* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 15 = = = = = = = = = = = = = = = = = = = = = = = = = = = Discover Our HUGE Selection Of Cooking Aprons! ============================================== * A Great Mother's Day Present! * The Ultimate Housewarming Gift! * Unique Novelty Designs - Great Conversation Starters! * Perfect For Anyone That Loves To Cook! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: The Everyday Oyster Any Time of Day > Wine Appreciation: Mouton-Cadet Blanc 2006 > Food Funnies: Ways to Tell Your Waiter the Service Was Bad S E L E C T E D R E C I P E S : * KFC Honey Barbecued Wings http://www.e-cookbooks.net/recipes4/04181.htm * Brisket with Burgundy-Orange Sauce http://www.e-cookbooks.net/recipes4/04182.htm * Honey Pecan Pork Chops http://www.e-cookbooks.net/recipes4/04183.htm * Fried Fish Tacos http://www.e-cookbooks.net/recipes4/04184.htm * Spaghetti with Sicilian Meatballs http://www.e-cookbooks.net/recipes4/04185.htm * Corn Dogs http://www.e-cookbooks.net/recipes4/04186.htm * Grape Salad http://www.e-cookbooks.net/recipes4/04187.htm * Easy Tiramisu http://www.e-cookbooks.net/recipes4/04188.htm > Healthy Eating: Low Carb: Banana Spice Cake http://www.e-cookbooks.net/recipes/lc21.htm Diabetic: Oven Fried Drumsticks http://www.e-cookbooks.net/recipes/diab19.htm Low Fat: Rotini and Tuna Salad http://www.e-cookbooks.net/recipes/lowfat17.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Barbecuing Tips: * Never place meat directly over an open flame. An open flame is an indication of incomplete combustion, the fire will discolor the meat by leaving a black carbon residue on the meat. Actually an open flame has a lower temperature than coals that are glowing red. * Whenever barbecuing, use tongs to turn the meat. A fork should never be used, for it will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy. * Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process. These products will burn easily and are seldom considered an internal meat flavoring. Once added, the meat should be turned often to minimize the possibility of burning. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) You are in the Yunnan Province of China, close to borders of Laos, Vietnam and Myanmar. You order a local specialty "Guo Qiao Mi Xian". What are you eating? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "You can tell a lot about a fellow's character by his way of eating jellybeans." - Ronald Reagan =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: April is: National Food Month Fresh Florida Tomato Month National Pecan Month April 20 - National Pineapple Upside Down Cake Day April 21 - National Chocolate Covered Cashews Day April 22 - National Jelly Bean Day April 23 - National Cherry Cheesecake Day April 24 - National Pigs-in-a-Blanket Day April 25 - National Zucchini Bread Day April 26 - National Pretzel Day April 27 - National Prime Rib Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Over 100 Full Length Cookbooks - Only $19.97!! ============================================== Discover The Largest Online Cookbook Library In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= The Everyday Oyster Any Time of Day By Mark Bittman Until recently, if you asked me for my favorite ways to eat oysters, I would have said, raw, raw and fried. (Sometimes they’re good in a stew, but usually they get lost there.) The problem with raw oysters, though, is that you have to either shuck them yourself - for most of us this means risking limb if not life - or pay two bucks each for them, which gets pretty pricey. Though I still believe that the only way to eat really good oysters (fresh ones, from cold water) is raw, I’ve finally found a way to use common pre-shucked oysters that I actually enjoy. It’s called the Hangtown fry, and the story of its origin goes something like this: A successful 49-er (the gold-miner type, not the football-player type) goes into a bar in Hangtown (in California gold country, and now known as Placerville), throws a pouch of gold on the table, and asks the bartender to make him the most expensive thing he can. On the spot, the bartender takes bacon, eggs and oysters hauled in from the coast and whips them into an omelet-like concoction. And a new (if ultimately not-too-famous) dish was born. I was playing with this dish just before New Year’s, because I had a hunch it would be a hangover cure. (No such luck, though it’s good both in the morning and the evening; at lunch too, for that matter.) I wound up adding a few shiitakes because, well, I liked it that way; there was something complementary about them. I also applied my fast-as-lightning-but-still-creamy method of scrambling eggs, taught to me about 10 years ago by Jean-Georges Vongerichten and still one of the most valuable cooking techniques I know (described in the recipe). Still, I would say the most important part of the Hangtown fry is that it finally gives me a way to take advantage of the pre-shucked, not-too-expensive oysters you find in refrigerated cans in every fish market and practically every supermarket in the country; a way to enjoy oysters without the shucking. Hangtown Fry ============ 2 tablespoons olive oil 1/4 cup diced slab bacon, or sliced bacon cut into pieces about 2 inches long 1/2 cup sliced shiitakes (no stems) Salt and pepper 6 or more shucked oysters (pre-shucked are fine) 4 or 5 eggs Chopped fresh parsley leaves Put oil in a skillet over medium heat; a minute later, add bacon. Cook for a minute, then add shiitakes and a pinch of salt. Cook, stirring occasionally and adjusting heat so bacon and mushrooms brown without burning. Add oysters, stir, and cook until plump and firm, a minute or so. Turn off heat. Beat eggs with some salt and pepper; stir in parsley. Pour into pan; turn heat to medium-high and cook, stirring frequently and scraping the sides of the pan (a heat-proof spatula is good). As eggs begin to curdle, parts touching pan will begin to dry out; when you see that, remove pan from heat and continue to stir until cooking slows a bit. Return to heat and continue cooking. Eggs are done when creamy, soft and a bit runny; do not overcook. 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Mouton-Cadet Blanc 2006 Price: $9 A powerful nose marked by typical Sauvignon notes of boxwood and broom that slowly evolve towards citrus and passion fruit. Richly aromatic. The attack reveals the crispness of the fruit, giving the impression of biting into the grape itself. The mid-palate is rich and expressive, harmonious and deep, the finish smooth and elegant on pleasantly lingering fruit. Serve With: Veal Scallops with Wild Mushrooms ================================= 1 1/4 pounds veal scallops, about 1/8 inch thick 4 tablespoons (1/2 stick) butter 1/4 cup chopped shallots 8 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered 2 tablespoons chopped fresh tarragon 1/2 cup dry white wine 1 cup heavy cream 2 tablespoons coarse-grained Dijon mustard Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; saute 30 seconds. Add mushrooms; saute until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Ways to Tell Your Waiter the Service Was Bad ========================================================== 7. Sneeze on your credit card. 6. "Wow. Your service reminds me of the movie ‘Kangaroo Jack’." 5. Tap out "Get a different job, slacker" in Morse code. With an iced-tea spoon. On his forehead. 4. Go ahead and tip him well ... in Iraqi currency. 3. A little bread, a little liquor, a little sculpting, and voila! Flaming effigy of the waiter. 2. Bring your friends in the next night and heckle him. ... and the #1 Way to Tell Your Waiter the Service Was Bad ... 1. In the "tip" portion of your American Express charge slip, write "You’re leaving for home without it." =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mousepads Make Great Gift Ideas! ================================ We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= KFC Honey Barbecued Wings ========================= 20 Chicken Wings, tips removed 2 cups flour 2 eggs 2/3 cup milk 1 Bottle KC Masterpiece Original BBQ Sauce 1/4 cup honey oil for deep frying Wash the chicken wings, then remove the wing tips; cut the other two pieces in half. Shake off the excess water. Place the eggs and milk in a bowl and mix well. Set aside. Mix together the BBQ sauce and honey. Set aside. Put the flour into a bag, then shake the wings in it, to lightly coat. Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour so the BBQ sauce has something to hang onto. Repeat 2-3 times. Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350F). Fry the wings until they're golden brown. Remove and drain on paper towels. Preheat oven to 325F. Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don't touch each other. Bake for 15-20 minutes, until they no longer look shiny. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Brisket with Burgundy-Orange Sauce ================================== 1 envelope onion soup mix 1 1/2 cups Burgundy wine 1/4 cup water 2 tablespoons flour 1 tablespoon dried basil 2 teaspoons dried thyme 1/3 cup orange marmalade 1 1/2 teaspoons grated orange rind 2 teaspoons sugar 4 cloves garlic, minced 1/4 teaspoon pepper 4 lbs. beef brisket 1 lb. mushrooms, cut into quarters Preheat the oven to 300F. In a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended. Stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper. Add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket. Cover and bake for 4 hours, basting every hour, until tender when pierced with a fork. If the sauce bubbles too rapidly, reduce the oven temperature to 275F. Remove from the oven and place the brisket on a sheet of heavy foil. Pour the sauce into a bowl, cover, and refrigerate. When the brisket is cool, wrap in foil and refrigerate. Remove solidified fat from the sauce and discard. Slice the brisket thinly against the grain. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them. Pour the sauce over the meat and heat in the oven until hot and bubbly. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Honey Pecan Pork Chops ====================== 1 1/4 pounds boneless pork loin, pounded thin 1/2 cup all-purpose flour for coating salt and pepper to taste 2 tablespoons butter 1/4 cup honey 1/4 cup chopped pecans In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fried Fish Tacos ================ 1 qt vegetable oil 12 to 16 corn tortillas 1 cup all-purpose flour 2 teaspoons salt 1 cup beer (not dark) 1 lb. cod fillet, cut into 3- by 1-inch strips Accompaniments: shredded lettuce, sour cream, avocado slices, chopped or sliced radish, red or green salsa, and lime wedges Preheat oven to 350F. Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360F. Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes. While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels. Increase oil temperature to 375F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels. Assemble tacos with warm tortillas, fish, and accompaniments. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spaghetti with Sicilian Meatballs ================================= 2 tablespoons olive oil 1 1/2 cups chopped onion 2 garlic cloves, minced 3 oz. cooking sherry 2 (28 oz.) cans diced tomatoes in juice 4 oz. grated Romano cheese 4 tablespoons chopped fresh basil 2/3 cup fresh breadcrumbs 3 tablespoons milk 1/3 cup freshly grated Parmesan cheese 1/4 cup finely chopped onion 3 tablespoons chopped fresh basil 1 large egg 1 garlic clove, minced 1/4 teaspoon ground black pepper 1/2 pound sweet Italian sausages, casings removed 1/2 lb. ground beef 2 tablespoons pine nuts, toasted 2 tablespoons dried currants 1 pound spaghetti For Sauce: Heat oil in heavy large pot over medium-low heat. Add onion; saute until golden, about 10 minutes. Add garlic; stir 1 minute. Add sherry and stir 30 seconds. Add tomatoes with juices, Romano cheese, and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside. For Meatballs: Preheat oven to 350F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, ground beef, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Corn Dogs ========= 1 cup cornmeal 1 3/4 cups flour 2 teaspoons baking powder 2 teaspoons salt 1 egg 1/3 cup sugar milk 24 hot dogs 24 wooden skewers oil Combine cornmeal, flour, baking powder, salt, egg and sugar. Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked). Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog. Heat 2" deep oil to 370F or use a deep fryer. Pour batter into a tall drinking glass. Dip skewered hot dogs into batter mix and coat evenly. Fry until golden brown, about 2 1/2 minutes. Let cool and drain on a paper towel. Serve with ketchup, mustard, tarter sauce or a dressing of your choosing. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grape Salad =========== 2 lbs green seedless grapes 2 lbs red seedless grapes 8 ounces sour cream 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract, to taste 1 cup brown sugar, packed, to taste 1 cup crushed pecans, to taste Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture, and pour in large serving bowl. For topping, combine brown sugar, and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Easy Tiramisu ============= 20 oz. (1 1/4 lbs.) mascarpone cheese 1 teaspoon vanilla extract 3 tablespoons Marsala, brandy or Tia Maria 8 oz. strong coffee or espresso, cooled to room temperature 5 oz. heavy cream 4 tablespoons powdered sugar 16 lady fingers 1 frozen chocolate bar (good quality) Cocoa powder, to dust Whisk the mascarpone with the vanilla and Marsala and 3 oz. coffee, until everything is thoroughly mixed together. Whisk the cream with the powdered sugar until smooth, then fold in the mascarpone mix. Pour the remaining coffee into a bowl (sweeten with more powdered sugar if you like). Take one lady finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining fingers. Line 4 serving glasses with 4 lady fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavors to infuse. Remove the tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Rice Noodles in Soup The name of the dish means "Across the Bridge Rice Noodles". The noodles are served in a large bowl filled with clear chicken broth, sliced meat and other seasonings. On top of the broth is a layer of hot oil, which keeps the soup very hot. The story is that in ancient times a hermit lived on an island and the insulating layer of hot oil meant that his wife could walk all the way across the bridge to give the hermit his food, and it would still be warm. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor http://www.e-cookbooks.net "The Food and Cooking Network" VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 1-877-210-9600 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=