| Name | Ingredients | Ingredients2 | Ingredients3 | Directions |
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| Adobo | 2 Ancho Chiles, seeded 5 Guajillo Chiles (or Chipolte), seeded 1 cp water 2 cloves garlic 1/4 onion 1/2 tsp fresh ground pepper 1/4 tsp each marjoram, oregano, cumin |
1 roasted, peeled tomato * 2 1/2 Tbs butter 1 tsp vinegar |
Toast the chiles Soak in hot water 20 min. Drain and puree in a blender with the 1 cup water Add the garlic, onion and spices, puree again Puree the tomato seperately Melt the butter in a sauce pan, add the chiles and cook on high heat for 5 min. Add the tomato and cook 5 min, add the vinegar and cook over medium heat 25 to 30 min. Marinate beef or chicken at least 30 min and grill *to roast tomato, place on foil and broil on a couple sides until skin starts blackening |
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| Almost Flourless Chocolate Cake | 7 oz. 70% bittersweet chocolate, finely chopped 14 T unsalted butter, cut into chunks 1/2 c plus 1/4 c sugar 5 large eggs, separated 3 T cake flour 1/4 tsp salt powdered sugar & cocoa powder for decorating |
Preheat oven to 350 degrees. Line the bottom of a 9 inch cake pan with parchment paper. Melt the chocolate & butter in a double boiler. When the two are mostly melted, remove from the heat and whisk. Cool slightly. Whisk in 1/2 c sugar, egg yolks, then flour & salt. Beat egg whites at medium speed until foamy. Add a third of the 1/4 c sugar and beat until whites are opaque, then add another third. When the whites increase in volume, add the last of the sugar and turn mixer to high and beat until soft peaks form. Do not overbeat. Fold one third of the whites into the chocolate mixture, then fold in the rest. Pour into the pan and bake until a skewer comes out clean with a few crumbs clinging to it. 35 - 40 min. Cool on a rack. Unmold on a serving plate. Remove the parchment paper and decorate by dusting with the cocoa powder and powdered sugar. Serves 8 (465 cal/serving, 6 g protein, 42 g carbohydrate, 31 g fat (19 g saturated), 188 mg cholesterol, 177 mg sodium, 2 g fiber) |
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| Aloo Gobi (cauliflower) | peanut or canola oil 1 lb boiling potatoes - peeled & cut into thick 2 x 1 in. sticks 1 head cauliflowe (1 3/4 lbs), cut into small florets 1 small onion, diced 1 T peeled, finely chopped fresh ginger |
1/2 tsp ground turmeric 1 tsp salt 1/4 tsp chile pepper or cayenne powder 1 tsp ground cumin 2 tsp ground coriander 1/2 tsp cumin seeds Pinch of asafetida (Hing) 3 T water |
1 c frozen peas 1 tsp amchoor (mango powder) 2 to 3 T coarsely chopped cilantro |
In a small bowl, mix the ginger, coriander powder, chile powder, ground cumin, turmeric, and 3 tablespoons of water to make a paste. Microwave the potatoes and cauliflower for 4 and 3 minutes respectively. Add two tablespoons oil to a wok and saute the onions until translucent. Add the cumin seeds and saute for 2 minutes. Add the spice paste and stir for 2 minutes. Now add the potatoes and cauliflower to the pan and toss to coat well. Turn the heat down to medium and stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat to low and cook very gently for 5 minutes. Add the peas and cook one more minute. Add the cilantro and amchoor and toss gently. Serve hot. |
| An-Pan | Filling: 1 lb azuki beans 2 c sugar 1 tsp salt |
Dough: 2 packets dry yeast 1/2 c warm water 1 tsp sugar 6-7 c flour 1 c sour milk (add 2 T lemon juice to enough milk to make 1 c) 1/2 c sugar |
1 tsp salt 1 tsp vanilla 1/2 c margarine or butter, softened 3 eggs 4 drops yellow food coloring Glaze: 1 egg yolk beaten with 1 tsp water |
Filling: Cook azuki to make filling. Roll into golf ball sized balls. Mix yeast, warm water and 1 tsp sugar in a large cup and let foam. Mix about 4 cups of flour, 1/2 c sugar, salt and butter in a large bowl with a mixer or pastry blender until coarse crumb texture. Add the yeast mixture, sour milk, eggs, vanilla and food coloring and beat about 3 minutes. Add enough flour and mix by hand or with heavy-duty mixer to form a soft, slightly sticky dough. Cover bowl with plastic and let rest about 5minutes. Turn dough out onto floured board and knead, adding flour as necessary, for about 10 minutes or until smooth and shiny. Put the dough into an oiled bowl, turning the dough so all sides are oiled. Cover loosely with plastic and a dish towel. Let rise until double in bulk (about 1 to 2 hours). Punch down dough and knead a few times to remove air. Let rest about 10 minutes. Pinch off pieces of dough slightly larger than a golf ball and wrap around azuki balls. Place on greased baking sheets. Cover with waxed paper and let rise until double in size. Brush with beaten egg and bake at 400 degrees for 12-15 minutes until golden brown. |
| Ancho Chile Sauce | 1/2 oz. Ancho chiles (or substitute guajillo, chipotle, Arbol. or a mixture) 1 cup water 2 Tbs lime juice 1 tbs tomato puree or 1 roasted tomato 1 tbs cilantro, chopped 1 Tbs butter |
Bring the water to a boil, pour over the chiles and soak for 1/2 hour. Stem and seed the softened chiles (reserve the water). Add the chiles, water, lime juice, and tomato to a blender and process. Stir in the chopped cilantro. Melt the butter in a saute pan and saute the sauce for a few minutes. |
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| Artichoke Dip | 1 can artichoke hearts (non-merinated) 1 can (4 oz.) diced chiles 1 c. shredded cheddar cheese 1 c. mayonaise |
Chop artichoke hearts mix all ingredients together put in baking dish heat for 25 min. at 350 Serve with crackers or slices of bread |
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| Asian Cured Gravlox | 4 stalks lemongrass 6 leaves kaffir lime 1 cp shallots 1/2 cp ginger 1/2 cp toasted ground coriander seed 1/2 cp toasted star anise 1/4 cp toasted ground szechwan pepper |
1/2 cp toasted ground fennel seed 1/2 cp toasted ground white pepper 2 cp kosher salt 2 cp sugar 1 side salmon, skinned |
In a food processer combine the first four ingredients and puree Mix with the spices and coat salmon on both sides. Place salmon in a ziplock bag between two cookie sheets. Weight the top sheet and refridgerate overnight. Remove all spices and slice thin. |
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| B'stilla (Basteeya) | 2 to 3 Lb Bone-in Chicken (Whole or Thighs) to end with 1 Lb meat salt pepper 1/4 cup Butter 1 Cup Chopped Onion 4 TBS Chopped Cilantro 4 TBS Chopped Flat Leafed Parsley 1 tsp Ground Ginger 1 tsp Ground Cumin 1/2 tsp cayenne 1/8 tsp Saffron Threads. crushed |
1 Cup Water (or mixed water and chicken stock) 2 TBS Lemon Juice 4 Eggs 1 1/2 Cups Sliced Almonds 2 TBS Sugar 1/2 tsp Ground Cinnamon |
1/2 Cup Butter, melted 16 Sheets Phyllo (17"X12") 3 TBS Powdered Sugar 1 TBS Ground Cinnamon |
If using a whole chicken, cut into 6 to 8 parts. Rub pieces with salt and pepper. In saute pan, melt the butter and add chicken to brown evenly, about 10 minutes. Remove chicken and add onion and saute until soft and translucent. Add cilantro, parlsey, all spices, and water and bring to a boil. Return chicken to pan and reduce heat to low. Cover and simmer about 40 minutes, until tender. Remove chicken and reserve juices in pan. When chicken is cool, remove meat from bones and skin, and shred meat. Set the meat aside Reduce pan juices to about 1 3/4 cups and add lemon juice. Mix the eggs in a bowl, then stir into the pan juices and cook over low heat, stirring gently. Cook until eggs set in soft curds, season with salt and pepper. Remove from heat, and strain the cooked eggs. Set the eggs aside. Toast the almonds either in a 350o oven or a dry saute pan, or alternately, fry them in another 1/4 cup butter until lightly browned. Chop coarsely and mix with sugar and cinnamon. Set the almonds aside. Preheat the oven to 350o. Lay out one sheet of pyllo on a cutting board. Brush with the melted butter. Lay another sheet over the first, rotated by 45o. Brush the second sheet with butter, and lay a third sheet over the second, rotated by 45o again. Repeat until 8 sheets form a complete circle. Sprinkle 1/3 of the almond mixture in a 10" inch circle at the center of the phyllo. Cover the almond with the shredded chicken. Cover the chicken with the egg. Cover the egg with the remaining almond mixture. Fold the edges of the phyllo over the filling. Lay out another 6 to 8 sheets of phyllo in a circle like the first 8, buttering between the sheets. Turn the b'stilla over onto the stacked sheets, and fold the edges of the sheets over the top. Invert the b'stilla again onto a silpat lined baking sheet and bake for approximately 30 minutes. Remove from oven and slide onto serving platter and dust with powdered sugar. Sprinkle with cinnamon in criss-cross patern. |
| Babba Ganooj | 1 med eggplant 3 tbs lemon juice 2 cloves garlic 2 tbs water 1 tsp salt 1/4 cup sesame paste 1/4 cup yogurt |
1) Roast whole eggplant under a broiler turning frequently until skin blisters 2) Let eggplant cool then cut in half length wise, remove skin and seeds 3) Chop eggplant in chunks and process in a food processor with remaining ingredients until smooth 4) Transfer to a serving bowl and top with olive oil |
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| Bagna Cauda | 1/2 cup olive oil 1/4 pound butter 3 to 10 cloves of garlic, chopped fine 6 anchovy fillets, mashed Pepper |
Heat the oil and butter together in a double boiler. In another pan, cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter. Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and French bread. |
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| Baklava | Filling: 4 cps chopped pecans 1 cp chocolate chips 2/3 cp sugar 1 tsp cinnamon Crust: 1 pack phyllo 10 Tbs melted butter |
Syrup: 1/2 cp plus 1 Tbs water 1/2 cp honey 1/2 cp sugar 1/2 cp orange juice 3 Tbs lemon juice pinch salt |
1 vanilla bean, split lenghtwise |
Combine all the ingredients for the filling Place the unrolled package of phyllo under a damp towel Cut six sheets to fit a buttered 15 X 11 X 2 pan (keep the remaining phyllo covered as much as possible) Place the first sheet in the pan, using a pastry brush, brush the sheet with some melted butter Continue layering and buttering with the other five sheets Sprinkle the sixth sheet with 2 cups of the filling Cut four more sheets and layer as before Sprinkle the top sheet with 2 more cups filling Cut another four sheets and layer as before Sprinkle with the remaining filling Cut six more sheets and layer, making sure the top sheet is not torn. Cut the baklava into approx. 2" squares being sure not to cut through the bottom six layers Bake for 55 to 60 min. at 325 degrees until golden brown While baking, make the syrup In a sauce pan, combine all the ingredients and bring to a boil Reduce heat and simmer 20 min. Strain to remove the vanilla bean Pour the hot syrup over the hot baklava Cool in the pan on a wire rack Cut through the bottom layers. |
| Banana Bread | 2 cups flour 3/4 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cp toasted, chopped Nuts 1/2 cup toasted coconut 3 very ripe bananas, mashed |
1/4 cup plain yogurt 2 large eggs, lightly beaten 6 tablespoons melted butter 1 teaspoon vanilla |
Pre-heat oven to 350 Grease bottom of loaf pan (or grease and flour bottom and sides of non-stick loaf pan) Mix first six ingredients. Mix bananas, yogurt, eggs, butter, and vanilla. Fold dry mixture into banana mixture until just mixed Scrape into pan Bake 55 minutes |
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| Bar-b-Que ribs | 2 Racks baby back ribs 6 Tbs Creole Spice Mix 2 Tbs brown sugar |
Pull the membrane off the back of the racks mix the sugar and spice mix and coat both sides of the racks seal each rack separately in an aluminum foil pouch and refrigerate overnight bake at 350 for 1 1/4 hours finish on the grill over low heat, brushing with sauce turn every 10 minutes for 30 to 40 minutes |
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| Basic Tomato Sauce | 2 28 oz cans diced tomatoes 4 cloves garlic, minced 1 TBS tomato paste 1 tsp olive oil 1/8 tsp red pepper flakes 1/2 cup minced fresh basil salt and pepper |
Process tomatoes and juices in food processor until mostly smooth Cook the garlic, tomato paste, oil and red pepper in sauce pan over medium heat until tomato paste begins to brown (about 2 minutes). Stir in tomatoes and cook until thickened, about 25 minutes. Off the heat stir in basil, season with salt and pepper. |
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| Beef with Broccoli | 1/2 to 1 lb of flank steak or flap meat 1 lb. broccoli, cut into 1 inch pieces 3 green onions, slices 2 inch piece of ginger, sliced 1/8 in. thick 2 c oil |
Marinade: 2 tsp sugar 1 T soy sauce 1 tsp baking soda 1 T cornstarch 2 T cold water 1 T oil |
Seasoning Sauce: 2 T salted black beans, rinsed & crushed 1 T soy sauce 1 T shaosing wine 2 T oyster sauce 2 tsp sugar 1 tsp cornstarch 1 tsp sriracha chili sauce |
Slice beef very thin across the grain. Mix marinade ingredients and add to beef. Marinate 1/2 hour to 4 hours. Mix seasoning sauce ingredients. Heat oil in wok. Cook beef for 30 seconds to 1 minute. Remove beef with slotted spoon & drain oil from pan leaving about 3 T. Add green onion and ginger and fry for 30 seconds. Add broccoli and stir fry for 2 to 3 minutes. Return beef to pan and add seasoning sauce. Stir fry for 1 more minute. Serve immediately. |
| Beignets | 1 pk Yeast 3 T ;water, warm 3/4 c Milk 1/4 c Sugar 1/4 c Shortening 1 ts Salt 1 Egg; beaten |
3 c Flour; divided Oil Sugar, confectioners; sifted |
Proof the yeast. Scald the milk; stir in the sugar, shortening, and salt. Cook the mixture to the 105 to 115 degree range. Add milk mixture, egg, and 2 cups flour to the yeast mixture, mixing well. Gradually stir in enough remaining flour to make a soft dough. Turn the dough out onto a floured surface, and knead until smooth and elastic (8 to 10 minutes). Place in a well-greased bowl, turning to grease the top. Cover and let rise about 1 hour, or until doubled. Punch dough down; turn out onto a lightly floured surface. Roll dough into a 12" x 10" rectangle; cut into 2" squares. Place on a floured surface; cover and let rise in a warm place 30 minutes or until doubled in bulk. Heat 3" to 4" of oil to 375 degrees; drop in 3 to 4 beignets at a time. Cook 1 minute on each side or until golden. Drain on paper towels, and sprinkle with powdered sugar. |
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| Bistro Jeanty Coq a Vin | 2 large yellow onions, peeled and diced 3 shallots, peeled and diced 8 cloves garlic, peeled and roughly chopped 3 sprigs parsley 2 bay leaves |
5 branches thyme 1 1/2 bottles good quality Merlot or Zinfandel 2 large chickens (3 1/2-4 pounds each), cut up Salt to taste Freshly ground black pepper to taste |
1/2 cup olive oil 2 tablespoons flour 1/2 cup cognac 2 cups chicken stock (canned is OK) 1 1/2 tablespoons unsweetened cocoa powder 6 ounces thick- sliced apple- wood-smoked bacon, diced 1 basket pearl onions, blanched and peeled 1 pound button mushrooms, quartered 2 tablespoons chopped parsley for garnish |
Place the onions, shallots, garlic, parsley sprigs, bay leaves, thyme and wine in a large non-reactive bowl. Add the chicken, and stir to mix well. Cover with plastic wrap, and refrigerate for 24 to 48 hours. Remove the chicken from the wine marinade; reserve the marinade. Dry the chicken pieces with paper towels, and season them generously with salt and pepper. Heat the oil in a large, heavy casserole over high heat. Add the chicken in batches to avoid crowding the pan. Brown the chicken well on all sides. Remove the pieces when browned, and set aside. Add the flour to the casserole and cook, stirring constantly, for 2 minutes. Return the chicken to the casserole, stir and add the cognac. Remove the casserole from the heat, carefully ignite the cognac, and let the flames burn out. Add the marinade to the casserole, and bring the mixture to a boil over high heat, scraping up all browned bits from the bottom of the pan. Add the chicken stock. Reduce the heat to low, cover and simmer until the chicken is tender, about 1 to 1 1/2 hours. Remove the chicken from the casserole and set aside. Strain the sauce through a sieve. Discard the solids, and return the sauce to the casserole. Put the cocoa in a small bowl; add about 1/2 cup sauce, and whisk until smooth. Add the cocoa mixture to the casserole, turn the heat to high, and boil the sauce until it is reduced to about 4 cups. When the sauce is reduced, lower the heat to medium-low and return the chicken to the casserole to heat through. Meanwhile, saute the bacon in a large skillet. As it begins to brown, add the pearl onions and then the mushrooms. Let the mixture cook about 10 minutes until lightly colored. Remove the mixture from the skillet with a slotted spoon, leaving the fat in the skillet, and add the solids to the chicken. Stir to combine, sprinkle with parsley, and serve. Serves 8. |
| Black Cod with miso | 4 black cod fillets, about 1/2 pound each 1 stalk hajikami |
1/2 cup sake 1/2 cup mirin 1/4 cup water 1/2 cup plus 1 tablespoon sugar 1 1/2 cups white miso |
Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days. Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style miso to each plate. Nobu Style Miso: In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, about 45 minutes. Cool. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature. |
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| Bread Pudding | 8 c stale bread, crumbled 4 c milk 2 c sugar 8 tbs butter, melted 3 eggs 2 t vanilla 1 - 2 c mixed dried fruit |
1 c shredded coconut 1 c chopped pecans 1 tbs cinnamon 1 tbs nutmeg |
Combine everything Pour into buttered 9" X 12" pan Put in NON-PREHEATED oven Bake at 350 for 1.25 hr. Serve with whiskey sauce : 1/2 cp butter 1 1/2 cp powdered sugar 2 egg yolks 1/2 cp bourbon Directions: Cream butter and sugar over medium heat Blend in yolks, heat to ~ 140 degrees Remove from heat and whisk in bourbon. |
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| Brined Roast Turkey | Brine: 1 cup kosher salt 1/2 cup brown sugar 1 gallon stock 1 TBS pepper corns 1/2 TBS allspice berries 1/2 TBS juniper berries 1/2 TBS whole clove 1/2 TBS candied ginger 2 star anise 1 gallon iced water |
Bring brine ingredients to a boil (except ice water) cool to room temp then refrigerate until thoroughly chilled place the turkey breast side down in a clean 5 gallon plastic bucket pour over brine and iced water cover and leave in a cool spot for 6 to 8 hours remove turkey from brine, rinse and dry thoroughly. Stuff and roast |
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| Buffalo Chips | 4 cp Flour 2 teaspoon baking powder 2 teaspoon baking soda 2 cp butter, melted 1 1/2 cp sugar 1 1/2 cp brown sugar 4 eggs |
2 tsp vanilla 2 cp rolled oats 2 cp rice crispies 2 cp chocolate chips 1 cp chopped nuts 1 cp shredded coconut |
Mix flour, baking powder, and baking soda in a bowl Beat butter with sugars until creamy Add eggs and vanilla By hand, mix in flour mixture Mix in the rest of the ingredients Place full tablespoon sized balls on greased cookie sheets, 2" apart. Bake at 350 approx 10 min. |
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| Bulgolgi | 3 Tbs soy sauce 2 tsp sesame oil 2 Tbs water 2 Tbs rice wine (or sherry) 1 Tbs toasted, ground sesame seeds 1 Tbs finely chopped green onion 1 tsp chilli paste |
1 clove garlic, crushed 1 tsp grated ginger 1 Tbs palm sugar (or brown) |
Mix everything and use as a marinade for Tritip. Save some to use as a dipping sauce. Grill meat to desired doneness. Let sit about 5 min. and slice to serve. |
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| Butter Mochi | 1 box (16 oz) mochiko 2 1/2 c sugar 3 tsp baking powder 2 c milk 1 can (12 oz) coconut milk 1/4 lb butter, melted 5 eggs, lightly beaten |
1 tsp vanilla | Mix dry ingredients together. Mix liquids together and slowly add to dry mixture. Mix until smooth. Pour into greased 9 x 13 inch pan. Bake at 375F for 1 hour. Check w/ toothpick to make sure it s set. Cool in pan and cut into squares. |
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| Caponata | 2 medium-large eggplants (about 3 pounds) Coarse salt 1 cup olive oil plus more, if needed 1 large onion, sliced, (1/4 moon) 6 ribs celery, cut into 1/2 inch lengths, blanched for 1 minute |
1 cup Sicilian, green olives, pitted, and sliced 1/2 cup capers, rinsed and drained 1 cup fresh plum tomatoes, peeled, seeded, and chopped, (can substitute canned plum tomatoes, drained) |
3 tablespoons tomato paste, imported if possible, diluted with a little water 1/2 cup red wine vinegar 2-3 tablespoons sugar or to taste 3 tablespoons dark raisins, optional 1/2 cup slivered almonds, toasted |
Peel the eggplants, and cut into 3/4-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel. Heat 1/2 cup olive oil in a large saute pan, and fry the eggplant, in batches, until golden on all sides, adding more oil if necessary. Drain on paper towels. Saute the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender, but not brown. Remove cover, add the blanched celery, and cook a minute longer. Add the olives, capers, tomatoes, tomato paste, vinegar, sugar, and the optional raisins. Simmer for 5 minutes. Stir in the eggplant and simmer for another 10 minutes. Season with salt to taste. Cool and refrigerate for 24 hours. Serve chilled or at room temperature, sprinkled with the toasted, slivered almonds. |
| Carnitas | 2lb boneless pork with some fat, cut into 2" chunks 8 cups water 1/4 onion 2cloves of garlic 1 tablespoon salt 1 tablespoon lard |
1/2 cup freshly squeezed orange juice 1/2 cup milk |
Place the pork, water, onion, garlic and salt in a large pot or Dutch oven. Cook, covered, over medium heat for 1-1 1/2 hours or until the pork is very tender. Drain the fat. Melt the lard in a saucepan. As soon as it bubbles, add the orange juice and the milk, then the pork. Cook, uncovered, over medium heat until the meat is browned, 15-20 minutes ( the orange juice and milk will cook off, leaving the pork brown). Drain the meat immediatly and place in a a colander to let the excess grease run off. Serve with hot corn tortillas and salsa, avocado or guacamole. To make the tacos you can add chop onion, cilantro and some freshly squeezed lime juice. |
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| Carnitas | 1 (3 1/2-to 4-pound) boneless pork butt , fat trimmed to 1/8 inch thick, cut into 2-inch chunks Table salt and ground black pepper 1 teaspoon ground cumin 1 small onion , peeled and halved 2 bay leaves 1 teaspoon dried oregano 2 tablespoons juice from 1 lime 2 cups water 1 medium orange , halved |
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking. 2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid. 3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes. |
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| Cassoulet | 2 1/2 lb dried white beans 1/2 lb fresh pork rind 2 1/2 lb confit duck legs 6 fresh parsley stems (without leaves) 4 fresh thyme sprigs |
5 whole cloves 12 garlic cloves 1 (1-lb) piece smoked salted slab bacon, halved crosswise 3 cups chopped onion (1 lb) 1 teaspoon salt |
1 lb meaty mutton or lamb bones, cracked by butcher 1 cup rendered goose fat 6 large tomatoes (3 lb) 5 bay leaves (not California) 1 qt beef stock (not canned broth) 1 (750-ml) bottle dry white wine 2 teaspoons black pepper 2 1/2 lb fresh garlic-pork sausage 1 1/2 cups plain dry bread crumbs 1 cup chopped fresh flat-leaf parsley |
DAY 1 Act 1 (1 hr) Bring 5 quarts water to a boil in an 8-quart heavy pot. Boil beans, uncovered, 1 1/2 minutes, then turn off heat and let them soak 50 minutes, then drain. While beans soak, put pork rind in a 3-quart saucepan three-fourths full of cold water and bring to a boil. Boil pork rind 1 minute. Drain and rinse under cold running water, then do it again. (Sometimes you know it's ready because it grows nipples.) After draining, cut the boiled pork rind into pieces that are big enough to identify (about 2 inches), so you can fish them out before serving. Act 2 (1 hr and 20 min) Put parsley stems, thyme, whole cloves, and 8 garlic cloves in cheesecloth and tie into a bundle to make a bouquet garni. First seasoning of beans: Add rind pieces, bacon halves, 1 cup onion, bouquet garni, and salt to beans. Add water to generously cover. Simmer, covered, 1 1/4 hours, skimming regularly. Cool, uncovered. While beans simmer, brown mutton bones. Do this by heating goose fat in enameled cast-iron pot over moderate heat until it smokes, then cook mutton bones, stirring occasionally, until browned, about 5 minutes. Set them aside on a plate. Drop remaining 2 cups onion into pot and brown that, too. This can take as long as 15 minutes. Stir regularly. Peel seed, and chop tomatoes. If using duck legs with thighs still attached, break off the thighs and shred the meat off the thigh bone. Act 3 (1 3/4 hr) Flavoring the meat: Add browned bones and duck to onion. Add bay leaves, beef stock, tomatoes, remaining 4 garlic cloves, white wine, and pepper. Simmer, covered, 1 1/2 hours. Cool to room temperature, uncovered. Put pot with meat and pot with beans in refrigerator, covered, overnight. DAY 2 Act 1: Crescendo (1 hr) Poke holes in sausage with a fork and grill it slowly in a well-seasoned ridged grill pan over moderately low heat 20 minutes (to get the fat out). (Sausage should still be slightly undercooked on the inside when you're done.) Transfer to a cutting board and cool slightly. Slice into thin (1/4-inch) rounds. Remove and discard bones and bay leaves from meat pot. Remove duck with a slotted spoon and put on a plate. Reserve cooking liquid remaining in pot. Remove bacon from beans and cut into tiny, fat-free pieces. Put pieces on a plate and discard remaining bacon fat. Discard pork rind and bouquet garni from beans. Julia Child says: "Now is the time to drain the beans and dump them into the ample, leftover meat cooking juices." In my experience, there is nothing left to drain. What you are looking at, when you stare into the bean pot, is a fairly solid wall of beans, with some gluey goop in between. So, pour reserved meat cooking juices into bean pot. Bring to a simmer over moderately high heat, stirring occasionally, and simmer 5 minutes, skimming any scum. Then turn off heat and let sit another 5 minutes. Act 2: Final Assembly (1 1/2 hr) Preheat oven to 375°F. Spread a layer of beans on bottom of enameled cast-iron pot. Layer half of sausage and bacon on top, then another layer of beans, then half of the shredded duck (and any mutton), then another layer of beans, et cetera, ending with a layer of beans. Poke the duck legs into the beans, leaving the ends artistically exposed. Then add enough remaining liquid from bean pot until beans are submerged. Sprinkle with bread crumbs and parsley. Bring the whole thing to a simmer, uncovered, over moderately low heat. Then stick it in oven 20 minutes. Break through bread crumbs in several places with a spoon, allowing the liquid to mess up the look of the thing. Then reduce heat to 350°F and leave it in another 40 minutes. Serve very hot. Makes 12 servings. |
| Cha Gio | 1 Lb. Ground Pork 1 Lb Shrimp (coarsely chopped) 1 Small Onion (chopped) 1 Small Jicama (finely julienned) 1 Medium Carrot (finely julienned) 1/4 Cup Black Fungus (finely julienned) 1/4 Cup Vermicelli (soaked in water, cut to 1" pieces) 1 Cup Taro (finely julienned) |
1 Egg 1 tsp Pepper 1 tsp Salt 1 Tbs Oyster Sauce 1 tsp Garlic Powder 1 1/2 Tbs Sugar 1 Tbs Cornstarch Lumpia Wrappers Rice Paper Wrappers |
2 Cups Oil Cornstarch Mixture: 1 Tbs Cornstarch 1 Cup Hot Water (mix together and microwave 1 minute) |
Mix all ingredients (except wrappers and oil) in a large bowl. Add 1 Tbs mixture to middle of Wrapper* and roll tightly. Seal Lumpia Wrappers with cornstarch mixture.Heat Oil in a wok to 300o to 350o (if oil is too hot, wrapper will burn and mixture will be raw) Cook until medium browned, remove from oil and place on a rack to drain. Lumpia Wrapped Cha Gio can be cooked until light brown, then stored up to four hours and finnished with a quick second frying. Or, Cha Gio can be frozen, raw in a single layer in zip lock bags. *For Rice Paper Wrappers, briefly soak in a mixture of 3 Cups water, 1 Tbs Cornstarch, and 1 Tbs Dark Soy Sauce, and lay on a damp towel. |
| Chicken Pot Pie | 8 tbs butter, cut into 1/2" cubes 1/2 cp flour 4 cp chicken broth 1/2 tsp fresh thyme 1 bay leaf 1/2 cp chopped onion 1/2 cp chopped celery |
1/2 cp chopped carrots 1/2 cp chopped mushrooms 1/2 cp chopped red potatoes 1 cp chopped cooked chicken 1/2 cp peas salt & pepper |
4 6" squares puff pastry 1 egg beaten with 1 tsp water |
Preheat oven to 400 Melt butter, add flour, cook 1 -2 minutes. Slowly add broth, whisking until smooth Bring to a boil Add thyme, bay, onion, celery, carrot, and mushroom. Cook until tender (5 minutes) Add potatoes, chicken, peas, salt, and pepper Cook until potatoes are tender (5 minutes) Remove from heat, cool 5 minutes Discard bay leaf. Divide among 4 bowls on baking sheet. Brush pastry with egg. Brush bowl rims with water Cover bowls with pastry, pressing edges to seal Bake 20 minutes. |
| Chicken Rendang | 5 Lbs Chicken Thighs 1 Can Coconut Milk 1 Tbs Galangal (fresh, minced) 1 Large Stalk Lemon Grass (Cut to 2" lengths, bruised) Salt 3 Tbs Tamarind Paste 3 Tbs Oil |
Paste: 10-20 Dried Chilies (seeded) 15 small Shallots 1" Ginger 6 Cloves Garlic |
1. Grind the ingredients for the Paste in a blender until smooth with 1/4 Cup water. 2. Heat 3Tbs Oil in a a wok and fry the paste, Lemon Grass, and Galangal until fragrant (5 to 10 minutes). 3. When paste looks dry, add ~1/4 cup cream from the top of the Coconut Milk can. 4. Add Chicken and saute until opaque. 5. Add remaining Coconut Milk and salt, stir well. 6. Simmer, allowing liquid to evaporate until chicken is cooked through and oil seperates from sauce. 7. Soak Tamarind paste in ~1 cup water and strain into chicken. Cook 10 minutes longer. 8. Serve with rice. |
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| Chicken Satay Goreng | 3.5 Lbs Chicken (Whole, cut up or thighs) 10 Shallots 4 Cloves Garlic 1" knob Ginger 1" knob Galangal 2 Stalks Lemon Grass 3 dried Chillis (rehydrated) 1 tsp Curry Powder 1 tsp Turmeric 3 Tbs oil 1 Can Coconut Milk |
1 Cp Roasted Peanuts (ground course) 2 Tbs Sugar 2 tsp Lemon Juice Salt Pepper Sliced Cucumber |
Chop Shallots, garlic, ginger, galangal, and lemon grass. Grind in food processer with dried chillis, curry powder, and turmeric with enough water to form course paste. Heat oil in pan and fry spice paste 5 minutes until oil renders. Add chicken and cook another 5 minutes, stirring frequently. Pour in cocnut milk, add peanuts, sugar and lemon juice. Season with salt and pepper. Bring to a boil, cover and cook low until chicken is tender. Serve with sliced cucumber |
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| Chiles Rellenos | 2 T vegetable Oil 1 c finely chopped onions 2 garlic cloves 2 c corn kernels, cooked 1/2 tsp dried oregano or 1 tsp fresh salt and pepper to taste 2 c jack cheese |
1/2 cp sour cream 6 New mexico green or anaheim chiles (roast, peel, & seed - leave stems intact) 3 eggs, separated 2 T flour 1/4 tsp salt 1/4 tsp baking powder |
vegetable oil for frying Can add shredded chicken to stuffing |
1. Heat the oil in a medium skillet over med. heat. Add onions and garlic and saute until soft. About 5 min. Add corn, oregano, salt and pepper and heat with stirring until well blended, about 2 min. Remove from heat and cool slightly. Add sour cream and cheese. Stuff chilies with mixture & refrigerate for 1 hour. 2. In a small bowl, beat the egg yolks with the flour, salt and baking powder. In a large bowl, whip whites until soft peaks form. Fold the whites into the yolks. 3. Fill a heavy skillet with oil about 1 inch deep. Heat to 375*F or until a cube of bread browns in 60 seconds. Dip a chilled stuffed relleno into the egg batter and fry in hot oil until golden on one side; turn over and fry until golden on the other side. Drain on paper towels and keep warm while frying remaining rellenos.. 4. Serve on warm plates with green chili or ranchero sauce. |
| Chinese Chicken Salad | Buy barbequed chicken or marinate a fryer in: 4 T hoisen sauce 4 T soy sauce 4 T sherry 4 tsp dry mustard 4 T grated ginger |
Dressing: 1/2 oil 1/3 cp vinegar 4 Tbs sugar 2 tbs soy sauce 1 teaspoon pepper |
Marinate at least 2-3 hours Roast 1 hour at 350, turning up heat last 5 min. for browning Cool and shred meat Line bowl with: 2-3 c shredded lettuce shredded chicken 2 stalks green onion, shredded 2 c fried rice sticks 2 T toasted sesame seeds 3 T toasted, sliced almonds Chinese parsley (optional) Pour dressing over and serve |
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| Chocolate Babka | Dough: 1 1/2 c warm milk 2 pkgs yeast 3/4 c sugar 2 lg eggs 2 egg yolks 6 c flour (more if needed) 1 tsp salt 1 c butter (unsalted) cut into 1" pieces |
Filling: 14 oz almond paste 5 egg whites 2 T butter, unsalted and softened 8 oz. bittersweet chocolate, chopped |
Streusel: 3 T flour 3 T sugar 1 T melted butter |
Dough: Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk. Let stand until foamy. In another bowl, whisk together the sugar, eggs and egg yolks. Add to yeast mixture. In bowl of electric beater, combine flour and salt. Add egg mixture and beat on low until almost all the flour is incorporated. Change to a dough hook and add pieces of butter. Mix until butter is incorporated. Turn dough out onto a floured surface and knead until smooth. Place dough in a buttered bowl, turn to coat and let rise until double in bulk. Filling: Mix the almond paste, egg whites and butter using a beater Add chocolate and mix until combined. Babka: Beat one egg with 1 T cream Butter two 9 x 5 x 2 3/4 inch loaf pans Punch down dough and divide in half. Let rest 5 minutes. Roll out each half into a 16 inch square, about 1/8" thick. Brush edges with egg wash. Spread half the filling on each square and roll up like a jelly roll pinching ends and edge to seal. Twist 5 or 6 turns. Brush with egg wash and fold over one half onto the other pinching to seal. Twist roll 2 turns and fit into pan. Repeat with second half of dough and filling. Brush top of loaf with egg wash and sprinkle streusel on top. Let rise 20 - 30 minutes. Bake at 350 for 55 minutes, lower over temperature to 325 and bake another 15 to 20 minutes. |
| Chocolate Chip Walnut Cookie Crunch | 2 cups + 2 Tbs sifted flour 1/8 tsp baking soda 1/2 tsp salt 1/2 lb + 1 Tbs unsalted butter 1 cup light brown sugar 1/4 cup sugar 2 tsp vanilla 2 cups chocolate chips 1 cup chopped walnuts |
preheat oven to 375º spray a cookie sheet with nonstick spray whisk flour soda, and salt using paddle attachment of heavy mixer, at medium low, cream butter for 2 min. add sugars, beat for 1 min. blend in vanilla on low speed, add flour mixture in two portions mix in chocolate and nuts with wooden spoon. press mixture into prepared pan using hands forming an even layer bake for 25 minutes transfer pan to cooling rack cool completely break into irregular pieces store in airtight container |
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| Chocolate Creme Brule' | 7 oz. bittersweet chocolate, chopped 2 1/4 cp cream 1/2 cp milk 1 vanilla bean, split 1/3 cp sugar 6 yolks 1/2 cp sugar |
6 TBS sugar |
Preheat oven to 325 Put six 4 - 6 oz ceramic ramekins in refrigerator Melt chocolate, put aside Combine cream, milk, vanilla, sugar in a sauce pan and scald Whisk yolks and sugar for a few minutes while scalding the cream Add hot cream to yolk mixture (not too much whisking here) Add cooled, melted chocolate, mix and let sit 5 min. Place mixing bowl in larger bowl containing ice water and mix 5 min. more Place chilled ramekins in roasting pan and fill each 1/2 to 2/3 full with custard Fill roasting pan 1/2 way up the sides of the ramekins with hot water Bake at 325 degrees, 40-45 min (the middle will still jiggle - lots) Cool ramekins on wire racks for 20 min. Chill in refrigerator at least 2 hrs. Sprinkle top of each ramekin with 1 TBS sugar Place close under preheated broiler until sugar melts, bubbles and starts to turn brown in spots. Or torch with a butane torch. Put back in refrigerator 15 min. until sugar hardens |
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| Chocolate Crème Caramel | Caramel: 1 1/2 cups granulated sugar 1/2 cup water |
Chocolate custard: 6 ounces chocolate, finely chopped 3 cups milk 6 large eggs 3 large egg yolks 3/4 cup granulated sugar |
Make the caramel lining: 1. Position a rack in the lower third of the oven and preheat to 325 degrees F. 2. In a small heavy saucepan, add the sugar and pour the water over the sugar, do not stir. Bring to a boil over medium-high heat, do not stir. Then continue to boil, without stirring, until the syrup caramelizes and turns a dark golden amber in color, 5 to 7 minutes longer. 3. Immediately pour the caramel into twelve 4 to 6 ounce ramekins. Place the ramekins in a baking pan large enough to hold them easiIy. Make the chocolate custard: 1. Put the chopped chocolate in a medium heatproof bowl. 2. In a heavy medium saucepan, bring the milk just barely to a simmer. Pour the hot milk over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. 3. In a large bowl, combine the eggs, egg yolks and sugar. Whisk until well blended and smooth. Gradually whisk in the chocolate-milk mixture. Strain the mixture through a fine sieve into a 2-quart glass measuring cup or a bowl with a pouring spout. 4. Divide the custard mixture evenly among the caramel-lined ramekins in the baking pan. Set the pan in the oven and carefully pour enough hot tap water into the baking pan to come one-third of the way up the sides of the ramekins. Bake the custards for 30 to 35 minutes, until the edges of the custards are set but the centers still jiggle very slightly when gently shaken. 5. Remove the baking pan from the oven. Using tongs, carefully transfer the ramekins to wire racks. Let cool for 30 minutes, then refrigerate until thoroughly chilled, at least 4 hours or, preferably, overnight. Assemble the desserts: 1. To unmold the custards, run a thin sharp knife around the edge of each custard to release it from the ramekin and invert the custard onto a dessert plate. Drizzle any caramel remaining in the cups over and around the custards. |
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| Chocolate Decadence | 2 lbs bittersweet chocolate, chopped 5 oz butter, cut in cubes 3 1/2 oz cream 3 1/2 oz port 1 tsp vanilla 7 eggs 1/4 cp sugar |
Preheat oven to 300 degrees Melt chocolate over double boiler with cream, butter, vanilla, and port Whip eggs and sugar until pale yellow Fold eggs into chocolate Pour into 8" cake pan Bake in bain marie for 25 to 30 min. Chill overnight Warm pan bottom in hot water and invert on plate to serve |
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| Chocolate Genoise | 6 Tbs. clarified butter (kept hot) 2 tsp vanilla 1 cp plus 2 Tbs sifted cake flour 2/3 cp plus 2 Tbs sifted cocoa powder 8 eggs 1 1/3 cp sugar |
Pre-heat oven to 350 Line bottoms of two 9" springform pans with parchment or waxed paper Combine clarified butter and vanilla (keep hot) Sift the flour and cocoa together Whisk the eggs and sugar together over simmering water until luke-warm Beat the egg mixture at high speed until pale yellow and tripled in volume Fold in the flour mixture in thirds Scoop about 1 cup of batter into hot butter mixture fold thouroughly Fold the butter into the rest of the batter Split the batter between the two pans Bake 20 - 25 min. Cool on wire racks. Put raspberry mousse between the two layers and cover with bittersweet ganache. (See next recipe) |
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| Chocolate Raspberry Mousse and Bittersweet Ganache | 10 oz package frozen raspberries in syrup 2.5 tsp unflavored gelatin 2 2/3 cp cream 1/2 cp sugar |
12 oz bittersweet chocolate, finely chopped 2 TBS chambord or vanilla |
Make the Ganache: bring one cp cream and 1/4 cp sugar to a boil pour over the chocolate in a large bowl, wait one minute, then stir to melt the chocolate. stir in 1 TBS chambord cover with plastic wrap. Make the Mousse: soften gelatin in 2 TBS cold water press the thawed raspberries through a sieve to remove seeds. microwave the pulp and syrup uncovered on high for 3 min. microwave at 50% for 4-6 min. until reduced to 1/2 cp dissolve the softened gelatin in the hot raspberry mixture add 1/2 cp. of the genache and 1 TBS chambord, stir and refrigerate 15-20 min. whip the remaining 1 2/3 cp cream and 1/4 cp sugar to stiff peaks fold in the cooled chocolate/raspberry mixture. |
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| Chocolate Sour Cream Cake | 2 1/2 c sugar 3.4 c cocoa powder 3/4 c butter, softened 3/4 c sour cream 3 eggs 2 tsp vanilla 1 1/2 c boiling water 2 1/2 tsp baking soda 3 c cake flour, sifted |
Boil water with baking soda until dissolved. Cool. Cream butter, sugar, sour cream, and cocoa. Add eggs one at a time. Add vanilla. Add flour and water alternating between them in 3-4 batches. You can use a 9 x 13 pan or 9 inch cake pans. Grease and flour the pans. Use parchment paper on the bottom for easy removal. Bake at 350 degrees for 35-40 minutes. Cool in pan(s) for 5-10 minutes; then turn out on a rack to cool completely before frosting. |
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| Chunky Chocolate Fruit and Nut Squares | 2 1/2 cups nuts 1 cup rice crispies, cookie crumbs, or toasted coconut 1 1/2 cup raisins, currants, or chopped dried fruit 1 1/4 lb chocolate, tempered |
line a 9" square baking pan with foil, with 2" overhang combine nuts, cereal, and fruit using a rubber spatula, fold in all but 1/4 cup of the chocolate quickly scrape into prepared pan and spread evenly. drizzle remaining chocolate over top refrigerate 10 to 15 minutes remove from pan using overhang score surface for 16 pieces. let set completely at room temperature. cut into 16 pieces. store in airtight container up to 1 month |
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| Cioppino | 1/4 cp olive oil 2 onions, diced 4 cloves garlic, crushed 1 green pepper, chopped 1/2 fennel bulb, chopped 2 cps canned tomatoes 1 tsp red chilli flakes 2 to 4 cps white wine (or part stock) |
1 tbs oregano 2 bay leaves 2 crabs, cooked, cleaned 1 lb scallops 3/4 lb shrimp 12 clams 1 lb fish, cubed 2 lobsters, cooked, cleaned |
Saute onion and garlic in oil in large stockpot Add veggies, spices, simmer 10 to 15 minutes Add wine and stock. Layer seafood in pot with slowest cooking parts at the bottom. Simmer 8 to 10 minutes salt to taste. |
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| Citrus Waffles | 2 c cake flour 1/3 c sugar 1 1/2 tsp baking powder 1 tsp baking soda 1 1/4 c buttermilk 8 T melted butter 1/4 c orange juice |
2 eggs, separated 2 tsp vanilla 1/2 tsp orange rind 1/2 tsp lemon rind |
mix dry ingredients in bowl mix liquid ingredients in a separate bowl (except egg whites) add liquid to dry ingredients and stir to combine beat egg whites until stiff fold into batter use waffle maker to make waffles Note: let set 1/2 minute to crisp after removing from waffle maker |
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| Coffee Crunch Cake | Chiffon Cake: 1 1/4 c cake flour, sifted 3/4 c sugar 6 eggs, separated 1/4 c cold water grated zest of one lemon 1 T lemon juice 1 tsp vanilla 1 tsp salt 1 tsp cream of tartar 3/4 c sugar |
Coffee Crunch: 1 1/2 c sugar 1/4 c strong coffee 1/4 c light corn syrup 1 T baking soda, sifted Icing: 3 to 4 c heavy whipping cream 2 tsp vanilla 2 tsp instant coffee |
Cake: Sift together cake flour and 3/4 c sugar. Make a well and add egg yolks, water, lemon rind, lemon juice, vanilla and salt. Mix together and beat to ribbon stage. Beat egg whites with cream of tartar until soft peaks form. Add 3/4 c sugar, one tablespoon at a time. Beat until stiff peaks. Fold 1/3 of the whites into the batter; then fold in the balance. Pour into a 10-in tube pan. Bake at 350 degrees for 45 to 50 min. Immediately invert the pan over a thin necked bottle after removing from oven to cool. Coffee crunch: Use a heavy 4 1/2 qt saucepan and add sugar, coffee and corn syrup. On medium heat, bring to a boil slowly with stirring to dissolve the sugar. Increase the heat to high and boil until the mixture reaches 290 degrees. Do not stir during this step. Remove from heat and let boiling subside then add the baking soda sprinkling over the entire surface. Immediately beat forcefully to distribute the baking soda. The mixture will swell and blob up. Scrape into a jelly roll pan. Do spread out. When cool, remove from the sheet and crack into 3 or 4 pieces and put into an airtight bag or it will get sticky. Icing: Whip heavy cream until stiff. Fold in vanilla and instant coffee. Assembly: Slice the cake into three layers. Break up the coffee crunch saving large, quarter sized pieces for the top. Crush the rest into fine and 1/4 in crumbs. Place bottom layer of cake on a serving plate. Spread layer of whipped cream, ~ 1/2 in thick. Sprinkle on fine crumbs. Repeat with second layer. Place top layer on and cover top and sides with remaining whipped cream. Put more crumbs on sides and larger pieces on top. Cover the whole cake well with plastic wrap and refrigerate. Serve the next day. |
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| Conch/Abalone Fritters | 1 pound conch or abalone 2 red peppers 2 green peppers 2 large sweet onions 1 tablespoon cayenne 2 teaspoons Old Bay Seasoning 1 egg |
2 1/2 cups self-rising flour oil for frying |
Rinse the conch and remove and discard the orange fin and the foot. For abalone, clean as usual and cut into 1/2 inch pieces. Chop the meat in the container of a food processor. Chop peppers and onions fine by hand, so that there will be crunchy pieces in the fritters. Place the chopped meat and veggies in a bowl, add the seasoning, egg, and mix in the flour. Roll into balls around 1 1/4 inches in diameter. Bring the oil to 350 degrees. Add 1 fritter at a time, waiting a few seconds before adding the next. Fry only 5 at a time, removing and adding as they are cooked. (Cooking so few fritters at a time means that the oil is kept at a constant temperature, rather than dropping a few degrees each time more food is added. this keeps the fritters crunchy rather than oil-logged.) Fry for 5 minutes, or until golden and light. Drain and serve with the mustard sauce. Makes around 30 fritters (10 servings). |
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| Corn and Red Pepper Tamales | 8 ears of corn (enough for 24 corn husks and 1 1/2 cups fresh corn kernels) 1/2 cup red pepper diced 1/2 cup sour cream 1/2 cup milk |
3 tablespoons cornmeal 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cayenne pepper Sour cream and paprika for garnish |
Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak. With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix. Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot. Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove.. Cool slightly, then serve with a dollop of sour cream and a drift of paprika. Yield: 8 tamales |
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| Cornmeal Wafles | 2 ¼ tsp active dry yeast ½ cup warm water (105-115°F) 2 large eggs, lightly beaten 2 cups whole milk cup stone-ground cornmeal 1 cups all-purpose flour 1 tsp sugar 1 ½ tsp kosher salt 1 stick unsalted butter, melted and cooled ¼ tsp baking soda Vegetable oil for brushing |
EQUIPMENT: a Belgian-waffle iron ACCOMPANIMENTS: butter and maple syrup .. Stir together yeast and warm water in a large bowl and let stand until foamy, about 15 minutes. (If mixture doesn't foam, start over with new yeast.) .. Whisk in eggs and milk until combined well. Whisk in cornmeal, flour, sugar, and salt until smooth, then whisk in butter. Chill, covered, 8 hours or overnight (batter will bubble up and expand slightly). .. Preheat waffle iron. .. Put rack in middle position and place a baking sheet directly on it. Preheat oven to 250°F. .. Add baking soda to batter and whisk until smooth. Brush hot waffle iron with oil and make waffles according to manufacturer's instructions until golden and cooked through, about 5 minutes. Transfer as cooked to baking sheet in oven to keep warm (place waffles in 1 layer to keep crisp). Make more waffles in same manner. |
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| Country Barbecued Spareribs | 3 - 4 lbs country style spareribs 1 lemon 1 onion 1 cp catsup 1/3 cp Worcestershire sauce 1 tsp chili powder 2 dashes tabasco 1 tsp salt |
arrange ribs in baking dish slice onion and lemon and arrange on ribs boil remaining ingredients, pour over ribs and let stand for 2 hours. bake at 450o for 30 minutes turn oven down to 350o for another hour basing occasionally |
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| Cowboy steaks | 2 Tbs kosher salt 2 tbs crushed garlic 2 tbs olive oil 1 to 4 tsp chipotle chili powder 2 steaks |
In a mortar and pestle, grind salt and garlic to a paste Grind in oil and chili. Coat steaks and grill. |
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| Crab Mold | 2 - 3 oz. cream cheese 1 c mayonnaise 1 can cream of mushroom soup 1 pkg. unflavored gelatin 1 c chopped celery 1 small onion or 3 green onions, chopped 1 can or 1/2 lb. fresh crab salt & pepper |
Soften cream cheese and cream with mayonnaise. Soften gelatin in 1/4 c water. Heat soup (do not dilute) and add gelatin to dissolve. Mix with cream cheese mixture. Add celery & onion; then crab. Salt & pepper to taste. Pour into a 5 c greased mold and chill overnight. Serve with crackers or sliced bread. |
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| Cranberry Citrus Sorbet | 1 lb fresh or frozen cranberries (4 c) 5 c water 2 1/2 c sugar 3/4 c fresh lemon juice 1/3 c fresh orange juice |
Boil cranberries, 2 c water and 1/2 c sugar in a 5 to 6 qt heavy pot stirring constantly until berries have burst. Puree cranberry mixture in batches in a blender until as smooth as possible. Force through a medium mesh sieve into a bowl. Discard solids and chill until cold (~2 hrs.). Bring remaining 3 c water and 2 c sugar to a boil in a 2-qt saucepan until sugar is dissolved. Remove from heat and cool. Stir cranberry puree, sugar syrup and fruit juices. Freeze in an ice cream maker. Transfer to an airtight container and freeze until hardened. |
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| Cranberry orange Relish | 2 seedless oranges 2 cups sugar 12 ounces cranberries 1 cup pecans |
Puree oranges with sugar in food processer Let stand for 10 minutes Add cranberries and pecans, pulse until roughly chopped. Keep refrigerated |
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| Cranberry Sparkles | Cookie Dough: 1 1/4 cups flour 1/4 tsp baking powder pinch salt 1/4 cup unsalted butter, softened 3/4 cup sugar 1 egg 1/4 tsp grated orange zest |
Cranberry Filling: 1/4 cup orange juice 1 tsp cornstarch 2 Tbs light corn syrup 1 cup dried cranberries 1/2 cup finely chopped walnuts |
in a small bowl, combine flour, baking powder, and salt. in a medium bowl using hand-held electric mixer, beat the butter, sugar, egg and zest until well combined On low speed, gradually beat in the flour mixture until just combined. scrape dough onto piece of plastic wrap. Shape into a disk, and refrigerate 4 hours. In a medium saucepan, stir together orange juice and cornstarch. Add corn syrup and cranberries and cook over medium heat stirring constantly until the mixture comes to a boil, thickens and cranberries are glazed. Remove from heat and add walnuts. Cool completely Roll dough into 12"X9" rectangle Sprinkle the cranberry filling over dough and gently press into surface. Roll dough into cylinder (12" long) wrap in foil and freeze 6 hours to overnight. preheat oven to 375 cut cylinder into 1/4" rounds place on lightly greased cookie sheets bake 11 to 12 minutes until golden brown cool on sheet for 2 minutes transfer to wire rack, cool completely store in loosely covered, not air tight container |
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| Creamy Saute of Chayote Squash | 3 T unsalted butter 1 jalapeno chili, seeded and minced 2 chayote squash, peeled and thinly sliced salt and pepper to taste 1/2 c heavy cream 1 T minced fresh chives 1 t minced fresh cilantro |
Heat the butter in a large, heavy skillet over medium heat. Add the jalapeno and cook, stirring for 1 min. Add the squash, salt and pepper and reduce heat. Cover and cook until the squash is just tender, about 5 min. Remove the cover and add the cream to squash, toss gently. Raise heat and simmer the mixture uncovered until the cream is almost evaporated and has coated the squash. Add the chives and cilantro. Correct seasoning. |
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| Creme Brulee | 4 cps chilled cream 2/3 cp sugar pinch salt 1 vanilla bean, split and seeded 12 yolks 8 - 12 tsp sugar, for crusts |
preheat oven to 300 mix 2 cps cream and sugar in sauce pan, add vanilla bean and seeds bring to boil over med. heat remove from heat and steep 15 min. arrange eight 5 oz ramekins in baking dish add remaining 2 cps cream to vanilla mixture whisk yolks in large bowl to break them up. whisk in 1 cp cream mixture repeat with another cp cream mixture add remaining cream mixture pour through fine sieve into pitcher divide among the 8 ramekins add boiling water to baking dish to 2/3 height of ramekins bake until centers are just barely set and instant read thermometer is 170 to 175, 30 to 35 minutes transfer ramekins to wire rack and cool 2 hours cover with plastic wrap and refrigerate at least 4 hours to serve: uncover ramekins, sprinkle evenly with 1 to 1 1/2 tsp sugar, and use torch to caramelize sugar. rechill in refrigerator for 5 to 10 minutes |
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| Creole Spice Mixture | 2 Tbs salt 2 1/2 Tbs paprika 2 Tbs garlic powder 1 Tbs oregano 1 Tbs cayenne pepper 1 Tbs black pepper |
1 Tbs onion powder 1 Tbs thyme |
mix all ingredients (this makes a great dry rub marinade) |
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| Crinkles | 4 oz unsweetened chocolate, chopped fine 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 cup oil 2 cups sugar 4 eggs 2 tsp vanilla 12 oz chocolate chips 3/4 cp powdered sugar, sifted |
melt unsweetened chocolate in double boiler, cool in a medium bowl, stir flour, baking powder and salt. sift on to waxed paper in a large bowl, mix oil, cooled chocolate, and sugar. add eggs one at a time. add vanilla and mix until combined. Stir in flour mixture. Stir in chocolate chips. cover with plastic wrap and refrigerate at least 4 hours preheat oven to 350, lightly butter baking sheets sift powdered sugar onto wax paper. scoop rounded teaspoons and form into 1" balls. roll balls in powdered sugar and place on baking sheets with 1 1/4" between balls. bake 9 to 11 minutes until top is crinkled and just set. cool on pan on wire rack for 5 minutes. cool on wire rack completely. |
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| Devil's Slide Cookies | 2 oz unsweetened chocolate 6 oz semi-sweet chocolate 2 Tbs butter 1/4 c sifted flour 1/4 tsp baking powder 1/8 tsp salt 2 eggs 3/4 c sugar 2 tsp instant coffee 1/2 tsp vanilla 8 oz walnuts or pecans 6 oz semi-sweet chocolate chips |
Melt the chocolate (saving 6 oz of chips for later addition) and butter in a double boiler and cool. Sift the flour, baking power and salt. Beat eggs, sugar, coffee and vanilla at high speed for 1-2 minutes using an electric mixer. At low speed, add chocolate; then the dry ingredients. Beat only until blended. Stir in the chocolate chips and nuts. Pour the batter onto a piece of freezer paper and make a log 12 inches long. Wrap and chill 3 hours or overnight. Slice the dough into 3/4 inch think pieces and place on ungreased cookie sheets. Bake for 12 minutes at 350 degrees. Let the cookies cool and remove with a spatula. Makes a dozen cookies. |
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| Diced Chicken w/Vegetables | 2 Lb Boneless Chicken Marinade: 1 Egg White 2 Tbs Soy Sauce 2 Tbs Corn Starch 2 Cups Diced Vegetables 10-15 Slices Ginger |
Seasoning Sauce: 3 Tbs Soy Sauce 1.5 Tbs Brown Vinegar 1 tsp Sugar 1/2 tsp Salt 2 tsp Cornstarch 1/2 tsp Sesame Oil 1/2 tsp Black Pepper 1/2 tsp Chili Paste |
Oil | Dice the Chicken in 2/3" peices Soak in Marinade for 1/2 to 1 hour Heat 2" Oil in Wok Drain Chicken Fry in the Chicken in the oil for about 1 minute. Remove the Chicken and drain all but 2 Tbs of oil. Add the Vegetables and Ginger to the wok and toss for about 1 or 2 minutes. Add the Chicken and the seasoning sauce. Toss until sauce is thickened and heated through. |
| Dog Biscuits #1 | 3 c whole wheat flour 2 c multigrain oatmeal (or old fashioned oats) 1/4 c wheat germ 1/4 c nonfat dry milk powder 1/2 tsp garlic powder 1 1/3 c water |
1/3 c peanut butter 1 large egg |
Blend dry ingredients together. Blend water, peanut butter and egg until smooth. Add to dry ingredients & mix until well-blended. Dough will be stiff. Roll or pat dough to 1/2 inch thickness. Cut out biscuit shapes using a 3-inch bone-shaped cutter. Scraps are reusable. Place on baking sheet and bake for 2 1/2 to 3 hours at 275 degrees on rack in lower third of oven. Let cool and store in an airtight container. Makes about 3 dozen. |
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| Dog Biscuits #2 | 2 1/2 c whole wheat flour 1/2 c non-fat dry milk 1/2 tsp salt 6 Tbl. Margarine 1 egg 1 c water 1 1/2 tsp wheat germ |
1 1/2 tsp Brewer s yeast | Mix dry ingredients together. Blend together margarine, egg and water. Mix into dry ingredients and knead until blended. Roll to 1/2 inch thickness and cut into dog biscuit shapes. Bake at 350 degrees for 1 hour or until dry. |
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| Double Chocolate Decadence | 10 oz. bittersweet choc. (chopped) 10 oz. choc. chips or chip sized chopped bittersweet choc. 1/4 lb butter 3 eggs |
1/4 cp sugar 1/4 cp flour 1 Tbs vanilla (or chambord) |
Preheat oven to 425 degrees Butter and flour an 8 or 9" spring form pan Melt 10 oz choc. with butter Beat eggs with sugar until light colored (a few minutes with a whisk) Mix in vanilla Fold in flour Fold in melted chocolate Fold in chips Pour into an 8" pan Bake 15 min., 9" pan 12 min. Let cool Serve with raspberry sauce |
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| Dutch Apple Pie | Filling: 2 lb tart cooking apples 1 T lemon juice 2 T flour 3/4 c sugar dash salt 1 tsp cinnamon |
Topping: 2/3 c flour 1/3 c brown sugar (packed) 1/3 c butter or margarine |
Pastry: 1 1/2 c sifted flour 1/2 tsp salt 1/2 tsp sugar 1/4 c butter 1/4 c shortening 3-4 T cold water |
Prepare pie shell. Cut butter and shortening into dry ingredients until crumbly Sprinkle water over while tossing with a fork Gather together into a ball Wrap in plastic wrap and refrigerate about 1 hour Roll out and line 9 inch pie pan Flute edges. Make topping combine flour & sugar in a medium sized bowl. Cut in butter until consistency of cornmeal. Refrigerate. Make filling Peel, core and slice apples into a large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon. Toss lightly with apples. Put filling into pie shell. Cover with topping. Bake 40 45 minutes at 400F or until apples are tender. |
| Eggplant Parmesan | 2 large eggplant, 1 pound ea. sliced into 1/3" roundes kosher salt 1 1/2 cups panko 1 TBS olive oil 1 oz (1/2 cup) grated parmesan cheese 1/2 flour 1 1/2 tsp garlic powder pepper 3 egg whites 1 TBS water |
5 cups Basic Tomato Sauce 8 oz (2 cups) low fat mozzarella cheese, shredded 2 TBS minced fresh basil |
Toss 1/2 the eggplant with 1 TBS kosher salt place in colander 30 to 40 minutes, repeat with other half of the eggplant spread slices on paper towels and press with more towels to remove as much liquid as possible Preheat oven to 475o Combine panko and oil in 12' nonstick skillet over medium heat for 10 minutes to toast Cool in shallow dish When cool, stir in 1/2 cup parmesan Combine flour, garlic powder, and 1/2 tsp pepper Whisk egg whites and water together Line 2 baking sheets with foil, spray with vegetable oil Season eggplant with pepper lightly dredge one side of eggplant in seasoned flour, shake off excess Dip floured side into egg whites, then into panko. Lay eggplant in single layer on baking sheets. Lightly spray the top of the eggplant slices with vegetable oil, bake until crisp and golden, about 30 minutes. Switch sheets 1/2 way through baking. Spread 1 cup tomato sauce in bottom of 13X9 baking dish Layer 1/2 eggplant overlapping to fit Distribute 1/2 cup sauce over eggplant sprinkle 1/2 mozzarella layer remaining eggplant, dot with 1 cup sauce leaving majority of eggplant exposed so it will remain crisp sprinkle with remaining mozzarella bake until bubbling and cheese is browned, about 10 minutes Cool for 5 minutes, sprinkle with basil and serve |
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| Eggs Benedict | 8 slices Brioche, each cut about 1/2-inch thick Unsalted butter to taste 8 slices Canadian bacon 8 fresh large eggs For the sauce: 1/4 cup dry white wine |
2 tablespoons tarragon vinegar 2 tablespoons finely minced shallot 3 egg yolks 2 tablespoons cold water 1 tablespoon cold unsalted butter 1/2 cup melted unsalted butter Salt and freshly ground pepper |
2 tablespoons minced fresh tarragon Fresh tarragon sprigs for garnish, if desired |
Preheat oven to 375 F. Brush slices of Brioche with butter, arrange on a baking sheet and bake in oven until lightly golden. Heat a grill pan over moderate heat until hot. Add bacon and cook for 2 minutes on each side, or until lightly browned. In an egg poacher filled with simmering water, add the eggs and simmer them until cooked to taste. Make the sauce: In a saucepan combine the wine, vinegar and shallots and simmer the mixture over moderately high heat until reduced to 2 tablespoons. Add the egg yolks and water and whisk until thick enough to see bottom of pan between strokes. Add butter and whisk until melted. Slowly add melted butter, a tablespoon at a time, removing pan from heat from time to time to prevent curdling, and continue to add butter until sauce is smooth and creamy. Season with salt, pepper and stir in fresh herbs. To assemble: Arrange two slices of bread on each of four serving plates, top with bacon and egg and nap with sauce. Garnish with fresh herbs. |
| Elaine's Pumpkin Pie | Single crust 9in pie shell 2-3 eggs (use 3 for a soft, custardy filling and 2 for a firmer pie) 2 c pumpkin puree 1 1/2 c light cream or half & half 1/2 c sugar 1/3 c firmly packed brown sugar 1 tsp cinnamin 1 tsp ground ginger 1/2 tsp nutmeg 1/4 tsp ground cloves or allspice 1/2 tsp salt 2 tbs applejack or calvados |
Heat oven to 375 degrees with the rack in the center. Prepare the filling: Whisk eggs. Add rest of the ingredients and whisk until blended. Brush the prepared pie crust with a beaten egg yolk. Warm it in the heated oven until warm to the touch. Immediately pour the prepared filling into the crust and bake until set but not firm, 35 - 45 min. |
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| English Toffee | vegetable oil 3/4 cp sugar 3 Tbs dark brown sugar 9 Tbs butter, cut into Tbs 1/3 cp water pinch salt 1/8 tsp baking soda |
12 ozs. bittersweet chocolate, coarsely chopped 1 cp lightly toasted pecans, finely chopped 1 cp lightly toasted cashews, finely chopped |
Oil a baking sheet and a metal cake spatula. In a heavy sauce pan, combine the sugars, butter, water and salt Cook over medium-low heat stirring with a wooden spoon until the butter melts and the sugar dissolves Dip a pastry brush in water and brush the sides of the pan to remove any sugar Raise the heat to med-high and bring to a boil Cook the toffee mixture to a temerature of 286-290 (soft crack stage) Stir gently with a wooden spoon Remove the pan from heat and stir in the baking soda Pour the toffee onto the oiled baking sheet (do not scrape out the pan) Spread the hot toffee with the oiled spatula into a 10" X 12" rectangle While the toffee is still pliable, loosen it from the pan with the spatula and turn it onto a sheet of parchment or waxed paper Place the parchment back on the oiled baking sheet Cool completely Combine the nuts Melt the chocolate, let cool to 90 degrees While cooling, refrigerate the toffee for 5 to 10 min. Using a clean metal cake spatula, spread 1/3 cup melted chocolate over the toffee, continue moving the spatula back and forth over the chocolate until it becomes tacky (do not let it become completely set) Sprinkle 1 cup of nuts over the chocolate and press into the chocolate Cover the toffee with a new sheet of parchment or waxed paper and turn over Reheat the chocolate to 90 degrees, refrigerate the toffee as before and coat the other side of the toffee. Refrigerate for 10 to 15 min. bBeak into approx. 3" pieces |
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| Fesenjan | 1 Whole Chicken, cut into 8 pieces 1.5 cups pomegranate juice 1 Cup Pine Nuts (or walnuts), toasted and chopped fine 1 Lemon, juiced 2 Tablespoons Honey 1 Teaspoon Cinnamon 1/2 Teaspoon Cumin 1/2 tsp saffron 1 Sweet Onion, peeled, cut in half, and sliced thin 3 Tablespoon Vegetable Oil |
Heat the oil in a large skillet salt and pepper the chicken brown the chicken, remove to a plate and hold Pour off all the oil from the skillet except for one tablespoon. Turn the heat to medium and add the onions. Cook the onions until soft (about 3 to 4 minutes). Add the chopped pine nuts and cook an additional minute. Whisk in the pomegranate juice, lemon juice, honey, cinnamon,saffron, and cumin. Add the chicken back to the pan. Bring the mixture to a simmer and continue to cook until chicken is done (about 45 minutes to an hour). |
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| Finger Jello | 4 small pkgs jello 6 envelopes knox unflavored gelatin 1 cp. Eagle condensed milk |
Mix 1 pkg jello and 1 cp hot water. When cool, pour slowly into a 9x13 pan. Refrigerate. Mix 1 cp milk and 1 cp hot water. Mix 2 envelopes gelatin and 1 cp hot water. Mix the milk and gelatin together and cool. Pour 1 cp of the milk mixture over the set jello. Refrigerate. Alternate jello and milk layers, ending with jello refrigerating each layer 15 to 20 minutes. |
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| Fish Sauce with Lime Juice | 1 garlic clove, chopped fine 4 TBS fish sauce 4 TBS lime juice 3 TBS sugar 3 chilies, sliced into thin rounds 4 TBS hot water |
combine | ||
| Flourless Chocolate Torte | 15 Oz. Bittersweet Chocolate, chopped 10 tablespoons unsalted butter, cut into pieces 5 large eggs, separated 1/4 teaspoon cream of tartar 2 tablespoons granulated sugar | 1. Lightly butter a 9-inch round cake pan. Line bottom with parchment paper. Heat oven to 325° 2. In a double bioler, melt chocolate and butter, stirring until smooth. Remove from heat. Whisk in egg yolks. 3. Place egg whites in large bowl. Add cream of tartar and beat with electric mixer on high speed until mixture becomes foamy. Gradually add sugar. Beat mixture until peaks are stiff. Using whisk, fold about 1/4 of egg whites into chocolate mixture. Gently fold in remaining whites until all are incorporated. (some white streaks may remain; do not over mix) 4. Pour batter into prepared pan and spread evenly with spatula. Place pan in a bain marie. 5. Bake 40 minutes or until the tops display a thin crust with a slightly moist interior. Cool completely on rack. Place in refrigerator for 6 hours or overnight. 6. Remove cake at least 1 hour before serving. Gently slide a thin knife around sides of cake to loosen edges from pan. Invert cake onto clean cooling rack and slowly peel back the parchment paper. Invert the cake again onto serving platter so the top surface of the cake is facing up. | ||
| Garlic studded Roast pork loin | 2 teaspoons dried thyme 1/2 teaspoon ground allspice 2 teaspoons salt 1 teaspoon pepper 3 large cloves garlic, peeled and slivered 2 1/4 lb boneless center cut pork loin roast |
Roll and tie the roast Mix spices and coat the garlic slivers. Poke slits into roast with tip of a paring knife and insert the slivers. Rub remaining spices onto meat Wrap in foil and refrigerate 2 to 24 hours Preheat oven to 475 Take meat from refrigerater and place straight into oven. Cook 30 mintes (internal temp ~80 to 110) Remove from oven, turn oven down to 325. Let meat rest on counter 30 minutes (internal temp ~115 to 140) Return to oven and cook to internal temp of 140, about 30 minutes more. Let rest 15 minutes before slicing. |
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| Ginger Glazed Salmon Steaks | Glaze: 2 TBS grated fresh ginger 2 TBS minced garlic 2 TBS minced scallion, white part only 2 TBS chopped cilantro |
1 TBS hot chili paste 1/2 cup rice wine vinegar 1/4 cup Mirin 2 TBS hoisin sauce 1/2 cup chicken stock |
1 TBS vegetable oil 4 7-ounces salmon steaks |
Preheat oven to 450 degrees. Make glaze: In a small saucepan combine nine glaze ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature. Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1 minute more |
| Glazed Pork Chops | Glaze: 1/2 cup cider vinegar 1/3 cup brown sugar 1/3 cup apple juice 2 Tbs dijon mustard 1 Tbs soy sauce pinch cayenne 4 boneless chops 3/4" |
combine glaze ingredients slash the chops through fat pat dry salt and pepper chops heat oil in heavy 12" skillet over med-high heat until smoking add chops, cook 5 minutes turn chops, cook 1 minute drain oil from skillet return chops, add glaze cook until 140º (5 to 8 minutes) remove to platter, tent with foil let rest for 5 minutes add juices to pan, reduce until glaze is thick and color of dark caramel return chops to skillet to coat with glaze |
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| Godiva Brownies | 5 oz. Unsweetened Chocolate 5 1/3 oz. (2/3 Cup) Butter 5 Eggs 1 Tbs. Instant Coffee 1/2 Tsp. Salt 1 Tsp. Vanilla Extract 2 Cups Sugar |
1/2 Cup Godiva Liqueur 1/2 Cup Sifted All-Purpose Flour 10 oz. (2 1/2 Cups) Chopped Walnuts |
In double boiler, melt chocolate and butter; when smooth, add instant coffee and set aside to cool. Beat eggs and salt together until slightly fluffy, add sugar gradually and beat until mixture is ribbony (about 10 mins.). Add vanilla extract, Godiva Liqueur and cooled chocolate to eggs while beating on low speed. Fold in sifted flour until just incorporated, then fold in nuts. Pour batter onto greased, floured and parchment-lined 11" x 17" baking pan. Place in preheated 450 degrees oven, lowering temperature to 400 degrees ; bake 20-22 minutes or until toothpick inserted into center comes out clean. Yield: Twenty 3" x 3" brownies. |
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| Godiva Tiramisu | 5 oz. Godiva Liqueur, Divided 1/2 Cup Strong Black Coffee Or Espresso 16-20 Ladyfingers 1 Lb. Mascarpone Cheese 2 Eggs, Separated 1/3 Cup Confectioner's Sugar 3-4 oz. Dark Chocolate, Grated |
Mix 3 oz. of Godiva Liqueur with coffee, and set aside. For each serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup soufflé dish. Pour 1 oz. of the reserved coffee into each soufflé dish and set aside. Beat together the mascarpone cheese, egg yolks, sugar and remaining 2 oz. of Godiva Liqueur until smooth. Whip the egg whites until stiff, and fold into the cheese. Divide the filling evenly among the soufflé dishes; sprinkle with chocolate and refrigerate overnight |
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| Grappa Cured Salmon | 1/2 cup kosher salt 1/2 cup sugar 2 TBS dry thyme leaves 2 TBS pepper 1 TBS red pepper flakes |
10-12 ounce tail piece of fresh salmon skin, skin on, bones removed 2 ounces grappa |
24 hours in advance stir together in a bowl salt, sugar, thyme, black pepper and red pepper flakes until well blended. Place salmon skin-side down in a Ziplock bag and cover with 1/2 the salt mixture. Pour the grappa down the center of the fish. Add remaining salt mixture over fish and seal the bag, eliminating any air. Place a flat plate on the bag and weight it with a couple pounds of stuff. Refrigerate for 24 hours. Remove fish from refrigerator and rinse salmon under cold water to remove salt, then pat dry. slice thin and serve on crackers with creme fraiche or other sauce. |
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| Green Beans with Pork and Chilies | 1 1/4 lbs green beans (long beans) 12 garlic cloves, chopped fine 7 chilies, sliced into thin rounds 5 TBS oil 10 oz ground pork 1/2 tsp paprika 1 tsp brown sugar 1 TBS fish sauce 2 TBS soy sauce 1 cps water |
cut beans into 1" lengths heat oil in a wok fry garlic and chilies until garlic is golden add pork, cook until no longer raw add beans, paprika, sugar, fish sauce,soy sauce, and water. cook on medium high heat for 8 to 10 minutes. |
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| Green Papaya Salad | 1 garlic clove, crushed 3 TBS fresh lime juice 1 1/2 TBS nuoc mam 1 Asian chili, chopped fine |
3/4 pound green papaya, peeled, seeded, coarsely shredded, in a food processor (about 3 cups) 1 carrot, shredded fine |
1/3 cup fresh cilantro 2 tablespoons roasted peanuts, crushed |
In a large bowl whisk together dressing ingredients until sugar is dissolved. Add papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts. can be made with seafood (shrimp, crab, etc...) |
| Grilled Salmon with Leeks and Pinot Noir Butter | 4 salmon filets (6-8 ozs. each) 2 Tbs olive oil 8 baby leeks, julienned (or green onions) 1/2 bottle pinot noir 16 Tbs butter 12 - 14 oz. chantrelles or morells 1 Tbs minced fresh tarragon |
Rub the salmon with the olive oil and cover with about 1/4 of the leeks. Refrigerate. Reduce the wine with another 1/4 of the leeks to 1/4 cup Whisk in 12 Tbs of the butter in portions Season with salt and white pepper, strain and keep warm Saute the remaining 1/2 of the leeks with 2 Tbs butter until tender Saute the mushrooms in the last 2 Tbs butter, season with salt,pepper, and tarragon Grill the salmon over mesquite Nap plates with pinot butter Arrange filets on the plates and surround with leeks and mushrooms |
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| Grilled swordfish steaks w/ asian bBQ sauce | Hoisin Barbecue Sauce: 1/2 cup Chinese plum sauce 1/4 cup Chinese hoisin sauce 1 teaspoon Asian chile paste Grated zest of 1 orange 1/2 cup of fresh orange juice 1 teaspoon garlic chopped |
2 tablespoons cilantro chopped 1 teaspoon ginger chopped 1 teaspoon sesame oil 4 swordfish steaks (5 ounces each) skin removed |
garnish: cilantro sprigs sesame seeds |
Prepare the grill. In a small bowl, mix together all ingredients for the barbecue sauce and set aside. Brush grill with peanut oil and cook swordfish steaks over very hot coals, brushing with barbecue sauce about 2-3 minutes on each side. Garnish with cilantro and sesame |
| Gulai Lemak Nenas (pineapple Curry) | 1 Lb Medium Prawns 1 oz. Dried Shrimp 1 Can Coconut Milk 3 Tbs Coriander Powder (Cumin/Coriander Blend) 1 Stalk Lemon Grass 5 Shallots 3 Cloves Garlic 1/2" Fresh Turmeric 6 Dried Chilies 1/2 tsp Dried Shrimp Paste (Blachan) |
1 Small Pineapple 8 Tbs Oil |
1. Shell, and devein Prawns, Soak Dried Shrimp in ~ 1/2 Cup water 2. Grind Lemon Grass, Turmeric, Shallots, Garlic, Dried Shrimp (with soaking water), Chilies, and Blachan in a blender to a smooth paste. 3. Peel ,core and cut the Pineapple into bite-sized pieces. 4. Heat the oil in a wok and add paste. Stir for a couple minutes, then add 2 Tbs of cream from the top of the can of the Coconut Milk. 5. When mixture becomes fragrant, remove ~1/2 cup of the paste to a saute pan and cook the prawns in the paste. 6. While prawns are cooking, add 1/2 can coconut milk mixed with ~1 can water to the remaining paste along with the Pineapple and bring to a boil. 7. Add the remaining 1/2 can Coconut Milk and the prawns to the Pineapple and cook 5 to 10 minutes more. |
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| Gumbo | 1 cp oil 1 cp flour 2 cps bell pepper (chopped) 2 cps cellery (chopped) 4 cps onion (chopped) |
1 TBS chopped garlic 1 cp creole seasoning* 8 cps stock 1 chicken boned 2 lbs anduille sausage |
2 lbs shrimp 3 lbs cracked crab 2 cps cut okra 2 cps green onion |
Brown the chicken and sausage, set aside Make a DARK rouxe from the oil and flour (should be the color of chocolate) Throw in the pepper, cellery, and onion, and saute until tender. Throw in the garlic, seasoning, and stock and bring to a boil. Simmer for about an hour. Return the chicken and sausage and simmer a bit more. 15 min. before serving, add the shrimp, crab, okra and green onion. Adjust seasoning. Serve with rice, gumbo file, hot sauce. ALL MEASURES ARE APPROXIMATE !!!!!!!!!!!!!! |
| Hawaiian Barbecued Ribs | 3/4 cp sugar 1/2 cp soy sauce 1/2 cp ketchup 1/4 cp sherry 1 tsp salt 1 clove garlic, smashed 1 inch cube ginger, smashed |
3 lb baby back ribs | Stir together sugar, soy sauce, ketchup, sherry and salt Pour over ribs in roasting pan, add garlic and ginger. Marinate 3 hours to overnight. Preheat oven to 325 Roast in oven, basting every 20 minutes with reserved marinade about 1 3/4 hours. Don't baste for last 20 minutes. |
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| Hazelnut Chocolate Torte | 1 cp heavy Cream 1 1/2 cps sugar 12 oz. Bittersweet Chocolate, chopped 12 eggs, separated 2 tsp vanilla |
2 cps ground hazelnuts (hazelnut flour) well sifted with 1/2 cp powdered sugar |
preheat oven to 350 butter bottom and sides of 2 9" springform pans line bottoms with parchment dust with flour combine cream and 1/2 cp sugar in sauce pan and bring to a boil remove from heat and add chocolate let stand 1 min. whisk to smooth. let cool to tepid in mixer, beat yolks with 3/4 cp sugar 4 to 5 min to pale yellow ribbons beat in vanilla fold in hazelnut mixture 1/3 at a time beat egg whites to soft peaks. beat in last 1/4 cp sugar, 1 TBS at a time to stiff peaks fold chocolate into yolks fold 1/3 whites into yolk mixture fold in remaining divide batter between two pans bake 45 to 50 min. Suggested Assembly: Follow the directions in the recipe for "Ken's Award Winning Cake" using the Torte in place of the Genoise |
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| Hazelnut Tart | Tart Pastry: 3/4 cp flour 1/2 cp cake flour 2 tsp sugar 3 Tbs ice water pinch salt 10 Tbs chilled butter in 1/2" cubes |
Nut Filling: 5 Tbs butter, softened 1/2 cp sugar 2 Tbs honey pinch salt 1/2 cp cream 1 cp each walnuts, hazelnuts, chopped |
Chocolate Glaze: 6 Tbs water 6 ozs. Bittersweet chocolate, finely chopped |
Tart pastry: Mix the flours and sugar together Distribute the butter over the flour and cut into the flour with a pastry knife Make a well and add 2 Tbs ice water and the salt Toss with fingertips until the dough clings together. If it's still too dry add the last Tbs water. Using the heel of your palm, smear the dough across your work surface a few times to blend. Gather the dough together, and form it into a ball. Wrap the ball in waxed paper and refrigerate 45 min. Roll out the dough to fit a 9 1/2 " tart pan and line the pan. Refrigerate the lined pan for 30 min. Prick the dough with a fork all over and bake 8 to 10 min at 375 until it starts to turn golden Nut filling: Using a hand held blender, cream together butter, sugar, honey, and salt for one minute. On low speed, add the cream Fold in the nuts Scrape the filling into the cooled tart shell Bake at 350 for 20 to 25 min until golden brown Chocolate glaze: Bring the water to a boil Pour over the chocolate and stir until smooth Pour the glaze evenly over the cooled tart so the nut filling is completely covered |
| Hoisin Dipping Sauce | 1" piece of ginger, finely chopped 2 cloves garlic, finely chopped 1/2 c hoisin sauce 1 c water 2 tsp tapioca starch or cornstarch 1 T oil 1 1/2 tsp sugar |
Optional: chopped toasted peanuts chili sauce finely chopped fresh chili |
In a small sauce pan over medium heat, add the oil and saute the ginger and garlic. Add hoisin and water. Dissolve the starch in small amount of hot water and add to sauce. Stir and bring to a gentle boil to combine. Cool and add optional ingredients if desired. |
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| Hot Crab Dip | 1 can crab meat 8 oz. cream cheese 1 T milk 1/2 tsp horseradish 2 T chopped onion dash ground pepper |
Combine all and place in a baking dish Heat at 400 for 15 min. Sprinkle with paprika Serve with crackers of choice |
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| Hummus | 2 Cans Garbanzo Beans, drained and rinsed 1/2 cp Tahini 1/3 cp water 1/3 lemon juice 1/4 olive oil 4 cloves garlic 1 tsp coriander 1/2 tsp cumin 1/2 tsp cayanne |
Blend all to smooth paste | ||
| Hummus II | 1 tsp cumin seeds 2 cloves garlic 1/4 cp tahini pinch cayenne, salt, pepper 1 1/2 lemons, juiced 2 cans chick peas, drained 1/3 cp olive oil |
Toast 1 teaspoon cumin seeds in a little skillet until fragrant and dark, about a minute. Pour them into a mortar and pound with a pestle. Add 2 garlic cloves to the cumin and pound them until they become paste. Scrape everything into a food processor and add 1/4 cup tahini, a pinch of cayenne, kosher salt, pepper, the juice of 1 1/2 lemons, and 2 (15-ounce) cans chick peas, drained. Pulse the machine a few times, then add 1/3 cup oil in a steady stream. If it seems too thick, you can thin it out with water or oil. To serve, spread it on a plate and drizzle on more oil, then sprinkle with a touch more cayenne, black pepper, and salt. Enjoy. |
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| Inari Sushi | 2 Dozen Age 9 Tbs salt 8 quarts water Dashi: 4 c water 2 Tbs instant dashi 3/4 c sugar 1/4 c shoyu 2 tsp salt |
8 cps rice, cooked (Note: 8 c rice enough for 3 doz. age) 1 c vinegar 1 c sugar 2 tsp salt optional: finely diced carrot, shiitake, bamboo shoot, etc.. |
Cut Age in half Boil in salted water for 25 min. Drain and wash Cook in dashi for 20 min. mixing occasionally taking care not to tear the age Drain, cool, open age being careful not to tear holes in them Boil vinegar with sugar and salt; stir until dissolved Slowly mix into hot rice with fanning while turning with large shamoji Cool rice thoroughly before stuffing age Cook optional vegetables in residual dashi and add to rice if desired Stuff age |
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| Iraqi Charoset | 1/4 c pine nuts 1 grated apple 2 hard-boiled egg yolks (optional) 1/2 c ground almonds 3 oz golden raisins (~2/3 cups) 1/4 c sugar cinnamon and allspice to taste juice and rind of one lemon |
Mix all ingredients and chill. | ||
| Jambalaya | 1/4 cp oil 1 chicken (cut up or boned) 2 lbs. anduille sausage 4 cp chopped onion 2 cp chopped celery 2 cp chopped green pepper 1-5 Tbs chopped garlic |
5 cp stock 2 tsp salt 3-5 TBS creole spice mixture* 2 - 4 TBS paprika 4 cp long grain rice Cooked cracked crab mixed shellfish (clams, mussels, oysters) |
1 cp chopped green onion |
Brown chicken in oil and saute sausage, set aside Saute onions, celery, green pepper and garlic. Add the chicken and sausage to vegetables. Add stock, salt and creole spices, bring to a boil. Add paprika and rice, return to a boil Cover and reduce heat to simmer, cook for 30 min. After 10 min., turn the rice (bring the bottom rice to the top) After another 5 min (15 min. more cooking time) add the seafood When there's 5 min. left add the green onion. *Creole Spice Mixture: 2 Tbs salt 2 1/2 Tbs paprika 2 Tbs garlic powder 1 Tbs oregano 1 Tbs cayenne pepper 1 Tbs black pepper 1 Tbs onion powder 1 Tbs thyme mix all ingredients (this makes a great dry rub marinade) |
| Jerk Sauce | 1 large onion, chopped 6 shallots, chopped 6 scallions, chopped 6 cloves of garlic, pressed or chopped 5 TBS fresh ginger root, grated 4 TBS freshly ground whole allspice 1.5 tsp nutmeg |
1.5 tsp cinnamon 1.5 tsp salt 2 tsp freshly ground black pepper 2 or 3 habenero peppers 4 or 5 chiles pequin 2 TBS peanut oil 1 pint lime juice (I like Nellie and Joe's Key Lime juice) |
Mix everything and use as a grilling marinade |
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| Jerk Sauce 2 | 1 cup vegetable oil 2 small onions, coarsely chopped 3 scallions, coarsely chopped 2 green scotch bonnet peppers 1 tablespoon grated ginger 2 tablespoons chopped garlic |
1 tablespoon fresh thyme leaves 2 tablespoons red wine vinegar 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon ground cloves |
1 1/2 teaspoons ground allspice 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 teaspoons lime juice 2 tablespoons Meyer's rum 1 tablespoon tamarind concentrate |
Add marinade ingredients to food processor and puree until almost smooth |
| Ken's Award Winning Cake | 2 - 9" Genoise layers 1 recipe each genache and Raspberry Mousse 2 pints fresh raspberries 1/2 cp seedless raspberry jam 1/2 cp chambord |
Place the chambord and jam in a small sauce pan and stir together over medium heat a few minutes Place 1 of the 9" genoise layers in the bottom of a clean springform pan Brush the top heavily with the chambord/jam mixture Make a heavy paper (use shopping bag paper) collar around the inside of the springform pan extending above the top of the pan by a few inches Scoop half the mousse over the genoise Distribute the raspberries over the mousse reserving about 1/2 pint of the best looking berries Scoop the second half of the mousse over the berries Place the second genoise layer on top of the mousse Refrigerate for a couple hours or until the mousse is firm Remove the paper collar and springform pan and smooth the sides of the mousse with a metal cake spatula Frost the cake with the genache Use the reserved berries to make a ring around the top while the genach is still soft |
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| Ken's Bittersweet Port Pots De Creme | 6 Yolks 2 Whole Eggs 2 Cups Cream 1/2 Cup Milk 1/2 Cup Sugar Pinch of Salt |
5 Ounces Best Quality Bittersweet Chocolate (such as Scharffenberger) 1 Teaspoon Vanilla 3 Tablespoons Port |
Preheat oven to 325. Chop the chocolate and place in a medium heat proof bowl. Mix the cream, milk, sugar, and salt and bring just to a simmer in a heavy medium saucepan over medium heat. Pour the cream mixture over the chocolate and let sit for one minute to melt the chocolate. Whisk the chocolate mixture until smooth. Add vanilla and port to chocolate mixture. Whisk the yolks and eggs in a large heat proof bowl until smooth. Gradually whisk in hot chocolate mixture. Pour the custard through a sieve into another bowl. Cool 10 minutes, skimming any foam from surface. Divide the custard among 12 3 ounce ramekins placed in a large baking pan. Add enough hot water to come half way up the sides of the ramekins. Bake for 30 to 35 minutes, until the edges are set and the center remains wobbly. Remove the ramekins from the water bath and cool on a rack to room temperature then cover with plastic wrap and refrigerate four hours to overnight. |
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| Ken's Perfect Tiramisu | 2 - 7oz. packages Ladyfingers 1 cp espresso 1/4 cp dark rum |
2 lb mascarpone cheese 4 eggs, seperated 1/2 cp powdered sugar 4 oz white rum 1 cp cream 4 oz bittersweet choc, grated |
Mix the cheese with the egg yolks, sugar, and white rum. Whip the egg whites until stiff and fold into the cheese mixture. Whip the cream until stiff and fold into the cheese mixture. Mix the dark rum and the espresso. Dip the ladyfingers one at a time very briefly in the rum/espresso mix. As the ladyfingers are dipped, arrange them to line the bottom of an 11" springform pan. Scrape 1/2 the cheese mixture over the ladyfingers. Sprinkle with 1/2 the grated chocolate. Repeat the dipping and arranging of the ladyfingers over the cheese. Scrape the remaining cheese mixture into the pan and sprinkle the remaining chocolate over the top. Refrigerate at least 6 hours to overnight. |
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| Key Lime Bars | Crust 5 ounces animal crackers 3 tablespoons packed brown sugar (light or dark) Pinch table salt 4 tablespoons unsalted butter , melted and cooled slightly |
Filling 2 ounces cream cheese , room temperature 1 tablespoon grated lime zest , minced Pinch table salt 1 (14-ounce) can sweetened condensed milk 1 egg yolk 1/2 cup fresh lime juice , either Key lime or regular |
Garnish (optional) 3/4 cup sweetened shredded coconut , toasted until golden and crisp |
1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray. 2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven. 3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly). 4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours. 5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.) |
| Key Lime Cheesecake | 5 tablespoons butter, melted 2 tablespoons sugar, plus 1 1/4 cups, plus 1/4 cup 1 cup graham cracker crumbs 1 envelope unflavored gelatin 3/4 cup key lime juice |
4 eggs, at room temperature 2 egg yolks, at room temperature 2 tablespoons grated key lime zest |
1 pound cream cheese, at room temperature 2 egg whites, at room temperature Pinch of salt 2 cups sweetened whipped cream |
In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar (1 TBS Fructose) and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside. In a saucepan dissolve the gelatin in the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar (5/6 cups Fructose), eggs, egg yolks, and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 7 to 8 minutes. Remove from the heat. In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes. In a bowl of an electric mixer with a whip attachment, place the egg whites and remaining 1/4 cup of the sugar (3 TBS Fructose). Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours. Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form. Spread the whipped cream evenly over the top of the cake or pipe decoratively. |
| Key Lime Tart | Tart Shell 3/4 cup all purpose flour 1/2 cup cake flour 2 tsp sugar 3 TBS ice water pinch of salt 10 TBS chilled butter |
Filling- 4 Eggs 4 Egg Yolks 2/3 cup sugar 1 cup key lime juice 6 TBS butter 1 - 2 TBS sugar |
Tart shell: Mix the dry ingredients Cut in butter Add 2 TBS of the water and mix with hands until dough clings together, add last TBS water if needed Smear dough across board with flat of palm a few times to knead (try to work the dough as little as possible) Form into a 6" disk and wrap in wax paper. Refridgerate dough 30 min. Roll out dough and line tart pan Cover lined pan with aluminum foil and fill with pie weights, dry beans or rice. Bake at 375 for 20 min. Remove aluminum (and wieghts) and bake 10 - 15 min. more until golden Filling: Whisk eggs, egg yolks, sugar, and lime juice together in the top of a double boiler. Set over simmering water and continuously whisk (lightly) until mixture gets thick enough to mound on itself. Remove from heat and fold in cut up butter. Cool slightly and pour into cooled tart shell Refrigerate 30 - 60 min. Sprinkle the remaining sugar evenly over the tart and run under a broiler until sugar caramelizes a bit. |
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| Kimchi | 1 head napa cabbage 2 english cucumbers 6 Tbs kosher salt 1 small onion, chopped 4 cloves garlic, crushed 1 tbs ginger, grated 3 scallions, chopped |
3 tbs fish sauce 3 tbs red chilli powder 3 tbs very hot water |
Cut cabbage in half lengthwise Chop cucumbers in 1" thick slices Salt the cabbage and cucumbers, working it in between the leaves Let sit for 8 hours to drain Wash salt off and press dry. Chop cabbage Mix with remaining ingredients, toss well. Pack into quart jars and let stand at room temp for 24 hours. Refrigerate 5 days before serving. |
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| Kimpira Gobo | 1 lb gobo 1/4 cp sugar 1/4 cp shoyu 2 TBS oil 1/2 to 2 tsp cayenne (to taste) |
scrape gobo an cut into 4 inch lengths, then into matchsticks and soak in acidulated water for 30 min. stir fry in hot oil for 3 min. add sugar, shoyu and cayenne cook until tender but crisp. |
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| Kuromame | 12 oz. kuromame 3 1/2 cps boiling water 1/2 cp sugar 3/4 tsp baking soda 1 1/2 tsp salt 2 Tbs shoyu konbu (2X6 inch piece) chestnuts (optional) |
wash and rinse the kuromame add everything but the beans to the boiling water off the heat. add the beans and soak overnight. next morning, return to a boil and skim rising scum. cover with a ceramic plate that fits inside the pot. simmer for 4 - 6 hours add 1/4 cp cold water occasionally to keep the level of the liquid up. cool and serve. (add chestnuts just before serving, if desired) |
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| Larb | 1 1/2 lb ground beef or pork 6 cloves garlic, coarsely chopped 1 red onion, diced 3 tsp chili powder (not southwest chili) 6 T rice powder* 2 green onions, sliced to 1/4" lengths 1 c fresh mint (1/2 coarsely chopped) 8 T lime juice 4 T fish sauce 1/2 lb green beans, blanched 1 cucumber, sliced 1 head lettuce, leafed |
1. Brown meat; cool in mixing bowl 2. Wrap 1/2 of the diced onion with garlic in aluminum foil and char the packet over a stove burner flame. 3. Unwrap the charred onion & garlic and chop fine. Add to meat. 4. Chop remaining 1/2 onion fine and add to meat. 5. Season meat with fish sauce, lime juice, rice powder, green onion, chopped mint, and chili powder. 6. Serve with lettuce, beans, mint leaves, and cucumber. *Toast rice in a dry skillet until brown; then crush or grind to a coarse powder. |
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| Lemon Bread | Bread: 1c sugar 6 T shortening 1 T grated lemon rind 2 eggs 1 1/2 c sifted flour 1/2 tsp salt 1 tsp baking powder 1/2 c milk 1/2 c chopped nuts |
Topping: 1/3 c sugar 1/4 c lemon juice |
Sift dry ingredients together. Cream sugar and shortening. Add lemon rind. Add eggs one at a time. Add dry ingredients alternating with the milk. Stir in nuts. Pour into greased 9x5x3 inch loaf . Bake at 350o for 35-45 minutes until toothpick comes out clean. Poke holes over surface of the bread. Heat the sugar and lemon juice and pour over hot bread. |
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| Lemon Bundt Cake | 3 c cake flour 2 c sugar 1/4 c finely grated lemon zest 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1 c whole milk, room temp. 3 large eggs, separated 1/4 c vegetable oil 4 T unsalted butter, melted & cooled 1 T vanilla |
2 T lemon juice pinch cream of tartar Lemon glaze: 1 c confectioners' sugar 5 tsp. lemon juice 1 T grated lemon pinch of salt |
Spray bundt pan with nonstick baking spray with flour or mix 1 T softened butter w/ 1 T flour and brush on pan. Whisk flour, 1 & 1/2 c of sugar, lemon zest, salt, baking powder, and baking soda in a large bowl. In a separate bowl, whisk milk, egg yolks, oil, butter, & vanilla. In a medium bowl, beat egg whites until foamy; then add cream of tartar. Beat until stiff adding the remaining 1/2 c sugar a tablespoon at a time. Slowly whisk in milk mixture into flour mixture adding lemon juice at the end. Mix until smooth. Fold in 1/3 egg whites; then rest of egg whites. Pour into prepared bundt pan and bake in lower-middle position of the oven at 350 degrees for 40 to 45 minutes until toothpick comes out clean. Cool in pan for 10 minutes and then turn onto rack to cool completely. Drizzle with lemon glaze and let set for 15 minutes. Glaze: Whisk all ingredients together until smooth. |
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| Liberian Eggplant Fritters | 1 large eggplant 3 eggs, beaten 2+1/2 cups water 1/4 cup canned milk 1/2 tsp. salt 1 cup flour Pepper, to taste |
2 cups cooking oil | Boil unpeeled eggplant until soft. Cut in half and scoop out pulp. Mash pulp well. Cool. Stir in salt, pepper, and eggs. When cold, add milk and flour (adding more flour if necessary to make a thick batter). Drop by spoonfuls into hot deep fat. Drain. Serve hot. Makes 4 to 6 fritters. |
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| Macaroni with Four Cheeses | 1/2 lb macaroni (cooked al dente) 1 cp shredded sharp cheddar 1 cp grated parmesan 1 cp grated mozzarella or fontinella 1 cp finely chopped chives or green onion |
1/4 cp butter 3 eggs, beaten 1 3/4 cp 1/2 and 1/2 3/4 teaspoon pepper 3/4 teaspoon paprika 1/2 bread crumbs 1/4 cp grated romano |
Preheat oven to 375 Mix the cheddar, parmesan, mozzarella, chives and macaroni Grease a 3 quart baking dish with 1 Tbs of the butter. Add macaroni to baking dish Mix eggs, 1/2 and 1/2, pepper, paprika, and 1/2 tsp salt and pour over macaroni. Mix bread crumbs and romano. Sprinkle over the macaroni, dot with remaining butter. Bake until bubbling, about 45 minutes. |
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| Mango Salsa | 1 large mango, diced 1 small avocado, diced 1/2 cup diced jicama 1/4 cup diced red onion 1/4 cup chopped cilantro one finely chopped chili pepper |
juice of one lemon or lime 2 TBS olive oil salt and pepper |
Combine everything Excellent with fish |
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| Marinated Flank Steak | 1 small sweet onion 1/3 cp balsamic vinegar 1/4 cp capers 2 TBS chopped oregano, fresh 3 cloves garlic, chopped 1 1/2 lbs flank steak 1/4 tsp salt 1/4 tsp pepper | Sliver 1/4 of the onions and set aside Chop the rest of the onion and mix with vinegar, capers, oregano, and garlic. Combine slivered onion with 1/4 cup of mixture and reserve. Salt and pepper the steak, prick well with a fork and marinate overnight. Broil or grill. Serve with reserved marinade. | ||
| Marinated Flank Steak | 1 small red onion, quartered 1/3 cup balsamic vinegar 1/4 cup capers 2 TBS chopped fresh oregano 3 cloves garlic, minced 1 1/2 lb flank steak salt and pepper |
sliver one 1/4 of the onion chop the rest fine mix the chopped onion with the vinegar, capers, oregano, and garlic combine 1/4 of mixture with the slivered onion and reserve salt and pepper the flank steak, prick well with a fork then marinade in the remaining mixture. grill or broil and serve with reserved mixture. |
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| Men Nuong (Pork Patties) | 2 Lbs Ground Pork 2 Tbs Tapioca Starch or Cornstarch 2 Tbs Sugar 3 Cloves Garlic 1 tsp Garlic Powder 2 tsp Fish Sauce 1 tsp Paprika 1 tsp Salt |
Mix all ingredients Grind in food processor in two batches until smooth. Form mixture into golf ball sized pieces. Pan Fry: Add oil to frying pan Add balls and flatten to patties. Fry until cooked through. Grill: Place 3 balls on a skewer. Grill until cooked through. This recipe is better when the mixture is prepared a day in advance. The mixture can be made ahead of time and frozen. |
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| Men Nuong and Cha Gio Buon | 10 Men Nuong (See Recipe) 10 Cha Gio (See Recipe) 1 Bunch red leaf lettuce 1 English Cucumber (julienned) 1 Bunch Various Mints and Basil 1 Cup Vermicelli Noodles (cooked) 1 Cup Bean Sprouts 2 Green Onions (chopped) Nuoc Mam (see recipe) Chopped Fresh Chili (to taste) |
Chop Lettuce and Mints Place Vermicelli in a medium bowl, top with lettuce, mint, bean sprouts, cucumber, a coulpe of Men Nuong, a couple Cha Gio (cut into two or three pieces). Place green onion in heat-proof bowl, add two or three Tbs hot oil. Add green onion to bowl. Add Nuoc Mam and Chili |
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| Men Nuong Cuon (Pork Patty Spring Rolls) | 10 Men Nuong (See Recipe) 1 Bunch Red Leaf Lettuce 1 English Cucumber (julienned) 1 Bunch Various Mints and Basil 1 Cup Vermicelli Noodles (cooked) 1 Cup Bean Sprouts 1 Package Rice Paper Wrappers |
Soak the wrapper in water in a shallow bowl or plate for a few seconds. Lay the wrapper on a damp towel. Use another 1/2 wrapper (soaked) to reinforce the center. Place a half leaf of lettuce, some Cucmber, Mint, Noodle, Bean Sprout, and 1 or 2 Men Nuong (broken up to fit), on reinforced center. Roll tightly. Serve with Hoisin Dipping Sauce (see recipe). |
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| Miso Lime Grilled Salmon | Large Salmon FIllet 1/2 cp sake 6 tbs miso 2 tbs honey 1 clove garlic. crushed 2 Kaffir Lime leaves, powdered 2 limes, one juiced, one in wedges |
Remove pin bones from fillet Mix sake, miso, honey, garlic, kaffir leaves, and lime juice Marinate the fillet in the mixture overnight. Grill the salmon, serve with Lime wedges. |
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| Mississippi fudge torte | Chocolate wafer crust: 1 1/4 cups chocolate wafer cookie crumbs 5 tablespoons unsalted butter, melted Torte: 4 ounces unsweetened chocolate, coarsely chopped 10 tablespoons unsalted butter, cut into tablespoons |
1 cup sifted all-purpose flour 3 tablespoons unsweetened alkalized cocoa powder 1/4 teaspoon baking soda 1 1/4 cups granulated sugar 1/4 teaspoon salt 3 tablespoons light corn syrup 1 tablespoon vanilla extract 3 large eggs, at room temperature |
1/3 cup finely chopped pecans 2 cups pecan halves Apricot glaze: 1/2 cup apricot preserves 2 teaspoons dark rum Chocolate glaze: 3/4 cup heavy (whipping) cream 3 tablespoons light corn syrup 6 ounces semisweet chocolate, finely chopped 2 teaspoons dark rum 1 1/2 teaspoons vanilla extract 1 pint ben & jerrys' cherry garcia, softened |
Make the chocolate wafer crust: 1. Position a rack in the center of the oven and preheat to 325 degrees F. Remove the side from a 9-inch springform cake pan. Trim a 9-inch cardboard cake circle so that it fits within the curved lip of the bottom of the springform pan. Cover the cardboard and the bottom of the pan with a piece of aluminum foil, leaving a 2-inch overhang all around the edge. Carefully attach the side of the pan so that you do not tear the foil. Strap the foil halfway up the side of the pan. Lightly butter the side of the pan. (Lining the bottom of the pan this way will give the torte an even flat base, making it easy to remove from the pan.) 2. In a medium bowl, stir together the cookie crumbs and melted butter, until well combined. Press the mixture evenly onto the bottom of the prepared pan. Refrigerate the crust while preparing the torte. Make the torte: 1. In the top of a double boiler set over hot, not simmering, water, melt the chocolate with the butter, stirring frequently until smooth. Remove the top part of the double boiler from the bottom and transfer the chocolate mixture to a large bowl. Let the chocolate mixture cool for about 10 minutes, or until tepid. 2. In a small bowl, using a wire whisk, stir together the flour, cocoa and baking soda until thoroughly blended. 3. Add the sugar and salt to the tepid chocolate mixture. Using a hand-held electric mixer set at low speed, beat the mixture for 15 to 20 seconds, until blended. Scrape the bottom and sides of the bowl with a rubber spatula. Beat in the corn syrup and the vanilla. 4. One at a time, add the eggs, beating for no longer than 5 seconds after each addition. Using a rubber spatula, stir in the flour mixture. Stir in the finely chopped pecans. 5. Scrape the batter over the prepared crust and spread it evenly with the back of a spoon. Arrange the pecan halves in concentric circles over the top of the baker. 6. Bake the torte for 80 to 90 minutes, until a wooden toothpick inserted into the center comes out slightly creamy. Do not overbake the torte. Cool the torte completely in the pan set on a wire rack. Cover the pan tightly with aluminum foil and let the torte stand at room temperature overnight. Add the Ice Cream Layer 1. Run a thin-bladed knife around the torte to loosen it from the side of the pan. Remove the side of the springform pan. 2. Cut the torte in half making two layers. 3. Remove the top layer, and spread the softened ice cream over the bottom layer. 4. Replace the sides of the springform pan, then replace the top layer. 5. Freeze until firm. Prepare the apricot glaze: 1. In a small saucepan, set over medium heat, heat the apricot preserves with the rum, stirring constantly with a wooden spoon, until the mixture comes to a gentle boil. Immediately press the mixture through a sieve into a small bowl. 2. Using a pastry brush, brush the top and the side of the torte with a thin coating of the hot apricot glaze. Let the apricot coating set for 15 minutes before covering with the chocolate glaze. Make the chocolate glaze: 1. Put the chocolate in a medium bowl. In a small saucepan, set over medium heat, heat the cream and corn syrup, tirring constantly with a wooden spoon, until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds, to melt the chocolate. Gently whisk until smooth. Stir in the rum and vanilla. 2. With a rubber spatula or soup spoon, generously drizzle some of the chocolate glaze over the top of the torte. Using a small metal cake spatula, spread some of the remaining chocolate glaze in a thin layer around the sides of the torte. Refrigerate the torte for 10 minutes to set the glaze. Reserve the leftover chocolate glaze in a small bowl, cover and refrigerate. |
| Mochi | 2cps mochiko 1 1/4 cps water 1/4 cp karo |
An Filling 1 lb azuki 2 cup sugar 1 tsp salt |
Peanut butter Filling 1 cup peanut butter 1/2 cup brown sugar |
Mix all ingredients together Steam 12 min. Knead until smooth. Fill with anko |
| Mom's Apple Crisp | 6-8 apples 3/4 cp sugar tsp cinnamon |
topping: 1 cp flour 3/4 cp sugar 1 tsp baking powder 1/2 tsp salt 1 egg 1/3 cp vegetable oil |
1 tsp cinnamon | Core and chop the apples into a 9 X 13 pan Cover with the sugar and cinnamon Mix the flour, sugar, baking powder, and salt. Break in the egg and mix until crumbly. Sprinkle over the apples. Pour the oil over all and sprinkle with the cinnamon. Bake at 350o for 45 min to 1 hour. |
| Mom's Meatloaf | 1 lb ground beef 1 lb ground pork 2 eggs 3/4 cp finely chopped onion 1/2 cp cocktail sauce 1/2 cp bread crumbs 2 tbs fresh sage, chopped |
1 tbs dijon mustard 1 tbs worcestershire sauce 1 teaspoon salt 1/2 teaspoon pepper 3 strips bacon |
Preheat oven to 375 Mix everything but bacon and transfer to 2 quart loaf pan. Top with bacon strips Bake for 1 hour. |
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| Moroccan Lamb and Eggplant Matzo Pie | 8 tablespoons olive oil plus additional for brushing on matzo 1 medium onion, finely chopped 1 1/2 lb ground lamb 3 garlic cloves, finely chopped 2 1/2 teaspoons salt 1 1/2 teaspoons ras-el-hanout |
1 teaspoon dried oregano, crumbled 1 teaspoon dried mint, crumbled 1/2 teaspoon black pepper 1/4 teaspoon cinnamon 2 (28- to 32-oz) cans whole tomatoes in juice, chopped (6 cups), reserving juice |
2 lb eggplant, peeled and cut crosswise into 1/3-inch slices 6 matzos (about 6 inches square) 1/4 teaspoon cayenne 3/4 teaspoon sugar |
Make lamb filling: Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add lamb and sauté, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add two thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with oregano, mint, pepper, and cinnamon, then sauté, stirring, 1 minute. Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoes and juice for sauce) and simmer, uncovered, stirring occasionally, until slightly thickened, 10 to 12 minutes. Roast eggplant and assemble pie: Preheat broiler. Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in a bowl. Brush a large shallow baking pan (1/2 to 1 inch deep) generously with oil and arrange as many slices as possible in 1 layer. Broil, in batches if necessary, 5 to 7 inches from heat, turning slices over as they brown (about halfway through broiling), until tender, 12 to 15 minutes total. Put oven rack in middle position and preheat oven to 350°F. Soak matzos, 1 or 2 at a time, in a pan of warm water until matzos are slightly softened but still hold their shape, 1 to 1 1/2 minutes. Let excess water drip off and transfer matzos to paper towels or kitchen towels to drain. Arrange 2 matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart) baking dish to nearly cover bottom. Spread 3 cups lamb filling over matzos in pan. Arrange 2 matzos side by side on top, then spread remaining filling over them. Arrange eggplant slices in 1 layer over filling (overlapping slices slightly if necessary), then arrange remaining 2 matzos on top and brush with oil. Bake, covered with foil, 20 minutes, then remove foil and continue to bake until filling is hot, about 10 minutes more. Make tomato sauce while pie bakes:Purée remaining 2 cups chopped tomatoes with juice in a blender. Heat remaining tablespoon oil in a 10- to 12-inch skillet over moderate heat, then cook cayenne, remaining garlic, and remaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes. Cooks' note: Lamb filling and tomato sauce can be made 1 day ahead and cooled completely, then chilled separately, covered. Bring to room temperature before using. |
| Mousse au Chocolat | 8 oz bittersweet chocolate 4 TBS butter 3 eggs separated 1/4 super fine sugar 1 1/4 cp cream 1/4 cp grand marnier |
in a double boiler, make a custard of 1/4 cp of the cream and the yolks (heat to 160o) melt the chocolate and the butter in a clean bowl over the double boiler stir until smooth, add the custard. in a clean bowl, beat the egg whites to soft peaks, add 2 TBS sugar, beat until stiff. in a separate bowl beat the cream until frothy, add last 2 TBS sugar and Grand Marnier, beat to soft peaks Fold the egg whites into the chocolate, fold in the cream, reserving 1/2 cup for garnish. spoon into serving containers and chill. |
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| Mrs. Canto's Noodle Koogle | 1 pound cream cheese 1 pint sour cream 7 tablespoons sugar 1 teaspoon vanilla extract 3 eggs 12 ounces egg noodles, fine cinnamon to taste |
Parboil noodles. Mix all other ingredients until smooth. Fold drained noodles into mixture. Pour into casserole dish and sprinkle cinnamon over top. Bake 45 - 50 min. at 350 |
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| Mrs. Hojo's Teriyaki Sauce | 2 T hoisen sauce 1/2 c soy sauce 1/2 c sugar 1/4 c catsup juice of 1/2 lemon 3 T honey 1 T wine vinegar |
1 clove garlic, chopped fine |
Mix all ingredients Merinate meat or chicken 2 hours to overnight Barbeque over medium coals Good for chicken, ribs, steak, etc. |
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| Mustard Sauce | 3 tablespoons mayonnaise (or plain yogurt) 1 tablespoon Dijon mustard 1 teaspoon fresh lemon juice sea salt and freshly ground black pepper to taste |
Mix all of the ingredients together and taste for seasoning. Add salt and pepper to taste. Makes about 1/4 cup of sauce. |
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| Nam Phet | 7 parts prik ki nu daeng (red birdseye chilies) 2 parts khing (ginger) 1 part kratiem (garlic) 4 parts nam makham piag (tamarind juice) |
4 parts nam manao (lime juice) 2 parts nam pla (fish sauce) |
Process to a sauce consistency in a food processor or blender | |
| Nancy's Caramel Popcorn | 1 cp butter 1/2 cp Karo dark corn syrup 2 cp brown sugar 1 tsp vanilla 1 tsp baking soda pinch salt 3/4 cp unpopped popcorn kernels |
Preheat oven to 250 Pop popcorn, turn out in a very large bowl. mix karo, butter, and sugar in a pan and bring to a boil. remove from heat and add vanilla, salt and baking soda while stirring (the mixture will foam). Pour caramel over popcorn and mix well to coat. Divide the caramel popcorn between two cookie sheets. bake 1 hour, mixing every 15 minutes. |
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| Narsai's Chocolate Pots De Creme | 3/4 cup milk (nonfat can be used) 6 oz bittersweet chocolate, finely chopped 1 egg 2 TBS sugar 2 tsp vanilla or chambord Pinch of salt |
Heat the milk just to the point of boiling (little bubbles around the rim). Place all the other ingredients in a blender or food processor. Pour the hot milk into blender or food processor and blend or process on high for one minute. Pour into six pots de crème or small ramekins and chill for several hours. Decorate with whipped cream and candied violets. |
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| Nasi Lemak (Coconut pandan rice) | 6 c short grain rice 3/4 can coconut milk 4-6 pandan leaves 6 cloves garlic, crushed 3 slices ginger, 1/2" crushed 1 tsp salt |
Wash the rice. Add rice to a pot with all other ingredients. Add enough water to first knuckle on index finger. Cook as for regular rice. Take out leaves, garlic, and ginger before serving. |
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| Nick Stellino's Potatoes au Gratin | 1/2 tbs butter 3 lbs white potatoes, peeled & sliced 1 tsp salt 1/2 tsp pepper 6 cloves garlic, chopped fine 3 cp grated swiss cheese |
1 1/2 cp milk 1 1/2 cp cream |
Preheat oven to 400 Grease a 9 X 13 baking dish with butter In large bowl, toss potatoes, salt, pepper, and garlic. Spread 1/3 potato mixture in dish. Top with 1 cp cheese, 1/3 potatoes, 1 cp cheese, 1/3 potatoes. Mix milk and cream, pour over potatoes. Cover with foil bake 1 hour. (Can stop and store at this point) Remove foil, sprinkle with remaining cheese. Return to oven 20 minutes. Cool 15 min. before serving. |
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| Nuoc Mam | 1 c hot water 1 c sugar juice of 2 limes 2/3 c fish sauce 1 T chili sauce |
Combine all ingredients and chill. | ||
| Oriental Fruit Tart | 1 Pkg Frozen Puff Pastry egg wash 3 Egg Yolks 1/3 cp sugar 1 TBS flour 1 TBS cornstarch 1 cp milk 2 tsp crystalized ginger, finely chopped 1/2 tsp vanilla |
1/2 cp sugar 1/4 cp water 1/2 cp apricot preserves 1 TBS cognac 1 pint raspberries 2 kiwi, sliced 1 papaya, sliced 1 carambola, sliced |
roll out the defrosted puff pastry to 12" X 10" trim 1/2" strips from edges brush edges of pastry with egg wash. use strips to create border. brush strips with egg wash. prick pastry with fork and chill 1/2 hour on a cookie sheet. bake at 375 for 20 minutes until golden. cool on a wire rack. whisk yolks and sugar whisk in flour and cornstarch until smooth bring milk to a simmer whisk milk into egg mixture cook the mixture over low heat whisking until mixture boils whisk constantly 1 more minute remove from heat and stir in ginger and vanilla. transfer to a cooled bowl cover with plastic wrap pierced with a knife cool completely. in a small saucepan combine sugar and water cook over medium heat, stirring until sugar dissolves stop stirring, increase heat boil for 8 to 10 minutes until golden brown immerse the bottom of the pan in a bowl of cold water pour warm caramel into prepared crust spread evenly with oiled metal spatula. mix apricot preserves and cognac, simmer 2 - 3 minutes. using a metal spatula, spread the pastry cream over the caramel. arrange fruit over pastry cream using a pastry brush, brush the warm preserves over the fruit. serve within 4 hours |
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| Paella | 2 lb extra-large (21/25) shrimp salt and pepper 1 tsp spanish smoked paprika 1 tsp spanish pimenton de Murcia Olive oil 1 head garlic, minced 2 lb chicken thighs, each thigh trimmed of excess fat and halved crosswise |
2 red bell pepper,roasted and cut pole to pole into 1/2 inch-wide strips 2 lb Spanish chorizo, sliced 1/2 inch thick on the bias 2 medium onions, chopped fine 2 large cans (28 ounces) diced tomatoes, drained,minced, and drained again 4 cups Valencia rice |
6 cups chicken broth 1 cup dry white wine 1 teaspoon saffron threads, crumbled 2 dried bay leaf 2 dozen mussels, scrubbed and debearded 1 cup frozen peas, thawed 3 tablespoons chopped fresh parsley leaves 2 lemons, cut into wedges |
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Toss shrimp, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon oil, and 1 TBS garlic in medium bowl; cover with plastic wrap and refrigerate until needed. Season chicken thigh swith salt, pepper, paprika, and pimenton ; set aside. 2. Add 1 TBS oil to Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside. 3. Heat over medium heat until oil from chicken and chorizo is shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, about 1 to 2 minutes. Add chicken broth, wine,saffron, bay, and 1 teaspoon salt. Return chicken and chorizo to pot, increase heat to medium-high and bring to boil, uncovered, stirring occasion-ally. Transfer to 16" X 11" roasting pan, covered tightly with heavy duty aluminum foil. Transfer to oven; cook until rice absorbs almost all liquid, about 15 minutes. Remove from oven, uncover pan; scatter shrimp over rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pin wheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are opaque andmussels have opened, 30 to 45 minutes. 4. Set roasting pan, uncovered, over medium-low heat about 5 minutes, rotating pan 180 degrees after about 2 minutes. 5. Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately. |
| Pan Roasted Halibut with Rice Bran-Wasabi Crust | Orange Ponzu Sauce: 1 cp orange juice 1/4 cp canned mango nectar 1 Tbs lime juice 1 Tbs cider vinegar 2 Tbs soy sauce 1 Tbs grated ginger, 1/4 cp grn onion |
Crust: 1 cp rice bran flakes 1 cp bread crumbs 2 - 4 Tbs wasabi powder 3 Tbs sesame seeds 1/2 cp chopped cilantro |
4 halibut filets 1 tsp sesame oil |
Mix ingredients for ponzu sauce Preheat oven to maximum (500 or 550) Mix the remaining ingredients except fish and oil Dip the fish filets in 1/2 cp ponzu sauce Coat with the bran/crumb mixture Place on a lightly oiled baking sheet Drizzle the fish with the sesame oil Bake 6 to 9 min. until browned and cooked through Serve with more ponzu as a dipping sauce |
| Panettone Bread Pudding | Sauce: 1/2 Cup Whipping Cream 1/2 Cup Milk 3 Tbs Sugar 1/3 Cup Amaretto 1 Tbs Cornstarch |
Pudding: 1 Kg Panettone, cut into 1" cubes 8 Eggs 1 1/2 Cups Cream 2 1/2 Cups Milk 1 1/4 Cups Sugar 1 Cup Pecans (toasted and coarsely chopped) 1 tsp Nutmeg (fresh grated) |
Sauce: Bring Cream, Milk and Sugar to a boil over medium heat. Mix the Amaretto and Cornstarch in a small bowl, and whisk into the the cream mixture. Simmer over low heat or 2 minutes, stirring constantly to thicken. Pudding: Preheat the oven to 350o Butter a 13X9X2" baking dish Add the Panettone and nuts to the dish In a large bowl, mix the Milk, Cream, Eggs, Sugar and Nutmeg. Pour the custard over the Panettone and gently press to soak up the liquid. Let stand 30 minutes. Bake until set, about 45 minutes. |
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| Parker House Crab Cakes | 16 ounces lump crab meat 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 1 medium onion, diced 2 shallots, diced 1 clove garlic, diced 1 Tbs fresh basil, chopped |
1 Tbs fresh parsley, chopped 2 cups cracker crumbs, unsalted 1 pint heavy cream 2 whole eggs, blended Flour Olive oil |
1. Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil. Set aside and cool. 2. In a mixing bowl, add crab meat, parsley, basil, sauteed onions, peppers, shallots and garlic. Mix thoroughly. 3. Add cream and about 1 cup of cracker crumbs. The mixture should be stiff enough to shape. Adjust seasoning with salt and pepper. 4. Shape crab mixture into oval cakes. Dip into flour, then egg mixture, then remaining cracker crumbs. Shake off excess cracker crumbs. 5. Refrigerate for 1 hour. 6. Heat 2 Tbs olive oil in heavy skillet. Saute cakes until golden brown. Present 2 cakes per person. |
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| Pasta Putanesca | olive oil 5-6 tomatoes, chopped 1 onion, chopped 4-6 anchov filletes, finely chopped 2 pieces bacon, cut in 1/4" pieces 10 black olives, chopped 1 TBS capers |
2 TBS balsamic vinegaR Red Pepper Flakes |
Heat oil in large frying pan Add bacon and fry until translucent Add onion, red pepper, and anchovy, fry until onion is translucent Add tomatoes, capers, and olives, simmer until tomatoes start to lose their consistancy (approx. 15 min.) Add the balsamic vinegar Add some red wine if needed Serve over Rustichella D'Abruzza pasta and sprinkle with grated Parmesan |
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| Peanut Butter Balls | 9 oz bittersweet chocolate 2 Tbs shortening 12 oz jar chunky peanut butter 5 Tbs unsalted butter 2 cps powdered sugar 1 1/2 cps rice crispies |
melt chocolate and shortening together over double boiler transfer to small bowl to cool slightly cream together peanut butter and butter gradually add sugar and mix to smooth stir in cereal roll heaping tablespoons into balls dip balls in chocolate to coat, place on lined baking sheet freeze on sheet 15 to 20 minutes store in airtight container up to 1 week |
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| Pecan Pie | Pastry: 1 1/2 c sifted flour 1/2 tsp salt 1/2 tsp sugar 1/4 c butter 1/4 c shortening 3-4 T cold water |
Filling: 4 eggs 2/3 c sugar 1 c corn syrup pinch of salt 3 T melted butter 3 T Jack Daniels |
1 1/2 c pecans | Pie shell: Cut butter and shortening into dry ingredients until crumbly Sprinkle water over while tossing with a fork Gather together into a ball and wrap in plastic wrap and refrigerate about 1 hour Roll out and line 9 inch pie pan Flute edges Filling: Beat eggs lightly Stir in sugar, corn syrup, salt and butter Mix just to blend Stir in bourbon and pecans Pour into pie shell Bake at 375 for 40 minutes or until filling is golden brown and firm to the touch |
| PenUltimate Flourless Chocolate Cake | Chocolate cake 10 ounces semisweet chocolate, chopped 2 ounces bittersweet chocolate, chopped 1 1/2 cups granulated sugar 1 1/2 teaspoons instant coffee granules 3/4 cup boiling water 12 ounces unsalted butter, softened |
6 large eggs, at room temperature 1 tablespoon vanilla extract Raspberry coulis: 12-ounces frozen unsweetened raspberries 1/2 cup granulated sugar 1 tablespoon raspberry liqueur |
Decoration: 1 1/2 cups heavy cream 1 tablespoon plus 2 teaspoons granulated sugar 1 1/2 teaspoons vanilla extract Fresh raspberries for garnish (optional) |
Make the cake: 1. Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-2 1/2-inch round springform pan. Line the bottom of the pan with a round of parchment or waxed paper and butter the paper. 2. In a food processor fitted with the metal blade, process the chocolates, sugar and coffee for 15 to 20 seconds until finely ground. 3. With the motor of the food processor running, pour the boiling water through the feed tube. Process for 10 to 15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the sides of the work bowl. Add the butter and process for about 5 seconds, or until incorporated. Add the eggs and vanilla and process for about 5 seconds, just until the mixture is smooth and creamy. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula. 4. Bake for 55 to 60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least 3 hours, or until ready to serve. Make the raspberry coulis: 1. In a medium saucepan, combine the frozen raspberries and sugar. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved and the berries are soft. Do not let the mixture boil. Strain the raspberry mixture through a fine-meshed sieve into a bowl. Stir in the raspberry liqueur. Cover and refrigerate. Decorate the chocolate cake: 1. Run a thin-bladed knife around the edge of the cake to loosen it from the sides of the springform pan. Remove the side of the springform pan. Invert the cake onto a serving plate. Peel off the paper. Refrigerate the cake while you prepare the whipped cream. 2. In a chilled large bowl, using a handheld electric mixer set at medium speed, beat the cream with the sugar and vanilla just until stiff peaks begin to form. 3. Using an offset metal cake spatula, spread a thin even layer of whipped cream over the top of the chocolate cake. Fill a pastry bag fitted with a star tip (such as Ateco #6) with the remaining whipped cream. Completely cover the top of the cake with whipped cream rosettes. 4. To serve, drizzle some of the raspberry coulis onto each dessert plate. With a sharp thin-bladed knife, slice the cake, wiping the blade clean between each slice. Place the slices on the dessert plates, and garnish with fresh raspberries if desired. |
| Poke | 8 ounces tuna sashimi block, small dice 1/8 teaspoon Hawaiian salt 1/8 teaspoon kukui nut 1/2 teaspoon brown sugar Pinch chili flakes 1 teaspoon soy sauce |
1 teaspoon oyster sauce 1 teaspoon green onion, chopped 1 tablespoon onion, chopped 1 teaspoon garlic, chopped 1 tablespoon Furukake spice 1 tablespoon sesame oil |
Combine all ingredients in a stainless steel bowl and gently mix. Make this on the day of use. Yield: 2 servings |
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| Polenta Terrine | 1/2 lb sweet sausage 2 tablespoons olive oil 12 cloves garlic, peeled 1 red bell pepper, cut into 1/2-inch wide strips |
1 green bell pepper, cut into 1/2-inch wide strips 1/2 pound fresh mozzarella, cut into 3-inch by 1/4-inch by 1/4-inch strips |
1 teaspoon salt 1 teaspoon sugar 2 cups polenta 1/4 cp Parmigiano 1 terrine mold, 12-inch long by 4-inch wide by 4-inch deep |
Bake the sausage for 20 min. at 350, Drain Crumble the cooked sausage to resemble rough bread crumbs. Set aside. In a medium saute pan, heat the olive oil. Gently saute the whole garlic cloves until golden brown on all sides, about 8 to 10 minutes. Add the peppers and saute until soft, but not browned, about 7 to 8 minutes longer. Remove from heat. Separate and let cool. Bring the mozzarella to room temperature. Place the sausage, peppers, garlic and mozzarella around a cutting board, all in separate bowls. Bring 6 cups water to a boil, adding the salt and sugar. Slowly add the cornmeal to the boiling water in a thin stream, whisking continuously. Lower heat and cook until the polenta resembles the texture of hot cereal. Remove the pot from heat. Moving quickly, pour the polenta into the terrine mold about 3/4-inch from the top. Sprinkle all the crumbled sausage over the polenta. Cover the sausage with about 1-1/2 cups warm polenta. Using a spatula, flatten and smooth the polenta to create a flat surface. Next, layer the peppers and the garlic cloves. Repeat with another layer of 1-1/2 cups warm polenta over the peppers. Remember to smooth and flatten the polenta layer to make a nice flat surface all the way to the edges. Lay the mozzarella over the polenta (but do not bring the mozzarella to the edges). Pour another layer of warm polenta over the mozzarella to fill the terrine. Smooth the top layer all the way to the edges. There may be left over polenta. Chill the terrine overnight. To serve, invert the terrine over a cutting board. It should come out quite easily. Slice the terrine as you would slice bread, about 3/4-inch thick. Place the slice flat on a baking sheet. Bake for 10 to 12 minutes. Sprinkle with grated cheese and serve immediately. |
| Pork Loin Roast | 2 TBS Rosemary (finely chopped) 1 TBS Salt 1 tsp Pepper 3 large cloves garlic, slivered 2 TBS Olive oil 1 pork loin roast (~2 1/4 lbs) |
mix the dry spices and use to coat the garlic slivers Poke slits into the loin and insert the siced slivers into the holes. Mix the remaining spices with the oil to form a paste and rub over roast. refirdgerate 2 to 24 hours. Preheat oven to 475 roast loin in center of oven on rack for 30 min. remove from oven, reduce heat to 325. Temp should be 80 to 110 let roast rest for 30 min. Temp should rise to 115 to 140 return roast to oven for 15 to 30 min until a temp of 145. let rest 15 to 20 min. |
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| Pork With Figs | Sauce: 2 1/2 cups port 1 1/4 cups reduced-sodium chicken broth 8 dried black Mission figs, coarsely chopped 2 sprigs fresh rosemary 2 cinnamon sticks 1 tablespoon honey 3 tablespoons unsalted butter, cut into pieces Salt and freshly ground black pepper |
Pork: 2 tablespoons olive oil 2 tablespoons chopped fresh rosemary leaves 1 tablespoon salt, plus additional for seasoning 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning 1 cup canned low-salt chicken broth |
1 (4 to 4 1/2-pound) boneless pork loin | For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.) For the pork: Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste. Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately. |
| Port Chocolate Decadence | 2 lbs bitersweet chocolate (chopped) 5 ozs. butter (in cubes) 3 1/2 ozs. cream 3 1/2 ozs. port 1 tsp vanilla 7 eggs 1/4 cp sugar |
Preheat oven to 300 Melt butter, cream, port, chocolate, and vanilla in a double boiler (do not stir) Whip eggs and sugar to pale yellow ribbon stage. Stir the chocolate mixture to blend evenly Fold eggs into chocolate and pour into an 8" cake pan. Bake in a bain marie for 25-30 min. Cool; then refrigerate overnight. |
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| Portuguese Flan | Caramel: 1 1/2 cups sugar 1/2 cup water |
Flan: 8 large eggs 4 large egg yolks 1 cup plus 2 tablespoons sugar 2 teaspoons vanilla 1 quart half and half 2 teaspoons port |
Preheat the oven to 325 degrees. To make caramel: combine the sugar and the water in a medium saucepan. Be sure all the sugar granules are washed down from the sides of the pan (use a wet pastry brush). Cook over moderate heat, swirling the pan occasionally, until the color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. Pour the caramel into a 9inch round cake pan and, holding the pan with an oven glove, swirl it around to generously coat the bottom and sides. Set aside. In a large mixing bowl, gently whisk together the eggs, egg yolks, sugar, vanilla, and 2 cups of the halfandhalf, without whisking in any air. Bring the remaining halfandhalf and the port to a simmer in a small saucepan and begin whisking this into the egg mixture a little at a time, whisking constantly until it is all incorporated. Pour through a strainer into the prepared cake pan. Place the pan inside a large roasting pan and pour very hot tap water into the pan so that it comes halfway up the sides of the cake pan. Bake for about 1 to 1 1/4 hours, or until the center is slightly jiggly but not wavy. Cool to room temperature and then cover with plastic wrap with the plastic gently touching the top of the flan. Refrigerate for at least 3 hours and up to 4 days. To unmold the custard, run a small sharp knife around the inside edges of the dish several times to loosen it. Dip the bottom briefly in a basin of very hot tap water. Invert a round platter over the dish and turn them both over together, shaking the two a little to help release the custard (or rap the bottom of the platter gently on the work surface). The caramel sauce will run out around the edges of the platter. |
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| Pseudo-Freds Tri-tip | 3 lb tri tip 2 c soy sauce 1/2 c cabernet sauvignon 3 cloves garlic, crushed 2 tsp black pepper |
Marinate the tri tip overnight. Grill to desired doneness. |
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| Pumpkin Mousse Pie | Crust: 1 1/4 cps (24 cookies) ginger snaps, finely crushed 3/4 cp pecans, coursely chopped 1 TBS sugar 6 TBS butter, melted |
Pumpkin Mousse: 3 TBS dark rum 1 TBS water 2 1/4 tsp gelatin 1/2 cp sugar 1/4 cp cornstartch 3/4 tsp cinnamon |
1/2 tsp ground ginger pinch of salt 1/4 cp milk 2 egg yolks 1 3/4 cp milk 1 cp pumpkin puree* 1 TBS dark rum 1/2 cp cream decoration: 1 cp cream 1 TBS sugar 2 tsp dark rum 1/4 tsp vanilla crushed ginger snaps |
Pie crust: Mix together and press into lightly oiled 9 inch pie pan Chill in freezer 20 min. Bake at 350 for 13 min. Cool on wire rack Mousse filling: Mix rum and water and sprinlke gelatin on top Mix sugar, cornstartch, cinnamon, ginger and salt in a sauce pan Add 1/4 cp milk and mix well Add yolks, mix well Add 1 3/4 cps milk, mix well Heat to a boil over medium heat, whisking constantly Once boiling, allow to boil 1 min. without mixing. Remove from heat, stir in the gelatin. Mix in pumpkin and rum. Strain the mixture through a sieve into a large bowl Place the bowl in a larger bowl filled 1/2 way with ice water to cool the mixture. Stir over the ice for 5 min. Whip the cream to soft peaks and fold into the cooled pumpkin mixture. Pour the mousse into the cooled pie shell and refridgerate 3 hours. Decoration: Mix the cream, sugar, rum, and vanilla to stiff peaks. Decorate in a fitting manner Sprinkle the top with the ginger snaps. * Cut a pumpkin in half, scoop out seeds and stringy matter. Bake cut side up at 325 for 1 hour (more for larger pumpkins) until tender. Scoop out pulp and puree in a food processer |
| Quick Chocolate Pecan Fudge | 7.5 ounces Dark Chocolate, coarsely chopped 2 tablespoons butter, cut into pieces 1 1/2 cups granulated sugar 1/2 cup plus 2 tablespoons heavy cream 3/4 cup marshmallow crème 2 teaspoons vanilla extract 25 pecan halves, toasted |
# Line an 8-inch square baking pan with aluminum foil, leaving 2-inch overhang on two opposite sides. Lightly butter bottom of foil-lined pan. # Place chocolate and butter in large heatproof bowl. # Place sugar and heavy cream in medium heavy saucepan. Cook over medium-low heat for 10 to 15 minutes or until sugar is dissolved. Using a pastry brush dipped in water, remove any sugar crystals clinging to side of saucepan. # Continue cooking, without stirring, until mixture comes to a full boil. Boil 5 minutes. Pour the hot syrup over chocolate mixture. Let stand for 30 seconds. Stir until smooth. Stir in marshmallow crème and vanilla. Pour mixture into prepared pan. Arrange pecan halves on top. Refrigerate for 1 hour or until set. # Using two foil handles, lift fudge out of pan. Invert fudge on cutting board and carefully remove foil. Turn fudge over and cut fudge into 25 pieces. Store fudge in airtight container at room temperature. |
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| Ranchero Sauce | 2 T vegetable oil 1 c finely chopped onion 1 garlic clove 4 c finely chopped fresh or canned tomatoes 2 anaheim or other mild chili, cored, seeded and chopped |
1 tsp sugar salt and fresh ground pepper to taste 2 t minced fresh cilantro |
In a large skillet, heat the oil over medium heat. Add the onion anc cook for 2 min. stirring. Add the garlic and cook for 2 min. or until onion is translucent. Add the tomatoes, chilies, sugar, salt and pepper. Simmer until slightly thickened, about 15 min. Stir in chopped cilantro. Keep refrigerated for up to 1 week. |
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| Raspberry Sauce | 8 oz. frozen raspberries 1 rounded tsp cornstarch 1/2 cp powdered sugar 1/4 cp water 1/2 oz. rum |
Coat berries with cornstarch Heat in double boiler approx. 1 minute Add sugar and water Simmer 5 minutes Add rum |
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| Ratatouille | 3 T olive oil 1 T herbes de Provence 1 T salt 1 tsp ground pepper 2 medium eggplants 4 zucchini 4 tomatoes |
1/2 cup fresh bread crumbs (coarse) 1/3 cup grated Parmesan cheese |
Preheat oven to 400o Slice the eggplant into long ovals 1/2" thick. Lay the slices on baking sheets and salt generously. After 30 minutes, blot the slices with paper towels, flip and repeat the salting and blotting. Press well with paper towels to remove all moisture. Meanwhile, trim zucchini and slice lengthwise 1/4" thick. Core the tomatoes and slice 1/4" thick. Season slices with 1 tsp. salt, 1 tsp herbes de provence, and 1/2 tsp pepper. Coat the bottom of a 9x13" pan with 1 1/2 T olive oil and sprinkle with 1 tsp herbes de provence. Lay one or two eggplant slices lengthwise against the 9" edge of pan. Arrange and slice or two of zucchini against the eggplant overlapping slightly.Lay two or three slices of tomato against the zucchini. Repeat, alternating the vegetables, keeping the edge of the previous row visible, until the pan is full. Mix the bread crumbs, the parmesan and 1 tsp herbes de provence. Add 1 T olive oil and toss to coat the crumbs. Sprinkle crumbs over the vegetables, drizzle remaining olive oil and bake for 40 minutes. |
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| Red Pepper Crusted Tuna Steak with Spicy Mango Salsa | 2 New Mexico red chiles 1 tablespoon black peppercorns 1/2 cup olive oil 6 tuna steaks Salt Mango Salsa (see recipe in Others) |
In a coffee grinder or spice grinder, coarsely grind the chiles and peppercorns together. Dredge the tuna steaks in the pepper mixture on one side only. In a large saute pan over mediumhigh heat, heat the olive oil until it begins to smoke and cook the tuna, pepper side down, for 1 minute, or until a crust forms. Lower the heat to medium, turn the steaks, and cook for 3 minutes more. The fish should be rare. Season to taste with salt. For each serving, place 1 steak on a plate, pepper side up, with salsa to taste. Serve immediately. |
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| Red Roast Pork | 1 bottle red wine 2 cps shaoxing 4 cps light soy sauce 12 to 15 lb pork shoulder 2 boxes chinese rock sugar 1 large hand of ginger (sliced) 1 head of garlic (sliced in 1/2) |
2 bunches scallions 2 star anise 2 thai bird chilies 2 cinnamon sticks |
Put all liquid and rock sugar in a tall stockpot and boil. Add pork and reduce heat. When boiling again, reduce to a simmer and skim the scum. Add remaining ingredients Simmer 6 to 8 hours. |
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| Roast Turkey | 14 to 16 lb turkey for brine: 1 cp kosher salt 1/2 cp brown sugar 1 gallon vegetable or chicken stock 1 tbs peppercorns |
1/2 tbs allspice berries 1/2 tbs ginger 1/2 tbs clove 1/2 tbs juniper berries 1 gallon ice water |
Combine the brine ingredients except ice water in a stock pot Bring to a boil, stir to dissolve Cool to room temp. Refrigerate Put turkey breast down in 5 gallon pail Add brine and ice water Store in cool spot overnight. Stuff and roast at 325 or 350 degrees for about 3 1/2 to 4 1/2 hours, until the temp at the thickest part of the thigh reads 165 degrees. |
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| Rogan Josh | 2 onions quartered 2X1" cubes ginger chopped 2 tbs ground coriander 3 2/3 cp yogurt 2 tsp salt 1 tbs sweet paprika 1/4 tsp cayenne |
3 lbs lamb shoulder (bone in) 1/3 cp ghee 10 cardamom pods 12 black peppercorns 8 cloves 2 bay leaves 2 large onions chopped fine |
1 tbs garlic for garam masala: 1/2 cp cardomom pods 2X3" cinnamon sticks 1 tbs cloves 1 tbs black peppercorn 1 1/2 tsp fresh grated nutmeg 4 Tbs ghee 1 tbs garlic 1 tbs crushed black cumin |
In a food processor combine onions, ginger, coriander, yogurt, salt, paprika, and cayenne. Cut the lamb into 1 1/2" pieces, coat with marinade for 2 hours to overnight. Drain, reserve the marinade. Heat the ghee in a casserole pot and brown the meat in batches. Remove the lamb, add the cardomom pods whole, peppercorns, cloves and bay. Add the onion and garlic and cook until onion is softened. Add the lamb, juices, and reserved marinade. Bring to a boil and simmer 2 hours. For the masala: remove the seeds from the cardomom, crush the cinnamon, add to a spice grinder with cloves and peppercorns. Grind to fine powder and add the nutmeg. Heat the ghee in a small frying pan, add garlic, cumin, and 1 Tbs garam masala cook for a few seconds and pour over the meat and serve. |
| Rosemary Marinated Grilled Steak | 3 T soy sauce 3 T olive oil 3 T minced or pressed garlic 2 T minced onion 4 inch piece of fresh ginger, minced 1/4 c cabernet 1 T Dijon mustard 2 T chopped rosemary Freshly ground black pepper 6 New York steaks, ~8 oz. each red peppers to grill (optional) |
Marinade: Mix soy sauce, olive oil, onion, ginger, red wine, mustard, rosemary & ground pepper. Put steaks and marinade in a re-sealable bag. Shake to coat steaks evenly and marinate overnight in the refrigerator (at least 2 hours). Grill red peppers whole on barbeque grill until skins turn black. Put into a sealed plastic bag for 10 min. to steam. Half peppers lengthwise, remove skin and seeds. Grill steaks on medium heat barbeque for about 4 min. per side for medium rare. |
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| Rustic Nut Bars | Crust: 2 1/2 C. flour 1/2 C, sugar 1/2 tsp. baking powder 1/2 tsp. salt 1 1/2 sticks of unsalted butter, cut into pieces 1 large egg, slightly beaten |
For topping: 1 C. whole almonds 1 C. hazelnuts 2/3 C. mild honey 1/2 C. light brown sugar 1/4 tsp. salt 3/4 stick of unsalted butter, cut into pieces 2 T. heavy cream |
1 C. roasted cashews 1 C. salted roasted shelled pistachios |
Put oven rack in middle of oven, pre-heat to 375 F. Butter a 13 x 9 inch baking pan and line with aluminum foil crisscrossed and over lapping, butter foil. Mix dry ingredients for crust and blend in butter with fingers or pastry blender until mixture resembles coarse cornmeal with pea lumps. Add egg and stir until ball forms. Press dough into bottom of baking pan (not up sides) and bake until edges are golden. 15-25 mins. Cool in pan for about 40 mins. Make topping: Reduce oven heat to 350 F. Toast almonds and hazelnuts on separate sides of a cookie sheet for 8-10 mins. Rub skins off hazelnuts with a dish towel. some will remain. Increase oven temp to 375 F Bring honey, brown sugar and salt to a boil in a 3-4 quart pan, over moderate heat, stirring until sugar is dissolved. Then boil. without stirring for 2 mins. Add butter and cream and boil 1 min, while stirring. Remove from heat and add nuts until coated. Spread evenly over crust and bake until topping is caramelized and bubbling. 15-25 mins. Cool completely. Lift foil out of pan and cut into 64 bars. Peel bars from foil. |
| Sambal Udang (prawns) | 1 lb prawns, peeled and deveined 4 T oil 8 dried chilies 1 tsp turmeric 2 tsp paprika (for color, if needed) 1 onion, sliced into half rounds 2 tomatoes, cut into eighths 1 T tamarind paste 1 c water 2 T sugar salt |
6 shallots 4 cloves garlic 1 tsp shrimp paste |
Mix tamarind pulp with water and let stand to soften. Strain out seeds. Blend chilies, shallots, garlic, and shrimp paste with enough water to make a paste. Heat a wok on high and add the paste, tumeric, and paprika. Cook for 2-3 minutes until oil renders. Add onion & cook until softened. Add tamarine and cook a few more minutes Add prawns and cook until prawns are done. |
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| Savory Bread Pudding | 12 to 16 slices of stale bread (~1 lb) 2 1/2 c milk 1 lb asparagus or spinach or other green vegetable such as chard or kale 5 eggs 1 tsp salt 1 tsp black pepper, freshly ground 1/3 c grated Romano or Parmesan cheese 8 oz grated Gruyere cheese 1/2 c chopped mixed fresh herbs (eg chives, parsley, sage, tarragon, thyme, rosemary, marjoram, etc.) 2 T butter |
Cut bread into chunks. Pour 2 1/2 c milk over the bread and let soak until the bread has absorbed themilk and becomes soft, about 30 minutes. Press the bread to extract the milk. You should have 1/2 c milk left. Add more if needed. Trim the green vegetable. If using asparagus, cut into 2 in. by 3/8 in. think pieces. Cut spinach or chard into 2 in. slices. Steam vegetable until barely tender. Drain and cool. Beat together eggs, salt, pepper and 1/2 c milk. Mix cheeses together. Save a quarter of the cheese for the top. Mix the rest with the herbs. Add the cheese mixture and vegetable to the bread and mix. Pour over the egg mixture and mix well. Place into a buttered cassarole dish. Sprinkle the reserved cheese on top and the butter cut into pieces. Bake at 350 degrees for about 45 minutes until the pudding is set. |
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| Seared Duck Breast or Steaks with Dried Cherry Sauce | 2 boneless duck breasts or 4 boneless steaks |
3 Tbs minced shallots 1 cp pinot noir 3/4 cp chicken stock 1/3 cp dried cherries (soaked in hot water) 2 Tbs chopped parsley 6 Tbs butter |
Heat a skillet over high heat Film the pan with oil and sear the meat for 2 to 3 min. each side (the meat should be very rare) Remove the meat and place in a bowl Pour off excess oil from pan and saute shallots Add wine, stock, drained cherries, and parsley Boil and reduce by half Add butter and let boil a bit more Return meat to pan, basting with sauce Simmer a minute or more to finish cooking |
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| Seared Tuna with Coconut Ginger Sauce | 4 tuna steaks, 6 oz., 3/4 inch thick Marinade: 1 c soy sauce 1 T oyster sauce 1 T sesame oil 1/2 c brown sugar 1 T cilantro, chopped 1 tsp red chili pepper flakes 1 tsp fresh garlic, chopped 1/4 tsp five spice powder |
Coconut Ginger Sauce: 1 c coconut milk 1/3 c sugar 1T minced ginger 1 1/2 T cornstarch mixed w/ 3 T water salt & pepper to taste |
Mix the marinade ingredients together. Marinate the tuna for 10 minutes. Sauce: In a saucepan, mix coconut milk, sugar, and ginger. Bring to a boil. Whisk in the cornstarch slurry and boil 1 minute to thicken. Season with salt and pepper. Sear the tuna steaks in a hot cast iron frying pan over high heat - 2 minutes per side. Serve with sauce. |
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| Sesame Crackers | 1/3 C butter 1/4 C light Karo Syrp 1/4 C sugar 1 Tbs soy sauce 1 - 14 oz pkg Sesame Pancake Croquettes Pimetees |
Spray a 15" x 10" x 1.5" jelly roll pan with Pam and wipe off excess oil. Melt butter. In a large bowl, mix butter, sugar, Karo and soy sauce. Add crackers and stir until well coated with syrup mixture. Spread mixture into the jelly roll pan pouring any excess syrup over the crackers. Bake for 60 minutes at 250 degrees stirring every 15 minutes. Spread crackers on waxed paper and separate to cool. Store in an air tight container. |
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| Sesame Scallion Dipping Sauce | 1/4 cup mirin 1 tablespoon brown sugar 1/4 cup lemon juice 1/4 cup soy sauce 1 tablespoon wasabi |
2 tablespoons roasted (dark) sesame oil 2 tablespoons minced scallions or green onions |
In a small bowl, whisk together the mirin, sugar, lemon juice, soy, and wasabi. Stir in the sesame oil and scallions. Use as needed. |
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| Short Ribs braised in cofee ancho chile sauce | 4 dried ancho chiles 2 cps boiling water 1 med onion 3 cloves garlic, chopped 2 tbs chopped chipotles en adobo 2 tsp adobo sauce 2 tbs maple syrup (B grade) |
1 tbs lime juice 3 tsp salt 6 lb beef short ribs 1 tsp pepper 1 tbs oil 1/2 cp coffee |
Preheat oven to 350 Soak Anchos in water 20 minutes. Puree chiles, onion, garlic, chipotles, sauce, maple syrup, lime, and 1 tsp salt. Pat ribs dry, sprinkle with 2 tsp salt and pepper. Brown ribs in batches. Put in tight roasting pan. Add puree to pan with fat from ribs, heat over low heat 5 minutes. Add 1 1/2 cps chile soaking liquid, and coffee, bring to a boil Pour over ribs. Cover with foil, bake 3 to 3 1/2 hours. |
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| Shrimp with Hot Sauce (Kan Shao Hsia Jen) | 1 lb shrimp 2 Tbs chopped green onion 1 Tbs chopped ginger assorted veggies (marinade) 1 egg white 1 tsp sherry 1 tsp salt 1 1/2 Tbs cornstarch |
(sauce) 2 Tbs catsup 1 Tbs chili sauce 1/2 tsp salt 1 tsp sugar 3 Tbs stock/water cornstarch slurry sesame oil |
marinade shrimp for at least 1/2 hour fry shrimp in deep oil until 90% done remove and drain replace 2 Tbs oil in pan and fry ginger and green onion. add veggies, cook until 90% done add shrimp make a well in the center and add sauce boil a few seconds, toss to coat add cornstarch slurry if needed drizzle with sesame oil at end |
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| Smoky Eggplant in Lime Sauce | 2 eggplants 4 TBS Fish Sace with Lime Juice (see recipe) 1 small onion, chopped 1 garlic clove, chopped fine 1 scallion, sliced into thin rounds 1 TBS oil 1/4 lb ground pork 1/4 tsp salt fresh ground pepper |
char the eggplant over open flame heat oil in frying pan saute onion and garlic a few seconds add pork, salt and plenty of pepper. saute 5 minutes. add scallion for last 10 seconds. spoon pork over eggplant and drizzle with sauce. |
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| Somen Salad | somen |
dressing: 5 T vinegar 3 T sugar 3 T soy sauce 1/2 tsp salt 1/3 c sesame oil |
Cook somen according to package directions Drain and rinse well or will stick together Line a bowl with: shredded lettuce (about 4 cups) 4 packages cooked and cooled somen sliced fishcake (kamaboko), Chinese barbequed pork (charshiu), etc. sliced fried egg 3 green onions, sliced 3 T toasted sesame seeds Pour dressing over and serve |
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| Southern Fried Chicken | 2 fryer chickens, ~3 lbs each 2 c vegetable oil (or as needed) |
Spice Mixture: 1 tsp paprika 1 tsp ground red chile 2 tsp garlic, granulated 1 tsp onion powder pinch celery salt 2 tbs kosher salt 2 tsp pepper |
Coating: 2 c flour 1 1/2 tsp salt 1/2 tsp pepper 2 c buttermilk |
Cut each chicken into 8 serving pieces. Sprinkle the spice mixture on the chicken pieces heavily enough that the color of the skin barely shows. Refrigerate for 5-10 min. Coating: Mix the dry ingredients in a bowl. Pour the buttermilk into a separate bowl. Dip each piece of chicken into the buttermilk and then the flour coating well. Shake off excess flour and place on a sheet of waxed paper keeping pieces from touching each other. Refrigerate for 15 to 30 minutes. Pour 1/2 inch of oil into a large, heavy skillet. Heat to 325 degrees. Place each piece of chicken skin-side down into the hot oil. Do not crowd. (Fry in batches) Fry until dark golden brown turning once or twice. Takes 10-20 min. (Dark meat takes longer) Transfer to a rack to cool. |
| Southern Fried chicken | 3 eggs 1/3 cup water About 1 cup hot red pepper sauce (recommended: Texas Pete) 2 cups self-rising flour 1 teaspoon pepper House seasoning, recipe follows 1 (1 to 2 1/2-pound) chicken, cut into pieces Oil, for frying, preferably peanut oil |
House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder |
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes. Recipe courtesy Paula Deen |
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| Spanikopita | 4 pkg. frozen chopped spinach or 3 lbs fresh spinach. 1 lb. ricotta cheese 1 lb. feta cheese, crumbled 1/2 c. Parmesan cheese 16 sheets phyllo dough 1 c. melted butter 4 eggs, beaten 1 med. onion, chopped 4 T vegetable oil 1 tsp dill, chopped 1 tsp salt 1/4 tsp pepper |
Defrost spinach or if using fresh spinach, wash thoroughly, blanch or steam briefly to wilt and chop. Squeeze spinach dry. Combine with cheeses, onion, eggs, oil, salt, pepper and dill. Arrange 8 sheets of phyllo, each brushed with butter, in a greased 10 x 15 in. pan and cover with the spinach filling. Cover with 8 more buttered sheets of phyllo and seal edges to retain filling. Brush the top with melted butter. Cut through top layers only to mark pieces. Bake in 350 degree oven for about 45 min. or until golden brown. Cut the rest of the way through bottom dough for individual piece. |
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| Squash Ravioli with Sage Butter | Filling: 1 butternut squash 1 1/2 c fresh grated parmesan cheese 1/4 c fine dried bread crumbs 1/4 c crushed amaretti cookies 1 egg 1/4 tsp ground nutmeg salt to taste |
12 sheets of fresh egg pasta, 12 in. long and 4 in. wide 8 tbs unsalted butter 4 fresh sage leaves |
Halve the squash lengthwise and remove seeds and fibers. Bake slice-side down on a lightly oiled baking sheet at 400 degrees until tender, about 1 hr. Cool the squase and scoop the flesh into a food processor. Blend until smooth. Add 1 c cheese, bread crumbs, cookies, egg, nutmeg and salt and blend. Place 1 tsp filling every 2 in. along one side of the long side of the pasta. Brush exposed pasta with water and fold over the unfilled side pressing around each pile of filling to remove bubbles and form the raviolis. Cut the raviolis and press around each side to ensure a seal. Place on a floured baking sheet. Continue until pasta and filling are gone. Makes about 60-80 ravioli. In a saucepan over low heat, melt the butter. Add the sage and cook, stirring until lightly brown, 5-7 min. Meanwhile, in a large pot of boiling water, cook the ravioli in batches until tender but firm to the bite (2-3 min). With a slotted spoon, transfer the ravioli to a warm platter and toss gently with the sage butter to coat. Sprinkle remaining cheese on top and serve immediately. Serves 6-8. |
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| Sugarless Apple Pie | 6 or 7 firm apples (2 - 3 lbs) 2 T cornstarch 3/4 c (6 oz) apple juice concentrate, thawed 3 T butter 1/2 c seedless raisins (opt) 1/2 tsp ground cinnamon 1/2 tsp ground mace 1/4 tsp ground allspice 1 tsp vanilla Unbaked pastry for a two-crust 9 in pie |
Peel, core and slice apples. Dissolve cornstarch in 2 T cold apple juice concentrate & set aside. Combine remaining concentrate, butter and raisins in a pan and heat to boiling. Simmer a few minutes to plump raisins. Stir in apples and cook until apples are heated through. Stir in cornstarch mixture and cook stirring gently until thickened and clear. Add seasonings and vanilla and stir well. Spoon filling into bottom pie crust. Top with second crust and seal and flute edges. Cut slits in top crust. Bake at 425 degrees for 15 min. Reduce heat to 350 degrees and bake 20 to 30 minutes more or until crust is golden brown. Note: pies are better if made a day ahead. Store at room temperature for up to 48 hours. |
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| Sugarless Apple Pie - recipe II | 4 c sliced fresh apples 8 oz frozen apple juice, thawed 2 T flour 2 tsp cinnamon 2 T butter Pastry for 2-crust 9 in. pie |
Peel, core and slice apples. Mix flour & cinnamon and sprinkle over apples. Stir to coat. Place apples in an unbaked pie shell. Add apple juice. Dot top with butter and top with second crust. Seal and flute. Bake at 350 degrees for approximately 1 hour. |
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| Sweet & Sour Spare Ribs | 1-8 oz. can tomato sauce 2/3 c honey 1 T soy sauce 1 tsp celery seed 2/3 c apple juice or cider 1/4 c cider vinegar 2 or 3 cloves garlic, chop & saute 1 tsp Worcestershire sauce 2 T chopped, sauted onion salt & pepper dash Tabasco sauce ~3 lbs pork ribs |
Rub ground ginger over both sides of a slab of ribs. Cut ribs apart and put in a large pan. Bake at 300 to 325 degrees for 2 hrs. Meanwhile, combine rest of ingredients and simmer for 20 - 30 min. After the ribs have baked 2 hours, pour sauce over and cover with foil. Bake covered for 40 min. and uncovered for another 30 min. |
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| Takuwan | 2-3 lbs Daikon 1 c vinegar 3 c sugar 1/3 c salt yellow food coloring 2 dried chili peppers (opt.) |
Peel and cut daikon into desired size pieces and put into a large bowl Boil the sugar, salt and vinegar and let cool. Add a few drops yellow food coloring and chili peppers, if desired. Pour liquid over daikon and let sit overnight. Liquid will have increased upon marinating. Pack daikon and liquid into jars and cover and store in the refrigerator. |
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| Tamale Pie | 4 tbs oil 2 lb beef, cut into 1/2" cubes or ground beef 1 large onion, chopped 2 jalapenos, chopped 4 garlic cloves, chopped 2 tsp cocoa powder 1 tsp salt |
4 tbs chili powder 2 tsp cumin 1/2 tsp allspice 1/2 tsp cayenne 28 oz can crushed tomato 10 oz frozen corn 1 1/2 cp water |
16 oz can pinto or black beans 1/3 cp chopped fresh cilantro topping: 1 cp flour 1 cp cornmeal 3 oz grated cheddar 1 1/2 tbs sugar 2 tsp baking powder 1/2 tsp salt 1/2 tsp cumin 1/4 cp chopped fresh cilantro 1 jalapeno, chopped 3/4 cp milk 3 tbs butter, melted 1 egg, beaten |
Chili: Heat 3 tbs oil in a 6 quart pot, brown beef in batches. remove to bowl. Add 1 tbs oil to pot, saute onion and jalapeno until softened. Add garlic, cocoa, salt and spices, cook one minute. Add beef back to pot. Stir in tomotoes, corn, and water. Simmer uncovered stirring occasionally for 1 1/4 to 1 1/2 hours. (If using ground beef, 1/2 hr.) Remove from heat, stir in beans, salt and cilantro. Transfer to shallow 3 quart baking dish. Topping: Preheat oven to 400 Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalepeno Seperately, whisk together milk, butter, and eggs. Stir wet mixture into dry just until combined. Drop batter by spoonfuls over chili. Bake 10 mintes, then reduce temperature to 350 and bake another 30 minutes. |
| Tamales de Elote | 1/2 c Milk 1 1/3 c Roasted fresh corn kernels 1 c Masa harina 14 T Butter; softened 1 t Baking powder 1/2 t Salt 1/2 c Chiles poblanos; finely diced |
1/2 c Jack cheese 8 Dried corn husks filling: 2 chicken breasts 1/2 onion, chopped 1 Tbs cumin |
1 tsp salt 1 tsp coriander 1 tsp cayanne |
Soak husks in hot water until pliable. In a saute pan simmer the milk and corn together over medium heat until the corn becomes soft (about 10 minutes. Strain the corn, reserve 1 cup, and puree the remainder with the milk. Add the puree to the masa harina, and mix with a spoon or whisk. In a large bowl, whip the butter, baking powder, and salt together until light and fluffy. Incorporate the masa in 2 oz increments, whisking until light and fluffy (about 10 to 15 minutes total). Fold in the green chile, remaining corn and cheese. Coat the chicken with the spices. Saute the onions and add the chicken. Cook through. Shred the chicken. Divide the corn mixture between the husks. Place about a tablespoon of chicken in the center of each. Roll and tie the tamales. Steam for 30 min. Serve with ancho chile sauce. |
| Tandoori Chicken | 1 whole chicken, cut up, skinned & trimmed of fat. 2 T oil 6 cloves garlic, finely chopped or pressed 2 T grated ginger 1 T garam masala 2 tsp ground cumin 1/2 tsp chili pepper powder 1 c plain yogurt (full fat, preferably) 4 T lime juice 2 tsp salt |
Spice Mixture: Heat oil in a small skillet over medium heat. Add garlic & ginger and cook for 1 minute. Add garam masala, cumin, and chili and cook 2 minute more. Divide the spice mixture between a small bowl and a large bowl. Add yogurt and 2 tablespoons lime juice to the small bowl. Add the salt and 2 T lime juice to the large bowl. Score the chicken ~1/4" deep and toss with the spice/salt mixture. Let marinate at room temperature for 30 minutes. Adjust oven rack to 6-8" from broiler and preheat to 325 degrees. Pour yogurt mixture over the chicken and toss to coat. Arrange chicken, scored side down, on a wire rack over a foil-lined baking sheet. Bake for 20 to 30 minutes until legs and thighs are 125 and breast pieces are 130. Remove the chicken from the oven and turn oven to broil and let heat for 5 to 10 minutes. Return Chicken to oven and broil for 5 minutes Turn chicken over and broil 10 to 15 minutes, until lightly charred in spots and breasts are 185 and thighs are 175. |
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| Tapenade | 6 anchovy filets, soaked in milk overnight and patted dry 2 tablespoons anchovy paste 1 cup pitted olives (gaeta, calamata) 1/4 cup capers, roughly chopped 3 tablespoons Dijon mustard 3 tablespoons red wine vinegar |
1/2 cup extra virgin olive oil 1/2 small red onion, roughly chopped |
In a food processor, blend all ingredients until a smooth, homogenous paste is formed (about 2 minutes). Tapenade may be refrigerated several weeks, well wrapped. |
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| Tarte aux Noix | Tart pastry: 3 egg yolks 1 tsp vanilla 1 T water 1 3/4 c flour 1/2 c sugar pinch salt 8 T unsalted butter, chilled & cut into 1/2" cubes |
Nut Filling: 5 T unsalted butter, softened 1/2 c sugar 2 T honey pinch salt 1/2 c cream 1 1/2 c walnuts, coarsely chopped 1/3 c hazelnuts, finely chopped |
Chocolate glaze: 6 T water 6 oz. bittersweet chocolate, finely chopped walnut halves for garnish |
Preheat oven to 375. In a small bowl combine egg yolks, vanilla & water. In a medium bowl, stir together the flour, sugar, and salt. Distribute the chilled butter over the flour mixture and work in with finger tips. Form a well in the center and add the egg mixture. Toss until the dough comes together. Turn the dough out onto a lightly floured surface and knead two or three times until it comes together into a ball. Flatten the ball of dough into a 5" disk and wrap in waxed paper. Refrigerate for 30 minutes. Butter the sides and bottom of an 11" tart pan with removable bottom. Remove the dough from the refrigerator and roll between wax paper to a 13" circle. Fit the dough into the tart pan, trim, and chill for 20 minutes. Bake in lower 1/3 of oven for 8 to 10 minutes at 375 until pale golden brown. Remove from oven and lower the temperature to 350. In a medium bowl, cream butter, sugar, honey, and salt for 1 minute until light and fluffy. On low speed, add cream and beat until just mixed. Fold in nuts. Scrape into cooled tart shell and bake for 20 to 25 minutes until tart is golden brown and filling is bubbling. Remove and cool completely. In a saucepan, bring the water to a boil. Remove from heat and stir in chocolate until smooth. Cool slightly and pour glaze over the tart, covering evenly and completely. Garnish with walnut halves. |
| Tikinxik | Sauce: 1/2 cp achiote paste 1/2 orange juice 1/2 cp lime juice 1/2 cp veg. oil 1 tsp salt |
2 lb whole fish course salt pepper |
In a small sace pot, cook the sauce until slightly thickened. Score the fish, salt and pepper Grill in oiled grilling basket 3 to 5 minutes per side. Brush with sauce for last 2 minutes per side. |
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| Tom Yam Kung | 3 Cps Light CHicken Stock (~1/3 water) 8 oz Shrimp (peeled and deviened) 5 Kaffir Lime Leaves (Stemmed and torn) 3 slices Galangal (bruised) Fish Sauce (to taste) 2 stalks Lemon Grass (cut to 1" and bruised) 5 Thai Bird Chillis (chopped) 2 Shallots (peeled and bruised) 1/2 cp sliced mushrooms 1/4 cp lime juice |
1 tsp roasted chilli paste (Nam Phrik Pao) 1 Tbs chopped Cilantro 2 Dried Red Chillis |
Dry roast the shallots and chillis in dry pan Bring stock to biol over medium heat Add Lime leaves, galangal, lemon grass, shallots,dried chillis and mushrooms. Simmer for 2 minutes Add shrimp and return to boil. Cook until shrimp are opaque (1 minute) Put lime juice, fish sauce, chopped chillis, and chilli paste in serving bowl. Pour stock into serving bowl, stir and garnish with cilantro |
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| Tom Yam Kung | 4 c chicken stock 2 c water 5 shallots, peeled and bruised 2 dried red chilis 12 kaffir lime leaves, stemmed and torn 6 slices galangal, bruised 5 stalks lemon grass, cut to 1" pieces & bruised 1 c sliced shiitake or straw mushrooms 1 lb shrimp, peeled and deveined |
1 to 2 tsp roasted chili paste (Nam Phrik Pao) 1 to 2 T chopped cilantro Fish sauce to taste 1/4 t 1/2 c lime juice 5 to 10 thai bird chilis, thinly sliced |
Dry roast the shallots & chilis in a dry pan. Combine the stock and water and bring to boil over medium heat. Add lime leaves, galangal, lemon grass, shallots and dried chilis. Simmer for 15 minutes. Let steep for 15-30 minutes more. Strain broth. Add mushrooms & simmer 2 minutes. Add shrimp & return to boil. Cook until shrimp are opaque (about 1 minute). Put some lime juice, fish sauce, sliced chilis, and chili paste in a serving bowl. Pour soup into the bowl and garnish with cilantro. |
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| Truffles | 1/4 cp cream 8 ozs. bittersweet chocolate, finely chopped 2 Tbs Wine or Liqueur 4 Tbs soft butter 1/2 cp cocoa powder |
Bring the cream to a boil and simmer on low 2 minutes Melt the chocolate in a double boiler with the reduced cream and wine or liqueur Remove from heat and stir in the butter Cover with plastic wrap and refrigerate 4 hours Put the cocoa powder in a shallow bowl Scoop the chilled truffle mixture and roll into 1" balls Roll each ball in the cocoa powder to coat. |
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| Tsuchiya's Favorite Scones | 3/4 c sugar 2 tsp baking powder 3 c flour 2/3 c butter 1 c fresh blueberries or dried cranberries or raisins, etc. |
1 egg about 1 c milk |
sift dry ingredients into bowl cut in butter until crumbly add fruit break egg into measuring cup and beat lightly add milk to measure 1 cup mix to form a soft dough turn out onto well floured board form a circle about 1/2 inch thick cut into 8 pieces (triangles) bake on cookie sheet at 375 for 20 minutes or starting to brown at edges |
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| Tuna with Wasabi Lime Butter Sauce | four 1-inch thick tuna steaks (each about 1/2 pound) vegetable oil for brushing tuna 1 1/2 teaspoons crushed black peppercorns 1 tablespoon minced fresh dill |
Sauce: 3 scallions, sliced thin (1/3 cup) 1 teaspoon minced fresh coriander 1 1/2 tablespoons fresh lime juice 3 TBS Sake 1 1/2 tablespoons wasabi paste* (green horseradish paste) 6 tablespoons butter, cut into pieces |
Prepare grill. Arrange tuna steaks in one layer in a shallow dish and lightly brush both sides with oil. Spread peppercorns and dill evenly on both sides of tuna and marinate for 20 minutes. Grill tuna on an oiled rack set about 5 to 6 inches over glowing coals 3 minutes on each side for medium-rare fish. (Alternatively, grill tuna in a preheated oiled well-seasoned ridged grill pan.) Serve tuna with sauce. Make sauce while tuna marinates: In a heavy saucepan combine scallions, coriander, lime juice, sake, and wasabi paste and bring to a boil. Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer. Sauce should not get hot enough to separate.) |
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| Ultimate Flourless Chocolate Cake | 8 Eggs (Cold) 1 lb bittersweet chocolate 1/2 lb butter ( cut into tbs) 1/4 cp espresso or liqueur (optional) |
Preheat oven to 325o Line bottom of 8" springform pan with partchment paper and grease the sides. Cover the pan's outside (underneath and along the sides) with a sheet of aluminum foil. Bring a kettle of water to the boil Beat the eggs in a mixer on medium speed for about 5 min. until more than doubled in volume. Meanwhile, melt the butter and chocolate in a double boiler until very smooth (~115o on an instant read thermometer) Add the espresso or liqueur if using. Fold the egg into the chocolate in thirds. Scrape the batter into the prepared pan and place the pan in a roasting pan in the oven. Pour the boiling water into the raosting pan until the water is about 1/2 way up the sides of the cake pan. Bake for about 22 minutes until an instant read thermometer registers 140o in the center of the cake. The cake will still be very liquid in the center. Remove the cake pan from the water, remove the aluminum foil, and cool on a rack. Cover with plastic wrap and refrigerate overnight. Remove from the refrigerater 1/2 an hour before serving, dust with sieved powdered sugar. Serve alone or with raspberry sauce. |
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| Valrhona Chocolate Creme Brulee | 2 cps cream 3 oz. varlhona bittersweet choc (chopped) 3 egg yolks 6 tbs sugar 1 tsp vanilla |
Heat the cream to simmer Pour over chocolate and stir until smooth Whisk yolks and 2 tbs sugar until pale yellow and ribbony (5 minutes) Mix in the chocolate and vanilla Sieve the mixture and divide among 4 6oz ramekins Bake in a foil covered Bain Marie for 25 to 30 minutes at 325 degrees Brulee with the remaining 1 Tbs sugar for each ramekin. |
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| Ver Brugge Steak marinade | 2 1/2 cps soy sauce 1 lb brown sugar 4 tbs granulated garlic 1 tbs ground ginger 1 cp jack daniels |
Combine and marinade beef for 30 minutes. | ||
| Viet Sauce | 1-1/2 cups water 1/2 cup white granulated sugar 1/4 cup garlic, chopped very fine 1/4 cup prik chi fa (Thai Chilis), sliced paper thin 1 tablespoon tamarind paste 1 tablespoon lime juice |
1 teaspoon fish sauce Gelling agent |
Warm the water and soak the tamarind paste in it for an hour, then squeeze it thoroughly to extract as much juice as possible, and then pass it through a chinois or other very fine sieve to remove the pulp. Bring the water to a gentle boil, and stir in the sugar, dissolving each addition thoroughly, and continuing until all has been added, then continue to simmer, uncovered, stirring occasionally, to thicken it, by reducing the mixture to about 1 cup. Slice the chilies and chop the garlic. Then when the sugar syrup is reduced, add the lime juice, and fish sauce (and the gelling agent if you are using it), and allow to cool. When the mixture is down to a warm room temperature, stir in the chilies and garlic, and leave to stand for about 30 minutes, before tasting and if necessary adding a little more lime juice or fish sauce to taste. Store in a well sealed preserving jar. It will keep 6-8 weeks in a refrigerator. |
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| Vietnamese Crab Spring Rolls | 2 oz Dried bean thread noodles 3 tb Sm. dried tree-ear mushrooms 1 lb Ground pork butt 4 Garlic cloves 1 tb Fish sauce 1/2 ts Fresh finely ground pepper 1 c Flaked crab meat |
1 c Grated carrot 1 c Bean sprouts; tails removed 4 Shallots; minced or 1 sm -Onion 2 c Warm water 1/4 c Sugar 16 12" rice paper wrappers Peanut oil for deep-frying |
Lettuce leaves Fresh mint Fresh coriander leaves |
IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms with water until soft and pliable. Drain the noodles and cut into shorter lengths; set aside. Remove the hard centers from the mushrooms, coarsely chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread noodles; set aside. Combine the warm water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep unused wrappers in their package.) Generously brush it with the sugar water; allow it to soften to a very pliable wrapper, about 30 seconds or sometimes longer (depending upon the brand). With your hands shape 3 tablespoons filling into a tight compact 1-inch-wide-by-4-to-5-inch-long cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom up and over the roll tightly. Fold both outside edges inward to enclose the ends. Continue rolling up into a cylinder; set aside covered with plastic wrap. Repeat until all the rolls are done. To cook and brown evenly, the roll must be firm and evenly packed. If the wrapper has a tear, bandage it with a softened rice-paper remnant. In a preheated wok or saucepan, add oil to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F. Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove and drain on paper towel. Cut crosswise into 1+1/2-inch pieces. Arrange rolls on a plate lined with lettuce. On another plate, arrange leaves of lettuce, fresh coriander and mint leaves. To eat, wrap spring-roll garnish with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc cham sauce. |
| Warm Chocolate Mini- Cakes | 6.5 oz. bitersweet choc., chopped 12 TBS butter 3 yolks 4 eggs 1/2 cp sugar 1/3 cp + 2 TBS flour |
Preheat oven to 350 Generously butter and dust with cocoa powder 12 4 oz. ramekins Melt butter and chocolate together in a double boiler. Beat eggs, yolks, and sugar in a mixer for about 5 min. at high speed Slow speed to med. and add flour Pour in the melted choc. mixture and beat 5 min. more Place the ramekins on a cookie sheet and fill 2/3 full with batter Bake for 12 - 15 min. (cakes should be just barely set on top and still soft) To unmold, turn ramekin upside down and rap it down on the plate Dust with powdered sugar, sprinkle with raspberries, and serve with a scoop of vanilla ice cream |
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| Wild Mushroom Risotto | 1/2 cp dried wild mushrooms (morrel, porcini, chantrelle, etc.) 1/2 cp hot chicken stock 1 to 2 cps fresh wild mushrooms olive oil salt |
3 Tbs olive oil 1 cp chopped onion 2 Tbs chopped shallot 2 cps carnaroli rice (or arborio) 1 cp white wine 6 cps hot chicken stock 1/2 to 1 tsp saffron |
2 Tbs butter 2 to 4 Tbs truffle oil 1/2 cp grated parmesan |
Soak the dried mushrooms in the 1/2 cp stock for 20 min. Drain the mushrooms (save the stock) and chop fresh and dried mushrooms Saute the mushrooms in the olive oil and season with salt Add the saffron to the stock and keep hot Heat the 3 Tbs oil in a large sauce pan Saute the onions until translucent Add the shallots and saute one minute more Add the rice and stir slowly over med-high heat until rice starts turning golden and feels dry and clicks as you stir Add the wine and stir until almost completely absorbed Add the mushroom soaking stock and stir until almost absorbed Adjust heat to keep rice simmering Add about 1/2 to 1 cp stock and stir until almost absorbed Keep adding stock while keeping the rice simmering until about 1/2 the stock is added Add the mushrooms and deglaze the saute pan with some of the stock Keep adding stock until rice is al dente Remove from heat ands add the butter, truffle oil, and cheese Serve with more grated cheese |