Caribbean Grouper With Mango, Pear And Avocado Salad (Gc)

Recipe By : GRILLING’ CHILLIN’ SHOW #GR3609
Serving Size : 6 Preparation Time :0:00
Categories : Fish-fs Grill/broil-fs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds black grouper fillet — skin on
4 mangos — 1/4 inch strips
6 red pears — 1/4 inch strips
1/2 pound cleaned baby spinach
3 haas avocados — 1/4 inch strips
walnut oil
2 oranges — juice of
1 lime — juice of
–caribbean seasoning–
6 tablespoons garlic — minced
6 tablespoons onion — minced
6 tablespoons dried onion
2 tablespoons allspice
1 tablespoon chipotle
2 tablespoons hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons thyme
4 1/2 teaspoons cinnamon
1 1/2 teaspoon nutmeg
1/2 teaspoon ground habanero
2 lemons — zest of

Prepare a wood or charcoal grill and let it burn down to embers.

Rub on the Caribbean seasoning in long strokes. Let sit for 15 minutes.
Grill for 8 minuets on one side and 6 minutes on the reverse side. Remove
from grill and keep hot.

Lightly oil the fruit with walnut oil and grill over hickory wood for 3
minutes. Place in a bowl with the fruit juices and toss. Serve on top of
baby spinach and avocado.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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Title: REFRIGERATOR SPICE COOKIES
Categories: Cookies, Low-fat, Vegetarian
Yield: 1 Servings

0.25 c Honey
0.50 c Soy margarine
0.50 c Light molasses
2.00 c Unbleached white flour
0.25 c Ground almonds
0.50 ts Grated orange peel
1.00 ts Ground cinnamon
0.50 ts Ground ginger
0.50 ts Ground nutmeg
0.25 ts Ground cardamom
0.50 ts Baking soda
Vegetable cooking spray

In a small pot over medium heat, combine honey, margarine, molasses
bring to a boil. Remove from heat let cool for 3 minutes. While
mixture is cooling, combine remaining ingredients in a large bowl.
Stir in honey mixture until well combined. Divide dough into 4 equal
pieces roll each piece into a log. Wrap each log in plastic wrap
refrigerate 2 or 3 hours or overnight. Preheat oven to 375F. Lightlky
coat a non-stick baking sheet (why if it’s non-stick would one have
to do this?) with cooking spray set aside. Lightly flour work
surface. Roll each log into a thin dough about 1/8″ thick. Cut into
shapes with cookie cutters. Transfer to baking sheet bake for 5
minutes or until firm. Cool on wire cooling racks. Makes 4 dozen.

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Title: TOMATO TART NICOISE
Categories: Cheese/eggs, Greek
Yield: 8 servings

1/3 CORNMEAL PASTRY dough
1 Egg white, lightly beaten
2 Medium-size tomatoes
2 Eggs
1 c Part-skim milk ricotta
-cheese
1 c Shredded mozzarella cheese
6 tb Grated Parmesan cheese,
-divided
3 tb Chopped fresh oregano (Or 1
-Tbl dried), divided
1/8 ts Ground balck pepper
1 Jar marinated artichokes (6
-ounces), drained and
Halved lengthwise
8 Nicoise or Gaeta olives,
-pitted

Preheat oven to 400 F. On lightly floured surface, roll dough to a 14-inch
round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
prick botttom with tines of fork. Lane pastry shell with aluminum foil;
fill with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove
foil and weights. Bake 5 to 6 minutes longer or just until pastry starts
to turn golden. Brush with egg white; bake 1 minute longer. Cool
completely on wire rack. Reduce oven temperature to 350 F. Thinly slice 1
tomato; arrange over bottom of pastry shell; set aside. In a medium bowl,
beat eggs; blend in ricotta, mozzarella, 4 tablespoons of the Parmesan, and
2 tablespoons of the fresh oregano (or 2 teaspoons of the dried). Spread
over tomato slices. Cut remaining tomato into 12 wedges. Arrange on top of
cheese layer with artichoke halves and olives. Sprinkle with remaining
oregano and Parmesan. Bake 40 minutes or until cheese layer is set. Cool on
wire rack 10 minutes before removing outer ring. Serve warm.

Makes 8 servings.

[ 1001 HOME IDEAS MAGAZINE; June 1990 ]

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Authentic Maryland Crab Soup

Recipe By : Diana Rich (Dr. Gabe Mirkin’s Fat Free Clinic)
Serving Size : 10 Preparation Time :0:00
Categories : American Seafood
Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — chopped
2 cloves garlic — minced
1 green bell pepper — chopped
3 stalks celery — chopped
6 cups fish stock or bouillon
2 29-oz. cans tomato sauce (or crushed tomatoes)
1 bay leaf
1 tablespoon fresh oregano or 1 tsp. dried
2 dried red peppers — crumbled
or a pinch of cayenne — to taste
2 potatoes — diced
4 carrots — sliced
2 cups fresh or frozen corn kernels
1 pound crab meat
1/2 cup Italian parsley — chopped
freshly ground black pepper — to taste

1. Cook the onions, garlic, green pepper and celery in 1/2 cup of the stock
to soften, 5-10 minutes.

2. Add the remaining stock, tomato sauce (or crushed tomatoes), bay leaf,
oregano, red peppers, potatoes and carrots and cook 20 minutes, or until the
vegetables are tender.

3. Stir in the corn, crabmeat and parsley and simmer 5 minutes. Serve with
ground pepper to taste.

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Blender Sweet-Sour Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Frozen Pineapple Juice — Concentrate; 1 Can
1/2 cup Brown Sugar
1/4 cup Vinegar
1/4 cup Water
1/4 small Green Pepper
1 slice Canned Pimiento
1 tablespoon Cornstarch
1/2 teaspoon Salt

Put all of the ingredients into a blender container and blend until the
pimiento slice and green pepper are finely chopped. Pour into a saucepan
and cook and stir the mixture until thickened and bubbly. Cook for 1 minute
more. Use as a basting sauce for meat in the last few minutes of broiling
or roasting.

Makes 1 1/4 cups.

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Empress Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers Wings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic — Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops — Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

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YET ANOTHER SPONTANEOUS SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, diced
5 Cloves garlic, minced
5 Patty pan squash, sliced
2 md Zucchini, sliced
1 Potato, cubed (note that one
Cubed equals one 🙂
6 Roma tomatoes, halved
1 cn Garbanzo beans, drained
1/4 c Brown lentils
2 T Brown miso paste
1 T Each marjoram, rosemary,
Oregano
Black pepper to taste
1 T Olive oil
5 c Water
x (optional) splash of white
Wine or sake

Saute the onion and garlic in a bit of olive oil until the onion turns
translucent. Add the tomatoes and saute for a few minutes; add the patty
pan and zucchini squash, saute for another few minutes. Add the water and
bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer
for about 10 minutes. Add the lentils, potatoes, and spices, simmer for
another 20-30 minutes until the lentils are done.

For a stronger flavor, add about 2 cups of broccoli florets.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Title: ROMAN PICKLES
Categories: Pickles, Jams
Yield: 4 servings

1 Head of lettuce
2 c Vinegar
1 c Water
3 ts Salt
2 ts Dill weed or dill seed
2 ts Fennel, fresh or seed
1 ts Rue (optional)

1) Combine the water and salt in a 1-quart jar which has a tight fitting
lid. Add the vinegar, dill, fennel, and rue.

2) Separate the lettuce leaves and add them to the liquid. Seal the jar
and let sit until ready (about 48 hours) NOTE: The original recipe from
Columella calls for salting the lettuce first, letting it “sweat” for 24
hours, and then pickling.

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CURRY N’ CHUTNEY CHEESE TART

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cheese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Cream cheese (8oz each)
2 ts Curry powder
2 tb Sherry (optional)
8 oz Cheddar cheese — shredded
4 Scallions — thinly sliced
9 oz Jar of chutney

Place unwrapped packages of cream cheese in a 2-quart
glass measure. Microwave on medium (50 percent) 2 1/2
minutes. Blend in curry powder and sherry. Fold in
Cheddar and 3/4 of onion; mix well.

Spoon mixture onto serving platter in an 8-inch
circle. Use a spatula to form a tart shape, building
up sides while indenting the top surface area to form
a “well.”

Place chutney in blender and puree to uniform mixture.
Pour in “well” area of cheese tart. Chill until firm.
To serve, garnish top with remaining onion.

Accompany with orackers.

Nutritional analysis per serving with crackers: 121
calories, 9 grams fat, 4 grams carbohydrates. 31
milligrams cholesterol. 196 milligrams sodium, 69
percent of calories from fat.

** Fort Worth Star Telegram — Food section — 29
November 1995 **

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Title: Anglers` Remoulade Sauce
Categories: Wildgame, Fish, Sauces
Yield: 1 servings

1 pt Mayonnaise
1 pt Mustard
1 oz Anchovy paste
1/2 oz Lemon juice
1 oz Onion, grated
1 oz Wine, sherry
1/4 oz Tabasco sauce
1/2 oz Worcestershire sauce

Blend all the ingredients in an electric blender or hand-whip them
into a smooth mixture. Makes a tart and tsaty sauce for poached fish,
oysters, shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87

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