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

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Recipes from Spike & Jamie

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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).

ADOBO ROASTED CHICKEN

ANGEL HAIR PASTA WITH MUSHROOMS

ARTFUL SALADS

ASIAN CHICKEN SALAD WITH GINGER PEAN

BACON STUFFED SWEET POTATOES

BEST BUTTERMILK BISCUIT MIX

BRICKLE CRUNCH BARS

BROCCOLI BURRITOS

CACHAPAS

CATFISH AND SHRIMP SOUP

CHICKEN BURRITOS

CHICKEN MACARONI CASSEROLE

CHICKEN WINE SOUP

CHICKEN WITH GREEN BEANS

CHIEF TOMS CHILI

CHILLED TOMATILLO SOUP

CHIMICHURRI SAUCE

CHOPPED CHICKEN AND CHICK PEA SALAD.

CHOPPED SALAD WITH BLUE CHEESE AND H

CLASSIC NEW YORK CHEESECAKE

CREAMY NOODLE CASSEROLE

CREOLE BARBECUE SHRIMP

CURRIED PINEAPPLE SHRIMP SALAD

DEEP FRIED FISH CAKES

EASY BARBECUE CHICKEN

EASY OVEN BAKED SWISS STEAK

FRANKFURT STYLE CHOCOLATE PUDDING

GAZPACHO SHRIMP

HERBAL RICE SALAD WITH SHRIMP

HERBED SOUP OF SCALLOPS IN COCONUT M

HOW TO TELL WHEN FOODSTUFFS SHOULD B

MANGO AND LEMONGRASS SANGRIA

MANHATTAN CLAM CHOWDER

MARTINI TOMATOES

ORZO SALAD WITH OLIVES

PASTA ROMA

PEANUT BUTTER APPLE CAKE

PINEAPPLE WITH SUGAR DIP

PITTSBURGH POTATOES

RICE AND ARTICHOKE SALAD

SEPHARDIC SCRAMBLE WITH

SHALLOT RELISH

SHRIMP CURRY

SHRIMP ETOUFFEE

SHRIMP FRIED RICE

SHRIMP PRIMAVERA

SHRIMP SCAMPI

SPANISH RICE

SPICE and SEASONING BLENDS

STEAK AND ESCAROLE SALAD

STIR FRIED BEEF IN CHILI PASTE

STRAWBERRY SHRIMP COCKTAIL

SWEET AND SOUR CUCUMBER SAUCE

SWISS SCHNITZEL

SZECHWAN CHICKEN AND VEGETABLES

TEQUILA CURED SALMON GRAVLAX

THREE BEAN SALAD

TORTILLA SOUP

TUNA AND CHIPOTLE BURGERS

TWO TONE HUEVOS RANCHEROS

VIETNAMESE RICE SOUP WITH CHICKEN

WALDORF SHRIMP SALAD

 

ADOBO ROASTED CHICKEN

Makes 4 servings

 

2 tablespoons chopped garlic

1 tablespoon chopped fresh parsley

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cracked black pepper

1/2 cup olive oil, plus additional for sautéing (divided)

4 boneless, skinless chicken breasts

Cachapas

Shallot Relish

Chimichurri Sauce

Combine garlic, parsley, paprika, garlic and onion powders, pepper and 1/2 cup oil. Rub chicken with mixture. Cover and refrigerate at least 2 hours or overnight if possible.

Preheat oven to 350 degrees.

Heat enough oil in pan to cover the bottom. Sauté chicken over medium heat, about 3 minutes each side until golden brown. Finish cooking in oven about 10 to 12 minutes.

While chicken is cooking, warm up Cachapas and Shallot Relish. In a large bowl, place a warm corn cake in the center of plate and mound the relish on top. Place cooked chicken on top and finish with Chimichurri Sauce. Serve immediately.

ANGEL HAIR PASTA WITH MUSHROOMS

AND TARRAGON

Serves 2

3 tablespoons extra-virgin olive oil

1 large shallot, chopped, or 1/2 cup diced sweet onion

1 clove garlic, minced

4 ounces assorted mushrooms, chopped, such as shiitake, porcini, oyster,

cremini

3 medium tomatoes, diced, or 1 pint cherry tomatoes, halved

1/3 cup pine nuts, optional

1/4 cup white wine

1 tablespoon butter

1 teaspoon salt or more to taste

Freshly ground pepper

1/4 cup fresh tarragon, chopped, or 1 tablespoon dried, or more to taste

1/4 pound whole wheat or regular angel hair pasta, cooked to package directions

Grated Parmesan cheese

Heat oil in large skillet on medium-high heat. Cook shallots and garlic until soft and fragrant, about 2 minutes. Lower heat to medium; add mushrooms, tomatoes, pine nuts, wine, butter, salt and pepper to taste; cook, stirring, until mushrooms are heated through and flavors are blended, about 5 minutes. Stir in tarragon; cook just to heat, about 1 minute. Remove pan from heat.

Drain pasta and combine with mushroom mixture. Adjust seasoning if desired. Serve cheese at the table.

Note: If using dried herbs, add them to skillet with the mushrooms. Also, herb substitutions will quickly change the personality of this dish. Try fresh basil, oregano or sage.

ARTFUL SALADS

September 11, 2002 Posted: 07:10:09 AM PDT

By RUSS PARSONS, LOS ANGELES TIMES

Composed salad. The very name is enough to kill your appetite.

Visions of white-gloved matrons sitting around after bridge eating sliced canned peaches artfully arranged over slivered iceberg lettuce and decorated with cream cheese rosettes.

In the minds of most people, composed salads are antiques from the old-fashioned school of cooking that valued form over function, that was concerned more with the way dishes looked than how they tasted.

After all, why arrange all of those ingredients so carefully if you're just going to toss them together at the table? Along with fluted mushrooms and chaud-froid, composed salads are almost too easy to ridicule.

But let's not be too hasty to poke fun. There's nothing wrong with composed salads that updating won't cure. Like much of classical cuisine, when stripped to their barest components, there is good, sensible food behind the stilted prettiness.

In fact, with good cooks, the decoration never has been the dish's main virtue. In that bible of old-fashioned French cooking, the "Larousse Gastronomique," the name salades composees is translated "combination salads," as opposed to "simple salads," emphasizing the mix of raw and cooked ingredients rather than their artistic arrangement.

Escoffier went one step further, speaking out forcefully against the over-decoration of the dish. "The increased appetizing look resulting therefrom is small compared with the loss in the taste of the preparation," he wrote in "The Escoffier Cook Book." "The simplest form of serving is the best, and fancifulness should not be indulged in."

So forget about separating the meat, vegetables and greens into little decorative piles. Arrange them in a more modern, naturalistic way and you've got something delicious that is beautiful without being contrived.

Even better, what you've got is dinner. Because when you get right down to it, a composed salad is the perfect meal for these warm summer nights.

Take a small portion of fish, meat or cheese and arrange it on a colorful bed of vegetables, greens and herbs. Bind the whole thing together with a bold dressing of some sort. What could be better?

Actually, you're probably already making composed salads right now without even thinking about it.

Ever slice ripe tomatoes and fresh mozzarella, decorate it with dark green fresh basil, and then serve it with good olive oil and a loaf of crusty bread? Is there a better -- or prettier -- dinner on a sweltering weeknight? That's a very basic example.

How about tossing together canned white beans and tuna? A little olive oil and lemon juice, some sharp bites of chopped red onion, or what about thinly sliced steak and room-temperature steamed potatoes, bound with a mustardy vinaigrette.

Today's salads adapt to what you already have in the pantry and refrigerator.

Canned white or garbanzo beans, tuna and smoked salmon; leftover grilled chicken or steak and the vegetables from a big Sunday dinner.

All you need is some sturdy greens, a good dressing and a few condiments and you're in business.

Because these salads are served at room temperature, it's best to use meat that is fairly lean. So remove the skin from the chicken. If you're using beef, flank steak is always a good choice, as is very thinly sliced skirt steak -- the kind that's usually used for carne asada.

Make sure the meat and all the vegetables are cut into bite-size pieces, preferably of a similar size. These salads are about balanced combinations of flavors: Don't let any one ingredient dominate.

The dressing is the unifying factor for composed salads. For lighter combinations, such as tuna and garbanzo beans, a simple mixture of olive oil and lemon juice is all that's needed to point up the flavors.

ASIAN CHICKEN SALAD WITH GINGER PEANUT

DRESSING

Sometimes, all you want for dinner is a salad. Not a plain garden salad with dressing and a couple of croutons tossed in, but something a little more substantial.

This easy recipe is an Asian-style salad that has a beautiful array of colors, plenty of crunch to make things interesting and is great for a hot summer day.

Instead of having typical dinner rolls as a starch, try scallion pancakes, which you can find in the freezer section of your local Asian market.

The cool, tropical flavor of coconut pineapple ice cream is the perfect way to round out this warm-weather meal.

TIPS: As a shortcut, use leftover rotisserie or other cooked chicken.

Purchase cut-up vegetables at the salad bar to save cutting time. Serves 4

1 chicken breast, bone-in, skin on

2 carrots, julienned

1 Gala apple, cored, cut in strips

1/2 each, cut in strips: red bell pepper, yellow bell pepper

1/2 head romaine lettuce, chopped

1/4 cup peanut oil

3 tablespoons creamy peanut butter

2 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons brown sugar

1 teaspoon each: minced peeled ginger root, Asian chili paste

1/2 cup canned fried chow mein noodles

1/4 cup dry-roasted peanuts, chopped

1 green onion, diced

Heat a large pot of salted water to a simmer. Poach chicken breast in simmering water until internal temperature reaches 165 degrees, about 20 minutes. Set aside to cool.

Combine carrots, apple, bell peppers and lettuce in a large bowl. Skin chicken; remove meat from bones. Shred the meat; add to the salad. Combine peanut oil, peanut butter, rice vinegar, soy sauce, brown sugar, ginger and chili paste in a small bowl; whisk until smooth.

Add the chow mein noodles and dressing to the salad; toss.

Portion the salad onto plates; sprinkle with peanuts and green onions.

BACON STUFFED SWEET POTATOES

8 medium sweet potatoes

Vegetable oil

9 slices bacon -- cooked and crumbled

1/2 cup sour cream

2 tablespoons milk

1 egg -- beaten

1 teaspoon sugar

1 teaspoon salt

Paprika

Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees

F. for 1 hour or until done. Let cool to the touch.

Slice skin away from top of each potato; carefully scoop out pulp,

leaving shells intact. Mash pulp; add bacon and next 5 ingredients; mix

well.

Spoon into shells; sprinkle with paprika. Bake at 400 degrees F. for 10

minutes. Yield: 8 servings.

BEST BUTTERMILK BISCUIT MIX

7 cups Flour

1 cup Cake Flour

1 cup Buttermilk, dried -- powder

4 teaspoons Salt

4 teaspoons Sugar

4 tablespoons Double-acting baking powder

4 teaspoons Baking Soda

1 1/2 cups Vegetable Shortening

1/2 cup Unsalted butter

Place flours, buttermilk powder, salt, sugar, baking powder and baking soda in a large bowl. Use a wire whisk to combine dry ingredients, then cut in the shortening and butter with butter knives or a pastry blender, to form a coarse, crumbly mixture. You can also do this in a large food processor- do it in two half batches- pulsing the processor to cut the fat into the flour. Store mixture in large zip baggies in the freezer for up to three months.

To make biscuits:

3 cups Biscuit Mix

3/4 - 1 cup Ice Water

Preheat oven to 425 degrees F. Place three cups of biscuit mix in a medium sized bowl. Make a 'well' in the center and stir in almost all of the ice water if required. Gently knead on a lightly floured beard about 8 times- do not overwork dough. Roll or pat out to a thickness of 1/2 inch. Cut into rounds between 2 and 2 1/2 inches across, making certain you don't twist the biscuit cutter around as you cut the biscuits, or the biscuits will topple as they bake. Place on ungreased cookie sheet and bake until lightly golden brown, about 10-12 minutes. Serve hot. These can also be patted into an 8 inch square baking pan or a 9 inch cast iron. Bake until golden, then cut into squares.

**To give as a gift, place a 6-8 ounce jar of jam or honey on top of a folded paper towel in the bottom of a wide mouth quart jar. Cover this with 3 cups of biscuit mix and place seal on the jar.

Decorate the jar as desired, and attach the instructions for baking which are above. Be sure to mention that this should be refrigerated until it is used, but not frozen, as the jam/honey jar may break. (If you cannot sanitize the jam/honey jar to your satisfaction before placing into the quart jar, it may be wrapped in plastic wrap to reduce contact between the jar and the mix).

www.realfood4realpeople.com

 

 

BRICKLE CRUNCH

(MOCK HEATH BARS)

Makes "lots," Lois Lesser says -- 4 8 1 1/2-by-3-inch bars

"Easy to cut and lovely after removing from the freezer and cutting," Lois Lesser advises. If they're not totally cold, she adds, "They live up to their name of 'Ugly Bars.' " Don't alter size of the baking pan, she says.

 

2 sticks softened butter or margarine, softened (1 cup; see note)

2 cups granulated sugar

1 teaspoon vanilla

1/4 cup firmly packed unsweetened cocoa

4 ounces unsweetened chocolate, melted

3 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 16-ounce jar sauerkraut, drained, rinsed well, drained again and chopped

1/2 cup raisins

1/2 cup chopped pecans

2 cups milk chocolate chips

Preheat oven to 350 degrees. Grease a 12-by-18-inch sheet pan with sides.

In a large bowl, beat butter and sugar with an electric mixer on medium speed until mixture is light and fluffy, about 2 minutes. Add vanilla, cocoa and melted chocolate; beat well. Add eggs, one at a time, beating well after each addition.

In another bowl, lightly stir together flour, baking powder, baking soda and salt to mix. Add to chocolate mixture alternately with buttermilk, beating just until combined. Stir in sauerkraut, raisins, pecans and chocolate chips.

Spread batter in prepared pan. Bake 25 to 30 minutes, or until a cake tester inserted in center comes out clean. Let cool before cutting into bars.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

BROCCOLI BURRITOS

10 flour tortillas

2 pounds fresh broccoli -- coarsely chopped

1 1/2 cups shredded Monterey jack cheese

1 large tomato -- finely chopped

3/4 cup chopped onion

8 ounces tomato sauce

8 ounces sour cream

Wrap tortillas tightly in aluminum foil; bake at 350 degrees F. for 15

minutes.

Combine broccoli, cheese, tomato, and onion; spoon mixture evenly in

center of each tortilla. Roll up each tortilla; place seam side down in

a lightly greased 12- x 8- 2-inch baking dish. Top with tomato sauce.

Cover dish, and bake at 350 degrees F. for 45 minutes. Spread sour cream

over top; garnish with parsley if desired. Yield: 10 servings.

CACHAPAS

(CORN CAKES)

Makes 4 servings

 

5 ears shucked corn

1 tablespoon granulated sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1 egg

1 1/2 cups all-purpose flour or precooked cornmeal/instant polenta

4 tablespoons butter

Cut corn kernels off cob. Puree corn in food processor and add and pulse one at a time: sugar, salt, pepper and egg. Sift flour or polenta over batter until the batter is the consistency of thick pancake batter.

In a warm sauté pan, add butter and drop batter into 3-inch rounds. Cook 2 minutes, turn and cook an additional 2 minutes. Remove from pan and set aside. (Reheat corn cakes in a 350-degree oven before serving.)

CATFISH AND SHRIMP SOUP

Serves 8

2 tablespoons olive oil

2 cups onions, chopped

2 garlic cloves, minced

1 28 oz. can tomatoes

3 tablespoons tomato paste

1 bay leaf

4 cups water

1 cup white wine

8 fl. ounces bottled clam juice

1/2 pound shrimp, medium, shelled

16 ounces catfish fillets cut in 1 cubes

1/2 teaspoon salt

1/4 teaspoon black pepper

Ground fresh coriander, chopped, for garnish

Lemon, cut in wedges, for garnish

In large pot, heat oil. Sauté onion and garlic until onions are transparent. Add tomatoes, tomato paste and bay leaf. Cover and simmer 25 minutes. Add water, wine and clam juice. Simmer uncovered 45 minutes. Add shrimp, catfish, salt and pepper. Cook 10 minutes, or until catfish flakes easily. Remove bay leaf.

Garnish each serving with chopped coriander and lemon slices.

Source: The Catfish Institute

CHICKEN BURRITOS

Makes 6 servings

 

1 small onion, chopped

2 small garlic cloves, minced

2 teaspoons vegetable oil

12 ounces boneless, skinless chicken breasts, cut into 2-inch strips

1 12-ounce can black beans, rinsed and drained

11/2 cups hot salsa (divided)

1/2 teaspoon chili powder

6 8-inch whole-wheat tortillas

3/4 cup shredded cheddar cheese(divided)

6 cups fresh spinach, shredded

1/2 cup nonfat sour cream

In a large skillet, sauté onion and garlic in oil over medium-high heat until onion is translucent. Add chicken; cook 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa and chili powder; cook 2 minutes longer.

Place tortillas between moist paper towels and microwave on high for 10 seconds. Spoon 1/2 cup filling onto each tortilla; top with 1 tablespoon cheese. Fold each into a burrito. Serve with a cup of spinach, remaining salsa, remaining cheese and sour cream for garnish.

CHICKEN MACARONI CASSEROLE

1/2 cup chopped onion

3 tablespoons butter or margarine -- melted

2 (10 3/4 oz) cans cream of chicken soup -- undiluted

2 cups shredded Cheddar cheese -- divided

1 cup milk

3 1/2 cups chopped cooked chicken breast

2 1/2 cups cooked macaroni

1/4 cup round buttery cracker crumbs

Sauté onion in butter in a large skillet until tender. Add soup and 1 1/2 cups cheese; gradually stir in milk. Cook over medium heat until cheese melts. Stir in chicken and macaroni.

Pour mixture into a greased 2 1/2 quart casserole; sprinkle with cracker crumbs. Bake at 350 degrees F. for 30 minutes or until thoroughly heated. Top with remaining cheese, and bake an additional 5 minutes. Yield: 8 servings.

CHICKEN WINE SOUP

(Gai zul)

Serves 4-6

1/2 ounce wood ears, about 1/2 cup (see Notes)

8 dried Chinese mushrooms

1/2 cup lily buds (see Notes)

2 pounds chicken, cut up

5 ounces ginger

1/4 cup raw, skinless peanuts

1 ounce pork butt, julienned

1/2 (750-ml) bottle Tung Kiang glutinous rice wine

In a medium bowl, soak wood ears in cold water to cover for 2 hours to soften. Drain and discard water. Remove any hard spots and carefully rinse under cold water to remove any dirt. Roughly cut into 1 1/2-inch-square pieces.

In a medium bowl, soak mushrooms in 1/2 cup cold water for about 30 minutes to soften. Drain and squeeze dry, reserving soaking liquid. Cut off and discard stems, leaving caps whole.

In a small bowl, soak lily buds in 1/4 cup cold water for 30 minutes to soften. Drain and discard water. Remove hard ends from buds and tie each lily bud into a knot.

Set aside chicken wings. With a cleaver, chop chicken through bone into bite-sized pieces (or disjoint into serving pieces). Using a paring knife, scrape ginger to remove peel and cut into 1/4-inch-thick slices.

In a large pot, combine wood ears, lily buds, chicken wings, ginger, peanuts, pork, mushroom soaking liquid and 3 cups cold water. Bring to a boil over high heat. Add mushrooms and return to a boil. Cover; reduce heat to low and simmer 10 minutes.

Uncover pot and increase heat to high. Add chopped chicken (or pieces) and rice wine and return to a rolling boil. When chicken is just cooked, remove from heat. Serve immediately, piping hot (no more than 1 1/2 cups for each person). A serving should include something of everything in the pot.

Notes: Wood ear, mushrooms that are also known as cloud ear, tree ear or silver ear, are sold in Asian markets, fresh and dried. Lily buds, also called tiger lily buds and golden needles, are available in cellophane packages in Asian markets and must be soaked in water before use.

CHICKEN WITH GREEN BEANS

AND BASIL MAYONNAISE

serves 6

1 cup mayonnaise

1/4 cup thinly sliced basil leaves, plus more for garnish

2 teaspoons herbal vinegar, such as tarragon

1/2 pound watercress, tough stems removed, torn in bite-size pieces

1 pound cooked green beans, cut in bite-size pieces

3/4 pound cooked boneless chicken, preferably grilled or smoked, skinned and

cut in bite-size pieces

3/4 pound cherry tomatoes, halved

Salt

Beat together the mayonnaise, basil and vinegar in a bowl until smooth.

In a large bowl, combine the watercress and 2 tablespoons of the basil mayonnaise. Toss until the leaves are lightly coated with the dressing. Divide evenly among six chilled plates.

To the same bowl, add the beans, chicken, tomatoes and 1/4 cup of the dressing. Season to taste with salt. Stir to combine well so all the pieces are very lightly coated with the dressing. Divide evenly and place atop the watercress. Garnish with sliced basil.

Add a teaspoon or so of dressing atop each salad and pass the remainder at the table. Serve immediately.

CHIEF TOM'S CHILI

Serves 4-6 firefighters

2 pounds ground beef

1 large onion, diced

1 cup celery, diced

1 quart V8 juice

1 (15-ounce) can tomatoes

1 (8-ounce) can tomato sauce

2 packages chili seasoning mix

1 clove garlic, diced

1 green pepper, diced

1 teaspoon sugar

2 (15-ounce) cans chili beans

Brown meat with onion and celery. Add remaining ingredients except beans. Bring to a boil for 30 minutes. Reduce heat; add beans; simmer for about 1 hour before serving.

CHILLED TOMATILLO SOUP

WITH BLACK BEAN CREME FRACHE

Makes 4 servings

Black Bean Creme Frache:

 

1/4 cup whipping cream

1/4 cup sour cream

1/2 cup pureed black beans (canned or fresh cooked)

1/2 cup chopped fresh tomatoes

1/2 cup chopped green onions

Salt and pepper to taste

Soup:

15 tomatillos, peeled and rinsed (see note)

2 tablespoons olive oil, plus additional oil to coat tomatillos (divided)

1 large white onion, diced

3 teaspoons chopped fresh garlic

2 dried poblano chili peppers

1 teaspoon ground cumin

1 cup water

1/2 cup whipping cream

1/2 cup fresh cilantro, finely chopped

Salt and pepper to taste

To make creme frache: Whisk together cream, sour cream and black beans in small bowl. Fold in tomatoes and green onions. Season to taste with salt and pepper. Set aside.

To make soup: Preheat oven to 450 degrees. Lightly coat tomatillos with olive oil and roast on baking sheet until soft, 10 to 15 minutes.

In a medium soup pan, heat remaining 2 tablespoons olive oil over medium heat until oil shimmers, about 2 minutes. Add onion, garlic, peppers and cumin and sauté until soft, about 5 minutes.

Add water and roasted tomatillos. Mix well.

Puree tomatillo mixture in blender until smooth. Add cream and pulse just to mix. Fold in cilantro. Season to taste. Chill thoroughly.

To serve, ladle soup into shallow bowl. Top with a dollop of creme frache.

Note: Remove husks from tomatillos and plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily. -- From Hilary Eickoff, Cafe Sebastienne, Kansas City, Mo.

CHIMICHURRI SAUCE

Makes 4 servings

 

1/2 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1 shallot, diced

3 cloves garlic, chopped

3 pepperoncini peppers (pickled peppers), diced

1/2 cup juice or brine from pepperoncini peppers

1/2 red bell pepper, diced

1/2 red onion, diced

2 cups extra-virgin olive oil

Salt and pepper to taste

Red wine vinegar to taste

Combine parsley, cilantro, shallot, garlic, pepperoncini, pepperoncini juice, bell pepper, onion, olive oil, and salt, pepper and vinegar to taste. Let mix rest at least 2 hours. (The sauce can be refrigerated for up to a week.)

For best results, hand-cut all ingredients instead of using a food processor.

CHOPPED CHICKEN AND CHICK PEA SALAD

WITH MOROCCAN SPICES

serves 4 to 6

Dressing

1 small clove garlic, peeled and coarsely chopped

2 tablespoons coarsely chopped cilantro

2 to 3 tablespoons lemon juice

3/4 teaspoon ground cumin

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

Salad

1 can (15 1/2 ounces) chick peas (garbanzo beans), drained well

1 1/2 cups chopped cooked chicken breast

1 medium red bell pepper, seeded, finely chopped

1/2 cucumber, peeled, seeded and coarsely chopped

1 carrot, peeled and grated

4 cups chopped butter lettuce

To prepare the dressing: Put the garlic and half of the cilantro in a food processor or blender; process until very finely minced. Add the lemon juice, cumin, paprika, cayenne, salt and pepper; process to blend. Slowly add the olive oil, processing until creamy and emulsified. Transfer to a jar and stir in the remaining cilantro.

To prepare the salad: Chop some of the chick peas coarsely, then put all of the peas into a large bowl. Add the chopped chicken and bell pepper. Stir in about half of the dressing, cover and refrigerate about one hour. Refrigerate the remaining dressing until ready to serve.

Just before serving, add the cucumber, carrot and lettuce to the salad bowl. Toss with the remaining dressing and serve.

CHOPPED SALAD WITH BLUE CHEESE AND HAM

4 to 6 servings

4 cups chopped romaine lettuce

1/2 head radicchio, chopped into 1/2-inch pieces

2 heads Belgian endive, chopped into 1/2-inch pieces

2/3 cup crumbled blue cheese

2/3 cup chopped cooked smoky ham

2 teaspoons grainy mustard

2 tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

In a large salad bowl, combine the chopped romaine, radicchio, endive, cheese and ham. Cover with a paper towel and refrigerate until ready to serve.

In a small jar, combine the mustard, lemon juice, salt and pepper. Close jar and shake well to combine. Add olive oil and shake until emulsified. Refrigerate if not using right away.

Just before serving, toss the salad with the dressing.

CLASSIC NEW YORK CHEESECAKE

CARNEGIE DELI(r)

by Todd Wilbur

Carnegie Deli's huge pastrami sandwiches were selected as the best in New York by New York Magazine in 1975, but it's the cheesecakes, which can be shipped anywhere in the country, that really put this famous deli on the map. The secret to cloning a traditional New York cheesecake is in creating the perfect not-too-sweet sugar cookie crust, and varying the cooking temperature so that we get a nicely browned top. This clone for the best New York-style cheesecake around is our special tribute this week to a great American city.

From Top Secret Recipes:

Cookie Crust

1/2 cup butter, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla

dash salt

1 egg

1 1/2 cups flour

Filling

5 8-ounce packages cream cheese, softened

1 1/3 cups sugar

2 teaspoons vanilla extract

2 teaspoons lemon juice

1/3 cup sour cream

2 tablespoons flour

3 eggs

 

1. Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine.

2. Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9-inch spring-form pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool.

3. When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Don't go all the way up to the top, though. Leave about a 1/2-inch margin from the top of the pan.

4. Crank oven up to 500 degrees. Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Add the eggs and mix on slow speed until combined. 5. Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving.

Serves 8 ( http://www.topsecretrecipes.com )

CREAMY NOODLE CASSEROLE

 

8 oz dry noodles

2 tbs. vegetable oil

1-1/2 cups sour cream, light or regular

1/3 cup all-purpose flour

1-1/2 cups cottage cheese, light or regular

4 green onions, minced

1-2 celery stalks, finely chopped and sautéed in olive oil or butter until tender

Shredded cheddar cheese, light or regular

OPTIONAL SPICES: Caraway seeds (go very lightly unless you are a big fan

of these), dill weed, thyme

 

Cook noodles in boiling water until just tender. Drain and toss with vegetable oil. Sauté celery.

 

Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, celery, green onions, and spices of your choice (salt to taste). Fold noodles into mixture until well combined.

 

Lightly spray the inside of a 2-qt. casserole dish with a non-stick product. Pour in noodle mixture. Sprinkle top with shredded cheddar (amount is up to you). Cover and cook at 350 degrees for 35 minutes. Uncover and allow to cook 5 more minutes. Remove from oven and let sit until bubbling subsides.

CREOLE BARBECUE SHRIMP

By Crisco Chef Jimmy Gherardi

Makes 4 servings

2 tbsp. Crisco Pure Canola Oil

1/2 cup chopped onion

3-4 cloves chopped garlic

3/4 cup ketchup

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon Creole seasoning

24 Jumbo shrimp, peeled and deveined, tails left on

1 lemon, cut into wedges

In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add the onion and garlic. Cook about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce, and Creole seasoning. Stir well and bring to a simmer.

Cook for about 5 minutes and allow to cool. Place the shrimp in a large non-reactive bowl and pour about 1/2 of the cooled sauce over the shrimp. Toss to coat the shrimp evenly. Refrigerate 1 to 2 hours.

Heat the grill. Grill the shrimp until done. Place on a platter and pour the remaining heated sauce over the shrimp. Garnish with lemon wedges.

Recipe from Crisco.com

CURRIED PINEAPPLE SHRIMP SALAD

Serves 4

12 ounces tiny shrimp

1/3 cup mayonnaise

1 tablespoon pineapple juice

1/2 teaspoon curry powder, mild

1/8 teaspoon crushed red hot pepper

1/2 cup celery, finely diced

1/4 cup red bell peppers, or green bell pepper, diced

1/2 cup pineapple, chunks

Salt, to taste

Fresh ground black pepper, to taste

4 lettuce leaves

4 slices canned pineapple rings

red bell pepper, or green bell pepper, cut into rings, for garnish

Thoroughly combine ingredients from shrimp through pineapple chunks. Season to taste. Cover and chill until serving time. Place a lettuce leaf on each of 4 individual plates. Top with a pineapple ring. Mound shrimp salad into center of each ring. Garnish with pepper rings.

Note: Cooked bay scallops, imitation crab, canned tuna or salmon, or 'left over' fish can be used in this recipe. Use your imagination to make this cool summer salad your own creation. Source: The National Fish & Seafood Promotional Council

DEEP-FRIED FISH CAKES

(Tod man pla) Serves 4

14 ounces finely minced red snapper or other white fish

4 teaspoons red curry paste

1/4 cup egg yolk (3-4 eggs)

4 teaspoons sweet basil, finely chopped

4 teaspoons kaffir lime leaves, finely chopped

4 teaspoons fish sauce

4 teaspoons oyster sauce

Vegetable oil, enough for frying

Combine minced fish, curry paste, egg yolk, basil and kaffir lime leaves and mix well. Season with fish sauce and oyster sauce, and combine. Make into patties about 3 inches in diameter. Preheat oil (around 14 degrees Fahrenheit) and deep-fry each patty 5 to 7 minutes, or until golden. Serve immediately with sweet and sour cucumber sauce. (See accompanying recipe)

EASY BARBECUE CHICKEN

Makes about 1 1/2 cups

1/2 cup vegetable oil

1 cup vinegar

2 teaspoons salt

1 1/2 teaspoons poultry seasoning

1/2 teaspoon ground black pepper

1 whole egg, beaten

Garlic powder to taste

Onion powder to taste

Combine all ingredients. Make enough marinade to cover chicken. Leave chicken in marinade 5-6 hours, then simmer chicken in marinade in a large pan for 20 minutes. Remove chicken immediately and finish cooking on the grill.

EASY OVEN BAKED SWISS STEAK

1 1/2 pounds round steak cut into serving size pieces

1/4 cup flour

2 Tablespoons oil

16 oz tomatoes

1/2 cup chopped celery

1/2 cup finely chopped carrots

1/2 teaspoon Worcestershire sauce

Pound 1 tablespoon flour into each side of steak. Brown in oil. Transfer to 9x13 oven proof dish. Add remaining flour to skillet, stir in remaining ingredients. Stir till thick and bubbly, pour over steak and bake covered at 350degrees for 1 hour 20 minutes or until tender.

 

 

 

 

FRANKFURT STYLE CHOCOLATE PUDDING

(Frankfurter Pudding)

1/4 lb (110 g) butter

2/3 cup (160 ml) sugar

5 egg yolks

3 oz (85 g) semi-sweet chocolate, melted

1 1/2 cups (375 ml) finely chopped almonds

3 Tbsp (45 ml) bread crumbs

2 Tbsp (30 ml) strong black coffee

1 Tbsp (15 ml) rum (optional)

5 egg whites, stiffly beaten

Cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Add the chocolate, almonds, bread crumbs, coffee, and optional rum. Fold in the beaten egg whites. Butter the inside of a ring mold or Bundt pan and coat with sugar. Pour the mixture into the mold and cover with aluminum foil. Place in a large pot of water that comes 2/3 up the side of the mold and simmer for 1

to 1 1/2 hours, until the pudding is completely set. Cool for 5 minutes and invert onto a serving platter. Serve warm with whipped cream if desired. Serves 8 to 12. Bon appetit from the Chef at World Wide Recipes

GAZPACHO SHRIMP

Serves 2

1 each Roma tomato, seeds removed, diced

1 tablespoon red onions, diced

2 tablespoons cucumbers, diced

2 tablespoons red bell peppers, diced

1 tablespoon green bell peppers, diced

1 sprig parsley, chopped

1 teaspoon minced garlic

1 pinch salt and pepper

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 cup SPANISH RICE (see recipe in this collection)

1/2 cup white wine

1 tablespoon red wine vinegar

1 pinch salt and pepper

1 cup heavy cream

10 each shrimp, large, 16-20 count, peeled and deveined

Combine the first 10 ingredients in a bowl and blend. Allow to rest for an hour at room temperature.

Begin the Spanish Rice (recipe below) This will take a total of 45 minutes.

Combine the white wine, vinegar, salt and pepper in a medium saucepan and bring to a boil. Reduce by half. Then add the heavy cream and reduce again by half. Once the sauce has thickened, add the shrimp and cook for about 3 minutes, until shrimp are pink and done. Add the room temperature veggies to the pan and cook to heat through.

Serve over Spanish Rice. Good with a margarita!

HERBAL RICE SALAD WITH SHRIMP

AND PINE NUTS

4-6 servings

Salt

1 cup rice

3 green onions, cut into 3- or 4-inch lengths

1 bunch parsley, stems removed

1/4 cup chopped mixed green herbs, such as basil, tarragon, mint and chives

3 tablespoons olive oil, divided

Juice of 1 lemon, divided

3/4 pound cooked medium shrimp, cut in bite-size pieces

1/2 pound cherry tomatoes, quartered

1/2 cup pine nuts

Fill a saucepan 2/3 full of water and bring it to a boil. Add 1 tablespoon of salt and the rice; cook the rice, uncovered, until tender, about 13 minutes. Drain the rice in a strainer and rinse it under running water to remove any starch that clings to the surface.

Chop the green onions, parsley and mixed herbs in a food processor until finely minced. Add 2 tablespoons of olive oil and process again.

Shake the rice dry and place it in a mixing bowl (this will make about 3 cups cooked rice). Season immediately with all but 1 tablespoon of the herb mixture and half the lemon juice and mix well.

Combine the shrimp and cherry tomatoes in a mixing bowl. Toss with a little salt, the remaining 1 tablespoon of olive oil and the remaining lemon juice. Add the remaining herb mixture.

Toast the pine nuts in a small, heavy skillet over medium heat until golden and fragrant, about five minutes.

Add 2/3 of the shrimp and tomato mixture and 2/3 of the pine nuts to the rice and fold gently. Season to taste with salt and more lemon juice if necessary. Spoon the rice mixture into a rough mound on a chilled serving platter.

Scatter the remaining tomato-shrimp mixture and pine nuts over top.

HERBED SOUP OF SCALLOPS IN COCONUT MILK

(Tom gathi hoi-shell)

Serves 4 as an appetizer

3 cups coconut milk, divided use

2 stalks lemongrass, finely sliced

5 shallots, crushed

2 tablespoons kaffir lime leaf, shredded

3 tablespoons fish sauce

1 teaspoon palm sugar

1 teaspoon lime juice

2 tablespoons tamarind water (available at groceries that sell Thai ingredients)

7 crushed bird's-eye chilies

2 cups scallops

Coriander leaves and julienned chili strips for garnish

Bring 1 cup coconut milk to almost a boil. Add lemongrass, shallots and kaffir lime leaves. (Don't worry if it curdles.) Season with fish sauce, palm sugar, lime juice and tamarind water; then add the bird's-eye chilies. Add remaining coconut milk followed by scallops. (Add a little water if broth gets too thick.) Simmer until just cooked, about 5 minutes or so. Garnish with coriander and chili strips and serve.

HOW TO TELL WHEN FOODSTUFFS SHOULD BE DISCARDED

Eggs - When something starts pecking its way out of the shell, the egg

is probably past its prime.

Dairy Products - Milk is spoiled when it looks like yogurt. Yogurt is

spoiled when it starts to look like cottage cheese. Cottage cheese is

spoiled when it starts to look like regular cheese. Regular cheese is

nothing but spoiled milk anyway and can't get any more spoiled than it

already is.

Meat - If opening the refrigerator door causes stray animals from a

three block radius to congregate outside your kitchen door, the meat

is spoiled.

Lettuce - Bibb lettuce is spoiled when you can't get it off the bottom

of the vegetable crisper without kitchen cleanser.

Carrots - A carrot that you can tie in a clove hitch is not fresh.

Potatoes - Fresh potatoes do not have roots, branches or dense leafy

undergrowth.

Canned Goods - Any canned good that has become the shape or size

of a basketball should be disposed of carefully.

Mayonnaise - If it makes you violently ill after you eat it,

mayonnaise is spoiled.

Wine - It should not taste like salad dressing.

Chip Dip - If you can take it out of its container and bounce it on

the floor, it has gone bad.

General Rule of Thumb - Most food cannot be kept longer than the

average life span of a hamster. Keep a hamster in your refrigerator

to gauge this. From the Chef at World Wide Recipes

MANGO AND LEMONGRASS SANGRIA

Serves 4

1 cup mango nectar

1 1/2 cups dry white wine

1 cup pineapple juice

4 ounces ( 1/2 cup) Triple Sec

1 apple, cored and cut into 1/2-inch chunks

1 mango, peeled, cut from pit and finely diced

Ice cubes

1 stalk lemongrass, peeled and cut into 4 to 6 thin lengthwise slices, for garnish

1 orange, sliced crosswise and then into half-moons, for garnish

In a large pitcher, combine mango nectar, wine, pineapple juice, Triple Sec, apple and mango. Add ice cubes, stir well, and pour into wineglasses. Garnish with lemongrass and orange slices.

Note: You can cut the fruit (with the exception of the apple, which will turn brown) the morning of your party and store in refrigerator in a covered container. You also can make a non-alcoholic version of the sangria by substituting more fruit juice for the liquor.

MANHATTAN CLAM CHOWDER

2 oz (50 g) salt pork, cut into 1/4-inch (5 mm) dice

2 cups (500 ml) chopped clams, fresh or canned

2 cups (500 ml) water

1 cup (250 ml) clam liquor reserved from the fresh clams, or clam juice

6 tomatoes, peeled, seeded, and chopped

2 potatoes, peeled and cut into 1/2-inch (1 cm) dice

1 onion, chopped

1 stalk celery, chopped

1 carrot, chopped

1 green bell pepper (capsicum), chopped

1/4 cup (60 ml) tomato paste

1 bay (laurel) leaf

1/2 tsp (2 ml) dried thyme

Salt and freshly ground pepper to taste

Hot sauce to taste (optional)

Brown the salt pork in a skillet over moderate heat until golden. Drain on paper towels and combine with the remaining ingredients in a large saucepan. Bring to a boil over moderate heat, reduce the heat and simmer covered for 2 hours. The taste improves if refrigerated overnight. Serves 4 to 6.

Bon appetit from the Chef at World Wide Recipes

MARTINI TOMATOES

2 cups gin or vodka

1/2 cup dry vermouth

4 pints cherry or grape tomatoes

1 (15-oz.) jar pearl cocktail onions, drained and liquid reserved

1 (15-oz.) jar stuffed queen olives, drained and liquid reserved

1/2 cup reserved cocktail onion juice

1/2 cup reserved olive juice

Juice of 2 limes (or lemons)

Zest of 2 limes (or lemons)

1/2 tsp salt

1 tsp cracked black pepper

Combine all ingredients in a large bowl. (Slice tomatoes in half if they are larger than bite-size.) Cover and refrigerate overnight. Adjust seasonings before serving if necessary. Serve with cocktail picks.

Note: Artichoke hearts or spicy boiled shrimp may also be added to marinade.

ORZO SALAD WITH OLIVES

AND ROASTED CHICKEN

4 to 6 servings

Salad

1 cup orzo pasta

1/2 cup chopped red bell pepper

3/4 cup chopped fennel bulb

1/4 cup finely chopped parsley

1/4 cup golden raisins

1 1/2 cups skinless and boneless diced roasted chicken breast (about 6 ounces)

3/4 cup mixed green and black olives, pitted and chopped (see note)

Grated zest of 1 lemon

Dressing

1 medium clove garlic, peeled and forced through a press

1 teaspoon Dijon or country-style Dijon mustard

4 tablespoons lemon juice

3 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

To prepare the salad: Cook the orzo according to package directions and drain well. Cool, then put into a large bowl. Add the bell pepper, fennel, parsley, raisins, chicken, olives and lemon zest.

To prepare the dressing: In a small jar, combine the garlic, mustard, lemon juice, olive oil, salt and pepper. Close jar and shake well to combine. Pour over the salad. Cover and refrigerate.

Remove salad from refrigerator 30 minutes before serving.

PASTA ROMA

Makes 4 servings

1 cup chopped fresh tomatoes or sun-dried tomato halves, snipped into strips

8 ounces penne pasta

2 tablespoons olive oil

8 ounces mushrooms, sliced (about 2 1/2 cups)

3 cloves garlic, minced

1/2 cup sliced green onions

1/3 cup dry white wine or chicken broth

3 tablespoons chopped fresh basil or 1 tablespoon dried

1/3 cup freshly grated parmesan, Asiago or romano cheese

1/2 teaspoon coarsely ground black pepper

2/3 cup slivered almonds, toasted (optional; see note)

Salt, to taste

If using dried tomatoes, cover them with hot water in a bowl; set aside 15 minutes to soften.

Meanwhile, cook penne in salted boiling water until just tender, about 12 minutes.

Also, heat oil in large nonstick skillet over high heat. Add mushrooms and garlic.

Sauté, tossing occasionally, until mushrooms begin to brown; reduce heat to medium. Add fresh tomatoes (or drained dried tomatoes) to skillet; add onions. Cook and toss 1 minute. Mix in wine and basil; cook 1 minute, tossing occasionally. Thoroughly drain penne and add to skillet with cheese, pepper and almonds, if using. Toss ingredients and lower heat to medium; cook just until ingredients are heated through. Season with salt. Serve with additional grated cheese, if desired.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

PEANUT BUTTER APPLE CAKE

Cream

1/4 cup butter

1 cup brown sugar

3/4 cup chunky peanut butter

Beat in

1 egg

1 cup chunky applesauce

Add

1 1/2 cups flour

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

Pour in greased and floured 8" square pan and bake at 350 degrees 40 to 45 minutes. Cool before removing from pan.

PEANUT BUTTER APPLE CAKE

Cream

1/4 cup butter

1 cup brown sugar

3/4 cup chunky peanut butter

Beat in

1 egg

1 cup chunky applesauce

Add

1 1/2 cups flour

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

Pour in greased and floured 8" square pan and bake at 350 degrees 40 to 45 minutes. Cool before removing from pan.

PINEAPPLE WITH SUGAR DIP

1 pineapple

1 cup sugar

1 1/2 teaspoons salt, or to taste

Fresh bird's-eye chili pepper, minced and to taste

Cut pineapple into wedges and arrange decoratively on a serving plate.

Put sugar and salt in a mixing bowl and mix completely, tasting until flavor of salt comes through but does not overpower sugar. With your hands (with or without gloves, but be sure to wash your hands well after handling chili) mash in peppers, spreading flavor throughout the mix until it has a strong, hot bite. Transfer to a decorative bowl, garnish dip with a whole chili or two, and serve with pineapple.

PITTSBURGH POTATOES

3 cups (750 ml) peeled and diced potatoes

1/2 onion, finely chopped

3 Tbsp (45 ml) butter

3 Tbsp (45 ml) all-purpose flour

1 1/2 cups (375 ml) milk

3/4 cup (180 ml) grated cheddar cheese

Salt and freshly ground pepper to taste

A grating of fresh nutmeg

1 4-oz jar chopped pimientos, drained

Steam the diced potatoes and chopped onion for 5 minutes. Meanwhile, heat the butter in a saucepan over moderate heat, stir in the flour, and cook for 2 to 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove from the heat and stir in the cheese, salt, pepper, and nutmeg. Mix the steamed potato mixture with the pimientos and place in a buttered baking dish. Top with the sauce and bake in a preheated 350F (180C) oven until the potatoes are tender,

about 45 minutes. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

RICE AND ARTICHOKE SALAD

6 to 8 servings

1 (6-ounce) box chicken-flavored Rice-a-Roni

2 green onions, chopped

1/2 green or red bell pepper, diced

1 (6-ounce) jar marinated artichoke hearts

1 teaspoon curry powder

1/3 cup mayonnaise

Cook rice according to package directions, omitting butter. Remove from heat and turn into a bowl to cool. Add onions and bell pepper.

Drain artichoke hearts, reserving liquid from one jar for dressing. Chop artichoke hearts into small pieces. Mix reserved artichoke heart liquid with curry powder and mayonnaise, blending well. Add dressing and artichoke hearts to rice mixture. Add more artichoke heart liquid from second jar if salad seems too dry. Mix and chill at least 12 hours.

SEPHARDIC SCRAMBLE WITH

TOMATOES AND ZUCCHINI

Makes 8 to 10 servings

A kugel is a savory or sweet casserole, usually of noodles but sometimes with potatoes or rice. Kugels bake faster in shallow dishes than in deep ones. Keep this in mind if you want your kugel to be done quickly, but don't over-bake it or it won't remain moist.

 

To get ahead, bake the kugel, then cover and refrigerate it. Reheat it in its covered casserole at 350 degrees for 20 to 30 minutes or until it's hot. If you're really in a hurry, microwave it instead.

Another way to speed up the baking and reheating is to substitute individual large ramekins (11/4 to 11/2 cups) for the casserole, and serve individual kugels. Instead of asparagus, you can use small broccoli florets or zucchini sticks.

1/2 to 3/4 pound asparagus, trimmed, peeled and cut into 1- to 11/2-inch pieces

1 pound medium or wide egg noodles

1 tablespoon vegetable oil

4 to 5 tablespoons butter (divided)

2 to 3 large onions, chopped

Salt

Freshly ground pepper

1 to 11/2 cups cottage cheese

1/2 cup sour cream

1/2 cup plain yogurt or additional sour cream

4 eggs, lightly beaten

Paprika, for sprinkling (optional)

Boil asparagus, uncovered, in large pot of boiling salted water 3 minutes or until just tender. Remove asparagus with slotted spoon (reserve water), rinse with cold water and drain. Add noodles to boiling water and boil, uncovered, over high heat 5 minutes, or until nearly tender but a little firmer than usual. Drain, rinse with cold water and drain well. Transfer to large bowl.

Preheat oven to 350 degrees. Oil a 31/2- to 4-quart baking dish or two 2-quart baking dishes.

In large skillet, heat oil and 3 to 4 tablespoons butter. Add onions and salt and pepper to taste and sauté over medium heat, stirring often, 15 minutes or until very tender and golden brown. If onions brown too rapidly, reduce heat, add 1 or 2 tablespoons water to prevent burning, cover and continue cooking onions until tender. Remove from heat. Add asparagus and season mixture to taste with salt and pepper.

Add vegetable mixture to noodles and mix lightly. Add cottage cheese, sour cream and yogurt and mix well. Taste and season mixture generously. Add eggs and mix well. Transfer kugel mixture to prepared dish. Dot with remaining butter. Sprinkle lightly with paprika.

Bake kugel, uncovered, 45 to 55 minutes or until set and lightly browned. Serve hot or warm from baking dish.

SHALLOT RELISH

Makes 4 servings

5 ears shucked corn

2 tablespoons butter

3 shallots, peeled and sliced

1/2 cup fava beans, cleaned and blanched (see note)

1/2 cup cherry tomatoes, halved

1/4 cup fresh flat-leaf (Italian) parsley leaves

Salt and pepper

If possible, grill corn, otherwise broil for approximately 2 minutes, until it appears a little bit charred. Cut kernels off cob.

In a warm sauté pan, add butter and shallots. Cook until shallots are translucent, about 3 minutes. Add corn and cook about another 5 minutes. Add fava beans, cherry tomatoes and parsley. Toss completely to coat with butter. Season with salt and pepper to taste. Serve warm or at room temperature.

Note: To blanch beans, place them in boiling water and cook for 3 minutes. Drain and run under cold water.

SHRIMP CURRY

Serves 4

1 tablespoon butter

2 tablespoons red onions, diced

2 tablespoons curry powder

1/2 teaspoon ginger, powdered

1 each dried red chilies, crushed

1 pinch salt

1/2 cup meat stock

4 cups shrimp, medium (36-42 count), peeled and deveined

1 cup coconut milk

1 each cucumber, peeled and diced

1 tablespoon lemon juice

1 pinch cayenne pepper

Melt the butter in a large saucepan and add the onion. Cook until the onions gain a little color. Add the curry powder, ginger, chili, salt and meat stock. Simmer for 15 minutes or so.

Add the shrimp, coconut milk, cucumber, lemon juice and cayenne. Simmer for about 5 minutes until the shrimp are cooked through. Serve with white rice.

SHRIMP ETOUFFEE

2 lbs peeled shrimp tails.

1 stick of butter.

1 cup chopped onions.

1 cup chopped bell peppers.

1/4 cup of green onions.

3 cloves of garlic.

2 tbsp of Lea & Perrins Worcestershire Sauce.

Tony Chachere's Cajun Seasoning to taste.

(if Tony Chachere's isn't available, you may substitute the following: salt,

(pepper, onion powder, garlic powder, hot sauce or cayenne pepper to

(taste.)

2 1/2 cups of water.

2 tbsp cornstarch.

Melt the butter in a skillet over medium heat. Add all vegetables except for the green onions. Sauté the vegetables until almost tender. Add shrimp and continue cooking until shrimp is pink, about 5 minutes. Add the seasoning and the Worcestershire sauce. Mix the cornstarch with the water and add to the skillet. Bring to a boil, reduce heat and simmer for 30 minutes. Add the green onions and continue simmering for another 5 minutes. Remove from heat, and serve over a bed of hot rice. Feeds about 4 Cajuns, or 6 regular folks. :-)

SHRIMP FRIED RICE

Serves 4

Chilled leftover rice finds a new use in fried rice. It goes great with any stir fry dish.

1 tablespoon vegetable oil

1 cup fresh mushrooms, sliced

1/3 cup green onions, sliced, include tops

1 teaspoon minced fresh ginger root

1 egg, beaten

2 cups cooked rice, chilled

1 1/2 cups cooked shrimp, cut into small pieces

1 tablespoon soy sauce

Heat oil in large skillet or wok over medium-high heat. Add mushrooms onions and ginger, stir-fry 1 minute. Push vegetables aside, pour egg into skillet and scramble. Stir in rice, gently separating grains. Add shrimp and soy sauce, stir until thoroughly heated.

SHRIMP PRIMAVERA

Serves 2

1/3 pound egg noodles

1 cup heavy cream

1 teaspoon tomato paste

1 teaspoon shrimp base, optional but recommended

1 tablespoon butter

1 tablespoon olive oil

6 stalks asparagus, cut in 1 inch lengths

1 each Roma tomato, diced

1 tablespoon red onions, small dice

2 tablespoons red bell peppers, cut into small strips

2 cloves garlic, minced

2 tablespoons white wine

10 each shrimp, large, 16-20 count, peeled, deveined and cut length wise

1 tablespoon parsley, chopped

1 teaspoon basil, chopped

1 teaspoon chives, chopped

1 tablespoon Parmesan cheese, grated

1 pinch pepper

Cook the noodles in lightly salted water until just al dente. Rinse under cool running water and set aside.

Combine the heavy cream, tomato paste and shrimp base in a saucepan and bring to a boil, stirring to incorporate the paste and base. Be careful not to overheat, as it will boil over. Your object is to reduce this by half.

Once the sauce is reducing, heat your olive oil and butter in a sauté pan and add the asparagus, tomato, onion, red pepper and garlic and sauté for about 4 minutes, until the veggies are just under cooked. Add the wine and shrimp and cook for another 2 minutes, until shrimp are nearly done.

The sauce should be ready by now. Add it and the cooked pasta and blend the whole dish together. Combine the fresh herbs, Parmesan and pepper together. Decant the pasta dish onto two warm plates and top with herb cheese mixture.

SHRIMP SCAMPI

1-1/2 pounds of jumbo shrimp, (21-25 count) peeled and deveined, tail-on

2 tbsp. olive oil

2 tbsp. unsalted butter

Salt and pepper

3 cloves of garlic, minced

2 tbsp. fresh parsley, chopped

3 tbsp. white wine.

In a large skillet, sauté the shrimp in the butter and olive oil for about 5 minutes until the shrimp are cooked through. Season with salt and pepper and remove the shrimp to a large warm platter.

Add the garlic and parsley to the pan and sauté for 2 minutes, add the wine and cook for another minute. Pour the sauce over the shrimp and serve immediately.

SPANISH RICE

Serves 4

A must with southwestern dishes of all kinds. This recipe is simple to make and holds up well in the refrigerator for leftovers.

2 tablespoons butter

2 tablespoons yellow onions, chopped

1 cup rice, white, long grain

1/2 cup tomato juice

1 cup water

2 chicken bouillon cubes

3 dashes bottled hot pepper sauce

2 teaspoons chili powder

1 pinch black pepper

1 Roma tomato, chopped

2 tablespoons red bell peppers, chopped

2 tablespoons green bell peppers, chopped

In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder and black pepper. Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes. Do not stir, do not look under the lid, do not worry !!

Once your timer sounds, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on . Do not stir, do not taste, do not worry! Allow the rice to steam in the pan for 20 more minutes.

Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat...Well, Shame on you!!!

SPICE and SEASONING BLENDS

TACO SEASONING

2 tablespoons flour

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon cumin

1 teaspoon dried minced onion

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon sugar

1/8 teaspoon ground oregano

Combine seasoning mixture with 1 lb. Drained ground beef and 3/4 C. water. Bring to a boil, then reduce heat and simmer for 15 minutes.

~*~

SALAD SEASONING

2 tablespoons Romano cheese

1 1/2 teaspoons sesame seeds

1 teaspoon paprika

3/4 teaspoon salt

1/2 teaspoon poppy seeds

1/2 teaspoon celery seeds

1/4 teaspoon garlic powder

1/4 teaspoon coarse ground black pepper

Dash cayenne pepper

Tastes great mixed with Italian Salad dressing and pasta.

~*~

HOMEMADE CAJUN SEASONING

1 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground red pepper

1 teaspoon paprika

1 teaspoon black pepper

Adds flavor to chicken, pork, and pasta.

~*~

SPAGHETTI SEASONING

1 1/2 teaspoon dried minced onion

1 1/2 teaspoon dried parsley leaves, crushed

1 1/2 teaspoon cornstarch

1 teaspoon dried green pepper flakes

3/4 teaspoon salt

1/8 teaspoon dried minced garlic

1/2 teaspoon ground basil

1/2 teaspoon granulated sugar

1/4 teaspoon ground oregano

Combine ingredients and store in an airtight container.

~*~

SALT-FREE SEASONING

1/4 cup crushed dried minced onion flakes

4 teaspoons crushed dried vegetable flakes

1 tablespoon garlic powder

1 tablespoon dried orange peel

2 teaspoons coarse ground black pepper

1 teaspoon dried parsley

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried oregano

1/2 teaspoon dried savory

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon dried mustard

1/4 teaspoon celery seed

1/4 teaspoon unsweetened lemonade drink mix (such as Kool-Aid)

Great for those on a low-sodium diet!

~*~

POULTRY SEASONING

1 teaspoon dried rosemary

1 teaspoon rubbed sage

1 teaspoon dried thyme

Add savory, marjoram, dill, allspice and ginger according to your own personal taste. The recipe above makes about 1 tablespoon, enough for 1 chicken dish.

~*~

CURRY POWDER

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 bay leaf

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground cumin

1 teaspoon ground turmeric

1/4 teaspoon cinnamon

Pinch nutmeg

Black pepper to taste

Grind the coriander and fennel seeds with the bay leaf. Combine with additional

ingredients. Makes about 2 tablespoons.

~*~

BASIC RUB SPICE MIX

4 tablespoons paprika

1 1/2 tablespoons cayenne

2 tablespoons freshly ground black pepper

3 tablespoons garlic powder

3 tablespoons onion powder

3 tablespoons salt

1 1/2 tablespoons oregano

1 1/2 tablespoons thyme

Rub this blend on meats before grilling.

~*~

CREOLE SPICE BLEND

1 cup paprika

1 cup dried basil

1 cup dried thyme

1/2 cup cayenne

1/2 cup file gumbo

1/4 cup chili powder

~*~

Emeril's Essence

5 tablespoons sweet paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons freshly ground black pepper

2 tablespoons onion powder

2 tablespoons cayenne

2 tablespoons dried oregano

2 tablespoons dried thyme

A basic spice mixture used in dozens of Emeril Lagasse's recipes. Mix it up and keep some on hand to "kick" any dish "up a notch!"

STEAK AND ESCAROLE SALAD

WITH SAUCE GRIBICHE

Serves 6

Sauce Gribiche

2 tablespoons finely minced shallots, about 1 small

4 teaspoons finely minced cornichons, about 3

2 teaspoons finely minced capers

1 teaspoon Dijon mustard

2 teaspoons sherry or red wine vinegar

1/2 cup olive oil

1 hard-boiled egg, finely chopped

1/2 teaspoon finely minced fresh tarragon

2 teaspoons finely minced parsley

1 teaspoon finely minced chives

1/4 teaspoon salt

Combine the shallots, cornichons, capers, mustard, vinegar, olive oil, egg, tarragon, parsley and chives in a bowl. Stir to combine well and season to taste with salt. Makes about 3/4 cup.

STEAK AND ESCAROLE SALAD

3/4 pound grilled steak, such as flank steak or thin-sliced carne para asar, cut

into thin strips

1/4 pound radishes, sliced in thin rounds

1 head escarole or 2 heads frisee, or tender inner leaves of 2 heads of curly

endive, torn in bite-size pieces

1/2 pound plum tomatoes, quartered

5 hard-boiled eggs, peeled and quartered lengthwise

Toss together the steak, half the radishes, the escarole and half the tomatoes in a large mixing bowl. Add half of the Sauce Gribiche and toss to mix well. Everything should be lightly coated with dressing. Add a tablespoon more if necessary.

Arrange the salad in a loose mound on a platter. Scatter over the top the remaining radishes and tomatoes and the eggs. Pass any extra dressing at the table.

 

 

 

STIR FRIED BEEF IN CHILI PASTE

(Nue phad kreung gaeng)

Serves 4

1/2 cup soybean oil

2 tablespoons red curry paste

14 ounces sliced beef tenderloin

1/2 cup sweet eggplant

1/2 cup chopped long bean

2 cups water

4 to 8 teaspoons fish sauce, to taste

2 to 4 teaspoons sugar, to taste

4 to 8 teaspoons oyster sauce, to taste

1/2 cup coconut milk

4 tablespoons sweet basil

1/8 cup fresh minced red chili or to taste

4 teaspoons Kaffir lime leaves, shredded

In a wok, preheat oil to just before the smoking point. Add red curry paste and combine well. Immediately add beef, eggplant and long bean. Cook 3 minutes, until beef is no longer pink. Add water, fish sauce, sugar and oyster sauce, stirring to combine. Cook another minute or two and finish by adding coconut milk, sweet basil, red chili and shredded Kaffir lime leaves. Cook until hot, stirring occasionally. Serve immediately.

STRAWBERRY SHRIMP COCKTAIL

Serves 4

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon chives, chopped

1 teaspoon mustard

1 pinch tarragon leaves

1 bunch spinach, washed and stemmed

1 pound shrimp, medium size (36-42 count), cooked and peeled, tail on

1 quart strawberries, fresh, whole

4 each parsley sprigs

4 each lemon wedges

Combine the mayonnaise, sour cream, chives, mustard and tarragon in a bowl and mix thoroughly. Chill for one hour for flavor to develop.

Line 4 chilled plates with spinach leaves. Place a small dish of the sauce in the center and place shrimp and strawberries around the outside. Garnish with fresh parsley and a lemon wedge on each plate.

SWEET AND SOUR CUCUMBER SAUCE

1 cup sugar

2 cups white vinegar

1 teaspoon salt

1/2 cup cucumber (or more, if preferred), finely diced

Minced shallot, to taste

Minced fresh red chili, to taste

In a wok, bring sugar, vinegar and salt to a boil, stirring occasionally. When boiling, remove from heat and let cool. Add diced cucumber, shallot and fresh chili to vinegar mix just before serving to prevent pickling.

SWISS SCHNITZEL

6 veal cutlets -- 1/4-inch thick

3 eggs

1 1/2 teaspoons salt

3/4 teaspoon coarsely ground pepper

3/4 cup all-purpose flour

1 1/2 cups soft bread crumbs

3/4 cup butter or margarine

5 ounces Gruyere cheese -- thinly sliced

3 tablespoons parsley flakes -- (optional)

Lemon slices

Place cutlets on a sheet of waxed paper. Using a meat mallet or rolling

pin, flatten to 1/8-inch thickness. Combine eggs, salt, and pepper; beat

well. Dredge cutlets in flour; dip in egg, and coat with breadcrumbs.

Melt butter in a large skillet over medium heat; add cutlets, and sauté

4 to 5 minutes. Turn cutlets, and top with cheese. Cover an cook an

additional 3 to 4 minutes. Sprinkle with parsley flakes, if desired.

Serve cutlets with lemon slices. Yield: 6 servings.

SZECHWAN CHICKEN AND VEGETABLES

1 to 2 servings

3 tablespoons oil

1 to 2 dried red peppers, chopped, or 1 teaspoon crushed red pepper

6 ounces chicken breast, thinly shredded

1 stalk celery, shredded

1 small carrot, shredded

1 bell pepper, shredded

1/2 teaspoon salt

1 tablespoon soy sauce

1/2 teaspoon brown sugar

1/4 teaspoon chili oil or Tabasco, optional

1/4 cup chicken stock

1/2 teaspoon cornstarch mixed with 1 teaspoon cold water

Heat wok over high heat with oil and dried red peppers for 10 seconds. Reduce heat to medium. Stir-fry chicken for one to 1 1/2 minutes. Add celery, carrot and bell pepper and stir for one minute. Add remaining ingredients and stir for another minute until lightly thickened. Serve hot.

TEQUILA CURED SALMON GRAVLAX

Serves 6

For mango-lime relish:

1 mango, peeled, cut from pit, and cut into 1/4-inch dice

1 ounce (2 tablespoons) gold tequila

Juice of 1 orange

Juice of 2 limes

6 fresh mint leaves, stacked, rolled, and cut into fine shreds

2 tablespoons olive oil

1 teaspoon Pommery or Dijon mustard

1 cucumber, seeded and cut into 1/4-inch dice

Kosher salt and freshly ground pepper to taste

For gravlax:

[[*** Gravlax is defined as: Raw, thinly sliced, cured salmon seasoned with dill and served usually as an appetizer. ]]

4 (6-ounce) salmon fillets, pin bones and skin removed

Kosher salt to taste

1/2 cup finely shredded mint leaves

3 ripe pears, peeled, cored, and cut into 1/4-inch thick lengthwise slices

4 tablespoons tequila

For serving:

Terra Chips

To make relish: In a medium glass or ceramic bowl, combine mango, tequila, orange and lime juices. Stir to blend. Add mint leaves, olive oil, mustard and cucumber. Add salt and pepper, and stir. Serve immediately or cover and refrigerate for up to 3 days. Makes about 3 cups. This relish also is great on grilled fish.

To make gravlax: Place each fillet on a separate piece of plastic wrap. Lightly salt each fillet. Cover each fillet with a light blanket of mint, followed by a layer of pear slices. Sprinkle 1 tablespoon tequila over each fillet and wrap tightly in plastic wrap so that liquid can't escape. Place on a platter and refrigerate overnight.

Just before serving, remove pear, mint and salt from each piece of salmon. Slice salmon thinly and serve with chips and relish.

THREE BEAN SALAD

6 to 8 servings

Salad:

1 (16-ounce) can French-cut green beans

1 (16-ounce) can yellow wax beans

1 (16-ounce) can red kidney beans

1 large red onion, thinly sliced

Dressing:

1/2 cup vinegar

1/4 cup salad oil

1/4 cup Dr Pepper

1/4 cup sugar

1 teaspoon salt

1/8 teaspoon black pepper

Drain beans well. Separate thin onion slices into rings.

Combine vinegar, oil, Dr Pepper, sugar, salt and pepper. Shake vigorously. Place drained vegetables and onion rings in a bowl. Pour the dressing over them and toss lightly.

Cover tightly and refrigerate for 24 hours, tossing together occasionally. Serve on lettuce leaf or bed of salad greens.

TORTILLA SOUP

(SOPA DE TORTILLA)

Serves 6

Vegetable oil for frying

12 small corn tortillas, cut into strips and dried

3/4 pound plum tomatoes (about 4), charred (see Note) and peeled

1/4 cup roughly chopped white onion

1 clove chopped garlic

6 cups chicken stock

2 large sprigs epazote (or 1/2 teaspoon dried)

3 dried pasilla chilies, fried crisp and crumbled

6 heaping tablespoons grated Chihuahua or Muenster cheese

Heat oil in a large skillet or Dutch oven and fry tortilla strips until lightly browned but not too crisp. Drain on paper towels. Pour off all but 1 tablespoon of oil.

Blend tomatoes, onion and garlic to a smooth sauce, then add to the oil and fry for about 5 minutes, until sauce is well seasoned and has reduced somewhat.

Add stock to the sauce, and bring to a boil. Adjust seasoning. (At this point, soup can be refrigerated and even frozen. Bring it to a simmer before finishing.) Add tortilla strips and cook them for about 3 minutes.

Just before serving, add epazote. Cook 1 minute more. Serve each portion topped with pieces of crumbled chili and grated cheese.

Note: To prepare tomatoes, place whole, unskinned tomatoes directly on an ungreased cast-iron pan over medium heat until skin is lightly charred and tomato is soft, or place tomatoes in 1 layer in a shallow pan and place under a broiler about 3 inches from the heat and broil, turning once, until mushy and slightly charred.

TUNA AND CHIPOTLE BURGERS

Serves 4

1 cup plain yogurt

1 tablespoon chipotle puree (see Note)

2 pounds sashimi-grade tuna fillets, cut into 1/4-inch dice

1 cup Terra Chips, crushed, plus more chips for serving

5 green onions, including green parts, finely diced

2 tablespoons Pommery or Dijon mustard

1 cup dried bread crumbs

Kosher salt to taste

4 soft rolls

In a medium bowl, combine yogurt and chipotle puree. Stir with a fork until well blended. In a large bowl, use your hands or a wooden spoon to mix tuna, Terra Chips and yogurt mixture. Add green onions, mustard, bread crumbs and salt. Mix to blend. Cover and refrigerate for about 20 minutes to bind mixture. Form into four 1/4-inch-thick patties.

Heat a grill pan over medium heat for 2 minutes. Oil pan and cook burgers 3 to 5 minutes on each side for medium-rare. Serve on soft rolls, with chips.

Note: To make chipotle puree, empty a can of chipotles en adobo into a blender or food processor and blend until smooth. Cover and store in refrigerator up to 6 months. One 13 1/2-ounce can makes about 10 ounces puree.

TWO TONE HUEVOS RANCHEROS

Makes 4 servings

Traditional ranchera sauce is made with grilled or roasted tomatoes and chilies. Grilling and peeling certain chilies, like the slim mild ones often labeled Anaheim or California, is a good idea because sometimes their skins are tough. (Usually these chilies are green, but occasionally you find red ones.) To save time, substitute canned tomatoes and chilies. For a meaty sauce, sauté a little crumbled Mexican chorizo sausage before adding the onion, then drain it and add it to the cooked sauce. Instead of frying the eggs, I often poach them in the sauce to make the dish lighter and use fewer pans.

 

Corn tortillas are the time-honored choice, but you can use flour tortillas instead. Although typical recipes call for frying the tortillas, heating them in the microwave is quicker and easier. Use the following method, which is based on Rick Bayless' book, "Mexico One Plate at a Time" (Scribner, 2000). They'll keep warm for 15 to 20 minutes. Serve additional tortillas on the side. If you like, garnish the eggs with a sprinkling of diced tomato and fresh chives or cilantro.

3 mild green chilies or 1/2 to 3/4 cup diced canned green chilies

1 1/2 pounds ripe plum tomatoes or one 28-ounce can tomatoes, chopped, juice

reserved

2 tablespoons vegetable oil

1/2 cup chopped white onion

3 large cloves garlic, chopped

2 to 3 jalapeno or serrano chilies, chopped

Salt and freshly ground pepper

1/2 teaspoon ground cumin (optional)

1 15-ounce can black beans, with a few tablespoons of its liquid

8 corn tortillas

8 eggs

2 tablespoons chopped fresh cilantro

Hot sauce

1 cup bottled tomatillo sauce, or more to taste, warm or at room temperature

1/3 to 1/2 cup finely diced Mexican panela or mozzarella cheese

If using fresh mild chilies and fresh tomatoes, grill and dice them (see note).

Heat oil in large sauté pan over medium heat. Add onion and sauté 5 minutes or until softened. Stir in garlic and jalapenos. Add grilled or canned tomatoes with their juice, along with salt, pepper, cumin and half the grilled or canned chilies; cook sauce, uncovered, over medium heat, stirring often, 10 minutes or until thick. Taste and adjust seasoning.

Mix beans with remaining mild or canned chilies and heat through in saucepan or in microwave. Cover and keep warm.

To heat tortillas, drizzle clean kitchen towel with 3 tablespoons water, wring the towel and use it to line a microwave-safe 8- or 9-inch casserole. Place tortillas in casserole and cover with the towel and its lid. Microwave on medium power 3 minutes. Let stand 2 to 3 minutes.

Bring ranchera sauce to a simmer in saute pan. Carefully break each egg into a cup, then slide into sauce. Cover and cook over low heat 3 minutes or until eggs are set to your taste. Place 2 tortillas on each plate and top with a few spoonfuls of black beans, then with eggs. Stir cilantro and hot sauce to taste into ranchera sauce and spoon over 4 eggs. Spoon tomatillo sauce over remaining eggs. Sprinkle with cheese and serve, with remaining sauce and beans in separate bowls. Note: To grill and peel mild chilies, heat stove-top grill on medium-high heat or heat broiler. Grill or broil chilies, turning often with tongs, about 7 minutes or until peel blackens on all sides. Transfer to bowl and cover or place in bag and close bag. Let stand for 5 to 10 minutes. Peel chilies, using paring knife. Discard tops, seeds and ribs. Dice chilies.

Grill or broil tomatoes on heated stove-top grill or in broiler, turning once or twice, for 5 minutes or until slightly charred. Cool and peel if desired. Chop tomatoes, reserving their juice.

VIETNAMESE RICE SOUP WITH CHICKEN

AND GINGER (Chao ga)

Serves 4-6

1/2 whole chicken, excess fat trimmed

1/4 teaspoon sea salt

2 teaspoons vegetable oil

1 clove garlic, minced

1/2 cup rice, preferably jasmine, rinsed and drained

1 tablespoon fish sauce or to taste

1 tablespoon minced ginger

2 scallions, cut into thin rings

4 sprigs cilantro, thinly sliced

2 tablespoons fried shallots (optional)

Freshly ground black pepper

Bring 2 quarts water to a rolling boil. Add chicken and salt. Reduce heat and let broth simmer. Skim any foam or fat that rises to the surface.

Place oil, garlic and rice in a frying pan over moderate heat. Stir gently until grains start to turn opaque, about 3 to 4 minutes.

Add rice to simmering pot of chicken stock. Cook until chicken is just done, about 25 minutes total. Remove chicken and set aside to cool. Add fish sauce and ginger. Let rice continue to cook until the kernels are open and tender, about 30 minutes.

Remove skin from the chicken and shred the meat into bite-size strips. When ready to serve, ladle the soup into preheated bowls and garnish with chicken, scallions, cilantro, fried shallots and pepper. Serve immediately.

WALDORF SHRIMP SALAD

Serves 2

1 tablespoon lime juice

1/2 pound shrimp, medium, peeled

2 tablespoons walnuts, chopped

1 cup red delicious apple

1 cup celery, diced

3 tablespoons mayonnaise

2 teaspoons prepared horseradish

1/4 teaspoon curry powder

1 pinch salt and pepper

1 head Bibb lettuce

Add 1 tbsp. of the lime juice to 2 cups of water. Bring to a boil and add the shrimp. Cook only until just done, about 3 minutes. Drain the shrimp and hold back a tbsp. of the cooking liquid. Chill the shrimp under cold running water and pat them dry.

Heat a sauté pan over high heat, toss in your walnuts and toast them for a couple of minutes. Stir during cooking time. Allow to cool.

Combine shrimp, celery, apples and walnuts in a bowl. Combine Mayonnaise, the remaining 1/2 tbsp. of lime juice, the reserved liquid, and remaining ingredients in another bowl and blend well. Incorporate the shrimp mixture with mayonnaise mixture and blend well. Serve over a very small bed of soft lettuce like Bibb.

 

SHALOM FROM SPIKE & JAMIE



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