* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 22 = = = = = = = = = = = = = = = = = = = = = = = = = = = COOKING APRONS - OVER 600 DIFFERENT STYLES!! ============================================ * Personalized Aprons - Create a unique, personalized gift! * Barbecue Aprons - What every well-dressed griller needs! * Children's Aprons - Perfect for home or school! * Funny Aprons - Huge selection of hilarious sayings! * Wholesale Aprons - Huge savings on bulk orders! * Christian Aprons - Perfect for church dinners! * Major League Baseball Aprons - Wear your team with pride! * Personalized Chef Hats - Top off your culinary look in style! ... and much, much more! Please visit us at: http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Not For Bean Counters > Wine Appreciation: Hewitson 2005 Ned and Henrys Shiraz > Food Funnies: Signs You're Being Stalked by a Celebrity Chef S E L E C T E D R E C I P E S : * P.F. Chang's Stir-Fried Spicy Eggplant http://www.e-cookbooks.net/recipes2/07081.htm * Grilled Dixie Chicken http://www.e-cookbooks.net/recipes2/07082.htm * Jerk-Spiced Beef Tenderloin http://www.e-cookbooks.net/recipes2/07083.htm * Jumbo Shrimp Parmesan http://www.e-cookbooks.net/recipes2/07084.htm * Lime Cilantro Sweet Potatoes http://www.e-cookbooks.net/recipes2/07085.htm * Marinated Cheese http://www.e-cookbooks.net/recipes2/07086.htm * Mint Fruit Salad http://www.e-cookbooks.net/recipes2/07087.htm * Coconut Cream Pound Cake http://www.e-cookbooks.net/recipes2/07088.htm > Healthy Eating: Low Carb: Lemon Spare Ribs http://www.e-cookbooks.net/recipes/lc28.htm Diabetic: Turkey Burgers http://www.e-cookbooks.net/recipes/diab26.htm Low Fat: Chili Burritos http://www.e-cookbooks.net/recipes/lowfat23.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Biscuits Tips: * Biscuits will be crisp on the outside and flaky in the center if you roll the dough thin and fold it over once before cutting out biscuits. They'll also split open easily when you're ready to butter them. * To re-freshen and heat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300F oven for several minutes or until warm. * If you want soft-sided biscuits, bake them in a pan with sides and put the biscuits close together. * If you want crusty biscuits, bake them on a cookie sheet and place them apart from each other. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Is grain-fed beef generally better in both taste and quality in a steak? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them." - P. G. Wodehouse, English novelist (1881-1975) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 24 - National Creamy Pralines Day June 25 - National Strawberry Parfait Day June 26 - National Chocolate Pudding Day June 27 - National Orange Blossom Day June 28 - National Tapioca Day June 29 - National Almond Butter Crunch Day June 30 - National Ice Cream Soda Day July 1 - National Gingersnap Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Not For Bean Counters By Mark Bittman Until not long ago, the term "bean salad" was rarely used without being preceded by the word "three," and the three-bean salad was usually a staple of the bad salad bar. But the world of real bean salads can extend the range of your repertory. That you have dozens of possibilities when it comes to beans and scores of dressings means that your salad can take on many flavors. Is it essential to commit to dried beans and a two-hour cooking time? No. There are fresh and frozen beans to consider: edamame and limas are lightning fast, as are frozen black and white beans. Fresh beans, like cranberries, cook quickly as well. And if it’s speed you’re after, head straight for lentils or split peas. For beans like black, white, red and kidney and the more exotic varieties like gigante and flageolets, start with dried. To reduce the cooking time, soak them for a few hours or boil them for a minute or two and then soak for an hour or two. If time is a consideration, cook the beans the day before you assemble the salad. (Canned beans are usually too salty and often taste tinny.) The dressing begins with a vinaigrette to which you add sharp flavors, like onion, shallot or garlic; herbs or spices; oil for body; and a bit of acidity from vinegar or citrus. Combining beans is another excellent way to vary the salad, even if the number you use is three. Bean Salads =========== 2 cups dried beans, split peas or lentils, sorted 1 tablespoon red wine vinegar or lemon juice, more to taste 2 to 4 tablespoons minced red onion or shallot Salt and ground black pepper 1/4 cup extra virgin olive oil 1/4 to 1/2 cup chopped parsley. 1. Rinse beans, then place in a pot with water to cover by a couple of inches; bring to a boil, partly cover and simmer until tender, from 30 minutes (lentils) to as long as 2 hours or more (chickpeas and larger beans). While beans cook, stir red wine vinegar and onion together in a large bowl. Sprinkle with salt and pepper. Stir in olive oil. 2. Cook beans until just tender, before their skins split. Drain. While still hot, add them to bowl with dressing. Toss gently until coated. 3. Let cool to room temperature (or refrigerate), stirring once or twice. Stir in parsley just before serving. Adjust seasoning if necessary. Variations: Italian Style: Use cannellini or cranberry beans. Season vinegar with 1 tablespoon minced garlic and 1 teaspoon minced rosemary in addition to onions. For a milder taste, use white wine vinegar. If you have basil and you will serve salad right away, use 1/4 cup in place of rosemary. French Style: Use Le Puy lentils or flageolet beans. Use sherry vinegar instead of red wine vinegar. Replace red onion with thinly sliced shallots. Instead of parsley, stir in 2 tablespoons minced tarragon before serving. Greek Style: Use dried fava or gigante beans. Use fresh lemon juice, not vinegar. Add 1 tablespoon minced garlic, along with onions. Instead of parsley, finish with 1/4 cup chopped fresh mint. Japanese Style: Use edamame or adzuki beans. Substitute rice wine vinegar for red wine vinegar and grapeseed or corn oil for olive oil. Instead of parsley, finish with 1 sheet nori, toasted and crumbled. Indian Style: Use chickpeas. Use rice wine vinegar and 2 to 4 tablespoons minced or grated fresh ginger instead of red onion or shallot. Instead of olive oil, use 2 tablespoons peanut oil and 2 tablespoons coconut milk. Use cilantro instead of parsley. Texas Caviar: Use black-eyed peas. Use lime juice instead of red wine vinegar. When adding onions, add 1 clove minced garlic, 1/4 cup minced red bell pepper and minced jalapeno chili to taste. Use cilantro instead of parsley. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Hewitson 2005 Ned and Henrys Shiraz Price: $20 The colour of 2005 Ned & Henry's is deep red with a purple hue. The aroma is distinctively Barossa Valley: black and red, ripe fruits with a solid, concentrated core. Matured in only French oak, the fruit is interwoven with pepper, nutmeg and clove. The seamless class of perfectly ripe fruit and French oak is a stand-out here. Serve With: Spice-Rubbed Butterflied Leg of Lamb ==================================== 1/2 large onion, cut into 2-inch pieces 6 garlic cloves, peeled 2 tablespoons fresh mint leaves 2 tablespoons paprika 1 tablespoon salt 1 tablespoon fresh marjoram leaves 2 teaspoons ground black pepper 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons hot pepper sauce 1 teaspoon turmeric 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/2 cup olive oil 1/3 cup fresh lemon juice 1 (4 1/2 - 5 lb.) boneless leg of lamb, butterflied, fat and sinew trimmed Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended. Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally. Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125F to 130F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter 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: Signs You're Being Stalked by a Celebrity Chef ============================================================ 9. You park your car on the street, and when you return, there's a nice Beef Stroganoff simmering on your engine block. 8. All the foodstuffs in your pantry and refrigerator have been tagged with little sticky notes reading "Good Eats" or "Bad Eats." 7. You find a horse's head in your bed ... sauteed in garlic and butter, with a side of scalloped potatoes. 6. Someone mysteriously rewired your cable box so you get Food TV on all 250 channels. 5. The phone keeps ringing and all you hear when you pick up is a breathy "Bam." 4. You come home from work to find all your snacks have been unwrapped. 3. Every clove of garlic in your kitchen has been pressed flat. 2. Your pet rabbit is put in the oven, and moments later brought out of another oven fully cooked. ... and the #1 Sign You're Being Stalked by a Celebrity Chef ... 1. As you're listening to some Simon & Garfunkel in the living room, you hear a muffled voice from outside muttering "No no no! Not with *sage*!" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= P.F. Chang's Stir-Fried Spicy Eggplant ====================================== 1 pound eggplant, peeled, cut into 1-inch dice 1 teaspoon garlic, minced 1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste Canola oil for deep-frying Spicy Sauce: 2 tablespoons oyster sauce 2 tablespoons soy sauce 2 tablespoons water 1 tablespoon white vinegar 1 tablespoon granulated sugar 1 teaspoon chili paste (Sambal Oleck preferred) 1/2 teaspoon ground bean sauce (Koon Chun preferred) 1/2 teaspoon sesame oil Combine all Spicy Sauce ingredients and mix well. In a wok, deep-fry eggplant at 350F for 1 minute. Remove eggplant and drain on paper towels. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and] let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Dixie Chicken ===================== 2 tablespoons salt 1 tablespoon coarsely ground black pepper 1 tablespoon (packed) golden brown sugar 2 teaspoons garlic powder 1 1/2 teaspoons cornstarch 1 1/2 teaspoons onion powder 1 teaspoon lemon-pepper seasoning with garlic and onion 1 teaspoon chili powder 1 teaspoon cayenne pepper 1/2 cup (1 stick) unsalted butter, room temperature 2 (4-pound) chickens, quartered, rinsed, patted dry 1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices Combine first 9 ingredients in small bowl; whisk spice rub to blend well. Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well. Sprinkle spice rub over both sides of chicken pieces. Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours. Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover. Place chicken on grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15 minutes. Turn chicken again and grill, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter. Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Jerk-Spiced Beef Tenderloin =========================== 1/2 cup extra-virgin olive oil 3 1/2 tablespoons dried Jamaican jerk seasoning 1 1/2 tablespoons balsamic vinegar 4 small bay leaves, crumbled finely 3 large garlic cloves, minced 2 2 3/4- to 3-pound (thick-end) beef tenderloin roasts Whisk first 5 ingredients in bowl. Pierce tenderloins all over with fork. Place tenderloins in large resealable plastic bag; add marinade and seal. Turn bag to distribute marinade evenly. Chill at least 8 hours and up to 1 day, turning bag occasionally. Preheat oven to 400F. Remove beef from marinade; pat dry. Place on rimmed baking sheet. Sprinkle generously with salt and pepper. Roast until thermometer inserted into each tenderloin registers 125F for medium-rare, about 40 minutes. Remove from oven; let stand 10 minutes. Cut beef crosswise into 1/2-inch-thick slices. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Jumbo Shrimp Parmesan ===================== 12 jumbo shrimp (10 to 12 per lb.) 2 tablespoons olive oil 1 clove minced garlic salt and pepper 1/2 cup unseasoned breadcrumbs 1/4 cup grated parmesan cheese 2 tablespoons melted butter 1 medium lemon, cut in wedges Preheat oven to 475F. Peel and devein shrimp, leaving tails intact. Mix together olive oil, garlic and salt and pepper in a bowl. Add shrimp and toss lightly to coat. Refrigerate 30 minutes to an hour. In shallow bowl, combine bread crumbs and Parmesan cheese. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides. Arrange shrimp so that they aren't touching each other in an ungreased 9 x 13 pan. Drizzle with melted butter. Place pan on the center rack of oven and bake for 10 minutes or until done. Serve immediately with lemon wedges. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Lime Cilantro Sweet Potatoes ============================ 2 lb. sweet potatoes, peeled and cut into 3/4-inch pieces 3 tablespoons extra-virgin olive oil 3/4 teaspoon salt 1/4 teaspoon cayenne 1/2 teaspoon finely grated fresh lime zest 1 tablespoon fresh lime juice 1/4 cup chopped fresh cilantro Put oven rack in lower third of oven and preheat oven to 425F. Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Marinated Cheese ================ 1/2 cup olive oil 1/2 cup white wine vinegar 1 (2 ounce) bottle diced pimento, drained 3 tablespoons chopped fresh parsley 3 tablespoons minced green onions 3 cloves garlic, minced 1 teaspoon sugar 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 (8 ounce) package Cheddar cheese 1 (8 ounce) package cream cheese, cold In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mint Fruit Salad ================ 1/4 cup loosely packed fresh mint 3 tablespoons sugar 1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved 3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges 1/2 lb seedless green grapes (1 1/2 cups), halved Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Coconut Cream Pound Cake ======================== 1 cup butter, softened 1 (8 ounce) package cream cheese, softened 3 cups white sugar 6 eggs 1 teaspoon coconut extract 3 cups all-purpose flour 1/2 teaspoon baking powder 2 cups flaked coconut Preheat the oven to 325F. Grease and flour a 10 inch tube pan. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: No Contrary to popular belief, it is not. One will pay more for less. It is also believed that so many sauces and BBQ products sell so well because there is lack of the usually expected flavor in most grain finished beef. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=