SMOKED TEQUILA GAZPACHO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chronicle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Carrot, peeled
1 Each, diced: zucchini and
Yellow squash
1 European cucumber, seeded
Diced
4 cl Garlic, roasted ane pureed
10 Roma tomatoes, peeled,
Seeded and diced
6 c Spicy cocktail vegetable
Juice
Salt, pepper and maple syrup
To taste
2 oz Chicken glace (chicken stock
Reduced until very thick)
Blue, red and yellow corn
Tortillas, cut into strips
And deep fried till crisp
And drained
Crumbled Cotija cheese for
Garnish (Mexican white
Cheese)

Dice carrot and blanch briefly in boiling water;drain. In a large bowl,
combine carrot, zucchini, squash, cucumber, garlic, tomatoes, vegetable
juice, salt, pepper, maple syrup, and chicken glace; chill. To serve, top
with thin slicers of tortillas and sprinkle with Cotija cheese.

– – – – – – – – – – – – – – – – – –

Title: Corn Chowder
Categories: Soups, Chowders
Yield: 8 servings

1 lg Onion, cut into small dice
1 T Ground coriander seeds
3 T Olive oil
3 T Unsalted butter
1 c Dry white wine
3 c Fresh corn kernels
-(5 or 6 large ears)
6 c Light chicken stock or
-low-salt chicken broth
2 c Heavy (whipping) cream
1 pt Cherry tomatoes, stemmed
-and quartered
2 c Firmly packed fresh sweet
-basil leaves, cut into
-thin strips
Salt
Pepper

In a very large pot, saute the onion and coriander in the olive oil
and butter over moderate heat for 5 minutes, stirring frequently. Add
the wine and cook until the liquid has evaporated a little, about 5
minutes.

Add the corn, chicken stock and cream; bring to a boil over high heat;
lower heat slightly and cook at a fast simmer for 20 minutes, stirring
frequently. Add the tomatoes and basil and cook for 2 minutes. Season
with salt and pepper to taste, and serve immediately.

Per serving: 612 calories, 9 grams protein, 43 grams carbohydrates, 45
grams fat, 23 grams saturated fat, 128 milligrams cholesterol, 86
milligrams sodium.

MMMMM

Baked Squid with Garlic-Anchovy Pasta – F W 12/94

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italy Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Small squid; cleaned — bodies
into 1/4-inch rings — tentacles halved if
1 cup Plain dried bread crumbs — (about 4 ounces)
1 teaspoon Oregano — crumbled
1 teaspoon Freshly ground pepper
Salt
1/2 cup Olive oil
2 tablespoons Olive oil
1 large Clove garlic — minced
1 teaspoon Anchovy paste
1/2 pound Dried capellini (or other — thin pasta)
1 tablespoon Unsalted butter
Lemon wedges — for serving

: Preheat the oven to 450F. Bring a large saucepan of water to a boil.
In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one
teaspoon salt. Spread the squid in a large baking dish in a single layer and
sprinkle with any leftover crumbs. Drizzle 1/4 cup plus 2 tablespoons of the
olive oil on top. Bake for 10 minutes, or until the squid is golden brown and
crunchy.
: Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste
into
the remaining 1/4 cup oil and bring to a simmer over low heat. Cook, whisking,
until fragrant but not browned, about 3 minutes.
: Add salt to the boiling water. Add the capellini and cook, stirring
occasionally, until al dente, about 3 minutes. Drain the pasta and return it
to
the saucepan. Add the anchovy sauce and the butter and toss to coat.
: Make a bed of capellini on a platter or plates. Mound the baked squid on
the pasta and serve with lemon wedges.

By Tracy Seaman, in _An Italian Christmas Eve Meal_; “Food Wine” December,
1994 Typos by Jeff Pruett.

– – – – – – – – – – – – – – – – – –

Title: SHRIMP LOUIS DIP
Categories: Dips
Yield: 3 servings

1 c Mayonnaise
1 c Sour cream
1/3 c Fine chopped green pepper
1/4 c Chili sauce
1 tb Horseradish
1/4 ts Salt
1/8 ts Pepper
2 c Fine chopped cooked shrimp

Stir all ingredients until well mixed. Cover; chill.
Makes 3 cups

—–

OCTOPUS PILAF (OKTAPODI PILAFFI)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Octopus, skinned
2 md Onions, finely chopped
1 c Garlic, finely chopped
1 Bay leaf
1 pn Oregano, dry
1/2 ts Fines herbes
1 c Wine, dry white
Butter
2 tb Tomato paste
16 oz Tomato, whole, can
2 c Rice

Pound the octopus in order to tenderize it, and cut
into cubes. Saute the onions in1/4 lb butter until
golden brown; add garlic, bay leaf, oregano, fines
herbes, and octopus. Saute for a few more minutes;
then add tomato paste, whole tomatoes and wine. Stir
well, cover and simmer over low fire for one hour, or
until octopus is tender. When octopus is cooked, place
3-1/2 cups water,1/2 cup of octopus sauce and 2 Tbsp
butter in a saucepan. Bring to a boil, add rice, stir,
lower heat and simmer for 20 minutes. To serve, shape
the rice into individual mounds with a cup, and cover
with octopus and remaining sauce. This may be prepared
ahead of time and reheated in the oven before serving.
It’s delicious with boiled greens and white retsina.

– – – – – – – – – – – – – – – – – –

CORNBREAD STUFFING, 1986

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Breads
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Deidre-Anne Penrod, FGGT98B
—–INGREDIENTS—–
2 c Cold water
6 c Crumbed cornbread
6 Sl Cubed 1-in bread
1/4 c Water
1/2 ts Salt (opt)
1/2 ts Ground Pepper
1/2 c Butter or margarine
1/2 lb Bulk Pork Sausage
2 c Celery — chopped
1 Onion — chopped fine

YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB 1986)

Place reserved giblets in saucepan with 2 cups water;
cover, and simmer 1-2 hours or until giblets are
tender. Remove from broth, reserving 1 cup of broth.
Chop giblets; set aside. Combine cornbread and bread
cubes in a large mixing bowl; add 1/4 cup water, salt
and pepper. Set aside. Melt butter in a large skillet;
add sausage, celery, and onion. Saute 3 minutes.
Cover, and cook an additional 30 minutes or until
sausage is browned and vegetables are tender; stir
frequently. Remove from heat; stir in bread mixture.
Add reserved giblet broth and giblets, mixing well.

NOTE: 2 packages of Martha White Cornbread Mix, baked
ö cups stuffing.

Yield: 9 cups or enough for a 12 lb turkey.
Thanksgiving 1986, I stuffed a 22 lb turkey.
Deidre Ann Penrod, Prodigy Food Wine Board

– – – – – – – – – – – – – – – – – –