Cucumber in Garlic Sauce suàn ní huáng guā (蒜泥黃瓜)

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 Tempe, Az. called Miu's Cuisine  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.

 INGREDIENTS:

5  Persian or Chinese cucumbers, about 1 lb. *

Cilantro for garnish

Dressing:

4 clove of Garlic

2 Tbsp rice wine vinegar

2-3 pinches of sugar

Scant 1/4 tsp sesame oil

pinch crushed Sichuan pepper

PREPARATIONS:

Wash the cucumbers and Roll 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.

Crush the Szechwan pepper in a mortar and pestle.

Wash the cilantro shaking off the water. Cut the leaves from the stems and chop very coarsely.

In a small bowl, mix together the vinegar, sugar, pepper and sesame oil. Adjust the seasoning to taste. Peel and crush the garlic with the side of a cleaver then roughly chop and add to the dressing.   (May be prepared in advance to develop the flavor)

Pour over the cucumber, toss and sprinkle with cilantro. Chill 1/2 to 1 hour before serving.


* Persian Cucumbers are quite small, 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.
 

Barbecued Chicken Quarters

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.

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.

 

INGREDIENTS:

 

3 Chicken leg quarters

Morg's BBQ Sauce:

½ cup catsup (Hunts)

¼ cup chili sauce (Hunts)

1/3 cup red wine

3 Tbsp extra virgin Olive Oil

1 Tbsp fresh ground black pepper

1 small lemon

1 Tbsp fresh rosemary

½ Tbsp fresh parsley

2 cloves garlic

2 Tbsp Worchester sauce

4-5 dashes of Tabasco sauce

PREPERATION:
 

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.

In a medium mixing bowl add the catsup, chili sauce, wine, and oil. Mix well with a whisk.

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!

Fill the chimney starter 2/3 full with charcoal. Set the charcoal ablaze in a chimney starter about 15 to 20 min. before grilling.
 

GRILLING:
 

The sauce is rather messy to clean up. So be forewarned.

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 the chicken legs, (skin side down if you left the skin on), on the hot section  of the grill. Cover and cook for 2 minutes. Turn the pieces, recover the grill and cook for 2 minutes more.

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.

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.)

Buffalo Stroganoff

Stroganoff has been a staple in our house for many years. It's relatively easy to prepare but certainly sounds elegant.

INGREDIENTS:

  
1 pound stew meat

4 oz fresh mushrooms

1 small yellow onion

Sauce:

Dash black pepper

1/8 tsp garlic powder

1/2 Tbsp Worcestershire sauce

3/4 cup beef broth or stock

1/2 Tbsp ketchup

Roux:

2-1/2 Tbsp flour

3-4 Tbsp apple juice

1/4 cup sour cream

PREPARATION:

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.

Sauce:  Combine the garlic salt, pepper, Worcestershire sauce, beef broth and ketchup.

Roux: 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  at a time to thin as needed.

COOKING:

Place the stew meat, salt, pepper and onion in the Dutch oven. Stir to distribute the seasonings and onion. Pour the sauce over the meat.

Cook for 2 to 2-1/2 hours, add the sour cream mixing to combine. Continue cooking for 2 to 2-1/2 longer over medium heat. About 30 minutes before serving. Pour the Roux 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.

Serve over egg noodles

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.

* beef may be substituted

Walnut Rack of Lamb

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.

A while ago I decided to treat myself with a new cutting board, so I ordered one custom made from Amish craftsmen in Ohio and this is the first recipe I prepared on it. Thus the name.

INGREDIENTS:

1  Frenched lamb rack with 7 to 8 ribs  (3/4  to 1 pound)

1 Tbsp fresh rosemary or 1 tsp of dry

1 tsp dry thyme leaves

2 cloves garlic

Pepper

3 Tbsp olive oil

PREPARATION:

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.

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. 

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. 
Adjust the oven rack to the center of the oven. Line a roasting pan of adequate size with aluminum foil.

Preheat oven to 450°F

SEARING:

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.

ROASTING:

Place the lamb rack bone side down in the  in a foil-lined roasting pan. Then in the middle of the oven and roast at 450°F for 7 minutes. 
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. 125°F  for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.

Slice the lamb chops between the ribs and away from the rack.

Garnish with rosemary sprigs and serve.

Shrimp with Snow Peas xuě dòu chǎo xiā (雪 豆 炒 虾)

Here is a Cantonese style dish that I worked up over the last week or so. I know there are a lot of recipes

on the web for this title, but I think you will agree with me that this combination is just better.

INGREDIENTS:

12 oz  shrimp (about 18 ea. 26 to 30 count)
8 oz  snow peas
6 oz  water chestnuts
5 green onions
4 cloves garlic
1 Tbsp minced fresh ginger
1 Tbsp fresh, snipped chives
1 Tbsp sesame oil
2 Tbsp Peanut oil
1/2 cup chicken stock
4 Tbsp dry sherry
1 Tbsp soy sauce

1 Tbsp cornstarch dissolved in 2 Tbsp water

PREPARATION:

Wash, 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 separately  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.

COOKING: 

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.

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.

Stuffed Shells with Marinara Sauce

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 Barilla tomato-basil can be substituted with satisfactory results.

 

INGREDIENTS:

1/2 pkg. Jumbo shells (18)
24 oz marinara sauce *
1 egg, beaten
15 oz. container ricotta cheese

2 cups (8 oz.) mozzarella cheese Shredded
1/2 cup (3 oz.) Parmesan cheese Shredded
2 Tbsp. fresh parsley, chopped
1/4 cup Parmesan cheese grated
 

PREPARATION:
 

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.

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.

Preheat the oven to 350 deg.

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.
 

COOKING:
 

Bake, covered with foil, at 350deg. for 40 minutes until bubbly. Uncover and bake 10 minutes more, or until cheese is melted.

Recipe makes 4 servings

* Home made marinara sauce or 26oz. jar Barilla Basilico Tomato & Basil Sauce.

Note: the shells can be divided into two 6X9" baking dishes and baked together. One to serve and one for a later meal.

Classic Marinara Sauce

Recipegirl.com

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  with meat, mushrooms or sausage. It can be used as is in dishes like stuffed shells, macaroni and sauce or spaghetti and meat balls.

INGREDIENTS:

2 28-oz cans Italian-style whole peeled plum tomatoes

3 Tbsp extra virgin olive oil

1 small onion

4 garlic cloves

1 Tbsp dried rosemary or 2 Tbsp fresh

1 Tbsp dried basil or 12 large fresh leaves

PREPARATION:

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.

COOKING:

Place the reserved tomato juice in a 1 qt pot and simmer (bubbling) until reduced to 1/3. then add to the sauce.

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.

Add the tomatoes, herbs and pepper. Reduce heat to low and cook until is reduced and it thickens, about 1 to 2 hours

Capellini with Red Clam Sauce

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.

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.

 

INGREDIENTS: 

 

1 can (28 ounces) Peeled plumb tomatoes

1 can (6-1/2 ounces each) chopped clams, undrained **

1 small onion

1 Tbsp olive oil

2 garlic cloves

2 Tbsp fresh parsley

1 bay leaf

1/2 Cup of dry red wine

1/2 tspn sugar

1/2 tspn dried basil

1/2 tspn dried thyme

4 ounces Capellini , cooked and drained

PREPARATION:

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. Wash the parsley and mince chop the leaves.

COOKING:

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).

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.

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.  Discard bay leaf.

While the sauce is cooking, cook the capellini according to package directions or until al dente

Serve the sauce over the Capellini. With extra sauce served along side.
 

**Bar Harbor brand "Chopper Clams" for this recipe were purchase from Amazon.com as they are outstanding and about as close to fresh as you can get.

Apple Pie from Scratch

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.  Enjoy

Plain Pie Crust (Pastry)

INGREDIENTS:

1-1/3 cups all-purpose flour

¼ teaspoon salt

1/3 cup salad (cooking) oil

3 tablespoons cold milk

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.

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.

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

INGREDIENTS:

Filling

1/2 heaping cup of sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

8 cups thinly sliced peeled tart apples (6 large)*

2 tablespoons butter

Pre Heat oven to 400°F.

Filling:

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.

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.

BAKING:

Place a large foil covered tray in the oven under the pie to catch any dripping.

Bake 50 to 60 minutes at 400°F or until crust is brown and the apples are soft.

 

* For this pie we used Jonathin apples as their flavor is mildly sweet with a tart tang and subtle hints of spice. They will cook down some and leave a space over the filling.

Pork with Sweet Red Peppers (Szechwan) Tián jiāo ròu sī 甜椒肉丝

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.

INGREDIENTS:

1/2 lb lean pork
3 Red peppers, medium (or 1-1/2 large )
2 red chili peppers
1 Tbs. sherry
1 tsp. Szechwan chili sauce**
2 tsp. corn starch dissolved in 4 tsp. of water

SPICES:
1 slice ginger
1 each scallions
1 clove garlic

SAUCE:
2 Tbs. brown bean sauce
1 tsp. soy sauce dbl. black
2 Tbs. chicken stock
2 Tbs. sugar

1/4 tsp. salt

MARINADE:
1 Tbs. water chestnut powder
1 each egg white
1 tsp. sherry
1 tsp. sesame oil

PREPARATION:
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.

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.
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.
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.
Mix the Sauce ingredients. Measure out the Szechwan chili sauce .

COOKING:

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.

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.

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.

** Sold in Chinese Grocery stores in a Black can titled "Szechwan Chili Sauce" with a picture on it also available on Amazon.com

Shrimp with Red Pepper in Garlic Sauce

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.

So here's a recipe I have developed to blend their sweet crispiness with succulent shrimp. I do hope you enjoy.

INGREDIENTS:
¾ pound Shrimp 16-20/lb. (raw)
¼ pound Capellini (Angle Hair) spaghetti
1 large Sweet Red Pepper
1 large clove garlic
1/8-¼ tsp crushed red pepper flakes
2 Tbsp olive oil
1 tsp parsley
1/3+ cup white wine
1 Tbsp grated Parmesan cheese
Fresh parsley sprigs for garnish

PREPARATION:

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).

Wash the red pepper, carve 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.

COOKING:

First cook Capellini , drain, rinse and put it on a serving platter, cover with a foil tent to keep it warm.

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.

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.

Garnish with parsley.

Johnsonville Italian Sausage

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!

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.

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.

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.

Louisa's Baked Haddock with Lemon Sauce

As you must know by now we hail from Massachusetts 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 (Superior to be sure), Louisa makes this dish (with my meddling) which we both enjoy. We hope you will also.

INGREDIENTS:

2  6 oz. Haddock fillets
4 Tbsp. dry white wine
2 oz. water
dash fresh ground black pepper

Breading:

1/4 cup Panko bread crumbs
3 Tbsp melted butter
2 Tbsp fresh parsley
pinch of pepper

PREPARATIONS:

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.

The Lemon sauce:

3 oz. Dry White wine                                               1 small Shallot
1-1/2 Tbsp fresh Lemon juice                                  1/2 cup heavy cream
3 black pepper corns                                               6 oz. Cold unsalted butter

Prep:

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.

Cooking: 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.

ROASTING:

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.

Remove the fillets to a serving dish neatly arraigning them. Drizzle the lemon sauce over the fillets and garnish with parsley sprigs.

* baking dish may be sprayed with nonstick cooking spray.

Charcoal Grilled Chateaubriand

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.

INGREDIENTS:

1 center cut Tenderloin (approx. 1 to1-1/2lb.)

Ground black pepper
2 tablespoon butter, softened
Sprigs of fresh tarragon

PREPARATIONS:

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.

Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)

GRILLING:

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!
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.

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.

Serve the chateaubriand, sliced on the diagonal. and garnish with Terrigon stalks.

*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.

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.

Cumin/Pepper Crusted Chilean Sea Bass

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.
Just as an aside cumin has been used to spice foods from biblical times.

INGREDIENTS:

2 (6-ounce) Chilean sea bass fillets
1 Tbsp cumin seeds
1 tsp whole black pepper corns
1 Tbsp extra virgin olive oil
2 lemon wedges
¼ cup of dry white wine
1 Tbsp chopped fresh parsley

PREPARATION:

Wash the bass and check for bones. Remove the skin if present. Pat dry and set aside. Coarsely chop the parsley.

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.

Preheat oven to 375° while toasting the cumin, about 15 min before cooking.

COOKING:

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.

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.

Deglaze the pan with the wine reduced to about ½ and pour over the bass then sprinkle with parsley.

PRESENTATION SPECIAL: Slice 2 thin slices of lemon and thread a stalk of parsley thru the center of the lemon.

Adapted from Cooking Light, Dec. 2001

Grilled Pork Tenderloin

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.

INGREDIENTS:

1 to 1-1/4 pound pork tenderloin

Marinade:
1/4 cup olive oil
2 Tbsp reduced sodium soy sauce*
3/4 Tbsp Worcestershire sauce
1/3 Tbsp dry mustard
1 tsp fresh ground black pepper
2/3 Tbsp red wine vinegar
1/3 tsp dried parsley flakes
1 clove garlic
2/3 Tbsp freshly squeezed lemon juice

Rosemary sprigs or parsley for garnish

PREPARATION:

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.

Fill your chimney starter about ½ full and set it ablaze about 15 min. before grilling.

GRILLING:

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.

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.

Remove from the grill to a platter, tent with foil, and allow to rest 10 minutes before slicing and serving. Garnish and serve.

* If you don't use the reduced sodium Soy, the roast will turn out salty!

Adapted from: Rocky and Jolyn B. who got the recipe from Elizabeth R.

Szechwan Chili Cod (Hongshao Yupian)

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 New England and Alaska so I put a Chinese twist to it and here's the result.

INGREDIENTS:

1 lb. Cod fillet, boned and skinned
4 Tbsp sherry, dry - divided
2 Tbsp soy sauce - divided
1/4 cup bottled chili sauce
1-1/2 tsp Szechwan chili sauce
2 tsp sugar
4 1/4" slices fresh ginger (diam. of a quarter)
2 cloves of garlic
6 green onions
3 Tbsp peanut oil

PREPARATION:

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.

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.

COOKING:

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!)
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.

Scoop out and serve.

Garnish: you can sprinkle a few 1/8" rounds of "green" onion over the dish.

* 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.

** S/F means Stir Fry

SALT

Just a little commentary on salt in cooking. Some of the bad points about salt:

• It numbs the taste buds so the subtle flavors of the dish are obliterated leaving salt as the only detectable flavor.

• Salt draws out the juices in meat leaving the dish less tender and not as juicy as it might have been.

• 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).

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.

Here is a list* of some of the worst offenders for sodium(salt) content:

Onion salt
Celery salt
Garlic salt
Seasoned salt
Meat tenderizer
Baking powder
Baking soda
Monosodium glutamate (msg)
Soy sauce
Steak sauce
Barbeque sauce
Catsup
Bouillon cubes
Mustard
Worcestershire sauce
Salad dressings
Pickles
Chili sauce
Relish
Salt shaker

*Source: Sodium in the Diet, by J. Anderson, L. Young, E. Long and S. Prior

Some suggestions for non-salt flavoring/seasonings :

• Lemon Juice/Peel
• Orange juice/Peel
• Lime Juice/Peel
• Rosemary
• Balsamic Vinegar
• Thyme
• Basil
• Marjoram
• Oregano
• Sage
• Dill Weed
• Savory
• Pepper

Crown Roast of Pork with Apple Stuffing

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 Oranges with Kumquats from "Farmhouse" with it.

INGREDIENTS:

For stuffing

3/4 lb lean ground pork
1 large Shallot
½ apple
½ stick butter
3 Tbsp Bells' Poultry Seasoning
1 tsp black pepper
½ lb fresh Pullman loaf, pain de mie, or country loaf
1 rib finely chopped celery
1 cup reduced-sodium chicken broth

For roast
7 to 8 lb Crown pork roast, rib ends frenched.
1 tsp dry sage
1 tsp marjoram or thyme
1/2 tsp fresh ground black pepper
1 1/2 cups water
Farmhouse Oranges and Kumquats

For sauce
1/4 cup dry white wine
3/4 cups reduced-sodium chicken broth
1 tsp cornstarch, dissolved in 1 Tbsp water
1 Tbsp cold butter

PREPARATION:

Stuffing:
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.

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.
The roast:

Roast:
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.

Put roast in a small flameproof roasting pan cover the rib tips with foil to keep from burning. Add water to pan.

Put oven rack in lower third of oven and preheat oven to 350°F.

COOKING:

Roast pork in lower third of oven for 2 hours at 350°F. If pan becomes dry add a little water.

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.

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.

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.

Optional sauce (while pork stands:)

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.
Serve the pork roast with stuffing and sauce and carve at the table.

Adapted from: Gourmet December 2005

Spicy Brussels Sprouts and Carrots

A nice way to prepare a festive side dish for the holidays. It's good even for those who don't like Brussels Sprouts

INGREDIENTS:

3/4 cup fresh Brussels sprouts or (thawed frozen )
3/4 cup sliced carrot
½ cup water
1/4 cup mayonnaise
2 tsp prepared horseradish
1 Tbsp shallot
1/8 tsp salt
Dash pepper
1/4 cup soft bread crumbs
1-1/2 tsp butter melted
1 Tbsp fresh parsley

PREPARATION:

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.

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.

Melt the butter and mix in the bread crumbs

COOKING:

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.

Yield: 2 servings.

Adapted from: —Barbara Ferster, Richfield, Pennsylvania