* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 25 = = = = = = = = = = = = = = = = = = = = = = = = = = = COOKING APRONS ARE COOL!!! ========================== With over 600 different styles, you're sure to find a design that's just right for you or as a terrific gift idea! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Grill Mastery From Japan > Wine Appreciation: Hess 2004 Collection Chardonnay > Food Funnies: Things Every Kindergartner Knows About Food S E L E C T E D R E C I P E S : * Applebee's Chicken Fried Chicken http://www.e-cookbooks.net/recipes/08261.htm * Grilled Spicy Skirt Steak http://www.e-cookbooks.net/recipes/082622.htm * Taco Ritos http://www.e-cookbooks.net/recipes/08263.htm * Catfish Parmesan http://www.e-cookbooks.net/recipes/08264.htm * Twice Baked Potatoes http://www.e-cookbooks.net/recipes/08265.htm * Grilled Artichokes with Sesame Dipping Sauce http://www.e-cookbooks.net/recipes/08266.htm * Black Pepper Pita Toasts http://www.e-cookbooks.net/recipes/08267.htm * Banana Streusel Muffins http://www.e-cookbooks.net/recipes/08268.htm > Healthy Eating: Low Carb: Molded Cherry Coke Salad http://www.e-cookbooks.net/recipes/lc31.htm Diabetic: Fruit Roll Cookies http://www.e-cookbooks.net/recipes/diab29.htm Low Fat: Chicken Stroganoff http://www.e-cookbooks.net/recipes/lowfat26.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter. * Make your own celery flakes. Just cut and wash the leaves from the celery stalks; place them in the oven on low heat or in the hot sun until thoroughly dry. Crumble and store in an air-tight container. * Put sliced cucumbers, onions, carrots and/or pieces of cauliflower in leftover pickle juice and in a couple of days they will be pickled. * Don't discard the water in which the vegetables are soaked or cooked. It is more flavorful than plain water so use it in making soup or gravy. * If you are baking and out of eggs, substitute 1/4 cup applesauce for 1 egg. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) What is "panna cotta" in Italian cuisine? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Since hunger is the most primitive and permanent of human wants, men always want to eat, but since their wish not to be a mere animal is also profound, they have always attended with special care to the manners which conceal the fact that at the table we are animals feeding." - John Erskine, "The Complete Life" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 15 - National Tapioca Pudding Day July 16 - National Corn Fritters Day July 17 - National Peach Ice Cream Day July 18 - National Caviar Day July 19 - National Daiquiri Day July 20 - National Lollipop Day July 21 - National Junk Food Day July 22 - National Penuche Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Is It Time To Replace Your Mousepad? ==================================== We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= GRILL MASTERY FROM JAPAN By MARK BITTMAN We may think of ourselves as a grilling nation, but there is no place on earth where grilling - and its flip side, broiling - is as popular as in Japan. Every commercial street in its big cities has at least one shop offering skewered grilled food, with the morsels including whole cloves of garlic, tiny fish, mochi (a rice paste not unlike a very substantial marshmallow) or poultry or meat. Broadly known as yakitori, some of the skewers are practically unseasoned, like many other Japanese grilled foods: the salt-grilled fish served in many homes as a quick weeknight solution is a perfect example. But there is a whole and especially appealing subcategory of yakitori, known as kabayaki. The skewers are brushed frequently with a mixture of soy sauce, sugar and other complementary ingredients. This coating leaves the dark, shiny, sweet-salty-and-bitter glaze that many of us associate with Japanese grilled foods, and it is one that can be readily made at home. Two ingredients often included in the mix are sake and mirin, a sweet cooking wine. While sake is not essential - you can substitute fruity white wine - it does add a bit of character. But try as I might, I have never found real mirin in this country (it is not so easy to find in Japan, either). The stuff labeled mirin is usually a watered-down corn syrup, so a mixture of honey and water is a preferable substitute. The cooking technique is just one step beyond grilling a hamburger. You make the sauce in a pan, then use it to baste. The only real rule is that your food must be cut into small enough chunks to be cooked before the sauce has a chance to burn. With salmon, beef or other foods that do not need to be cooked through, this is not much of a problem. Big chunks are preferable if you want the inside to remain rare. With fillets of fish (skewered the long way, in several places), the cooking time is always short. But with chicken or pork, my favorites, the pieces should be an inch or less in every dimension. Even thin slices are an option. A word about the broiler: few of the people I have visited in Japan have a live-fire grill at home. None felt the slightest bit compromised by using a broiler, which, in fact, is nothing more than an upside-down gas grill. It is not ideal, but it works. Grilled Chicken on Skewers ========================== 1/2 cup sake or white wine 1/4 cup mirin or 2 tbls. honey mixed with 2 tbls. water 1/2 cup soy sauce 2 tablespoons sugar 1 1/2 to 2 pounds boneless chicken thighs, cut into 1-inch chunks Lemon wedges 1. Start charcoal or gas grill, or heat broiler. Fire should be very hot, with rack set not more than 4 inches from heat source, preferably somewhat less. Combine first 4 ingredients in small saucepan, and bring to a boil. Simmer for about a minute, stirring. Remove from heat. 2. Skewer chicken pieces, leaving a little space between them. Brush once, lightly, with sauce. 3. Grill, basting frequently but lightly (to prevent sauce from dripping directly onto coals), and turning skewers as chicken browns. Total cooking time will be less than 10 minutes. Serve with lemon wedges. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Kumeu River 2005 Village Chardonnay Price: $16 The 2005 Village Chardonnay features very attractive, lifted fruit aromas, along with a touch of hazelnut: quite typical of Chardonnay. The palate shows a nice, "peachy" ripeness, along with a crisp and flinty character that gives the wine a refreshing, cleansing quality. Serve With: Scallops with Almonds ===================== 2 teaspoons minced onion 1 tablespoon unsalted butter 1 tablespoon brandy 1/2 cup heavy cream 3 tablespoons slivered almonds 1 teaspoon minced fresh flat-leaf parsley 1/2 teaspoon Worcestershire sauce 1/4 lb sea scallops (2 or 3), tough muscle removed from side of each if necessary and scallops sliced into 1/8-inch-thick rounds Fine sea salt Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute. Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 Every Kindergartner Knows About Food ========================================================= 9. If it tastes really yucky, the teacher knows a song about how great it is! 8. In a pinch, glue is an acceptable condiment. 7. Absolutely everything tastes better with chocolate syrup or ketchup on it. 6. Most blue food you find in the fridge will make the puppy sick. 5. Mom's M&M cookies are worth two sandwiches and a dead frog. 4. Dr. Pepper supplies the best on-demand burps. 3. Most foods can be used as fingerpaints when necessary. 2. Your dog, your cat and your one-year-old brother all look the same eating peanut butter. ... and the #1 Thing Every Kindergartner Knows About Food ... 1. Happy Meal french fries last longer than the Happy Meal toys. But the toys taste better. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Applebee's Chicken Fried Chicken ================================ Chicken: 2 lb. boneless skinless chicken breasts Egg Wash: 2 cups milk 2 eggs Dusting: 1 cup whole-wheat flour 1 cup all-purpose flour 1 teaspoon granulated garlic 1 teaspoon onion powder 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon paprika 1 teaspoon black pepper Batter: 3/4 cup all-purpose flour 1 cup whole-wheat flour 1 1/2 cups water 1 cup milk 2 eggs 1 teaspoon granulated garlic 1 teaspoon onion powder 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1 1/2 tablespoon vegetable oil 2 teaspoons paprika 1 teaspoon black pepper Coating: 1 cup whole-wheat flour 1 cup all-purpose flour 1 teaspoon granulated garlic 1 teaspoon onion powder 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon paprika 1 teaspoon black pepper Country Gravy: 3 cups milk 1 cup chicken broth, canned or from powder 1/2 teaspoon granulated garlic 1/2 teaspoon onion powder 1 1/2 teaspoons black pepper Salt (to taste) 1/4 cup cornstarch 1/3 cup cold tap water Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch). Next, add garlic, onion powder, pepper and salt. In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens. Preheat vegetable oil in skillet or fryer to 350F at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire. Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed. Mix dry ingredients for batter in large bowl until evenly mixed. Add oil, crack and add eggs, then milk and water. Beat by hand until lumps are minimal. In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating. Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil. Fry for approximately six to eight minutes. Internal temperature should be a minimum of 165F. Remove and drain on paper towel. Serve with gravy. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Spicy Skirt Steak ========================= 3/4 to 1 pound skirt steak, trimmed 1 tablespoon chili powder 1 teaspoon ground cumin 1 large garlic clove, minced and mashed to a paste with 1 teaspoon coarse salt 2 teaspoons Worcestershire sauce 1 teaspoon sugar 3/4 teaspoon freshly ground black pepper 1/4 teaspoon allspice 1 tablespoon vegetable oil flour tortillas, warmed, as an accompaniment Prepare grill if using. Cut steak into large pieces to fit on a grill or in a ridged grill pan. In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes. Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices. Serve steak with tortillas. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Taco Ritos ========== 1 lb. ground beef 1 (16 oz.) can refried beans 1/4 cup minced onions 1 (10.75 oz.) can cream of mushroom soup 2 (15 oz.) cans green enchilada sauce 1 package flour tortillas 1 cup shredded monterey jack cheese 1 cup shredded cheddar cheese Toppings: diced onion diced tomatoes shredded lettuce extra shredded monterey jack cheese shredded cheddar cheese sour cream guacamole Brown ground beef and drain off grease. Add refried beans. Remove from heat. Soften tortilla in microwave for 20-25 seconds. Place 2 tablespoons of ground beef mixture and 1 teaspoon of onion on tortilla and roll like a burrito. Place in shallow roasting pan. Repeat filling and rolling instructions until you fill approximately 8 tortillas. Mix mushroom soup and green chile enchilada sauce together and pour over rolled tortillas in pan. Top with both cheeses. Bake in 375F ven for 20 minutes or until cheese is melted and everything is hot. Allow to stand about 5 minutes. Serve with toppings, as desired. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Catfish Parmesan ================ 2/3 cup fresh grated parmesan cheese 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon paprika 1 egg, beaten 1/4 cup milk 5-6 catfish fillets (2 lb.) 1/4 cup butter or margarine, melted Mix together cheese, flour, salt, pepper, and paprika in large bowl or plastic bag. In another bowl, combine egg and milk; stir well. Dip fillets in egg mixture; dredge in flour mixture. Place fillets in a lightly greased oblong baking dish; drizzle with butter. Bake at 350F for 35-40 minutes or until fish flakes easily. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Twice Baked Potatoes ==================== 6 medium baking potatoes vegetable oil 1/2 cup butter or margarine, softened 2 cups shredded cheddar cheese 1 (8 oz.) carton sour cream 1/4 cup milk 1 teaspoon chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper Wash potatoes, and rub with oil. Bake at 400F for 1 hour or until done. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp; stir in butter, 1 1/2 c. cheese, sour cream, milk, parsley, salt, and pepper. Stuff shells with potato mixture and sprinkle with remaining cheese. Bake potatoes at 350F for 20 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Artichokes with Sesame Dipping Sauce ============================================ Dipping Sauce: 1/2 cup mayonnaise 3 tablespoons Worcestershire sauce 2 tablespoons olive oil 2 tablespoons oriental sesame oil 1 1/2 tablespoons honey 1 tablespoon fresh lemon juice 3/4 teaspoon seasoned salt Artichokes: 2 tablespoons fresh lemon juice 4 large artichokes 1/3 cup olive oil 1 garlic clove, minced Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold. Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes. Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes. Transfer artichokes to platter and serve with dipping sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Black Pepper Pita Toasts ======================== 1 stick (1/2 cup) unsalted butter, cut into pieces 2 teaspoons freshly ground black pepper 8 pita loaves, each quartered and separated to form 8 triangles Preheat the oven to 400F. In a small saucepan melt the butter with the pepper and salt to taste, brush the butter on the rough sides of the pita triangles, and bake the triangles on baking sheets in batches in the middle of the oven for 8 to 10 minutes, or until they are golden. Makes 64 pita toasts. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Banana Streusel Muffins ======================= 2 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 2 eggs 1 cup sour cream 1/4 cup butter or margarine, melted 2 medium ripe bananas (1 cup) Streusel: 1/4 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon cinnamon 2 tablespoons butter or margarine In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon. In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups three-fourths full. For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375F for 20 to 25 minutes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Panna cotta is a thick creamy dessert popular in Piedmont. It's made with cream (600 ml), one and a half teaspoons of gelatine, dissolved in 2 tablespoons cold water and 90g castor (superfine) sugar. Bring the cream to the boil, stir in the sugar and simmer for three minutes until sugar dissolves. Add the gelatine. Allow to cool slightly. Strain into individual moulds. Allow to set in fridge. Serve with berries, chocolate sauce, etc. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=