* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 26 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: On The Grill, Standing Up > Wine Appreciation: Brokenwood 2004 Cricket Pitch White > Food Funnies: Top Rejected Food TV Game Shows 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 * Honey-Gingered Pork Tenderloins http://www.e-cookbooks.net/recipes2/08052.htm * Kentucky Hot Browns http://www.e-cookbooks.net/recipes1/08053.htm * Fresh Tomato Salsa http://www.e-cookbooks.net/recipes2/08054.htm * Black Bean and Rice Salad http://www.e-cookbooks.net/recipes2/08055.htm * Corn on the Cob with Cheese and Lime http://www.e-cookbooks.net/recipes2/08056.htm * Creamy Potato Salad http://www.e-cookbooks.net/recipes2/08057.htm * Bread Pudding with Bourbon Sauce http://www.e-cookbooks.net/recipes2/08058.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) Oh no! I've made chocolate brownies, but they are hard and dry instead of sticky and soft. What did I do wrong? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last." - Francois Minot =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 July 28 - National Milk Chocolate Day July 29 - National Lasagna Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Is It Time To Replace Your Mousepad? ==================================== We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= ON THE GRILL, STANDING UP By MARK BITTMAN One of the greatest crowd-pleasers, assuming the crowd has plenty of carnivores, is the standing rib roast. This large cut is so easy to prepare, so close to foolproof, that one can see it nicely done even in second-rate restaurants and buffets. There's a reason for this: the standing rib, widely acknowledged as the best cut for roast beef, contains delicious meat as well as thin layers of meat and fat sitting right on the bone, almost guaranteed to crisp up. Unless you choose a super-lean cut, the internal meat will be fatty enough to self-baste; it will not dry out easily. Thus it can be cooked unadorned, without liquid, in a dry oven or in the outdoor equivalent, over indirect heat on a grill. A grill using wood or hardwood charcoal is ideal, but briquettes or even gas will do. With these last two options, soaked wood chips over the flames will add an intense grilled flavor. All that matters is that the internal heat of the grill reach 450 to 600 degrees when it is covered (easily achieved with half the burners on in a gas grill, or with a moderately hot charcoal fire) and that the meat not be cooked beyond 125 degrees. An instant-read thermometer guarantees success. After grilling a number of roasts, I recommend salt, pepper and perhaps a suspicion of garlic as a perfectly fine seasoning. You can go in other directions - curry or chili powder, or your favorite spice rub - but to my taste anything else detracts from the roast's stark and wonderful meatiness. Supermarkets commonly sell roasts with four to seven ribs (there are twelve ribs in all). Usually three or four ribs will serve at least six. More ribs mean better-tasting meat, but more important than the number of ribs is the meat's quality. If you can find and afford it, look for meat graded "prime" (few supermarkets have it). "Choice" meat (what you usually get in a supermarket) is more than acceptable, but "good" meat is so lean that the whole point will be lost. To save time, buy a roast of sirloin strip, also known as New York sirloin. This is a piece usually cut for familiar steak, but in this case left whole. A three- to four-pound piece will cook in less than an hour. Grilled Roast Beef ================== 1 (5 to 7 pound) standing rib roast Salt and freshly ground black pepper 1 clove garlic 1. Prepare a grill for indirect cooking. If gas, turn only one side on, or just the front or back burner, depending on grill's configuration. Placing an aluminum tray of soaked wood chips over flames to impart a wood flavor to meat is optional. If grilling over wood or charcoal, build a fire on one side of grill only. 2. Sprinkle meat liberally with salt and pepper. Cut the garlic clove and rub all over meat. If you want intense garlic flavor, cut slivers of garlic and use a sharp, thin-bladed knife to insert them into meat. 3. Place roast directly on cool side of grill and cover. Monitor meat's temperature and keep fire alive, checking every 30 minutes or so. Target internal temperature for meat is just over 120 degrees for rare, 125 degrees for medium-rare (meat's temperature will climb about 5 degrees after you take it off grill). A 5-pound roast will be done in under 2 hours; a 7-pounder in just over 2 hours. Let meat rest before slicing and serving. Note: For faster grilled roast beef, start with a boneless sirloin roast, 3 to 4 pounds. Proceed as above; cooking time will be about 45 minutes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Brokenwood 2004 Cricket Pitch White Price: $15 This wine is bright, pale yellow with green tints and aromas of citrus with an herbaceous green pea edge. Sauvignon Blanc from the cooler areas provides the powerful fruit backbone with Semillon giving structure of richness to the palate. Some barrel ferment character adds subtle complexity and further dimension to the palate. A fine natural acid structure provides length and liveliness to the finish. Serve With: Maryland Crab Cakes =================== 6 slices white bread 3/4 cup olive oil 3 eggs, separated 1/4 teaspoon dry mustard 1/2 teaspoon salt 2 teaspoon Worcestershire sauce 1 1/2 pounds crabmeat Paprika 3 tablespoons butter Trim crusts from bread and lay slices on a shallow platter. Pour oil over them and let stand until bread is thoroughly saturated. Use forks to break into small pieces. Combine egg yolks with mustard, salt and Worcestershire sauce. Beat lightly. Stir in bread and crab meat. Gently fold in stiffly beaten egg whites, and shape mixture into patties. Sprinkle with paprika and saute in heated butter until golden on both sides. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Top Rejected Food TV Game Shows ============================================= 9. Carb Sharks. 8. Fear Fatter: Body-conscious weight watchers must eat their way through a food maze and accumulate the lowest number of fat grams to win. Tricky low-fat, no-fat, and mo' fat pitfalls abound! 7. Beer Factor: Fighting through the fear that they'll run out before they get to you and you'll actually have to drink domestic. 6. Hollywood Chocolate Squares: The winner gets to lick Hershey's syrup off the guest celebrity of their choice. 5. Name That Shroom: Contestants taste mystery mushrooms to determine if they're edible, poisonous or hallucinogenic. 4. Family Food: Contestants must prepare family recipes and then the family must tell them what they really think. 3. Late Night with Potatoes O'Brien 2. The Newly-Fed Game: Recently married men try to tell which dish their wives prepared, which their mothers cooked and which was pulled from a dumpster. (Alternate title: "To Tell the Truth, My Mother's Brisket Was Better.") ... and the #1 Rejected Food TV Game Show ... 1. Food Jeopardy! "I'll taste undercooked pork for 100, Alex." (Alternate title: "You Bet Your Life.") =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Honey-Gingered Pork Tenderloins =============================== 2 (3/4 pound) pork tenderloins 1/4 cup honey 1/4 cup soy sauce 1/4 cup oyster sauce 2 tablespoons packed brown sugar 1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot 1 tablespoon minced garlic 1 tablespoon ketchup 1/4 teaspoon onion powder 1/4 teaspoon cayenne 1/4 teaspoon cinnamon Garnish: fresh flat-leafed parsley sprigs Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day. Prepare grill. Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155F, about 10 minutes more. Let pork stand 5 minutes before thinly slicing. Serve pork garnished with parsley sprigs. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Kentucky Hot Browns =================== 1 1/2 teaspoons finely chopped onion 1 1/2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups half and half a pinch of nutmeg 1 tablespoon dry Sherry 3/4 cup grated extra-sharp Cheddar 4 slices of homemade-type white bread, toasted lightly 1/2 pound cooked turkey breast, sliced thin 8 thin slices of tomato 8 slices of cooked bacon 1 tablespoon freshly grated Parmesan In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the half and half in a stream, whisking vigorously until the mixture is thick and smooth. Add the nutmeg and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until it is thickened to the desired consistency. Add the Sherry and Cheddar, stirring until the mixture is smooth. Arrange the toasts in a baking pan (or use individual baking dishes) and divide the turkey among them. Top each sandwich with two tomato slices. Spoon the sauce evenly over the sandwiches making sure to leave none of the bread dry. Sprinkle the sandwiches with the Parmesan and bake at 400F for ten minutes. Garnish with bacon formed in an X shape on top. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Fresh Tomato Salsa ================== 1/2 pound plum tomatoes 2 fresh serrano chilies 1/2 cup finely chopped white onion 1/4 cup chopped fresh coriander leaves 1 teaspoon coarse salt, or to taste 3 tablespoons fresh lime juice Cut tomatoes in half crosswise and seed if desired. Finely chop tomatoes and transfer with any juices to a bowl. Wearing rubber gloves, finely chop chilies, including seeds. Stir chilies into tomatoes with remaining ingredients. Salsa may be made 6 hours ahead and chilled, covered. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Black Bean and Rice Salad ========================= 2 (14 1/2 ounce) cans chicken broth 1/2 cup water 1 (1 pound) package long-grain rice 2 bay leaves 2 (15 ounce) cans black beans, drained, rinsed 2 red bell peppers, diced 1 green bell pepper, diced 1 medium red onion, diced 1 medium bunch fresh cilantro, chopped 1/2 cup olive oil 3 tablespoons orange juice 2 tablespoons red wine vinegar 2 teaspoons ground cumin 1 teaspoon chili powder Lettuce leaves Fresh cilantro sprigs Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes. Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Corn on the Cob with Cheese and Lime ==================================== 4 ears of corn in the husk 1/4 cup mayonnaise 1/8 teaspoon cayenne, or to taste 3/4 cup feta ceese, crumbled lime wedges Prepare grill. Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes. While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Brush mayonnaise mixture onto hot corn and sprinkle with feta. Serve corn on the cob with lime wedges. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Creamy Potato Salad =================== 2 large eggs 1/3 cup red-wine vinegar 1/3 cup corn oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 10 medium boiling potatoes (about 3 pounds) 1 medium onion 1/2 red bell pepper 1/2 green bell pepper 2 celery ribs 1/2 cup mayonnaise Hard-boil eggs. In a large bowl whisk together vinegar, oil, salt, and pepper. In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 25 to 30 minutes. Drain potatoes in a colander. While potatoes are still warm, peel and cut into 3/4-inch pieces. Gently toss potatoes with dressing until combined well and let cool. (Potatoes will absorb most of dressing.) Finely chop onion and bell peppers and diagonally cut celery into thin slices. Add vegetables to potatoes and toss well. Chop hard-boiled eggs and add to potatoes with mayonnaise and salt and pepper to taste. Gently stir salad until combined well. Chill salad, covered, at least 8 hours and up to 2 days. Serve salad chilled or at cool room temperature. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Bread Pudding with Bourbon Sauce ================================ 1/2 cup raisins 1/3 cup plus 3 tablespoons bourbon or brandy 12 ounces fresh French bread, crusts trimmed, cut into 1" pieces 1 1/2 cups milk (do not use low-fat or nonfat) 1 cup sugar 3/4 cup whipping cream 3 large eggs 3 large egg yolks 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 cup (1/2 stick) unsalted butter Combine raisins and 1/3 cup bourbon in small bowl. Soak for 30 minutes. Drain. Preheat oven to 375F. Place bread in large bowl. Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla and cinnamon in medium bowl to blend. Pour egg mixture over bread. Add raisins; mix gently to coat bread. Transfer mixture to 9x5x3-inch glass loaf baking dish. Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly. Melt butter in top of double boiler set over simmering water. Add 3 tablespoons bourbon, 1/4 cup sugar and 1 egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160F, about 1 minute. Remove from heat. Cut hot or warm bread pudding into 6 slices. Transfer to plates. Spoon bourbon sauce over each portion and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Baked them too long Brownies need to be taken out of the oven before they really look ready. The top should be just firm, and the mixture should still be gooey underneath the surface. They will continue to cook in the tin once they are removed from the oven. Leave them too long and they will get too dry. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=