* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 18 = = = = = = = = = = = = = = = = = = = = = = = = = = = THE PERFECT FATHER'S DAY GIFT ============================= Be creative! He deserves more than a necktie! A personalized cooking apron is an original gift that Dad will truly enjoy! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: For Shrimp, A Thai Bath > Wine Appreciation: William Hill 2002 Merlot > Food Funnies: The Top Foodie Game Shows S E L E C T E D R E C I P E S : * Houston's Grilled Chicken Salad http://www.e-cookbooks.net/recipes/ir199.html * Chilean Country Ribs http://www.e-cookbooks.net/recipes/07212.htm * Barbecued Cowboy Steaks http://www.e-cookbooks.net/recipes/08112.htm * Spicy Roast Chicken with Tomatoes http://www.e-cookbooks.net/recipes/07074.htm * Southern Fried Corn http://www.e-cookbooks.net/recipes/05125.htm * Mustard-Dill Burgers http://www.e-cookbooks.net/recipes1/06243.htm * Garden Gazpacho http://www.e-cookbooks.net/recipes/07216.htm * Mai Tai Sorbet http://www.e-cookbooks.net/recipes/06108.htm > Healthy Eating: Low Carb: Low Carb Snickerdoodles http://www.e-cookbooks.net/recipes/lc24.htm Diabetic: White Chocolate Orange Mousse http://www.e-cookbooks.net/recipes/diab22.htm Low Fat: Egg Salad Supreme http://www.e-cookbooks.net/recipes/lowfat20.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Herb and Spice Tips: * For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors. * Finely crush dried herbs before adding to your dish after measuring. * Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 the amount in dried as is called for fresh. * Cinnamon, nutmeg, cloves and allspice have a special affinity for sweet dishes. * Use a light hand when seasoning with spices and herbs. Your goal is to compliment your dish without crowding out the flavor of the food. Remember, it's usually impossible to "un-spice" a dish! * * * 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 difference between coconut water, coconut milk and coconut cream? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: June is: National Papaya Month National Fresh Fruit and Vegetables Month National Iced Tea Month National Dairy Month National Seafood Month May 27 - National Grape Popsicle Day May 28 - National Hamburger Day May 29 - National Coq Au Vin Day May 30 - National Mint Julep Day May 31 - National Macaroon Day June 1 - National Hazelnut Cake Day June 2 - National Chocolate Macaroon Day June 3 - National Rocky Road 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOR SHRIMP, A THAI BATH By MARK BITTMAN The distinctively Thai combination of sweet, sour, salty and spicy can be achieved in many ways, which makes it easy to mimic. Nothing is simpler than throwing together a version of nam prik, the dipping sauce Thais use for fried spring rolls, grilled beef and all sorts of other dishes. That it can be assembled faster than you can heat your grill makes it even more attractive. To me, nam prik is best with grilled shrimp or vegetables, like zucchini or eggplant. Its four basic ingredients, each of which contributes an essential flavor, are sugar, lime juice, chili (the small Thai or bird chilies are traditionally used here, but any minced fresh chili will work) and nam pla, the fermented fish sauce used throughout Southeast Asia. Nam pla is an acquired taste for many Westerners, but one definitely worth acquiring. To this can be added finely minced ginger, garlic or lemon grass, singly or in combination. Making a little extra nam prik and using it to baste the shrimp or vegetables while they are grilling is a nice if untraditional touch. About the shrimp: let us talk about peeling and deveining. Peeling is a question of convenience, flavor and mess. It is undeniably more work for the cook to peel the shrimp before grilling, but it makes things easier for the guests. On the other hand, the argument that shrimp taste better when cooked in the shell is sound. Your call. Deveining? I never bother. Sometimes squeamish people object, but most never notice. In practice, there is nothing harmful or distasteful about the vein, and some Southern shrimp eaters believe it actually enhances flavor. Grilled Shrimp With Nam Prik ============================ 1 1/2 to 2 pounds large shrimp 1 tablespoon sugar 1 teaspoon minced chili, or to taste 3 tablespoons lime juice, or to taste 3 tablespoons nam pla (Thai fish sauce) Salt 1. Start a charcoal or gas grill. Heat should be medium-hot and the rack no more than 4 inches from the heat source. (You can use a broiler if you prefer.) If you like, peel and devein shrimp. 2. Combine sugar, chili, lime juice and nam pla. Taste, and adjust seasoning. 3. Lightly salt shrimp, then grill them about 2 minutes to a side. Divide nam prik among 4 bowls, and serve as a dip for shrimp. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover our very special collection of over 100 cookbooks filled with world class recipes ... http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Barnard Griffin 2004 Merlot Price: $17 Aromas of black cherry and black current are balanced with oak, spice, nutmeg, and vanilla. Bright fruit flavors dominate in the mouth with a lively acidity and moderate but smooth tannins. This Merlot is complex and layered and displays the intensity that can be developed in Washington State. While soft and approachable for near-term enjoyment, the subtle structural tannins and acid backbone give this wine excellent potential for aging. Serve With: Southwestern Lamb Kebab ======================= 1/4 cup olive oil 2 cloves garlic, minced 1/4 cup lime juice 1/4 cup apple juice 1 teaspoon jalapeno peppers, seeded, deveined and minced 1 teaspoon honey 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon chili powder 1 teaspoon red pepper sauce 1 1/2 lb. lean leg of lamb, well trimmed and cut into 2-inch cubes 1 yellow bell pepper, seeded 1 red bell pepper, seeded 3 yellow squash 24 wooden skewers (10 inch size) For marinade, combine the first 10 ingredients in a medium bowl and mix well. Place the lamb cubes in a pan just large enough to hold them and the marinade. Pour the marinade over and mix until meat is well coated. Cover and refrigerate 8 hours or overnight, mixing several times. The next day, soak the wooden skewers in warm water. Cut the yellow and red peppers into about 48 cubes each. Cut the squash into 24 cubes. On 24 skewers, alternate 3 cubes of lamb, 2 cubes of red and yellow peppers and 1 cube of squash. Baste with remaining marinade. Prepare a medium-hot barbecue fire and broil 4 inches from heat, 4 minutes per side, turning often. Serve with herbed rice. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: The Top Foodie Game Shows ======================================= 9. The Plating Game 8. What's My Linguine? 7. The Spice Is Right 6. Wheel of Fromage 5. The Tong Show 4. The 64,000 Calorie Food Pyramid 3. Press Your Duck 2. Veal or No Veal? ... and the #1 Foodie Game Show ... 1. Who Wants to Be a Sommelier? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Houston's Grilled Chicken Salad =============================== Lime Dressing: 1/2 cup lime juice 4 teaspoons honey mustard 7 1/2 tablespoons honey 4 tablespoons vegetable oil 2 garlic cloves, minced fine 1 teaspoon pepper 1/2 teaspoon salt Peanut Sauce: 4 tablespoons Peanut butter 4 tablespoons soy sauce 4 tablespoons hot water 2 teaspoons sesame oil 1 tablespoon ground ginger Mix ingredients for lime dressing, then mix ingredients for peanut sauce. Salad ingredients for Houston's grilled chicken salad: mixed greens, carrots, thin tortilla strips, and grilled chicken breasts sliced in thin slices . Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chilean Country Ribs ==================== 3 cloves garlic, roughly chopped 1 jalapeno, stemmed, seeded, and roughly chopped 4 scallions, white and green parts, chopped One 7-ounce can chipotle chiles in adobo sauce 3 tablespoons roughly chopped fresh oregano, or 1 tablespoon dried 1 tablespoon kosher salt, plus more to taste 1 1/2 cups red wine vinegar 1 cup pure olive oil 4 pounds country pork ribs Freshly ground black pepper to taste Combine the garlic, jalapeno, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Transfer this marinade to a bowl. Season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight. Cover and refrigerate the remaining marinade. Prepare a medium-hot fire in a grill. Remove the ribs from the bag, shake off the excess marinade, and place on the grill. Grill for 15 to 20 minutes, basting with the reserved marinade and flipping them frequently so that they cook evenly. Serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Barbecued Cowboy Steaks ======================= 1 tablespoon coarse kosher salt 1 teaspoon Hungarian sweet paprika 1 teaspoon garlic powder 1 teaspoon coarsely ground black pepper 1 teaspoon dried ground thyme 1 teaspoon finely ground coffee beans 4 (1 1/4 to 1 1/2 inch thick) bone-in beef rib steaks (each weighing 12 to 16 ounces) 1 2.2 pound bag instant-light mesquite chunks 1 cup mesquite or hickory wood smoke chips, soaked in cold water at least 30 minutes Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour. Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spicy Roast Chicken with Tomatoes ================================= 24 ounces cherry tomatoes (about 4 cups), stemmed 1/4 cup olive oil 5 garlic cloves, pressed 1 1/4 teaspoons dried crushed red pepper 2 tablespoons chopped fresh marjoram 4 chicken breast halves with ribs Preheat oven to 450F. Toss tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in single layer on sheet around chicken. Sprinkle generously with salt and pepper. Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates. Spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Southern Fried Corn =================== 2 pounds whole kernel corn 1/2 cup all purpose flour 1 bell pepper, seeded and diced 1 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 cup cooking oil Combine flour, bell pepper, salt, black pepper, onion powder, and garlic powder in a bowl. Coat room temperature corn in the mixture. Heat cooking oil over medium high heat until hot. Add coated corn to skillet and fry covered until corn is done and flour is lightly browned. Stir frequently. Taste corn to confirm doneness to your satisfaction. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mustard-Dill Burgers ==================== 3 tablespoons sour cream 3 tablespoons Dijon mustard 1 1/2 tablespoons chopped fresh dill 10 ounces lean ground beef 2 hamburger buns, split 2 tomato slices 2 Bibb lettuce leaves Prepare barbecue (medium-high heat). Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons sauce to small bowl and reserve. Add meat to remaining sauce in medium bowl and mix gently. Divide meat mixture into 2 equal portions. Flatten each to 1/2-inch-thick patty; sprinkle with salt and pepper. Grill cut side of buns until toasted, about 1 minute. Grill patties to desired doneness, about 4 minutes per side for medium. Spread bottom half of buns with reserved sauce. Top each with burger, tomato slice, lettuce and bun top. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Garden Gazpacho =============== 2 1/2 cups 1/2-inch cubes trimmed French bread 1/3 cup chopped fresh basil 3 tablespoons bottled olive oil vinaigrette 2 medium tomatoes, cored, seeded, chopped 1 garlic clove, chopped 3 cups chilled regular or spicy mixed vegetable juice 1 cup drained canned garbanzo beans (chickpeas) 3/4 cup chopped yellow bell pepper 3/4 cup chopped seeded peeled cucumber Combine bread, basil and vinaigrette in medium bowl; toss to blend. Transfer half of bread to heavy medium skillet. Stir over medium-low heat until cubes are golden, about 10 minutes. Set aside. Place remaining bread in processor. Add tomatoes and garlic and process until coarse puree forms. With machine running, gradually add vegetable juice and process until smooth. Transfer mixture to medium bowl. Mix in garbanzo beans, bell pepper and cucumber. Season soup with salt and pepper. Ladle soup into chilled bowls. Top with croutons and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mai Tai Sorbet ============== 1/2 cup pineapple juice 1/2 cup peach-passion fruit nectar 1/2 cup guava nectar 6 tablespoons dark rum 1/4 cup sugar 4 teaspoons grenadine 1 tablespoon fresh lime juice 4 fresh pineapple wedges (optional) Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze unit firm, about 2 hours. Freeze 4 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple, if desired, and serve. Note: If you do not have an ice cream maker, you can turn this mixture into a granita - an Italian frozen dessert. Mix 1/2 cup water into sorbet mixture. Freeze in bowl until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals, scoop crystals into frozen glasses and serve immediately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Coconut juice or coconut water is the liquid inside a coconut. Coconut milk is produced by steeping grated coconut in hot water then straining; coconut cream is coconut milk cooked down until it thickens, or grated coconut steeped in hot milk instead of water. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=