* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 21 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Barbecue Of A Different Nature > Wine Appreciation: Gordon Brothers Chardonnay 2006 > Food Funnies: Clues That a Cookout Is Vegan S E L E C T E D R E C I P E S : * Olive Garden Tomato and Mozzarella Caprese http://www.e-cookbooks.net/recipes4/05301.htm * Filet Mignon with Tarragon http://www.e-cookbooks.net/recipes/07072.htm * Lebanese Chicken http://www.e-cookbooks.net/recipes/05053.htm * Blue Cheese Burgers http://www.e-cookbooks.net/recipes/07142.htm * Heavenly Hashbrown Casserole http://www.e-cookbooks.net/recipes1/01067.htm * Jalapeno Cornbread http://www.e-cookbooks.net/recipes/6177.htm * Tangy Spinach Salad http://www.e-cookbooks.net/recipes/04286.htm * Grilled Fruit with Yogurt Sauce http://www.e-cookbooks.net/recipes/06028.htm > Healthy Eating: Low Carb: Veal Chops in Mustard Sauce http://www.e-cookbooks.net/recipes/lc25.htm Diabetic: Summer Fruit Trifle http://www.e-cookbooks.net/recipes/diab23.htm Low Fat: Low Fat Bread Pudding http://www.e-cookbooks.net/recipes/lowfat21.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Salad Making Tips: * The ratio for a vinaigrette is typically 3 parts oil to 1 part vinegar or lemon juice, etc.. * Chill the serving plates to keep your salad crisp longer. * Potatoes will absorb more dressing if you dress them hot then refrigerate. * Cook pasta for salads very al dente. This will allow the pasta to absorb some of the dressing and not become mushy. * Fruit juices such as pineapple, orange or mango can be used as salad dressing by adding a little vegetable oil, a dash of nutmeg and honey if desired. * To turn a vegetable or pasta salad into a main dish, add seafood, meat, chicken, or beans. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) In Italy, not far from Treviso where tiramisu is said to originate, lies the beautiful Vicenza. After visiting its many splendid palaces you will need to recover your strength with a dish of "bacalà alla vicentina". Funny thing, although Vicenza is not a sea city, this dish involves a kind of fish. Which one? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer." - Frank Zappa (1940-1993) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Make Your Favorite Restaurant and Grocery Foods At Home! > World Famous Recipes! > Make Them Fresh! Save Money! > Over 400 Recipes For Brand Name Foods!! http://www.e-cookbooks.net/cookbooks/insiders.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 June 1 - National Hazelnut Cake Day June 2 - National Chocolate Macaroon Day June 3 - National Rocky Road Day June 4 - National Frozen Yogurt Day June 5 - National Gingerbread Day June 6 - National Applesauce Cake Day June 7 - National Chocolate Ice Cream Day June 8 - National Donut 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Barbecue Of A Different Nature by John Havel The first time I tackled a pulled pork barbecue I was, more or less, just wingin' it. I knew the procedure for a gas grill - remove one half of the grate (that's the side you'll be lighting), put some wood chips on some aluminum foil over the burners, and cook your pork on the other side. I'm not picky about my wood, as long as it's a hard wood. I like using firewood bark - make sure to soak it in water for about an hour. So far so good, but what's it going to taste like? Barbecuing has three general opportunities for flavor. First, you want a dry rub which is usually a mixture of sugars and spices. I've seen hundreds of different rub recipes, but when I was at the grocery store, I picked up some McCormick Grill Mates Barbecue Seasoning. The taste reminds me of barbecued potato chips with a sweet and smokey flavor. It also has the same ingredients as most rub recipes. Next, you want a mop - no, not because you spilled something, but a liquid to baste the pork. Here I went with a typical Eastern North Carolina vinegar-based sauce. I figured that would offset the sweet rub. While the pork is cooking, you want to liberally baste the meat with the liquid throughout the cooking process. Finally, when the meat has slow cooked for hours and is so tender it pulls right apart easily, you'll need a sauce to flavor it. Here's where I break tradition. North Carolina BBQer's (along with much of the South) use a vinegar-based sauce whereas you'll find sweet tomato based sauces in the Midwest (another BBQ hotspot). Here in Upstate New York we have a restaurant called Dinosaur Bar-B-Que which has a very unique sauce - tomato based but thin and not sweet. It goes with the other flavors perfectly. Realize one thing when you try this recipe - it's going to take up most of your day. The origins of the barbecue are to take a cheap piece of meat and cook it all day so that it's tender. This is 100% American peasant food and 1000% delicious. While you have the time, go all the way and serve it with cole slaw, baked beans, collard greens and corn bread. It's hardly a budget breaker. Pulled Pork =========== 2 boneless pork shoulder halves, about 6 pounds total 3/4 cup McCormick Grill Mates Barbecue Seasoning 1 cup apple cider vinegar 1/2 cup water 2 tablespoons Worcestershire sauce 1 tablespoon black pepper 1 tablespoon salt 2 teaspoons vegetable oil 1 1/2 quarts Dinosaur Bar-B-Que Mutha Sauce http://www.e-cookbooks.net/recipes/ho521.html Rub pork with the Barbecue Seasoning covering the entire surface. Let it sit at room temperature for one hour. Soak about six cups of wood chips in water. Prepare the mop by mixing the vinegar, water, Worcestershire, salt, pepper, and oil. Remove one half of the grill grate on a gas grill. Light only that side and adjust temperature so that, when covered, the temperature is a steady 250F. Place several layers of 9 inch square aluminum foil over the fire. Add a hand full of wood chips on the foil. Place pork on grill rack. Cover; cook until meat thermometer inserted into center of pork registers 165F, turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Maintain the temperature at 250F and add more wood chips as needed. Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Combine pork and Mutha Sauce in a crock pot. Turn crock pot on high and cook for about two hours, stirring occasionally. Serve on hamburger buns. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Gordon Brothers Chardonnay 2006 Price: $13 This Chardonnay rocks! Golden delicious apples and a hint of melon are the impression left on the nose. A rich satin mouth-feel with pleasant acids lingers on the palate. The flavors of vanilla, burnt caramel and hazelnut make this wine almost seem like dessert in a glass. Serve With: Linguine with Shrimp and Asparagus ================================== 1/4 cup (1/2 stick) butter 1 pound uncooked medium shrimp, peeled, deveined 1 cup sliced shallots (about 3 large shallots) 16 asparagus spears, trimmed, cut into 1-inch pieces 1 pound plum tomatoes, peeled, seeded, chopped 1 cup whipping cream 1/2 cup vodka 1/2 cup sliced drained oil-packed sun-dried tomatoes (about 2 oz.) 12 ounces linguine 1/4 cup thinly sliced fresh basil Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; saute until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; saute until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat. Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat. Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD AND COOKING MOUSEPADS! =========================== Brighten up your desktop with a tasty looking mousepad! We offer hundreds of different styles covering many popular themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Clues That a Cookout Is Vegan =========================================== 7. The trail of ants detours around the campsite. 6. Ah! Breathe in the enticing aroma of... um... grilled.. zucchini? 5. Host is heard to say "Sorry, I can’t light the grill, I’m all out of carbon offsets." 4. Funny, you didn’t think sirloin had quite so much peat moss flavor in it. 3. Instead of providing mosquito repellent to the guests, hosts institute a voluntary catch-and-release program. 2. Conversation centers on Ralph Nader's campaign strategy. ... and the #1 Clue a Cookout Is Vegan ... 1. You can’t even get cheese on your tofu burger. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Olive Garden Tomato and Mozzarella Caprese ========================================== 1 pound vine-ripened tomatoes sliced 1/4-inch thick 1 fluid ounce balsamic vinegar 1/4 cup packed fresh basil leaves 12 ounces fresh whole milk mozzarella or buffalo mozzarella 1 tablespoon oregano leaves Sea salt or kosher salt to taste Fresh ground pepper to taste 2 tablespoons extra-virgin olive oil On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar. Place one basil leaf on top of each tomato slice. Slice mozzarella and place on top of basil leaves. Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Filet Mignon with Tarragon ========================== 1 1/2 tablespoons oil 1/4 cup shallots 1 cup beef broth 1/2 cup white wine 1/4 cup brandy 1/2 cup heavy cream 2 tablespoons butter 2 cloves garlic, chopped 1 lb. baby spinach 2 tablespoons oil 4 beef tenderloin steaks, 1 inch 2 tablespoons Dijon mustard 1 tablespoon tarragon Heat oil in saucepan; add shallots and cook for 3 minutes. Add beef broth, wine, and brandy; reduce until thickened, about 5 minutes. Add cream, reduce until 3/4 cup. Set sauce aside. Melt butter in skillet, add garlic, saute 1 minute. Add spinach, cook until wilted, tossing, about 2 minutes. Set aside. In another skillet heat oil, add tenderloins and cook until desired doneness. Divide spinach between 4 plates, top each with a filet. Add sauce back to steak pan, stir in mustard and tarragon, add salt and pepper to taste, pour over steaks. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Lebanese Chicken ================ 4 boneless skinless chicken breasts 1/3 cup onions, chopped 1 clove garlic, minced 1 tablespoon butter or margarine 2 teaspoons orange zest 1/2 cup orange juice 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/8 teaspoon allspice 2 tablespoons honey 1 cup couscous Rinse chicken and pat dry with paper towels. Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once. Add orange zest, orange juice and salt to skillet. Bring to boil; reduce heat and simmer, covered, for 5 minutes. Sprinkle cinnamon and allspice onto chicken. Drizzle with honey. Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink. Meanwhile, cook couscous according to package directions. Top couscous with chicken and sauce before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Blue Cheese Burgers =================== 1/4 pound blue cheese 3 pounds lean ground beef 1/2 cup minced fresh chives 1/4 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 1 teaspoon coarsely ground black pepper 1 1/2 teaspoons salt 1 teaspoon dry mustard 12 hamburger buns Crumble the blue cheese into a large mixing bowl, and then thoroughly combine with ground beef, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for 2 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Lightly press the meat into about 12 patties. Cook on preheated grill until browned on both sides and to your desired doneness. Serve on hamburger buns. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Heavenly Hashbrown Casserole ============================ 1/2 cup chopped onion 1 pint sour cream 1 (10.75 ounce) can condensed cream of chicken soup 2 cups shredded Cheddar cheese salt and pepper to taste 1 (2 pound) package frozen hash brown potatoes, thawed 2 cups crushed potato chips 1/2 cup melted butter In a large mixing bowl combine onion, sour cream, soup, cheese, salt and pepper. Press the excess water out of the hash browns and then add them to the soup mixture and mix well. Transfer to a 9x12 inch casserole dish. Sprinkle potato chips on top, then drizzle with butter. Bake in preheated 350F oven for 45 minutes to 1 hour, until golden brown. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Jalapeno Cornbread ================== 3 tablespoons bacon drippings 1/2 cup whole milk 1/2 cup whole buttermilk 1 large egg 3 tablespoons vegetable oil 1 tablespoon jalapeno juice 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup yellow cornmeal 1/2 cup all purpose flour 1/4 cup green bell pepper, diced fine 1 large green pickled jalapeno, diced fine 1/2 cup fresh or fresh frozen yellow corn kernels Preheat the oven to 425F. Put a 8" or 9" cast iron skillet into the oven to also be heating up. When hot, remove then add the bacon drippings and place back into oven. In a large bowl, add the milk, buttermilk, egg, oil, sugar, baking powder, salt and jalapeno juice. Mix with a wire whisk until well blended. Add the flour, cornmeal, bell pepper, jalapeno pepper, and corn kernels. Mix just until the dry ingredients are moistened. Do not beat this any more than necessary. Remove the skillet and swirl the melted bacon dripping to coat most of the inside pan surface. Pour mixture into the skillet and return to the oven. Bake for 20 to 25 minutes until light golden brown and a toothpick comes out clean in the center. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Tangy Spinach Salad =================== 1/2 lb. Spinach leaves washed 3 cups sliced fresh mushrooms 6 slices of bacon 2 tablespoons brown sugar 2 tablespoons Dijon style mustard 3 tablespoons lemon juice Remove and discard stems from spinach. Tear into bite size pieces and place in bowl. Add mushroom slices. Cook bacon until crisp, remove from pan. To the bacon drippings, add brown sugar, mustard and lemon juice. Cook for 1 minute and remove from heat. Crumble and distribute bacon over salad, add hot dressing, toss and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Fruit with Yogurt Sauce =============================== For sauce: 12 oz. (1 1/2 cups) nonfat plain yogurt 3 tablespoons honey 2 tablespoons fresh lime juice 3 tablespoons finely chopped fresh mint For skewers: 4 firm-ripe plums, each cut into 8 wedges 4 firm-ripe peaches, peeled and each cut into 8 wedges 1/2 ripe pineapple (1 1/2 lb), peeled, cored, and cut into 1-inch pieces Special equipment: 24 (8-inch) wooden skewers soaked in water 1 hour Prepare grill for cooking. Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve. Thread about 8 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Stockfish A story says that stockfish was first imported by Venetian captain Pietro Querini whose fleet was shipwrecked in 1432 on the coast of Lofoten islands. Stockfish was greatly appreciated by Venetians as an alternative to easily perishable fresh fish. Vicenza was at the time part of of the Venetian republic. The Venetian word "bacalà" (spelled with one "l") means stockfish, unsalted cod dried by sun and wind on special racks. On the contrary, the italian word "baccalà" (with two "l's") similar to spanish "bacalau" means salt cod. Vicentine recipe requires the dried kind, although on many restaurant menus you will find it spelled the Italian way. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=