* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 13 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Is It A Sauce Or A Salad? > Wine Appreciation: Mulderbosch 2005 Chenin Blanc > Food Funnies: Surprises You'll Find In Air Force One's Galley S E L E C T E D R E C I P E S : * A&W Chili Dogs http://www.e-cookbooks.net/recipes/awdogs.htm * Grilled Pork Chops http://www.e-cookbooks.net/recipes1/06172.htm * Steak With Chipotle, Bacon and Tomatoes http://www.e-cookbooks.net/recipes1/06173.htm * Dixie Crossroads' Corn Fritters http://www.e-cookbooks.net/recipes1/04214.htm * Pasta With Mint and Parmesan http://www.e-cookbooks.net/recipes1/06175.htm * Baked Frittata Milanese http://www.e-cookbooks.net/recipes1/06176.htm * Shrimp Louis http://www.e-cookbooks.net/recipes1/06177.htm * Real Strawberry Shortcake http://www.e-cookbooks.net/recipes1/06178.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) What is the name of the traditional Italian salt-cured ham, which can be either cooked (cotto) or uncooked (crudo)? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The kitchen is a country in which there are always discoveries to be made." - Grimod de la Reynière (1758-1838) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 April 28 - National Blueberry Pie Day April 29 - National Shrimp Scampi Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Over 100 Full Length Cookbooks! =============================== Discover The Largest Online Cookbook Library In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= IS IT A SAUCE OR A SALAD? By MARK BITTMAN There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil. These days, I turn to a Mexican-style salsa fresca: tomatoes, white onion, chili and loads of cilantro and lime. The differences in the ingredient lists are minimal, the preparation is identical, and each result is linked to its parent cuisine. The Mexican version is lighter and brighter, I think, and seems a tad more versatile (the Italian salsa is used primarily on pasta). Both stretch the definition of sauce. Once, you would have called these preparations salads: a sauce was cooked, a sauce was smooth, a sauce was usually complicated. Fortunately, Americans' horizons have expanded, and we routinely throw fresh things like this together in 10 minutes. In Mexico and the Southwestern United States, you often see a little pile of chopped cilantro or parsley and white onion on a plate. When limes are plentiful, it's moistened a bit, and when tomatoes are in season the salsa grows in stature. Chili is always an option (I use about one-quarter of a stemmed and seeded jalapeno, but I am a wimp when it comes to heat). Some cooks add cumin and garlic, but to me the combination as presented below is perfect, because you can taste each component and they complement one another perfectly. I love salsa with fish, and since it is wild salmon season, the marriage seems opportune. Halibut and swordfish, whether grilled, broiled, roasted, or even steamed, are equally fine. Though the salsa is quick to prepare, it's best if allowed to sit for 15 to 30 minutes before serving. The tomatoes' juices will run, and the flavors will mingle. No more than an hour, though. Grilled or Roast Salmon With Salsa Fresca ========================================= 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored 1/2 large white onion, peeled and minced 1/4 habanero or jalapeno chili, stemmed, seeded and minced, or to taste 1/2 cup roughly chopped cilantro or flat-leaf parsley leaves Juice of 3 or 4 limes, to taste Salt and freshly ground pepper 1 salmon fillet, about 1 1/2 pounds, preferably with skin on 2 tablespoons neutral oil, like corn or canola 1. Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500F degrees. 2. Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside. 3. Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare. If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Mulderbosch 2005 Chenin Blanc Price: $14 Pale yellow in color, with a hint of green. A clean, lively wine with abundant lemon and lime aromas on the nose, with nuances of nutmeg and cloves. Well-balanced and elegant, but with some weight and a powerful follow-through. Stylistically dry and lightly oaked, this is an excellent wine to enjoy with food. Serve With: Roast Chicken with Mustard Vinaigrette ====================================== 1 6- to 7-pound roasting chicken 1 large shallot 2 fresh rosemary sprigs 2 fresh sage sprigs Mustard Vinaigrette (recipe follows) 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh sage Fresh rosemary and sage sprigs Mustard Vinaigrette: 1/4 cup Dijon mustard 3 tablespoons white wine vinegar 3/4 cup olive oil 2/3 cup chopped shallots 2 tablespoons chopped fresh rosemary 2 teaspoons chopped fresh sage Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. Preheat oven to 450F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper. Roast chicken 20 minutes. Reduce oven temperature to 375F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. Place chicken and herb sprigs on platter. Serve with remaining vinaigrette. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Surprises You'll Find In Air Force One's Galley ============================================================= 7. In a long forgotten file marked "B.C.," a listing for every single McDonald's in the United States. 6. Little paper napkins with the presidential seal supplied by Halliburton, at the low cost of $4,218 per box. 5. Cans of crow, untouched. 4. Away from TV cameras, Bush only eats macrobiotic vegan food from small-scale farmers. 3. A crate of pretzels, planted by Democratic operatives. 2. In the freezer, an emergency stockpile of McRibs left over from the Clinton administration. ... and the #1 Surprise in Air Force One's Galley ... 1. All poultry on board personally slaughtered by Dick Cheney. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mousepads Make Great Gift Ideas! ================================ We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= A&W Chili Dogs ============== 1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long) 1 regular hot dog roll 3 tablespoons A&W Coney Island Sauce (see recipe below) 1 tablespoon chopped white onion 1/2 tablespoon Kraft shredded mild cheddar cheese (optional) A&W Coney Island Chili Dog Sauce: 1 pound ground chuck 1 (6 oz.) can Hunts tomato paste 1 cup water 1 tablespoon sugar 1 tablespoon prepared yellow mustard 1 tablespoon dried, minced onion 2 teaspoons chili powder 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon ground cumin (heaping) 1/4 teaspoon ground black pepper Making the Chili Dog Sauce: In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until "Dog-Time". You'll be microwaving what you need later. Cooking your A&W Chili Dog: Bring a 2 qt. saucepan of water to a rolling boil. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes. After the franks are done, microwave the chili dog sauce until steaming (only microwave what you need, save the rest). Then microwave each hot dog roll 10 seconds....just enough to warm. Remove the cooked franks with tongs, and place on the microwaved hot dog roll. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the chopped onion. Grated cheddar cheese is optional. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Pork Chops ================== 1/2 cup water 1/3 cup light soy sauce 1/4 cup vegetable oil 3 tablespoons lemon pepper seasoning 2 cloves garlic, minced 6 pork loin chops, fat removed In deep bowl mix all marinade ingredients. Marinate at least 2 hours. Remove from marinade and cook over medium heat on greased grill about 15 minutes or until done. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Steak With Chipotle, Bacon and Tomatoes ======================================= 1 or more dried chipotle chilies 2 tablespoons extra virgin olive oil 1/4 cup minced bacon 1 medium onion, peeled and diced 2 cups cored and chopped tomatoes, preferably fresh and ripe 1 1/2 to 2 pounds strip sirloin, skirt or rib-eye steak Salt and pepper to taste 1. Start a charcoal or gas grill; fire should be quite hot, and rack about 4 inches from the heat source. If using oven, turn it to its maximum temperature. Put chipotle in a bowl, and add boiling water to cover. 2. Put olive oil in a medium saucepan over medium heat; a minute later, add bacon, and cook, stirring occasionally, until crisp, about 10 minutes. Add onion, and cook, stirring occasionally, until it is softened, about 5 minutes. Lower heat, stem and seed chipotle and add it (or a piece of it, to taste), along with tomatoes; adjust heat so mixture simmers steadily but not violently. (Reserve chipotle soaking liquid.) 3. Season steaks with salt and pepper. Grill about 4 minutes on a side, or until they reach desired degree of doneness. If cooking steaks inside, heat a cast iron or other heavy skillet over high heat 3 to 4 minutes. Add steak, and, a minute later, transfer pan to oven; turn after about 4 minutes, and continue to cook to the desired degree of doneness. 4. When tomatoes break up, taste sauce; add salt and pepper as needed and, if it is not hot enough, a bit of the chipotle-soaking liquid or reserved chipotle. When steaks are done, serve them with sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Dixie Crossroads' Corn Fritters =============================== 2 cups flour 2 eggs, beaten 1 tablespoon baking powder 1 cup milk 1/2 teaspoon salt 1/4 cup (1/2 stick) margarine 4 tablespoons sugar 1 cup whole corn, drained Sift together flour, baking powder, salt and sugar. Combine eggs, milk, and butter-blend; fold into dry ingredients. Stir in corn; mix well. Melt margarine over medium-high heat until bubbling. Drop by tablespoonfuls into hot margarine. Fry for about 5 minutes, turning them once, or until golden brown. Sprinkle with confectioners' sugar. Serve warm. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pasta With Mint and Parmesan ============================ Salt and freshly ground black pepper to taste 1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti 1/2 stick butter (4 tablespoons), cut into pieces 1/2 cup chopped mint leaves 1 cup freshly grated Parmesan cheese 1. Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid. 2. Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table. Yield: 3 to 4 servings. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Baked Frittata Milanese ======================= 1 tablespoon olive oil 1 cup broccoli florets 1/2 cup sliced mushrooms 1/2 cup red pepper, chopped or cut into rings 2 green onions, sliced into 1 inch pieces 8 eggs 1/4 cup Dijon mustard 1/4 cup water 1 1/2 teaspoons Italian seasoning 1 cup shredded Swiss cheese 1 tablespoon grated Parmesan cheese Preheat oven to 375F. Heat the olive oil in a 10 inch ovenproof skillet over medium high heat. Saute the broccoli, mushrooms, red pepper and green onions until nearly tender, about 5 minutes. Remove from heat and set aside. With an electric mixer or wire whisk, beat together the eggs, mustard, water and Italian seasoning until foamy. Stir in cheeses and pour mixture into skillet over vegetables. Bake 20 to 25 minutes or until set. Cut in wedges and serve hot or at room temperature. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Shrimp Louis ============ 2 1/2 cups cleaned bay shrimp 1 head iceberg lettuce, shredded 4 hard-cooked eggs 2 large tomatoes, cut in wedges 1/4 cup black olives 1 large lemon, cut in 8 wedges 1/4 cup chopped chives Sauce: 1 cup mayonnaise 1/4 cup cream 1/4 cup ketchup or sweet chili sauce 1 teaspoon Worcestershire sauce 2 tablespoons lemon juice 1/4 cup minced onion 2 tablespoons minced green pepper salt and pepper to taste For sauce, combine all ingredients and season to taste. Portion the lettuce onto four chilled luncheon plates. Mix the shrimp meat with enough Louis dressing to moisten well and mound in the center of lettuce. Garnish with quartered eggs, tomato wedges, olives and lemon wedges, and sprinkle chopped chives over top. Serve extra sauce on the side with rustic French or Italian bread and sweet butter. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Real Strawberry Shortcake ========================= 6 cups cleaned and sliced strawberries 1 1/2 cups sugar 2 cups (about 9 ounces) cake flour, or use all-purpose Pinch salt 4 teaspoons baking powder 4 tablespoons cold butter 7/8 cup milk (low-fat is all right) Sweetened whipped cream Preheat the oven to 450F. Toss the strawberries with 1 cup sugar. Mix remaining sugar with flour, salt and baking powder in a bowl or food processor. Cut the butter into bits, and either pulse it a few times quickly in the processor with the dry ingredients or take a little of the dry ingredients, rub a bit of butter into them with your fingers and drop back in the bowl. All the butter should be thoroughly blended. If you are using a food processor, add the milk in a slow stream, pulsing on and off, just to mix. (It is easier than it sounds.) Or slowly add the milk to the bowl, stirring it in with a large spoon until the mixture forms a ball. The mixture should be sticky; use a little more or less milk if necessary. Drop mixture onto an ungreased baking sheet, one heaping tablespoon per cake. Bake about 10 minutes, or until biscuits are golden brown. (Keep an eye on them; once browning starts, it goes quickly.) Let cool a bit; top with strawberries and their juices and the whipped cream. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Prosciutto Prosciutto is made from the pig's leg. By law, the pigs must be fed on acorns and the whey left over from making Parmigiano-Reggiano cheese. Prosciutto is not smoked. The hams are cured using only salt and spices over a long period of time. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=