* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 34 = = = = = = = = = = = = = = = = = = = = = = = = = = = COOKING APRONS ARE COOL!!! ========================== With over 600 different styles, you're sure to find a design that's just right for you. They also make a terrific gift idea! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Peanut Butter and Chicken (No Jelly) > Wine Appreciation: Aresti Estate Selection Pinot Noir 2007 > Food Funnies: Signs You’re At A Bad Italian Restaurant S E L E C T E D R E C I P E S : * Applebee's Smothered Steak Skillet http://www.e-cookbooks.net/recipes4/08291.htm * Classic Chicken BBQ http://www.e-cookbooks.net/recipes4/08292.htm * Halibut in Butter Cream Sauce http://www.e-cookbooks.net/recipes4/08293.htm * Sliced Steak with Roasted Corn Salsa http://www.e-cookbooks.net/recipes4/08294.htm * Koosa http://www.e-cookbooks.net/recipes4/08295.htm * Funnel Cakes http://www.e-cookbooks.net/recipes3/ir162.html * Frisee Salad with Gorgonzola http://www.e-cookbooks.net/recipes4/08297.htm * Peach Cobbler http://www.e-cookbooks.net/recipes4/08298.htm > Healthy Eating: Low Carb: Low Carb Biscuits http://www.e-cookbooks.net/recipes/lc34.htm Diabetic: Almond Fudge Brownies http://www.e-cookbooks.net/recipes/diab32.htm Low Fat: Low Fat Fried Chicken http://www.e-cookbooks.net/recipes/lowfat29.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Fruit Pie Tips: * Save the drained juice from frozen or canned fruit and use fruit juice instead of water in your recipe. This is only a good idea if the juice does not have a lot of sugar in it. * Add fresh butter to your fruit pie filling after it has been cooked. Or dot pieces of butter over the fruit before you place on the top crust. * Don't cut apples pieces too thin when you are using fresh apples. Larger chunks will hold together and have more apple flavor. * Use a little red food color and a drop or two of almond extract in your cherry pies when you use fresh or canned cherries. * Use a little yellow food color and a teaspoon of lemon juice in your apricot and peach fruit pies. The lemon juice will enhance their flavor and also help keep a bright color. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Everybody knows that vampires are repelled by garlic, but garlic has been shown to have a lethal effect on which of Dracula's pesky little cousins? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." - Julia Child (1912-2004) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: September is: National Biscuit Month National Chicken Month National Cholesterol Awareness Month National Honey Month National Mushroom Month National Organic Harvest Month National Papaya Month National Rice Month August 31 - National Trail Mix Day September 1 - National Cherry Popover Day September 2 - National Blueberry Popsicle Day September 3 - National Welsh Rarebit Day September 4 - National Macadamia Nut Day September 5 - National Cheese Pizza Day September 6 - National Coffee Ice Cream Day September 7 - National Napoleon Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Peanut Butter and Chicken (No Jelly) By MARK BITTMAN That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture too powerful-tasting for most fish and too heavy for most meat. It is perfect, however, when teamed with chicken on the grill, especially boneless thighs. The thigh is the part of the chicken most suitable for grilling, largely because its fatty, darker meat is far less likely to dry out than breast meat and its cooking time is more flexible. In the dish here, boneless (or at least skinless) thighs are the best choice for two related reasons: the sauce is so rich that the skin's fattiness becomes overkill, and chicken skin can cause grill-top flare-ups. Boneless thighs are sold in most supermarkets but if you cannot find them, you will discover that this is one of the easiest boning tasks to perform, requiring no more than a sharp paring or boning knife. When you cut up the boneless pieces for skewering, make the chunks large so they do not overcook. It is best to grill these chunks relatively slowly, so the sweet sauce caramelizes without burning while the meat cooks through. As for the peanut butter: use chunky or smooth (I prefer chunky), but buy a brand that contains nothing but peanuts and salt. The stuff with sugar and shortening in it is best left on sandwiches or, better still, the supermarket shelf. Skewered Chicken Thighs With Peanut Sauce ========================================= 1/2 cup natural peanut butter, preferably chunky 1 tablespoon curry paste or curry powder, or to taste 1/2 cup fresh or canned coconut milk, approximately 1 tablespoon nam pla or soy sauce 1 tablespoon lime juice 1 1/2 to 2 pounds boneless chicken thighs, cut into large chunks Chopped fresh cilantro leaves for garnish Lime wedges 1. Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water. 2. Put peanut butter in a small saucepan over medium heat; add curry paste or powder and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice. 3. Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime. Yield: 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 ========================== Aresti Estate Selection Pinot Noir 2007 Price $11 Bright color of good intensity. On the nose, Aresti Pinot Noir is an open and generous wine with an outstanding sweetness as well as blackberry and strawberry aromas, joined with spices such as vanilla and cinnamon as a result of barrel aging. On the palate, after a while, fruit and spicy aromas reappear, as at the beginning, on the nose. An easy-drinking wine, very complex and mild. Serve With: Spiced Pot Roast ================ 1/3 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 3 pounds boneless beef rump or chuck roast 2 tablespoons cooking oil 1 1/2 cups beef broth 1/2 cup chutney 1/2 cup raisins 1/2 cup chopped onion 1 1/2 teaspoons curry powder 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. Cover and bake at 325F for 3 hours or until meat is tender. Thicken gravy if desired. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs You’re At A Bad Italian Restaurant ====================================================== 10. The word "Hut" anywhere in the name of the place. 9. You ask for Sauce Bolognaise and the waiter informs you they don’t serve cold cuts there. 8. You get a discount if your meal is a Passover seder. 7. "Authentic Southern Italian Cuisine" means Hog Jowls Alfredo and Barbecued Pignolata. 6. You can get Linguine Tacos to go. 5. Music playing over the muzak system: Billy Joel’s "Scenes from an Entirely Bogus Italian Restaurant". 4. The meatballs are stamped with "Top-Flite". 3. The menu says: "Succulent roasted pork enrobed in a tasty polenta batter". Your plate says: "Corn dog". 2. Their idea of "filled pastas" involves someone in the back squirting Cheez Whiz into macaroni. ... and the #1 Sign You’re Not at an Authentic Italian Restaurant ... 1. It’s 95% fat free. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Applebee's Smothered Steak Skillet ================================== Garlic Mashed Potatoes: 2 pounds red potatoes 1/2 cup milk 1/4 cup heavy cream 3 tablespoons butter salt and black pepper, to taste 1/4 cup garlic cloves Sauteed Onions and Mushrooms: 1/2 pound yellow onions -- peeled, cored, and cut 1/4" julienne strips 1/2 pound sliced mushrooms 2 tablespoons butter Granulated garlic, to taste salt and black pepper, to taste Sirloin Steak Skillet: 2 3/4 pounds sirloin steak, cut 8 pieces, (about 5 1/2 oz. each) 8 slices mozzarella cheese For the Garlic Mashed Potatoes: Place a layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400F degree preheated oven for approximately 45 minutes until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready. Wash and rinse potatoes under cold water. It's not necessary to peel potatoes, unless you desire. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut in smaller pieces. Internal temperature should be 205 degrees. Remove from heat and drain in colander. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher. Keep warm. For the Sauteed Onions And Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot. For the Sirloin Streak Skillet: Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled steaks for each plate. Top with Sauteed Onions And Mushrooms, and serve with Garlic Mashed Potatoes on the side. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Classic Chicken BBQ =================== 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed Barbecue Sauce: 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1/2 cup vegetable oil 1 cup tomato paste (10 ounces) 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator. Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator. Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade. Serve with extra barbecue sauce on the side. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Halibut in Butter Cream Sauce ============================= 2 pounds halibut filet salt, white pepper 1 1/2 tablespoons flour 2 tablespoons butter 8 ounces small fresh mushrooms 1/2 cup white onion, very thinly sliced 2 shallots, minced 1 small bay leaf 1/2 teaspoon minced garlic 3/4 cup dry white wine 3/4 cup cream 2 teaspoons minced parsley Season halibut on both sides and dust lightly with the flour. Butter a flat casserole generously and distribute the onions, shallots and garlic evenly on the bottom of the dish. Lay the fish on top and distribute the wine, bay leaf and mushrooms around it; dot with the rest of the butter. Cover and bake at 350F for 20-30 minutes, basting occasionally. When fish is almost cooked (but not breaking-this will depend on the thickness of the filet), carefully set the fish on a platter and boil the cooking liquid down slightly for a minute or two. Add the cream and reduce a little more as needed to the correct consistency. Taste for seasoning and pour sauce over fish. Garnish with the minced parsley and serve with steamed potatoes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= 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. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Koosa ===== 2 lbs. small zucchini 1 cup rice, uncooked 1 lb. ground lamb 1 tablespoon melted butter 1 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/2 teaspoon allspice 1 (16 oz.) can chopped tomatoes 1/2 cup tomato sauce hot water salt and pepper 3 garlic cloves, coarsely chopped Wash squash, cut off stem tips and, using corer, hollow out. Be careful not to break squash. Set aside. Mix rice, meat, butter and spices together. Stuff mixture loosely into squash - do not pack too tightly or the squash will burst as the rice expands during cooking. Arrange stuffed squash in a sauce pan. Add tomatoes, tomato sauce, salt and pepper. Add enough hot water to cover, bring to a boil, then reduce to medium low heat and cook for 25 minutes, until squash is tender. When almost done, sprinkle garlic over the squash and simmer a few minutes longer. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Funnel Cakes ============ 2 eggs 1 1/2 cups milk 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon salt 2 cups vegetable oil cinnamon sugar Sift together the flour, baking powder, and salt. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour. In an eight inch skillet, heat the oil to 360F. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Frisee Salad with Gorgonzola ============================ 1 head frisee, well washed and dried 4 tablespoons light olive oil 1 1/2 tablespoons balsamic vinegar salt and freshly ground pepper 2 ounces prosciutto, julienned 8 dried figs, thinly sliced 1 pear, cut into bite-size pieces 3 ounces Gorgonzola, crumbled Cut the frisee into small pieces. Combine dressing ingredients in a small bowl. In a medium-size bowl, toss frisee with one-fourth of dressing and distribute evenly on plates. To serve, mix the remaining ingredients, tossing gently with three-fourths of the dressing, and distribute evenly over frisee. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Peach Cobbler ============= 4 cups peeled, sliced peaches 2 cups sugar, divided 1/2 cup water 8 tablespoons butter 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups milk Ground cinnamon, optional Preheat oven to 350F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Leeches Leeches are being used in medicine to prevent blood clot formation after microsurgery. During a study to determine what makes them bite and what repels them, it was found that exposure to garlic causes them to wriggle around and die. Garlic juice is also used in some mosquito repellants. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=