Crispy Quail Salad

Recipe By : COOKING RIGHT SHOW #CR9750
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons Hoisin Sauce
2 Tablespoons Dark Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Chinese Chile Paste With Garlic
2 Teaspoons Garlic — minced
1 Tablespoon Ginger — minced, peeled
1/4 Cup Dry White Wine Or Water
6 Quail — boned, butterflied
Vegetable Oil For Frying
1 Cup Rice Flour
1 Teaspoon Ground Cayenne
1/2 Teaspoon 5 Spice Powder
1 Teaspoon Salt
1 Cup Julienned Red Pepper — seeded, stemmed
1 1/2 Cups Jicama <> — peeled, julienned
1 1/2 Cups Cucumber — peeled, seeded
1/2 Cup Scallions — cut on the bias
1/2 Cup Carrots — julienned
Honey-Lemon Vinaigrette (Recipe Included)
–Garnish–
Cilantro Sprigs
–Honey-Lemon Vinaigrette–
2 Tablespoons Shallots — finely minced
1/3 Cup Olive Oil
1/2 Cup Fresh Lemon Juice
3 Tablespoons Honey — or to taste
Salt And Freshly Ground Black Pepper

FOR THE QUAIL:
In a blender, combine hoisin, soy sauce, oyster sauce, chile paste, garlic,
ginger and wine and pulse to make a smooth mixture. Whisk together and add
quail and toss to coat evenly. Marinate refrigerated for at least 2 hours.

Add oil to a depth of 1 inch to a deep pan and heat to 350 degrees (use a
thermometer). Combine flour, cayenne, 5 spice and salt together on a plate.
Remove quail from marinade and wipe off excess marinade. Light coat with
flour mixture and deep fry quail in batches until golden brown and crispy
(6-8 minutes). Check at leg joint to make sure quail is cooked through. Keep
quail warm in a low oven and make sure oil returns to 350 degrees before
adding new ones.

Toss the peppers, jicama, scallions and carrots together with 1/3 cup or so
of the vinaigrette and arrange attractively on plates. Top with a warm quail
and serve immediately garnished with cilantro sprigs. Yield: 6 servings

FOR THE VINIAGRETTE:
Saute the shallots in the olive oil until soft but not brown. Set aside in a
mixing bowl to cool. Whisk in the lemon juice, honey and salt and pepper to
taste.
Store refrigerated up to 5 days.

Yield: approximately 1 cup

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NOTES : Show 10/25

Title: COUNTRY STYLE VENISON STEW
Categories: Wild game
Yield: 6 servings

1/2 lb Bacon or salt pork
2 lb Venison steak
4 tb Flour
6 c Water or beef stock
1 lg Tomato, chopped
2 md Carrots, sliced
2 md Stalks celery, sliced
2 md Potatoes, in 1″ cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c Fresh green peas
Salt and pepper to taste

Cut bacon into 1″ cubes and saute in large saucepan until lightly
browned. Remove and set aside.
Cut venison into 1 1/2 or 2″ pieces and brown over high heat in 4 T
bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes,
stirring several times. Add liquid and let it simmer 1 hour or more
until venison begins to get tender, add more liquid as necessary.
Add all the other ingredients, except peas, and continue to simmer to
make a thick stew. Simmer peas in a separate pan until done. Strain
and spoon over or around stew when served. Great accompanied by
buttered corn muffins and a salad.

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Grilled Tuna and Cheese Sandwiches

Recipe By : Starkist Co
Serving Size : 3 Preparation Time :0:00
Categories : Seafood Hot Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices Bread
3 tbsp Butter or margarine — soft
3 slices American cheese
6 oz Starkist Chunk White Tuna — drained and flaked

1. Spread one side of each slice of bread with butter. 2. Top three bread
slices with cheese, tuna and second bread slice. 3. Grill 1 to 2 minutes
per side to lightly brown. Makes 3 sandwiches.

http://www.starkist.com
Shared by Sherilyn Schamber

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Title: SMOKED COD PIE (IRISH)
Categories: Fish, Pies
Yield: 4 servings

1 lb Smoked cod
1/2 lb Onions
1/2 lb Shelled peas
10 fl Milk *
1 oz Flour
1 t Dry mustard
1 oz Butter
2 lb Mashed potato

* (or substitute 5 oz milk and 5 oz cream)
.
Chop onions roughly and fry in butter until tender. Remove from heat an
stir in flour and mustard. Add milk. Return to heat and stir until
thickened. Add cod, cut into 1/2-inch cubes, and peas. Turn into
ovenproof dish and cover with mashed potatoes. Bake in a moderate oven at
400F/200C, for 35-45 minutes, or until golden brown.
.
(Though not traditional, the addition of 2-3 oz of cheddar cheese to the
sauce makes this an extremely tasty dish.)

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Broken Glass Dessert

Recipe By : – April/May 1997
Serving Size : 12 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c graham cracker crumbs
1/2 c sugar
1/2 c butter or margarine — melted
1 3 oz pkg lime gelatin powder
1 3 oz pkg strawberry gelatin powder
1 3 oz pkg orange gelatin powder
4 1/2 c boiling water — divided
1 env unflavored gelatin
1/4 c cold water
1 c pineapple juice
1 8 oz carton frozen whipped topping — thawed

Combine the crumbs, sugar and butter; press onto the bottom of a
13x9x2-inch greased pan. Chill. Combine lime gelatin and 1 1/2 cups
boiling water; stir until gelatin is dissolved. Pour into and oiled
8x4x2-inch loaf pan; chill until very firm. Repeat for strawberry and
orange gelatins. Soften the unflavored gelatin in cold water. Boil
pineapple juice; stir into unflavored gelatin. Set aside until slightly
thickened. Place whipped topping in a large bowl; gently fold in
pineapple juice mixture. When flavored gelatins are firm, cut into
1-inch cubes; gently fold into whipped topping mixture. Spoon over
crust. Chill for at least 2 hours.

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Title: Festive Mincemeat Pie Filling
Categories: Pies, Fruits, Meats, Canning
Yield: 7 quarts

2 c Finely chopped suet
4 lb Ground beef; OR…
4 lb -Ground venison AND…
1 lb -Sausage
5 qt Chopped apples
2 lb Dark seedless raisins
1 lb White raisins
2 qt Apple cider
2 tb Ground cinnamon
2 ts Ground nutmeg
5 c Sugar
2 tb Salt

Yield: About 7 quarts

Procedure: Cook meat and suet in water to avoid browning. Peel, core,
and quarter apples. Put meat, suet, and apples through food grinder
using a medium blade. Combine all ingredients in a large saucepan, and
simmer 1 hour or until slightly thickened. Stir often. Fill jars with
mixture without delay, leaving 1-inch headspace. Adjust lids and process
according to the recommendations in Table 1 or Table 2.

Table 1. Recommended process time for Festive Mincemeat Pie Filling in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 90 min.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,000 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Festive Mincemeat Pie Filling in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 90 min.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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BUCKEYE PECAN-BUTTERNUT PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PART ONE—–
1 lg Butternut squash
1/2 c Dark brown sugar
3 tb Maple syrup
2 Eggs
1/4 c Heavy cream
2 ts Vanilla extract
1/4 ts Salt
1/4 ts Cinnamon
1/8 ts Ground cloves
1/8 ts Grated nutmeg
—–PART TWO—–
3 Eggs
1/2 c Brown sugar
1 c Light corn syrup
5 tb Unsalted butter — melted
1/4 ts Salt
1 c Toasted pecan pieces

Bake squash at 350 degrees F until soft. Peel, seed,
puree, and measure out
1 1/2 cup.

Whisk all of the Part One ingredients together until
the sugar dissolves. Pour into an unbaked, 10-inch pie
shell that has been brushed with egg white. Bake at
375 F for 25 minutes.

While that’s baking, make the second part of the
filling. Whisk all the Part Two ingredients (except
the pecans) together.

When the butternut filling is set, sprinkle evenly
with pecan pieces. Gently pour the second filling over
the nuts.

Return pie to the oven, and bake at 325 F for 40 to 45
minutes, or until just set. Cool to room temperature
and serve with lightly sweetened whipped cream.

From John Beardsley, chef de cuisine, Buckeye Roadhouse

Source: San Francisco Examiner, October 25, 1996

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MARKET PASTA SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SALAD—–
8 oz Shell macaroni, medium
-size
-uncooked
2 c Broccoli flowerets
1/2 c Onion, chopped ( 1 med. )
2 c Zucchini OR Yellow squash
-sliced 1/4 inch thick
1 Red pepper ( med. ) cut
-into
-strips
1 c Cheddar cheese ( 4 ounces
-cut into 1/2 inch cubes
—–DRESSING—–
1/2 c Vegetable oil
1/2 ts Salt
1/4 ts Pepper
3 tb Lemon juice
2 tb Dijon mustard
1 t Worcestershire sauce
1/2 ts Garlic, fresh, finely
– chopped
2 tb Parmesan cheese, freshly
– grated

Cook macaroni according to package directions; drain. In a large bowl stir
together all salad ingredients except cheese; stir in hot macaroni.
Refrigerate 10 minutes. Stir in cheese. Meanwhile, in a medium bowl stir
together all dressing ingredients except parmesan cheese. Pour dressing
over
salad, toss to coat. Sprinkle with parmesan cheese. Yield: 6 servings.

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VARIETY SPICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Spicy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Buttermilk baking mix (??)
1/2 c Sugar
1 t Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
1/2 c Applesauce
1 sm Can undiluted evaporated
-milk
2 tb Oil
1 Egg, beaten

Using baby food eliminates the need to puree

Combine baking mix, sugar, cinnamon, cloves, and
nutmeg in medium bowl;mix well. Beat together
applesauce, evaporated milk, oil, and egg. Add liquid
mixture to dry mixture. Stir just until dry
ingredients are moistened. Fill 12 buttered muffin
cups 2/3 full of batter. Bake in hot oven (400F) 15-20
minutes. Cool slightly; remove from pan. Makes 12
muffins.

TOPPING: Mix 1/4 cup sugar and 1/4 tsp cinnamon. Dip
tops of muffins in 2 tbsp melted butter, then roll
tops in cinnamon sugar mixture.

** You may substitute one fo the following for the
applesauce: 4-1/2 oz jar strained plums, apricots with
tapioca, strained pears, or strained squash.

Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon
Stevens.

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CARNE DE PUERCO CON CHILE VERDE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Boneless pork roast
48 oz Tomatillos, drained
-crushed
16 oz Green chiles — chopped
-(Ortega mild green)
5 Garlic cloves — crushed
1 lg Onion, chopped
3/4 c — Water
Salt
Pepper

optional — your favorite fresh green chiles, chopped
or sliced. Cilantro if you like it.

Slice up the pork and trim away most of the fat. Dice
both the lean meat and the fat into 1/2-inch cubes;
set the diced fat aside.

In a heavy pot over a hot flame, cook the lean pork
with the water, stirring until the water is gone and
the meat begins to brown. Add onion garlic, and
stir constantly until the onion becomes transparent.

Reduce heat to a simmer and add tomatillos canned
chilis (be *sure* to drain the tomatillos before
crushing; the water they are packed in is too salty).

Cover the pot and simmer slowly for about an hour,
stirring occasionally to prevent sticking.

Meanwhile, render the diced pork fat into cracklings
by sauteeing in a skillet over medium heat until the
pieces are brown and crispy. Drain and salt the
cracklings and set aside; save the lard for any other
dish where you want some high-quality cholesterol
stuff.

After an hour the chile verde should be pretty juicy
but not watery. Add a little water if it’s too dry.
Add salt pepper to taste, and if you want it hotter,
add your fresh chiles now. Cover and simmer again for
at least half an hour. The longer the better.

To serve, sprinkle with chopped cilantro (if used) and
the cracklings. Serve with Spanish rice, tortillas,
black beans, and ice-cold beer. Serves 6 or 8.

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