Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 305

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

APPLES and NOODLES

BAKED GOAT CHEESE

BARBECUE SAUCE FOR CORNISH HEN

BARBECUED CHICKEN PIZZA

BEEF BARLEY SOUP

BETTER BUTTER

BISCUIT PULL APART COFFEE CAKE

BLACKBERRY AND APPLE CRUMBLE

BRITISH SHEPHERDS PIE

BUDGET SEAFOOD SUPPER

CAJUN CHICKEN

CEVICHE INFORMATION

CHICKEN HOBO SUPPERS

CHILLED MARINATED ASPARAGUS

COFFEE CAN BREAD

COOKIE CRUMB CRUST MIX

CORN FRITTERS II

CRISP PIZZA DOUGH

DAVES BBQ SAUCE

ECUADOREAN SHRIMP CEVICHE

GINGERED CHICKEN AND ALMOND STIR FRY

GRAINY MUSTARD SAUCE

GRILLED ASPARAGUS

GRILLED PICO DE GALLO

HERB CRUMB TOPPING

HONEY KISSED VEGETABLES

LEMON ASPARAGUS

LEMON MEAT LOAF

MOLE POBLANO

MOLE VERDE

MUSSELS STEAMED IN ORANGE JUICE

MUSTARD COATING

OLD BAY SEASONING

OLE FOR MOLE

ORANGE POUND CAKE

ORIENTAL STYLE FISH

PARTY DIPS

PINEAPPLE DRUMSTICKS

PLANTATION SAUCE

PORK LOIN STUFFED WITH WILD PLUMS

PORT ORANGE SAUCE FOR CORNISH HEN

RACK OF LAMB WITH MUSTARD

RASPBERRY BRAN MUFFINS

RASPBERRY VINAIGRETTE

RED AND GOLDEN BEETS

ROAST PORK LOIN

ROSEMARY AND GARLIC FLAVORED STEAK

ROSEMARY SCENTED LAMB OVER PASTA

SALMON CEVICHE

SEA SCALLOP CEVICHE

SEASONING AND FLAVORING

SIMPLE WINGS

SLICED TOMATO BASIL

SPEEDY CHICKEN MARINADE

SPICY GRILLED CHICKEN

STIR GRILLED SMOKED SAUSAGE

STRAWBERRY SHERBET

TABBOULEH

TACO POTATOES

TANGY CORNISH HENS

TENDERLOIN STEAK AU POIVRE

VIETNAMESE MARINADE

VIVA ITALIAN DRESSING CHICKEN

ZUCCHINI FRITTER

ZUCCHINI WITH PASTA

 

 

 

 

 

 

 

 

 

APPLES and NOODLES

2 cups Noodles, egg, cooked

2 large Apples, peeled -- sliced thinly

1 dash Cinnamon

4 tablespoons Brown Sugar, packed

4 tablespoons Butter or Margarine

Preheat oven to 350 degrees F. Place half of the noodles and apples in a

baking dish which has been prepared with non-stick cooking spray. Sprinkle

with half the brown sugar and a dash of cinnamon. Dot with half the butter.

Repeat. Cover and bake 30 minutes. Stir well before serving.

Note: You may leave uncovered toward the end of baking to give the top a

nice crunchy texture. Real Food For Real People

BAKED GOAT CHEESE

WITH GARDEN LETTUCES

Serves 4

1/2 pound fresh goat cheese (one 2 by 5-inch log)

1 cup extra-virgin olive oil

3 to 4 sprigs fresh thyme, chopped

1 small sprig rosemary, chopped

1/2 sour baguette, preferably a day old

1 tablespoon red wine vinegar

1 teaspoon sherry vinegar

Salt and pepper

1/4 cup extra-virgin olive oil, walnut oil, or a combination

1/2 pound garden lettuces, washed and dried

Carefully slice the goat cheese into 8 disks about 1/2 inch thick. Pour the olive oil over the disks and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to a week.

Preheat the oven to 300°F. Cut the baguette in half lengthwise and dry out in the oven for 20 minutes or so, until dry and lightly colored. Grate into fine crumbs on a box grater or in a food processor. The crumbs can be made in advance and stored until needed.

Preheat the oven to 400°F (A toaster oven works well.) Remove the cheese disks from the marinade and roll them in the breadcrumbs, coating them thoroughly. Place the cheeses on a small baking sheet and bake for about 6 minutes, until the cheese is warm.

Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in the oil and a little freshly ground pepper. Taste for seasoning and adjust. Toss the lettuces lightly with the vinaigrette and arrange on salad plates. With a metal spatula, carefully place 2 disks of the baked cheese on each plate and serve.

We have kept this dish on the menu every day since we opened. We vary the accompaniment sometimes, according to what's available, adding slices of ripe pear and watercress in the fall, for instance, or rocket leaves and hazelnut oil. Delicious as a first course, it can also be served after a meal, as a combination salad-and-cheese course. Our goat cheese is made for us in Sonoma County. Investigate fresh local goat cheeses in your area, or use a French chèvre.

From Chez Panisse Café Cookbook. Copyright 1999 by Alice Waters. All rights reserved. HarperCollins Publishers. Used by permission.

BARBECUE SAUCE FOR CORNISH HEN

1 clove garlic, minced

2 teaspoon salt

1/4 cup vinegar

1/4 cup lemon juice

1/4 cup oil

1 1/4 cup Worcestershire Sauce

2 tablespoon chopped onion

1 teaspoon paprika

1/2 cup brown sugar

1/4 cup ketchup

 

Mash garlic and salt together in a bowl. Combine with remaining ingredients.

Brush Cornish Hen with sauce every 10 minutes for about 45 minutes or until

tender.

BARBECUED CHICKEN PIZZA

4 servings

2 boneless, skinless chicken breast halves, trimmed and cut into 1/4-inch slices

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

3 tablespoons CRISCO Oil

1 medium red onion, peeled and thinly sliced

1 cup thinly sliced mushrooms

1/2 cup hickory-flavored barbecue sauce

1 12-inch pre-baked pizza crust

2 cups grated smoked Gouda or shredded mozzarella cheese

Heat oven to 450ºF. Cover baking sheet with heavy duty aluminum foil.

Rinse chicken. Pat dry. Sprinkle with 1/4 teaspoon salt and pepper.

Heat Crisco Oil in large skillet on medium-high heat. Add chicken. Sauté 2 minutes, or until exterior is no longer pink. Remove chicken from pan with slotted spoon. Add onion and mushrooms to pan. Sprinkle with remaining 1/4 teaspoon salt. Sauté 3 minutes, or until onion is translucent. Remove pan from heat.

Return chicken to pan. Stir barbecue sauce into chicken and vegetables. Place pizza crust on baking sheet. Arrange half of cheese on pizza crust. Top with chicken mixture. Top chicken with remaining cheese.

Bake at 450ºF for 10 to 12 minutes, or until crust is crisp and cheese melts. Let stand 3 minutes before cutting. Serve immediately.

Recipe from www.crisco.com

BEEF BARLEY SOUP

Serving Size: 4

 

1 lg. parsnip, diced

1/4 cup chopped parsley

3 pound beef shin-(or more)

1 3/4 quart water.

2 carrots, diced

1 16 ounce can peeled tomatoes - crushed

2 stalks celery, diced

2 onions, chopped

Salt and pepper to taste

2 cloves garlic, crushed

1 cup pearl barley

1 white turnip, diced

Place all ingredients, except barley, in a large pot. Bring to a boil. Lower to simmer and cook 2 1/2 hours. Add barley and cook until tender, Check package of barley for approximate timing. The meat can be served as a side dish to the soup with a dressing of mayonnaise and horseradish. Serve crusty bread also. Makes a great one dish meal.

 

 

 

 

 

 

BETTER BUTTER

1 cup butter

1 cup Canola or olive oil

2 Tbs. dry milk

2 Tbs. water

1/2 tsp. lecithin

Blend with mixer, refrigerate. Use this instead of a purchased spread.

BISCUIT PULL APART COFFEE CAKE

2 cans refrigerated biscuits

1 stick butter/margarine, melted

1 cup sugar

1 to 2 tsp. cinnamon (to taste)

1/4 cup chopped pecans or walnuts (optional)

Preheat oven to 325 degrees; spray large pie plate with non-stick spray. In

a small bowl, combine sugar and cinnamon. Cut biscuits roughly into halves.

Roll several halves at a time first in butter, then in sugar mixture; arrange randomly in pie plate. When all biscuits have been coated, press evenly into pie plate. Sprinkle with any remaining sugar mixture and the chopped nuts; drizzle with remaining butter. Bake for 25-30 minutes or until lightly golden and center is firm. Allow to cool for 5-10 minutes before serving; best served warm.

Variation: Stir 1 Tbsp. finely grated orange zest into melted butter; omit

cinnamon. Proceed as directed above.

BLACKBERRY AND APPLE CRUMBLE

If you cannot find Blackberries substitute with your favourite berries

Serving Size: 4

 

1 pound tart baking apples

Pinch of sugar

1 pound blackberries (3 heaped cups)

3/4 cup all-purpose flour

3/4 cup butter

2/3 cup rolled oats

2/3 cup demerara** sugar or light brown sugar

**Demerara sugar is light brown sugar of a special type grown in Guyana. Regular light brown sugar will work very well. (Spike's note.)

Wipe the apples and cut them in quarters, then remove the cores and slice each piece in two. (You can peel them if you prefer your apples this way)

 

Put them in a pan. Taste a slice for sweetness, and add a sprinkling of sugar accordingly. Add a tablespoon of water and cook over medium heat for about 5 minutes, until the apples start to soften. Throw in the blackberries and transfer to a shallow baking dish.

Whiz the flour and butter in a food processor for a few seconds until the mixture looks like crumbs. Stir in the oats and the brown sugar and scatter the mixture over the cooked apples and blackberries. Bake in a preheated 400 degree oven for 30 minutes, or until crisp on top.

Serve with cream.

 

"An English classic. The apples are precooked for 5 minutes or so to give a fluffy texture that is appreciated in a dessert of this sort."

BRITISH SHEPHERDS PIE

Serving Size: 4

 

1 1/2 pounds ground beef

1 cup carrot -- diced

1/2 cup onion -- diced

1 cup corn

2 cloves garlic -- crushed

1 cup beef stock

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons Worcestershire sauce

2 tablespoons steak sauce

1/2 cup gravy, dry mix, brown

2 pounds potato -- mashed

1 cup water

Brown ground beef with onions. In a skillet on medium high heat Add garlic, beef stock, Worcestershire sauce, steak sauce and vegetables. Finish cooking.

Add Salt and Pepper to taste.

Cook potatoes in water with a dash of salt, mash cooked potatoes and set aside.

Pour the dry gravy mix into bowl & mix with 1 cup of cold water. Mix gravy mix back into pan containing beef and vegetables, stirring continuously till thickened.

Pour mix into a baking dish and allow to cool. When cool, spoon mashed potato over mixture, bake in Oven till golden brown approx. 20-25 minutes at 350 degrees.

Serving Ideas: Serve with Peas and crusty bread, you can also finish this off by topping with Grated cheddar cheese and sliced tomatoes

NOTES: Heat the pie slowly in the oven at 300degrees until mashed topping browns, you can also add some grated cheddar to the top. Best served with crusty bread

BUDGET SEAFOOD SUPPER

1 cup Tomato Puree

4 Chicken Broth, packets -- dry

1/4 cup Onion -- chopped

2 cups Macaroni

8 ounces Peas, frozen -- thawed

1 1/3 cans Dry Milk

16 ounces Tuna in water, canned

1 cup Celery -- diced

Salt -- to taste

Pepper -- to taste

In a bowl, combine puree, milk, broth. Add remaining ingredients. Mix well

and pour into 4 individual baking dishes. Bake at 350 degrees F for 20

minutes or until thoroughly heated.

CAJUN CHICKEN

Serves 4

1 qt. buttermilk

4 T. Cajun seasoning

4 dashes Tabasco sauce

4 boneless chicken breast

Put buttermilk & seasonings in baggy. Mix well. Then add chicken Put in frig

overnight Cook at 350 for about 45 - 60 min. This is really good cooked out on the grill. Freezes well also.

CHEVICE INFORMATION

May 1, 2002 Posted: 07:45:09 AM PDT

By BEVERLY BUNDY, KNIGHT RIDDER NEWSPAPERS

Could it be that ceviche, the south-of-the-border sushi, is finally going to have its day in the sun? Long a staple at even the dustiest Mexican restaurants, the citrus-marinated fish has made an appearance on this year's esteemed James Beard Award list with the nomination of "Ceviche!" as best single-subject cookbook of the year. Chef and author Guillermo Pernot's Philadelphia restaurant Pasion! is a long way from the Gulf of Mexico in topography or spirit.

The word ceviche, also spelled seviche, is derived from the Latin "cibus" (food) by way of the Spanish "cebo" (fodder, food, bait) and "cebiche" (fish stew). The use of citrus was as much for preservation and safety as for flavor.

In ceviche, shellfish and-or fish is "cooked" in citric acid via lime or lemon juice. When fish is cooked by heat, its protein is denatured -- meaning that the protein bonds are unraveled and develop different textures. The citric acid has the same effect without unraveling those bonds, leaving the fish with a firmer texture.

CHICKEN HOBO SUPPERS

2 strips of bacon

1 chicken breast

sliced potatoes

sliced carrots

sliced onions

dollop of butter

seasoning to your own personal taste.

Additional things that are good to put in with this are mushrooms, green peppers, banana peppers, and green chilies. Just whatever your personal taste is.

Lay out one square of aluminum foil for however many of these suppers you are going to prepare.

On the foil put in order:

2 strips of bacon

chicken breast

sliced potatoes

sliced carrots

sliced onions

dollop of butter

seasoning to your own personal taste.

Cook on grill or cook these at 350 degrees in the oven for about an hour or

until all are done.

 

 

 

 

 

CHILLED MARINATED ASPARAGUS

Serves 4

1 pound of asparagus

4 ounces of chilled Italian dressing

In a pot, bring just enough water to a boil to cover the asparagus. Add the asparagus and cook for just about 4 minutes for medium spears. Remove the asparagus to a flat baking dish and immediately pour the cold dressing over the spears, covering completely. Allow the asparagus to cool for 20-30 minutes. Remove the asparagus from the dish and discard the dressing. Chill the asparagus in the refrigerator. A wonderful vegetable side dish on a hot day or serve over a bed of greens and top with a little dressing and fresh grated Parmesan cheese. (Chef David Nelson)

COFFEE CAN BREAD

4 cups Flour -- divided

2 1/2 teaspoons Yeast

1/2 cup Water

1/2 cup Milk

1/2 cup Vegetable Oil

1/4 cup Sugar

1 teaspoon Salt

2 large Eggs -- beaten

Combine 1 1/2 cups of flour and the yeast in a large bowl. Mix well and set

aside.

In a medium saucepan, combine the water, milk, oil, sugar and salt. Place

over medium heat and cook until mixture reaches 105 - 115 degrees F. Remove

from the heat and pour the heated mixture into the flour and yeast mixture.

Preheat oven to 375 degrees F. Beat the mixture with an electric mixer

until smooth. Add the eggs, mixing well. Slowly add the remaining flour,

beating until smooth, elastic, very stiff batter is formed.

Spoon batter into two well oiled 1-pound coffee cans. Cover coffee cans

with lids and allow to rise in a warm place 35 - 40 minutes or until batter

rises to within 1-1/2 to 2 inches from top of can. Uncover and bake 30 - 35

minutes or until golden brown. Cool in cans 10 minutes, then remove to wire

racks. Yield- 2 loaves

To freeze for later use: Cool loaves completely and wrap securely in foil.

Place wrapped loaves into zip baggies. Label and freeze for up to 12 weeks.

DO NOT slice bread before freezing. Thaw overnight on counter top, and

re-heat foil wrapped loaves in 200 degree F oven for 10 - 15 minutes.

Real Food For Real People

COOKIE CRUMB CRUST MIX

6 cups Flour

1 1/2 cups Brown Sugar -- packed

1 1/2 cups Nuts -- chopped

1 pound Butter or Margarine -- softened

Preheat oven to 375 degrees F. In a large bowl combine dry ingredients and

blend well. With a pastry blender cut in butter or margarine until mixture

resembles cornmeal in texture. Press mixture firmly into 2 un-buttered

shallow baking pans (9 x 13 inches). Bake about 15 minutes. Cool. Crumble

and put in a large airtight container and label.

Store in refrigerator and use within 4 to 6 weeks, or freeze for up to 6 months.

Yield: 10-1/2 cups

COOKIE CRUMB CRUST:

2 Cups Cookie Crumb Crust Mix

Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake 10-12 minutes or according to directions for the filling you have chosen to use.

CORN FRITTERS

1 1/3 cups Flour

3/4 teaspoon Salt

1 1/2 teaspoons Baking Powder

2/3 cup Milk

Pepper, if desired

1 Egg, well beaten

1 1/2 cups Whole Kernel Corn, drained

Sift together Flour, Baking Powder, Pepper (if desired) and Salt. Blend

Milk and Egg; add gradually to dry ingredients. Stir in Corn. Drop from

tablespoon into deep hot oil (365 - 375 degrees) 2 to 5 minutes. Drain on

absorbent paper. Serve with Maple Syrup. Serves 4 to 6.

 

 

 

CRISP PIZZA DOUGH

Yield: One 16 inch crust

1/2 tsp. granulated sugar

1 pkg. active dry yeast

1 cup lukewarm water (110-115 degrees)

3 1/4 cups all-purpose flour

1 tsp. salt

1 tbsp. olive oil

Dissolve the yeast and sugar in lukewarm water and set aside for 5 minutes. In large mixing bowl, combine 2-3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is not sticky.

Place in a lightly oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes. Punch the dough down and on a lightly floured surface form the crust with the palms of your hand or a rolling pin.

Note: If using a Pizza Stone, preheat your oven with the stone in it about one hour before you want to cook the pizza.

DAVES BBQ SAUCE

1/4 c ketchup

1 tsp. dry mustard

1/4 c dark rum

2 cloves garlic - crushed

1 tbsp. fresh gingerroot, chopped finely

1 c brown sugar -- packed

1/4 c soy sauce

1/2 c chili sauce

1/2 cup peach or orange marmalade

1/4 cup Hoisin Sauce

1/4 c Worcestershire sauce

1 tsp. chili powder

1 dash black pepper

Combine ingredients in a bowl and blend thoroughly until the brown sugar has dissolved. Pour into a saucepan and bring to just a boil. Chill and store in a glass jar in the refrigerator.

Note: Hoisin Sauce can be found in the Oriental section of your store.

 

 

ECUADOREAN SHRIMP CEVICHE

Serves: 4

1 pound shrimp, peeled and cleaned

1 large tomato, roasted, peeled and seeded

2 jalapeno peppers, roasted, peeled and seeded wear gloves

2 red bell peppers, roasted, peeled and seeded wear gloves

1/2 medium onion, roasted

3/4 cup fresh lime juice

1/2 cup fresh orange juice

1/4 cup tomato juice

Tabasco (to taste)

1 scant tablespoon sugar

Salt

Corn nuts and popcorn for garnish

Place cleaned shrimp into a pot of boiling water for approximately two minutes (no longer), then remove to an ice bath. Place all other ingredients in the blender and liquefy. Pour over the shrimp, mix and chill.

Garnish:

1 small whole red onion, sliced thin

2 tablespoons chives, chopped

2 tablespoons scallions, chopped

Several whole leaves cilantro

1 large tomato, chopped

Combine all garnish ingredients and toss with shrimp ceviche before serving.

To serve: Place shrimp ceviche on individual serving plates and randomly sprinkle corn nuts and popcorn around the plates.

GINGERED CHICKEN AND ALMOND STIR FRY

4 servings

5 teaspoons soy sauce

3 teaspoons cornstarch, divided

3 whole boneless, skinless chicken breasts, cut in 1/4 x 1/4 x 2 inch strips

1 cup boiling water

1 teaspoon instant chicken bouillon granules

1/2 teaspoon ginger

1/4 cup CRISCO Oil, divided

1 medium onion, cut into 1 inch pieces

2 cups fresh broccoli florets or

1 package (6 ounces) frozen Chinese pea pods, thawed

1 clove garlic, minced

1/2 red or green bell pepper, cut into strips, 1/4 x 1-1/2 inches

1/4 to 1/2 teaspoon dried crushed red pepper

1/2 cup sliced almonds, chopped

Walnuts or peanuts

Hot cooked rice

Combine soy sauce and 1 teaspoon cornstarch in medium bowl. Add chicken. Stir to coat. Refrigerate 30 minutes.

Combine water and bouillon granules in small bowl. Stir until dissolved. Add 2 teaspoons cornstarch and ginger. Stir.

Heat 2 tablespoons Crisco Oil to 365°F in electric skillet or on medium-high heat in large heavy skillet. Add broccoli, onion, garlic and bell pepper. Stir-fry until crisp-tender. Remove from skillet to serving dish with slotted spoon.

Heat 2 tablespoons Crisco Oil in same skillet at 365°F or on medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink. Return vegetables to skillet. Add bouillon mixture. Stir until thickened. Stir in nuts. Serve with rice. from Crisco.com

GRAINY MUSTARD SAUCE

Serves 6

Garlic, horseradish, and tequila fused with grainy mustard challenge your taste buds no matter how you use this sauce. Great with bratwurst, smoked ham or slice beef tenderloin sandwiches!

 

1/2 cup mustard, grainy style

1 teaspoon garlic, minced

1 tablespoon horseradish sauce

1 1/2 tablespoons tequila

 

Combine all ingredients at least 1 hour ahead of serving time for full flavor potential. (Chef David Nelson)

GRILLED ASPARAGUS

Serves 4

1 pound of fresh asparagus

2 tablespoons of Olive Oil

Garlic Salt

Fresh cracked pepper

Brush the asparagus with the Olive Oil and lightly season with the garlic salt and pepper. Grill for 4-5 minutes and serve immediately. (Chef David Nelson)

GRILLED PICO DE GALLO

Serves 4

Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish. This recipe uses vegetables, citrus, herbs and salt and peppercorns.

 

2 tomatoes, peeled, sliced 3/4" thick

1 red onion, sliced 1/2" thick

1 yellow bell pepper, cut in half, seeded

1/2 jalapeno, seeded, ribs removed WEAR GLOVES

1 tablespoon lime juice

1 tablespoon fresh cilantro, chopped

1 pinch salt

1/8 teaspoon cracked peppercorns

 

Grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft, and the pepper's skin has blistered and browned. Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3" dice) and put them in a small bowl.

 

Add the cilantro, lime juice and seasoning. If you want more spice to the salsa add a little more green peppercorns, more jalapeno or a dash of cayenne.

 

Best if eaten right away. Make as close to serving time as possible.

(Chef David Nelson)

HERB CRUMB TOPPING

Use to top mustard-coated lamb.

3/4 cup bread crumbs, plain

1/4 cup fresh parsley, chopped

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon fresh rosemary, chopped

1/2 teaspoon garlic, chopped

3 tablespoons butter

Combine breadcrumbs and fresh herbs. Melt the butter in a non-stick sauté pan, add garlic and sauté for two minutes. Add herbed bread crumbs and toss in a pan for 2 minutes over medium heat. Do not brown the crumbs.

 

 

 

HONEY KISSED VEGETABLES

2 1/4 cups Acorn Squash -- cubed

1 large Turnip -- cubed

1 cup Carrots -- julienne

1 small Onion -- halved and quartered

1/4 cup Honey

2 tablespoons Margarine -- melted

1 teaspoon Orange Peel -- grated

1/4 teaspoon Nutmeg -- ground

Prepare uncooked squash by paring, seeding and cutting into 1 inch chunks.

Prepare turnips by paring and cutting into small chunks. Halve and quarter

onion, and julienne slice pared carrots. Steam squash, turnip, carrot and

onion over water in covered skillet about 5 minutes or until tender. Drain.

Combine honey, margarine, orange peel and nutmeg. Drizzle over vegetables

and toss; serve. Real Food for Real People

LEMON ASPARAGUS

Serving Size: 4

 

1 pound fresh asparagus -- cooked

2 tablespoons butter

1/2 cup mayonnaise

1/4 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon dry mustard

1/2 large lemon -- juiced

1/2 cup bread crumbs

1/3 cup Parmesan cheese -- grated

Place cooked asparagus in shallow greased casserole in single layer. Melt butter; heat until golden brown. Blend in mayonnaise, seasonings, and lemon juice; pour over asparagus. Sprinkle with crumbs, then cheese. Bake in preheated 375 oven 15 min. or until browned. Can be prepared in advance and reheated.

LEMON MEAT LOAF

Servings: 6 (2 slices each)

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

Note: Meat loaf takes on a new dimension with lemon flavor and

a smooth Egg Lemon Sauce.

1-1/2 pounds ground beef, eye of round, or 95% lean ground beef

1 cup fresh bread crumbs

2 egg whites or 1/4 cup no-cholesterol real egg product

1/2 cup chopped onion

1/4 cup chopped green bell pepper

1 clove garlic, minced

1 tablespoon lemon juice

1 tablespoon grated lemon rind

1 teaspoon Dijon mustard

1/2 teaspoon dried savory leaves

3/4 teaspoon salt

1/2 teaspoon pepper

Egg Lemon Sauce (recipe follows)

Mix all ingredients except Egg Lemon Sauce in large bowl until well blended. Pat mixture into ungreased loaf pan, 9x5 inches, or shape into a loaf in baking pan.

Bake at 350 degrees until juices run clear and meat thermometer registers 170 degrees, about 1 hour. Let stand in pan 5 minutes; remove to serving plate. Serve with Egg Lemon Sauce (recipe follows).

EGG LEMON SAUCE

Makes about 1-1/4 cups

1 tablespoon margarine

2 tablespoons flour

1/2 cup reduced-sodium fat-free chicken broth

1/2 cup fat-free milk

1 egg, lightly beaten

3-4 tablespoons lemon juice

1 teaspoon grated lemon rind

Salt and white pepper, to taste

Melt margarine in medium saucepan; whisk in flour and cook, whisking constantly, over medium heat 2 minutes. Whisk in broth and milk and cook over medium heat until mixture boils and thickens, about 3 minutes.

Whisk about 1/2 the broth mixture into the egg; whisk mixture into saucepan. Whisk constantly over medium heat 1 minute. Add lemon juice and rind; season to taste with salt and white pepper.

 

 

 

 

 

MOLE POBLANO

Serves: 10

2 ounces each dried chilies (guajillo, negro, cascabel, pasilla, morita, New

Mexico and California)

1 tablespoon dry-roasted peanuts

1 tablespoon raisins

1 tablespoon almonds (pieces or whole)

1 4-inch stick cinnamon

4 cups chicken broth

2 pieces toast (any type of bread), torn in pieces

2 ounces Mexican chocolate

5 chopped tomatillos

1-inch piece chopped ginger root

2 corn tortillas browned in oven and torn in pieces

5 black peppercorns

2 teaspoons salt

Olive oil

3 pounds boneless chicken breasts

2 teaspoons toasted sesame seeds (optional)

Pickled onions for garnish (optional)

Heat oil and sauté all ingredients except chicken, sesame seeds and onions. Take warm ingredients and place in blender. Mix in blender and strain. Discard pulp left in strainer. Cook strained sauce at medium temperature, bringing to a boil. When sauce thickens, it is done. Cut chicken breasts in 1/2-inch strips. Lightly coat with olive oil, then broil. To serve, pour the mole sauce over chicken and garnish with sesame seeds and pickled onions.

MOLE VERDE

Serves: 6

3/4 cup pumpkin seeds

3 tablespoons sesame seeds

2 tablespoons olive oil

1/2 medium white onion, chopped

3 garlic cloves, coarsely chopped

2 green poblano chilies, seeded and chopped wear gloves

2 serrano chilies, chopped wear gloves

8 medium green tomatillos, chopped

1 cup chopped romaine lettuce

1/2 cup radish leaves, washed

10 cilantro sprigs, washed and chopped

2 cups chicken broth, approximately

3 tablespoons olive oil

1 1/2 teaspoons salt or to taste

On a dry skillet over medium-high heat, toast the pumpkin seeds, stirring constantly until fragrant and they begin to change color. In the same skillet, quickly toast the sesame seeds until fragrant and golden brown.

Heat the 2 tablespoons of oil in the skillet over medium heat. Sauté the onion for one minute. Add the garlic and chilies and continue to cook for three more minutes. Add tomatillos to the mixture and cook for five more minutes.

In the blender jar, combine pumpkin and sesame seeds, garlic, onion, tomatillos, chili mixture, lettuce, radish leaves and cilantro. Grind at high speed with enough chicken stock to create a thick, smooth sauce. Grind sauce in two batches.

Heat the rest of the oil in the skillet over medium heat and sauté pumpkin seed sauce, stirring constantly, for about two minutes. Mix in the 1 1/2 teaspoons salt or to taste. Adjust consistency of sauce by adding chicken broth as needed. Simmer sauce for about 10 more minutes over medium heat, stirring occasionally, adding more broth as necessary to end with a sauce that is thick like a gravy.

Serve warm with sautéed prawns, chicken breasts, pork or game. Garnish with cilantro, pumpkin seeds and halved chilies.

MUSSELS STEAMED IN ORANGE JUICE

WITH BASIL

A colorful first course with a dipping sauce made from its own cooking broth. Pour any remaining sauce over leftover rice for an additional bonus.

1 large navel orange

2 tbsp. finely minced fresh basil

2 tbsp. Olive Oil

1 pinch of black pepper

16 large mussels, scrubbed and beards removed

1//3 cup of water

1 tbsp. finely minced Shallots

Fresh Basil leaves

Grate the orange rind and reserve. Cut 1 thin slice from the middle of the orange and cut it into little triangles, reserve. Juice the remaining orange.

In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind. Cover the pan and bring to a boil and steam for a few minutes until the mussels open.

Remove the mussels with a slotted spoon and toss the ones that didn't open. Place them on a plate that in lined with fresh basil and the orange triangles. Sprinkle the remaining orange rind on top and serve with the sauce from the pan in a small dish. Serves 2 (Chef David Nelson)

MUSTARD COATING

Serves 4

Use with herb crumb topping on lamb racks

1/2 teaspoon black peppercorns, crushed

1/4 teaspoon curry powder

1 teaspoon garlic, chopped

3 tablespoons Dijon mustard

3 tablespoons olive oil

Combine ingredients in a bowl and whisk until thoroughly blended.

OLD BAY SEASONING (r)

With spice grinder in hand, Gustav Brunn traveled to America from Germany, and settled down in Baltimore on the Chesapeake Bay. There on the bay steamed crabs are a staple. So Gustav started grinding. In 1939 Gustav found just the right mix for his top secret blend of spices that for generations would be the most used seasoning on steamed crabs, shrimp, lobster and other tasty seafood dishes. But the celery salt-based blend is not just for seafood, according to McCormick & Co., which purchased Old Bay in 1990. You can also use the blend on chicken, French fries, popcorn, baked potatoes, deviled eggs, hamburgers, and even pizza. If you've got a recipe that requires Old Bay, but don't have any in the cupboard, head to the spice cabinet and throw these ingredients together to make the perfect clone.

From Top Secret Recipes:

1 tablespoon celery salt

1/4 teaspoon paprika

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

pinch ground dry mustard

pinch mace

pinch cinnamon

pinch cardamom

pinch allspice

pinch ground clove

pinch ginger

Combine all ingredients in a small bowl. Store in a sealed container.

Makes 4 teaspoons. http://www.topsecretrecipes.com

OLE FOR MOLE

More to sauce than chocolate

May 1, 2002 Posted: 07:45:10 AM PDT

By GWEN SCHOEN, THE SACRAMENTO BEE

Agustin Gaytan moves like a blur in the kitchen. Chopping, stirring, tasting, frying. It all looks like one smooth motion as the chef quickly assembles the peppers, pumpkin seeds and tomatillos for making mole.

"Most people believe that mole is the national dish of Mexico," Gaytan says. "They also believe that all moles are made with chocolate. In fact, the most popular mole is poblano, from the Puebla region in Mexico.

"That type is made with chocolate; however, there are many other kinds of mole in red, yellow, white, green and brown, depending on the blends of spices, tomatoes, tomatillos and chilies."

Gaytan is a Mexican-born chef who learned to cook from his mother and honed his skills in several fine restaurants in Mexico. He is an instructor at Ramekins culinary school in Sonoma, specializing in authentic Mexican cuisine.

"Mexico is known for its sauces, especially mole," Gaytan says. "Almost everything is either cooked in a sauce or served with one. We eat sauce on tortillas, on beans, on rice, on fish, on grilled meat -- everything.

"Recipes for mole vary greatly among the various regions, but basically it is a mixture thickened and enriched with toasted and ground nuts, seeds or corn and sometimes bread or tortillas. Chilies are a major component of mole, along with the addition of herbs, spices and, depending on the region, sometimes a bit of chocolate."

The word "mole," pronounced MO-lay, comes from the Aztec word "molli," meaning concoction, stew or sauce.

The most famous mole, mole poblano, is traditionally made from turkey. It is a complex dish using dried chilies, nuts, seeds, vegetables, spices and chocolate.

"I prefer the mole verde," Gaytan says. "It has a very fresh flavor and it is not as complex or complicated to prepare, and it is wonderful with chicken and shrimp."

 

 

 

 

 

 

ORANGE POUND CAKE

1 pkg. yellow cake mix

3 oz. pkg. orange Jell-O

3/4 cup orange juice

3/4 cup oil

6 eggs

Mix all together and bake at 325 degrees for 40-45 minutes in a greased and

floured tube or bundt pan.

Glaze: 3/4 cup orange juice

2 cups confectioner's sugar

Pour this over hot cake little by little. Cool a little until glaze soaks

through and then turn onto cake plate.

ORIENTAL STYLE FISH

WITH CILANTRO AND GINGER

Serve with steamed white rice.

2 tbsp. sesame oil

4 6 ounce fish filet, your favorite, but a white fleshed fish is best

2 tbsp. rice vinegar

1 tbsp. soy sauce

1 tsp. gingerroot, peeled and minced

1/4cup finely sliced green onions, scallions

1-1/2 tbsp. fresh cilantro, finely chopped

Preheat your oven to 425 degrees.

Brush a shallow glass oven dish with 1 tbsp. of the sesame oil. Place the fish into the dish in a single layer. No over-lapping.

In a small bowl mix the remaining oil, with the vinegar, soy sauce and ginger. Pour it over the fish and bake for 10-12 minutes until the fish is done and firm to the touch. Remove from the oven and serve right from the dish. Garnish with the scallions and cilantro. Serves 4 (Chef David Nelson)

PARTY DIPS

Peccadillo Dip

1/2 lb ground pork sausage

1/2 lb ground beef

1 t. salt

1/8 t. pepper

3/4 c. raisins

3 scallions, diced

28 oz. can peeled tomatoes

1 clove garlic, diced

6 oz. tomato paste

4 oz. can diced green chilies

1/2 c. sliced almonds

1/4 t. oregano

2-3 cups potatoes, peeled and diced

2 cups assorted vegetables - corn, green beans, carrots, squash, celery,

etc.

14.5 oz can refried beans or more as desired.

Brown meat in skillet. Add salt and pepper. Drain fat. Barely cover with water and simmer, covered, 30 minutes or until water is absorbed. Add remaining ingredients; simmer 15-20 minutes or until potatoes and veggies are tender. When vegetables are tender, add refried beans and simmer until hot. Serve hot with chips. Chop vegetables and potatoes coarsely for a dinner meal, chop fairly finely or grate to serve as a dip.

I'm not sure how you would adapt this to a crock pot, but if you are serving this as a dip, you could always cook it first, then keep it hot in a crock pot.

Both of the following are baked in a 300 degree oven for about 45-60 minutes.

Rotel Cheese Dip

1 can Rotel Tomatoes with Peppers (this is a spicy tomato/pepper combo)

1 round loaf Sourdough or French bread, top slice off and insides removed

1 long loaf Sourdough or French bread, but into pieces

2 lbs Velveeta cheese.

In microwave or double boiler, melt Velveeta cheese with Rotel Tomatoes. Mix

thoroughly, then fill round loaf of bread with mixture. Top with piece you sliced off. Double wrap in heavy duty foil. Bake 45 minutes until bread is hot and cheese mixture is bubbly. Serve with pieces of bread cut from long loaf.

Brie in Bread

1 round loaf Sourdough or French bread, top slice off and insides removed

1 long loaf Sourdough or French bread, but into pieces

2 1/2 to 3 lbs brie cheese.

1 to 2 Tablespoons Butter (not margarine)

Cut top off of round loaf of bread and remove insides. Reserve. Lightly butter inside of round loaf and inside of lid. Cut brie into chunks and fill cavity of bread. Place top on loaf and double wrap in heavy duty foil. Bake approximately 1 hour in 300 degree oven. Serve with pieces of bread cut from long loaf and from inside of round loaf. Put a butter or cheese knife in brie for spreading melted brie on bread.

Pretzel Dip

1 8-oz Cream Cheese (softened)

1 C. Butter (softened)

1 pkg. of dry Ranch Dip mix

1-2 T. fresh Parmesan Cheese, grated

Coarsely Ground Black Pepper

Mix cream cheese & butter until creamy with a mixer. Add the dip mix and

cheese. Blend these ingredients until very creamy and well mixed. Place in

bowl and sprinkle top with pepper. Serve immediately with pretzels.

 

PINEAPPLE DRUMSTICKS

4 to 6 servings

1 egg, slightly beaten

1/4 cup water

2 tablespoons milk

1/4 cup all-purpose flour

1 tablespoon cornstarch

1 tablespoon cornmeal

1/8 teaspoon baking powder

12 broiler-fryer chicken drumsticks

CRISCO Shortening for deep frying

1 cup green pepper chunks

1/2 cup coarsely chopped onion

1 tablespoon CRISCO Shortening

1 can (20 ounces) pineapple chunks in pineapple juice, drained; reserve juice

2/3 cup cider vinegar

1/2 cup packed brown sugar

2 tablespoons soy sauce

4 teaspoons cornstarch

2 tablespoons water

Combine egg, water, and milk. Combine flour, 1 tablespoon cornstarch, cornmeal, and baking powder; add to first mixture and mix until smooth. Dip each drumstick into batter, letting excess batter drain for a couple of seconds.

Heat Crisco to 350°F in a deep fryer or a large heavy saucepan. Fry drumsticks in hot Crisco for 14 to 16 minutes or until chicken is crisp, brown, and tender. Remove with slotted spoon and place on paper towels.

While chicken is frying prepare sauce. Melt 1 tablespoon Crisco in a saucepan. Sauté green pepper and onion for 3 to 4 minutes or until crisp-tender. Add reserved pineapple juice, vinegar, brown sugar, and soy sauce. Mix cornstarch into water. Add to sauce until blended, stirring constantly. Add pineapple chunks. Bring to boiling, stirring occasionally. Cook for 2 minutes.

Spoon half of sauce over fried drumsticks. Serve with cooked rice and remaining sauce. from Crisco.com

PLANTATION SAUCE

Serves 10

I used to serve this with fried alligator at one restaurant that I worked in. You might try it with blackened redfish or on fried oysters. This one has a little rum in it. I use Gosling's Black Seal.

 

3 tablespoons butter

3 tablespoons pecans, chopped

3 tablespoons brown sugar

1 ounce rum

1 each mango, fresh

1 each papaya, fresh

1 cup water

 

Melt the butter in a pan and saute the pecans until lightly browned, add the sugar and cook for 2 more minutes over low heat. Flame the pan with the rum. When the alcohol has burned off add the mango and papaya and mash together. Add the water, bring to a boil and then simmer for 15 minutes. Store in a glass jar in the refrigerator or use right away. (Chef David Nelson)

PORK LOIN STUFFED WITH WILD PLUMS

AND ROSEMARY

Serves 6.

1 1/2pounds wild plums or Santa Rosa plums

2 shallots

1 bunch rosemary

2 tablespoons olive oil

2 tablespoons brandy

2 tablespoons sweet wine (Beaumes-de-Venise and port are good choices)

1/2 cup water Salt and pepper

2 lemons

1 standing 6-rib pork loin, chine bone removed

The plums can be prepared a day in advance. Split the plums in half and remove the pits. Cut the halves into small wedges. Peel and chop the shallots fine. Strip enough rosemary leaves off the stems to make a scant 1/2 teaspoon, chopped.

Heat the olive oil in a heavy-bottomed pot, add the shallots and the rosemary, and cook for 5 minutes over medium heat, until wilted. Add the brandy and flame. Add the sweet wine, bring to a boil, add the plums, and cook for 3 minutes. Add the water and mash the plums with a potato masher or whisk. Add 1/4 teaspoon salt, a generous amount of freshly ground pepper, the grated zest of 1/4 lemon, and a squeeze of lemon juice. Cook at a simmer until thickened, about 10 minutes, stirring often to keep the plum paste from sticking and burning. Taste and adjust the salt as needed. Let cool completely before stuffing the pork loin.

To stuff the loin, take a sharp knife and cut along the rib bones to separate them from meat. Cut almost all the way down, leaving only 1 inch of the loin attached to the bones. Make a lengthwise pocket for the stuffing, cutting halfway into the roast, where the meat has been exposed from the bones. Liberally season the roast all over with salt and pepper; this will give it a delicious crust. Season the inside of the pocket and stuff it with the plum paste. Press the pocket closed. Slice the second lemon as thin as you can. Arrange the lemon slices and rosemary sprigs between the bones and the meat. Gently push the roast back into its original shape. Using cotton twine, tie up the roast with one tie between each rib. Now the loin is stuffed with the plums in the middle and the lemon and rosemary between the ribs and the meat. It can be roasted now or covered and refrigerated for up to a day.

If the loin has been refrigerated, take it out of the refrigerator at least 1 hour before roasting. Preheat the oven to 375°F.

Put the loin in a roasting pan, bone side down, and roast for about 1 1/2 hours, until an internal temperature of 130°F. is reached. Start checking the temperature with an instant-read thermometer after an hour, but be sure to insert the thermometer into the meat, avoiding the line of stuffing. When the roast is done, remove it from the oven and let it rest for at least 20 minutes in a warm place. Remove the twine, carve into individual chops, and serve.

From Chez Panisse Fruit. Copyright 2002 by Alice Waters. All rights reserved. HarperCollins Publishers. Used by permission.

 

 

 

 

 

PORT ORANGE SAUCE FOR CORNISH HEN

2 cups Orange Juice

1 teaspoon Lemon Juice

4 teaspoons Brown Sugar

Cornstarch

1 1/2 ounces Orange Liqueur (Curacao)

Peel of 1 Orange, thinly sliced

Combine the orange juice, lemon juice and brown sugar in a saucepan and

bring to a boil. Use cornstarch mixed with a little water to achieve desired

thickness. Stir in liqueur and peel and keep warm.

RACK OF LAMB WITH MUSTARD

AND HERB CRUMB CRUST

Serves 4

4-1 pound racks of lamb

1 MUSTARD COATING, (Recipe Below)

1 HERB CRUMB TOPPING, (Recipe Below)

To prepare the racks for cooking, place them on a cutting board meat side up. The thin layer of fat over the ends of the bone and the edge of the eye is good. You will also notice a layer of silver skin over the top of this eye beyond the fat. This is not good. Cooking the rack with this silver skin on would cause the meat to curl as the skin shrunk, ultimately creating a tough piece of meat.

Place a thin boning knife under the silver skin at one end and slide the knife, being careful not to remove any meat, towards the other end removing as much of the silver skin as possible. If a little is left behind, don't panic.

Repeat with the other four racks. Once all four racks are cleaned, make tiny, lengthwise incisions along the length of the eye so the mustard will penetrate the meat somewhat during cooking.

One half-hour before cooking, brush the top and ends of the meat liberally with the mustard coating and allow to set out at room temperature. Just before cooking pat the top and ends with the herb crumb topping.

Place the racks on a pan MEAT SIDE UP in a preheated oven of 400 degrees for twenty minutes until the topping is brown and the internal temperature is 130 degrees (medium rare) at the center of the eye.

Remove from the oven and let them rest for 5 minutes before serving.

Serve with a baked stuffed potato and steamed spinach or beet greens.

Excellent with a Merlot or Cabernet Sauvignon/Merlot blend.

MUSTARD COATING

Serves 4

Use with herb crumb topping on lamb racks

1/2 teaspoon black peppercorns, crushed

1/4 teaspoon curry powder

1 teaspoon garlic, chopped

3 tablespoons Dijon mustard

3 tablespoons olive oil

Combine ingredients in a bowl and whisk until thoroughly blended.

HERB CRUMB TOPPING

Use to top mustard-coated lamb.

3/4 cup bread crumbs, plain

1/4 cup fresh parsley, chopped

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon fresh rosemary, chopped

1/2 teaspoon garlic, chopped

3 tablespoons butter

Combine breadcrumbs and fresh herbs. Melt the butter in a non-stick sauté pan, add garlic and sauté for two minutes. Add herbed bread crumbs and toss in a pan for 2 minutes over medium heat. Do not brown the crumbs.

(All from Chef David Nelson)

RASPBERRY BRAN MUFFINS

2 1/2 cups Flour

1 3/4 cups Sugar

2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Salt

2 cups Buttermilk

1/2 cup Vegetable oil

2 Eggs

8 cups Bran flakes cereal

1/2 cup Raspberry jam

Preheat over to 350. Line muffin tins with paper cups. Combine first 5 ingredients in bowl. Whisk buttermilk, oil and eggs in large bowl to blend. Add dry ingredients and cereal and stir until just blended. Spoon 1/4 cup batter into each muffin cup. Using small spoon, make well in center of each and fill well with 1 tsp jam. Spoon remaining batter over. Bake until done; about 25 minutes. Turn out onto rack. Cool slightly. Serve warm or at room temperature.

RASPBERRY VINAIGRETTE

Serves 4

This recipe is almost too simple to be this good! Tell your friends that you put in years of research to perfect it.

2 tablespoons raspberry vinegar

2 tablespoons seedless raspberry jam

1/3 cup Canola oil

Blend the vinegar and the jam in a covered blender for 10-15 seconds, then add the oil in a slow, steady stream. Store in a glass jar in the refrigerator.

RED AND GOLDEN BEETS

WITH BLOOD ORANGE, ENDIVE, AND WALNUTS

Serves 4 to 6

2 pounds red and golden beets

1/2 cup shelled walnuts

2 blood oranges

2 tablespoons red wine vinegar

2 tablespoons orange juice

Zest of 1/2 orange

1/4 cup olive oil

Salt and pepper

1/4 pound Belgian endive

Preheat the oven to 400ºF. Trim and wash the beets and roast them, tightly covered, with a splash of water. While the oven is on, put the walnuts on a baking sheet and toast them in the oven for about 5 minutes. With a sharp paring knife, trim off the top and bottom of each orange. Pare off the rest of the peel, making sure to remove all of the pith. Slice the oranges into 1/4-inch rounds.

Make a vinaigrette by mixing together the vinegar, orange juice, and the zest, finely chopped, and stirring in the olive oil. Season with salt and pepper. When the beets are cool enough to handle, peel them and slice into rounds. Toss them gently with the vinaigrette, and arrange the beets on a plate with the orange slices and Belgian endive leaves. Drizzle over any vinaigrette remaining in the bowl, and garnish with the toasted walnuts.

From Chez Panisse Vegetables. Copyright 1996 by Alice Waters. All rights reserved. HarperCollins Publishers.

ROAST PORK LOIN

WITH ROSEMARY AND FENNEL

Serves 4 to 6

Cooking over a bed of hardwood coals always adds flavor, especially to roasts. For those unable to roast over an open fire, here is a method that approximates the result. Overnight seasoning cures the meat lightly, and the fennel and herb branches perfume the meat as it roasts. Serve with roasted root vegetables.

2 1/2 pounds boneless pork loin

3 garlic cloves, peeled and sliced

Salt and pepper

1 tablespoon fennel seed

4 branches rosemary

4 branches sage

Optional: extra-virgin olive oil

One day in advance, lard the pork loin with garlic, making incisions into the underside of the roast with a small sharp knife and inserting the garlic slices. Season the roast generously with salt and pepper. Crush the fennel seeds coarsely in a mortar and sprinkle over the meat. Press the rosemary and sage branches into the meat, and, using butcher's twine, tie up the roast, using a simple slipknot finished with a half hitch every 3 inches. Refrigerate.

The following day, bring the pork loin to room temperature. Pre-heat the oven to 425°F. Roast the pork loin on a rack, uncovered, until the internal temperature registers 130°F. on a meat thermometer, about 1 hour. Remove the roast from the oven, cover loosely with foil, and let rest in a warm place for at least 15 minutes. This allows the juices to stabilize and the roast to continue cooking slowly without drying out. The meat will be moist, with the barest tinge of pink. Slice the pork and arrange on a warm platter with the herb branches. If you wish, drizzle with fruity Tuscan olive oil.

From Chez Panisse Café Cookbook. Copyright 1999 by Alice Waters. All rights reserved. HarperCollins Publishers. Used by permission.

ROSEMARY AND GARLIC FLAVORED STEAK.

Serves 4

4 10-12 ounce Rib-eye Steaks, or your favorite cut

4 ounces of Olive Oil

4 cloves of garlic, minced

4 sprigs of fresh rosemary, whole

Salt and Pepper

One half hour before you are ready to grill your steak, combine the garlic, rosemary sprigs and Olive Oil in a shallow bowl to incorporate the flavors. Just before the steak go on the grill, brush them with the oil using the sprigs of rosemary as the brushes. Brush during the cooking time on the grill with the sprigs. Set the sprigs on the steaks while they are cooking, when not brushing. Add a little more flavor with the salt and pepper right before serving.

(Chef David Nelson)

ROSEMARY SCENTED LAMB OVER PASTA

A very popular dish with my clients that like to experiment

Serving Size: 4

 

20 ounces lamb -- cut into strips

8 cloves garlic -- chopped

2 each red pepper -- or yellow

1 cup dry white wine

6 cups tomato -- crushed

4 sprigs rosemary

8 tablespoons heavy cream

2 pounds rigatoni -- cooked

1 cup Parmesan cheese

4 teaspoons rosemary -- chopped

4 teaspoons sage -- chopped

4 teaspoons oregano -- chopped

Salt and pepper -- to taste

Sauté the garlic, lamb and pepper until lamb is tender.

Over high heat, deglaze the pan with the white wine, cooking until most of the liquid is almost gone, add the tomato and rosemary. Simmer for 15 minutes, stir in the cream, salt and pepper, cook until heated through.

Toss in the rigatoni, garnish with cheese, rosemary sage and oregano.

 

Serving Ideas: This dish is a great dish for a romantic dinner, serve with fresh bread and a glass of white wine!!

NOTES: Heat this dish by gently tossing in a heavy pan, until heated through, do not boil this dish as it may separate.

 

 

 

 

 

 

SALMON CEVICHE

Yields: 4 cups to serve 8 as appetizer

1 pound skinless salmon fillets, (about 1 1/4 pounds if the salmon has the skin),

cut into 1/2-inch cubes or slightly smaller

2/3 cup fresh lime juice

2/3 cup fresh orange juice

1 medium red onion, chopped into 1/4-inch pieces

1 large fresh poblano chile wear gloves

2 large seedless oranges

2 tablespoons drained capers

1/2 cup chopped fresh cilantro, plus some leaves for garnish

Salt

2 generous cups frisee lettuce

Thin slices toasted French bread or crackers for serving

Place the salmon in a 1 1/2-quart glass or stainless-steel bowl and stir in the lime and orange juices and onion. You'll need enough juice to cover the fish and allow it to float somewhat freely. Cover and refrigerate for two hours, until a piece of salmon looks "cooked" about halfway through -- it still will be translucent pink inside.

Drain off all but a little of the juice. Roast the poblano on an open flame or on a baking sheet four inches below a very hot broiler, turning until the skin is evenly blistered and blackened, about five minutes for an open flame, 10 minutes for the broiler. Cover with a kitchen towel and let stand for five minutes. Rub off the blackened skin, then pull or cut out the stem and the seed pod. Tear open and quickly rinse to remove stray seeds and bits of skin. Cut into 1/4-inch pieces and place in a large bowl.

Cut the tops and bottoms off both oranges. Then, standing each orange on your cutting board and working close to the flesh, cut away the rind and all the white pith. Cut out the all- orange, no-white-pith segments. With a small, sharp knife cut between the segment-dividing white membranes, releasing perfect little segments. Cut the segments in half and add to the bowl.

Stir in the capers, cilantro and marinated salmon (with the remaining juice). Taste and season with salt, usually about 1/2 teaspoon, then cover and refrigerate if not serving immediately.

Divide the frisee among eight martini glasses or small decorative bowls.

Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro. Serve with toasted bread or crackers.

 

SEA SCALLOP CEVICHE

Serves: 4

1/2 pound fresh untreated sea scallops, trimmed of hard adductor muscle

(see note)

3/4 cup basic ceviche marinade (recipe follows)

2 Ruby Red grapefruits

6 red radishes, trimmed and thinly sliced

2 tablespoons fresh lime juice

1/4 teaspoon hot red pepper flakes

1/2 teaspoon kosher salt

1 tablespoon fine chiffonade of Thai basil (or sweet basil)

1 tablespoon fine chiffonade of fresh mint

Note: Scallops are sometimes treated with a liquid preservative to plump them. Avoid these scallops, as the preservative affects the flavor and texture of the seafood.

Cut each scallop in half, forming two thin rounds. In a medium, nonreactive (stainless-steel or enamel) bowl, toss scallops with ceviche marinade. Cover and refrigerate for 30 minutes. Drain, cover and refrigerate until ready to serve.

Using a sharp knife, cut away all of the skin and the thin outside layer of membrane enclosing the grapefruit sections. Cut out each section of fruit from between membranes on both sides. Cut radish slices into fine julienne.

In medium, nonreactive bowl, combine the lime juice, red pepper flakes, salt, basil and mint. Reserve half the mixture. Toss remaining lime juice mixture with the drained scallops. Toss radish julienne with reserved lime juice mixture.

Divide scallops into four equal portions and arrange each portion on one side of four natural scallop shells or small salad plates. Next to the scallops, arrange the grapefruit segments, all facing the same direction, in a row. Place a small haystack of radish julienne between the scallops and the grapefruit. Serve immediately.

BASIC CEVICHE MARINADE

Yields: 3/4 cup

1/2 cup lime juice

1/4 cup fresh orange juice

2 teaspoons kosher salt

Combine all ingredients in a nonreactive bowl. Use to marinate seafood for ceviche from between 20 minutes (for very fresh, thinly sliced mild fish) to 24 hours (for stronger-tasting seafood such as sea scallops.)

SEASONING AND FLAVORING

Is there a difference? Oh Yes! Seasoning is what you do to enhance the real flavor of the food you are eating. When you put salt on a steak or grilled asparagus you are seasoning the food without masking it's basic flavor.

Flavoring a food means you are changing its basic true flavor. When you coat a piece of fish with Cajun spices and blacken it a searing hot pan, you have definitely flavored the fish! Same with ground beef for Tacos or Chili. Do you see the difference? It's pretty simple, but it can be a little confusing too. While salt may be your basic and most common Seasoning, what happens when it is used in beef jerky or popcorn? Oops, now it's a Flavoring! So like I said earlier, just use common sense.

Basic Rules:

Just remember that for the most part your main ingredient, the meat, starch or vegetable are your primary flavor. Your goal is to cook them properly and enhance their original flavors to make them more pleasing to your palate. Dumping in a whole can of your favorite spice can't save poorly prepared food!

The best time to season your food is towards the end of the cooking time. That is the time when you decide if you have acquired the flavor you were looking for. This is very true especially with liquids. Soups and Sauces that have too much seasoning (like salt) in the beginning of a recipe will reduce during the cooking period and have too strong of a flavor. Fine-tune it at the end.

Flavoring foods can take place throughout the cooking time, as most flavorings require heat to bring out the flavor. Some flavorings like fresh herbs, flamed wines, prepared mustards, cracked peppercorns can be added at the end as they will add instant flavor. Remember whole spices take longer to add flavor than ground spices.

On the other side of the coin, some flavors can be lost or diminished during cooking through evaporation. That's why your house smells so good when you are making your favorite spaghetti sauce. Don't overcook!

(Chef David Nelson) www.chef2chef.net

SIMPLE WINGS

3 pounds chicken wings -- {16 wings}

1 3/4 cups barbecue sauce (your choice) to cover.

Rinse chicken and pat dry. Cut off and discard chicken wing tips. Cut each

wing at the joint to make two sections. Sprinkle wing parts with salt and

pepper (if desired). Place wings on a broiler pan. Broil 4 or 5 inches from

the heat for 20 minutes, 10 minutes for each side, until chicken is brown.

Transfer chicken to Crock-Pot. Pour barbecue sauce over chicken wings.

Cover and cook on Low for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve

directly from Crock-Pot. * Makes about 32 appetizers *

This is infinitely expandable. Just always make sure that wings are covered

with barbecue sauce.

For the Simplest Wings, just cut apart, rinse and dry wings. Pour barbecue

sauce over to cover in crock pot. Cover and cook on Low for 6 to 8 hours or

on High 2 1/2 hours to 3 hours. Serve directly from Crock-Pot. *Makes

about 32 appetizers *The broiled ones are better.

SLICED TOMATO BASIL

AND BLUE CHEESE PLATE

A summertime favorite at our house.

2 large ripe tomatoes

2 ounces of crumbled blue cheese

Balsamic Vinegar

Olive Oil

4 large basil leaves

a couple fresh chives

Salt and freshly cracked peppercorns.

Slice the tomatoes thinly and arrange in a circular pattern on a dinner plate. Sprinkle the top with the blue cheese and drizzle with the vinegar first, then the olive oil. With a pair of scissors cut the basil into thin strips and sprinkle over the top. Then cut the scallions into thin pieces and top with those. Add a tiny sprinkle of salt and a hearty grind of the peppermill. Serve in the center of the table. Only serves 2 at my house. (Chef David Nelson)

SPEEDY CHICKEN MARINADE

Serves 4 ( This marinade is good on other cuts of meat also. )

4 boneless chicken breast

1 packet (.7 0z.) Zesty Italian salad dressing mix

1/4 cup red wine vinegar

1/4 cup soy sauce

Combine all ingredients and pour over chicken. Cover and refrigerate several hours. Remove chicken from the marinade and grill or bake at 350 deg. until done. Discard the used marinade.

SPICY GRILLED CHICKEN

Serves 2

2 boneless, skinless chicken breast

2 Tbsp + 1/4 cup med. Flavored salsa

2 Tbsp + 1/4 cup Zesty Italian salad dressing

2 slices mozzarella cheese

Cooked rice

In a plastic bag combine the 2 Tbsp medium flavored salsa and 2 Tbsp Zesty

Italian salad dressing. Add chicken. Let marinate for at least 1-2 hours in the fridge. Okay to marinate it all day. Remove chicken and discard marinade.

Place chicken on gas grill over low heat. I cooked for 30-45 minutes or until chicken breast has an internal temperature of at least 170 degrees. (cooking time depends on how big the chicken breast are) While chicken is cooking, heat remaining salsa and dressing over low heat. When chicken is almost done, lay a slice of cheese on top of the chicken until melted. Serve over rice and top with heated sauce.

STIR-GRILLED SMOKED SAUSAGE

and VEGGIES

Serves 2

1 (1 lb.) smoked sausage, chunked

Several small red potatoes parboiled

1 green pepper, diced

4 banana peppers, diced

1 onion, diced

1-2 tsp minced garlic

1/2 package (1 lb. Size) Cole slaw mix

In a wok that is made for the grill, add all the above ingredients except for the Cole slaw mix. Have the grill on high at first to kind of sear everything, then turn the heat down to low. Be sure to stir occasionally. When veggies are about half way done, add the Cole slaw mix. Finish cooking until veggies are tender.

STRAWBERRY SHERBET

Makes about 1 quart.

Two 1 -pint baskets strawberries (about 4 cups)

3/4 cup water

3/4 cup sugar

Optional: A few drops of lemon juice or kirsch

Rinse, dry, and hull the strawberries. Purée them with the water and sugar. Taste and adjust the flavor with a few drops of lemon or kirsch if needed. Freeze according to the instructions for your ice cream maker.

From Chez Panisse Fruit. Copyright 2002 by Alice Waters. All rights reserved. HarperCollins Publishers.

TABBOULEH

Serves: 8 Servings (about 1/2 cup each)

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

Note: Always a favorite - this tabbouleh version includes finely chopped mint, as well as parsley.

Boiling water

3/4 cup bulgur

1-1/2 cups coarsely chopped seeded tomatoes

3/4 cup thinly sliced green onions and tops

3/4 cup finely chopped parsley

1/4 cup finely chopped mint

1/3 - 2/3 cup plain fat-free yogurt

1/4 - 1/3 cup lemon juice

1-1/2 - 2 tablespoons olive oil

Salt and pepper to taste

Pour boiling water over bulgur to cover; let stand 15 minutes or until bulgur is tender but slightly chewy. Drain well.

Mix bulgur, tomatoes, green onions, parsley, and mint; stir in yogurt, lemon juice, and oil. Season to taste with salt and pepper. Refrigerate 1 to 2 hours for flavors to blend.

TACO POTATOES

5 Baking Potatoes

1/2 lb of hamburger

1/2 pkg taco seasoning (see recipe below)

1 can of refried beans (15 ozs maybe)

1 1/2 cup shredded mild cheddar cheese (or Mexican mix

pre shredded

Taco toppings - onions, lettuce, tomato salsa, guacamole,etc.

Bake potatoes until done (or microwave them). While the potatoes are cooking, prepare the hamburger according to the pkg taco seasoning. When the potatoes are done and cool enough to handle, slice them in half and scoop the flesh into a bowl (reserve the skins to be refilled). Add the can of beans and mash together. Add the hamburger and mix well. Refill the potato skins. Top with cheese. Return the potatoes to a 350 degree oven for about 20 minutes until the potatoes are warmed throughout and the cheese has melted. Serve with the taco fillings, a salad and tortillas. Okay to make it the night before and keep in

the fridge until time to prepare dinner. Let it bake for a bit longer if it has been

in the fridge.

TACO SEASONING

X 4

2 teaspoons Chili Powder 8 t

2 teaspoons Paprika 8 t

1 1/2 teaspoons Cumin 6 t

2 teaspoons Dried Parsley Flakes 8 t

1 teaspoon Onion Powder 4 t

1/4 teaspoons Garlic Powder 1 t

1 tablespoon Sugar 4 T

1/2 teaspoon Salt 2 t

1/8 teaspoon Cayenne Pepper 1/2 t

If you make 4 times the recipe amount, it will keep in a jar on your spice shelf

for at least 6 months. For the above recipe, use 2 Tbsp of the mix - that will

equal 1/2 package.

TANGY CORNISH HENS

2 Cornish game hens, halved

2 tablespoons margarine or butter, melted

Salt and pepper

1/2 cup maple flavored syrup

1/4 cup lemon juice

2 tablespoons prepared mustard

2 teaspoons soy sauce

8-oz. can (1 cup) crushed pineapple, drained

Heat oven to 350° F. In 13X9-inch pan, arrange hens, skin-side-up. Brush with melted margarine; season with salt and pepper. bake uncovered for 30 minutes.

In small bowl, combine syrup, lemon juice, mustard, soy sauce and pineapple;

spoon over hens. Return to the oven for 30 minutes or until well browned and

tender, basting occasionally.

 

 

 

 

TENDERLOIN STEAK AU POIVRE

Serves 2

2 Two inch Tenderloin Steaks

Freshly cracked peppercorns to coat (don't grind too finely)

Sea Salt or coarse salt

1/4cup unsalted butter

1/4cup Olive Oil

1/3 cup dry white wine

1/3 cup veal stock (or a rich beef broth)

1/4cup cognac, brandy

Press the cracked peppercorns into the meat on both sides and season lightly with the salt. In a heavy skillet, I use a cast iron pan, heat the butter and olive oil over high heat and sear the steaks for about 5 minutes on each side. Longer if you like your meat more well done. Remove the meat from the skillet and add the wine and veal stock with the pan juices. Scrape the little bits stuck to the pan up with a wooden spoon. Bring to a boil. Add the cognac carefully as it will flame up. Allow the flame to burn off and cook for another few moments. Serve sauce over the steaks. (Chef David Nelson)

VIETNAMESE MARINADE

FOR FRIED OR GRILLED GAME BIRDS

I use this to marinate chicken or quail for the grill. Also for a dipping sauce for pot-stickers. This one uses various liquids, the onion family, gingerroot and peppercorns. Serves 4

2 teaspoons fresh garlic, chopped

1 teaspoon red onions, chopped

1 scallions, sliced thin

2 tablespoons sugar

2 tablespoons Vietnamese fish sauce http://www.asiafoods.com or your store

3 tablespoons soy sauce

1 teaspoon fresh ginger root, grated

Green peppercorns, cracked, to taste

 

Combine all ingredients in a bowl large enough to hold the marinade and the birds you wish to marinate. Stir well to dissolve the sugar.

 

 

 

 

 

 

VIVA ITALIAN DRESSING CHICKEN

Serves 2

2 boneless, skinless chicken breast or a chicken, cut-up & skinned

Viva Italian dressing (low fat Viva Italian is okay)

Marinate chicken breast in Viva Italian dressing Bake 350 30 - 40 minutes or

on grill.

Note: For something a little different mix 1/2 cup Miracle whip to 1/3 cup Viva Italian Dressing. Marinade in this mixture, reserving some freshly-made marinade to brush on the chicken while it is grilling. Discard used marinade.

ZUCCHINI FRITTERS

Serves 4

1 pound small green zucchini

Salt and pepper

1 clove garlic

1 small bunch chives

Zest of 4 lemons

1 tablespoon potato starch []Spike thinks cornstarch would be fine.[]

1 egg

2 tablespoons olive oil

Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel.

Peel and chop the garlic fine, chop fine about 1 tablespoonful of the chives, and grate the zest from the lemons.

In a large bowl, combine the zucchini with the garlic, chives, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick sauté pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes, or when golden. Cook 2. minutes more on the other side. Drain on paper towels.

From Chez Panisse Vegetables. Copyright 1996 by Alice Waters. All rights reserved. HarperCollins Publishers.

 

 

 

 

 

ZUCCHINI WITH PASTA

2 garlic cloves, sliced

3 large zucchini, chopped

3 tablespoons CRISCO Vegetable Oil

1 (14-1/2-ounce) can diced tomatoes with green pepper and onion, undrained

1/3 cup minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon pepper

12 ounces fusilli or rotini, cooked

1/2 cup fancy shredded Parmesan cheese

Sauté garlic and zucchini in hot oil in a large skillet 8 minutes or until tender. Stir in diced tomatoes and next 3 ingredients; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Toss with pasta and Parmesan cheese. Serve immediately. Makes 6 servings.

For Eggplant With Pasta, substitute 1 medium eggplant, peeled and chopped, for 3 large zucchini.

Note: Any Crisco Oil product may be substituted.

Recipe courtesy of the Southern Living Cooking School.

 

SHALOM FROM SPIKE & JAMIE



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