* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 28 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Sweet, Sour, Switchable > Wine Appreciation: California's Jewel Merlot 2004 > Food Funnies: Signs Your Food Has Been Tampered With S E L E C T E D R E C I P E S : * Olive Garden Pollo Limone http://www.e-cookbooks.net/recipes2/08051.htm * Ribs with Espresso Barbecue Sauce http://www.e-cookbooks.net/recipes/06302.htm * Flank Steak With Lime-Chipotle Sauce http://www.e-cookbooks.net/recipes4/07183.htm * Trout Amandine http://www.e-cookbooks.net/recipes/06235.htm * Fresh Corn Quiche http://www.e-cookbooks.net/recipes/08115.htm * Summer Rice Salad http://www.e-cookbooks.net/recipes/07217.htm * Bread and Butter Pickles http://www.e-cookbooks.net/recipes3/ir63.html * Easy Peanut Butter Fudge http://www.e-cookbooks.net/recipes4/07188.htm > Healthy Eating: Low Carb: Frozen Peppermint Patties http://www.e-cookbooks.net/recipes2/0805lc.htm Diabetic: Teriyaki Kabobs http://www.e-cookbooks.net/recipes2/0805diab.htm Low Fat: Yellow Squash Casserole http://www.e-cookbooks.net/recipes2/0805lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Make Your Own Spice Mixes: CREOLE SEASONING 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme ITALIAN HERB SEASONING 1 teaspoon oregano 1 teaspoon marjoram 1 teaspoon thyme 1 teaspoon basil 1 teaspoon rosemary 1 teaspoon sage SEAFOOD SEASONING 1 tablespoon ground bay leaves 2 1/2 teaspoons celery salt 1 1/2 teaspoons dry mustard 1 1/2 teaspoons black pepper 3/4 teaspoons ground nutmeg 1/2 teaspoons ground cloves 1/2 teaspoons ground ginger 1/2 teaspoons paprika 1/2 teaspoons red pepper 1/4 teaspoons ground mace (optional) 1/4 teaspoons ground cardamon (optional) POULTRY SEASONING 1 tablespoon salt 1 tablespoon paprika 1 1/2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon ground white pepper 1 teaspoon dry mustard 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon ground nutmeg CHILI POWDER 3 tablespoons paprika 1 tablespoon ground cumin 2 tablespoons oregano 1 teaspoon red or cayenne pepper 1/2 teaspoon garlic powder * * * 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 the only Mexican dish, besides delicious tacos, that can be found all over Mexico? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The best way to lose weight is to close your mouth - something very difficult for a politician. Or watch your food - just watch it, don’t eat it." - Edward Koch, former mayor of New York City =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 19 - National Daiquiri Day July 20 - National Lollipop Day July 22 - National Penuche Day July 23 - National Vanilla Ice Cream Day July 24 - National Tequila Day July 25 - National Hot Fudge Sundae Day July 26 - National Coffee Milkshake Day July 27 - National Scotch Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Is It Time To Replace Your Mousepad? ==================================== We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Sweet, Sour, Switchable By MARK BITTMAN One of the most common and intriguing preparations in Vietnam is a quickly assembled stew that features tomato and pineapple at its base. Though the combination might seem reminiscent of the sweet-and-sour concoctions so common in the ersatz Polynesian restaurants of a couple of decades ago, its sole source of sweetness is the pineapple. It is primarily sour, usually with heat contributed by a fresh chili or two. The sourness comes from the tomato itself, and from a hefty dose of lime or tamarind. The dish can take many different forms. In Vietnam, I have eaten it with everything from frog to catfish. It's also served as a powerful-tasting vegetarian soup. I like it best either in its pure vegetarian form or with veal. The sauce comes together well with almost anything, but it is never better than when it coalesces around bits of browned meat. And veal, because it becomes tender almost as quickly as chicken (and frog), is always a great choice for quick braises like this one. The dish is quite straightforward, but the heat level is a variable. I have enjoyed it at levels ranging from extremely mild to quite hot, and usually make it with a single small Thai chili. The sourness, however, should be pretty intense. Lime juice does the job, but if you have access to concentrated tamarind paste, about a tablespoon of it would work well. Finally, adding a cup or so of white turnip (or daikon radish) is a nice touch, one that makes a complex dish even more so, and without much additional effort. Veal Stew With Pineapple and Tomato =================================== 2 tablespoons neutral oil, like canola or grapeseed 1 1/2 to 2 pounds of boneless veal shoulder, cut into 1 1/2-inch or smaller chunks 1 onion, peeled and roughly chopped 1 tablespoon chopped garlic 1 small chili, stemmed, seeded, and minced, or 1/2 teaspoon dried red chili flakes, or to taste Salt and freshly ground black pepper 1 1/2 cups pineapple chunks, preferably fresh 1 cup chopped tomato 1 1/2 cups peeled white turnip or daikon radish, cut into 1-inch chunks, optional 2 limes 1/4 cup chopped cilantro leaves 1. Put a 12-inch skillet over high heat and, a minute later, add the oil. Add meat, in one layer (you may have to use a little more oil, and brown in batches; it's worth the effort to cook in one layer). Cook, undisturbed, until meat is nicely browned on the bottom, about 5 minutes. 2. Add onion, garlic, chili, and some salt and pepper. Cook, stirring occasionally, until onions soften and any bits of meat stuck to the bottom of the pan are released, about 5 minutes. Add pineapple, tomato and turnip; stir, reduce heat to low, and cover. Cook the stew for 30 to 40 minutes, or until the veal is tender. Juice 1 lime, and quarter the other. 3. Uncover; if mixture is soupy, raise heat to high and cook, stirring, until it thickens a bit. Add lime juice, then taste and adjust seasoning. Cook about 5 minutes more. Taste and adjust seasoning if necessary, garnish with cilantro, and serve with the quartered lime. Yield: 4 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover Over 100 World Class Cookbooks! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== California's Jewel Merlot 2004 Price: $8 The Merlot has a rich garnet color that is filled with aromas of toasted oak and cherry complimented by flavors of black cherry and plum. Soft vanilla oak and delicate tannins add richness to the finish. Serve With: New York Steaks with Boursin Sauce ================================== 2 tablespoons olive oil, divided 6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick) 1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges 1 1/2 cups Merlot or other fruity red wine 1/4 cup ( 1/2 stick) chilled butter, cut into small pieces 2 teaspoons chopped fresh Italian parsley 2 teaspoons chopped fresh chives plus whole chives for garnish Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm. Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 Your Food Has Been Tampered With ==================================================== 8. "Al dente" doesn’t mean it’s supposed to have teeth marks, does it? 7. 1. There is tofu on your plate. 2. You’re at Outback. 6. You crack the crab leg with the crab crackers and the host throws himself to the floor behind the coat-check counter. 5. "Our fried chicken has more drumsticks, fewer wings." 4. Me Lucky Charms never contained little purple capsules before. 3. When you accidentally drip sauce on the tablecloth, it eats through the material. And the table. And the floor. 2. Your steak is pink on one side and blue on the other. ... and the #1 Sign Your Food Has Been Tampered With ... 1. Your fortune cookie reads: "Vote Hillary". =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Olive Garden Pollo Limone ========================= 4 boneless skinless chicken breasts 3 tablespoons flour 1 1/2 tablespoons olive oil 1/4 cup finely chopped green onions 2 minced cloves of garlic 1/2 cup chicken broth 1/4 cup dry white wine 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon grated lemon peel salt and pepper Pound chicken to 1/4 inch thick and sprinkle with salt and pepper. Place flour in a bowl. Heat 1 teaspoon oil in a nonstick skillet over high heat. Lightly coat chicken with flour and transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and keep warm. Heat 1/2 teaspoon olive oil in same skillet over low heat. Add green onions and garlic; saute until tender. Stir in broth and wine scraping browned bits from pan. Add lemon juice and 2 tablespoons chopped parsley. Increase heat to high and bring to a boil, simmering for about 3 minutes. Mix in lemon peel and season to taste with salt and pepper. Return chicken to skillet and simmer in sauce until heated through turning to coat. Transfer chicken to plate, spoon juices over chicken and sprinkle with remaining parsley. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Ribs with Espresso Barbecue Sauce ================================= 2 tablespoons hot Mexican-style chili powder 1 tablespoon paprika 1 tablespoon ground cumin 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 4 pounds baby back pork ribs 1 12-ounce bottle dark beer 1 18-ounce bottle good-quality barbecue sauce 1/2 cup water 2 tablespoons (packed) golden brown sugar 1 tablespoon instant espresso powder Preheat oven to 400F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan. Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes. Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Flank Steak With Lime-Chipotle Sauce ==================================== 1/2 lb flank steak or tri-tip steak 1/2 cup honey 2 tablespoons chipotle chiles in adobo, minced 3 tablespoons Dijon mustard 1/2 cup lime juice 3 garlic cloves, minced 1/2 teaspoon allspice, ground 1 teaspoon cumin, ground 1/2 cup cilantro, chopped salt and fresh pepper, ground Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro. Season to taste with salt and pepper. Marinate steak at least 1 hour. Drain off marinade into small sauce pan and simmer. Grill or BBQ steak, basting with marinade. Slice steak against the grain and pour remaining marinade over meat. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Trout Amandine ============== 4 pan-dressed trout (about 1 lb. each) 2 teaspoons salt 1/2 teaspoon pepper 2 eggs 1/2 cup half-and-half 1/2 cup flour 1/2 cup slivered almonds 3 tablespoons butter or margarine, divided 3 to 4 tablespoons lemon juice 1/2 teaspoon dried tarragon 1/4 cup olive oil or vegetable oil Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add lemon juice and tarragon; heat through. Remove from heat and keep warm. Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Fresh Corn Quiche ================= 3 large eggs 1/2 small onion, coarsely chopped 1 tablespoon all purpose flour 1 tablespoon sugar 1 teaspoon salt 1 1/3 cups half and half 3 tablespoons butter, melted 2 cups fresh corn kernels (cut from about 2 ears) 1 cup grated cheddar cheese, divided 1 deep-dish frozen pie crust, thawed Preheat oven to 375F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn and 1/2 cup cheddar cheese. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Five minutes before it is done, sprinkle remaining cheddar on top. Transfer to rack; cool slightly. Serve warm. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Summer Rice Salad ================= 1/2 cup fresh orange juice 1/2 cup olive oil 1/4 cup fresh lemon juice 4 teaspoons grated orange peel 2 teaspoons grated lemon peel 1/2 teaspoon ground cinnamon 6 cups white rice, cooked and cooled 30 cherry tomatoes, halved 7 small pickling cucumbers, diced (about 4 cups) 1 cup sliced green onions 1/2 cup chopped fresh mint 16 ounces feta cheese, crumbled Whisk orange juice and next 5 ingredients in small bowl to blend. Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Bread and Butter Pickles ======================== 4 quarts pickling cucumbers 1 1/2 cups onions, sliced 2 large garlic cloves 1/3 cup pickling salt 2 quarts chopped ice 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups white vinegar In large bowl, add sliced cucumbers and onions, garlic cloves and pickling salt; mix well. Cover with chopped ice, place towel over, and let stand 3 hours. Prepare brine by combining sugar, turmeric, celery seed, mustard seed and vinegar in large pot; bring to a boil. Drain water and ice from cucumber slices and remove garlic cloves. Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars, leaving 1/2 inch headspace. Seal. Process in boiling water bath for 10 minutes. Allow to stand two weeks before opening. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Easy Peanut Butter Fudge ======================== 1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon vanilla 1 pound powdered sugar Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Tamales Tamales are one of the many corn based Mexican dishes. They are made of corn dough, sometimes flavored, or not, which is then spread over corn or banana tree leaves(depending on the region). Then, a piece of chicken, pork or beef is placed on top of this, and of course, some hot sauce, either green or red. Then, they are steam cooked, and ready to be served. Of course, for the kids, who are not used to hot flavors, you can prepare them "sweet", with pineapple, or guava. They are usually served with a cup of hot chocolate. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=