| THIS WEEK'S FEATURES AND RECIPES:
> Article: New Partner
For A Bun
> Wine Appreciation:
Crios de Susana Balbo Cabernet Sauvignon 2007
> Food Funnies: Top
Signs That You're Too Fat
S
E L E C T E D R E C I P E S :
* Applebee's
Baby Back Ribs
* Summer
Seafood Stew
* Chicken
with Balsamic BBQ Sauce
* Baked
Salmon Fillets
* Orzo
with Feta, Tomatoes, and Dill
* Corn
on the Cob with Shallot-Thyme Butter
* Spinach
Salad with Honey Bacon Dressing
* Flag
Cake
Healthy Eating:
Low Carb: Taco
Meatballs
Diabetic: Cherry
Turnovers
Low Fat: Cottage-Cheese
& Lemon Pancakes
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This Week's Cooking Tips
========================
Cleaning Tips:
* For quick cleanup, spray the blades
of your food processor with
nonstick spray before using.
* To cut grease and odor on dishes,
add a tablespoon of vinegar to
your hot soapy water.
* To clean your microwave, heat a
bowl of water on high power for
5 to 10 minutes. Keep the
oven closed for several more minutes to
allow the steam to do its
magic. Using oven mitts, carefully remove
the bowl of water, then wipe
the walls of the oven.
* To remove grease from inside your
oven, put a small pan of ammonia
in the oven in the evening,
and then close the oven door. In the
morning, remove the pan of
ammonia. The grease inside the oven will
wipe off very easily.
* Once a week, clean, disinfect and
deodorize wood cutting blocks.
Rub them with baking soda,
then spray on full strength distilled
white vinegar. Let sit for
5 minutes, then rinse in clear water.
It will bubble and froth
as these two natural chemicals interact.
* Immediately after using your blender,
add a couple drops of dish
washing soap and fill halfway
with hot water. Cover and turn on
for a moment. Rinse. More
Cooking Tips
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This Week's Culinary Quiz (Answer
at the bottom of page)
A "Zongzi" (Mandarin name)
is a specialty rice dumpling that is
particularly popular during the
Dragon Boat Festival in the summer.
With what are zongzi traditionally
wrapped before they are steamed?
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Quote of the Week:
"You have to eat to
cook. You can't be a good cook and be a
noneater. I think
eating is the secret to good cooking."
- Julia Child
(1912 - 2004)
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Subscribe
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 20 - National Vanilla Milkshake Day
June 21 - National Peaches & Cream Day
June 22 - National Chocolate Eclair Day
June 23 - National Pecan Sandy Day
June 24 - National Creamy Pralines Day
June 25 - National Strawberry Parfait Day
June 26 - National Chocolate Pudding Day
June 27 - National Orange Blossom Day
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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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New Partner For A Bun
By Mark Bittman
You can make a burger out of anything,
as most home cooks know; the
challenge is in choosing a central
element that delivers superior
flavor and texture. Thus one can
argue that a burger of half-pork and
half-beef is tops in the meat world,
better than the standard
all-beef version because of its
enhanced taste and "chew." In the
fish world, nothing is better than
a shrimp burger.
Shrimp, like scallops, contain a
high amount of natural gelatin,
which allows you to incorporate
a considerable amount of flavorings
without worrying about the burger
falling apart.
In fact, if you purée all
the shrimp, you end up with a dense,
rubbery sponge not unlike the dense
Thai fish cakes known as tod mun.
But if you purée just a portion
of them, leaving the rest - along
with the flavorings - just roughly
chopped, you produce a
good-textured burger with powerful
flavor (and, I might add, very
little fat).
I choose to go an Asian route here,
with ginger, chili (many people
will want to use more than I suggest,
some will want less), and
cilantro, adding a little bell pepper
for color. But as with any
burgers, these can be seasoned pretty
much according to your whim.
Try a small amount of an herb like
tarragon or chervil and omit the
chili and ginger and you will have
a different, more subtle result.
Chili or curry powders or curry
paste are other good additions.
Though good grilled, these are also
excellent cooked in a pan,
whether in clarified butter or peanut
or olive oil. In either case,
they are best served with typical
burger trimmings, especially a
couple of slices of a good tomato.
Shrimp Burgers
==============
1 large clove garlic,
peeled
1 dried or fresh chili,
stemmed, seeded and deveined,
or more
to taste
1 (1-inch) piece ginger,
peeled and roughly chopped
1 1/2 pounds peeled
shrimp, deveined if you like
1/4 cup roughly chopped
shallots, scallions or red onion
1/4 cup roughly chopped
red or yellow bell pepper, optional
Salt and pepper
1/2 cup cilantro leaves,
or to taste
Neutral oil, like corn
or canola, as needed
Toasted buns, optional
Lime wedges or ketchup
for serving
1. Start a charcoal or gas grill;
fire should be moderately hot and
rack about 4 inches
from heat source.
2. Combine garlic, chili, ginger
and 1/3 of the shrimp in a food
processor and purée,
stopping machine to scrape down sides of
container as necessary.
Add remaining shrimp along with shallots,
bell pepper, salt,
pepper and cilantro, and pulse as many times
as necessary to chop
shrimp, but not too finely. Shape mixture
into 4 patties.
3. Brush grill or patties lightly
with oil and place them on grill.
Cook undisturbed until
a dark crust appears on bottom and they
release fairly easily
with a spatula, about 5 minutes. Turn and
cook an additional
3 to 4 minutes on the other side. Serve on buns
or not, as you like,
with ketchup or lime juice as a condiment.
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THE
E-COOKBOOKS LIBRARY
Discover our very
special collection of over
100 cookbooks
filled with world class recipes ...
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This Week's Wine Selection
==========================
Marquis Philips Merlot 2008
Price: $15
The 2008 Merlot will go a long way
toward repairing the grape’s
reputation as a libido killer. Purple-colored,
it sports an enticing
bouquet of cedar, black cherry,
plum, and violets. Full-bodied,
layered, and succulent on the palate,
this ripe effort is well
balanced despite its size, and has
a lengthy, fruit-filled finish.
Drink it over the next 5 years.
Serve With:
Grilled Marinated Leg of Lamb
=============================
1/2 cup extra-virgin
olive oil
1/4 cup fresh lemon
juice
4 garlic cloves, minced
1 tablespoon dried
oregano, crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2 to 5 lb.)
butterflied boneless leg of lamb,
trimmed
of fat
Combine oil, lemon juice, garlic,
oregano, salt, and pepper in
sealable plastic bag. Add lamb and
seal bag, pressing out air. Turn
bag to coat lamb, then put bag in
a shallow baking pan and marinate,
chilled, turning bag over occasionally,
at least 8 hours.
Bring lamb to room temperature,
about 1 hour, before grilling.
Prepare grill for cooking over direct
heat with medium-hot charcoal
(moderate heat for gas). Remove
lamb from marinade (discard marinade)
and run 3 or 4 skewers lengthwise
through lamb about 2 inches apart.
Grill on a lightly oiled grill rack,
covered only if using gas grill,
turning over occasionally and, if
necessary, moving around on grill
to avoid flare-ups, until thermometer
registers 125 to 128F, 8 to 14
minutes total for medium-rare.
Transfer lamb to a cutting board
and remove skewers. Let lamb stand,
loosely covered with foil, 20 minutes.
(Internal temperature will
rise to 135F while meat stands.)
Cut across the grain into slices.
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FOOD FUNNIES: Top Signs That You're
Too Fat
===========================================
9. When people first meet you they
say, "Lemme guess - opera singer?".
8. You live on 23rd, 24th, and 25th
streets.
7. Barack Obama has requested $3
billion to bail you out of your bed.
6. When doctor says you're pregnant
with octuplets, you have to
remind him you're a
man.
5. Often get free waffles at Denny's
by claiming to be Rush Limbaugh.
4. When you get on a scale, it says,
"One at a time!".
3. While you're reading this, you're
eating a quart of tartar sauce.
2. You're too fat to read Artie
Lange's "Too Fat to Fish".
...
and the #1 Sign That You're Too Fat ...
1. Get in bed at 11pm, but your ass
doesn't get there 'til midnight.
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Applebee's Baby Back Ribs
=========================
3 racks (about 1 lb.
each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider
vinager
3 tablespoons dark
brown sugar
3 tablespoons worcestershire
sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough
water to cover them. Bring
water to a boil, reduce
heat, cover and simmer 1 hour or until
ribs are fork tender.
2. Mix all sauce ingrediants together
in a medium sauce pan and
bring to a boil, reduce
heat and simmer uncovered, stirring often,
for 30 minutes or until
slightly thickened.
3. Heat broiler. Line broiler
with foil for easy cleanup. Place
ribs, meat side down,
on broiler pan, brush with 1/2 the sauce and
broil 4-5 inches from
heat source for 6 to 7 minutes. Turn ribs
over, brush with remaining
sauce and broil 6 to 7 minutes longer
or until edges are
slightly charred.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Summer Seafood Stew
===================
1/4 cup olive oil
5 cups chopped onions
3 tablespoons minced
garlic
2 (28 oz.) cans diced
tomatoes in juice
3 cups dry white wine
3 (8 oz.) bottles clam
juice
3/4 cup tomato paste
3 bay leaves
2 tablespoons chopped
fresh thyme
2 1/2 teaspoons grated
orange peel
2 1/2 teaspoons fennel
seeds, crushed
3/4 teaspoon dried
crushed red pepper
24 littleneck clams,
scrubbed
2 3/4 pounds cod or
snapper fillets, cut into 2-inch pieces
1 1/2 pounds uncooked
large shrimp, peeled, deveined
1 pound bay scallops
Chopped fresh basil
Heat oil in a heavy 10m quart pot
over medium heat. Add onions and
garlic and saute until onions are
tender, about 10 minutes. Add
tomatoes with juices and next 8
ingredients. Bring to boil. Reduce
heat and simmer uncovered until
flavors blend and liquid is slightly
reduced, about 45 minutes.
Add clams to cooking liquid. Cover
pot and cook until clams open,
about 10 minutes (discard any clams
that do not open). Add fish,
shrimp and scallops. Simmer until
seafood is just cooked through,
about 5 minutes. Season stew to
taste with salt and pepper.
Ladle stew into bowls. Sprinkle
with basil. Makes 12 servings.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Chicken with Balsamic BBQ Sauce
===============================
4 pieces chicken (breast
or leg-and-thigh pieces)
Salt and freshly ground
pepper
Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire
sauce
1 tablespoon Dijon
mustard
1/2 teaspoon salt
1/2 teaspoon freshly
ground black pepper
Combine all the sauce ingredients
in a small saucepan and stir
until all the ingredients are incorporated
and the mixture is
smooth. Simmer over medium heat
until reduced by 1/3, about
15 to 20 minutes.
Place a grill pan over medium heat
or preheat a gas or charcoal
grill. Season the meat with salt
and pepper. Lightly coat with some
of the BBQ sauce using a pastry
brush. Place the meat on the grill.
Place the remaining BBQ sauce, still
in the small saucepan, over
low heat or on the edge of a gas
or charcoal grill and allow to
gently simmer while the meat cooks.
Cook the chicken about 8 minutes
per side. Continually brush the
meat with BBQ sauce every few minutes.
Remove the meat from the grill
and let rest for at least 5 minutes.
Serve with the heated BBQ sauce
alongside.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Baked Salmon Fillets
====================
1 lb. salmon fillets
1/3 cup sour cream
or yogurt
2 teaspoons prepared
mustard
2 teaspoons onions,
finely minced
2 teaspoons dried dill
weed
3 tablespoons mayonnaise
2 tablespoons parmesan
cheese, grated
1/2 cup cheddar cheese,
grated
paprika
Preheat oven to 450F. If frozen,
partially thaw fillets and cut
into serving size pieces. Place
in a greased baking dish.
Combine sour cream or yogurt, mustard,
onion, dill, and mayonnaise.
Season with salt and pepper. Spread
mixture over fish.
Bake 20 minutes per inch of thickness
of fish if frozen or 10-12
minutes if thawed. When just done,
sprinkle with the cheeses and a
dash of paprika. Broil 1 minute
or until the cheese is bubbly and
flecked with brown. Serve with lemon
wedges.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Orzo with Feta, Tomatoes, and Dill
==================================
3 tablespoons extra-virgin
olive oil
2 cups cherry tomatoes,
halved
1/2 cup chopped dill
1 teaspoon grated lemon
zest
1 cup orzo
1 1/2 cups crumbled
feta (6 ounces)
Toss together oil, tomatoes, dill,
zest, and 1/2 teaspoon each of
salt and pepper in a large serving
bowl. Let stand at least ten
minutes.
Meanwhile, cook orzo in a pasta
pott of boiling salted water
(1 1/2 tablespoons salt for 4 quarts
water) until al dente. Drain
orzo and toss with tomato mixture.
Add feta and toss again.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Corn on the Cob with Shallot-Thyme
Butter
=========================================
8 tablespoons (1 stick)
butter, room temperature
2/3 cup chopped shallots
(about 3 ounces)
2 tablespoons chopped
fresh thyme or 2 teaspoons dried
6 to 9 ears fresh corn,
shucked
Olive oil
Melt 2 tablespoons butter in heavy
small skillet over medium heat.
Add shallots and saute until brown,
about 4 minutes. Cool. Combine
remaining 6 tablespoons butter and
thyme in small bowl. Add shallot
mixture and blend well. Season to
taste with salt and pepper.
Prepare barbecue (medium-high heat).
Brush corn with olive oil.
Grill corn away from direct heat
until just cooked and beginning to
brown in a few places, turning frequently,
about 10 minutes.
Alternatively, omit brushing corn
with olive oil and cook in large
pot of boiling salted water until
tender, about 6 minutes, drain.
Serve corn with shallot-thyme butter.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Spinach Salad with Honey Bacon Dressing
=======================================
8 cups torn fresh spinach
1 cup sliced fresh
mushrooms
1/4 cup sliced green
onions
1 medium tomato, seeded
and chopped
1 hard-boiled egg,
chopped
1/2 cup shredded parmesan
cheese
7 slices bacon, cooked
and crumbled
1/2 cup honey
1/2 cup vinegar
1/3 cup vegetable oil
1 teaspoon yellow mustard
or spicy brown mustard
1 teaspoon lemon juice
Combine first 6 ingredients with
5 of the cooked, crumbled bacon
strips in a large bowl. In a small
bowl, whisk together the honey,
vinegar, oil, mustard, lemon juice,
and remaining 2 strips of cooked,
crumbled bacon. Pour over salad.
Serve immediately.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Flag Cake
=========
1 - 9" X 13" inch white
cake
2 pints strawberries
1 pint blueberries
Boiled Icing
Boiled Icing:
1 cup white sugar
1/3 cup water
1 tablespoon light
corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
extract
3 tablespoons confectioners'
sugar
Combine sugar, water, corn syrup,
and salt in a saucepan; stir
until well blended. Boil slowly
without stirring until mixture
will spin a long thread when a little
is dropped from a spoon
(hold the spoon high above saucepan),
or reaches 238F - 242F.
In a large bowl, beat egg whites
with a mixer until they are
stiff, but still moist. Pour hot
syrup slowly over egg whites
while beating. Continue until mixture
is very fluffy, and will
hold its shape. Add vanilla, and
beat until blended. If icing
does not seem stiff enough, beat
in 2 or 3 tablespoons confectioners
sugar 1 tablespoon at a time until
stiff enough to hold its shape.
De-stem the strawberries and cut
in half. Spread boiled icing
on cake. In the top left hand corner
of the iced cake, make a
four inch tall by five inch wide
rectangle with the blueberries.
Lightly press the berries into the
icing. Fill in the rectangle
with remaining blueberries in rows.
The white space in between
will resemble stars.
Place strawberries cut side down
in rows going across horizontally.
The bottom stripe is red, so start
with that row. Be sure to
press the berries lightly into the
frosting.
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This Week's Culinary Quiz
Answer: Bamboo leaves
Zongzi can also be wrapped in other
inedible leaves, depending on
the fragrance desired. The leaves
are never eaten. Wrapped within
the leaves, which are then steamed,
is rice and an assortment of
meats, nuts, beans and even small
eggs. They are used to commemorate
the death of the first Chinese poet
of any fame, Qu Yuan.
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