* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 23 = = = = = = = = = = = = = = = = = = = = = = = = = = = CELEBRATE FOURTH OF JULY!! ========================== Show pride in America at your holiday gathering with a patriotic cooking apron - many great designs! http://www.coolaprons.com/usa.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Salads That Declare Their Independence > Wine Appreciation: Dog House Maxie's Merlot 2004 > Food Funnies: Things You Don't Want To Hear At A Barbecue S E L E C T E D R E C I P E S : * El Pollo Loco Chicken http://www.e-cookbooks.net/recipes/07291.htm * Spiedies http://www.e-cookbooks.net/recipes/07292.htm * Spicy Tangerine Beef http://www.e-cookbooks.net/recipes4/06133.htm * Maple Glazed Pork Loin http://www.e-cookbooks.net/recipes4/06134.htm * Zesty Grilled Corn http://www.e-cookbooks.net/recipes/07295.htm * Panzanella http://www.e-cookbooks.net/recipes4/06136.htm * Roman Summer Salad http://www.e-cookbooks.net/recipes4/06137.htm * Watermelon Sundae http://www.e-cookbooks.net/recipes4/06138.htm > Healthy Eating: Low Carb: "Rice" Pudding http://www.e-cookbooks.net/recipes1/lc27.htm Diabetic: Fruit Muffins http://www.e-cookbooks.net/recipes1/diab25.htm Low Fat: Corn Dogs http://www.e-cookbooks.net/recipes1/lfcd.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Bored with meatloaf? Try these ideas with your basic recipe for a more ethnic flare: CHINESE: Add rice, water chestnuts and sweet-and-sour sauce. Or soy sauce, green onions and ginger. FRENCH: Mix in mushrooms, red wine and pepper. Also, try white wine, Dijon mustard and parsley. GREEK: Add ground lamb and feta cheese. INDIAN: Add curry powder and crushed garbanzo beans. Or mix in cubed potatoes, yogurt and mustard seeds. MEXICAN: Add fresh cilantro and green chilies. Or add white cheese, chili powder and cumin. POLISH: Add bacon drippings, dill pickles and hard-boiled eggs. Or add horseradish and sour cream. PUERTO RICAN: Add sliced green olives, ham and raisins. Or mix in onions, garlic and chopped green bell pepper. THAI: Mix in peanuts and hot red peppers. Also, try coconut milk and grated lime zest. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Italo Machiony was awarded a patent in December 1903 for what phenomenal contribution to the ice cream industry? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn’t have eyeballs or fins." - Dave Barry, Miami Herald Columnist =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 15 - National Kitchen Klutzes of America Day June 16 - National Fudge Day June 17 - National Apple Streudel Day June 18 - National Cherry Tart Day June 19 - National Martini Day June 20 - National Vanilla Milkshake Day June 21 - National Peaches & Cream Day June 22 - National Chocolate Eclair Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Salads That Declare Their Independence By MARK BITTMAN Meat is not only the centerpiece of most barbecues, but also the simplest part. Intensely flavorful to begin with, it is easily made more so with rubs, sauces and smoke. It's the salads that can be tricky. With challenge comes opportunity, and anyone willing to explore the riches of the world beyond coleslaw, potato salad and America's borders will discover surprising combinations that will be new to most if not all cookout guests. Like coleslaw and potato salad, most of these are not "salads" in the sense of a bowl of greens and dressing, but cold vegetable dishes with both substance and strong flavor. The advantages of these dishes, perhaps obvious, are myriad: the components can almost always be prepared a day or so ahead and combined at the last minute. The salads are served cold or at room temperature. They are healthy, or at least perceived as being so. (Some dressings contain as much fat as a well-marbled steak.) And they may use ingredients that just don't appear very often in these forms. Radish salad, for example, is something you see in various places around the world (in the last couple of years, I have been served it in similar guises in both Mexico and Turkey), but almost never in this country. Salting the radishes first reduces their harshness while accenting their crispness. At that point, they can be dressed with a traditional vinaigrette or the more tropical (and oil-less) version here. The only trick is to slice the radishes thinly. For this, a mandoline is best. A mandoline is also useful in preparing Mediterranean leek salad, which combines a bunch of thinly sliced raw leeks with a quick vinaigrette and some tomatoes and cucumber. This dish can be made more elaborate with the addition of a handful of chopped black olives, either oil-cured or a good variety like calamatas. Olives are, of course, the star of tapenade, the delicious, intensely flavored paste that also originated in the Mediterranean and should be a staple in every household. (Every single time I make tapenade I wonder how I live without it in my refrigerator.) Combined with chopped tomatoes and basil, it produces what has to be one of the best simple summer dishes in existence. The beauty of this dish - and of the leek salad as well - is that the tomatoes can be the relatively hard early-summer variety, and it will still be great. (Later in the summer, layer sliced ripe tomatoes with the tapenade, rather than tossing them together.) Half a continent and a world away in flavor from tapenade is the incredibly rich dairy-based dressing found throughout Eastern Europe, a creamy mix of yolks from hard-cooked eggs (the whites are used for garnish), sour cream and lemon. This combination is so full-bodied that it makes traditional Caesar dressing look thin, so it must be used with very sturdy greens, the kind that only rarely make their way into salads. Romaine lettuce is good, especially when mixed with a variety of bitter greens like endive, escarole, radicchio and chicory. Back on the lighter side is classic Japanese eggplant salad, unusual primarily not for its seasonings (though salads with Asian dressings still seem exotic to most non-Asians) but for its cooking method. Though the eggplant should be salted, as usual, if it is not extremely firm (small ones are almost always better than the common globular variety), it is cooked swiftly thereafter with a quick immersion in boiling water. Once the eggplant is tender, it is chilled, then tossed with a soy sesame dressing. In general, these salads take as little work as coleslaw and potato salad, or even less, but are clearly far from common afterthoughts. In fact, they are so good that they can steal the show: you might have to start thinking of meat as the side dish. Tomato and Tapenade Salad http://www.e-cookbooks.net/recipes/0707a.htm Leek Salad http://www.e-cookbooks.net/recipes/0707b.htm Cold Eggplant Salad With Sesame Dressing http://www.e-cookbooks.net/recipes/0707c.htm Radish Salad http://www.e-cookbooks.net/recipes/0707d.htm Bitter Greens With Sour-Cream Dressing http://www.e-cookbooks.net/recipes/0707e.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Dog House Maxie's Merlot 2004 Price: $9 Eager to please with a friendly nose of sweet black cherries, anise and the perfume of iris blossoms. Boysenberry and pomegranate flavors dominate, with toasty and earthy notes fleshing out into a creamy mid-palate. The lingering, chalky finish is complemented by very fine and elegant tannins. Serve With: Grilled Pizza ============= 1 (32 oz.) package frozen bread dough 6 large tomatoes, cut into thin slices 1 cup feta cheese 1/2 cup fresh basil, chopped 1 teaspoon salt 1/2 teaspoon black pepper olive oil Thaw dough and split into 4 equal parts. Roll each portion into a 1/4 inch thick disc. Brush with olive oil and place on the grill. Cook one side only for 2-3 minutes. Remove from heat and set aside. Brush tomatoes with oil and grill on medium heat for 1-2 minutes making sure not to turn them. Combine feta cheese with basil, salt, and black pepper. Place grilled tomatoes on the cooked side of pizza crust. Top off with feta cheese mixture. Place pizzas back on the grill. Cook raw dough side for 4 minutes. Remove from heat and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Things You Don't Want To Hear At A Barbecue ========================================================= 9. "Beef is great, but squirrel's so much cheaper." 8. "Take a photo of me lighting this cigar with an M-80." 7. "To give it a little 'kick,' I put charcoal starter in the punch." 6. I'd like to tell you why scientology is so important to me." 5. "Hey look, it's Earnest Borgnine--oh, sorry lady." 4. "All right, detainees, line up over here for your gitmo-style powdered baked beans." 3. "I'm afraid the only fireworks tonight are between me and your wife." 2. "My hot dog has a knuckle." ... and the #1 Thing You Don't Want To Hear At A Barbecue ... 1. "I don't think that's mayonnaise in the cole slaw." =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= El Pollo Loco Chicken ===================== 1/4 cup corn oil 1/4 cup melted butter 1/4 cup onion, minced 2 tablespoons garlic, finely minced 2-3 drops yellow food coloring 1/4 teaspoon ground cumin 1 teaspoon dried oregano 4 tablespoons fresh lemon juice 4 tablespoons fresh orange juice 1 chicken, 2-1/2 to 3 pounds, halved Combine oil, butter, onion, garlic, food coloring, cumin, lemon and orange juices in a large shallow pan. Add chicken halves, turning to coat well. Cover and marinate several hours, or overnight. Remove chicken from marinade, then cook over medium coals on barbecue grill, or in a broiler 4 inches under source of heat, until browned on both sides and meat is done, turning and basting frequently, about 25 minutes. Cut chicken halves into pieces. Serve with beans and rice, corn or flour tortillas, and fresh salsa. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spiedies ======== 1 cup oil 3/4 cup wine vinegar 2 tablespoons sugar 1 onion, minced 4 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 teaspoons thyme 1 1/2 teaspoons marjoram 1 1/2 teaspoons basil 1 1/2 teaspoons oregano 2 pounds beef, pork, or chicken - cut in 1" chunks Mix all ingredients except meat in a large covered bowl. Reserve 1/4 cup of sauce and refrigerate until needed. Place cubed meat in remaining sauce for at least 24 hours, shaking or turning over occasionally. Place on skewers and barbecue over charcoal or gas grill until done. Serve on folded pieces of sandwich sized Italian bread and place meat in the center. Spoon reserved sauce over meat. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spicy Tangerine Beef ==================== 3 tablespoons soy sauce 1 tablespoon cornstarch 1 pound flank steak or tri-tip, cut in thin strips on the bias 2 tablespoons dry sherry 2 tablespoons hoisin sauce 2 tablespoons honey 1 tablespoon chili sauce 2 tablespoons soy sauce 1/4 cup freshly squeezed tangerine juice 3 tablespoons canola oil 2 tablespoons minced fresh ginger 3 scallions, chopped 1/4 tangerine, zested 2 tablespoons toasted sesame seeds In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator. Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined. In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Maple Glazed Pork Loin ====================== 1 (3 lb.) boneless pork loin 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup barbecue sauce 1/4 cup maple syrup 2 teaspoons grated orange rind Rub pork loin with mixture of ginger and salt. Insert meat thermometer in the thickest part of the pork loin. Arrange hot coals around drip pan in covered grill; place the pork loin fat side up on grill rack over drip pan. Grill with the lid down for 2-2 1/2 hours or to 170 degrees on meat thermometer. Baste frequently with mixture of barbeque sauce, maple syrup and orange rind during the last hour of cooking. Remove to serving platter and cut into thin slices. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Zesty Grilled Corn ================== 1/3 cup butter 2 tablespoons prepared mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon lemon pepper seasoning 2 teaspoons prepared horseradish 6 ears sweet corn, husked Preheat grill for medium heat. In a small saucepan, melt butter or margarine. Stir in mustard, horseradish, Worcestershire sauce, and lemon pepper seasoning. Place each ear of corn on a 13x12 inch piece of HEAVY DUTY aluminum foil. Drizzle with butter mixture. Wrap loosely, leaving space for the expansion of steam, and seal. Grill over medium coals for 15 to 20 minutes, or until corn is tender. Small ears will take less time, and larger ears may take more. Carefully unwrap foil, and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Panzanella ========== 3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups) 2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges 3/4 cup sliced unwaxed cucumber 1/2 cup sliced red onion 1/2 cup extra-virgin olive oil 2 tablespoons red-wine vinegar 10 fresh basil leaves, shredded In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roman Summer Salad ================== 1 cup balsamic vinegar 1 cup pitted green and black olives, halved 1/4 cup chopped fresh parsley leaves 3 anchovy fillets, drained and chopped 2 tablespoons capers, rinsed and drained 1 garlic clove, thinly sliced 8 fresh basil leaves, shredded 1/2 teaspoon freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 pound vine-ripened tomatoes (about 3 tomatoes) Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine. To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Watermelon Sundae ================= 1 (15-oz) cold container whole-milk ricotta (1 2/3 cups) 3 oz. cream cheese, softened 1 cup cold whole milk 1 cup sugar 2 tablespoons dark rum 1 teaspoon finely grated fresh lemon zest 1/2 teaspoon vanilla 1/8 teaspoon salt 1/3 cup cold heavy cream 1 (4 1/2- to 5-lb) wedge of watermelon, cut into 1-inch-thick slices and chilled 1 oz. fine-quality bittersweet chocolate, shaved (1/4 cup) Blend cheeses, milk, sugar, rum, zest, vanilla, and salt in a blender until smooth, about 1 minute. Add cream and blend until just combined, about 5 seconds. Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours. Put scoops of ice cream on watermelon slices and top with chocolate shavings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: The ice cream cone Italo Marchiony was given a patent in 1903 and one year later at the 1904 World’s Fair in St. Louis the ice cream cone found its place in America. Apparently a Syrian concessionaire, Ernest A. Hamwi, was selling zalabias, a waffle like treat. Next door to Hamwi an ice cream vendor was selling the popular treat, and because it was so popular he ran out of serving dishes. Hamwi saw the vendor’s dilemma and quickly rolled one of his waffle wafers into a cone shape. When it cooled, the vendor flourished ice cream into it, and the waffle cone came into being. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=