A GREAT RECIPE
This was sent to me a good friend, Gary West, I have no idea where he got it but what a recipe to live day by day.
1. Take a 10-30 minute walk every day.
And while you walk, smile.
It is the ultimate anti-depressant.
2. Sit in silence for at least 10 minutes each day.
Talk to God (whoever or whatever that may mean to you) about what is going on in your life.
Buy a lock if you have to.
3. When you wake up in the morning complete the following statement,
'My purpose is to __________ today. I am thankful for______________'
4. Eat more foods that grow on trees and plants and eat less food that is
manufactured in plants.
5. Drink green tea and plenty of water.
Eat blueberries, wild Alaskan salmon, broccoli , almonds & walnuts.
6. Try to make at least three people smile each day.
7. Don't waste your precious energy on gossip, energy vampires,
issues of the past, negative thoughts or things you cannot control.
Instead invest your energy in the positive present moment.
8. Eat breakfast like a king, lunch like a prince and dinner like a college kid
with a maxed out charge card.
9. Life isn't fair, but it's still good.
10. Life is too short to waste time hating anyone.
11. Don't take yourself so seriously. No one else does.
12. You are not so important that you have to win every argument.
Agree to disagree.
13. Make peace with your past so it won't spoil the present.
14. Don't compare your life to others.
You have no idea what their journey is all about.
15. No one is in charge of your happiness ...... except you.
16. Frame every so-called disaster with these words:
'In five years, will this matter?'
17. Forgive everyone for everything.
18. What other people think of you is none of your business.
19. GOD heals everything - but you have to ask Him.
20. However good or bad a situation is, it will change.
21. Your job won't take care of you when you are in need.
Your friends will.
Stay in touch!!!
22. Envy is a waste of time. You already have all you need.
23. Each night before you go to bed complete the following statements:
I am thankful for __________. Today I accomplished _________.
24. Remember that you are too blessed to be stressed.
25. When you are feeling down, start listing your many blessings.
You'll be smiling before you know it.
26. Send this to everyone you care about.
--
A smile is the same in every language......
Chef K, formally known as Ron Kalenuik, is a world renowned chef of over 30 years. Ron has produced 18 international cookbooks which are unfortunately now out of print. Currently living in Niagara Falls Ontario, Chef K is a consultant to several restaurants, small hotels and B&B's, while he continues to cater special events. Stay tuned for updates as they happen!
Sunday, January 25, 2009
Thursday, January 01, 2009
Happy New Year 2009
A new year means new commitments to family , self, friends and employers. This year may be a hard one for many due to present economic times, it becomes more important to keep everyone close at hand.
For today feed all those friends a family well and enjoy a great day and year with them.
Beef with Tomato and Red Wine Sauce
6 pounds sirloin tip or steamship round roast
3 cups dry red wine
1 cup water
2 cups carrots, sliced
2 cloves garlic, minced
2 large onions, sliced
1/2 teaspoon pepper
1 teaspoon thyme
1/4 cup chopped parsley
2 bay leaves
1 teaspoon salt
2 tablespoons vegetable oil
1 cup plain tomato sauce
3 tablespoons cornstarch
1/4 cup water
Put the roast in a large bowl. Combine the next 10 ingredients and
pour over the meat. Cover tightly, refrigerate, and let marinate
overnight or up to 2 days, turning several times.
Preheat oven to 325F. Remove meat from the marinade and wipe with
paper towels, reserving marinade. Heat the oil in a heavy ovenproof
pot or Dutch oven and brown the meat on all sides.
Discard any excess fat from pan. Pour the reserved marinade, beef
broth and tomato sauce over the meat. Cover and braise at 325F for
2-3 hours or until meat is tender or desired doneness. Remove meat
from pan to platter or cutting board and keep warm. Strain juices,
reserving the carrots and onions. Mash the soft vegetables and return
to pan.
Mix the cornstarch with the water and stir into juices and mashed
vegetables over medium heat until thickened. Taste and correct
seasoning as needed with salt and pepper. To serve, slice the meat
and pour sauce over it. Pass extra sauce separately at the table.
San Remo Seafood Dip
1 (6 oz.) can tiny shrimp (drain, reserve liquid)
1 (6 oz.) can crab meat (drain, reserve liquid)
2 oz. cream cheese, cubed
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon horseradish
1/3 cup asiago cheese
2 tablespoons grated parmesan cheese
3/4 cup half and half
1 1/2 cups Barilla marinara sauce (remove excess liquid)
1/4 cup parmesan cheese (for topping)
Breadsticks bought at the store
On medium-low, heat olive oil and flour in 2 quart saucepan. Add
liquids from canned seafoods. Add cubed cream cheese, salt, garlic
and horseradish. Stir till smooth. Add asiago and 2 tablespoons
parmesan cheese. Stir until smooth. Add seafood; blend well. Simmer
until heated.
Add half and half a little at a time to seafood sauce. It will
resemble a pudding. Simmer 12-15 minutes. Stir frequently, don't
scorch.
In a shallow baking dish, spray with a non-stick spray. Line the
bottom of the dish with the marinara. Place seafood mixture on top of
the marinara. Sprinkle with 1/4 cup parmesan cheese.
Bake at 325F for 10-15 minutes. Do not brown. Let cool for a few
minutes before serving.
Breadsticks: Follow the instructions on the package for baking time
and temp. Before you put them in the oven, brush with olive oil and
sprinkle with parm cheese. Wrap in tin foil. When they're done, cut
them on a diagonal into dipping size pieces.
Sausage and Bell Pepper Ziti
8 ounces ziti or other tubular pasta
2 tablespoons olive oil
2 Italian sausages (about 6 ounces), casings removed
2 cups chopped onions
1 1/2 red bell peppers, thinly sliced
1/2 cup dry red wine
1 (14 1/2-ounce) can diced tomatoes in juice with Italian
seasonings
Freshly grated Parmesan cheese
Cook pasta in large pot of boiling salted water until just tender
but still firm to bite, stirring occasionally. Drain. Return to pot.
Meanwhile, heat oil in heavy medium skillet over medium-high heat.
Add sausage; saute until brown, breaking up with fork, about 4
minutes. Add onions and peppers; saute 5 minutes. Stir in wine; boil
2 minutes, scraping up browned bits. Add tomatoes with juices. Reduce
heat to medium and cover; simmer until slightly thickened, about 4
minutes.
Add sauce to pasta. Toss over medium heat until heated through.
Season with salt and pepper. Sprinkle with Parmesan cheese and serve.
Eggnog Cookies
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg
Preheat oven to 300F. In a medium bowl combine flour, baking
powder, cinnamon and nutmeg. mix well with a wire whisk and
set aside.
In a large bowl, cream sugar and butter with an electric mixer
to form a grainy paste. Add eggnog, vanilla and egg yolks and beat
at medium speed until smooth. Add the dry ingredients and beat
at low speed just until combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheets, 1" apart.
Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until
bottoms turn light brown. Transfer to cool, flat surface
immediately with spatula.
For today feed all those friends a family well and enjoy a great day and year with them.
Beef with Tomato and Red Wine Sauce
6 pounds sirloin tip or steamship round roast
3 cups dry red wine
1 cup water
2 cups carrots, sliced
2 cloves garlic, minced
2 large onions, sliced
1/2 teaspoon pepper
1 teaspoon thyme
1/4 cup chopped parsley
2 bay leaves
1 teaspoon salt
2 tablespoons vegetable oil
1 cup plain tomato sauce
3 tablespoons cornstarch
1/4 cup water
Put the roast in a large bowl. Combine the next 10 ingredients and
pour over the meat. Cover tightly, refrigerate, and let marinate
overnight or up to 2 days, turning several times.
Preheat oven to 325F. Remove meat from the marinade and wipe with
paper towels, reserving marinade. Heat the oil in a heavy ovenproof
pot or Dutch oven and brown the meat on all sides.
Discard any excess fat from pan. Pour the reserved marinade, beef
broth and tomato sauce over the meat. Cover and braise at 325F for
2-3 hours or until meat is tender or desired doneness. Remove meat
from pan to platter or cutting board and keep warm. Strain juices,
reserving the carrots and onions. Mash the soft vegetables and return
to pan.
Mix the cornstarch with the water and stir into juices and mashed
vegetables over medium heat until thickened. Taste and correct
seasoning as needed with salt and pepper. To serve, slice the meat
and pour sauce over it. Pass extra sauce separately at the table.
San Remo Seafood Dip
1 (6 oz.) can tiny shrimp (drain, reserve liquid)
1 (6 oz.) can crab meat (drain, reserve liquid)
2 oz. cream cheese, cubed
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon horseradish
1/3 cup asiago cheese
2 tablespoons grated parmesan cheese
3/4 cup half and half
1 1/2 cups Barilla marinara sauce (remove excess liquid)
1/4 cup parmesan cheese (for topping)
Breadsticks bought at the store
On medium-low, heat olive oil and flour in 2 quart saucepan. Add
liquids from canned seafoods. Add cubed cream cheese, salt, garlic
and horseradish. Stir till smooth. Add asiago and 2 tablespoons
parmesan cheese. Stir until smooth. Add seafood; blend well. Simmer
until heated.
Add half and half a little at a time to seafood sauce. It will
resemble a pudding. Simmer 12-15 minutes. Stir frequently, don't
scorch.
In a shallow baking dish, spray with a non-stick spray. Line the
bottom of the dish with the marinara. Place seafood mixture on top of
the marinara. Sprinkle with 1/4 cup parmesan cheese.
Bake at 325F for 10-15 minutes. Do not brown. Let cool for a few
minutes before serving.
Breadsticks: Follow the instructions on the package for baking time
and temp. Before you put them in the oven, brush with olive oil and
sprinkle with parm cheese. Wrap in tin foil. When they're done, cut
them on a diagonal into dipping size pieces.
Sausage and Bell Pepper Ziti
8 ounces ziti or other tubular pasta
2 tablespoons olive oil
2 Italian sausages (about 6 ounces), casings removed
2 cups chopped onions
1 1/2 red bell peppers, thinly sliced
1/2 cup dry red wine
1 (14 1/2-ounce) can diced tomatoes in juice with Italian
seasonings
Freshly grated Parmesan cheese
Cook pasta in large pot of boiling salted water until just tender
but still firm to bite, stirring occasionally. Drain. Return to pot.
Meanwhile, heat oil in heavy medium skillet over medium-high heat.
Add sausage; saute until brown, breaking up with fork, about 4
minutes. Add onions and peppers; saute 5 minutes. Stir in wine; boil
2 minutes, scraping up browned bits. Add tomatoes with juices. Reduce
heat to medium and cover; simmer until slightly thickened, about 4
minutes.
Add sauce to pasta. Toss over medium heat until heated through.
Season with salt and pepper. Sprinkle with Parmesan cheese and serve.
Eggnog Cookies
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg
Preheat oven to 300F. In a medium bowl combine flour, baking
powder, cinnamon and nutmeg. mix well with a wire whisk and
set aside.
In a large bowl, cream sugar and butter with an electric mixer
to form a grainy paste. Add eggnog, vanilla and egg yolks and beat
at medium speed until smooth. Add the dry ingredients and beat
at low speed just until combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheets, 1" apart.
Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until
bottoms turn light brown. Transfer to cool, flat surface
immediately with spatula.
Saturday, November 08, 2008
The Trouble with Truffles
I'll be teaching Truffles this week at a ladies retreat in Jasper Alberta, but Truffles are so good that I thought I'd post the recipe for you to make your own for Christmas, or Thankgiving or for dessert tonight. Enjoy. By the way there is no trouble with truffles, just a play on words from Star Trek.
Basic Truffles
1/3 cup 35% cream
1 tsp vanilla
6 ounces semi-sweet chocolate
6 ounces bittersweet chocolate
1/4 cup confectioners' sugar
1 tbsp cocoa powder
In a medium saucepan heat the cream and vanilla to a boil. Remove from the heat and stir in the chocolate, stirring until the chocolate is completely melted. Chill completely. Scoop into small balls. Combine the confectioners' sugar with the cocoa powder. Roll the chocolates in the the sugar, chill until serving.
Yields 3 dozen
Chocolate Amaretto Truffles
4 ounces semi sweet chocolate
1 tbsp amaretto liqueur
1/4 cup butter
1/2 cup finely chopped toasted almonds
Melt the chocolate in a double boiler. Add the liqueur and the butter, stir gently until butter is melted, chill for at least 2 hours. Scoop into small balls and roll in the chopped almonds. Refrigerate until serving.
Yields 18 truffles
Oh My Truffles
1 bottle Asti Supmanti wine
1/3 cup 35% cream
1 tsp vanilla
6 ounces semi-sweet chocolate
6 ounces bittersweet chocolate
1/4 cup confectioners' sugar
1 tbsp cocoa powder
In a medium saucepan heat the wine and reduce to 1/4 add the cream and vanilla bring to a boil. Remove from the heat and stir in the chocolate, stirring until the chocolate is completely melted. Chill completely. Scoop into small balls. Combine the confectioners' sugar with the cocoa powder. Roll the chocolates in the the sugar, chill until serving.
Yields 3 dozen
Smiles and Kisses
1/3 cup 35% cream
1 tsp vanilla
6 ounces semi-sweet chocolate
6 ounces bittersweet chocolate
1/3 cup rice krispies
1/4 cup sun dried blueberries
1/4 cup sweetened shredded coconut
1/4 cup confectioners' sugar
1 tbsp cocoa powder
In a medium saucepan heat the cream and vanilla to a boil. Remove from the heat and stir in the chocolate, stirring until the chocolate is completely melted. Stir in the krispies, blueberries and coconut. Chill for one hour and stir. Chill completely. Scoop into small balls. Combine the confectioners' sugar with the cocoa powder. Roll the chocolates in the the sugar, chill until serving.
Yields 3 dozen
Tea Truffles
2/3 cup 35% cream
2 tbsp unsalted butter
2 tsp tea leaves
6 oz semi sweet chocolate
1 cup cocoa powder
Bring the cream and butter to a boil, add the tea leaves and steep for 5 minutes. Pour the cream through a fine mesh strainer into the chocolate and stir until the chocolate has melted. Chill for at least 2 hours and scoop into small balls. Roll in the cocoa powder. Chill until service.
Yields 2 dozen
Double Dip Mint Truffles
3/4 cup 35% cream
8 oz semi sweet chocolate
2 tbsp creme de menthe liqueur
1 lb dark sweet chocolate
2 tbsp shortening
Heat the cream in a sauce pan until boiling, remove from heat and add the semi sweet chocolate and liqueur, stir until completely melted then chill for at least 2 hours. Scoop into small balls.
In double boiler heat the dark chocolate and shortening. Using a toothpick skewer the truffles and dip then one at a time into the melted chocolate. Place on a cookie sheet lined with parchment paper to harden. Serve.
Yields, 24
Enough To Make You Blush Truffles
1/3 cup fresh raspberries
1/2 cup 35% cream
12 oz milk chocolate chips
1 tbsp Chambord (raspberry liqueur)
1/2 cup unsweetened cocoa powder
Press the raspberries through a fine mesh strainer to remove the seeds into a sauce pan. Add the cream and to a boil, remove from heat. Stir in the chocolate stirring until the chocolate melts. Add the liqueur and chill. Scoop into small balls and roll in the cocoa powder.
Yields 2 dozen
Ebony & Ivory Truffles
7-1/2 oz of white chocolate
8 oz dark sweet chocolate
3/4 cup 35% cream
1/4 cup cocoa powder
Place the chocolates in separate small mixing bowls. Heat the cream in a small sauce pan until boiling, remove from heat. Pour 1/4 cup of the hot cream into the white chocolate and the remaining cream into the dark chocolate. Stir both until smooth and then chill.
Scoop equal amounts of small balls from the chilled chocolate. Press together a white ball with a dark one and gently roll together. Roll through the cocoa powder and serve.
Yields 3 dozen.
WOW Truffles
1 cup 35% cream
8 oz. dark chocolate
19 oz white chocolate, 3 oz chopped
3 oz macadamia nuts
2 tbsp shortening
1 cup chocolate sprinkles
Heat the cream in a sauce pan to boiling, remove from heat and stir in the dark chocolate. Cool to room temperature, fold in the chopped white chocolate and the nuts. Chill throughly. From into even size balls, and refrigerate for an additional 3 hours.
Melt the remaining white chocolate in a double boiler with the shortening. Skewer the balls with a toothpick and and dip into the melted chocolate. Place on a cookie sheet lined with parchment paper. Allow to set for 30 minutes then roll in the chocolate sprinkles. Refrigerate until serving.
Yields 2 dozen
Hazel's Kisses
1-1/4 cup hazelnuts (filberts)
1/3 cup 35% cream
24 oz. white chocolate
1/4 cup dried apricots finely minced
Preheat the oven to 350F (180C).
Place the hazelnuts on a baking sheet and bake for 10 minutes. Rub the nuts in a terry cloth towel to remove the skins. Then finely chop in a food processor.
Heat the cream in a saucepan until boiling, remove from heat. Stir in the chocolate and stir until chocolate is just melted. Fold in a 1/4 cup of the nuts and the chopped apricots. Chill until set. Scoop into small balls. Roll in the remaining nuts and chill until serving.
Yields 2 dozen
Gypsy's Jewels
2 cups 35% cream
2 tbsp sugar
1/2 cup unsalted butter
1-1/3 lbs dark chocolate
2 tsp Goldschlager (cinnamon liqueur with gold flecks)
Coating
1 lb. dark chocolate
2 tbsp shortening
edible gold leaf for decorating
Heat the cream, sugar and butter slowly to a boil remove from the heat. Stir in the chocolate and liqueur, stirring until the chocolate has completely melted. Chill until hard. Scoop into small balls. Chill.
Coating:
Heat the dark chocolate with the shortening in a double boiler. Skewer the chocolate balls with toothpicks and dip into the melted chocolate. Place on a parchment paper lined cookie sheet. Decorate with the gold leaf.
Yields 3 dozen
Dreamy Coffee Truffles
12 oz dark chocolate
4 oz softened cream cheese
1 tbsp instant coffee
1 tsp hot water
8 oz milk chocolate
2 tbsp shortening
2 oz white chocolate
In a double boiler combine the dark chocolate and cream cheese and heat until melted and very smooth.
Combine the instant coffee with the hot water and stir into the chocolate. Chill until set firm.
Scoop into equal size balls.
Melt the milk chocolate and the shortening in a double boiler and allow to cool to room temperature. Skewer each ball with a toothpick and dip into the melted chocolate. Place on a parchment paper lined cookie sheet.
Melt the white chocolate in a double boiler and drizzle over the the chilled chocolate truffles for garnish.
Yields 2 dozen.
They'll Bite You Back Truffles
1/3 cup 35% cream
1 tsp Mexican vanilla
1/4 tsp cayenne pepper
6 ounces semi-sweet chocolate
6 ounces bittersweet chocolate
1/4 cup confectioners' sugar
1 tbsp cocoa powder
In a medium saucepan heat the cream and vanilla and pepper to a boil. Remove from the heat and stir in the chocolate, stirring until the chocolate is completely melted. Chill completely. Scoop into small balls. Combine the confectioners' sugar with the cocoa powder. Roll the chocolates in the the sugar, chill until serving.
Yields 3 dozen
Slipped In Greece Truffles
1/2 cup 35% cream
8 whole star anise pods, crushed
8 oz sweetened bittersweet chocolate
1 tbsp Ouzo
1-1/2 cups cocoa powder
Heat the cream and the star anise in a sauce pan to boil, reduce heat and simmer for 2 minutes. Strain through a fine mesh strainer. Stir in the liqueur return to the stove and bring back to a boil. Remove from the heat, stir in the chocolate and continue stirring until smooth. Chill for at least 2 hours.
Scoop into even size balls, and roll in the cocoa powder, serve.
Yields 2 dozen
Don't Get Bogged Down Truffles
1/2 cup 35% cream
9 oz 40% cocoa milk chocolate (Valhrona)
2 oz unsalted butter
pinch of salt
1 cup dried cranberries
Coating
9 oz 40% cocoa milk chocolate (Valhrona)
1/2 dried cranberries
Heat the cream in a sauce pan until boiling, remove from heat. Stir in the remaining ingredients and chill for at least 4 hours. Scoop out even size balls.
Line a cookie sheet with parchment paper. Heat the coating chocolate over simmering water in a double boiler. Place each coated truffle on the cookie sheet and sprinkle with crasins.
Yields 2 dozen
Thursday, February 28, 2008
Caribbean Nights
Winter 2008
This winter just doesn’t seem to want to quit, it goes on and on, nothing to do but huddle close to that extra special one and dream of the warm tropics of what you could possibly do under a warm moonlit night on the sands of a romantic island. Or how about cruising the warm waters of Caribbean and the wonderful foods of the islands. So here’s a thought if you can’t go there you can still enjoy the cuisine. Cuisine that is warming and delicious. Have you ever wondered why the warmest countries also have the foods that warm the palate as well as the soul and the coldest countries have food that are no hot (spice wise)? Its because those warm countries want to see you from the cold countries more often. Cuisine defines the people and you will find the island people like their food, warm and full of life. So with this writing I hope to capture just a bit of that spice for life and give something warm to think. Enjoy.
JAMAICAN JERK CHICKEN
1 tbsp 15 ml ground allspice
1 tbsp 15 ml dried thyme
1 ½ tsp 8 ml cayenne pepper
1 ½ tsp 8 ml freshly ground black pepper
1 ½ tsp 8 ml ground sage
¾ tsp 4 ml ground nutmeg
¾ tsp 4 ml ground cinnamon
2 tbsp 30 ml salt
2 tbsp 30 ml garlic powder
1 tbsp 15 ml sugar
¼ cup 60 ml olive oil
¼ cup 60 ml soy sauce
¾ cup 180 ml white vinegar
½ cup 125 ml orange juice
3 tbsp 45 ml lime juice
1 1 seeded and finely chopped Scotch bonnet pepper
1 cup 250 ml chopped Bermuda onion
3 3 finely chopped scallions
4-6 oz 4-170 g boneless, skinless chicken breasts
In a mixing large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and scallions and mix well.
Add the chicken breasts, cover and marinate for at least 3 hours.
Preheat the grill. Remove the breasts from the marinade and grill for 6 minutes on each side. While grilling, baste with the marinade. Serve with a summer salad.
Here’s a recipe I used serve in my first restaurant in St.Catherines Ontario.
Barbadian Flying Fish
8 flying fish fillets
1 small onion
1 small green pepper choppped
1 bunch chives chopped
1 tsp each of thyme and parsley
salt and pepper to taste
few drops of lime juice
1 egg beaten
1/4 cup milk
fine unseasoned breadcrumbs
Safflower or peanut oil for frying
2 limes wedged
Mix the seasoning ingredients and spread over the meaty side of the fish. Leave for about 1 hour. Dip the fish into the beaten egg mixed with the milk and then into the breadcrumbs. Fry gently in a little oil for about 10 minutes. Serve with the lime wedges to juice over the fish directly and the Garlic Chili Lime Mayonnaise.
Garlic Chili Lime Mayonnaise
1 cup mayonnaise
Juice of 1 lime
1 tablespoon roasted, chopped garlic
1 teaspoon chili paste
Salt and pepper to taste
Combine all ingredients in a bowl and mix thoroughly
Cayman Fish Stew
I love the Grand Cayman Island there so much to do there, from enjoying great cuisine to swimming with stringrays visit the turtle farm or just going to “Hell”. Here’s a very good simple fish stew from there to enjoy.
2 tbsp olive oil
4 oz Snapper
1/2 Lobster tail
6 Sea Scallops
2 large prawns
8 Small Shrimps
6 large crab claws
1 oz. oregano
1/2 oz. parsley/pinch of red pepper
1/2 oz. basil
2 oz. diced Plum tomato
½ cup white wine
salt and pepper to taste
Heat the pan with the oil add the seafood, sauté for 2 minutes then add the fresh herbs and plum tomato cover and simmer for 8 minutes. Add the wine and continue simmer for 5 minutes. Taste and season with salt and pepper. Serves 2. (Add some mussels or any other kind of fish or seafood you wish).
Daiquiri
2 ounces light rum
1 teaspoon grapefruit juice
1 teaspoon maraschino liqueur
Juice of 1/2 lime
1/2 cup crushed ice
In a blender or a food processor, combine all the ingredients and process for 30 seconds. Pour into a chilled cocktail glass.
Another recipe found throughout the islands but this one is best from Grand Cayman.
BLACK ANGEL HAIR FRITTERS
2 ounces of minced conch
2 ounces of crab meat (blue)
1 egg
1/4 tsp baking powder
2 ounces of minced vegetables (carrots, celery, onions)
salt and pepper
1 ounce of cooked black angel hair pasta
In a bowl mix the conch with crab meat. Add egg, baking powder, vegetables then season to taste.
Next carefully add the black angel hair. Heat up the deep fryer to 250 degrees F. Drop tablespoon size balls into the oil and fry 2 minutes per side. Serve with the curry sauce.
Curry sauce
5 tablespoons vegetable oil (canola or sunflower)
4 tablespoons tamari *3 tablespoons brown sugar
2 tablespoons tomato sauce
4 cloves garlic, crushed
1 tablespoon dried parsley or finely chopped fresh parsley
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon Jamaican pimento (allspice)
1 tablespoon ground ginger
1 teaspoon Tabasco sauce or other hot sauce
1 teaspoon very finely chopped jalapeno or habanero pepper
salt to taste
black pepper to taste
crushed red chilies to taste
Blend the ingredients in a large mixing bowl serve as required or use as a marinate. Can be used to mix with yogurt to make a creamy sauce. 1 cup yogurt to 1/4 cup paste.
* Tamari is a high quality soy sauce without the caramel colour and the additives.
A trip to the islands would not be complete without a taste of rum cake, while knows the recipe for the world famous Tortuga Rum Company cake is a closley grauded secert here’s a very good recipe and close to their as well.
Rum Cake
3 cups flour
2 tsps. baking powder
1/2 tsp. baking soda
pinch of salt
1 1/2 cups unsalted butter, softened (3 sticks)
1 1/2 cups granulated sugar
1 tsp. pure vanilla extract
3 eggs plus 1 yolk
1 t. grated lemon zest
1 cup heavy cream
3/4 cup dark rum (Tortuga)
Sauce (recipe follows)
Confectioner's sugar for dusting cake(optional)
Preheat oven to 350 F. Sift together the flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs; stir until blended. Beat in the lemon zest and then add the rum. Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Blend until the mixture is well combined. Pour batter into a well greased and floured 10 cup bundt or tube pan and bake for almost an hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Once done and while the cake is hot poke it with holes using a skewer or roast fork, pour he sauce into the cake it may appear to be to much but the cake with absorb it. Cool, turn out and dust with powdered sugar.
Sauce:
1/4 cup water
1/4 cup dark rum
1 cup sugar
1 stick oleo (butter)
Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stirring occasionally.
This winter just doesn’t seem to want to quit, it goes on and on, nothing to do but huddle close to that extra special one and dream of the warm tropics of what you could possibly do under a warm moonlit night on the sands of a romantic island. Or how about cruising the warm waters of Caribbean and the wonderful foods of the islands. So here’s a thought if you can’t go there you can still enjoy the cuisine. Cuisine that is warming and delicious. Have you ever wondered why the warmest countries also have the foods that warm the palate as well as the soul and the coldest countries have food that are no hot (spice wise)? Its because those warm countries want to see you from the cold countries more often. Cuisine defines the people and you will find the island people like their food, warm and full of life. So with this writing I hope to capture just a bit of that spice for life and give something warm to think. Enjoy.
JAMAICAN JERK CHICKEN
1 tbsp 15 ml ground allspice
1 tbsp 15 ml dried thyme
1 ½ tsp 8 ml cayenne pepper
1 ½ tsp 8 ml freshly ground black pepper
1 ½ tsp 8 ml ground sage
¾ tsp 4 ml ground nutmeg
¾ tsp 4 ml ground cinnamon
2 tbsp 30 ml salt
2 tbsp 30 ml garlic powder
1 tbsp 15 ml sugar
¼ cup 60 ml olive oil
¼ cup 60 ml soy sauce
¾ cup 180 ml white vinegar
½ cup 125 ml orange juice
3 tbsp 45 ml lime juice
1 1 seeded and finely chopped Scotch bonnet pepper
1 cup 250 ml chopped Bermuda onion
3 3 finely chopped scallions
4-6 oz 4-170 g boneless, skinless chicken breasts
In a mixing large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and scallions and mix well.
Add the chicken breasts, cover and marinate for at least 3 hours.
Preheat the grill. Remove the breasts from the marinade and grill for 6 minutes on each side. While grilling, baste with the marinade. Serve with a summer salad.
Here’s a recipe I used serve in my first restaurant in St.Catherines Ontario.
Barbadian Flying Fish
8 flying fish fillets
1 small onion
1 small green pepper choppped
1 bunch chives chopped
1 tsp each of thyme and parsley
salt and pepper to taste
few drops of lime juice
1 egg beaten
1/4 cup milk
fine unseasoned breadcrumbs
Safflower or peanut oil for frying
2 limes wedged
Mix the seasoning ingredients and spread over the meaty side of the fish. Leave for about 1 hour. Dip the fish into the beaten egg mixed with the milk and then into the breadcrumbs. Fry gently in a little oil for about 10 minutes. Serve with the lime wedges to juice over the fish directly and the Garlic Chili Lime Mayonnaise.
Garlic Chili Lime Mayonnaise
1 cup mayonnaise
Juice of 1 lime
1 tablespoon roasted, chopped garlic
1 teaspoon chili paste
Salt and pepper to taste
Combine all ingredients in a bowl and mix thoroughly
Cayman Fish Stew
I love the Grand Cayman Island there so much to do there, from enjoying great cuisine to swimming with stringrays visit the turtle farm or just going to “Hell”. Here’s a very good simple fish stew from there to enjoy.
2 tbsp olive oil
4 oz Snapper
1/2 Lobster tail
6 Sea Scallops
2 large prawns
8 Small Shrimps
6 large crab claws
1 oz. oregano
1/2 oz. parsley/pinch of red pepper
1/2 oz. basil
2 oz. diced Plum tomato
½ cup white wine
salt and pepper to taste
Heat the pan with the oil add the seafood, sauté for 2 minutes then add the fresh herbs and plum tomato cover and simmer for 8 minutes. Add the wine and continue simmer for 5 minutes. Taste and season with salt and pepper. Serves 2. (Add some mussels or any other kind of fish or seafood you wish).
Daiquiri
2 ounces light rum
1 teaspoon grapefruit juice
1 teaspoon maraschino liqueur
Juice of 1/2 lime
1/2 cup crushed ice
In a blender or a food processor, combine all the ingredients and process for 30 seconds. Pour into a chilled cocktail glass.
Another recipe found throughout the islands but this one is best from Grand Cayman.
BLACK ANGEL HAIR FRITTERS
2 ounces of minced conch
2 ounces of crab meat (blue)
1 egg
1/4 tsp baking powder
2 ounces of minced vegetables (carrots, celery, onions)
salt and pepper
1 ounce of cooked black angel hair pasta
In a bowl mix the conch with crab meat. Add egg, baking powder, vegetables then season to taste.
Next carefully add the black angel hair. Heat up the deep fryer to 250 degrees F. Drop tablespoon size balls into the oil and fry 2 minutes per side. Serve with the curry sauce.
Curry sauce
5 tablespoons vegetable oil (canola or sunflower)
4 tablespoons tamari *3 tablespoons brown sugar
2 tablespoons tomato sauce
4 cloves garlic, crushed
1 tablespoon dried parsley or finely chopped fresh parsley
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon Jamaican pimento (allspice)
1 tablespoon ground ginger
1 teaspoon Tabasco sauce or other hot sauce
1 teaspoon very finely chopped jalapeno or habanero pepper
salt to taste
black pepper to taste
crushed red chilies to taste
Blend the ingredients in a large mixing bowl serve as required or use as a marinate. Can be used to mix with yogurt to make a creamy sauce. 1 cup yogurt to 1/4 cup paste.
* Tamari is a high quality soy sauce without the caramel colour and the additives.
A trip to the islands would not be complete without a taste of rum cake, while knows the recipe for the world famous Tortuga Rum Company cake is a closley grauded secert here’s a very good recipe and close to their as well.
Rum Cake
3 cups flour
2 tsps. baking powder
1/2 tsp. baking soda
pinch of salt
1 1/2 cups unsalted butter, softened (3 sticks)
1 1/2 cups granulated sugar
1 tsp. pure vanilla extract
3 eggs plus 1 yolk
1 t. grated lemon zest
1 cup heavy cream
3/4 cup dark rum (Tortuga)
Sauce (recipe follows)
Confectioner's sugar for dusting cake(optional)
Preheat oven to 350 F. Sift together the flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs; stir until blended. Beat in the lemon zest and then add the rum. Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Blend until the mixture is well combined. Pour batter into a well greased and floured 10 cup bundt or tube pan and bake for almost an hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Once done and while the cake is hot poke it with holes using a skewer or roast fork, pour he sauce into the cake it may appear to be to much but the cake with absorb it. Cool, turn out and dust with powdered sugar.
Sauce:
1/4 cup water
1/4 cup dark rum
1 cup sugar
1 stick oleo (butter)
Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stirring occasionally.
Just A Note (Update)
I have been receiving many e-mails regarding the change in my web site recently, seems some are upset with the spiritual leading the site has taken. Most e-mails have been really great but I received a rather scathing e-mail tearing me up regarding the recent teaching I have been posting here. Seems the writer simply wants culinary teachings and does not want to read this “Christian junk,” the writer asked a question that I will now answer. Who do I think I am, being just a chef what could I possible know regarding spiritual things?
Well I am a chef, but that is what I do it is not who I am. Jesus was a carpenter it is what he did not who he was, Stephen and Phillip were waiters what they did not who they were. Your vocation certainly has something to say regarding your makeup but it does not define you. You are defined by who you are within, if you’re rotten in your core then you are a rotten being (needing a lot of help) if the core of being (your soul) is guided by the Spirit of God then that too is what proceeds from your soul. So with today’s writing I plan to tell you not who I think I am but rather who I am. Y’all know what I do so there is no need to go there. But that writing will take place at a new site http://chefk.wordpress.com Please bookmark it and go there often. The division will be simple this site will continue with culinary education and recipes galore (what I do) and the new site will be words from my heart (who I am). Watch for recipes on warming things up this week.
Well I am a chef, but that is what I do it is not who I am. Jesus was a carpenter it is what he did not who he was, Stephen and Phillip were waiters what they did not who they were. Your vocation certainly has something to say regarding your makeup but it does not define you. You are defined by who you are within, if you’re rotten in your core then you are a rotten being (needing a lot of help) if the core of being (your soul) is guided by the Spirit of God then that too is what proceeds from your soul. So with today’s writing I plan to tell you not who I think I am but rather who I am. Y’all know what I do so there is no need to go there. But that writing will take place at a new site http://chefk.wordpress.com Please bookmark it and go there often. The division will be simple this site will continue with culinary education and recipes galore (what I do) and the new site will be words from my heart (who I am). Watch for recipes on warming things up this week.
Friday, January 25, 2008
Apple Facts
Okanagan Fruit Facts
Apples come in all shades of reds, greens, yellows. Two pounds of apples make one 9-inch pie. Apple blossom is the state flower of Michigan. 2500 varieties of apples are grown in the United States. 7500 varieties of apples are grown throughout the world. Apples are fat, sodium, and cholesterol free. A medium apples is about 80 calories. Apples are a great source of the fiber pectin. One apple has five grams of fiber. In 2001 there were 8,000 apple growers with orchards covering 430,200 acres just in the USA.
The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony.
The science of apple growing is called pomology. Apple trees take four to five years to produce their first fruit. Most apples are still picked by hand in the fall.
Apple varieties range in size from a little larger than a cherry to as large as a grapefruit. Apples are propagated by two methods: grafting or budding. The apple variety ‘Delicious' is the most widely grown in the North America. In Europe, France, Italy and Germany are the leading apple producing countries.
The apple tree originated in an area between the Caspian and the Black Sea. Apples were the favorite fruit of ancient Greeks and Romans. Apples are a member of the rose family. Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each. 25 percent of an apple's volume is air. That is why they float. The largest apple picked weighed three pounds. Europeans eat about 46 pounds of apples annually. Many growers use dwarf apple trees. Charred apples have been found in prehistoric dwellings in Switzerland. Most apple blossoms are pink when they open but gradually fade to white. Some apple trees will grown over forty feet high and live over a hundred years. Most apples can be grown farther north than most other fruits because they blossom late in spring, minimizing frost damage. It takes the energy from 50 leaves to produce one apple. Apples were once called winter banana or melt-in-the-mouth. Apples have five seed pockets or carpels. Each pocket contains seeds. The number of seeds per carpel is determined by the vigor and health of the plant. Different varieties of apples will have different number of seeds.
China is the leading producer of apples with over 1.2 billion bushels grown in 2001. World's top apple producers are China, United States, Turkey, Poland and Italy. The Lady or Api apple is one of the oldest varieties in existence.
Newton Pippin apples were the first apples exported from America in 1768, some were sent to Benjamin Franklin in London. In 1730 the first apple nursery was opened in Flushing, New York. One of George Washington's hobbies was pruning his apple trees. America's longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866.
Apples ripen six to ten times faster at room temperature than if they were refrigerated. A peck of apples weight 10.5 pounds. A bushel of apples weights about 42 pounds and will yield 20-24 quarts of applesauce. Archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C. The world's largest apple peel was created by Kathy Wafler Madison on October 16, 1976, in Rochester, NY. It was 172 feet, 4 inches long. (She was 16 years old at the time and grew up to be a sales manager for an apple tree nursery.)
It takes about 36 apples to create one gallon of apple cider. Apples account for 50% of the world's deciduous fruit tree production The old saying, “ an apple a day, keeps the doctor away ”. This saying comes from am old English adage, “ To eat an apple before going to bed, will make the doctor beg his bread.”
Don't peel your apple. Two-thirds of the fiber and lots of antioxidants are found in the peel Antioxidants help to reduce damage to cells, which can trigger some diseases.
The five most popular apples in the United States are Red Delicious, Golden Delicious, Gala, Fuji and Granny Smith.
The most popular apples are:
McIntosh, a deep red color with a green background.
Red Delicious, deep red, elongated shaped and five bumps on bottom.
Empire, dark red, blush with a splash of yellow or green.
Idared, bright red with greenish-yellow patches.
Crispin (or Mutsu), greenish-yellow exterior with an orange blush.
Golden Delicious, yellow or greenish-yellow exterior, elongated shape, five bumps on bottom.
Spartan, dark red skin.
Cortland, bright red with yellow cheek.
Northern Spy, red-striped skin with green color. Northern Spy is the number 1 baking apple.
Best Apples for Eating
McIntosh
Cortland
Jonathan
Red Delicious
Golden Delicious
Stayman Winesap
Melrose
Franklin
Prima
Freezing for Sauce
Yellow Transparent
Wealthy
Cortland
McIntosh
Freezing for Baking
Baldwin
Northern Spy
Applesauce
Golden Delicious
Melrose
Yellow Transparent
McIntosh
Cortland Jonathan
Grimes Golden
Stayman Winesap
Rome Beauty
Lodi
Pies
Cortland
Jonathan
Grimes Golden
Melrose
Rome Beauty
Yellow Transparent
McIntosh
Golden Delicious
Stayman Winesap
Lodi
Baking
Jonathan
Golden Delicious
Stayman Winesap
Rome Beauty
McIntosh
Cortland
Grimes Golden
Melrose
Stayman Winesap
Freezing for Slicing
Jonathan
Golden Delicious
Stayman Winesap
Red Delicious
Grimes Golden
McIntosh
Cider The best cider is usually made from a blend of different varieties of apples. Varieties are grouped into four groups according to their suitability as cider material.
Sweet Subacid*
Rome Beauty
Delicious
Grimes Golden
Cortland
Astringent (Crab apples)
Florence Hibernal
Red Siberian
Transcendent
Martha
Aromatic
Red Delicious
Golden Delicious
McIntosh
Mildly Acid to Slightly Tart
Stayman Winesap
Jonathan General Use Jonathan
Golden Delicious
Stayman Winesap
Melrose
* Usually furnish the highest percentage of total stock used for cider.
Johnny AppleseedApple trees were grown and prized for their fruit by the people of ancient Rome. It is believed that the Romans took cultivated apples with them into England when they conquered the country. Apple growing became common in England and many other parts of Europe.
Both the seeds of apples and the trees themselves were brought to America from England, probably in 1629. John Endicott, one of the early governors of Massachusetts Bay Colony, is said to have brought the first trees to America. The cultivated varieties of apples gradually spread westward from the Atlantic Coast. John Chapman is said to have helped spread apple growing in America. He carried apple seeds with him wherever he went, and planted them in thinly settled parts of the country. For this reason, he became known as "Johnny Appleseed".
The logical place to start our exploration of the apple's history in Canada is in Atlantic Canada. Fruit growing was introduced to Nova Scotia by the early French settlers sometime in the early 1600s. They were a self-sufficient lot; each homestead had several apple trees. By drying apples, settlers could have the fruit available to them year round to make pies, puddings, tarts and many other dishes.
An adventurous soul named Nicholas Denys was one such settler who came to the new world with dreams of managing a string of fur-trading posts in Northern Acadia. When his venture failed, he retired to a small farm where he tended a garden that included fruit trees. Denys kept a journal of his garden's progress, in which he recorded information about fruit propagation in the area. It became a valuable resource for fruit growers who came after him.
In 1862, Nova Scotia apples were being showcased in an exhibition in London, England to wide acclaim. By the 1930s, Nova Scotia was exporting 75% of its production to the UK, but that changed dramatically with the outbreak of war, and by the time the war ended, Europe had beefed up its own production.
In 19th century Québec, seedlings were grown from seed imported from the U.S., France, England and Russia. Fruit growing was a family affair; most family-owned orchards contained about 40 trees of varying varieties. In 1875, 25,000 bushels of apples were harvested in Québec from about 21,000 apple trees. Most of this crop ended up in Montreal, and still today, most Québec apples are destined for markets along the St. Lawrence River.
Apples were introduced to Manitoba in 1874 using stock from Ontario and Russia. The harsh prairie climate discouraged growers, however in the 20th century, breeders at University of Saskatchewan and the Canadian Department of Agriculture research farm at Morden, Manitoba, developed some hardy varieties.
Tree fruits were introduced to B.C. by the early settlers with seed that they carried with them from Fort Vancouver as they explored the interior. By the 1850s there were plantings of small orchards in the Fraser Valley. A fellow named Thomas G. Earl established the first orchard at Lytton. Cold winters forced Earl out of business, but other growers, including an Oblate missionary named Father Pandosy, had discovered the okanagan Valley, an area boasting a warmer, although much drier, climate. Pandosy planted his first trees where the City of Kelowna now stands. Dry soil proved a barrier to production until growers rigged pumps and open flumes to direct water from lakes and creeks into the Valley.
Historical records in Ontario indicate that apples were propagated in the Niagara region as early as 1790. By 1880, 84 apple varieties were in production in Ontario, but the granddaddy of Ontario apples, the McIntosh, had yet to be discovered...
The first McIntosh orchard was started in 1811 in the heart of Dundas County in Ottawa Canada when United Empire Loyalist John McIntosh bought the Dundela farm and discovered 20 apple trees in the woods.
He transplanted them into a garden next to his log shanty, but all the trees, save one, had died by 1830. Forty years later, his son Allan used the seedlings to plant a red apple nursery where the original tree survived, bearing fruit until 1906.
Today, every tree growing McIntosh apples descended directly from John McIntosh's orchard.
PURCHASING AND STORING APPLES:
For best quality, buy apples at the height of their season:
Late July through August--Gala, Gravenstein
Mid August through September--Jonathan, Golden Delicious, Fuji
Late October through November--Granny Smith, McIntosh
Year Round--Red Delicious, Newtown Pippin, Rome Beauty
The best apples to buy out of season are Fuji, Granny Smith and Rome Beauty, as these hold especially well.
Don;t forget to order Chef K's latest e-cookbook, Chill N Grill just $8.00 send me an e-mail at chefk@chefk.com and we'll let you know how to get it.
Apples come in all shades of reds, greens, yellows. Two pounds of apples make one 9-inch pie. Apple blossom is the state flower of Michigan. 2500 varieties of apples are grown in the United States. 7500 varieties of apples are grown throughout the world. Apples are fat, sodium, and cholesterol free. A medium apples is about 80 calories. Apples are a great source of the fiber pectin. One apple has five grams of fiber. In 2001 there were 8,000 apple growers with orchards covering 430,200 acres just in the USA.
The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony.
The science of apple growing is called pomology. Apple trees take four to five years to produce their first fruit. Most apples are still picked by hand in the fall.
Apple varieties range in size from a little larger than a cherry to as large as a grapefruit. Apples are propagated by two methods: grafting or budding. The apple variety ‘Delicious' is the most widely grown in the North America. In Europe, France, Italy and Germany are the leading apple producing countries.
The apple tree originated in an area between the Caspian and the Black Sea. Apples were the favorite fruit of ancient Greeks and Romans. Apples are a member of the rose family. Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each. 25 percent of an apple's volume is air. That is why they float. The largest apple picked weighed three pounds. Europeans eat about 46 pounds of apples annually. Many growers use dwarf apple trees. Charred apples have been found in prehistoric dwellings in Switzerland. Most apple blossoms are pink when they open but gradually fade to white. Some apple trees will grown over forty feet high and live over a hundred years. Most apples can be grown farther north than most other fruits because they blossom late in spring, minimizing frost damage. It takes the energy from 50 leaves to produce one apple. Apples were once called winter banana or melt-in-the-mouth. Apples have five seed pockets or carpels. Each pocket contains seeds. The number of seeds per carpel is determined by the vigor and health of the plant. Different varieties of apples will have different number of seeds.
China is the leading producer of apples with over 1.2 billion bushels grown in 2001. World's top apple producers are China, United States, Turkey, Poland and Italy. The Lady or Api apple is one of the oldest varieties in existence.
Newton Pippin apples were the first apples exported from America in 1768, some were sent to Benjamin Franklin in London. In 1730 the first apple nursery was opened in Flushing, New York. One of George Washington's hobbies was pruning his apple trees. America's longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866.
Apples ripen six to ten times faster at room temperature than if they were refrigerated. A peck of apples weight 10.5 pounds. A bushel of apples weights about 42 pounds and will yield 20-24 quarts of applesauce. Archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C. The world's largest apple peel was created by Kathy Wafler Madison on October 16, 1976, in Rochester, NY. It was 172 feet, 4 inches long. (She was 16 years old at the time and grew up to be a sales manager for an apple tree nursery.)
It takes about 36 apples to create one gallon of apple cider. Apples account for 50% of the world's deciduous fruit tree production The old saying, “ an apple a day, keeps the doctor away ”. This saying comes from am old English adage, “ To eat an apple before going to bed, will make the doctor beg his bread.”
Don't peel your apple. Two-thirds of the fiber and lots of antioxidants are found in the peel Antioxidants help to reduce damage to cells, which can trigger some diseases.
The five most popular apples in the United States are Red Delicious, Golden Delicious, Gala, Fuji and Granny Smith.
The most popular apples are:
McIntosh, a deep red color with a green background.
Red Delicious, deep red, elongated shaped and five bumps on bottom.
Empire, dark red, blush with a splash of yellow or green.
Idared, bright red with greenish-yellow patches.
Crispin (or Mutsu), greenish-yellow exterior with an orange blush.
Golden Delicious, yellow or greenish-yellow exterior, elongated shape, five bumps on bottom.
Spartan, dark red skin.
Cortland, bright red with yellow cheek.
Northern Spy, red-striped skin with green color. Northern Spy is the number 1 baking apple.
Best Apples for Eating
McIntosh
Cortland
Jonathan
Red Delicious
Golden Delicious
Stayman Winesap
Melrose
Franklin
Prima
Freezing for Sauce
Yellow Transparent
Wealthy
Cortland
McIntosh
Freezing for Baking
Baldwin
Northern Spy
Applesauce
Golden Delicious
Melrose
Yellow Transparent
McIntosh
Cortland Jonathan
Grimes Golden
Stayman Winesap
Rome Beauty
Lodi
Pies
Cortland
Jonathan
Grimes Golden
Melrose
Rome Beauty
Yellow Transparent
McIntosh
Golden Delicious
Stayman Winesap
Lodi
Baking
Jonathan
Golden Delicious
Stayman Winesap
Rome Beauty
McIntosh
Cortland
Grimes Golden
Melrose
Stayman Winesap
Freezing for Slicing
Jonathan
Golden Delicious
Stayman Winesap
Red Delicious
Grimes Golden
McIntosh
Cider The best cider is usually made from a blend of different varieties of apples. Varieties are grouped into four groups according to their suitability as cider material.
Sweet Subacid*
Rome Beauty
Delicious
Grimes Golden
Cortland
Astringent (Crab apples)
Florence Hibernal
Red Siberian
Transcendent
Martha
Aromatic
Red Delicious
Golden Delicious
McIntosh
Mildly Acid to Slightly Tart
Stayman Winesap
Jonathan General Use Jonathan
Golden Delicious
Stayman Winesap
Melrose
* Usually furnish the highest percentage of total stock used for cider.
Johnny AppleseedApple trees were grown and prized for their fruit by the people of ancient Rome. It is believed that the Romans took cultivated apples with them into England when they conquered the country. Apple growing became common in England and many other parts of Europe.
Both the seeds of apples and the trees themselves were brought to America from England, probably in 1629. John Endicott, one of the early governors of Massachusetts Bay Colony, is said to have brought the first trees to America. The cultivated varieties of apples gradually spread westward from the Atlantic Coast. John Chapman is said to have helped spread apple growing in America. He carried apple seeds with him wherever he went, and planted them in thinly settled parts of the country. For this reason, he became known as "Johnny Appleseed".
The logical place to start our exploration of the apple's history in Canada is in Atlantic Canada. Fruit growing was introduced to Nova Scotia by the early French settlers sometime in the early 1600s. They were a self-sufficient lot; each homestead had several apple trees. By drying apples, settlers could have the fruit available to them year round to make pies, puddings, tarts and many other dishes.
An adventurous soul named Nicholas Denys was one such settler who came to the new world with dreams of managing a string of fur-trading posts in Northern Acadia. When his venture failed, he retired to a small farm where he tended a garden that included fruit trees. Denys kept a journal of his garden's progress, in which he recorded information about fruit propagation in the area. It became a valuable resource for fruit growers who came after him.
In 1862, Nova Scotia apples were being showcased in an exhibition in London, England to wide acclaim. By the 1930s, Nova Scotia was exporting 75% of its production to the UK, but that changed dramatically with the outbreak of war, and by the time the war ended, Europe had beefed up its own production.
In 19th century Québec, seedlings were grown from seed imported from the U.S., France, England and Russia. Fruit growing was a family affair; most family-owned orchards contained about 40 trees of varying varieties. In 1875, 25,000 bushels of apples were harvested in Québec from about 21,000 apple trees. Most of this crop ended up in Montreal, and still today, most Québec apples are destined for markets along the St. Lawrence River.
Apples were introduced to Manitoba in 1874 using stock from Ontario and Russia. The harsh prairie climate discouraged growers, however in the 20th century, breeders at University of Saskatchewan and the Canadian Department of Agriculture research farm at Morden, Manitoba, developed some hardy varieties.
Tree fruits were introduced to B.C. by the early settlers with seed that they carried with them from Fort Vancouver as they explored the interior. By the 1850s there were plantings of small orchards in the Fraser Valley. A fellow named Thomas G. Earl established the first orchard at Lytton. Cold winters forced Earl out of business, but other growers, including an Oblate missionary named Father Pandosy, had discovered the okanagan Valley, an area boasting a warmer, although much drier, climate. Pandosy planted his first trees where the City of Kelowna now stands. Dry soil proved a barrier to production until growers rigged pumps and open flumes to direct water from lakes and creeks into the Valley.
Historical records in Ontario indicate that apples were propagated in the Niagara region as early as 1790. By 1880, 84 apple varieties were in production in Ontario, but the granddaddy of Ontario apples, the McIntosh, had yet to be discovered...
The first McIntosh orchard was started in 1811 in the heart of Dundas County in Ottawa Canada when United Empire Loyalist John McIntosh bought the Dundela farm and discovered 20 apple trees in the woods.
He transplanted them into a garden next to his log shanty, but all the trees, save one, had died by 1830. Forty years later, his son Allan used the seedlings to plant a red apple nursery where the original tree survived, bearing fruit until 1906.
Today, every tree growing McIntosh apples descended directly from John McIntosh's orchard.
PURCHASING AND STORING APPLES:
For best quality, buy apples at the height of their season:
Late July through August--Gala, Gravenstein
Mid August through September--Jonathan, Golden Delicious, Fuji
Late October through November--Granny Smith, McIntosh
Year Round--Red Delicious, Newtown Pippin, Rome Beauty
The best apples to buy out of season are Fuji, Granny Smith and Rome Beauty, as these hold especially well.
Don;t forget to order Chef K's latest e-cookbook, Chill N Grill just $8.00 send me an e-mail at chefk@chefk.com and we'll let you know how to get it.
Tuesday, January 15, 2008
Grill N Chill
Grill N Chill
Have you ever wondered why a man who otherwise has no knowledge in cooking suddenly becomes a expert when it comes to the back yard barbecue? Or, why the food grilled over an open flame seemingly taste just that much better? Well the answer to these perplexing questions are found in the next few pages. No man is really better than the next, it could be just that he has learned the simple rules of the barbecue. Like all rules they should never be broken or the very best product will not result. Here in Grill N Chill, we have refined the rules for you. Grill N Chill is a great cookbook in that with every grilled dish we offer a wonderful chilled beverage, instead of beer and sodas there is a whole range of mixology for everyone and as always Grill N Chill is Simply Delicious.
Use the best ingredients, this is the first rule of all cooking, not only for food ingredients, but all ingredients, including the charcoal. Woods of mesquite, hickory, alder or apple are best suited to barbecuing and grilling. Using charcoal made from these woods are more preferable than using other oil base type charcoal. Charcoal alone, provides a mild smoke flavour and thus is preferred for lamb, seafood and fish. For a stronger smoke taste for beef, pork and game meats, use wood chips of the same type as the charcoal. When using wood chips soak them in water for a half hour or longer before using them. Then place them evenly over the charcoal for short term cookery with plenty of smoke for that "just right" flavour.
Use a covered grill so all the smoke flavour will penetrate into the food and not escape into the air before it has seasoned the food. Plan ahead, meaning follow your recipe and be sure to begin your fire at least 40 minutes before you want to cook the items. Use only a grill which has been cleaned well and oiled in the same manner.
Allow food ingredients to come to room temperature before grilling them. Use a hot fire to seal meats quickly then transfer them to a cooler part of the grill to finish their cooking. Always cook fish and seafood on the cooler part of the grill, they require no sealing. Cook meats which have more fat than others over a drip pan placed directly upon the coals. Having followed these simple rules you'll cook far better than the weekend chef ever thought he\she could.
Remember too that, if you own an indoor grill (such as a Jenn Air) these recipes will provide the same pleasure inside, even though it may be below freezing outside.
There are many barbecue recipes found through out this book but the ones specifically to this chapter are a sure "fire" way to the hearts of your guest. These are the recipes that could make you a champion barbecue master.
From Grill N Chill you will be able to select such exquisite barbecue dishes like our Red snapper in raspberry sauce, or for the more hardy appetite try the Gourmet T's. You will find Chef K's favourite scallops or you may have great fun with New York's folly. Whatever you choose, your assured of great times, fantastic memories, and wonderful food that will always be SIMPLY DELICIOUS.
TROPICAL FRUIT BREZZER
2 cup lemon lime soft drink
3 oz frozen pink lemonade concentrate
3 oz frozen orange juice concentrate
4 cups pineapple juice
6 oz mango nectar
6 oz guava nectar
Pour the soda into a large punch bowl.
Add the frozen juice concentrates and whisk until dissolved.
Add the remaining ingredients in the bowl and continue stirring.
Place crushed ice into large glasses or tumblers and pour the beverage over, garnish with pineapple wedges and cherries.
Alcohol variation: Try serving rum, coconut rum, lemon grappa, vodka or melon liqueur, do not exceed 8 oz. (250 ml).
SPECIAL HOT & SOUR GRILLED PORTOBELO MUSHROOMS
Sauce:
½ cup white wine vinegar
½ cup water
½ cup orange juice
1 cup crushed pineapple
⅔ cup sugar
2 tbsp tomato catsup
1 tbsp canola oil
½ tsp salt
1 garlic clove
1 cup stewed tomatoes
Mushrooms:
1 lb large Portobelo mushrooms
3 tbsp red pepper grilling oil
In a sauce pan combine the vinegar, water, orange juice, crushed pineapple, sugar, catsup, canola oil, salt, garlic, ginger and tomatoes, bring to a boil, reduce heat and simmer until sauce has thickened.
Brush the mushrooms to clean, place into a large shallow pan. Brush with the red pepper oil.
On a medium hot grill, grill the mushrooms for 5 minutes on each side. Brushing frequently with the sauce. Plate the mushrooms and brush one final time with the sauce before serving.
SERVES 4
WEST AFRICA ICED TEA
8 cups water
2 tea bags
1 cup sugar
½ lime
12 oz mango nectar
12 oz guava nectar
lemon lime slices for garnish
Place the water in a kettle and bring to a boil, add the tea bags and leave in the water for 3-5 minutes. Remove the tea bags and add the sugar.
Squeeze the lime in the tea, and the nectars. Whisk until sugar is completely dissolved, cool the tea then chill.
Serve over ice in large tumblers and garnish with lemon and lime slices.
WEST COAST TUNA STEAKS
¼ cup canola oil
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp salt
2 minced garlic cloves
1 tsp fresh cracked black pepper
2 tsp brown sugar
¼ cup mango nectar
¼ cup guava nectar
1 tbsp molasses
1 ½ lbs tuna steaks 1" (2.5 cm) thick
Combine all the ingredients except the tuna steaks in a large mixing bowl.
Place the tuna steaks in a large shallow pan, pour the marinade over and marinate for 4-6 hours.
Grill the tuna over medium heat for 5 minutes per side, brushing with the marinade.
Plate the steaks, brush one final time with the marinade and serve.
SERVES 4
TAHITIAN PUNCH
4 cups pineapple juice
2 cups grapefruit juice
2 cups orange juice
3 cups pineapple chunks with juice
3 tbsp coconut cream nectar
4 cups lemon lime soft drink
4 cups lemon lime sorbet
In a large punch bowl combine the juices, pineapple chunks and coconut cream nectar with the soft drink.
Scoop small amounts of the sorbet into the punch and serve at once.
Alcohol variation: Try serving rum, coconut rum, lemon grappa, vodka or melon liqueur, do not exceed 8 oz. (250 ml).
TAHITIAN BARBEQUED SHRIMP
Sauce:
1 avocado
½ cups mayonnaise
½ cup sour cream
½ cup thick coconut cream
1 tbsp Worcestershire sauce
¼ cup papaya nectar
1 tsp crushed red chilies
Shrimp:
1 ½ lbs tiger shrimp
3 tbsp olive oil
1 tsp each of salt, cracked black pepper, fresh chopped basil, fresh chopped thyme, chili powder, paprika, crushed red chilies
1 minced garlic clove
Sauce:
Peel and seed the avocado and place into a food processor, add the remaining ingredients and process into a smooth sauce. Pour into a bowl, cover and refrigerate until shrimp is ready.
Shrimp:
Peel and de-vein the shrimp, place in a large shallow pan. Pour the oil over the shrimp and sprinkle with the seasonings and garlic. Grill over medium hot coals for 4 minutes per side.
Plate the shrimp, smother with sauce and serve.
SERVES 4
RAINBOW SHAKE
½ cup passion fruit nectar
½ cup pineapple nectar
2 tbsp orange syrup
2 tbsp lime syrup
1 cup crushed pineapple
1 ½ cup raspberry sherbet
1 ½ cup lemon sherbet
1 cup crushed ice
4 pineapple wedges
4 large strawberries
In a food processor combine the nectars and syrups. Add the pineapple and sherbets process for 1 minute. Add the crushed ice and continue to process for an additional minute. Pour into milk shake glasses and serve garnished with the pineapple and strawberries.
SERVES 4
BANANA SPLIT PIE
1 ½ cup chocolate wafer crumbs
3 tbsp confectioners’ sugar
3 tbsp melted butter
1 tbsp unflavoured gelatin
½ cup granulated sugar
¼ cup cocoa powder
1 cup whipping cream
1 ½ medium size bananas
1 cup vanilla ice cream
3 cups whole strawberries
Preheat the oven to 350°F (180°C).
In a mixing bowl combine the crumbs, confectioners’ sugar and melted butter. Press into a 9" (22.5 cm) springform pan. Bake for 8-10 minutes, remove from the oven and cool completely.
Combine the gelatin, granulated sugar, cocoa powder in a sauce pan, add the cream, cook over medium heat until the gelatin is dissolved, cool.
In a food processor blend the ice cream and cooled mixture. Spoon into a mixing bowl. Slice the bananas, stir into the mixture. Fold the mixture into the shell and chill until set.
Wash and stem the berries and place on top of the pie. Slice the and plate the pie serve with the two sauces drizzle over the pie.
SERVES 6
OLD FASHION GINGER ALE
½ cup fresh ginger root, peeled & grated
4 sticks cinnamon
4 whole cloves
2 cups sugar
2 lemons
1 lime
3 ¼ cup water
Soda water
lemon, lime slices for garnish
Put ginger into a saucepan and add the cinnamon, cloves, sugar, juice and zest of the lemons and lime. Add the water. Bring to the boil, stirring constantly, boil until a thick syrup is formed. Strain the syrup through a cheesecloth, cool.
Place 3 tbsp’s (45 ml) of syrup in 10 oz. (300 ml) tumblers, add the soda water, garnish with lemon and lime slices, serve.
SERVES 10-12
APPLE GINGER CREAM DELIGHT
6 large cooking apples
¾ cup apple juice
2 tbsp unflavoured gelatin
4 eggs yolks, lightly beaten
¼ cup lemon juice
¾ cup granulated sugar
1 tsp lemon zest
2 tbsp finely chopped candied ginger
4 egg whites
1 cup whipping cream
Core the apples, place into a saucepan and add ¼ cup (60 ml) of apple juice, bring to a boil, reduce the heat and simmer until the apples are very tender. Press through a sieve or food meal and discard the skin, reserve the plup.
Soak the gelatin in the remaining apple juice in the top of a double boiler for 5 minutes. Add the egg yolks, lemon juice, ½ cup (125 ml) of the sugar, and 1 ½ cups (375 ml) of the apple purée. Simmer stirring until the mixture is thick. Add the lemon zest. Transfer mixture into a mixing bowl.
Place over a second bowl with ice, stir the mixture until it begins to set, fold in the ginger.
Beat the egg whites until foamy and gradually add the remaining sugar. Fold into the cooled set mixture. Whip the cream and fold into the mixture. Pour the mixture into a mold and chill until completely set. Remove from the mold and serve.
SERVES 6
GRILLED SHRIMP PIZZA WITH RED PEPPER PESTO
1 lb Regular or Whole Wheat Pizza Dough
1 lb large shrimp
2 tbsp olive oil
½ tsp each of salt, pepper, basil, paprika
2 large sliced tomatoes
2 cups Bocconcini cheese
½ cup sliced green onions
Pesto:
1 minced garlic clove
2 tbsp pine nuts
3 tbsp chopped fresh basil leaves
3 tbsp chopped parsley
1 cup seeded and diced roasted red peppers
3 oz freshly grated Romano cheese
¼ cup olive oil
Process the dough according to the directions. Roll the dough into small 7" (17.5 cm) rounds. Set aside and allow to rise for 20 minutes.
Peel and de-veined the shrimp, place in a mixing bowl. Add the oil and seasonings, marinate for 20 minutes. Grill the shrimp for 3 minutes per side. Cool.
In a food processor, process the garlic and pine nuts until very fine. Add the basil, parsley, peppers, Romano cheese and process into a purée. Slowly add the oil and continue to process into a mayonnaise like sauce.
Brush the pizza lightly with oil and grill over medium heat or coals 1-3 minutes or until the dough is bubbly. Turn the pizza over and grill 3-5 minutes, remove from heat and top with the pesto, shrimp, tomatoes and dot with the cheese. Reduce the grill’s temperature to low, return pizza’s to the cooled grill and continue to grill for 5 minutes covered.
If using coals place the pizza’s around the edge of the coals where the grill is coolest, cover and grill for 5 minutes.
Sprinkle with the green onions and serve at once. YIELDS 4-7" (17.5 cm) Pizzas
CRANBERRY ORANGE SPRITZERS
2 cups soda water
2 cups cranberry juice
2 cups orange juice
cranberry juice ice cubes *
blood orange or navel orange slices
Combine the soda water with the juices. Place the ice cubes into tall tumblers, pour the beverage over and garnish with the orange slices.
SERVES 6-8
* To make cranberry juice ice cubes (or any juice ice cubes) prepare the juice as directed, pour into ice cube trays and freeze. Alcohol variation: Try serving white or light rum, rye or cherry whiskey, vodka or orange brandy.
GRILLED PEAR PIE
8 Bosch pears
Topping:
1 un-baked pie shell
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup butter
½ tsp ground ginger
½ cup chopped pecans
Filling:
3 tbsp cornstarch
¼ tsp ground ginger
pinch salt
2 tbsp melted butter
½ cup maple syrup
½ tsp lemon zest
½ tsp pear extract
1 ½ cup sweetened whipping cream, whipped
Pare and slice the pears and grill over medium heat or coals for 2 minutes per side, remove from heat and cool.
Mix the flour, brown sugar, butter and ginger into a coarse crumbly texture. Stir in the nuts and set aside.
In a mixing bowl combine the cornstarch, ginger, salt, melted butter, syrup, lemon zest and pear extract together.
Arrange the pears around the pie shell and pour the filling over. Sprinkle with the flour mixture and bake for 30 minutes or until golden brown. Cool then chill before serving. Slice and serve with whipped cream on the side.
SERVES 6-8
To order the entire Grill N Chill E-cookbook for just $8.00 e-mail Chef K at cookingbiz@gmail.com of chefk@chefk.com.
Lose wieght NOW just by eating great tasty food.
http://chefk.fatfight.hop.clickbank.net/
Have you ever wondered why a man who otherwise has no knowledge in cooking suddenly becomes a expert when it comes to the back yard barbecue? Or, why the food grilled over an open flame seemingly taste just that much better? Well the answer to these perplexing questions are found in the next few pages. No man is really better than the next, it could be just that he has learned the simple rules of the barbecue. Like all rules they should never be broken or the very best product will not result. Here in Grill N Chill, we have refined the rules for you. Grill N Chill is a great cookbook in that with every grilled dish we offer a wonderful chilled beverage, instead of beer and sodas there is a whole range of mixology for everyone and as always Grill N Chill is Simply Delicious.
Use the best ingredients, this is the first rule of all cooking, not only for food ingredients, but all ingredients, including the charcoal. Woods of mesquite, hickory, alder or apple are best suited to barbecuing and grilling. Using charcoal made from these woods are more preferable than using other oil base type charcoal. Charcoal alone, provides a mild smoke flavour and thus is preferred for lamb, seafood and fish. For a stronger smoke taste for beef, pork and game meats, use wood chips of the same type as the charcoal. When using wood chips soak them in water for a half hour or longer before using them. Then place them evenly over the charcoal for short term cookery with plenty of smoke for that "just right" flavour.
Use a covered grill so all the smoke flavour will penetrate into the food and not escape into the air before it has seasoned the food. Plan ahead, meaning follow your recipe and be sure to begin your fire at least 40 minutes before you want to cook the items. Use only a grill which has been cleaned well and oiled in the same manner.
Allow food ingredients to come to room temperature before grilling them. Use a hot fire to seal meats quickly then transfer them to a cooler part of the grill to finish their cooking. Always cook fish and seafood on the cooler part of the grill, they require no sealing. Cook meats which have more fat than others over a drip pan placed directly upon the coals. Having followed these simple rules you'll cook far better than the weekend chef ever thought he\she could.
Remember too that, if you own an indoor grill (such as a Jenn Air) these recipes will provide the same pleasure inside, even though it may be below freezing outside.
There are many barbecue recipes found through out this book but the ones specifically to this chapter are a sure "fire" way to the hearts of your guest. These are the recipes that could make you a champion barbecue master.
From Grill N Chill you will be able to select such exquisite barbecue dishes like our Red snapper in raspberry sauce, or for the more hardy appetite try the Gourmet T's. You will find Chef K's favourite scallops or you may have great fun with New York's folly. Whatever you choose, your assured of great times, fantastic memories, and wonderful food that will always be SIMPLY DELICIOUS.
TROPICAL FRUIT BREZZER
2 cup lemon lime soft drink
3 oz frozen pink lemonade concentrate
3 oz frozen orange juice concentrate
4 cups pineapple juice
6 oz mango nectar
6 oz guava nectar
Pour the soda into a large punch bowl.
Add the frozen juice concentrates and whisk until dissolved.
Add the remaining ingredients in the bowl and continue stirring.
Place crushed ice into large glasses or tumblers and pour the beverage over, garnish with pineapple wedges and cherries.
Alcohol variation: Try serving rum, coconut rum, lemon grappa, vodka or melon liqueur, do not exceed 8 oz. (250 ml).
SPECIAL HOT & SOUR GRILLED PORTOBELO MUSHROOMS
Sauce:
½ cup white wine vinegar
½ cup water
½ cup orange juice
1 cup crushed pineapple
⅔ cup sugar
2 tbsp tomato catsup
1 tbsp canola oil
½ tsp salt
1 garlic clove
1 cup stewed tomatoes
Mushrooms:
1 lb large Portobelo mushrooms
3 tbsp red pepper grilling oil
In a sauce pan combine the vinegar, water, orange juice, crushed pineapple, sugar, catsup, canola oil, salt, garlic, ginger and tomatoes, bring to a boil, reduce heat and simmer until sauce has thickened.
Brush the mushrooms to clean, place into a large shallow pan. Brush with the red pepper oil.
On a medium hot grill, grill the mushrooms for 5 minutes on each side. Brushing frequently with the sauce. Plate the mushrooms and brush one final time with the sauce before serving.
SERVES 4
WEST AFRICA ICED TEA
8 cups water
2 tea bags
1 cup sugar
½ lime
12 oz mango nectar
12 oz guava nectar
lemon lime slices for garnish
Place the water in a kettle and bring to a boil, add the tea bags and leave in the water for 3-5 minutes. Remove the tea bags and add the sugar.
Squeeze the lime in the tea, and the nectars. Whisk until sugar is completely dissolved, cool the tea then chill.
Serve over ice in large tumblers and garnish with lemon and lime slices.
WEST COAST TUNA STEAKS
¼ cup canola oil
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp salt
2 minced garlic cloves
1 tsp fresh cracked black pepper
2 tsp brown sugar
¼ cup mango nectar
¼ cup guava nectar
1 tbsp molasses
1 ½ lbs tuna steaks 1" (2.5 cm) thick
Combine all the ingredients except the tuna steaks in a large mixing bowl.
Place the tuna steaks in a large shallow pan, pour the marinade over and marinate for 4-6 hours.
Grill the tuna over medium heat for 5 minutes per side, brushing with the marinade.
Plate the steaks, brush one final time with the marinade and serve.
SERVES 4
TAHITIAN PUNCH
4 cups pineapple juice
2 cups grapefruit juice
2 cups orange juice
3 cups pineapple chunks with juice
3 tbsp coconut cream nectar
4 cups lemon lime soft drink
4 cups lemon lime sorbet
In a large punch bowl combine the juices, pineapple chunks and coconut cream nectar with the soft drink.
Scoop small amounts of the sorbet into the punch and serve at once.
Alcohol variation: Try serving rum, coconut rum, lemon grappa, vodka or melon liqueur, do not exceed 8 oz. (250 ml).
TAHITIAN BARBEQUED SHRIMP
Sauce:
1 avocado
½ cups mayonnaise
½ cup sour cream
½ cup thick coconut cream
1 tbsp Worcestershire sauce
¼ cup papaya nectar
1 tsp crushed red chilies
Shrimp:
1 ½ lbs tiger shrimp
3 tbsp olive oil
1 tsp each of salt, cracked black pepper, fresh chopped basil, fresh chopped thyme, chili powder, paprika, crushed red chilies
1 minced garlic clove
Sauce:
Peel and seed the avocado and place into a food processor, add the remaining ingredients and process into a smooth sauce. Pour into a bowl, cover and refrigerate until shrimp is ready.
Shrimp:
Peel and de-vein the shrimp, place in a large shallow pan. Pour the oil over the shrimp and sprinkle with the seasonings and garlic. Grill over medium hot coals for 4 minutes per side.
Plate the shrimp, smother with sauce and serve.
SERVES 4
RAINBOW SHAKE
½ cup passion fruit nectar
½ cup pineapple nectar
2 tbsp orange syrup
2 tbsp lime syrup
1 cup crushed pineapple
1 ½ cup raspberry sherbet
1 ½ cup lemon sherbet
1 cup crushed ice
4 pineapple wedges
4 large strawberries
In a food processor combine the nectars and syrups. Add the pineapple and sherbets process for 1 minute. Add the crushed ice and continue to process for an additional minute. Pour into milk shake glasses and serve garnished with the pineapple and strawberries.
SERVES 4
BANANA SPLIT PIE
1 ½ cup chocolate wafer crumbs
3 tbsp confectioners’ sugar
3 tbsp melted butter
1 tbsp unflavoured gelatin
½ cup granulated sugar
¼ cup cocoa powder
1 cup whipping cream
1 ½ medium size bananas
1 cup vanilla ice cream
3 cups whole strawberries
Preheat the oven to 350°F (180°C).
In a mixing bowl combine the crumbs, confectioners’ sugar and melted butter. Press into a 9" (22.5 cm) springform pan. Bake for 8-10 minutes, remove from the oven and cool completely.
Combine the gelatin, granulated sugar, cocoa powder in a sauce pan, add the cream, cook over medium heat until the gelatin is dissolved, cool.
In a food processor blend the ice cream and cooled mixture. Spoon into a mixing bowl. Slice the bananas, stir into the mixture. Fold the mixture into the shell and chill until set.
Wash and stem the berries and place on top of the pie. Slice the and plate the pie serve with the two sauces drizzle over the pie.
SERVES 6
OLD FASHION GINGER ALE
½ cup fresh ginger root, peeled & grated
4 sticks cinnamon
4 whole cloves
2 cups sugar
2 lemons
1 lime
3 ¼ cup water
Soda water
lemon, lime slices for garnish
Put ginger into a saucepan and add the cinnamon, cloves, sugar, juice and zest of the lemons and lime. Add the water. Bring to the boil, stirring constantly, boil until a thick syrup is formed. Strain the syrup through a cheesecloth, cool.
Place 3 tbsp’s (45 ml) of syrup in 10 oz. (300 ml) tumblers, add the soda water, garnish with lemon and lime slices, serve.
SERVES 10-12
APPLE GINGER CREAM DELIGHT
6 large cooking apples
¾ cup apple juice
2 tbsp unflavoured gelatin
4 eggs yolks, lightly beaten
¼ cup lemon juice
¾ cup granulated sugar
1 tsp lemon zest
2 tbsp finely chopped candied ginger
4 egg whites
1 cup whipping cream
Core the apples, place into a saucepan and add ¼ cup (60 ml) of apple juice, bring to a boil, reduce the heat and simmer until the apples are very tender. Press through a sieve or food meal and discard the skin, reserve the plup.
Soak the gelatin in the remaining apple juice in the top of a double boiler for 5 minutes. Add the egg yolks, lemon juice, ½ cup (125 ml) of the sugar, and 1 ½ cups (375 ml) of the apple purée. Simmer stirring until the mixture is thick. Add the lemon zest. Transfer mixture into a mixing bowl.
Place over a second bowl with ice, stir the mixture until it begins to set, fold in the ginger.
Beat the egg whites until foamy and gradually add the remaining sugar. Fold into the cooled set mixture. Whip the cream and fold into the mixture. Pour the mixture into a mold and chill until completely set. Remove from the mold and serve.
SERVES 6
GRILLED SHRIMP PIZZA WITH RED PEPPER PESTO
1 lb Regular or Whole Wheat Pizza Dough
1 lb large shrimp
2 tbsp olive oil
½ tsp each of salt, pepper, basil, paprika
2 large sliced tomatoes
2 cups Bocconcini cheese
½ cup sliced green onions
Pesto:
1 minced garlic clove
2 tbsp pine nuts
3 tbsp chopped fresh basil leaves
3 tbsp chopped parsley
1 cup seeded and diced roasted red peppers
3 oz freshly grated Romano cheese
¼ cup olive oil
Process the dough according to the directions. Roll the dough into small 7" (17.5 cm) rounds. Set aside and allow to rise for 20 minutes.
Peel and de-veined the shrimp, place in a mixing bowl. Add the oil and seasonings, marinate for 20 minutes. Grill the shrimp for 3 minutes per side. Cool.
In a food processor, process the garlic and pine nuts until very fine. Add the basil, parsley, peppers, Romano cheese and process into a purée. Slowly add the oil and continue to process into a mayonnaise like sauce.
Brush the pizza lightly with oil and grill over medium heat or coals 1-3 minutes or until the dough is bubbly. Turn the pizza over and grill 3-5 minutes, remove from heat and top with the pesto, shrimp, tomatoes and dot with the cheese. Reduce the grill’s temperature to low, return pizza’s to the cooled grill and continue to grill for 5 minutes covered.
If using coals place the pizza’s around the edge of the coals where the grill is coolest, cover and grill for 5 minutes.
Sprinkle with the green onions and serve at once. YIELDS 4-7" (17.5 cm) Pizzas
CRANBERRY ORANGE SPRITZERS
2 cups soda water
2 cups cranberry juice
2 cups orange juice
cranberry juice ice cubes *
blood orange or navel orange slices
Combine the soda water with the juices. Place the ice cubes into tall tumblers, pour the beverage over and garnish with the orange slices.
SERVES 6-8
* To make cranberry juice ice cubes (or any juice ice cubes) prepare the juice as directed, pour into ice cube trays and freeze. Alcohol variation: Try serving white or light rum, rye or cherry whiskey, vodka or orange brandy.
GRILLED PEAR PIE
8 Bosch pears
Topping:
1 un-baked pie shell
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup butter
½ tsp ground ginger
½ cup chopped pecans
Filling:
3 tbsp cornstarch
¼ tsp ground ginger
pinch salt
2 tbsp melted butter
½ cup maple syrup
½ tsp lemon zest
½ tsp pear extract
1 ½ cup sweetened whipping cream, whipped
Pare and slice the pears and grill over medium heat or coals for 2 minutes per side, remove from heat and cool.
Mix the flour, brown sugar, butter and ginger into a coarse crumbly texture. Stir in the nuts and set aside.
In a mixing bowl combine the cornstarch, ginger, salt, melted butter, syrup, lemon zest and pear extract together.
Arrange the pears around the pie shell and pour the filling over. Sprinkle with the flour mixture and bake for 30 minutes or until golden brown. Cool then chill before serving. Slice and serve with whipped cream on the side.
SERVES 6-8
To order the entire Grill N Chill E-cookbook for just $8.00 e-mail Chef K at cookingbiz@gmail.com of chefk@chefk.com.
Lose wieght NOW just by eating great tasty food.
http://chefk.fatfight.hop.clickbank.net/
Wednesday, December 19, 2007
Merry Christmas 2007
We have all heard it "Jesus is the reason for the season" forget all the polically correct mumbo jumbo it is ture, Without Jesus there would be no season, these holy days are about Him. All other religions have thier holidays let the christian one be, without Christ there would be no need for Christmas, and what an impact that would have.
Who is Jesus?
JESUS IS
He is the Lord God, El. Jehovah the God who keeps covenant and fulfils promises, the God of strength, Immanuel.
Exodus 34:5-7
5 And the LORD descended in the cloud, and stood with him there, and proclaimed the name of the LORD. 6 And the LORD passed by before him, and proclaimed, The LORD, The LORD God, merciful and gracious, longsuffering, and abundant in goodness and truth, 7 Keeping mercy for thousands, forgiving iniquity and transgression and sin, and that will by no means clear the guilty; visiting the iniquity of the fathers upon the children, and upon the children’s children, unto the third and to the fourth generation.
He is our advocate.
1 John 2:1
My little children, these things write I unto you, that ye sin not. And if any man sin, we have an advocate with the Father, Jesus Christ the righteous:
He is Lord of all.
Hebrews 2:8
8 Thou hast put all things in subjection under his feet. For in that he put all in subjection under him, he left nothing that is not put under him. But now we see not yet all things put under him.
He is the morning star.
Revelation 22:16
16 I Jesus have sent mine angel to testify unto you these things in the churches. I am the root and the offspring of David, and the bright and morning star.
He is the chief corner stone.
Ephesians 2:20
20 And are built upon the foundation of the apostles and prophets, Jesus Christ himself being the chief corner stone;
He is the chief shepherd.
1 Peter 5:4
4 And when the chief Shepherd shall appear, ye shall receive a crown of glory that fadeth not away.
He is the anointed of God.
Luke 4:18
18 The Spirit of the Lord is upon me, because he hath anointed me to preach the gospel to the poor; he hath sent me to heal the brokenhearted, to preach deliverance to the captives, and recovering of sight to the blind, to set at liberty them that are bruised,
Isaiah 9:6
6 For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty God, The everlasting Father, The Prince of Peace.
He is the dayspring.
Luke 1:78
78 Through the tender mercy of our God; whereby the dayspring from on high hath visited us,
He is the head of all.
Ephesians 1:22
22 And hath put all things under his feet, and gave him to be the head over all things to the church,
He is the Holy One of God.Mark 1:24
24 Saying, Let us alone; what have we to do with thee, thou Jesus of Nazareth? art thou come to destroy us? I know thee who thou art, the Holy One of God.
He is the keeper of salvation.Luke 1:69
69 And hath raised up an horn of salvation for us in the house of his servant David;
He is the I Am.
John 8:58
58 Jesus said unto them, Verily, verily, I say unto you, Before Abraham was, I am.
His name is Jesus.
Matthew 1:21
21 And she shall bring forth a son, and thou shalt call his name JESUS: for he shall save his people from their sins.
He is the only King and Lord.
Revelation 19:16
16 And he hath on his vesture and on his thigh a name written, KING OF KINGS, AND LORD OF LORDS.
He is the Lamb of God.
John 1:29
29 The next day John seeth Jesus coming unto him, and saith, Behold the Lamb of God, which taketh away the sin of the world.
He is the Light of the world.
John 8:12
12 Then spake Jesus again unto them, saying, I am the light of the world: he that followeth me shall not walk in darkness, but shall have the light of life.
He is the rose and lily.
Song of Solomon 2:1
I am the rose of Sharon, and the lily of the valleys.
He is the lion of the tribe of Juda.
Revelation 5:5
5 And one of the elders saith unto me, Weep not: behold, the Lion of the tribe of Juda, the Root of David, hath prevailed to open the book, and to loose the seven seals thereof.
He is the Lord of all.
Acts 10:36
36 The word which God sent unto the children of Israel, preaching peace by Jesus Christ: (he is Lord of all:)
He is the Lord of grace.
Acts 15:11
11 But we believe that through the grace of the Lord Jesus Christ we shall be saved, even as they.
He is the King of saints.
Revelation 15:3
3 And they sing the song of Moses the servant of God, and the song of the Lamb, saying, Great and marvellous are thy works, Lord God Almighty; just and true are thy ways, thou King of saints.
He is the Christ.
John 1:41
41 He first findeth his own brother Simon, and saith unto him, We have found the Messias, which is, being interpreted, the Christ.
He is the Prince of Life.
Acts 3:15
15 And killed the Prince of life, whom God hath raised from the dead; whereof we are witnesses.
He is the Righteous Judge.
2 Timothy 4:8
8 Henceforth there is laid up for me a crown of righteousness, which the Lord, the righteous judge, shall give me at that day: and not to me only, but unto all them also that love his appearing.
He is the just Governor.
Matthew 2:6
6 And thou Bethlehem, in the land of Juda, art not the least among the princes of Juda: for out of thee shall come a Governor, that shall rule my people Israel.
He is the Lord & Saviour.
2 Peter 2:20
20 For if after they have escaped the pollutions of the world through the knowledge of the Lord and Saviour Jesus Christ, they are again entangled therein, and overcome, the latter end is worse with them than the beginning.
He is the Shepherd and Bishop of our souls.
1 Peter 2:25
25 For ye were as sheep going astray; but are now returned unto the Shepherd and Bishop of your souls.
He is the Son of God.
John 1:34
34 And I saw, and bare record that this is the Son of God.
He is the Word of God. John 1:1
In the beginning was the Word, and the Word was with God, and the Word was God.
He is the Sun of righteousness.
Malachi 4:2
2 But unto you that fear my name shall the Sun of righteousness arise with healing in his wings; and ye shall go forth, and grow up as calves of the stall.
He is the resurrection and the life.
John 11:25
25 Jesus said unto her, I am the resurrection, and the life: he that believeth in me, though he were dead, yet shall he live:
He is the Comforter giver.
John 14:16
16 And I will pray the Father, and he shall give you another Comforter, that he may abide with you for ever;
He is the Word of Life.
1 John 1:1
That which was from the beginning, which we have heard, which we have seen with our eyes, which we have looked upon, and our hands have handled, of the Word of life;
He is the Alpha & Omega
Revelation 1:8
8 I am Alpha and Omega, the beginning and the ending, saith the Lord, which is, and which was, and which is to come, the Almighty.
He is the faithful and true witness. The Creator of all.
Revelation 3:14
14 And unto the angel of the church of the Laodiceans write; These things saith the Amen, the faithful and true witness, the beginning of the creation of God;
He has preeminence in all.
Colossians 1:18
18 And he is the head of the body, the church: who is the beginning, the firstborn from the dead; that in all things he might have the preeminence.
He is the head of all principalities and powers.
Colossians 2:10
10 And ye are complete in him, which is the head of all principality and power:
Recipes for Christmas Dinner
Christmas Goose
1 goose (12 to 14), left at room temperature 1 hour before cooking
1 medium-size bulb (head)garlic, cut in half
1 small onion, cut in half
1 lemon or small orange, cut in half
¼ teaspoon each salt and pepper
1/3 cup sweet red wine, such as port, sherry or marsala, or apple juice
1 tablespoon cornstarch
1/3 cup water
2 cups canned beef broth
1 cup pitted prunes, halved
Place oven rack in lowest position. Heat oven 425 F.
Remove giblets, neck and any excess fat from around goose's body and neck cavities, cutting with a small sharp knife when necessary. Discard fat. Rinse bird inside and out with cool water. Taking care not to stab the flesh, pierce skin all over with a fork; this will help render fat from skin. Cut off wing tips and discard.
Put garlic, onion and lemon halves in body cavity. Tie ends of drumsticks together to close cavity. Rub bird with salt and pepper. Place breast up directly in a roasting pan. Place neck next to goose.
Roast 30 minutes, then place roasting pan on stovetop. Remove fat from pan to a 1-quart heatproof bowl or glass measuring cup; you will remove about 2 cups. Turn bird breast-side down; roast 30 minutes more, remove fat but do not turn bird over. (See Note.)
Reduce oven temperature to 325 degrees F. Roast goose about 1 ½ hours longer or until thermometer inserted into center of a thigh next to body registers 185 degrees F. Remove bird to a carving board; cover loosely with foil. Discard neck.
Pour pan drippings into a heatproof container and discard when cool. Place roasting pan on burner over medium heat. Add wine and stir with a wooden spoon, scraping up any browned bits. When mixture darkens and becomes syrupy, stir cornstarch into water until blended, then whisk into wine mixture. Boil 1 minute; whisk in broth and stir in prunes. Cook, stirring occasionally, 5 minutes or until fruit has plumped and sauce is slightly thickened.
Note. This fat is wonderful for frying potatoes (store it in the fridge). But go easy: It is fat, after all.
Easy Bake Stuffing
1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of currants or raisins or crasins
Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
Stock from the turkey (1 cup to 2 cups) (can substitute chicken stock)
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning or ground sage (to taste)
Salt and freshly ground pepper (to taste)
Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.
Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side.
In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
Sweet Tater Pie
1/2 lbs sweet potatoes, peeled and cut into 2 inch pieces
2 large eggs
1/3 cup plus another 1/2 cup packed brown sugar
3 Tbsp maple syrup
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 Tbsp heavy cream
1 pre-baked pie crust
3 Tbsp butter
1 cup of pecans, half of them lightly chopped, the other half whole
Make the sweet potato purée. In a large saucepan, cover the sweet potato pieces with water and bring to a boil. Simmer for 15 minutes or until the sweet potato pieces are soft when poked with a knife or fork. Drain. Purée in a food processor until smooth. You may need to add back a little liquid (a tablespoon or two of water) to get a smooth consistency. Let cool completely before using.
Prepare the pie. Preheat the oven to 375°F. Place rack at bottom of oven. In a large bowl, whisk together the eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add the sweet potato purée, salt, cinnamon, nutmeg, and 3/4 cup of cream. Mix until completely smooth. Pour into cooled crust.
Bake the pie. Bake on lowest rack for 50 minutes, until filling has set. You may want to tent the edges of the pie with aluminum foil to prevent the pie crust edges from burning. Cool on rack for one hour. Then transfer to refrigerator and chill completely.
Make the pecan topping. Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, about 3 minutes. Add 1 Tbsp cream, and mix in. Add the pecans, mix to coat the pecans with the sugar mixture. Let cool for 1 minute. Pour mixture over cooled pie. Use a rubber spatula to spread topping over the top of the pie. Cool until topping has hardened, about 30 minutes.
Mulled Cider
1/2 gallon of fresh, unfiltered apple cider
1 orange
15 cloves
4 3-inch sticks of cinnamon
15 allspice berries
1 teaspoon of nutmeg
7 pods of cardamon
1/4 cup brown sugar
Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately. I just like seeing the orange bob up and down.) Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.
Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.
Makes 8 cups.
Who is Jesus?
JESUS IS
He is the Lord God, El. Jehovah the God who keeps covenant and fulfils promises, the God of strength, Immanuel.
Exodus 34:5-7
5 And the LORD descended in the cloud, and stood with him there, and proclaimed the name of the LORD. 6 And the LORD passed by before him, and proclaimed, The LORD, The LORD God, merciful and gracious, longsuffering, and abundant in goodness and truth, 7 Keeping mercy for thousands, forgiving iniquity and transgression and sin, and that will by no means clear the guilty; visiting the iniquity of the fathers upon the children, and upon the children’s children, unto the third and to the fourth generation.
He is our advocate.
1 John 2:1
My little children, these things write I unto you, that ye sin not. And if any man sin, we have an advocate with the Father, Jesus Christ the righteous:
He is Lord of all.
Hebrews 2:8
8 Thou hast put all things in subjection under his feet. For in that he put all in subjection under him, he left nothing that is not put under him. But now we see not yet all things put under him.
He is the morning star.
Revelation 22:16
16 I Jesus have sent mine angel to testify unto you these things in the churches. I am the root and the offspring of David, and the bright and morning star.
He is the chief corner stone.
Ephesians 2:20
20 And are built upon the foundation of the apostles and prophets, Jesus Christ himself being the chief corner stone;
He is the chief shepherd.
1 Peter 5:4
4 And when the chief Shepherd shall appear, ye shall receive a crown of glory that fadeth not away.
He is the anointed of God.
Luke 4:18
18 The Spirit of the Lord is upon me, because he hath anointed me to preach the gospel to the poor; he hath sent me to heal the brokenhearted, to preach deliverance to the captives, and recovering of sight to the blind, to set at liberty them that are bruised,
Isaiah 9:6
6 For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty God, The everlasting Father, The Prince of Peace.
He is the dayspring.
Luke 1:78
78 Through the tender mercy of our God; whereby the dayspring from on high hath visited us,
He is the head of all.
Ephesians 1:22
22 And hath put all things under his feet, and gave him to be the head over all things to the church,
He is the Holy One of God.Mark 1:24
24 Saying, Let us alone; what have we to do with thee, thou Jesus of Nazareth? art thou come to destroy us? I know thee who thou art, the Holy One of God.
He is the keeper of salvation.Luke 1:69
69 And hath raised up an horn of salvation for us in the house of his servant David;
He is the I Am.
John 8:58
58 Jesus said unto them, Verily, verily, I say unto you, Before Abraham was, I am.
His name is Jesus.
Matthew 1:21
21 And she shall bring forth a son, and thou shalt call his name JESUS: for he shall save his people from their sins.
He is the only King and Lord.
Revelation 19:16
16 And he hath on his vesture and on his thigh a name written, KING OF KINGS, AND LORD OF LORDS.
He is the Lamb of God.
John 1:29
29 The next day John seeth Jesus coming unto him, and saith, Behold the Lamb of God, which taketh away the sin of the world.
He is the Light of the world.
John 8:12
12 Then spake Jesus again unto them, saying, I am the light of the world: he that followeth me shall not walk in darkness, but shall have the light of life.
He is the rose and lily.
Song of Solomon 2:1
I am the rose of Sharon, and the lily of the valleys.
He is the lion of the tribe of Juda.
Revelation 5:5
5 And one of the elders saith unto me, Weep not: behold, the Lion of the tribe of Juda, the Root of David, hath prevailed to open the book, and to loose the seven seals thereof.
He is the Lord of all.
Acts 10:36
36 The word which God sent unto the children of Israel, preaching peace by Jesus Christ: (he is Lord of all:)
He is the Lord of grace.
Acts 15:11
11 But we believe that through the grace of the Lord Jesus Christ we shall be saved, even as they.
He is the King of saints.
Revelation 15:3
3 And they sing the song of Moses the servant of God, and the song of the Lamb, saying, Great and marvellous are thy works, Lord God Almighty; just and true are thy ways, thou King of saints.
He is the Christ.
John 1:41
41 He first findeth his own brother Simon, and saith unto him, We have found the Messias, which is, being interpreted, the Christ.
He is the Prince of Life.
Acts 3:15
15 And killed the Prince of life, whom God hath raised from the dead; whereof we are witnesses.
He is the Righteous Judge.
2 Timothy 4:8
8 Henceforth there is laid up for me a crown of righteousness, which the Lord, the righteous judge, shall give me at that day: and not to me only, but unto all them also that love his appearing.
He is the just Governor.
Matthew 2:6
6 And thou Bethlehem, in the land of Juda, art not the least among the princes of Juda: for out of thee shall come a Governor, that shall rule my people Israel.
He is the Lord & Saviour.
2 Peter 2:20
20 For if after they have escaped the pollutions of the world through the knowledge of the Lord and Saviour Jesus Christ, they are again entangled therein, and overcome, the latter end is worse with them than the beginning.
He is the Shepherd and Bishop of our souls.
1 Peter 2:25
25 For ye were as sheep going astray; but are now returned unto the Shepherd and Bishop of your souls.
He is the Son of God.
John 1:34
34 And I saw, and bare record that this is the Son of God.
He is the Word of God. John 1:1
In the beginning was the Word, and the Word was with God, and the Word was God.
He is the Sun of righteousness.
Malachi 4:2
2 But unto you that fear my name shall the Sun of righteousness arise with healing in his wings; and ye shall go forth, and grow up as calves of the stall.
He is the resurrection and the life.
John 11:25
25 Jesus said unto her, I am the resurrection, and the life: he that believeth in me, though he were dead, yet shall he live:
He is the Comforter giver.
John 14:16
16 And I will pray the Father, and he shall give you another Comforter, that he may abide with you for ever;
He is the Word of Life.
1 John 1:1
That which was from the beginning, which we have heard, which we have seen with our eyes, which we have looked upon, and our hands have handled, of the Word of life;
He is the Alpha & Omega
Revelation 1:8
8 I am Alpha and Omega, the beginning and the ending, saith the Lord, which is, and which was, and which is to come, the Almighty.
He is the faithful and true witness. The Creator of all.
Revelation 3:14
14 And unto the angel of the church of the Laodiceans write; These things saith the Amen, the faithful and true witness, the beginning of the creation of God;
He has preeminence in all.
Colossians 1:18
18 And he is the head of the body, the church: who is the beginning, the firstborn from the dead; that in all things he might have the preeminence.
He is the head of all principalities and powers.
Colossians 2:10
10 And ye are complete in him, which is the head of all principality and power:
Recipes for Christmas Dinner
Christmas Goose
1 goose (12 to 14), left at room temperature 1 hour before cooking
1 medium-size bulb (head)garlic, cut in half
1 small onion, cut in half
1 lemon or small orange, cut in half
¼ teaspoon each salt and pepper
1/3 cup sweet red wine, such as port, sherry or marsala, or apple juice
1 tablespoon cornstarch
1/3 cup water
2 cups canned beef broth
1 cup pitted prunes, halved
Place oven rack in lowest position. Heat oven 425 F.
Remove giblets, neck and any excess fat from around goose's body and neck cavities, cutting with a small sharp knife when necessary. Discard fat. Rinse bird inside and out with cool water. Taking care not to stab the flesh, pierce skin all over with a fork; this will help render fat from skin. Cut off wing tips and discard.
Put garlic, onion and lemon halves in body cavity. Tie ends of drumsticks together to close cavity. Rub bird with salt and pepper. Place breast up directly in a roasting pan. Place neck next to goose.
Roast 30 minutes, then place roasting pan on stovetop. Remove fat from pan to a 1-quart heatproof bowl or glass measuring cup; you will remove about 2 cups. Turn bird breast-side down; roast 30 minutes more, remove fat but do not turn bird over. (See Note.)
Reduce oven temperature to 325 degrees F. Roast goose about 1 ½ hours longer or until thermometer inserted into center of a thigh next to body registers 185 degrees F. Remove bird to a carving board; cover loosely with foil. Discard neck.
Pour pan drippings into a heatproof container and discard when cool. Place roasting pan on burner over medium heat. Add wine and stir with a wooden spoon, scraping up any browned bits. When mixture darkens and becomes syrupy, stir cornstarch into water until blended, then whisk into wine mixture. Boil 1 minute; whisk in broth and stir in prunes. Cook, stirring occasionally, 5 minutes or until fruit has plumped and sauce is slightly thickened.
Note. This fat is wonderful for frying potatoes (store it in the fridge). But go easy: It is fat, after all.
Easy Bake Stuffing
1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of currants or raisins or crasins
Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
Stock from the turkey (1 cup to 2 cups) (can substitute chicken stock)
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning or ground sage (to taste)
Salt and freshly ground pepper (to taste)
Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.
Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side.
In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
Sweet Tater Pie
1/2 lbs sweet potatoes, peeled and cut into 2 inch pieces
2 large eggs
1/3 cup plus another 1/2 cup packed brown sugar
3 Tbsp maple syrup
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 Tbsp heavy cream
1 pre-baked pie crust
3 Tbsp butter
1 cup of pecans, half of them lightly chopped, the other half whole
Make the sweet potato purée. In a large saucepan, cover the sweet potato pieces with water and bring to a boil. Simmer for 15 minutes or until the sweet potato pieces are soft when poked with a knife or fork. Drain. Purée in a food processor until smooth. You may need to add back a little liquid (a tablespoon or two of water) to get a smooth consistency. Let cool completely before using.
Prepare the pie. Preheat the oven to 375°F. Place rack at bottom of oven. In a large bowl, whisk together the eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add the sweet potato purée, salt, cinnamon, nutmeg, and 3/4 cup of cream. Mix until completely smooth. Pour into cooled crust.
Bake the pie. Bake on lowest rack for 50 minutes, until filling has set. You may want to tent the edges of the pie with aluminum foil to prevent the pie crust edges from burning. Cool on rack for one hour. Then transfer to refrigerator and chill completely.
Make the pecan topping. Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, about 3 minutes. Add 1 Tbsp cream, and mix in. Add the pecans, mix to coat the pecans with the sugar mixture. Let cool for 1 minute. Pour mixture over cooled pie. Use a rubber spatula to spread topping over the top of the pie. Cool until topping has hardened, about 30 minutes.
Mulled Cider
1/2 gallon of fresh, unfiltered apple cider
1 orange
15 cloves
4 3-inch sticks of cinnamon
15 allspice berries
1 teaspoon of nutmeg
7 pods of cardamon
1/4 cup brown sugar
Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately. I just like seeing the orange bob up and down.) Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.
Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.
Makes 8 cups.
Monday, December 17, 2007
Coconut Crusted Basa & More
Okay after many requests for it here is the Chef K’s Coconut Crusted Basa recipe, enjoy.
First things first however, some may not know or had the experience of eating Basa at the restaurants, so a little background. Basa is a type of catfish (Pangasius bocourti) grown in the Mekong river delta of Vietnam. It belongs to the shark catfish family found through out Asia. It is a mild whitefish not as strong in flavour to it’s American cousin, but can be used for all catfish recipes (I even use it for a great beer battered fish & chip) so it is very versatile.
1 avocado
½ cups mayonnaise
½ cup sour cream
½ cup thick coconut cream
1 tbsp Worcestershire sauce
¼ cup papaya nectar
1 tsp crushed red chilies
3 oz crushed pecans
3 oz shredded coconut
2 cups Panko (Japanese bread crumbs)
6-6 0z Basa Fillets
6 tbsp melted butter
Preheat the oven to 400.
Peel and seed the avocado and place into a food processor, add the remaining ingredients and process into a smooth sauce . Reserve.
Blend the pecans, coconut and Panko together.
Spread the sauce very lightly over the fish fillets, Press into the bread crumb mixture, place on a lightly oiled baking sheets, brush with melted butter and bake for 15 minutes, serve with the remaining sauce on side.
Oven Roasted Basa With Sweet Onion Marmalade
2 pounds sweet Vidalia onions, thinly sliced (about 8 small onions)
2 cups chicken stock or canned broth
1/2 teaspoon fresh thyme leaves
1 quart heavy cream
1/4 teaspoon garlic powder
2 tablespoons balsamic vinegar
8 - 6 oz Basa fillets
Salt and freshly ground black pepper
To prepare the marmalade, place onions in a large, heavy saucepan and add chicken stock. Cover and cook over medium heat for 15 minutes. Add thyme leaves and cook, uncovered, for about 45 minutes or until onions start to color and liquid is almost evaporated. Add cream and cook until mixture thickens. Add vinegar and cook for 2 minutes. Remove from heat and set aside
Preheat the oven to 350 degrees.
Place basa fillets on a flat surface. Season with salt and pepper. Spread 1 tablespoon of the onion marmalade over each fillet. Starting with the smaller tail end, tightly roll fillets and secure with toothpicks. Arrange rolled fillets in a shallow baking dish several inches apart. Top each with 1 tablespoon of marmalade.
Bake for 10 minutes or until fish flakes easily when tested with a fork. Remove from oven and let sit for 5 minutes. Place 3 tablespoons of marmalade on each warmed serving plate and top with the cooked fillets. Remove toothpicks before serving with a Raisin Almond rice pilaff.
Creole Basa Cakes
1Lb. Basa fillets
6 tablespoons Butter
¾ cup Flour
2 cups milk
½ teaspoon Salt
1 tbsp Chef K’s Cajun seasonings
1½ cups Bell pepper, finely chopped
½ cup Green onions, finely chopped
½ teaspoon Tabasco
1½ cups Fresh breadcrumbs
Broil or grill the Basa fillets -- over medium-high heat, about 5 minutes per side, or until flesh flakes with fork. Allow fillets to cool.
Melt the butter in a heavy saucepan. Add the flour. Stir constantly for 2 to 3 minutes, while the roux bubbles. Add the milk slowly, continuing to stir until the cream sauce is thick, 10 to 12 minutes, add the seasonings and mix well
Flake the catfish fillets into a bowl. Add the cream sauce and the remaining ingredients, mixing thoroughly. Use the fish mixture immediately or refrigerate for up to 2 days.
Using a large spoon, make cakes with the fix mixture and coat them completely with more fresh breadcrumbs. Using a heavy skillet, saute the patties gently in 1 tablespoon oil and 1 tablespoon butter, until they are browned. Keep warm while you continue cooking the cakes, adding more oil and butter as needed.
I’ll be back this week with our Christmas recipes.
First things first however, some may not know or had the experience of eating Basa at the restaurants, so a little background. Basa is a type of catfish (Pangasius bocourti) grown in the Mekong river delta of Vietnam. It belongs to the shark catfish family found through out Asia. It is a mild whitefish not as strong in flavour to it’s American cousin, but can be used for all catfish recipes (I even use it for a great beer battered fish & chip) so it is very versatile.
1 avocado
½ cups mayonnaise
½ cup sour cream
½ cup thick coconut cream
1 tbsp Worcestershire sauce
¼ cup papaya nectar
1 tsp crushed red chilies
3 oz crushed pecans
3 oz shredded coconut
2 cups Panko (Japanese bread crumbs)
6-6 0z Basa Fillets
6 tbsp melted butter
Preheat the oven to 400.
Peel and seed the avocado and place into a food processor, add the remaining ingredients and process into a smooth sauce . Reserve.
Blend the pecans, coconut and Panko together.
Spread the sauce very lightly over the fish fillets, Press into the bread crumb mixture, place on a lightly oiled baking sheets, brush with melted butter and bake for 15 minutes, serve with the remaining sauce on side.
Oven Roasted Basa With Sweet Onion Marmalade
2 pounds sweet Vidalia onions, thinly sliced (about 8 small onions)
2 cups chicken stock or canned broth
1/2 teaspoon fresh thyme leaves
1 quart heavy cream
1/4 teaspoon garlic powder
2 tablespoons balsamic vinegar
8 - 6 oz Basa fillets
Salt and freshly ground black pepper
To prepare the marmalade, place onions in a large, heavy saucepan and add chicken stock. Cover and cook over medium heat for 15 minutes. Add thyme leaves and cook, uncovered, for about 45 minutes or until onions start to color and liquid is almost evaporated. Add cream and cook until mixture thickens. Add vinegar and cook for 2 minutes. Remove from heat and set aside
Preheat the oven to 350 degrees.
Place basa fillets on a flat surface. Season with salt and pepper. Spread 1 tablespoon of the onion marmalade over each fillet. Starting with the smaller tail end, tightly roll fillets and secure with toothpicks. Arrange rolled fillets in a shallow baking dish several inches apart. Top each with 1 tablespoon of marmalade.
Bake for 10 minutes or until fish flakes easily when tested with a fork. Remove from oven and let sit for 5 minutes. Place 3 tablespoons of marmalade on each warmed serving plate and top with the cooked fillets. Remove toothpicks before serving with a Raisin Almond rice pilaff.
Creole Basa Cakes
1Lb. Basa fillets
6 tablespoons Butter
¾ cup Flour
2 cups milk
½ teaspoon Salt
1 tbsp Chef K’s Cajun seasonings
1½ cups Bell pepper, finely chopped
½ cup Green onions, finely chopped
½ teaspoon Tabasco
1½ cups Fresh breadcrumbs
Broil or grill the Basa fillets -- over medium-high heat, about 5 minutes per side, or until flesh flakes with fork. Allow fillets to cool.
Melt the butter in a heavy saucepan. Add the flour. Stir constantly for 2 to 3 minutes, while the roux bubbles. Add the milk slowly, continuing to stir until the cream sauce is thick, 10 to 12 minutes, add the seasonings and mix well
Flake the catfish fillets into a bowl. Add the cream sauce and the remaining ingredients, mixing thoroughly. Use the fish mixture immediately or refrigerate for up to 2 days.
Using a large spoon, make cakes with the fix mixture and coat them completely with more fresh breadcrumbs. Using a heavy skillet, saute the patties gently in 1 tablespoon oil and 1 tablespoon butter, until they are browned. Keep warm while you continue cooking the cakes, adding more oil and butter as needed.
I’ll be back this week with our Christmas recipes.
Monday, October 29, 2007
Chinese Dinner
So I love Chinese food, who doesn’t, but lately the price seems rather high and the wait much too long. With the right ingredients I can prepare a nice dinner at home almost as fast as it takes them to get it to me. So this week's post is some very tasty Chinese recipes that you can make and enjoy at home.
General Tsao’s Chicken
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (MSG) (optional)
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup soy sauce
1 teaspoon ground white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups chopped green onions
16 chile peppers, sun-dried
Make Sauce:
In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
To Prepare Chicken:
In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
To Make Mixture:
Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
Fried Rice
2 cups uncooked instant rice
2 cubes chicken bouillon
1 cup snow peas
1 cup chopped onions
1 cup bean sprouts
3 eggs, beaten
2 tablespoons vegetable oil
2 teaspoons soy sauce, or to taste
In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight. To the rice add snow peas, onions and bean sprouts. In a small skillet over medium heat, scramble the eggs; add to rice mixture. Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates; be careful not to fry until crisp.
Kung Pao Beef
1 Lb. Flank steak cut into thin strips
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
Combine the beef with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the beef is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the beef, stir-fry until 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil. Add the beef back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.
Sweet & Sour Shrimp
1 (8oz) can pineapple chunks in juice
1tsp cornstarch
3 tbsp chili sauce
1tbsp soy sauce, low-sodium
1 tsp minced garlic
cooking spray
2 tsp sesame oil
1 medium-size green pepper, coarsely chopped
1/2 medium onion, sliced
3/4 lbs fresh shrimp, medium-sized, peeled and deveined
Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, cornstarch, and next 3 ingredients; set aside. Coat a large nonstick skillet or wok with cooking spray, and add oil. Place over medium-high heat until hot. Add green pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Add shrimp; stir-fry 2 to 3 minutes or until shrimp turn pink. Stir cornstarch mixture and pineapple chunks into shrimp mixture. Cook over medium heat, stirring contstanly, until mixture is thick and bubbly. Serve immediately.
General Tsao’s Chicken
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (MSG) (optional)
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup soy sauce
1 teaspoon ground white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups chopped green onions
16 chile peppers, sun-dried
Make Sauce:
In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
To Prepare Chicken:
In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
To Make Mixture:
Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
Fried Rice
2 cups uncooked instant rice
2 cubes chicken bouillon
1 cup snow peas
1 cup chopped onions
1 cup bean sprouts
3 eggs, beaten
2 tablespoons vegetable oil
2 teaspoons soy sauce, or to taste
In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight. To the rice add snow peas, onions and bean sprouts. In a small skillet over medium heat, scramble the eggs; add to rice mixture. Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates; be careful not to fry until crisp.
Kung Pao Beef
1 Lb. Flank steak cut into thin strips
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
Combine the beef with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the beef is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the beef, stir-fry until 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil. Add the beef back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.
Sweet & Sour Shrimp
1 (8oz) can pineapple chunks in juice
1tsp cornstarch
3 tbsp chili sauce
1tbsp soy sauce, low-sodium
1 tsp minced garlic
cooking spray
2 tsp sesame oil
1 medium-size green pepper, coarsely chopped
1/2 medium onion, sliced
3/4 lbs fresh shrimp, medium-sized, peeled and deveined
Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, cornstarch, and next 3 ingredients; set aside. Coat a large nonstick skillet or wok with cooking spray, and add oil. Place over medium-high heat until hot. Add green pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Add shrimp; stir-fry 2 to 3 minutes or until shrimp turn pink. Stir cornstarch mixture and pineapple chunks into shrimp mixture. Cook over medium heat, stirring contstanly, until mixture is thick and bubbly. Serve immediately.
Friday, September 14, 2007
Thanksgiving
If you haven’t thought of Thanksgiving yet, here is a really great recipe from my Fresh Idea’s Spice cookbook, that will help you get through the holiday.
SPICY TURKEY SAUTÉ
6-6 oz boneless turkey breasts
4 tbsp butter
3 minced garlic cloves
1 sliced green bell pepper
1 sliced onion
3 cups peeled, seeded, chopped tomatoes
1/4 cup sherry
1 tsp paprika
½ tsp salt
¼ tsp pepper
(Step 1) In a skillet, fry the turkey in the butter for 4-6 minutes per side (depending on the thickness of the breast). Remove and reserve hot.
(Step 2) Add the garlic, bell pepper and onion to the skillet, sauté until tender. Add the tomatoes and bring to a boil, reduce heat and simmer for 10 minutes. Add the sherry and seasonings, continue to simmer until
the liquid has evaporated.
(Step 3) Place the turkey breasts on a platter, pour the sauce over the turkey and serve.
SERVES 6
Now Thanksgiving is not without the traditional Pumpkin Pie so here's a really good one.
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer:
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) gingersnap cookies, crushed
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.
SPICY TURKEY SAUTÉ
6-6 oz boneless turkey breasts
4 tbsp butter
3 minced garlic cloves
1 sliced green bell pepper
1 sliced onion
3 cups peeled, seeded, chopped tomatoes
1/4 cup sherry
1 tsp paprika
½ tsp salt
¼ tsp pepper
(Step 1) In a skillet, fry the turkey in the butter for 4-6 minutes per side (depending on the thickness of the breast). Remove and reserve hot.
(Step 2) Add the garlic, bell pepper and onion to the skillet, sauté until tender. Add the tomatoes and bring to a boil, reduce heat and simmer for 10 minutes. Add the sherry and seasonings, continue to simmer until
the liquid has evaporated.
(Step 3) Place the turkey breasts on a platter, pour the sauce over the turkey and serve.
SERVES 6
Now Thanksgiving is not without the traditional Pumpkin Pie so here's a really good one.
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer:
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) gingersnap cookies, crushed
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.
Thursday, May 10, 2007
Fragaria x ananassa
Fragaria x ananassa
Sounds like something everyone might want to stay clear of, can you picture the terrible disease you would suffering from with Fragaria x ananassa, it runs shivers up my spine, and so it should for if serve cold Fragaria x ananassa would not be a threat at all but rather be a real treat. You see Fragaria x ananassa is the scientific name for the strawberry, now you’re seeing red.
It seems that our love affair with the first of springs fruits ventures back to Europe when the explores of the time (1700's) came to both North & South America and returned with a fruit from the Virginia area and from Chile. Once in France this two berries got together and began to reproduce offspring bigger, redder and sweeter than their parents. Today the strawberry is grown in every country around the world, thanks to the America’s it can take it rightful place along with potatoes and tomatoes as our most important original exports.
Strawberries are the only fruit that has it’s seeds on the outside with each berry producing about 200 seeds. A rose by any other name would be called a strawberry as would an apple and the cherry all members of the same family.
Strawberry Shortcake was one of the earlier culinary concoctions thought to have derived from an Indian dish--a slightly sweetened biscuit mounded over with fresh wild strawberries, smothered with layers of fresh warm cream.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick butter, chilled
2/3 to 3/4 cup half and half, milk, or cream
1quart strawberries
1/3 cup sugar
1 1/2 cups whipping cream for topping, or non-dairy whipped topping
PREPARATION:
Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.
Preheat the oven to 425 degrees. Set rack at center level.
In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.
Super Easy Strawberry Jam
2 cups of strawberries capped and cut up
1 ½ cups of sugar
2 teaspoons of pectin
Pour the sugar over the berries and let sit for 10 minutes. Mash well. Stir in pectin. Microwave high for 4 minutes. Then, microwave medium for 6 minutes. Pour in hot glasses or cups. Cover with plastic wrap and refrigerate. Keeps for 2-3 months in fridge.
Rhubarb Strawberry Cobbler
Filling:
1 1/4 cups white sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
6 cups coarsely chopped fresh rhubarb
3 cups sliced fresh strawberries
Topping:
1 1/2 cups flour
3 tablespoons white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter
1 cup buttermilk
Directions:
Filling:
In a large bowl combine sugar, flour and cinnamon. Add rhubarb and strawberries and toss to coat.
Spread in a 9 x 13 inch baking dish. Bake at 400 degrees F. for 10 minutes.
Topping:
In a medium bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas.
With a fork, stir in the buttermilk to form a soft dough.
Drop dough by tablespoon over the hot filling. Make 12 mounds.
Bake at 400 degrees F. for about 25 minutes, until topping is golden brown and has risen
Sounds like something everyone might want to stay clear of, can you picture the terrible disease you would suffering from with Fragaria x ananassa, it runs shivers up my spine, and so it should for if serve cold Fragaria x ananassa would not be a threat at all but rather be a real treat. You see Fragaria x ananassa is the scientific name for the strawberry, now you’re seeing red.
It seems that our love affair with the first of springs fruits ventures back to Europe when the explores of the time (1700's) came to both North & South America and returned with a fruit from the Virginia area and from Chile. Once in France this two berries got together and began to reproduce offspring bigger, redder and sweeter than their parents. Today the strawberry is grown in every country around the world, thanks to the America’s it can take it rightful place along with potatoes and tomatoes as our most important original exports.
Strawberries are the only fruit that has it’s seeds on the outside with each berry producing about 200 seeds. A rose by any other name would be called a strawberry as would an apple and the cherry all members of the same family.
Strawberry Shortcake was one of the earlier culinary concoctions thought to have derived from an Indian dish--a slightly sweetened biscuit mounded over with fresh wild strawberries, smothered with layers of fresh warm cream.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick butter, chilled
2/3 to 3/4 cup half and half, milk, or cream
1quart strawberries
1/3 cup sugar
1 1/2 cups whipping cream for topping, or non-dairy whipped topping
PREPARATION:
Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.
Preheat the oven to 425 degrees. Set rack at center level.
In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.
Super Easy Strawberry Jam
2 cups of strawberries capped and cut up
1 ½ cups of sugar
2 teaspoons of pectin
Pour the sugar over the berries and let sit for 10 minutes. Mash well. Stir in pectin. Microwave high for 4 minutes. Then, microwave medium for 6 minutes. Pour in hot glasses or cups. Cover with plastic wrap and refrigerate. Keeps for 2-3 months in fridge.
Rhubarb Strawberry Cobbler
Filling:
1 1/4 cups white sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
6 cups coarsely chopped fresh rhubarb
3 cups sliced fresh strawberries
Topping:
1 1/2 cups flour
3 tablespoons white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter
1 cup buttermilk
Directions:
Filling:
In a large bowl combine sugar, flour and cinnamon. Add rhubarb and strawberries and toss to coat.
Spread in a 9 x 13 inch baking dish. Bake at 400 degrees F. for 10 minutes.
Topping:
In a medium bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas.
With a fork, stir in the buttermilk to form a soft dough.
Drop dough by tablespoon over the hot filling. Make 12 mounds.
Bake at 400 degrees F. for about 25 minutes, until topping is golden brown and has risen
Wednesday, February 28, 2007
Five Course Wine Dinner
Thought y'all would like to see the pic's from a 5 course wine pairing lunch we served last Friday.
Jumbo Ravioli with Prawn
Loster Bisque
Frisee Salad with Cherry Tomato Tartlet
Roasted Veal Loin with Cornbread Stuffed Quail
Chocolate Trio
Jumbo Ravioli with Prawn
Loster Bisque
Frisee Salad with Cherry Tomato Tartlet
Roasted Veal Loin with Cornbread Stuffed Quail
Chocolate Trio
Monday, February 26, 2007
Greg's Recipes
Every restaurant whether large or small is reliant upon team effort, every so often the team just clicks and when it does food that is fantastic will be produced. Last time I introduced you to Alan Smith my sous chef, this time round I'd like to introduce you to Greg Skolimowski, a young graduate of the Stafford Culinary Arts School. His desire is to run his own kitchen someday and that he will for his drive to learn is very high. I may be a little tough on him but he is learning fast and enjoys knowing that his food (a reflection of himself) is being received well and enjoyed. I share with you some of Greg's winter recipes to warm you up, enjoy.
Braised Ox-tail in Port and red wine with potato puree, baby carrots and turnips
Ingredients:
-Ox-tails - Port - Red Wine - Beef Stock - Yukon Gold potatoes - Shallots - Baby Carrots - Baby white turnips - garlic Cloves
- Salt - Pepper - Olive Oil (EVO)
Method:
Cut ox-tails @ the knuckles for even portions. Sear both ends of the meat so that it is golden brown before braising.
Cook beef stock, red wine and port together and reduce by 1/3 so that the flavours of the liquids fortify and blend together.
Place the ox tails in a deep hotel pan with at least ½ inch room in between each piece. Cover with all the braising liquid, shallots and garlic and place into an oven @ 325F.
Braise the tails for at least 1+1/2 hours then check for tenderness. Continue cooking till fork tender.
Once cooked, remove from oven and let them cool. Remove all the tails and put them into a separate hotel pan and take all the liquid used for braising and reduce by ½ into a demi glaze.
Vegetables: The baby vegetables can either be cooked with the braise (but only put into the braise after an hour and a half) or sautéed to order, sliced on a mandoline.
Pomegranate-cured Duck breast and duck crisps with celeriac puree and beef carpaccio with balsamic glaze
Ingredients:
- Pomegranate juice - Duck breasts - Beef tenderloin tips - Chives
- balsamic vinegar - celery root - grenadine - Dijon - salt
-Szechwan pepper - chili powder - paprika - rosemary - thyme
Method:
Duck Cure:
2 cups pomegranate juice
½ cup grenadine
3 tbsp sea salt
2 tbsp Szechwan peppercorns (toasted + crushed)
2 tbsp anise seeds (toasted + crushed)
2 tbsp coriander seeds (toasted + crushed)
½ cup Sherry wine
Combine all ingredients and cook for a few minutes till all aromas are noticeable. Set aside to cool.
Trim duck breasts of skin and fat. Save the skin for duck crisps.
Cut skin into 1 inch pieces and set them to dry in the over @ 325F until it looks like cooked bacon.
Combine cool curing liquid with trimmed duck breasts in a bag that can be sealed water-tight.
Place the sealed bags of duck and cure into a pot of simmering water and cook for 3-4 minutes. Remove them after 5 minutes tops and let them cool before placing into the fridge. They will be purple by the next day.
Set duck breasts to rest for at least 12 hours. Can keep for 1 week.
Reduce balsamic vinegar and make glaze out of it.
Crust beef tenderloin tips in an even mixture of the spices and sear in frying pan on high heat till golden brown on outside. Coat cooked tenderloin in Dijon mustard and wrap tightly in plastic wrap. Put them in the freezer to harden for slicing.
peel and boil the celery root until fork tender. Remove from heat and mash it through a strainer or tammy until it is smooth. Add butter and season. Reserve until needed.
To assemble:
remove duck breasts from bag and grill them gently for 2 minutes a side. They are already cooked, just need to be warmed up and marked.
Slice carpaccio very thinly and drizzle balsamic glaze on plate to garnish it.
Heat up the celery root puree in frying pan with a touch of cream. Should be a little looser then mashed potatoes.
Scallop Ceviche with citrus dressed frisee salad and arugala
Ingredients:
- Scallops - Lemons - Chinese 5 spice - Soy sauce (naturally brewed)
- Tarragon - Basil - Frisee lettuce - limes
- Grapefruit - coarse sea salt - radishes - pure olive oil
Method:
Combine:
¼ cup lemon juice
2 tbsp Lime juice
2 tbsp soy sauce
¼ cup tarragon (whole)
¼ cup grapefruit juice
1 tbsp Chinese 5 spice
1 lb scallops (sliced in ½)
Combine and mix all ingredients but the scallops. Add the scallops when everything is thoroughly mixed. Let it sit at least 12 hours for acid to cook scallops.
Slaw Salad with herbs and Mango dressing
Ingredients:
- cilantro - watercress - basil - chives - celery root - carrots
- Cucumber - radish - daikon radish - mango pulp - red onions
- tarragon - lemons
Pickling liquid:
2 cups rice wine vinegar
2 cups water
1 tsp salt
½ tsp black peppercorns
½ tsp fennel seeds
2 bay leaves
Sprig of thyme
Method:
- Julienne red onion, carrots, daikon radish, celery root. They are to be pickled separately to preserve the colours and not to blend together. Make 1 day in advance
- julienne cucumber, radish and basil the day of for freshness.
Combine mango pulp, lemon juice, lemon zest, salt, pepper and canola oil in food processor to make quick vinaigrette.
To assemble:
Toss all julienned vegetables along with herbs except for chives together in mango dressing. Go light on the dressing so it wont mask the other flavours.
Place them in the middle of the plate and garnish with chives and drizzle the mango dressing on top and around the salad.
1. Cracked Chocolate Earth with Whipped Cream (Flourless Chocolate Cake)
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
1 cup heavy cream, cold
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold.
While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Dust the cake with confectioners' sugar.
Serve at room temperature with the whipped cream.
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