* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 28 = = = = = = = = = = = = = = = = = = = = = = = = = = = CHEF APRONS - OVER 600 DIFFERENT STYLES!! ========================================= * Personalized Aprons - Create a unique, personalized gift! * Barbecue Aprons - What every well-dressed griller needs! * Wine & Beer Aprons - You'll be the hit of the party! * NASCAR Aprons - For tailgating at the track or at home! * Funny Aprons - Huge selection of humorous sayings! * 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: Ceviche Without Fear > Wine Appreciation: Bodegas Castano Monastrell 2005 > Food Funnies: Signs Dieting Has Taken Over Your Life S E L E C T E D R E C I P E S : * Pizzeria Uno's Rattlesnake Pasta http://www.e-cookbooks.net/recipes/08181.htm * Garlic-Mustard Grilled Beef Skewers http://www.e-cookbooks.net/recipes1/08182.htm * Southwest Turkey Burgers http://www.e-cookbooks.net/recipes/08183.htm * Shrimp Stew http://www.e-cookbooks.net/recipes/08184.htm * Utica Greens http://www.e-cookbooks.net/recipes/08185.htm * Summer Squash Bake http://www.e-cookbooks.net/recipes/08186.htm * Blue Cheese Coleslaw http://www.e-cookbooks.net/recipes/08187.htm * Mexican Brownies http://www.e-cookbooks.net/recipes/08188.htm > Healthy Eating: Low Carb: Hash Browned Zucchini http://www.e-cookbooks.net/recipes/0818lc.htm Diabetic: Beef and Noodles in Lemon Sauce http://www.e-cookbooks.net/recipes/0818diab.htm Low Fat: Low Fat Peanut Butter Cookies http://www.e-cookbooks.net/recipes/0818lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Baking Tips: * When making cookies, always use unsalted butter, never margarine. The unsalted butter gives the cookies a lighter texture. * Add a pinch of baking soda to your frosting and the frosting will stay moist and prevent cracking. * Always chill pastry dough before rolling and cutting, and always chill it again afterwards, before baking, to further relax the gluten. * Your yeast will last longer than specified on those little packages from the grocery store if kept in the refrigerator and even longer in the freezer. * For a practically fat-free crust, substitute frozen phyllo pastry for traditional pie crust. * To keep a cake longer, place half an apple in the cake container when storing. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) How many pounds did Morgan Spurlock gain in the month that was documented in the anti-McDonald's movie "Super Size Me"? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "It is, of course, entirely possible to cook without using wine. It is also possible to wear suits and dresses made out of gunny sacks, but who wants to?" - Morrison Wood (1949) "With a Jug of Wine" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 August 5 - National Waffle Day August 6 - National Root Beer Float Day August 7 - National Raspberries & Cream Day August 8 - National Frozen Custard Day August 9 - National Rice Pudding Day August 10 - National S'Mores Day August 11 - National Raspberry Bombe Day August 12 - National Toasted Almond Bar Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Ceviche Without Fear By MARK BITTMAN Most people I know love ceviche, the Central and South American dish in which fish is "cooked" by marinating it in an acidic dressing. But they don't prepare it: they trust a chef to transform raw fish into something less fearsome by dousing it with lime juice. Whether this is rational, I don't know. While it could be argued that chefs have access to fresher fish than home cooks, it also could be argued that people have more control over their food when they make it themselves. In any case, there is a way to take the trepidation out of ceviche: Cook the fish first. Calling this preparation ceviche is obviously akin to "seared steak tartare," but so what? There is little difference in the texture or quality of fish that has been marinated in lime and that has been quickly cooked, which is why marinating in lime is perfectly acceptable in the first place. Any type of seafood that has been briefly cooked can be marinated in typical ceviche ingredients, and served, usually as an appetizer. But most typical are shrimp, scallops, squid, conch, octopus, lobster and crab. The first three would be my choices: they're relatively inexpensive, easy to handle and fast cooking. You could cook all three together, but shrimp need a little more time than squid, which is likely to be overcooked in the amount of time it takes to cook the shrimp; scallops, too, become rubbery if cooked all the way through. So I recommend cooking the shrimp separately; even with this added step, the whole cooking process takes less than 10 minutes. Once the fish is cooked, treat it simply, tossing it with little more than the essential lime juice, salt, pepper and chili, along with some olive oil and red onion. Or you can make it into a more colorful salad, adding bell peppers, tomatoes and avocados. Whichever route you choose, no one is likely to be able to tell that the fish was cooked with heat rather than acid. Mock Ceviche ============ Salt and pepper 1/2 pound shrimp, any size 1/2 pound sea scallops 1/2 pound cleaned squid, cut into rings (tentacles left whole) 2 tablespoons olive oil 1 small chili, like Thai or jalapeño, seeded, stemmed and minced 1/2 cup chopped red onion 1 small clove garlic, minced 2 tablespoons minced red or yellow bell peppers, optional 1/4 cup diced tomato flesh, optional 1/4 cup diced avocado, optional 1/4 cup fresh lime juice 1/2 cup cilantro leaves, barely chopped. 1. Bring a large pot of water to a boil, and salt it. Add shrimp, reduce heat to medium, and cook about 4 minutes, until pink and firm. Remove and run under cold water. Peel and set aside. Cook scallops and squid together in same water for 2 minutes, or until scallops are firm and not quite cooked through and squid is fairly tender. Remove and run under cold water, then combine with shrimp. 2. Toss seafood with olive oil and, if you like, cover and refrigerate until ready to serve (up to 24 hours). Toss with remaining ingredients except cilantro, then taste, and adjust seasoning. Stir in most of cilantro, then garnish with remainder. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Bodegas Castano Monastrell 2005 Price: $8 Excellent example of the Monastrell grape in its early years. Intense aromas of black fruit (plums) and less ripe red fruit (cranberries, mulberries, redcurrants, blackcurrants). On the palate it is fruity and fresh, and alive with tannins which leaves a pleasant aftertaste. Serve With: Pork and Sausage Saute ====================== 2 pounds pork tenderloin, trimmed, cut into 1-inch cubes 1 tablespoon paprika 8 cups 3/4-inch cubes trimmed day-old French bread 1 cup (or more) boiling water 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 bacon slices, chopped 8 ounces fully cooked smoked sausage, cut into 3/4-inch pieces 2 large garlic cloves, chopped 1/4 cup olive oil Place pork in medium bowl. Add paprika; toss to coat. Cover; chill overnight. Place bread cubes in large bowl. Add 1 cup boiling water. Using potato masher, crush mixture until bread has consistency of mashed potatoes, adding more water if mixture is dry. Stir in salt and pepper. Divide into 6 equal portions. Saute bacon in large skillet over medium heat until golden, about 6 minutes. Add pork, sausage and garlic. Saute until pork is cooked through, about 15 minutes. Season with salt and pepper. Heat oil in another large skillet over medium-high heat. Working in batches, add bread portions to oil, flattening to 4-inch rounds with wet spoon. Cook until brown, about 5 minutes per side. Place fried bread on plate. Top with meat. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 Dieting Has Taken Over Your Life ==================================================== 10. You just paid $5 for a bottle of water because the label says it's low carb. 9. You make your wife wear lo cal lipstick. 8. You spend more time calculating carbs, calories and fat for one meal than you did preparing your income tax return. 7. Your only jewelry? Your "WWRSD" (What Would Richard Simmons Deal?) bracelet. 6. You walked past a bakery... and punished yourself with four hours on the StairMaster just for looking in the window. 5. You buy the "Young Elvis" stamps instead of the "Old Elvis" stamps because they have less fat. 4. You look for the carb count on your bottle of shampoo. 3. You can't remember your anniversary, phone number or PIN, but you know the exact carb count of everything in your house, including the cat. 2. You've begun hearing voices in your head -- and they all sound like Al Roker and Richard Simmons. ... and the #1 Sign Dieting Has Taken Over Your Life ... 1. You skip drinking them for a day, and you actually start getting the "Slim Fast Shakes." =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pizzeria Uno's Rattlesnake Pasta ================================ Chicken: 2 skinless, boneless chicken breast halves, cut into cubes 2 tablespoons butter 2 cloves garlic, minced 1 tablespoon Italian seasoning Pasta: 1 pound penne pasta Sauce: 4 tablespoons butter 2 cloves garlic, minced 1/3 cup all-purpose flour 1 tablespoon salt 3/4 teaspoon ground white pepper 2 cups milk 1 cup half-and-half 3/4 cup grated Parmesan cheese 8 ounces shredded Colby-Monterey Jack cheese 4 oz. jar jalapeno peppers (in juice), sliced In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Cook pasta for 8 to 10 minutes; drain. Meanwhile, start making a roux: Melt 4 tablespoons butter in the skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes stirring constantly. Slowly add milk and half-and-half, continue to stir until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Add jalapeno peppers and stir in chicken. Add alfredo mixture to cooked penne pasta and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Garlic-Mustard Grilled Beef Skewers =================================== Garlic-mustard glaze: 1/4 cup whole grain mustard 2 tablespoons Dijon mustard 4 cloves garlic, finely chopped 2 tablespoons white wine vinegar 1 tablespoon low-sodium soy sauce 1 tablespoon honey 1 tablespoon finely chopped fresh rosemary leaves 2 teaspoons Spanish paprika 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 pounds beef tenderloin Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes Whisk together all of the glaze ingredients in a small bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before using. Heat your grill to high. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Southwest Turkey Burgers ======================== 10 ounces ground turkey 1/2 cup plus 2 tablespoons chopped green onions 6 tablespoons chopped fresh cilantro 2 teaspoons minced canned chipotle chilies 2 teaspoons ground cumin 2 (9 to 10 inch) flour tortillas 4 tablespoons purchased guacamole Purchased fresh salsa Gently mix turkey, 1/2 cup green onions, 4 tablespoons cilantro, chipotle chilies, and cumin in medium bowl. Form into two 7-inch-long by 2 1/2-inch-wide patties. (Can be made 8 hours ahead. Cover and chill.) Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Wrap tortillas in foil; grill until heated through. Unwrap tortillas; transfer to 2 plates. Spread 2 tablespoons guacamole down center of each tortilla. Place burgers atop guacamole. Sprinkle with 2 tablespoons green onions and 2 tablespoons cilantro. Fold each tortilla to partially enclose burger. Serve with salsa. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Shrimp Stew =========== 2 pounds medium-size shrimp, shells and heads on if possible 6 cups water 1 medium-size yellow onion, quartered 2 bay leaves 1 tablespoon plus 1/2 teaspoon salt 1/2 cup vegetable oil 1/2 cup all-purpose flour 1 cup chopped yellow onions 1/2 cup chopped bell peppers 1/2 cup chopped celery 1/4 teaspoon cayenne 2 tablespoons chopped fresh parsley leaves 2 hard-boiled eggs, shelled and finely chopped Peel the shrimp and reserve the shells and heads. Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onions, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes. Remove from the heat and strain through a fine-mesh strainer. Discard the peelings and set aside the shrimp stock. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes. Add the chopped onions, bell peppers, and celery, and cook, stirring until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1-1/2 hours. Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne, and cook for about 20 minutes. Remove from the heat and stir in the parsley. Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot. The stew can also be served over white rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Utica Greens ============ 1 large head escarole 4 thin slices prosciutto, chopped 2 cloves garlic, chopped 2 tablespoons olive oil 2 italian long hot peppers, seeded & julienned 1/2 cup bread crumbs 1/4 cup pecorino romano cheese, grated 1 cup chicken broth salt and pepper, to taste Clean and rinse escarole twice; chop in large pieces. Boil down for 5 or 6 minutes so it’s tender and wilted. Place olive oil in a saute pan and heat. Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic. Add seeded peppers and cook another minute or so. Add the escarole and all the other ingredients in the pan. Gradually add the bread crumbs and grated cheese, tossing gently until blended. Taste for final salt and pepper seasoning. Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Summer Squash Bake ================== 1/4 cup chopped onions 3 tablespoons butter 3 hard cooked eggs, chopped 3 summer squash, diced, about 3 cups 2 eggs, beaten 1/3 cup half-and-half 1/4 cup soft bread crumbs tossed with 1 tablespoons melted butter In a saucepan, saute onion in butter. In a large bowl, combine onions and butter with summer squash and chopped hard cooked eggs. Place squash mixture in a greased 1 1/2-quart casserole. Mix beaten eggs with half-and-half; pour over squash in casserole. Sprinkle top with buttered bread crumbs. Bake at 350F for 30 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Blue Cheese Coleslaw ==================== 1/2 cup blue cheese, crumbled 1/2 cup buttermilk 3 tablespoons apple cider vinegar 2 tablespoons sugar 12 cups shredded green cabbage (about 1 large head) Place first 4 ingredients in processor; blend until smooth, about 30 seconds. Place cabbage in large bowl. Add dressing; toss. Season with salt and pepper. Cover; chill at least 1 hour. (Can be made 1 day ahead; chill. Toss before serving.) =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mexican Brownies ================ For brownies: 4 ounces unsweetened chocolate, chopped 1/2 cup (1 stick) unsalted butter 1 1/4 cups (packed) golden brown sugar 1 tablespoon ground cinnamon 1/4 teaspoon salt 3 large eggs 1 teaspoon vanilla extract 3/4 cup all purpose flour 1 cup milk chocolate chips (about 6 ounces) For brown sugar topping: 1 cup (packed) golden brown sugar 1/4 cup whipping cream 1 tablespoon unsalted butter 3/4 tablespoon vanilla extract 1/2 cup sliced almonds Preheat oven to 325F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. Using foil as aid, lift brownie from pan. Cut brownie into 16 squares. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: 24.5 pounds "Super Size Me" was a documentary, which showed what happens when Morgan Spurlock eats nothing but McDonald's three times a day for 30 days. In the movie, one can tell Morgan is getting worse as the days go by, and more people (including his girlfriend) are becoming more disgusted by what he is doing. Spurlock talks to many doctors, and all of them tell him that his health is forever damaged, and even if he lost the weight, many fatal health problems could occur. However, after fourteen months of being back to his healthy vegan diet, Morgan Spurlock lost back his weight. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=