* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, 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! * 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: A Little Lump of Luxury in the Pasta > Wine Appreciation: Root 1 Cabernet Sauvignon 2005 > Food Funnies: How We Celebrated National Mustard Day S E L E C T E D R E C I P E S : * Carrabba's Pollo Rosa Maria http://e-cookbooks.net/recipes1/08261.htm * Fajita Salad http://www.e-cookbooks.net/recipes/811.htm * Bronco Burgers http://www.e-cookbooks.net/recipes1/08103.htm * Grilled Peanut Chicken http://www.e-cookbooks.net/recipes/0811.htm * Sesame Eggplant with Green Onions http://www.e-cookbooks.net/recipes1/9305.htm * Monterey Pumpkin Dip http://www.e-cookbooks.net/recipes/9306.htm * Sherman Lima Beans http://www.e-cookbooks.net/recipes/9307.htm * Apple Bread Pudding http://www.e-cookbooks.net/recipes/9308.htm > Healthy Eating: Low Carb: Egg Puff-Muffins http://www.e-cookbooks.net/recipes/lc33.htm Diabetic: Strawberry Fruit Pie http://www.e-cookbooks.net/recipes/diab31.htm Low Fat: Zesty Minestrone http://www.e-cookbooks.net/recipes/lowfat28.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Canning Tips: * Choose only perfect produce. Overripe or damaged fruits and vegetables are more prone to spoilage. * Your jars, lids and sealing rings should be in good condition and sterile (washed and scalded). * Wash your produce thoroughly before processing. * Know your produce. Be sure to use the correct time, temperature and method of processing for the food you will be canning. * After canning, check the seal on every jar to make sure they are air tight - when you push down on a self-sealing lid, it should stay down. Test porcelain lids by turning the jars upside down. If you see a stream of tiny air bubbles, the seal is not air tight. * Don't use foods from any jar that has a foamy or discolored appearance. Watch for bulging or misshapen lids and leaking rims. Throw those jars away. * Home canned vegetables should be boiled before they are served (with the exception of tomatoes). 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 difference between dried currants and fresh currants? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream." - Heywood Campbell Brown (1888-1939) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 12 - National Toasted Almond Bar Day August 13 - National Filet Mignon Day August 14 - National Creamsicle Day August 15 - National Lemon Meringue Pie Day August 16 - National Rum Day August 17 - National Vanilla Custard Day August 18 - National Ice Cream Pie Day August 19 - National Soft Ice Cream Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Is It Time To Replace Your Mousepad? ==================================== We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= A LITTLE LUMP OF LUXURY IN THE PASTA By MARK BITTMAN In a world that seems awash in luxurious ingredients, maybe crab meat doesn't seem like such a big deal anymore. Still, at $40 a pound or so, a few six- or eight-ounce crab cakes can mean a pretty expensive meal. Eaten straight, crab meat does not go very far. But cooks on the East Coast and West Coast now have access to great fresh crab meat, and if you can resist eating it straight from the container or tossing it with a little mayonnaise, it can make a full meal. A mere half-pound elevates a pasta sauce to a level of luxury not readily achievable with other ingredients, or with so little work. Intelligent shopping can net high-quality crab at reasonable prices. In recent weeks I have found fresh crab meat from Maine for less than $20 a pound. Crab meat from Maryland costs about the same; claw meat is less expensive than "lump" meat, which in turn costs less than "jumbo lump." For the purposes of a pasta dish, they are pretty much interchangeable, and the claw meat can be found for as little as $15 a pound. (Jumbo lump is usually around $25.) Similarly, picked fresh Dungeness crab sells for about $25 in good West Coast fish markets. If you cannot find fresh crab meat, all is not lost. Some crab meat is pasteurized, then packed in tins or containers and refrigerated; because it's not any less expensive than true fresh meat, it's a second choice, but not a terrible one. Containers of fresh crab meat are sometimes frozen in 8- or 16-ounce containers; it's not bad, but it doesn't have the flavor of fresh or even pasteurized crab. The cooking is the work of a moment, involving nothing more than the crab meat, a fair amount of garlic, good olive oil, perhaps a chili or two. For technique, just be sure to turn off the heat when the garlic turns "blond" rather than brown. If you like, you can add a cup or so of cherry (or grape) tomatoes as soon as the garlic colors; continue to cook until the tomatoes collapse. And don't cook the crab meat because it was cooked before picking; just warm it up. I'm sure there is an appropriate pasta shape to use with a sauce like this one, but I can't say that one seemed better than another to me. It is more important to shop for the right crab meat than the right pasta shape. Pasta With Crab =============== Salt to taste 1/3 cup extra-virgin olive oil 2 tablespoons slivered or minced garlic 2 dried red chilies, or to taste 1 pound pasta 1/2 pound crab meat, or more 1/4 cup chopped fresh parsley leaves 1. Bring a large pot of water to a boil, and salt it. Put oil, garlic, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low. Cook, shaking pan, until garlic just begins to color; turn off heat. 2. When water boils, cook pasta. When it is just about done, turn heat under oil back to low and add crab; stir once or twice. Drain pasta (reserve a bit of cooking water), and toss it in crab sauce to coat. If mixture seems a bit dry, add reserved cooking water or more olive oil. Stir in parsley, adjust seasoning, and serve. Yield: 3 or 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 ========================== Root 1 Cabernet Sauvignon 2005 Price: $11 Deep, dark cherry color, with an expressive bouquet of currants, vanilla, black and red berry fruits. Toffee, tobacco and bittersweet chocolate also stand out on the nose. Soft and supple in the mouth, the ripe fruit is balanced by smooth oak and its creamy texture is dominated by rich, ripe berries and a dark chocolate finish. Serve With: Sliced Steak with Roasted Corn Salsa ==================================== 3 cups fresh corn (about 3 ears) 4 scallions, white and green parts thinly sliced separately 2 tablespoons unsalted butter 2 garlic cloves, minced 1 1/2 teaspoons kosher salt 1 1/2 teaspoons ground cumin 1 teaspoon chili powder 1/2 teaspoon black pepper 2 plum tomatoes, finely diced 1 to 2 fresh jalapeno chiles, finely diced (including seeds) 1 (2-lb) trimmed boneless sirloin steak, about 1 1/2 inches thick 1/4 cup finely chopped fresh cilantro lime wedges Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl. Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapenos. Prepare grill for cooking. Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing. While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens. Spoon corn on top of sliced steak and pour over any accumulated juices. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: How We Celebrated National Mustard Day ==================================================== 9. Devilled eggs, devilled crabs, devilled beer, devilled ice cream. 8. Starting at midnight, we tacked up radical anti-ketchup posters all over town. 7. The night before, we snuck into the Hellman's plant and dumped a ton of yellow dye #4 into the mayonnaise vats. 6. Twenty-four hour vigil at the grave of old man French. 5. Hours upon hours of lowering the driver's side window and asking fellow motorists if they've got any Grey Poupon. 4. Placed a larger than usual wager on the Jumbotron hot dog race. 3. Mooned Teresa Heinz Kerry. 2. Drove the MustardMobile all over town, distributing little golden packets of joy to good little girls and boys everywhere. ... and the #1 Way We Celebrated National Mustard Day ... 1. Contacted the Innocence Project to enlist their aid in freeing Colonel Mustard -- he was nowhere near the library when the murder was committed! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Carrabba's Pollo Rosa Maria =========================== 4 chicken breasts split for stuffing 4 slices prosciutto 1/2 cup shredded fontina cheese Lemon Butter: 1/2 cup clarified butter 3 garlic cloves 1/2 small yellow onion diced 1/4 cup white wine 4 tablespoons unsalted butter 1/2 teaspoon white pepper 1/2 teaspoon salt Topping: 8 sliced mushrooms 1/2 cup fresh sweet basil chopped Lemon Butter Recipe (listed above) 1 lemon juiced Open chicken breasts and place butterfly-style on grill over white-hot coals. Grill 3 to 5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup fontina cheese. Secure with toothpicks. Set aside in a warm place. Lemon Butter and Topping: In a large saute pan over medium heat, combine clarified butter, garlic, and onion and saute until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper. Add mushrooms to lemon butter and saute 1 to 2 minutes or until cooked. Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fajita Salad ============ 1 1/4 pounds thin-sliced boneless pork loin chops 1 tablespoon chili powder 1 1/3 cups bottled citrus vinaigrette 3 small bell peppers (a mix of green, red, and yellow), quartered lengthwise 1 large onion, cut into 1/4" to 1/2" slices 8 cups thinly sliced romaine lettuce 2 cups broken tortilla chips Prepare barbecue (high heat). Place pork in shallow dish. Sprinkle pork on both sides with chili powder and salt. Pour 2/3 cup vinaigrette over pork. Let marinate 10 minutes. Place peppers and onion slices on rimmed baking sheet. Brush with 1/3 cup vinaigrette. Grill vegetables until tender, turning often, about 8 minutes total. Remove pork from vinaigrette. Grill until cooked through, about 2 minutes per side. Transfer to cutting board. Thinly slice meat across grain. Separate onion slices into rings and cut peppers into strips. Toss lettuce in large bowl with remaining 1/3 cup vinaigrette. Divide among 4 plates. Top with pork and vegetables. Sprinkle with tortilla chips. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Bronco Burgers ============== 5 fresh jalapeno peppers 4 pounds ground beef salt and pepper to taste 1 egg 1/4 cup A1 steak sauce 1/4 cup minced white onion 1 teaspoon hot pepper sauce 1 pinch dried oregano 1 tablespoon Worcestershire sauce 1 teaspoon garlic salt 1/4 cup crushed Fritos corn chips 8 large potato hamburger buns 8 slices pepperjack cheese Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop. In a large bowl, use your hands to mix together the ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos. Divide into 8 balls, and flatten into patties. Grill patties for 10 to 15 minutes, turning once, or until well done. Remove from the grill and place on buns. Top each one with a slice of pepperjack cheese. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Peanut Chicken ====================== 2 tablespoons peanut butter 1 tablespoon fresh lime juice 2 teaspoons soy sauce 1 clove garlic, chopped 1/3 teaspoon curry powder 1 dash ground cayenne pepper 4 skinless, boneless chicken thighs Preheat grill for high heat. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper. Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sesame Eggplant with Green Onions ================================= 1/2 cup olive oil 5 large green onions; 4 coarsely chopped, 1 thinly sliced for garnish 2 tablespoons soy sauce 2 teaspoons sesame oil 2 teaspoons sesame seeds 2 eggplants (about 2 1/2 pounds), cut crosswise into 1/2-inch-thick slices Puree olive oil, chopped green onions, soy sauce, and sesame oil in blender. Transfer mixture to small bowl. Stir in sesame seeds; season mixture with pepper. Prepare barbecue (medium-high heat). Generously brush 1 side of each eggplant slice with green onion mixture. Place eggplant slices, seasoned side down, on grill. Brush tops of eggplant slices with green onion mixture. Cook until tender and charred in spots, about 4 minutes per side. Transfer to platter. Garnish with thinly sliced green onions; serve warm or at room temperature. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Monterey Pumpkin Dip ==================== 1 can (15-oz.) pumpkin 1 package (8-oz.) cream cheese, softened 2 tablespoons jalapenos sliced, finely chopped, plus 3 tablespoons of their juice 8 ounces sour cream 1 can (4-oz.) sliced green chiles 1/4 teaspoon garlic salt 1 medium tomato, seeded and chopped 1 can (2.25-oz.) sliced ripe olives 2 green onions, sliced 1/4 cup finely chopped red onion Combine pumpkin, cream cheese and jalapeno juice in medium bowl. Spread into 8-inch square baking dish. Combine sour cream, chiles, jalapenos and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sherman Lima Beans ================== 2 packages dry lima beans 6 small onions, minced 3 cans tomato soup 1 cup maple syrup 1 teaspoon each; salt and pepper 2 teaspoons dry mustard 1 teaspoon baking soda 1/2 pound bacon, sliced Cook beans with baking soda until skins separate. Mix beans with all other ingredients (except bacon) and place in casserole dish. Layer bacon on top. Bake at 350F for one hour. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Apple Bread Pudding =================== Pudding: 4 cups soft bread cubes 1/4 cup raisins 2 cups peeled and sliced apples 1 cup brown sugar 1 3/4 cups milk 1/4 cup margarine 1 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 2 eggs, beaten Vanilla Sauce: 1/4 cup white sugar 1/4 cup brown sugar 1/2 cup milk 1/2 cup margarine 1 teaspoon vanilla extract Preheat oven to 350F. Grease a 7x11 inch baking dish. In a large bowl, combine bread, raisins and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk and 1/4 cup margarine; cook and stir until margarine is melted. Pour over bread mixture in bowl. In a small bowl, combine cinnamon, 1/2 teaspoon vanilla and eggs. Pour bread mixture into prepared dish and pour egg mixture on top. Bake in preheated oven 40 to 50 minutes, until center is set and apples are tender. Serve with warm vanilla sauce. To make sauce, combine sugar, 1/4 cup brown sugar, 1/2 cup milk and 1/2 cup margarine in a saucepan over medium heat. Bring to a boil, then remove from heat and stir in 1 teaspoon vanilla. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Dried currants are not the same thing as fresh currants. Dried currants are actually small raisins - the dried fruit of the Zante grape, originally from Corinth, Greece. Fresh currants (red, pink, black and white) are the fruits of plants in the gooseberry family, genus Ribes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=