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Post by bonnie on May 6, 2004 13:34:54 GMT -5
Applebee's Pico de Gallo
This is a great summer relish to serve with chips, or even on a hamburger.
3 large tomatoes, diced 1 large onion, diced 2 Tbsp. diced Jalapenos 1/2 cup fresh cilantro, diced 2 tsp. Salt 1/2 tsp. black pepper 1/2 tsp. garlic powder 1 Tbsp. olive oil 1 Tbsp. white vinegar
Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.
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Post by bonnie on May 6, 2004 13:36:56 GMT -5
El Conquistador Hotel's Rice and Beans Recipe courtesy of Chef Quintana, El Conquistador Hotel, Puerto Rico
1 onion, diced 1/2 cup cilantro, minced 1 cup diced ham 2 12-ounce cans pink beans, drained and rinsed 2 cups chicken stock 2 cups diced pumpkin (or sweet potato) 3-ounce can tomato sauce salt and pepper to taste 2 1/2 cups rice 5 cups water salt to taste 2 ounces vegetable oil
In a large stockpot, sauté the onions with the ham and cilantro until the onions are translucent. Add the chicken stock, beans, pumpkin and tomato sauce and let simmer for an hour.
In another large stock pot with a lid, bring the water, oil and salt to a boil, add the rice, and bring to another boil. Reduce heat to low, cover and let the rice cook for 20 minutes. Turn off the heat, and let the rice rest another 5 minutes before serving.
Serve the beans over the rice.
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Post by newzealander on May 19, 2004 19:58:46 GMT -5
OYSTER SOUP Recipe from Sonya Paget of The Brasserie, NZ
A great soup to enjoy in winter or summer.
INGREDIANTS 50 gms Butter 200 gms of Onion Diced 100 gms of Mushroom Sliced 100 gms of Celery Chopped 100 gms of Leek Chopped 150 gms Potato Diced 1.5 litres Good Quality fish Stock 2.5 doz Oysters ( save the other .5 for garnishing) 100 mls Cream GARNISH nutsake Mushrooms Sliced and Sauteed (or poach them in the fish stock before you use it) Chopped Oysters (see above) Some lightly whipped cream Herb Pluche
METHOD In a thick bottomed pot melt the butter and saute the vegetables with no color until soft. Add the fish stock and bring to the boil skimming off any immpurities. Add the oysters and cream then simmer for 20 minutes. Remove from the heat and blend well then transfer to a clean pot. Gently re-heat and season to taste.
Pour into bowls, garnish and serve with crusty French bread for a light meal.
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Post by bonnie on Jun 30, 2004 19:41:45 GMT -5
This one comes from the Dragonfly Restaurant at the Hotel Zaza in Dallas, Texas:
Lamb Tagine with Raisins and Almonds by Chef Stephan Pyles and Chef Jeff Moschetti
1 tsp ground black pepper 1 tsp ground ginger 1 tsp ground cinnamon ½ tsp saffron threads 2 lbs lamb neck or shoulder, cut into pieces 2 Tbsp olive oil 1 onion, peeled and diced 7 ounces whole blanched almonds 1 cinnamon stick 4 ounces butter chicken or lamb stock 6 Tbsp honey 11 ounces golden raisins
Rub the ground black pepper, ginger and cinnamon into the meat. Steep the saffron in a little warm water. In a tagine, heat the olive oil until lightly smoking. Brown the lamb pieces for 5 minutes, then add the onions and sauté until translucent, about 3 minutes. Add the saffron water, the almonds, cinnamon stick, butter and enough stock to just cover the meat. Bring to a boil, turn down heat and let simmer for 1 ½ hours, checking occasionally and adding stock to keep lamb covered. When meat is cooked, add the honey and raisins and cook for an additional 20-20 minutes. Serve with couscous.
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Post by goodcookin on Jul 6, 2004 14:54:18 GMT -5
Spicy Cucumber Gazpacho from the Esperanza An Auberge Resort at Cabo San Lucas
4 1/4 cucumbers (about 2 3/4 pounds), divided 1 cup plain yogurt 1 teaspoon Thai red curry paste 1/3 cup plus 1/2 teaspoon lime juice, divided 1/2 jalapeno, seeded and coarsely chopped 1 1/4 teaspoons salt, plus a pinch, divided 1/4 teaspoon freshly ground black pepper, plus a pinch, divided 30 cilantro leaves, divided 20 fresh mint leaves, divided 1/2 cup plus 1 teaspoon olive oil, divided 1/2 medium tomato, cut into small dice
Peel, seed and cut 4 cucumbers into quarters. Cut the remaining one-fourth cucumber in small dice and set aside for garnish.
Place half the quartered cucumbers in a blender jar and add the yogurt, curry paste, one-third cup lime juice, the jalapeno, 1 1/4 teaspoons salt and one-fourth teaspoon pepper. Puree. While the blender is running, add the remaining cucumber, 20 cilantro leaves and 10 mint leaves. This will turn the gazpacho a light green.
Adjust the seasonings, then while the blender is on, gradually pour in one-half cup olive oil to emulsify. Chill until ready to serve.
In a small bowl, make the garnish by combining the diced cucumber, the remaining lime juice, a pinch each of salt and pepper, the remaining mint and cilantro, the remaining 1 teaspoon olive oil, and the diced tomato.
To serve, spoon the gazpacho into bowls and sprinkle each with garnish.
Serves 4 to 6.
Each serving: 217 calories; 3 grams protein; 8 grams carbohydrates; 1 gram fiber; 20 grams fat; 3 grams saturated fat; 2 mg. cholesterol; 518 mg. sodium.
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Post by goodcookin on Jul 13, 2004 11:39:00 GMT -5
from Chef Moha Orchid of Cookies and Couscous, New York
Pastilla with Bananas and Apples from Morocco
Pastilla pastry or Filo pastry 10 Bananas 8 Apples Runny Honey 1 teaspoon Fresh Thyme, chopped ½ teaspoon fresh Lavender, chopped ½ teaspoon of argane oil (optional) alternative is walnut oil 1 teaspoon of Cinnamon 1 tablespoon of Rosewater (optional) 1 cup of Crushed almonds (these have been peeled and blanched) 1 tablespoon of Butter
Melt some butter for the pastry. In a separate pan melt a knob of butter in saucepan with chopped lavender and thyme and 2 tablespoons of honey and a teaspoon of cinnamon. Then add a tablespoon of rosewater.
Peel all bananas. Chop the apples. Add whole bananas to melted butter and glaze. After about 10 minutes add the apples. Then add ½ the crushed almonds.
Get pastry and butter (with melted butter). Make a secure base (2 layers of pastry) fill the pastry case with almonds first (so they soak up the excess juices from the fruit), then the bananas and apples and then finally remains of the almonds. Close the pastry case with more Filo, press down, butter the edges to make it stick. Place in a hot oven (400F/200C) for 10 minutes. Then turn the oven down to 200F/100C for the final 5 minutes.
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Post by Eleni on Aug 1, 2004 11:46:55 GMT -5
Garides Saganaki (Prawns Saganaki) source: Maria Chiristina Sarantis , Chef of Sarantis Reastaurant at Rhodos island 1 kilo medium sized prawns 2 diced onions 1 teacup olive oil 2-3 ripe diced tomatoes 1 bay leaf 2 cloves garlic Salt and pepper, to taste 250 grams (7 oz) Feta cheese One green pepper, sliced
Clean the Prawns. Saute the diced onions in the olive oil in a pot. Add the tomatoes, the bay leaf, , the garlic, salt, pepper and an adequate amount of water. Cook the sauce for approximately 30 minutes.
Drop the prawns into the sauce and continue cooking for another 4 minutes. Remove it from the heat.
Place the prawns and the sauce in a Pyrex dish. Spread thin slices of Feta cheese and green pepper over them and bake in a strong oven for 10 minutes. Serve immediately.
The above recipe is for 5-6 servings
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Post by bonnie on Aug 10, 2004 14:39:06 GMT -5
Ginger-Lemon Iced Tea From Bangkok Joe's in Washington, D.C.
8 cups water 3 tea bags 1 medium-size fresh gingerroot (about 4 ounces) smashed and cut into chunks (about 3/4 cup chunks) 1 cup sugar 1/2 cup fresh lemon juice Lemon wedges and/or slices Fresh gingerroot for garnish
In a saucepan over medium heat, bring water, tea bags and ginger to a boil. Cook for 15 minutes. Add sugar and lemon juice and stir until the sugar is dissolved. Remove from heat and strain tea into bowl or pitcher, discarding the solids.
Set aside to cool slightly. Cover and refrigerate until chilled through, at least 2 to 3 hours.
Serve over ice with a lemon wedge and slice of fresh ginger.
Makes 8 servings.
Approximate values per serving: 105 calories, 0 fat, 0 cholesterol, 0 protein, 27 g carbohydrates, 0 fiber, 9 mg sodium, 0 percent calories from fat.
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Post by goodcookin on Aug 15, 2004 11:11:27 GMT -5
LUM'S OLLIEBURGER Lum's Restaurant, Florida
3 T. lemon juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 Steak Sauce 1 T. corn oil 1/2 C. beef broth 1 tsp. Heinz 57 Sauce 1/4 tsp. garlic salt 1 tsp. vinegar
Mix the above ingredients. Take 1 1/2 to 2 pounds of ground round and shape meat into round patties, 3/4" thick and 3 1/2" round. Place in a container and pour the marinade mixture over them. Cover tightly and refrigerate 12 hours or overnight. Turn the patties frequently.
Remove from marinade and sear over high heat to seal in the juices, then turn down heat and cook to your desired doneness.
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Post by bonnie on Aug 19, 2004 18:07:54 GMT -5
Jalapeño Cornbread From El Paso Bar-B-Que Co.
1 1/8 cups cornmeal 3 tablespoons sugar 1 teaspoon salt 2/3 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 cup buttermilk 2 eggs 1/3 cup salad oil 3 tablespoons minced yellow onion 1/3 cup minced green bell pepper 1 1/2 tablespoons minced jalapeño peppers 1 1/2 tablespoons diced pimentos 2/3 cup whole-kernel corn (frozen or fresh)
Heat oven to 350 degrees. Grease an 8- by 4-inch loaf pan or 8- by 8-inch square pan and set aside. In a large bowl, combine cornmeal, sugar, salt, flour, baking powder and baking soda. In a separate bowl, mix buttermilk, eggs and oil with an electric mixer. Pour the buttermilk mixture into the cornmeal mixture and stir well.
Stir in the onion, green pepper, jalapeños, pimentos and corn. Pour mixture into prepared pan and bake 40 minutes, or until toothpick comes out clean. If using a square pan, check bread for doneness after 30 minutes. Serve hot.
Makes 12 servings.
Approximate values per serving: 166 calories, 7 g fat, 31 mg cholesterol, 4 g protein, 22 g carbohydrates, 1 g fiber, 374 mg sodium, 39 percent calories from fat.
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Post by amirah on Aug 21, 2004 20:05:54 GMT -5
found this on the "cooking light" message board. i'd substitute balsamic vinegar for the lemon juice...
Carrabba's Bread Dipping Sauce
1 tablespoon minced fresh basil 1 tablespoon chopped fresh parsley (Italian parsley is best) 1 tablespoon minced fresh garlic 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon ground black pepper 1/2 teaspoon minced fresh rosemary 1/2 teaspoon kosher salt or ground sea salt 1/4 teaspoon crushed red pepper 1/2 teaspoon olive oil 1/8 teaspoon fresh lemon juice
1. Combine all the ingredients, except oil and lemon juice in a small food processor or coffee bean grinder. Chop briefly until all ingredients are about the same size.
2. Stir in oil and lemon juice.
3. To serve, combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small dish. Dip sliced bread in mixture.
Makes about 1/4 cup spice.
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Post by bonnie on Aug 24, 2004 18:38:41 GMT -5
Mole Rojo Source: Jesse T. Perez, Francesca's at Sunset
6 pasilla negro chiles 10 ancho chiles 8 mulato chiles (heavily smoked poblanos) 2 quarts hot water 4 tomatillos, fire-roasted 5 roma tomatoes, fire-roasted 1/4 cup toasted sesame seeds 1/2 cup toasted almonds 2 corn tortillas, dried and chopped 1/2 cup raisins (in 1 cup of warm water to plump) 1/2 cup dried prunes (in 1 cup of warm water to plump) 6 cloves garlic 2 cups chicken stock 11/2 tablespoons canela (Mexican cinnamon) 1/8 teaspoon cloves 1/2 teaspoon black pepper 1/2 teaspoon allspice 1 teaspoon salt 3 tablespoons peanut oil 3 ounces Mexican Ibarra chocolate, finely chopped
Place pasilla negro, ancho and mulato chiles in a steam pot to soften. Stem and seed chiles, picking out all veins to reduce the heat of the chile. Place chiles in a large mixing bowl and pour hot water over and cover for 15-20 minutes until softened. In a high-speed blender, place tomatillos, tomatoes, sesame seeds, almonds and tortillas and blend to form a paste. Add the chiles, drained, raisins and prunes, garlic, chicken stock, canela, cloves, black pepper, allspice and salt and puree together in a mixing bowl.
In a large pot, bring the peanut oil to high heat that is almost smoking. Carefully, pour mole paste in pot and cover to prevent the splattering of the mole. Reduce heat and stir. At this point you could add more stock to thin out, if it is too thick. Season with more salt and sugar, if needed to create a balance. Continue to cook for 5-10 minutes.
Strain through a fine sieve and stir in chopped chocolate until fully incorporated.
Serve with meat of your choice.
(This mole can be frozen for up to 4 months.)
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Post by bonnie on Aug 25, 2004 12:31:29 GMT -5
TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT 3 16-oz cans black-eyed peas, drained and rinsed of all juice 1 small jar chopped pimentos, juice included 1 bunch scallions, thinly sliced, green part only 1 tablespoon fresh oregano 1 tablespoon Tabasco sauce 1 tablespoon Worchestershire sauce 1 teaspoon black pepper 1/2 bunch parsley, chopped 3 canned or fresh jalapeño chiles, chopped 1 firm, ripe, chopped tomato 2 cups vinaigrette 1 green bell pepper, finely chopped 3 cloves fresh garlic, pressed or minced In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
Serve with old-fashioned saltine crackers or with corn tortilla chips.
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Post by bonnie on Aug 28, 2004 16:37:16 GMT -5
STEAK TAQUITOS Cafe Iguana in Denver, Colorado
2 1/2 cups chopped tomatoes 2 cups chopped onions 3/4 cup chopped fresh cilantro 6 tablespoons fresh lime juice 1 1/2 tablespoons chopped serrano chilies or jalapeno chilies 3 cups crumbled queso fresco cheese (about 18 ounces). 24 4-inch corn tortillas 2 pounds skirt steaks, trimmed
Combine first 5 ingredients in medium bowl.
Season salsa with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
Preheat oven to 350°F. Place queso fresco in bowl.
Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes. Meanwhile, prepare barbecue (medium-high heat) or preheat broiler.
Season steaks generously with salt and pepper. Grill or broil steaks to desired doneness, about 5 minutes per side for medium-rare. Thinly slice steaks across grain. Place in serving bowl. Arrange bowls of salsa, queso fresco, corn tortillas and steak on table. Allow guests to assemble their own taquitos.
Serves 12.
Bon Appetit - September 1995
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Post by Amani on Sept 4, 2004 12:37:59 GMT -5
ALADDIN'S CAFE LEBANESE ICE TEA
1 cup fresh lemon juice 1 cup sugar 3 regular tea bags 1/2 cup rose water
In a 2-quart glass pitcher, combine lemon juice, sugar and 1 quart cold water. Stir well until thoroughly mixed.
In a medium sauce pan, bring 1 quart water and tea bags to a gentle boil. Reduce heat to simmer, and cover the pot. Simmer the tea for 10 minutes or until desired strength is reached. Remove the tea from the heat. Discard the tea bags and allow to cool.
Add tea to lemon mixture; stir briskly. Add enough cold water to make 2 quarts, then add rose water. Stir and serve immediately over ice. Makes 1/2 gallon.
Per serving: 105 calories, 0 grams fat (0 percent calories from fat), 0 milligrams cholesterol, 0 grams protein, 28 grams carbohydrate, 1 milligram sodium.
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