* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 23 = = = = = = = = = = = = = = = = = = = = = = = = = = = > > > Discover Our Huge Selection of Cooking Aprons! * The Ultimate Housewarming Gift! * Unique Novelty Designs - Great Conversation Starters! * Perfect For Anyone That Loves To Barbecue! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Want A Little Beef With Your Garlic? > Wine Appreciation: Bodegas Castano 2004 Solanera > Food Funnies: Signs Marketing Flubbed Your Product Promotion S E L E C T E D R E C I P E S : * A&W Papa Burger http://www.e-cookbooks.net/recipes2/07151.htm * Apple Radish BBQ Ribs http://www.e-cookbooks.net/recipes/08122.htm * Korean Steak http://www.e-cookbooks.net/recipes/08123.htm * Chicken Marsala with Sage http://www.e-cookbooks.net/recipes/08124.htm * Green Chili Rice http://www.e-cookbooks.net/recipes/08125.htm * Squash Casserole http://www.e-cookbooks.net/recipes/08126.htm * Roquefort Pear Salad http://www.e-cookbooks.net/recipes/08127.htm * Margarita Parfaits http://www.e-cookbooks.net/recipes/08128.htm > Healthy Eating: Low Carb: Taco Meatballs http://www.e-cookbooks.net/recipes/lc29.htm Diabetic: Cherry Turnovers http://www.e-cookbooks.net/recipes/diab27.htm Low Fat: Cottage-Cheese & Lemon Pancakes http://www.e-cookbooks.net/recipes/lowfat24.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Cleaning Tips: * For quick cleanup, spray the blades of your food processor with nonstick spray before using. * To cut grease and odor on dishes, add a tablespoon of vinegar to your hot soapy water. * To clean your microwave, heat a bowl of water on high power for 5 to 10 minutes. Keep the oven closed for several more minutes to allow the steam to do its magic. Using oven mitts, carefully remove the bowl of water, then wipe the walls of the oven. * To remove grease from inside your oven, put a small pan of ammonia in the oven in the evening, and then close the oven door. In the morning, remove the pan of ammonia. The grease inside the oven will wipe off very easily. * Once a week, clean, disinfect and deodorize wood cutting blocks. Rub them with baking soda, then spray on full strength distilled white vinegar. Let sit for 5 minutes, then rinse in clear water. It will bubble and froth as these two natural chemicals interact. * Immediately after using your blender, add a couple drops of dish washing soap and fill halfway with hot water. Cover and turn on for a moment. Rinse. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Grapefruits come in several different varieties, colors and textures. What two states are the main supplier of grapefruits? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking." - 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: July is: National Ice Cream Month National Picnic Month National Baked Bean Month National Hot Dog Month National Pickle Month July 1 - National Gingersnap Day July 2 - National Anisette Day July 3 - National Chocolate Wafer Day July 4 - National Barbecued Spareribs Day July 5 - National Apple Turnover Day July 6 - National Fried Chicken Day July 7 - National Strawberry Sundae Day July 8 - National Milk Chocolate with Almonds 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= WANT A LITTLE BEEF WITH YOUR GARLIC? By MARK BITTMAN Grilled steak with a load of garlic is one of the few interesting dishes to have emerged from Romania, where it is called fleica. That statement is probably a little unfair to a cuisine also known for mamaliga, a cornmeal mush that is indistinguishable from polenta, but never mind. Cooking steak in this way turns even the most mundane cut into something great. The dish is popular with Jews of Eastern European extraction - I ate it on the Lower East Side and in the Bronx when I was a child - but if keeping kosher does not matter to you, a little butter is an improvement. More often than not the meat used is flank steak, but I think it is best with skirt steak, strip or rib-eye. If you use rib-eye it will probably contain enough fat to make the addition of butter overkill. The idea here is not to be shy about using garlic: the flavor should be strong and very up-front. Since the garlic does cook on the grill, its flavor is tamed somewhat, but in principle it shouldn't be tamed much. If you love raw or nearly raw garlic, reserve a teaspoon or more of the garlic-salt-lemon mixture and spread it thinly on the meat immediately after removing it from the grill. The steak's remaining heat will temper the rawness somewhat. If you like garlic only when it has been cooked, follow the recipe as it stands. Skirt steak is an ideal cut for grilling because it has a consistent thickness and varies less in quality and marbling than most other cuts. A whole skirt steak (it's the animal's diaphragm) is often more than two feet long, so ask your butcher to cut it in pieces about eight inches long. Overcooked, skirt steak becomes tough, but when grilled or broiled to just medium rare - about 4 minutes per side - it is juicy, reasonably tender and almost unsurpassed in flavor. Especially when loaded up with a little garlic. Grilled Steak With Garlic (Fleica) ================================== 3 or 4 garlic cloves, peeled Juice of 1 lemon 1/2 teaspoon coarse salt, more to taste Freshly ground black pepper to taste 1 (2- to 3-pound) flank steak, or 4 strip steaks or rib-eye steaks, or an equivalent amount of skirt steak 3 tablespoons melted butter 1/4 cup chopped parsley leaves, optional 1. Using a mortar and pestle, pound the garlic with lemon juice and salt to make a paste. Or mince garlic, and stir it with the salt into lemon juice, using the back of a wooden spoon to smash garlic as much as you can. 2. Press pepper into steak, then spread garlic mixture evenly on both sides. Let steak sit while you heat grill or broiler. 3. Build a moderately hot fire in the grill, or heat the broiler, and place the rack about 4 inches from heat source. 4. Brush a little melted butter onto steaks, then place on grill. Brush once or twice more with remaining butter while steaks cook, about 4 minutes per side for medium rare. Garnish with parsley and serve. Yield: 4 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Bodegas Castano 2004 Solanera Price: $15 The 2004 Solanera is a blend of 65% Monastrell, 20% Cabernet Sauvignon, and 15% Tintorera raised in French oak. More complex than its siblings, this purple-colored wine offers fragrant aromas of spice box, smoke, blueberry pie and blackberry liqueur. Full-bodied, the wine is plush and full-flavored with enough structure to support several years of additional bottle age. It should drink well for 8-10 years. Serve With: Gyros ===== 2 pound lean ground lamb 2 slices white bread, toasted and crushed 1 teaspoon whole allspice, well crushed 1 teaspoon whole coriander, well crushed 1 clove garlic, crushed 1 onion, grated or minced 1 teaspoon chopped fresh savory salt and freshly ground pepper 3 slices bacon 6 Pita breads 2 thinly sliced tomatoes vinegar & oil to season 1 cup chopped fresh parsley 1 cup plain yogurt In a large bowl, combine ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead well. The mixture should hold its shape. Break into 5 sections, each about the size of an orange, then divide each section into 6 balls. Knead and flatten each to a thickness of about 3/4". Cut the bacon slices into squares and thread them on 5-6 wooden skewers alternately with the meatballs. Smooth the edges with your hand so they will cook evenly. Cover and refrigerate overnight. When ready to cook, broil or grill with moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked through within 25 minutes. To serve, heat and split the pitas and serve the gyros with the bread, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests stuff the bread pockets with meat, tomatoes and seasonings to their taste. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs Marketing Flubbed Your Product Promotion ============================================================ 7. Response to the "Jimmy Dean Pure Pork Sausage Trip to Jersualem Sweepstakes" can best be described as "disappointing." 6. White Star Line is most assuredly not interested in your "World's Largest Ice Cube!" 5. French fries? Big sellers ... Nazi yams? Not so much. 4. Next time, wait until Ted Kennedy has left for Hyannisport to truck in the giant bottle of Chivas. 3. Farmer Brown's jumbo hams and pork roasts? Nice account. Advertising them as "Extra Lean Long Pig"? Just nasty. 2. The intent was innocent enough, but Oscar Mayer should have put more thought into the "Hug My Giant Wiener" campaign. ... and the #1 Sign Marketing Flubbed Your Product Promotion ... 1. Sure, both products refer to "arches," but giving away free Odor Eaters with every McDonald's Value Meal just isn't producing the desired synergy. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= A&W Papa Burger =============== 1/5 pound ground chuck 1 large sesame seed bun 1/4 cup chopped iceberg lettuce 2 Vlasic hamburger slices 1 slice American cheese salt and pepper Secret Sauce: 1 tablespoon Kraft mayonnaise 2 teaspoons Heinz hamburger relish (the red stuff) On waxed paper, form the 1/5 pound beef patty. It should be about 1/4 inch thick and 5 inches in diameter. Freeze at least an hour. Mix the mayonnaise with the relish to make the "secret sauce". Set aside. Fire up the indoor electric grill, or outdoor barbecue. Follow the manufacturer's instructions for pre-heating. Toast the buns by laying them face down on the grill for 30-60 seconds. (About 30 seconds for outdoor barbecue, 60 for indoor.) Cook the frozen beef patty about 2 minutes per side, (outdoor barbecue) or 3 minutes per side (indoor barbecue grill). Salt and pepper liberally on both sides. Dress your toasted top buns (crown) in the following order: special sauce pickles lettuce cheese Place the cooked beef patty on top of the dressed bun, and add the bottom (heel). Microwave about 10 seconds to warm the bun, and serve OR wrap in a 12x12-inch sheet of foil, and warm in your oven (200F) 2-3 minutes then serve. The Super Papa Burger: Proceed as above, except cook two beef patties per burger instead of one, placing the cheese in between the patties. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Apple Radish BBQ Ribs ===================== 4 pounds pork spareribs 2 quarts apple juice 3 cups barbecue sauce 1/2 cup prepared horseradish 3 tablespoons Worcestershire sauce 1 teaspoon garlic salt Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350F. In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with sauce. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Korean Steak ============ 2 pounds thinly sliced Scotch fillet (chuck eye steaks) 1/2 cup soy sauce 5 tablespoons white sugar 2 1/2 tablespoons sesame seeds 2 tablespoons sesame oil 3 shallots, thinly sliced 2 cloves garlic, crushed 5 tablespoons mirin (Japanese sweet wine) In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours. Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Marsala with Sage ========================= 4 skinless boneless chicken breast halves, halved horizontally All purpose flour 6 tablespoons (3/4 stick) butter 1 tablespoon chopped fresh sage 1 cup imported dry Marsala 1 cup canned low-salt chicken broth Fresh sage leaves Sprinkle chicken with salt and pepper. Dust with flour; shake off excess. Melt 3 tablespoons butter in large skillet over medium-high heat. Add chopped sage; saute 1 minute. Add half of chicken. Saute until brown and cooked through, about 3 minutes per side. Transfer chicken to platter. Repeat with remaining butter and chicken. Tent chicken with foil. Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Boil until sauce is reduced to 1/2 cup, about 10 minutes. Season with salt and pepper; spoon over chicken. Garnish with sage leaves. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Green Chili Rice ================ 1 cup uncooked rice 2 cups chicken broth 1 (4 oz.) can chopped green chilies 1 small onion, diced 1 teaspoon oregano 1/2 teaspoon salt 1/2 teaspoon cumin 3 green onions, sliced 1/3 cup fresh cilantro leaves Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan. Bring to boil, uncovered. Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes) Stir in green onions and cilantro. Serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Squash Casserole ================ 1 medium bell pepper, cut in 1/2 in cubes 1/4 cup margarine 1 medium onion, diced 2 medium zucchini or 4 small yellow squash 1 (16 oz.) can tomatoes 4 slices bread, toasted and cut in small cubes 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic salt 1/2 teaspoon oregano parmesan cheese Saute onions and bell pepper in margarine for 5 minutes Add squash that has been sliced and cubed. Saute 5 min more add tomatoes (break up whole tomatoes). Cook for 5 more minutes. Add bread cubes and seasonings. Put in 2 quart casserole and sprinkle top with parmesan cheese. Bake at 350F for 30 to 40 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roquefort Pear Salad ==================== 1 head leaf lettuce, torn into bite-size pieces 3 pears - peeled, cored and chopped 5 ounces Roquefort cheese, crumbled 1 avocado - peeled, pitted, and diced 1/2 cup thinly sliced green onions 1/4 cup white sugar 1/2 cup pecans 1/3 cup olive oil 3 tablespoons red wine vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons prepared mustard 1 clove garlic, chopped 1/2 teaspoon salt fresh ground black pepper to taste In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, Roquefort, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Margarita Parfaits ================== 2 (8 oz.) containers lime yogurt 1 tablespoon triple sec 1 tablespoon tequila 1 teaspoon lime zest 8 oz. dessert topping (such as Cool Whip) Mix yogurt with triple sec, tequila, and lime zest. Fold yogurt mixture into dessert topping until well incorporated. Spoon into magarita glasses and garnish with a slice of lime. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: California and Arizona Grapefruits are very popular and come in a wide variety: Marsh Ruby, Ruby Red, Rio Red, White Golden and Star Ruby grapefruits. The main fraction of the grapefruit industry can be found in California and Arizona. Pummelos, which is considered to be a Chinese grapefruit, can be found in season from November until March. A Pummelo is not as tangy as regular grapefruits. They have a milder, sweeter taste, and their skin is thick and green. Pummelos are the largest grapefruit. Grapefruits are a very nutritious citrus. They are very high in dietary fiber and contain no cholesterol. On a hot summer's day, try an ice cold glass of grapefruit juice. Another suggestion for grapefruits is to sprinkle a little brown sugar and place them in a broiler, until the sugar is bubbly. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=