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Text File | 1991-11-25 | 8.8 KB | 315 lines

Rec.Food.Recipes Digest #171
Wed 21 Aug 1991

M:    Escabeche (Catweazle)
M:    Marinated Herring in Sour Cream (BARAK)
M:    Piri Piri and Chicken (Sharalee)
Bol:  Quick Coconut Bread (Stephanie Hawkins)
AV:   Chick Pea Dip (Gene J)
AV:   Quick Salsa (Jim Woodward)
Dol:  Amazing Chocolate Gelato (Jennifer Ross)

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.RH REC.FOOD.RECIPES-#171 ESCABECHE M "18 Aug 91" 1991
.RZ "ESCABECHE" "(Shark)"
.KY FISH
.IH
.IG "2+ lb" "shark"
(mako)
.IG "1 \(12 cups" "olive oil" "1/3 l"
.IG "2 cups" "cider (or wine) vinegar" "450 ml"
.IG "1 large" "onion"
.IG "salt"
to taste
.IG "\(12 tsp" "oregano"
.IG "4 cloves" "garlic"
(smashed)
.IG "3" "bay leaves"
.IG "1 tsp" "peppercorns"
.PH
.SK 1
Cut shark into kabob size pieces, dust with salt & pepper, fry in olive oil
until golden. Drain on paper towel.
.SK 2
Cut onion into
.AB "\(14 inch" "\(12 cm"
thick slices. Place layers of onion and layers of fish in a deep dish.
.SK 3
Clean frying pan and place garlic, peppercorns, oregano, bay leaves, salt,
vinegar and olive oil in pan. Bring to a boil and then simmer for 1 minute.
Let mixture cool, then pour over fish & onions. Stir to make sure mixture gets
to all the pieces of fish.
.SK 4
Serve with white rice.
.NX
This dish will keep for weeks as long as fish is kept covered with mixture.
.PP
Feel free to substitute any other firm fleshed fish.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Dave Peak
Catweazle
[e-mail]


.RH REC.FOOD.RECIPES-#171 HERRING-MARINA M "19 Aug 91" 1991
.RZ "MARINATED HERRING IN SOUR CREAM"
.KY FISH
.IH
.IG "2 small or 1 big" "herring"
(male - with milt).
.IG "1/3 cup" "white wine vinegar" "75 ml"
.IG "\(34 cup" "sour cream" "170 ml"
.IG "1 tsp" "sugar"
.IG "1 med-large" "onion,"
cut to rings.
.IG "1" "bay leaf"
.IG "4-6 pcs" "allspice"
.PH
.SK 1
Clean fish, discarding heads, and inner parts. Put in cold water and
refrigerate for 8 hours or overnight. Change water once.
.SK 2
Remove skin from fish, cut a slit along back to bone, and a second slit along
the inside to the bone. With both hands, slowly separate the fish to 2
fillets, discarding bone. Try to remove as many bones as you can. Remove the
membrane from the inner side. Cut the fillets to slices, about
.AB "\(12 inch" "1 cm"
wide. Wash in cold water.
.SK 3
Now, remove the membrane surrounding the milt, and crush it to paste, adding
sour cream, sugar and some black pepper. Add slowly the vinegar, stirring.
.SK 4
In a glass jar, put alternate layers of herring, onions and pour in the sauce.
Add bay leaf and allspice. Keep refrigerated for 3 days at least, and enjoy.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins. + 4 days refrigerating.
.I Precision:
measure ingredients.
.WR
Dov Barak, Omer, Israel
[e-mail]
<[e-mail]>


.RH REC.FOOD.RECIPES-#171 CHICKEN-PIRI M "19 Aug 91" 1991
.RZ "PIRI PIRI & CHICKEN"
.KY CHICKEN NOBAKE
From Jeff Smith's \fIThe Frugal Gourmet\fR on our Immigrant Ancestors - my
comments in []:
.IH
.IG "" "dried red peppers"
(see below)
.IG "\(12 cup" "whiskey" "110 ml"
.IG "" "olive oil"
.IG "" "vegetable oil"
.PH
.SK 1
Fill a
.AB "1 quart" "1 l"
glass canning jar 1/3 full with tiny hot dried red peppers. [I would suggest
Birdseye Peppers for this - we discovered them in Australia, but they are
avilable here in Cambridge. They are
.AB "\(12 inch" "1 cm"
long max, and very very hot. Here they come dried, but the restaurant in
Cairns that used them in a sauce picked them fresh].
.SK 2
Add whiskey and fill jar with a mixture of \(12 olive oil and \(12 vegetable
oil.
.SK 3
Cap the jar and let sit 1 month. Shake now and then. Store, covered, at room
temperature. The resulting liquid is super hot, so use springly. Strain before
using. You can add more oil as you use up the sauce.
.NX
Smith also includes a recipe for chicken using this sauce:
.PP
Split a chicken and rub it with olive oil, halved garlic, and salt. Grill the
chicken over charcoal until done to taste, then serve with Piri Piri on the
side. He says that the mild chicken with the very hot sauce is quite good.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. + 1 month standing.
.I Precision:
approximate measurements.
.WR
Sharalee
[e-mail]


.RH REC.FOOD.RECIPES-#171 COCONUT-BREAD Bol "19 Aug 91" 1991
.RZ "QUICK COCONUT BREAD"
From \fISundays at the Moosewood Restaurant\fR.
.IH "Makes 2 loaves"
.IG "4 cups" "flour" "500 g"
.IG "1/3 cup" "sugar" "65 g"
.IG "2 tsp" "baking powder"
.IG "\(14 tsp" "salt"
.PP
.IG "1" "egg,"
beaten
.IG "1 cup" "canned or fresh coconut milk or milk"
.IG "\(12 cup" "butter or margarine,"
melted
.IG "1 tsp" "vanilla extract"
.IG "2 cups" "grated unsweetened coconut"
.IG "1 cup" "currants or raisins" "160 g"
(optional)
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
Sift the dry ingredients into a mixing bowl.
.SK 3
Blend in egg, milk, butter, & vanilla.
.SK 4
Mix in the grated coconut (& currants/raisins).
.SK 5
Turn out onto a floured board and knead slightly. Shape into 2 loaves and pat
into 2 buttered medium loaf pans.
.SK 6
Bake 40-45 min, until a toothpick in the center comes out clean.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Stephanie Hawkins
[e-mail]


.RH REC.FOOD.RECIPES-#171 CHICK-PEA-DIP AV "19 Aug 91" 1991
.RZ "ARABIAN CHICK PEA DIP" "Hummos bi Taheeni"
.KY ARABIAN NOBAKE
This recipe is derived from the \fIARABIAN CUSINE\fR cookbook.
.IH
.IG "15-16 oz" "canned chick peas" "430 g"
(garbonzo beans) I use \fIAllen's\fR brand, which is the cheapest.
.IG "\(14 cup" "liquid in which peas were canned" "55 ml"
.IG "1-2 cloves" "garlic"
.IG "\(14 cup" "tahini"
.IG "1/3 cup" "lemon juice" "75 ml"
.IG "1/8 tsp" "cumin"
.SH "Garnishes (optional)"
.IG "" "olive oil"
.IG "" "paprika"
.IG "" "black olives"
.IG "" "pimento strips"
.IG "" "parsley"
.IG "" "cilantro"
.PH
.SK 1
Puree all ingrediants in a blender, slowly adding the chick peas last.
.SK 2
Add additional tahini and/or lemon juice to taste, if necessary.
.SK 3
Spread on a serving platter and lightly drizzle with olive oil and garnish.
Serve at room temperature with pita bread for dipping.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
measure ingredients.
.WR
Gene J
[e-mail]


.RH REC.FOOD.RECIPES-#171 SALSA-7 AV "19 Aug 91" 1991
.RZ "QUICK SALSA"
Here's a quick and easy salsa recipe. And oh so good.
.IH
.IG "1 can" "chopped tomatoes"
.IG "\(12" "white onion,"
finely chopped
.IG "2 tsp" "finely chopped celantro"
(optional)
.IG "2" "dried red hot chili peppers"
(more or less to taste)
.IG "\(12" "mild green peppar"
(finely chopped)
.IG "dash" "tabasco"
.PH
.SK 1
Mix it all up and serve with sour cream and tortilla chips.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
measure ingredients.
.WR
Jim Woodward
[e-mail]


.RH REC.FOOD.RECIPES-#171 CHOC-GELATO Dol "20 Aug 91" 1991
.RZ "AMAZING CHOCOLATE GELATO"
I read this recipe in the recent issue of \fIEsquire\fR magazine and I made it
last night. It is fabulous and fairly easy.
.IH
.IG "4" "egg yolks"
.IG "2/3 cup" "sugar" "135 g"
.IG "2 cups" "milk" "450 ml"
.IG "3 \(12 oz" "bittersweet chocolate bar" "100 g"
.IG "1 \(12 oz" "cocoa powder" "35 g"
.IG "2 Tbls" "sugar"
.PH
.SK 1
Beat the egg yolks with a whisk. Gradually add
.AB "2/3 cup" "135 g"
sugar.
.SK 2
In saucepan, bring milk to a boil, remove from heat. When slightly cooled,
very slowly add to egg yolk mixture, stirring constantly and quickly, being
careful not to curdle the eggs.
.SK 3
Melt chocolate in a double boiler and stir until smooth and silky. Pour into
custard mixture and blend. Add cocoa powder and mix well.
.SK 4
Pour into larger saucepan, place over medium heat (do not boil) and stir until
mixture thickens slightly.
.SK 5
In another saucepan, heat the 2 Tbls sugar with
.AB "2 Tbls" "30 ml"
water until a caramel is formed. Add this to the custard and blend well.
.SK 6
Cool about 1 - 1 \(12 hours and then add to ice cream maker.
.NX
Use only very good chocolate. I used a Ghiradelli bittersweet chocolate bar
and Perugina cocoa powder. I think if you use not so good chocolate this will
taste like plain old ice cream.
.PP
Be sure to chill it enough. When I made it, I only chilled it (in the
freezer) about \(12 hour. It took longer to make in the ice cream maker than
most other recipes I've tried and I think I didn't chill it enough.
.PP
This is too good to share...make it for yourself!!!
.SH RATING
.I Difficulty:
moderate.
.I Time:
30 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Jennifer Ross
[e-mail]