* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 27 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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! * Major League Baseball Aprons - Wear your team with pride! * Personalized Chef Hats - Top off your culinary look in style! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Last-Minute Crunch > Wine Appreciation: Yangarra Estate 2005 Shiraz > Food Funnies: Signs You Picked the Wrong Camp Cook S E L E C T E D R E C I P E S : * Red Lobster Batter-Fried Shrimp http://www.e-cookbooks.net/recipes2/08121.htm * Brisket with BBQ Sauce http://www.e-cookbooks.net/recipes2/08122.htm * Chicken Cordon Bleu http://www.e-cookbooks.net/recipes2/08123.htm * Firecracker Grilled Salmon http://www.e-cookbooks.net/recipes2/08124.htm * Bacon and Molasses Beans http://www.e-cookbooks.net/recipes2/08125.htm * Asparagus with Parmesan Butter http://www.e-cookbooks.net/recipes2/08126.htm * Zucchini "Crab" Cakes http://www.e-cookbooks.net/recipes/7225.htm * Peach Cobbler http://www.e-cookbooks.net/recipes/09098.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) In New Zealand, what is a "hangi"? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 August 4 - National Chocolate Chip Day August 5 - National Waffle Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Last-Minute Crunch By MARK BITTMAN Most Italian pasta recipes featuring eggplant and tomatoes, the vegetable stars of late summer, seem to focus on a tomato sauce with fried eggplant as a component. Nothing wrong with that, but frying eggplant can be a bit of a production. When cooked individually, each slice absorbs more than a little bit of oil. And no matter how well you flour and bread the eggplant, no matter how brilliantly crunchy it is after frying, by the time you serve it that crunch is gone. There is a way around all this. In this recipe, chunks of eggplant are cooked quickly in olive oil or, if you like, olive oil that has had cured pork - bacon or pancetta, say - rendered in it. The tomatoes spend only about 10 minutes in the pot so they retain lots of flavor. The trick is adding crisp-cooked bread crumbs to the sauce at the last minute, which brings back the crunch. You can cook the crumbs separately or in the same olive oil you use for the eggplant, removing them before the eggplant is added. For this to work, though, they must be fresh: not the stuff sold in cardboard tubes or plastic bags but bread that has been chopped into large (pea-size) pieces in a food processor. If you have small, thin-skinned, nearly seedless eggplants, do not bother to peel or salt them. If your eggplant is bigger but still under a pound and firm, sprinkle a tablespoon or so of salt over the chunks as they sit in a colander for about half an hour; rinse and dry them before cooking. If your eggplant is a thick-skinned, seedy monster, you might peel it before salting. In other words, it pays to find small eggplants, and at this time of year that should be a pretty easy task. Pasta with Eggplant, Tomatoes and Bread Crumbs ============================================== Salt and pepper 1/4 to 1/2 cup extra virgin olive oil (use lesser amount if using meat) 1/4 cup diced pancetta, guanciale or bacon, optional 1 cup coarse fresh bread crumbs 2 small-to-medium eggplants, about 12 oz., in 1/2" to 1" chunks 1 pound spaghetti or linguine 6 small or 3 medium tomatoes, about 12 ounces, cored, seeded and in 1/2" to 1" chunks 1 to 2 teaspoons thinly sliced garlic Chopped fresh basil or parsley for garnish 1. Set a large pot of water to a boil and salt it. Put half the oil in a large skillet and turn heat to medium-high. Cook meat, if you are using it, stirring occasionally, until just about crisp. Remove with a slotted spoon. Add bread crumbs and cook, stirring almost constantly, until nicely browned, 3 to 5 minutes; season them with a bit of salt and pepper as they cook. Remove with a slotted spoon and add remaining oil. 2. Cook eggplant, stirring occasionally and seasoning with salt and pepper, until browned and tender, about 15 minutes. When it is done, begin cooking pasta. Add tomatoes and garlic to skillet and cook, stirring occasionally, until they soften, about 10 minutes. By this time, pasta will be just about tender; when it is, drain it. 3. Toss pasta with eggplant-tomato mixture, bread crumbs and meat, if you used it. Taste and adjust seasoning, garnish, and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Yangarra Estate 2005 Shiraz Price: $16 The vineyards are in the coolest part of McLaren Vale, giving their low yields time to slowly accumulate concentrated powerful flavors of blackberry and plums, with hints of spice. The open fermenters and wild yeast allow maximum extraction and complexity with soft silky tannins. Serve With: Grilled Spareribs with Cherry Cola Glaze ======================================== 4 (12 oz.) cans cherry cola (flat - no carbonation) 2 cups cherry jam or preserves 2/3 cup Dijon mustard with horseradish 3 tablespoons soy sauce 2 tablespoons malt vinegar or apple cider vinegar 1 tablespoon hot pepper sauce 7 1/4 to 7 1/2 pounds well-trimmed pork spareribs Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. Position racks in top and bottom thirds of oven and preheat to 325F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Red Lobster Batter-Fried Shrimp =============================== 1 1/2 pounds shrimp, peeled and deveined 1/2 cup oil 1 egg, beaten 1 cup all-purpose flour 1/2 cup milk 3/4 teaspoon seasoned salt 1/4 teaspoon salt Oil for deep frying Preheat oil to 350F. Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Brisket with BBQ Sauce ====================== 4 pounds lean beef brisket 2 tablespoons liquid smoke flavoring 1 tablespoon onion salt 1 tablespoon garlic salt 1 1/2 tablespoons brown sugar 1 cup ketchup 3 tablespoons butter 1/4 cup water 1/2 teaspoon celery salt 1 tablespoon liquid smoke flavoring 2 tablespoons Worcestershire sauce 1 1/2 teaspoons mustard powder salt and pepper to taste Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight. Preheat oven to 300F. Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling. Pour sauce over meat slices in pan. Cover and bake for 1 more hour. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Chicken Cordon Bleu =================== 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Bacon and Molasses Beans ======================== 4 thick-cut bacon slices, thinly sliced crosswise 2 medium onions, finely chopped 1/2 green bell pepper, finely chopped 2 garlic cloves, minced 4 (15 oz. cans) Great Northern beans, rinsed, drained 1/3 cup mild-flavored (light) molasses 1/4 cup ketchup 1/4 cup purchased barbecue sauce 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar Cook bacon in heavy large pot over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Discard all but 2 tablespoons drippings in pot. Add onions, bell pepper and garlic to pot; saute until vegetables are tender, about 8 minutes. Stir in bacon, beans and remaining ingredients. Reduce heat to medium-low; simmer uncovered until mixture thickens, stirring occasionally, about 10 minutes. Season with salt and pepper. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Asparagus with Parmesan Butter ============================== 1 pound asparagus, ends trimmed 3 tablespoons butter, room temperature 1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces) 1 tablespoon chopped fresh basil or 1 teaspoon dried 1 large garlic clove, chopped 1 1/2 teaspoons fresh lemon juice Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broilerproof platter. Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Zucchini "Crab" Cakes ===================== 2 1/2 cups grated zucchini 1 egg, beaten 2 tablespoons butter or margarine, melted 1 cup seasoned bread crumbs 1/4 cup minced onions 1 teaspoon Old Bay Seasoning (may add more) 1/4 cup all-purpose flour 1/2 cup vegetable oil (for frying) In a large bowl, combine zucchini, egg, butter or margarine. Stir in seasoned bread crumbs, minced onion and seasonings. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both sides. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Peach Cobbler ============= 6 large peaches, cut into thin wedges 1/4 cup sugar 1 tablespoon fresh lemon juice 1 teaspoon cornstarch For biscuit topping: 1 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 3/4 stick cold unsalted butter, cut into small pieces 1/4 cup boiling water Preheat oven to 425F. Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes. Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: A method of cooking. Large stones are thrown against one another to make sure they are durable and will not shatter. They are then heated in a fire until very hot. Usually the stones and fire are together in a pit, but occasionally the hot stones are added to a pit once hot enough. Food is then added to the pit in baskets, and well wrapped, usually in damp mutton-cloth. Dirt is then put on top until the pit is filled in. The hangi is left for some hours before being dug up and eaten. Popular hangi foods include shellfish, pork, kumara, potato, cabbage and all manner of other meat, poultry and vegetables. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=