* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 8 = = = = = = = = = = = = = = = = = = = = = = = = = = = The #1 Site For Best-Dressed Chefs! =================================== Choose from hundreds of apron designs covering many popular themes, or create your own customized apron with the text, font, and color of your choice! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Corn Kernels, Savory Stew > Wine Appreciation: Hogue 2003 Genesis Cabernet Sauvignon > Food Funnies: Signs That You Might Be A Bad Cook S E L E C T E D R E C I P E S : * Ruby Tuesday's Buffalo Chicken Wontons http://www.e-cookbooks.net/recipes/03031.htm * Chili Casserole http://www.e-cookbooks.net/recipes/03312.htm * Buttermilk Chicken http://www.e-cookbooks.net/recipes/03313.htm * Curried Lamb http://www.e-cookbooks.net/recipes/03314.htm * Potatoes Anna http://www.e-cookbooks.net/recipes/03315.htm * Jade Green Broccoli http://www.e-cookbooks.net/recipes/03316.htm * Pizza Bianca http://www.e-cookbooks.net/recipes/03317.htm * Strawberries Romanoff http://www.e-cookbooks.net/recipes/03318.htm > Healthy Eating: Low Carb: Philly Steak Casserole http://www.e-cookbooks.net/recipes/303lc.htm Diabetic: Fresh Peach Muffins http://www.e-cookbooks.net/recipes/303diab.htm Low Fat: French Silk Dessert http://www.e-cookbooks.net/recipes/303lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * An egg stored under refrigeration for one week will be fresher than one stored at room temperature for just one day! The inside of an egg may be bacteria free, while due its porous nature, the shell may hold a high bacteria count. * Remember that your food will continue cooking after you've removed it from the microwave. Approximately 20% of the cooking time takes place after the microwave has turned off. * In general, never cut a fruit or vegetable until it is ready to eat. Another general rule-of-thumb; never attempt to cause the ripening of a product while under refrigeration. Ripen first, then refrigerate. * To thaw frozen bread and rolls, place in a brown paper bag and put into a 325F oven for 5 minutes to thaw completely. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Which was the first puffed cereal to be introduced in the U.S.? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Blessed relief for Mother and the other women in the household!" - Heinz slogan when it introduced its commercial version of ketchup in 1876 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Subscribe to the VJJE Recipe Weekly - It's fun and it's free! http://www.e-cookbooks.net/sub1.htm SHARING IS NICE! Send this ezine to a friend by clicking "Forward" and filling in the "To" address, or get it from your Address Book. Show everyone you have GREAT TASTE! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= UPCOMING FOOD HOLIDAYS: March is: National Nutrition Month National Frozen Food Month National Peanut Month National Sauce Month National Flour Month National Noodle Month March 4 - National Pound Cake Day March 5 - National Cheese Doodle Day March 6 - National Frozen Food Day March 7 - National Crown Roast of Pork Day March 8 - National Peanut Cluster Day March 9 - National Crabmeat Day March 10 - National Blueberry Popover Day March 11 - National Oatmeal-Nut Waffle Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FREE E-COOKBOOKS! ================= Get 14 Sample E-Cookbooks Absolutely FREE! http://www.e-cookbooks.net/library/free.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Corn Kernels, Savory Stew By MARK BITTMAN Pozole is dried corn treated with limestone. In its ground form, it is the main ingredient in tortillas, but for some reason the whole kernels are largely ignored outside the Southwest. Hominy, basically the same thing, has a bit of a following in the South, but again mostly in ground form: grits. But the hard beige kernels with the unforgettable, unmistakable taste of lime-soaked corn can be used to produce a stew unlike any other - itself called pozole. As is the case with beans, the best pozole is the one you reconstitute from the dried kernels, which are sold in many health food stores and Latino markets. This requires an overnight soak and an hour or so of cooking. The alternative is to use canned pozole (in the East, you're more likely to find canned hominy, essentially the same thing). The flavor is still good, but it's of mushier texture than pozole you reconstitute yourself. On the other hand, canned pozole enables you to produce this stew in less than an hour. If you're an authenticity freak, you'll roast your own chilies, peel and seed them, and add them to the pot. I throw in a chipotle or two. These are smoked jalapenos, and they're available dried or in cans, where they're called chiles en adobo - a red sauce that won't harm the stew. Those decisions made, preparing the stew is almost effortless: Dump everything in a pot, and cook it until the pork is tender. I would not substitute any other meat, but an assortment of vegetables, which will cook even faster, is a good change of pace. Pork and Pozole With Chipotles ============================== 4 cups cooked or canned pozole (or hominy) 1 pound pork shoulder, trimmed of excess fat and cut into chunks Salt and pepper to taste 1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried 1 dried chipotle, or 1 chile en adobo, or to taste 1 tablespoon ground cumin, or to taste 1 large onion, peeled and chopped 1 tablespoon minced garlic Chopped fresh cilantro leaves for garnish Lime wedges 1. Combine pozole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably. Add water or some pozole cooking liquid to cover by about an inch, and turn heat to medium high. Bring to a boil, then adjust heat so mixture simmers steadily. Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary. 2. Stir in garlic and cook a few minutes more. Taste and adjust seasoning. Mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges. Yield: 4 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD AND COOKING MOUSEPADS! =========================== Brighten up your desktop with a tasty looking mousepad! We offer hundreds of different styles covering many popular themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Hogue 2003 Genesis Cabernet Sauvignon Price: $13 This is a spicy wine at its core with anise, clove and coffee bean accenting its bright fresh cherry and raspberry fruit flavors. It is a rich, full-bodied, expressive wine that still shows some finesse with fine, almost powdery tannins and well-integrated oak. Serve With: Filet Mignon with Shallots ========================== 2 Tablespoons unsalted butter 4 filet mignon (tenderloin) steaks (6 ounces each), 3/4 inch thick, completely trimmed of any fat or sinew 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 10 shallots (6 ounces), peeled and sliced thin (about 1 1/2 cups) 2 cloves garlic, chopped (1 teaspoon) 1/4 cup beef stock 1/4 cup red wine 2 Tablespoons chopped parsley Heat the butter in a heavy saute pan. Sprinkle both sides of the steaks with the pepper and salt. When the butter is hot and foam is beginning to subside, saute the steaks to your taste, about 3 minutes on each side for medium-rare (or less or more, depending on how you like your steaks). Transfer the steaks to a serving platter, and add the shallots and garlic to the drippings in the pan. Sweat them for about 30 seconds but do not let them brown. Add the beef stock and red wine, and boil to dissolve the pan drippings. Reduce for 30 seconds to 1 minute, until most of the moisture has evaporated and the sauce forms a deep brown glaze. Pour the sauce over the fillets, garnish with the parsley, and serve immediately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Personalized Chef Coats! ======================== Kick it up a notch with a touch of class! Create a personalized and professional look in your kitchen. http://www.coolaprons.com/coats.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Food Funnies: Signs That You Might Be A Bad Cook ================================================ 8. The judges in the Beverly Hills Bake-Off vote for Elly May Clampett's biscuits over yours. 7. Those annoying pest control companies keep pestering you, wanting to buy and patent your recipe for Christmas cookies. 6. The family pets are no where to be found during dinner. 5. You used three boxes of scouring pads, a bottle of Drano and a crowbar, but that mac and cheese still won't let go of the pan. 4. The EPA requires that all your garbage cans be marked with large bright red 'biohazard' symbols. 3. The family seems interested in going to that restaurant that has trouble passing the health inspection - at dinner time. 2. You refer to flour moth larvae as "a little extra free protein". ... and the #1 Sign That You Might Be A Bad Cook ... 1. There's no such thing as an unusable leftover. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Ruby Tuesday's Buffalo Chicken Wontons ====================================== 12 wonton wrappers, cut into quarters 2 tablespoons vegetable oil, to brush on wontons 6 cups water, to boil chicken 1 lb. boneless skinless chicken breasts 6 tablespoons louisiana hot sauce 2 teaspoons liquid margarine 1/8 teaspoon cayenne pepper 1/8 teaspoon garlic powder salt blue cheese dressing celery (to garnish) Preheat the oven to 325F. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble. Cook the chicken at a simmer until cooked through, about 12 minutes. Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt. In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper. Add the chicken and mix well. Refrigerate until slightly chilled. To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chili Casserole =============== 1 lb. ground beef 1/2 cup chopped onions 1 (15 1/2 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can tomato sauce 1 (14 1/2 ounce) can stewed tomatoes 1 tablespoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups cooked bow tie pasta In a skillet, brown beef and onion; drain. Stir in beans, tomato sauce, tomatoes, chili powder, oregano, garlic powder, salt, and pepper. Bring to a boil; cover and reduce heat; simmer for 20 minutes. Stir in pasta; heat through. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Buttermilk Chicken ================== 4 - 6 chicken breasts 1 1/2 cups buttermilk 1 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup margarine 1 can cream of mushroom soup Preheat oven to 425F. Melt margarine in a 9x13 inch casserole dish or baking pan. Mix flour, salt, pepper. Dip chicken in 1/2 cup of buttermilk. Dredge chicken in flour mixture. Place chicken in melted margarine. Bake for 30 minutes, uncovered. Turn chicken and bake for 15 minutes. Mix soup and remaining cup of buttermilk. Pour mixture over chicken. Bake another 15 minutes, until bubbly. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Curried Lamb ============ 1/3 cup dried onions 1/4 cup water 3 tablespoons vegetable oil 2 tablespoons coriander, ground 1 1/2 teaspoons cumin, ground 1 tablespoon cardamom, ground 1 teaspoon ginger, ground 1 teaspoon turmeric 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/8 teaspoon red peppers, ground 2 lbs. lamb stew meat (1" cubes) 2 cups beef stock salt 1/4 cup plain yogurt 1 teaspoon fresh lemon juice rice, freshly cooked Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low, add spices, and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender, about 20 minutes. Simmer uncovered until sauce thickens, about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Potatoes Anna ============= 1 1/2 pounds russet (baking) potatoes 1/2 stick (1/4 cup) unsalted butter, melted salt and pepper Peel the potatoes and, using a food processor fitted with the slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9-inch heavy ovenproof skillet, preferably non-stick, with some of the butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425F. oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden. Invert the potato cake onto a cutting board and cut it into 8 wedges. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Jade Green Broccoli =================== 2 lb. broccoli (1 bunch) 1 clove garlic, minced 1 tablespoon cornstarch 2 tablespoons soy sauce 1/2 cup chicken or vegetable stock 1/4 cup vegetable oil 1/8 teaspoon salt 2 tablespoons sherry Clean and peel broccoli. Cut stems on a 1/8-inch slant. Mix cornstarch, soy sauce and chicken stock or vegetable stock. Set aside. Heat a wok or cast iron pan until it is very hot and dry. Add oil, then salt. Turn heat to medium and add garlic. When golden brown, turn heat up and add broccoli. Stir fry for 3 minutes. Add sherry and cover the pan quickly. Cook, covered, for 2 minutes. Add cornstarch mixture and stir until thickened. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pizza Bianca ============ 1 teaspoon hot water 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 1 lb. fresh or thawed frozen pizza dough (not from a tube) All-purpose flour for dusting Preheat oven to 500F. Whisk together hot water and 1/2 teaspoon kosher salt until most of salt is dissolved, then whisk in 1 tablespoon oil. Coat dough lightly with flour, then stretch with floured hands on a floured surface into a 12- by 8-inch rectangle. Transfer dough to an oiled 15- by 10- by 1-inch baking pan, stretching dough to cover bottom of pan. Dimple dough by pressing your fingertips all over, then brush with oil mixture. Bake pizza in pan on bottom rack of oven until golden brown on top and bottom, 10 to 12 minutes. Transfer pizza to a rack, then brush with remaining tablespoon oil and sprinkle with remaining 1/2 teaspoon kosher salt. Serve warm, torn into pieces. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Strawberries Romanoff ===================== 2 quarts strawberries, washed and quartered 2 cup sour cream 1/3 cup brown sugar juice of 1 orange 1 tablespoon Triple Sec fresh mint Combine sour cream, brown sugar, orange juice and triple sec together in a mixing bowl. Toss in the strawberries, folding in until evenly coated. Place 1/2 cup of berries in a dessert dish or champagne glass. Garnish with a sprig of mint. Chill until ready to serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Kix Kix was introduced in 1937 by General Mills and was known as "Corn Kix" during the forties, fifties, and sixties. Kix was first to use the new technique of the "puffing gun", which took dough pellets and expanded them into different shapes. To promote Kix during 1937-1960, the company came up with the semi-slogan, "stays crispier in milk than flat flakes". Since the sixties, the cereal's slogan has remained "kid tested, mother approved". =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor VJJE PUBLISHING CO. http://www.e-cookbooks.net "The Food and Cooking Network" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm Our privacy policy can be reviewed at: http://www.e-cookbooks.net/privacy.htm To cancel your subscription: mailto:Remove@e-cookbooks.net?subject=Remove =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=