| THIS WEEK'S FEATURES AND RECIPES:
> Article: Quickly
and Easily, a Touch of Elegance
> Food Funnies: Ways
to Tell Your Waiter the Service Was Bad
S
E L E C T E D R E C I P E S :
* KFC
Honey Barbecued Wings
* Brisket
with Burgundy-Orange Sauce
* Clams
Oreganata
* Chicken
and Green Olive Enchiladas
* Spaghetti
with Sicilian Meatballs
* Corn
Dogs
* Phyllo
Wrapped Asparagus
* Fruit
Salad with Cannoli Cream
Healthy Eating:
Low Carb: Banana
Spice Cake
Diabetic: Oven
Fried Drumsticks
Low Fat: Rotini
and Tuna Salad
This Week's Cooking Tips
========================
Barbecuing Tips:
* Never place meat directly over
an open flame. An open flame is an
indication of incomplete
combustion, the fire will discolor the
meat by leaving a black carbon
residue on the meat. Actually an
open flame has a lower temperature
than coals that are glowing red.
* Whenever barbecuing, use tongs
to turn the meat. A fork should
never be used, for it will
punch holes in the flesh and allow
the natural juices to escape
and loose flavor and become chewy.
* Tomato and/or sugar based BBQ sauces
should be added only at the
end of the grilling process.
These products will burn easily and
are seldom considered an
internal meat flavoring. Once added, the
meat should be turned often
to minimize the possibility of burning.
More
Cooking Tips
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This Week's Culinary Quiz (Answer
at the bottom of page)
Which salad existed as early
as the ancient Roman times and
whose modern translation appears
to have been derived from the
Dutch term "koolsalade"?
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Quote of the Week:
"You can tell
a lot about a fellow's character by his way
of eating
jellybeans."
- Ronald
Reagan
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UPCOMING FOOD HOLIDAYS:
April is: National Food Month
Fresh Florida Tomato Month
National Pecan Month
April 18 - National Animal Crackers Day
April 19 - National Amaretto Day
April 20 - National Pineapple Upside Down Cake Day
April 21 - National Chocolate Covered Cashews Day
April 22 - National Jelly Bean Day
April 23 - National Cherry Cheesecake Day
April 24 - National Pigs-in-a-Blanket Day
April 25 - National Zucchini Bread Day
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Over 100 Full Length Cookbooks -
Only $17.97!!
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The Largest Online Cookbook Library In The World!
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Quickly and Easily,
a Touch of Elegance
by Mark Bittman
Mostly I play down elegance - it’s
too complicated and fussy for
most home cooks to bother with -
but occasionally I’m surprised at
how easily it can be achieved. That
was the case a couple of weeks
ago when I decided to try to mimic
a restaurant-style dish that
resembles stuffed cabbage but contains
far fewer ingredients and
can be put together in less than
half an hour.
That dish is fish wrapped in romaine
lettuce leaves (or Bibb
lettuce or cabbage), then poached
in buttery white wine. Other than
salt and pepper, all the ingredients
are mentioned in the previous
sentence, which is a good start.
A good finish is how the flavors
mingle just perfectly; the
butter’s sweetness offsets the bitterness
of the lettuce and the
acidity of the wine. The mild fish
holds it all together. I used
halibut one time, cod another, but
you can use whatever mild white
fish you like.
You must make sure the lettuce leaves
are pliable enough to wrap
around the fish. Discard the most
ragged leaves. Start with the
large outer leaves and, if they
have a thick vein at their base -
say, wider than 3/8 inch - make
a V-shaped cut up the middle of the
leaf, to the point where the rib
narrows and becomes more flexible.
Discard the vein.
This will not be a problem if you
use a butterleaf lettuce like
Bibb, or possibly the inner leaves
of romaine or cabbage (it depends
on the particular head).
Poach (that is to say, boil) the
leaves in salted water until soft,
usually less than 30 seconds. Dry
on paper towels and you’re ready
to wrap.
Any method will do here: put the
fish in the middle and fold the
leaves over, or put it on one end
and roll ’em up. I would just
recommend smaller rather than larger
fish chunks, to make sure the
leaves fit over them. The elegance
of the dish is somehow lost if
the fish isn’t completely enveloped
by the leaves - and we wouldn’t
want that to happen.
Lettuce-Wrapped Fish
====================
Salt and freshly ground
black pepper
Several big leaves
of romaine lettuce, Bibb lettuce or white
cabbage
1 1/2 pounds thick
white fish fillet (rockfish, cod, hake,
snapper),
in pieces about 3/4 to 1 inch thick, 1 inch wide,
and 2 inches
or less across
1 cup white wine, approximately
2 to 3 tablespoons
butter
Bring a large pot of water to a
boil and salt it. Take as many big,
intact leaves of lettuce or cabbage
as you have pieces of fish. With
large outer leaves, cut out center
veins 2 to 3 inches up from bottom
of leaves, to the point where the
leaf is more pliable; with inner
leaves this may not be necessary.
One or 2 at a time, blanch leaves
in boiling water until they are
tender and flexible, 30 seconds to a
minute. Remove and drain on paper
towels.
Put a piece of fish on each leaf
and sprinkle with salt and pepper;
fold or roll fish in leaf so edges
overlap. It is not important to
make a tight seal, but it is nice
if package covers all the fish.
When done, you can cover and refrigerate
packages until ready to
serve, or continue.
In a large, broad skillet or casserole
with a cover, bring wine to
a boil with butter. Reduce heat
to a simmer and add fish packages.
Cover and simmer until a thin-bladed
knife easily penetrates fish,
5 to 10 minutes. Remove fish to
a warm platter.
Over high heat, quickly reduce liquid
in skillet; it is likely
there will be more than there was
when you started. When it is
thickened a bit, pour over fish
and serve.
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FOOD FUNNIES: Ways to Tell Your
Waiter the Service Was Bad
7. Sneeze on your credit card.
6. "Wow. Your service reminds me
of the movie ‘Kangaroo Jack’."
5. Tap out "Get a different job,
slacker" in Morse code. With an
iced-tea spoon. On
his forehead.
4. Go ahead and tip him well ...
in Iraqi currency.
3. A little bread, a little liquor,
a little sculpting, and voila!
Flaming effigy of the
waiter.
2. Bring your friends in the next
night and heckle him.
... and the #1 Way to Tell Your
Waiter the Service Was Bad ...
1. In the "tip" portion of your American
Express charge slip,
write "You’re leaving
for home without it."
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KFC Honey Barbecued Wings
=========================
20 Chicken Wings, tips
removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece
Original BBQ Sauce
1/4 cup honey
oil for deep frying
Wash the chicken wings, then remove
the wing tips; cut the other
two pieces in half. Shake off the
excess water.
Place the eggs and milk in a bowl
and mix well. Set aside. Mix
together the BBQ sauce and honey.
Set aside.
Put the flour into a bag, then shake
the wings in it, to lightly
coat. Roll the wings in the egg
wash, then toss them back into the
bag. You want a fairly heavy coating
of flour so the BBQ sauce has
something to hang onto. Repeat 2-3
times.
Heat a large skillet or use your
deep fryer. Heat oil until it's
very hot (around 350F). Fry the
wings until they're golden brown.
Remove and drain on paper towels.
Preheat oven to 325F. Dip each wing
in the BBQ sauce and place on
a greased cookie sheet. Make sure
the pieces don't touch each other.
Bake for 15-20 minutes, until they
no longer look shiny.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Brisket with Burgundy-Orange Sauce
==================================
1 envelope onion soup
mix
1 1/2 cups Burgundy
wine
1/4 cup water
2 tablespoons flour
1 tablespoon dried
basil
2 teaspoons dried thyme
1/3 cup orange marmalade
1 1/2 teaspoons grated
orange rind
2 teaspoons sugar
4 cloves garlic, minced
1/4 teaspoon pepper
4 lbs. beef brisket
1 lb. mushrooms, cut
into quarters
Preheat the oven to 300F. In a roaster
into which the brisket fits
comfortably, stir together the soup
mix, wine, water and flour until
blended. Stir in the basil, thyme,
marmalade, orange peel, sugar,
garlic and pepper. Add the brisket,
spooning some of the sauce over
the top and distributing the mushrooms
evenly around the brisket.
Cover and bake for 4 hours, basting
every hour, until tender when
pierced with a fork. If the sauce
bubbles too rapidly, reduce the
oven temperature to 275F.
Remove from the oven and place the
brisket on a sheet of heavy foil.
Pour the sauce into a bowl, cover,
and refrigerate. When the brisket
is cool, wrap in foil and refrigerate.
Remove solidified fat from
the sauce and discard. Slice the
brisket thinly against the grain.
Overlap slices in a shallow, ovenproof
dish that is just large enough
to hold them. Pour the sauce over
the meat and heat in the oven until
hot and bubbly.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Clams Oreganata
===============
2 garlic cloves, minced
1/4 cup extra-virgin
olive oil
4 canned whole plum
tomatoes, drained, seeded, and coarsely chopped
2 tablespoons minced
fresh oregano
3 lbs. very small (1-inch)
hard-shelled clams such as Manila clams
or cockles,
scrubbed well
1/2 cup toasted bread
crumbs
1 teaspoon finely grated
fresh lemon zest
Cook garlic in oil in a deep 4-
to 6-quart heavy pot over moderately
low heat, stirring, until garlic
is fragrant, about 1 minute. Stir in
tomatoes and 1 tablespoon oregano
and cook, stirring occasionally,
until tomatoes break down, 4 to
5 minutes. Season with pepper. Add
clams, stirring well to coat, then
cover pot tightly and increase
heat to moderately high. Cook, stirring
once, until clams open,
5 to 7 minutes. (Discard any clams
that have not opened after
7 minutes.)
While clams are cooking, toss together
bread crumbs, zest, and
remaining tablespoon oregano. Divide
clams and pan juices among
8 shallow bowls, then sprinkle with
bread crumbs. Serve immediately.
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Chicken and Green Olive Enchiladas
==================================
1 (4 1/2-pound) chicken,
quartered
4 (14 1/2-ounce) cans
low-salt chicken broth
8 tablespoons olive
oil
2 cups finely chopped
onions
3 tablespoons chopped
garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground
cinnamon
5 tablespoons hot Mexican-style
chili powder
3 tablespoons all purpose
flour
1/2 ounce semisweet
chocolate
16 (6-inch) corn tortillas
1 pound Monterey Jack
cheese, coarsely grated (about 4 1/2 cups)
1 cup drained pimiento-stuffed
green olives, sliced
Place chicken and broth in heavy
large pot. Bring to boil. Reduce
heat to medium-low, partially cover
pot and simmer until chicken is
cooked, about 30 minutes. Cool chicken
in broth. Strain broth and
spoon off fat; reserve broth. Remove
chicken skin and bones; discard.
Shred chicken coarsely; transfer
to large bowl.
Heat 3 tablespoons oil in large
saucepan over medium-low heat. Add
1 cup onion, garlic, oregano, cumin
and cinnamon. Cover. Cook until
onion is almost tender, stirring
occasionally, about 10 minutes. Mix
in chili powder and flour; stir
3 minutes. Gradually whisk in 4 1/2
cups broth. Increase heat to medium-high.
Boil until reduced to
3 cups, stirring occasionally, about
35 minutes. Remove from heat.
Whisk in chocolate; season with
salt and pepper. Cool.
Heat 1 tablespoon oil in medium
skillet over medium heat. Add
1 tortilla and cook until just pliable,
about 20 seconds per side.
Transfer to paper-towel-lined baking
sheet. Repeat with remaining
tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of
two 13 x 9 x 2-inch glass baking
dishes. Mix 1 cup sauce into chicken.
Arrange 8 tortillas on work
surface. Spoon 3 tablespoons cheese,
1 tablespoon olives, 1 tablespoon
onion and 1/4 cup chicken over center
of each. Roll up tortillas.
Arrange seam side down in 1 prepared
dish. Repeat with remaining
tortillas, 1 1/2 cups cheese, olives,
onion and chicken.
Preheat oven to 375F. Top enchiladas
with remaining sauce, then
sprinkle with remaining cheese.
Cover with foil; bake 20 minutes.
Remove foil and bake until sauce
bubbles, about 10 minutes. Let
stand 10 minutes.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Spaghetti with Sicilian Meatballs
=================================
2 tablespoons olive
oil
1 1/2 cups chopped
onion
2 garlic cloves, minced
3 oz. cooking sherry
2 (28 oz.) cans diced
tomatoes in juice
4 oz. grated Romano
cheese
4 tablespoons chopped
fresh basil
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated
Parmesan cheese
1/4 cup finely chopped
onion
3 tablespoons chopped
fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground
black pepper
1/2 pound sweet Italian
sausages, casings removed
1/2 lb. ground beef
2 tablespoons pine
nuts, toasted
2 tablespoons dried
currants
1 pound spaghetti
For Sauce: Heat oil in heavy large
pot over medium-low heat. Add
onion; saute until golden, about
10 minutes. Add garlic; stir 1
minute. Add sherry and stir 30 seconds.
Add tomatoes with juices,
Romano cheese, and 2 tablespoons
basil; bring to boil. Reduce heat;
simmer until sauce thickens, breaking
up tomatoes with fork, about
1 hour. Mix in 2 tablespoons basil.
Season with salt and pepper.
Set sauce aside.
For Meatballs: Preheat oven to 350F.
Lightly oil baking sheet. Mix
crumbs and milk in medium bowl;
let stand 5 minutes. Mix in Parmesan,
onion, basil, egg, garlic and pepper.
Add sausage, ground beef, pine
nuts and currants; blend well. Using
wet hands, form mixture into
1 1/4-inch balls. Place on baking
sheet. Bake until meatballs are
light brown and cooked through,
about 30 minutes. Add to sauce.
Cook spaghetti in large pot of boiling
salted water until just
tender but still firm to bite. Drain.
Mound in dish. Bring sauce
and meatballs to simmer. Spoon over
spaghetti.
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Corn Dogs
=========
1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking
powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
24 hot dogs
24 wooden skewers
oil
Combine cornmeal, flour, baking
powder, salt, egg and sugar. Add
milk until batter has a pancake
type consistency (Too much milk,
and batter wont stay on hot dogs,
too little and your batter when
fried will be cracked).
Dry off hot dogs with paper towels,
coat with flour, and skewer
through the center of the corndog.
Heat 2" deep oil to 370F or use
a deep fryer. Pour batter into a
tall drinking glass. Dip skewered
hot dogs into batter mix and coat
evenly. Fry until golden brown,
about 2 1/2 minutes. Let cool and
drain on a paper towel. Serve with
ketchup, mustard, tarter sauce or
a dressing of your choosing.
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Phyllo Wrapped Asparagus
========================
8 or 9 asparagus spears,
depending on size
1/2 (16-ounce) package
frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated
Parmesan
Preheat oven to 375F. Snap off the
tough ends of the asparagus.
Unwrap the phyllo and cut the stack
in half lengthwise. Reserve
1 stack for later use. Cover the
phyllo with a damp towel to keep
it from drying out. Take 1 sheet
of phyllo and brush lightly with
some melted butter. Sprinkle with
some Parmesan. Place 2 to 3
asparagus spears on the short end
of the sheet. Roll up, jelly-roll
style. Place each piece, seam side
down, on a baking sheet. Brush
with more melted butter and sprinkle
with more Parmesan. Repeat
until all the asparagus spears are
used up. Place baking sheet in
oven and bake for 15 to 18 minutes,
or until golden brown and crispy.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Fruit Salad with Cannoli Cream
==============================
1/3 cup whole milk
ricotta cheese
2 tablespoons plus
1/3 cup whipping cream
3 tablespoons powdered
sugar
Pinch ground cinnamon
12 ounces fresh strawberries,
hulled, quartered (about 2 1/2 cups)
1/2 dry pint fresh
raspberries (about 1 1/4 cups)
1 tablespoon sugar
1 tablespoon fresh
lemon juice
2 kiwi, peeled, cut
into 1/2-inch pieces
3 tablespoons sliced
almonds, toasted
Stir the ricotta and 2 tablespoons
of cream in a medium bowl to
blend. Using an electric mixer,
beat the remaining 1/3 cup of cream,
powdered sugar, and cinnamon in
a large bowl until semi-firm peaks
form. Fold the ricotta into the
whipped cream. Place in the
refrigerator for at least 30 minutes
to stiffen and yield a creamier
filling. (Can be prepared 4 hours
ahead. Cover and refrigerate.)
Toss the strawberries, raspberries,
sugar, and lemon juice in a
medium bowl to combine. Let stand
until juices form, tossing
occasionally, about 15 minutes.
Add the kiwi.
Spoon the fruit mixture into 4 dessert
bowls. Dollop the ricotta
cream atop the fruit. Sprinkle with
the almonds and serve.
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This Week's Culinary Quiz
Answer: Coleslaw
"Koolsalade" translates to cabbage
salad, cabbage being the base
ingredient for coleslaw. This base
can be complimented with grated
carrot, cheese, onion, pineapple
and red cabbage. To complete the
coleslaw it can be dressed with
a vinaigrette or mayonnaise, though
it's highly unlikely that the ancient
Romans used the latter dressing
as mayonnaise did not appear until
sometime in the eighteenth century.
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