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Text File | 1991-11-26 | 12.9 KB | 446 lines

Rec.Food.Recipes Digest #191
Thu 31 Oct 1991

M:     Tigereyes (Nicholas J. Simicich)
M:     Steamed Halibut with Ginger Carrots (Barbara Hlavin)
M:     Chicken Breast Doria (Barbara Hlavin)
M:     Spicy Cardamom Chicken (Barbara Hlavin)
M:     Chicken with Tomatoes & Balsamic Vinegar (Barbara Hlavin)
M:     Chicken with White Wine (Barbara Hlavin)
O:     Play Dough (a.e.mossberg)
M:     Black Bean Soup (burdick)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#191 TIGEREYES M "30 Oct 91" 1991
.RZ "TIGEREYES"
.KY FISH
I've made this once or twice and used the following recipe:
.IH
.IG "" "cuttlefish"
- insure that you get large, \fBfresh\fR cuttlefish, and that there is no
skin, so that it is completely white. You need a piece
.AB "3x8 inches" "7x20 cm" ,
and about
.AB "\(14 inch" "\(12 cm"
thick.
.IG "" "smoked salmon"
.IG "" "sheet nori"
.PH
.SK 1
Make a pocket through the cuttlefish, in the
.AB "8 inch" "20 cm"
direction. Cut through the
.AB "3 inch" "7 cm"
sides, not the
.AB "8 inch" "20 cm"
sides. You should leave
.AB "\(12-\(34 inch" "1 - 1 \(12 cm"
on either side. The cuttlefish should be a tube.
.SK 2
Cut a strip of smoked salmon a little wider than the pocket, and wrap it in
sheet nori. Fold it or whatever you have to do to stuff it in. You now have
a three layer concoction, with salmon inside, a layer of nori, and cuttlefish
outside.
.SK 3
Grill this until the cuttlefish is done, and the edges are starting to get a
little browned.
.SK 4
Remove to a cutting board. With a very sharp knife, cut the fish into
.AB "3/8 inch" "1 cm"
thick slices, at about a 45 degree angle. When you look at a cut edge of the
slice, you will see the pattern of the eye. The cut shape of the cuttlefish,
and the fact that it shrinks slightly while cooking, will have forced the
salmon and nori layers into sort of a catseye shape.
.NX
I've generally seen this served hot, without sauce.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Nick Simicich
uunet!bywater!scifi!njs
[e-mail]


.RH REC.FOOD.RECIPES-#191 HALIBUT+GINGER M "30 Oct 91" 1991
.RZ "STEAMED HALIBUT WITH GINGER CARROTS"
.KY FISH
.IH "serves 2"
.IG "2" "halibut steaks"
.IG "3 cloves" "garlic"
.IG "~1 tsp" "ginger"
.IG "1 Tbls" "olive oil" "15 ml"
.IG "1 tsp" "sesame oil"
.IG "" "julienne red pepper"
for garnish
.IG "" "green onions"
for garnish
.PH
.SK 1
Heat the oils in a skillet wide enough to accommodate the steaks side by side.
Add the garlic and ginger, thinly sliced. Saute for about a minute over med.
heat.
.SK 2
Add the fish. As soon as the fish starts to sizzle, add a little water and
cover the pan. Cook for about 5 minutes. Uncover and turn the fish. Cover
and continue steaming for 10 minutes, or until fish is firm.
.SK 3
I add the julienne strips of red pepper and green portion of green onions in a
decorative pattern on top, and serve with --
.SH "Ginger-Mint Steamed Carrots"
.IH
.IG "1 lb" "carrots,"
cut as for carrot sticks
.IG "1 stem" "fresh mint"
.IG "1 med. slice" "fresh ginger"
.PH
.SK 1
If the carrots are young, just scub them; if they're older, peel them. Cut
into sticks and put into a steamer basket.
.SK 2
Add the mint and ginger to the water in the bottom of the steamer. Cover;
bring to boil.
.SK 3
Reduce heat to medium and steam for 3-5 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
15-20 mins.
.I Precision:
measure ingredients.
.WR
Barbara Hlavin
[e-mail]


.RH REC.FOOD.RECIPES-#191 CHICKEN-DORIA M "30 Oct 91" 1991
.RZ "CHICKEN BREAST DORIA"
.KY CHICKEN
.IH "serves 4"
.IG "2 whole" "chicken breasts,"
boned
.IG "" "flour"
for dredging
.IG "2 Tbls" "butter" "25 g"
.IG "\(12 med" "onion,"
chopped
.IG "\(12 cup" "white wine" "110 ml"
.IG "\(12 cup" "heavy cream" "110 ml"
.IG "" "salt and pepper"
to taste
.IG "\(12 cup" "cucumber,"
diced, seeded and unpeeled
.PH
.SK 1
Cut the chicken breasts in half. Pound slightly and dredge in flour. Saute in
the hot butter until brown.
.SK 2
Remove the chicken and add the onion. Saute for a few minutes and add the wine
and reduce. When the liquid has reduced by half, add the cream. Reduce again
by half and add the salt, pepper and cucumbers.
.SK 3
Heat and pour over the chicken.
.NX
Yes, this is quite rich, but you can reduce the fat content by using
Half-n-Half instead of heavy cream. This is a really delicious dish and
doesn't take much time -- the reduction of liquids is surprisingly fast.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Barbara Hlavin
[e-mail]


.RH REC.FOOD.RECIPES-#191 CHICKEN-CARDAM M "30 Oct 91" 1991
.RZ "SPICY CARDAMOM CHICKEN"
.KY CHICKEN THAI
This recipe is from \fICooking With Eight Items Or Less: Great-Tasting Recipes
For The Eexpress Lane Gourmet\fR by Ann Lovejoy. It appeared in \fIThe Seattle
Weekly\fR, so I do not have the publication information available.
.IH "serves 2"
.IG "1 whole" "chicken breast,"
skinned and boned
.IG "1-2 tsp" "hot chili oil or peanut oil"
.IG "2 cloves" "garlic,"
thinly sliced
.IG "6" "cardamom pods"
.IG "1 tsp" "coriander"
.IG "1-4" "fresh chiles"
.IG "2 Tbls" "coconut cream"
(or see below)
.IG "2 Tbls" "roasted salted peanuts"
.PH
.SK 1
Rinse chicken breast; pat dry and cut in half.
.SK 2
In a large skillet, heat hot chili oil or peanut oil over medium heat. Add
garlic, cardamom pods, and coriander. Add chicken and brown lightly on all
sides.
.SK 3
Add fresh chiles, seeded and finely chopped, and stir-fry for 12-15 minutes.
.SK 4
Stir in coconut cream (if stiff paste forms, cut into chunks first, then add
and stir until melted). Add up to
.AB "\(12 cup" "110 ml"
more water as needed to thin sauce to the consistency of cream (this will
depend on the form of coconut cream used). Heat through and serve hot with
roasted salted peanuts on top.
.NX
Thai dishes can be overwhelmingly hot, but this one is only moderately
blazing. For more heat, up the number of chiles; total heat cowards can omit
them altogether.
.PP
Look for boxed coconut cream in the freezer section of your supermarket. It's
a fascinating ingredient to experiment with: grainy yet smooth in flavor,
sweet, rich, and exotic, it is often called for in Indian and Thai recipes.
Frozen with shredded cabbage and carrots with a sweet-and-sour dressing and
basmati or long-grain rice for a quick but memorable meal. Ale or Soave
Classico go well with this.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
Barbara Hlavin
[e-mail]


.RH REC.FOOD.RECIPES-#191 CHICKEN-TOMATO M "30 Oct 91" 1991
.RZ "CHICKEN WITH TOMATOES & BALSAMIC VINEGAR"
.KY CHICKEN
.IH
.IG "1/3 cup" "chicken broth" "75 ml"
.IG "3 Tbls" "basalmic vinegar" "50 ml"
.IG "1 tsp" "fresh chopped rosemary"
.br
or
.IG "\(12" "dried rosemary,"
crumbled
.IG "3 whole" "chicken breasts,"
cut in half
.IG "2 Tbls" "olive oil" "30 ml"
.IG "\(12 cup" "chopped onions"
.IG "1 tsp" "finely minced garlic"
.IG "1 lb 12 oz can" "plum tomatoes," "800 g can"
drained
.IG "\(14 tsp" "salt"
.IG "" "freshly ground black pepper"
.PH
.SK 1
Combine chicken broth, vinegar and rosemary; pour over chicken, cover, and
refrigerate overnight.
.SK 2
Remove chicken and pat dry, reserving marinade. Heat oil in a heavy frying pan
and brown chicken in two batches.
.SK 3
Remove chicken from the pan; add onions and garlic. Saute over medium heat for
5 minutes, until onions are softened.
.SK 4
Add marinade to pan and bring to a simmer. Add chicken, baste with some of
marinade, cover and simmer 25 minutes.
.SK 5
Remove chicken and keep warm. Add tomatoes, salt and pepper; simmer about 5
minutes, or until thickened.
.SK 6
Pour sauce over chicken.
.SH "Data Per Serving"
.nf
Calories......256
Protein........30 g
Fat............12 g
Carbohydrates...5 g
Sodium........330 mg
Sugar...........4 g
.fi
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Barbara Hlavin
[e-mail]


.RH REC.FOOD.RECIPES-#191 CHICKEN-WINE-2 M "30 Oct 91" 1991
.RZ "CHICKEN WITH WHITE WINE"
.KY CHICKEN
This very simple preparation is inspired by French country cooking. Garlic,
when boiled or baked, loses its bite and becomes mild and very flavorful. For
variety, substitute halved Cornish game hens for the chicken. Serve with
potatoes sauteed with onions and herbs, and a green salad. Accompany with the
dry white wine you use for the cooking.
.IH "serves 4"
.IG "4" "chicken breasts"
.IG "1 cup" "dry white wine" "225 ml"
.IG "2 cups" "quartered mushrooms"
.IG "1 cup" "shredded Gruyere cheese" "100 g"
.IG "1 head" "garlic"
.PH
.SK 1
Wash and pat dry the chicken breasts, skin on; salt and pepper. Broil the
chicken in a shallow pan or rimmed baking sheet about
.AB "4-5 inches" "10-12 cm"
from the heat for approx. 5-7 minutes per side, or until well browned. Remove
the chicken from the broiler and set aside.
.SK 2
While the chicken is broiling, boil the head of garlic for about 15 minutes,
or until tender. Drain the garlic, cool and peel the individual cloves.
.SK 3
Scatter the cloves around the chicken, add the wine and mushrooms to the pan,
and bake at
.TE 400 200
for 10 minutes.
.SK 4
Sprinkle the shredded cheese on top of the chicken and continue to bake,
lowering the heat to
.TE 375 190
for another 10-15 minutes or until done.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Barbara Hlavin
[e-mail]


.RH REC.FOOD.RECIPES-#191 PLAYDOUGH-2 O "30 Oct 91" 1991
.RZ "PLAY DOUGH"
.KY KIDS
This may seem like sort of a weird thing to post, but when I was a kid we
always made our own so that we could have it in any colour we wanted. With the
weather getting cooler and the kids being stuck inside more often, I thought
maybe some other people might appreciate the recipe.
.IH
.IG "3 cups" "flour" "375 g"
.IG "1 \(12 cups" "salt"
.IG "6 tsp" "cream of tartar"
.IG "3 cups" "water" "2/3 l"
.IG "3 Tbls" "oil" "50 ml"
.IG "" "food colouring"
.PH
.SK 1
Combine ingredients.
.SK 2
Cook over low heat until it comes away from the pan and appears like the stuff
we know and love!
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Lisamarie "Rifa the Insane" Babik
[e-mail]


.RH REC.FOOD.RECIPES-#191 BLACKBEANSOUP2 SP "1 Nov 91" 1991
.RZ "BLACK BEAN SOUP"
.KY MEXICAN PORK
The following recipe is taken from \fIMexican Cook Book\fR (its part of the
Sunset Books series) ISBN 0-376-02497-6 published by Lane Publishing.
.IH "makes 6-8 servings"
.IG "1 lb" "black beans," "450 g"
sorted of debris
.IG "10 cups" "chicken broth/stock" "2 \(14 l"
.IG "1 lb" "ham hocks," "450 g"
cracked
.IG "2 stalks" "celery,"
chopped
.IG "2 cloves" "garlic,"
minced or pressed
.IG "2 large" "onions,"
chopped
.IG "\(12 tsp" "pepper"
.IG "\(14 tsp" "ground allspice"
.IG "8 oz can" "tomato sauce" "225 ml"
.IG "\(12 cup" "dry red wine" "110 ml"
.br
or
.IG "3 Tbls" "lemon juice" "50 ml"
.IG "1" "lemon,"
thinly sliced
.IG "2 cups" "sour cream" "450 ml"
.PH
.SK 1
Rinse beans and place in large bowl. Cover with cold water and soak at room
temperature for at least 12 hours. Drain.
.SK 2
In a
.AB "5 qt" "4 \(12 l"
pan, combine beans, broth, ham, celery, garlic, onions, pepper, and allspice.
Bring to a boil over high heat; reduce heat, cover and simmer (about 2 hours)
until beans mash easily.
.SK 3
Remove ham and set aside. Stir tomato sauce and wine into soup. In a blender
or food processor, whirl soup, a portion at a time, until smooth. Return to
pan.
.SK 4
Discard skin and bones from ham hocks and dice meat; add to soup. Reheat to a
gentle boil. Garnish individual servings with lemon slices and offer with sour
cream.
.SH "Nutritional Information (per serving)"
.nf
calories.......421
protein.........21 g
carbohydrates...49 g
total fat.......18 g
cholesterol.....36 mg
sodium........1718 mg
.fi
.NX
Here's the way I make it - much easier, more spicy, less fat (I am not a fan
of ham hocks or sour cream).
.IH "makes ~10 cups" "makes ~2 \(14 l"
.IG "1 lb" "black beans," "450 g"
sorted of debris
.IG "10 cups" "chicken broth" "2 \(14 l"
.IG "2 \(12 cups" "water" "\(12 l"
(use bean-soak water if extra thick soup is desired)
.IG "2 cloves" "garlic,"
chopped
.IG "2 large" "onions,"
chopped
.IG "\(12 cup" "white wine" "110 ml"
.IG "1 tsp" "Prudhomme Meat Magic"
.IG "\(14 tsp" "cumin"
.IG "\(12 tsp" "cayenne pepper"
.PH
.SK 1
Soak beans in water overnight.
.SK 2
Combine all ingredients and cook for approx. 2 \(12 hours until beans are
tender.
.SK 3
Puree contents in food processor.
.SH RATING
.I Difficulty:
easy.
.I Time:
2 \(14 hours (quick version: 2 \(34 hours) + soaking time
.I Precision:
measure ingredients.
.WR
[e-mail]