Recipe Finds : Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

This recipe looked so good on Ming's show. But I thought I would get it out for others to try. If you try it before I do, let me know.


Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

Episode 701: Wonton Wrapper/Parsley

Serves 4


Ingredients
All ingredients A-Z

6 heads garlic, roasted

1/2 cup picked parsley leaves, plus sprigs for garnish

1 tablespoon Wanjashan organic soy sauce

juice of 1 lime

1/8 cup extra virgin olive oil

1 8-ounce center cut piece of salmon, sliced into 1/2-inch strips (4x2)

8 whole wheat wonton skins, crisped up in a saute pan, (not a fryer) set aside

Kosher salt and freshly ground black pepper to taste

Canola oil


Directions

With a mortar and pestle, blend the garlic and parsley with a pinch of salt until smooth. Mix in naturally brewed soy sauce, lime juice and whisk in extra virgin olive oil. Alternatively, in a food processor, pulse together garlic and parsley with pinch of salt until smooth, then blend in soy sauce, lime juice and olive oil. Season salmon with salt and pepper. In a saute pan on medium heat coated lightly with oil, sear salmon for 1 minute, keeping the middle rare. Plate by dolloping garlic puree in center of plate to anchor crispy wonton. Top wonton with 2 pieces of salmon, then dollop puree on salmon. Top with parsley leaves and a second crispy wonton. Build another layer repeating process. To finish, top wonton with puree and garnish with parsley leaves.

Recipes for My Mouth : KEEMA CURRY RECIPE

The wife was away and I thought I'd try something different with beef. She doesn't like me cooking some of the spices with some recipes as the coriander or one of the spices bothers her. Don't get me wrong, the recipes and the food are fine and she likes eating them - its making them and the fumes that bother her. Actually I had gotten a packet of Keema Curry from Shan that I found at a local grocer
http://www.shanfood.com/

In any case, I found a recipe from scratch at this excellent website with tons of recipes.
http://www.indianrelish.com/mutton/keema-curry.html

If you need to make it from scratch here it is

KEEMA CURRY RECIPE
Ingredients:

4 tblsp oil (tel)
2 large onions, finely chopped
1 clove garlic, finely chopped
2 tsp grated, fresh ginger (adrak)
2 potatoes, cut into 1 cm cubes
1/4 cup (60ml) water
750gms minced beef or lamb or pork
1/4 tsp each : ground cinnamon, ground cloves, ground cardamom, ground turmeric (haldi)
2 tblsp ground coriander
1/2 tsp chilli powder
1/2 tsp ground aniseed (saunf) (saunf)
1/2 tsp ground cumin
1/2 cup shelled peas (matar)
4 tblsp coconut (narial malai) cream
1 tomato, chopped or 1 tsp tomato (tamatar) paste (optional)


How to make keema curry:

Heat oil in a large saucerpen. Sauté onions until golden brown. Add garlic and ginger, sauté for 2 minutes.
Add potatoes and water. Simmer, covered, for about 10 minutes, stirring occasionally.
Add minced meat, cinnamon, cloves, cardamom, turmeric, coriander, chilli powder, aniseed and cumin. Stir over heat until water has evaporated.
Add peas and coconut cream. Cook until pears are cooked and curry is dry, stirring constantly.
Add chopped tomato or tomato paste with the pears and coconut, if desired.

Recipe Finds : G20 Summit Chef Jamie Oliver recipes with the President and world leaders

I am not at eating G20 Summit with the President and Celebrity chef Jamie Oliver but I did find the recipes.
http://www.telegraph.co.uk/news/newstopics/politics/5078220/G20-Jamie-Oliver-cooks-up-British-lamb-and-asparagus-for-world-leaders.html

http://gourmetfood.about.com/od/televisionforfoodies/a/oliverg20menu.htm
You can also find more recipes from Oliver's website too
http: //www.jamieoliver.com/recipes/

Here is the men I found
G-20 Dinner Menu
Starter
Organic salmon from Shetland, served with samphire (similar to baby asparagus) and sea kale, a selection of vegetables from Sussex, Surrey and Kent, and Irish soda bread.
or
Goat's cheese starter (Vegetarian)
Main course
Slow-roasted shoulder of lamb from the Elwy Valley in north Wales, with Jersey Royal potatoes, wild mushrooms and mint sauce.
or
Lovage and potato dumplings for the main course (Vegetarian)
Dessert
Bakewell tart and custard (a traditional English dessert with an almond crust and jam filling).

Rick Bayless recipes and Mexican Everyday book

My wife comes from Chicago originally. While I have been to Chicago, I have never been to one of Bayless's restaurant. I've known about his recipes and his battles with Iron Chef Bobby Flay (Bayless lost by 1). My cable can't get his shows so I started to search for his recipes and books. Recently on Emeril Live on Fine Living he talked about his book while doing a trout entree. His book was mentioned.
Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time") (Hardcover)
by Rick Bayless (Author), Deann Groen Bayless (Author)
Whenever I search for books I start at Amazon.com. While I post my own book review there too, I also look for reviews by others concerning books I might be interested in purchasing. Their views are insightful and I learn more about whether I should buy the book and why. It is more convenient to start her until I check them out personally if I need to. Also I start at Amazon because there are excellent and better prices. There are even used and even new ones (check for the prices and the condition to meet your needs). Usually even with the postage (usually under $4) you save almost half the price! For the price of almost 1 recently, I ordered 3 books about China traveling etc as we are going to China in the summer 2009 to travel and see the total solar eclipse and I want to be prepared as I always am wether I have traveled to Arizona, Europe, and elsewhere.

I found a great review for this book at
http://www.amazon.com/review/R260IYV4SZ34NM/ref=cm_cr_pr_viewpnt#R260IYV4SZ34NM

but even before I (might) get the book I found some links to the recipes on this show including the sauce I was looking for
http://www.foodnetwork.com/emeril-live/mexican-mania-with-rick-bayless/index.html

Sopa de Lima (Yucatan Lime Soup)
Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema
Striped Bass Veracruz-Style
Traditional Mexican Flan Flavored with Orange and Lime
Lime Ice with Cucumber and Mint
Trout with Macadamias, Serrano and Green Beans (Trucha con Macadamias, Chile Serrano y Ejotes)
Here is one of the recipes
Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema
Recipe courtesy Emeril Lagasse, 2006
Show: Emeril LiveEpisode: Mexican Mania with Rick Bayless
RECIPECOMMENTS & REVIEWS(2)
Cook Time
18 min
Level
Intermediate
Yield
6 to 8 servings
Recipe Tools:
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Ingredients
1 cup heavy cream
2 tablespoons buttermilk
3/4 cup finely chopped onion
6 cloves garlic, minced
6 tablespoons vegetable or olive oil
1/4 cup lime juice
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano, crumbled
2 1/2 teaspoons salt
1 3/4 pounds flank steak, trimmed of surface fat and silverskin
4 to 6 poblano chiles
2 large onions, cut crosswise into 1/2-inch thick slices
Toothpicks for securing onion slices on grill
12 to 16 corn tortillas
2 limes, cut into wedges, optional
Directions
The day before you plan to make the tacos, combine the heavy cream and buttermilk in a glass bowl or jar with a lid and stir or shake well to blend thoroughly. Allow to sit in a warm place, unrefrigerated, until cream is thickened and somewhat "set," up to 6 hours. Shake well and refrigerate overnight before using.

In a blender or in the bowl of a food processor, combine 1/2 cup of the onion, the garlic, 3 tablespoons of the vegetable oil, half of the lime juice, cumin, oregano and 1 teaspoon of the salt. Process until smooth. Place the flank steak in a shallow non-reactive dish and spoon the marinade over the meat. Turn the steak so that both sides of the meat are in contact with the marinade and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours, turning occasionally.

While the meat is marinating, prepare the poblanos: Place the poblanos over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over. Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes. Remove the poblanos and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers. Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin. Slice the poblanos into thin strips and place in a small mixing bowl. Set aside at room temperature for up to 2 hours, until ready to serve the tacos. (Poblanos may be roasted 2 days in advance and kept refrigerated in an airtight container. Bring to room temperature before using.)

Preheat a grill to high.

Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill. Brush the slices on both sides with 1 tablespoon of the remaining olive oil and place the onion slices on the grill. Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes. Remove the toothpicks from the onion slices and add the onions to the poblanos, separating the onion rings with your fingers. Toss to combine. The heat from the hot onion slices will warm the poblanos. Add the remaining 2 tablespoons of lime juice and season with 1/4 teaspoon of salt. Set aside until ready to serve the tacos.

Remove the meat from the marinade and shake or use a spoon to remove any excess. Rub the meat all over with the remaining 2 tablespoons of vegetable oil and season on both sides with the remaining teaspoon of salt. Grill the steak, turning once, to the desired degree of doneness; for medium rare, this should be 6 to 8 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes.

While the meat is resting, heat the corn tortillas as instructed on the package. Wrap in aluminum foil to keep warm.

When the meat has rested, slice against the grain into very thin strips and serve, with the warm tortillas, poblano-onion mixture and crema. Serve with lime wedges, if desired.

This one also looked good

Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema

Ingredients

• 1 cup heavy cream

• 2 tablespoons buttermilk

• 3/4 cup finely chopped onion

• 6 cloves garlic, minced

• 6 tablespoons vegetable or olive oil

• 1/4 cup lime juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried Mexican oregano, crumbled

• 2 1/2 teaspoons salt

• 1 3/4 pounds flank steak, trimmed of surface fat and silverskin

• 4 to 6 poblano chiles

• 2 large onions, cut crosswise into 1/2-inch thick slices

• Toothpicks for securing onion slices on grill

• 12 to 16 corn tortillas

• 2 limes, cut into wedges, optional

Directions

The day before you plan to make the tacos, combine the heavy cream and buttermilk in a glass bowl or jar with a lid and stir or shake well to blend thoroughly. Allow to sit in a warm place, unrefrigerated, until cream is thickened and somewhat "set," up to 6 hours. Shake well and refrigerate overnight before using.

In a blender or in the bowl of a food processor, combine 1/2 cup of the onion, the garlic, 3 tablespoons of the vegetable oil, half of the lime juice, cumin, oregano and 1 teaspoon of the salt. Process until smooth. Place the flank steak in a shallow non-reactive dish and spoon the marinade over the meat. Turn the steak so that both sides of the meat are in contact with the marinade and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours, turning occasionally.

While the meat is marinating, prepare the poblanos: Place the poblanos over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over. Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes. Remove the poblanos and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers. Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin. Slice the poblanos into thin strips and place in a small mixing bowl. Set aside at room temperature for up to 2 hours, until ready to serve the tacos. (Poblanos may be roasted 2 days in advance and kept refrigerated in an airtight container. Bring to room temperature before using.)

Preheat a grill to high.

Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill. Brush the slices on both sides with 1 tablespoon of the remaining olive oil and place the onion slices on the grill. Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes. Remove the toothpicks from the onion slices and add the onions to the poblanos, separating the onion rings with your fingers. Toss to combine. The heat from the hot onion slices will warm the poblanos. Add the remaining 2 tablespoons of lime juice and season with 1/4 teaspoon of salt. Set aside until ready to serve the tacos.

Remove the meat from the marinade and shake or use a spoon to remove any excess. Rub the meat all over with the remaining 2 tablespoons of vegetable oil and season on both sides with the remaining teaspoon of salt. Grill the steak, turning once, to the desired degree of doneness; for medium rare, this should be 6 to 8 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes.

While the meat is resting, heat the corn tortillas as instructed on the package. Wrap in aluminum foil to keep warm.

When the meat has rested, slice against the grain into very thin strips and serve, with the warm tortillas, poblano-onion mixture and crema. Serve with lime wedges, if desired.

also recently I had tried Emeril's Yucatan Lime Soup (see below) but it was not as good as I thought it was going to be . It was too limey or something needed to be with it to make the Lime better.

Sopa de Lima (Yucatan Lime Soup) was e-mailed
Emeril Lagasse
Sopa de Lima (Yucatan Lime Soup)

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Mexican Mania with Rick Bayless

Ingredients

* 8 corn tortillas
* 1/2 cup vegetable oil
* Salt
* 1 medium onion, chopped
* 1 celery rib, thinly sliced
* 1 carrot, thinly sliced
* 1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
* 4 cloves garlic, minced
* 1 bay leaf
* 1/4 teaspoon dried Mexican oregano, crumbled
* 1 large tomato, peeled and chopped
* 8 cups chicken stock or canned low sodium chicken broth
* 1 1/2 pounds boneless, skinless chicken breasts
* 2 green onions, finely chopped
* 3 limes, juiced (about 1/3 cup)
* 1 large avocado, pee

Directions

Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.

Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.

When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

I found this one that was pretty similar
http://www.cooks.com/rec/view/0,1648,130176-249196,00.html

another recipe had a pinch of cloves in it and maybe that is what was missing in some of these soups. The Worcestershire sauce might be the missing "keep it up another level " that I was looking for. I will let you know when I try it. If you try it first let me know!

CHICKEN, LIME AND TORTILLA SOUP

1/2 lb. chicken breast, boneless and skinless
4 cups chicken stock
juice of 3 limes
1/2 cup tomato juice
1/2 cup chopped red bell pepper
1 tsp. chopped green chilies
1 jalapeno, chopped
1/4 cup cilantro, chopped
2 tsp. Worcestershire sauce
3 green onions, chopped
1/4 cup rice
1/4 cup corn
1 avocado per each bowl (diced small)
1 cup mixed Mexican cheese (shredded)
1 tsp. minced garlic
1/2 tsp. ground black pepper
salt to taste
tortilla strips

Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.
While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.

Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.

Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Orange Beef-Style Tofu Stir-Fry

I thought my wife would like some tofu and more for dinner. I found this nice recipe. This was the first time I crisped the tofu well by by putting weight on them to take the water out of it. Then mixed in cornstarch to coat before frying.

Orange Beef-Style Tofu Stir-Fry

SUBMITTED BY: JACKSKELLINGTON PHOTO BY: BalancingLife
"When I get a craving for orange beef, I make up this tofu stir-fry! Pieces of firm tofu in a mildly spicy orange sauce. Serve over rice noodles, and use any vegetables you like!"
RECIPE RATING:
The reviewer gave this recipe 84 stars. This recipe average a 4.2 star rating.
Read Reviews (69)
Review/Rate This Recipe
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
SERVINGS
(Help)

Servings


US METRIC
INGREDIENTS (Nutrition)

* 1/4 cup vegetable oil for frying
* 1/4 cup cornstarch
* 1 (16 ounce) package firm tofu, drained and cut into strips
* 2 tablespoons soy sauce
* 1/2 cup orange juice
* 1/4 cup warm water
* 1 tablespoon sugar
* 1 teaspoon chili paste ( I used Sirachi)
* 1 teaspoon cornstarch
* 1 tablespoon vegetable oil
* 2 carrots, sliced

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DIRECTIONS

1. Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
2. In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
3. Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

FOOTNOTE

*
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

find the Jerk (marinade) for great chicken wings

Jerk is a spice and marinade commonly used and found in the Caribbean. It can be wet or dry but which ever way it is so good. Spicy but not really hot with fruity flavors it is great for chicken, beef, fish, seafood and even vegetables. Sunny Anderson of the Food Channel posted this great recipe and I had to let you all know about it.
There are many variations of the the jerk spice rub. Many don't use Habanero but it gives this recipe a little added kick. Plus while it is a very hot pepper, it also has a fruity flavor and adds flavor. You can also read the reviews of the recipe and comments at the end too which demonstrate how good these are. I 've made wings like this and they are really good but I want to compare these. Let me know what you think.
PS If you use habanero, use gloves. If the oils get on your skin or in your eyes or on contacts (as happended to me once) you will feel the pin. Take out more heat by taking away the seeds!
Caribbean Chicken Wings

Recipe courtesy Sunny Anderson, 2008

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Ingredients

* 1 habanero, seeded and chopped
* 1/4 cup soy sauce
* 1/4 cup honey
* 1/4 cup brown sugar
* 2 tablespoon sugar
* 2 teaspoons fennel seed
* 2 teaspoons cayenne pepper
* 2 teaspoons allspice
* 2 teaspoons dried thyme
* 1 teaspoon ground ginger
* 4 garlic cloves, chopped
* 4 green onions, chopped
* 1/4 cup apple cider vinegar
* 1/4 cup lime juice
* 1/4 cup orange juice
* 7 pounds chicken wings

Directions

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.



* recipe Caribbean Chicken Wings
Laricka charlotte, AL 10-15-2008
Bring on the heat
Rated: 5 stars out of 5

These wings were the best ever. I doubled the recipe and used 4lbs of chicken wings.Their was enough sauce and for all the wings.I did bump the heat on the oven up. Instead of 350 first ,I did 375 first and then cooked them @ 400. They need to cook alot longer than 40 mins to be completely done and sticky.I cooked them for about 20 more mins.They turned out soooooo goooood. My family and friends loved them too. I also didnt use a whole habenero ,I used half per recipe.This was just enough heat for us.

* recipe Caribbean Chicken Wings
Ann Oldsmar, FL 10-11-2008
Outstanding!
Rated: 5 stars out of 5

I used drumsticks intead of wings (easier to eat) and cooked 5 minutes longer on each side. The family loved it.

* recipe Caribbean Chicken Wings
Judy Elkins Park, PA 10-03-2008
Great flavor, easy prep
Rated: 5 stars out of 5

This recipe is delicious - I saw it on TV yesterday and made it today. it has a lot of flavor, with a complex taste of honey, lime, soy, spices, and a good amount of heat (but not too much). I used 3 1/2 pounds of chicken thighs instead of wings, and made 1 1/2 times the amount of sauce, so that I could serve extra with the meal. I cooked it for 25 minutes in the first step, since thighs take lomger to cook through, and then for 20 minutes after I turned it over. My family loved it! I made the marinade in the morning, added the chicken thighs, and cooked it up at the end of the day. The skin was not crisp, even though I turned on the broiler for a minute or two at the end. (I don't know if it's even supposed to be crisp, but just so you know.) One note: It doesn't say this in the recipe, but on the program, Sunny Anderson said to out the chicken in with the top/skin side down, so that when you turn it over the top is facing up, and can brown.

* recipe Caribbean Chicken Wings
cecile chicago, IL 09-28-2008
Um Um Good!
Rated: 5 stars out of 5

These wings were excellent! My daughter is one of the pickiest eaters around and she absolutelly loved them. The marinade is awesome! I did not have any fennel seed and I used low sodium soy sauce, so I had to add some salt at the end of the cooking process. Next time I will either use regular soy sauce or add salt at the end as I did this time. I absolutely loved the mango avacado salad, it's very tasty and good for you. Thanks Sonny!

* recipe Caribbean Chicken Wings
Yolonda Akron, OH 09-28-2008
A little Jamaica
Rated: 5 stars out of 5

This is a great recipe. I love Caribbean and spicy foods. I made the wings and mango salad which made me feel like I was on the island.This recipe will become one of my treasures. I enoy your show Sunny and I look forward to many more island treats.

* recipe Caribbean Chicken Wings
GENORA moncks corner, SC 09-22-2008
very good
Rated: 5 stars out of 5

These are the best wings i have had in a long time, i saw these on sunday and i went out and got the things taht i needed and made them for my husband and i while he watched the game. They were great, the fennel seeds though, would not grind up in the food processor, so after i let the marinade sit for a while, i drained them out and then let it cook,(they do not taste good as whole seeds) i also turned the broiler on after the 40 minutes was up, i loved them so much i made them again today and i only put a 1/2 tsp of cayenne pepper and a little piece of the habanero pepper(please note these wings are hot unless you reduce the heat)and today i let them start out cooking on 400 they started to brown faster then i turn the oven on broil for 15 to 20 seconds, watching them carefully, and they came out great, my daughter is a picky eater and she loved them, also i did not use 7pds of wings i only used 3. This is my favorite wing recipe!!!

* recipe Caribbean Chicken Wings
null null, null 09-22-2008
Come on BbabyLight my Fire
Rated: 5 stars out of 5

This recipe is AWESOME. I made it for my family the next day after watching the episode on tv. I have two daughters who absolutely love spicy food and this definitely hit the spot. The mango and avocado salad is probably one of my favorite salads now ever!! Thank you so very much for bringing a little bit of Jamaica, as you said into our home.

* recipe Caribbean Chicken Wings
Lori Athens, GA 09-21-2008
delicious and easy!
Rated: 5 stars out of 5

I haven't actually cooked the chicken yet, but I have made the marinade, and it's SOOOO GOOD. I keep taking little tastes of it. The only thing is that I don't think this would make enough for 7 pounds of wings. I am doing about 2 pounds of breasts (3 breasts), and I only have about half a cup left over. I'd suggest doubling the marinade recipe.

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Pan fried Monkfish and tomato capered stew

I just saw a recipe on PBS with Lidia. She took the monkfish and fried it. Then in pan the following were carmelized onion and then added red pepper flakes. Then either finely chopped celery or green pepper was fried in the pan. Added were a bunch of capers and green olives. Crushed tomatoes were then put in and heated and then the fish went in to simmer. Fish was put on plate with polenta and the mixture were spooned over it. (You can use rice instead ).

Hamburger perfection

I was trying to find some Hamburger perfection tonight.

I found some recipes in the 60 minutes Gourmet by Pierre Franey which might wife must have bought and which I have never tried.

There was an interesting burger recipe Steak Hache avec Oeufs a Cheval (I could actually use my french). This one called for making a burger. It called for something (taking it to the next level hopefully) and making a sauce topping with
4 tspn butter
4 eggs
6-12 anchovy fillets
2 tblspn capers
1 tblspn parsley

The book has an introduction by Craig Claiborne.

I took out my book which I have used sparingly The Tabasco Cookbook and found that Claiborne's Ultimately Hamburger.
It's recipe including using butter, Worcestershire sauce, Tabasco (hey that is what this book is all about it) , juice of 1 lemon and parsley.

So I decided to blend both recipes. Craig's was in the burger itself and the Franey would go on the top. I liked the dash of saltiness, the egg and burger. It was different 9/10.

I then found a yahoo blog with Jeffrey Steingarten (whom I see a lot on Iron Chef America) while searching for his blog. This blog piece was very interesting.

http://food.yahoo.com/blog/ahamburgertoday/4653/vogue-s-8-steps-to-hamburger-perfection

He suggested adding a bit of water to the meat.
Another chef, he found, says flip it every 30 seconds to char the outside and keep the inside moist.
Pepperidge Farm's Farmhouse Sandwich Rolls (not the company's classic hamburger buns) are said to be the best.
He liked using a blend of two parts chuck, two parts boneless short rib, and one part brisket.

Meanwhile there are reviews from chains.

http://food.yahoo.com/blog/ahamburgertoday/40/national-burger-chain-taste-test
Well they don't do many of them but some that they are found include Red Robin and ones around here. I was once in Red Robin and don't think much of it at all. Yeah they have a great variety but they are too pricey. I am not interested in paying $8 and more for a burger that really costs $4 or less.
Of course there are some exceptions so if you find them, let me know.
I think Backyard Burger (not mentioned in blog) is good. They haver a good char flavor.


I like to make my own. I don't usually have a burger when I go out to a restaurant. I am usually looking for something ethnic or different. Burgers I can make at home.

You be the judge: Cheddar Scalloped Sweet Potatoes

I scour the Food Network for interesting recipes . When I see one I want to try I see if there are any review that people have left regarding whether it was good or bad. This recipe is had the most yeyyys or neysss that I have ever seen. Most are either great or say the recipe is terrible. The comments are really intersting too. You be the judge and let me know if you try it and I will let you know what I think.
Supposedly it might be better to use less half and half

Cheddar Scalloped Sweet Potatoes
From Food Network Kitchens
Show: How To Boil Water
Episode: Mid-week Know How
3 large sweet potatoes
2 to 3 cups half-and-half
2 cloves garlic, finely chopped
Freshly grated nutmeg, to taste
Salt and pepper
1 1/2 cups grated sharp Cheddar
1 to 2 tablespoons unsalted butter, cut into bits, plus extra for dish

Preheat the oven to 350 degrees F.

Peel potatoes and cut diagonally into 1/4-inch thick slices.

In a saucepan combine 3 cups of the half-and-half, garlic, freshly grated nutmeg and salt and pepper, to taste. Bring to a boil over moderate heat.

Butter a 1 1/2 quart oval gratin dish, layer potatoes and cheese (reserving 1/4 cup of the cheese for the topping) and pour the cream mixture over the potatoes. Sprinkle the top of the gratin with the reserved cheese and dot with the butter. Transfer the gratin to the oven and bake for 30 to 40 minutes, or until bubbling and golden. Remove from the oven and let it rest for 5 minutes before serving.

Good but could be better
12/17/2006 at 10:15am
User: Melissa from Mingoville, PA User Rating: [3 stars]
3 cups 1/2 and 1/2 was too much, next time I'll back off to 2 cups - not all liquid fit into my casserole dish plus it was too liquidy even after sitting for 5-10 minutes before serving. While the flavor was good, it was VERY mild. I'll try to experiment in ways to ramp up with flavor of the sweet potato....perhaps add a little brown sugar and slightly less cheese?



Wonderful!
11/26/2005 at 08:34pm
User: Rhonda from Midland, TX User Rating: [5 stars]
It was great. My husband loves sweet potatoes and this will now be a traditional holiday favorite of his.



a nice change on a regular scalloped potatoes
11/25/2005 at 01:38am
User: Ava from south san francisco, CA User Rating: [5 stars]
this scalloped sweet potato recipe was a nice change for the regular scalloped potatoes that my aunt laura makes. some of my family members love it but not all of them. thank Ty TY



Bad, Really Bad
11/05/2005 at 01:22pm
User: MEECHI from Lindenhurst, IL User Rating: [1 star]
I should have read the reviews first. This wasn't worth the time or money. It wasn't creamy like they said it would be on the show. I threw mine away too. What a waste.



Very Disappointing
10/24/2005 at 11:51am
User: Robin from Stony Point, NY User Rating: [1 star]
My husband and I really enjoyed watching this episode. The sweet potato dish looked sooo yummy, but what a big disappointment. The 1/2 & 1/2 currdled and looked so gross, and the sweet potatoes were far from sweet. The kids were not to happy that we ruined their usually yummy sweet potatoes. No wonder why they didn't spoon some of this dish onto their plates!



sucks
10/21/2005 at 03:30pm
User: Anonymous User Rating: [1 star]
This recipe sucks. I made it last night for my daughter and after the first bite we had to throw it all away.



Curdled Cream
10/20/2005 at 07:24pm
User: Anonymous User Rating: [2 stars]
This is a very tasty dish, however the cream curdled while baking. We got past the cottage cheese look and enjoyed it anyway. Glad I wasn't serving this to guests. Next time I will use milk,flour, and butter, like Mom used to do.



sounded better than it was
10/17/2005 at 09:00pm
User: Dena from ST PETERS, MO User Rating: [2 stars]
I followed the recipe to the letter. The half and half curtled in the casserole and it lacked flavor.



Horrible recipe
10/16/2005 at 09:17pm
User: kirsten from ponte vedra, FL User Rating: [1 star]
This was the worst recipe that I have ever made and I was sooo disappointed in it. Tyler made it look so easy even though I was hesitant about the cooking time and my instincts were right. I even cut the liquid in half and it was still a runny curdled mess. Definitely not up to Tyler's normal standards. I wish that I had read the reviews ahead of time!!



Think about it....
10/16/2005 at 11:07am
User: James from Alexandria Twp., NJ User Rating: [4 stars]
I just saw the show and then read the scathing reviews. I'm going to bet there is a mistake with the printed recipe. Based upon other scalloped potato recipes, this probably should have said "2/3 cup of half-and-half". I'll let you know.



So Good!
10/13/2005 at 12:25am
User: KAREN from Lancaster, CA User Rating: [5 stars]
We loved this as an alternative to the traditional!



yuk!
10/11/2005 at 10:47am
User: janice from warrenton, MO User Rating: [1 star]
half and half curdled. Yuk. I served this for a dinner party and was embarassed.



Absolutely AWFUL Dish!!!
10/02/2005 at 11:11pm
User: DIANNE from wethersfield, CT User Rating: [1 star]
I, like many other viewers, was sooooo excited to try this recipe. I prepared a special turkey dinner tonight for my family and I tried this as an experiment for the holidays, and I'm so glad I tested this before actually entertaining with it! My kids were so gracious and appreciative of my efforts, but no one went NEAR this one! It was a curdled, YUCKY mess, not to mention an incredible waste of money! DON'T TRY THIS ONE. It's a disappointment, and I normally trust Tyler's recipes, as I've LOVED them! I'm so bummed! YUCK!!!

I buy my first Italian cookbook after all these years

Anyway I am not much on Italian as when I was growing up in Providence we many times went to either Italian or seafood places either on the East side or out near the Airport. I always ate the same old stuff in Providence when I grew up. What did I know? I liked it as a kid, the meatballs, spaghetti and the spumoni ice cream with claret sauce raspberry sauce on it. It was good but that is all I remember eating. Not a variety at all.

I just don't understand fine Italian cooking what makes Italian food better. I mean I don't understand paying for the same Italian stuff for twice the price or more which a lot of Italian places do. Do people like to eat the same Italian stuff at these restaurants so they can say they paid an exorbitant price? I don't know but for me Italian is Italian unless I find variety, quality and different types of Italian.

When I got to Kansas have not eaten much Italian until recently. I found that I liked the Overland Parks, Kansas Cinzettis the best not only for the variety, the quality. I think there is a plenty of good Italian food at this place.

One of these , Sue went to recently with her girl friends, is called North near the JCC in Overland Park. Very pricey. She got a veal dish which she said was good but nothing special. It must have been a small order too as she did not bring me any back to sample like she usually does ! I hate it when the restaurant is so "uppity" that sides are not included with the entree. I am still smarting from the day our group went to Buco Beppi in Kansas City and it was horrible.

While I have some Pizza and some other Italian type fare cookbooks, in all these years, I have never bought an Italian cookbook. I have tried recipes from food channel, Mario Batali etc. But I was looking for a special Italian book.

I grew up in Providence, RI. I knew about Al Forno and Lucky's restaurant when I came back. It is about a mile away from my brother's store in Providence next to the river.

Johanne Killeen and George Germon the couple that have inspired wood oven pizzas and much more. I were there before 1991 but all I can remember is a very hot orange harrisa sauce. Can't remember much else except we ate in Luck's upstairs and not in Al Forno side. Very good but I know I did not eat pasta, lasagna or something of the kind.

I was looking for special Italian dishes. I have not been to Lidia's in Kansas City (can't afford it) but I watch her TV show. My mother likes to try some of her recipes from the book I sent her. However, my mind stil drifted back to the very highly regarding Italian restaurnts in Rhode Island. While there are many, the one that stands out is Al Forno's .

While looking up what people thought about Al Forno's on Yelp and other sites for my blog (most said nothing but the best) , someone mentioned the latest new cookbook "On Top of Spaghetti" which was published in 2006. While I considered their first one Cucino Simpatica (which has become a classic) this new one sounded so good . Why?

What I liked about this book was the impressive different entrees that the couple placed in this book based on their travels, cooking experiences and trying out real different recipes and ingredients. On Amazon, I got the book for almost half.

It arrived. You know when Billy Joel and Danny DeVita and Rera Pearlman rave about the chefs and the recipes then there is something great going on inside.

When I review a book, I start looking for many things. In this case, besides the interesting recipes, each one had a background, where and how they came to know this recipe. Special ideas about the ingredients, tips of all sorts abounded throughout the book. I immediately look through all the recipes to see which ones I want to try. I wan't try at least half of them but where should I start?

I has a bunch of cherry tomatoes so I started with Spicy Roasted Cherry Tomatoes. Roast the vegetables and peppers, I decided to puree them and toss with spaghetti. Very tasty. 9.4/10. So what is the next way to kick it up a level.

I wanted to make something that was different then what I have made before but has a different spin in their book. I chose Sgaghetti and Summer Chicken Cacciatori. Not to difficult to make it did not use tomato sauce but just tomatoes. I was skeptical. I did not use panecetta but included everything else, I let it go for 40 minutes. It came out awesome.

The chicken was juicy and the tomato and the ingredients permeated the chicken. I would rate it 9.8/10. While I did not include spaghetti this time, I will use the sauce and left over vegetables for tomorrow. This makes a fine spaghetti sauce. I might not want to buy canned spaghetti sauce again (well almost).

Book review: Jewish Cooking around the world

This book " Jewish Cooking around the World : gourmet and holiday recipes" was one of the first cookbooks I got to use and start cooking so many years ago. Since my family usually only had fish, Italian and mostly jewish meals (I am from New England) there were many things I never tried. I think the first one I tried was a Persian chopped lamb dish (very good) . I was hooked to try more. Choosing from the holiday or country recipes I tried a few more.I just tried the chopped chicken livers but it was a little bland so I took it to another level. Greece, North Africa and other countries are represented and they are good to getting started with.Each chapter also has some jewish oriented fact and information that relates to the holiday or the country. Good solid jewish recipes here. Looking for out of the way different from the ordinary well this might not be the one for you. But it is a good start like it was for me to get to know cuisines and jewish food from other countries.

Bowlfood Cookbook by Lynne Argonson and Elizabeth Simon

I bought this book several years ago as it had looked like it had some interesting bowl meals that I could try and modify if needed. It has quite a few good recipes involving either soup, pasta,noodles. Also has dumpling and little snack recipes as well salad bowls and little spicy bowls, desserts called sweet bowls. So there is a lot to choose from and I have tried several. Great index, catalog of sources to find foods and even a conversion table of ingredients.The spicy peanut sauce, the mango vinaigette,chili marinade for seafood/ fish, jalapeno sauce, shanghai noodles I rated all of them so far from 9.5-9.6 out of 10 so that is pretty good. So there is lots to like about the recipes.Nicely written easy to read. No photos but well laid out and the price is a good one. I think you will like many of the recipes to try according to your tastes as I did. I am still looking for more eventhough I have many in many files, on the internet and computer already.

New Mexico cookbook not all that hot!

I had high hopes for this Southwestern/Mexican recipe book when I bought it. What could go wrong when you get recipes of the best supposedly from all over in this case, New Mexico? Lots. The book looks nice but its what's inside that counts. I have not found one that has "wowed" me yet. I just made a cheese tuna mexican casserole recipe (where I added black beans). It came out hot, bubbly and bland. The recipe did not specify the type of green chiles and while I tried some Smoked Jalapeno sauce on it to make it better and it was , I was still disappointed. My wife, whom I did not think would like it all, liked it though. However a recipe that I never would make again never rates a 9/10 or higher and in this case it was 8.5/10.I might try more. Wish the authors could have broken these recipes to hot, spicy, texmex, etc.

Question:What is the lemon zest and a lemon zester ?

Question:What is the lemon zest and a lemon zester ? Are there different kinds of zesters and how and what ways are they used? What kinds of recipes can be used?

Many recipes call for grated zest or peel. These zests provide an intense active flavoring to the food or recipe. For example 1 medium lemon equals approximately 1 tablespoon of lemon zest and 2 tablespoons of lemon juice. You can buy zest at your local food stores. But the foodstuff is not fresh and has lost the flavoraful oils. Why not make your own?

Lemon Zest is the outermost part of the rind of an orange, lemon, or other citrus fruit are pretty but these can be used in other ways. The zest can be used for flavoring with many recipes.

First get a lemon, lime, orange whatever the recipes call for . The zests are part of the citrus fruits outer covering. On a lemon, the zest is the yellow part of the peel on the outside of a lemon. It has an intense lemon/citrus flavor. There is a hint of bitterness. The bitterness is usually found in the white part of the lemon. When removing the skin from lemons or other citrus fruits, use ONLY the thin outer zest or colored yellow part. If you remove some white, you have "gone too far". You will get a bitter taste which is not what you want.

Lemon Zester tool can remove the zest of a lemon in long strips. Tiny holes cut and create thin threadlike strips of peel. A vegetable peeler or a small, sharp knife like instrument is okay to use if you don't have a zester.

A Lemon Grater is a finer way of grating the outer part of the peel.

I also found more information about lemons that I did not know.

http://whatscookingamerica.net/lemons.htm

I know about lemons. I knew that sailors used citrus fruits to combat the illness scurvy. However I did not know they added rum to the lemon.

(1) Room-temperature lemons or limes will give more juice than the refrigerated ones. So I think the best way is to let them rest on the counter for awhile before using.

(2) Microwaving the lemon or lime for a few seconds before squeezing will help give more juice.

(3) Use your palm to roll lemon or lime around on the countertop a few times before squeezing. (I have done this before but I got out of the habit. A hand is a very versatile tool).

(4) Just need a few drops? This recommended site says to "pierce the skin with a toothpick and squeeze out what you need. To store it, reinsert the toothpick, put the lemon or lime into a plastic bag, and refrigerate." ( I need to do that. Frequently I just left the lemon in the crisper instead of in a plastic bag that I usually use for onions and other veggies and fruits).

Lemons are an interesting fruit. Here is more information about making lemon zest about these yellow fruits.

http://www.answers.com/bb/bbsearch.jsp?Q=how%20to%20make%20lemon%20zest

You can also see how to make and use zest in this video by a chef for sweet potato pone in this video cooking class on traditional Southern recipes.

http://www.expertvillage.com/video/38166_sweet-potato-lemon.htm

Here is a simple dish that uses zest
http://www.trinigourmet.com/?p=1162

Pasta with Basil, Tomatoes & Lemon Zest
——————————————————————————–
Ingredients:
4 big ripe tomatoes (1-1/2 lbs), coarsely chopped
zest from 1/2 lemon (yellow part only, none of the white) in 1-inch slivers
1 cup chopped fresh basil leaves
1/2 cup chopped Italian parsley leaves
1/2 cup olive oil
1-2 teaspoon salt
black pepper, freshly ground
spaghetti to serve

Directions:
1. Put a tiny pot of water on the stove to boil while you start to chop the vegetables.
2. When it comes to the boil, blanch the lemon zest for a few seconds - then drain.
3. Mix together in a large bowl all ingredients EXCEPT the spaghetti. Let it sit for 1 to 4 hours, giving it a stir now and then.

4. When you are ready to eat, cook the pasta according to the package directions, as usual, drain, and add it to the tomato mix. Toss. Taste for seasoning. Serve immediately.

Do you have a favorite dish that uses zest? send it to me and I will post it on my blog.
Enjoy!

Korean condiment called Kochujang- it's good

I found out about this Korean condiment called Kochujang. It is used quite a lot in Korea. It is such a pretty red color and the main ingredient is roasted red pepper along with soy bean, sesame seed, red pepper powder.

I did not see it in the restaurants I tried. I went looking for a jar of it and found it at the Asian food store in Overland Park ,KS. It was not exactly this bran but was also entitled roasted hot pepper paste.

But then I had to search for a suitable recipe for dinner.

Bi Bim Bap (Korean) recipe which I found (see below) took too much trouble for tonight eventhough it sounded good.

I then found a good one Kochujang Sauce (see below).
I could use it with Chicken.
Making this recipe would not take so long.
I used about 5 times the quanity of the ingredients for the 2 breasts, 2 wings, 2 legs. I marinated the ingredients for about 3 hours in the fridge.

My BBQ was was not working so I broiled the chicken in the oven for about 20 minutes.

I also made a salad I found on food channel since I had spinach and cucumber and other ingredients.
I wilted the spinach however in a wok and added fresh peeled cucumber for crunch. It would an "offshoot" of a Rachel Ray recipe I found. (I think she it good and has some good recipes and is perky. My wife likes her. My two kids loathe Rachel Ray and it is so funny to hear them carry on about her - she does not know how to cook, she can't make the ingredients for that price in $30 a day and yada yada).

The Kochujang chicken was a hit and I rated it 9.8/10.

The salad I would rate as 9/10 and would try again as well.
I will try to see if I can find more Korean recipes using it. Has anyone tried these or has a favorite Korean food?

*::
Kochujang Sauce
Recipe #190227 | 10 min | 5 min prep | SERVES 2 (Change Servings)
Change to: Servings US Metric Close

RECIPE BY: J. Ko

This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others.
# 2 tablespoons korean red chili paste(kochujang)
# 2 small garlic cloves, finely minced
# 1 tablespoon rice vinegar or cider vinegar
# 1 tablespoon soy sauce
# 1 teaspoon sesame oil
# 2 teaspoons sesame seeds, toasted
# 2 scallions, finely shredded on diagonal
# 2 teaspoons sugar(or other sweetener)
Directions

1.Mix all ingredients together well.
2 Keeps a long time in the refrigerator.
3. nThis recipe also multiplies well.
4. If making Kochujang Sauce for Bi Bim Bap; double this recipe for 4 servings.
5. I usually quadruple the recipe so I always have some on hand in the fridge.

***
Show: 30 Minute Meals
Episode: Featherweight
Plate 8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.

When you are ready to serve, pour the dressing over salad and season with salt and pepper.

**
Bi Bim Bap (Korean)
Recipe #137771 | 2 hours | 1 hour prep | SERVES 6 (Change Servings) Change to: Servings US Metric
•
There's a small Korean restaurant near the University of Michigan in Ann Arbor where they make this dish on Tuesdays only. The line goes out the door. I tried a dozen different recipes until I found this one, which is pretty close to the Tuesday special. There are three parts to this recipe: the main dish, the marinade, and Kochujang sauce


Submit a Correction Ingredients
18 ounces chicken breasts 6 eggs, separated 12 ounces carrots, julienned 12 ounces cucumbers, julienned 12 ounces spinach, cooked and shredded sesame oil, as needed salt, pepper to taste 6 cups cooked sushi rice 1 cup soy sauce 1 cup sugar 1/4 cup garlic, minced 1/4 cup chopped white scallions 3 tablespoons sesame seeds, toasted and crushed 1/4 cup chili bean paste(kochujang) 2 tablespoons sugar 1 tablespoon water Directions

1. Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste.
2. Cut chicken breasts into small pieces, matchstick sized.
3. Let rest at least 2 hours in marinade -- refrigerated.
4. Season egg yolks with salt. Beat until smooth.
5. Lightly oil and heat nonstick pan over medium flame.
6. Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool.

Did you see the movie Ratatouille? Its a real fodo dish.

Did you see the movie Ratatouille? The name is a real food dish though and usually uses Eggplant. I love Eggplant as it is very versatile. One of the tricks is to salt it first and let it sit for awhile and then dab off the extra water that comes up. That will take away a bunch of the water inside the vegetable and make it better for frying , baking etc.

In Providence, RI, when I was young and we went out, I usually had Eggplant Paremesan and spaghetti. My wife makes Eggplant Parmesan for us.

Here is a recipe takeoff on it.

Also stuffed eggplant is different.

**
Grilled Ratatouille
From Derrick Riches,
Your Guide to Barbecues & Grilling.
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This is a tasty grilled vegetarian recipe that is full of flavor and makes a delicious meal. Ratatouille is a traditional French Provincial made from the last things harvested from the garden.
INGREDIENTS:

* 1 eggplant, cut into 1/2 inch circles
* 1 zucchini, cut in half lengthwise
* 1 summer squash, cut in half lengthwise
* 1 medium onion, quartered
* 1 can stewed tomatoes
* 1/4 cup fresh parsley
* 1/4 cup fresh basil
* 3 tablespoons olive oil
* 2 cloves garlic, minced
* 1 teaspoon basil
* 1 teaspoon oregano
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

PREPARATION:
Wash eggplant pieces and sprinkle with salt. Let sit for 30 minutes. Put 2 tablespoons of olive oil in a large resealable plastic bag. Add eggplant, zucchini and squash. Toss to coat all the pieces. Remove vegetables and add the onion.

Toss to coat. Preheat grill. Place eggplant, zucchini, squash and onion to grill. The onion might be handled more easily if it's on skewers. Grill onions about 10-12 minutes, turning about 3 times. Grill the remaining vegetables for 4-5 minutes on each side. Remove from grill and let cool. Cut eggplant into cubes and the other vegetables into thin slices. In a large sauce pan heat the garlic in 1 tablespoon of olive oil. Add remaining ingredients except for the fresh basil and heat on low for 30


**

Ratatouille
Submitted by HOST JCOMM Aviva
(Recipe from Debra Wasserman's No Cholesterol Passover Recipes)

This is a relatively easy dish to prepare. Serve with mashed potatoes.

1/4 cup water
1 Tbs oil
3 ripe tomatoes, cubed
1 large zucchini, diced
1 small eggplant, peeled and cubed
1 large green pepper, diced
1 large onion, chopped
2-3 cloves garlic, minced

In large frying pan saute all the ingredients over medium heat. Reduce heat and simmer for 15 minutes. Serve warm. Serves 5-6.

**
Stuffed Eggplant
Author: Clove
Time:
1 hr
Difficulty:
Easy
Serving Size:
2
Description:
Stuffed Eggplant
Ingredients:

1. 1 medium eggplant
2. 8 oz of ground lamb shoulder
3. 4 oz of feta cheese - crumbled
4. 1/2 Tbs of fresh rosemary - chopped
5. 1/4 tsp freshly grated nutmeg
6. 1 large egg - lightly beaten
7. Salt and pepper to taste


Instructions:

1. Pre-heat oven to 375 F
2. Place whole eggplant on a baking sheet and place in the oven for about 45 minutes
3. Let it cool and then slice it in half the long way and carefully remove the fruit with out piercing the skin. Discard as many of the seeds as possible too.
4. (That should give you 2 shells of eggplant to stuff )
5. Place the eggplant meat in a large mixing bowl and break it up as much as possible.
6. Add the lamb, rosemary, nutmeg, feta, salt and pepper and egg.
7. Mix throughly to combine.
8. Stuff have the mixture into each of the two eggplant shells
9. Place back on the baking sheet.
10. Return to the oven and bake for 35 minutes at 375F.
11. Raise to temperature to 450F for the next 5 minutes to brown up the top of the meat.
12. Remove from oven.
13. Let cool for 5 minutes
14. Serve.

**
Eggplant Parmesan
Recipe courtesy Juan-Carlos Cruz
Show: Weighing In
Episode: M&Ms
1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan

Preheat oven to 350 degrees F.

Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.

While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.

Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.

Eric's Hawaiian Broiled Chicken

I tried a chicken wing recipe a few years ago (Chicken Wings by Joie Warner). Thumbing through it again I decided since I had chicken breasts and the ingredients. I would try to snaz it up as my notes did not rate it very high (she has many great ones in the book) and see if it came out that my wife would like too.
Here is my Eric's Hawaiian Broiled Chicken that I rated 9.4/10. ( you can grill it too)
Eric's Hawaiian Broiled Chicken
2 chicken breasts
0.5 cup soy sauce
.25 cup plum sauce
2 tblspn hoisin sauce
4 tblspn white vinegar
4 tblspn mild honey
3 garlic cloves minced
1.5 tspn powered ginger
1 tblspn Sesame oil
3 tblspn Ponzo Sauce ( substitute lemon juice)
2 tblspn Frank's Cayenne Pepper sauce (substitute hot sauce )

Mix all ingredients in large glass bowl.
Add chicken breasts and marinate at least 2 hours.
Preheat broiler. Broil chicken for 10 minutes and then turn down and let it heat in the oven until chicken has a temp of 160 degrees inside.
Boil the marinade. Drizzle over chicken in oven to keep moist.
Serve with rice pilaf, rice or potatoes. Drizzle over the chicken the rest of the marinade as desired.

What's a Barramundi anyway? Isn't a truffle a fungi?

My wife and her pals went to Room 39 (Westport in Kansas City, MO) for one of their monthly outings. She usually brings back a sample for me to try and the menu (I collect them) so I can look it over. The menu changes daily (at the whim of the chef which is not all that bad!). This day there were 3 soups/ salads, 5 appetizers, and 7 (beef [kobe and ribeye], pork, fish, steak, seafood, risotto) entrees. My wife got the Barramundi. Isn't that the name for one of those furry fox like Rainforest animals that has a long tail? No. The Barramundi is a Australian fish which is considered one of the finest eating fish. It has a sweet mild flavor, delicate texture and is versatile for cooking. It is also healthly too because of its Omega 3 Fatty acid content. Barramundi was a pan seared entree with roasted potatoes (good) eggplant and oyster mushrooms (could not tell which was which) with a sherry - beet sauce (which my wife raved about). It was a thick chunk of fish the sample that I got, flavorful and yes sweet. Sorry but it reminded me of English "Fish and Chips " without the batter on the fish. She thought it tasted like trout but I did not think so.
Her friends had scallop etc which they liked. My wife said the desserts they tried were huge. She brought me home a truffle. My wife liked it . She said the chef kept bringing thing out for them to try like the truffle. I thought wow one of those mushroom things (the fungi mushroom that pigs dig up in France and are used in fancy recipes). No same name but they are chocolate. The one I ate was a dark one like the one in middle of the photo. I had heard about the name before. Round and very smooth chocolate flavor. I chewed it slowly like you are supposed to do. Very rich. Entrees ranged from $20 to $27 .


Barramundi
http://www.australis.us/
en.wikipedia.org/wiki/Barramundi
http://www.theworldwidegourmet.com/?action=ingredient_show&id=545&lg=en
here are two recipes if you ever found it or something like it
Pan-Seared Barramundi with "Caruru"
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24260,00.html
Thai marinated BBQ recipe
http://www.lifestylechannel.com.au/factsheets/recipe.asp?id=1420
truffle
http://en.wikipedia.org/wiki/Truffle
http://www.mykoweb.com/cookbook/truffles.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29057,00.html

Chicken wing challenge battle and the Famous Anchor Bar

I like Bobby Flay Throwdown show on Food Network. This week (I think originally aired in JUne but I missed it) , it was Throwdown Smackdown chicken wings. I have to hand it to them for coming up with something competitive oriented but original.
I really love when Bobby always sneaks up in a contest to challenge the person he has been checking out and their expressions (but how do these un competitors now that they now the Food Channel is doing this series- not know they are being targeted? Do they send in there stay and wait to hear never knowing when Flay will show up?).

In any case, the place was non other the Anchor Bar, in Buffalo, NY, were the recipe of Buffalo chicken wings was born years ago. The Wing King who sponsors the Chicken Wing festival (SEE NOTE BELOW) was challenged by Flay and the recipes(see below).

It was a close battle, very close but Drew Cerza, alias Wing King won ,(see the video here on the link at Youtube).

I love chicken wings! While I have been to Buffalo several times a long time ago, I never got to this restaurant. I recently tried the Mano- Habnero ones and Cajun ones at Buffalo Wild Wings at their happy hour and they were great.

I also love to make my own chicken wings from recipes that I find from the Food Channel. Also many years ago I purchased the book The Complete Book of Chicken Wings by Joie Warner (1985). I have used many of the recipes and most of them were good 8 to 9/10 on my scale.

http://www.amazon.com/New-Complete-Book-Chicken-Wings/dp/0688057136

::
Hot Wings with Blue Cheese-Yogurt Sauce
Recipe courtesy Bobby Flay, 2007
See this recipe on air Sunday Jan. 13 at 10:00 PM ET/PT.
Show: Throwdown with Bobby Flay
Episode: Buffalo Wings
For the Blue Cheese Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper

For the Hot Wings:
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)

For the Blue Cheese Sauce:
Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For the Hot Wings:
Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.

Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.

Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.
***
Bourbon Street Buffalo Wings
Recipe courtesy Drew Cerza, The Wing King
See this recipe on air Sunday Jan. 13 at 10:00 PM ET/PT.
Show: Throwdown with Bobby Flay
Episode: Buffalo Wings

For the sauce:
2 tablespoons butter
1 large shallot, chopped
2 garlic cloves, chopped
2 ounces bourbon
1/2 cup brown sugar
1/2 cup honey
1 tablespoon ancho pepper, finely chopped
8 ounces chili sauce
8 ounces barbecue sauce
3 ounces wing sauce

For the wings:
Oil, for frying
50 chicken wings

Blue cheese dressing, for serving
Bourbon, for serving

For the sauce:
In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve.

For the chicken wings:
Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain.

Add the wings to a large mixing bowl and toss in the sauce, coating each wing.

Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.
**
anchorbar
http://www.anchorbar.com/

video etc
http://buffalogeek.wnymedia.net/blogs/2007/06/15/bobby-flay-loses-throwdown-to-wing-king/

Championship
http://www.buffalowing.com/
(In the 2007 (I.F.O.C.E. UNITED STATES NATIONAL CHICKEN WING EATING CHAMPIONSHIP) championship, Sonja Thomas, 40 Years Old - 100lbs, from Alexandria, VA. consumed 173 Chicken Wings in 12 minutes, 5.17 Pounds. This was a new official world record).

Rancho Huevo at Milton's in Lawrence, KS

I ordered the Rancho Huevo at Milton's in Lawrence, KS (home of KU and the Jayhawks) mainly because I heard about this dish but never had it. The restaurant (ranked #1 breakfast and #2 coffee in Best of Lawrence open (B, L, D)) really has some great coffee and best brunche offerings.

http://www.lawrence.com/best/2006/

Variety of good food at reasonable prices and always packed. Huge french toasts, different piza, hunge calzones,
I had made recipes like this. What really was good about this recipe in the wrapped tortilla was it added guacamole and sour cream to the eggs with hot sauce which gave it a different consistency. The fried potatoes with it were meager but okay. I got Black Mountain coffee blend which is smooth (the name coincidentally is the name for the little town I landed in North Carolina in 1973 to continue my tennis career). My son got the lox and egss which he likes. We shared the hummus which was chunkies then usual and also nicely came with thinly sliced yellow and red bell peppers, marinted artichokes and black olives.

I will have to try the Ranchero sauce on my own. I found from my book Coyote Cafe by Mark Miller. We did not go to his place
Coyote Cafe when we were in New Mexico (another story in my blog about the meals I ate there in the future) but I like his book and am using it more and more. I really like the extra little stories and insights he tells about each recipe.

Ranchero Sauce From Coyote Cafe Ingredients
5 lb Roma tomatoes 2 tb Peanut oil, (or lard)
6 Serrano chiles 6 Poblano chiles, roasted,
2 c White onion, finely chopped 1 bn Cilantro, tied
2 tb Garlic, finely chopped 2 ts Salt
Instructions for Ranchero Sauce From Coyote Cafe
Lightly blacken tomatoes and serranos in a skillet or under a broiler (about 4 to 5 minutes). Chop together and set aside. Saute onion and garlic in the oil over low heat until soft but not brown (about 10 to 15 minutes). Combine all ingredients in a saucepan (reserving a few strips of poblano chiles for garnish). Cook partially covered over low heat for 20 to 30 minutes, adding water if necessary. Remove cilantro. Garnish with the reserved julienned poblanos. One of Millers favorite sauces, similar to one served at Capri in San Cristobal de las Casas, in southern Mexico It is a rustic-style sauce that traditionally is cooked in the morning and is used throughout the day. Ranchero Sauce goes with eggs, chicken, pork, tamales, and seafood. Mark Miller, Coyote Caf? Typos by Brenda Adams NOTES : Yield: 8 cups Recipe by: Mark Miller; Coyote Cafe Posted to EAT-L Digest 19 Mar 97 by lunchuck on Mar 19, 1997
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