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Volume 18   Number 32

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  THIS WEEK'S FEATURES AND RECIPES:

  >  Article: Want A Little Beef With Your Garlic?

  >  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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    UPCOMING FOOD HOLIDAYS:

        August is: National Catfish Month
                   National Water Quality Month

            August 7 - National Raspberries & Cream Day
            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 

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  THE E-COOKBOOKS LIBRARY - 
               ALL YOU NEED TO COOK IT RIGHT!

   Discover Over 100 World Class Cookbooks!

       E-Cookbooks Library

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    Want A Little Beef With Your Garlic?
     By Mark Bittman

  Grilled steak with a load of garlic is one of the few interesting
 dishes to have emerged from Romania, where it is called fleica. That
 statement is probably a little unfair to a cuisine also known for
 mamaliga, a cornmeal mush that is indistinguishable from polenta, but
 never mind. Cooking steak in this way turns even the most mundane cut
 into something great.

  The dish is popular with Jews of Eastern European extraction - I ate
 it on the Lower East Side and in the Bronx when I was a child - but
 if keeping kosher does not matter to you, a little butter is an
 improvement.

  More often than not the meat used is flank steak, but I think it is
 best with skirt steak, strip or rib-eye. If you use rib-eye it will
 probably contain enough fat to make the addition of butter overkill.

  The idea here is not to be shy about using garlic: the flavor should
 be strong and very up-front. Since the garlic does cook on the grill,
 its flavor is tamed somewhat, but in principle it shouldn't be tamed
 much. 

  If you love raw or nearly raw garlic, reserve a teaspoon or more of
 the garlic-salt-lemon mixture and spread it thinly on the meat
 immediately after removing it from the grill. The steak's remaining
 heat will temper the rawness somewhat. If you like garlic only when
 it has been cooked, follow the recipe as it stands. 

  Skirt steak is an ideal cut for grilling because it has a consistent
 thickness and varies less in quality and marbling than most other
 cuts. A whole skirt steak (it's the animal's diaphragm) is often more
 than two feet long, so ask your butcher to cut it in pieces about
 eight inches long.

  Overcooked, skirt steak becomes tough, but when grilled or broiled
 to just medium rare - about 4 minutes per side - it is juicy,
 reasonably tender and almost unsurpassed in flavor.

  Especially when loaded up with a little garlic. 

  Grilled Steak With Garlic (Fleica)
  =========================
    3 or 4 garlic cloves, peeled 
    Juice of 1 lemon 
    1/2 teaspoon coarse salt, more to taste 
    Freshly ground black pepper to taste 
    1 (2- to 3-pound) flank steak, or 4 strip steaks or rib-eye
      steaks, or an equivalent amount of skirt steak 
    3 tablespoons melted butter 
    1/4 cup chopped parsley leaves, optional

 1. Using a mortar and pestle, pound the garlic with lemon juice and
    salt to make a paste. Or mince garlic, and stir it with the salt
    into lemon juice, using the back of a wooden spoon to smash garlic
    as much as you can.

 2. Press pepper into steak, then spread garlic mixture evenly on both
    sides. Let steak sit while you heat grill or broiler. 

 3. Build a moderately hot fire in the grill, or heat the broiler, and
    place the rack about 4 inches from heat source.

 4. Brush a little melted butter onto steaks, then place on grill.
    Brush once or twice more with remaining butter while steaks cook,
    about 4 minutes per side for medium rare. Garnish with parsley and
    serve. Yield: 4 servings.

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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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  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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  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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  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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  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.

   Open 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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  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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  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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  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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  Cheesecake 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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