* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 10 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: A "Traditional" St. Patrick's Day > Wine Appreciation: Esser Vineyards Cabernet Sauvignon 2006 > Food Funnies: Top 10 Lines From Chocolate Bunny Movies S E L E C T E D R E C I P E S : * Applebee's Garlic and Peppercorn Fried Shrimp http://www.e-cookbooks.net/recipes4/03141.htm * Pork Tenderloin with Mustard Sauce http://www.e-cookbooks.net/recipes1/03172.htm * Crockpot Burgundy Beef Roast http://www.e-cookbooks.net/recipes/04073.htm * Stuffed Spicy Chicken Breasts http://www.e-cookbooks.net/recipes/04074.htm * Roasted Brussel Sprouts http://www.e-cookbooks.net/recipes/04075.htm * Macaroni and Blue Cheese with Chives http://www.e-cookbooks.net/recipes/04076.htm * Baja Black Beans, Corn and Rice http://www.e-cookbooks.net/recipes4/03147.htm * Mom's Cheesecake http://www.e-cookbooks.net/recipes1/03178.htm > Healthy Eating: Low Carb: Cabbage Lasagna http://www.e-cookbooks.net/recipes/317lc.htm Diabetic: Penne Casserole http://www.e-cookbooks.net/recipes/317diab.htm Low Fat: Deep Dish Fruit Pie http://www.e-cookbooks.net/recipes/317lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Storing and Handling Eggs: * It's best to keep eggs in their carton in your refrigerator to be sure they stay cold. * If desired, store eggs with the large end up to keep the yolk centered for more attractive hard- and soft-cooked eggs. * Uncooked eggs in the shell will keep up to 5 weeks when properly stored in the refrigerator. * Unbroken egg yolks store best when covered with a small amount of water in a tightly covered container. They'll keep for a day or two in the refrigerator. * Egg whites may stand safely at room temperature for up to 30 minutes. Room-temp whites will beat up fluffier for recipes such as meringue. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) A person eating a lobster may encounter a green, watery, squishy substance while breaking off a lobster tail. What is this substance known as? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Give an Irishman lager for a month, and he's a dead man. An Irishman is lined with copper, and the beer corrodes it. But whiskey polishes the copper and is the saving of him." - Mark Twain, Life on the Mississippi =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 16 - National Artichoke Hearts Day March 17 - National Green Beer Day March 18 - National Oatmeal Cookie Day March 19 - National Chocolate Carmel Day March 20 - National Ravioli Day March 21 - National French Bread Day March 22 - National Bavarian Crepes Day March 23 - National Chip and Dip Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover The #1 Cookbook Collection In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= A "Traditional" St. Patrick's Day by John Havel Ask someone, especially a North American, who hasn’t lived or visited Ireland about what Irish food is like, and nine times out of ten, as they grope for answers, they’ll mention corned beef and cabbage. However, investigation shows that, while corned beef and cabbage is sometimes eaten there, it’s probably eaten a lot less than most people imagine: and it's definitely not the Irish national dish. To be sure, cattle were kept there from very early times, but they were kept mostly for their milk. From the earliest historical times, for routine eating, pork was always the favorite. Those who did eat beef, tended to eat it fresh: corned beef surfaces in writings of the late 1600's as a specialty, a costly delicacy (expensive because of the salt) made to be eaten at Easter, and sometimes at Hallowe'en. Many Irish people got their first taste of beef when they emigrated to America or Canada - where both salt and meat were cheaper. There, when they got beef, the emigrants tended to treat it the same way they would have treated a "bacon joint" at home in Ireland. They soaked the salt beef to draw off the excess salt, then braised or boiled it with cabbage, and served it in its own juices with only minimal spicing (a bay leaf or so, perhaps, and some pepper). Irish stew is an extremely old Irish traditional meal that is still very common to this day in Ireland and is usually made on a Saturday or a damp cold day to help heat up the body. My grandmother made it any time of the year (90 degree days in August), so when everyone else is sweltering in the "dog days of summer", we would jokingly call it "lamb stew weather". Soda bread dates back to approximately 1840, when bicarbonate of soda was introduced to Ireland. It is a type of quick bread in which baking soda has been substituted for yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. Other ingredients can be added such as raisins or various forms of nuts. Soda bread eventually became a staple of the Irish diet. As an Irish national holiday for many years, St. Patrick’s Day is now celebrated throughout the world. Celebrations usually include obligatory green beer, green hair, and - outside of Ireland - plenty of corned beef and cabbage. If you have a desire to break from an American tradition, try an Irish tradition. Irish Lamb Stew =============== 1/2 cup flour 2 teaspoons salt 1/4 teaspoon pepper 3 pounds lamb for stew, cut in serving pieces 3 tablespoons fat 1/2 cup sliced onions Boiling water to cover, about 2 1/2 cups 6 medium potatoes, peeled and diced 2 carrots, scraped and diced 2 or 3 white turnips, quartered Blend the flour, salt and pepper and dredge the meat in the flour mixture. Brown in the hot fat in a skillet. Transfer to a heavy pot. Cook onion in fat until lightly colored, then add to the meat. Add boiling water to cover meat, cover pot tightly, simmer at low heat 1 1/2 to 2 hours. Blanch potatoes by covering them with boiling water; drain. Add potatoes, carrots and turnips to stew during the last 20 minutes. Cook until vegetables are tender. To thicken sauce, blend part of the flour mixture used for dredging the meat with sauce from the pot to make a thin paste, add this to the sauce in the pot, simmer until thickened. Irish Soda Bread ================ Nonstick vegetable oil spray 2 cups all purpose flour 5 tablespoons sugar, divided 1 1/2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon baking soda 3 tablespoons butter, chilled, cut into cubes 1 cup buttermilk 2/3 cup raisins Preheat oven to 375F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Esser Vineyards Cabernet Sauvignon 2006 Price: $11 Paso Robles fruit is in the forefront of this blend, lending its baked cherry, cassis and leather character to the plum jam, super- ripe, tobacco and spice profile of the Lodi wine. Added to this were small amounts of Lake County and Sonoma County wines. These two provided a bit more focus and refinement to the overall blend. Serve With: Garlic Prime Rib ================ 1 (10 pound) prime rib roast 10 cloves garlic, minced 2 tablespoons olive oil 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons dried thyme Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500F. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145F for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Food Funnies: Top 10 Lines From Chocolate Bunny Movies ====================================================== 10 "Harry, the clock on that nine-foot bunny is ticking." (Bunnygedon) 9. "The first rule of Bunny Club is - you do not talk about Bunny Club. The second rule of Bunny Club is - you DO NOT talk about Bunny Club." (Bunny Club) 8. "I want the bunny!" "You can’t handle the bunny!" (A Few Good Bunnies) 7. "That’s not a bunny. Now THAT’S a bunny." (Crocodile Bundee) 6. "TAKE YOUR STINKING PAWS OFF ME, YOU DAMN DIRTY BUNNY!!" (Planet of the Bunnies) 5. "DUDE! First you’re like ‘bunny’! Then you’re like ‘bunnyyyyyy’, THEN you’re like ‘BUNNYYYYYYYYY’!" (Finding Bunneo) 4. "Son, your ego is writing checks your bunny can’t cash." (Top Bun) 3. "Sometimes, I see dead bunnies ..." (Bunny Sense) 2. "He’s got a little Mississippi leg bunny in him. Best to just let him finish." (National Lampoon’s Easter Vacation) ... and the #1 Line From a Chocolate Bunny Movie ... 1. "Looks like I picked the wrong week to stop sniffing bunnies." (AirBunny!) =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Applebee's Garlic and Peppercorn Fried Shrimp ============================================= 1 pound shrimp, raw, peeled, tail off, thawed, 61-90 count Vegetable oil, as needed 1/2 cup wheat flour 1/4 teaspoon salt 2 teaspoons fresh cracked/ground black pepper 1 teaspoon granulated garlic 1/2 teaspoon paprika 1 teaspoon granulated sugar 2 eggs, beaten 1 cup bread crumbs 1 teaspoon fresh cracked/ground black pepper Fill fryer 2 to 3 inches deep with oil and heat to 350F. Combine flour, salt, 1 teaspoon cracked pepper, garlic, paprika and sugar into a bowl. Beat eggs only slightly in another bowl. Mix bread crumbs and 1 teaspoon pepper in a third bowl. Coat shrimp with flour mixture, then eggs, then bread crumb mixture, being careful to shake off excess between steps and not overcoat. Fry two to three minutes or until golden brown. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pork Tenderloin with Mustard Sauce ================================== 1/3 cup red wine 1/3 cup soy sauce 2 tablespoons light brown sugar 2 pounds pork tenderloin 1/3 cup mayonnaise 1/3 cup sour cream 1 1/2 tablespoons mustard powder 1 tablespoon minced fresh chives (optional) Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours. In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve. Preheat oven to 325F. Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 160F. Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Crockpot Burgundy Beef Roast ============================ 3 lbs. boneless beef chuck roast 10 3/4 ounces condensed cream of mushroom soup 10 3/4 ounces condensed French onion soup 1 cup sliced mushrooms 1/2 cup chopped onions 1/4 cup Burgundy wine Trim fat from roast. You can leave whole or cut into bite size pieces. Mix remaining ingredients and pour over beef. Cook on High for 4 to 5 hours or Low for 8 to 9 hours. Serve over noodles and French-cut green beans. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Stuffed Spicy Chicken Breasts ============================= 1 1/2 cups crumbled cheese crackers 2 tablespoons taco seasoning mix 6 boneless chicken breast halves 4 ounces Monterey Jack cheese, not shredded 1/3 cup melted butter or margarine Mix together cheese cracker crumbs and taco seasoning mix and set aside. Pound chicken breasts til thin enough to roll up. Cut cheese into 6 equal portions. Place one piece in center of flattened chicken breast piece. Roll and seal. Dip into melted butter, then in crumb mixture. Place onto pan prepared with non stick spray. Bake at 350F for 30 minutes or until done. Lift carefully onto serving plates. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roasted Brussel Sprouts ======================= 1 1/2 lbs. brussel sprouts 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon lemon-pepper seasoning Preheat oven to 400F. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt, if you like, and serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Macaroni and Blue Cheese with Chives ==================================== 1 pound spiral tube-shaped pasta 2 tablespoons (1/4 stick) butter 1/4 cup all purpose flour 2 cups whole milk 1 cup whipping cream 3 cups grated cheddar cheese 1 1/2 cups crumbled blue cheese 1 tablespoon minced fresh chives Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain. Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown). Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper. Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Baja Black Beans, Corn and Rice =============================== 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can corn, drained 4 fresh tomatoes, diced 1/2 cup red onions, chopped 1/2 cup cilantro, chopped 1 jalapeno pepper, seeded and diced 2 tablespoons fresh lime juice 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 2 dashes hot sauce Cook brown rice. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture. Stir together before eating. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mom's Cheesecake ================ Crust: 18 pieces Zwieback, crushed 3/4 cups sugar 3/4 teaspoon cinnamon 1 stick butter, melted Mix together thoroughly. Line a spring form pan with coating, patting on with hand. Filling: 4 eggs 1 cup sugar 1 1/2 lbs. cream cheese 1 cup heavy cream 1/4 cup flour 1/2 teaspoon vanilla Beat eggs and sugar with electric beater. Add the rest of the ingredients a little at a time and beat. Pour into prepared pan and bake at 300F for one hour. Turn oven off and leave cake in until it cools (make at night and leave in oven over night). Put pan of water in oven while baking. That is important! For topping, heat one can of cherry pie filling slightly so it is spreadable and add a small piece of butter. Spread over top and refrigerate. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Tomalley Tomalley (also spelled "tamali") is actually the lobster's liver and digestive system. Some people eat the tomalley as a delicacy, but some nutritionists do not support this because the tomalley is where toxins from the lobster's diet could build up. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=