Soup Shooter

January 2009

Tea Smoked Chicken

1 T Szechuan peppercorns
1 t five-spice powder
2 T kosher salt
1 lb boneless skinless chicken thighs
1/4 c white rice
3 T Chinese black tea
2 T brown sugar
1/4 c plus 2 T Shoa-sing wine or medium dry sherry
2 T soy sauce, prefer dark
1 T peeled and minced fresh ginger
2 T toasted sesame oil
5 scallions (white and green), thinly sliced
1/4 c chopped peanuts
1/2 head iceberg lettuce
Sriracha sauce or other Asian chili sauce, to taste
Juice of 1/2 lime
Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 mins. Cool slightly, crush in spice grinder/mortar & pestle with the salt and 5-spice powder until very fine. Rub seasoned salt over chicken. Place in bowl, cover with plastic wrap & refrigerate at least 4 hrs or overnight. Bring to room temp about 30 mins before cooking. Line bottom of a wok/skillet with double layer of foil. Mix rice, tea, & brown sugar together & mound on foil. Set a steamer on top, & evenly space the chicken on rack. Cover & cook over high heat. Hot smoke the chicken until smokey brown colored & cooked through, about 12 mins. While chicken cooks, whisk the Shao-sing wine/sherry, soy, ginger, & sesame together in smal saucepan. Bring to boil over high heat, remove from heat & steep for 5 mints. Brush over cooked chicken.
To serve: Dice chicken into very small pieces. Tos with the scallions & peanuts in a medium bowl. Cut the lettuce leaves into 40 scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 t. of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve. Note: dark soy is thicker and sweeter than other soys and adds depth of flavor that is great with chicken.

Steve's Chili Recipe

Meats
3 lbs ground sirloin, browned and drained
1 lb ground chuck/ or stew meat for chili (thicker grind), browned and drained
1 lb Jimmy Dean Spicy Sausage, browned and drained
1 lb Earl Campbell Sausage, cut in small chunks (hot links for hotter chili)
The Spices
4 Tablespoons, chili powder
3 Tablespoons, cumin
2 Tablespoons, black pepper
1 Tablespoon, paprika
1 teaspoon, salt
The Heat
½ cup, Pace chunky Salsa, medium spice
2 each, Jalapeno peppers, seeded, minced fine
1 teaspoon, Chipotle pepper powder
2 teaspoons, Vietnamese Siriachi sauce
1 teaspoon, dry mustard (Chinese, hot)
1 teaspoon, cayenne (red) pepper
2 dashes, Tabasco
** 2 each, Serrano pepper, seeded, minced fine
** 2 each, Habanera pepper, seeded, minced fine
** 2 each, Chipotle pepper, seeded, minced fine
** 1 teaspoon, Texas Gunpowder (ground jalapeno)
Tomatoes, veggies, etc.
2 med. cans (12 oz), diced tomatoes
1 med. can (16 oz), tomato sauce
1 sm. can (10 oz.), tomato paste (thickens)
3 each, large yellow onions, diced chunky
1 each, large purple onion, diced chunky
½ cup, Yellow Bell pepper, diced small
½ cup, Orange Bell pepper, diced small
3 cups, beef broth (approx)
1 Tablespoon beef granules/ bouillon
1 Tablespoon, Worchester sauce
2 teaspoons, sugar (cuts tomato acid)
Directions:
Chop up all the vegetables. Be careful handling the hot peppers.
Sauté the bell peppers and purple onion till tender. You want them to keep their colors, so do not overcook. Set aside.
In a large pot, brown the meats and drain off grease.
Sauté the yellow onions till translucent and tender. Add to the meat.
And dry seasonings and hot peppers. Mix well.
Add 1 cup of beef broth. Bring up heat for slow simmer.
Add in tomatoes and sugar. Mix well.
Slowly add more beef broth as needed to reach desired thickness.
After 20 minutes, stir in the purple onion and bell peppers. Simmer for at least half an hour longer, stirring frequently.
Notes and tips:
This recipe is for a "two alarm" chili (a little hot). It's a traditional "red" chili of just meat, onions, tomatoes and spices - no beans, etc. I've added bell peppers and purple onion to make a nice presentation for competitions, but not enough to change the taste greatly. If I want more of a smoky flavor with some heat, I’ll use more chipotle and less of the other peppers/ heat. Keep a close eye on the amount of broth so it stays a little thick, not soupy. Tomato paste can thicken, but be careful to avoid adding too much tomato flavor. Also be careful with the sugar to cut the acidity.
If less hotness is desired, cut the amount of hot peppers and add more onions, tomatoes, meat and broth.
If more hotness is desired, leave in the seeds from the hot peppers and chop them larger, add more chili powder, black pepper, hot peppers +/or add the ** spices. You could also use white onions instead of yellow.

Moroccan-Style Chicken Stew
1 tablespoon(s) olive oil
1 medium onion, chopped
1 tablespoon(s) all-purpose flour
1 teaspoon(s) ground coriander
1 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper, (cayenne)
1/4 teaspoon(s) ground cinnamon
1 1/2 pound(s) skinless, boneless chicken thighs, cut into 2-inch chunks
2 clove(s) garlic, crushed with garlic press
1 can(s) (28 ounces) whole tomatoes in puree
1 can(s) (19 ounces) garbanzo beans, rinsed and drained
1/3 cup(s) dark seedless raisins
1/4 cup(s) salad olives, (chopped pimiento-stuffed olives)
1/2 cup(s) fresh cilantro leaves, loosely packed

In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and cook 5 minutes or until light golden.
Meanwhile, in pie plate, mix flour with coriander, cumin, salt, pepper, and cinnamon. Toss chicken with flour mixture to coat evenly.
Add chicken to Dutch oven and cook 7 minutes or until lightly browned, turning chicken over halfway through cooking time. Add garlic and cook 1 minute.
Stir in tomatoes with their puree, beans, raisins, olives, and 1 cup water. Simmer, uncovered, 5 minutes or until chicken is cooked through, breaking up tomatoes with side of spoon. Garnish with cilantro.

Berries with Mascarpone and Meringue
1 (10-ounce) container fresh strawberries , hulled and quartered
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tablespoons sugar
2 teaspoons fresh lemon juice
1/2 cup mascarpone cheese
1/2 cup whipping cream
Pinch ground cinnamon
4 meringue cookies , coarsely crumbled
Directions
Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.
Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.
Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue cookies over top. Drizzle the berry juices around the dessert and serve immediately.

Black and White Crème Brûlée
Custard:
1/2 cup whole milk
2 cups heavy cream
1/2 cup granulated sugar
1 vanilla bean
9 large egg yolks, at room temperature
Mousse:
2 1/2 ounces 70% bittersweet chocolate, coarsely chopped
4 tablespoons (2 ounces) unsalted butter, cut into chunks
2 large eggs, separated, at room temperature
2 tablespoons granulated sugar
1/8 teaspoon cream of tartar
1/4 cup dried and ground light brown sugar
For the custard:
In a heavy medium saucepan, combine the milk, cream, and sugar. Split the vanilla bean and scrape the seeds into the milk mixture. Add the pod and bring to a boil over medium heat. Remove from the heat and let steep for 30 minutes, or until the mixture cools to room temperature. Discard the vanilla pod or reserve for another use.
Place a rack in the center of the oven and preheat the oven to 300°F.
Lightly beat the egg yolks with a fork, then whisk into the milk mixture. Strain the custard through a fine-mesh strainer into a 2- to 3-quart shallow gratin dish.
Place the gratin dish in a large deep baking pan or a roasting pan. Pour enough very hot water into the pan to come three-quarters of the way up the gratin dish. Bake for 45 minutes. Check the custard by gently shaking the dish; the custard should be set but still move slightly. Test by inserting a knife into the custard; it should come out clean and almost dry. If necessary, cook the custard for 5 to 10 minutes longer, checking often.
Carefully remove the gratin dish from the water bath. Let cool to room temperature, then cover and refrigerate until cold, at least 4 hours overnight.
For the mousse:
Melt the chocolate and butter in the top of a double boiler set over gently simmering water, stirring occasionally until smooth. Remove from the heat and let sit in a warm spot until tepid or barely warm. (If the chocolate is too hot when added to the yolks, the yolks could curdle; if the chocolate is too cool, flakes of chocolate may form in the yolks.)
The mousse is best made with a whisk or with a hand mixer; a stand mixer may not be able to whisk such a small quantity. In a medium bowl, whisk the egg yolks with 1 tablespoon of the sugar until a slowly dissolving ribbon forms when the whisk is lifted. Fold in the tepid chocolate. In a medium bowl, using a clean dry whisk or beaters, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1 tablespoon sugar and continue beating until barely stiff peaks form. Gently fold half of the whites into the chocolate mixture, then fold in the remaining whites.
Spoon the chocolate mousse over the chilled custard, smoothing the top with a small offset spatula. Wipe the rim of the dish with a damp towel to remove any chocolate. Cover with plastic wrap and refrigerate for at least 6 hours, or, preferably, overnight.
Thirty minutes before serving, remove the crème brûlée from the refrigerator.
To caramelize the brûlée:
Sprinkle the sugar in an even layer over the top of the mousse. If using a torch, work from one end of the dish to the other. Adjust the level of the torch as necessary to regulate the heat, moving the flame over the surface to caramelize the sugar. If using a broiler, place a rack on the highest level and preheat the broiler. Broil until the sugar is melted and caramelized, about 2 minutes. Watch carefully, and move or turn the dish as necessary for even caramelization.

Italiano

November 2008

Pesto Pinwheel Appetizers

2 box frozen Puff Pastry Sheets (2 sheets ea)
1 jar Sun-Dried Tomato Pesto (Canyon Foods brand)
1 jar Basil Pesto (Canyon Foods brand)
6 T Pine nuts
2 C Shredded Italian-blend cheese
1 ea Egg, beaten
1 T Water

DIRECTIONS: This is a double recipe that serves 16 – 24.
Thaw pastry sheets 30-40 minutes until pliable
Heat over to 425. Coat 2 cookie sheets with non-stick spray. Beat egg with water in small bowl and set aside.
Lightly flour a clean working surface and unfold 2 pastry sheets. Spread ½ of a jar of pesto on each of the 2 pastry sheets to within ½ inch of the sides. Sprinkle on cheese and pine nuts. Repeat with other pesto on the remaining 2 sheets.
Starting with a short side, tightly roll up each pastry sheet like a jelly roll. Wrap each in a plastic wrap and refrigerate to chill thoroughly (20 min).
Discard plastic wrap, cut each roll crosswise with a sharp knife into 12 to 15 slices. Arrange the slices cut side down on the greased cookie sheets. Brush tops with egg wash.
Bake 15 to 20 minutes or until golden brown.

Shrimp Brioni

1 lb Shrimp, unfrozen (but chilled), raw, deveined, shelled, no tails
½ C Flour
1 ½ C Parmesan Cheese, powder
½ C Parmesan Cheese, shredded
1 T Zest of 2 lemons
1 T Lemon Pepper
2 T Oregano, fresh, coarsely chopped
3 T Garlic powder
1 t Salt
2 ea Eggs
2 T Milk
4 T Butter
2 T Flour
2 T Juice of 2 lemons
1 T Lemon juice (concentrate) if needed
1 T Leek, chopped
2 T Garlic, minced fine
1 t Lemon Pepper
1 T Oregano, fresh, coarsely chopped
1 T Parsley, fresh, coarsely chopped
1 t Salt
4 C Oil
4 C Angel hair pasta
4 C Water
1 t Olive oil
1 dash Salt

DIRECTIONS:
In a large bowl, mix together the flour, parmesan cheeses, lemon zest, lemon pepper, 1 t salt, 2 T oregano, and 3 T garlic powder. This will be the dry batter mix.
In a medium bowl, mix together the eggs and milk. This will be the wet batter mix.
Cover a large cookie sheet or 2 with wax paper and dust with flour (enough for all the shrimp to be spread out).
One by one, dip the shrimp into the wet mix, shake off the excess, place into the dry mix and press firmly to coat all over. Shake off excess and set on cookie sheet to dry. Continue till all are done. Cover with wax paper and let dry for 20 minutes.
Heat oil in a large skillet to fry the shrimp. Start water for noodles.
While oil and water are heating and shrimp are drying, make the sauce.
Start with 2 T butter and sauté the minced garlic and leeks. Remove the leeks and garlic to leave the seasoned butter. Add the remaining butter and add the flour to make a roux. Add juice from the lemons, garlic, oregano, lemon pepper, parsley and salt. Save a little sauce for the shrimp.
Cook the pasta per directions.
Fry the shrimp until golden brown.
Toss the finished pasta with the sauce, add shrimp on top and drizzle with a little remaining sauce.
Another version of this would be to stuff the shrimp with a little lump crab meat

Umbrian Fish Soup (Tegamaccio)

For soup
2 lbs mixed freshwather fish filets, cut into 2" pieces
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, finely chopped
1/2 cup EVOO
1/4 cup chopped flat-leaf parsley
1 cup dry white wine (Grechetto, Vermentino, or Trebbiano)
1 (28-oz) can crushed tomatoes (prefer Italian)
2 cups water

For toasts
1 baguette
1 garlic clove
2 tablespoons EVOO

Garnish with chopped flat leaf parsley

Preparation: Pat fish dry and sprinkle with 1/2 teaspoon salt. Cook onion, celery, and garlic in oil with 1/2 teaspoon salt in a deep 12-inch heavy skillet over medum heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt and bring to simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.
Make toasts while fish cooks: Preheat broiler. Cut 18 (1/2 inch) slices from baguette and toast 3-5 inches from heat, turning once until golden, 3 to 4o minutes total. Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup.

Pollo alla Griglia alle Erbe (Grilled Herb-Rubbed Chicken)

12 boneless chicken thighs, skin on
2 lemons, 1 halved and 1 cut into thin slices
1 tablespoon EVOO
1/4 cup dry white wine
2 tablespoons minced rosemary
2 tablespoons minced thyme
2 tablespoons minced sage
6 garlic cloves, minced
1 teaspoon black peppercorns, coarsely crushed in a morter
1 teaspoon salt

Rinse chicken under cool water, dry it, rub it with 1 of the lemon halves, and place in a large container. Toss with the olive oil, wine, rosemary, thyme, sage, garlic, and black peppercorns; set aside to marinate for 2 hours at room temperature or up to 2 days in the refrigerator. The longer it marinades, the more tender it will become, and the better the flavors. Before grilling, return to room temperature. When ready to serve, season with salt.
Heat the grill to medium high flame. Place the chicken, skin side down, on the grill. Cook until it is browned on the bottom, about 10 minutes. Turn and cook untion browned on the other side and cooked all the way through, about 10 minutes. Arrange on a serving platter. Sprinkle with juice from the remaining lemon half and serve hot, garnished with lemon slices. Serves 6.

Penne Al Cognac

1 cup of your favorite tomato sauce
1 tablespoon tomato paste
1/2 teaspoon red pepper flakes (optional)
1/4 cup cognac
1 lbs penne pasta
1/2 cup heavy whipping cream

salt and pepper to taste
chopped Italian parsley (fresh)
grated Pecorino or Parmigiano cheese

In a saucepan, heat tomato sauce and paste over medium low heat. Add pepper flakes and allow to get to a warm temperature. Whisk in the cognac and bring to a simmer. Cook at simmer for 15 minutes, give or take.
In a separate pan, bring pasta water to a boil over medium heat. While boiling, add penne and cook for 12-15 minutes (or according to direction on box).
While pasta is cooking, add whipping cream to the tomato sauce and continue to simmer (185 degrees). Add salt and pepper to taste.
Drain pasta and pour into a serving bowl. Dress with olive oil and allow to sit. Pour in half of the tomato sauce and coat the pasta. Spoon in a small bowl or plate. Top with a ladleful or two of the unused sauce. Top with parsley and cheese. Be careful with the amount of cheese used as it may overwhelm taste of the sauce.

Italian Cream Cake

1 stick margarine
1/2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla extract
1 small can angel flake coconut
1 cup chopped nuts
5 egg whites, stiffly beaten
Cream Cheese Frosting
Preparation: Cream margarine and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Add vanilla, coconut, and nuts. Fold in egg whites. Pour batter into three greased/floured 8" cakepans. Bake at 350 for 25 mins or until cake tests done. Cool and frost.

Cream Cheese Frosting

Ingredients:
8 oz cream cheese, softened
1/2 stick margarine
1 box powdered sugar
1 teaspoon vanilla extract
Chopped pecans
Preparation: Beat cream cheese and margarine until smooth; add sugar and mix well. Add vanilla and beat until smooth. Spread between layers and on top and sides of cake. Sprinkle wit pecans.

Viking Night

Viking- Give me 1 small Swed
October 26, 2008

Game Stew

1 lb. venison, beef, or elk, cut into chunks
butter
1 t. salt
1 pinch black pepper
1 bay leaf
15 crushed juniper berries
2 T chopped fresh thyme
1 C stock (may need more)
4 carrots, peeled and sliced
4 parsnips, peeled and cut into small pieces
1 c. cream
Brown meat in butter. Add salt, pepper, and herbs. Pour in the stock. Cover and simmer over low heat for 1 1/2 hours. Fry carrots and parsnips in some butter and add to the stew. Add in the cream; cover and simmer 15 min more. Season with salt and pepper.

Haggis/n./Haggis is a kind of black pudding eaten by the Scots and considered by them to not only a delicacy but fit for human consumption. The minced heart, liver, and lungs of a sheep, calf, or other animal's inner organs are mixed with oatmeal, sealed, and boiled in maw in the sheep's intestinal stomach-bag and... Excuse me a minute.

Honey-Glazed Root Vegetables

1 rutabaga, peeled and chopped
2-3 carrots, peeled and chopped
1/2 cabbage, chopped coarse
1 leek, sliced
butter
honey
salt and pepper
In a pot of lightly salted water, boil the root veggies about 5 mins and drain. Brown the drained root veggies in butter until soft. Add babbage and leek and brown all. Stir in honey and season with salt and pepper.

True friends are like Chinese take out, they are dependable, enjoyable, and just a phone call away!

Carrot and Rutabaga Rosti

2-3 Carrots, grated
1 rutabaga, peeled and grated
1 leek, sliced lengthwise and then sliced thinly
1 1/2 t. salt
2 pinches pepper
butter
1 t. rosemary
Mix the carrot, rutabaga, leek, seasoning, and herbs. Heat butter in a skillet until light brown. Place half the mixture in the pan and fry for 2 minutes. Stir once or twice, then press down to flatten. Cover and cook another 5 mins until crispy. Flip it over and fry the other side. Remove from pan and fry remaining mixture.

My doctor said to stop having intimate dinners for four.
Unless there are three other people.

Pork and Apples

1 lb fresh or lightly salted pork, sliced to about 1/4" thickness or less
1 t. butter
2 onions, sliced
2-3 apples, cored and sliced
2 T. pork drippings or butter
1 pinch white pepper
2-3 whole cloves
Fry pork over med heat, turning 2-3 times. Teh longer you fry it, the crisper the pork. Remove from pan. Fry onion and apple slices and cloves in pork drippings or butter over low heat until they brown and soften; remove from pan. Layer pork, apples and onions in pan and heat through. Season with pepper.

True friendship isn't about being there when it's convenient; it's about being there when it's not.

Nut and Honey Cake

1/2 C. hazelnuts, finely chopped
1/4 C. dried apple, finely chopped
3/4 C. honey
4 eggs
Preheat oven to 350. Mix nuts, apple, and honey in a bowl. Whisk in eggs. Spread mixture into a large circle on a parchment lined baking tray. Bake on middle rack about 15 mins.

You must have chaos within you in order to give birth to a dancing star.

Cajun Fest!

Taste Louisiana
September 13 @ 6:30pm

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.

Cajun Appetizer Meatballs
Chicken and Sausage Gumbo
Dirty Rice
Ambrosia
Bread Pudding
Key Lime Pie
Squash Rockefeller

The one you are looking for is always in front of you.

Cajun Appetizer Meatballs

1 pound lean ground beef
1 1/2 t hot pepper sauce
2 T Cajun seasoning
1 T Worcestershire sauce
1 T dried parsley
1/4 C finely chopped onion
1/2 C fresh bread crumbs
1/4 C milk
1 egg
1/2 C barbeque sauce
1/2 C peach preserves (or apricot)
Heat oven to 350. Lightly grease a baking sheet. In a bowl, mix the beef, pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. Form the mixture into golf ball sized meatballs and place on the baking sheet. Bake for 30-40 minutes, or until there is no pink left in the middle. In a small bowl, combine the BBQ sauce and preserves. When meatballs are done, place in a serving dish and cover with the BBQ sauce mixture. Toss to coat.

Cajun Dirty Rice

Ingredients:

1/2 lb chicken gizzards, cooked and finely chopped

1/4 lb chicken liver, cooked and finely chopped

1 lb Andouille sausage, cooked and chopped small

1 lb Earl Campell sausage (reg), cooked and sliced

2 slices bacon, chopped

1 1/2 C yellow onion, chopped small

1/2 C green onion, chopped small

1/2 C celery, chopped small

1/2 C green bell pepper, chopped small

1/2 C red bell pepper, chopped small

1/3 C parsley, chopped

2 T garlic, minced

4 bay leaves

2 T unsalted butter

2 T black pepper

1 t cayenne pepper

1 t dry mustard

1 t ground cumin

1 t Tabasco

1/2 lb pecan pieces, roasted

2 C chicken or pork stock

1 lb uncooked rice, converted

In a large cast iron skillet, cover gizzards with water, add bay leaves and cook 30 mins. Chop. Save stock. Cook sausage and bacon and set aside. Using grease (add butter as needed), saute onions, celery, bell peppers and garlic. Add spices. Remove veggies. Add rice to grease and cook 3-4 mins; stiring constantly. Add stock and veggies. Cook over high heat 4 mins. Add stock as needed. Stir in livers and gizzards, cover and reduce heat to low. Simmer 10 mins. Remove from heat and leave covered until rice is tender (10 mins). Fork through rice to break apart. Remove bay leaves and serve.

Laughter is brightest where food is best.

Squash Rockefeller

Ingredients:

16 pc yellow crookneck squash

32 oz spinach, thawed, drained

3 oz sliced green onions

2 1/2 oz cracker crumbs

8 oz melted butter

1/2 t Tabasco sauce

2 t salt

1 t salt

1/2 t pepper

16 oz prepared Hollandaise sauce

Preparation: Cut squash in half lengthwise and scoop out seeds. Press excess moisture from spinach. Combine with green onions, cracker crumbs, butter and seasonings. Arrange squash, cut side up, on a sheet pan. Fill each half with 1 3/4 oz of filling. Bake at 375 for 15-20 mins. Top with 1 oz Hollandaise sauce.

When baking, follow directions. When cooking, go by your own taste.

Key Lime Pie

Ingredients:

1 1/2 C graham cracker crumbs

1/2 C granulated sugar

4 T melted butter

2 cans condensed milk

1 C key lime juice

2 eggs

1 C sour cream

2 T powdered sugar

1 T lime zest

Preparation: Preheat oven to 375. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9" pie pan, and bake until brown, about 20 mins. Remove from the oven and allow to cool. to room temperature before filling. Lower the oven temp to 325. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 mins and allow to chill in the refrigerator for at least 2 hrs. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top and serve chilled.

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude (Julia Child)

French Bread Pudding with Clear Rum Sauce

Ingredients:
1 C sugar
8 T butter, softened
5 eggs, beaten
1 pint heavy cream
dash of cinnamon
1 T vanilla
1/4 C raisins (or cransins)
12 slices, 1" thick, fresh or stale french bread
Preparation: Preheat oven to 350. In a large bowl, cream the sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins. Mix well. Pour into 9" square pan. Arrange bread slices flat in egg mixture and let stand for 5 mins to soak up some liquid. Turn bread over and let stand 10 mins. Push bread down so it is covered. Sit the pan in a larger pan filled with hot water to within 1/2" from the top of the inner pan. Cover with foil. Bake for 45-50 mins, uncovering for last 10 mins to brown the top. Custard should be soft, not firm.

Clear Rum Sauce

1 C sugar
2 1/4 C water
1 cinnamon stick or 1 t ground cinnamon
1 T unsalted butter
1/2 t cornstarch
1 T light or dark rum
Combine sugar, 2 C of water, cinnamon, and butter in a medium saucepan and bring to a boil. Stir the cornstarch into the remaining 1/4 C cool water and blend this into the boiling mixture. Simmer, stirring until the sauce is clear and thickened (it will be thin). Remove from heat and add the rum.

Luscious Pastry Cream (alternate sauce)

5 egg yolks
1 C sugar
2/3 C flour
3 C scalded milk
3 T Grand Marnier or other liqueur (Amaretto)
1 T butter
Beat egg yolks until frothy, gradually add sugar, beating until thick. Add flour, beating constantly. Pour mixture into heavy saucepan. Cook over low heat, stirring constantly. Beat with a whisk if lumps form. Remove from heat, stir in liqueur and butter. Cover the surface with plastic and cool completely.

Food can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings... At its most basic, it is fuel for a hungry machine.

The Great Corn Adventure

All About Kernels

August 15, 2008

We almost got arrested once, and that was a mistake; I'd never seen that goat before in my life.

Mexican Cucumber Salad

Ingredients:
1 medium cucumber, chopped
1 cup frozen corn
1 (16 oz) can stewed tomatoes, drained & sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
1/2 teaspoon garlic, minced
1/2 teaspoon, cumin
1 teaspoon fresh cilantro, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
In a large bow, toss together the cucumber, corn tomatoes, bell pepper, and red win vinegar. Season with remaining ingredients. Cover, and chill at least 30 minutes before serving.

Live your life crazy... And love every second of it.

Summer Soup of Butternut and Corn

Ingredients:
1 T. olive oil
1 clove garlic, minced
1 onion, chopped
1 butternut squash, peeled and cubed
1 cup corn
1 cups vegetable stock
1 t dried basil
1/2 t black pepper
1/2 C plain yogurt
1/2 t ground nutmeg
Directions: Heat the oil in a Dutch oven over med-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the squash and corn and cook for 3 minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper. Reduce heat to med-low and simmer uncovered until squash is tender, about 15 minutes. Remove from heat and, using a hand blender, or working in batches with counter-top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Zesty Southern Pasta and Bean Salad

Ingredients:
2 C small pasta
1/3 C Italian-style salad dressing
salt to taste
1 can pinto beans
1 can black beans
2 cups frozen corn
3 tomatoes, chopped
1 1/2 T ground cumin
1/2 T chili powder
1/2 t onion powder
1/2 t garlic powder
1/4 t dried red pepper flakes (optional)
salt and pepper to taste
Directions: Bring large pot of salted water to boil. Add pasta and cook for 8-10 min, until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well. Combine pinto beans, corn, and black beans in a colander, rinse with cold water and add to pasta, Add tomatoes, cumin, chili powder, onion powder, garlic powder, red pepper, and salt and pepper; toss lightly. Chill in refrigerator until ready to serve.

I didn't fight my way to the top of the food chain to be a vegetarian.

Southwestern Potato Patties

Ingredients:
1 bag (1 lb 4oz) frozen Southwest shredded hash brown potatoes
3 eggs, beaten
1 C shredded cheddar cheese
1/2 C Bisquick
1/2 t garlic salt
1/4 C vegetable oil
1 can Mexicorn (whole kernel corn with red and green peppers), drained
1 can black beans, rinsed and drained
1/4 C chunky salsa
Sour Cream
Preparation:
Mix potatoes, eggs, cheese, Bisquick, and garlic salt. In a 12" skillet, heat 2 T oil over med. heat. For each patty, spoon about 1/2 C potato mixture into oil in skillet.Flatten with back of spatula. Cook about 4 mins, turning once, until golden. Remove and cover to keep warm. Add more oil as needed.
In saucepan, heat corn, beans, and salsa for 2-3 mins, until hot. Serve over patties. Top with sour cream.

The fact that no one understands you doesn't make you an artist.

Chili Mac, Mexican Style

Ingredients:
2 fresh poblano chile peppers
1/2 T corn oil
1 pound chorizo sausage
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can diced tomatoes with juice
1 can black beans, rinsed and drained
1 C water
1/2 lb macroni
3/4 t salt (to taste)
1/4 t black pepper (to taste)
1/2 T dried Mexican oregano
Directions: Preheat oven to broil. Place peppers on baking sheet and place in oven. Allow skin to blacken and bliser, turning the pepper until all sides are done. (Do not overcook) When done, place in a paper bag and seal. In about 15-20 mins, take them out of the bag and peel skin off each one under running water. Remove the stems and seeds, then chop. Heat oil in a Dutch oven over med heat. Squeeze chorizo out of casings in the hot oil. With a wooden spoon, break up the sausage, and cook about 4 mins. Remove sausage, and set aside. Stir in garlic, and cook for 1 min. Stir in peppers, and heat through 1 min. Increase heat to high, and stir in tomatoes with liquid, black beans, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low; cover, and cook, stirring occasionally, until macaroni is al dente, about 10 mins. Garnish with small dollops of sour cream or a sprinkling of queso anejo.

I'm at the age with food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.

Cracked Corn and Cheese Squares

Ingredients:
1 (8 1/2 oz) pkg con muffin mix, mixed to package directions
softened butter, to grease baking dish
1/3 lb Monterey Jack or pepper Jack, cut into 1/4" dice
1/2 C frozen corn kernels
2 scallions, thinly sliced
Directions:
Grease 8" baking pan with butter. Stir cheese, corn, and scallions into corn muffin batter. Pour into baking dish and bake at 400 degrees until golden, 15-18 minutes.

Love isn't about finding the perfect person. It's about seeing an imperfect person perfectly.

Summer Berry Compote

Ingredients:
1 pint strawberries, quartered
1 pint blue berries, rinsed and drained
1 pint fresh blackberries, rinsed and drained
1 pint raspberries
1 pint red currants
1 T white sugar
3 T chopped fennel greens
Directions: In a large bowl combine berries and currants. Sprinkle with sugar and gently stir in fennel. Refrigerate for about 20 minutes. Serve cold.

Love is giving someone the chance to destroy you, and trusting them not to.
Don't be afraid to love, because no everyone will hurt you.

BBQ Junkie

Put the Ummm in BBQ
July 19, 2008

I'm a man. Men cook outside. That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't understood, you'd never get grown men to put on those aprons with pictures of dancing weenies on the front, and messages like 'Come 'n' Get It!'

Steve's Bad-to-the-Bone BBQ Rub

Ingredients:
2 T Papain meat tenderizer
3 T ground black pepper
2 T chili pepper
2 T garlic powder
2 T onion powder
2 t paprika
1 t lemon pepper
1 t cayenne pepper
Directions: Mix all ingredients together and put into a large, dry salt shaker. Sprinkle on mixture and rub onto all sides of trimmed meat, cover and refrigerate for 2 hours before putting on the smoker. For more heat, add 1 t Texas Gunpowder (ground jalapeno pepper), for less heat reduce the black pepper and cayenne.

The fact that no one understands you doesn't make you an artist.

Peach Cobbler

Ingredients:

4 C peeled, sliced peaches
2 C sugar, divided
1/2 C water
8 T butter
1 1/2 C self-rising flour
1 1/2 C milk
Ground cinnamon, optional
Preparation:
Preheat oven to 350 degrees. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over milted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with cinnamon. Batter will rise to top during baking. Bake for 30-45 minutes. Serve with whipped cream or vanilla ice cream.

I put a big lump of meat in the oven and roasted it and used the smoke detector as a timer.

California Cuisine

The '70s — birth of California cuisine.
June 29, 2008

Alice Waters opened Chez Panisse in Berkeley in 1971, and started a culinary revolution in the way we eat and shop. Think local. Think seasonal. Thank Alice for the Sonoma goat cheese in the deli aisle or micro-greens in salads. The Asian and Latin flavors popular on menus today hit its stride on the California culinary scene in the '70s. Cilantro, cumin, and artichokes started appearing in dishes. You will find fresh herbs, vegetables, or garlic in most of the recipes. And for dessert, an elegant chocolate tart. So fire up the grill, uncork a bottle of wine, and party California-style.

Life is half delicious yogurt, half crap, and your job is to keep the plastic spoon in the yogurt.

Oriental Seafood Lettuce Wraps

Ingredients:
1 lb shrimp, cooked with no tail
1 lb crab, cooked
3 T lemon juice
1 T soy sauce
2 T Teriyaki sauce
1 t sesame oil
1 t Splenda
1 T fresh ginger, finely chopped
1/4 t crushed red pepper flakes
1/2 T cilantro, chopped
2 T carrots, shredded
2 T mushrooms, sliced
1 T water chestnuts
1 T bamboo shoots, chopped
2 T sesame seeds, toasted
Preparation: Toss together and marinade for at least 2 hours. Heat and serve with lettuce leaves.

If at first you don't succeed, destroy all evidence that you tried.

Grilled Vegetable Salad with Lemon-Mustard Vinaigrette
Bon Appétit, Epicurious, October 2006

Ingredients:
Vinaigrette: 3 T red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 T chopped fresh Italian parsley
1 T chopped fresh chives
1 T chopped fresh basil
1 T chopped fresh dill
1 T Dijon mustard
1 T fresh lemon juice
3/4 C extra-virgin olive oil
Vegetables:
20 asparagus spears, each trimmed to 5" length
8 green onions, green tops trimmed
4 med zucchini, cut lengthwise into 1/4"- to 1/3" thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 plum tomatoes, halved lengthwise
Olive oil (for brushing)
Preparation: For vinaigrette: Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD- Can be made 2 hours ahead. Let stand at room temperature. For vegetables: Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets. Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning to soften, about 1 minute longer. Transfer to sheets with other vegetables. Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead- Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

I like nonsense, it wakes up the brain cells. Fantasy is a necessary ingredient in living, it's a way of looking at life through the wrong end of a telescope, which is what I do. And that enables you to laugh at life's realities.

Asian Pork Tenderloin
Emeril Lagasse, Food Network

Ingredients:
1/2 C soy sauce
1/4 C pineapple juice
1/4 C coarsely chopped green onions
1/4 C coarsely chopped shallots
1/4 C loosely packed fresh cilantro leaves
2 T honey
2 T rice wine vinegar
2 T Emeril's Asian Essence
2 T chopped garlic
1 T sesame oil
1 T crushed red pepper
2 T coarsely chopped fresh ginger
2 pork tenderloins (about 2 pounds total)

Preparation: Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour. Preheat the oven to 400 degrees F. Heat a large nonstick oven proof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes.

While you stood there, deciding to get the net... the butterfly flew away.

Sesame Snow Peas
Emeril Lagasse, Food Network

Ingredients:
2 t sesame oil
1 pound snow peas, cleaned
1 T sesame seeds
1 lemon, juiced and zested
Salt and pepper
1 T chopped fresh parsley leaves
Preparation: In a large sauté pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley.

A love so real even after you're dead it hurts. That's all I want...

Orzo with Squash, Mushrooms, and Pine Nuts
Bon Appétit, Epicurious, October 2006

Ingredients:
3 T butter
2 T olive oil
1 large shallot, chopped
1 1/4 pounds yellow crookneck squash, cut into 1/3" cubes (about 4 cups) (substitutions- zucchini or butternut squash)
1 garlic clove, minced
1/2 C freshly grated Parmesan cheese
2 C orzo (rice-shaped pasta; 12 to 13 ounces)
1/4 C whipping cream
1/2 pound mushrooms, (portabella, baby bella, or shitake) cut into 1/3" cubes (about 4 cups)
4 T finely chopped fresh Italian parsley, divided
1/3 C pine nuts, toasted

Preparation: Melt butter with oil in large skillet over medium heat. Add shallot; sauté 2 minutes. Add squash. Increase heat to medium-high; sauté until softened, about 3 minutes. Add mushrooms; sauté until tender, about 6 minutes. Add garlic and stir 1 minute. Season with salt and pepper. Meanwhile, cook orzo in boiling salted water until just tender but firm to bite. Drain, reserving 1/3 cup pasta liquid. Mix orzo, cheese, cream, and 3 tablespoons parsley into vegetables in skillet. Stir over low heat until creamy, adding some reserved pasta liquid if dry, about 3 minutes. Mix in pine nuts. Season with salt and pepper. Transfer to bowl; sprinkle with tablespoon parsley.

Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana. The researchers also discovered other similarities between the two but can't remember what they are.

Chocolate, Caramel, and Walnut Tart with Ice Cream
Bon Appétit, Epicurious, October 2006

Ingredients:
Crust: 1 1/2 C all purpose flour
1/4 t salt
1/2 C (1 stick) chilled unsalted butter, cut into 1/2" cubes
4 T (or more) ice water
Filling: 1 C sugar (preferably baker's sugar or other superfine sugar)
1/4 C water
1 C heavy whipping cream
1/4 C (1/2 stick) unsalted butter, room temperature
2 T honey
2 t vanilla extract
2 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2 oz semisweet chocolate, chopped
2 1/4 C (about 9 ounces) walnuts, toasted, cut into 1/4" pieces
Vanilla ice cream

Preparation: For crust: Blend flour and salt in processor 5 seconds. Add butter to processor. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Blend until dough just begins to come together, adding more ice water by teaspoonfuls if dry. Gather dough; flatten into disk. Wrap; chill at least 1 hour. Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang. Fold overhang in and press, forming double-thick sides. Pierce crust all over with fork; chill 30 minutes. Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake until golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Cool completely. For filling: Stir 1 cup sugar and 1/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat. Bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until deep amber color, swirling pan occasionally, about 8 minutes. Remove from heat; add cream (mixture will bubble up). Return pan to low heat; whisk caramel until smooth. Add butter, honey, and vanilla. Whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Add all chocolate; whisk until smooth. Stir in nuts. Spread filling in crust. Chill tart until firm, at least 3 hours or overnight. Serve with ice cream.

The grand essentials to happiness in this life are something to do, something to love, and something to hope for.

Scholz Bier Garten

June 4, 2008 6:30 pm

100 degrees outside

Beer, 'nuff said

Greek Row

Eat Greek Tonight

May 18, no, the 22nd. Wait- the 28th? To heck with May.
June 1, 2008
I believe if life gives you lemons you should make lemonade... And try to find somebody whose life has given them vodka, and have a party. However — if life gives you pickles, you might as well give up, because pickle-ade is disgusting.

Hummus and Bread
Ingredients: Hummus, Bread
Preparation: Go to grocery store. Buy hummus... and bread. Return home. Open containers & enjoy.

By the time they had diminished from 50 to 8, the other dwarves began to suspect 'Hungry'

Tzatziki

Ingredients:
2 cups plain STRAINED yogurt
2 large cucumbers
1 tablespoon finely chopped garlic
1 tablespoon white vinegar
1-tablespoon olive oil
1/4 tablespoon of salt
1/4 tablespoon of pepper

Preparation:

In a small bowl, peel and grate the cucumber. Drain well. In the same bowl add the vinegar, olive oil, garlic, salt and pepper. Add the strained yogurt and mix well. Refrigerate.

When I read about the evils of drinking, I gave up reading.

Greek Salad

Ingredients:
1 large head Romaine Lettuce
1/2 half red onion, sliced
1 English Cucumber, sliced
1 cup Kalamata olives
1 cup Greek Feta, crumbled
Dressing:
1/2 cup olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp salt
freshly ground pepper
Preparation: Place lettuce in a large bowl. Mix dressing ingredients in a bottle and give it a good shake. Toss lettuce with about 1/2 the dressing. Place remaining salad ingredients on top of lettuce, and drizzle with some more dressing.

Eggplant and Walnut Phyllo Pie
Gourmet, May 2008
Makes 6 to 8 servings

Ingredients:3 (1-lb) eggplants, peeled and cut into 1/2-inch-thick rounds
About 1 1/2 cups olive oil, divided
3 medium leeks (white and pale green parts only)
2 cups coarsely grated graviéra or sharp white Cheddar (5 oz)
3/4 cup coarsely grated Kefalotyri or Pecorino Romano (2 1/2 oz)
1 1/2 cups walnuts (5 1/2 oz), chopped
1 1/2 teaspoons ground cumin
20 (12- by 7-inch) phyllo sheets, thawed if frozen

Preparation:
Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat until hot, then fry eggplant in batches, adding about 3 tablespoons oil per batch and turning once, until tender and golden brown, 5 to 7 minutes total per batch. Drain on paper towels and cool to room temperature. Wipe skillet clean. Preheat oven to 375°F with rack in middle. Halve leeks lengthwise and thinly slice. Wash and drain. Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl. Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste. Trim phyllo sheets into 9-inch squares. Cover stack of phyllo with plastic wrap and a damp kitchen towel. Layer 10 sheets in a 9-inch square baking dish, lightly brushing each sheet with oil. Spread filling on top, then cover with remaining phyllo, brushing each sheet with oil. Cut several slits in phyllo (to vent) and bake until puffed and golden brown, 45 to 50 minutes. Let stand 10 minutes. Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl. Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste. Trim phyllo sheets into 9-inch squares. Cover stack of phyllo with plastic wrap and a damp kitchen towel. Layer 10 sheets in a 9-inch square baking dish, lightly brushing each sheet with oil. Spread filling on top, then cover with remaining phyllo, brushing each sheet with oil. Cut several slits in phyllo (to vent) and bake until puffed and golden brown, 45 to 50 minutes. Let stand 10 minutes.

In a box full of Cheerios --- be a fruit loop.

BAKLAVA - GREEK VERSION

Ingredients:
1 box phyllo pastry - 1 lb. defrosted
1 1/2 c. (3/4 lb.) unsalted butter, melted
1 1/2 c. finely cut walnuts
1/3 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
SYRUP:
3 c. water
3 c. sugar
1 tsp. lemon juice
Cinnamon stick
2 tbsp. honey

Preparation: Peel off 10 sheets phyllo and place in buttered 13 x 9 x 2 inch pan brushing with butter after each second sheet. Spread with a mixture of walnuts, sugar, cinnamon and nutmeg (1/3 of mixture).
5 phyllo sheets, buttered
1/3 nut mixture
6 phyllo sheets, buttered
1/3 nut mixture
Top with phyllo sheets.
Cut into diamond shapes. Heat remaining butter - pour it on. Bake at 350 degrees for 30 minutes, 300 degrees for 1 hour. Remove from oven, pour on hot syrup.
Syrup: Simmer all ingredients except honey. Take out cinnamon stick and add honey last. Cool.

Just because it’s not what you expected, doesn't mean it isn’t everything you've been waiting for...

Koulourakia - Greek sugar cookie
The difference is the way it is shaped. Buy sugar cookie dough, roll the cookies into the shapes, and sprinkle sesame on top. Start with dough rolled into a snake around 5” long and ½” wide.
S-shape - take the snake and roll each end on its side, the opposite way into each other. It will look like an S.
O shape - roll sideways into a closed circle.
Braided –fold the shake in half and twist 4 times.

Kourabiedes
Ingredients:
2 cups butter or margarine
1/4 cup powdered sugar
2 egg yolks
2 tablespoons cognac (or vanilla extract)
1/2 cup finely chopped almonds
5-6 cups flour

Preparation:
Mix Soften butter with rest of ingredients and then add flour.
Roll into balls 1-1/2 inch diameter or shape as desired.
Bake 15 minutes at 350 degrees.
Roll in powdered sugar when they are slightly warm.

Fine French Food

Fine French Food
April 27, 2008

Cooking is like love. It should be entered into with abandon or not at all.

Classic French Menu
Soup Course: Cold Vichyssoise, WINE: Pinot Grigio
Appetizer/Fish Course: Salmon Rillettes, WINE: Sauvignon Blanc
Entrée: Coq au Vin
Roasted Fresh Asparagus
Crusty French Pistou Bread

WINE: A Pinot Noir or Beaujelois
French Salad with Vinaigrette
Dessert: Bananas Foster, WINE: Robert Mondavi Muscato d'Oro

I'm not under the alkafluence of inkahol that some thinkle peep I am. It's just the drunker I sit here the longer I get.

Vichyssoise
House & Garden- September 1962

Ingredients:
2 cups finely diced raw potatoes

4 tablespoons butter
6 leeks, cleaned and cut into 1 inch pieces
3 cups chicken bouillon
1 teaspoon salt
½ teaspoon freshly

ground black pepper
A dash of nutmeg
1 ½ to 2 cups sour cream or heavy cream

Chopped chives

Preparation:
Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cook the leeks gently, tossing them lightly for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, pepper and nutmeg. Put this mixture in the blender. (You will need to blend it in two lots) Blend for 1 minute, or until smooth. Chill.

When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.

Salmon Rillettes
The Last Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining

Ingredients:
1 celery stalk, sliced thin
1 onion, sliced thin
1 leek, sliced thin
1 teaspoon whole peppercorns
1 bay leaf
1 cup white wine
1 lemon, halved
6 ounces king salmon fillet
2 ounces crème fraîche (or sour cream or a cream and sour cream combo)
2 tablespoons minced chives
3 tablespoons lemon extra virgin olive oil

Preparation:
Bring a large pot of water to a simmer. Add the celery, onion, leek, peppercorns, bay leaf, wine and lemon and simmer for 25 minutes.
Then add the salmon. Cover the pot, remove it from the heat, and let it stand for 10 minutes.
Remove the salmon and chill it in the refrigerator. Discard the vegetable water.
In a food processor or by hand, whip with salmon with the crème fraîche, chives, and olive oil, and add salt and pepper to taste. Keep the spread chilled until you're ready to serve.

Gourmet /n./ Anyone whom, when you fail to finish something strange or revolting, remarks that it's an acquired taste and that you're leaving the best part.

Coq au Vin
Alton Brown, Food Network.com

Ingredients:
24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Preparation:
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch sauté pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and sauté until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
Add the mushrooms to the same 12-inch sauté pan, adding the 1 tablespoon of butter if needed, and sauté until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat the oven to 325 degrees F.
Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Be happy for this moment, for this moment is your life

The Reluctant Gourmet's Basic Mustard Vinaigrette

Ingredients:
1 glove of garlic, smashed
2 tablespoons of balsamic vinegar
1 teaspoon Dijon mustard
5-6 tablespoons oil (vegetable, corn, canola, olive or some combination)
pinch of dried parsley
pinch of dried thyme
salt and freshly ground pepper to taste

Preparation:
In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings.

A gourmet who thinks of calories is like a tart who looks at her watch.

Banana's Foster
Brennan’s New Orleans Cookbook

Ingredients:
2 Tablespoons Brown sugar
1 Tablespoon Butter
1 each Ripe banana, peeled and sliced
1 dash Cinnamon
½ ounce Banana liqueur
1 ounce White rum
1 large scoop Vanilla ice cream

Preparation: Melt butter and brown sugar in flat chafing dish. Add banana and sauté until tender. Sprinkle with cinnamon. Pour in banana liqueur and rum over all and flame. Baste with warm liquid until flame burns out. Serve immediately over ice cream. Makes 1 – 2 servings.

There is no love sincerer than the love of food.