 cup whipping cream
%1/2 cup freshly grated romano cheese
1/3 cup chopped fresh basil
1/2 lb fettucine
salt and freshly ground pepper
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in
1/2 cup romano cheese and chopped fresh basil. Meanwhile, cook fettucine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add
msauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately.
Foil baked seafoodB
SeafoodC
Entre
French
$4 5 oz sole, cod or halibut fillets
'8 med size shrimp, peeled and deveined
#1/3 cup reduced calorie mayonnaise
2 tbsp dijon mustard
1 garlic clove, minced
2 tbsp fresh lime juice
1 tsp crushed dried tarragon
1 tbsp worcestershire sauce
1 tbsp dry white wine
G1 large fresh tomato about 1/2 lb, peeled, seeded and coarsely chopped
&3 scallions, white part only, chopped
chopped parsley for garnish
Cut 4 pieces of aluminum foil, each large enough to hold a fillet. Place a fillet in center of each. Lay 2 shrimp on top of each fillet. In a small bowl, combine mayonnaise, mustard, garlic, lime juice,
tarragon, worcestershire sauce, and wine. Using a pastry brush, paint mayonnaise mixture on the fish and shrimp. Divide tomato and scallion among the fillets. Seal packets, crimping edges to make them
airtight. Refrigerate for at least 30 to 35 minutes. When ready to bake, preheat oven to 400
. Place fish packets on a baking sheet. Bake 10 to 20 minutes, 10 minutes for each" of thickness of fish. Unwrap to
4serve, garnishing each fillet with chopped parsley.
Piccata variation place fish and shrimp on foil as directed. In a small bowl combine 1 small minced garlic clove, 1/2 cup dry white wine, 2 tbsp fresh lemon juice, and 2 tbsp fresh parsley. Spoon wine mixture
over fish fillets. Sprinkle each fillet and 1/4 tsp drained capers. Seal and bake as directed. Unwrap to serve. Garnishing each fillet with 2 thin slices of lemon.
Yucatan variation place fish and shrimp on foil, as directed. In a small bowl, combine 1/2 cup fresh lemon juice, 2 tbsp raisins and 2 tbsp canned chopped hot green chilies. Top fish with lemon juice mixture.
kSeal packets and bake as directed. Unwrap and serve, garnishing each fillet with 1/2 tsp toasted pine nuts.
Garlic chicken with snow peasB
PoultryC
Entre
Chinese
-1 cup finely chopped boneless chicken breast
1 clove garlic, minced
3 tbsp vegetable, peanut, oil
2 cups snow peas
2 cups broccoli flowerettes
02 tbsp szechwan all purpose sauce (san-j brand)
!10 med mushrooms, cut 1/8" thick
<1/2 white onion, sliced on the diagonal (through the rings)
1 tbsp sesame oil
2 tbsp light soy sauce
3 tbsp oyster sauce
salt & pepper (to taste)
Chop all ingredients to stir-fry size (bite-size). Heat 2 tbsp . Vegetable oil over high heat. Add minced garlic, allow to slightly brown, then add snow peas. Stir fry 1 and a half to 2 minutes and remove. Add
broccoli and stir fry for 2 to 3 minutes. Remove. Add a small amount of oil (half tsp) and add chicken, stir-frying for 30 sec. Over high heat. Add szechwan sauce and cook 15 sec. More. Remove chicken an put
aside. Add any remaining veg. Oil to wok and add mushrooms and onions. Stir-fry 1 minute. Return chicken and all vegetables to wok, adding light soy sauce, oyster sauce, and salt and pepper to taste. Stir and
Nsimmer ingredients for 30 sec. To 1 minute. Serve hot (over rice if desired).
This produces a thin sauce which may be thickened if desired in the final minute of cooking by adding 2 teaspoons of cornstarch diluted in 1/4 cup of hot water.
bA$Garlic oyster chicken with snow peasB
PoultryC
Entre
Chinese
%1 cup boneless chicken breast, diced
1 clove garlic, minced
3 tbsp vegetable, peanut oil
2 cups snow peas
2 cups broccoli flowerettes
/2 tbsp szechwan all purpose sauce (san-j brand)
10 medium mushrooms, sliced
1/2 white onion, sliced
1 tbsp sesame oil
2 tbsp light soy sauce
3 tbsp oyster sauce
salt & pepper (to taste)
Chop all ingredients to stir-fry size (bite-size). Heat 2 tbsp vegetable oil over high heat. Add minced garlic, allow to slightly brown, then add snow peas. Stir fry 1 and a half to 2 minutes and remove. Add
broccoli and stir fry for 2 to 3 minutes. Remove. Add a small amount of oil (half tsp) & add chicken, stir-frying for 30 sec. Over high heat. Add szechwan sauce and cook 15 sec. More. Remove chicken an put
aside. Add any remaining veg. Oil to wok and add mushrooms and onions. Stir-fry 1 minute. Return chicken and all vegetables to wok, adding light soy sauce, oyster sauce, and salt and pepper to taste. Stir and
simmer ingredients for 30 sec. To 1 minute. Serve hot (over rice if desired). Note: this produces a thin sauce which may be thickened if desired in the final minute of cooking by adding 2 tsp of cornstarch
diluted in 1/4 cup of hot water.
General tso's chicken
PoultryC
Entre
Chinese
1/2 cup cornstarch
&3 lb chicken, dark de-boned in chunks
1/4 cup water
1/4 cup dark soy sauce
1-1/2 tsp ginger, minced
1 tsp white pepper
1-1/2 tsp garlic, minced
1 egg
1/2 cup dark soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1/4 cup cooking sherry
2 cup green onions, sliced
1-1/2 cup hot chicken broth
16 small hot dried peppers
3/4 cup refined sugar
To make sauce, mix cornstarch and water together. Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and msg and stir 'til sugar dissolves. Refrigerate 'til needed. In separate bowl mix
chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry @ 350 until crispy and light
brown. (do not overcook, watch temp, stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat 'til just hot. Add onions and peppers and stir-fry briefly (peppers will
give off acrid smoke. Be careful). Stir sauce, add to wok. Add chicken and cook just 'til sauce thickens. Add water or water/cornstarch if needed. This amount will fill two large platters and serves 6-8. Serve
with white steamed rice.
Greek shrimpB
SeafoodC
Entre
Greek
1 lb large shrimp, peeled
4 cloves garlic
1 lb can plum tomatoes, chopped
41/4 cup fish broth or shrimp shells boiled in water
4 tbsp butter or margarine
1 tsp greek oregano
2-3 tbsp capers
1 tsp crushed red pepper
51/4 cup ouzo, plus additional 1-2 tsp after broiling
+1/2 cup bulgarian or french feta, crumbled
salt and pepper to taste
First, peel the shrimp and if you make the fish broth, put half the shells in 1/4 cup of boiling water and let stand for 5 minutes. Saut
the shrimp in 2 tbsp butter, just until pink. Set aside. In another
saucepan, cook the tomatoes until they are reduced to about 3/4. Set aside and let simmer. In another saucepan, add 2 tbsp butter, garlic, fish broth or clam juice, oregano, crushed red pepper, capers, salt,
pepper and ouzo. Then add the tomatoes. Spoon sauce into au gratin dishes, just enough to cover the bottom of the dishes. Then add 7-8 shrimp, and spoon enough sauce over the top to cover the shrimp. Sprinkle
with feta cheese and bake at 350
for 15 minutes. Broil for a minute or so, just until the cheese starts to bubble. Sprinkle the top with a tsp of ouzo and light it with a match.
eA$Grilled brochettes, by pierre franeyB
BeefC
Entre
American
1 1/2 lbs filet mignon
2 red onions, about 1/2 lb
2 large green bell peppers
8 cherry tomatoes
1 tbsp lime juice
1 tbsp ground coriander
2 tsp finely chopped garlic
1/4 tsp hot pepper flakes
1/2 tsp ground cumin
1/2 cup dry red wine
2 tbsp olive oil
2 tbsp dijon-style mustard
(salt and freshly ground pepper to taste
&4 tbsp coarsely chopped fresh cilantro
Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1" cubes. There should be 24 cubes. Peel and cut the onion's into
24 (1") cubes. Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 (1" ) cubes. Cut away and discard the tomato cores. In a non-reactive bowl, combine the lime juice, coriander,
garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well and marinate the meat, onions, peppers and tomatoes for 15 minutes. Drain the meat and vegetables, reserving the marinade for basting.
Place equal portions of meat, onions, tomatoes and peppers on each skewer. If the brochettes are to be cooked under the broiler, arrange them on a rack 4" from the source of heat, leaving the door slightly
ajar. Cook about 4 minutes for rare, basting and turning often. Cooking time is the same for grilling. Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped cilantro
.and the hot marinade. Yield: makes 4 servings.
fA&Herb- crusted lamb with roast potatoesB
LambC
Entre
French
1 leg of lamb (about 7-8 lbs)
#2 large cloves of garlic, slivered
5 tbsp olive oil
2 tbsp + 2 tsp dried thyme
2 tbsp dried rosemary
$2 tbsp coarsely ground black pepper
2 tsp ground coriander
%30 small red new potatoes, quartered
&2 tbsp fresh rosemary leaves, chopped
1 tsp kosher salt
$fresh rosemary sprigs for decoration
1. Preheat oven to 425
f. 2. Slit lamb and insert garlic into slits. 3. Brush 2 tbsp of olive oil onto lamb. 4. Mix 2 tbsp thyme, the dried rosemary, 2 tbsp pepper, and coriander in a small bowl 5. Place lamb
in shallow roasting pan cover outside of lamb with herb crust mixture made in step 4. 6. Mix the potatoes in a large mixing bowl with 3 tbsp olive oil, fresh rosemary, 2 tsp thyme, and 1 tsp pepper, and course
salt. 7. Place potato mixture in roasting pan around lamb. 8. Roast lamb in center of oven for 45 minutes at 425
f. Reduce heat to 375
f and stir the potatoes to keep them from sticking. Cook for 30 more
minutes. 9. Remove lamb from oven. Insert instant read meat thermometer. Temperature should be about 120
f for rare. Let the lamb rest for 15 minutes before carving. While it is resting, the meat will cook
and the temperature will rise to 135 or 140
f 10. Serve lamb and potatoes on platter garnished with fresh rosemary sprigs. Serve with mint jelly. Servings: 8
bnote: rare lamb should cook 12 minutes per pound. Well-done lamb should cook 18 minutes per pound.
Honey chili chickenB
PoultryC
Entre
Chinese
6 chicken thighs
2 tsp cornstarch
1/2 cup flour
(1 1/2 tsp chinese chili sauce w/ garlic
1/2 tsp salt
2 tsp soy sauce
3 cup vegetable oil
1 1/2 tsp grated ginger root
1/3 cup water
3 tbsp honey
1/3 cup lemon juice
8 green onions, thin slices
1. Combine flour and salt. Coat chicken pieces with flour mixture. 2. Heat oil in wok over high heat until it reaches 375. Add chicken pieces one at time to hot oil. Note: cook only 1/3 of the pieces at a
time. Cook until golden, about 5 min. Drain on absorbent paper towel. Repeat with remaining chicken. 3. Pour out all but 1 tbsp of oil from the wok. Combine water, lemon juice, cornstarch, chili sauce, and soy
sauce in a small bowl. 4. Add ginger to oil in wok. Stir fry 1 min. Add honey to ginger. Cook 1 min. Add chili mixture to wok. Cook until mixture boils, about 1 min. 5. Stir chicken pieces into chili mixture.
lCook and stir until chicken is hot throughout, about 3 min. Stir in onions. Cook and stir 1 min. Servings: 4
Hungarian pork chopsB
PorkC
Entre
Scandinavian
6 pork chops
1 med onion, chopped
1 garlic clove, minced
3 tbsp butter
1 bay leaf
3/4 cup chicken bouillon
1 cup sour cream
2 tsp paprika
Trim excess fat from chops. Sprinkle chops with salt and pepper. Saut
onion and garlic in butter until soft and golden. Push aside or remove from pan. Add chops and brown on both sides. Pour off fat. Lower
heat and add bay leaf and bouillon. Cook, covered over low heat for 1 hour. Transfer chops to hot serving plate and keep hot. Reduce pan juices to half by cooking over high heat. Add sour cream and paprika;
Wblend thoroughly with pan juices. Heat through, but do not boil. Pour sauce over chops
Hunter's chickenB
PoultryC
Entre
Spanish/Portuguese
1 chicken, cut up
"3 tbsp olive oil or vegetable oil
/2 cloves garlic, flattened slightly and peeled
1 1/2 tsp dried rosemary
salt and ground pepper to taste
1/4 cup white wine vinegar
1/2 cup dry white wine
Pat chicken dry with paper towels. Put oil and garlic in a frying pan large enough to hold all the chicken pieces. Cook over medium heat until garlic cloves are golden, then discard garlic. Fry chicken until
golden on both sides, adding rosemary, salt and pepper as it cooks. When chicken is golden, add wine vinegar. When bubbling stops, add wine, and let it bubble up and die down. Cover pan, lower heat, and cook
20 to 30 minutes, or until chicken is tender. Remove to warm plates, and cook pan juices down until they make a golden sauce. If the juices have cooked down too much, add some water, and stir over high heat
2until the same effect occurs. Makes four servings.
Italian chickenB
PoultryC
Entre
Italian
1 4-5 lb chicken
1/4 cup olive oil
1 cup tomatoes, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 clove garlic, minced
2 bay leaves
1 pinch oregano
2 tsp salt
1/2 tsp pepper
2 tbsp salad oil
1 cup rice, uncooked
$1 cup ripe olives, coarsely chopped
1/4 cup pimentos, chopped
1 cup peas, cooked and drained
Brown chicken in oil in a large skillet or dutch oven. Add tomatoes, onion, green pepper, garlic and seasoning. Simmer for about five minutes. Pour into a large casserole. Heat oil in same skillet, add rice
and stir until rice is golden brown. Add to the chicken. Cover with water and bake in a 350
oven for approximately 1 1/2 hours or until chicken is tender and the rice is cooked. Add the olives, pimentos and
3peas. Bake 15 minutes more and serve. Serves 6 to 8
kA!Japanese crunchy caramelized fishB
SeafoodC
Entre
Japanese
61 1/2 lbs fresh fish filet (perch or catfish nuggets)
3-4 tbsp cooking oil
2 or 3 1/4" slices fresh ginger
3 tbsp soy sauce
@4 stalks green onion cut into 1" pieces (discard white portion)
1 tbsp granulated sugar
A1. Heat the cooking oil over med heat in a non-stick frying pan.
I2. Fry the ginger and green onion until the green onions start to brown.
3. Add the fish and pan fry until the fish is cooked. Cooking time will depend on thickness of fish filets. Turn filets once during cooking.
4. Add the soy sauce and sugar to pan and cook until the sauce bubbles. Filets should be coated with sauce and sauce should start to form a"crunchy" coating from caramelizing sugar.
*5. Remove from heat and serve immediately.
Kung pao chickenB
PoultryC
Entre
Chinese
?1/2 frying chicken, boned, skinned and diced into half" cubes.
Marinade
1/2 tbsp white wine
1 tsp cornstarch
1 egg
few drops vegetable oil.
Other ingredients
2 cups vegetable oil
4-5 dried whole hot red peppers
1/2 tbsp minced fresh garlic
1/2 tsp minced fresh ginger
2 tbsp soy sauce
"1/2 cup roasted peanuts (optional)
(1 green bell pepper, cut in 3/4" pieces
pinch salt
1 tsp vinegar (optional)
1 tbsp minced scallions
1/2 tsp sugar
1 tsp sesame oil.
Marinate chicken cubes in marinade 3 to 4 minutes. Heat wok over highest heat 2 minutes, add 2 cups vegetable oil; as soon as oil is smoking hot, deep-fry chicken briskly 1 minute until it begins to turn
white; transfer chicken to strainer to drain off oil. Clean wok to get rid of cornstarch, then heat 2 to 3 tbsp vegetable oil until smoking hot; toss in red peppers and fry until black; add garlic and ginger,
stir-fry until fumes come up. Stir in chicken vigorously. Add all remaining ingredients; stir-fry until well blended. Remove chicken to a serving plate and serve hot.
Lasagna deliciousaB
PastaC
Entre
Italian
"1/2 lb uncooked creamette lasagna
1 lb bulk italian sausage
1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
"1 cup tomatoes, cut up, undrained
2 cup tomato paste
2 tsp sugar
2 1/2 tsp salt, divided
1 1/2 tsp dried basil, crushed
1/2 tsp fennel seeds
1/4 tsp pepper
15 oz ricotta cheese
1 egg, beaten
1 tbsp parsley flakes
1 cup sliced pitted ripe olives
!4 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
Prepare lasagna according to package directions; drain. Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender.
Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes.
In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Spoon 1 1/2 cups of meat sauce into 13x9" baking dish. Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture,
2olives, mozzarella and parmesan cheese into dish.
Repeat layers. Cover with foil. Bake at 375 f for 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting. Makes about 8 to 10 servings....
Le cirque's spaghetti primaveraB
PastaC
Entre
American
&1 broccoli cut into bite size florets
22 sm zucchinis, quartered and cut into 1" lengths
84 asparagus spears, peeled, trimmed and cut into thirds
$1 1/2 cups green beans, cut into 1"
1/2 cup fresh or frozen peas
4 tbsp olive oil
2 cups thinly sliced mushrooms
1/2 tsp dried red pepper flakes
1 tsp finely chopped garlic
63 cups seeded, diced ripe tomatoes, reserve the juice
$1/3 cup finely chopped fresh parsley
6 fresh basil leaves, chopped
1 lb spaghetti or spaghetti
4 tbsp (1/2 stick) butter
1/2 cup heavy (whipping) cream
2/3 cup freshly grated parmesan
salt and black pepper to taste
2/3 cup toasted pine nuts
1. Cook the broccoli, zucchini, asparagus and green beans in boiling salted water until crisp but tender, about 4 minutes. Add the peas and cook for 1 minute more. Drain and refresh the vegetables in cold
water. Drain and set aside in a mixing bowl. 2. Heat 1 tbsp of the olive oil in a non reactive lg skillet over medium heat. When hot, add the mushrooms and chile and saut
for about 2 minutes. Add the
remaining 3 tbsp olive oil, the garlic and tomatoes and cook, stirring gently so as not to break up the tomatoes for about 4 minutes. Add the parsley and basil, stir and set aside. 3. Cook the spaghetti in
boiling salted water until just al dente; the spaghetti must retain just a slight resilience in the center. Drain. 4. Meanwhile, in a non reactive pot lg enough to hold the drained spaghetti and all of the
vegetables, melt the butter over medium heat. Add the cream and parmesan and stir constantly until heated through. When hot, reduce the heat and cook gently on and off the heat until smooth. Add the spaghetti
and toss quickly to blend. Add half of the vegetables and pour in the reserved juice from the tomatoes. Toss and stir over very low heat until the mixture is heated through, 5 minutes. Season with salt and
pepper. 5. Add the remaining vegetables and toss gently. If the sauce seems to dry, add additional cream, but the sauce should not be soupy. Adjust the seasonings. Add the pine nuts and give the mixture one
final toss. Serve in heated soup or spaghetti bowls. Spoon some of the tomato mixture over each serving. Serve immediately. Yield: serves 4 as a main course, or 6-8 as an appetizer.
Lola's spiced fried chickenB
PoultryC
Entre
American
$3-1/4 lb chicken, cut into 8 pieces
1/3 cup fresh lemon juice
%1 med head garlic, peeled and pureed
2 tbsp spanish paprika
2 tbsp hungarian paprika
$2 tbsp black pepper, freshly ground
1 tbsp kosher salt
2 tbsp soy sauce
2 tbsp tabasco hot pepper sauce
3 cups all-purpose flour
2 cups peanut oil for frying
Place chicken parts in a glass bowl; pour lemon juice over; let marinate in refrigerator 30 minutes. Transfer chicken to sheet pan; rub all over with garlic puree; cover with plastic wrap; return to
refrigerator 15 minutes.
Heat oven to 375 degrees.
Combine paprika
s, pepper, and salt. Place chicken in large bowl; sprinkle with seasonings; toss. Sprinkle on soy sauce and tabasco; mix to coat evenly; reserve. Place half the flour in brown paper bag; add 3
pieces of chicken at a time; shake to coat; remove from bag; reserve; repeat with remaining chicken pieces, adding remaining flour as necessary.
Heat oil to 325 degrees in heavy frying pan; add chicken; fry until golden brown on all sides. Transfer chicken to sheet pan; place into oven until crispy and cooked through; serve immediately. 4 servings
Mexican carnitasB
PorkC
Entre
Mexican
?3-4 lb boneless pork blade or shoulder roast cut into 1" cubes
6 garlic cloves minced
1/2 cup cilantro chopped
1 tsp salt
pepper to taste
3 large oranges divided
1 large lemon
oil for frying
warm tortillas
shredded cheese
salsa
guacamole
Place meat in a medium size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and lemon over the meat. Slice the remaining oranges and place over
the meat. Cover and bake at 350
f for about 2 hours or until the meat is tender. With a slotted spoon, remove meat and arrange on paper towels to drain well. Heat a small amount of oil in skillet and fry
-meat one lb at a time until brown and crispy.
Mongolian beefB
BeefC
Entre
Chinese
2 lb sirloin steak, boneless
1/3 cup soy sauce
3 tbsp cornstarch
3 tbsp shao xing
1 tsp sugar
1 tsp sesame oil
1 tsp chili sauce
2 tbsp oil, peanut
4 bn scallion, cut in 3" pieces
1/2 tbsp oil, peanut
1/4 cup water
2 tsp sweet bean sauce
2 tsp hoisin sauce
Partially freeze steak; slice diagonally across the grain into 3"x1/4 strips. Set aside. Combine soy sauce, cornstarch, shao xing, sugar, sesame oil, and chili sauce in a bowl; add beef and mix well
pour 2 tsp of peanut oil around top of hot wok; allow to heat until it begins to smoke. Add scallions; cover, reduce heat to low, and cook 5 to 6 minutes, stirring occasionally. Remove onions, and drain on
paper towels
pour 2 tbsp peanut oil around top of wok; allow to reheat until smoking. Add beef mixture; stir-fry 5 minutes or until lightly browned. Remove beef with slotted spoon, and drain on paper towels
reserve 2 tbsp drippings in wok. Combine water, bean sauce, and hoisin sauce; stir well, and add to wok. Bring to a boil. Add scallions and beef; stir-fry 30 seconds or until thoroughly heated. Serve
immediately. Yield: 6 servings
Moroccan chickenB
PoultryC
Entre
Middle East
1 chicken
4 lemon slices
%salt and black pepper, vegetable oil
4 coarsely grated onions
few saffron threads
1 tsp ginger powder
2 cloves of garlic (pressed)
1 cup water
1 tsp all spice
1 tsp cumin
1 tsp coriander (powder)
1 tbsp parsley
juice of 1/2 lemon
$4 oz almonds saut
ed in a little oil
Put the lemon slices between skin and meat of chicken on thighs and breast. Salt and pepper and brown quickly in some oil or butter. Take chicken out of frying pan and set aside for a moment. Put onion,
garlic, saffron, ginger powder and water in the frying pan. Simmer for a few minutes and then put chicken back. Put lid on the pan and let simmer for 30 minutes. Then add all spice, cumin, coriander and
parsley, mix well and let simmer another 5 minutes. Finish with a little lemon juice and sprinkle with almonds. Good with rice or couscous.
uA'Orange-flavored chicken, szechwan styleB
PoultryC
Entre
Chinese
1 lb boned chicken breasts
1 tsp thin soy sauce
1 tsp dry sherry
1 egg white
cornstarch to coat
"peel of 1 med thin-skinned orange
3 scallions
6 tbsp oil
"1 bunch broccoli (flowerets only)
6 dried chili peppers
'6 slices ginger root, about 1/4" thick
Sauce:
3 tbsp dry sherry
3 tbsp thin soy sauce
3 tbsp red wine vinegar
1 1/2 tbsp sugar
1 1/2 tbsp orange juice
Trim the fat an gristle from the breasts and separate from the inner filet. Cut the breast lengthwise into 3 sections. Cut all sections on the bias into 1 1/2" pieces. Place in a bowl and add the soy sauce and
wine. Mix well. Add the egg white; mix again. Dust with cornstarch. Mix well and refrigerate at least 30 minutes. Bring to room temperature and coat with oil before cooking.
Hand-tear the orange peel into 1/2" pieces. Cut the scallions into 1/2" pieces. Place on a plate with the peppers, ginger, and orange peel.
Have a colander in the sink ready for the next step. Blanch the broccoli flowerets by adding to pot of boiling water. Remove the broccoli to the colander when it turns dark green (no longer than 15 seconds).
LRinse with cold water immediately to stop the cooking, and pat or spin dry.
)Combine the sauce ingredients. Mix well.
Heat a wok and add 1/4 cut oil. Heat for 1 minute or until white smoke appears, then stir-fry the chicken pieces in 3 batches for 45 seconds each batch. Allow oil to reheat between batches and remove the
.chicken to your work platter with a strainer.
Add the remaining 2 tbsp oil. Heat for 30 seconds, then add the peppers. Stir until lightly charred. Add the ginger slices, and stir 1 minute, then add the scallions and stir for 30 seconds.
Mix the sauce and pour around the sides of the wok. Bring to a boil, add the chicken, then add the broccoli. Stir to mix well. Remove to a platter and serve immediately.
Variation thicken the sauce slightly by adding a mixture of 2 tsp cornstarch and 3 tbsp sauce mixture; add to wok slowly, stirring constantly, when the sauce comes to the boil. Yield: 4 to 6 servings
Oven fried potato chickenB
PoultryC
Entre
American
2 eggs beaten
1 cup potato buds
1/4 cup grated cheese
Combine grated cheese and potato buds, dip chicken pieces in egg then coat with potato cheese mixture. Cook at 350
for 50-55 min. The chicken comes out really moist.
Oven fried chickenB
PoultryC
Entre
American
2 tbsp dijon-style mustard
1 tbsp water
2 tsp honey
4 chicken thighs, skinned
4 drumsticks, skinned
freshly ground pepper
Bread crumb coating (look up)
Stir mustard, water and honey together in small bowl. Trim off fat from chicken pieces. Coat each piece with mustard mixture. Season lightly with salt and pepper. Dip in bread crumb coating to coat with even
layer of crumbs. Brush off excess and gently pat crumbs in place. Place chicken, meatier side up, in lightly greased jelly roll pan. Bake in center of oven at 400
until crisp and browned, about 30 minutes for
breasts, 40 minutes for thighs and drumsticks. Serve hot, at room temperature or chilled. Makes 4 servings. This won a $25,000 prize in a national cooking contest
Pasta asciutta rusticaB
PastaC
Entre
Italian
%1/2 lb pancetta, cut to small strips
2 lbs sweet italian sausage
1/3 cup olive oil
6 cloves garlic, crushed
1 medium onion, finely chopped
1 leek, cut in small dice
1/4 cup parsley, chopped
1 carrot, cut in thin rounds
1 turnip, diced
2 tsp basil
salt and pepper, to taste
'1 1/4 lbs canned italian plum tomatoes
2 zucchini, cut in thin slices
1/4 cup butter
<3/4 lb canned red or white kidney beans, drained and rinsed
1/2 medium cabbage, shredded
1 lb rigatoni
'1/2 cup parmesan cheese, freshly grated
Cut the pancetta into small pieces and cook in a small skillet until the fat is rendered. Remove to paper towels. Prick the sausages, put in a skillet, and cover with water. Bring to a boil. Pour off the water
and either broil the sausages or cook them slowly in the skillet over medium-low heat until nicely browned. Slice sausages and remove to paper towels. Heat the olive oil in a large skillet. Add the garlic,
onion, leek and parsley, and saut
until limp. Add the carrot, basil, turnip, and seasoning. Saut
gently for 3-4 minutes. Add tomatoes, zucchini and butter and continue to simmer. Add the sausages, kidney
beans, and pancetta and taste for seasoning. Add the shredded cabbage. Cover and saut
gently for about 5 minutes, or until the cabbage is tender. Meanwhile, cook rigatoni till al dente. Drain and arrange in a
flat baking dish. Pour the sauce over all. Sprinkle with parmesan cheese and run under the broiler to brown lightly. 12 servings recipe by :"the new james beard"
21. In medium saucepan, melt butter over low heat.
'2. Add flour and whisk 3 to 4 minutes.
X3. Increase the heat to medium, and gradually drizzle in milk, whisking the whole time.
4. Let simmer 8 to 10 minutes.
R5. Add shredded cheese and stir until cheese melts. Season cheese sauce to taste.
B6. Toss hot cheese sauce with hot macaroni and serve immediately.
7. Or pour the macaroni and cheese into a greased two-quart casserole and bake in preheated 350 degree f oven for 20 minutes, or until lightly browned on top.
3Prepared 9/22/94 by judy strada. From: mike n maty
Perfectly roasted chickenB
PoultryC
Entre
American
%1 (4-lb) chicken, washed, patted dry
3 lg cloves garlic, minced
1 lg shallot, minced
@2 tbsp minced mixed fresh herbs (especially rosemary and thyme)
1 tsp dijon mustard
1/3 cup white wine
1/4 tsp salt
freshly ground pepper
handful mixed fresh herbs
Separate skin from meat by inserting inverted teaspoon between skin and meat, starting at breast and working down to thigh. Combine garlic, shallot, minced herbs, mustard and white wine in processor or blender
and process together. Spoon mixture under skin clear down to thigh. Massage skin to disperse mixture evenly. Season surface and cavity with salt and pepper. Place handful of herbs in cavity. Set chicken,
breast side up, on foil-lined shallow roasting pan. (chicken can be baked immediately or covered with plastic wrap and refrigerated overnight.) Place pan on oven rack set in lower third of 450
oven. Roast
until juice runs clear rather than pink when thigh is pierced with knife, about 45 to 50 minutes. Let chicken stand 10 minutes before serving. Makes 4 servings.
{A&Pollo al sale - chicken cooked in saltB
PoultryC
Entre
Mexican
3 lb chicken
1 clove garlic, unpeeled
1 sprig fresh rosemary
2 lb coarse grained salt
Preheat the oven to 300 degrees. Place the garlic and rosemary in the cavity of the chicken. Use a terra cotta casserole. Make a 1" layer of the salt in the bottom of the casserole. Place the chicken on the
layer of salt. Pour the remaining salt over the chicken so that it is completely covered. Place the lid on the casserole. Place the casserole in the oven. Bake for 10 minutes. Increase the oven temperature to
400 degrees. Bake for 1 1/2 hours. Remove the casserole from the oven. Uncover. Let rest for several minutes. Use a wooden mallet to crack the solid white crust of salt. Remove the salt crust. Transfer the
chicken to a serving dish. The chicken should be golden and the skin should be crisp. Brush off any loose salt. Serve immediately. Yields 4 servings
River kwai chickenB
PoultryC
Entre
Thai/Vietnamese
5 lb chicken legs, skinned
4 tbsp canola oil
5 tbsp herbed vinegar
5 tbsp nuoc mam
3 tbsp worcestershire sauce
$2 tbsp lime juice, freshly squeezed
3 tbsp garlic powder
3 tbsp black pepper
2 tbsp hot paprika
1 tbsp coriander, crushed
1 tbsp turmeric
1 tbsp cardamom, crushed
!2 dried tabasco peppers, crushed
4 fresh thai peppers, chopped
1 sprig fresh marjoram
1 cup water
5 leaves fresh basil
Place oil in the bottom of a shallow baking pan. In a bowl combine chicken with all wet and dry ingredients, coating thoroughly. Add the works to the baking pan, and place basil leaves on top of the chicken.
Cover with foil and bake for one hour at 300
. Remove foil, increase heat to 350
, and bake for an additional 30 minutes, turning chicken once. Remove from heat, and serve.
}A%Roast chicken with pepperoni stuffingB
PoultryC
Entre
California
5 lb roasting chicken
2 slices thick bacon, diced
1 tbsp peanut oil
1/2 cup onion, chopped
4 cups italian bread, cubed
1/4 cup parsley, chopped
1/2 cup parmesan, grated
1 clove garlic, minced
%1/3 cup pepperoni, chopped very fine
1 egg, beaten
1 dash thyme leaves, dried
1 dash sage leaves, dried
1 dash oregano leaves, dried
chicken broth
Olive oil
1/2 tsp salt
01/4 tsp black pepper, ground red pepper, crushed
Preheat the oven to 450 degrees. Fry the bacon in a lg skillet. Rinse the chicken inside and out, removing the giblets. Pat dry with paper towels. Set aside. Combine 2 tbsp of the bacon drippings with the
peanut oil to saut
the onion until it is golden brown. Combine the bread, parsley, cheese, garlic, pepperoni, egg, all the seasonings, the diced saut
ed bacon and the onion in a lg bowl. Moisten with chicken
broth. Stuff the cavities of the chicken (don't forget the neck cavity) with the mixture. Tie, skewer or suture the cavities. Rub the chicken with the olive oil. Sprinkle with salt and pepper (red and black).
Place the chicken, breast side up, in a pan. Roast for 20 minutes. Reduce the oven temperature to 300 degrees. Turn the chicken breast side down. Roast for 2 hours. Serve hot. Yields 8 servings
Roast lamb with potatoesB
LambC
Entre
Greek
3 garlic cloves
1 leg of young spring lamb
salt and pepper
1 lemon; juiced
2 cup -hot water
4 tbsp butter; melted
20 sm potatoes; peeled
2 tbsp tomato paste
Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter.
cSqueeze lemon juice over lamb and place in roasting pan, fat side up. Roast at 450 f for 1/2 hour.
While lamb is browning, sprinkle potatoes with salt, rub with tomato paste, and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temperature to 350 f. Turn and baste
the potatoes occasionally during the roasting period. When lamb is done, remove to hot serving platter and keep warm. Increase oven temperature to 425 f and brown potatoes for 20 minutes longer.
A(Roasted chicken with 40 cloves of garlicB
PoultryC
Entre
Italian
2, 3 1/2-lb chickens
#1/2 stick butter, room temperature
4 tsp dried basil, crumbled
1/2 tsp salt
1/2 tsp pepper
1 cup fresh basil leaves
"40 large garlic cloves (unpeeled)
1/2 cup dry white wine
$1 cup chicken stock or canned broth
%1 cup fresh basil leaves cut julienne
Preheat oven to 400
. Frequent basting is the secret to truly moist roast chicken. Remove fat from chicken cavities. Pat chickens dry. Run fingers between breast skin and meat to loosen skin. Mix 1/4 cup
butter, dried basil, 1/2 tsp salt and 1/4 tsp pepper in small bowl. Rub half of butter mixture under loosened skins. Tuck 1/2 cup whole basil leaves under loosened skin of each chicken. Rub remaining butter
mixture over chickens. Season with salt and pepper. Place chickens breast side up in large roasting pan. Roast chickens 15 minutes. Reduce heat to 350
. Turn chickens on sides. Add garlic to pan and roast 15
minutes. Turn chickens to other sides and brush with pan juices. Roast 15 minutes. Turn chicken breast side up. Pour wine over. Roast chickens until juices run clear when thickest part of thigh is pierced,
basting occasionally, about 30 minutes more. Transfer chickens to platter. Tent with foil to keep warm. Pour pan juices with garlic cloves into processor. Add 1 cup chicken stock and puree (garlic skins will
remain whole). Strain puree through sieve into saucepan, pressing on garlic skins with back of spoon. Boil until reduced to sauce consistency, stirring occasionally, about 3 minutes. Season sauce to taste with
Wsalt and pepper. Mix in basil julienne. Carve chickens. Serve passing sauce separately.
RouladenB
BeefC
Entre
German
&Beefsteak cut 1/4" thick 10 x 5"large
stuffing
1 slice of bacon
+1 little stick of a carrot (like a pencil)
1 tbsp chopped onion
1 tsp chopped parsley
1 tsp mustard
pepper
sauce
instant soup dissolved in water
cream
red wine
lemon juice
Seasoning
vegetable oil
&white thread to tie roll or toothpicks
Take beefsteak (if too thick flatten cut between two layers of cellophane), salt and pepper it. Spread mustard onto beef, put bacon on mustard (lengthwise) spread mixture of parsley and onion onto beef, put
stick of carrot onto all, roll the whole thing together, tie roll with thread or use toothpicks to stick through. Put oil into saucepan of medium heat, heat, put rouladen in oil and fry from all sides till
brown, pour soup into pot so that the meat is about halfway covered by liquid, (don't forget to put the lid on afterwards), let simmer for a 1 hour. Remove rouladen from sauce and keep them warm, season sauce
to taste with lemon juice, red wine, mustard etc. Finally add a good measure of cream, bring to a short boil and remove from heat. Serve on a plate with a little sauce poured over, serve the rest of the sauce
$separately to pour over side orders.
Russian tea room's chicken kievB
PoultryC
Entre
American
'12 tbsp (1 1/2 sticks) butter, chilled
_3 chicken breasts with wing bones attached, well rinsed, patted dry, halved, skinned and boned
3/4 tsp salt
$1/4 tsp freshly ground black pepper
3 tbsp flour
2 eggs, beaten
!2/3 -1 cup fine dry bread crumbs
vegetable oil, for deep frying
Cut the butter into 6 equal pieces. Place each piece in the center of a square of waxed paper, cover with another piece of waxed paper, and with your hands roll each piece of butter into a 3" long, about 3/4"
thick. Place the butter logs in the freezer for 30-40 minutes. Cut the wing tip and middle wing joint from each split chicken breast, leaving only the short bone that is attached to the meat like a handle.
Scrape the skin and meat off this bone. With a cleaver or heavy knife, trim the joint neatly. Carefully cut this bone almost, but not entirely, loose from the breast half to which it is attached;the bone
should hang from a thread of meat and sinew and be easy to twist. Lay the breast, smooth side down, on a cutting board and trim off the fat and gristle. With a small knife and the help of your fingers,
carefully pull off the small"tender" attached to each breast half. Lay the tender and the breast, smooth side down, on a sheet of waxed paper and cover both with another sheet of waxed paper, allowing the
bones and the part of the meat to which it is attached to stick out. With the flat side of a cleaver, mallet, or rolling pin, lb the meat to a thickness of 1/8". (each pounded breast half will be about 8" long
and 5" wide; each pounded tender will be about 7" long and 2" wide.) Lb the meat as thin as possible at the edges, the easier it will be to seal firmly to prevent the butter oozing out during cooking. Be
careful not to tear the meat or to detach it from the bone. To assemble the kiev, gently peel off the waxed paper from each breast half and tender. Sprinkle 1 side of each breast and tender evenly with 1/8 tsp
each salt and pepper. Place 1 portion of the frozen butter in the center of each breast half . Fold the wide side of the breast half lengthwise over the butter; repeat with the other side. Fold the boneless
end up over the butter. Twist the wing bone around and push the bone into the butter, leaving only the 1/2" tip of the wing tip visible. Wrap the tender like a shawl around the bone and press it down tightly
to adhere to the breast. It is essential to seal the butter tightly inside the meat, or it will ooze out during cooking. Coat each cutlet on all sides with the flour, shaking off the excess. Dip each cutlet
lightly into the beaten egg, shaking off the excess, and then roll in bread crumbs, coating evenly. Place the cutlets in a single layer on a platter and refrigerate for 1-2 hours. Heat 3-4" of the oil in a
large, heavy saucepan or deep fryer until it registers 360
on a deep fry thermometer, or until a 1" bread cube dripped into the hot oil turns golden in slightly less than 1 minute. Add 2 of the cutlets and
fry in the hot oil until golden brown, about 5 minutes. The cutlets should not touch each other during frying; turn them twice. Use tongs or 2 spoons for turning and removing the cutlets from the hot oil; this
will prevent you from piercing them. Drain the cutlets on paper towels and transfer to a heated serving dish. Keep warm in a low oven (150-170
) until all of the cutlets are ready. Serve immediately. Serve
Sover a bed of hot cooked rice with buttered vegetables on the side. Yield: serves 6
Santa fe meatloafB
BeefC
Entre
Southern
1 lb ground meat
)2 cup cooked beans (pinto, kidney, etc.)
1 cup cook brown rice
1/2 cup water
1 cup tomato sauce
1 tbsp tamari
1 tbsp olive oil
1 tsp peanut oil
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/2 tsp coriander
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 egg
Mash 1 cup beans, rice and water well together into a thick paste. Add the remaining cup of beans and mash just a little. (this will give the meatloaf a better texture)
tadd the tomato sauce, tamari, oils, and spices. Adjust seasonings to taste. This mixture should taste pretty strong
&add the egg and ground meat. Mix well
Tput the mixture into an 8" x 8" baking pan. Bake at 375f for about 1 hour. Serves 6
Seafood quicheB
SeafoodC
Entre
French
1 cooked 9" pie crust
1 vidalia onion, chopped
1 cup raw shrimp, peeled
3/4 cup crab meat
3 eggs
1 1/2 cup milk
salt and pepper
1/4 tsp mace
butter
in butter the onion and shrimp until the shrimp are curled and pink and the onions translucent. Then pour in the crab meat and stir. Pour the mixture in the bottom of the pie crust. Beat together the
eggs, milk, salt, pepper and mace. Pour the frothy mixture over the seafood. Liberally dot the surface with butter. Bake in a 375-
oven approximately 30 minutes until nicely browned and very puffed. Good hot
or cold.
Shrimp & asparagus stir-fryB
SeafoodC
Entre
Chinese
2 tbsp vegetable oil
#1 lb asparagus, cut in 3/4" pieces
'2 red bell peppers, cut in 3/4" pieces
&1 1/2 lb med shrimp, peeled & cleaned
2 tbsp soy sauce
1 1/2 tsp sesame oil
4 cloves garlic, minced
Zest of 1 lemon
1 1/2 tsp fresh ginger, grated
1/4 tsp salt
1/4 tsp red pepper flakes
1 scallion, sliced
2 tbsp fresh coriander, chopped
Heat the vegetable oil in a large frying pan or wok over medium high heat. Add the asparagus and red pepper and cook. Stirring until almost tender, about 8 minutes. Add the shrimp and soy sauce and continue to
cook until the shrimp turn pink. Add the sesame oil, garlic, lemon zest, ginger, salt and red pepper flakes. Cook until hot (2 to 3 mins). Serve with the scallions and coriander scattered over the top. Makes 4
servings
Shrimp fu yungB
SeafoodC
Entre
Chinese
1 cup shrimp, cut up
1 cup bean sprouts
1/2 cup shredded onions
1/3 cup finely sliced celery
3 tbsp cooking oil
6 eggs
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp salt pepper to taste
sauce (recipe follows)
Put shrimp and bean sprouts in a large bowl. Cut the onion in shreds by cutting in half from top to bottom (not center) and put cut side down on cutting board and finely slice with the grain of the onion.
' onion and celery in oil until limp (about 5 minutes), add to shrimp mixture. Beat eggs, add soy sauce, cornstarch, slat and pepper. Pour over shrimp/vegetable mixture. Mix thoroughly. Put 1 tbsp of
mixture on a hot greased griddle or skillet and brown. Turn and brown other side. Keep hot until all are cooked. Pour sauce over and serve.
eSauce: cook together until thick, 1/2 cup water, 2 tsp sherry, 1 tbsp soy sauce and 2 tsp cornstarch.
Sirloin tips and mushroomsB
BeefC
Entre
American
1 1/4 lb sirloin, cubed
1 clove garlic, minced
3/4 lb fresh mushrooms, sliced
1/3 cup water or beef broth
1/2 cup dry red wine
1 1/2 tsp soy sauce
2 tsp dijon mustard
1 tsp cornstarch
1/2 cup whipping cream
chopped parsley
Coat a wide skillet with non-stick vegetable spray. Brown the meat. Add garlic as pieces brown, move them to a casserole dish that can be covered. Add 1/4 cup wine to the skillet. Saut
' mushrooms in the wine
and add them to the casserole with the meat. Microwave the casserole, covered for 4 minutes, stirring each minute, on high. Remove from microwave, cover and bake in the conventional oven for 1 hour on 275
Meanwhile, add water or broth, remaining wine and soy sauce to the pan that you browned the meat in,. Boil, stirring up the browning until reduced to a glaze. Blend the mustard, cornstarch and cream. Add to
the pan. Boil until thick. Pour off juices from meat into the sauce in the pan. Boil, whisking until smooth and thick. Blend with the meat. Serve over rice and sprinkle with garnish.
A South-of-the- boarder pork chopsB
PorkC
Entre
Mexican
4 pork chops
1/2 tsp seasoned salt
garlic powder, to taste
cumin, to taste
2 tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 tbsp flour
1 cup 1/2 & 1/2
Season chops with seasonings. Brown in butter in skillet; remove. Saut
onions in pan drippings. Stir in salsa. Add chops. Simmer, covered, 1 hour or until tender; remove. Blend flour in pan juices. Cook until
Ythickened, stirring constantly. Stir in 1/2 & 1/2. Add chops. Cook until heated through.
Spanish marinated calamariB
SeafoodC
Entre
Spanish/Portuguese
Sherry marinade
3 tbsp dry sherry
1 tbsp spanish brandy or cognac
2 cup dry white wine
1/4 cup fresh lemon juice
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil,
1/4 cup chopped red onion
2 to 3 garlic cloves, minced
!2 tbsp chopped flat-leaf parsley
1 tsp dried oregano
1 tsp paprika
Squid
02 lb fresh squid, cleaned and cut into 1" rings
3 quarts water
2 tbsp salt
To make the marinade, combine the sherry, brandy, wine, lemon juice, and lime juice in a non reactive bowl. Whisk in the olive oil a little bit at a time. Add the onion, garlic. Parsley, oregano, and paprika.
In a large saucepan, bring about 3 quarts water and the salt to a rolling boil. Blanch the squid for 60 seconds and immediately plunge the squid into a bowl of ice water to stop the cooking process. Drain the
squid and place in a non reactive bowl or zip-lock plastic bag and marinate in the refrigerator overnight. Serve the squid on a small bed of greens. 4 to 6 appetizer servings.
Spicy cajun game hensB
PoultryC
Entre
Southern
92 (20-oz each) cornish game hens, cut in half lengthwise
*14 1/2 oz can cajun style stewed tomatoes
2 green onions, sliced
1 stalk celery, sliced
1 red pepper, cut in strips
1 green pepper, cut in strips
1/2 carrot, thinly sliced
2 cloves garlic, minced
1/2 tsp thyme
1 tsp cayenne
1 tsp white pepper
1 tsp black pepper
1 tsp salt
2 tbsp cornstarch
1/4 cup water
Preheat oven to 350
. Combine tomatoes, vegetables, garlic, and thyme. Place in a 9x13" baking pan. Mix ground peppers and salt and rub over hens. Place hens skin side up on top of the vegetables. Cover and
bake 45 minutes, basting occasionally. Bake uncovered for 15 minutes longer. Remove hens and keep warm. Place vegetables and juices in saucepan. Dissolve cornstarch in water, stir into vegetables. Cook,
Sstirring constantly, until thickened. Serve hens on top of sauce. Makes 4 servings.
A*Spicy thai style ground chicken with basilB
PoultryC
Entre
Thai/vietnamese
1.5 tbsp vegetable oil
&12 oz ground chicken, turkey, or beef
3 green onions, chopped
juice of 1/2 lime
2 cloves garlic, minced
G1-2 hot peppers (seeded if prefer that the dish isn't too hot), minced
1 tbsp fish sauce
,1 tbsp chili paste with garlic, or to taste
1 tsp sugar
$1/2 cup fresh basil leaves, chopped
cooked rice
Heat oil in wok on high. Add chicken and stir fry 45 sec. Add garlic and hot pepper. Cook until the chicken is no longer pink, ~2-3 min. Add green onions, lime juice, fish sauce, chili paste, & sugar. Stir fry
Q30 sec. Add basil immediately before removing from heat. Serve over rice serves 2
Spicy yogurt chicken breastsB
PoultryC
Entre
California
1 cup low-fat yogurt
3 cloves garlic
1/2 cup onion chopped
/1 tbsp coriander seeds toasted and ground fine
%2 tsp cumin seeds toasted and ground
11 tsp whole black peppercorns toasted and ground
1/2 tsp crushed chili
2 tbsp chopped fresh mint
4 6 chicken breast halves
This recipe will make enough for 4-6 pieces of chicken. Take whole coriander and cumin seeds and black peppercorns and put them in a small skillet over high heat and toast them for a couple of minutes while
constantly shaking the skillet. As soon as they get aromatic remove from heat and skillet and let them cool a bit before grinding them fine. Add the spices, garlic, onion and chopped mint to the yogurt and
stir well to mix. Marinate in the refrigerator for about 8 - 12 hours. Cook in the oven at about 400
for about 30 - 35 minutes, or grilled over hot mesquite coals for about 40 minutes. Servings: 4
K1 lb lean beef filet or eye of round. You may substitute chicken or shrimp
-2 fresh red chile peppers, seeded and minced
6 garlic cloves, minced
(3 tbsp nuoc mam (vietnamese fish sauce)
1 tsp arrowroot or cornstarch
freshly ground black pepper
6 tbsp vegetable oil
"2 medium onions, cut into slivers
1 tbsp sugar
*1/4 cup roasted peanuts, coarsely chopped
coriander sprigs, for garnish
If you are using lemon grass, discard the outer leaves and upper half of the stalk. Slice paper-thin and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop.
Cut the beef across the grain into very thin 2 by 3" slices. Lb the meat lightly with the flat side of a cleaver. In a bowl, combine the beef with the lemon grass, chiles, half of the garlic, 2 tbsp of the
fish sauce, the arrowroot, black pepper to taste and 2 tbsp of the oil. Mix well. Set aside for 30 minutes. Heat a large skillet over moderately high heat and add 2 tbsp of the oil when the oil is hot, add the
onions and the remaining garlic; stir-fry for about 3 minutes, or until golden brown. Remove the onions with a slotted spoon to a plate. Add the remaining 2 tbsp oil. When the oil is hot, add the beef, the
remaining 1 tbsp fish sauce and the sugar. Saut
over high heat for 1 or 2 minutes, or until the beef is just cooked. Transfer the mixture to a heated platter. Arrange the saut
ed onions around the meat
Pmixture; sprinkle the peanuts and black pepper over all. Garnish with coriander.
Succulent shrimp scampiB
SeafoodC
Entre
California
"2 lbs fresh large or jumbo shrimp
1 onion, chopped
4 cloves garlic, minced
1/2 cup (1 stick) butter
2 tbsp lemon juice
1/2 tsp dried tarragon
1/2 tsp steak sauce
1/2 tsp worcestershire sauce
1/4 tsp hot sauce
1. Peel and devein shrimp.
2. Melt butter in a large skillet over medium-high heat, being careful not to burn it. Add onions and garlic and cook, stirring constantly, for about 4 minutes or until onions are translucent.
`3. Add lemon juice, tarragon, steak sauce, worcestershire sauce and hot sauce. Bring to a boil.
X4. Add shrimp and cook, stirring constantly for 3-5 minutes, or until shrimp turn pink.
R5. Serve over angel hair pasta or fettucine. Sprinkle with chopped fresh parsley.
YPrepared 2/6/95 by teresa lux from the bubba gump shrimp co. Cookbook. From: mike n maty
Sweet & sour porkB
PorkC
Entre
Chinese
1 lb pork cut in cubes
1/2 cup flour
1/2 cup cornstarch
marinade
1 tbsp oyster sauce
2 tbsp soy sauce
1/4 tsp salt
1 egg, beaten
1 tsp sugar
1 slice minced ginger
1 tbsp wine or rice vinegar
1 clove garlic, pressed
sauce
1/2 cup catsup
1 tsp soy sauce
1/2 cup pineapple juice
1/4 cup vinegar
1/2 cup sugar
2 tbsp cornstarch
2 tbsp water
1 can pineapple chunks
green pepper chunks
Combine marinade ingredients and marinate meat 20 minutes or longer. Mix together in plastic bag: 1/2 cup flour and 1/2 cup cornstarch. Add meat to bag and shake. Blend first five ingredients in small
saucepan. Add cornstarch and water heat until thickened. Add pineapple and green peppers. Deep fry meat in wok. Remove to serving platter. Pour sauce over meat and serve over rice.
Swiss steakB
BeefC
Entre
American
1/2 cup all-purpose flour
2 tsp garlic powder
1/4 tsp black pepper
3 tbsp vegetable oil
!1 lb cube steak, cut in 4 pieces
"1 cup onions, quartered and slice
14 1/2-oz. Can stewed tomatoes
In a bowl, combine flour, garlic powder and black pepper. Dredge steak in flour mixture. In skillet, add steak to hot oil; brown steak on both sides; add onions and continue cooking until onions are tender.
}Add stewed tomatoes and simmer, uncovered, for 15 minutes or until steak is cooked through. Serve with hot noodles. Serves 4.
Szechwan chicken with cashewsB
PoultryC
Entre
Chinese
1 pkg chicken breast, boneless
1 egg white
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp water, cold
5 tbsp oil, peanut
1 med onion, chopped
4 celery stalk
1/4 tbsp garlic powder
"1 cup bamboo shoot, sliced; drain
2 tbsp chili sauce
2 japon pepper, dried; crushed
1 tbsp chicken bouillon
1/3 cup water
3/4 cup cashews, chopped
Cut onion into 1" pieces. Cut celery into 1/2" diagonal pieces. Mix cornstarch, 1 tsp. Soy sauce, and garlic powder together; set aside. Mix instant bouillon and 1/3 cup water together; set aside. Heat oil in
wok over med high heat until hot. Cook and stir chicken in oil until chicken turns white; remove chicken from skillet with a slotted spoon. Cook & stir onion/celery mixture in oil until onions are
semi-transparent. Stir in chicken, bamboo shoots, chili sauce, and crushed pepper; cook & stir 1 minute. Stir in bouillon. Heat to boiling; stir in cornstarch/soy sauce mixture; cook and stir until thickened,
"about 30 seconds. Stir in cashews
yield: 4 servings
Szechwan shrimpB
SeafoodC
Entre
Chinese
%24 shrimp 16-20's, peeled & deveined
1/4 cup peanut oil
1/2 cup green onion - minced
4 tsp garlic - processed
1/4 cup fresh ginger - minced
soy mixture
1/3 cup dry sherry
1/3 cup soy sauce
2 tbsp sugar
1 tsp salt
1/2 cups catsup
1/3 cup chile sauce
1 tbsp red pepper flakes
Heat oil in saut
pan, add shrimp and cook for two minutes (until 1/2 way done). Add green onion, ginger and garlic and saut
until shrimp are just done (be sure not to overcook). Add soy mixture and cook
until heated.
Serves 4.
Thai chicken with fresh basilB
PoultryC
Entre
Thai/Vietnamese
3 tbsp vegetable oil
1 lb chicken breast -- boned
"2 tbsp garlic -- coarsely chopped
3 tbsp nuoc nam (fish sauce)
3/4 cup basil -- thinly sliced
2 tbsp sugar
2 serrano chilies
2 tbsp water
Skin chicken and cut into 1 x 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and about 10 seconds.
Add 1/2 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens
slightly, about 2 minutes. Add remaining 1/4 cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice
serves 4
Caltex fajitasB
BeefC
GrillingD
California
'2 lb skirt steak cut into 4-6" lengths
4 tbsp olive oil
#6 med-large cloves garlic, pressed
"2 tbsp finely minced chile pepper
1 bunch cilantro, chopped fine
43/4 cup minced green onions (green and white parts)
4 fresh limes
1/2 med sized valencia orange
1/4 cup lager beer
fresh ground black pepper
Mix the olive oil, garlic and chopped pepper together in a medium bowl. Marinate steaks for an hour or so at room temperature or overnight. Add the liquids to the bowl, stir to mix, and then add the cilantro
and minced green onion and mix well. Add the steaks to the cilantro-juice mixture, making sure the meat is well covered by the liquid. Refrigerate, for another 12 - 24 hours, tossing occasionally. About an
hour before you're ready to cook, press the pepper into the meat, turn meat over, and repeat. Let meat sit while preparing the fire and allow to come to room temperature before grilling. Prepare a hot charcoal
fire. Baste the meat with the marinade while grilling. Cook as desired. After the meat has cooked, prepare it for serving by scoring each piece with a sharp knife *with* the grain and then slice into thin
]strips *against* the grain. This will serve to tenderize the steak and make it easier to eat.
36 yellow summer squash, cut into 1/2"-thick rounds
'4 zucchini, cut into 1/2"-thick rounds
1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers
Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in glass baking dish and vegetables in another. Sprinkle each with half of spice
mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5
minutes per side.
Carne asadaB
BeefC
GrillingD
Mexican
1 1/2 lbs sirloin steak
2 tbsp vegetable oil
$3/4 tsp dried leaf oregano, crushed
1/2 tsp salt
1 tbsp lime juice
1/4 tsp pepper
2 tsp cider vinegar
Place steak in shallow baking dish and brush each side with oil. Combine remaining ingredients except orange slices. Pour over steak, cover, and refrigerate several hours, turning occasionally. To cook,
preheat charcoal grill. Drain meat, reserving marinade. Grill 3 to 4 minutes on each side, for medium rare. Spoon marinade over steak as it cooks. After turning once, serve hot.
Cilantro pesto fish tacosB
SeafoodC
GrillingD
California
Cilantro pesto
1 cup cilantro leaves, packed
1 tbsp olive oil
1 large garlic clove
1 tbsp lemon juice
1 tbsp ice water
1/2 jalapeno pepper
:1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz ea
freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes
Cilantro pesto: place all ingredients in a food processor and process into a thick paste. The ice water prevents heat from building up during the process and spoiling the color. Chop green onion. Thinly slice
cabbage. Slice tomatoes thinly. Mix together with 1 tbsp cilantro pesto and set aside. Put 1 cilantro leaf in middle of each fillet - this one leaf will add great flavor. Grind pepper over the fillets to
taste. No salt! Brush a broiler pan with olive oil. Place your folded fish package on it and broil about 4" from the heat source until fish flakes in center when pressed with a fork, about 6 minutes. Heat
tortilla on both sides, 30 to 35 seconds, just until they go limp. To assemble the tacos: spread 1 tablespoon cilantro pesto on warm tortilla. Place a cooked fish fillet on top. Spoon the cabbage, tomato and
green onion salad on top.
A"Ethiopian-style broiled drumsticksB
PoultryC
GrillingD
African
1/2 tsp ground ginger
1/2 tsp cardamom, ground
1 tsp coriander, ground
1/2 tbsp turmeric, ground
1/2 tbsp mustard, ground
!1/2 tsp fenugreek seeds, crushed
1/2 tsp nutmeg, ground
1/2 tsp cinnamon, ground
1/2 tsp allspice, ground
2 tbsp cayenne pepper
-1 dried cayenne chile pepper - seeded/minced
1/4 cup paprika
1 1/2 tsp salt
1 1/2 tsp black pepper, ground
1/4 cup dry red wine
2 tbsp peanut oil
2 tbsp orange juice
12 chicken drumsticks
For the spice paste, mix first 12 ingredients plus salt and pepper in a small skillet; cook over low heat, stirring constantly to form a smooth paste, about 2 minutes. Off heat, stir in oil and orange juice.
Rub each drumstick evenly with this spice paste, then transfer them to a large nonreactive bowl; cover and refrigerate 2 hours. (can be refrigerated overnight.)
Heat the broiler. Transfer drumsticks to a broiling pan. Broil drumsticks, turning once, until browned and cooked through, 20 to 25 minutes. Serve immediately. 4 servings
A#Galveston grilled air-dried chickenB
PoultryC
GrillingD
Southern
!2 3 lb chickens, cut into pieces
1 lemon, cut in half
6 cloves garlic, crushed
1 tbsp cayenne pepper
2 tbsp paprika
vegetable oil
Rub the chicken pieces with the lemon halves. In a small bowl, mash the garlic with the cayenne pepper and paprika to form a paste. Rub over the chicken pieces. Place the pieces skin side up on a rack in a
shallow pan. Let stand in a cool place (do not refrigerate) uncovered for 24 hours. Preheat the grill. If using presoaked wood chips sprinkle over the hot coals or lava rocks. Brush the grid lightly with oil.
Place the dark meat of the chicken on the grill and cover-cook with the vents open over hot or high heat, turning once, for 15 minutes. Add the white meat to the grid and continue to cover-cook, turning once,
until both meats are crisp and the juices run yellow when pricked with a fork, 15 to 20 minutes longer. Sprinkle with salt and pepper to taste before serving. The recipe originated from the well known cooking
Steacher and chef, mary nell reck. It's a winner in the tongue-sizzling sweepstakes!
A#Grilled mahi- mahi in wine marinadeB
SeafoodC
GrillingD
Hawaiian
4 six-oz mahi-mahi fillets
*1/4 cup fresh lemon juice (1 to 2 lemons)
1 tbsp grated lemon zest
1 cup chardonnay
1 tsp vanilla extract
1/4 cup grapeseed oil
1/4 tsp kosher salt
31 tsp diced jalapeno pepper (deveined and seeded )
2 garlic cloves, pressed
To make the marinade, combine the lemon juice, lemon zest, vanilla, and chardonnay in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the salt, jalapeno, and garlic. Place the mahi-mahi in
a non reactive container and pour the marinade over. Refrigerate for 1 to 2 hours. Remove the mahi-mahi from the marinade. Bring the marinade to a low boil in a non reactive saucepan or microwave the marinade
on high for 3 minutes. To grill, lightly brush the grill with vegetable oil. Grill and baste the mahi-mahi for about 5 minutes. Turn the fillets and grill for 3 to 4 more minutes, or until the fish begins to
fake when tested with a fork. Brush on a little of the warmed marinade while grilling. To cook indoors, preheat the oven to 350
. Arrange the fish on a foil-lined baking sheet and bake for 7 to 8 minutes, or
Uuntil the fish begins to flake when tested with a fork. Yield. 4 main-course servings
Habanero-lime grilled salmonB
SeafoodC
GrillingD Caribbean
4 salmon steaks
1/4 cup vegetable oil
&1/2 cup orange juice, fresh preferred
#3 tbsp lime juice, fresh preferred
1 tbsp tequila
1 tbsp lime zest
#1 tbsp finely minced habanero chile
1 clove garlic, minced
Combine all the ingredients for the marinade and marinate the salmon for 2 hours at room temperature in a non-reactive dish, turning frequently.
aGrill the salmon over hot coals, basting frequently with the marinade. Serves: 4. Heat scale: hot
A Margarita beef with orange salsaB
BeefC
GrillingD
California
#1 1/2 lb beef, top round, 1" thick
marinade
!2/3 cup orange juice concentrate
1/2 cup tequila
1/3 cup lime juice, fresh
2 tbsp olive oil
2 tbsp ginger, fresh, chopped
!2 garlic cloves, medium, crushed
1 tsp salt
1 tsp oregano
1/4 tsp cayenne
orange salsa
&2 oranges, peeled, cut in 1/2" pieces
1 onion, red, small, chopped
#1 jalapeno, seeded, finely chopped
1/4 cup cilantro, chopped
2 tbsp lime juice, fresh
2 tbsp olive oil
1/2 tsp salt
1/2 tsp oregano
1) combine marinade ingredients. Place steak in a plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 4 hours or overnight. 2) combine salsa ingredients in a
non-metallic bowl and refrigerate at least 1 hour. 3) remove steak from marinade and discard marinade. Grill steak on a hot grill for 5 minutes per side for rare to medium rare; slightly more for medium.
Remove steak to carving board and let rest for 10 minutes. Carve steak crosswise into thin slices; arrange on a serving platter. Garnish wish cilantro sprigs and lime wedges. Serve with orange salsa.
Marinated lamb kabobsB
LambC
GrillingD
Middle East
2 lb boneless leg of lamb
1 lemon
4 cloves garlic
2 cups plain yogurt
1/2 tsp coarse ground pepper
1/4 tsp ground coriander
8 small white onions
1 red pepper
1 green pepper
8 cherry tomatoes
Cut lamb into 1 1/2" cubes. Squeeze 2 tbsp lemon juice from lemon. Mince garlic. Combine juice, garlic, yogurt, and coarse pepper. Reserve 1 cup of mixture and stir lamb cubes into remaining. Cover and
refrigerate 6 hours or overnight. Stir cumin and coriander into reserved mixture. Cook onion in boiling water until tender, about 10 minutes. Cut peppers into 1 1/2" pieces. Heat grill, thread meat and
xvegetables on 4 skewers. Cook 15 minutes, turning skewers several times. Served with the spiced yogurt. Makes 4 servings
Marinated lemon chickenB
PoultryC
GrillingD
Greek
2 cup greek virgin olive oil
.8 lg chicken breasts - (skin & bones removed)
6 garlic cloves; crushed
2 lemons; juiced
2 tbsp fresh oregano; chopped
1/8 tsp white pepper
G!4 oz feta cheese; cut in 8 slices
In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano
and white pepper. Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours. Char broil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the
marinade the entire time that you are cooking it. Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast.
Mediterranean flank steakB
BeefC
GrillingD
Italian
!1 lb flank steak, trimmed of fat
2 tbsp finely chopped shallots
1 clove garlic, chopped
1 tbsp chopped fresh marjoram
1 tbsp chopped fresh mint
1 tbsp chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
/3 tbsp frozen orange juice concentrate, thawed
2 tbsp balsamic vinegar
4 tsp olive oil
4 green onions, trimmed
1 red bell pepper,
21 japanese eggplant, cut into 4 lengthwise slices
(1 yellow bell pepper, cut into 2" slice
1 yellow crookneck squash
6 oz mixed salad greens
%6 fresh mint leaves, cut into shreds
%6 fresh basil leaves, cut into shreds
Place steak in glass dish. In a small bowl prepare the marinade by combining next 10 ingredients; brush 2 tbsp of marinade over steak. Cover and refrigerate for 2 to 4 hours. Place green onions, eggplant, bell
peppers and squash in glass dish; brush with 2 tbsp of marinade. Cover and refrigerate 2 to 4 hours. Preheat barbecue or broiler. Grill vegetables 6" above medium- hot coals or 6 to 7" below broiler element
for about 2 1/2 minutes per side, or until cooked crisp-tender. Grill or broil beef about 5 minutes per side or until cooked medium-rare. Allow beef to rest 5 minutes. Meanwhile, toss mixed salad with
remaining marinade. Divide salad among 4 dinner plates. Arrange grilled vegetables on greens. Cut beef diagonally into thin slices; arrange on greens. Sprinkle with shredded mint and basil. Yield: makes 4
servings.
Portuguese chickenB
PoultryC
GrillingD
Spanish/Portuguese
2 cloves garlic, sliced
1 large bay leaf, crumbled fine
2 tsp paprika
1 tbsp salt
!1/4 tsp crushed red chile pepper
2 tbsp olive oil
4 chicken breasts, split
Combined first 6 ingredients into a paste. Rub this mixture into the chicken and refrigerate several hours. Grill over hot coals. Serves 6-8.
Roasted cornB
VegetablesC
GrillingD
California
1/2 cup butter
2 tbsp finely chopped chives
2 tbsp chopped parsley
salt and pepper
8 ears of corn
LPrepare corn by peeling back the husk (do not remove) and removing the silk
if the husks feel dry, soak the whole ears in water for 15 to 30 minutes to replenish the moisture. Melt butter and combine with chives and parsley
brush corn with butter mixture; salt and pepper. Recover the corn with the husks. Roast in husks over hot coals, turning frequently, for 30 minutes.
Roasted mixed peppersB
VegetablesC
GrillingD
Italian
"Two red, green and yellow peppers
(a tin of anchovies or 2 oz black olives
)fresh thyme and rosemary, finely chopped
4 tbsp extra virgin olive oil
salt and pepper
Heat the grill until hot. Seed the peppers and slice them length ways into thin slices. Place them in a shallow oven proof dish in blocks of red, yellow and green. Tuck the olives or anchovies in amongst them
and sprinkle with the herbs. Pour over the olive oil. Grill until soft and slightly charred, carefully turning the peppers over so the colors don't get too mixed up. Season and if desired drizzle over a little
\more olive oil. Good both hot and cold. Soak up the juices with either focaccia or ciabatta.
Scallop kabobsB
SeafoodC
GrillingD
Hawaiian
1 lb. Scallops
1 can button mushrooms, drained
2 tab salad oil
2 tab soy sauce
2 tab lemon juice
2 tab parsley
1/2 tea salt & dash pepper
13 oz can pineapple chunks
green pepper chunks
melted butter
If large scallops are used, cut into 3 or 4 pieces. Place scallops and mushrooms in a shallow glass dish. Combine oil, soy sauce, lemon juice, parsley, salt and pepper and pour over scallops. Cover and
refrigerate 30 mins, turning scallops and mushrooms once. Partially fry the bacon, drain and cut into half. On kabob skewers place alternate scallops, mushrooms, bacon, pineapple and green peppers. Set oven
tcontrol on broil and/or 550. Broil kabobs 3" from heat for 5 to 8 mins, turning once and basting with melted butter.
Basic rib rubC
MarinadeD
Southern
1 tbsp ground black pepper
1 tsp cayenne pepper (optional)
2 tbsp chili powder
2 tbsp cumin
2 tbsp packed dark brown sugar
1 tbsp granulated sugar
1 tbsp ground oregano
4 tbsp paprika
2 tbsp salt
1 tbsp white pepper
3 tbsp celery salt
3 tbsp garlic powder
|Blend all ingredients. Use about 3 tbsp rub per side of ribs. Makes about 1 1/3 cups. Source: dallas morning news - 6/29/94
Beer marinade for beefB
BeefC
MarinadeD
American
!2 cup beer (12 oz or 10 oz cans)
2 tsp salt
1/2 cup olive oil
1 tsp ground cayenne pepper
1 tbsp wine vinegar
1 tbsp prepared horseradish
1 tsp onion powder
2 tbsp lemon juice
1 tsp garlic powder
IlMix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.
Cajun ribsC
MarinadeD
Southwestern
2 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp red pepper
1 1/2 tsp white pepper
1/2 tsp black pepper
1 tsp dried thyme leaves
1 tsp dried oregano
*4 lb pork back ribs (about 2 whole sides)
Combine seasonings. Rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and grill for 1 1/2 hours. Cut ribs into serving-size portions. Source: dallas morning news - 6/29/94
Jamaican jerk marinadeC
MarinadeD Caribbean
1 onion finely chopped
1/2 cup chopped green onion
2 tsp thyme
2 tsp sugar
"1 - 2 tsp freshly ground allspice
1/2 tsp ground nutmeg
1/2 tsp sage
1/2 tsp cinnamon
4 - 6 habaneros
1 tsp black pepper
3 tbsp soy sauce
1 tbsp cider vinegar
Combine all ingredients in a food processor and chop. Marinate meat (chicken, beef or pork ribs) for at least 6 hours and grill or bake. Marinade will keep in the refrigerator in a tightly closed jar for a
month. It freezes well.
Lemon and thyme marinadeC
MarinadeD
Greek
"2 tbsp strained fresh lemon juice
62 tsp chopped fresh thyme, or 3/4 tsp dried, crumbled
!2 tbsp olive oil or vegetable oil
_Mix ingredients in a small bowl. Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry.
A.Marinade and basting sauce for brisket of beefB
BeefC
MarinadeD
American
3 cups dry red wine
3 tsp salt
1 cup olive oil
3 tbsp dijon mustard
2 tbsp wine vinegar
2 tbsp prepared horseradish
2 tsp onion powder
3 tbsp lime juice
1 tsp garlic powder
2 tsp ground cayenne pepper
Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. From justin wilson's"outdoor
cooking with inside helpinch
qnote: a few tbsp of the spice mix added to a few tbsp of tomato juice also makes an excellent marinade for pork.
Marinade for flank steakC
MarinadeD
Chinese
1/4 cup soy sauce
1/4 cup sherry
3 tbsp chinese oyster sauce
2 tbsp honey
2 tbsp crystallized ginger
1 clove of garlic
I`Marinate overnight. Cook flank steak 8 minutes on each side. Med-low grill. Cut like roast beef.
Marinated calamariB
SeafoodC
MarinadeD
Italian
51 lb calamari, cleaned and trimmed red onion, sliced
1/2 cup celery, sliced
1/4 cup cilantro, chopped
6 tsp balsamic vinegar
1/4 cup olive oil salt & pepper
1 medium red pepper, sliced
1 medium bell pepper, sliced
3 cloves garlic
4 anchovy filets, chopped finely
Clean calamari and cook in salt water for approximately 45 minutes. Check for doneness. Cut in 1/2" rings and leave tentacles whole. Place in a bowl. Make marinade of oil, vinegar, anchovies, garlic, salt and
pepper. Add to calamari while still warm then add remaining ingredients. Check seasonings, then let marinate for several hours. Serves: 6
Marinated zucchiniB
Vegetables
MarinadeD
American
'4 1/2 lb zucchini, sliced 1 1/2" thick
olive oil for frying
black pepper to taste
5a handful of fresh mint leaves plus mint for garnish
2 garlic cloves, thinly sliced
1 1/2 tbsp sugar
1/2 cup white wine vinegar
Sprinkle the zucchini with salt and set in the sun on a large. Flat wicker tray or screen for an hour, if possible, or leave in a colander. Rinse and dry the zucchini. Heat 3/4" oil in a skillet and fry the
zucchini over medium high heat until browned. Drain on paper towels. Reserve 3 tbsp of the cooking oil. Make a layer of zucchini in a serving dish. Grind black pepper over it and sprinkle with mint leaves.
Repeat, using all the zucchini and mint leaves except for the garnish. In a small saucepan, boil the garlic, sugar and vinegar for 1 minute. Add the reserved oil and pour the mixture over the zucchini. Cover
with plastic wrap and marinate in a cool place, unrefrigerated, for 2-3 days. Serve at room temp., Garnished with mint. Serves 6-8
Mexico marinadeC
MarinadeD
Mexican
1 1/2 cup beer
1/2 cup chopped fresh cilantro
3 lg garlic cloves
1/2 cup lime juice
2 tsp chili powder
1 tsp tabasco pepper sauce
1 1/2 tsp ground cumin
Process all ingredients in a food processor blender until well combined. Marinade can be stored in a one (1) pint covered jar in the refrigerator for up to three (3) days. Can be used as a marinade for beef,
%pork and chicken. Makes two (2) cups.
Bow ties & broccoliB
VegetablesC
Pasta/RiceD
Italian
1/2 lb bow tie pasta, cooked
V2 large stalks broccoli, florets separated from stems, stems peeled and thinly sliced
1 large sweet red pepper, diced
"1 1/2 cups canned vegetable broth
%1/3 cup fresh grated parmesan cheese
1 tbsp olive oil
3 large cloves garlic, minced
1/4 tsp salt
red pepper flakes
freshly grated parmesan cheese
Heat oil in 12" non-stick skillet over medium-high heat. Add garlic, broccoli stems and salt. Cook, uncovered, until very hot, about 2 minutes, stirring often. Add broccoli florets, sweet red pepper and
vegetable broth. Bring to boil. Simmer 1 minute. Add pasta. Simmer, uncovered, until pasta is hot and broccoli is just beginning to be tender, about 3 minutes, adding more broth as needed. Add cheese and red
upepper flakes. Toss well. Heat through, about 1 minute. Adjust seasonings to taste. Serve hot. Makes 2 to 3 servings.
Herb shrimp pastaB
SeafoodC
Pasta/RiceD
California
1 lb shrimp, cleaned and cooked
1/2 lb snow peas, blanched
"2 cups diced (1/4") plum tomatoes
%4 tbsp chopped fresh dill or parsley
2 tsp finely grated orange zest
1/4 cup olive oil
1/2 lb pasta, cooked al dente
Salt and black pepper, to taste
1/4 cup fresh orange juice
In a large bowl, combine all ingredients except the juice. Toss together well. Before serving, add orange juice and adjust seasonings. Serve immediately. Serves 6.
Japanese shrimp saladB
SeafoodC
Pasta/RiceD
Japanese
Dressing
2/3 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup peanut oil
3 tbsp sugar
1 tsp dry mustard
pinch of cayenne pepper
Pinch of salt
salad
1 lb fresh bean sprouts
14 oz dried chuka soba noodles*
1/4 cup sesame oil
12 lbs medium shrimp; peeled, deveined and cooked
43 large cucumbers; peeled, halved and thinly sliced
6 green onions, sliced
red cabbage leaves
Combine dressing ingredients in a bowl and whisk until thoroughly blended. Cover and set aside. Cook bean sprouts in 4 cups boiling water for about 30 seconds. Drain in a colander and place in a bowl of cold
water for about 20 seconds. Drain again. Bring a large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Place noodles in a bowl of cold
water. Drain and place in a large bowl. Add sesame oil and toss to coat. Add bean sprouts, shrimp, cucumbers and onions. Drizzle dressing over and toss gently to blend. Line a serving platter with cabbage
leaves and mound salad in center. * available at oriental markets and in the oriental sections of some grocery stores. Makes 6 servings
A Linguine with roasted vegetablesB
VegetablesC
Pasta/RiceD
Italian
1 lb linguine
1 cup chicken stock
!10 lg cloves garlic, cut in half
2 tbsp balsamic vinegar
"1 lb cherry tomatoes, cut in half
$1 lb asparagus, cut into 2" lengths
"1/2 lb zucchini cut into 2" pieces
(1/2 lb summer squash cut into 2" pieces
)1 large red bell pepper, cut into chunks
78 med scallions, white parts only, cut into 2" lengths
1 tbsp olive oil
%salt and ground black pepper to taste
Preheat oven to 450
. In a small saucepan, combine garlic and stock. Bring to a boil, reduce heat to low and simmer, covered, for 15 to 20 minutes, or until tender. Place in a blender or food processor along
with vinegar and puree until smooth. Return to the saucepan and keep warm over low heat. Meanwhile, in a large bowl, combine tomatoes, asparagus, zucchini, summer squash, bell peppers, and scallions. Drizzle
oil over the top, season with salt and pepper and toss to coat well. Place on a baking sheet and roast, stirring occasionally, for 15 minutes, or until tender. Meanwhile, in a large pot of boiling salted
water, cook linguine for 6 to 8 minutes, or until tender but firm. Drain and place in a large serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately.
Serves 4.
Pasta puttanescaB
PastaC
Pasta/RiceD
Italian
4 tbsp olive oil
1 tbsp anchovy paste
1 clove garlic
1 crushed red pepper
1 tbsp capers
2.5 oz chopped black olives
#28 oz can italian tomatoes, chopped
Heat olive oil in a pan. Add anchovy paste and garlic and saut
for one minute. Add tomatoes, capers, olives, red pepper. Simmer for 30 minutes, mashing tomatoes with a fork. Sauce should be thick and chunky.
2Serve over penne. Top with fresh grated parmesan.
Pasta salad with smoked salmon
SeafoodC
Pasta/RiceD
California
Marinade
1 cup balsamic vinegar
1 tbsp fresh lemon juice
3 tbsp grainy mustard
1/2 tsp hot pepper sauce
salt and freshly cracked pepper
1 lb small pasta shells, cooked
#1 cup fresh parsley, finely minced
%1 cup green onions, sliced 1/4" long
(1/4 cup fresh baby dill, finely chopped
71/2 lb smoked salmon, sliced very thin and into strips
#1 small cucumber, sliced paper-thin
In a large bowl, whisk together marinade ingredients. Add pasta and toss. Cover and set aside at room temperature for about 30 minutes. Toss in parsley, onions and dill. Carefully add salmon, being careful not
to break up the julienne strips. Garnish six or eight serving dishes with cucumber slices by making a circle around outer edge of dish. Place salad on a mound in center of dish. Makes 6 to 8 servings
Pasta with pesto sauceB
PastaC
Pasta/RiceD
Italian
6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
81 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
freshly ground pepper fresh
pasta
(16 med-size fresh basil leaves, optional
Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with
salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce.
Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8
@servings. Note. No extra cheese should be served with this dish.
Penne a'la vodkaC
Pasta/RiceD
Italian
1 can (28 oz) crushed tomatoes
2 cloves garlic, chopped
4 slices proscuitto 1/4" thick
1/2 stick butter
1/2 cup heavy cream
1/4 cup vodka
1/2 tsp hot pepper flakes
Dash salt
1 box penne or rigatoni
Cut proscuitto or bacon into small pieces. Melt butter and saut
proscuitto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. Keep partially
&covered so that the sauce can reduce.
When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over penne, rigatoni, or other"shaped" pasta.
FNote: if sauce becomes too thick, add either more cream or some water.
Pork fried riceB
PorkC
Pasta/RiceD
Chinese
1 cup cooked roast pork strips
3 tbsp vegetable oil
1 small onion, thinly sliced
$1 1/2 piece of fresh ginger, peeled
(2 celery stalks, thinly sliced diagonal
'2 small carrots thinly sliced diagonal
#1/2 small chinese cabbage shredded
1/2 tsp black pepper
3 cup cooked long-grain rice
2 eggs slightly beaten
1/2 tsp salt
2 tbsp soy sauce
Heat 2 tbsp of oil in large frying pan. When hot, add the onion and ginger. Stir-fry for 2 min. Add celery and carrots and fry for 5 min, stirring constantly. Stir in cabbage, pork, pepper, soy sauce and rice
and cook, stirring constantly, for 2 to 3 min, or until mixture has heated through. Remove from the heat and keep hot while you make the garnish. Heat the remaining oil in a small frying pan. When hot, add the
beaten eggs and salt and cook for 2 minutes. When the bottom has set, turn the omelet over and cook for a further 2-3 minutes, or until completely set. Remove from pan and cut the omelet into strips about 1"
wby 1/4". Transfer the rice mixture to a warmed serving dish. Garnish with the omelet strips and serve at once. Serves 4
Seafood lasagnaB
SeafoodC
Pasta/RiceD
Italian
71 cup (1 package) milkman or other low-fat milk powder
2 3/4 cups water
paprika
nutmeg
salt to taste
1/4 cup + 1 tbsp dry vermouth
1/4 cup flour
-nonstick cooking spray, preferably olive oil
8 oz scallops
8 oz cooked crab meat
2 cloves garlic, minced
&9 lasagna noodles, cooked and drained
1 tsp dill
-1/4 cup freshly grated parmigiana or reggiano
Preheat oven to 350
. Using a medium saucepan mix the milk with the water and heat over medium heat. Sprinkle with enough paprika to make the sauce pale pink; add nutmeg and salt to taste. Mix the vermouth and
flour together in a small bowl to make a smooth paste. Whisk this into the milk, stirring constantly, until the sauce thickens, and then set it aside. Heat a non-stick skillet and coat with a non-stick
vegetable oil spray. Add scallops and garlic, sprinkle with salt and pepper, and cook until the scallops just turn solid white. Remove from the skillet and combine with the crab. Spread a little of the white
sauce in a 7 x 11 baking dish, and top with 3 of the noodles. Add more sauce and 1/2 the scallops and crab, and sprinkle with 1/2 the dill and pepper to taste. Repeat with another layer of pasta, sauce and
seafood, add another layer of pasta, sauce and then sprinkle with parmigiana. Bake at 350
Drop the asparagus into boiling water and cook until tender. Chill in cold water. Cook the ravioli for 6 to 7 minutes or according to the package directions, until tender and drain. Combine these two
ingredients with the spinach, feta, red pepper and endive in a lg bowl. Whisk together vinegar oil and mustard. Season to taste with the salt and pepper and stir in the walnuts and thyme. Pour this dressing
$over the asparagus mixture and toss
yield: 5 servings
Caesar saladB
VegetablesC
SaladD
Italian
1 very fresh egg yolk
1/4 tsp salt
6 tbsp divided olive oil
1 cl garlic, crushed
1/2 tsp worcestershire sauce
1/2 tsp dijon style mustard
3 tbsp apple cider vinegar
Fresh ground black pepper
1 cup homemade croutons
$3 tbsp fresh grated parmesan cheese
1 tbsp fresh lemon juice
2 heads romaine lettuce
The lettuce is de-ribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad homemade bread in 1" cubes saut
ed in
butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 tbsp of the olive oil. Whisk in garlic, worcestershire and mustard and blend
until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency
and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of
fthe salad and the parmesan in a ring around the circumference. Roll gently to serve. Yield: 1 servings
Chile- lime black bean saladC
SaladD
California
2 cup black beans, rinsed
(1 small jicama, peeled and finely diced
2 roma tomatoes, finely diced
(1 green pepper, seeded and finely diced
#2 carrots, peeled and finely diced
2 stalks celery, finely diced
1 red onion, chopped
1 bunch green onions, chopped
1 bunch italian parsley, minced
chile-lime dressing (look up)
freshly ground pepper
salt to taste
Heat enough salted water to cover beans to boil. Add beans. Reduce heat to simmer, cover and cook 45 minutes or until beans are tender, but still whole. Drain and cool. Meanwhile combine jicama, tomatoes,
green pepper, carrots, celery, red onion, green onions and parsley in large bowl. Add beans and chile-lime dressing. Season to taste with salt and pepper. Marinate several hours. Serve at room temperature.
Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or
:wedges across top of greens. Sprinkle with cheese. Chill.
Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing
7over salad and toss. Pass remaining dressing at table.
CCreated by: original hollywood brown derby, hollywood (servings 6)
Feta greek saladB
VegetablesC
SaladD
Greek
41 head romaine lettuce, torn into bite-sized pieces
3 tomatoes, cut up
1 onion, thinly sliced
-1 green pepper seeded and chopped (optional)
1 cucumber, peeled and sliced
%1 cup black olives, preferably greek
.1/2 lb feta cheese, sliced or cut into chunks
02 oz anchovies, drained (optional) dressing
1/4 cup olive oil
2 tbsp. Vinegar
Generous pinch of oregano
salt and pepper to taste
Chill all vegetables, the olives, cheese and, if you are using them, the anchovies. Combine dressing ingredients. When ready to serve, toss all vegetables and the olives. Top with feta and, if desired,
.anchovies. Serve with dressing. Serves 4 to 6.
Greek potato saladB
PotatoesC
SaladD
Greek
6 potatoes, boiled in skin
2 mild onions, sliced thin
1/2 cup ev olive oil
1/2 cup strained lemon juice
1/2 tsp crushed, dried oregano
8 - 12 black greek olives
salt and ground pepper to taste
Peel and cube the potatoes while still warm and combine them with the onions in a large bowl. Add the remaining ingredients except the olives, toss gently but thoroughly. Adjust seasoning, add the olives.
Hot german potato saladB
PotatoesC
SaladD
German
3 lbs potatoes
6 slices bacon
1/4 cup chopped onion
2 tbsp flour
2 tbsp sugar
2 tsp salt
1/2 tsp celery seed
Dash black pepper
1/4 cup water
1/3 cup vinegar
Boil potatoes in jackets till tender. Drain, set aside. In large skillet, fry bacon until crisp. Remove bacon and add onion to bacon drippings, stirring until tender. Stir in flour, sugar, salt, celery seed &
pepper. Cook over low heat until bubbly. Remove from heat and stir in water & vinegar. Heat to boiling, stirring constantly. Peel potatoes, and cut into slices. Crumble bacon and stir bacon and potatoes into
Thot mixture. Heat through, stirring lightly to coat potato slices. Makes 6 servings.
Luby ib tume - green bean saladB
BeansC
SaladD
Middle East
!2 lb fresh or frozen green beans
3 cloves garlic
1/4 cup lemon juice
1/4 cup salad oil
1/4 tsp salt
!1) cook green beans and let cool
V2) using a garlic press crush garlic into a large bowl, then rub the bowl with garlic
:3) add beans and toss until garlic is thoroughly combined
*4) combine remaining ingredients and toss
%5) let flavors combine for 2 or 3 hrs
Nepal potato saladB
PotatoesC
SaladD
East Indian
$4 medium size waxy boiling potatoes
#4 tbsp ground roasted sesame seeds
$4 tbsp lemon juice (fresh squeezed)
1 tsp salt
"1 hot green chiles, finely minced
4 tbsp sesame oil
2 tsp vegetable oil
Pinch ground asafoetida*
8 to 10 whole fenugreek seeds*
3 tbsp cilantro minced
Boil the potatoes in a big pot. Meanwhile, combine the chiles, salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl. Add the sesame oil just a little at a time and mix in with a wire whisk.
Using a metal ladle heat the vegetable oil by holding it over heat. When quite hot, add the asafoetida powder and fenugreek seeds. The fenugreek seeds will start to darken in the hot oil in just a few seconds,
when this happens dump it all into the bowl. Mix well, then add the cilantro and mix some more. Check your seasonings. When the potatoes are done, drain and peel while hot (holding with a fork if you need to.)
The peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing. Gently mix to coat all the cubes and finally adjust your seasonings if needed. Let cool, cover and refrigerate. You can eat
this after a couple of hours, either cold or room temperature. However, it's supposed to be much better the next day. It keeps for up to 4 days refrigerated.
7* Look for these in an indian or middle-eastern grocery
Roasted potato saladB
VegetablesC
SaladD
Southern
-4 cup quartered, unpeeled small red potatoes
1 cup miracle whip
2 hard-cooked eggs, chopped
)4 sl bacon, chopped, crisped and drained
1/4 cup green onions, sliced
1/4 tsp salt
1/4 tsp pepper
Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions,
|salt and pepper in large bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled. Yield: 6 servings
A%Roman green beans with fontina cheeseB
VegetablesC
SaladD
California
!1 lb fresh string beans, trimmed
81/2 lb fontina cheese, cut into strips about 3" by 1/4"
1 clove garlic, minced
1/2 tsp dijon mustard
1/4 cup lemon juice
1/2 cup olive oil
G$Salt and freshly ground black pepper
Cook the beans in boiling water until crisp-tender, about two minutes. Rinse under cold running water; drain. Combine with the cheese in a large bowl. Mash the garlic with the mustard in a small bowl. Stir in
the lemon juice. Slowly whisk in the oil. Pour this dressing over the beans and cheese. Toss well and add salt and pepper to taste. Serve at room temperature or slightly chilled. Yield: four servings.
A Shaved fennel and parmesan saladC
SaladD
California
3 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp fresh black pepper
1/4 cup olive oil
4 bulbs fresh fennel
1 head radicchio
225g parmesan cheese
In a salad bowl, combine lemon juice, salt and pepper and whisk in the olive oil. Slice the fennel bulbs wafer-thin, cutting from base to tip to make fan-like slices. Place into the vinaigrette and toss.
Tear radicchio leaves into bite-size pieces and toss with fennel. Divide between four salad plates. Shave parmesan into thin sheets, sprinkle on each place an serve.
Spicy beef saladB
BeefC
SaladD
Thai/Vietnamese
$1/2 lb. Beef (flank steak, trimmed)
1/2 onion, sliced
1 bunch romaine lettuce, sliced
1 large tomato, sliced
&2 green onions, sliced into 1" pieces
!1 stalk celery, sliced, w/leaves
1/2 red bell pepper, sliced
(Optional: cucumber, carrot and cilantro
dressing
1/2 tbsp ground garlic
3 fresh serrano chiles, crushed
1 tbsp sugar
3 tbsp nampla (fish sauce)
4 tbsp lime juice
v1. Slice beef approximately 1/4" thick, then grill until beef is cooked to your liking. Slice beef into small pieces.
2. Dressing (can be used w/seafood, chicken, etc. Also, peanuts may be added) mix all of the above ingredients together in a bowl. Add dressing to cooked beef. Mix well. Add celery, green onion, romaine
<lettuce, and tomato. Garnish with red bell pepper and serve.
TabouliC
SaladD
Middle East
1-1/2 cups medium bulghur wheat
$2 cups water or clear chicken broth
"1 cup minced parsley, leaves only
)2 ripe tomatoes, seeded and finely diced
1/4 cup drained cucumbers
4 scallions, thinly sliced
"1/4 cup chopped fresh mint leaves
1/3-1/2 cup fresh lemon juice
1/4 cup olive oil
salt & black pepper to taste.
Put bulghur in small mixing bowl with water or broth, let stand at least 30 mins while you prepare other ingredients. Drain any excess liquid from wheat and put in large mixing bowl; toss with remaining
;ingredients until well mixed; adjust seasoning. 8 servings.
Taco saladB
VegetablesC
SaladD
Mexican
1-2 lettuce heads
1 lg onion chopped finely
6 small tomato chopped finely
A2 lg packages of taco cheese (found in your local dairy section)
C1 1/2 - 2 lg bottles of catalina salad dressing (must be this type)
3 lbs of ground beef or turkey
73 packages of taco seasoning mix (or 1 per lb of meat)
1-2 bags taco flavored doritos
You are going to cook the hamburger until it is almost done, then mix in the packages of taco seasoning. Cook 5-10 minutes more to be sure it is done, then drain well. In the mean time slice and dice the other
Tingred. Putting in lg bowl. After the meat is well drained mix with the other stuff
about 5 minutes before serving add 1 1/2 bottles of salad dressing (or enough so that it is well mixed) then you want to crush the chips and mix in adding more dressing if needed. You don't want to mix the
Qstuff sooner as the chips become soggy, so it is best to do right before serving
Vietnamese warm beef saladB
BeefC
SaladD
Thai/Vietnamese
Dressing
:1 medium red onion, peeled and cut into paper-thin strips
2 garlic cloves, finely minced
1/2 tsp sugar
#1/2 tsp salt & ground black pepper
1/4 cup distilled white vinegar
/1/4 cup plus 2 tbsp olive oil freshly beef
D1 lb beef sirloin or other tender cut (eye of round, filet of beef)
10 garlic cloves, minced
!1 tbsp nuoc mam (vietnamese fish
1 tbsp soy sauce
1 tsp sugar
freshly ground black pepper
1 head chicory (frisee)
?1/2 head of soft lettuce, such as boston, red leaf or oak leaf
1 small bunch of watercress
2 tbsp vegetable oil
Make the dressing: combine the onion, garlic, sugar, salt, vinegar, olive oil and black pepper to taste in a large salad bowl; mix well. Set aside. Prepare the beef: cut the beef against the grain into thin 1
by 2" strips. In a bowl, combine the beef, half of the minced garlic (reserve remaining half for frying), fish sauce, soy sauce, sugar and ground black pepper to taste. Let stand for 30 minutes. Clean the
lettuces and watercress. Drain and pat dry with paper towels. Add the greens to the dressing, but do not toss. Preheat a large skillet over high heat and add the vegetable oil. Fry the remaining minced garlic
until fragrant and golden. Add the beef and saut
quickly, shaking the pan, over high heat to sear, about 1 minute (the beef should be medium-rare). Pour the seared meat over the greens and toss gently. Divide
the warm salad among 4 individual plates. Sprinkle with freshly ground black pepper and serve with french bread, if desired. Yield: 4 servings.
Warm caesar potato saladB
VegetablesC
SaladD
Italian
6 med red potatoes, cubed
1 small head romaine lettuce
3/4 cup creamy caesar dressing
1/2 cup parmesan grated cheese
$4 strips bacon, cooked and crumbled
1/2 cup garlic croutons
Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat.
]Spoon potatoes over lettuce. Top with remaining cheese, bacon and croutons. Yield: 6 servings
Burnt tomato salsaC
Salsa
California
2 lb tomatoes, cored
1 bunch scallions, trimmed
%1/2 bunch cilantro, coarsely chopped
1 tbsp vegetable oil
3 serrano chiles, stems removed
1/2 medium onion, peeled
1 tbsp minced garlic
1 tbsp lime juice
1 tsp salt
1/2 tsp ground white pepper
1/2 tsp dried oregano
1 cup water
Build a charcoal fire, then scatter presoaked mesquite chips over the coals. Grill tomatoes, scallions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin
on vegetables. Remove stems from tomatoes and chiles. Heat oil in skillet; add serrano chiles and saut
over medium heat until softened. Place chiles, tomatoes, onions and cilantro in food processor fitted
with metal blade and process until coarsely ground. Combine remaining ingredients in small bowl; stir until blended. Add to chile mixture and stir to blend. Makes about 3 cups.
Green salsaC
SalsaD
Mexican
8 tomatillos, husked
1 clove garlic
1 shallot
1 chile serrano, seeded
1 tbsp chopped fresh cilantro
juice of 1 lime
salt to taste
Chicken stock if necessary
Place tomatillos in a large skillet over medium heat. Cook, shaking pan frequently, for 10 minutes or until skin starts to split. In a food processor fitted frequently, for 10 mins. Or till skin starts to
split. In food processor fitted with metal blade, chop cooked tomatillos, garlic, shallot, serrano and cilantro very fine. Do not puree. Mix well and season to taste with lemon juice and salt. If salsa is too
:thick, thin with a bit of chicken stock. Makes 4 servings.
Mediterranean salsaC
SalsaD
Italian
1 lg red bell pepper
12 lg basil leaves
1 lg clove garlic
#1 jalapeno, seeded & finely minced
54 oil-packed sun-dried tomatoes, drained and chopped
1/2 small red onion, chopped
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tbsp red-wine vinegar
salt and pepper to taste
2 lg tomatoes, seeded and diced
(3 tbsp drained & chopped kalamata olives
Place oven rack 5-6" from broiler element. Preheat broiler. Line broiler pan with foil and place pepper on top. Roast on each side until charred. Remove from oven and pull up foil to encase pepper. Allow to
rest 5 minutes. Remove foil and when cool enough to touch, remove core and seeds. Cut into medium dice. Using a food processor fitted with the metal blade, process basil leaves and garlic until finely chopped.
Add jalapeno, tomatoes and red onion and process 10 seconds. Add olive oil, vinegars, salt and pepper and process 5 seconds. Carefully remove blade and stir in bell pepper, tomatoes and olives. May be used
immediately or covered and refrigerated up to 24 hours. Makes about 2 cups. Compliments pasta, grill chicken or fish, grilled bread and baked potatoes. If desired, you can stir in a tbsp of capers when adding
the olives.
Pineapple- habanero salsaC
SalsaD Caribbean
2 cups chopped fresh pineapple
53 fresh tomatillos, husks removed and finely chopped
#1 tbsp lime juice, fresh preferred
1 tbsp rice wine vinegar
1 tbsp vegetable oil
2 tsp grated ginger
1 tsp minced fresh habanero
2 tsp chopped fresh mint
Combine all the ingredients in a bowl and mix well. Allow to sit for a couple of hours before serving. This salsa is best when served on the day it is prepared, but will keep for a couple of days in the
0refrigerator. Yield: 2-1/4 cups. Heat scale: hot
Roasted habanero salsaC
SalsaD
California
1/4 cup virgin olive oil
1 tsp minced garlic
6 ripe plum tomatoes, halved
'salt & freshly cracked pepper to taste
2 habaneros, stems removed
1/4 cup lime juice
1/4 cup cilantro
Combine 1 tbsp oil & garlic. Rub tomato halves with mixture. Sprinkle with salt & pepper. Roast in 500f oven until slightly burnt. Allow to cool. Dice. Grill habaneros over medium hot fire until slightly
charred, remove from fire peel, seed and mince. Combine tomatoes, peppers, oil, lime & cilantro. Mix well. Cover & refrigerate. Keeps 5-6 days.
Salsa frescaC
SalsaD
Southwestern
4 medium tomatoes
1 small onion, finely chopped
32 or 3 jalapeno peppers, fresh, stemmed and seeded
1/4 cup chopped cilantro
1 small clove garlic, minced
2 tbsp lime juice
ground black pepper
Cut tomatoes in half; remove seeds and coarsely chop. Combine the tomatoes, onion, jalapeno peppers, cilantro, garlic and lime juice in a medium bowl. Add salt and black pepper to taste. Cover and refrigerate
Efor 1 hour up to 3 days for flavors to blend. Makes about 2 1/2 cups.
Salsa rojaC
Salsa
Mexican
5 ancos
1 large onion, coarsely chopped
1 1/2 cup water
"4 med tomatoes, peeled and seeded
2 cloves garlic, pressed
3 tbsp oil salt
Remove cores, seeds and veins from chilies. Break chilies into pieces and cover with hot water for 2 hours. Put chilies in a blender with tomatoes, onion and garlic. Blend until quite smooth. Cook puree over
:low heat in a frying pan for 5 minutes. Makes about 4 cups
Watermelon salsaC
SalsaD
California
%3 cups seeded and chopped watermelon
"1/2 cup chopped green bell pepper
2 tbsp lime juice
1 tbsp chopped cilantro
1 tbsp chopped scallion
1-2 tbsp chopped jalapenos
1/2 tsp garlic salt
Combine all ingredients. Mix well and refrigerate at least 1 hour. Serve on sliced oranges or cheese-filled manicotti or with corn or potato chips. Or top 1 cup sour cream with 1 cup salsa and serve with
chips. Makes 3 cups.
Artichoke pestoC
Sauces/Condiments
California
1/4 cup toasted pine nuts
1/2 cup grated parmesan
1-2 tbsp olive oil
$5 cooked artichoke hearts & bottoms
3 cloves garlic, or to taste
1-2 tsp lemon juice
warm water
Throw it all in a food processor or mortar. Add water until desired consistency, more for sauce, less for dip. Makes about 1 cup.
Barbecue sauce for fishC
Sauces/CondimentsD
California
1 thick lemon slice
1 onion, sliced
1/4 cup white vinegar
1 1/2 tsp salt
1 tbsp prepared mustard
1/4 tsp pepper
2 tbsp sugar
1/4 tsp cayenne (red) pepper
2 tbsp butter
1/2 cup catsup
2 tbsp worcestershire sauce
1 tsp liquid smoke
nCombine first 9 ingredients and simmer for 20 minutes then add catsup, worcestershire sauce and liquid smoke.
/Remove lemon slice, baste of fish and barbecue.
A,Barbecued ribs 1991 world bbq contest winnerC
Sauces/CondimentsD
California
Dry rub
4 tsp paprika
2 tsp salt
2 tsp onion powder
2 tsp ground black pepper
1 tsp cayenne
Sauce
6 tbsp salt
6 tbsp black pepper
6 tsp chili powder
4 cup ketchup
4 cup white vinegar
4 cup water
1 lg yellow onion; diced
1/2 cup sorghum molasses
Dry rub directions: mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
Rib smoking directions: prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15
kminutes, baste with bbq sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.
Bbq sauce directions: combine all ingredients in a lg saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand
for 2 to 6 weeks before using.
Blackened seasoning blendC
Sauces/CondimentsD
Southern
1 tbsp paprika
2 1/2 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
3/4 tsp black pepper
1/2 tsp white pepper
1 tsp dried tarragon
1 tsp dried oregano
1 tsp dried marjoram
Mix this up well, and then dip the fish fillets first in melted butter, then smear the seasoning mixture on both sides of the fish. Heat a cast iron skillet for about eight minutes on high heat. Put the
fillets in the pan without crowding, pour a few tablespoons of melted butter on top, cook on both sides for about two minutes and serve immediately with butter and lemon.
Blender pestoC
Sauces/CondimentsD
Italian
"2 cup basil leaves, fresh; packed
1/2 cup oil, olive
2 tbsp pine nuts
2 garlic cloves; peeled
1 tsp salt
!1/2 cup cheese, parmesan; grated
2 tbsp cheese, romano; grated
3 tbsp butter
Put the basil, olive oil, pine nuts, garlic and salt in a food processor and process. Stop from time to time and scrape the ingredients down to the bottom. Pour into a bowl and add cheeses by hand. Beat in the
Gently fold ingredients together; refrigerate until serving time. Spoon over torn lettuce or mixed salad. Makes about 1 cup dressing
Caesar salad dressingC
Sauces/CondimentsD
Italian
3 egg yolks, beaten
3 tbsp prepared mustard
10 cl garlic
2 anchovy filets
6 capers
1 1/2 tsp salt
1/2 tsp white pepper
1/2 tsp dried oregano leaves
15 dr tabasco sauce
15 dr worcestershire sauce
olive oil
5 tbsp white vinegar
1) combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and
blend
L2) spoon into a glass jar, cover, refrigerate up to a week, using as needed
3) for caesar salad, tear romaine lettuce into bite sized pieces. Toss with dressing then add freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve. Yield: 2 cups
Champagne habanero vinaigretteC
Sauces/CondimentsD
California
2 cloves garlic, minced
01 scotch bonnet, seeds and stem removed, minced
01/4 cup champagne vinegar or white wine vinegar
%1 tbsp orange juice, fresh preferred
1/2 cup olive oil
2 tsp dijon-type mustard
3/4 tsp sugar
1/4 tsp ground cumin
freshly ground black pepper
Combine all the ingredients for the dressing and mix well. Allow to sit for an hour to blend the flavors. Yield: 3/4 cup. Heat scale: hot
Chile-lime dressingC
Sauces/CondimentsD
California
Zest and juice of 3 limes
1 cup olive oil
1/4 tsp cayenne pepper
1 bunch cilantro, chopped
1 tsp minced garlic
I9Combine ingredients and mix well. Makes about 1 1/3 cups.
Citrus barbecue sauceC
Sauces/CondimentsD
California
1 onion; large, finely chopped
1 tbsp ground red chiles
1/4 tsp ground red pepper
1 ancho chile *
1 tbsp vegetable oil
1 cup orange juice
1/2 cup lime juice
2 tbsp sugar
2 tbsp lemon juice
1 tbsp fresh cilantro; snipped
1 tsp salt
* Ancho chile should be seeded and finely chopped. Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients.
Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. Servings: 5
Creme fraicheC
Sauces/CondimentsD
French
1 cup whipping cream
2 tbsp buttermilk
Heat 1 cup whipping cream to lukewarm (85
). Remove whipping cream from heat and mix in 2 tbsp buttermilk. Cover and let stand in warm draft-free area until slightly, thickened, 24 to 48 hours, depending on
/temperature of room. Chill until ready to use.
Dijon honey dressingC
Sauces/CondimentsD
French
1 cup mayonnaise
1/4 cup dijon mustard
1/4 cup vegetable oil
1/4 cup honey
small pinch of red pepper
1/8 tsp onion salt
3/4 tsp cider vinegar
Blend all ingredients together well. Refrigerate. Dressing will keep about 3 weeks; discard when oil starts to separate. (minced garlic may be added.)
Garam masala - punjabi styleC
Sauces/CondimentsD
East Indian
2 1/2 tbsp green cardamom pods
4 tbsp cumin seeds
5 tbsp coriander seeds
1/4 tsp ajowan seeds
1/4 tsp mace, ground
2 tbsp black peppercorns
1 1/2 tbsp whole cloves
2 3" cinnamon sticks
1 bay leaf
1/4 tsp ginger, ground
1 tbsp nutmeg, ground
Toast the green cardamom pods, cumin seeds, coriander seeds and ajowan seeds in a wide, heavy bottomed pan, stirring occasionally until they brown and begin to release their fragrance (5-7 minutes). Place in a
mortar, spice grinder or blender. Add the peppercorns, cloves, cinnamon sticks and bay leaf. Grind to a fine powder. Add the mace, ginger and nutmeg. Mix thoroughly. Place in a glass container. Cover tightly.
Garlic- tomato salad dressingC
Sauces/CondimentsD
California
2 lg garlic cloves, crushed
juice of 2 large lemons
#1/8 cup of extra-virgin olive oil.
2 tbsp safflower or canola oil
4 tsp sugar
1 tsp dijon mustard
1 tbsp tomato paste
salt and pepper to taste
I[Mix in food processor till finely blended and chill to enhance flavor. Makes about 1/2 cup.
A"Greek style oil & vinegar dressingC
Sauces/CondimentsD
Greek
2 tbsp red-wine vinegar
1 clove garlic finely chopped
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp oregano
1/3 cup olive oil
YWhisk together all ingredients except oil. Slowly add oil, whisking constantly. Serves 4
Honey mustard salad dressingC
Sauces/CondimentsD
California
2 parts mayonnaise
1 part dijon mustard
1 part honey
Mix well.
Hot bacon dressingC
Sauces/CondimentsD
American
2 eggs, beaten
1/2 cup vinegar
1 tsp dry mustard
3 tbsp flour
1 cup sugar
2 cups milk
8 strips bacon
Salt & pepper
Fry bacon until crisp and cut it or crumble it into small pieces. Then add to it all the other ingredients mixed together. Cook until thick. Pour over greens. You can use this with lettuce or dandelion greens
as well as spinach.
Jack daniel
s Barbecue sauceC
Sauces/CondimentsD
Southern
1/2 lg onion, minced
3/4 cup molasses
4 cloves garlic, minced
1/2 tsp black pepper
3/4 cup jack daniel
s whiskey
1/2 tbsp salt
2 cups catsup
1/4 cup tomato paste
1/3 cup vinegar
2 tbsp liquid smoke
1/4 cup worcestershire sauce
1/2 cup packed brown sugar
1/3 tsp tabasco, or less
Combine onion, garlic, and jack daniel
s whiskey in a 3-quart saucepan. Saut
until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all
remaining ingredients. Bring to a boil, then turn down to a med simmer. Simmer 20 minutes, stirring constantly. Run sauce through a med strainer to remove onion and garlic bits if you prefer a smoother sauce.
Cool and enjoy. Note: this sauce getups better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste. Makes 4 cups. Pineapple willie
s bar & grill 9900 s. Thomas
dr. Panama city, fl 32408
Light pesto sauce
Sauces/CondimentsD
Italian
3 cups fresh basil leaves
11/2 cup freshly grated parmesan or romano cheese
6-10 cloves of peeled garlic*
-1/2 lemon juice, preferably freshly squeezed
1/2 cup pine nuts
Put the basil, garlic, pine nuts, and grated cheese in a blender or food processor. Turn the machine on and slowly drizzle in the lemon juice. Continue to puree until a smooth paste is formed. Makes 1-1/2 cups
of pesto.
o(If you freeze the pesto in 1/4 servings (or any quantity you desire) you will have it handy whenever needed.)
* You may adjust the amount of garlic according to taste. If you are not sure, start with the smaller amount. Puree and taste. You may add additional garlic at this point if desired.
Lo- cal ranch dressingC
Sauces/CondimentsD
American
1/2 cup light mayonnaise
1 1/2 cups buttermilk
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp. Salt
1 1/2 tbsp modified food starch
1 tbsp dry parsley, crushed or
2 tbsp fresh parsley, snipped
Measure mayonnaise into medium bowl. Gradually stir in buttermilk. Add dry ingredients and mix with a whisk until smooth. Refrigerate to thicken and blend flavors. Add additional buttermilk (2 or 3 tbsp. To
%thin later if desired) yield: 2 cups
Peanut sauceC
Sauces/CondimentsD
Thai/Vietnamese
1 cup unsalted, roasted peanuts
4 tbsp fresh lemon juice
2 tbsp dark molasses
1/2 tsp tabasco sauce
1 tsp grated fresh ginger
1/2 cup soy sauce
1 cup water
2 cloves crushed garlicI%Blend, heat, serve: good with chicken
Remoulade sauceC
Sauces/CondimentsD
Southern
2 large cloves garlic, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tbsp lemon juice
1/2 cup catsup
2 tbsp worcestershire sauce
8 tsp creole mustard
2 tsp dry mustard
1 tbsp paprika
salt to taste
black pepper to taste
In a food processor, using a metal blade, blend the garlic, egg, and anchovies to a smooth paste. Transfer to a bowl. Stir in oil vinegar, lemon juice, catsup, worcestershire sauce, mustards, paprika, salt and
'pepper. Mix well. Store in the fridge.
Roasted garlic dressingC
Sauces/CondimentsD
California
1 garlic head
1 tbsp olive oil
3 tbsp chicken broth
1/4 cup olive
1/4 cup raspberry vinegar
2 tbsp dijon mustard
Peel most, but not all of the paper off of the garlic head. Cut the top off of the head and side cloves. Place the head in a small oven-proof dish. Drizzle with olive oil and add chicken broth to the dish.
Cover tightly with aluminum foil and place in a cold oven. Turn oven to 350 and bake for 45 minutes. Remove from oven and cool. Squeeze each clove of garlic into a small bowl. Add remaining ingredients and mix
thoroughly.
Santa fe seasoningC
Sauces/CondimentsD
Southwestern
1 tbsp ground cumin
2 tsp ground coriander
2 tsp chili powder
2 tsp dried oregano, crumbled
2 tsp dried thyme, crumbled
1 tsp ground cloves
1 tsp ground allspice
1 tsp cinnamon
Mix all ingredients in bowl.
TadzikiC
Sauces/CondimentsD
Greek
1 qt plain yogurt
4 cloves garlic (2 for milder).
1 cucumber (medium) grated fine
1/2 tsp dill weed
2 tbsp high quality olive oil
salt to taste
cracked fresh pepper to taste
Drain yogurt unrefridgerated overnight in cheese cloth. It is best to hang it up over a bowl. Likewise finely grate cucumber and drain it overnight. Mix all ingredients together the next day and refrigerate
overnight.
Tartar sauceC
Sauces/CondimentsD
American
1 1/2 cups mayonnaise
"1 tbsp onion, very finely chopped
"3 tbsp kosher dill pickle, minced
%1 stalk of celery, very finely diced
1 small clove garlic, minced
1 tbsp capers, finely chopped
"2 tsp fresh chives, finely chopped
1 anchovy, minced
1 tsp worcestershire sauce
1 tsp lemon juice
ItCombine all ingredients in the order given. Blend well. 2. Cover and refrigerate. Sauce will last for up to 2 weeks.
Tempura batterC
Sauces/CondimentsD
Japanese
2 eggs, beaten
1 cup cold water
3/4 cup all-purpose flour
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp salt
I[Mix all ingredients with fork just until blended. (batter will be thin and slightly lumpy.)
Thai peanut sauceC
Sauces/CondimentsD
Thai/Vietnamese
01/2" piece fresh ginger root, peeled and minced
61 to 2 serrano or other hot chiles, seeded and minced
1 clove garlic, minced
2 green onions, minced
1/3 cup creamy peanut butter
!1/3 cup unsweetened coconut milk
#2-3 tbsp fresh lime or lemon juice
2 tbsp fish sauce or soy sauce
1 tsp sugar
1/4 cup fresh cilantro
Combine ginger root, chiles, garlic, and green onions in a mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro.
A!Greek prawns with feta & tomatoesB
SeafoodC
SeafoodD
Greek
1/2 cup plus 3 tbsp olive oil
1 medium onion, finely chopped
*1 lb tomatoes, peeled, seeded and chopped
4 tbsp chopped fresh parsley
1 large clove garlic, minced
pinch cayenne
Freshly ground pepper
51 lb uncooked large shrimp, peeled with tails intact
1/4 cup ouzo
4 oz feta cheese, crumbled
Heat 1/3 cup oil in a heavy medium saucepan over medium heat. Add onions and saut
until golden brown, about 12 minutes. Add tomatoes, 3 tbsp parsley, garlic, and cayenne. Season with pepper. Bring to boil,
reduce heat, cover and simmer until sauce thickens, stirring occasionally, about 20 minutes. Can be prepared one day ahead. Cover and refrigerate. Rewarm before continuing. Preheat oven to 400
. Heat remaining
3 tbsp oil in heavy large skillet over medium-high heat. Add shrimp and saut
1 minute. Remove skillet from heat. Add ouzo, ignite with a match. Return to heat and cook until flames subside. Add tomato sauce
and transfer shrimp and sauce to a 9" diameter pie dish. Bake until shrimp are cooked through, about 10 minutes. Sprinkle remaining parsley over the top. Serve immediately.
Greek shrimpB
SeafoodC
SeafoodD
Greek
6 tbsp olive oil
1 large onion, chopped
51 medium fennel bulb, trimmed, halved, thinly sliced
!3/4 tsp dried crushed red pepper
1 1/4 lbs tomatoes, chopped
51 tbsp minced fresh oregano or 1 tsp dried, crumbled
+32 large uncooked shrimp, peeled, deveined
6 oz feta cheese, crumbled
fresh lemon juice
cooked orzo (rice-shaped pasta)
Heat 4 tbsp oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Saut
until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat
to low and cook 5 minutes. Transfer to bowl. (can be prepared 4 hours ahead. Cover and chill.) Heat remaining 2 tbsp oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and
opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo. Serves: 4
San diego fish tacoB
SeafoodC
SeafoodD
Mexican
D2 (8-ounce) white fish fillets such as pollack, ling cod or snapper
1/2 cup canola oil
$12 small, soft, warm corn tortillas
2 cups shredded cabbage
#1 cup white sauce (recipe follows)
salsa - slightly drained
Guacamole
1/2 cup chopped cilantro
)1/2 cup chopped onions limes batter
12 ounces beer
1 cup all-purpose flour
1 egg
1 tsp salt
1 tsp dried oregano, crumbled
1 tsp paprika
1/2 tsp dry mustard
1/4 tsp cayenne
several grinds black pepper
Check fish for bones and cut each fillet, crosswise, into 8 1-ounce pieces. In a frying pan, heat oil until hot but not smoking. Dip 4 or 5 pieces of fish into the batter at a time and fry about 1 minute on
each side. Don't overcook. Drain on paper towels. Put a few tablespoons of cabbage in the middle of a tortilla. Add about 1 1/2 ounces of fish, a tablespoon of white sauce and salsa and guacamole to taste. Add
gcilantro, onions and squeeze of lime if desired. Fold. Serve immediately. Yield: makes about 12 tacos.
To make batter combine beer, flour and egg; mix until blended. Add remaining ingredients and mix well; allow batter to sit for 1 hour.
White sauce: combine 3/4 cup mayonnaise, 1/4 cup low-fat yogurt, 1/2 tsp minced garlic and 1 tablespoon chopped cilantro. Makes 1 cup.
Teriyaki salmon steaksB
SeafoodC
SeafoodD
Japanese
4 salmon steaks (1-1/2 lbs.)
1/4 cup chopped onion
1/4 cup oil
2 tbsp brown sugar
1/4 cup white wine
2 tbsp lemon juice
1 clove garlic, minced
1/2 tsp freshly grated ginger
1/4 cup soy sauce
Place the salmon steaks in a shallow baking dish. Combine all the remaining ingredients and pour over the steaks. Marinate the steaks in the refrigerator for at least 4 hours, turning occasionally. Place the
fish on a well greased grill or broiler 4" from moderately hot coals or other heat source. Cook 10 minutes per" of thickness (half the time on each side) or until the fish flakes easily with a fork. Baste with
the sauce when turning.
Armenian potatoesB
PotatoesC Side DishD
Middle East
1 1/2 lb large, old potatoes
2 oz oil
3 tbsp tomato paste
1/4 pt water
1 tsp salt
1 tsp paprika
6 cloves garlic, choppped
2 oz parsley, finely chopped
pepper
Wash & peel potatoes, cut into a small dice. Stir all the ingredients and mix in the potatoes. Bake for about 45 mins, at 325
Best ever baked beansB
BeansC Side DishD
Southwestern
5 lb pork and beans, canned
1/2 cup onion, chopped
1/2 cup celery, chopped
1/3 cup bell pepper, chopped
2 tbsp mustard, prepared
1/2 cup molasses
1 tsp worcestershire sauce
3 drops tabasco
1/2 cup barbecue sauce
1/2 cup catsup
'2 strip bacon, uncooked and cut in half
Combine all ingredients, except in bacon, in large ovenproof container. Lay bacon strips on top. Place on smoker grid and smoke for 2 to 2-1/2 hours
note: if you don't have a smoker, you can cook at about 350f for about 45 minutes to 1 hour, until the bacon is curling. Better flavor in a smoker, but divine beans without! Makes 8 to 10 servings.
Cajun style baked beansB
BeansC Side DishD
Southwestern
2 1/2 cups cooked pinto beans
1/2 cup ketchup
1/2 cup honey
1 cup chablis wine
2 tsp louisiana red hot sauce
2 tbsp mustard seed
1 med onion chopped
1 large bell pepper chopped
1 tsp minced garlic
6 strips of bacon
The beans should be cooked and seasoned as you normally would. Put the beans in a large enough baking dish or bowl to accommodate the beans plus the remaining ingredients. In a separate bowl stir the remaining
ingredients together until the honey is completely mixed in. Pour the honey/wine mixture over the beans and stir in. Top with bacon strips in a criss-cross pattern. Bake at 400
for about an hour. Check it
often because sometimes it takes more or less than an hour. You will know they are done when most of the liquid has cooked out and all you see on top is small bubbles popping through the beans.
Curried carrot frittersB
VegetablesC Side DishD
East Indian
1/2 cup flour
1/4 tsp salt
1 egg, slightly beaten
1 tbsp vegetable oil
1/2 cup flat beer
1 tsp curry powder
1 egg white
G*1/2 lb carrots, peeled and coarsely grated
Combine flour, salt, egg, 1 tbsp of vegetable oil and beer to make a smooth batter. Cover with plastic wrap for several hours at room temperature, the longer the better. (it can also be refrigerated
overnight). Stir in curry powder. Beat egg white until stiff and fold it into the batter. Gently fold in carrots. Drop large spoonfuls of mixture into 375-degree vegetable oil, and cook about one minute on
each side. The oil doesn't need to be more than one" deep for this. Remove fritters with a slotted spoon, and let them drain on paper towels. Serve hot. Makes four servings.
Dirty riceB
RiceC Side DishD
Southern
2 medium onions finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, crushed
'1/2 lb chicken giblets, finely chopped
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or oil
1/2 cup flour
2 cup water
salt and pepper to taste
tabasco sauce to taste
6 green onion tops, chopped
6 sprigs parsley, chopped
9 cup hot cooked rice
Prepare vegetables as directed in food processor. Add crushed garlic. Chop chicken giblets in same manner; set aside. Brown sausage in large pot. Remove and set aside. To sausage drippings, add enough bacon
drippings or oil to make 1/2 cup. Add flour and brown, stirring constantly, over medium heat until the roux is very dark brown, about the color of an old penny. Be very careful not to scorch this roux.
Immediately add chopped vegetables and stir and cook a few minutes; then add chopped chicken giblets and cook until the pink color is gone. Add water, the sausage and seasonings and simmer two hours or more.
kThirty minutes before serving, add onion tops and parsley. Before serving add hot cooked rice and mix well.
Escalloped cornB
VegetablesC Side DishD
American
1 small green pepper
1/2 onion, minced
1/2 cup milk
1 cup canned corn
1/2 cup dried bread crumbs
2-3 cup buttered cracker crumbs
1/4 tsp mustard
2 tbsp butter
2 tbsp flour
1/4 tsp paprika
1 egg yolk
1 tbsp butter
pinch cayenne
1 tsp salt
Cut peppers in half, lengthwise, remove seeds, then cut in strips and cut these strips in half, crosswise. Cook pepper, onion and butter 5 min., Stirring constantly, add flour mixed with seasonings and stir
until blended, then pour on gradually while stirring, the milk. Bring to a boil and add corn, egg yolk and bread crumbs cooked with 1 tbsp butter until well brown. Turn into buttered baking dish, cover with
@buttered cracker crumbs and bake in hot oven until crumbs brown.
Herbed new potatoesB
PotatoesC Side DishD
Italian
2 lb red potatoes
1/4 cup olive oil
2 garlic cloves, crushed
#1 tsp fresh dill, or 1/2 tsp dried
1/4 tsp pepper, red, flakes
1/8 tsp salt, kosher
1/8 tsp pepper to taste
G!3 tbsp parmesan or romano, grated
Combine the oil, garlic, dill, pepper flakes in bowl and allow to sit for 1 hour. Cut the potatoes into 1/2 - 3/4" dice. Oil an appropriate sized oven proof baking dish and pour the potatoes in. Distribute the
oil mixture over top and toss, making sure the potatoes are covered. Add salt and pepper then distribute the potato in a single layer in the dish. Add water to the baking dish until it comes about 1/3 up the
side of the potatoes. Cover the whole with the cheese and bake at 400 degrees for 45 minutes. At the end of that time, turn on the broiler and broil potatoes for an additional 3 minutes.
Indian riceB
RiceC Side DishD
East Indian
2 tbsp butter
1/4 cup finely chopped onions
1 cup converted rice
1 1/2 cups chicken broth
1/4 cup golden raisins
1 tsp grated lemon
1 bay leaf
1/2 tsp stem saffron
1/4 tsp tabasco
salt and freshly ground pepper
In a heavy saucepan with a tight-fitting lid, melt 1 tablespoon of the butter and add onions. Cook, stirring, until wilted. Add rice and cook, stirring, about 30 seconds. Add broth, raisins, lemon, bay leaf,
saffron, tabasco, salt and pepper. Bring to a boil. Simmer over low heat for 17 minutes. Uncover and remove bay leaf. Add remaining butter and stir to fluff the rice well.
Johnny cakesC Side DishD
American
1 cup of yellow corn meal
1 1/2 cup flour
1 1/2 tsp salt
1 egg
"chopped up green onions (optional)
2Combine ingredients, the use method 1 or method 2
method 1: mix with just enough water to make an even-textured thick batter. Pour one-quarter cup of batter on dry, hot griddle like you would for pancakes, and cook similarly until golden brown.
Method 2: mix with just enough water to make a thick, slightly crumbly dough. Pat into flat cakes and cook on a dry, hot griddle until golden brown.
A'Mashed potatoes with goat cheese & herbB
PotatoesC Side DishD
Greek
2 tsp olive oil
$3/4 cup peeled and chopped shallots
@2 1/2 lb yukon gold or red skin potatoes, scrubbed but unpeeled
%6 to 8 ozs soft goat cheese crumbled
&1 cup low-fat milk, heated until warm
3/4 tsp salt
%Freshly ground white or black pepper
1 tbsp chopped thyme
1 tbsp chopped chives
1 tbsp chopped parsley
(sprigs of fresh herbs to taste, optional
Heat oil in heavy skillet over medium-high heat. When hot, add shallots and saut
, stirring, until tender and light-golden, 4 to 5 minutes. Remove from heat and set aside.
Bring large pan of water to boil. Add potatoes and cook until tender, 30 to 40 minutes, depending on size of potatoes. Drain. When cool enough to handle, peel potatoes. Puree potatoes in food mill or mash with
wooden spoon or masher. Do not use food processor, which will make potatoes gluey. Stir in shallots, cheese and warm milk. Season to taste with salt and pepper. Transfer mixture to buttered baking dish.
(Potatoes can be prepared day ahead to this point. Cover and refrigerate. When ready to use, heat in microwave on high power several minutes, depending on microwave oven, until hot. Or heat in covered baking
;dish at 350 degree 15 to 25 minutes in conventional oven.)
Stir in thyme, chives and parsley. Adjust seasonings to taste. Serve hot in dish, garnished with bundle of fresh herbs. Makes 6 servings.
Polish spitzelC Side Dish
2 eggs, beaten
1/4 tsp salt
1 tbsp water
1/2 cup flour
Mix ingredients and stir until smooth. Pour slowly from end of spoon into boiling soup, and let boil 2-3 minutes. If poured into soup from a considerable height, shape of drops will be improved.
Potato latkesB
PotatoesC Side Dish
Scandinavian
1 egg
"1 small onion, cut up into chunks
2 tbsp flour or matzo meal
1/2 tsp salt
1/4 tsp pepper
E3 med potatoes (russet or idaho), peeled and cut into smallish chunks
Combine all but the potatoes in the food processor and process until smooth. Add potatoes and process until fairly smooth. Heat about 1/2" oil in large skillet, preferably a heavy one. Fry the pancakes each
with about 1/3 cup batter. Flatten them into about a 4" circle. Fry until good and brown, turning only once. Keep warm in oven set to 200 f until serving with sour cream or applesauce.
Roasted herb potatoesB
PotatoesC Side DishD
American
!12 new red potatoes, cut in half
1/2 tsp salt
1/2 tsp coarsely ground pepper
1/2 tsp thyme
1 large garlic clove, minced
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/3 cup olive oil
1. Place the unpeeled potatoes in a large bowl. Sprinkle on all of the seasonings. Coat with oil and toss thoroughly. 2. Place the potatoes in a shallow baking dish and bake in a 400 degree oven for 1 hour.
Roasted vegetable pastaB
VegetablesC Side DishD
Greek
12 lb leeks (with 4" of green left on), quartered
1/4 cup olive oil
1/4 cup defatted chicken broth
2 tbsp fresh thyme leaves
1 tbsp coarse salt
!coarsely ground pepper, to taste
06 ripe plum tomatoes (about 1 pound), quartered
?2 yellow squash (about 1/2 pound), sliced in 1/4"-thick rounds
1/2 cup pitted black olives
"1/3 cup chopped flat-leaf parsley
1 lb fettucine, cooked al dente
1. Preheat oven to 400
. Place leeks in a shallow roasting pan and drizzle with olive oil and chicken broth. Sprinkle with thyme, salt and pepper. Cover with aluminum foil and bake for 30 minutes. 2. Remove
foil; add tomatoes, squash and olives. Bake, uncovered, for 45 minutes more or until vegetables are tender, tossing vegetables once or twice. 3. Remove vegetables from oven and adjust seasonings. Toss with
Uparsley and cooked pasta in a large bowl. Serve hot or at room temperature. Serves 6.
Rotkraut - german red cabbageB
VegetablesC Side DishD
German
2-3 lb red cabbage
1 apple
1/4 lb bacon
1 onion
1/2 cup raisins
2-3 bay leaves
6-8 juniper berries
2 tbsp flour
1/2 cup red wine
1-4 whole cloves 2-6 tbsp sugar
salt and pepper
Wash and coarsely shred the cabbage. Coarsely dice the bacon and the peeled onion. Saut
, in a large pot, the bacon and onion. Add a little vegetable oil as necessary. After the diced onion is light golden in
color, add large handfuls of the shredded cabbage. Stir as the cabbage glazes. (careful - do not let it burn!) When all cabbage has been added and is glazed (about 1/2 volume from the starting amount of the
cabbage); add raisins, bay leaves, juniper berries, cloves, wine, sugar, and enough water to cover. Peel and shred the apple, and add into pot. Simmer until tender (1-2 hours). Add salt and pepper to taste.
Add additional sugar and wine to taste. Mix flour with a little cold water and add to thicken. Serve with beef dishes and potato dumplings or boiled salt potatoes.
Spicy black beans with tomatoesB
BeansC Side DishD
Southwestern
2 tbsp butter
2 tbsp olive oil
1 medium onion, chopped
#2 garlic cloves, minced or pressed
41 green bell pepper, seeded, de-ribbed, and chopped
21 red bell pepper, seeded, de-ribbed, and chopped
2 cups cooked black beans
1/2 tsp salt or to taste
36 fresh plum tomatoes, peeled, seeded, and chopped
2 tbsp olive oil
,1/4 cup freshly chopped cilantro or parsley
1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish
In a large saut
pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saut
4-6 minutes, until onions are translucent and vegetables are tender. Add the
black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of
parsley. Makes 4-6 servings
Stuffed tomatoes with pine nutsB
VegetablesC Side DishD
Middle East
4 large ripe stuffing tomatoes
4 oz basmati rice
2 oz pine nuts
2 oz raisins
4 spring onions (scallions)
a few sprigs of fresh mint
6 tbsp extra virgin olive oil
Salt and pepper
Cook basmati rice, in stock if you wish, and leave to get cold. Slice the tomatoes in half and remove the seeds and flesh. Discard the seeds but finely chop half of the flesh. Mix with the cooked rice, pine
nuts, raisins, mint, spring onions, salt, pepper and 4 tbsp oil. Spoon this into the tomato shells and drizzle over the top the remaining oil. Bake at 350
for 25/30 minutes until slightly brown and
:caramelized on top. These are delicious both hot and cold.
Tiny diced potatoesB
VegetablesC Side DishD
American
*4 or more russet or yellow gold potatoes,
1/3 cup vegetable or corn oil
2 tbsp butter
salt to taste
Peel the potatoes and cut each into 1/4" cubes. Drop them into cold water to prevent discoloring. When ready to cook, drain the cubes in a colander and run very hot water over them for 10 seconds. Drain well
and dry on a paper towel or dishcloth. Heat the oil in a large non-stick skillet over high heat. Add the potatoes and cook, shaking the skillet and stirring the potatoes for about 6 to 8 minutes until they are
lightly browned and almost cooked. Drain well in a colander and wipe the skillet. Heat the butter in the skillet and add the potatoes. Salt to taste: cook, shaking and stirring, over medium-high heat for 5
kmore minutes or until the cubes are nicely browned and crisp. Drain and serve hot. Yield: makes 4 servings.
Toasted pecan stuffingB
BreadC Side DishD
American
'5 cup fresh bread cubes crusts removed
5 cup corn bread, crumbled
1/2 cup butter
1 cup onion, chopped
!1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
3/4 tsp poultry seasoning
Salt to taste
1/4 tsp nutmeg, ground
1/8 tsp black pepper, ground
!1/2 cup pecans, chopped, toasted
3/4 cup giblet or chicken stock
1 egg
Combine bread cubes and cornbread in large bowl. Melt butter in medium skillet. Saut
onion, green pepper and red pepper until tender. Stir in poultry seasoning, salt, nutmeg and black pepper. Add vegetable
pmixture, pecans, stock and egg to bread mixture. Toss. Stuff turkey . Makes enough stuffing for 12-14 lb turkey.
Vegetable fried riceB
RiceC Side DishD
Chinese
1/3 cup light oil
1/2 cup cooked green peas
2 lg eggs
1/3 cup frozen corn
!1 cup scallions coarsely chopped
6 oz chicken breast chopped
3 cup rice cold cooked
6 oz cooked ham chopped
!1/2 cup green pepper coarse chop
1/4 cup soy sauce
!1/2 cup mushrooms coarse chopped
2 lg garlic cloves minced
"1/2 cup broccoli small flowerette
1/2 tsp sugar
1/2 cup celery coarse chopped
salt and pepper to taste
Heat 1-tbsp oil in a small skillet. Break eggs into pan and cook, stirring until they are set. Salt and set aside while moist. Do not overcook. In another skillet heat oil and add scallions, stir until they
are hot. Add rice and stir rapidly so that the rice will not stick to the skillet. Add the ham, chicken, green pepper, mushrooms, broccoli, celery, garlic, and sugar. W/a spatula toss rice mixture till
vegetables are soft. Add more oil if rice is dry. While stirring, add soy sauce, peas, corn, and heat briefly. Add salt, pepper, and soy sauce; flavor to your taste. Break up the eggs into small pieces; stir
%into rice. Serve when ready. Serves 5
Basic beef jerkyB
BeefC
SnackD
American
12 lb beef, flank steak* (or other very lean cut)
1/3 cup soy sauce
1 garlic clove, crushed
1/8 tsp salt
1/8 tsp pepper, black
Slice flank steak lengthwise with the grain into 1/4" thick strips about 1 to 1 1/2" wide and as long as you want. Combine soy sauce, garlic, salt and pepper. Marinade the beef strips in the liquid about 20
minutes. Drain the meat strips and arrange them in a single layer on a rack set in a shallow baking pan. Bake in a very slow oven (150
) overnight or 12 hours until dried. Cut into pieces of the size
preferred. Store in a tightly covered container or freeze in ziplocks. *note: do not use good grade (marbled with fat) beef for jerky. Fat may turn rancid. Use any very lean beef or game you can cut with the
grain into strips several" long. Lean bottom round or eye of round would work well. Variations: omit soy sauce and substitute red wine or other liquid; add cayenne or other ground dried chile if you like hot
jerky; add worcestershire; add liquid smoke; add thyme or other herbs to the marinade. Experiment until you get a mix you like.
%A"Best apple- cranberry- nut muffinsB
BreadC
SnackD
American
2 cups apples, peeled, shredded
1 1/3 cups sugar
1 cup cranberries, chopped
1 cup carrots, shredded
1 cup black walnuts, chopped
2 1/2 cups all-purpose flour
#1 tbsp double-acting baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 eggs, beaten
1/2 cup vegetable oil
In a lg mixing bowl, combine apples and sugar. Gently fold in chopped cranberries, carrots, and nuts. Combine dry ingredients; add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil;
stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before removing from pans. Yield: 18 muffins
Best philadelphia cheese steakB
BeefC
SnackD
American
'24 oz rib-eye steak, sliced 1/4" thick
g1/2 cup sliced provolone or american cheese, or 1/4 cup melted processed cheese (frank used chez whiz)
1/4 cup soybean oil
1/2 cup sweet peppers, sliced
1/2 cup fresh mushrooms, sliced
1/2 cup onion, chopped
4 toasted italian rolls
S1. In a non-stick skillet, saut
the onions in some of the soybean oil. Set aside.
<2. In the same skillet, saut
the sweet peppers. Set aside.
13. Same skillet, saut
the mushrooms. Set aside.
A4. In the same skillet, saut
the steak. Cook until medium rare.
5. On a split, toasted italian roll, layer steak, onions, mushrooms, and peppers. Top with cheese slices or pour melted process cheese over all.
Serves 4.
`Tip: ask your butcher to slice partially frozen rib-eye steak 1/4" thick for neat, even slices.
TPrepared 1/17/95 by frank oliveri of pat's steak in philadelphia. From: mike n maty
Chili nuts
SnackD
Mexican
Cashews 2 cups or pecans
1/4 cup unsalted butter
2 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp garlic salt
dash tabasco sauce
Spread nuts in roasting pan. Toast in preheated oven for 25 minutes, stirring occasionally. Melt butter in skillet and add chili powder, cayenne, garlic salt, and tabasco. Pour over nuts and roast, stirring
frequently, for 20 minutes. Drain on paper towels. Cool before storing. Storing: airtight containers, in cool place, up to 6 weeks 2 cups . Yield: about 4 cups
Garlic toastB
BreadC
SnackD
Italian
)4 slices good quality white or egg bread
1 clove garlic, crushed
4 tbsp butter
1 tbsp finely chopped parsley
Remove crusts from bread. Melt butter in small skillet. Add garlic and cook over low heat for 2 minutes. Add parsley and salt to taste. Dip the bread into the garlic butter, coating each side, place on a
baking sheet. Bake at 375 f. For 10 minutes, then turn and bake an additional 5 minutes. Drain on paper towels. May be frozen makes 12 to 16 toasts.
Italian muffaletta sandwichesC
SnackD
Italian
1 loaf fresh italian bread
3 lg garlic cloves, crushed
21 cup chopped green olives stuffed with pimientos
#1 cup pitted and chopped kalamatas
)1/2 cup roasted bell red peppers, chopped
1 cup olive oil
3 tbsp chopped fresh parsley
2 tbsp white wine vinegar
1/3 lb salami
1/2 lb provolone cheese
1/2 lb mild cheese
1/3 lb mortadella cheese
1/3 lb prosciutto
Cut the loaf in half, and scoop out a little of the inside to make some room. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf, use plenty. On the bottom, place some
salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges. Yield: 6 servings
PretzelsC
SnackD
American
1 1/2 cups warm water
1 pkg dry yeast
1 tsp salt
1 tbsp sugar
4 cups all-purpose flour
1/4 cup baking soda
12 cups water
Coarse salt
Add yeast to warm water and stir until muddy. Add salt, sugar, and flour. Mix and knead until dough is smooth. Let rise in greased, covered bowl for 1 hour or until double. Punch down dough and shape into 12
pretzels. Boil 12 cups of water and 1/4 cup baking soda. Boil each pretzel for 1 minute in the soda water solution. Place on ungreased cookie sheets and bake at 475 for 12-15 minutes. These get stale very fast.
/A%Athens market's soup - egg lemon soupB
PoultryC
SoupD
Greek
1 frying chicken, whole
4 1/2 qt water
salt to taste
2 cup rice (uncooked)
lemon juice from 3 lemons
5 eggs
salt and pepper
Place chicken, water, and desired amount of salt in heavy pot. Bring to boil. Reduce heat and simmer for approximately 11/2 to 2 hours, skimming foam off top as necessary. Add more water, as necessary, so you
Xwill end up with 3 quarts of chicken stock. Remove chicken and set aside for later use.
Strain chicken stock into clean saucepan, reserving 3 cups. Bring stock in saucepan to boil. Add rice and bring back to boil. Reduce heat and simmer for 30 minutes or until rice is soft. In a large measuring
cup, place lemon juice with one cup of reserved chicken stock. Set aside. In large mixing bowl beat eggs on high speed for 4 minutes. Reduce speed to medium and continue beating while you slowly add lemon
juice and stock mixture.
Into same mixture, pour 2 cups of reserved chicken stock slowly, while continuously mixing. Turn mixer off. Pour egg and lemon mixture slowly into saucepan of rice and stock, stirring continually. Continue to
stir for one minute while soup cooks. Remove from heat. Salt and pepper to taste. Serve hot. Note: you can chop up the cooked chicken into small chunks and add it to the soup.
Beef barley soupB
BeefC
SoupD
American
1/2 oz dried mushrooms
1 cup water, boiling
1 large onion, chopped
2 cloves garlic, finely chopped
1 tbsp oil
"1/2 lb beef round, coarsely diced
26 oz beef stock
4 cups water
2 carrots, pared and sliced
2 ribs celery, sliced
1 tsp salt
1 tsp marjoram, crumbled
1/4 tsp pepper
1 bay leaf
#8 oz white turnip, pared and cubed
8 oz zucchini, cubed
1/2 cup pearl barley
2 tbsp unsalted butter
1/4 cup flour
1/3 cup fresh parsley, chopped
Wash mushrooms and cover with boiling water in a small bowl. Reserve. Saut
onion and garlic in oil in a large pot over med-low heat, until tender but not browned, 5 minutes. Increase heat. Add beef and brown
on all sides. Add beef stock, water, carrot, celery, salt, marjoram, pepper, and bay leaf. Drain mushrooms into pot. Chop mushrooms and add to soup. Bring to boiling. Low heat, cover and simmer for 20 minutes.
Add turnip, zucchini, and barley. Return to simmer. Cover and cook 10 minutes more, or until barley is tender. Melt butter in a small skillet over med-low heat. Stir in flour until smooth. Cook over low heat,
stirring constantly until roux is light brown. Remove from heat. Stir in about 1 cup of soup liquid until smooth. Stir flour mixture back into soup until smooth. Remove bay leaf. Add parsley and heat to
serving temperature.
Caribbean soupB
BeansC
SoupD Caribbean
1 lb dried black beans
2 quarts cold water
2 cups coarsely chopped onion
91/2 cup coarsely chopped scallions, including green tops
3 cloves garlic, minced
1 smoked ham hock
2 bay leaves, crumbled
salt to taste
W1 tsp freshly ground black pepper 1/2 scotch bonnet-type chile, seeded 1/2 cup dark rum
Pick over the beans, rinse them, and put them in a large heavy pot with the water. Cover the pot and bring the water quickly to a boil. Stir the beans, remove them from the heat, and allow them to sit for 1
hour. When the beans have softened, return the pot to the heat, adding more boiling water if necessary. Then add the remaining ingredients, with the exception of the rum. Continue to cook, covered, over low
heat for several hours, until the beans are very tender and the ham falls off its bone. Remove from the heat and remove the ham hock bone and meat. Dice the meat finely and discard the bone. Press the
remaining ingredients through a food mill, taste for seasoning, and add the diced ham. At this point, the soup can rest overnight in the refrigerator so that the flavors mingle, or it can be served at once. To
serve, reheat the soup for 5 minutes while stirring in the rum. Side dishes of lemon wedges, cooked white rice, minced onion, or chopped hard-boiled eggs can be served as garnishes. Serves 6
Chicken brothB
PoultryC
SoupD
American
?1 medium stewing chicken, or backs, necks, and 6 chicken wings
3 quarts water
$1 onion, peeled & cut into quarters
%2 carrots, peeled & coarsely chopped
"2 celery stalks, coarsely chopped
1 bay leaf
1/4 teaspoon dried sage leaves
<1/2 teaspoon dried basil leaves pinch of dried thyme leaves
freshly ground pepper
Place the chicken and all the other ingredients in a large pot. Bring to a boil, skimming off the scum that rises to the top. When there is no more scum, lower the heat and simmer, uncovered, for 1 to 2 hours.
Strain the broth and refrigerate for later use. When the fat congeals on top of the cold broth, carefully lift it off and discard. Makes 1//2 quarts.
Chicken & coconut milk soupB
PoultryC
SoupD
Thai/Vietnamese
%2 lbs chicken parts, cut into pieces
2 cups thin coconut milk
1 cup thick coconut milk
<8 slices of dried galangal, soaked in warm water 15 minutes
51 stalk lemon grass, cut into 2" lengths and bruised
4 kaffir lime leaves
$2 serrano chilies, split lengthwise
1/2 tsp kosher salt
2 tbsp fish sauce
2 tbsp lime juice, or to taste
fresh cilantro for garnish
1) in a saucepan, combine thin coconut milk, chicken, galangal, lemon grass, lime leaves, and chilies. Bring to a boil, reduce heat, and simmer until chicken is tender, about 30 minutes. Soup may be prepared
to this point ahead of time and refrigerated. 2) just before serving, add thick coconut milk, salt, fish sauce, and lime juice and bring just to a boil. Simmer a few minutes longer and transfer to a heated
Ysoup tureen or individual bowls. Garnish with coriander leaves if desired. Serves 4 to 6.
Coquina soup - clam soupB
SeafoodC
SoupD
Spanish/Portuguese
2 gal washed coquinas
1 chopped onion
2 cup white wine
2 1/2 cup heavy cream
salt and pepper
paprika
Put one finely chopped onion in the bottom of a large kettle and add the coquina. Pour in one cup of water and the wine and bring to a boil and simmer for about 15 to 20 minutes until the tiny shells open and
their juice blends with the wine. This should produce about 1 to 1 1/2 quarts of broth. Carefully strain broth through a colander and then stir in the cream. Heat, but do not bring to a boil, and serve with a
[light top garnish of paprika. Note: coquinas are small clams found at the edge of the surf.
Corn & potato chowderB
PotatoesC
SoupD
American
2 slices bacon, chopped
1 small onion, chopped
1 russet potato, diced
1/2 red bell pepper, chopped
2 cups whole milk
15 oz creamed corn
1 cup corn kernels
1 tsp thyme
fresh thyme, chopped
Cook bacon in large saucepan over medium heat until fat is rendered. Add onion and cook until tender, stirring occasionally. Add potato and pepper and saut
for 1 minute. Add milk and bring to boiling. Reduce
heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes. Add creamed corn, corn kernels, and thyme to soup and simmer until heated through. Season to
Jtaste with salt and pepper. Sprinkle with fresh thyme and serve. Serves: 4
Corn soup cajun-styleB
VegetablesC
SoupD
Southern
1 tbsp quick-mixing flour
1/2 cup water
1 tbsp margarine
#3 cups fresh corn, cut off the cob
1/2 cup finely chopped onions
92 med tomatoes, peeled, seeded, and chopped (about 1 cup)
2 cups skim milk
1 cup evaporated skim milk
1/4 tsp salt
1/4 tsp ground white pepper
1/8 tsp ground red pepper
"3 tbsp finely chopped green onions
In a small bowl, dissolve the flour in the water; set aside. In a med saucepan over med heat melt the margarine. Add the corn, onion and tomatoes; cook for 15 minutes, stirring constantly. Add the skim milk
and simmer for an additional 15 minutes. Add the evaporated skim milk, dissolved flour, salt, and the white and red peppers. Reduce the heat and simmer for 15 minutes, stirring often. Add the green onions,
5simmer for 5 minutes, and serve hot. Makes 3 servings
Dutch pea soupB
VegetablesC
SoupD
Scandinavian
1 1/2 lb dried green split peas
2 1/2 qts water
!1/3 cup diced salt pork or bacon
1 1/2 cup chopped celery
1 1/2 large onions, chopped
2 carrots, diced
1 bay leaf
1 pigs knuckle
"1 smoked ring sausage or kielbasa
'salt as necessary (start with one tsp )
Rinse peas in colander under cold water. Place in a large kettle. Add the water. Cover and let stand overnight. Or boil two minutes and let soak one hour. In another pot, cook the salt pork about 5 minutes.
Add the vegetables and cook until tender but not browned. Add salt. Add this mixture, the bay leaf and the pigs knuckle to the peas. Cover and bring slowly to a boil. Reduce heat and skim off foam. Simmer
gently for at least two hours. Remove pigs knuckle and bay leaf. Separate meat from pigs knuckle. Discard bones and bay leaf. Shred meat and reserve. Keep warm. W/a potato masher, mash any solid chunks of
vegetables. Soup should have a smooth consistency but should be so thick as to allow a fork or spoon, inserted in the center, to remain upright! If it isn't, simmer a little longer. Add salt as necessary. Cut
sausage into serving size pieces and cook in the soup for about 5 minutes. Remove to a platter and serve on the side with the shredded pigs knuckle. Note: this soup is much better if prepared a day in advance
and allowed to stand overnight. In that case it is advisable not to thicken soup too much the first time. Please be warned that all simmering should be done very, very slowly. Check frequently to insure that
Nsoup does not burn at the bottom of the kettle, or a bitter taste will result.
Feta and garlic soupC
SoupD
Greek
1 garlic head
3 cups water
2 tbsp olive oil
31/4 lb cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt, fresh if possible
2 eggs, beaten until very frothy
Salt and pepper
Separate the cloves of garlic and peel them. Slice into thin slivers. Bring the water and olive oil to a boil, add the garlic and salt and pepper, and simmer for 3 minutes. Crumble the cheese into small pieces
and add to the soup. Beat the yogurt until creamy and add it to the soup. Stir over a very low heat for 2-3 minutes; do not let it boil. Remove the soup from the heat and cool for 5 minutes. Then rapidly stir
4the beaten eggs into the soup and serve. Serves 4-6.
Fish stockB
SeafoodC
SoupD
American
2 lb whitefish fish bones
2 oz unsalted butter
3 shallots
2 leeks (white parts only)
1/2 fennel bulb
1 rib celery
1 pint dry white wine
4 pints cold water
1/2 bay leaf
2 sprigs fresh thyme
10 white peppercorns
Rinse fish bones. Sweat vegetables in butter (do not brown). Add bones, fill with cold water barely covering bones, add herbs and bring to boil, remove film forming on top and simmer for 45 minutes. Strain.
Gypsy soupB
VegetablesC
SoupD
Middle East
2 tbsp olive oil
2 lg onions, chopped
1/2 cup chopped celery
2 clove garlic, minced
3 cup water or broth
!2 cup peeled, diced sweet potato
1 bay leaf
1 tsp dried basil
2 tsp paprika
dash of cinnamon
1 tsp turmeric
dash of cayenne pepper
1 cup chopped tomatoes
1 tbsp light soy sauce
1 1/2 cup cooked garbanzo beans
salt to taste
1 cup sliced zucchini
In a large saucepan or stock pot heat the oil and saut
the onions, garlic, celery and the sweet potato for about 5 minutes, or till just softened. Add the broth or water, bay leaf, paprika, turmeric, basil,
cinnamon and cayenne. Bring the soup to a boil, then reduce the heat and simmer gently for about 15 minutes. Add the tomatoes and the garbanzo beans and simmer another 10 minutes. Lastly, add the zucchini and
soy sauce and salt to taste.
Haitian soupB
BeansC
SoupD Caribbean
1 lb kidney beans
2 quarts water
1/4 lb salt pork, diced
1 cup finely chopped scallions,
2 sprigs parsley, minced
2 sprigs fresh thyme, minced
1 bay leaf, crushed
1 stalk celery, minced
1 tsp scotch bonnet-type chile
.salt and freshly ground black pepper to taste
1 cup hot water
#6 individual shots dark haitian rum
Pick over the beans, wash them, and put them into a large saucepan or stockpot. Add the water and other ingredients, except the rum. Cover and bring to a boil. Then lower the heat, and simmer for 21/2 to 3
hours, until the beans are very tender. Puree the soup in a food processor or put it through a food mill. Taste and adjust the seasonings and return the soup to the pot, adding up to 1 cup hot water to bring
the soup to a thick, but not pasty, consistency and serve hot. At each place, serve a cordial glass of dark haitian rum, which the diners should add to their soup before tasting it. Serves 6.
Hard rock cafe chiliB
BeefC
SoupD
American
2 tbsp oil
1 large onion, chopped
3 large cloves garlic, crushed
2 -1/2 lb hamburger
2 tbsp tomato paste
2 tbsp worcestershire sauce
2 tbsp barbecue sauce
2 tbsp chili powder
1 tbsp brown sugar, packed
1 tbsp soy sauce
2 tsp celery salt
1 tsp cumin
1 tsp ground black pepper
1 tsp seasoned salt
!1 tsp instant dried minced onion
"1 tsp instant dried minced garlic
cayenne pepper to taste
)15 oz. Can tomatoes, chopped with liquid
16 oz. Can red kidney beans
4 oz. Jar pimentos with liquid
1 medium green pepper, chopped
1/4 cup diced celery
d1) brown hamburger, drain off fat. Cook onion until softened. Add to hamburger. Add crushed garlic.
2) in small bowl combine tomato paste, worcestershire sauce, barbecue sauce, chili powder, brown sugar, soy sauce, celery salt, cumin, black pepper, seasoned salt, minced onion, minced garlic and cayenne
hpepper. Mix well. Add to hamburger mixture. Bring to simmer over medium heat, cook, stirring 5 minutes.
3) drain and rinse kidney beans. Add to hamburger mixture along with tomatoes and their liquid. Reduce heat to low. Cook, covered, 15 minutes, stir occasionally.
k4) add pimentos and liquid, green pepper and celery. Cook, uncovered, 5 minutes longer, stir occasionally.
Irish stewB
LambC
SoupD
Irish
33 lbs boneless lamb shoulder cut into 1-1/2" cubes
1/2 cup chopped parsley
1/2 cup chopped onions
3 cups sliced potato
1 cup diced potatoes
1 cup cubed white turnips
1-1/2 cups sliced carrots
salt & pepper
Put the lamb, chopped onion and diced potato into a stew pot and pour on boiling water to cover them. Cover the pot and simmer for 1 hour. With a fork, mash up the diced potato to thicken the gravy and then
add the other vegetables except the parsley. Season to taste with salt and pepper, cover and simmer 30 to 45 minutes, or until everything is tender. Serve sprinkled with the chopped parsley. Serves: 6 to 8
Italian seafood stewB
SeafoodC
SoupD
Italian
2 tbsp olive oil
#2 large onions, peeled and chopped
#4 garlic cloves, peeled and minced
C1 med australian lobster tail, uncooked, shelled & cut into rounds
3 alaskan crab legs
#6 med shrimp, shelled and deveined
01/2 lb boneless, firm white fish- halibut cubed
6 scallops
6 clams, scrubbed approximately
8 ounces clam juice
garnish
crusty country-style bread
Chopped italian parsley
marinara sauce
1 tbsp olive oil
#2 cloves garlic, peeled and minced
4 anchovy fillets
1 (28-oz) can crushed tomatoes
salt and pepper to taste
Prepare marinara sauce; set aside. Heat olive oil in large skillet on medium-high heat. Add onions and garlic and saut
for 1 minute. Add lobster and crab legs; saut
lobster for 1 minute; add white fish,
shrimp and scallops and saut
until almost opaque, adding more olive oil if necessary and stirring frequently. Be careful not to overcook the scallops. Add clams and 1/4 cup of clam juice; lower heat to low,
cover and cook until clams open. Discard any clams that do not open. Add remaining clam juice and heat through. Add marinara sauce and heat through, adding more clam juice if necessary to achieve proper
mconsistency. Serve immediately, garnished with crusty country-style bread on side of bowl. Makes 6 servings.
Marinara sauce
heat olive oil in large pot or dutch oven; add garlic and anchovies. Stir and cook on medium heat for 3 minutes. Add tomatoes and season with salt and pepper. Simmer for 30 minutes.
Crusty country-style bread
place 8 slices of crusty, country-style bread in single layer on baking sheet. Rub bread with garlic clove that has been peeled and cut in half. Broil about 6" from broiler
element until toasted. Coat 1 side of bread with grated cheese (such as parmesan, romano or pecorino). Can be placed either in the bottom of the bowl or on top of the soup.
John's fish chowderB
SeafoodC
SoupD
American
1 cup finely diced onion
3 - 4 new potatoes, diced fine
&2 stalks celery, diced fine with tops
"1/2 cup finely diced green pepper
8 oz. Bottled clam juice
2 cans clear beef broth
2 15 oz cans stewed tomatoes
01 28 oz can crushed tomato in puree (contadina)
1 15 oz can tomato sauce
1 tbsp dried minced garlic
1 tbsp dried oregano
!1 tbsp dried cilantro (optional)
&1/2 cup pace picante sauce (optional)
H61 to 1 1/2 lb. Pollack fillets - chopped into 1" cubes
onion and green pepper in small amount of oil in at least a 6 quart pan. Add 6 to eight cups of water and remainder of ingredients, except fish. Simmer 3 to 4 hours and add fish during last 30 minutes.
&Makes a hearty soup that freezes well.
MinestroneB
VegetablesC
SoupD
Italian
1 lb dried cannellini beans
<2 lb vegetables: zucchini, leeks, turnip, carrot and celery
2 tbsp olive oil
2 small tomatoes, chopped
2 onions, peeled and chopped
!1 clove garlic, peeled and minced
2 oz pancetta, chopped
2 potatoes, peeled and cubed
=8 oz small pasta, such as elbow macaroni, cooked and drained
1 tbsp chopped italian parsley
1 tbsp chopped fresh basil
Garnish: 4 tbsp grated parmesan
'alternative garnish: 3 tbsp pesto sauce
If using dried beans, soak overnight in 3 quarts water. Procedure: bring beans to boil; reduce heat to simmer and cook, covered, for approximately 1 1/2 hours or until beans are softened; reserve liquid. Wash
and chop all vegetables you have chosen to use. Heat olive oil in large pot or dutch oven. Add tomatoes, onions, garlic and pancetta; cook until onions are transparent. Add potatoes, vegetables and beans along
with their liquid. Cook on medium heat until vegetables are tender, adding more water if soup gets too thick. Add pasta and heat through. Remove from heat and stir in parsley and basil. Cover and allow to rest
L10 minutes. Serve with grated parmesan cheese on the side. Makes 8 servings.
Moroccan stewB
VegetablesC
SoupD
Middle East
1-1/2 cups chopped onions
3 large garlic cloves, pressed
1/3 cup olive oil
1/4 tsp dried thyme
3 cups cubed potatoes
1 cup chopped green beans
1 red bell pepper, chopped
2 cups cubed fresh tomatoes
3 cups vegetable stock
?13-oz can artichoke hearts, drained and halved (reserve brine)
$1/2 cup pitted black olives, halved
pinch of saffron
1/4 cups fresh lemon juice
Ground black pepper
toasted, chopped almonds
onions and garlic in oil until onions are translucent. Add next five ingredients and cook on medium-high heat 3 minutes, stirring occasionally. Add the vegetable stock and brine from artichoke hearts and
simmer, covered until vegetables are tender, about 20 minutes. Stir in artichoke hearts, black olives and saffron. Simmer another 10-15 mins. Add lemon juice, parsley and pepper to taste. Serve with couscous
'and top with almonds. Makes 6 servings.
New england clam chowderB
SeafoodC
SoupD
American
1/4 lb bacon slices
02 onions, 1 small, quartered and 1 large, diced
1 bunch scallions, diced
2 celery stalks
!3 med potatoes, peeled and diced
2 lb fresh minced clams
J1 cup clam juice or 1/2 cup bottled clam juice and 1/2 cup dry white wine
1 tsp dried parsley
"1/2 - 1 tsp dried thyme, crumbled
1 bay leaf
1 garlic clove, minced
!3 tbsp unsalted butter, softened
2 cups milk
2 cups heavy cream
2 tbsp all purpose flour
dash of hot pepper sauce
dash of worcestershire sauce
salt and freshly ground pepper
Bake the bacon strips in 350f oven until very crisp. Drain on paper towel. When cool enough to handle, dice and set aside. Meanwhile, in medium pot, simmer clams, juice and water combination, small quartered
onion, bay leaf, parsley and one-third of the amount of thyme you will use just until cooked. Do not overcook or clams will be tough. Strain cooking liquid through a sieve. Reserve clams and juice separately;
%discard onion used in cooking clams.
Melt 2 tbsp butter in skillet. Add chopped onion and cook for 1 minute. Add the garlic, celery, scallions, some more of the thyme and the diced bacon and cook until the vegetables are soft but not browned,
about 5 minutes. Add the potatoes and the reserved clam broth and bring to boil. Reduce the heat to moderately low, cover and cook until the potatoes are tender, about 15 minutes. Meanwhile, in a medium
saucepan, heat the milk with the cream until hot but not boiling, about 5 minutes. In a small bowl, mix the remaining 1 tbsp butter with the flour until smooth. Whisk this paste into the chowder, 1 tsp at a
time, and cook until no raw flour taste remains, about 2 minutes. Add the hot milk and cream, hot pepper sauce, worcestershire sauce, rest of the thyme, salt and pepper to taste. Stir in the reserved clams and
cook until heated through, about 1 minute. Ladle the chowder into bowls and garnish with chopped parsley or paprika. Serve with additional butter and hot pepper sauce, if desired.
New mexico chili soupB
BeefC
SoupD
Southwestern
2 tbsp oil
1 lb ground beef
1 onion, chopped
1 tbsp flour
16 oz canned tomatoes
1/2 tsp garlic, minced
)4 green chiles, peeled, seeded & chopped
1 tbsp chili powder
1 pinch cumin
water
Heat the oil in a skillet. Brown the meat and onion. Stir in the flour. Add the tomatoes. Break up the tomatoes with a fork. Stir in the garlic, chile peppers, chili powder and cumin. Season with salt. Add
Penough water to moisten the mixture. Simmer for several hours. Yields 4 servings
Peruvian shrimp chowderB
SeafoodC
SoupD
South American
1 tbsp butter
1/2 cup finely diced onion
2 cloves garlic, minced
3/4 tsp sweet paprika
1/2 tsp cayenne pepper
1 1/3 cups milk
1/2 cup chicken stock or water
61 large potato, scrubbed well and cut into large dice
#2 ears white corn, sliced 1" thick
salt to taste
!1 lb raw shrimp, peeled, deveined
Melt the butter in a large saucepan over medium heat. Add onion and garlic and cook until softened. Add the paprika and cayenne and cook, stirring, until the onions are all stained red. Add the milk, stock,
potato, corn and if you'd like, a pinch of salt. Bring almost to a boil, reduce heat to low, cover and simmer, stirring every now and then, for about 30 minutes, or until potatoes are tender. Add shrimp during
qthe last 5 minutes of cooking, and cook until they just turn opaque. Taste for seasoning and adjust if necessary.
PosoleB
PorkC
SoupD
Mexican
2 lb lean pork or beef, cubed
3 qts. Water
1/2 tbsp salt
1 lb posole (homney)
1 medium onion, minced
2 cloves garlic, minced
6 red chile pods
1 pint red chile sauce
Place meat in large kettle and cover with water. Add salt and bring to a boil. Reduce heat and simmer until meat is tender (about 1 1/2 hours). Cool and shred meat. Reserve meat broth, skimming off fat. Wash
posole thoroughly, rinsing several times. Place posole in large kettle, covering with reserved broth. Bring to boil, lower heat to medium, and cook until posole has popped. Add more water if necessary. Combine
meat, posole, garlic, onion, and chili pods and simmer at least 1/2 hour. Serve in bowls with heated red chile sauce on the side, if desired. (serves 12)
Potato, onion & roquefort soupB
PotatoesC
SoupD
French
3 tbsp unsalted butter
1 medium onions, chopped
1 large garlic dove, minced
'3 med russet potatoes, peeled, chopped
4 cups (or more) chicken stock
1 cup whipping cream
(1/2 cup crumbled roquefort cheese (3 oz)
Melt unsalted butter in heavy large saucepan over medium heat. Add chopped onions and minced garlic and saut
until tender, about 10 minutes. Add potatoes and 4 cups stock. Simmer until potatoes are tender,
stirring occasionally, about 30 minutes. Add whipping cream and roquefort cheese and stir until cheese melts. Puree soup in blender in batches. Return soup to saucepan. Thin with additional chicken stock if
knecessary. (can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) 6 servings
Roasted red pepper soupB
VegetablesC
SoupD
Italian
=4 meaty red bell peppers, roasted, peeled, cored, and seeded
<2 cups imported italian canned tomatoes, seeded and drained
3 tbsp olive oil
2 cloves garlic, finely minced
3 cups defatted chicken stock
Salt and ground black pepper
basil leaves for garnish
paper-thin slices of lemon
Puree three of the peppers and all the tomatoes in a food processor or blender until finely textured but not completely smooth. Cut the remaining pepper into thin julienne strips and set aside. Gently heat the
olive oil and garlic. When the garlic releases its fragrance, after about two minutes, stir in the pureed pepper and tomato mixture. Add the chicken stock, bring to a boil and simmer for 15 minutes. Season
with salt and pepper to taste. Let the soup cool, then cover and chill in the refrigerator. To serve, ladle soup into bowls. Tear basil leaves into pieces and scatter over soup. Float a lemon slice in each
bowl. Serves 4.
Santa fe stewB
BeefC
SoupD
Southwestern
01 cup dried pinto beans, rinsed and picked over
"2 lb chuck roast, trim, 1" pieces
salt and freshly ground pepper
santa fe seasoning*
3 tbsp all purpose flour
6 tbsp vegetable oil
2 large onions
8 garlic cloves, minced
$1 jalapeno chili, minced with seeds
3 tbsp tomato paste
2 cups red wine
2 cups beef stock
2 cups chicken stock
!1 28 oz can plum tomato, drained
1 smoked ham hock
1/2 tsp dried red pepper flakes
.11 ounces linguica sausage cut into 1" pieces
92 bell peppers, red and/or yellow, cut into 1" triangles
)2 poblano chilies, cut into 1" triangles
%3 zucchini, cut into 1"-thick rounds
minced fresh cilantro
crusty bread
Place beans in heavy medium saucepan with enough cold water to cover. Bring to boil. Remove from heat. Cover and let stand 1 hour. Drain beans. Place beef in large bowl. Season with salt and pepper. Sprinkle 2
tsp santa fe seasoning over; toss well. Add flour and toss to coat. Heat 4 tbsp oil in heavy 4-quart dutch oven over medium-high heat. Add meat in batches and brown well. Transfer to bowl using slotted spoon.
Add remaining 2 tbsp oil. Reduce heat to medium. Add onions, garlic, jalapeno and tomato paste and stir 1 minute. Add wine and bring to boil, scraping up browned bits. Add both stocks, tomatoes, ham hock, all
the remaining seasoning mix and red pepper flakes, and bring to simmer. Return meat to dutch oven. Add beans, cover partially and simmer until beans are tender, about 2 hours. Degrease stew if necessary.
Remove ham hock; trim fat and discard. Cut ham meat into"" pieces. Mix into stew. Cook sausage in heavy large skillet over medium-high heat until cooked though, about 2 minutes per side. Transfer to plate. Add
peppers, poblano chilies and zucchini and saut
until crunchy tender. Mix sausage and vegetables into stew and simmer until tender, about 2 hours. Sprinkle with cilantro. Ladle into bowls. Serve with crusty
bread.
Spicy vegetable stockB
VegetablesC
SoupD
American
#3 medium carrots, peeled and diced
1 large onion, quartered
)1 head garlic, cloves peeled and bruised
'3 leeks, halved, cleaned (white parts)
1 red pepper, quartered
1 - 2 cups diced celery
1 1/2 cups chopped mushrooms
'1 poblano pepper, seeded and quartered
$1 serrano pepper, seeded and halved
51 dried chipotle pepper, stemmed but otherwise whole
#1 potato, washed thoroughly, diced
1 turnip, diced
1 rutabaga, diced
&3 med sized parsnips, cleaned & diced
1 apple, cored and quartered
6-10 black peppercorns
cold water to cover
Put all the ingredients except the black pepper into a heavy stock pot and add enough cold water to cover, about 2 quarts. Bring to just boiling and reduce the heat to low. Skim off any scum that rises to the
top, add the pepper, cover, and continue simmering slowly, covered, for about 45 minutes. Do not let the stock boil. Remove from heat, keep covered, and let cool for about an hour or so, then strain through
cheesecloth or a fine strainer, pressing the vegetables so they release their flavor and juices. At this point the stock may be frozen or used.
Texas red chili con carneB
BeefC
SoupD
Southern
B3 lb boned beef chuck, cut into 1 1/2" cubes & trimmed of all fat
1 tbsp bacon drippings
6 dried ancho peppers
2 cups cold water
1 tbsp oregano
3 cup water
"2 tbsp masa harina (hominy flour)
"2 cloves garlic, peeled & crushed
2 tsp cayenne
2 tsp salt
1 tbsp cumin seeds, crushed
Put the meat through the coarse blade of a meat grinder. Brown in small batches in the bacon fat in a lg skillet over moderately high heat. Transfer the cooked meat to a second lg heavy skillet using a slotted
spoon. Set aside. Wash the peppers in cold water. Discard the stems and seeds. Tear the peppers into 2" pieces. Place the pieces in a small sauce pan with the first measure of (cold) water. Cover. Simmer 20
minutes. Drain, reserving the cooking water. Peel the skin from the peppers. Place in the work bowl of a food processor. Add the reserved water. Puree with short pulses. Mix the pepper puree into the beef. Add
the second measure of water. Bring to a boil over high heat. Reduce heat to a slow simmer. Cover. Simmer for 30 minutes. Stir in all the remaining ingredients except the masa harina. Cover. Simmer 45 minutes.
Mix in the masa harina. Cover. Reduce heat to the lowest possible. Cook 30 minutes longer, stirring occasionally so that the mixture doesn't stick. If too thick, thin with small amounts of boiling water.
Y2 cups croutons, small bread pieces fried in olive oil, or 8 slices tuscan bread, toasted
Soak the mushrooms in a bowl of lukewarm water for 1/2 hour. Drain and be sure that no sand remains attached to the stems. Finely chop carrots, celery, onion, garlic and the soaked mushrooms all together on a
board. Heat the oil in a heavy casserole over medium heat. When the oil is warm, add the chopped ingredients and saut
for 10 minutes, stirring with a wooden spoon as needed. Meanwhile, pass the tomatoes
through a food mill, using the disc with the smallest holes, into a small bowl. Add the strained tomatoes along with the tomato paste, then salt, pepper, and red pepper flakes. Let simmer for 15 minutes,
mixing every so often. Add the cold water, mix very well, and when the broth returns to a boil, let simmer for 55 minutes. Place the two eggs in a crockery or china soup tureen and mix them very well with the
parmigiano. When the soup is ready, ladle it into the tureen, and using a wooden spoon, mix each addition very well with the egg-cheese combination, in order to avoid curdling. When the both is very smooth and
the eggs completely amalgamated, add the croutons and serve immediately. If using bread slices instead, place a slice in each bowl and ladle the broth over it. Serve immediately. Yield: 8-10 servings
Indonesian soy sauceC
Sauces/CondimentsD
Thai/Vietnamese
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Recipe
Print Menu
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//5//5/5)
//5//
Y/S//
Appetizer
Dark-brown
Finely
Fresh
Freshly
Ginger
Ground
Light
Minced
Molasses
Packed
Peeled
Pepper
Sauce
Sugar
White
onths
Place brown sugar and 1/3 cup water in small saucepan and cook, stirring over low heat 1 minute to dissolve sugar. Increase heat to medium and cook at slow boil until mixture thickens slightly, about 2 minutes.B
Reduce heat to low and stir in soy sauce, molasses, ginger, coriander and white pepper. Simmer about 2 minutes, stirring frequently. Sauce may be stored tightly covered in refrigerator up to 2 months.
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