* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 16 = = = = = = = = = = = = = = = = = = = = = = = = = = = CHEF APRONS - OVER 600 DIFFERENT STYLES!! ========================================= * Personalized Aprons - Create a unique, personalized gift! * Barbecue Aprons - What every well-dressed griller needs! * Aprons For Dads and Aprons For Moms * NASCAR Aprons - For tailgating at the track or at home! * Funny Aprons - You'll be the hit of the party! * NFL Football Aprons - Pick from any of the 32 teams! * Christian Aprons - Perfect for church dinners! * Kiss The Cook Aprons - The classic apron in 18 unique designs! * Personalized Chef Hats - Top off your culinary look in style! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Sunny, Sweet Fish Cakes > Wine Appreciation: Trumpeter Cabernet Sauvignon 2006 > Food Funnies: Things That Will Get You Banned From Pizza Hut S E L E C T E D R E C I P E S : * TGI Friday's Lemon Chicken Scaloppini http://www.e-cookbooks.net/recipes4/04251.htm * Asian Barbecued Spareribs http://www.e-cookbooks.net/recipes4/04252.htm * Bourbon Beef Tenderloin http://www.e-cookbooks.net/recipes4/04253.htm * Bratwurst with Smothered Cabbage http://www.e-cookbooks.net/recipes4/04254.htm * Salmon Club Sandwich http://www.e-cookbooks.net/recipes4/04525.htm * Homestyle Potato Salad http://www.e-cookbooks.net/recipes4/04256.htm * Falafel with Cilantro Yogurt http://www.e-cookbooks.net/recipes4/04257.htm * Carrot Cake http://www.e-cookbooks.net/recipes4/04258.htm > Healthy Eating: Low Carb: Belgian Waffles http://www.e-cookbooks.net/recipes/lc20.htm Diabetic: Chocolate Cheesecake http://www.e-cookbooks.net/recipes/diab18.htm Low Fat: Pasta with Blue Cheese Sauce http://www.e-cookbooks.net/recipes/lowfat16.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== With summer approaching, please be reminded of food safety, and preventing foodborne illness. * Wash ALL fresh produce thoroughly. When preparing lettuce, break into pieces - then wash. * Cook foods to the required minimum cooking temperatures: - 165 F > Poultry, poultry stuffing, and stuffed meat. - 158 F > Ground Beef, fish, and seafood. - 150 F > Pork and food containing pork. - 145 F > shell eggs and foods containing shell eggs. * Separate raw animal foods from other raw or ready-to-eat foods during storage and preparation. * Cool leftovers as quickly as possible. Reheat to 165F before serving again. * BY ALL MEANS, REMEMBER THIS: Bacteria on food will rapidly multiply when left at a temperature between 45 F and 140 F. Avoid this danger zone as much as possible. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Are onions toxic to cats and dogs? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach." - James Beard, "Beard on Food" (1974) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: May is: National Strawberry Month National Salad Month National Barbecue Month National Chocolate Custard Month National Egg Month National Hamburger Month National Asparagus Month National Salsa Month April 27 - National Prime Rib Day April 28 - National Blueberry Pie Day April 29 - National Shrimp Scampi Day April 30 - National Oatmeal Cookie Day May 1 - National Chocolate Parfait Day May 2 - National Truffles Day May 3 - National Raspberry Popover Day May 4 - National Candied Orange Peel Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Sunny, Sweet Fish Cakes By Mark Bittman I've long used mashed potatoes to hold fish cakes together, so I didn't think it would be too much of a stretch to make a crunchier, more colorful and more flavorful fish cake using Caribbean spices and sweet potatoes in place of white ones. I was wrong. Sweet potatoes absorb so much water when boiled that my simple fish cakes became almost an exercise in pastry making, as I added flour and egg to encourage bonding. Steaming chunks of potatoes were better, but still the mixture was more watery than I liked; I had to add so much flour that the mixture became doughy. Baking the sweet potatoes changed everything. The texture of cooled sweet potatoes was creamy, dry and smooth. When combined with cooked flaked fish and spices, the cakes held together well and fried nicely. Using sweet potatoes means planning ahead a bit. The best tactic is to bake them one night, refrigerate them, and then make the cakes the following day. The only other ingredient that could make a difference in texture is the fish. I tried salt cod in one version. I liked the flavor more, but I didn't think it was worth the extra effort to soak the fish overnight. Other white fish, like hake, whiting, snapper and grouper, are good choices, too. When using white potatoes, I bread or flour the outside of the cakes to promote browning. But because of the high sugar content of sweet potatoes, cakes made from them brown quickly. Watch them carefully so that they do not burn. A few of mine caramelized at the edges, but that was not such a bad thing, actually. The sugar also makes the cakes more prone to sticking to the pan. To prevent this, use a nonstick skillet coated with a good eighth of an inch of oil, keep the heat moderate, be gentle and turn only once. Sweet Potato Fish Cakes ======================= 2 medium sweet potatoes 1 pound cod fillets Salt to taste 1 inch-long piece ginger root, peeled and cut into chunks 3 cloves garlic, peeled and smashed 1 large shallot, cut in chunks 1/2 cup chopped cilantro, more for garnish 1/2 teaspoon cayenne or chili powder 1/4 teaspoon ground allspice, or to taste Olive or vegetable oil as needed Lime wedges 1. Heat oven to 425F. Pierce sweet potatoes several times with a knife, then place in foil-lined roasting pan. Roast until potatoes are soft, an hour or longer. Cool. 2. Meanwhile, poach cod in salted water to cover until it begins to flake, about 10 minutes. Drain well and cool. Combine ginger, garlic, shallot, cilantro, cayenne, allspice and a large pinch of salt in a small food processor and mince, or mince by hand. 3. Scoop flesh of sweet potatoes into a bowl. Discard skins. Add fish and spices and blend with your hands. Taste and adjust seasoning. Shape into four hamburger-size patties. 4. Place oil in a 12-inch skillet, preferably nonstick, and turn heat to medium. Wait until oil is hot, then add one fish cake; it should sizzle. If it does not, wait another minute before adding others. Cook cakes carefully so that they brown thoroughly without burning. Turn after 5 minutes and brown on other side. Serve hot, with lime wedges and more cilantro. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Over 100 Full Length Cookbooks! =============================== Discover The Largest Online Cookbook Library In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Trumpeter Cabernet Sauvignon 2006 Price: $10 100% Cabernet Sauvignon. Juicy berry fruit aromas lead into concentrated flavors of raspberries and blackberries. Well-balanced with firm tannins. Hints of vanilla, cocoa and sweet oak appear on the finish. Rich in espresso and roasted nut aromas, this big cabernet has strong, youful tannins and pungent acidity. A super value for an Argentina asado. Serve With: Grilled Lamb Chops ================== 2 large garlic cloves, crushed 1 tablespoon fresh rosemary leaves 1 teaspoon fresh thyme leaves Pinch cayenne pepper Coarse sea salt 2 tablespoons extra-virgin olive oil 6 lamb chops, about 3/4-inch thick In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes. Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Things That Will Get You Banned From Pizza Hut ============================================================ 8. You know those sneeze guards they have over the buffet? Sneezing on them - repeatedly. 7. Offering to tell customers’ fortunes from their pizzas. 6. Using your cell phone to get a Domino’s pizza delivered there. 5. Using the Parmesan cheese as a refreshing after-shower body sprinkle. 4. Taking off all your clothes, covering yourself with nacho cheese and singing "La Pizza Loca". 3. Eating your pizza like you do at home - wearing nothing more than your boxers, socks, feather boa and a ferret. 2. The pepperoni-and-sausage Frisbee match would probably have done it anyway, but telling the server her tip depended on her skill at catching it in her teeth was just over the top. ... and the #1 Thing That Will Get You Banned From Pizza Hut ... 1. Coming in dressed as Aquaman, and proclaiming that you’re here to lead the Anchovy Revolution! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Time For A New Mousepad? ======================== Discover hundreds of different designs in a wide variety of themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= TGI Friday's Lemon Chicken Scaloppini ===================================== Chicken: 2 1/2 pounds chicken breast (pounded thin) 2 ounces olive oil 8 ounces sliced mushrooms 2 lemons (halved) 4 ounces heavy whipping cream 4 artichoke hearts 4 teaspoons parsley 12 ounces lemon sauce 20 ounces angel hair pasta, cooked 8 tablespoons fried pancetta 4 tablespoons fried capers Lemon Sauce: 1 tablespoon fresh lemon juice 1 quart Chablis 3 teaspoons butter 1 quart whipping cream 1 tablespoon thyme 1 teaspoon salt 1 teaspoon pepper Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice, butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temperature. Chicken: Heat saute pan over medium heat. Add oil and heat. Add chicken pieces to saute pan and saute on each side for one minute (or until no longer pink). Add sliced mushrooms to saute pan and saute with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into saute pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan and stir to incorporate. Bring to a boil. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds. Remove pan from heat. Add parsley and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME. In large bowl, twirl pasta into a nest. Sprinkle chicken pieces around pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with chopped parsley. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Asian Barbecued Spareribs ========================= 2 banks of spareribs, uncut, about 2 pounds each 3 cloves garlic, minced 1/2 cup ketchup 1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce 1/2 cup soy sauce 1/4 cup sherry Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand for at least two hours. Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/2" water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Bourbon Beef Tenderloin ======================= 1 cup bourbon 1 cup brown sugar 2/3 cup soy sauce 1 bunch cilantro, leaves chopped 1/2 cup lemon juice 1 tablespoon Worcestershire sauce 2 cups water 3 to 4 sprigs fresh thyme, leaves chopped 1 (5 lb.) beef tenderloin Oil, to brush grill Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for 4 to 6 hours, or up to overnight, turning meat over several times. Preheat grill or oven to 350F. When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. Cook for approximately 25 minutes for medium rare. Serve with horseradish cream on the side. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Bratwurst with Smothered Cabbage ================================ 8 links of fresh bratwurst 2 (12 oz.) cans of beer 1/2 lb. bacon, chopped 2 cups julienned onions Freshly ground black pepper 1 small head of cabbage, cored and shredded Salt 2 tablespoons chopped garlic 1/4 cup whole grain mustard 8 hot dog buns Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard all but 1/4 cup of the bacon fat. Add the onions to the fat. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until the cabbage is tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Reseason with salt and pepper. Place the sausages on a preheated grill and cook for 2 minutes on each side. To serve, place the sausages on buns. Top each sausage with some of the smothered cabbage. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Salmon Club Sandwich ==================== 6 tablespoons mayonnaise 5 tablespoons minced fresh basil 1 teaspoon grated lemon peel 3 tablespoons olive oil 1 tablespoon fresh lemon juice 4 (6 oz.) skinless salmon fillets (each about 3/4 inch thick) 8 bacon slices 1 small red onion, sliced 8 (1/2 inch thick) sourdough or country-style white bread slices (each about 5x3 inches) 8 tomato slices 8 lettuce leaves Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours. Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Saute until onion is tender and beginning to brown, about 5 minutes. Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Homestyle Potato Salad ====================== 5 pounds Idaho potatoes 1/4 cup water 1/2 cup vinegar 1/2 cup sugar salt and fresh ground black pepper (to taste) 2 teaspoons celery seeds 3 large eggs, hard-boiled and chopped 1 small onion, finely chopped 1/2 cup chopped fresh parsley 2 medium carrots, peeled/shredded 2 stalks celery, finely sliced 1 to 1 1/2 cup mayonnaise 1/4 cup sour cream 1 teaspoon dry mustard Bake the potatoes off until they are just done (you want to be able to peel and slice or dice them - (don't boil them - this way they stay dry and not waterlogged); After they cool, remove the skins and slice or dice them as you wish Boil 1/4 cup water, 1/2 cup vinegar and 1/2 cup sugar until the sugar is dissolved. Let it cool and pour it over the potatoes. Add salt and pepper to taste and 2 tsp. celery seeds. Mix gently. Add the remaining ingredients starting with 1 cup of mayonnaise and adding more if needed. Mix gently - do not over mix. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Falafel with Cilantro Yogurt ============================ 1 cup plain yogurt 1 cup chopped fresh cilantro 1 cup chopped onion 5 large garlic cloves, chopped 1 tablespoon fresh lemon juice 1/2 teaspoon cayenne pepper 2 (15 oz.) cans garbanzo beans (chickpeas), drained 3 tablespoons plus 1/2 cup all purpose flour 2 teaspoons ground cumin 1 large egg Olive oil 4 warm pita breads, top third cut off Sliced tomatoes Crisp lettuce leaves Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve. Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth. Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2 inch thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides. Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Add patties and cook until crisp and golden, about 8 minutes per side. Open pita breads; slide 1 patty, sliced tomato and lettuce into each. Spoon in some yogurt mixture. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Carrot Cake =========== 4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 cups grated carrots 1 cup chopped pecans 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners sugar 1 teaspoon vanilla extract 1 cup chopped pecans Preheat oven to 350F. Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Yes Toxicity is dose dependent, so the bigger your animal is, the more onion needs to be consumed. Onion toxicity causes "Heinz body anemia" which are bubble-like projections in red blood cells. The toxic effect of the onions are the same whether the product is raw or cooked. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=