* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 18 = = = = = = = = = = = = = = = = = = = = = = = = = = = NEW!!! PERSONALIZED COLORED APRONS! =================================== Choose from six different apron colors and personalize your text with a wide variety of fonts and colors. A great gift idea! http://www.coolaprons.com/aprons.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Truly Short Shortcake > Wine Appreciation: Strong Arms Shiraz 2006 > Food Funnies: Kitchen Tips for Newlyweds S E L E C T E D R E C I P E S : * Red Lobster Grilled Shrimp Kabobs http://www.e-cookbooks.net/recipes4/05091.htm * Spareribs with Cherry Cola Glaze http://www.e-cookbooks.net/recipes4/05092.htm * Texas Beef Brisket http://www.e-cookbooks.net/recipes4/05093.htm * Stuffed Turkey Burgers http://www.e-cookbooks.net/recipes4/05094.htm * Grilled Salmon with Merlot Sauce http://www.e-cookbooks.net/recipes4/05095.htm * Minted Green Beans with Red Onion http://www.e-cookbooks.net/recipes4/05096.htm * Classic Cobb Salad http://www.e-cookbooks.net/recipes4/05097.htm * Pecan Pie Muffins http://www.e-cookbooks.net/recipes4/05098.htm > Healthy Eating: Low Carb: Pork Medallions Dijon http://www.e-cookbooks.net/recipes/lc22.htm Diabetic: Texas Bean Dip http://www.e-cookbooks.net/recipes/diab43.htm Low Fat: Sugar & Spice Zucchini Bread http://www.e-cookbooks.net/recipes/lowfat18.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * If you've ever made soup or sauces and stored the leftovers in the refrigerator, you know they thicken as they sit. But be careful when you reheat it. On the one hand, you don't want it to scorch from being too thick. On the other hand, you don't want to overestimate how thick it is. Let it begin to warm up before you add liquid (water, cream, milk, etc.) When it is just starting to get warm, you will be better able to judge its consistency. * If you don't have time to make a cream sauce for vegetables, just combine equal parts mayonnaise and water used to cook the vegetables. Season to taste. * Instead of salting gravy, enrich both the gravy's color and flavor by using a little soy sauce. * When measuring shortening, first line the measuring cup with plastic wrap. Spoon shortening into the cup, pack it tightly to the rim and pull out by tugging on the plastic wrap. The cup stays clean and the shortening can be used immediately or refrigerated. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Who brought rice cultivation to the United States? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "We were taken to a fast food cafe where our order was fed into a computer. Our hamburgers, made from the flesh of chemically impregnated cattle, had been broiled over counterfeit charcoal, placed between slices of artificially flavored cardboard and served to us by recycled juvenile delinquents." - Jean Michel Chapereau =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 May 11 - National Mocha Torte Day May 12 - National Nutty Fudge Day May 13 - National Apple Pie Day May 14 - National Buttermilk Biscuit Day May 15 - National Chocolate Chip Day May 16 - National Coquilles St. Jacques Day May 17 - National Cherry Cobbler Day May 18 - National Cheese Soufflé 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Truly Short Shortcake By Mark Bittman The bakery-counter version of strawberry shortcake, which at its best is a layer cake bound by whipped cream and filled and topped with strawberries, is children's food, more akin to a Twinkie than to the real thing. Traditional strawberry shortcake is far faster and easier to make - the entire process should run no more than 30 minutes - and at the end you will be able to serve a crowd a humble, simple form that is far more sophisticated than a huge layer cake. The traditional strawberry shortcake is a biscuitlike affair topped with sweetened strawberries and whipped cream. There is not much to say about the strawberries and the cream. Good strawberries are hard to find but easy to recognize, especially by taste. Good cream means cream that is not ultrapasteurized; it is readily available at specialty food stores. But the biscuit is what makes this classic American dessert most intriguing. "Short" means crumbly, and it has been used to refer to cakes since the 16th century, according to Stephen Schmidt, a cookbook author and an authority on American desserts. The way to make a cake short, as experienced bakers know, is to increase the butter. The more you use in a recipe, the shorter - meaning more tender, more crumbly (and more delicious) - it becomes. That texture can be further enhanced if you use cake flour, the low-protein flour that develops gluten only reluctantly. Since gluten is what makes baked products tough and chewy, cake flour contributes to tenderness. You can use all-purpose flour instead, but treat the dough gently; do not handle it any more than absolutely necessary to combine the ingredients. You might think that using a food processor runs counter to this admonition, but I'm too lazy to be a purist, and I like the idea of making biscuits without getting my hands wet and sticky. Follow the directions below, and you will produce tender, crumbly biscuits: the perfect platform for strawberries and cream. 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. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Strong Arms Shiraz 2006 Price: $11 The 2006 Shiraz is composed of 46% McLaren Vale, 44% Riverland, and 10% Barossa Valley fruit. It was aged in seasoned French and American oak for 12 months. Opaque purple-colored, it has a nose of cedar, spice box, and blueberry. Fruit-driven, supple-textured, rich, and easygoing, the wine has remarkable class for its giveaway price. Serve With: Stuffed Beef Tenderloin ======================= 1 1/2 pound beef tenderloin 1 tablespoon butter 1/4 cup chopped shallots 1 cup chopped fresh mushrooms 1/4 cup red wine Salt and freshly ground black pepper Preheat oven to 350F. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside. In a medium skillet, melt butter and cook shallots and mushrooms until tender. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced. To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. Spoon mushroom mixture down the center of tenderloin. Bring the two sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan. Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Kitchen Tips for Newlyweds ======================================== 9. Never go to bed angry or without checking to see if the stove is off. 8. Order in. A lot. You can learn to cook later. 7. Flavored massage oils are not recommended for seasoning new skillets. 6. No matter how romantic the idea may seem at first, frying bacon for breakfast in the nude is guaranteed to result in a trip to the emergency room for one of you. 5. Microwaves + silverware = BAD IDEA. 4. Although they’re always glad to drop by, you can’t keep inviting your moms over three times a day, seven days a week, in the hopes they’ll cook for you. 3. Freezer burn is not nearly as fun, nor as healthy, as rug burn. 2. When your loved one gets home from a hard day of work, don’t burden her with unreasonable expectations: dial Domino’s yourself. ... and the #1 Kitchen Tip for Newlyweds ... 1. Even if it is your refrigerator too, your sneakers and your bait are going to have to find a new home. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Red Lobster Grilled Shrimp Kabobs ================================= 1/2 cup melted butter 1/2 teaspoon chopped garlic 1 medium onion, cut into 1/2" wedges 2 medium tomatoes, cut into wedges 2 medium zucchini, cut into 1/2" pieces 36 shrimp, peeled and deveined with tail on Salt and pepper Combine melted butter and garlic; reserve. Peel the onion and cut from top to bottom. Place cut side down and cut each half into six wedges (widest part of the onion should be 1/2"). Break wedges apart so two or three layers of onion stay together. Steam the onions approximately 3 minutes to soften slightly. Remove the core from the tomato. Slice the tomato in half from top to bottom. Place cut side down and cut each half into three wedges. Remove the pulp and seeds from each wedge. Cut zucchini into 1/2 slices. Cut small slices (1 1/2" diameter or less) into two pieces; cut large slices (over 1 1/2" diameter) into three pieces lengthwise (do not cut into wedges). Thread items onto skewer in this order, three shrimp (about 1/2 inch from the thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini, tomato, three shrimp. Brush skewers with butter mixture. Sprinkle with salt and pepper. Refrigerate until ready to cook. Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook over medium coals until shrimp are done and vegetables cooked, about 8 - 10 minutes. Turn once or twice while cooking to prevent burning. Or place on broiler pan. Broil about 4 inches from source of heat for 8 minutes, turning once while cooking. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spareribs with Cherry Cola Glaze ================================ 4 (12 oz.) cans cherry cola (flat) 2 cups cherry jam or preserves 2/3 cup Dijon mustard with horseradish 3 tablespoons soy sauce 2 tablespoons malt vinegar or apple cider vinegar 1 tablespoon hot pepper sauce 7 1/2 pounds well-trimmed pork spareribs Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. Position racks in top and bottom thirds of oven and preheat to 325F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Texas Beef Brisket ================== Dry Rub: 1/2 cup paprika 3 tablespoons ground black pepper 3 tablespoons coarse salt 3 tablespoons sugar 2 tablespoons chili powder 1 (7 1/2 to 8-pound) untrimmed whole beef brisket Mop: 12 ounces beer 1/2 cup cider vinegar 1/2 cup water 1/4 cup vegetable oil 2 tablespoons Worcestershire sauce 2 tablespoons minced jalapeno chilies 1 cup purchased barbecue sauce (such as Bull's-Eye) 1 tablespoon chili powder Mix first 5 dry rub ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight. Mix first 6 mop ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop. Preheat oven to 375F. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast] brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender. Transfer brisket to platter; let stand 15 minutes. Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Stuffed Turkey Burgers ====================== 1 1/4 pounds lean ground turkey breast 1/2 cup chopped roasted red peppers, divided 1/2 cup shredded part-skim mozzarella cheese, divided 1/4 teaspoons salt Freshly ground black pepper Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons each of roasted red peppers and cheese, and top with remaining patties working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Salmon with Merlot Sauce ================================ 4 (8-ounce) wild salmon fillets Salt and freshly ground pepper 3 tablespoons olive oil, divided 1 teaspoon chopped shallots 2 teaspoons chopped garlic 1/2 teaspoon chopped thyme leaves 1 teaspoon chopped tarragon leaves 1 tablespoon unsalted butter 2 cups Merlot 1 cup chicken stock 1 1/2 cups grilled chopped vegetables such as zucchini, red pepper, summer squash and red onion Season salmon with salt and pepper. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to rest. In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat. Serve salmon over vegetables and spoon sauce over salmon. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Minted Green Beans with Red Onion ================================= 2 pounds green beans, trimmed 1 teaspoon Dijon-style mustard 1 tablespoon white-wine vinegar 1/4 cup olive oil 3 tablespoons minced fresh mint leaves 1/2 cup finely chopped red onion In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight. In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Classic Cobb Salad ================== 2 chicken breasts, skinless and boneless Drizzle of olive oil salt and pepper 1/2 pound raw bacon, diced 1/2 cup extra-virgin olive oil Juice from one fresh lemon 1/2 pound Maytag Blue cheese Salt Freshly ground black pepper 1 avocado, peeled and pitted 1 Beefsteak tomato, peeled, seeded and small diced 2 hard boiled eggs 2 heads of Bibb Lettuce, washed, patted dry and thinly sliced Preheat the grill. Season the chicken breast with olive oil and salt and pepper. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper. In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pecan Pie Muffins ================= 1 cup pecans, chopped 1 cup brown sugar, firmly packed 1/2 cup flour 2 large eggs 1/2 cup butter, melted Combine first 3 ingredients in a large bowl, make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients stirring until moistened. Place foil-baking cups in muffin pans. Spoon batter into cups to 2/3 full. Bake at 350F for 20-25 minutes or until done. Remove from pans immediately, cool on wire racks. Best served warm. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: African slaves Slaves from the West Coast of Africa are believed to be responsible for the introduction of rice to the New World. The low countries of North and South Carolina have a climate similar to that of West Africa, and the area was suitable for rice cultivation. Slave owners in the Carolinas exploited the experience of the West African slaves, and specifically sought slaves from Gambia and Sierra-Leone. According to anthropologist Joseph Opala, these were the only slave owners who took an interest in their slaves' country of origin. Once in the Carolinas, the West Africans constructed irrigation systems similar to those used in African, and cultivated the rice using methods they brought with them. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=