* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 19 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Chateau St. Jean 2005 Fume Blanc > Food Funnies: Top Ten Rejected McDonald's Slogans S E L E C T E D R E C I P E S : * Macaroni Grill's Chicken Scaloppini http://www.e-cookbooks.net/recipes/9301.htm * Grilled Salmon Fillets with Creamy Horseradish Sauce http://www.e-cookbooks.net/recipes1/07153.htm * Ground Beef Casserole http://www.e-cookbooks.net/recipes1/07154.htm * Chicken Parmesan http://www.e-cookbooks.net/recipes1/06015.htm * Spaghetti with Fresh Tomato and Herbs http://www.e-cookbooks.net/recipes/08185.htm * Mozzarella S'Mores http://www.e-cookbooks.net/recipes1/07156.htm * Watermelon and Citrus Salad http://www.e-cookbooks.net/recipes/06177.htm * Cream Puffs http://www.e-cookbooks.net/recipes/06178.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) Spaghetti or rice - which came first to Italy? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 June 9 - National Strawberry Rhubarb Pie Day June 10 - National Black Cow Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Chef Knives Of Unparalleled Quality =================================== When you are serious about your cooking, you use the right tools. Discover professional cutlery at prices you can afford! http://www.e-cookbooks.net/knives/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Chateau St. Jean 2005 Fume Blanc Price: $11 This lively and refreshing Fume Blanc offers bright aromas of grapefruit, melon and lemongrass. The Semillon contributes a hint of sweet red apple that combines with the vibrant citrus, fig and spice characters found on the palate, creating a beautifully balanced wine with a long, lingering finish. Serve With: Risotto with Fresh Mushrooms ============================ 3 tablespoons finely chopped onion 1 whole clove garlic, peeled 3 tablespoons extra-virgin olive oil 1 tablespoon chopped parsley 1 1/2 cups Italian Arborio rice salt and pepper 8-10 ounces fresh mushrooms, sliced thin 1 tablespoon chopped celery 1 cup milk 1/4 cup (4 tablespoons) heavy cream 5 cups hot chicken, beef or vegetable broth 1 tablespoon butter 1 cup freshly grated Parmigiano-Reggiano cheese In a heavy skillet or casserole over medium-high heat, saute the onion and garlic in the olive oil until almost golden. Add the celery, rice, salt and pepper, and saute another 4-5 minutes. (Discard the garlic when it turns a pale brown color.) Add the mushrooms and parsley, and cook over low heat, stirring frequently. Add the milk and cream, and simmer until most of the liquid is absorbed into the rice. Continue cooking, adding the hot broth 1-2 ladlefuls at a time as the liquid is absorbed. Stir continuously. When all the broth is used and rice is cooked but still slightly chewy in the center (after approximately 25 minutes stirring and simmering), add the butter and Parmigiano-Reggiano cheese. Stir and serve immediately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Top Ten Rejected McDonald's Slogans ================================================= 10. Double cheeseburgers and triple bypasses. 9. Come watch old people work for minimum wage. 8. The Burger King? Gay as an order of curly fries. 7. Over 200 billion sold, mostly to fat guys with bad skin. 6. A little bit of a clown in every bite. 5. Hey - It's better than prison food. 4. When your arteries are just too darn clean. 3. Two all-beef patties, special sauce, lettuce, cheese...ah, - eat at Wendy's! 2. It's pretty tasty for horse meat. ... and the #1 Rejected McDonald's Slogan ... 1. Where's the contaminated beef? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Macaroni Grill's Chicken Scaloppini =================================== Lemon Butter Sauce: 4 oz. lemon juice 2 oz. white wine 4 oz. heavy cream 1 lb. butter, (4 sticks) 6-8 chicken breasts, (3-ounces each) pounded thin Oil and butter for sauteing chicken 2 3/4 Cups flour, seasoned with salt and pepper, for dredging 6 oz. pancetta, cooked 12 oz. mushrooms, sliced 12 oz. artichoke hearts, sliced 1 tablespoon capers 1 lb. cappellini pasta, cooked chopped parsley, for garnish To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients to pan. Heat until mushrooms soften and are cooked. Add chicken back to pan. To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust. Add more sauce if needed. Place chicken mixture over pasta. Add a little more sauce to each. Garnish with parsley. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Salmon Fillets with Creamy Horseradish Sauce ==================================================== Sauce: 3/4 cup sour cream 1/4 cup mayonnaise 2 tablespoons prepared white horseradish 2 tablespoons chopped fresh basil 1 tablespoon fresh lemon juice 1 teaspoon soy sauce Salmon: Nonstick vegetable oil spray 3 tablespoons vegetable oil 1 tablespoon prepared white horseradish 1 tablespoon soy sauce 1 small garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 6 (1-inch-thick) salmon fillets (each about 6 ounces) For sauce: Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) For salmon: Spray grill rack generously with nonstick spray. Prepare barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve with sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Ground Beef Casserole ===================== 1 lb. ground beef 1 (15 oz.) can tomatoes 1/4 cup chopped onions 1/4 cup chopped bell peppers 1/4 cup chopped celery 1 (8 oz.) can mushrooms 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1 (10 oz.) can cream of mushroom soup 1/4 lb. sharp cheddar cheese 1 (6 oz.) package angel hair pasta, cooked 1 (8 oz.) can tomato sauce salt and pepper Brown meat in large skillet or Dutch oven. Add onions, pepper and celery and simmer for 15 minutes. Add tomatoes and tomato sauce, mushrooms, brown sugar and Worchestershire Sauce. Add salt and pepper to taste. Cook in skillet for 1 hour. Place cooked pasta in bottom of large casserole dish. Spoon mushroom soup over pasta. Pour meat mixture over the soup and top with cheese. Bake in 350F oven for 30-45 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Parmesan ================ 4 boneless skinless chicken breast halves salt and pepper 1/2 cup Italian breadcrumbs 1 egg, beaten 2 tablespoons butter 2 cups spaghetti sauce 4 slices mozzarella cheese 1 tablespoon grated parmesan cheese Pound chicken to flatten. Salt and pepper to taste. Dip chicken in egg; then in bread crumbs. Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done. Remove from skillet. To skillet add spaghetti sauce. Heat thoroughly. Add chicken. Place slices of mozzarella on top of chicken. Sprinkle with parmesan. Cover and cook until cheese is melted. Serve with a side of spaghetti and a salad. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spaghetti with Fresh Tomato and Herbs ===================================== 2 pounds vine-ripened tomatoes, room temperature 1/4 cup extra-virgin olive oil About 1/2 cup coarsely chopped soft-leafed herbs, such as basil, tarragon, marjoram, and spearmint 1/2 cup coarsely chopped flat-leaf parsley 4 ounces ricotta salata cheese, crumbled 12 ounces dried spaghetti 1/2 cup freshly grated Parmigiano Reggiano cheese, plus extra for the table Salt and freshly ground black pepper to taste Bring a large pot of salted water to the boil. Drop in the tomatoes, cook for 15 seconds, and then transfer them to a large bowl of cool water. Slip off the skins and cut them in half through the middle. Poke out the seeds with your finger, and roughly dice the flesh. Warm a large ceramic or glass mixing bowl by rinsing it with hot water. Toss the tomatoes in the bowl with the olive oil, mixed herbs, parsley, and ricotta cheese. Bring the large pot of water back to a rolling boil, add the spaghetti, and cook until tender but still firm. Drain and add it immediately to the tomato mixture in the bowl. Sprinkle with the Parmigiano. Toss with tongs or two wooden spoons until the pasta is evenly coated. Add salt and freshly ground pepper to taste. Pass extra Parmigiano cheese at the table. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mozzarella S'Mores ================== 16 oil-packed sun-dried tomato halves, drained 2 to 3 tablespoons extra-virgin olive oil, if needed 1 ball of fresh mozzarella (8 - 10 ounces), cut into 16 pieces (cut the cheese into 4 thick slices, then cut each slice into quarters) 16 fresh basil leaves 16 garlic rubbed grilled bread slices or 32 crackers barbecue forks or skewers Place the tomatoes in an attractive serving bowl. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter. Set up the grill for direct grilling and preheat to high. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer - you'll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Watermelon and Citrus Salad =========================== 2 tablespoons fresh lemon juice 1 tablespoon frozen orange juice concentrate, thawed 2 teaspoons whole-grain Dijon mustard 1 teaspoon grated orange peel 1/2 teaspoon sugar 1/2 cup olive oil 2 large bunches watercress, tough stems trimmed 4 cups 3/4-inch pieces seeded watermelon 4 oranges, peel and white pith removed, each cut into 6 rounds 4 thin red onion slices, cut in half 3 tablespoons thinly sliced fresh mint Whisk first 5 ingredients in small bowl to blend. Gradually add oil and whisk until well blended. Season dressing with salt and pepper. Divide watercress among 6 plates. Top watercress on each plate with watermelon, orange rounds, onion slices and mint, dividing equally. Drizzle salads with dressing and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cream Puffs =========== 2 (3.5 ounce) packages instant vanilla pudding mix 2 cups heavy cream 1 cup milk 1/2 cup butter 1 cup water 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425F. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Spaghetti Historians have always claimed that Marco Polo introduced noodles to Italy when he returned from his travels across the Orient in the thirteenth century. It now appears that this may not be true, and that Marco Polo may have only discovered that the Chinese also had noodles. (It all depends on how you interpret written accounts of his trip). Either way, the Spaniards introduced rice to Italy in the 1400's, so spaghetti came first. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=