Secret Recipe

Baked Seafood Au Gratin

2009-05-06T22:46:00.003+08:00

1 onion, chopped
1 green bell pepper, chopped
1 cup butter
1 cup all−purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese

Lightly grease one 13x9x2 inch baking dish. In a heavy skillet,
saute the onion and the pepper in 1/2 cup of the butter or margarine.
Cook until tender. Stir in 1/2 cup of the flour and cook over medium
heat for 10 minutes, stirring frequently. Add the crabmeat and stir
well. Press this mixture into the bottom of the prepared baking dish
and set aside.

In a large Dutch oven, bring the water to a boil. Add the shrimp,
scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup
of the cooking liquid and set the seafood aside.

Preheat oven to 350F. In a heavy saucepan, melt the remaining
1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.
Cook and stir constantly for 1 minute. Gradually add the milk plus
the 1 cup reserved cooking liquid. Raise heat to medium and cook,
stirring constantly, until the mixture is thickened and bubbly. Stir
in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt,
pepper, and hot sauce. Add the cooked seafood and stir gently.
Spoon the seafood mixture over the crabmeat crust and sprinkle with
the Parmesan cheese. Bake in the preheated oven for 30 minutes or
until lightly browned. Serve immediately.

Salmon Pate

2009-05-06T22:45:00.004+08:00

1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke

Garnish:
almond slices
parsley
1 olive
celery

Mix salmon with all of the other ingredients. Press into a fish
shaped mold or shape by hand as such. Garnish fish with almond
slices to resemble scales. Slice green olive for eye and thin
strips of celery for tail. Garnish top with parsley. Chill at
least 1 hour before serving.

Scotched Pheasant

2009-05-06T22:45:00.003+08:00

1 pheasant
1 tablespoon Grey Poupon or other not−bright−yellow mustard
1/4 cup olive oil
1 tablespoon rosemary
1/4 cup scotch (wine will do if you don't have scotch)
1/4 cup chicken broth

Fillet the pheasant breast and cut off the legs (skinned).
Cover all four pieces in the mustard and brown them in olive oil in a
pan. Sprinkle the meat with the rosemary and add the scotch and
the chicken broth.

Bring the liquid to a boil, then lower the heat and cover. Simmer
for 7 to 8 minutes, then uncover. The breast pieces should be done.
Remove them and let the legs cook until the sauce thickens.

Roast Wild Turkey

2009-05-06T22:44:00.001+08:00

1 wild turkey 8 to 10 lbs
1 lb. of pork sausage
1/2 cup of butter
1/2 lb. of sliced mushrooms
2 stalks of chopped celery
1 chopped onion
2 garlic cloves, minced
6 cups of bread cubes
1 egg

Preheat oven to 325F.
If the wild taste is something you do not like, marinate the turkey
in buttermilk for 24 hours.

Brown the pork sausage in a skillet and drain the grease. Add the
butter, mushroom, garlic, onion, and celery to skillet and melt the
butter. Pour the mix over the bread cubes in a bowl and stir in the
egg. Clean inside and out and dry the turkey.

Stuff the prepared dressing into the cavity and place turkey in a
roasting pan. Place a meat thermometer in the breast of the turkey
avoiding the bones. Lightly rub oil over the turkey.

Cover the turkey loosely with foil. Place roasting pan in oven for
about 3 1/2 hours, occasionally basting with oil or butter. Remove
the foil and continue to roast for 30 min. The turkey is done when
the thermometer reads 185F.

Pull the turkey from the oven and let sit for 30 min.

Roast Quail Stuffed with Foie Gras

2009-05-06T22:43:00.001+08:00

4 quail, boned
Salt and pepper
Pate de foie gras (enough to stuff quail, about 2 ounces each)
4 pieces of bacon
3 tablespoons unsalted butter
1/3 cup minced shallot
1/4 cup Armagnac
1 1/2 cups veal or chicken stock
2 to 3 teaspoons arrowroot dissolved in water
Fresh chervil for garnish

Preheat oven to 350F. Season quail, stuff with foie gras and wrap
with bacon. In oven proof saute pan heat 2 tablespoons of the butter
over moderate heat until hot. Add quail and cook until golden on all
sides. Transfer to oven and roast 15 minutes. Transfer quail to a
serving dish.

Discard all but 2 tablespoons fat from pan. Add shallot and cook,
stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown
bits clinging to bottom of pan. Add veal stock and reduce to 1 cup.
Add enough arrowroot to lightly thicken sauce. Whisk in remaining
butter. Pour juices from platter containing quail into sauce and
stir to combine. Coat quail with sauce and garnish with chervil.

Roast Goose with Baked Apples

2009-04-24T16:11:00.002+08:00

6 − 8 firm medium apples, cored
1 cup mashed cooked sweet potatoes
1/4 cup packed brown sugar
2 tablespoons melted butter
1/4 teaspoon salt
Dash of pepper
1 whole wild goose, 6−8 pounds
Seasoned salt
Salt and pepper
1 carrot, cut into 1−inch pieces
1 stalk celery, cut into 1−inch pieces
1 medium onion, cut into 8 pieces
Apple brandy

Remove a thin strip of peel from the top of each apple. In
medium mixing bowl, combine remaining apple ingredients and
mix well.

Stuff apples with sweet potato mixture, mounding on top.
Place in shallow baking dish. Set apples aside. Heat oven to 325F.
Pat goose dry with paper towels. Sprinkle cavity lightly with
seasoned salt, salt, and pepper. Place carrot, celery, and
onion in cavity.

Tie drumsticks across cavity. Tuck wing tips behind back.
Place, breast side up, on rack in roasting pan. Sprinkle outside
of goose with seasoned salt, salt, and pepper.

Roast, basting frequently with pan juices and sprinkling
occasionally with brandy, until desired doneness, about 20−25
minutes per pound. Drain and discard excess fat during roasting.
Place stuffed apples in oven during last 30−45 minutes of
roasting. Baste apples frequently with goose drippings.
Remove apples when fork−tender. Allow goose to rest 20
minutes before carving and serving.

Roast Duck with Port−Garlic Sauce

2009-04-24T16:09:00.002+08:00

For sauce:
1 5−pound duck, fresh or frozen, thawed (neck, heart and
gizzard reserved)
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water

2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby Port
1 tablespoon all purpose flour

For duck:
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme

Cut off duck wing tips at joint. Combine neck, heart, gizzard
and wing tips in large saucepan. Add onion, carrot and celery
to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and
simmer 1 hour. Strain stock into medium saucepan. Boil stock until
reduced to 1 cup, about 15 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add sliced garlic and saute until golden, about 2 minutes. Add Port
and boil 5 minutes. Add reduced duck stock and boil until reduced
to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and
flour in small bowl. Whisk into sauce and simmer until thickened,
about 1 minute. Season sauce with salt and pepper.

Preheat oven to 400F. Trim excess fat from cavity of duck. Using
fork, pierce duck skin in several places. Place duck, breast side
up, on rack in large roasting pan. Brush soy sauce over duck. Mix
mustard and pressed garlic in small bowl. Brush mustard mixture
over duck. Mix salt, pepper and thyme in another small bowl.
Sprinkle spice−herb mixture over duck and in cavity. Roast duck
45 minutes. Turn duck and roast, breast side down, 30 minutes.

Turn duck and roast, breast side up, until duck is deep golden
brown and cooked through, about 15 minutes longer.
Transfer duck to platter. Serve with warmed sauce.

Rack of Venison With Mushrooms

2009-04-24T16:08:00.002+08:00

1 quart beef stock
1/2 cup chopped leeks
1/4 cup each, chopped: shallots and carrot
1 tomato, chopped
1/2 bunch fresh parsley (leaves only)
1/2 cup port wine
2 teaspoons tomato paste
1 rack of venison (8 ribs, about 2 pounds)
1/4 cup olive oil
2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello)
Salt and freshly ground black pepper, to taste
Chopped parsley or watercress for garnish (optional)

In a very large saucepan, combine stock, leeks, shallots, carrot,
tomato and parsley; whisk in port and tomato paste. Bring to a slow
boil, reduce heat and simmer 2 hours, or until sauce is reduced to
3 cups. Strain and discard solids. Preheat oven to 425F.
Place venison on a rack in a roasting pan and roast 25 minutes, just
to medium rare. Remove venison from oven and set aside. (To add an
optional crust on the top, brush 1 tablespoon Dijon mustard over
roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread
crumbs. Return venison to oven until bread crumbs are browned.)
Meanwhile, heat oil in skillet and add mushrooms; saute briefly,
then season with salt and pepper. Pour about 1/4 cup sauce on each
of 8 plates. Place 2 slices venison on each plate, atop sauce.
Garnish with mushrooms and chopped parsley.

Rabbit In Tarragon Sauce

2009-04-24T16:07:00.001+08:00

2 rabbits, cut into serving pieces
Salt and pepper
4 tablespoons olive oil
1 cup onion, chopped
1 cup carrot, peeled and chopped
1 cup celery, chopped
Flour
2 cans chicken broth
1/2 cup sherry
2 teaspoons tarragon
1 cup heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup parsley, minced

Season rabbit with salt and pepper. Place olive oil in skillet and
brown rabbit. Remove meat and drain on paper towel. Add onion, carrot
and celery to skillet. Saute 5 minutes. Stir in enough flour to make
a paste. Blend in broth, sherry and tarragon. Return rabbit to skillet.
Bring sauce to a boil and reduce heat to simmer. Baste meat frequently
for 45−60 minutes. Remove rabbit to serving platter and keep warm in
oven. Strain and degrease sauce, discarding vegetables. Return remaining
sauce to skillet and add cream. Simmer until thickened, stirring
frequently. Remove from heat and add mustard and parsley. Pour sauce
over rabbit and serve.

Pheasant in Spiced Sour Cream

2009-04-23T23:51:00.002+08:00

1 Pheasant − Cut up
Flour
Butter
8 oz. Sour Cream
2 Cups Water
2 teaspoons Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper

Dust pieces of pheasant with flour and brown in butter. Mix sour
cream and water. Add remaining ingredients to sour cream mixture.
Pour sour cream mixture in a covered roaster and add pheasant.
Bake at 325F for several hours or until tender.

Partridge Casserole

2009-04-23T23:50:00.004+08:00

6 partridge
12 slices of bacon
6 slices of cooked ham
1/2 cup brandy
1/2 cup butter
3/4 cup beef stock
2 1/4 cup orange juice
Salt and pepper, to taste

Preheat oven to 400F.
Clean, wash, stuff, and truss partridge. Cover breasts with bacon
slices. Line casserole with ham slices. Arrange birds in casserole,
then cover.

Cook over low heat for 15 minutes. Remove cover to pour brandy
over birds. Cover again and bake for 20 minutes at 400F. Remove
birds and ham. Skim off fat, then strain pan juices.
Gradually add butter and beef stock to juices, stirring constantly
while bringing them to a boil. Add orange juice, salt, and pepper.
Return birds and ham to sauce, then serve.

Pheasant Jubilee

2009-04-23T23:50:00.003+08:00

Flour
1/2 butter or maragarine
1 onion chopped
1/2 cup golden raisins
1 cup chili sauce
1/2 water
1/2 brown sugar
2 tablespoons Worchesershire sauce
1/4 teaspoon garlic powder
1 cup Sherry
1 (1−lb.) can pitted dark sweet cherries, drained

Dust pheasants with flour. Melt butter in a heavy skillet: brown
birds thoroughly. Place pheasants in a deep casserole. In the same
skillet, combine onion, raisins, chili sauce, water, brown sugar,
Worchestershire sauce and garlic; boil briefly, scraping browned meat
from bottom and sides of pan; pour over pheasants. Bake covered, in
a moderately slow oven (325F) for 1 1/2 hours. remove cover; add
sherry and cherries. Continue baking 20 minutes longer. To serve,
transfer to a deep chafing or warming dish. This works well with
wild rice and a fresh green vegetable.

Chunky Oyster Chowder

2009-04-23T23:49:00.004+08:00

1 pint oysters
1/4 cup melted butter
1/2 cup sauteed sliced celery
1 quart milk
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1/2 cup sauteed chopped Onion
1 can undrained whole kernel corn
1 cup cooked diced potatoes

Open and save, or drain and save the oysters reserving the liquor.
Remove any remaining shell particles. Add oysters and liquor to butter
and cook for 3 minutes or until edges of oysters begin to curl. Add
milk, onion, celery, corn, potatoes, salt & pepper; heat thoroughly
but do not boil. Garnish with paprika. Serve at once.

Panfish Creole

2009-04-23T23:49:00.003+08:00

1 1/2 lbs. panfish (sunfish, bluegill, perch)
1/4 cup flour
1/3 cup cooking oil
1 1/4 cup hot water
1 − 8 oz. can tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/3 cup chopped green peppers
5 small cloves garlic chopped fine
2 teaspoons salt
1/2 tespoon thyme
1/4 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 1/2 cups cooked rice

Cut fish in one inch chunks. Coat fish in flour and brown
in oil stirring constantly. Add water gradually. Cook until
smooth and thisk stirring constantly. Add remaining ingredients
except rice. Cover and simmer for 20 minutes. Remove bay
leaves and serve over rice.

Oriental Glazed Duck

2009-04-23T23:48:00.001+08:00

1 − 5 pound duck, rinsed, patted dry
2 lemons, halved
salt and ground pepper to taste
3/4 cup soy sauce
3/4 cup ketchup
1/3 cup liquid honey
1/4 cup corn oil
4 cloves garlic, finely chopped
1 tbsp. rosemary
2 green onions, thinly sliced for garnish

Preheat oven to 400F. Rub the duck inside and out with juice of
1 lemon. Pat dry. Prick skin with fork. Sprinkle inside and outside
with salt and pepper. Place second lemon in cavity. Place duck,
breast side up on rack in shallow roasting pan. Bake for 30 minutes.
While duck is roasting, make glaze. Combine soy sauce, ketchup,
honey, oil, garlic and rosemary in small mixing bowl. Mix well.
Reduce oven temperature to 350F. Pour off fat. Pour glaze over duck.
Baste frequently and cook 1 hour and 15 minutes. Remove duck from
oven. Let stand 15 minutes. Skim off fat from roasting pan. Reheat
glaze, pour over duck and garnish with green onions.

Honey Spiced BBQ Sauce

2009-03-02T01:48:00.001+08:00

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.

Ostrich and Shrimp in Roasted Garlic Sauce

2009-03-02T01:06:00.003+08:00

8 jumbo shrimp
12 pieces of ostrich, sliced medallion size and then pounded
into scaloppini
15−20 medium sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Salt and pepper to taste
1 tbs. olive oil
1/2 cup chicken stock

Prepare ostrich and set aside. Place garlic cloves in the oven
at 400F and bake until soft and brown (about 10−15 minutes). In
sauce pot, melt butter and saute onion until onion is fully cooked
(about 5 minutes). Add wine and allow to cook until dry over medium
heat. When mixture has evaporated back down, add roasted garlic and
puree. Place back on heat and slowly add cream, salt and pepper.
Bring to slight boil and set aside.

In separate pan, heat olive oil add ostrich, sear on both sides
and set aside. Add shrimp and chicken stock to oil; saute until
cooked. Add ostrich and sauce.

Medieval Sweet and Sour Fish

2009-03-02T01:06:00.001+08:00

2 pounds carp or other fish fillet
1/4 cup flour
1 medium onion, minced
3/4 cup white wine
3/4 cup cider vinegar
4 Tablespoons brown sugar
1/4 teaspoon ground cloves
1/4 cup currants
Pinch of mace
1/4 cup raisins
salt to taste

Cut fillets into large chunks and dredge them in flour. Heat oil
in a large heavy frypan and saute onion until transparent. Add fish
chunks and brown. In a bowl, combine remaining ingredients for a
sauce. Pour over browned fish and onions.

Lemon−Coriander Game Hens

2009-03-02T01:05:00.001+08:00

2 Cornish game hens (1 1/2 pounds each), halved
1 teaspoon ground coriander
1 teaspoon ground turmeric

1/3 cup fresh lemon juice
1 green onion, minced
3 tablespoons minced fresh cilantro
2 garlic cloves, pressed

Rub game hens with coriander and turmeric. Set aside.
Combine remaining ingredients in medium baking dish. Add game
hens to marinade and turn to coat. Cover and refrigerate 6 hours
or overnight.
Prepare barbecue (medium−high heat) or preheat broiler. Remove
game hens from marinade. Season game hens with salt and pepper.
Grill or broil until cooked through, turning and basting
occasionally with marinade, 25 minutes.

Italian Roast Pheasant

2009-03-01T15:46:00.001+08:00

2 fresh pheasants
5 slices pancetta or bacon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 to 3 cloves garlic, chopped
Salt and black pepper
3/4 cup dry white wine
3 tablespoons butter
3 tablespoons brandy

Wash and dry the pheasants, removing any lumps of fat from the
cavity. Make the dressing by chopping the bacon, herbs and garlic.
Mix well. Spoon the dressing into the cavity and truss the birds.
Season with salt and pepper.

Place the birds on their sides on a rack and bake at 350 degrees,
turning every 15 minutes. The breast should remain down to keep it
from drying out. After 30 minutes add the wine and continue roasting
and turning the birds for another 10 to 15 minutes. Increase the heat
to 450 and brown the skin. Cook the pheasant for 5 minutes on each
side. Remove and keep warm.

Cut the birds in half. Place the halves, cut side down, in a large
frying pan, with any stuffing that falls out and the pan juices. Add
the butter, and cook over high heat for 3 to 4 minutes, or till
traces of pink are gone. Add the brandy and flame them. Serve at
once spooning the pan juices and stuffing on top.
Wild rice makes a fine accompaniment.

Roast Goose with Wild Rice

2009-03-01T15:45:00.004+08:00

1 (12 pound) fresh goose
salt to taste
4 cups wild rice, cooked
2/3 cup chopped toasted hazelnuts
2 Granny Smith apples − peeled, cored and chopped
1/2 cup chopped onion
2 teaspoons ground savory
3 tablespoons chopped fresh parsley
freshly ground black pepper
1 1/2 tablespoons all−purpose flour
4 cups water

Mix together the cooked rice, nuts, apples, onion, and herbs. Season
to taste with salt and pepper. Remove the neck, heart, and gizzard
from the goose. Wash the bird inside and out. Pat dry. Fill the cavity
of the goose with the stuffing, skewer closed, and lace string around
the skewers. Truss the bird.
Roast in a preheated 325F oven, breast side down, for 1 1/2 hours.
Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours.
When done, the juices should run clear when the bird is pricked where
the thigh attaches to the body. Remove trussing strings and skewers
before carving.
While the goose is roasting, place the neck, heart, and gizzard in a
saucepan with water. Let simmer gently, partially covered, for several
hours, until reduced to slightly less than 2 cups. Season the broth to
taste with salt.
Pour off all but 1 tablespoon of the fat from the roasting pan.
Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending
on how thick you like your gravy. Set the pan over low heat. Stir for
2 minutes, scraping up all the browned bits. Add the reserved goose
broth to the pan, and whisk until smooth. Taste and season with salt
and pepper. Serve in a gravy boat alongside the bird.

Fried Rocky Mountain Oysters

2009-03-01T15:45:00.003+08:00

2 pounds bull or sheep testicles
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
black pepper
garlic powder
Louisiana Hot Sauce
pure hog lard or vegetable oil

With a very sharp knife, split the tough skin−like muscle that
surrounds each "oyster." Remove the skin. Set "oysters" into a pan with
enough salt water to cover them for one hour (this takes out some of
the blood). Drain. Transfer "oysters" to large pot. Add enough water to
float "oysters" and a generous tablespoon of vinegar. Parboil, drain
and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals.
Sprinkle salt and pepper on both sides of sliced "oyster" to taste.
Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll
each "oyster" slice into this dry mixture. Dip into milk. Dip into dry
mixture. Dip into wine quicky (you may repeat the procedure if a thicker
crust is desired). Place each "oyster" into hot lard or oil. Add
Louisiana Hot Sauce to lard or oil (go wild with it, buy watch out for
hot splashes). Cook until golden brown or tender, and remove with a
wire mesh strainer (the longer they cook, the tougher they get).

Fricassee of Rabbit

2009-03-01T15:45:00.001+08:00

2 rabbits, about 3 pounds each, skinned and cut up
(or similar amount of chicken)
4 egg yolks, beaten
2 cups bread crumbs
1/8 teaspoon mace
1/8 teaspoon nutmeg
1/4 cup butter for frying
2 cups brown gravy
1 cup red wine
1/2 pound fresh mushrooms, sliced
2 tablespoons each − butter and flour; mix well

Rub the rabbit pieces with the egg yolks and roll in bread crumbs
to which you have added the mace and nutmeg. Fry in a dutch oven
until well browned. Add the remaining ingredients and stir until
thick. Cover and simmer until tender.

Duck and Roasted Walnut Salad

2009-03-01T15:43:00.002+08:00

2 duck breasts
Salt and freshly ground black pepper, to taste
1/2 cup walnuts

Dressing (recipe follows)

1 cucumber, halved, seeded and thinly sliced
2 tablespoons chopped green onions

Preheat oven to 350 degrees. Place duck breasts on a rack in
a baking pan and season with salt and pepper; roast 45 minutes.
Let cool and slice thin. Spread walnuts on a cookie sheet and
roast at 350 degrees 10 to 15 minutes, or until they are brown
and give off a rich, nutty aroma; stir once or twice during cooking.
Prepare dressing. Toss a little dressing with cucumber slices
and arrange on a platter; fan duck slices on top. Spoon reserved
dressing over top and garnish with roasted walnuts and chopped
onion.

Dressing:
1 tablespoon raspberry vinegar
2 tablespoons walnut oil
1 tablespoon peanut oil
1 teaspoon soy sauce
2 teaspoons sugar

In a small bowl, whisk together vinegar, oils, soy sauce and sugar.
Use as directed above.

Duck in Guinness and Honey

2009-03-01T15:43:00.001+08:00

1 duck, trussed
2 Tbls. oil
2 Tbls. honey
1 Tbls. brown sugar
1 cup Guinness
pinch each nutmeg and cinnamon
1 1/4 cups demiglaze or duck stock
pinch each salt and pepper

Preheat oven to 475F.
Wash and truss the duck. Brush with oil and seal in a hot
oven until browned (about 10 to 12 minutes). Meanwhile, in
a heavy saucepan mix together the honey, sugar, Guinness and
spices and simmer for 10 minutes. Add demiglaze or stock and
continue cooking for another 15 minutes.
Season to taste with salt and pepper.
Reduce heat to 300F, cover the duck with the sauce and roast
for 60 to 75 minutes. Baste occasionally. Test with a fork.
If the sauce tastes too bitter at the end of cooking time, add
a little more honey. Remove from the oven and allow to rest
for a few minutes before carving.

Deviled Rabbit

2009-03-01T15:42:00.002+08:00

1 rabbit washed in water, then diced
4 oz. fat bacon, finely chopped
1 large onion finely chopped
8 oz. mixed carrots, leeks and turnips − diced
5 tbsp. flour
1/2 cup milk
2 cups water
1 tsp. Worcester sauce
1 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
finely chopped parsley for garnish

Saute the bacon in a large saucepan with the onion, carrots, turnips,
rabbit, curry powder and Worcester sauce for 2 or 3 minutes. Add the
water and bring to the boil. Season with salt and pepper and reduce
the heat to low. Simmer, covered, until the rabbit is tender about
1 1/2 hours. Blend the milk and flour in a small bowl, stirring
continuously, and cook until the sauce is smooth and thick. Add more
salt and pepper if necessary, and serve at once, garnishing with
parsley.

Crawdad Gumbo

2009-03-01T15:42:00.001+08:00

1 pound crawdads, cooked & cleaned
8 oz. salt pork, cubed small
1/2 pound fresh (preferred) or frozen okra
1 medium brown onion
1 can whole tomatoes
8 oz. frozen corn
1 teaspoon parsley flakes
1/2 teaspoon cayenne pepper
1 pint half & half
2 cups water
salt to taste
pepper to taste

In a large skillet, fry salt pork until browned. Add onion, cook
until tender, stirring often. Add water, okra, corn, tomatoes, and
all seasonings, simmer for 15−20 minutes. Add half & half, and
crawdads, simmer for 10 minutes

Crab Stuffing

2009-03-01T15:41:00.000+08:00

8 ozs. Ritz crackers, crushed
1/4 lb. sweet butter, melted
1/4 cup mayonnaise
2 tablespoons chopped garlic
2 tablespoons Worcestershire sauce
1/8 cup cream sherry
1 tablspoon ground black pepper
1/2 tablespoon hot sauce
1/2 cup fresh cleaned crabmeat

In a bowl, use a small wire whisk to mix all ingredients except
crackers and crab. Lightly toss in crackers and crab. This may be used
to stuff shrimp or other seafood such as flounder or grouper. It's
great for stuffed mushrooms, too

Cream Of Crab Soup

2009-03-01T15:36:00.000+08:00

1 Small onion, finely chopped
1 Tablespoon butter
1 Cup chicken broth
1 Quart Half & Half, or whole milk
1 Tablespoon chopped parsley
1/2 Teaspoon celery salt
1/2 Teaspoon mace
1 Dash cayenne
salt and fresh ground black pepper, to taste
1 Pound crab meat, jumbo lump Maryland Blue Crab
1/4 Cup sherry
2 Tablespoons all−purpose flour,
mixed with 1 Tablespoon water or warm milk

In a large saucepan, cook onion in butter until transparent.
Add chicken broth and slowly pour in milk. Add all seasonings
except sherry. Add the crab meat (cleaned of all shells) and
simmer for 15 minutes.

Make a paste of about 2 tablespoon flour and a little water or
warm milk mixture. Stir paste into soup to thicken slightly.
Remove from heat, stir in sherry and serve.
Garnish with chopped parsley.

Chinese Venison

2009-02-17T00:12:00.001+08:00

2 lbs. venison steaks
1/4 cup soy sauce
1 cup beef bouillon
1/4 teaspoon ginger
2 cloves mashed garlic
1/4 cup sherry
4 tablespoons peanut oil
2 cloves chopped garlic
1 1/2 cups boiling water
3 large green peppers, cut into 1/2 inch strips
1 cup sliced water chestnuts
3 tablespoons cornstarch
sesame oil
hot boiled rice

Cut meat against the grain into 1/2 inch strips (this is easier to do
if meat is partially frozen). Make a marinade for the meat by combining
soy sauce, bouillon, ginger, mashed garlic and sherry. Marinate steak
for 2−12 hours in the refrigerator. Dry meat on paper towels. In a
wok, heat peanut oil and saute chopped garlic until it turns golden
brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat
to oil and saute until brown (add just a dash of sesame oil to meat
while it's browning). Add reserved marinade and 1 cup boiling water.
Simmer 45 minutes or less time, if desired. When meat is tender,
remove and keep in warm oven. Pour marinade in separate pan and add
cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer
until thick. Stir−fry green pepper and water chestnuts in liquid
remaining in wok. Add meat and marinade gravy.
Add a dash of sesame oil to taste. Serve over boiled rice.

Catfish with Parsley−Pecan Sauce

2009-02-17T00:00:00.001+08:00

2 cups all−purpose flour
1 tablespoon cayenne pepper
1 tablespoon, plus 1 teaspoon salt
6 catfish fillets, about 6 ounces each
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cups parsley−pecan sauce
Sauce:
2 cups tightly packed fresh parsley, leaves only
1/2 cup olive oil
1/2 cup broken pecan meats
1 large clove garlic, chopped
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated romano cheese
2 tablespoons unsalted butter, cut into pieces
Mix flour, cayenne pepper and salt. Spread on large platter and
dredge each fillet, shaking off excess. Set aside on sheet of
waxed paper. Heat half the oil and butter in a skillet large
enough to accommodate 3 fillets. When butter is foaming but not
brown, add fillets and saute on one side for about 4 minutes,
until light golden. Turn fillets and spread the browned side with
sauce; continue to saute until underside is browned, about another
4 minutes. Cover skillet for a few minutes to melt sauce. Remove
fish to platter. Add remaining oil and butter and cook remaining
fillets.
Sauce:
Place parsley in food processor and process until coarsely
chopped, turning machine off and on and scraping down sides. Add
all other ingredients except salt, and process until mixture makes
a smooth paste. Store, tightly covered in refrigerator.
Makes about 2 cups

Carp with Red Sauce

2009-02-13T02:39:00.000+08:00

1 pound carp fillets, skinned and cut 3/8−inch thick
(cutting shortens "floating bones" so cooking can break them down)
Vegetable oil, heated in a deep fryer
Batter:
1 cup cold water
1 egg
1/4 c oil
1/4 cup flour
4 teaspoons cornstarch
1 teaspoon baking powder
1 t salt
1/2 teaspoon MSG (optional)

Mix water, egg and oil before adding other ingredients. Dip strips
in batter, drop them into a deep fryer. Cook until done, drain on
paper toweling. Much like hors d’oeuvres. Dip into the following sauce.

Red Sauce:
1 cup catsup
1 cup chili sauce
dash of Tabasco
dash of Worcestershire
squeeze of lemon
3 Tablespoons pure ground horseradish
salt and pepper to taste

Carolina Roast Venison

2009-02-13T02:38:00.000+08:00

5 pounds venison roast
1 onion, chopped
1/4 cup barbecue sauce, see below
1 tablespoon salt
2 tablespoon vinegar
black pepper
Barbecue Sauce:
1 tablespoon black pepper
1 tablespoon salt
1 small box dry mustard
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1 stick butter/margarine

For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to
full boil and add stick of butter and continue to cook until butter
melts. This makes 1 Pint of the Sauce.

Soak venison in water, vinegar and salt for 4−5 hours. Remove and
wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion
and enough water to cover bottom of covered roaster. Bake in 325F oven
the first hour; then lower heat to 275 F for an additional 3 hours.
Baste often with sauce and juices from roast.

California Wild Duck Stew

2009-02-13T02:37:00.000+08:00

1/4 lb. fresh mushrooms, sliced
4 large tomatoes, peeled, seeded and quartered
3 tablespoons butter
1 large carrot, diced
1 medium green bell pepper, diced
1 medium onion, sliced
1 cup chopped celery and leaves
1 clove garlic, peeled and quartered
1 cup pitted ripe olives
1 tablespoon tomato paste
1/4 cup olive oil
2 cups dry red wine
1 tablespoon Worcestershire sauce
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon mace
1/8 teaspoon thyme
1 bay leaf, crushed
1 teaspoon salt
1/4 teaspoon freshly−ground pepper
4 wild ducks, plucked, drawn and cut into serving pieces
20 small new potatoes

Saute mushrooms and tomatoes in 3 tablespoons butter for 3 minutes.
Combine with carrot, green pepper, onion, celery, garlic, olives,
tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves,
allspice, mace, thyme, bay leaf, salt and pepper to make a marinade.
Add duck pieces and marinate overnight or for at least 10 hours.
Simmer duck in marinade 1 1/2 to 2 hours or until tender. Boil
potatoes in salted water for approximately 15 minutes or until tender.
Add to stew just before serving.

Cajun Frog Legs

2009-02-13T02:36:00.000+08:00

16 good sized frog legs
1 cup shortening
1/2 cup flour
3 cups milk
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic juice
1/2 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
dash of white pepper
dash of oregano
dash of rosemary
salt to taste

Skin, clean and rinse frog legs well. Cover with whole milk and garlic
juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season
with paprika, onion powder, cayenne, black pepper, and desired amount
of salt.

Add white pepper, oregano, and rosemary to the flour. Heat shortening
in a skillet. Lightly flour the frog legs and fry until golden brown.

Cajun Crappie

2009-02-13T02:34:00.000+08:00

4 Crappie fillets about 10" long
2 tablespoons butter
1 pinch cayenne pepper
3 teaspoons paprika
3 ounces cognac
1 cup heavy cream
4 tablespoons brown sugar
4 cloves crushed garlic
1 teaspoon corn starch
Ground or fresh thyme
Ground or fresh basil
Ground or fresh parsley

Combine the thyme, basil, parsley, cayenne pepper, garlic and
paprika and sprinkle over fish in a shallow bowl. Melt 1 tbls.
butter in a skillet and add fish, cooking until soft but not
hard. Cook for 2 minutes per side. The idea is to not dry out
the fish. After the fish have been cooked on both sides, remove
fish and add brown sugar to pan. Then add remaining butter and
return the fish to the pan once the sugar is melted. This will
glaze the fish and finish cooking them. Remove fish to serving
plate and deglaze skillet with cognac immediately, adding heavy
cream once cognac is boiling. Reduce by 25 percent. Combine a
small portion of liquid with corn starch and add to sauce.
Allow sauce to boil for about one minute. Pour sauce on top of
fish and garnish with fresh parsley.

Brandied Orange Rabbit With Mushrooms

2009-02-12T23:32:00.002+08:00

4 pounds rabbit pieces
1/2 cup brandy
1/2 cup frozen orange juice concentrate
4 tablespoons butter
2 cups mushrooms, sliced
1 tablespoon cornstarch dissolved in 1/2 cup orange juice
2 cloves garlic, crushed
curry powder, to taste
salt and pepper
4 carrots, julienned

Marinate rabbit in brandy and orange juice concentrate overnight.
Arrange rabbit in baking dish reserving marinade. In a skillet, melt
butter and saute mushrooms until barely tender. Add reserved marinade,
garlic, curry, salt and pepper. Thicken with cornstarch/orange juice
mixture and pour over rabbit. Bake, uncovered, at 325F for 1 hour.
Add carrots and bake 1 hour longer.

Bombay Monkfish

2009-02-12T23:32:00.001+08:00

1 pound monkfish, skinned
Milk to cover
1/4 pound shrimp, shelled
2 eggs
3 tablespoons tomato paste
1/2 teaspoon curry powder
2 teaspoons lemon juice
1/4 teaspoon fresh rosemary, chopped
1 pinch of saffron or tumeric
3/4 cup light cream
Salt and pepper to taste

Preheat oven to 350F. Put the monkfish in a pan just large enough to
hold it. Pour the milk over and place the pan over moderate heat. Bring
to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7
minutes longer, or until the fish is cooked through. When the monkfish
is nearly done, add the shrimp and cook 2−3 minutes, or until they turn
pink. Drain fish and shrimp, discarding milk.

Cut the monkfish into bite−size pieces. Beat the eggs with the tomato
paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream.
Mix in the fish and shrimp and season to taste with salt and pepper.
Turn into 4 individual ramekin dishes and pour an equal amount of the
remaining cream over the top of each dish. Bake for 20 minutes, or until
set. Serve hot with a squeeze of lemon and a crusty french type bread.

Blackened Salmon

2009-02-12T23:28:00.002+08:00

6 Salmon Fillets, 1/2 − 3/4 inch thick, skinned
2 1/2 cups unsalted butter or margarine
1/2 cup fresh lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
2 teaspoons fresh ground black pepper
1 Tablespoon dried thyme (do not use fresh − it will burn)
Lemon wedges and Parsley for garnish

Trim off the thin edges of fillets as these would burn. Pat dry
and refrigerate until ready to cook. The butter sauce adheres
better to cold fillets.

In heavy 3−quart cast−iron frying pan over medium heat, melt
butter, add lemon juice, cayenne, salt, black pepper and thyme.
Stir to blend; cool to lukewarm.

Place an empty 10−inch cast−iron skillet over high heat until
bottom has a definite white haze and begins to smoke slightly.
Remove fish from refrigerator; dip 1 fillet in warm butter sauce,
coating well. Place fish in hot skillet, taking care that spits
and spatters do not burn you. Fish will sear and cook almost
immediately. Turn fillet over; blacken other side. Repeat with
remaining fillets.

Reserve remaining butter sauce. As fillets are cooked, place
them on individual plates; keep warm. Discard accumulated butter
sauce in skillet and charred bits between batches. When all
fillets have been cooked, wipe skillet clean and place empty
skillet back on heat. Add reserved butter sauce; carefully swirl
skillet 5 or 6 times to blacken butter. Remove pan from heat;
drizzle butter over each fillet. Garnish and serve hot.

Bass with Avocado Sauce

2009-02-12T23:28:00.001+08:00

1 small ripe avocado coarsely chopped
1/4 cup skim milk
1 tablespoon lime juice
1 garlic clove minced
1 dash hot sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon lemon rind grated
1 teaspoon Dijon mustard
16 ounces bass fillets
1/3 cup dry bread crumbs fine
vegetable cooking spray

Combine the first 5 ingredients in a blender; cover and
process until smooth. Set mixture aside. Combine lemon juice
and next 3 ingredients in a shallow dish; dip fillets in lemon
juice mixture, and dredge in bread crumbs. Place on a baking
sheet coated with cooking spray. Bake at 450 degrees F for
7 minutes; turn fillets over, and bake an additional 7 minutes
or until fish flakes easily when tested with a fork. Transfer
fillets to a serving platter, and top with avocado sauce.

Baked Walleye with Carrots

2009-02-12T23:25:00.001+08:00

1 1/2 pounds walleye fillets, skin removed
2 cups grated carrots
3 tablespoons margarine or butter, melted
2 tablespoons lemon juice
1/4 teaspoon ground thyme
Salt to taste
3 tablespoons margarine or butter
3 1/2 tablespoons flour
Salt and pepper to taste
1/3 cup milk

Heat oven to 450F. Spray a 13 x 9−inch baking dish with nonstick
vegetable cooking spray. Arrange fillets, slightly overlapping,
in prepared dish. Set aside. In medium bowl, combine carrots, melted
margarine, juice, thyme and salt. Spread mixture evenly over fillets.
Cover with foil. Bake for 25 to 30 minutes, or until fish is firm
and opaque and just begins to flake. Drain liquid from fish into
a 2−cup measure. Cover fish with foil to keep warm. Set aside. Add
water to liquid in cup to equal 1 1/3 cups.

In a 1−quart saucepan, melt 3 tablespoons margarine over medium
heat. Stir in flour, salt and pepper. Blend in cooking liquid mixture
and milk. Cook for 5 to 7 minutes or until mixture thickens and
bubbles, stirring constantly. Pour sauce evenly over fish and serve
over hot rice or linguine.

Baked Possum

2009-02-12T23:24:00.000+08:00

1 large possum, skinned, dressed, and washed
1 quart beer
4 tablespoons Tabasco sauce
1 1/2 tablespoons salt
2 onions, chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
4 sweet potatoes
2 ribs celery, chopped
1 oz. whiskey

Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce
together. Place possum in a large roasting pan. Sprinkle the celery,
onions, and the garlic all over the possum. Pour the liquid mixture
over the possum as well. Cover and refrigerate overnight.
Preheat oven to 350F. Place the sweet potatoes around the possum.
Bake covered for 1 1/2 hours. Baste once or twice with the marinade
from the pan as the possum cooks.

Baked Mahi−Mahi with Dill Sauce

2009-02-12T23:23:00.000+08:00

1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon mayonnaise or salad dressing
1 tablespoon minced fresh dill or 1 teaspoon dried dill
1/2 teaspoon Dijon mustard
1/8 teaspoon bottled hot pepper sauce
Salt & pepper to taste
2 Mahi−Mahi Steaks
1 tablespoon vegetable oil
1 tablespoon lemon juice
Salt
White pepper

Combine our sour cream, yogurt, mayonnaise, mustard, and hot
sauce. Stir in dill; add salt and pepper to taste. Blend well.
Allow to stand at least 1/2 hour to blend flavors. Serve at room
temperature. May be refrigerated up to 24 hours.
Pat fish dry with paper towels. Combine oil and lemon juice; brush
on both sides of fish. Season lightly with salt and white pepper.
Place an inch apart in a lightly oiled baking dish. Bake at 450F
for approximately 15 mintues. When fish tests are done, transfer
to warm plates. Spoon Dill Sauce over fish.

BARBECUE SAUCE WITH MUSTARD

2009-02-12T23:21:00.000+08:00

Ingredients:
------------
1/2 cup Sugar
1/4 tsp Ground oregano
1/2 tsp Ground thyme
1 tsp Salt
1/2 tsp Pepper
1/8 tsp Cayenne pepper
1/2 tsp Cornstarch
1/2 cup Vinegar
1 cup Molasses
1 cup Ketchup
1 cup Prepared mustard
2 tblsp Oil

Instructions:
Combine first seven ingredients in a small saucepan. Stir in enough
vinegar to make a paste. Combine molasses, ketchup, mustard, oil and
remaining vinegar; add to herb paste. Bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour
into a glass jar; cover tightly. Store refrigerated for up to 3 months.
Baste over chicken, turkey, ham or hot dogs.

COCOA SAUCE

2009-02-12T23:20:00.000+08:00

2 tablespoonfuls of butter,
1 cup of boiling water,
2 tablespoonfuls of flour,
4 tablespoonfuls of sugar,
4 teaspoonfuls of Baker's Cocoa,
1 teaspoonful of vanilla.

Melt the butter in the saucepan; mix the flour and cocoa together and stir
into the butter; add gradually the hot water, stirring and beating each time;
cook until it thickens. Just before serving, add the sugar, vanilla and a pinch
of salt, if necessary.
Use more cocoa if liked stronger. This sauce will be found excellent for
cottage puddings, Dutch apple cakes, steamed apple puddings, etc.

Spicy Fruit Salad

2009-02-12T19:36:00.001+08:00

1 − 16 ounce can of peaches
2 − 3 inch long cinnamon sticks
3/4 teaspoon of allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pints of strawberries
3 kiwi fruits
2 tablespoons of crystallized ginger root

Drain syrup from the peaches into a small saucepan. Place peaches
in a large bowl. Over medium−high heat, heat syrup, cinnamon, and
ground allspice to boiling. Reduce heat to low; cover and simmer
10 minutes. Set syrup mixture aside to cool while preparing fruit.
Grate peel from 1 orange, set aside. Cut peel from oranges and
grapefruits. To catch juice, hold fruit over bowl with peaches and
cut sections from oranges and grapefruits between membranes; drop
sections into bowl. Cut peel and core from pineapple; cut fruit
into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup
mixture over fruit in bowl. Add grated orange peel; toss. Cover
and refrigerate until ready to serve.

Just before serving, hull strawberries; cut strawberries in half
if large. Cut peel from kiwi. Slice each kiwi lengthwise into
6 wedges. Toss strawberries and kiwi with fruit mixture. Place in
serving bowl and sprinkle with crystallized ginger.

Grilled Caribbean Chicken Salad

2009-02-12T19:35:00.002+08:00

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.

Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4−5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

Mushroom Antipasto Pasta Salad

2009-02-12T19:35:00.001+08:00

4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite−size pieces
1 cup provolone cheese, cut into bite−size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil

To the pasta, add the mushrooms, peppers, salami, cheese, and
artichoke hearts with liquid. Mix in Italian dressing; season with
salt and ground black pepper to taste. Top with chopped basil.
Allow flavors to blend for at least 30 minutes before serving.

Fruit Salad with Champagne Sauce

2009-02-12T19:34:00.004+08:00

1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne

Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time,
whisking constantly until well blended.

Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the
plates under the broiler about 3 inches from the source of
heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.

Serve immediately with remaining Champagne to accompany.

Sugar Snap Salad

2009-02-12T19:34:00.003+08:00

4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley

Wash and dry the lettuce and tear into bite−sized pieces.
Make the vinaigrette by combining the shallots, vinegar, salt,
pepper and olive oil and set aside.
Make an ice bath by filling a large bowl with ice and cold
water and set that aside.

In a large pot, blanch peas in boiling water for about 3 minutes,
until peas are bright green and cooked but still crunchy.
Immediately, drain the peas and plunge into the ice bath.
Once the peas have cooled and stopped cooking remove them from
the ice bath. Remove excess water from peas by blotting with a
paper towel. Up to this point, the salad can be made a day in
advance, refrigerated as separate components. Use the lettuce
to line the bottom of a serving dish and add peas, basil, and
parsley to another bowl. Add vinaigrette and toss. Put this
mixture on top of the lettuce and serve immediately.

Poached Chicken and Walnut Salad

2009-02-12T19:34:00.001+08:00

2 whole chicken breasts (with skin on and bone in)
1 celery stalk
1 onion, sliced
6 peppercorns
chicken broth
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/4 cup walnuts
mixed greens: watercress, arugula, red leaf lettuce, radicchio

Place chicken breasts in pan or skillet. Add celery, onion and
peppercorns. Add enough broth to cover chicken. Bring to a boil,
then reduce heat to medium−low. Cook until just tender, about
20 minutes. Cool chicken and remove skin. Pull chicken off bone
in strips.

In a saucepan, combine olive oil, vinegar and walnuts. Cook
until somewhat thickened and liquid is reduced.
Wash greens and tear into pieces. Place greens on four salad
dishes, then arrange chicken on each plate of greens.
Pour oil−vinegar mixture on top.

Zucchini Slaw

2009-02-12T19:33:00.003+08:00

6 medium zucchini, grated (1 1/2 lbs)
2 teaspoons salt
1 large carrot, grated
1 sweet red pepper, julienned
1 red onion, thinly sliced
1 stalk celery, julienned
2 tablespoons each chopped fresh dill and parsley

Dressing:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon horseradish
1/4 teaspoon pepper

Combine zucchini and salt; toss well. Place in colander;
let stand for 30 minutes. Rinse under cold water; drain and
squeeze out excess moisture. Place zucchini in bowl and add
carrot, red pepper, onion and celery; toss well. Sprinkle
with parsley and dill. Combine mayonnaise, mustard, vinegar,
oil, honey, horseradish and pepper; stir into zucchini mixture.
Taste and adjust seasoning if necessary.

Rice Salad

2009-02-12T19:33:00.001+08:00

3 cups cold cooked rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red and green pepper, chopped
1/3 cup olive oil
6 slices bacon, cooked crisp and crumbled
salt and fresh ground pepper to taste

Combine all ingredients in a bowl. Toss with olive oil and chill
overnight in refrigerator before serving. Garnish with orange
sections.

Spicy Pecan Salad

2009-02-12T19:32:00.002+08:00

1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)

Toss romaine lettuce with raspberry vinaigrette and divide evenly on
salad plates. Slice red onion paper−thin and layer to taste on top of
the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.

Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper

Rinse pecan pieces to dampen. Combine brown sugar and cayenne
pepper in a small bowl. Mix in damp pecan pieces and toss until
thoroughly coated. Spread evenly on cookie sheet then place in
preheated 400F oven and cook 5 to 10 minutes or until brown sugar
is thoroughly melted on pecans. Remove and let cool.

Mediterranean Salad

2009-02-12T19:32:00.001+08:00

1 medium head romaine lettuce, torn
3 small tomatoes, diced
1 medium cucumber, sliced
1 small green bell pepper, sliced
1 small onion, cut into rings
6 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
Salt & pepper
1 teaspoon fresh mint, minced
Pita bread halves

Combine lettuce, tomatoes, cucumber, pepper, onion, radishes
& parsley in a salad bowl. Whisk together olive oil, lemon juice,
garlic, salt, pepper & mint. Pour over salad & toss to coat.
Serve immediately with warm pita halves.

Strawberry Spinach Salad

2009-02-12T19:31:00.003+08:00

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach − chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds

Whisk together the sesame seeds, poppy seeds, sugar, olive oil,
vinegar, paprika, Worcestershire sauce, and onion.
Refrigerate until chilled.

In a large bowl, combine the spinach, strawberries and almonds.
Pour dressing over salad; toss and refrigerate 10−15 minutes
before serving.

Golden Corral's Seafood Salad

2009-02-12T19:31:00.001+08:00

1 lb. imitation crab meat, shredded
1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)
1 tablespoon lemon juice
3 hard boiled eggs, chopped.

Mix all ingredients. Refrigerate for about an hour to allow
flavors to blend. Serve either as a salad, on lettuce, or on
split croissants.

Hungarian Cucumber Salad

2009-02-12T19:30:00.002+08:00

2−3 cucumbers, sliced
2 teaspoons salt
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 teaspoon paprika

Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set
aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper
and garlic, and set aside. Squeeze liquid from cucumber slices a
few at a time, and place into bowl. Discard liquid. Add vinegar
mixture, green onions, and sour cream. Mix and sprinkle additional
paprika over top. Chill for 1−2 hours.

Taco Salad

2009-02-12T19:30:00.001+08:00

1 pound lean ground beef
1 tablespoon chili powder
1 head iceberg lettuce, chopped or shredded
1 bunch romaine lettuce, chopped
3 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, chopped
1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,
finely chopped
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (12 oz.) bag shredded Cheddar cheese, divided
2 (14.5 oz.) bags corn tortilla chips, crushed
2 cups Miracle Whip
1 cup ketchup
1 (1.25 ounce) package taco seasoning mix

Brown the beef, drain, season with chili powder and set aside to
cool.

Prepare the dressing by whisking the Miracle Whip, ketchup and
taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce,
tomatoes, green pepper, red pepper, green onions, jalapeno peppers,
kidney beans, garbanzo beans, half of the cheese, half of the
crushed chips, dressing and cooled ground beef. Mix well, cover
and refrigerate.

Just before serving, top the salad with the other half of the
cheese and crushed chips. Serve with whole chips on the side.

Turkey Macaroni Salad

2009-02-12T19:29:00.003+08:00

8 ounces fusilli pasta, uncooked
1 cup mayonnaise
1 cup yogurt
1/4 cup chopped green onions
1 teaspoon salt
1/8 teaspoon ground white pepper
3 cups (1 pound) cubed, cooked turkey
1 cup chopped celery
Cook pasta according to package directions. Drain, rinse with
cold water, and drain again.
In a large bowl, combine mayonnaise, yogurt, onions, salt, and
white pepper. Gently stir in turkey, pasta, and celery.
Cover, and chill until serving time.

Mandarin Orange Salad

2009-02-12T19:29:00.001+08:00

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce − torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste

Prepare the dressing by whisking together the sour cream,
mayonnaise, milk, garlic, Worcestershire sauce, sugar,
white pepper and cayenne pepper. Store in an air−tight container
and refrigerate.

Prepare the salad in a large bowl by combining the lettuce, onion,
oranges and mushrooms. Add enough dressing to coat and toss.
Sprinkle with salt and pepper and add croutons if desired.

Potato Salad

2009-02-12T19:26:00.002+08:00

6 to 10 potatoes, boiled, cooled and cut in chunks
3 hard boiled eggs, chopped
1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
3 dill pickles, chopped
1 onion, chopped
2 apples, cored and chopped
3 tbsp. mayonnaise
3 tbsp. red wine vinegar
salt and fresh ground pepper to taste
paprika

Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry
salami lightly and drain off excess fat, cool. Stir salami,
mayonnaise and seasoning into potato mixture. Chill for 2 hours
before serving. Garnish with slivered red and green sweet peppers.

Ham Salad with Hot Peanut Dressing

2009-02-12T19:26:00.001+08:00

3/4 pound boneless ham
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons fresh lime juice
1 tablespoon reduced−sodium soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radiccio or Boston lettuce

Thinly slice ham and heat briefly in microwave or in skillet
over medium heat. Set aside and keep warm. For dressing, combine
vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic
and sugar in a blender or food processor; blend well.

Heat dressing in microwave in glass measuring cup or on stovetop
in a small saucepan. Toss cucumber, red onion, romaine and endive
together. Arrange salads on individual salad plates as follows:
Line plates with radiccio or Boston lettuce, top with tossed
vegetables, arrange ham slices atop and spoon over hot dressing.

Lentil Salad

2009-02-12T19:24:00.004+08:00

1 cup dried lentils
1 cup diced carrots
1 cup diced red onions
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons lemon juice
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

In a saucepan combine lentils, carrots, onion, garlic, bay leaf,
and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce
heat and simmer uncovered for 15 to 20 minutes or until lentils are
tender but not mushy.

Drain lentils and vegetables and remove bay leaf. Add olive oil,
lemon juice, celery, parsley, salt and pepper. Toss to mix and serve
at room temperature.

Chicken Pasta Salad

2009-02-12T19:24:00.003+08:00

2 boneless chicken breasts
3/4 cup steak sauce
1 (12 ounce) package fussili or bowtie pasta
2 chicken bouillon cubes
1 medium Vidalia onion, diced
2 avocados, peeled and diced
1 cup halved cherry tomatoes
1 cup blue cheese or ranch salad dressing
Marinate chicken breasts in steak sauce for 15 to 60 minutes.
Grill until done and chop into bite−size pieces.
In a large pot of boiling water, add the bouillon cubes and
cook pasta until al dente. Drain and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and
tomatoes. Add salad dressing, mix and refrigerate until chilled.
Stir in additional salad dressing when ready to serve, if desired.

Greek Salad

2009-02-12T19:24:00.001+08:00

1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)
Dressing:
3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced
Wash and cut lettuce into 1 1/2" pieces.
Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,
and radishes in large bowl. Mix dressing ingredients together
and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets
on top (if desired).

Beef Fajita Salad

2009-02-12T19:23:00.001+08:00

1 (8 ounce) bottle Italian dressing
1 teaspoon cumin
dash hot pepper sauce
1/2 pound beef for fajitas, strips or chuncks
1/2 cup corn kernels
1/2 cup cooked kidney beans
1/2 cup red onion, sliced
1/2 cup cheddar cheese, shredded
1 tomato, chopped
6 to 8 cups salad greens
2 cups crushed tortilla chips

Combine the cumin, hot pepper sauce and Italian dressing in a
small bowl and mix well. Reserve 1/2 cup of the dressing. In a
separate bowl, add enough dressing to coat the beef and let
marinate for 1 hour.

In a hot skillet, fry the beef and cook until done. Allow the
beef to cool. In a medium bowl combine the beef with the corn,
beans, onions and 1/2 cup of the dressing. Refrigerate for several
hours before serving.

To serve, toss the beef and vegetable mixture with the salad
greens, tomatoes and shredded cheese. Add extra dressing if
necessary and top with the crushed tortilla chips.

Couscous Salad

2009-02-12T19:22:00.000+08:00

1 cup cooked couscous
1 tablespoon butter
1 red onion, chopped
1 red bell pepper, chopped
1/3 cup chopped fresh parsley
1/3 cup raisins
1/3 cup toasted sliced almonds
1/2 cup canned chick peas, rinsed and drained
1/2 cup creamy salad dressing
1/4 cup plain yogurt
1 teaspoon ground cumin
salt and pepper to taste

Place 1 teaspoon butter in a saucepan and melt over medium−low
heat. Add 1/2 cup couscous and stir until coated in butter. Add
1 cup water. Bring to boil, reduce heat to a simmer. Cover and
cook until all water is absorbed. Season with salt and pepper,
set aside to cool.

In a salad bowl, combine the couscous, red onion, bell pepper,
parsley, raisins, almonds and chick peas. Stir and mix well.
Whisk together the salad dressing, yogurt, cumin, salt and pepper.
Pour the dressing over salad; stir until well blended,
chill and serve.

Beet Salad

2009-02-12T19:21:00.002+08:00

Roasted Beets:
4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil
Coat beets with oil. Roast in 450 degrees oven on a sheet pan for
approximately 45 minutes or until tender. Cool, peel, and dice.
Dijon Honey Vinaigrette:
1 Tablespoon of lemon juice
1 ounce white wine vinegar
1 Tablespoon honey
1 ounce dijon mustard
1 teaspoon dried thyme
4 ounces vegetable oil
salt & white pepper to taste

Combine first five ingredients in a blender. While blender is
running slowly add oil. Season to taste with salt and white pepper.

Salad Ingredients:
1/4 pound French Feta cheese (crumbled)
1 pound of spring mix lettuce
2 heads Belgium endive
Place three endive leaves symmetrically on each plate. Toss
spring mix with vinaigrette. Divide between plates, top with diced
beets and feta cheese.

Pasta Salad

2009-02-12T19:21:00.001+08:00

1 pound shell, bowtie or elbow macaroni pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni, chopped
1/2 pound Asiago or Italian sharp cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (.6 ounce) Italian dressing mix (Good Seasons)
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt
ground black pepper
Cook the pasta in a large pot of salted boiling water
until al dente. Drain and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni,
cheese, black olives, red bell pepper, green bell pepper
and tomatoes. Sprinkle on the envelope of powdered dressing,
mix thoroughly and refrigerate salad.
To prepare the dressing, whisk together the olive oil,
balsamic vinegar, oregano, parsley, parmesan cheese, salt
and pepper. Just before serving, pour dressing over the
salad and mix well.

Marinated Steak Kabobs

2009-02-12T18:19:00.001+08:00

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.

Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start
smoking. Grill kabobs 5 minutes on each side over coals or until desired
degree of doneness, brushing frequently with marinade.

Bourbon Steak

2009-02-12T18:18:00.004+08:00

1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate
steak 4 hours or over night. Soak wood chips in water for 30 minutes, and
add to hot coals just before commencing to grill. Grill steak to desired
doneness. This recipe is good with any cut of steak you like.

Barbecued Chuck Roast

2009-02-12T18:18:00.003+08:00

4 pounds Round (7−bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper,
celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning the chopped
ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking,
having meat about six inches from heat, until done as desired. Allow from
50 to 60 minues for total cooking time. Brush frequently during cooking with
any remaining marinade.

Grilled Halibut With Oriental Sauce

2009-02-12T18:18:00.001+08:00

1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 6−oz. halibut steaks, cleaned
1 cup Apple Wood chips

Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,
oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the
steaks, refrigerate.
Brush the grill lightly with oil. Light the coals or gas grill. Soak the
apple wood chips in water for about 45 minutes. When the coals turn white
add the wood chips. When the chips start to smoke place the steaks on the
grill rack and cook turning once, about 5 to 6 minutes per side, or until
the steaks flake when tested with a fork.

Shrimp On The Barbie

2009-02-12T18:17:00.002+08:00

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to a
skewer. Combine all ingredients in saucepan and cook over medium to
low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above
the coals. Baste liberally with sauce and grill for 2 minutes. Turn the
prawn over and baste again, cooking for another 2 minutes. Smaller
prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked. Use any
remaining sauce for a dip for the prawns.

Mediterranean Grilled Vegetables

2009-02-12T18:17:00.001+08:00

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top−to−bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top−to−bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare−ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved
to reheat.

Grilled Leek And Sweet Pepper

2009-02-12T18:16:00.002+08:00

2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips

Prepare a medium−hot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire.
When the chips start to smoke place the leeks and peppers on the cooking
grid directly over the fire.

Grill, turning as needed, until leeks are tender and golden brown, about
10−12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.

When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.

Meanwhile, heat a large pot of water to boiling.

Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot.

Baby Back Ribs With Mustard Sauce

2009-02-12T18:16:00.001+08:00

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.

Memphis−Style Barbecued Ribs

2009-02-12T18:02:00.002+08:00

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath
membrane that covers bone until finger tips can be worked beneath rack
membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning
every 15 to 20 minutes, replenishing fire as necessary. Baste with apple
juice at every turn during first half of cooking period either by brushing
on, or simply spraying apple juice from spray bottle. If smoking with
indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking. Use sauce as
frequent baste for last half of cooking period, whether grilling or smoking,
being careful not to burn ribs. Serve remaining sauce on side.

Apple Smoked Barbecue Ribs

2009-02-12T18:02:00.001+08:00

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.

Grilled Key Lime Chicken

2009-02-12T18:01:00.000+08:00

3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.
Process until combined well. Pour over chicken. Cover and let
marinate in the refrigerator overnight. Grill over hot coals, turning
once, until done. Garnish with cilantro and lime slices.

Barbecued Orange Chicken

2009-02-12T17:58:00.003+08:00

2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue
ingredients until smooth. Place chicken on grill away from center heat,
skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional
minutes. Brush chicken pieces with sauce and turn occasionally; cooking
for additional 10 minutes. Cut tomato into wedges and place in medium
bowl. Use sharp paring knife to cut out white pith off orange. Remove
orange sections and add them to tomato. Sprinkle with oil, vinegar and
scallions; toss. Season with salt and pepper and toss again. Serve
chicken with salad on the side.

Maple Barbecued Chicken

2009-02-12T17:58:00.001+08:00

4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
1 cup Apple Wood Chips

Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,
chili sauce, vinegar and mustard together in a saucepan. Let simmer for
5 minutes. Brush chicken with the oil and season with salt and pepper.
Add wood chips to coals. Place chicken on grill and cook for 10−15 minutes
or until fork tender. Turn occasionally and brush generously with sauce in
the last few minutes before they are done.
Maple

Chili Paste

2009-02-12T17:57:00.001+08:00

1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

Mix 1/2 teaspoon of each fruit zest and all the juices with other
ingredients. Add more spices if desired. Let stand at least 30 minutes
before using (should thicken).
Chili

Honey Spiced BBQ Sauce

2009-02-12T17:37:00.000+08:00

Couscous Salad

2009-02-12T17:29:00.000+08:00

1 cup cooked couscous
1 tablespoon butter
1 red onion, chopped
1 red bell pepper, chopped
1/3 cup chopped fresh parsley
1/3 cup raisins
1/3 cup toasted sliced almonds
1/2 cup canned chick peas, rinsed and drained
1/2 cup creamy salad dressing
1/4 cup plain yogurt
1 teaspoon ground cumin
salt and pepper to taste

Place 1 teaspoon butter in a saucepan and melt over medium−low
heat. Add 1/2 cup couscous and stir until coated in butter. Add
1 cup water. Bring to boil, reduce heat to a simmer. Cover and
cook until all water is absorbed. Season with salt and pepper,
set aside to cool.
In a salad bowl, combine the couscous, red onion, bell pepper,
parsley, raisins, almonds and chick peas. Stir and mix well.
Whisk together the salad dressing, yogurt, cumin, salt and pepper.
Pour the dressing over salad; stir until well blended,
chill and serve