| THIS WEEK'S FEATURES AND RECIPES:
> Article: Salads That
Declare Their Independence
> Wine Appreciation:
Shannon Ridge Sauvignon Blanc 2008
> Food Funnies: Signs
You’re Not at an Authentic Mexican Restaurant
S
E L E C T E D R E C I P E S :
* T.G.I.
Friday's Jack Daniel's Grill Glaze
* Spicy
Tangerine Beef
* Barbecued
Chicken Quarters
* Maple
Glazed Pork Loin
* Zesty
Grilled Corn
* Asparagus,
Ham, and Cheese Melts
* Hash
Brown Quiche
* Fresh
Strawberry Gelato
Healthy Eating:
Low Carb: "Rice"
Pudding
Diabetic: Fruit
Muffins
Low Fat: Corn
Dogs
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This Week's Cooking Tips
========================
Bored with meatloaf?
Try these ideas with your basic
recipe for a more ethnic flare:
CHINESE: Add rice, water chestnuts
and sweet-and-sour sauce. Or soy
sauce, green onions and ginger.
FRENCH: Mix in mushrooms, red wine
and pepper. Also, try white wine,
Dijon mustard and parsley.
GREEK: Add ground lamb and feta
cheese.
INDIAN: Add curry powder and crushed
garbanzo beans. Or mix in cubed
potatoes, yogurt and mustard seeds.
MEXICAN: Add fresh cilantro and
green chilies. Or add white cheese,
chili powder and cumin.
POLISH: Add bacon drippings, dill
pickles and hard-boiled eggs. Or
add horseradish and sour cream.
PUERTO RICAN: Add sliced green olives,
ham and raisins. Or mix in
onions, garlic and chopped green bell pepper.
THAI: Mix in peanuts and hot red
peppers. Also, try coconut milk and
grated
lime zest. More Cooking Tips
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This Week's Culinary Quiz (Answer
at the bottom of page)
In France, the portobello
mushroom is known as what?
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Quote of the Week:
"Oysters are the most
tender and delicate of all seafoods.
The stay in bed
all day and night. They never work or take
exercise, are
stupendous drinkers, and wait for their meals
to come to them."
- Hector Bolitho,
"The Glorious Oyster" (1960)
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to the VJJE Recipe Weekly - It's fun and it's free!
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UPCOMING FOOD HOLIDAYS:
June is: National Papaya Month
National Fresh Fruit and Vegetables Month
National Iced Tea Month
National Dairy Month
National Seafood Month
June 6 - National Applesauce Cake Day
June 7 - National Chocolate Ice Cream Day
June 8 - National Donut Day
June 9 - National Strawberry Rhubarb Pie Day
June 10 - National Black Cow Day
June 11 - National German Chocolate Day
June 12 - National Peanut Butter Cookie Day
June 13 - National Lobster Day
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Kick it up a notch with
a touch of class! Create a
personalized and professional
look in your kitchen.
Personalized Chef Coats
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Salads That Declare
Their Independence
By MARK BITTMAN
Meat is not only the centerpiece
of most barbecues, but also the
simplest part. Intensely flavorful
to begin with, it is easily made
more so with rubs, sauces and smoke.
It's the salads that can be tricky.
With challenge comes opportunity,
and anyone willing to explore the
riches of the world beyond coleslaw,
potato salad and America's
borders will discover surprising
combinations that will be new to
most if not all cookout guests.
Like coleslaw and potato salad, most
of these are not "salads" in the
sense of a bowl of greens and
dressing, but cold vegetable dishes
with both substance and strong
flavor.
The advantages of these dishes,
perhaps obvious, are myriad: the
components can almost always be
prepared a day or so ahead and
combined at the last minute. The
salads are served cold or at room
temperature. They are healthy, or
at least perceived as being so.
(Some dressings contain as much
fat as a well-marbled steak.) And
they may use ingredients that just
don't appear very often in these
forms.
Radish salad, for example, is something
you see in various places
around the world (in the last couple
of years, I have been served it
in similar guises in both Mexico
and Turkey), but almost never in
this country. Salting the radishes
first reduces their harshness
while accenting their crispness.
At that point, they can be dressed
with a traditional vinaigrette or
the more tropical (and oil-less)
version here. The only trick is
to slice the radishes thinly. For
this, a mandoline is best.
A mandoline is also useful in preparing
Mediterranean leek salad,
which combines a bunch of thinly
sliced raw leeks with a quick
vinaigrette and some tomatoes and
cucumber. This dish can be made
more elaborate with the addition
of a handful of chopped black
olives, either oil-cured or a good
variety like calamatas.
Olives are, of course, the star
of tapenade, the delicious,
intensely flavored paste that also
originated in the Mediterranean
and should be a staple in every
household. (Every single time I make
tapenade I wonder how I live without
it in my refrigerator.) Combined
with chopped tomatoes and basil,
it produces what has to be one of
the best simple summer dishes in
existence. The beauty of this dish -
and of the leek salad as well -
is that the tomatoes can be the
relatively hard early-summer variety,
and it will still be great.
(Later in the summer, layer sliced
ripe tomatoes with the tapenade,
rather than tossing them together.)
Half a continent and a world away
in flavor from tapenade is the
incredibly rich dairy-based dressing
found throughout Eastern Europe,
a creamy mix of yolks from hard-cooked
eggs (the whites are used for
garnish), sour cream and lemon.
This combination is so full-bodied
that it makes traditional Caesar
dressing look thin, so it must be
used with very sturdy greens, the
kind that only rarely make their
way into salads. Romaine lettuce
is good, especially when mixed with
a variety of bitter greens like
endive, escarole, radicchio and
chicory.
Back on the lighter side is classic
Japanese eggplant salad, unusual
primarily not for its seasonings
(though salads with Asian dressings
still seem exotic to most non-Asians)
but for its cooking method.
Though the eggplant should be salted,
as usual, if it is not
extremely firm (small ones are almost
always better than the common
globular variety), it is cooked
swiftly thereafter with a quick
immersion in boiling water. Once
the eggplant is tender, it is
chilled, then tossed with a soy
sesame dressing.
In general, these salads take as
little work as coleslaw and potato
salad, or even less, but are clearly
far from common afterthoughts.
In fact, they are so good that they
can steal the show: you might
have to start thinking of meat as
the side dish.
Tomato
and Tapenade Salad
Leek
Salad
Cold
Eggplant Salad With Sesame Dressing
Radish
Salad
Bitter
Greens With Sour-Cream Dressing
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Discover our very
special collection of over
100 cookbooks
filled with world class recipes ...
The E-Cookbooks Library
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This Week's Wine Selection
==========================
Shannon Ridge Sauvignon Blanc
2008 Price: $11
Clean, light straw color. Aroma
of lemongrass, mango and
gooseberry. Flavors of tropical,
citrus and tangerines. Crisp,
nicely balanced fullness with a
lingering finish.
Serve With:
Sea Bass with Watercress Sauce
==============================
1 tablespoon butter
1 tablespoon vegetable
oil
2 8-ounce sea bass
fillets
3 tablespoons finely
chopped shallots
1/4 cup dry Vermouth
or dry white wine
1/2 cup whipping cream
1 cup (packed) chopped
trimmed watercress (about 6 ounces)
Melt butter with oil in heavy medium
skillet over medium-high heat.
Add sea bass to skillet; cook just
until opaque in center, about
4 minutes per side. Transfer fish
to plate; tent with foil to keep
warm. Pour off all but 1 teaspoon
drippings from skillet. Add
shallots to same skillet; stir 30
seconds. Add Vermouth; bring to
boil. Continue to boil 1 minute.
Add cream; boil until sauce thickens
slightly and coats spoon, about
3 minutes. Add 3/4 cup watercress to
sauce. Season with salt and pepper.
Transfer fish to plates. Spoon
sauce around fish. Sprinkle with
remaining 1/4 cup watercress and
serve.
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FOOD FUNNIES: Signs You’re Not at
an Authentic Mexican Restaurant
=================================================================
9. The #3 dinner has an enchilada,
fried rice, edamame, and a
spinach salad.
8. The tamales are wrapped in rice
paper.
7. You notice the chorizo is actually
a dozen Slim Jims tied
together.
6. The Mariachi band is dressed like
the Village People and
singing "Nacho Man".
5. When the waiter brings your "Mole",
you notice hair and eyes
in it.
4. When you yell, "La Migra!" nothing
happens.
3. Chile Relleno is not generally
stuffed with sprouts, tofu, and
bulgur wheat.
2. The big bell out front?
... and the #1 Sign You’re Not at
an Authentic Mexican Restaurant ...
1. Each entree on the menu is an
English word with an "o" at
the end.
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T.G.I. Friday's Jack Daniel's Grill
Glaze
=========================================
1 head of garlic
2 teaspoons olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman's
teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown
sugar
3 tablespoons lemon
juice
3 tablespoons minced
white onion
1 tablespoon Jack Daniel's
Whiskey
1 tablespoon crushed
pineapple
1/4 teaspoon cayenne
pepper
Preheat the oven to 375F. Remove
some of the papery skin from the
garlic head, but do not peel or
separate the cloves. Place garlic on
a sheet of aluminum foil and drizzle
olive oil on top. Wrap the garlic
in the aluminum foil, allowing some
room for airflow inside the pocket.
Roast for 45 minutes to 1 hour.
Garlic is done when it is soft to the
touch. Remove from oven and allow
to cool.
Combine the remaining ingredients
in a sauce pan. Squeeze the cooled
head of garlic to extract the garlic
paste and add to sauce pan.
Discard the garlic skin. Whisk ingredients
well and bring to a boil.
Reduce heat and simmer for about
45 minutes to an hour until thickened
while whisking occasionally.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Spicy Tangerine Beef
====================
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak
or tri-tip, cut in thin strips on the bias
2 tablespoons dry sherry
2 tablespoons hoisin
sauce
2 tablespoons honey
1 tablespoon chili
sauce
2 tablespoons soy sauce
1/4 cup freshly squeezed
tangerine juice
3 tablespoons canola
oil
2 tablespoons minced
fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted
sesame seeds
In a resealable plastic bag combine
the soy sauce and cornstarch
and mix well. Add beef, cover, and
let marinate for 20 minutes in
the refrigerator.
Whisk together the sherry, hoisin,
honey, chili sauce, soy sauce,
and tangerine juice until completely
combined.
In large pan or wok, heat oil on
high. Add the ginger and beef and
cook for 2 to 3 minutes. Then add
sauce mixture and cook for another
2 minutes on medium heat until sauce
thickens. Serve on warm platter,
garnish with scallions, tangerine
zest and sesame seeds.
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Barbecued Chicken Quarters
==========================
3 cloves garlic, minced
2 teaspoons butter
1 cup ketchup
1/4 cup packed brown
sugar
1/4 cup chili sauce
2 tablespoons Worcestershire
sauce
1/2 tablespoon celery
seed
1 tablespoon prepared
mustard
1/2 teaspoon salt
1 teaspoon hot pepper
sauce
2 whole chicken, cut
into quarters
In a saucepan, saute the garlic
in butter until tender. Add the next
8 ingredients. Bring to a boil,
stirring constantly. Remove from the
heat and set aside.
Preheat the grill to a medium temperature,
about 275F preferably
over hickory and charcoal. Grill
the chicken, covered, for 30 minutes,
turning occasionally. Baste with
sauce. Grill 15 minutes longer or
until juices run clear. Continue
basting and turning for another
15 minutes of cooking. Serve with
any extra sauce you set aside for
dipping.
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Maple Glazed Pork Loin
======================
1 (3 lb.) boneless
pork loin
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup barbecue sauce
1/4 cup maple syrup
2 teaspoons grated
orange rind
Rub pork loin with mixture of ginger
and salt. Insert meat
thermometer in the thickest part
of the pork loin. Arrange hot coals
around drip pan in covered grill;
place the pork loin fat side up on
grill rack over drip pan.
Grill with the lid down for 2-2
1/2 hours or to 170 degrees on meat
thermometer. Baste frequently with
mixture of barbeque sauce, maple
syrup and orange rind during the
last hour of cooking. Remove to
serving platter and cut into thin
slices.
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Zesty Grilled Corn
==================
1/3 cup butter
2 tablespoons prepared
mustard
1 teaspoon Worcestershire
sauce
1/4 teaspoon lemon
pepper seasoning
2 teaspoons prepared
horseradish
6 ears sweet corn,
husked
Preheat grill for medium heat.
In a small saucepan, melt butter
or margarine. Stir in mustard, horseradish,
Worcestershire sauce,
and lemon pepper seasoning.
Place each ear of corn on
a 13x12 inch piece of HEAVY DUTY aluminum
foil. Drizzle with butter mixture.
Wrap loosely, leaving space for
the expansion of steam, and seal.
Grill over medium coals for
15 to 20 minutes, or until corn is
tender. Small ears will take less
time, and larger ears may take
more. Carefully unwrap foil, and
serve.
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Asparagus, Ham, and Cheese Melts
================================
1/2 cup freshly grated
Parmesan (about 1 1/2 ounces)
1/4 cup mayonnaise
1 pound thin asparagus
4 slices Italian or
other white bread
2 teaspoons unsalted
butter, softened
1/4 pound sliced cooked
ham
Preheat broiler. In a small bowl
stir together Parmesan and
mayonnaise. Trim asparagus to fit
bread and arrange asparagus in a
skillet just large enough to hold
it in one layer. Add 1/2 inch
salted cold water and cook asparagus,
covered, over moderately high
heat 5 minutes, or until just tender.
In a colander drain asparagus
well.
Arrange bread on a baking sheet
and butter top of each slice. Broil
bread about 6 inches from heat until
golden, about 2 minutes. Turn
bread over and arrange ham on each
slice, folding or trimming to fit
if necessary. Arrange asparagus
on ham and spread with Parmesan
mixture. Broil sandwiches about
3 inches from heat until golden,
1 to 2 minutes.
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Hash Brown Quiche
=================
3 cups, shredded frozen
hash browns, thawed and drained
4 tablespoons (1/2
stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked
ham
1/2 cup diced green
onions
1 cup shredded Cheddar
Salt and freshly ground
black pepper
Preheat oven to 450F. Gently press
the drained hash browns between
paper towels to dry them as best
as possible. In a 9-inch pie plate,
toss the hash browns with the melted
butter into the plate. Press
them into the bottom and up the
sides to form a crust. Bake for
20 to 25 minutes until golden brown
and starting to crisp.
Meanwhile, in a large mixing bowl,
combine the remaining ingredients.
When the hash brown crust is ready
pour the egg mixture over it and
return to the oven.
Lower the oven temperature to 350F
and bake for about 30 minutes
until the quiche is light golden
brown on top and puffed.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Fresh Strawberry Gelato
=======================
3/4 cup sugar
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping
cream
2 1/4 cups sliced hulled
strawberries
2 tablespoons lemon
juice
Stir sugar and cornstarch in heavy
medium saucepan. Whisk in milk
and cream. Whisk over medium heat
until gelato base thickens and
begins to bubble, about 5 minutes.
Pour into bowl. Cool over ice,
stirring occasionally.
Puree strawberries in processor.
Mix in lemon juice. Chill 3 hours.
Process in ice cream maker according
to manufacturer’s instructions.
Transfer to container. Cover; freeze
until firm, at least 3 hours
and up to 2 days.
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This Week's Culinary Quiz
Answer: Champignon de Paris
The portobello, or champignon de
Paris, is known as having a very
large top. Common mushrooms, known
as button mushrooms, have very
tight caps that are also very small.
The cap on the portobello is
gigantic. It is big enough that
the portobello replaces hamburger
patties to make portobello burgers,
and it can replace bread to
make a mushroom sandwich.
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