* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 29 = = = = = = = = = = = = = = = = = = = = = = = = = = = CHEF APRONS - OVER 600 DIFFERENT STYLES!! ========================================= * Personalized Aprons - Create a unique, personalized gift! * Barbecue Aprons - What every well-dressed griller needs! * Aprons For Dads and Aprons For Moms * NASCAR Aprons - For tailgating at the track or at home! * Funny Aprons - Don't just say it; wear it! * NFL Football Aprons - Pick from any of the 32 teams! * Christian Aprons - Perfect for church dinners! * Personalized Chef Hats - Top off your culinary look in style! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Pizza's Day on the Grill > Wine Appreciation: Gainey Riesling 2006 > Food Funnies: Signs You Picked the Wrong Camp Cook S E L E C T E D R E C I P E S : * Ruby Tuesday's Chicken Quesadillas http://www.e-cookbooks.net/recipes3/ir354.html * Outback-Style Steaks http://www.e-cookbooks.net/recipes/07214.htm * Turkey In A Trash Can http://www.e-cookbooks.net/recipes2/08053.htm * Firecracker Grilled Salmon http://www.e-cookbooks.net/recipes2/08124.htm * Maple-Barbecued Pork Burgers http://www.e-cookbooks.net/recipes/08042.htm * Zucchini and Tomato Caviar http://www.e-cookbooks.net/recipes/09085.htm * Grilled Fruit with Yogurt Sauce http://www.e-cookbooks.net/recipes/06028.htm * Mocha Brownies http://www.e-cookbooks.net/recipes/06168.htm > Healthy Eating: Low Carb: Maple Cream Puffs http://www.e-cookbooks.net/recipes/lc32.htm Diabetic: Banana Bread http://www.e-cookbooks.net/recipes/diab30.htm Low Fat: Chicken Enchiladas http://www.e-cookbooks.net/recipes/lowfat27.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * When serving cheese as an appetizer, be sure to take it out of the refrigerator at least 45 minutes before the guests arrive. Not only will it be more sliceable and spreadable, it will also be ten times more flavorful. Refrigeration retards the cheese's ripeness. This is particularly true for goat cheese, which you should remove from refrigeration at least two hours before serving it. * When freezing fruit, choose firm, sound, uniformly sun ripened fruit. [Pears and bananas do not freeze well]. It is not essential to use sugar but it is often preferable. To sugar fruit, place it in a shallow tray. Just before you pack, sift the sugar over it until evenly coated. Don't let the mixture stand or the sugar will draw the fruits' juices. When packing, allow some room for expansion on freezing. * To make croutons, cut white or whole-grain bread into 3/4" cubes. Arrange on baking sheet and mist with cooking spray and sprinkle with powdered garlic. Broil until golden, about 3 min. Stir to expose the untoasted sides. Mist with cooking spay and broil another 2-3 min. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) "Sopa de Albondigas" is a traditional Mexican dish. It's a tasty soup, served as a main course. The soup itself has several versions, but always contains albondigas. What are albondigas? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "If I go down for anything in history, I would like to be known as the person who convinced the American people that catfish is one of the finest eating fishes in the world." - Willard Scott (The Today Show) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: August is: National Catfish Month National Water Quality Month July 27 - National Scotch Day July 28 - National Milk Chocolate Day July 29 - National Lasagna Day July 30 - National Cheesecake Day July 31 - National Raspberry Cake Day August 1 - National Raspberry Cream Pie Day August 2 - National Ice Cream Sandwich Day August 3 - National Watermelon Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Pizza's Day on the Grill By MARK BITTMAN I'm not sure there is a grilled food that impresses guests more than pizza. The results, once you get the hang of the process, are outstanding. Yes, grilled pizza presents challenges to the home cook. But if you have a food processor and instant yeast (which can simply be tossed in the food processor with the flour), making the dough is as easy as grating cheese. And you can grill the dough as soon as an hour after making it, which is as easy as the recipe makes it appear. Both rolling out and grilling the dough do require some care. Rolling is much easier if you allow the dough to rest at each stage: when you divide it into three (the recipe makes enough for three small pies, for easier grilling), when you flatten it and then again when you roll it into pies. I usually take a minute to roll the dough initially, then allow it to rest for five minutes before proceeding. Grilling is best done with a covered grill that mimics an oven. And you want part of the grill to be fairly hot. On a gas grill, this means setting one side to high and the other to low, or some similar arrangement. With a charcoal grill, simply build your fire on one side of the fire box. Use the hot side for the initial browning of the dough, the cool side to heat the toppings. Some pies are minimally topped. (Pizza bianco, white pizza, which is topped with olive oil, salt and sometimes rosemary, was, before the American influence, the most popular pizza in Rome.) Others are intuitive: mozzarella, tomato and basil; or caramelized onions and olives; or tomato sauce, Parmesan and anchovies. Still others use less traditional ingredients like fresh goat's milk cheese, sun-dried tomatoes, figs and whatever else you crave. One tool makes all of the work easier: a pizza peel with a metal blade (the handles are usually wood). Whereas a wooden peel will char after repeated use, a metal one will not be marred by the heat, and its thinness makes it easier to slide under the pie. I use the peel to roll out the dough, slide it onto the grill, remove it and flip it. Sometimes I use it for serving as well. Pizza Dough =========== 3 cups all-purpose or bread flour, more as needed 2 teaspoons instant yeast 2 tablespoons olive oil 2 teaspoons coarse kosher or sea salt, more for sprinkling 1. Combine flour, yeast, oil and salt in a food processor. Turn machine on, and add 1 cup water through feed tube. Process for about 30 seconds, adding more water, a little at a time, until mixture forms a ball and is slightly sticky. 2. Turn dough onto a floured work surface, and knead to form a smooth, round ball. Put dough ball in a bowl, and cover with plastic wrap. Let rise until dough doubles in size, 1 to 2 hours. Use immediately, or wrap tightly in plastic, and freeze for up to a month. Defrost in a covered bowl in refrigerator or at room temperature. White Pizza and Variations ========================== Pizza dough Flour Extra virgin olive oil Coarse kosher or sea salt 3 tablespoons or more roughly chopped fresh rosemary leaves 1. Divide dough ball into 3 pieces. Roll each into a ball, and place on a lightly floured surface. Sprinkle with a little more flour, cover with plastic wrap or a towel, and let rest while you start a covered grill. Fire should be medium-hot on one side, medium to cool on the other. Set grill rack about 4 inches from heat source. 2. Lightly press each dough ball into a flat round, lightly flouring the work surface and dough as necessary. Let rounds sit for a few minutes. This will relax dough and make it easier to roll out. Roll out on a cookie sheet, flouring the rolling pin or your hands as necessary. 3. Slide pie onto hot side of grill, and brush top lightly with olive oil. Grill until lightly browned on bottom. Remove from grill with a large spatula. Lightly flour top, then flip pie over onto its other side, on cooler part of grill. Top grilled side with salt and a third of the rosemary, and drizzle with a little olive oil. Cover, and grill 6 to 12 minutes, until hot and nicely browned on bottom. Serve immediately or at room temperature (these will keep for a few hours). Repeat with remaining dough. Margherita Pizza: After flipping pie, top it with fresh sliced tomatoes, extra virgin olive oil, grated fresh mozzarella and salt to taste. When pie finishes grilling, top with basil leaves and a little more olive oil. Fern-Bar Pizza: After flipping pie, top it with prosciutto, thin-sliced fresh figs, fresh goat's milk cheese and a little extra virgin olive oil. When pie finishes grilling, drizzle with more oil. Marinara Pizza: After flipping pie, top it with fresh sliced tomatoes, thin-sliced garlic, extra virgin olive oil and anchovy fillets. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Gainey Riesling 2006 Price: $13 The 2006 Riesling displays varietally-expressive aromas of fresh apple, lime, white peach and mineral, with lovely jasmine and honeysuckle scents emerging with airing. Its sleek green apple, lemon-lime and spicy peach flavors are enhanced by distinctive varietal notes of slate and wet stone with this refreshing minerality extending into the wine's crisp, vibrant finish. Serve With: 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, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Is It Time To Replace Your Mousepad? ==================================== We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs You Picked the Wrong Camp Cook ================================================== 9. "Outside?! In the woods?!? That's the silliest thing I've ever heard! I mean, where do you plug in the refrigerator?!" 8. Roasting hot dogs can be a fun part of camping. But in a tent, you're looking at third-degree burns. 7. Marinating the hamburgers in camp stove fuel and then tossing in a match may indeed be faster, but.... 6. He's never even seen a cast iron skillet, but he brought along his extensive collection of bundt cake pans. 5. Seems the only thing she brought was the ingredients for her "famous hash s'mores." 4. You spend the day out hunting deer and trout fishing. He's spent the day thumbing through "101 Nutritious Vegan Recipes." 3. His color blindness makes you leery of his wild berry salad, especially when half of the "berries" are brown. 2. Even his chicken doesn't taste like chicken. ... and the #1 Sign You Picked the Wrong Camp Cook ... 1. His attempt at a wild mushroom stew has everyone in your party trying to claw their eyes out or making small talk with a four-inch-tall purple frog named "Floyd." =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Ruby Tuesday's Chicken Quesadillas ================================== 5 oz. chicken breast Italian Dressing 12 inch flour tortilla margarine 1 cup shredded monterey jack/cheddar cheese 1 tablespoon tomatoes, diced 1 tablespoon jalapeno peppers, diced Cajun Seasoning (to taste) 1/2 cup shredded lettuce 1/4 cup diced tomatoes Sour Cream Salsa Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside. Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout. Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. Serve your favorite salsa in a small bowl on the side. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Outback-Style Steaks ==================== 4 top sirloin steaks or rib eyes 8 teaspoons salt 4 teaspoons paprika 2 teaspoons ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1/2 teaspoon ground coriander 1/2 teaspoon turmeric Mix together the seasonings and rub all over the steaks until they are all coated on all sides. Grill steaks or pan fry them over medium-high heat. Press down with a spatula to sear the edges. Cook until desired doneness. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Turkey In A Trash Can ===================== 1 Galvanized trash can (The inside needs to be burned out. Simply start a nice fire inside and allow the coating to burn off. Clean thoroughly after. This only needs to be done once and the can will be reusable if cleaned after each use.) 1 wooden stake (2" diameter, 2 1/2 feet long) Aluminum foil 25 lbs. charcoal 1 turkey Your favorite seasonings Pound stake into ground. Line ground with foil to extend 10" beyond diameter of trash can. Place turkey on stake so it is hanging 2" off the ground (legs pointing down). Rub seasoning into skin as desired. Place trash can upside down over turkey. Start 20 lbs. of charcoal on fire around outside of can and also one layer on top of inverted can. This creates a natural convection oven which will reach a VERY high temperature. Allow about 5 minutes per pound when cooking turkey, or when internal temperature is at least 180F. Add more charcoal as needed to top and/or bottom to maintain a constant heat source throughout the cooking period. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Firecracker Grilled Salmon ========================== 8 (4 ounce) fillets salmon 1/2 cup peanut oil 4 tablespoons soy sauce 4 tablespoons balsamic vinegar 4 tablespoons green onions, chopped 3 teaspoons brown sugar 2 cloves garlic, minced 1 1/2 teaspoons ground ginger 2 teaspoons crushed red pepper flakes 1 teaspoon sesame oil 1/2 teaspoon salt Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Maple-Barbecued Pork Burgers ============================ 8 ounces pork sausage (preferably hot breakfast sausage) 1/2 cup diced green bell pepper 2/3 cup bottled barbecue sauce 1 1/2 tablespoons pure maple syrup 1 1/2 tablespoons apple cider vinegar 2 onion rolls, split 1/2 cup purchased coleslaw Gently mix sausage and green bell pepper in medium bowl. Form into two 1/2-inch-thick patties. (Can be made 8 hours ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Whisk barbecue sauce, maple syrup, and vinegar in medium bowl to blend well. Reserve 1/3 cup sauce to baste patties. Grill rolls until lightly toasted. Transfer to 2 plates. Grill patties 5 minutes. Turn patties over. Brush with sauce. Grill until cooked through, brushing occasionally with sauce, about 5 minutes longer. Place burgers on bottom halves of rolls. Top each burger with 1/4 cup coleslaw and top half of roll. Serve, passing remaining sauce separately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Zucchini and Tomato Caviar ========================== 2 lbs. tomatoes 3 tablespoons olive oil 2 cups shredded zucchini 1/2 cup chopped red bell peppers 1/4 cup chopped onions 1/4 cup minced fresh parsley 2 cloves garlic, minced 1 tablespoon minced fresh basil 1/2 teaspoon dried oregano, crumbled 1 1/2 teaspoons worcestershire 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice pita bread, cut into wedges, toasted Bring a large pot of water to boil. Add tomatoes and blanch 20 seconds. Drain. Peel, seed and chop tomatoes. Heat oil in a heavy large skillet over medium-high heat. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and saute 3 minutes. Stir in tomatoes, Worcestershire and lemon peel. Season to taste with salt and pepper. Refrigerate until well chilled, at least 3 hours and up to 8 hours. Drain off excess liquid. Add lemon juice and toss gently. Transfer to bowl. Serve with toasted pita bread. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Grilled Fruit with Yogurt Sauce =============================== For sauce: 12 oz. (1 1/2 cups) nonfat plain yogurt 3 tablespoons honey 2 tablespoons fresh lime juice 3 tablespoons finely chopped fresh mint For skewers: 4 firm-ripe plums, each cut into 8 wedges 4 firm-ripe peaches, peeled and each cut into 8 wedges 1/2 ripe pineapple (1 1/2 lb), peeled, cored, and cut into 1-inch pieces Special equipment: 24 (8-inch) wooden skewers soaked in water 1 hour Prepare grill for cooking. Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve. Thread about 8 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mocha Brownies ============== 1/2 cup shortening 1/2 cup butter 1 cup cocoa 2 cups sugar 1 tablespoon hot water 2 teaspoons instant coffee 4 eggs 2 teaspoons vanilla 1 cup flour 1/2 tsp. salt 1 cup chopped nuts (optional) Preheat oven to 350F. Grease a 13x9 inch pan. Melt shortening and butter over low heat or in the microwave. Remove from heat and add cocoa, blend well. Add sugar and mix well. Dissolve instant coffee in hot water and mix into creamed mixture. Add eggs one at a time, beat well, by hand, after each addition. Stir in vanilla, flour, and salt. Do not over beat. Fold in nuts. Bake 25-30 minutes. Cool completely. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Meatballs Albondigas can be prepared using ground beef, turkey or pork. I've even heard of shrimp albondigas. The meat is combined with uncooked rice, raw egg, seasoning and mint leaves. The mint leaves are a must. The meatballs are then simmered in chicken or beef broth, along with onions, garlic and a variety of vegetables and seasonings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=