tag:blogger.com,1999:blog-59646395041356490682023-11-16T03:21:03.847-07:00Grilling and Gourmet CookingA discussion of Grilling and Gourmet cooking techniques, recipes and equipment essential to the task. The author has been cooking and grilling for many years. Original recipes are presented and some "tweaks" added to old standards.Unknownnoreply@blogger.comBlogger93125tag:blogger.com,1999:blog-5964639504135649068.post-21619257830400825862013-08-07T15:21:00.000-07:002013-08-07T15:35:14.693-07:00Cucumber in Garlic Sauce suàn ní huáng guā (蒜泥黃瓜) <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
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With the hot summer here in Az. a cool dish is warranted. We
first had this dish about 4 months ago at a new Restaurant in <st1:city><st1:place>Tempe</st1:place></st1:city>,
Az. called Miu's Cuisine <span style="mso-spacerun: yes;"> </span>and found it to
be delicious and refreshing. So we set about to recreate it at home and are
pleased with the results ---so enjoy.</div>
<br />
<h2 style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: small;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;"><span style="mso-spacerun: yes;"> </span><span lang="EN-AU">INGREDIENTS:</span></span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-AU" style="font-family: Arial; mso-ansi-language: EN;"> </span></b><!--[if gte vml 1]><v:shapetype id="_x0000_t75"
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsc7TMJHtaXbw6VyrTkaufbHa6vpq-4DSo8ImXS8ZCVx35r9SHW9rlBZYj21rbvm2OVDtoO6NXEBGyFhFNwitsi3M2KXH6vLips5Vxo6QWW_KESd9mdDxbTizIuoAjfB0KpxAdYXwTLo0/s1600/Cucumber+in+Garlic+Sauce++7.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsc7TMJHtaXbw6VyrTkaufbHa6vpq-4DSo8ImXS8ZCVx35r9SHW9rlBZYj21rbvm2OVDtoO6NXEBGyFhFNwitsi3M2KXH6vLips5Vxo6QWW_KESd9mdDxbTizIuoAjfB0KpxAdYXwTLo0/s320/Cucumber+in+Garlic+Sauce++7.JPG" width="320" /></a><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;"></span><br />
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">5 <span style="mso-spacerun: yes;"> </span>Persian or Chinese cucumbers, about 1 lb. *</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN-AU" style="font-size: 11pt; mso-ansi-language: EN-AU; mso-bidi-font-weight: bold;">Cilantro for garnish<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span lang="EN-AU" style="color: black; font-size: 11pt; mso-ansi-language: EN-AU;">Dressing:</span><span lang="EN-AU" style="font-size: 11pt; mso-ansi-language: EN-AU;"><o:p></o:p></span></div>
<br />
<div style="line-height: normal; margin: 0in 0in 0pt; text-align: left;">
<span style="font-size: 11pt;">4 clove of Garlic</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">2</span><span class="name"><span style="font-size: 11pt; mso-ansi-language: EN-AU;"> <span lang="EN-AU">Tbsp rice
wine vinegar</span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span class="name"><span lang="EN-AU" style="font-size: 11pt; mso-ansi-language: EN-AU;">2-3 pinches of sugar</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span class="name"><span lang="EN-AU" style="font-size: 11pt; mso-ansi-language: EN-AU;">Scant 1/4 tsp sesame oil</span></span></div>
<div style="line-height: normal; margin: 0in 0in 0pt; text-align: left;">
<span lang="EN" style="font-size: 11pt; mso-ansi-language: EN;">pinch crushed Sichuan pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">PREPARATIONS:<o:p></o:p></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Wash the cucumbers and <i style="mso-bidi-font-style: normal;">Roll</i> cut to 1 x 1 chunks. The chunks
would give you a more substantial texture than the slices. Sprinkle 1/2 tbsp of
salt and mix with the cucumber chunks. Let it sit for half an hour, rinse the
cucumbers then let drain. Squeeze out the excess liquid with your hands in a
towel.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Crush the Szechwan pepper in
a mortar and pestle.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Wash the cilantro shaking off
the water. Cut the leaves from the stems and chop very coarsely.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN-AU" style="font-size: 11pt; mso-ansi-language: EN-AU;">In a small bowl, mix together the vinegar, sugar, pepper and sesame oil.
Adjust the seasoning to taste.</span><span lang="EN-AU" style="font-size: 11pt;">
</span><span style="font-size: 11pt;">Peel and crush the garlic with the side
of a cleaver then roughly chop and add to the dressing.<span style="mso-spacerun: yes;"> </span>(May be prepared in advance to develop the
flavor)</span><span lang="EN-AU" style="font-size: 11pt; mso-ansi-language: EN-AU;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN-AU" style="font-size: 11pt; mso-ansi-language: EN-AU;">Pour over the cucumber, toss and sprinkle with cilantro. Chill 1/2 to 1
hour before serving.</span><br />
<span lang="EN-AU" style="font-size: 11pt; mso-ansi-language: EN-AU;"></span><br />
<br />
<span lang="EN-AU" style="font-size: 11pt; mso-ansi-language: EN-AU;">*
Persian Cucumbers are quite small, <span style="color: black; font-family: Arial; font-size: 9.5pt;">only about 5-6 inches in length and about
1 to 1-1/4 inches in diameter. They are thin skinned and have very small seeds.</span><o:p></o:p><br />
<o:p></o:p></span> </div>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5964639504135649068.post-73111768387696818892013-06-11T13:10:00.002-07:002013-06-11T13:17:00.613-07:00Barbecued Chicken Quarters<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaVv0p21S9FKHLuTET2PsFGkmJrKMsgpNSh9nivUBeLxJh2H0gPq1xUta4YD1Ix2x8u9gwhCyVMttvtYrvFMJ4oXJuAKWlppY1bZaJWR3Z-s2vXcHbb7jSOg8-JDatP-O7nTd4ed2tgc/s1600/Barbecued+Chicken+Legs+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaVv0p21S9FKHLuTET2PsFGkmJrKMsgpNSh9nivUBeLxJh2H0gPq1xUta4YD1Ix2x8u9gwhCyVMttvtYrvFMJ4oXJuAKWlppY1bZaJWR3Z-s2vXcHbb7jSOg8-JDatP-O7nTd4ed2tgc/s320/Barbecued+Chicken+Legs+4.JPG" width="320" /></a>
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Barbequed chicken. Now there's a topic, written about over
and over. Everybody has their own "secret" recipe, well here's mine
and I put Morg's B-B-Q Sauce to use. It is a nice balanced flavor and yields chicken thats tender and
juicy. </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I don't make it to often because it is really messy to clean up after,
but the wife and my children love it. I know the recipe calls for just three
legs which is more then enough, but Louisa wanted some leftovers for the next
day.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>INGREDIENTS: </b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">3
Chicken leg quarters<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><span style="font-size: 11pt;">Morg's BBQ Sauce:<o:p></o:p></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">½ cup catsup (Hunts)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">¼ cup chili sauce (Hunts)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">1/3 cup red wine</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">3 Tbsp extra virgin Olive Oil </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">1 Tbsp fresh ground black pepper </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">1 small lemon</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">1 Tbsp fresh rosemary </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">½ Tbsp fresh parsley</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">2 cloves garlic</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">2 Tbsp Worchester sauce</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.2in;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">4-5 dashes of </span><st1:state><st1:place><span style="font-size: 11pt; mso-bidi-font-weight: bold;">Tabasco</span></st1:place></st1:state><span style="font-size: 11pt; mso-bidi-font-weight: bold;"> sauce <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>PREPERATION:</b><br />
<strong></strong> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">Thoroughly
wash the chicken legs, cleaning off excessive fat etc; I remove the shin as the
flavor can penetrate the meat better. Let them drain while preparing the Sauce.
Wash the parsley and rosemary shaking off the water, strip the leaves and
finely chop. Peel and press the garlic. Juice the lemon.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">In
a medium mixing bowl add the catsup, chili sauce, wine, and oil. Mix well with
a whisk. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">Continue
adding the remaining ingredients and whisk thoroughly. (Should yield ¾ of a cup
or so). Add about 1/3 of a cup to a large (1 Gal) resalable bag. Pat the legs
dry and put them in the bag and seal. Massage the bag to cover the legs with
the sauce. Place in the refrigerator until 1/2 hr. before cooking. Discard used
sauce!</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Fill the chimney starter 2/3
full with charcoal. Set the charcoal ablaze in a chimney starter about 15 to 20
min. before grilling.</span><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">GRILLING:</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
The sauce is rather messy to clean up. So be forewarned.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
When the coals are ready, dump them to one side of the grill,
DO NOT spread beyond 1/2 the grill, leaving a cooler zone to one side. Replace
the grill grids and oil them with olive oil. Place<span lang="EN" style="mso-ansi-language: EN;"> the chicken legs, (skin side down if you left the
skin on), on the hot section <span style="mso-spacerun: yes;"> </span>of the
grill. Cover and cook for 2 minutes. Turn the pieces, recover the grill and
cook for 2 minutes more. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">Move the chicken
to the cooler sideside of the grill and daub with the reserved barbacue sauce
covering them thoroughly. Cook uncovered for 10 minutes. Turn the pieces, baste
and cook, covered, for another 10 minutes. Turn again and baste, cover and cook
another 10 min.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-size: 11.5pt; mso-ansi-language: EN;">Use the remaining sauce to baste the legs each time you
turn them. The legs are done in about 30 to 45 min. (An instant read
thermometer inserted into the thickest part of the thigh should read 165 to 170
degrees.)</span><o:p></o:p></div>
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<br /></div>
<br /></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5964639504135649068.post-81587734155003858662013-06-10T14:54:00.002-07:002013-06-10T15:00:40.389-07:00Buffalo Stroganoff<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QP4eA0jSKPSrgIOjw9Zz-x4F2nckHAWFqMGW-TuY5j-0GFU1-0e_5jfisHh5_iDMcJ_-g0J60YZ5v1Z8AY19Oz4E22HUZq1ux9D6am7ympv1TXwZwORrljNqSIHV-laPWW_vEZiKr6s/s1600/buffalo+stroganoff9.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QP4eA0jSKPSrgIOjw9Zz-x4F2nckHAWFqMGW-TuY5j-0GFU1-0e_5jfisHh5_iDMcJ_-g0J60YZ5v1Z8AY19Oz4E22HUZq1ux9D6am7ympv1TXwZwORrljNqSIHV-laPWW_vEZiKr6s/s320/buffalo+stroganoff9.JPG" width="320" /></a>
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Stroganoff has been a staple in our house for many years.
It's relatively easy to prepare but certainly sounds elegant.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">INGREDIENTS: <o:p></o:p></b></div>
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<span style="font-size: 11pt;">1 pound stew meat </span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">4 oz fresh mushrooms</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1 small yellow onion<o:p></o:p></span></div>
<span style="font-family: "Times New Roman"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong>Sauce:</strong></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Dash black pepper</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1/8 tsp garlic powder</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1/2 Tbsp Worcestershire sauce</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">3/4 cup beef broth or stock</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1/2 Tbsp ketchup</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;"><span style="font-family: "Times New Roman"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong>Roux:</strong></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">2-1/2 Tbsp flour</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">3-4 Tbsp apple juice</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1/4 cup sour cream<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">PREPARATION:<o:p></o:p></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Cut the stew meat into
3/4" by 1/2" slices removing and fat and cartilage. Peel and finely dice
the onion. Wash the mushrooms and slice thinly.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">Sauce:</span></b><span style="font-size: 11pt;"> <span style="mso-spacerun: yes;"> </span>Combine the garlic salt, pepper, Worcestershire
sauce, beef broth and ketchup. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">Roux:</span></b><span style="font-size: 11pt;"> Combine
the flour and apple juice in a small bowl, whisking vigorously to combine well.
The roux should be thick but still pour able so add a tbsp of apple juice a
little <span style="mso-spacerun: yes;"> </span>at a time to thin as needed. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">COOKING:<o:p></o:p></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Place the stew meat, salt,
pepper and onion in the Dutch oven. Stir to distribute the seasonings and
onion. Pour the <i style="mso-bidi-font-style: normal;">sauce</i> over the meat.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Cook for 2 to 2-1/2 hours,
add the sour cream mixing to combine. Continue cooking for </span><st1:time hour="13" minute="58"><span style="font-size: 11pt;">2 to 2-1/2</span></st1:time><span style="font-size: 11pt;"> longer over medium heat. About 30 minutes before
serving. Pour the <i style="mso-bidi-font-style: normal;">Roux</i> into the Dutch
oven, stirring rapidly to mix with the stew meat and juices, avoiding lumps.
Add the mushrooms and stir. Cook on medium for 30 minutes, stirring. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Serve over egg noodles<o:p></o:p></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">The stroganoff can be frozen.
Thaw the Stroganoff in the refrigerator, this will take 24 hrs. then and reheat
over medium-low heat in a saucepan. Don't Microwave it.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">* beef may be substituted<o:p></o:p></span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-52489336513612207072013-05-13T10:12:00.000-07:002013-05-13T10:23:07.948-07:00Walnut Rack of Lamb<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_Y93SeiLT6IScchq89VFw0JU0rwko0sqtT_ck6KWAZAagwsjs6bqbkHPYvrirhfaG-NtbkHbbQem5hP76ajbhby7LytpEHCbf1MxyJtJdzaJzIPVCl3oK1r73idymcAEGFZfMmxsi88/s1600/Walnut+Rack+of+Lamb3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_Y93SeiLT6IScchq89VFw0JU0rwko0sqtT_ck6KWAZAagwsjs6bqbkHPYvrirhfaG-NtbkHbbQem5hP76ajbhby7LytpEHCbf1MxyJtJdzaJzIPVCl3oK1r73idymcAEGFZfMmxsi88/s320/Walnut+Rack+of+Lamb3.JPG" width="320" /></a></div>
<div class="MsoNormal">
As with most of my recipes, there's a story along with it.
In this case, there aren't any walnuts in it, it's the cutting board I'm referring
to.</div>
<div class="MsoNormal">
A while ago I decided to treat myself with a new cutting board, so I
ordered one custom made from Amish craftsmen in <st1:state>Ohio</st1:state>
and this is the first recipe I prepared on it. Thus the name.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b>INGREDIENTS: <o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 Frenched lamb rack with 7 to 8 ribs (3/4
to 1 pound)<i><o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 Tbsp fresh rosemary or 1 tsp of dry<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 tsp dry thyme leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">2 cloves garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">3 Tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 11.0pt;">PREPARATION:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Process the thyme leaves with
a grinder or mill into a powder. Peel the garlic and Press it with a press.
Wash the rosemary, shake off water strip the leaves and chop finely. Trim
excessive fat from the roast, wash and pat dry. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Place the three spices on a
cutting board and chop together until well blended. Spread the spices out in a
thin layer. Coat the rack with olive oil using a pastry brush, roll the rack in
the spices being sure to cover the ends. Pat spices so they adhere well.
Grind on some black pepper. </span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Add 2 Tbsp. olive oil a thick plastic resealable
bag then carefully place the rack in the bag. Scrap up any remaining spices
from the board and add to the bag. Spread oil around so that it coats the lamb
rack. Squeeze out the air from the bag and seal. Place it in the
refrigerator (allowing it to marinate for at least 2 hrs. Overnight is even better). Turn the
bag every 30 min. or so. Take the rack out of the refrigerator one hour before cooking for
lamb rack to comes to room temperature. </span><br />
<span style="font-size: 11.0pt;"><o:p></o:p></span><span style="font-size: 15px;">Adjust the oven rack to the center of the oven. Line a roasting pan of adequate size with aluminum foil.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Preheat oven to 450°F <o:p></o:p></span></div>
<div class="MsoNormal">
<b><br /></b>
<b>SEARING:</b></div>
<div class="MsoNormal">
<span style="font-size: 15px;"><br /></span>
<span style="font-size: 15px;">Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Place rack of lamb in skillet, meat side down, and sear for 3 to 4 min. Turn and brown the bottom and ends.</span><br />
<b><br /></b>
<b>ROASTING:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Place the lamb rack bone side down in the </span><span style="font-size: 15px;"> </span><span style="font-size: 15px;">in a foil-lined roasting pan. </span><span style="font-size: 11pt;">Then in the</span><span style="font-size: 15px;"> middle of the oven</span><span style="font-size: 11pt;"> and roast
at 450°F for 7 minutes. </span><br />
<span style="font-size: 11pt;">Lower the temperature to 350°F roasting for an additional 10 minutes and
check the temperature with an instant read thermometer inserted into the
thickest part of the meat. </span><span style="font-size: 11pt;">125°F</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">for rare or 135°F for medium rare. Remove
from oven, cover with foil and let rest for 5-10 minutes.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Slice the lamb chops between the ribs and away from the
rack.</span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Garnish with rosemary sprigs and serve.<o:p></o:p></span></div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-90434303649361157662013-04-22T10:06:00.000-07:002013-05-12T15:51:23.945-07:00Shrimp with Snow Peas xuě dòu chǎo xiā (雪 豆 炒 虾)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUk_lz5QwLdVw4DYR8JQ8UeXLIJkYkrIVaPZC78D13ubnT4OiQoayQizDH-unYjYFSrSG9SFcTZaung4wSFn-rM8IvH3vPidcsNWT_UWobJACIQCP6IwAxjm4-Mfd1zCYdqfjtzE_irZ0/s1600/Shrimp+with+snow+peas4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUk_lz5QwLdVw4DYR8JQ8UeXLIJkYkrIVaPZC78D13ubnT4OiQoayQizDH-unYjYFSrSG9SFcTZaung4wSFn-rM8IvH3vPidcsNWT_UWobJACIQCP6IwAxjm4-Mfd1zCYdqfjtzE_irZ0/s320/Shrimp+with+snow+peas4.JPG" width="320" /></a>Here is a Cantonese style dish that I worked up over the
last week or so. I know there are a lot of recipes </div>
on the web for this title,
but I think you will agree with me that this combination is just better.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>INGREDIENTS:</b></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-size: 11pt;">12 oz shrimp (about 18 ea. 26 to 30 count)<br />
8 oz snow peas<br />
6 oz water chestnuts<br />
5 green onions<br />
4 cloves garlic<br />
1 Tbsp minced fresh ginger<br />
1 Tbsp fresh, snipped chives<br />
1 Tbsp sesame oil<br />
2 Tbsp Peanut oil<br />
1/2 cup chicken stock<br />
4 Tbsp dry sherry<br />
1 Tbsp soy sauce <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">1 Tbsp cornstarch dissolved
in 2 Tbsp water
<br />
</span></div>
<div class="MsoNormal">
<b>PREPARATION:<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<st1:state><st1:place><span style="font-size: 11pt;">Wash</span></st1:place></st1:state><span style="font-size: 11pt;">, peel and clean shrimp removing the tail. Wash and
clean the scallions, slicing them into 1/8" rings. Use some of the darker
green for color. Peel and mince garlic and ginger </span><span style="font-size: 15px;">separately</span><span style="font-size: 11pt;"> Snip chives. Wash
and trim the snow peas. Drain water chestnuts, slicing the large ones then boil
for 1 min. Dissolve cornstarch in water. Place the shrimp in a bowl.
Sprinkle with the salt and 2 Tbsp sherry. Marinate in the refrigerator for 20
minutes to 3 hours. Remove from the refrigerator 1/2 hr. before cooking and drain.</span><br />
</div>
<div class="MsoNormal">
<b>COOKING: <o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">Heat a wok over high heat then
add 1 Tbsp of oil. When a whiff of smoke comes from the oil, add the shrimp,
stir-fry 1 minute, until shrimp turn opaque. Scoop out with a wire strainer and
set aside. Add 1 Tbsp of oil and reheat. Add onions and garlic to the wok and
stir-fry for 30 seconds. Add ginger S/F briefly to brown. Add snow peas and water
chestnuts, and stir-fry 3 minutes. Return the shrimp and add the sherry still
to combine. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11pt;">Add the chicken stock and
bring to a boil over high heat. Reduce the heat to medium, add the soy sauce
and the cornstarch mixture, stir until cleared and thickened. Stir in
chives. Add the sesame oil, stir to combine and serve.<br />
</span></div>
</div>
Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-5964639504135649068.post-41558481252242127132013-03-20T09:41:00.000-07:002013-03-20T09:47:31.642-07:00Stuffed Shells with Marinara Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div align="left" class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavtWmhzSfFhIJDEAUQYscxTi78DY9cs7yq3dnM30-8Tdm7Nelh2DmKDjDVPJ2qQ5wX15HC-5HP2Qbfob9Fv1zsZqzOjkuFM_pf2ghgNViwwI2ytaeVkjkSPU0714fn5CgjUHcj98nDFw/s1600/Stuffed+Shells9.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavtWmhzSfFhIJDEAUQYscxTi78DY9cs7yq3dnM30-8Tdm7Nelh2DmKDjDVPJ2qQ5wX15HC-5HP2Qbfob9Fv1zsZqzOjkuFM_pf2ghgNViwwI2ytaeVkjkSPU0714fn5CgjUHcj98nDFw/s320/Stuffed+Shells9.JPG" width="320" /></a>
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
This is another meatless meal that we truly enjoy. The trio
of cheeses blend wonderfully to give this dish a full flavorful taste. Although
I recommend the Marinara sauce recipe that follows, if you are pinched for time
the <span style="font-size: 11pt; mso-bidi-font-weight: bold;">Barilla </span>tomato-basil
can be substituted with satisfactory results. </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<w:wrap type="square">
</w:wrap></v:imagedata></v:shape><b style="mso-bidi-font-weight: normal;">INGREDIENTS:</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;"><br />
1/2 pkg. Jumbo shells (18)<br />
24 oz</span><span style="color: #58595b; font-family: Verdana; font-size: 8.5pt; mso-bidi-font-size: 12.0pt;"> </span><span style="font-size: 11pt;">marinara sauce *<br />
1 egg, beaten<br />
15 oz. container ricotta cheese</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">2 cups (8 oz.) mozzarella
cheese Shredded<br />
1/2 cup (3 oz.) Parmesan cheese Shredded<br />
2 Tbsp. fresh parsley, chopped<br />
1/4 cup Parmesan cheese grated</span><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">PREPARATION:</b><br />
<strong></strong> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">In large bowl, beat egg, add 15
oz. ricotta and parsley. Lightly chop the 1-3/4 cup mozzarella, 1/2 cup shredded
Parmesan to break up any long strands then add to the ricotta mix. Stirring
well for an even blend.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="IT" style="font-size: 11pt; mso-ansi-language: IT;">Bring 2 quarts of water to a rolling boil in a large pot. Add salt to
taste, if desired. Add 1/2 the contents of package to boiling water. Stir
gently. Return water to a boil. Boil uncovered for 12 - 13 minutes. Remove from
heat. Drain well. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="IT" style="font-size: 11pt; mso-ansi-language: IT;">Preheat the oven to 350 deg.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Fill each cooked pasta shell
with about 1-1/2 to 2 Tbsp of the cheese mixture. Spray 13X9" baking dish with
non-stick spray; then spread 1 cup marinara sauce in bottom. Arrange the shells
in the dish and spoon rest of sauce over shells. Top with 1/4 cup mozzarella
and 1/4 cup grated Parmesan. Cover lightly with foil.</span><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">COOKING:</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Bake, covered with foil, at
350deg. for 40 minutes</span><span style="color: #404040; font-family: Verdana; font-size: 9pt;"> </span><span style="font-size: 11pt;">until bubbly. Uncover and
bake 10 minutes more, or until cheese is melted.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Recipe makes 4 servings<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">*</span><span style="color: #333333; font-family: Helvetica; font-size: 9pt; mso-ansi-language: EN;"> </span><span style="font-size: 11pt; mso-bidi-font-weight: bold;">Home made</span><span style="font-size: 11pt;"> marinara sauce or </span><span lang="EN" style="font-size: 11pt; mso-ansi-language: EN;">26oz. jar </span><span style="font-size: 11pt; mso-bidi-font-weight: bold;">Barilla Basilico</span><span style="font-size: 11pt;"> <span style="mso-bidi-font-weight: bold;">Tomato &
Basil Sauce.<o:p></o:p></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">Note:
the shells can be divided into two 6X9" baking dishes and baked together.
One to serve and one for a later meal.</span></div>
</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5964639504135649068.post-40292021149321734322013-03-19T10:35:00.002-07:002013-03-20T09:31:12.374-07:00Classic Marinara Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_HaXodVsrJME-jdjbs9-bALua-4ooPo_yNBzYEXqpjhoO8CEocPHTW1j2Y_7NofWy5US4iY5JSuDXMRGwVpZLmZWsY4pcBoYFKJ7tC9h0zFBknYPtU02Ol7tHT9O-8FlxsIrrhWeee8/s1600/Classic+Marinara+Sauce.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_HaXodVsrJME-jdjbs9-bALua-4ooPo_yNBzYEXqpjhoO8CEocPHTW1j2Y_7NofWy5US4iY5JSuDXMRGwVpZLmZWsY4pcBoYFKJ7tC9h0zFBknYPtU02Ol7tHT9O-8FlxsIrrhWeee8/s320/Classic+Marinara+Sauce.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="wp-caption-text">
Recipegirl.com</div>
</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Marinara sauce is the classic of all Spaghetti sauces. It is
a simple tomato based sauce without meat. It can be made in advance and later enhanced
<span style="mso-spacerun: yes;"> </span>with meat, mushrooms or sausage. It can
be used as is in dishes like stuffed shells, macaroni and sauce or spaghetti
and meat balls. </div>
<br />
<br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
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</w:wrap></v:imagedata></v:shape><b style="mso-bidi-font-weight: normal;">INGREDIENTS:</b> </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">2 28-oz cans Italian-style
whole peeled plum tomatoes</span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">3 Tbsp
extra virgin olive oil</span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1
small onion</span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">4
garlic cloves</span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1 Tbsp
dried rosemary or 2 Tbsp fresh</span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1 Tbsp
dried basil or 12 large fresh leaves<o:p></o:p></span></div>
<br />
<div style="background: white; margin-bottom: 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">PREPARATION:<o:p></o:p></span></b></div>
<br />
<div style="background: white; margin-bottom: 0pt;">
<span style="font-size: 11pt;">Drain the tomatoes, reserving the juice. Using a
potato masher, crush the tomatoes into chunks right in the can. Peel and finely
chop the onion. Peel and mince the garlic. Wash the fresh herbs, shaking off
the water. Strip the rosemary leaves and finely chop. (Using dry, chop them in
a mill). Strip the basil leaves and chop.<o:p></o:p></span></div>
<br />
<div style="background: white; margin-bottom: 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">COOKING:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Place the reserved tomato
juice in a 1 qt pot and simmer (bubbling) until reduced to 1/3. then add to the
sauce.<o:p></o:p></span></div>
<br />
<div style="background: white; margin-bottom: 0pt;">
<span style="font-size: 11pt;">Heat a medium sauté pan over medium-high heat. Add the
3 Tbsp olive oil, then the onions. Sauté until onions are softened, about 5
minutes. Add the garlic and sauté another minute. <o:p></o:p></span></div>
<br />
<span style="font-family: "Times New Roman"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Add the tomatoes, herbs and pepper. Reduce heat to low
and cook until is reduced and it thickens, about 1 to 2 hours</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-64387527462493425522013-03-19T09:17:00.001-07:002013-03-20T09:36:39.808-07:00Capellini with Red Clam Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkdQKFCMtX9pKo7bE9rLxDWdCclP9-dC-xb1KYWC3OlKvjnqOrVEj022KNbP0HVCm413bHLgBW1FQCzs0m2ne6t3T_QwKVceEhWLgEjnKPjcaWKoYosipc9A4Ss2S1B5IJffJOlaWCMY/s1600/Capellini+with+Red+Clam+Sauce3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkdQKFCMtX9pKo7bE9rLxDWdCclP9-dC-xb1KYWC3OlKvjnqOrVEj022KNbP0HVCm413bHLgBW1FQCzs0m2ne6t3T_QwKVceEhWLgEjnKPjcaWKoYosipc9A4Ss2S1B5IJffJOlaWCMY/s320/Capellini+with+Red+Clam+Sauce3.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
It's the middle of Lent for all the Catholics out there so
it's appropriate for a recipe containing no meat for those of you fasting. </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I know most of the "food gurus" say to use
Linguini, but I have found that the Linguini noodles are excessively starchy
and just too bulky. The Capellini (Thin Angel Hair) is much more delicate and
holds the sauce well.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>INGREDIENTS: </b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1 can <span style="mso-bidi-font-style: italic;">(28 ounces) Peeled plumb tomatoes </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-style: italic;">1
can (6-1/2 ounces each) chopped clams, undrained **</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-style: italic;">1 small
onion</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1 Tbsp <span style="mso-bidi-font-style: italic;">olive oil</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-style: italic;">2
garlic cloves</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">2 Tbsp <span style="mso-bidi-font-style: italic;">fresh parsley</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-style: italic;">1
bay leaf</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1/2 Cup of dry red wine</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1/2 tspn <span style="mso-bidi-font-style: italic;">sugar</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1/2 tspn <span style="mso-bidi-font-style: italic;">dried basil</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1/2 tspn <span style="mso-bidi-font-style: italic;">dried thyme</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">4 ounces Capellini <span style="mso-bidi-font-style: italic;">, cooked and drained</span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>PREPARATION:<o:p></o:p></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt; mso-bidi-font-weight: bold;">Drain
the tomatoes, reserving the liquid and crush with a potato masher right in the
can. Peel the onion and chop finely. Peel the garlic and chop. </span><st1:state><st1:place><span style="font-size: 11pt; mso-bidi-font-weight: bold;">Wash</span></st1:place></st1:state><span style="font-size: 11pt; mso-bidi-font-weight: bold;"> the parsley and </span><span style="font-size: 11pt; mso-bidi-font-style: italic;">mince </span><span style="font-size: 11pt; mso-bidi-font-weight: bold;">chop the leaves.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>COOKING:<o:p></o:p></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Put the juice from the
tomatoes in a small pot and gently boil (slow bubbling) until it is reduced to
1/3. (about 45 min to 1 hour).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Heat a small skillet, add the
oil and sauté onion in until tender. Add garlic; sauté 1 minute longer.
Transfer to a pot, stir in the crushed tomatoes, parsley, bay leaf, sugar,
basil, and thyme.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Cover and cook on low for 2
hours, Add the reduced tomato juice. Drain the clams and add the juice to the
pot, stirring to combine. Continue a slow simmer for another hour, adding the clams
about 15 min. before serving. <span style="mso-spacerun: yes;"> </span>Discard
bay leaf. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">While the sauce is cooking,
cook the capellini according to package directions or until al dente</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Serve the sauce over the Capellini.<b>
</b><span style="mso-bidi-font-weight: bold;">With extra sauce served along side.</span></span><br />
<span style="font-size: 11pt;"><span style="font-size: small;"></span> </span><br />
<span style="font-size: 11pt;"></span><br />
<span style="font-size: 11pt;"><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="color: #222222; font-size: 11pt;">**<a href="http://www.amazon.com/Bar-Harbor-Natural-Chopped-6-5-Ounce/dp/B000J2DQ2S/ref=sr_1_9?s=grocery&ie=UTF8&qid=1295204028&sr=1-9"><span style="color: #2288bb;">Bar
Harbor</span></a> brand "Chopper Clams" for this recipe were purchase from <a href="http://www.amazon.com/Bar-Harbor-Natural-Chopped-6-5-Ounce/dp/B000J2DQ2S"><span style="color: #2288bb;">Amazon.com</span></a>
as they are outstanding and about as close to fresh as you can get.</span></div>
<span style="font-size: small;">
<o:p></o:p></span></span><br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-43444585545095884522013-01-07T10:37:00.000-07:002013-01-07T15:54:28.869-07:00Apple Pie from Scratch<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrjuMh0CLEMHUZLmuwpY8JLW21ib00G4S2Vd4U_1RZjBJ2qQ0e00U4M5X-ck6K4ya4Gnvur2psDDP7VfIaq67JoTCULJwvDY_QNnuNS_XrlLj4ZL5Cx5Q6rv4-rqP6MOikwJE9nSfQmM/s1600/Apple+Pie.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrjuMh0CLEMHUZLmuwpY8JLW21ib00G4S2Vd4U_1RZjBJ2qQ0e00U4M5X-ck6K4ya4Gnvur2psDDP7VfIaq67JoTCULJwvDY_QNnuNS_XrlLj4ZL5Cx5Q6rv4-rqP6MOikwJE9nSfQmM/s320/Apple+Pie.JPG" width="320" /></a></div>
<span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-weight: bold;">Old-Fashioned Apple Pie made from scratch is a delight to the pallet. No
canned filling, no pre-made crust unrolled from a tube, just the labor of love.
When you bite into this pie I hope you remember the bygone days when Grandma
had a fresh baked pie cooling on the window ledge that you could smell from
most anywhere. Then came the cutting, then a bite -WOW is that wonderful.<span style="mso-spacerun: yes;"> </span>Enjoy<o:p></o:p></span><br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<o:lock aspectratio="t" v:ext="edit">
</o:lock></v:path></v:stroke></v:shapetype><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;">Plain Pie Crust (Pastry)<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">INGREDIENTS:<o:p></o:p></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1-1/3 cups all-purpose flour</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">¼ teaspoon salt</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">1/3 cup salad (cooking) oil</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">3 tablespoons cold milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Stir flour and salt together;
measure in the oil from measuring cup and add milk to oil. Do not mix. Gently
pour into flour mixture mix until well moistened. (Do not over-work the dough
as it will toughen). Then form it into a ball. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Spread a large sheet of wax
paper on to counter, placing the ball in center. Cover with a second sheet of
wax paper and roll out larger then pie plate.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Peel off the top paper and
pick up the dough with the bottom sheet of wax paper and turn it into the pie
plate. Peel off the wax paper as the crust falls into the pan. Work to release
entrapped air. Prick the entire bottom of the crust with a fork releasing any
air; and flute edge<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<b><span lang="EN" style="mso-ansi-language: EN;">INGREDIENTS:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<b><span lang="EN" style="mso-ansi-language: EN;">Filling<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-weight: bold;">1/2 heaping cup of sugar
</span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-weight: bold;">1/4 cup all-purpose
flour </span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-weight: bold;">1/2 teaspoon ground
cinnamon </span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-weight: bold;">1/2 teaspoon ground
nutmeg </span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-weight: bold;">8 cups thinly sliced
peeled tart apples (6 large)*</span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-weight: bold;">2 tablespoons butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="background: white; mso-ansi-language: EN;"><o:p></o:p></span><br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="background: white; font-size: 11pt; mso-ansi-language: EN;">Pre Heat oven to 400°F. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;">Filling:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="background: white; font-size: 11pt; mso-ansi-language: EN;">In a small bowl, mix sugar, 1/4 cup flour, the cinnamon
and nutmeg. In a large mixing bowl, peel and core the apples, cutting them into
concistant size wedges. Cut in half if they are too long. Stir in sugar mixture
and well mixed coating all the apples. Spoon into pastry-lined pie pan. Cut
butter into small pieces and dot over filling. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="background: white; font-size: 11pt; mso-ansi-language: EN;">Prepare a second batch of pastry as above. (Preparing
them separate keeps them from drying out) Place it on top over filling; cut
several slits to allow steam to escape. Press on rim to seal; flute as desired.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><span lang="EN" style="font-size: 11pt; mso-ansi-language: EN;">BAKING:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-weight: bold;">Place a large foil covered tray in the oven under
the pie to catch any dripping. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="background: white; font-size: 11pt; mso-ansi-language: EN;">Bake 50 to 60 minutes at 400°F or until crust is brown
and the apples are soft. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="background: white; font-size: 11pt; mso-ansi-language: EN;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="background: white; font-size: 11pt; mso-ansi-language: EN;">* For this pie we used Jonathin apples as their </span><span style="background: white; font-size: 11pt;">flavor is mildly sweet with a tart
tang and subtle hints of spice.</span><span lang="EN" style="background: white; font-size: 11pt; mso-ansi-language: EN;"> They will cook down some and leave a
space over the filling. </span><span lang="EN" style="font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-40610472754539466832012-11-29T12:45:00.000-07:002013-01-14T12:33:42.998-07:00Pork with Sweet Red Peppers (Szechwan) Tián jiāo ròu sī 甜椒肉丝<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKogWoGsmTeF2uxgnxjgzIvv6gf8JCKoXO2xkhOCRWX9i0EgffOD9K9qrmklsLB1F4GEODGKUacPzaCnabEMjNHl2YtYItqxxZ0SMLWsH3P77DoF53-8xDb_RUuoh09NkMOW30RmxGzM/s1600/Pork+with+Red+Peppers7.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKogWoGsmTeF2uxgnxjgzIvv6gf8JCKoXO2xkhOCRWX9i0EgffOD9K9qrmklsLB1F4GEODGKUacPzaCnabEMjNHl2YtYItqxxZ0SMLWsH3P77DoF53-8xDb_RUuoh09NkMOW30RmxGzM/s320/Pork+with+Red+Peppers7.JPG" tea="true" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
As I have stated in the past, one of my favorite food type is Chinese, especially dishes that represent their "Gourmet" style. Here's one of my favorites, and yes it is hot, but not intense.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<br />
<strong>INGREDIENTS: </strong><br />
<br />
1/2 lb lean pork <br />
3 Red peppers, medium (or 1-1/2 large )<br />
2 red chili peppers <br />
1 Tbs. sherry<br />
1 tsp. Szechwan chili sauce**<br />
2 tsp. corn starch dissolved in 4 tsp. of water<br />
<br />
<strong>SPICES:</strong><br />
1 slice ginger<br />
1 each scallions<br />
1 clove garlic<br />
<br />
<strong>SAUCE: </strong><br />
<span style="font-family: 'Times New Roman'; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">2 Tbs. brown bean sauce<span style="mso-tab-count: 1;"> </span></span><br />
1 tsp. soy sauce dbl. black<br />
2 Tbs. chicken stock<br />
2 Tbs. sugar <br />
<div class="Ingredients" style="margin: 0in 0in 0pt; tab-stops: -2.25in -1.5in -27.0pt 0in .2in .8in 117.0pt 2.0in 2.5in 3.2in 3.7in 4.2in 5.0in; text-indent: 0in;">
<span style="font-family: 'Times New Roman'; font-size: 11pt;">1/4 tsp. salt<o:p></o:p></span></div>
<br />
<strong>MARINADE:</strong><br />
1 Tbs. water chestnut powder<br />
1 each egg white<br />
1 tsp. sherry<br />
1 tsp. sesame oil<br />
<br />
<strong>PREPARATION:</strong><br />
Clean the pork, removing all the fat. Cut it into 1/8" thin slices using the "flying fingers" technique and then into 3/8" x 2" strips.<br />
<br />
Marinade; separate the egg, combine with the water chestnut powder, sesame oil, and sherry. Mix with a fork, then add to the pork, mixing with your fingers to evenly distribute. Set aside to marinate for 2 hrs.<br />
Spices; Peel the ginger, crush it with the flat side of the cleaver and mince. Clean the scallions, removing the old green and crush them also and chop into pieces, combine with the ginger. Clean the garlic and mince.<br />
Rinse the peppers, cut them in half, and remove the seeds, core, and white pulp. Cut them into 3/8" by 2" strips. Set aside to drain. Rinse the chili peppers, remove the core and seeds then, and cut them into 1/4" rings.<br />
Mix the Sauce ingredients. Measure out the Szechwan chili sauce .<br />
<br />
<strong>COOKING:</strong><br />
<br />
Set wok over high heat, when the rim is hot to the touch add 4 Tbsp peanut oil and let heat. Add the pork to the hot oil, moving the pieces around with a pair of cooking chopsticks to separate them and expose them to the hot oil. Continue frying for 30 sec. until they turn thoroughly gray. Remove with a strainer leaving the oil, and let drain 'till needed.<br />
<br />
Clean the wok, then re-heat the wok hot over a high flame, (add 1 Tbs. of peanut oil and bring just 'till smoke.) Add the Spices and S/F for 15 sec. followed by the Szechwan chili sauce.<br />
<br />
Add the red chili peppers followed by the red peppers, continue to S/F for 2 min. Add the pork, then the sherry followed by the Sauce. S/F over high heat for 45 sec. Add the corn starch/water mix. Allow to thicken for a min. or so. Scoop out to a serving dish and serve.<br />
<br />
**
Sold in Chinese Grocery stores in a Black can titled
"Szechwan Chili Sauce" with a picture on it also available on <em>Amazon.com</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKP_7mnzo_q5pjAtIqrPgMfWpP2BHpNyvfdS0aSYbvBphv_r-z47ecySyIx0c7nynNKqXf4JZEOAIuku1Jx15pGN7MCXgk_88S4RswxxNZlKTRMebTQZAcge7pH9uGYDqqg-FvIJ94hTs/s1600/Szechuan+Chili+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKP_7mnzo_q5pjAtIqrPgMfWpP2BHpNyvfdS0aSYbvBphv_r-z47ecySyIx0c7nynNKqXf4JZEOAIuku1Jx15pGN7MCXgk_88S4RswxxNZlKTRMebTQZAcge7pH9uGYDqqg-FvIJ94hTs/s1600/Szechuan+Chili+Sauce.jpg" /></a></div>
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Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-5964639504135649068.post-28009452058155182832012-09-15T16:13:00.000-07:002013-01-22T09:10:50.840-07:00Shrimp with Red Pepper in Garlic Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWotRhwq_A59uAz1a89rP0e7rWpr5x9QLOXnu0Ua2MPAu_s8UkEZyTZWOBKP5dvcTKQ8YIc7SQBMxv2f4saFRSlLSKrmy8rLgka2rzZeWVPZpAuoR0wDZ69DwrK3XH7kND1pDsbJLkJPw/s1600/Shrimp+with++Red+Pepper+2.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hea="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWotRhwq_A59uAz1a89rP0e7rWpr5x9QLOXnu0Ua2MPAu_s8UkEZyTZWOBKP5dvcTKQ8YIc7SQBMxv2f4saFRSlLSKrmy8rLgka2rzZeWVPZpAuoR0wDZ69DwrK3XH7kND1pDsbJLkJPw/s320/Shrimp+with++Red+Pepper+2.JPG" width="320" /></a>Red Peppers, the ripe form of green peppers, No not the hot ones, but the s-w-e-e-t variety that seem to be left out in the realm of cooking. Grind them in a sauce, chop them so finely you can't tell they are in the dish. </div>
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So here's a recipe I have developed to blend their sweet crispiness with succulent shrimp. I do hope you enjoy.</div>
<br />
INGREDIENTS: <br />
¾ pound Shrimp 16-20/lb. (raw)<br />
¼ pound Capellini (Angle Hair) spaghetti<br />
1 large Sweet Red Pepper<br />
1 large clove garlic <br />
1/8-¼ tsp crushed<a href="http://tipsonfood.blogspot.com/2010/09/red-pepper-flakes_28.html" target="_blank"> red pepper flakes</a><br />
2 Tbsp olive oil<br />
1 tsp parsley<br />
1/3+ cup white wine<br />
1 Tbsp grated Parmesan cheese<br />
Fresh parsley sprigs for garnish<br />
<br />
PREPARATION:<br />
<br />
Wash the shrimp, peel removing the vein and tail shell. Prepare the red pepper flakes (Note: crushed red pepper can be substituted, but the seeds mess up the presentation).<br />
<br />
Wash the red pepper, <a href="http://tipsonfood.blogspot.com/2010/09/carving-pepper.html" target="_blank">carve </a>and cut it into 3/4 ” squares. Wash the parsley and shake off the water; cut from the stem and chop 1 tsp. Peel and chop the garlic do not use a press.<br />
<br />
COOKING:<br />
<br />
First cook Capellini , drain, rinse and put it on a serving platter, cover with a foil tent to keep it warm.<br />
<br />
While it is cooking, heat a heavy skillet medium hot, 'till the rim is hot to the touch add the oil and let it heat. Add the garlic and pepper flakes, reduce heat, sauté until the garlic just starts to turn light brown. Add the red peppers and chopped parsley sauté a few min. then add the shrimp,. Sauté until shrimp become firm and opaque (about 2 min. per side). Remove the shrimp and peppers with a slotted spoon to the waiting Capellini and re-tent.<br />
<br />
Add a splash of white wine (1/3+ cup) then deglaze the pan over moderate heat. reduce to about 3/4 and pour over the shrimp/peppers and sprinkle with the Parmesan. <br />
<br />
Garnish with parsley.<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-2441048494407358952012-09-03T09:05:00.000-07:002012-09-03T09:08:28.561-07:00Johnsonville Italian Sausage<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTc6JpsWZm1ywZVNU5LgoSoScoz4dNtnTNAq-2PRyYej5hG-Cdr5bbTAvjPu42BwLNPw9yYvpaMereQfb09tD5fxgxdFXsYKcPxdK87dJ8yX9b5hE6E_8mZy8Qu1qp8eIfgxz8uZROatc/s1600/Old+Pkg.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 193px; margin-bottom: 1em; margin-right: 1em; width: 232px;"><img border="0" fea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTc6JpsWZm1ywZVNU5LgoSoScoz4dNtnTNAq-2PRyYej5hG-Cdr5bbTAvjPu42BwLNPw9yYvpaMereQfb09tD5fxgxdFXsYKcPxdK87dJ8yX9b5hE6E_8mZy8Qu1qp8eIfgxz8uZROatc/s1600/Old+Pkg.jpg" /></a></div>
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In the past, I have recommended Johnsonville Italian sausage in several of my recipes, Well I now must emphatically withdraw that recommendation as it has changed! <br />
<br />
Since the introduction of the crescent shaped yellow Styrofoam tray, the fat content has skyrocketed and the spice balance has shifted to a point where it taints my recipes with an undesirable flavor. I recently fried a single link of their Hot Italian sausage and was amazed to find almost three tablespoons of rendered fat was in the pan around the meat - unacceptable. I know this isn't a scientific test, but it's enough to disgust me. As far as the Sweet Italian, there now is a noticeable hot tinge to the flavor, again messing up my Sausage and Red Pepper sandwich recipe.<br />
<br />
I have called the company on two separate occasions to report my findings and both times I have been told that there hasn't been any changes made. Well since the calls, I have purchased at least a dozen packages of the Sweet and Hot verities only to find them consistently bad.<br />
<br />
Out of desperation, I have purchases a package of Kroger house brand Italian sausage and find it to be much better, but more trials are necessary on other brands to find a suitable replacement.<br />
<br /></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5964639504135649068.post-47871480715740042272012-04-24T15:45:00.004-07:002012-06-10T14:02:26.445-07:00Louisa's Baked Haddock with Lemon Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d7DAz17qEfxfeteRCMz_Jn4QuhUV5MhLMaYy_T8DK1MkXaCr1ysB-oJeseqQPzhJ8dJ_3PBp_uCKPlh1C6s-lrHDNzYrADejds3AXdOmLpHRk2KP48rT_BbFpGC26KvJb9G3VDgE_pU/s1600/Baked+Haddock+with+Lemon+Sauce9.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d7DAz17qEfxfeteRCMz_Jn4QuhUV5MhLMaYy_T8DK1MkXaCr1ysB-oJeseqQPzhJ8dJ_3PBp_uCKPlh1C6s-lrHDNzYrADejds3AXdOmLpHRk2KP48rT_BbFpGC26KvJb9G3VDgE_pU/s320/Baked+Haddock+with+Lemon+Sauce9.JPG" width="320" /></a></div>
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As you must know by now we hail from <state><place>Massachusetts</place></state> and as such do enjoy sea food. Well haddock happens to be one of the finest "white fish" available from the cold local waters. Often breaded and deep fried (<city><place>Superior</place></city> to be sure), Louisa makes this dish (with my meddling) which we both enjoy. We hope you will also.</div>
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<br /></div>
<strong>INGREDIENTS: </strong><br />
<br />
2 6 oz. Haddock fillets<br />
4 Tbsp. dry white wine<br />
2 oz. water<br />
dash fresh ground black pepper <br />
<br />
<strong>Breading:</strong><br />
<br />
1/4 cup Panko bread crumbs<br />
3 Tbsp melted butter<br />
2 Tbsp fresh parsley<br />
pinch of pepper<br />
<br />
<strong>PREPARATIONS:</strong><br />
<br />
Wash the fillets removing any fat or bones, pat dry. Wash and finely chop the parsley. Mix the breading ingredients together and set aside. Measure out the wine, water and pepper. Place the fillets in a 9" inch baking dish* and set aside.<br />
<br />
<strong>The Lemon sauce: </strong><br />
<br />
3 oz. Dry White wine 1 small Shallot<br />
1-1/2 Tbsp fresh Lemon juice 1/2 cup heavy cream<br />
3 black pepper corns 6 oz. Cold unsalted butter<br />
<br />
<strong>Prep:</strong><br />
<br />
Peel the shallot and cut it lengthwise into quarters, do not separate the pieces. Juice the lemon and measure. Cut the butter into 1/4" slices and put back into the refrigerator for now. Preheat oven to 425 deg.<br />
<br />
<strong>Cooking:</strong> Set a small sauce pan over low heat and add the pepper corns, shallot, wine and lemon juice. Simmer to reduce to about 2 Tbsp. with a syrupy consistency. Add the cream and continue to reduce the sauce to about 4 Tbsp. Remove the pan from the burner, and recover the butter from the refrigerator and begin adding a slice at a time, all the while stirring. Let each slice melt before adding the next until all are melted. If the last slice or two won't melt, return the pan to the heat and gently warm the sauce while stirring. Strain out the shallots and pepper corns and set the pan aside on an extremely low burner just barely keeping it warm.<br />
<br />
<strong>ROASTING:</strong><br />
<br />
Having made the sauce, pour the water and wine over the fillets to moisten them. Grind on some fresh black pepper, top by spreading the bread crumb mix over the fillets. Pop the baking dish into the preheated oven and roast for 7 to 8 min. Check for doneness by pressing the fillets looking for a springiness, not mushy or hard resistance with a fork. <br />
<br />
Remove the fillets to a serving dish neatly arraigning them. Drizzle the lemon sauce over the fillets and garnish with parsley sprigs.<br />
<br />
* baking dish may be sprayed with nonstick cooking spray. <br />
<br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5964639504135649068.post-19937794770028147992012-04-19T15:35:00.002-07:002013-05-02T09:13:57.253-07:00Charcoal Grilled Chateaubriand<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlYEYdJh-JVucZiqLttWj6qhr7XQEREdINxR8zb0ASy9EvvuPHlSDDhtVAfE3D5CENgaPBJnND8zHSEEzPcgXx_-E8TuEXtIMQe10cI_7doPtIyaTOFyfMjwk89FY3Ab8FNrb8W4HHno/s1600/Chateaubriand6.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlYEYdJh-JVucZiqLttWj6qhr7XQEREdINxR8zb0ASy9EvvuPHlSDDhtVAfE3D5CENgaPBJnND8zHSEEzPcgXx_-E8TuEXtIMQe10cI_7doPtIyaTOFyfMjwk89FY3Ab8FNrb8W4HHno/s320/Chateaubriand6.JPG" width="320" /></a><span lang="EN" style="font-size: 11pt; mso-ansi-language: EN;">Of course the tenderloin steak (Buffalo or beef) is one of the most expensive cuts, but if you want to make a meal that is sure to impress, this is a good one to choose. Remember Chateaubriand* is a recipe and not a cut of meat.</span></div>
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<span lang="EN" style="font-size: 11pt; mso-ansi-language: EN;"><strong>INGREDIENTS: </strong></span><br />
<strong></strong><br />
1 center cut Tenderloin (approx. 1 to1-1/2lb.)</div>
Ground black pepper<br />
2 tablespoon butter, softened<br />
Sprigs of fresh tarragon<br />
<br />
<strong>PREPARATIONS:</strong><br />
<br />
Wash the roast and trim the excess fat. Melt the butter in a small pan over medium heat until it turns a bit cloudy and bubbly. Paint the roast with the melted butter and season it with fresh ground pepper to taste. <br />
<br />
Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)<br />
<br />
<strong>GRILLING:</strong><br />
<br />
When the coals are ready, dump them into the grill and let the grids heat for a few minutes. Paint the grids CAREFULLY with the remaining butter where you will place the roast. Have a spritzer handy!<br />
Place the meat on the grids with the charcoal elevater to within 3 to 4" of the gids. Do not move it at all for at least 3 minutes. Again paint an area of the grids with butter, then using tongs, carefully move the tenderloin there on its side and brown it for 3 minutes. Repeat the same browning process on all exposed surfaces of the meat. <br />
<br />
Now lower the charcoal all the way down and place the tenderloin onto the center of the grids on a newly painted area.Close the cover and roast the beef 10 minutes for medium-rare (125 deg), 15 minutes for medium (130deg), and 20 minutes for medium-well. Transfer the chateaubriand to a cutting board, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 10 minutes. <br />
<br />
Serve the chateaubriand, sliced on the diagonal. and garnish with Terrigon stalks. <br />
<br />
*Chateaubriand is a juicy-on-the-inside, seared and roasted beef tenderloin with wine sauce frequently ordered for a table of two at French restaurants. This chateaubriand recipe is not the traditional version of the restaurant favorite, as it is grilled and not searved with the usual sauce and chateau potates.<br />
<br />
Chateau potatoes are potatoes cut to the approximate size of large olives, sauteed in butter until they are well-saturated, then put in a 350-degree oven to bake to a golden brown and served with a sprinkling of chopped fresh parsley.<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-46148334162788191322012-03-31T14:09:00.005-07:002012-05-10T18:23:58.090-07:00Cumin/Pepper Crusted Chilean Sea Bass<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlCtVSSVw5nO_hQz1l17Uggy_nfRHQGe2t_DgPC1eehgCkw_zDeF_dUAKP6I-RJoznuGuRhYdTuctX6xlAgy59bpjbfhyphenhyphenB2xsCQ7GNFTMY6UJ4o5lPLHTta4VC5QveUp-fecKtvv_QbA/s1600/Cumin+Chilean+Sea+Bass6.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlCtVSSVw5nO_hQz1l17Uggy_nfRHQGe2t_DgPC1eehgCkw_zDeF_dUAKP6I-RJoznuGuRhYdTuctX6xlAgy59bpjbfhyphenhyphenB2xsCQ7GNFTMY6UJ4o5lPLHTta4VC5QveUp-fecKtvv_QbA/s320/Cumin+Chilean+Sea+Bass6.JPG" width="320" /></a></div>
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Chilean Sea Bass is a wonderfully rich fish and needless to say, there are innumerable ways to prepare it. However combining it with the ancient spice, cumin seeds adds a twist of middle eastern flavor to it by pan searing the fish crusted with the cumin then roasting to juicy tenderness.<br />
Just as an aside cumin has been used to spice foods from biblical times.</div>
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<strong>INGREDIENTS: </strong></div>
<br />
2 (6-ounce) Chilean sea bass fillets<br />
1 Tbsp cumin seeds<br />
1 tsp whole black pepper corns<br />
1 Tbsp extra virgin olive oil<br />
2 lemon wedges<br />
¼ cup of dry white wine<br />
1 Tbsp chopped fresh parsley<br />
<br />
<strong>PREPARATION:</strong><br />
<br />
Wash the bass and check for bones. Remove the skin if present. Pat dry and set aside. Coarsely chop the parsley.<br />
<br />
Toast the cumin seeds in a large dry cast iron skillet over medium heat until lightly browned and aromatic (this will take about 10 minutes). Place pepper corns in a spice/coffee grinder and process several times. Add the toasted cumin and process until finely ground. Scatter about half onto a plate, then place the bass fillets top-up and rub spice mixture in. Sprinkle the remainder over the top and press in with the back of a spoon or spatula. <br />
<br />
Preheat oven to 375° while toasting the cumin, about 15 min before cooking.<br />
<br />
<strong>COOKING: </strong><br />
<br />
Preheat a cast iron fry pan over med-high heat (7-8). When the rim is hot to the touch, add the olive oil to pan letting it heat just 'till a whiff of smoke arises. Add the bass; searing the bottom and then the top, for 2 minutes on each. Then sear the sides for 1 min each.<br />
<br />
Place the pan with the bass into the over and roast 375° for (8-10 min. for 1-1/4" thick) Desired internal temp: 130° no less, when tested with an instant read thermometer. Transfer the bass to plates. Cover with aluminum foil tents. <br />
<br />
Deglaze the pan with the wine reduced to about ½ and pour over the bass then sprinkle with parsley.<br />
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PRESENTATION SPECIAL: Slice 2 thin slices of lemon and thread a stalk of parsley thru the center of the lemon.<br />
<br />
Adapted from Cooking Light, Dec. 2001<br />
<br /></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5964639504135649068.post-1359305807030575352012-01-31T09:46:00.001-07:002012-01-31T09:47:58.100-07:00Grilled Pork Tenderloin<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmFZ7PiRBVjUkYn4IM6E_iLrimm02ri25n-pkRj_ExENrSFqA_63zQMjQBKOi-grnDNrEWAkQ1k8mYCuXewEmbTl9TZXjhi9A6GAHMwKMVxbrQk6j0VPiXVj16gadTrObp014cwhnPUM/s1600/Grilled+Pork+Tenderloin4.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmFZ7PiRBVjUkYn4IM6E_iLrimm02ri25n-pkRj_ExENrSFqA_63zQMjQBKOi-grnDNrEWAkQ1k8mYCuXewEmbTl9TZXjhi9A6GAHMwKMVxbrQk6j0VPiXVj16gadTrObp014cwhnPUM/s320/Grilled+Pork+Tenderloin4.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">A pork tenderloin is a wonderful cut of meat and is quite versatile. Combining it with a lemon, Soy sauce and wine vinegar marinade and the grilling yields a juicy, tender meal.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong>INGREDIENTS:</strong></div><br />
1 to 1-1/4 pound pork tenderloin <br />
<br />
<strong>Marinade:</strong><br />
1/4 cup olive oil<br />
2 Tbsp reduced sodium soy sauce*<br />
3/4 Tbsp Worcestershire sauce<br />
1/3 Tbsp dry mustard<br />
1 tsp fresh ground black pepper<br />
2/3 Tbsp red wine vinegar<br />
1/3 tsp dried parsley flakes<br />
1 clove garlic<br />
2/3 Tbsp freshly squeezed lemon juice <br />
<br />
Rosemary sprigs or parsley for garnish<br />
<br />
<strong>PREPARATION:</strong><br />
<br />
Remove any waste and excess fat from the tenderloin, wash is cold water and pat dry. Peel the garlic and squeeze through a press. Grind the parsley and pepper in a spice mill. Then combine all the marinade ingredients and whisk well. Pour 1/2 the marinade into a zippered bag, add the pork tenderloin and the remainder of the marinade. Seal the bag and message so that all sides of the pork are completely cover with the marinade. Marinade for 8-10 hours in the refrigerator. Turn every couple of hours.<br />
<br />
Fill your chimney starter about ½ full and set it ablaze about 15 min. before grilling.<br />
<br />
<strong>GRILLING:</strong><br />
<br />
When the coals are ready, dump them in the grill and replace the grids. Wait a few minutes for the grids to heat, Then oil the grids with olive oil.<br />
<br />
Grill the pork tenderloin close to the coals for about 3-4 minutes on each of its four sides. Close the grill cover between each turning. Continue grilling with the cover closed until the internal temperature is about 150 to 155 degrees. F.<br />
<br />
Remove from the grill to a platter, tent with foil, and allow to rest 10 minutes before slicing and serving. Garnish and serve.<br />
<br />
* If you don't use the reduced sodium Soy, the roast will turn out salty!<br />
<br />
Adapted from: Rocky and Jolyn B. who got the recipe from Elizabeth R. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-37659345176519470762012-01-11T11:18:00.005-07:002013-01-14T13:52:14.822-07:00Szechwan Chili Cod (Hongshao Yupian)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8vzfd_tHz6NEnETtRYZklcCWQRyqY_cLf76wpVjqm2k4zWP4iCDHAqCUYfya8cEcgGoj9pfDKk_Pz4inCrmzpkIMtJcL4iG_hVXXRoxu4pXQbCeWYJDfJiliE_Z02YHji-VbZIkTvhE/s1600/Szechuan+Cod7.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8vzfd_tHz6NEnETtRYZklcCWQRyqY_cLf76wpVjqm2k4zWP4iCDHAqCUYfya8cEcgGoj9pfDKk_Pz4inCrmzpkIMtJcL4iG_hVXXRoxu4pXQbCeWYJDfJiliE_Z02YHji-VbZIkTvhE/s320/Szechuan+Cod7.JPG" width="320" /></a>I've been toying with making Cod to come up with a flavorful presentation of this sometimes bland fish. It is quite plentiful in the waters off <place>New England</place> and <state><place>Alaska</place></state> so I put a Chinese twist to it and here's the result. </div>
<div style="border: currentColor;">
</div>
<br />
<strong>INGREDIENTS:</strong> <br />
<br />
1 lb. Cod fillet, boned and skinned<br />
4 Tbsp sherry, dry - divided<br />
2 Tbsp soy sauce - divided<br />
1/4 cup bottled chili sauce<br />
1-1/2 tsp <a href="http://www.giantunion.com/image/product/1500701_72dpi_Sauce_TF_Szechuan_ChiliSauce_48x15oz.jpg" target="_blank">Szechwan chili sauce</a><br />
2 tsp sugar<br />
4 1/4" slices fresh ginger (diam. of a quarter)<br />
2 cloves of garlic<br />
6 green onions <br />
3 Tbsp peanut oil<br />
<br />
<strong>PREPARATION:</strong><br />
<br />
Wash the cod, checking for bones. Pat dry with paper towels and cut it into 1" wide strips then to 2" lengths. Add 2 Tbsp of sherry and 1 Tbsp of soy sauce to a large resealable bag. Then add the cod massaging to distribute the marinade. Allow it to marinate for a half hour or so at room temp while you prepare the remaining ingredients.<br />
<br />
Peel the ginger and chop finely, place in a small cup/dish. Peel the garlic and chop finely, placing in a separate cup/dish. Wash the green onions, chop off the root then cut into 1/8" rounds including the lighter green tops. Continue by chopping the rounds finely. Measure out the remaining Soy sauce and sherry into a small bowl and add the sugar, mixing to dissolve. Measure the Szechwan chili sauce* into a small dish and add the chili sauce mixing to combine. <br />
<br />
<strong>COOKING: </strong><br />
<br />
Set a large wok over high heat until it just starts to smoke. Add the peanut oil and continue to heat until just a whiff of smoke comes off - (now you know it's hot enough to cook properly!)<br />
First add the ginger and S/F for 30 sec. or so then the green onions and S/F another 30 sec.. Add the garlic and S/F 'till it just starts to brown; Quickly pour the fish and marinade into the wok. GENTLY S/F** the wok contents so as not to break the fish apart for 2 min or so and move the fish away from the center of the wok to allow the marinade to bubble for a min or so. Add the sherry/soy mixture continuing to S/F a short time. Add the Chili sauce mix and S/F another min. or so just 'till the sauce starts bubbling.<br />
<br />
Scoop out and serve.<br />
<br />
Garnish: you can sprinkle a few 1/8" rounds of "green" onion over the dish. <br />
<br />
* If you can't find the Szechwan chili sauce, 1 tsp of red pepper chili flakes may be substituted. The Szechwan chili sauce can be found at most Asian markets.<br />
<br />
** S/F means Stir Fry</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-2238432669724542142011-12-29T10:20:00.002-07:002012-06-14T10:45:44.139-07:00SALT<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREby45Y20JF7GKwVQqAcy-zRHAP0opSSwMnE6VLfHC5_dK1tbA_E1GJVQ03VfWMjfG__IwUOzUsCVsUmrs0Vf4XHGWJCYDpkTr3H-XcHKAFby-9vSEsUH1zvAK_j-8sfpGcBGrl-Q0j8/s1600/Salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREby45Y20JF7GKwVQqAcy-zRHAP0opSSwMnE6VLfHC5_dK1tbA_E1GJVQ03VfWMjfG__IwUOzUsCVsUmrs0Vf4XHGWJCYDpkTr3H-XcHKAFby-9vSEsUH1zvAK_j-8sfpGcBGrl-Q0j8/s1600/Salt.jpg" /></a></div>
Just a little commentary on salt in cooking. Some of the bad points about salt: <br />
<br />
• It numbs the taste buds so the subtle flavors of the dish are obliterated leaving salt as the only detectable flavor. <br />
<br />
• Salt draws out the juices in meat leaving the dish less tender and not as juicy as it might have been. <br />
<br />
• Salt contributes to high blood pressure with The FDA recommending 2,300 milligrams of sodium a day maximum. Each teaspoon of salt contains 2,000 mg of sodium (salt).<br />
<br />
My recommendation for flavor and good health is to learn to enjoy food's natural taste. Put the salt shaker on vacation or at least cover up half the holes on the shaker and don't add any while prparing foods. At first your food may seem bland, but give it a chance. Over a relatively short time, your taste buds will recover from the constant desensitizing of salt and will find new and wonderfull flavors you never knew existed.<br />
<br />
Here is a list* of some of the worst offenders for sodium(salt) content:<br />
<br />
Onion salt<br />
Celery salt<br />
Garlic salt<br />
Seasoned salt<br />
Meat tenderizer<br />
Baking powder <br />
Baking soda<br />
Monosodium glutamate (msg)<br />
Soy sauce<br />
Steak sauce<br />
Barbeque sauce<br />
Catsup<br />
Bouillon cubes <br />
Mustard<br />
Worcestershire sauce<br />
Salad dressings<br />
Pickles<br />
Chili sauce<br />
Relish<br />
Salt shaker<br />
<br />
*Source: Sodium in the Diet, by J. Anderson, L. Young, E. Long and S. Prior<br />
<br />
Some suggestions for non-salt flavoring/seasonings :<br />
<br />
• Lemon Juice/Peel<br />
• Orange juice/Peel<br />
• Lime Juice/Peel<br />
• Rosemary<br />
• Balsamic Vinegar<br />
• Thyme<br />
• Basil<br />
• Marjoram<br />
• Oregano<br />
• Sage<br />
• Dill Weed<br />
• Savory<br />
• Pepper</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-24523821476580653152011-12-26T13:05:00.004-07:002011-12-29T08:20:03.399-07:00Crown Roast of Pork with Apple Stuffing<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPye_01BMp_q4fHEvEOVYupOJZRSfCzv4sNbdCsbBv3HKKqCXH-3d7gGazSL4Jirop25i7sEcDiNRStOK4GhZ354nqo9P-1Pm-gyvErPvrbGFWBYnpPG99tWjEA1er9-on65CMhLX-TU/s1600/Crown+Pork7.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPye_01BMp_q4fHEvEOVYupOJZRSfCzv4sNbdCsbBv3HKKqCXH-3d7gGazSL4Jirop25i7sEcDiNRStOK4GhZ354nqo9P-1Pm-gyvErPvrbGFWBYnpPG99tWjEA1er9-on65CMhLX-TU/s320/Crown+Pork7.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Christmas dinner this year was a Crown Pork roast. We don't make it very often because it's a lot of food for two people. We had the butcher make up the smallest roast he could, it ended up with 10 ribs and about 7-½ pounds. For this meal I started with a recipe from Gourmet back in 2005, but changed a lot to suit our taste. I hope you enjoy this roast and the Sweet <city><place>Oranges</place></city> with Kumquats from "Farmhouse" with it.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong>INGREDIENTS: </strong><br />
<br />
<strong>For stuffing </strong></div>3/4 lb lean ground pork<br />
1 large Shallot<br />
½ apple<br />
½ stick butter<br />
3 Tbsp Bells' Poultry Seasoning<br />
1 tsp black pepper<br />
½ lb fresh Pullman loaf, pain de mie, or country loaf<br />
1 rib finely chopped celery<br />
1 cup reduced-sodium chicken broth<br />
<br />
<strong>For roast </strong><br />
7 to 8 lb Crown pork roast, rib ends frenched.<br />
1 tsp dry sage<br />
1 tsp marjoram or thyme<br />
1/2 tsp fresh ground black pepper<br />
1 1/2 cups water<br />
<a href="http://www.napastyle.com/catalog/product.jsp?productId=4681" target="_blank">Farmhouse Oranges and Kumquats</a><br />
<br />
<strong>For sauce</strong> <br />
1/4 cup dry white wine<br />
3/4 cups reduced-sodium chicken broth<br />
1 tsp cornstarch, dissolved in 1 Tbsp water<br />
1 Tbsp cold butter<br />
<br />
<strong>PREPARATION:</strong><br />
<br />
<strong>Stuffing:</strong><br />
Peel the shallot and chop finely. Dice the bread into 1-inch cubes. Clean, wash and dice the celery into ¼" pieces. Wash, peel and dice the apple ½" cubes.<br />
<br />
Set a large heavy skillet over moderate heat, when the rim is hot add 1/2 stick butter, melt then add the shallot and celery, cook stirring occasionally, until tender, about 10 minutes. Add the ground pork, continuing to cook, stirring frequently, until the pork is no longer pink, about 10 minutes more. Add the Bells', apple and pepper mix well, cook and stir 5 minutes. Add 1 cup of chicken broth bring to a boil, add the bread crumbs stirring occasionally, until the stuffing thickens and the liquid absorbs, then remove from heat. If the stuffing is too juicy, add more bread cubes, too dry add more chicken broth.<br />
The roast: <br />
<br />
<strong>Roast:</strong><br />
Add the sage, marjoram and pepper to a small mill and grind together. Pat the roast dry with paper towels and lightly spray it with an olive oil mist, then sprinkle the spices over outside and bottom of roast.<br />
<br />
Put roast in a small flameproof roasting pan cover the rib tips with foil to keep from burning. Add water to pan.<br />
<br />
Put oven rack in lower third of oven and preheat oven to 350°F. <br />
<br />
<strong>COOKING:</strong><br />
<br />
Roast pork in lower third of oven for 2 hours at 350°F. If pan becomes dry add a little water.<br />
<br />
Remove the roast and mound stuffing loosely in center, cover the stuffing and tips of ribs with a sheet of foil. Return the roast to the oven for 30 minutes. Then place the remaining stuffing in a buttered baking dish cover with foil and put it in the oven with the roast. Continue roasting until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155-160°F about 2 1/2 to 3 hours total.<br />
<br />
Remove the roast when it is done. Take the foil off the remaining stuffing and bake for another 15 min. until top browns just a little. <br />
<br />
Transfer pork to a platter and let stand 20 minutes. While it stands, garnish with kale leaves decorated with Farmhouse Oranges and Kumquats in sweet syrup.<br />
<br />
<strong>Optional sauce</strong> (while pork stands:) <br />
<br />
Put the roasting pan one a burner, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add broth, pan juices, and any juices on platter from roast and bring to a simmer. Re-stir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with pepper. <br />
Serve the pork roast with stuffing and sauce and carve at the table.<br />
<br />
<span style="font-size: x-small;">Adapted from: Gourmet December 2005 </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-53510227477272845252011-12-26T10:28:00.003-07:002011-12-26T10:33:46.410-07:00Spicy Brussels Sprouts and Carrots<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLP2kyPtKj-_V0rHxVUNipwdBwZYqlPoq4VkOhQEKBB2gC3J6EYTQuxXYy9Tsy1FG6raVg3oS_mKovu9koqMZ3jLAfEm0Hys_Ds_n9RASGHDlCv3PBvbXU3BHvCFgndNfJWZecNYgy8Q/s1600/Sprouts+n+Carrots9.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLP2kyPtKj-_V0rHxVUNipwdBwZYqlPoq4VkOhQEKBB2gC3J6EYTQuxXYy9Tsy1FG6raVg3oS_mKovu9koqMZ3jLAfEm0Hys_Ds_n9RASGHDlCv3PBvbXU3BHvCFgndNfJWZecNYgy8Q/s320/Sprouts+n+Carrots9.JPG" width="320" /></a></div><span style="font-family: inherit;">A nice way to prepare a festive side dish for the holidays. It's good even for those who don't like</span> <span style="font-family: inherit; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Brussels Sprouts </span><br />
<br />
<strong><span style="font-family: inherit;">INGREDIENTS</span>:</strong><br />
<br />
3/4 cup fresh Brussels sprouts or (thawed frozen )<br />
3/4 cup sliced carrot<br />
½ cup water<br />
1/4 cup mayonnaise<br />
2 tsp prepared horseradish<br />
1 Tbsp shallot<br />
1/8 tsp salt <br />
Dash pepper<br />
1/4 cup soft bread crumbs<br />
1-1/2 tsp butter melted<br />
1 Tbsp fresh parsley<br />
<br />
<strong>PREPARATION:</strong><br />
<br />
Wash the sprouts removing tough outer leaves and cut in half. Wash, peel and waffle cut (or diagonal slice) the carrots. Peel and finely chop the shallot. Mince the parsley. <br />
<br />
In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, horse radish, shallot, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot tossing to coat.<br />
<br />
Melt the butter and mix in the bread crumbs <br />
<br />
<strong>COOKING:</strong><br />
<br />
Transfer to a greased 2-cup baking dish. Sprinkle the buttered crumbs on top. Bake, uncovered, at 350 deg for 10-15 minutes or until lightly browned. Sprinkle with parsley. <br />
<br />
Yield: 2 servings.<br />
<br />
Adapted from: —Barbara Ferster, Richfield, Pennsylvania<br />
<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-69965130733382039452011-12-15T13:09:00.009-07:002012-08-25T13:53:46.267-07:00Baked Chicken Legs with Balsamic Vinegar<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwYNY9CakQsC69kc_pJFAgtpVFjoo5fv2Va3qxYfq1aRYpUJBhp3IAvIvt1ItcADvetkT2zMP6TQudrA4yvyxdOYo3JUYgKbJWQhJ_1JAEUZrb3V6FYGuTNKVA7KKzZC3sDmvpg7qbkQ/s1600/Baked+Chicken+Legs+and+Balsamic+2+%25282%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwYNY9CakQsC69kc_pJFAgtpVFjoo5fv2Va3qxYfq1aRYpUJBhp3IAvIvt1ItcADvetkT2zMP6TQudrA4yvyxdOYo3JUYgKbJWQhJ_1JAEUZrb3V6FYGuTNKVA7KKzZC3sDmvpg7qbkQ/s320/Baked+Chicken+Legs+and+Balsamic+2+%25282%2529.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Here's another way to cook chicken leg quarters, they are my favorite as they are more juicy and flavorful then the breasts. Give this one a try, I think it may become one of your favorite ways to cook chicken!</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<strong>INGREDIENTS: </strong><br />
<br />
3 chicken leg quarters, skin on. </div>
1/2 cup dry white wine<br />
2 Tbs balsamic vinegar<br />
2 cloves of garlic<br />
2 tsp fresh rosemary<br />
2-3 Tbsp extra virgin olive oil<br />
Fresh rosemary sprigs for garnish<br />
<br />
<strong>PREPARATION:</strong><br />
<br />
Preheat oven to 350°F. <br />
<br />
Wash the legs and remove any visible fat etc. Pat dry and Place chicken skin side up in roasting pan. Peel and finely chop the garlic. Wash the rosemary, shaking off the water. Strip the leaves from the stalk and finely chop. <br />
<br />
Pour wine and vinegar over chicken then distribute the garlic and rosemary evenly over the legs. Pour the olive oil over the chicken and cover<br />
<br />
<strong>COOKING:</strong><br />
<br />
Place the pan in the oven and bake at 350 deg. until chicken is cooked through, about 1 hour 15 minutes(175 deg). Remove the cover during the last 15 min. to let it brown some. Put the chicken on a serving dish and cover it with an Aluminum foil tent*. <br />
<br />
Pour pan juices into small saucepan, spoon off the fat from top of pan juices. Boil juices until reduces to 1/3 cup, about 15-20 minutes. <br />
<br />
Pour the juices over chicken and garnish with rosemary sprigs<br />
<br />
* I use the foil tent so often, I just put it on the shelf for the next time.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-69036495860934268022011-11-29T08:41:00.002-07:002011-11-29T08:43:50.646-07:00Key Lime Cheese Pie (cake)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRmuMQ-482QJQmmfloXeqnyPZk6BA1QhKBDUhbcvQumBIIfpVLjG2NAwH1_pImDbVt29AawAUGv4NNiAL0j2P435R0okf1mmEUlUcqwpyU9LhL1Icp_fZQczojeEmB5FUeBV2L2NZmvE/s1600/Key+Lime+Cheese+Pie+Adj4.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" dda="true" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRmuMQ-482QJQmmfloXeqnyPZk6BA1QhKBDUhbcvQumBIIfpVLjG2NAwH1_pImDbVt29AawAUGv4NNiAL0j2P435R0okf1mmEUlUcqwpyU9LhL1Icp_fZQczojeEmB5FUeBV2L2NZmvE/s320/Key+Lime+Cheese+Pie+Adj4.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 11pt;">Well I'm still picking key limes and continue to scour uses for them. Well we tried key lime pie, but then my wife loves cheesecake, so adding some key lime juice to the mix and using a pre-made pie crust yields a dessert that is creamy, a bit tart and is very enjoyable with fresh made whipped cream as a topping.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 11pt;"><strong>INGREDIENTS:</strong></span></div><br />
1 9" graham cracker pie crust <br />
3 (8 ounce) packages cream cheese <br />
1 cup sugar<br />
1 tsp pure vanilla extract <br />
1/3 cup key lime juice (about 12 to15 limes)<br />
3 large eggs <br />
2 Tbsp sour cream<br />
<br />
<strong>PREPARATION:</strong><br />
<br />
Set out three packages of cream cheese and three eggs, so that they reach room temperature before making the cheese pie. (Leave them out overnight and make the pie the next morning). Roll the limes under the heel of your hand first then juice them. It will break the pulp up releasing additional juice.<br />
<br />
In large mixing bowl, combine cream cheese and sugar, gently beating until smooth. <br />
Add vanilla and key lime juice and gently beating. <br />
<br />
Break the eggs into a separate mixing bowl and beat with a fork. Add the eggs to the large bowl and beat until just combined. Gently mix in sour cream with a spoon. Pour into the prepared crust.<br />
<br />
<strong>BAKING:</strong><br />
<br />
Bake at 350°F for about 40-45 minutes. A little jiggling in the center says it's just done!<br />
Turn off oven and leave cheese pie undisturbed for 30 minutes.(In the oven)<br />
Remove cheese pie (cake) from oven and let it cool to room temperature on wire rack. <br />
<br />
Refrigerate several hours before serving.<br />
<br />
<strong>TOPPING:</strong><br />
<br />
Now is a good time to put that <a href="http://grillinggourmetcooking.blogspot.com/p/kitchen-gadgets.html" target="_blank">ICI cream whipper</a> to work. Whip up a pint of fresh whipped cream!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-4022146483351477242011-11-02T12:20:00.004-07:002011-11-02T12:26:25.719-07:00Grilled Key Lime Shrimp<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07du3sCaG4kXDwG8YNYGDATtuhwcSoTYj-CQOusXd6_SAc0ui8xaTLtvCRLnxNSUnSf3gN-6UCeOiruPnIcaHUJ7-6idgcqQ7RbgyEgHLL9FEQTqhGulPguyO-LRttr1aafL1Gox3dss/s1600/Key+lime+Shrimp+Grilled.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="110" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07du3sCaG4kXDwG8YNYGDATtuhwcSoTYj-CQOusXd6_SAc0ui8xaTLtvCRLnxNSUnSf3gN-6UCeOiruPnIcaHUJ7-6idgcqQ7RbgyEgHLL9FEQTqhGulPguyO-LRttr1aafL1Gox3dss/s320/Key+lime+Shrimp+Grilled.jpg" width="320" /></a><strong></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">There are so many recipes for grilling shrimp, why do another? Well simply put, I have a Key Lime tree and they are in season in abundance. Although this recipe calls for key limes, I'm sure that a conventional lime can be substituted, However the key lime does have a distinctly different flavor and the shrimp will taste different.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>INGREDIENTS:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 pound large shrimp 16-20/Lb.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">MARINADE:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmALj0d0mNcGKZDbKZK-TjFrYPor7pwGwm0hbjVfx5IYxiL4UEcJEWuu_7EunIKPfItMdUF1PSIDeBq0nlYwTVsTmiYVJWwzqw-2Z9cRwLiuQxrnETQ5-m6FCSGXgsqzu5KogUjqO_Yk/s1600/Butterflying+shrimp.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmALj0d0mNcGKZDbKZK-TjFrYPor7pwGwm0hbjVfx5IYxiL4UEcJEWuu_7EunIKPfItMdUF1PSIDeBq0nlYwTVsTmiYVJWwzqw-2Z9cRwLiuQxrnETQ5-m6FCSGXgsqzu5KogUjqO_Yk/s200/Butterflying+shrimp.jpg" width="132" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butterflied Shrimp</td></tr>
</tbody></table> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Tbsp light rum</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp Key Lime juice</div></div>2 tsp extra virgin olive oil<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 garlic cloves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/8 tsp red pepper flakes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">GLAZE:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Tbsp dark brown sugar </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp balsamic vinegar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Tbsp light rum</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<strong>PREPARATION:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">If using bamboo skewers, soak them in water for 30 minutes before grilling (about 8 needed).</div>Slit the shrimp down the back to butterfly, then peel, removing the vein and tails, wash and pat dry. Place them in a zipper bag. <br />
<br />
Juice the key lime. Peel the garlic and squeeze with a press. Prepare the <a href="http://tipsonfood.blogspot.com/search/label/Red%20Pepper%20flakes" target="_blank">Red Pepper flakes</a>. Place all the marinade ingredients in a bowl and mix well, then add to the bag. Massage the shrimp to distribute the marinade, refrigerator 30 to 60 minutes.<br />
Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling<br />
In small bowl, combine brown sugar, vinegar and remaining rum.<br />
Remove the shrimp from the marinade and thread them on skewers. I only used one skewer in the picture, but two work better with the butterflied shrimp.<br />
<br />
<strong>GRILLING:</strong><br />
<br />
Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.<br />
Place skewers on a grill grids and grill for about 2-3 minutes until slightly charred , brush with the glaze as they are grilling. Turn them over and brush on more glaze. Grill another 2 to 3 min. They are done when they are firm and opaque.<br />
Garnish with key lime wedges. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-74921370847582529312011-10-25T08:40:00.006-07:002013-06-11T13:19:35.151-07:00Morg's Bar-B-Que Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Eq20x8htSbWqYTuNXDcvvr8QG_GRCb410AEb8Pl1rvhhQV7v28tyhZLnYlpOnjFCPY3xut-G4KyYgbZRJx9SBU_IQVXf0IJ8iUTTY-GISrD-L5STcGaXUvnZoU9Al6xkoc3tQk6ReOk/s1600/BBQ+Sauce.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Eq20x8htSbWqYTuNXDcvvr8QG_GRCb410AEb8Pl1rvhhQV7v28tyhZLnYlpOnjFCPY3xut-G4KyYgbZRJx9SBU_IQVXf0IJ8iUTTY-GISrD-L5STcGaXUvnZoU9Al6xkoc3tQk6ReOk/s320/BBQ+Sauce.jpg" width="284" /></a></div>
I have had a request to post my Bar-B-Que Sauce. I never thought to post it as there are so many "bottled" varieties out there, why go through the effort unless you really want tasty and flavorful BBQ. I have been making it this way for so many years and my family just can't get enough of it.<br />
<br />
<strong>INGREDIENTS</strong>: <br />
½ cup Ketchup (Hunts)<br />
¼ cup chili sauce (Hunts)<br />
⅓ cup red wine<br />
3 Tbsp extra virgin olive Oil<br />
1 Tbsp ground black pepper<br />
1 small lemon<br />
1 Tbsp fresh rosemary<br />
½ Tbsp fresh parsley<br />
2 cloves garlic<br />
2 Tbsp Worcester sauce<br />
4-5 dashes Tabasco sauce<br />
<br />
<strong>PREPARATION:</strong><br />
<br />
Peel and press the garlic. Wash the parsley shaking off the water; cut off the leaves and chop finely. Wash the rosemary shaking off the water; strip and finely chop the leaves. Juice the lemon. <br />
<br />
In a medium mixing bowl add the Ketchup, Chili Sauce, wine, and oil. Mix well with a whisk. Continue adding the remaining ingredients and whisk thoroughly. (Should yield about ¾ of a cup or so).</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5964639504135649068.post-6325700798470714262011-10-17T15:32:00.003-07:002012-03-14T12:37:43.752-07:00Cajun Blackened Salmon<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuNLYi-fK0eeAaKk0u9NmThP_r8lrqpZ5XdvXITPcfRTghgEIAw_pMYzqYbcrTtDga5DX84D19PEm2Srazeknp9dMPtn5g6saoffuFfLosfjgDKuIXUe0fQCN8DRCLIgrwEoZTKx8_QQ/s1600/Blackened+Salmon1.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img aea="true" border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuNLYi-fK0eeAaKk0u9NmThP_r8lrqpZ5XdvXITPcfRTghgEIAw_pMYzqYbcrTtDga5DX84D19PEm2Srazeknp9dMPtn5g6saoffuFfLosfjgDKuIXUe0fQCN8DRCLIgrwEoZTKx8_QQ/s320/Blackened+Salmon1.JPG" width="320" /></a></div>Pan blackened salmon with a Cajun twist on flavor. With so many ways to prepare salmon, this one is easy as the spicing is all in one container from Zatarain's. Sprinkle it liberally for a great Cajun taste.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">INGREDIENTS:</div><br />
2 Salmon fillets 6 to 8 oz.<br />
Zatarain's Blackened Seasoning<br />
1 Tbsp. extra virgin olive oil<br />
fresh ground black pepper<br />
olive oil spray<br />
<br />
PREPARATION:<br />
<br />
Wash the salmon thoroughly and trim off any fat around the edges, and pat dry with a paper towel. Lay the salmon onto a plate or cutting board and spray a light misting of olive oil spray, or a light coating of olive oil.<br />
<br />
Grind on some fresh black pepper and a lot of Blackened Seasoning. It is quite SPICY! The more the better. So give the fish a nice, even coating of blackened seasoning.* Try to get some on the sides of the fillet as well. And finish up with one last misting of that spray olive oil. The spray keeps the spices in place when putting the fish in the pan.<br />
<br />
COOKING:<br />
<br />
Place a heavy frying pan on the burner and set the heat on medium high (7 to 8)<br />
<br />
When the rim is hot, drizzle a tablespoon of olive oil into the frying pan. Allow it to warm, then gently lay the fish into it, flesh side down. Leave it there for a 5 to 7 minutes (1" thick) without moving it.<br />
<br />
After 6 minutes, lift the fillets and look at the underside of the salmon. If it’s as dark as you want it, flip it over onto the skin side. Continue frying for 2 to 3 minute or so, then turn the heat down to very low or off and letting the residual heat gently finish cooking the middle, 3-5 minutes should do it. Scoop out and serve.<br />
<br />
*Several shakes of the blackened seasoning are needed to get the full flavor.</div>Unknownnoreply@blogger.com4