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Rec.Food.Recipes Digest #190
Tue 29 Oct 1991

SLA:   Cobb Salad (Doctor FORTRAN)
M:     Cathy's Fish and Rice (Cathy Smither)
SPl:   Potato Soup (Kathy A. Johnson)
SPl:   Potato Soup (Kathy A. Johnson)
Col:   Rich Blueberry Muffins (huggett)
M:     Posole (Soprano)
Ml:    Fried Green Tomatoes and Pasta (corradini56)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#190 COBB-SALAD SLA "25 Oct 91" 1991
.RZ "DR. FORTRAN'S COBB SALAD"
.KY TURKEY CHICKEN FISH
Cobb salad has an interesting story behind it, which involves the world-famous
Brown Derby restaurant in Hollywood, California. One night, after closing, Bob
Cobb, the proprietor, hears someone knocking on the door. He tries to ignore
it, but the knocking becomes more persistant. "Go away -- we're closed" he
finally growls.
.PP
The knocking stops, and is replaced by a voice from the other side of the
door. "Let me in! It's Sid Graumann, and I'm hungry!" said the voice. At this
time (late 1940s, I believe) Sid Graumann was a very important part of the
Hollywood scene, so Bob Cobb couldn't send him away.
.PP
"Okay, I'll have to see what I can do -- the cupboard is nearly bare, though"
explained Cobb as he let Sid Graumann in. "Maybe I can whip something
together."
.PP
What ensued is reminiscent of the story of Chop Suey's genesis. Bob Cobb was
able to find some odds and ends in the kitchen that had not been discarded at
the end of the business day, and presented Sid Graumann with a kind of a
Chef's Salad. Between forkfuls of salad, Sid Graumann indicated that he was
pleased with the result. A few days later, Cobb Salad became a staple item on
the Brown Derby's menu. The rest, as they say, is history.
.IH "Serves 4 as a appetizer, or 2 as a main dish"
.IG "\(12 head" "iceberg lettuce"
.IG "\(12" "tomato"
.IG "~\(12 lb" "cooked turkey breast" "200 g"
(from the deli is okay)
.IG "4 oz" "Monterey Jack cheese," "100 g"
coarsely grated
.IF "~2 Tbls" "real Bacon Bits" "15 g"
(I prefer Hormel)
.IG "2" "hard-boiled eggs,"
chopped
.IG "10 med" "ripe olives,"
pitted and chopped
.IG "" "Dr. FORTRAN's Cobb Salad Dressing,"
to taste (recipe follows)
.PH
.SK 1
Wash and drain lettuce well. Tear or chop finely, and put in salad bowl.
.SK 2
Chop tomato half and turkey, add to bowl with other dry ingredients.
.SK 3
Just before serving, add salad oil and toss; then add the rest of the
dressing, and toss again. (It is important that all ingredients are uniformly
coated with just a tiny bit of oil before the rest of the dressing is added).
Serve with good French or Italian bread.
.SH "Variations"
Replace turkey with chicken, shrimp, or what-have-you. (Remember the origins
of this dish). Replace olives with avocado. Some people insist that a true
Cobb salad is made with Bleu Cheese, and they're right. But this is, after
all, my adaptation of the Cobb Salad, and if it is not strictly according to
Hoyle, he'll just have to tie on his lobster bib somewhere else.
.SH "Doctor FORTRAN's Cobb Salad Dressing"
.IH "Part 1"
.IG "1 Tbls" "salad oil" "15 ml"
.IH "Part 2"
.IG "2 Tbsp" "red wine vinegar" "30 ml"
.IG "2 Tbsp" "lemon juice" "30 ml"
.IG "1 Tbsp" "real soy sauce" "15 ml"
(I suggest Superior or Kikoman)
.PH
.SK 1
Mix part 2 ingredients together.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Doctor FORTRAN
[e-mail]


.RH REC.FOOD.RECIPES-#190 FISH&RICE M "25 Oct 91" 1991
.RZ "CATHY'S FISH AND RICE"
.KY FISH
This is a recipe I made up the other night, when I didn't feel like going out
to the store. It's not exactly haute cuisine, but it tasted OK, and used
common ingredients. It's quick to prepare, and doesn't taste very fishy since
the dominant flavor is the curry powder.
.PP
(All measurements are approximate. This made more than enough for 2 people).
.IH
.IG "\(12 lb" "white fish"
(I used frozen pollock), cut into cubes
.IG "1 small" "onion,"
chopped
.IG "2-3 cloves" "garlic"
.IG "handful" "cherry tomatoes,"
halved
.IG "some" "mushrooms,"
sliced
.IG "" "flour"
(for dredging)
.IG "" "oil"
(for sauteing)
.IG "\(12 cup" "white wine" "110 ml"
.IG "" "curry powder"
.IG "" "black pepper"
.IG "" "cooked rice"
.PH
.SK 1
Saute the onions in a small amount of oil till they start to soften. Add the
garlic and cook for a few minutes, and then add the mushrooms and cook for a
few minutes more, till they lose their raw look.
.SK 2
Meanwhile, put a few tablespoons of flour and the pepper into a plastic bag
and shake the fish cubes in the bag (don't forget to close the bag!) Remove
the fish from the bag, shaking off any excess flour.
.SK 3
When the vegetables are cooked to your liking, remove them from the pan and
set them aside. You could drain them on a paper towel to remove a bit of the
oil, but it's not necessary.
.SK 4
Add a little more oil to the pan, and heat it for a moment. Drop the fish
pieces in the oil, and saute them till them start to turn opaque. Add the
vegetables, the cherry tomatoes & the curry powder, and stir to mix them in.
Pour in the white wine (or other liquid of your choice) and cook down till
most of the liquid has evaporated. Serve over rice.
.NX
The thing about this sort of recipe is that you can vary it in countless ways
-- add some bell peppers if you want, or add different spices. Use soy sauce
and call it \fIOriental\fR. Add a few hot chilli peppers for more punch.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Catherine Smither
[e-mail]


.RH REC.FOOD.RECIPES-#190 POTATO-SOUP-3 SPl "29 Oct 91" 1991
.RZ "POTATO SOUP"
.IH "All measurements are approximate"
.IG "4" "potatoes,"
peeled and diced
.IG "1 small" "onion,"
diced
.IG "1 stalk" "celery,"
sliced
.IG "1 small" "carrot,"
sliced
.IG "5 cups" "water" "1 l"
(more or less depending on how much "broth" you like)
.IG "" "salt and freshly ground pepper"
to taste
.IG "4 Tbls" "butter or margarine" "50 g"
.IG "" "Rivvles"
(egg noodle bits, see below)
.PH
.SK 1
Put vegetables in a pot and cover with the water. Bring to a boil and cook
covered until the potatoes are tender (about 20 minutes).
.SK 2
Add salt and pepper. Drop rivvles into the soup and continue boiling
uncovered for another 5 minutes. Add butter and serve. The rivvles will
cause the soup to thicken because of the flour clinging to them.
.SH "Rivvles"
.IH
.IG "1" "egg,"
beaten
.IG "\(14 tsp" "salt"
.IG "\(12 - \(34 cup" "flour" "60-90 g"
.PH
.SK 1
Beat egg. Add salt and stir in flour until you have a soft dough.
.SK 2
Break dough into bits and mix with flour to keep from sticking. Some people
like to make a stiff dough (more flour) and grate it on a shredder (tiny
dumplings). I often use the small bowl and blade of my food processor. This
makes them a little too small for my taste, so I mash them together a bit
before adding a little more flour to keep the chunks separate during cooking.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Kathy A. Johnson
email: [e-mail]


.RH REC.FOOD.RECIPES-#190 POTATO-SOUP-4 SPl "29 Oct 91" 1991
.RZ "POTATO SOUP"
.IH
.IG "4" "potatoes,"
peeled and diced
.IG "1 small" "onion,"
diced
.IG "1 stalk" "celery,"
sliced
.IG "2 cups" "water" "450 ml"
.IG "2 cups" "milk" "450 ml"
.IG "" "salt and freshly ground pepper"
to taste
.IG "4 Tbls" "butter or margarine" "50 g"
.IG "" "Rivvles"
(see recipe below)
.PH
.SK 1
Put vegetables in a pot and cover with the water (just enough to cover the
vegetables). Bring to a boil and cook covered until the potatoes are tender
(about 20 minutes).
.SK 2
Add the milk and bring to a boil (watch for scorching). Add salt and pepper.
Drop rivvles into the soup and continue boiling for another 5 minutes. Add
butter and serve with malt vinegar. The rivvles will cause the soup to
thicken because of the flour clinging to them. This version usually thickens
more than one without milk.
.NX
I once tried carrots in the soup and didn't like it at all.
.PP
The noodles are optional.
.PP
If you don't mind the extra calories/fat/cholesterol, cream and/or sour cream
can be used.
.SH "Rivvles"
.IH
.IG "1" "egg,"
beaten
.IG "\(14 tsp" "salt"
.IG "\(12 - \(34 cup" "flour" "60-90 g"
.PH
.SK 1
Beat egg. Add salt and stir in flour until you have a soft dough.
.SK 2
Break dough into bits and mix with flour to keep from sticking. Some people
like to make a stiff dough (more flour) and grate it on a shredder (tiny
dumplings). I often use the small bowl and blade of my food processor. This
makes them a little too small for my taste, so I mash them together a bit
before adding a little more flour to keep the chunks separate during cooking.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Kathy A. Johnson
email: [e-mail]


.RH REC.FOOD.RECIPES-#190 MUFFINS32 Col "29 Oct 91" 1991
.RZ "RICH BLUEBERRY MUFFINS"
Great muffins. I always get raves and I love them myself. This recipe also
is good with raspberries though the berries don't hold their shape.
.IH "makes a dozen"
.IG "\(14 cup" "softened butter" "50 g"
.IG "\(34 cup" "sugar" "150 g"
(or vanilla sugar)
.IG "2" "eggs"
.IG "\(34 cup" "sour cream" "170 ml"
.IG "1 \(14 cup" "flour" "155 g"
.IG "1 tsp" "baking powder"
.IG "1 tsp" "vanilla"
.IG "1 cup" "blueberries"
(if still frozen, it's ok)
.PH
.SK 1
Preheat oven to
.TE 450 230 .
.SK 2
Put muffin cups in muffin tin.
.SK 3
In large bowl, mix butter and sugar until creamy. Add eggs one at a time
until well blended.
.SK 4
Gradually add sour cream and flour/baking powder alternating wet and dry.
When just mixed, add vanilla and blueberries. Stir in.
.SK 5
Fill muffin cups. Bake for 15-20 minutes until golden on top and toothpick
comes out clean. Let rest for 10 minutes and remove from muffin tin. Best
served warm.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Terri Huggett
[e-mail]


.RH REC.FOOD.RECIPES-#190 POSOLE-3 M "29 Oct 91" 1991
.RZ "POSOLE"
.KY MEXICAN PORK
This is the recipe that my mother (who is a native New Mexican) has used for
years.
.IH
.IG "1 lb" "pork neck bones" "450 g"
.IG "2 cups" "chicken broth" "450 ml"
.IG "\(12 cup" "chopped onion"
.IG "3-4 cloves" "garlic"
.IG "3 lb" "pork shoulder butt," "1 1/3 kg"
cut in
.AB "1 inch" "2 \(12 cm"
cubes
.IG "6 oz" "dried california chiles" "175 g"
(about 12 pods)
.br
or
.IG "6 Tbls" "chili powder"
.IG "2 cups" "white hominy"
.IG "" "salt & pepper"
.PH
.SK 1
Cook bones in broth with onions and garlic for about 2 hours. Cut the meat
from the bones and return the meat to the pot. Add pork cubes and cook for
about 45 minutes.
.SK 2
Remove seeds and veins from dried chiles. Soak them in boiling water for
about 20 minutes. Drain, and puree in blender or rub them through a sieve.
.SK 3
After 45 minutes, test to see if pork is done; continue cooking if pork cubes
are not tender.
.SK 4
Add pureed chiles & hominy, and season to taste with salt and pepper.
.SH RATING
.I Difficulty:
easy.
.I Time:
3 hours.
.I Precision:
measure ingredients.
.WR
Soprano (Lydia M. Uribe)
[e-mail]


.RH REC.FOOD.RECIPES-#190 GREEN-TOMS-1 Ml "29 Oct 91" 1991
.RZ "FRIED GREEN TOMATOES AND PASTA"
.KY MEXICAN PORK
This recipe was made for me and my family by my uncle, Larry Ross, former
advertising directory of Food & Wine and author of \fINanny's Texas Table\fR
cookbook. The point is, this man is brilliant, and I'm proud to claim him as
an uncle. Foodwise, that is. I could eat at his place for years.
.PP
It's a little loose, and I've had more and less success with it at varying
times, but this is the general idea. Most recently, I made it for my
long-time girlfriend with a salmon mousse made with cream cheese topped with
capers and lemon, and we ended up eating bites of the mousse with the green
tomato/pasta. (Actually, we ended up doing something quite different, but
culiNARily speaking....)
.IH
.IG "" "green tomatoes"
(about 1 medium per serving)
.IG "" "bread crumbs"
.IG "" "\fBREAL\fR parmesan or romano cheese,"
grated. (The adventurous may want to try Sap Sago, or Asiago)
.IG "" "real yummy very-virgin olive oil"
.IG "" "garlic cloves"
.IG "" "angel hair pasta"
(please, \fBplease\fR make your own...if not, I \fBsuppose\fR the
store-bought \fIfresh\fR stuff will suffice)
.IG "" "cream, eggs, milk,"
or whatever your dietary requirements suggest as a binder for the crumbs (if
you have 'em, you probably should eat something else!)
.PH
.SK 1
Slice the tomatoes about
.AB "\(14 inch" "\(12 cm"
thick. (Vary this according to your success at frying the suckers!) Dip in
cream, then in a mixture of bread crumbs and cheese -- about 50% each.
.SK 2
Heat about
.AB "3-4 Tbls" "50-65 ml"
olive oil in a large skillet or omelet pan until hot, but not smoking.
\fBNOTE TO THE NOVICE:\fR Olive oil smokes easily! Saute' garlic until
\fBLIGHTLY\fR browned. If you overdo the garlic, or cook at too high a
temperature, it will taste \fBYUCKY!\fR Remove the (oh, yeah....peeled and
pureed) garlic from the oil and discard. Fry the tomato slices until crusty
and lightly browned on each side. The tomatoes should be softened, but not
mushy. You will probably find it necessary to make more batches of garlic oil
from time to time, as you fry up the slices of green tomato. This is good.
.SK 3
You will finally toss all the (cooked) pasta with the remaining garlic-ky oil
(there should be plenty of this!). If there is some cream left over, a
\fBLITTLE\fR of this should go in too. Top with the fried tomato slices and a
generous helping of shredded cheese and a little bit of bread crumbs.
.NX
I also like to add some grated black pepper -- you should really invest in
some very, very fresh peppercorns from a good source, if possible. The
difference is major -- trust me! Also, I mix in a few drops of Tabasco for
flavor \fBONLY\fR when tossing with the garlic oil -- be sparing, and toss
\fBWELL\fR.
.SH "Disclaimer"
I am \fBSOLELY\fR responsible for any aphrodisiac effects this recipe may
incite! Please send checks or money orders only! Be careful!
.SH RATING
.I Difficulty:
moderate.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
[e-mail]