| THIS WEEK'S FEATURES AND RECIPES:
> Article: Sips of
Mango, Sweet or Spicy
> Wine Appreciation:
Peter Lehmann Chardonnay 2007
> Food Funnies: Questions
At The Weber Grill Hotline
S
E L E C T E D R E C I P E S :
* Steak
and Ale Spicy Chicken Pasta
* Grilled
Tandoori Lamb
* Salpicon
* Beer
Can Chicken
* BBQ
Potato Skins
* Green
Tomato Soup
* Grand
Marnier Fruit Salad
* Cheesecake
Cookies
Healthy Eating:
Low Carb: Chicken
with Bacon, Cream, and Thyme
Diabetic: Yogurt
Popsicles
Low Fat: Microwave
Potato Chips
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This Week's Cooking Tips
========================
Baking Pan Sizes:
Round Cake Pans
8 x 1-1/2 in = 50 sq inches
9 x 1-1/2 in = 64 sq inches
8 x 2 inches = 50 sq inches
10 x 2 inches = 79 sq inches
12 x 2 inches = 113 sq inches
Square Cake Pans
6 x 3 x 2-1/4" = 18 sq inches
8 x 8 x 1-1/2" = 64 sq inches
8-1/2 x 4-1/2 x 2-1/2 inches
= 38 sq inches
9 x 5 x 2-3/4 inches = 45
sq inches
9 x 9 x 1-1/2 inches = 81
sq inches
9 x 13 x 2 inches = 117 sq
inches
10 x 15 x 2 inches = 150
sq inches
10-1/2 x 15-1/2 x 1 inch
= 163 sq inches
11 x 4-1/2 x 2-3/4 inches
= 50 square inches
11 x 7 x 1-1/2 inches = 77
square inches
11 x 18 x 1 inches = 198
square inches
10 x 4 inch tube pan = 12
cup bundt pan = two 9x5-1/4 inch pans
More Cooking Tips
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This Week's Culinary Quiz
(Answer at the bottom of page)
What style of cake was
referred to as a "skillet cake" until
the late 1800s?
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Quote of the Week:
"I never have more than
one drink before dinner. But I do
like that one
to be large and very strong and very cold
and very well
made."
- James Bond,
"Casino Royale"
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to the VJJE Recipe Weekly - It's fun and it's free!
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UPCOMING FOOD HOLIDAYS:
August is: National Catfish Month
National Water Quality Month
August 8 - National Frozen Custard Day
August 9 - National Rice Pudding Day
August 10 - National S'Mores Day
August 11 - National Raspberry Bombe Day
August 12 - National Toasted Almond Bar Day
August 13 - National Filet Mignon Day
August 14 - National Creamsicle Day
August 15 - National Lemon Meringue Pie Day
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THE E-COOKBOOKS LIBRARY -
ALL YOU NEED TO COOK IT RIGHT!
Discover
Over 100 World Class Cookbooks!
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Sips of Mango, Sweet
or Spicy
By Mark Bittman
There are fruit soups that serve
as starters and fruit soups that
serve as desserts. But by tweaking
the sugar content and adding or
subtracting a little spice, this
mango soup does double duty, serving
as either.
There's no secret, really, except
that mango is one of those rare
fruits that easily can be blended
to a smooth puree and takes equally
well to sweet and spicy. It is naturally
sweet, of course, but to
serve it as a starter I add some
mild chili powder and some cayenne.
When I want it for dessert I add
a bit of rum and as much sugar as
needed (a tiny pinch of chili powder
added to the dessert version
isn't bad, either).
The availability of mangoes depends
a lot on your location. They're
less expensive and more plentiful
in Latino markets throughout the
country, cheaper still in the Southwest,
where you can often find
them for a quarter each. Try to
avoid the green and red ones often in
supermarkets and try to find the
flatter yellow ones that are less
fibrous and sweeter. But frozen
mango pulp works quite well in this
soup, and it also eliminates the
hassle of removing the flesh from
around the pit.
This, of course, is one of the things
that limits the mango's
popularity; it is simply a mess,
impossible to eat out of hand and
tricky to take apart. For these
purposes, I make a single cut as
close to the pit as possible, on
one of the long sides, and then pull
the pit out with my fingers. I use
a spoon to scoop the flesh out
from the skin, and a paring knife
to cut it off the pit.
There is another alternative, and
this is to substitute peach for
the mango; it's a very close stand-in.
Peaches have to be peeled too,
of course. You can do this with
a very sharp knife, inevitably
sacrificing some of the flesh, or
you can plunge the peaches into
boiling water for about 30 seconds,
which will loosen the skin.
It's a bit of work, but not much
considering otherwise this is a
lightning-quick, no-cook recipe,
and one that has been praised by my
guests at both ends of the meal.
Savory Cold Mango Soup
======================
4 to 6 ripe mangoes,
peeled, pitted and chopped, or 4 cups
frozen
mango, thawed
1 cup milk
1 cup plain yogurt
1 cup unsweetened coconut
milk
1 tablespoon ancho
or other mild chili powder, or to taste
1/4 teaspoon cayenne,
or to taste
1/4 cup chopped fresh
mint leaves, plus a few sprigs, for garnish
1. Puree mango in food processor
or blender, adding enough milk to
let the machine easily
do its work. (Work in batches, if
necessary.) Add the
remaining milk, the yogurt, coconut milk,
chili powder and cayenne,
and process until smooth. Taste and
adjust seasoning.
2. Transfer soup to bowl and refrigerate
1 hour. Ladle into bowls,
garnish and serve.
Yield: 4 servings
Variation: Sweet Cold Mango Soup:
Omit chili powder and cayenne
(though a suspicion of chili powder remains a nice touch).
Add 3 tablespoons sugar, or to taste, and 3 tablespoons
dark rum, or to taste.
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and Cooking Mousepads
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This Week's Wine Selection
==========================
Peter Lehmann Chardonnay
2007 Price: $10
Delicate pale straw in color. A
soft creamy nose with peach notes
and alluring barrel and wild ferment
characters. A taut palate.
Restrained; lean and flinty acidity
guides nicely weighted fruit and
complex oak through to a clean minerally
finish. A restrained and
stylish Chardonnay from a superb
white wine vintage. Enjoy in its
vibrant youth, or cellar for a further
5 plus years.
Serve With:
Grilled Salmon with Nectarine Salsa
===================================
2 nectarines, pitted,
diced
2 green onions, chopped
1 tablespoon olive
oil
1 tablespoon fresh
lime juice
1 teaspoon grated peeled
fresh ginger
1 teaspoon minced seeded
serrano chile
1/2 teaspoon ground
cumin
4 (5- to 6-ounce) salmon
fillets with skin
Additional olive oil
(for brushing)
2 teaspoons whole coriander
seeds, coarsely cracked, divided
Mix first 7 ingredients in medium
bowl. Season salsa to taste with
salt and pepper.
Prepare barbecue (medium-high heat).
Brush salmon with oil. Sprinkle
with salt, pepper, and 1 1/2 teaspoons
coriander; press to adhere.
Grill salmon until slightly charred
and just cooked through, 3 to 4
minutes per side. Transfer to plates.
Top with salsa and sprinkle
with 1/2 teaspoon coriander.
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Personalized
Chef Coats
Kick it up a notch with
a touch of class! Create a
personalized and professional
look in your kitchen.
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FOOD FUNNIES: Questions At The Weber
Grill Hotline
==================================================
9. "Can I eat the charcoal briquettes?"
8. "What do you do if you get your
tongue caught on the grill?"
7. "How long will it take for my
eyebrows to grow back?"
6. "Ain't hot dogs tasty?"
5. "My annoying brother-in-law's
been here since 10am -- how can
I get rid of
him?"
4. "How do I cook pancakes on this
damn thing?"
3. "This is Mrs. Weber -- may I
speak to my husband, please?"
2. "Propane... Leaking... Send...
Help"
... and the #1 Question at
the Weber Grill Hotline ...
1. "Lea and Perrins -- gay?"
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Steak and Ale Spicy Chicken Pasta
=================================
Cajun Cream Sauce:
2 tablespoons butter
1/4 cup all-purpose
flour
1/2 cup milk
3 cups heavy cream
6 tablespoons freshly
grated Parmesan cheese
3 tablespoons Cajun
seasoning
For the pasta:
4 (6 oz.) boneless
chicken breasts
2 tablespoons Cajun
seasoning
4 cups Cajun Cream
Sauce
1 1/2 lb. linguini,
cooked
1 cup diced tomatoes
1/4 cup sliced green
onions
1/2 cup shredded Parmesan
cheese
To prepare the sauce, melt butter
over medium heat. Add all-purpose
flour, stirring until blended. Continue
stirring for 3 minutes.
Remove pan from the heat. Add milk
and cream and whisk until
well-blended. Return pan to medium
heat. Heat mixture, stirring
frequently until the mixture just
begins to bubble up the sides of
the pot. Remove from heat and mix
in the 6 tablespoons of Parmesan
and 3 tablespoons of Cajun seasoning.
Sprinkle chicken breasts with the
Cajun seasoning. Grill for 6 to 8
minutes, or until an internal temperature
of 165F is reached.
Pour 4 cups of Cajun Cream Sauce
into a large saute pan. Add
linguini and toss with tongs until
pasta is evenly coated with the
sauce. Cook over medium heat for
about 30 seconds.
Divide pasta among 4 large serving
plates or bowls, mounding up
pasta. Slice cooked chicken on the
bias into 1/4-inch strips and
place on top of pasta. Sprinkle
tomatoes, green onions and Parmesan
over each portion.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Grilled Tandoori Lamb
=====================
In dry skillet, toast until aromatic:
2 tablespoons cumin
seeds
2 teaspoons fennel
seeds
2 teaspoons cardamom
seeds
1/2 teaspoon whole
black peppercorns
Grind cooled spices in spice mill
with:
1 1/2 teaspoons dried
crushed red pepper
Transfer spice blend to small bowl
and mix in:
6 tablespoons olive
oil
2 tablespoons minced
fresh ginger
4 garlic cloves, pressed
Rub mixture all over, then cover
and refrigerate 3 hours:
1 (5-6 pound) leg of
lamb, boned and butterflied
Spray grill rack with nonstick spray;
prepare barbecue (medium-high
heat). Grill lamb 25 minutes for
medium-rare (internal temperature
at the thickest part of meat should
be 125F). Let lamb rest 5 minutes
before slicing.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Salpicon
========
3 pounds brisket
2 onions, 1 halved,
1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh
cilantro
1 12-ounce can whole
tomatoes
Salt and pepper to
taste
1 large tomato, chopped
1 (4 oz.) can chipotle
chilies, chopped (reserve liquid)
1/4 cup light olive
oil
1/4 cup vinegar
1/2 pound Monterey
Jack cheese, cut in 1/4 inch cubes
2 large avocados, sliced
length-wise
Preheat oven to 325F. Place brisket
in heavy pot and cover with
water. Add halved onion, carrot,
celery, garlic, 1/2 cup chopped
cilantro, canned tomatoes, salt
and pepper. Cover and cook in oven
approximately 4 hours until very
tender, Remove from liquid, cool
slightly and shred thoroughly with
a fork. In large bowl, combine
shredded beef, chopped onion, chopped
tomato, remaining cilantro,
chipotle chilies, and liquid to
taste, oil, vinegar, salt and pepper.
Let cool in refrigerator at least
4 hours. Before serving, toss with
cheese and turn into a decorative
bowl. Garnish with sliced avocado.
Serve with warm corn or flour tortillas,
pinto beans and guacamole
or tossed green salad.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Beer Can Chicken
================
1 (4-pound) whole chicken
2 tablespoons vegetable
oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your
favorite dry spice rub
1 can beer
Remove neck and giblets from chicken
and discard. Rinse chicken
inside and out, and pat dry with
paper towels. Rub chicken lightly
with oil then rub inside and out
with salt, pepper and dry rub.
Set aside.
mOpen beer can and take several
gulps (make them big gulps so that
the can is half full). Place beer
can on a solid surface. Grabbing
a chicken leg in each hand, plunk
the bird cavity over the beer can.
Transfer the bird-on-a-can to your
grill and place in the center of
the grate, balancing the bird on
its 2 legs and the can like a
tripod.
Cook the chicken over medium-high,
indirect heat (i.e. no coals or
burners on directly under the bird),
with the grill cover on, for
approximately 1 1/4 hours or until
the internal temperature
registers 165F in the breast area
and 180F in the thigh, or until
the thigh juice runs clear when
stabbed with a sharp knife. Remove
from grill and let rest for 10 minutes
before carving.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
BBQ Potato Skins
================
2 large russet potatoes
4 tablespoons butter,
melted
Salt and pepper
1 cup shredded Cheddar
6 slices bacon, cooked
and crumbled
1 cup sour cream
2 tablespoons prepared
horseradish
3 tablespoons sliced
green onions
1/2 cup chopped tomatoes
Chopped chives, for
garnish
Preheat oven at 350F. Clean and
bake potatoes in oven for 1 hour.
When done, allow to slightly cool
and cut into halves.
Preheat grill to medium heat. Scoop
out the pulp, leaving a 1/4 inch
thick shell for the toppings. Cut
the potatoes into quarter wedges,
brush with butter and season with
salt and pepper. Place on grill and
cook until crisp, about 10 minutes.
During the last few minutes of
grilling, remove potatoes and place
on a cookie sheet. Top the
potatoes with cheese and bacon and
place back on top of grill.
While potatoes are grilling, combine
the sour cream and horseradish
in a small bowl and mix well. Place
potatoes on serving plates and
top with the green onions, chopped
tomatoes and the sour cream
horseradish sauce. Sprinkle with
chopped chives, for garnish.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Green Tomato Soup
=================
3 cups green tomatoes,
peeled & chopped fine
1 onion, chopped
1/4 teaspoon cinnamon
1/8 teaspoon cloves;
ground
1 teaspoon sugar
1/4 teaspoon pepper
2 cups water
1/4 teaspoon baking
soda
3 tablespoons butter
3 tablespoons flour
4 cups milk
Place in the saucepan; the tomatoes,
onion, cinnamon, ground cloves,
sugar, pepper and water. Bring to
a boil and boil for 30 minutes.
Add the soda.
Melt the butter, add the flour.
Mix and add the milk. Cook until
creamy, stirring constantly. Add
green tomatoes to the cream. Mix
thoroughly. Salt to taste and serve.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Grand Marnier Fruit Salad
=========================
2 cups green grapes
2 cups sliced strawberries
2 cups sliced plums
1 cup sliced peaches
1 cup orange segments
1 cup sliced peeled
kiwi
1/2 cup Grand Marnier
or other orange liqueur
1/2 cup orange juice
2 tablespoons sugar
Combine all ingredients in large
bowl. Cover and refrigerate up
to 8 hours.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Chessecake Cookies
==================
5 tablespoons butter,
softened
1/3 cup brown sugar,
packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet
cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon
juice
1/2 teaspoon vanilla
Preheat oven to 350F. In a medium
bowl blend thoroughly butter,
brown sugar and flour with a fork
until mixture resembles coarse
crumbs. Put 1 cup of the mixture
aside for topping. Press remaining
mixture into an 8x8x2 inch baking
dish sprayed lightly with cooking
spray; bake for 15 minutes.
In another bowl combine sugar and
cream cheese, mixing until smooth.
Thoroughly beat in egg, milk, lemon
juice and vanilla. Spread over
the baked crust and sprinkle with
remaining brown sugar mixture. Bake
for 25 minutes. Let cool, then chill
for at least 1 hour. Cut into
16 squares; serve.
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This Week's Culinary Quiz Answer:
Upside down cake
These cakes were originally
referred to as skillet cakes as ovens
had not yet been invented and the
skillet was the most common method
for preparing this cake. Cast-iron
skillets are still widely used to
prepare an upside down cake as the
butter does not burn and the handle
makes it easier to flip the cake
upon completion. Although pineapple
is the most common upside down cake
the original upside down cakes
used seasonal fruits such as apples.
Canned pineapple was not
available until 1901 when Jim Dole
started the Dole Company.
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