World Culinaire

Salata Azwad be Zabadi

2008-09-26T18:13:00.000-07:00

http://www.marktanner.com/sudan-recipes/aswadz.htm

Ingredients:

3-4 large aubergines / egg plant (aswad)
1 tbsp tomato paste
1 cup yoghurt (zabadi)
2 tbsp peanut butter
1 tsp salt
1/2 tsp black pepper powder
1/2 tsp garlic
2 lemons
1 green pepper (optional)
2 tomatoes (optional)

Instructions:

Peal and chop up aubergines and fry in oil until soft.
In a separate bowl mix tomato paste, yoghurt, peanut butter and salt.
Squeeze juice of lemon and add green pepper and tomatoes if desired.
Add black pepper, garlic and cooled aubergines and mix.

Mullah Bamyah (Okra /Ladies Fingers)

2008-09-26T17:59:00.000-07:00

http://www.sudan.net/society/recipe.html#BAMYAH

Serves 4-6.

Ingredients:

2 lb okra(small)
1 lb savoury minced beef
5 garlic cloves
2 cup tomato juice
cooking oil
salt,pepper & mixed spices

Method:

Lightly fry okra, Crush garlic w/ salt and add to the savoury minced beef.
Neatly arrange 1-2 layers of okra in the stewing pot. Cover with the savoury minced beef and top with another layer of okra.
Pour seasoned tomato juice over okra and cook over very low heat, until the juice has absorbed .
Turn over onto serving dish.

Tamayya (Green Hamburgers)

2008-09-26T17:40:00.000-07:00

http://www.sudan.net/society/recipe.html#FALAFIL

Serves 8.

Green hamburgers, are healthy vegetable patties packed with fresh greens and dried beans. The Tamaaya, or Falafel as it is called in the Middle East and Sudan, is stuffed into pockets of bread along with salad, foul, fried eggplant, potatoes, tahina salad or just by itself. This sandwich may be eaten for breakfast, lunch or dinner. Bought at the Tamaaya Stand, it is wrapped in paper and eaten as one walks down the street.

Ingredients:

2 cups broken beans (foul madshoosh)
1/2 cup finely chopped parsley
1/4 cup finely chopped coriander
1/4 cup finely chopped dill
1 cup finely chopped green onions
1/2 cup finely chopped onion (1 small onion)
2 tb finely chopped garlic
1 1/2 - 2 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 tsp dry coriander powder
chili powder (optional)
sesame seeds
oil for frying

Method:

Place the beans in a large bowl of water and rinse several times until the water is clear. Fill the bowl with at least 6 cups of water, cover and allow them to soak for 2 to 3 days.
Wash the greens and dry well, this makes them easier to chop. Remove the tough parts of the stem and then finely chop the leaves and the remaining delicate stems. Measure the greens after they are chopped, but do not pack them down into the cup.
Wash the green onions and chop both the white onion part and the green stem.
Chop the onion and garlic.
Drain the beans and grind very fine. If you are grinding the beans in a food processor, turn the machine on empty and slowly drop through the tube onto the moving blade. Place the beans in a bowl and set aside.
Add the greens, onions and garlic to the processor, blend well.
Add the mashed beans to the processor and process until the mixture looks green.
Transfer the mixture to a bowl, add the spices and baking soda, mix everything until well blended.
Cover the bowl and let sit for at least 30 minutes. The longer the better so the flavors blend. If you do not cook all the batter, cover and store in the refrigerator.
Heat a medium saute pan, when hot add 1/2 inch of oil and heat until it is hot, lower the heat slightly.
To shape the patties, take a large soup spoon and fill the bowl of the spoon with some of the batter, pressing it firmly into the spoon. Sprinkle the top with sesame seeds and then push it off the spoon into the hot oil. Fry for 2 to 3 minutes or until it has turned brown. Turn the patties over and cook again 2 to 3 minutes or until brown. Remove from the oil to a paper towel to drain.
Don't let the oil get too hot or the crust will get too crisp or if the oil cools down too much, the patties will soak up too much oil.

Tagalia

2008-09-22T18:21:00.000-07:00

http://www.marktanner.com/sudan-recipes/tagalia.htm

Ingredients:

5 onions
1 cup oil
1 bulb garlic
500g mince meat
2 tbsp wayka (okra powder)
1/2 cup tomato paste
1 tsp black pepper

Method:

Chop onions and fry in oil until crispy and dry.
Blend onion with a little water.
To the remaining oil, add mince meat and fry.
Add 2 cups of water and leave to simmer for 30 minutes.
Add 1/2 cup of tomato paste and simmer for 5 minutes.
Add blended onions and crush garlic with pepper and add to stew.
Add wayka and stir for 2 minutes.

Serve on Aseeda.

Fool Medamas (Flava Beans)

2008-09-22T17:59:00.000-07:00

http://www.sudan.net/society/recipe.html#FOOL

This way of preparing fava beans, which are commonly eaten as a breakfast food in Sudan. The ingredients tend to be common for the dish but may be varied in their quantities.

Serves 4.

Ingredients:

One 16-ounce can cooked fava beans
1 large onion, chopped
1 large tomato, diced
1-1/2 Tablespoons olive oil
1 teaspoon cumin powder
1/4 cup parsley, chopped
Juice of 2 lemons
Salt, pepper, and red chili pepper to taste
Pita Bread (optional)

Method:

Pour the beans into a pot and bring to a boil for about 1 - 2 hours.
Mix them well and add remaining ingredients.
Bring to a boil again, then reduce to medium heat and cook for about 5 minutes.
This dish is usually eaten with bread (Pita).

I found that certain ingredients like; oil (olive, corn.. etc.)vinegar, lemon juice, black pepper, cumin, salt, tomatoes, onions (spring, white, red .. etc.), parsley, shatta (dry, fresh) form the basis of most recipes. Take your pick and mix it in any way you want depending on your mode and availability. Having said that we should not forget taheena and eggs. I am getting hungry here. Ummmm!!!

Shorbet Ads (Lentil Soup)

2008-09-22T17:50:00.000-07:00

http://www.sudan.net/society/recipe.html#ADS

Ingredients:

2 cups Ads Magroosh (split red lentils)
2 quarts stock (either chicken or lamb)
2 medium onions
1 medium tomato
1 medium carrot
2 tablespoons finely chopped onions
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons
Kammun -Cumin
salt
pepper

Method:

Chop the vegetables into medium-size chunks.
Wash lentils.
Put stock into a 4-5 quart pot and bring to boil.
Add the onions,carrot,tomato and lentils to stock. lower the heat to simmer and cook for about 1/2 hour or until the lentils are tender
Puree the mixture in either a food processor or blender and return to pot.
Saute the finely chopped onions in the olive oil until they are soft and brown.
Add the cumin,lemon juice ,sauted onions, salt and pepper to soup and stir slowly over low heat for about 3 minutes.

Fish Pyramid With Green Sauce

2008-09-21T18:51:00.000-07:00

http://www.sudan.net/society/recipe.html#FISH

Yield: 8 portions.

When a Fish Pyramid with Green Sauce was served to us we thought the dish was such a great idea, we decided to suggest it as an additional dish you may want to serve at your Sudanese dinner. It is very easy to make. It can be served as a salad in place of the Salata.

Combine: 2 Ibs. COOKED FISH, boned and flaked (use haddock, halibut or any white fish)
1 cup CORE of the CABBAGE, sliced very thin.
2 TOMATOES, cut in small cubes.
1/2 tsp. BLACK PEPPER
1 tsp. SALT
2 Tbs. LEMON JUICE
1/4 cup MAYONNAISE or enough to just hold mixture together.

Shape into a pyramid on a 12 inch plate (with hands moistened with water).

Combine: 1/2 cup MAYONNAISE
1/4 cup LEMON JUICE
1/2 tsp. SALT
1/4 tsp. BLACK PEPPER
1/2 cup FRESH CHOPPED DILL or 1 Tbs. dried dill. (If dried dill is used add 1/4 cup chopped parsley to give the sauce its characteristic green color.)
1/4 cup PICKLE RELISH.

Pour the Green Sauce over the pyramid.

Garnish around edge of plate with: 2 HARD BOILED EGGS sliced and
2 TOMATOES cut in slices, alternately overlapping each other around the plate
1/4 cup BLACK OLIVES uniformly placed around the edge of the plate with
4 or 5 PARSLEY SPRIGS.

Molokhiya (Green Leaf Vegetable)

2008-09-21T18:39:00.000-07:00

http://www.sudan.net/society/recipe.html#MOLOKHIYA

Serves 3-4.

Ingredients:

2/5 liter of soup ( meat or chicken ).
One and a half tea spoon of garlic, 2 tea spoons of ground Coriander (Kozbara), and three table spoons of tomato paste.(tomato paste is optional, but preferable). One and a half table spoon of butter (or 2 table spoons of oil).
Salt, and black pepper.
The Molokhya, either green or dry.

Steps:

Add the Molokhya (one bag) to the 2/5 of soup and heat for about 15 minutes on not a very hot level.
It is not recommended to steer too much, so the Molokhya doesn't drawn in the bottom. (in case of green Molokhya, not dry)
While cooking the Molokhya prepare the ta'leya ( no equivalent English term)

This is how to prepare the ta'leya:

In a soup pan, heat the butter, or the oil. (make sure you don't burn the butter).
Add the garlic and steer until it gets yellowish, then add the Coriander.
Add the tomato paste and steer until it gets brown, but not burned!
Add the result to the Molokya and steer slowly.

Note:
Some parts of Sudan don't add tomato, some add lemon. The thickness of the Molokhya depends on the person's taste.

Fettat Adis

2008-09-19T18:34:00.000-07:00

http://marktanner.com/sudan-recipes/fettat-adis.htm

Ingredients:

500g red lentils (adis)
2 onions
1/2 bulb garlic crushed
6 tsp oil
4 tsp salt
1/2 tsp black pepper powder
8 white bread rolls
1 potato (optional)
2 tomatoes (optional)
1 carrot (optional)
1/2 green pepper (optional)
3 cloves cardamom (optional)
1/4 tsp cinnamon (optional)

Instructions:

Wash lentils.
Wash and chop onions and, if included, tomatoes, potatoes, carrot and green pepper.
Put altogether in pot with cardamom and cinnamon (both optional) covering with water about 10cm higher.
Simmer until lentils tender, adding water if necessary.
Remove cardamom and mix in blender.

Place blended mix back in pot and add salt and pepper and simmer for 2 minutes.

In separate pan, fry crushed garlic in oil until golden and add to mix.

If desired, lightly bake rolls in oven until slightly crispy.
Break up bread into small pieces and put into serving dish.
Pour adis mix over bread so bread becomes slightly moist.

Khoodra Mafrooka

2008-09-19T18:22:00.000-07:00

http://marktanner.com/sudan-recipes/khoodra-mafrooka.htm

Ingredients:

250 g beef / chicken
2 onions
2 tbsp oil
1 tsp salt
1 bunch of spinach leaves
1/4 tsp sodium bicarbonate
1/4 bulb garlic
1 tsp ground black pepper

Instructions:

Chop onions and meat and put in pan with oil and cook for 5 minutes.
When meat juices have evaporated, add 1 litre of water, cover and cook until meat tender.
Take out meat and fry separately in oil.

Put spinach into onions and water and add sodium bicarbonate and cook for 30 minutes.
Stir if water overflows.

Let cool and blend sporadically for 2 second stints, repeating until mushy.
Put back in pan, heat and add crushed garlic and pepper and stir.

Serve with gorraasa or kissra.

Serve fried meat in separate dish.

Kissra be Omregayga

2008-09-19T18:15:00.000-07:00

http://marktanner.com/sudan-recipes/kissra-be-omregayga.htm

Ingredients:

250g beef / chicken
2 onions
2 tbsp oil
1 tsp salt
3 tbsp wayka (okra powder)
1/4 bulb garlic
1 tsp ground black pepper

Directions:

Chop onions and meat and put in pan with oil and cook for 5 minutes.
When meat juices have evaporated, add 1 litre of water, cover and cook until meat tender.
Take out meat and fry separately in oil.

Add wayka to onions and water and stir.
Cook for 10 minutes.
Crush garlic and fry in oil until golden.
Add to the sauce.

Serve with kissra.

Serve fried meat in separate dish.

White Nile Fish

2008-09-19T18:08:00.000-07:00

http://marktanner.com/sudan-recipes/white-nile-fish.htm

Ingredients:

1 kg fresh fish (preferably Nile Perch)
2 large onions
1/2 cup oil
1 garlic bulb
3 green peppers
1 tsp salt
2 tbsp tomato paste
2 tomatoes
1 bunch of fresh coriander leaves
1 tbsp coriander seeds / crushed black pepper
1 lemon
1 cup sultanas
1 cup dried apricots (optional)
2 potatoes (optional)
1 carrot (optional)

Directions:

Slice the onions into rings and fry in oil in large pan.
Crush garlic and add to pan with 2 pinches of salt.
Add two tablespoons of tomato paste and stir until onion is golden.
Add one tablespoon of coriander and one teaspoon of salt.
Add juice from half of lemon and stir.
Add fish to pan.
Chop green peppers and put on top of fish as well as sliced tomatoes.
If desired, add potatoes and/or carrots thinly sliced.
Add sultanas and, if desired, apricots and cover pan.

Chop coriander leaves and add to pan with pinch of salt.
Cook even on stoke or bake in oven until fish cooked (approximately 20 minutes)

Best served with pasta bake.

Fuul

2008-09-19T18:00:00.000-07:00

http://marktanner.com/sudan-recipes/fuul.htm

Ingredients:

500g fuul musri (greenish-brownish-pooey-coloured beans)
1 tbsp salt
2 dates (optional)
1/2 cup sesame seed oil
1 tomato (optional)
1 onion (optional)
1 green pepper (optional)
50g jibna (feta cheese)
1 tsp shottar - chili powder (optional)
2 eggs (optional)

Instructions:

Soak beans in water for at least 3-hours. Drain beans and put in water and cook in pressure cooker until soft.
Pour into a bowl and lightly mash with an empty Pepsi bottle.
Add chopped tomato, onion, green pepper, fried egg, salt, jibna, oil and shottar if desired.
Serve with bread and tamia.
For bosh, put pieces of bread in a bowl and pour fuul over it.

Shorba (Puree of Lamb Khartoum)

2008-09-19T17:53:00.000-07:00

http://www.sudan.net/society/recipe.html#SHORBA

This is a most interesting soup. It is a medium puree sparkled with peanut butter and lemon. The Sudanese usually add rice but it is omitted here since rice is served with the entree. Three cloves of garlic may be a bit strong so start with one clove and test the soup as it cooks to see if you would prefer a more penetrating garlic flavor.

Yield: 2 quarts of soup (8 1-cup portions).

In a 6-quart saucepan:

Simmer: 3 Ibs. LAMB BONES in
2 quarts WATER
2 tsp. SALT for one hour.

Add: 1/2 Ib. WHOLE ONIONS, peeled
1/2 Ib. CARROTS, peeled and cut in chunks
1/2 Ib. CABBAGE, cut in small wedges
1/2 Ib. STRING BEANS, trimmed
3 cloves GARLIC, chopped finely

Simmer for 1 hour until vegetables are thoroughly cooked.
Remove lamb bones and put the mixture through a sieve or food mill.

Add: 4 Tbs. PEANUT BUTTER thinned with
1 LEMON (juice of)
1/2 cup COOKED RICE (optional).

Correct the seasoning with salt, pepper, etc.
Serve in soup bowls, about 1 cup per portion.

Salata Ma Jibna (Salad with Parmesan Cheese)

2008-09-19T17:49:00.000-07:00

http://www.sudan.net/society/recipe.html#SALATA%20MA%20JIBNA

Yield: 8 small salads.

In a 2-quart salad bowl:

Combine: 1 cup ONIONS, cut in slivers or thin slices
1 cup CABBAGE, cut in slivers or thin slices
1/2 cup CARROTS, cut in very thin rounds (slices)
1 cup TOMATOES, cut in 1/2 inch dice.

Toss: with 1/4 cup OLIVE OIL
1/4 cup LEMON JUICE
2 Tbs. VINEGAR (white)
1 tsp. SALT
1/4 tsp. COARSE BLACK PEPPER.

Sprinkle: 1 clove GARLIC (mashed)
1/4 cup GRATED CHEESE (Oriental or Parmesan) over salad.

Serve in small individual salad dishes.

Maschi (Stuffed Tomato with Chopped Beef)

2008-09-19T17:44:00.000-07:00

http://www.sudan.net/society/recipe.html#MASCHI

Yield: 8 portions.

Maschi is also made with cucumbers. The cucumbers are peeled, cut lengthwise, scooped out, filled and finished as below. You may also use eggplants. Peel small eggplants, remove the tops, scoop out interiors and proceed in the same manner. The cucumber dish is garnished with fresh cucumber slices and the eggplant with tomato and cucumber slices overlapping all around the edge.

In a 9-inch skillet:

Saute: 2 Ibs. CHOPPED BEEF
1 tsp. SALT
1/2 tsp. PEPPER
1 tsp. GARLIC POWDER (or 2 cloves mashed)
4 Tbs. CHOPPED FRESH DILL (or 1 tsp. dried dill) in
2 Tbs. SALAD OIL until meat browns.

Add 1 cup COOKED RICE and blend.
Cut a Slit in 8 large TOMATOES (very firm), halfway across the center.
Squeeze at the sides to open the slit.
Scoop out all the flesh from inside of tomatoes with a spoon.
Refill tomato with beef mixture and close the tomato.

Melt 2 Tbs. BUTTER and
2 Tbs. OIL in a large skillet.

Saute the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides.
Remove the tomatoes with the oil and place in a casserole or heavy saucepan.

Prepare sauce as follows and pour over the tomatoes:

Combine: 2 6-oz. cans TOMATO PASTE thinned with
2 6 oz. cans WATER
1/2 tsp. SALT
1 tsp. CINNAMON
1 tsp. GARLIC POWDER.

Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked.
Remove carefully to a 15-inch round platter.
Surround with raw TOMATOES cut in thick slices.
Top each slice with GREEN OLIVES

If there is more Maschi filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes.

Dry Rubbed Filet of Beef with a Ginger Shrimp Hash

2008-09-19T17:11:00.000-07:00

http://www.igourmet.com/ST/recipe_view.asp?ID=15712

Serves 2 - 3.

Part I - The beef

Ingredients:

¼ cup dry Porcini mushrooms
2 tbsp. sugar
1tbsp. salt
5 cloves garlic, finely chopped
1 tbsp. chili flakes
1 tbsp. freshly ground black pepper
¼ cup extra virgin olive oil
1 lb. filet of beef
Best quality olive oil and balsamic vinegar for drizzling

Directions:

Grind the Porcini mushrooms to a powder using a spice or coffee grinder.
Place in a small bowl and add the sugar, salt, garlic, chili flakes, pepper and olive oil. Stir well to form a thick, fairly dry paste.
Rub the paste evenly over the filet of beef, then wrap it in plastic and refrigerate overnight.
On a hot grill, cook the steak for 6 minutes on each side.
Rest for a few minutes.
Place in the center of the plate and drizzle with olive oil and balsamic vinegar.
Shower it with Great Hill Blue cheese.

Part II - Gingered Shrimp Cheesey Hash

Ingredients:

2 ½ cups of diced potatoes (blanched until soft, not soggy)
1 cup chopped onion
1 cup diced shrimp
1 cup thinly sliced green onions
1 tbsp. ginger
1 cup cilantro
¼ cup Fanny Mason Baby Swiss cheese, grated

Directions:

Sauté the onions until they are brown and smell lovely.
Throw in the potatoes and ginger and grown for about 5 minutes.
Add shrimp, green onions, cilantro, and cheese.
Season with salt and pepper.
Transfer to plates and serve.

Turkiaki Fiesta

2008-09-16T18:57:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=267471

Serves 5.

Ingredients:

2 tsp Vegetable oil
1 lb Turkey, ground or slivered
2 tbl Teriyaki sauce
ds Salt and pepper
1 cup Celery, slice diagonally
3/4 cup Green onion, chopped
1 lrg Red pepper, cubed
2 cup Snow peas, trimmed
10 oz Water chestnut,canned,drain
1 tbl Sesame seeds (optl)

Method:

This recipe utilizes either ground or slivered poultry with oriental seasonings and vegetables. Ground turkey is becoming available in supermarkets across Canada. Add extra teriyaki sauce if a stronger flavour is desired and serve with cooked rice.
Preparation Time: 10 minutes, cooking time about 10 minutes. In Wok or non-stick skillet, heat oil over high heat. Add turkey and stir-fry for about 4 minutes, or until lightly browned. Add teriyaki sauce, salt, pepper, celery, and onion. Cover and steam for 4 minutes. Add red pepper, snow peas, and water chestnuts; cover and cook for 6 minutes, stirring occasionally. Serve sprinkled with sesame seeds, if using.

Windsor Canadian Goose

2008-09-16T18:49:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=278251

Serves 8.

Ingredients:

1 x Goose, 6-8 lbs.
1 qt Buttermilk
8 oz Prunes, dried
2 med Apple, sliced
5 slc Bacon
Butter, as needed

Sauce:

1/2 cup Butter
1/4 cup Flour
3/4 cup Beef or chicken broth
Salt, to taste
1 cup Sour cream
4 tbl Currant jelly

Method:

Soak goose in buttermilk at least 4 hours in refrigerator. Wash bird and drain. Stuff with prunes and apples. Truss and wrap in bacon.
Cover tightly with heavy duty foil. Bake until tender at 325 degrees F. for about 3 hours. Baste with butter to brown. Sauce Melt butter in sauce pan. Stir in flour with whisk. Add broth and heat stirring constantly. Just before serving add sour cream and jelly. Heat and serve.
Note: Remove fruit from goose before serving and arrange on platter around it.

Split Pea Vegetable Soup-Country Woman

2008-09-16T18:43:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=243602

Serves 16.

Ingredients:

1 1/2 cup Dried Split peas, rinsed
2 1/2 qt Water
8 whl allspice, tie in cheesecloth
2 tsp Salt
1/2 tsp Pepper
6 x Potatoes, large-1/2" cubes
6 x Carrots, chopped
2 x Onions, medium-chopped
2 cup Ham, cooked & cubed
1/2 x Cabbage, medium-shred

Method:

In a large kettle, combine peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in potatoes, carrots, onions, ham and cabbage; return to a boil.
Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice.
Yield 16-20 servings (about 5 qt). A recipe of Maureen Ylitalo of Wahnapitae, Ontario Freezes well.

Blinde Vinken (Blind Finches)

2008-09-16T18:36:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=29661

Serves 8.

Ingredients:

4 x Sirloin steaks (3/4 lb each)
3/4 lb Lean ground pork
1/2 cup Fresh bread crumbs
2 tbl Fresh parsley, chopped
2 tbl Lemon juice
1 tsp Pepper
1/2 tsp Salt
1/2 tsp Nutmeg
1/4 cup Butter

Method:

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home. Buy steaks that are about 1/2 inch thick.
Between 2 pieces of waxed paper, pound steaks to 1/4 inch thickness. Cut into 8X4 inch pieces. combine pork, bread crumbs, parsley, lemon juice, pepper, salt and nutmeg. Shape into 8 balls. Place one portion of pork at short end of each steak. Roll up steaks to enclose pork. Tie rolls with string at 1 inch intervals. In large heavy bottomed Dutch oven or 2 skillets, melt butter over high heat; brown roll-ups all over, in batches.
Cover and cook over low heat for 10 to 15 minutes, turning occasionally or until pork is no longer pink. To serve, remove string, slice and spoon pan juices over top.

Dry Rub Pork Ribs

2008-09-16T18:27:00.000-07:00

http://www.recipezaar.com/105102

Ingredients:

4 racks pork ribs (or as many racks as required)

The Rub:

1 teaspoon garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon mustard powder
2 teaspoons salt
3 teaspoons brown sugar

Directions:

Preheat oven to 325°F.
Cut pork ribs into sections of 3 or 4 bones.
Mix remaining ingredients well, sprinkle on both sides of ribs and rub into the meat.
Seal rib sections in foil with a tablespoon of water in each package, and bake for 2 hours on a cookie sheet in the center of the oven.
Open foil carefully as steam escapes.
Can be crisped on a hot BBQ if desired but will be great just the way it is.
(Enjoy with oven cooked potato nuggets for a really simple meal).

The Best Garlic Shrimp in the Whole Wide World

2008-09-16T18:13:00.000-07:00

http://www.recipezaar.com/47515

Serves 6.

Ingredients:

25-30 large shrimp, raw and peeled (or jumbo)
3 tablespoons chopped garlic, fresh or from a jar (see tip)
1 cup fresh parsley, chopped
2 teaspoons paprika
fresh ground sea salt, to taste (see tip)
fresh ground pepper, to taste
1/2 cup olive oil
2 tablespoons butter

Directions:

In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp.
Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
Refrigerate for 1 hour.
Preheat large heavy bottom pan with the butter in it on medium.
Toss shrimp around for about 10 minutes until pink and lightly browned.
TIPS: Do not substitute with garlic powder OR dried parsley!
Sea salt is stronger than table salt.
Use less than normal.
Table salt can be substituted.
Serve with steak or pasta with a white sauce.

Vlaskaas Soup

2008-09-16T18:10:00.000-07:00

http://www.igourmet.com/ST/recipe_view.asp?ID=15539

Ingredients:

1 quart broth
4 eggs
½ cup cream
½ cup Beemster® Vlaskaas
2 oz boiled ham, chopped finely
Chives, chopped finely
1 shot glass of gin
Salt and freshly ground pepper

Directions:

Beat the eggs together with the cream.
Add the cheese, ham and chives.
Bring the broth to a boil.
Add it to the egg mix, stirring continuously.
Do not boil.
Add the gin and salt and pepper to taste.
Garnish the soup with grated cheese.

Pumpkin Soup with Fourme d'Ambert

2008-09-16T18:08:00.000-07:00

http://www.igourmet.com/ST/recipe_view.asp?ID=15468

Ingredients:

1-3/4 lb. section of pumpkin
3-1/2 oz. Fourme d'Ambert cheese
3-1/2 tbsp. Isigny butter with coarse rock salt
generous 3/4 c. Crème Fraîche
fine salt, freshly ground pepper

Directions:

Remove the seeds, filaments and rind from the pumpkin.
Cut the flesh into small pieces.
Over low heat, cook the pumpkin pieces in the melted butter, covered, for 5 minutes.
Pour in 3/4 c. water, add 1/2 tsp., cover and let cook 20 minutes longer over low heat.
Put the pumpkin through a food mill using the fine strainer plate, purée in a blender, add the crème fraîche and season with salt and pepper.
Gently bring the soup to a boil.
Ladle the soup into bowls and lay five thin slices of the fourme d'Ambert cheese on the surface.
Wait for a moment until the cheese has melted and serve.

Tofu & Vegetable Stir-Fry with Peanut Sauce

2008-09-16T18:05:00.000-07:00

http://www.igourmet.com/ST/recipe_view.asp?ID=15884

Ingredients:

1 cup brown rice, cooked or 1 cup quinoa, cooked
1 pound extra firm tofu, cut into cubes
1 yellow onion, sliced thinly
1 carrot, chopped
1 cup green beans, with ends cut
1 clove garlic, minced or crushed
½-inch piece fresh ginger, peeled and minced
3 or 4 teaspoons peanut butter
2 teaspoons lemon juice
2 tablespoons tamari soy sauce
2 tablespoons milk

Directions:

Season the tofu with a small amount of salt and pepper.
Sear the tofu in a small amount of olive oil until the tofu is browned.
Set aside.

Add more oil to the pan if needed, and then saute the onion, carrots, and beans for 7-10 minutes.
The beans should turn bright green and the onions begin to turn clear.
Cover the pan in the last half of cooking to cook them through.

In a second pan, head a small amount of oil.
Add the ginger and garlic.
Cook for 1-2 minutes, then stir in the peanut butter and then the water.
Stir until it achieves a smooth consistency. Add the lemon juice, tamari soy sauce, milk, and stir well to blend.

Mix the tofu with the vegetables, then stir in the peanut butter.
Serve on top of the rice or quinoa.

Halloumi Stuffed Chicken Breasts

2008-09-16T18:00:00.001-07:00

http://www.igourmet.com/ST/recipe_view.asp?ID=15918

Serves 4.

Ingredients:

1 pkg (7-10oz/200-300gm) Halloumi cheese
2 boned, skinned whole chicken breasts
1/2 cup olive oil
2 minced garlic cloves
1 teaspoon dried marjoram or oregano
1 tablespoon chopped fresh mint leaves
1 cup bread crumbs

Directions:

Cut 3/4 of the Halloumi cheese into 8 strips.
Finely grate the rest and set aside.
Divide each chicken breast in half, put each half between 2 sheets of plastic wrap and pound them with a flat side of a mallet until anout 1/4 inch thick.
Combine 1/4 cup of the olive oil, garlic and herbs.
Spread the mixture generously across each piece of chicken , then lay a strip of Halloumi over it.
Fold the chicken over the filling, then roll it up to form a closed bundle.
In a shallow plate, combine grated Halloumi with bread crumbs.
Put the remaining olive oil in a small bowl and dip each bundle in oil, then roll it in breadcrumbb mixture until well coated.
Place bundles in greased baking pan, drizzle over them any remaining oil, cover and refrigerate at least 1 hour and up to 1 day.
Preheat oven to 200C/400F and bake 20 minutes or until lightly golden.

Canadian Cedar Planked Salmon

2008-09-16T17:54:00.000-07:00

http://allrecipes.com/Recipe/Canadian-Cedar-Planked-Salmon/Detail.aspx

Prep Time 25 Min.
Cook Time 15 Min.
Ready In 12 Hrs 40 Min.

Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural (no preservatives) red cedar. The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon.

Ingredients:

24x8x1 inch untreated cedar plank
6 (4 ounce) fillets salmon
1/2 cup extra virgin olive oil
1 large red onion, chopped
1 lemon, sliced
1/2 tablespoon black peppercorns, crushed

Directions:

Submerge untreated cedar plank in water.
Soak approximately 12 hours, or overnight.
Preheat an outdoor grill for high heat.
Place prepared plank on the grill, and sprinkle with coarse salt.
Cover grill and heat plank 2 to 3 minutes, until dry.
Adjust grill temperature for medium heat.
Rub salmon filets with olive oil.
Arrange on the plank.
Top salmon with red onion, lemon slices and black peppercorns.
Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.

Firecracker Grilled Alaska Salmon

2008-09-16T17:48:00.000-07:00

http://allrecipes.com/Recipe/Firecracker-Grilled-Alaska-Salmon/Detail.aspx

Prep Time 20 Min.
Cook Time 20 Min.
Ready In 6 Hrs 40 Min.

These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas.

Ingredients:

8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Directions:

Place salmon filets in a medium, nonporous glass dish.
In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt.
Whisk together well, and pour over the fish.
Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork.
Turn over halfway through cooking.

Asparagus and Smoked Salmon Salad

2008-09-16T17:45:00.000-07:00

http://allrecipes.com/Recipe/Asparagus-and-Smoked-Salmon-Salad/Detail.aspx

Prep Time 15 Min.
Cook Time 10 Min.
Ready In 25 Min.

This is one of our favorites! A truly fabulous, tasty salad.

Ingredients:

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Bring a pot of water to a boil.
Place asparagus in the pot, and cook 5 minutes, just until tender.
Drain, and set aside.
Place the pecans in a skillet over medium heat.
Cook 5 minutes, stirring frequently, until lightly toasted.
In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper.
Toss with the salad or serve on the side.

2008-09-16T17:40:00.000-07:00

http://allrecipes.com/Recipe/Reveillon-Tourtiere/Detail.aspx

A French Canadian meat pie usually served Christmas eve, this pie has a lightly spiced and herbed pork filling with a pastry crust.

Original recipe yield 1 -9 inch pie.

Ingredients:

1 tablespoon vegetable oil
2 pounds ground pork
1 1/2 cups beef stock
3 small onion, chopped
2 cups fresh sliced mushrooms
3 cloves garlic, minced
1 cup chopped celery
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon dried savory
1/4 teaspoon ground cloves
1 cup fresh bread crumbs
1/2 cup chopped parsley
1 recipe pastry for a 9 inch double crust pie
1 egg
1 teaspoon water

Directions:

In a large skillet, heat oil over medium high heat.
Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink.
Drain fat.
Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil.
Reduce heat to medium low.
Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left.
Stir in fresh bread crumbs and parsley.
Taste, and adjust the seasoning to your liking.
Cover, and refrigerate until cold.
The filling can be stored for up to one day.
Roll out pastry to about 1/8 inch thickness, and fit to pie plate.
Spoon filling into shell.
Roll out top pastry.
Moisten rim of pie shell with water.
Cover with top pastry, pressing edges together to seal.
Trim and flute pastry edge.
Beat egg with water, and brush over the top pastry.
Cut steam vents in top.
Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until golden brown.
Allow to cool for about 10 minutes before serving.

Tea Smoked Quail

2008-09-16T17:36:00.000-07:00

http://www.igourmet.com/ST/recipe_view.asp?ID=16130

Ingredients:

4 quail, spatchcocked
2 tbsp green or jasmine tea leaves
2 tbsp demerara sugar
2 tbsp rice
1 tbsp sesame oil
2 tbsp clear honey
1 tbsp soy sauce

For the oriental coleslaw:

1 tbsp Thai fish sauce (nam pla)
2 tbsp rice wine vinegar
1 tsp caster sugar
1 tsp chilli flakes
115g/4oz shredded white cabbage
1 large carrot, peeled and cut into julienne (thin strips)
3 spring onions, finely sliced
115g/4oz bean sprouts
1 red chilli, deseeded and finely sliced
6 mint leaves, shredded
6 large basil leaves, shredded
salt and freshly ground black pepper

Directions:

Make a smoking mixture by combining the tea leaves, demerara sugar and rice.
Cut a circle of foil that will fit the bottom of the wok, and scrunch the sides until you have made a container about 12cm/4½in diameter.
Place it in the bottom of the wok and put 75g/5tbsp of the smoking mixture in the bottom.
Place the wok over a full heat.

Brush the quail with sesame oil and once the mixture starts to smoke place the quail on a circular metal rack that fits half way up the wok.
Cover with a tight fitting lid and smoke for 5 minutes.

Remove the wok from the heat and make the salad.
In a large bowl, whisk together the fish sauce, vinegar, sugar and chilli flakes.
Add the cabbage, carrots, spring onions, bean sprouts, chilli, mint and basil.
Toss together.
Season with salt and pepper and set aside for 10 minutes to allow the flavours to develop.

In a small bowl mix together the honey and soy sauce.
Remove the quail from the wok and brush the skin with the honey and soy mix.
Place skin side down and grill for 2-3 minutes.
Turn over the quail and grill for a further 2-3 minutes or until the skin is golden brown.

Divide the salad between 2-4 plates and top each with a quail or two.
Serve immediately with a wedge of lime.

Baked Edam with Curacao Lamb

2008-09-16T17:32:00.000-07:00

http://www.igourmet.com/ST/recipe_view.asp?ID=10085

Serves 6 - 8.

Ingredients:

2 2-pound Edam balls
3/4 pound freshly ground lamb
1 tablespoon butter, plus 2 tablespoon butter
1 tablespoon vegetable oil
1 cup finely chopped onions
1 firm ripe tomato, peeled, seeded and finely chopped
1/3 cup chopped, drained canned tomatoes
1/4 teaspoon
ground hot red pepper
1/2 teaspoon salt (to taste) freshly
ground black pepper (to taste)
1/4 cup soft fresh crumbs made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork
6 small pimiento-stuffed olives, drained and finely chopped
1 tablespoon finely chopped sweet gherkin
2 tablespoons seedless raisins
1 egg well beaten

Directions:

Peel the wax from the cheeses and cut a 1-inch-thick slice off the top of each.
With a spoon, scoop out the center of the cheese leaving a boatlike shell about 1/2 inch thick.
Hollow the slice from the top in a similar manner to make a lid for the shell.
Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour.
Grate enough of the scooped-out cheese to make 2 cups and set it aside.
Brown the meat for a short time.
Remove the cheese shells and lids from the water and invert them on paper towels to drain.
Pre-heat oven to 350F.
With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of two round baking dishes at least 3 inches deep and just large enough to hold the cheese compactly. (If the dish is too large or shallow, the cheese will collapse and spread when it is baked.)
In a heavy 10-inch skillet melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat.
Drop in the onion and stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.
Watch carefully for any sign of burning and adjust heat accordingly.
Add the tomato, pepper, salt, and a few grindings of black pepper, and still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to almost hold its shape in the spoon.
With a rubber spatula, transfer the entire contents of the skillet to a deep bowl.
Add the meat, grated cheese, bread crumbs, olives, gherkin, and raisins, and toss together gently but thoroughly.
Taste for seasoning and adjust, then stir in the beaten egg.
Spoon the meat mixture into each cheese shell, place the shells in the prepared dishes, and top them with the cheese lids.
Bake uncovered on the middle shelf of the oven for about 20 minutes or until the top is bubbly and delicatedly browned, and the meat tender.
Serve at once, directly from the baking dish.

Chicken Papadoris

2008-09-16T17:26:00.000-07:00

http://allrecipes.com/Recipe/Chicken-Papadoris/Detail.aspx

Prep Time 20 Min.
Cook Time 30 Min.
Ready in 50 Min.

A delightful chicken recipe with a touch of curry. Serve Chicken Papadoris over cooked rice.

Serves 8.

Ingredients:

1/4 cup pine nuts
1/4 cup butter
2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1 onion, chopped
4 cloves garlic, minced
2 tablespoons soy sauce
1 (14 ounce) can unsweetened coconut milk
1 1/2 teaspoons paprika
1/4 teaspoon ground cumin
1 teaspoon curry powder
2 teaspoons cornstarch
1/4 cup cold water

Directions:

Heat a skillet over medium-high heat.
Add pine nuts, and cook stirring frequently, until evenly toasted.
Remove from heat, and set aside.
Melt butter in a large skillet over medium heat.
Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
Stir onion and garlic into the skillet, and cook until tender.
Stir in the pine nuts, soy sauce, and coconut milk.
Season with paprika, cumin, and curry powder.
In a small bowl, blend the cornstarch and water.
Mix into the skillet.
Stir constantly until a thick gravy has formed.

Turkey Piccata

2008-09-15T17:47:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=435

Serves 4.

Ingredients:

1 x Egg
1/2 cup All-purpose flour
2 tsp Lemon rind, grated
1/2 tsp Salt
1/2 tsp Dried thyme
1/4 tsp Pepper
1 lb Turkey scaloppine
2 tsp Butter
2 tsp Olive oil
Fresh parsley, chopped

Method:

Traditionally, piccata consists of seasoned and floured veal that is sauteed and served with a quick lemony sauce. It can also be perfectly made with turkey.

[If turkey scaloppine is unavailable, turn 1 lb turkey cutlets into thin pieces by pounding between waxed paper with mallet to 1/4-inch thickness.]

In shallow dish, lightly beat egg. In Separate shallow dish, combine flour, lemon rind, salt, thyme and pepper. Dip turkey into egg to coat well; press into flour mixture, turning to coat all over.

In nonstick skillet, heat half each of the butter and oil over medium heat; cook half of the turkey, turning once, for 6 minutes or until no longer pink inside. Wipe out pan; repeat with remaining butter, oil and turkey.

Blackened Swordfish with Mango Lemongrass Chardonnay

2008-09-15T17:44:00.000-07:00

http://www.igourmet.com/ST/recipe_view.asp?ID=15896

Ingredients:

4 swordfish steaks, 1" thick, 8 oz each
1/2 cup blackening seasoning
vegetable oil
2 fresh mango, peeled & diced
1 8oz jar vino de milo mango lemongrass chardonnay dressing & marinade

Directions:

Rinse swordfish steaks under cold water, then pat dry.
Spoon about 1 tablespoon of the blackening seasoning on top of each steak and spread with the back of a spoon, pressing gently.
Turn steaks over and repeat on the other side.
Cover steaks with plastic wrap and marinate, refrigerated, for 1 hour.
Preheat grill or broiler to medium. lightly oil grill or broiler pan.
Brush excess rub from steaks and brush steaks with oil. grill 4 to 6 minutes per side, or until flesh is firm but not dry.
Plate, then top with chopped mango and drizzle with vino de milo mango lemongrass chardonnay.

Duck with Duck Liver Mousse

2008-09-15T17:40:00.000-07:00

http://www.igourmet.com/ST/recipe_view.asp?ID=15136

This decadent entree can be made with duck or chicken.

Serves 4.

Ingredients:

4 duck or chicken breasts with skin
4-8 tablespoons duck liver mousse or other pate
1 cup red wine
1 onion, sliced
8 button mushrooms
1 tablespoon olive oil
1 teaspoon dried thyme
salt and pepper

Directions:

Preheat oven to 350 degree Fahrenheit.
Slide fingers under skin of each duck or chicken breast to separate it from the flesh, leaving it connected on the edges.
Place 1-2 tablespoons of pate under skin of each breast, depending on its size.
With fingers on top of skin, spread the pate to cover the flesh evenly in a thin layer.
When all four are finish place them in a baking dish large enough to hold them with a little extra space.
Pour the wine into the dish.
Rub onions and mushrooms with olive oil and place in dish around duck or chicken.
Sprinkle meat with thyme, salt and pepper and place in the preheated oven.
Bake duck for 30-45 minutes, depending on desired level of doneness (should be medium).
If using chicken, bake for 90 minutes, and wait to add the vegetables until chicken has baked for 30 minutes.
Serve immediately.

Salmon Scramble

2008-09-15T17:32:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=221587

Serves 4.

Ingredients:

213 gm Canned Alaska salmon (pink or red)
6 x Eggs
6 tbl Cream or fromage frais
Salt and white pepper
1 tbl Sunflour oil
213 gm Canned red pimento pepper drained and chopped
100 gm Button mushrooms trimmed and sliced
4 slc Wholemeal toast, OR...
4 x -Pitta breads (warmed and split)

Method:

Drain the can of salmon. Flake the fish. Set aside.
Beat together the eggs, cream or fromage frais and seasoning. Heat the oil in a saucepan and gently scramble the eggs, stirring to keep the consistency light. While the eggs are still soft, but thick, add the salmon, pepper and mushrooms. Continue cooking for a further few seconds to heat through. Serve hot on the toast or piled into pitta breads.

Feijoada

2008-09-15T17:29:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=99874

Serves 1.

Ingredients:

1 lb dried black beans
1 lb beef stew meat cubed
3/4 lb link sausage - (to 1 lb) sliced
Salt to taste
Freshly-ground black pepper to taste
1 x onion chopped

Method:

Soak beans overnight. Pour beans and water into crockpot.

Brown beef and sausage. Drain excess fat. Stir all ingredients into beans in crockpot. Cook on LOW for 6 to 10 hours. Check occasionally and add water if necessary.

Serve with rice.

Alaska Dungeness Crab Jambalaya

2008-09-15T17:22:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1885

Serves 4.

Ingredients:

1 x dungeness crab - (2 to 2 lbs) thawed if necessary
2 slc bacon diced
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tbl flour
3 cup cooked rice
1 can tomatoes - (14 1/2 to 16 oz) undrained
1 tsp Worcestershire sauce
1/4 tsp paprika
1/8 tsp thyme crushed

Method:

Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut legs into serving-sized pieces. Break body section into several pieces; remove meat and reserve.
Cook bacon until crisp. Add onion and green pepper; cook until tender. Stir in flour; cook 1 minute. Stir in remaining ingredients except crab meat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally. Stir in reserved crab meat.
Arrange cracked crab legs over rice mixture. Cover and cook over medium heat about 5 minutes or until crab is thoroughly heated.
This recipe yields 4 to 5 servings.
Comments: Serve with small forks and extra napkins. Nice served with crusty French bread.

Alaska Cod, Orzo and Cucumber Salad

2008-09-15T17:15:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1875

Serves 4.

Ingredients:

1 lb cod fillets
2 x cucumbers peeled, seeded, and cut on bias into thin strips
1 cup Orzo (rice-shaped pasta)
1/4 cup thinly-sliced green onion
8 x lettuce leaves
4 x lemon wedges
1/2 cup blue cheese salad dressing
1 tsp lemon zest
1/4 tsp fresh lemon juice
4 tsp diced red bell pepper
Salt to taste
Freshly-ground black pepper to taste

Method:

Mix the blue cheese salad dressing with the lemon zest and lemon juice; hold aside.
Broil or saute the cod fillets, turning 1 time until cooked through. Fish should be opaque but barely translucent in the center. Cooking time will vary depending on cooking method and thickness of fish, but should take between 4 to 8 minutes. Set aside to cool.
Bring 4 cups of salted water to a boil, add the orzo and cook to al dente (about 8 to 10 minutes). Cool by running under cold water. Drain well and set aside.
Flake the cooled cod fillets. Place cod flakes, cucumber slices and orzo in a mixing bowl. Add the dressing mixture and green onion slices; mix well. Taste, adding salt and pepper as necessary.
Place 2 lettuce leaves each on 4 chilled plates. Divide the salad among the 4 plates. Garnish with 1 teaspoon of red bell pepper and 1 lemon wedge; serve.

Alaska Cod Corn Tortilla Soup

2008-09-15T17:08:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1874

Serves 4.

Ingredients:

1/2 cup onions chopped
1 x garlic clove minced
1 tbl butter
1 tsp dried oregano
3/4 tsp ground cumin
1/2 tsp red pepper flakes or to taste
1 can low-salt chicken broth - (14 1/2 oz)
1 can whole peeled tomatoes - (14 1/2 oz) coarsely chopped
2/3 cup frozen corn kernels
4 x cod fillets - (5 oz ea)
Chopped cilantro for garnish
Tortilla strips

Method:

Saute onions and garlic in butter in a large skillet over medium heat for 3 to 4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Saute 1 to 2 minutes. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels.

Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork.

To serve, set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.

Alaska Bouillabase

2008-09-15T17:04:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1870

Serves 1.

Ingredients:

2 x Dungeness crabs
1 lb Shrimp or prawns
Halibut and/or salmon, clams or other fish
1 lrg Onion, sliced
1 bn Green onions (include some tops)
2 clv Garlic, chopped
1/3 cup Chopped parsley
1 x Green pepper, diced (if desired)
1 can Tomato puree
1 can Tomato sauce
1 can Tomato pieces
1 cup White wine (add more if needed)
1 cup Water
Bay leaf
1/4 tsp Pepper
1 pch Rosemary, thyme, fennel, saffron, celery seed (saffron is expensive but great)

Method:

Saute onion, pepper and garlic in olive oil. Add parsley, all tomato sauces, wine, water, and seasonings. Bring to rapid boil, then simmer 1 hour. Add all fish but clams, simmer 2-3 minutes. Add washed clams and simmer until open.
Note: Sourdough French bread and green salad are good accompaniments.
Found this in a book from the library. Called Bear Soup & Salmon Mousse put out by the Alaska Dept. of Fish & Game.

Ahi Tuna in Mustard Crust with Red Pepper Nage

2008-09-15T17:00:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1678

Serves 2.

Ingredients:

16 oz Sushi-quality tuna -- cut in
8 oz Slices
4 oz Dijon mustard
1 cup Seasoned bread crumbs --

Seasonings follow:

1 dsh Cumin
1 dsh Yellow mustard seed
2 x Cloves garlic -- minced
1 dsh Fresh thyme
1 dsh Cayenne pepper
1 dsh Salt
1 dsh Black pepper

Method:

This recipe calls for "Red Pepper Nage," the recipe for which is provided in this cookbook and can be displayed in its own window concurrently with this recipe. -
Prepare breadcrumbs in the usual manner, using the spices listed. Brush the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over the mustard. Cook the tuna to the desired degree of doneness, which is preferably rare.
Serve with Red Pepper Nage.

Alaska Crab Etouffee

2008-09-14T17:17:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1879

Serves 4.

Ingredients:

2 lb Alaska crab legs thawed if necessary (King, Snow or Dungeness crab)
1/4 cup vegetable oil
2 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
2 tsp minced garlic
2 x bay leaves
1/2 cup clam juice
1 tbl flour
2 tbl finely-chopped fresh parsley
3 tbl chopped green onion
Salt to taste
Cayenne pepper to taste

Method:

Remove Alaska crab meat from shell; cut into bite-size pieces.
Place oil in a large skillet.
Add onion, celery and bell pepper; saute over medium-high heat until soft (approximately 10 to 12 minutes).
Add garlic and bay leaves; reduce heat.
Combine 1/2 cup water and clam juice; add flour and mix together well.
Pour clam juice into skillet with onion and bell pepper and stir until the mixture starts to thicken. Add Alaska crab meat, parsley and green onion.
Cook 5 minutes or until mixture is heated through.
Remove the bay leaves.
Taste, adding cayenne pepper and salt as needed.
Serve over rice or a Southern favorite; beans and rice.

Alaska Clam Chowder

2008-09-14T17:11:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1872

Serves 4.

Ingredients:

6 slc bacon minced
1 sm onion minced
1 can minced clams - (4 to 6 oz)
1 lrg or 2 small potatoes cut small pieces
1/2 tsp salt or to taste
1 1/2 cup water
1/2 can canned milk
1 qt milk
Crackers for serving

Method:

Saute bacon until half crisp in frying pan.
Place in medium saucepan with heavy bottom if possible.
Add onions, clams in juice, potatoes, salt and water.
Simmer for 15 minutes.
Add canned milk and the one quart milk.
Bring just under a boil - do not boil.
Hold at medium warm, and serve with crackers.

Alaska Bouillabase

2008-09-12T18:42:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1870

Ingredients:

2 x Dungeness crabs
1 lb Shrimp or prawns
Halibut and/or salmon, clams or other fish
1 lrg Onion, sliced
1 bn Green onions (include some tops)
2 clv Garlic, chopped
1/3 cup Chopped parsley
1 x Green pepper, diced (if desired)
1 can Tomato puree
1 can Tomato sauce
1 can Tomato pieces
1 cup White wine (add more if needed)
1 cup Water
Bay leaf
1/4 tsp Pepper
1 pch Rosemary, thyme, fennel, saffron, celery seed (saffron is expensive but great)

Method:

Saute onion, pepper and garlic in olive oil. Add parsley, all tomato sauces, wine, water, and seasonings. Bring to rapid boil, then simmer 1 hour. Add all fish but clams, simmer 2-3 minutes. Add washed clams and simmer until open.
Note: Sourdough French bread and green salad are good accompaniments.
Found this in a book from the library. Called Bear Soup & Salmon Mousse put out by the Alaska Dept. of Fish & Game.

Alaska Bake

2008-09-12T18:37:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1868

Serves 4.

Ingredients:

418 gm Canned pink Alaska salmon
430 gm Frozen broccoli cooked and drained
150 ml Dry white wine
2 tbl Freshly chopped parsley
15 gm Cornflour
175 gm Gruyere or Edam cheese thinly sliced

Method:

Pre-heat the oven to 190C, 375F, Gas mark 5.
Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes. Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth. Heat gently, stirring all the time until the sauce thickens. Pour over the salmon and broccoli.
Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted. Serve immediately.

Fish Stew

2008-09-10T19:04:00.000-07:00

http://www.onlinerecipeguide.com/14/en/Fish_Stew/1717/0

Ready in: 25 minutes
Servings: 4 people

Ingredients:

6 Tbsp olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato (about 1 medium sized tomato)
8 oz of clam juice (or shellfish stock)
2/3 cup dry white wine
1 1/2 lb fish fillets (use halibut, cod, sole, sea bass, shark, orange roughy), cut into 2-inch pieces
Touch of dry oregano, Tabasco, thyme, pepper
2 tsp of tomato paste.

Directions:

Heat olive oil in heavy large pot or Dutch oven over medium-high heat.
Add chopped onion and garlic and sauté 4 minutes.
Add parsley and stir 2 minutes.
Add tomato, tomato paste and cook 2 minutes longer.
Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes.
Add seasoning.
Ladle into bowls and serve.

Tilapia with Pimiento Sauce

2008-09-10T18:51:00.000-07:00

http://www.onlinerecipeguide.com/14/en/Tilapia_with_Pimiento_Sauce/1733/0

Ready in: 15 minutes
Servings: 4 people

Ingredients:

1 Tbsp olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 14-ounce can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 6-8 ounce tilapia fillets

Directions:

In a large skillet heat olive oil over medium high heat.
Add the onions and cook until tender, about 2-3 minutes.
Add the garlic and cook until fragrant, about a minute more.
Add tomatoes, mushrooms, olives, oregano, salt, and pepper.
Bring sauce to boiling.
ntly place the fish fillets in the pan and scoop some of the sauce over the fillets.
Return to boiling.
Reduce the heat and cover.
Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.
With a wide spatula, lift fish from skillet to a serving dish.
Spoon sauce over fish.
Serve with rice, and/or crusty bread.

Seared Ahi Tuna

2008-09-10T18:44:00.001-07:00

http://www.onlinerecipeguide.com/14/en/Seared_Ahi_Tuna/1726/0

Ready in: 20 minutes
Servings: 4 people

Ingredients:

2 Tbsp dark sesame oil
2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice

Directions:

Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
Heat a non-stick skillet over medium high to high heat.
When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
Remove from pan and slice into 1/4-inch thick slices.
Sprinkle with a few green onion slices.
Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel.
Shown served over sliced fennel salad.

Chicken Cacciatore (Hunter Style Chicken)

2008-09-10T18:38:00.000-07:00

http://www.onlinerecipeguide.com/14/en/Chicken_Cacciatore_(Hunter_Style_Chicken)/1621/0

Ready in: 20 minutes
Servings: 4 people

Ingredients:

One 3 1/2 pound chicken, cut into pieces
2 Tbsp extra virgin olive oil
1 cup thinly sliced onions
2 garlic cloves, thinly sliced
Salt and freshly ground pepper
1/3 cup white wine
2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

Directions:

Rinse chicken and pat dry.
Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally.
Push the onions to the side.
Add the garlic and chicken pieces, skin-side down.
Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
Season chicken with salt and pepper, on both sides.
Add wine and simmer until reduced by half.
Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
Cook the chicken in the simmering liquid, turning and basting from time to time.
Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes.
If the stew ever starts to dry out, add a couple tablespoons of water.

Brussels Sprouts

2008-09-10T18:29:00.000-07:00

http://www.onlinerecipeguide.com/14/en/Brussels_Sprouts/1746/0

Ready in: 20 minutes
Servings: 4 people

Ingredients:

1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
1/4 cup toasted slivered almonds

Directions:

Boil in water or steam brussels sprouts for 3-4 minutes until just tender.
Split one open to see if it has cooked to the middle.
Strain and place in a bowl of ice water to keep the color bright green.
Cut into halves.
Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent.
Add the brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness.
Add salt and pepper to taste while the sprouts are cooking.
Whatever you do, do not over-cook, as the sprouts will be bitter.
Remove from heat, toss in half of the toasted slivered almonds and the lemon juice.
Add salt and pepper if needed.
Put into serving dish and garnish with the rest of the toasted almonds.

A Bowl of Red

2008-09-10T17:49:00.000-07:00

http://fooddownunder.com/cgi-bin/recipe.cgi?r=715

Ingredients:

4 x bacon slices chopped
1 lrg onion chopped
4 x plump garlic cloves minced
4 lb chuck roast trimmed of surface fat, and cut into 1/2" cubes
1/2 cup good-quality chili powder
1 tbl cumin seeds toasted and ground (or 1 tbspn of ground cumin)
1 tbl mole paste available in specialty food stores (optional)
2 tsp dried oregano (preferably Mexican) crumbled
2 tsp salt or more to taste
1/4 tsp cayenne pepper or more to taste
2 tsp cider vinegar
2 cup beef stock (preferably homemade)
1 tbl masa harina - (to 2 tbspns) (optional)

Garnishes:

Chopped onions
Minced fresh or pickled jalapenos
Saltine crackers

Method:

Fry the bacon in a Dutch oven or other large heavy pot over medium heat until brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve.
Add the onion to the drippings and saute briefly until softened. Add the garlic and saute until the onion is translucent. Stir in the beef and saute until it loses its raw color. Add the reserved bacon, chili powder, cumin, mole paste, oregano, salt, pepper and vinegar. Add just enough stock to cover. Reduce the heat to very low and cook uncovered for about 3 hours, stirring about every 30 minutes. Add stock as needed to keep the mixture from getting dry and sticking.
In the last 30 minutes of cooking, stir in the masa harina, a couple teaspoons at a time, to thicken or "tighten" the chili. Serve the chili immediately or let it cool, cover and refrigerate overnight, and reheat. Serve the chili steaming hot in bowls, with garnishes as you wish.
This recipe yields 8 servings.

Clams With Spicy Sausage

2008-09-09T17:19:00.000-07:00

http://www.italianfoodforever.com/

This is a very tasty dish that combines fresh, Littleneck clams with chopped spicy salami sausage. I used a sopressatta Calabrese sausage, but you could also use any Italian dry sausage like pepperoni. This dish is quick to put together and as long as your clams are very fresh you cannot miss. Be sure to offer lots of crusty Italian bread to sop up the delicious juice!

Serves 4.

by Deborah Mele

Ingredients:

3 Pounds Small Clams (Littleneck Work well)
1 Small Onion, Chopped
3 Cloves Garlic, Minced
3 Tablespoons Olive Oil
1/2 Cup Clam Juice Or Fish Stock
3/4 Cup Dry White Wine
1/2 Cup Strained Tomatoes
3 Ounces Chopped Dry Spicy Italian Sausage (See Notes Above)
1/3 Cup Chopped Fresh Parsley
1 Tablespoon Unsalted Butter
Salt & Cracked Black Pepper

Instructions:

Heat the oil in a large, heavy skillet.
Add the onion and cook until soft and translucent.
Add the garlic, chopped sausage and cook for another couple of minutes.
Add the clam juice, wine, and tomato sauce and cook until reduced to about 2 cups.
Season with salt and pepper.
Add the clams, cover and cook for about 5 minutes or until the clams have opened.
Discard any clams that do not open.
Add the fresh parsley and shake the pot to combine.
Ladle the clams and juice equally into individual bowls and serve hot.

Seafood Soup Trieste Style

2008-09-07T17:23:00.000-07:00

http://www.italianfoodforever.com/

This traditional style of seafood soup combines shellfish with other seafood which is simmered in a tomato flavored fish stock. I love making this type of seafood soup as it really is a whole meal in a bowl. You could vary the seafood as you desire, substituting calamari in for the shrimp, or even using only mussels and clams in the delicious broth. Serve this soup with lots of garlic bread to sop up the tasty soup!

Serves 4 to 6.

by Deborah Mele

Ingredients:

1 Pound Meatly White Fish Cut Into 1 Inch Chunks (Sea Bass Or Grouper Are Good Choices
1/2 Pound Medium Shrimp, Cleaned And Deveined
12 Mussels, Scrubbed And Debeared
12 Large Clams
16 Littleneck clams
1 (14 oz) Can Chopped Tomatoes
1 Small Onion, Finely Chopped
2 Cloves Garlic, Finely Chopped
1 Stalk Celery. Finely Chopped
1/4 Cup Olive Oil
1 Cup Dry White Wine
2 Cups Clam Juice Or Fish Stock
Salt & Pepper
Dash Of Red Pepper Flakes
1/2 Cup, Chopped Fresh Parsley

Directions:

Lots Of Crusty Garlic Bread.

In a large stockpot, heat the oil and add the onion and celery.
Cook until the onion is translucent, and then add the garlic.
Cook for another minute, and then add the white wine, stock, and tomatoes.
Bring to a boil and then turn down the heat to medium low.
Taste and season with the salt, pepper and red pepper flakes as desired.
Add the white fish, and clams, and cook for 1 minute.
Add the mussels and shrimp, and cook another minute, or until the shellfish have opened.
Just before serving, stir in the fresh parsley.

Divide the seafood mixture equally in bowls with the broth.
Serve garlic bread on the side to sop up the tasty juices.

Agnello Scottadita

2008-09-07T17:13:00.001-07:00

http://www.italianfoodforever.com/

I do not eat red meat often, but I do love grilled lamb from time to time. Scottadita roughly translates as "burned fingers", as it is said that this dish is so delicious that you will not be able to wait until it cools before you dig in and enjoy it, burning your fingers in the process. The aroma of lamb grilling with fresh herbs reminds me of our trips back to Italy where we would find this dish on many menus.

Red meat is most often cooked rare or medium rare in Italy, but if you prefer your meat cooked more than that just leave it on the grill a little longer.

Serves 4

by Deborah Mele

Ingredients:

16 Lamb Rib Chops
Zest Of 2 Lemons
1/4 Cup Fresh Mint
1/3 Cup Olive Oil
2 Cloves Garlic
Sea Salt & Cracked Black Pepper

Directions:

Lemon Wedges.
Place all the ingredients except the lamb in a food processor and pulse until coarsely chopped together. Rub the mixture into the lamb chops and refrigerate them for 2 hours. Bring the lamb to room temperature.
Preheat the grill, and then grill the chops until they are medium rare, or about 2 minutes on each side. Place the chops on a serving platter with the lemon wedges and serve hot.

Marinated Lamb Loin Chops

2008-09-07T17:08:00.000-07:00

http://www.italianfoodforever.com/

We are lucky enough to live near a butcher here in Toronto that sells boneless lamb loin chops that are rolled and tied. If you cannot find boneless chops you can simply use bone in loin chops in this recipe. I love lamb cooked rare with a golden brown crust and find this cooking method where we sear the chops very well first and then finish cooking them in the oven works perfectly!

The cooking times are general as it depends on the thickness of your lamb and if it is bone in or boneless. I serve these lamb loins with a side salad of bitter greens dressed in a zesty orange vinaigrette. Alternatively, you could grill these lamb chops over medium high heat for about 5 minutes on each side.

Serves 4.

by Deborah Mele

Ingredients:

4 Large Boneless Lamb Loin Chops
1/4 Cup Olive Oil
1 Tablespoon Fresh Thyme, Chopped
1 Tablespoon Fresh Parsley, Chopped
2 Teaspoons Fresh Mint, Chopped
2 Cloves Garlic, Minced
Zest Of 1 Lemon
1 Teaspoon Salt
1/4 Teaspoon Black Pepper

Directions:

Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well.
Refrigerate for at least two hours or up till 6 hours.
Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature.

Preheat the oven to 400 degrees F.
Heat a heavy oven-proof frying pan at medium high heat.
Sear the lamb very well one both sides until golden brown.
Place the pan in the hot oven until the lamb is cooked to your desired doneness.
We find 6 to 8 minutes will cook our 2 inch lamb chops to a nice warm rare.
Serve hot.

Porcini Dusted Sea Scallops With Tomato Relish

2008-09-07T17:02:00.000-07:00

http://www.italianfoodforever.com/

I was at the St. Lawrence market this past weekend and couldn’t resist the huge, creamy white sea scallops on display. I decided to lightly dust them with dried porcini mushroom powder, sear them, and serve them with just a little fresh tomato relish. They were cooked perfectly, and delicious! You wouldn't think that porcini and scallops would be a good mix, but the porcini actually seems to bring out the sweetness of the scallops. I chose thyme as my fresh herb of choice for the tomato relish to compliment the porcini flavor.

Serves 4.

By Deborah Mele

Ingredients:

12 Large Sea Scallops
2 Tablespoons Dried Porcini Powder (See Note Below)
4 Tablespoons Unsalted Butter
Salt & Pepper To Taste

For The Relish:

6 Ripe, Plum Tomatoes
1 Clove Garlic, Peeled And Minced
1 Tablespoons Olive Oil
Salt & Pepper
½ Teaspoon Chopped, Fresh Thyme

Directions:

Cut the tomatoes in half, cutting away the core end.
Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp.
Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl.
Add the garlic, olive oil and thyme, and then season with salt and pepper.
Mix well and set aside.

Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides.
Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown.
Add the scallops, and cook on medium high heat for about 3 minutes on each side.
The scallops should have a light, crisp outer crust, but remain tender inside.
Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.

Note:
If you cannot find dried porcini powder, then simply grind your own by placing dried porcini mushrooms in a blender or food processor and pulsing until finely ground.

Tagliata

2008-09-05T18:10:00.001-07:00

http://www.italianfoodforever.com/

Tagliata di Manzo con Rucola ~ Combining a great steak with peppery arugula salad might sound like an odd idea, but I guarantee that once you've tried it, you won't want to eat steak any other way.

Traditionally this steak is always served rare, but if desired you could cook it a little more. It should be meltingly tender though to contrast sharply with the crisp, peppery lettuce.

Serves 4.

by Deborah Mele

Ingredients:

4 Medium Sized Good Quality Steaks At Least 1 1/2 inch Thick- T-bone, or New York Strip
3 Tablespoons Olive Oil
2 Bunches Fresh Arugula, Washed and Dried
Coarsely Ground Pepper
Coarsely Ground Sea Salt

Directions:

Lightly rub the steak with the oil, and sprinkle with pepper.
Grill over an open grill for about 4 minutes on each side.
Your steak should be rare inside.
Trim the fat, and carve the steak into 1/4 inch slices.
Serve on a bed of arugula, drizzle with a little more olive oil, and sprinkle with sea salt.
Serve.

Cooking Tip:

Arugula can now be found at many grocery stores or Italian specialty stores. If you are having trouble finding it, speak to your grocery manager at your local grocery. Mine always will carry it if I request it.

Prime Rib Roast

2008-09-05T18:00:00.000-07:00

http://www.italianfoodforever.com/

This cut of beef is extremely easy to prepare as long as you use a meat thermometer. Serve simply with a sauce made by deglazing the pan with red wine. My family does not eat beef too often, but we decided to cook a prime rib roast as a special treat on New Year’s Day. Cooking prime rib is actually extremely easy, and the only trick is to select the right cut of beef, and using a thermometer to know when your roast has reached the correct temperature. This cut of beef is traditionally eaten rare, or medium rare and those who prefer their beef a little more cooked would enjoy the end cuts.

This beef is so delicious it really does not need a lot done to it, but I used some reduced beef stock and red wine to deglaze the pan and create a delicious sauce to drizzle on the beef when it is served. Ask your butcher to trim and tie your roast when you buy it to save time. I served my roast with gorgonzola mashed potatoes and shredded brussel sprouts as is shown in the photo.

Serves 6 to 8.

by Deborah Mele

Ingredients:

1 Three Rib Prime Rib Roast, Trimmed & Tied
1 Tablespoon Olive Oil
1 Tablespoon Cracked Black Pepper
1 Tablespoon Coarse Sea Salt
1 1/2 Cups Dry Red Wine
1 Cup Reduced Beef Stock (Start With 1 1/2 Cups And Reduce To 1 Cup)
2 Tablespoons Butter
Salt & Pepper

Directions:

Preheat the oven to 450 degrees F. Rub the roast with the olive oil, and then the salt and pepper. Place the roast in a heavy oven proof pan fat side down, and bake at 450 degrees for 20 minutes. Reduce the heat to 325 degrees, and continue to cook until a meat thermometer registers 115 degrees F. which will take about an hour and a half. Transfer the roast to a platter, and let it rest. The roast will continue to cook as it sits, rising as much as 10 degrees.
Remove excess fat from the pan used to roast the beef, and add the red wine. Cook over medium high heat, scraping the browned bits from the bottom of the pan. Cook for 5 minutes and then pour the reduced wine through a sieve into a smaller pot. Add the beef stock and continue to cook over medium high heat until the liquid has thickened and reduced by almost half. Taste, and add salt and pepper as needed. Whisk the 2 tablespoons of butter into the sauce. Keep warm while you cut the beef. Slice the beef into 1 inch slices across the grain, and then around the bone. Serve immediately with a drizzle of the reduced wine sauce.

Mushroom Veal Marsala

2008-09-05T17:54:00.000-07:00

http://www.italianfoodforever.com/

In this tasty recipe, tender veal scallops are topped with a light mushroom marsala wine sauce. Since veal scallopini can be quite expensive, you could substitute either chicken or turkey cutlets, just use a meat mallet to pound them to equal thickness.

Serves 4.

by Deborah Mele

Ingredients:

6 oz. Cleaned, Thinly Sliced Mushroom (Portobello Are Nice)
2 Tablespoons Oil
2 Tablespoons Unsalted Butter
8 Thin Slices Veal Scallopini (About 1 1/2 Pounds)
All-Purpose Flour Seasoned With Salt And Pepper
1/2 Cup Sweet Marsala Wine
3/4 Cup Chicken Broth
Salt & Pepper

Directions:

Place the seasoned flour in a plastic bag and add the veal scallops.
Shake until they are well coated.
Set aside.
In a large skillet, heat the oil and butter until bubbly.
Add the mushrooms and cook until golden brown.
Remove to a separate dish. Fry the cutlets in the skillet one minute per side.
Remove to the dish with the mushrooms.
Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
Add the chicken broth and cook until the sauce has reduced by half and has thickened.
Taste and add salt and pepper as needed.
Return the mushroom and veal to the pan to reheat.
Serve the veal with a good sized spoonful of the mushroom marsala sauce.

Orata With Olives And Potatoes

2008-09-03T17:33:00.000-07:00

http://www.initaly.com/regions/liguria/cinq.htm#recipe

Ingredients:

1.5 kg Orata
500 g potatoes
100 black olives (preferable Ligurian)
Olive oil
2 glasses of dry white wine
Bay leaves (according to taste)
Salt

Method:

Scale, gut, wash and pat the fish dry and place on the layer of bay leaves and a little olive oil, which cover the bottom of the baking tray.
Peel and finely slice the potatoes, then place around the fish.
Salt (add pepper if desired) and add more olive oil to the fish or potatoes if deemed necessary.
Bake in a hot oven (220 C) for about 10 minutes; remove the tray from the oven, pour the wine over the fish and add the olives.
Bake for another 10-12 minutes or until cooking is completed.

Stuffed Mussels

2008-09-03T17:22:00.000-07:00

http://www.initaly.com/regions/liguria/cinq.htm#recipe

Ingredients:

1 kg of mussels
1 egg
100 g mortadella
Fresh breadcrumbs soaked in milk
1 sprig of parsley
A pinch of thyme
A pinch of marjoram
2 cloves of garlic
100 grams of grated Parmesan
30 g. grated pecorino
1 onion
300 g tomatoes
½ glass of white wine
Salt and pepper
4 tablespoons of olive oil

Method:

Wash well, scrape and force open with a knife about 2/3 of the mussels trying not to stretch the valves, and leaving them to drip on a sloping plate.
Put the remaining mussels in a pan at a medium heat for about 4 minutes until the mussels open.
Remove from the pan, chop and mix with the mortadella, breadcrumbs, garlic, and other herbs.
Add the cheese, salt, pepper and bind with the egg.
Mix together until smooth.
Spoon the filling into the mussels and close the shells.
In a deep pan heat the oil and lightly fry the chopped onion; pour the white wine over the onion and leave to evaporate (about 3 minutes) over a low heat.
Pour on the sieved tomatoes - raise the heat and cook for about five minutes.
Remove from heat and place the mussels in the pan.
Return to heat, adjust seasoning, cover and simmer for approximately 30 minutes or until fully cooked.

Acquacotta

2008-09-03T17:10:00.000-07:00

http://www.initaly.com/itathome/food/kyle.htm

The Maremma, the coastal region of Tuscany that extends from Livorno to the border between Tuscany and Lazio, is famous for its livestock, its cowboys, and Acquacotta, literally cooked water. The dish is generally served as a one course meal, and in the past was eaten in the field by shepherds and stockmen. As is the case with any regional dish, there are as many versions as there are cooks.

Serves 6.

Ingredients:

½ cup olive oil
A six inch stick of celery, a small carrot, and three small onions, minced together
½ a small, crumbled hot pepper, or more, to taste
Salt to taste
2 pounds beet greens or spinach, stemmed, washed and coarsely chopped
1 pound peeled, chopped ripe tomatoes (canned will do in a pinch)
Up to a pound of vegetables such as peas, beans, bell peppers, artichoke hearts, or whatever else is in season that you might fancy (optional)
1½ quarts boiling water
5 eggs, beaten in a bowl
½ cup grated pecorino Toscano (pecorino Toscano is relatively mild - substitute Parmigiano, not pecorino romano)
½ teaspoon salt (omit if the cheese is sharp)
Thinly sliced toasted Italian bread

Instructions:

Set a heavy bottomed pan on the fire. When it's hot, add the oil and the onion mixture; season the mixture with salt and the chili pepper. When the onions have turned translucent, add the greens. Cover and cook over low heat till the greens have wilted, then add the tomatoes and the other vegetables, if you're including them. Simmer for about twenty minutes, then add the boiling water. Check the seasoning, and simmer for another twenty minutes.
Meanwhile, mix the eggs and cheese together, adding salt if necessary.
Line the bottoms of your soup bowls with thinly sliced toasted bread and spoon the beaten egg mixture over the bread. Bring the soup to the table, stir it well, and ladle it into the bowls.

Pollo alla Griglia

2008-09-03T17:04:00.000-07:00

http://www.initaly.com/itathome/food/kyle6.htm

Spring is arriving, and with it barbecues. Since grilled chicken is a perennial favorite you may think there's really no reason for yet another recipe. However this, which Vittorio uses when he grills chickens for the Misericordia Di Fiesole's cookouts, is a cut above most: Simple, delicately flavored, and mild enough that you won't need to chase your drumstick with a quart of beer.

Ingredients:

A chicken
1 tablespoon coarse sea salt (Kosher salt will work fine)
3-4 leaves of fresh sage
2 cloves garlic
A 10-inch sprig of rosemary
Pepper to taste (go easy)
A quarter cup of olive oil

Instructions:

Split the chicken up the breastbone, squash it flat, and fold the wings up behind its back.
Strip the leaves from 6 inches of the sprig of rosemary (reserve the rest to serve as a brush) and mince them with the sage, salt and garlic. Once the mixture is reduced to a paste, add a little bit of ground pepper to it, stir half the oil into it, and rub it into the chicken. Let the chicken marinate for an hour or so. In the mean time, build a hot fire in your barbecue.
Place the chicken on a rack about 6 inches above the coals and grill it, turning it often and basting it with the remaining olive oil. Don't be surprised if the grease from the bird catches fire -- merely lift it out of the way until the flames subside. The chicken will take an hour or slightly more to cook; it will be done when the meat begins to pull up along the drumsticks and the juices run clear if you insert a skewer into the hip joint.
Grilled chicken goes wonderfully with grilled sausages (use sweet Italian sausages, and prick the skins before you put them on the grill) and grilled vegetables.

Tuscany Shrimp & Vegetables

2008-09-02T18:43:00.000-07:00

http://italiancook.ca/seafood.htm#item7

Serves 4.

Ingredients:

1 lb medium shrimp, peeled and deveined
1/2 cuo St. Dalfour Marinade
1 red onion peeled and sliced
1 red bell pepper sliced
1/2 cup water
pinch of salt or two to taste

Directions:

Heat a 12 inch saute pan to medium hot, add two 2 tablespoons of Marinade and saute peppers and onions.
Stir 5 minutes over medium heat and then add the shrimp.
Cook 2 minutes, add water and remaining Marinade and bring to a simmer.
Serve immediately over rice or pasta.

Scampi with Gorgonzola

2008-09-02T18:21:00.000-07:00

http://italiancook.ca/seafood.htm#item1

Serves 4.

Ingredients:

12 medium scampi
200g of rice
200g of Gorgonzola
200g of cream
1 Tablespoon of Mustard
Salt and pepper
1 onion
1 clove of Garlic

Directions:

Heat seafood stock.
Chop the onion and put in pan. Add the rice and cover it with the stock.
Boil in a serving dish- as soon as the stock boils, cover the serving dish and put into oven.
Cook until the stock has been absorbed.
Clean the scampi, removing heads and shells.
Fry them with garlic.
Add the cream, the gorgonzola, mustard, salt & pepper.
Mix carefully under low heat. Take the rice out of the oven and put into serving dish. Pour the sauce and the scampi in the middle.
Serve very hot with a separate tomoato sauce.

Grilled Eggplants with Fresh Mint and Balsamic Vinegar

2008-09-02T18:10:00.000-07:00

http://www.initaly.com/shop/r2.htm

Serves 4.

Ingredients:

2 young eggplants
Salt
6 T extra-virgin olive oil
1 T balsamic vinegar
5-6 fresh mint leaves, chopped
2 garlic cloves, peeled, blanched and chopped

Instructions:

Cut the eggplants across into 1/2-inch thick slices.
Place them in a colander, sprinkle with salt and leave to drain for about 30 minutes.
Rinse the eggplants and pat dry with paper towels.
Brush them with a little of the olive oil, place under a preheated grill and cook for 5-6 minutes on each side until charred and tender.
Meanwhile, whisk the rest of the oil, the vinegar, mint, garlic and a little salt.
Dress the eggplants with this mixture while they are still hot.
Set aside to cool.
Serve with roasted preserved peppers and zucchini as a first course.

Pesce al cartoccio (Wrapped Grilled Fish)

2008-09-02T18:05:00.000-07:00

http://www.initaly.com/shop/r1.htm

Ingredients:

Fresh tuna, one slice per person about 1" thick
1/2 cup balsamic vinegar
Salt & pepper to taste
1 cup fresh mint leaves
2 tsp. dried oregano
2 large onions, sliced thin
Extra-virgin olive oil

Instructions:

Combine the vinegar, salt, pepper, mint leaves and oregano in a non-reactive pan.
Marinate the tuna slices in the liquid for 15 minutes.
Prepare a large piece of aluminium foil for each slice of fish, by brushing the foil with oil and lining it with sliced onions.
Drain the fish and place each slice on a piece of aluminium foil.
Cover with another layer of onions.
Tightly seal the foil around each slice of fish and cook on the grill for 10-15 minutes per side, or in a 350-degree oven for 15 minutes.

Stuffed Lobster

2008-09-02T18:02:00.000-07:00

http://www.italianchef.com/stuffed-lobster.html

This recipe comes from my Cousin Sal and the dish is the centerpiece of his traditional Christmas Eve meal with his family. Chopping up the meat from the claws and including it in the stuffing is a really nice touch.

Serves 4.

Ingredients:

2 lobsters, 1 1/2 - 2 pounds each
1 cup bread crumbs
2 tablespoons parsley, finely chopped
4 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons butter
1 cup fish or chicken broth

Method:

Preheat oven to 400 degrees. Fill a pot with water place over high heat, bring to a boil, then lower to a simmer.
Cut each lobster straight down the center from head to tail, and remove guts.
Remove the claws, and add to the simmering water, cook for 8 minutes. Remove meat from the claws, and chop coarsely.
Toss the claw meat together with the bread crumbs, parsley, 2 tablespoons of the extra virgin olive oil, salt and pepper. Place lobsters in a baking pan and stuff the cavities with the bread crumb mixture. Put 1 tablespoon butter on each lobster tail.
Add broth and remaining 2 tablespoons olive oil to the pan and bake in preheated oven for 10-15 minutes until the stuffing browns and tail meat becomes opaque. Serve with lemon wedges.

Clams and Mussels Posillipo

2008-09-02T18:00:00.000-07:00

http://www.italianchef.com/posillipo.html

You don't see mussels and/or clams Posillipo on too many menus anymore, which is really a shame because it is a great dish. Foodie "purists" will claim that dishes such as this are not really Italian but Italian-American inventions. I am pretty sure that in Naples, which Posillipo is a neighborhood in, you will find fish in a similar light tomato sauce. Just because they don't call it Posillipo doesn't mean that it is a different animal. People get too caught up in semantics sometimes, when they should just be enjoying good food.

Serves 4.

Ingredients:

2 tablespoons of olive oil
1 clove of garlic, finely chopped
1 cup dry white wine
1 cup of fish broth
1 35 oz can of imported Italian tomatoes
2 large basil leaves, washed, patted dry and chopped
salt and freshly ground pepper to taste
1 dozen small clams, washed thoroughly
1 dozen mussels, washed thoroughly

Method:

In a large heavy pot heat olive oil over medium high heat. Add garlic and saute until softened, about 2 minutes.
Add white wine and cook for 1 minute, then add the fish broth. Crush the tomatoes and add to the pot with their juices. Add basil, salt and pepper then bring to a simmer and cook for 15 minutes.
Add the clams and mussels to the pot, cover tightly and cook until the shells open.
Transfer clams and mussels to serving plates, pour sauce over and serve.

Clams Oreganato

2008-09-02T17:57:00.000-07:00

http://www.italianchef.com/clams-oreganato.html

Clams Oreganato. Baked Clams. Stuffed Clams. No matter what you call them, they are a great starter for your Christmas Eve fish dinner. It is very important that the stuffing stays moist and does not become dried out. If the bread crumb mixture feels too dry, you may have to add a little more oil, use your judgment.

Serves 4-6 as an appetizer.

Ingredients:

2 cups bread crumbs
1/4 cup olive oil
2 cloves of garlic chopped very fine
2 tablespoons chopped parsley
1 teaspoon paprika
24 cherrystone or littleneck clams, scrubbed
2 cups fish or chicken broth
2 lemons, cut into wedges

Method:

Pre-heat oven to 375 degrees.
Combine bread crumbs, olive oil, garlic, parsley, and paprika in a medium bowl. Mix together well, mixture should be moist to the touch.
Place clams in a baking pan and pack about 2 teaspoons of the bread crumb mixture loosely into each clam.
Pour broth around clams, making sure not to cover clams and wash away bread crumb mixture.
Place in oven and bake for 15-20 minutes until done.
Transfer Clams to serving plates and drizzle a little of the juice from the baking pan on top of each clam. Serve with lemon wedges.

Beef Braciole

2008-09-02T17:51:00.000-07:00

http://www.italianchef.com/braciole.html

This is a great dish to make on a wintery Sunday afternoon. Ricotta Gnocchi is a great accompaniment to this dish . Just follow steps 1 thru 6 of our Gnocchi di Ricotta Alla Romana recipe to make the pasta. When the braciole are almost done cooking, bring a pot of water to a boil add some salt and the gnocchi, and cook until the gnocchi float to the top. Drain the gnocchi, put back in the pot, add some of the sauce from the braciole and stir up. Serve the gnocchi with the braciole, spooning braciole sauce on top. In the absence of the gnocchi, any pasta such as ziti, penne, or rigatoni can be substituted.

Serves 4

Ingredients:

1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
4 slices of prosciutto
1 tablespoon pignoli beans(pine nuts)
2 tablespoons grated pecorino romano cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
1/2 cup olive oil
2 28oz cans imported Italian tomatoes
1/4 cup tomato puree
2 bay leaves
3 fresh basil leaves, torn into small pieces
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped chopped fine
1 cup dry red wine
flour spread on a plate for dredging
salt & pepper to taste

Method:

Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen string.
Heat 1/4 cup of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes.
Heat the other 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole, bay leaves, and salt & pepper.
Add red wine and cook until most of liquid evaporates, about 2 minutes. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan. Fill one of the tomato cans 1/2 way with water and add to saucepan. Add tomato puree, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.

Hot and Sour Shrimp with Watercress And Walnuts

2008-08-31T19:00:00.000-07:00

http://asiarecipe.com/phimain.html#hot

Yield: 1 servings

Ingredients:

1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
4 tb Dry Sherry
1 tb Grated peeled fresh ginger
1/2 c Chicken stock or canned -broth
2 tb Soy sauce
2 tb Catsup. [See note. S.C.]
1 tb Cornstarch
1 tb Rice vinegar or white wine -vinegar
1 tb Sugar
1 ts Oriental sesame oil
1/4 ts Cayenne pepper
6 tb Peanut oil
2 tb Chopped walnuts
3 bn Watercress, trimmed
2 md Bell peppers, cut into -1-inch squares
2 Garlic cloves, minced
8 Green onions, cut -diagonally into -1-inch-long pieces

Directions:

A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions.
Watercress makes a colorful bed for the shrimp.

Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
Cover and refrigerate for 30 minutes.
Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.

Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.
Add walnuts and stir-fry for 1 minute.
Transfer walnuts to plate using slotted spoon.
Add watercress to wok and stir-fry until just wilted, about 1 minute.
Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.
Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.

Spoon sauce and shrimp over watercress.
Sprinkle with walnuts and serve.

Note:

You can use Jufran sauce rather than catsup.
Jufran is a Philippino sauce that's looks and tastes much like catsup.
It's made from bananas and other stuff, however and has a more complex and interesting taste.
It comes in both mild and hot forms.
The mild is not too hot++somewhat like a spicy catsup.
The hot stuff is much hotter, although not intolerably so.
If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.

Tofu Arroz Caldo

2008-08-31T18:44:00.000-07:00

http://asiarecipe.com/phiveg.html#arroz

Yield: 6 - 8 servings.

Ingredients:

1-1/2 pound fresh tofu
1 teaspoon fresh ginger finely sliced
1 tablespoon vegetable oil
1 cup rice grains(uncooked)
3 cloves minced garlic
7 cups water
1 medium onion, finely sliced
2 tablespoon fish sauce (patis)
5 stalks scallion(spring onion) finely sliced
salt and pepper to taste

Directions:

Cut the tofu into one inch squares.
Then deep fry it until golden brown.
Set aside.
In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown.
Add ginger and onion, stir for a minute.
Then add fish sauce.
Add rice, water and a little salt and pepper.
Simmer in medium low heat, stirring occassionally for about 40 minutes or until the consistency of a light creamed soup has been reached.
Add the fried tofu and correct seasonings to taste.
Stir in a small amount of sliced scallion.
If rice soup becomes too thick, add a little water to thin it a bit.
Garnish individual bowl servings with sliced scallions just before serving.
If you prefer, sprinkle a little lemon juice on the soup servings.
This will give a pleasant tartness to the dish.

Crispy KangKong

2008-08-31T18:39:00.000-07:00

http://asiarecipe.com/phiveg.html#crispy

Ingredients:

4 bunches kangkong leaves, cleaned
1-1/2 cup water
3 cups corn starch
5 cups cooking oil
1 cup flour
salt and monosodium glutamate ( MSG) to taste
1 pc boiled egg, grated medium

Directions:

Wash kangkong and drain leaves thoroughly.
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250°F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.

Bulanglang

2008-08-31T18:29:00.000-07:00

http://asiarecipe.com/phiveg.html#bula

Ingredients:

1 cup malunggay leaves (if you can't get this, try spinach or kangkong -[swamp cabbage, watercress can also substitute for it - Ken.])
1 cup squash, cubed
1 cup upo (gourd), sliced [substitute with zucchini - Ken]
1 cup tokwa (tofu), cubed and fried (don't fry for a lower-fat dish)
1/2 onion
1 cup water
tomatoes

Directions:

Mix tomatoes, onion, and squash in a deep sauce pan or pot.
Add water and boil.
After 5 minutes cooking, add tokwa and upo.
When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted.
Remove from heat.
Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour).
Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).

Igado

2008-08-27T20:32:00.000-07:00

http://asiarecipe.com/phimain.html#igado

Ingredients:

1/4 pound each pork tenderloin, liver, heart and kidney
2 tablespoons green peas
salt to taste
1/2 cup iloco vinegar
1/2 cup soy sauce
1/4 cup bell pepper
1 tablespoon garlic

Directions:

Soak pork liver in vinegar.
Saute garlic and pork tenderloin in cooking oil until golden brown.
Add pork heart, pork kidney and soaked pork liver.
Add soy sauce.
Simmer until all meats are tender and sauce is thick enough.
Add green peas and bell pepper.

Lengua

2008-08-27T20:28:00.000-07:00

http://asiarecipe.com/phimain.html#lengua

Serves: 4 - 5

Ingredients:

1 piece ox-tongue, thoroughly cleaned and sliced
Lea and Perrins sauce
salt and pepper
10 pieces calamansi
3 cloves garlic, crushed
2 medium onion, sliced
1 can (12 ounces) Cream of Mushroom soup
button mushrooms
button olives
4 tablespoons butter
1/4 cup grated cheese

Directions:

Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour.
Fry tongue and when browned, braise for 30 minutes.
Saute garlic and onions in butter.
Add soup.
Garnish with mushrooms, olives and grated cheese.

Calamares Rellemados

2008-08-27T19:51:00.000-07:00

http://www.filipinofoods.info/

Remove heads, tentacles and ink bags of several medium-sized squids or calamares. Clean each
thoroughly and season the cavity with a little salt.

Stuff the cavities with the following:

1/2 cup boiled shrimps, chopped fine
1/2 cup chicken and pork meat, chopped fine
1 small onion, minced
1/2 cup soft crumbs soaked in milk
1 or 2 eggs
salt and pepper to taste

Procedure:

Mix ingredients in the order given and stuff squids cavities well up to neck.
Replace heads and sew in place.
Place squids in a shallow pan, over with mixture of 2 cups water, 2 tablespoons shortening, chopped garlic, chopped onions and chopped tomatoes.
Salt to taste.
Simmer gently until calamares are cooked and liquuid reduced to alomost half.
Remove stuffed squids and serve with sauce strained over them.

Pinakbet

2008-08-27T19:31:00.000-07:00

http://www.filipinofoodrecipes.net/pakbet.htm

Estimated cooking time: 35 minutes

Ingredients:

1/4 kilo pork with fat, cut into small pieces
2 Amapalya (bitter melons) sliced to bite size pieces
2 eggplants, sliced to bite size pieces
5 pieces of okra, cut in two
1 head garlic, minced
2 onions, diced
5 tomatoes, sliced
1 tablespoon of ginger, crushed and sliced
4 tablespoons bagoong isda or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste

Instructions:

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
On the same pan, saute garlic, onion, ginger and tomatoes.
In a casserole, boil water and add bagoong.
Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
Salt and pepper to taste.
Serve hot with plain rice.

Ginataang Kalabasa (Squash Cooked in Coconut Milk)

2008-08-27T19:22:00.000-07:00

http://www.filipinofoodrecipes.net/ginataan.htm

Estimated cooking & preparation time: 1 hour

Ingredients:

1 kilo squash, cut into cubes (1"x1")
1/4 kilo shrimp, shelled and deveined
3 pieces tomatoes, diced
2 onions, chopped
1 head garlic, minced
2 tablespoons of ginger root, crushed and minced
4 tablespoons of cooking or olive oil
2 pieces long chilli peppers
2 tablespoons of shrimp paste (bagoong)
2 cups coconut milk
1 cups coconut cream (katang gata)
2 cups chicken stock
2 tablespoons of fish sauce (patis)

Instructions:

On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
Serve hot with plain rice.

Cooking Tip:

This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

Sweet and Sour Pork

2008-08-27T19:12:00.000-07:00

http://www.filipinofoodrecipes.net/sweet_sour_pork.htm

Estimated cooking time: 45 minutes

Ingredients:

1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic

Instructions:

In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).
Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
Fry the pork in a skillet until golden brown, set aside.
Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
Pour over fried pork then serve with rice.

Nilaga (Beef Stew)

2008-08-27T19:07:00.000-07:00

http://www.filipinofoodrecipes.net/beefstew.htm

Estimated Cooking time: 1 to 2 hours

Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste

Instructions:

In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.

Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Sinigang

2008-08-27T18:58:00.000-07:00

http://www.filipinofoodrecipes.net/sinigang.htm

Estimated cooking and preparation time: 1 hour

Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Instructions:

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.

Kare Kare

2008-08-27T18:53:00.000-07:00

http://www.filipinofoodrecipes.net/kare_kare.htm

Estimated cooking time: 2 hours

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Instructions:

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Beef Kaldereta

2008-08-27T18:43:00.001-07:00

http://www.filipinofoodrecipes.net/kaldereta.htm

Estimated cooking time: 1 1/2 to 2 hours

Ingredients:

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Instructions:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice

Cooking Tips:

Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.