| THIS WEEK'S FEATURES AND RECIPES:
> Article: Lots of
Lime, and Chilies, Too
> Wine Appreciation:
Mirassou Merlot 2006
> Food Funnies: Reasons
Why Dad Did Not Cook On Father's Day
S
E L E C T E D R E C I P E S :
* Lum's
Ollieburger
* Steak
with Mango Salsa
* Grilled
Lamb Chops
* Fish
with Tomatoes, Olives and Capers
* Italian
Pasta Salad
* Sweet
and Spicy Coleslaw
* Rye
Boat Dip
* Chocolate
Mint Cookies
Healthy Eating:
Low Carb: Fried
Cabbage with Onion & Bacon
Diabetic: Fudgy
Brownies
Low Fat: Banana
Smoothie
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This Week's Cooking Tips
========================
Vegetable and Fruit Tips:
* Prevent discoloration of green
leafy vegetables: Add a pinch of
common salt and sugar to
the cooking vegetable so as to avoid
discoloration of green leafy
vegetables.
* Onion peeling without crying: Peel
onions under water to avoid
"crying". Another option
is to refrigerate onions before cutting.
* Keep green leafy vegetables fresh
for longer time: Wrap green leafy
vegetables in a newspaper
before putting in the vegetable bag or
tray. This will keep them
fresh much longer.
* Keep celery fresh for a longer
time: Celery wrapped in aluminum
foil before refrigerating
will remain fresh for weeks.
* Stop potatoes from rotting: Potatoes
rot quickly if stored near
onions. To prevent potatoes
from budding, place an apple in the bag
with the potatoes.
* Keep chillies fresh for a longer
time: While storing green chilies,
remove the stems. More
Cooking Tips
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This Week's Culinary Quiz (Answer
at the bottom of page)
The banana plant thrives in
tropical climates. As the plant
requires temperatures around 80
degrees Fahrenheit (27 degrees
Celsius), plenty of rain, and healthy
soil, it is generally
cultivated within 30 degrees of
the equator. How exactly is the
banana plant classified botanically?
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Quote of the Week:
"You better cut the
pizza in four pieces because I'm not
hungry enough
to eat six."
- Yogi Berra,
American baseball player
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to the VJJE Recipe Weekly - It's fun and it's free!
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UPCOMING FOOD HOLIDAYS:
July is: National Ice Cream Month
National Picnic Month
National Baked Bean Month
National Hot Dog Month
National Pickle Month
June 27 - National Orange Blossom Day
June 28 - National Tapioca Day
June 29 - National Almond Butter Crunch Day
June 30 - National Ice Cream Soda Day
July 1 - National Gingersnap Day
July 2 - National Anisette Day
July 3 - National Chocolate Wafer Day
July 4 - National Barbecued Spareribs Day
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Tasty
Looking Mousepads
We offer hundreds of designs
geared to food lovers!
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Lots of Lime, and Chilies,
Too
By Mark Bittman
In summer the flavors of the Yucatan
- lime, chili, tomato,
cilantro - are just as much at home
in Maine as they are in Merida. I
was served this dish at a restaurant
in a fishing village called
Telchac Puerto, where the road ends
at a lighthouse, a pier and the
Gulf of Mexico. The tables, chairs,
utensils, tablecloths and plates
were made of plastic, but the floor
was just sand. There was a roof
for shade, and a mariachi played.
There were good ceviches, too, and
corny, handmade tortillas. Then
there was this: fish cooked in what
seemed to be a quart of lime
juice, with chilies, tomatoes and
cilantro, all garnished with
toasted garlic.
The dish had no name; it was, the
restaurant owner told me, "fish
with garlic." He used small grouper,
but he assured me that it was
equally good with any fish, and
that he especially liked it with
shrimp.
Duplicating the dish at home, I
found it very hard to decide whether
I preferred shrimp or fish, but
chose to use fish here simply because
people seem to have more trouble
finding recipes they like for fish
than for shrimp.
In a process as quick as a stir-fry,
the fish - I used flounder, but
any flatfish will work as well -
is seared in a little oil, then
semipoached in lime juice and tomatoes
and, finally, cilantro. The
garlic is simmered in oil until
sweet and crunchy. Chilies are
optional, but I like a touch of
heat. A few dried chilies, left
whole, does the trick for me, but
this dish is often prepared
scorchingly hot. If you want more
heat, use a fresh minced jalapeno
or habanero pepper.
Fresh tortillas are ideal, but rice
is pretty good with this too,
and I confess that on a recent night
when friends showed up and I
made this on the spur of the moment,
it was served, absent-mindedly
but quite delightfully, with crusty
bread. You definitely need
something to sop up the spicy lime
juice, which is not only
characteristic of the dish but also
of the season - and is really
delicious.
Yucatan Fish With Crisp Garlic
==============================
4 tablespoons neutral
oil, like corn or canola
5 cloves garlic, peeled
and thinly sliced
Salt and pepper to
taste
4 large or 8 small
fillets of flounder or other flatfish,
1
1/2 pounds or more
3 small hot dried red
chilies, or to taste
1/2 cup fresh squeezed
lime juice
1 cup cherry or grape
tomatoes, optional
1/2 cup chopped fresh
cilantro leaves
1. Combine 2 tablespoons oil with
garlic in a small, heavy saucepan
over medium-low heat.
Cook, shaking pan occasionally, until garlic
browns, 5 to 10 minutes;
season with a little salt and pepper, and
turn off heat.
2. Meanwhile, put remaining oil in
a large nonstick skillet over
medium-high heat. A
minute later, add fish and chilies and cook,
undisturbed, for about
2 minutes. Reduce heat to medium and add
all but a tablespoon
or 2 of lime juice, along with tomatoes if
desired. Cook another
2 minutes or so, until fish is cooked
through. Do not turn
fish.
3. Carefully remove fish to a platter.
Stir cilantro into pan juices
and pour, with tomatoes,
over fish, along with garlic, its oil and
remaining lime juice.
Serve immediately. Yield: 4 servings.
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Chef Coats
Kick it up a notch with
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This Week's Wine Selection
==========================
Octavius de Lagorce 2006
Price: $9
The 2006 seduces with its beautiful
ruby color and purple
highlights. Slightly spicy nose,
with aromas of blackberries and
blackcurrants. Supple and full mouth
with silky tannins, black
fruit flavors, and an elegant fruity
finish. This is a harmonious
and well-balanced wine that has
the potential to age another
2-3 years.
Serve With:
Herb-Crusted Flank Steak with Tomatoes
and Olives
=================================================
Steak:
2 tablespoons chopped
fresh thyme
2 tablespoons chopped
fresh rosemary
1 tablespoon chopped
fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground
black pepper
2 1 1/2-pound flank
steaks
1 tablespoon olive
oil
Tomatoes:
2 cups halved cherry
tomatoes
1 cup chopped fresh
Italian parsley
1/4 cup coarsely chopped
pitted Kalamata olives
1/4 cup coarsely chopped
pitted brine-cured green olives
1/4 cup chopped fresh
basil
1/4 cup extra-virgin
olive oil
2 tablespoons Sherry
wine vinegar
Mix first 6 steak ingredients in
small bowl. Place steaks in large
glass baking dish. Brush steaks
with olive oil. Rub with herb mixture.
Cover with plastic wrap and refrigerate
at least 1 hour and up to
8 hours.
Mix all tomato ingredients in large
bowl. Season tomatoes to taste
with salt and pepper.
Prepare barbecue (medium-high heat).
Grill steaks until cooked to
desired doneness, about 4 minutes
per side for medium. Transfer
steaks to cutting board. Cover with
foil. Let stand 5 minutes.
Cut steaks across grain into 1/2-inch-thick
slices. Arrange steak
slices on large platter. Spoon tomatoes
with juices over steaks and
serve.
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E-Cookbooks Library
ALL YOU NEED TO COOK IT RIGHT!
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filled with world class recipes ...
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FOOD FUNNIES: Reasons Why
Dad Did Not Cook On Father's Day
==========================================================
9. Two words: "Naked Chef."
8. Because Dad's three-alarm chili
actually involves the fire
department.
7. You're pretty sure you've never
even heard of "Rack of Spam."
6. Mom is starting to wonder if
there's a link between Dad's mystery
shish kabobs
and the annual disappearance of her cats.
5. Thinks it's funny to do the "pull
my finger" routine over a
flaming barbecue
pit.
3. While yummy, and even slightly
nutritious, Dad's standard meal
of microwave
popcorn and pudding cups isn't quite appropriate
for the day's
festivities.
4. His signature dish? Pork tartare.
2. While dad's kitchen exploits
might be great for laughter and
good for $5000
if captured on video, I was actually kind of
hungry.
... and the #1
Reason Dad Did Not Cook On Father's Day ...
1. There's only so much food that
can be prepared during a Sports
Center commercial
break.
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Lum's Ollieburger
=================
3 tablespoons lemon
juice
1 1/2 teaspoons seasoned
salt
1 tablespoon Worcestershire
Sauce
1 tablespoon soy sauce
1 tablespoon A1 Steak
Sauce
1 tablespoon corn oil
1/2 cup beef broth
1 teaspoon Heinz 57
Sauce
1/4 teaspoon garlic
salt
1 teaspoon vinegar
1. Mix the above ingredients.
2. Take 1 1/2 to 2 lbs. of ground
round and shape meat into round
patties, 3/4"
thick and 3 1/2"round.
3. Place in a covered container
and pour the marinade mixture over
them. Cover tightly
and refrigerate 12 hours or overnight. Turn
the patties frequently.
4. Remove from marinade and sear
over high heat to seal in the
juices, then
turn down heat and cook to your desired doneness.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Steak with Mango Salsa
======================
1 lb. top round steak,
cut 3/4-inch thick
salt and pepper
4 cups hot cooked couscous
2 cups sugar snap peas,
steamed
Marinade:
1/4 cup fresh lime
juice
2 tablespoons minced
green onion
2 tablespoons water
2 teaspoons minced
fresh ginger
2 cloves garlic, minced
1/4 teaspoon salt
Mango Salsa:
1-1/2 cups finely diced
fresh mango
2 tablespoons minced
green onion
1 tablespoon fresh
lime juice
1 tablespoons minced
fresh cilantro
1 red serrano or jalapeno
pepper, seeded, finely chopped
Combine marinade ingredients. Place
beef and marinade in sealable
plastic bag; turn steak to coat.
Refrigerate 6 hours to overnight,
turning occasionally.
Just before grilling, combine salsa
ingredients in medium bowl.
Cover and refrigerate until ready
to serve.
Remove steak from marinade, discarding
marinade. Place steak on
grid over medium, ash-covered coals.
Grill, covered, about 19 to
24 minutes for medium rare doneness,
turning occasionally.
Carve steak into thin slices. Season
with salt and pepper, as
desired. Serve with salsa, couscous
and sugar snap peas.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Grilled Lamb Chops
==================
2 large garlic cloves,
crushed
1 tablespoon fresh
rosemary leaves
1 teaspoon fresh thyme
leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin
olive oil
6 lamb chops, about
3/4-inch thick
In a food processor fitted with
a metal blade add the garlic,
rosemary, thyme, cayenne, and salt.
Pulse until combined. Pour in
olive oil and pulse into a paste.
Rub the paste on both sides of
the lamb chops and let them marinate
for at least 1 hour in the
refrigerator. Remove from refrigerator
and allow the chops to come
to room temperature; it will take
about 20 minutes.
Heat a grill pan over high heat
until almost smoking, add the chops
and sear for about 2 minutes. Flip
the chops over and cook for
another 3 minutes for medium-rare
and 3 1/2 minutes for medium.
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Fish with Tomatoes, Olives and Capers
=====================================
4 teaspoons olive oil,
divided
4 (5-ounce) sea bass
fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned diced
tomatoes, with juice
1/2 cup chopped pitted
black olives
2 tablespoons capers
1/4 teaspoon dried
crushed red pepper, optional
2 cups packed fresh
baby spinach leaves
Salt and pepper
In a large nonstick skillet heat
2 teaspoons of oil over a
medium-high heat. Add fish and cook
until opaque in the center,
about 2 1/2 minutes per side. Transfer
the fish to a platter and
tent with foil to keep the fish
warm.
Heat the remaining 2 teaspoons of
oil in the same skillet; add
onion and saute for 2 minutes. Add
the wine and cook until reduced
by half, about 2 minutes. Add the
tomatoes, olives and capers and
crushed red pepper, if using, and
cook for 3 minutes more. Stir in
the spinach and cook until it is
wilted, about 3 minutes. Season
with salt and pepper. Spoon the
sauce over the fish and serve.
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Italian Pasta Salad
===================
1 (1 lb) box tri-colored
pasta
2 cups chopped green
peppers
2 cups diced tomatoes
1 1/2 cups chopped
red onions
1/2 lb. cubed provolone
cheese
1/2 lb. sliced pepperoni
1/2 cup sliced black
olives
Dressing:
3/4 cup extra virgin
olive oil
3/4 cup red wine vinegar
1/4 cup sugar
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper
Mix together dressing first and
set aside until sugar is dissolved
completely. Cook pasta according
to box directions and rinse under
cold water until cool. Slice the
sliced pepperoni circles in half
and separate slices. Mix together
with pasta and chopped items,
except the provolone cheese. Pour
dressing over it all and mix well.
Chill well. Add provolone cheese
to salad before serving, otherwise
it gets soggy.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Sweet and Spicy Coleslaw
========================
2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider
vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground
black pepper
Cut cabbage in quarters and remove
core. Peel carrots and onion
and cut into pieces that would fit
through the feed tube of a food
processor. Fit food processor with
the large-holed grater attachment
and push cabbage, carrots, and onions
through feed tube to grate.
In a large bowl, toss vegetables
together.
In another medium bowl, prepare
the coleslaw dressing by whisking
together the mayonnaise, mustard,
cider vinegar, sugar, black pepper,
and cayenne. Toss dressing with
the cabbage mixture, and season with
salt and pepper, to taste. Cover
with plastic wrap and chill for at
least 2 hours before serving.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Rye Boat Dip
============
16 oz. sour cream
16 oz. mayonnaise
1 (5 ounce) jar dried
beef, diced
2 teaspoons onion powder
2 teaspoons garlic
powder
3 tablespoons dried
minced onion
1 tablespoon dill weed
1 loaf rye bread (round)
Combine all ingredients except bread
in a bowl. Mix well and
refrigerate at least one hour before
serving.
Cut out the round rye bread loaf
to make the bread bowl. Cut up
the bread you removed into pieces
for dipping. Fill the bread bowl
with dip and serve with bread pieces.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Chocolate Mint Cookies
======================
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate
chips
2 eggs
2 1/2 cups all-purpose
flour
1 1/4 teaspoons baking
soda
1/2 teaspoon salt
3 (4.5 ounce) packages
chocolate covered thin mints
In a saucepan over medium heat,
cook the sugar, butter and water,
stirring occasionally until melted.
Remove from heat, stir in the
chocolate chips until melted and
set aside to cool for 10 minutes.
Pour the chocolate mixture into
a large bowl, and beat in the eggs,
one at a time. Combine the flour,
baking soda and salt, stir into the
chocolate mixture. Cover and refrigerate
dough for at least 1 hour.
Preheat oven to 350F. Grease cookie
sheets. Roll cookie dough into
walnut sized balls and place 2 inches
apart onto the prepared cookie
sheets. Bake for 8 to 10 minutes
in the preheated oven, be careful
not to overbake. When cookies come
out of the oven, Press one mint
wafer into the top of each cookie
and let sit for 1 minute. When the
mint is softened, swirl with the
back of a spoon or toothpick to make
a pattern with the green filling
of the mint wafer. For smaller
cookies, break mints in half.
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This Week's Culinary Quiz
Answer: Herb
That's right. Banana plants are
actually classified as perennial
herbs, and fall into the same family
(Musaceae) as palms, lilies,
and orchids. They are the largest
plants without woody stems (which,
incidentally, is a defining characteristic
of herbs). The banana
plant grows from an underground
rhizome or bulb, rather than from
a seed. Early travelers would actually
carry parts of the plant's
rhizome with them on their journeys.
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