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Post by Amani on Feb 18, 2004 17:11:28 GMT -5
From Cafe Arabesque in New Orleans, Louisiana:
Stuffed Grape Leaves
Ingredients: 1 8 oz. jar of grape leaves 1 lb. lamb chops or beef shank Lemon juice (to taste) 1 8 oz can of diced tomatoes 1 minced garlic clove
For stuffing: 1 1/3 cups of rice 1/2 cup of ground lamb or lean ground beef 2 tablespoons of olive oil Salt to taste 1/2 teaspoon ground black pepper 1/2 teaspoon of ground allspice 1 minced garlic clove (optional) 2 tablespoons of minced yellow onion Instructions: A. Wash and drain rice and place in mixing bowl. Add all the stuffing ingredients and mix well and set aside.
B. Carefully remove leaves from jar and place in a bowl of cool water. This will make it easy to separate the leaves (care should be taken not to rip the grape leaves. **Note: if you are using fresh grape leaves, wash thoroughly. Fill a pot with water and bring to a boil. Turn fire off, immerse leaves and cover pot. Remove leaves when limp and tender.
C. Carefully take a leaf and place on a flat cutting board. Position the leaf with stem pointing towards you and smooth side down (rough, veiny side up). Cut off stem and put a teaspoon of stuffing in the lower part of the leaf (allow enough portion of leaf bottom to roll over stuffing). Roll bottom of leaf over stuffing then fold each side of the leaf, closing side openings of first fold (this prevents stuffing from coming out). Roll leaf tightly toward the top point of leaf, forming a cylinder. Place aside and continue to stuff all the leaves until finished.
D. Use a 3-quart pot to tightly contain all the stuffed leaves. In this pot, place beef or lamb to cover bottom. Season with salt and pepper to taste. Sauté lightly over medium fire until seared and remove pot from fire. Carefully place grape leaf rolls neatly and tightly, seam side down, (to prevent unraveling) over meat, filling the pot. Place one can of tomato sauce on top of leaves, one minced garlic clove and salt and pepper to taste. Place an inverted plate over leaves and slowly pour water to cover plate. Place the pot on the fire and bring to a boil. Reduce heat to low, cover pot and simmer for one hour or until rice is tender. Take one of the rolls and taste. If the rice is not done, continue to cook. Do not allow all the water to evaporate completely. Small amounts of water may be added if necessary. Pour the lemon juice during the final ten minutes of cooking. When leaves are done, immediately pour the cooking liquid into a bowl. Remove the plate and allow rolls to cool for ten minutes. Place stuffed grape leaves on a serving platter and garnish with lemon wedges. If you like, you can serve the meat on the side. It will have a wonderful taste!
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Post by Amani on Feb 18, 2004 17:53:20 GMT -5
From Al-Masri in San Francisco, California:
Firakh Fe Alforn (lemon garlic baked chicken) MAKES 2 SERVINGS
3 1/2 lb Chicken 4-6 Cloves garlic, crushed 1/2 C Lemon juice 1/4 T Salt 1/4 T Paprika 1/8 T Pepper 1/2 C Basil, dried coarsely chopped
Preheat oven to 400 degrees. Cut chicken through center and then into two pieces (two breasts and two thighs). Remove backbone and as much fat as possible. Rub chicken with garlic.
In a shallow pan that is barely able to hold the chicken, arrange the pieces, breast to thighs, closely together. (Use a shallow pan to retain juices.) Sprinkle lemon juice over the chicken. Sprinkle salt, pepper, paprika, and basil. Keep as many ingredients as possible on the chicken.
Bake the chicken for 1 hour covered with aluminum foil. Remove the pan from the oven. Baste with lemon and garlic marinade which has melted at the bottom of the pan, and return the pan to the oven for 10 minutes, after removing foil, or until the skin is golden brown.
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Post by Amani on Feb 18, 2004 18:06:48 GMT -5
From da Afghan in Bloomington, Minnesota:
Bhanjaan Bouranee (Baked Eggplant)
2 medium eggplants 2 sliced tomatoes 1 sliced green bell pepper
Tomato Sauce: 1/2 cup tomato paste 1/2 cup water 1 teaspoon crushed garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 teaspoon freshly ground coriander seeds
Yogurt Sauce: 1/2 cup plain yogurt 1/4 teaspoon crushed garlic 1/4 teaspoon salt
Garnish: 1 teaspoon crushed dry mint leaves
Preheat oven to 400 degrees.
Peel eggplant and slice into 1/2-inch round pieces. Spray large frying pan with PAM cooking spray, and brown eggplant over medium heat.
Spray a 9 x 13 baking dish with PAM cooking spray, and layer with eggplant, sliced tomatoes and green pepper. Mix together all ingredients for tomato sauce. Pour sauce on top of eggplant in baking dish, cover and bake at 400 degrees for 30 minutes.
Mix together all ingredients for yogurt sauce. To Serve: Put a portion of the eggplant dish on a plate, pour 2 tablespoons of yogurt sauce over the top, and sprinkle with dry mint leaves.
Kabeli Palow (Chicken with raisins, carrots and basmati rice)
3 pounds chicken 2 cups basmati rice 1 sliced yellow onion 1/4 cup corn oil 2 tablespoons tomato paste 2 1/2 teaspoons salt 1 teaspoon crushed garlic 3 1/2 cups water 1 tablespoon garam masala
Garnish: 2 shredded or shaved carrots 3 tablespoons corn oil 1/2 cup raisins 1/3 cup slivered almonds 1/2 cup water
Rinse the rice several times in cold water until water remains clear. Add fresh water, and let soak for 30 minutes.
Heat 1/4 cup corn oil in a large frying pan over medium-high heat. Cook sliced onion until dark brown. Remove onions from the oil and set aside, retain oil in the pan. Add washed skinless chicken to the frying pan the onions had been in, and brown well on all sides. When browned, drain excess oil. Put chicken, 2 teaspoons salt, garlic and 3 1/2 cups water into large cooking pot. Bring to a boil, cover and cook over medium heat for approximately 30 minutes or until chicken is tender. Remove the chicken and put in a warm place (retain liquid in pan). Grind the fried onion in a blender with 1/2 cup water, 2 tablespoons tomato paste and 1/2 teaspoon salt. Mix into the meat broth and boil for 10 minutes.
In a separate large saucepan, boil 5 cups water. Drain the rice and add to the boiling water for 5 minutes. Drain the rice in a large strainer. Add rice and garam masala to meat broth, and simmer until liquid is reduced.
While rice is cooking, wash and peel the carrots and shred or shave. Heat 3 tablespoons oil over the medium heat in a frying pan, add the carrots and cook gently until lightly browned and tender. Drain oil from pan. Add the raisins, slivered almonds and 1/2 cup water to the carrots and cook until all the water is reduced.
To Serve: Take about a quarter of the rice and put on a large dish. Top with meat, then cover with the remaining rice. Garnish the top with carrots, raisins and almonds.
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Post by Amani on Feb 20, 2004 21:48:00 GMT -5
From Nicholas Restaurant in Portland, Oregon:
Fatteh
This traditional Lebanese breakfast and lunch is a special treat. Tasty and unique fatteh may be prepared in a variety of ways. Here we offer the simplest.
1 cup cooked chickpeas 1 cup yogurt 1/2 tsp salt 1/4 cup tahini sauce 1 clove garlic crushed with a dash of salt 1/4 cup pine nuts 2 tbsp. butter
Place chickpeas in a serving dish.
In a small bowl combine: yogurt, tahini, garlic, salt and lemon juice. Mix well together. Pour the mixture over the cooked chickpeas.
Deep fry the pita bread until golden brown. Let the pita cool. Break the pita into 1/2 inch pieces.
Sauté pine nuts in butter until golden.
Sprinkle the pita chip pieces over the yogurt and the chickpeas. Then sprinkle the pine nuts over pita chips. Serve and Enjoy!
Bird's Nest Pastries
Makes 20 pastries
Oven Temperature: 350°F (180°C), then reduce to 300°F (150°C)<br> Cooking Time: 35 minutes
Syrup: 2 1/2 C sugar 1 1/2 C water rind of 1/2 lemon, thinly peeled juice of 1/2 lemon
Nut Filling: 1 1/2 C blanched almonds, finely chopped 1 1/2 C blanched pistachio nuts, finely chopped 2 Tbl confectioner's sugar
Pastries: 20 sheets fillo pastry 2/4 C melted, unsalted butter
1. Combine sugar and water in a heavy saucepan. Cook on medium heat, stirring occasionally. Bring to a boil, add lemon rind and juice. Boil for 15 minutes without stirring. Cool and strain into a bowl. Chill.
2. Mix almonds and pistachio nuts together in a large bowl. Set aside about 1/3 of the nuts in a smaller bowl. Add the confectioner's sugar to the nuts in the large bowl.
3. Open the package of fillo pastry and put between two dry tea towels. Place a third tea towel (slightly moistened) on top of the dry tea towel to keep fillo dough fresh.
4. Pull off one sheet of fillo dough and spread it out on a wooden pastry board or marble countertop. Lightly brush the sheet with melted butter and fold it in half lengthwise. Brush the folded pastry with butter again and sprinkle 1 Tbl of the nut filling about 3/4 of an inch near the folded edge. Roll the pastry over the filling and continue rolling to within 1 1/2 inches of the other edge. 5. Lift the rolled pastry up with the flap hanging towards you and shape it into a ring that curls away from you. Tuck the loose edges of pastry under in the center of th ring to form a nest. Repeat steps 4 and 5 until all fillo pastry sheets have been used.
6. Place pastries in a buttered backing dish and brush the top of each nest with butter.
7. Bake at 350°F for 20 minutes, reduce temperature to 300°F and bake for another 15 minutes, so that the fillo pastry cooks but does not over-brown.
8. Pour half of the chilled sugar and lemon mixure over the hot pastries. Let cool, then sprinkle some of the reserved nuts in the center of each pastry. Place pastries on a serving platter and put the reserved sugar and lemon syrup in a bowl with a spoon for individuals to add later if they choose. Serve and Enjoy!
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Post by goodcookin on Mar 3, 2004 15:39:28 GMT -5
Outback Steakhouse Coconut Shrimp
1-1/2 lbs large raw shrimp 1/2 cup all-purpose flour 1/2 cup cornstarch 1 Tbsp salt 1/2 Tbsp white pepper 2 Tbsp vegetable oil 1 cup ice water Oil for deep frying 2 cup short shredded coconut 1/2 cup orange marmalade 1/4 cup Grey Poupon country mustard 1/4 cup honey 3-4 drops Tabasco sauce
Peel, devein and wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil and ice water. Stir to blend.
To fry: heat oil to 350 degrees F in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until golden, about 4 minutes. Bake at 300 degrees F for 5 minutes, until shrimp is cooked through.
For the sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.
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Post by goodcookin on Mar 3, 2004 15:56:31 GMT -5
Outback Steakhouse Aussie Fries and Dipping Sauce
1 lb. frozen French fries 1 cup shredded Colby Jack cheese 6 pieces of bacon, cooked and crumbled Peanut Oil
Heat oil to 350 degrees F. Fry the potatoes in small batches until golden brown. Drain the fried potatoes on paper towels. Remove drained potatoes to an oven-safe platter, and place in warm oven until all batches have been cooked.
Salt the French fries if you like, and sprinkle with cheese and bacon. Return platter to warm oven until the cheese begins to melt.
Dipping Sauce:
1/2 cup sour cream 1 Tbs prepared horseradish dash cayenne pepper dash salt dash black pepper
Combine all ingredients and mix well.
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Post by goodcookin on Mar 9, 2004 16:23:19 GMT -5
Applebee's Bananaberry Freeze
1 (10-ounce) box frozen sweetened sliced strawberries, thawed 1/3 cup pina colada mix 2 cups ice 2 ripe bananas
Garnish: whipped cream 2 fresh strawberries
Use a blender to puree the entire contents of the thawed box of frozen strawberries.
Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
Cut the end off end banana - set these pieces aside to use later as a garnish - then put the bananas into the blender.
Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.
Slice each strawberry halfway up through the middle and add one to the rim of each glass.
Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a straw.
Serves 2.
Applebee's Peanut Butter Cup Cheesecake
Crust: 2 cups chocolate cookie crumbs - more if needed 1 cup roasted unsalted peanuts, coarsely chopped 1/2 cup unsalted butter -- melted 4 tablespoons golden brown sugar, firmly packed 1 pinch salt
Filling: 4 packages cream cheese (8 oz ea), at room temperature 1 1/2 cup golden brown sugar - (firmly packed) 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 4 large eggs 1/4 cup whipping cream 2 1/2 cups Reese's Peanut Butter Cups cut into 3/4" pieces
Topping: 1 bag semi-sweet chocolate chips (12 oz) 4 tablespoons unsalted butter 1/4 cup water
For Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9-inch spring form pan. Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and sides of pan. Bake until set, about 8 minutes. Set aside to cool. Reduce oven to 325 degrees.
For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set, but center still moves slightly, about 55 minutes. Cool cake in pan.
For Topping: Place all ingredients in microwavable bowl and heat at 50% power for 30 seconds. Stir. Continue to heat at 10 second intervals until chocolate is barely melted. Do Not Overheat. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight.
Serves 8.
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Post by Amani on Mar 11, 2004 17:24:07 GMT -5
From the Aladdin restaurant in Milwaukee, Wisconson:
Aladdin Restaurant Baklava
1 pound phyllo dough 1 pound chopped walnuts 1 teaspoon ground cinnamon 4 tablespoons sugar 1 pound solid vegetable shortening
Honey syrup: 2 cups water 4 cups sugar 2 tablespoons honey 1 tablespoon lemon juice
Prepare honey syrup and let cool. Preheat oven to 350 degrees. Grease 18-by-12-inch heavy pan with high sides with shortening. Do not use a cookie sheet. Add half of dough. Combine nuts, cinnamon and sugar in bowl. Sprinkle over layer of dough. Top with remaining half of dough. Make diagonal crisscross cuts through dough, an inch apart, creating diamond-shaped pieces. Pour melted shortening over all and bake in preheated oven 45 minutes. Cover with cold syrup. Let baklava cool before serving.
Honey syrup: Bring water and sugar to boil in saucepan. Add honey and lemon juice.
Makes 40.
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Post by amirah on Mar 24, 2004 15:42:07 GMT -5
ESPRESSO CREME BRULEE
From chef Jesse Martin of Alto's Bistro in Phoenix, Arizona
16 egg yolks 11/2 cups sugar, plus more for garnish 12 to 14 ounces bittersweet chocolate chips 8 cups heavy cream 1 vanilla bean 1 teaspoon vanilla extract 2 tablespoons instant coffee granules, or to taste Fresh berries, to garnish Fresh mint leaves, to garnish Powdered sugar, to garnish
Whisk egg yolks with sugar in a large mixing bowl until they are fully incorporated. Set aside. Place chocolate chips in 12 individual ramekins to cover just the bottom of each.
Pour heavy cream in a saucepan with vanilla bean and vanilla extract; bring to a boil over medium heat. When cream has come to a boil, slowly add to the egg mixture, whisking at the same time to incorporate thoroughly. Add the coffee granules and continue whisking.
Skim any foam off the top of the mixture and remove vanilla bean. Fill ramekins to just below the top, taking care not to overfill. Place ramekins in a water bath and bake at 300 degrees for 11/2 to 2 hours. Mixture should be slightly firm to the touch. Let cool.
To serve, sprinkle granulated sugar over each dish and caramelize with a cooking torch. Top with fresh berries, a mint leaf and powdered sugar for garnish.
Makes 12 servings.
Approximate values per serving: 872 calories, 75 g fat, 501 mg cholesterol, 8 g protein, 50 g carbohydrates, 2 g fiber, 73 mg sodium, 74 percent calories from fat.
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Post by Amani on Apr 4, 2004 14:28:24 GMT -5
From Ali Baba Restaurant in Longwood, Florida:
Sweet & Sour Cherry Rice Served with Chicken Kabob, Ali Baba Style
1. Prepare rice.
1 lb rice (preferably Basmati) 1½ oz salt
Wash the rice 2-3 times until the water runs clear. Be careful not to break the grains. Soak rice in water. Meantime, fill casserole half-way down with water and boil. Add rice and salt (to bring down boiling temperature of water) and let boil on high heat until rice is "lengthened" but only half cooked. Drain hot water off rice and pour cold water to "cool" the rice. This will also wash away the starch and the salt. It will separate the grains and make the rice " "light". Cover ¼ inch bottom of your pot with ½ portion of water and ½ portion melted butter. Add rice and boil on high heat until steaming. Cover pot tightly, reduce to lowest heat and continue cooking for 30 minutes until all the water is absorbed and rice is soft.
2. Prepare Sweet & Sour Cherry
1 Jar of Sour Cherry (24oz) ½ cup of sugar
Pour juice off the jar of cherries into a pot and boil with sugar for 15 minutes, then add the cherries and boil for an additional 5 minutes.
3. Prepare Saffron Water
Add hot water to ground saffon (or crushed saffon threads), stir and set aside.
4. Layer rice and cherries
In a serving dish , put a layer of rice on the bottom, followed by a layer of sweet and sour cherries, 2-3 more layers of rice and then a layer of cherries. Sprinkle top with 3 tbsps. of saffon water. It is ready to serve with chicken kabob.
5. Prepare the chicken kabob
1lb chicken breast juice of 4 medium-size lemons 1½ tsps salt 1/3 cup oil ½ tsp black pepper ½ tsp granulated garlic 2 tsp saffon water
Clean and cut chicken in serving sizes and marinate in above ingredients from two to 24 hours. Put on skewer and grill. Serve with sweet and sour rice.
Serves 4.
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Post by Amani on Apr 14, 2004 17:32:00 GMT -5
From the Imperial Fez Restaurant in Atlanta, Georgia:
Sweet and Sour Carrot Salad by Chef Rafih Benjelloun 8 Medium Carrots Peeled and Slice 1/5 inch round 1\2 Onion Finely Chopped 3 Steams of Parsley Finely Chopped 2 Tbsp. Paprika. 1\2 Tbsp. Black Pepper 1\2 Tsp. Cinnamon 1\4 Tsp. Chili Flakes 2 Tbsp. Sugar 1 Cup of Orange Juice 1\2 Cup of Red Wine Vinegar 2 Oz. Olive Oil Garnish: Peel one orange and cut in chunks In a pot boil the carrots in salt until cooked. Strain from water for 10 minutes. Place the carrots in a bowl add parsley, onions, paprika, black pepper, cinnamon, chili flakes, sugar, orange juice, vinegar and olive oil. Serve in a plate and garnish with the oranges. Serve Cold.
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Post by goodcookin on Apr 15, 2004 16:33:34 GMT -5
Mousse au Chocolat Chef: Fabrice Poigin Restaurant: Mister A's, San Diego, CA This is a traditional French style Mousse au Chocolat 6 oz. semisweet cooking chocolate 1/3 cup milk 4 oz. (about 1/2 cup) finely granulated sugar 2 egg whites 1/2 cup heavy cream Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Serves 2-5.
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Post by Amani on Apr 17, 2004 13:35:13 GMT -5
From the Casbah Restaurant in Savannah, Georgia:
Orange Blossom Creme Brulee
2 cups of heavy cream 5 egg yolks 1/2 cup of granulated white sugar 1 teaspoons of vanilla extract 1 teaspoons of orange blossom water Zest of 1/4 orange 1 cup of brown sugar for the caramelized tops
Preheat oven to 350F.
In a large bowl, whisk together egg yolks and sugar until thick and light in color. Add the cream, vanilla, and orange blossom water and continue to whisk until well blended.
Divide the mixture among 4 ramekins or custard cups. Place in a water-bath (a large shallow pan of hot water, which surrounds the ramekins with gentle heat while baking and will prevent overheating and/or curdling.
Bake for 1 hour until it sets around the edges and stays loose in the center. (The center should jiggle when the pan is tapped) Remove from the oven and leave in the water bath until cooled. Remove the cups from the water bath and chill for at least 2 hours and up to 3 days.
Sprinkle about 2 teaspoons of brown sugar over each crume brulee. Using a small hand held torch, burn the sugar until it caramelizes. Re-chill for a few minutes before serving.
Serves 4.
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Post by Amani on Apr 18, 2004 13:49:40 GMT -5
From El Korsan Restaurant, Tangiers:
Tajine d'Agneau aux Pruneaux (Lamb Tajine with Prunes)
1 kilo lamb meat cut in bite size pieces 2 onions ½ cup oil 1 tsp salt 1 tsp white pepper 1 tsp shredded ginger 2 pinches of saffron 3 cloves of crushed garlic 1 sprig of parsley and coriander 1 cinnamon stick
Let the mixture stand for a few minutes. Add 1 liter of water. Cook lamb mixture in a covered pan over medium heat for 1 hour.
During cooking take ½ kilo of prunes that have been soaking in salted water for 2 hours, drain and stone and mash them with a fork. Add to prune pulp: 1 cinnamon stick ¼ cup rose flower water ½ teaspoon oil 1 cup of sugar
Place prune pulp mixture in frying pan and caramelize. Add to the lamb and continue cooking for 10 minutes. Just before serving add sesame seeds and 4 ounces of fried almonds.
Serves 4.
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Post by Amani on Apr 18, 2004 20:30:16 GMT -5
From the Restaurant Marrakesh at Epcot Center:
Moroccan Cucumber and Tomato Salad Courtesy of Chef Abrache
1 cucumber 2 tomato 1 tsp. parsley, finely chopped 1 tsp. cilantro, finely chopped 1 oz. olive oil 1 oz. vinegar Salt to taste Pinch white pepper 1 tsp. cumin 2 tbsp. chopped onions
Dice cucumber and tomatoes into small cubes. Finely chop parsley and cilantro. Mix all ingredients. Add finely chopped onions. Mix well. Serve chilled for best taste.
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