* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 31 = = = = = = = = = = = = = = = = = = = = = = = = = = = ARE YOU READY FOR SOME FOOTBALL? ================================ Discover Our Selection of NFL Cooking Aprons! What Every Well-Dressed Backyard Chef or Tailgater Should Own! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: "A Little Skin, a Lot of Fire" > Wine Appreciation: Michelle Neillie's Garden Dry Rose 2006 > Food Funnies: Differences If Chocolate Had Never Been Invented S E L E C T E D R E C I P E S : * Macaroni Grill's Shrimp Portofino http://www.e-cookbooks.net/recipes/10201.htm * Chicken Tikka http://www.e-cookbooks.net/recipes/tikka1.htm * Veal Cutlets in Marsala Mustard Sauce http://www.e-cookbooks.net/recipes/09083.htm * Pizza Arizona http://www.e-cookbooks.net/recipes/09084.htm * Zucchini and Tomato Caviar http://www.e-cookbooks.net/recipes/09085.htm * Sausage and Potato Omelet http://www.e-cookbooks.net/recipes/09086.htm * Pasta Salad with Tomatoes and Feta http://www.e-cookbooks.net/recipes/09087.htm * Mixed Berry Crisp http://www.e-cookbooks.net/recipes/09088.htm > Healthy Eating: Low Carb: Irish Lace Cookies http://www.e-cookbooks.net/recipes1/825lc.htm Diabetic: Sweet and Sour Stir-Fry http://www.e-cookbooks.net/recipes1/825diab.htm Low Fat: Summer Fruit Rice Cakes http://www.e-cookbooks.net/recipes1/825lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Improvising a Main-Dish Salad: When you're inventing your own salads, it's easy to be inspired by fresh summer produce--and hard to make mistakes if you follow a few general rules. Match assertive greens (arugula, dandelion, chicory, endive, frisee and radicchio) with strong-flavored dressings and hearty ingredients, such as beef or sausage. Coat milder greens (romaine, Boston, Bibb and red-leaf lettuces, as well as mung bean, alfalfa and sunflower sprouts) with subtle dressings that won't overpower them. Play with textures and temperatures: cool, lacy greens with warm goat cheese in crisp phyllo or just-grilled beef with citrus. For tossed salads, use ingredients of similar size and weight; heavy items will fall to the bottom of the bowl as you toss. Serve salads based on starches, such as pasta, rice, potatoes, bread or grains, at room temperature, not chilled (unless they contain mayonnaise). Don't be afraid to use meat, seafood or poultry straight from the grill. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Why is Carnauba wax added to your food? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "If more of us valued food and song and cheer above hoarded gold, it would be a merrier world." - J.R.R. Tolkien =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 26 - National Cherry Popsicle Day August 27 - National Pots du Creme Day August 28 - National Cherry Turnover Day August 29 - National Whisky Sour Day August 30 - National Toasted Marshmallow Day August 31 - National Trail Mix Day September 1 - National Cherry Popover Day September 2 - National Blueberry Popsicle Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover Over 100 World Class Cookbooks! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= A Little Skin, a Lot of Fire By MARK BITTMAN This recipe could unite those who would become ecstatic when they see a dish of chicken skin on a restaurant menu and those who would flee into the street. I'm in the first group. My own fascination with chicken skin began with my grandmother's chopped liver, mixed with bits of crisp-fried skin - the best part, as everyone knew. My fascination was revived recently at the Grand Sichuan restaurant on Second Avenue near 56th Street, where I had a stir-fry of chicken skin and whole dried chilies. There's not much more to the dish than that, but it is a beauty. (They can also make it with chicken meat instead of skin.) This recipe, from my kitchen and not from the restaurant, combines skin and meat. You can eliminate the skin; just start with a couple of tablespoons of peanut or vegetable oil. The keys to dishes that feature handfuls of dried chilies are one, don't eat the chilies. And two, don't let any of them break open while cooking; each broken one will intensify the heat exponentially. But they're sturdy devils, so this is not that difficult. The browned chilies lend the dish a nearly fiery smokiness, rather than just plain fire. I'm fairly timid when it comes to hot food, but the heat of this dish does not overwhelm me. Browning the skin renders its fat, which in turn is used to cook the other ingredients. It's best to stir-fry the ingredients in batches, to brown them nicely, then combine them and build the simple sauce. Needless to say, this is for a select audience, but if you find the right group, ecstasy may result. Sichuan Chicken With Chilies ============================ 4 chicken leg quarters (legs and thighs) Salt 20 to 40 whole dried red chilies 1 red bell pepper, seeded and finely chopped 1 tablespoon chopped garlic 2 tablespoons dry sherry 1/2 cup chicken stock 2 tablespoons soy sauce 1. Skin chicken, and cut skin into 1/2-inch pieces; set aside. Bone chicken, and cut meat into 1/2-inch pieces; set aside separately. 2. Turn heat under a wok or 10-inch skillet to medium-high and add chicken skin. Cook, stirring occasionally and adjusting heat so skin browns but does not burn, about 10 minutes. Sprinkle with salt, and remove to a bowl, using a slotted spoon. 3. Add chilies and cook, stirring occasionally, until they puff and darken, 3 or 4 minutes. Remove with a slotted spoon to a separate bowl. Add bell pepper and a pinch of salt and cook, stirring occasionally, until it browns, about 5 minutes. Remove and combine with chilies. Add as much chicken meat as will fit in one layer, and cook until browned on one side; season with salt. Stir and cook until browned; remove and repeat with remaining chicken. 4. Add garlic, followed by chicken, peppers and skin. Stir to combine, then add sherry, stock and soy sauce. Cook until mixture is saucy, about 3 minutes, then serve with white rice. Chilies should not be eaten. Yield: 4 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD AND COOKING MOUSEPADS! =========================== Brighten up your desktop with a tasty looking mousepad! We offer hundreds of different styles covering many popular themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Michelle Neillie's Garden Dry Rose 2006 Price: $10 Its darkish rose color signals a deeper wine to follow, and this fairly rich, fresh and slightly juicy bottling comes through right on key. Its medium-full weight is balanced by vital acidity, and its bare hint of sweetness extends its fruit without reducing its desirability as a lightly vinous, thoroughly delightful partner to summertime meals. Serve With: Pork Shoulder with Applesauce ============================= 1 tablespoon cooking salt 3 cloves garlic 1 1/2 tablespoons fennel seeds oil 8 1/2 - 9 pounds pork shoulder, with rind attached if possible (or use a fresh ham) 1 cup apple juice 2 Granny Smith apples 1/2 cup white wine 1 teaspoon sugar 1/2 cup mayonnaise (optional) horseradish, to taste Place salt, garlic and fennel seeds in a mortar and grind with a pestle to a coarse paste. Moisten the paste with a little olive oil. Score the pork rind with a sharp knife at 1 inch (or ask your butcher to do it) and rub with the paste mixture. Place the pork shoulder on a rack, rind-side up, in a roasting dish with a little apple juice in the bottom. Place in a pre-heated 225F oven for approximately 4 to 5 hours. Baste the meat occasionally with the pan juices as it cooks. Peel, core and quarter the apples. In a medium saucepan, simmer them with the wine and sugar for approximately 10 minutes or until tender. Place apples in a food processor or food mill and blend to a fine paste. Allow to cool. When cool, fold in the mayonnaise, if used, and horseradish to taste (it should be just a suggestion). Season with salt and pepper. After 4 hours of roasting, pierce the pork deeply with a skewer. The juices should run clear; if not, continue to cook until they do. Remove the pork from the oven and keep warm. Remove the crisp rind and discard any extra fat from the crackling; return to a hot oven to roast a little more until crisp. Keep the pork in a warm place for about 15 minutes before carving. Carve the pork and serve with applesauce and crackling. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Differences If Chocolate Had Never Been Invented ============================================================== 9. Children would be greeted on Easter morning with the dreaded sight of pressed Spam Bunnies. 8. Oreo middles would just all stick together in one gooey lump. 7. "Willy Wonka and the Sausage Factory" doesn't have the same ring to it. 6. "Mah mama always told me life is like a box of... of... of... look, a feather!" 5. S'mores would just not have the same appeal when made from graham crackers, marshmallows and cucumber slices. 4. Sales of Yoo Hoo, the broccoli flavored soft drink, just don't meet corporate expectations. 3. Whitman's Oyster Sampler would be their top Valentine's Day seller. 2. Hot Ketchup Sundaes? Pass. ... and the #1 Difference If Chocolate Had Never Been Invented ... 1. No one puts up with Swiss neutrality. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Macaroni Grill's Shrimp Portofino ================================= 16 medium mushrooms 2 teaspoons chopped garlic 1/2 cup butter, melted 12-16 large shrimp, cleaned 1/2 teaspoon pepper 2-3 cloves fresh garlic, crushed, peeled, minced 1/4 cup fresh lemon juice 1 jar marinated artichoke hearts 4 slices lemon 2 tablespoons parsley Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute until shrimp is cooked, about 3 minutes. Do NOT overcook! Add the rest of the ingredients except lemon and parsley and heat through. Serve over pasta or rice. Garnish with lemon slices and parsley. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Tikka ============= 2 garlic cloves, peeled 1 (2-inch) piece of ginger, peeled and coarsely chopped 2 small red chilies 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon garam masala (available in many supermarkets and specialty stores) Juice of 1 lime 1 cup plain yogurt 3 tablespoons plus 1 teaspoon peanut oil 4 (6- to 8-ounce) boneless, skinless chicken breast halves 2 tablespoons butter 1 or 2 limes cut into thin wedges In a food processor or blender, combine garlic, ginger and chilies. Process until finely chopped. Add cumin, coriander, turmeric, garam masala, lime juice, yogurt and 3 tablespoons peanut oil. Process again to make a smooth paste. Place yogurt mixture in a wide, shallow bowl. Add chicken pieces, turning them to coat them well. Cover bowl with plastic wrap and refrigerate a minimum of four hours. Allow chicken to come to room temperature before cooking. Remove chicken from marinade, scraping off excess. Place a large skillet over medium-low heat, and add butter and remaining teaspoon peanut oil. When butter has melted, add chicken. Saute, turning once or twice, until chicken is golden brown on surface and white in center, 15 to 20 minutes. (Adjust heat as necessary so that yogurt does not burn.) Arrange chicken on a platter, and garnish with lime wedge. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Veal Cutlets in Marsala Mustard Sauce ===================================== 1 lb (1/8-inch-thick) veal cutlets (also called scallopini) 2 tablespoons unsalted butter 1 tablespoon olive oil 1/4 cup all-purpose flour 1/2 cup dry Marsala wine 1/4 cup heavy cream 1 teaspoon whole-grain or coarse-grain mustard 1/4 cup chopped fresh parsley If necessary, gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin. Pat dry and season with salt and pepper. Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Meanwhile, dredge cutlets in flour, shaking off excess. Sauté cutlets in 2 batches (without crowding) until edges are golden and meat is just cooked through, 1 to 2 minutes per side. Transfer with tongs to a platter and loosely cover with foil to keep warm. Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits. Stir in cream and mustard and boil, stirring occasionally, until sauce is slightly thickened, 1 to 2 minutes. Remove from heat and stir in parsley and salt and pepper to taste. Pour sauce over veal. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pizza Arizona ============= 2 teaspoons yellow cornmeal 1 10-ounce tube refrigerated pizza dough 1 1/2 cups purchased chipotle salsa 2 tablespoons olive oil 1 1/2 teaspoons chili powder 1 1/2 cups shredded Mexican-style four-cheese mix or pizza cheese 1/4 cup chopped fresh cilantro Position rack in bottom third of oven and preheat to 400F. Sprinkle cornmeal on baking sheet. Unroll dough onto sheet, forming 10x15-inch rectangle. Mix salsa, oil, and chili powder in small bowl. Toss cheese and cilantro in medium bowl. Spoon salsa mixture over dough, leaving 1/2-inch border. Sprinkle with cheese mixture. Bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes. Cut into squares and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= 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. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sausage and Potato Omelet ========================= 6 ounces chorizo sausage or spicy Italian sausage, casings removed 3 teaspoons olive oil 1 small onion, chopped 1 small russet potato, peeled, thinly sliced 1/2 red bell pepper, cut into thin strips 6 large eggs 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup grated mozzarella cheese Saute sausage in large nonstick broiler proof skillet over medium-high heat until cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cover; cook until vegetables are tender, stirring occasionally, about 12 minutes. Cool slightly. Preheat broiler. Whisk eggs, salt and pepper in large bowl to blend; add vegetable mixture. Wipe out skillet. Heat remaining 2 teaspoons oil in same skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook until eggs are set on bottom and cheese melts, about 10 minutes. Place skillet under broiler and cook just until eggs are set on top and cheese bubbles, about 2 minutes. Transfer omelet to platter. Cut into wedges and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pasta Salad with Tomatoes and Feta ================================== 7 tablespoons extra-virgin olive oil 4 tablespoons fresh lemon juice 3 tablespoons whole grain mustard 2 garlic cloves, minced 2 teaspoons grated lemon peel 12 ounces penne pasta 2 cups small cherry tomatoes, halved 1 1/2 cups chopped red bell peppers 1 1/2 cups crumbled feta cheese 1 cup chopped green onions Whisk oil, lemon juice, mustard, garlic, and lemon peel in small bowl to blend. Season dressing with salt and pepper. Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mixed Berry Crisp ================= 1 3/4 cups plus 1/3 cup all purpose flour 2 1/2 cups sugar 2 teaspoons ground cinnamon 1/2 teaspoon salt 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into pieces 1 1-pound bag frozen blueberries, thawed, drained 1 1-pound bag frozen raspberries, thawed, drained 1 1-pound bag frozen blackberries, thawed, drained 1 teaspoon vanilla extract Preheat oven to 375F. Butter and flour 13x9x2-inch glass baking dish. Blend 1 3/4 cups flour, 1 1/4 cups sugar, cinnamon, and salt in processor until just combined. Add butter; using on/off turns, cut in until moist clumps form. Press half of flour mixture onto bottom of pan. Mix all berries, vanilla, 1/3 cup flour, and 1 1/4 cups sugar in large bowl. Spoon over dough in pan. Sprinkle remaining flour mixture over. Bake until topping is brown and cooked through, about 50 minutes. Cool 15 minutes before serving. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: It is used as a glazing agent. This wax comes from the carnauba palm. The carnauba palm is native to tropical areas of South America. The wax is collected from the bottom side of the leaves. It is used in lubricants, car polishes, plastics, floor wax, carbon paper and, of course, as a food additive. You have probably seen it on apples and other fruits to make it shiney. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor VJJE PUBLISHING CO. http://www.e-cookbooks.net "The Food and Cooking Network" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=