Title: ACHIOTE MARINADE BARBECUE SAUCE FOR BEEF
Categories: Sauces
Yield: 2 servings

Stephen Ceideburg

————————-MARINADE————————-
1 c Red wine vinegar
1/4 c Water
2 ts Ground cumin
3 Garlic cloves, minced
2 ts Achiote paste
1 ts Crushed red pepper
Salt and black pepper, to
-taste
1/4 c Olive oil

—————————SAUCE—————————
1 Dried pasilla chile
1 c Boiling water
2 tb Achiote paste
1 tb Olive oil
3/4 c Of the marinade

Marinade: Combine marinade ingredients.

Makes enough for 2 pounds of beef.

To use: Toss paper-thin slices (1 inch by 3 to 4
inches) of beef sirloin with the marinade in a
nonmetallic bowl. Refrigerate 6 to 8 hours or
overnight. Drain meat, reserving 3/4 cup of the
marinade. Thread meat on bamboo skewers.

Sauce: Remove and discard seeds from pasilla chile.
Coarsely chop chile and cover with boiling water. Soak
for 20 to 30 minutes. Drain, and put in a food
processor with achiote paste and olive oil. Puree. Add
the 3/4 cup marinade and blend until smooth.

To use: Brush on skewers of meat. Broil or grill until
meat is done, about 5 minutes, basting with marinade
several times. Brush again before serving.

Adapted from Time-Life’s “Cooking of Latin America.”

From an article by Heidi Haughy Cusik, The San
Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

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Korean-Style Grilled Beef Short Ribs and Scallions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ribs
Barbecue Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 2″ thick beef short ribs
5 cloves garlic — minced
1/2 cup soy sauce
3 tablespoons oriental sesame oil
2 teaspoons fresh ginger root — minced
3 tablespoons sugar
2 teaspoons white vinegar
2 teaspoons sesame seed
1 teaspoon pepper
18 scallion — trimmed

Cut through the meaty side of each short rib to the bone at 1/2 inch
intervals, leaving the meat attached to the bone. In a bowl whisk together
well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as they
are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack
set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6
min. more for medium-rare. Grill the scallions for 4 min. or until they are
just brown.

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You can use any bread recipe you want. I usually use this simple one:

Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp)
water. Add one cup of all purpose flour and one cup of wheat flour.
Mix until smooth.

Keep adding flour (alternating all purpose and wheat) and mixing until
very hard to mix. (about 2-3 cups) Turn out on a floured board.

Knead until flour is smooth and not sticky – you will need to add more
flour – another 1 1/2 – 2 cups, try to divide evenly between all purpose
and whole wheat.

Roll the kneaded dough into a ball. Put in a lightly oiled bowl and
turn to coat the whole surface with oil. Cover and let rise in a warm
place until doubles (1 to 1 1/2 hours). Then punch down. Let rest 10
minutes. Divide into 4-6 smaller balls, and put them on cookie sheets.
Flatten the balls into disks and let rise for about another hour.

If desired, brush with egg white (I usually don’t) Cook at 375 for 40-50
minutes. Bread should sound hollow when thumped. Remove from oven and
let cool.

Here’s the tricky part. You will have 4-6 round loaves. Cut a circle
out of the top of each loaf, and remove that piece of crust. You will
have a thick crust bread with a circle of exposed softer bread. Smush
down the inner part (you can scoop out the bread if you want to, but I
prefer to leave the bread to soak up the gravy).

This works great for stews and chili. If you don’t let the circles rise
you should get flatter loaves for ‘trenchers’, but I haven’t tried it
yet.

Easy Chocolate Mousse

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Mousse

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Squares (1 oz eaach)
-semisweet chocolate
-chopped coarsely
1 Square (1 oz) unsweetened
-chocolate — chopped coarsely
3 Tablespoon Brandy — dark rum or strong
-coffee
2 Eggs
1/3 Cup Sugar
1/8 Teaspoon Salt
2/3 Cup Heavy cream

A light mousse; the blender method (recipe follows) makes a darker, denser
mousse.

whipped cream for garnish (optional)

In small heavy suacepan over low heat, melt chocolates with the brandy. Stir
until smooth; set aside. In a small bowl, beat eggs, sugar and salt until
fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate
mixture until well blended. Spoon into serving bowl, 4 glasses or dessert
dishes. Chill. Garnish with whipped cream.

Blender method: In blender whirl eggs, sugar and salt 45 seconds or until
frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until
smooth. Proceed as above.

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Title: Pine nut macaroons
Categories: Cookies, Holiday
Yield: 48 servings

1 lb Almond Paste
1 c Granulated Sugar
1 ts Vanilla Extract
4 lg Egg Whites
3/4 c Pine Nuts
1/2 c Confectioner’s Sugar

1. Preheat the oven to 300 F. Line baking sheets with parchment or
waxed paper. 2. Using an electric mixer, cream together the almond
paste and granulated sugar in a mixing bowl until smooth. Beat in the
vanilla. Gradually beat in the egg whites to make a smooth and
somewhat fluffy mixture. 3. Drop the batter by the heaping
teaspoonful 1 inch apart on the prepared baking sheets. By hand, stud
each cookie generously with pine nuts, then liberally sift the
confectioners’ sugar over the tops. 4. Bake the macaroons until light
golden brown, 18 to 20 mins. Let cool slightly, then transfer with a
metal spatula to a wire rack to cool completely. Store in an airtight
container up to 1 week. Makes 4 to 4 1/2 dozen cookies.

Recipe By : Sarah Leah Chase’s Cold-Weather Cooking- ISBN
0-89480-752-8

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LENINGRAD SPECIAL BUCKWHEAT PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Breakfast
Pancakes Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c All-purpose flour
3/4 c Buckwheat flour
1 t Baking powder
2 ts Sugar substitute
1 lg Egg — beaten slightly
1 c Water
1 tb Margarine — Melted
1 t Margarine — for cooking

Blend flours, baking powder, and sugar substitute in
bowl. Mix in egg, water, and melted margarine. Let
batter stand for 10 minuteats. Melt 1 teaspoon
margarine in a 10-in nonstick skillet over medium
heat. Drop batter by the tablespoonful onto hot
skillet. Allow pancakes to cook until bubbles form
around the pancakes. Thin remaining batter with
additional water if necessary. Turn pancakes over
with a spatula. Continue cooking until pancakes are
done. Place on heated dish and continue cooking until
all the pancakes have been prepared.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE

CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess, R.D.,M.S. and Katharine Middleton

Brought by to you and Yours via Nancy O’Brion and her
Meal Master

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GREEN CHILI WITH PORK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Wp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Olive oil
2 Large yellow onions
Chopped — about 4 cups
8 Medium garlic cloves
Peeled and chopped
8 Fresh Jalapeno peppers
Stemmed and minced
3 Carrots — peeled and sliced
Crosswise into 1/2″ pieces
1 1/2 tablespoons Dried oregano
Preferably Mexican
3 pounds Boneless pork shoulder
Cut into 1/2″ cubes
5 cups Chicken stock or
Canned broth
Salt
28 ounces Crushed Italian plum
Tomatoes — drained
1 Potato — peeled and grated
(1= 8 oz)
12 Large Poblano chilies
(1 1/2 lb)
Roasted and peeled
*OR*
28 ounces Can whole roasted mild
Green chilies — drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over
medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in oregano and pork cubes
and cook until pork has lost its pink color, about 20 minutes. Stir
occasionally.

Stir in the chicken stock, 1 ts of salt, crushed tomatoes and the grated
potato. Bring to a boil, then lower the heat and cook partially covered,
for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2″ strips. Add them to the chili and cook , stirring
often, for another 30 to 45 minutes or until the pork is tender and the chili
is thickened to your liking. Taste for correct seasonings and let cook
another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas
burner until thoroughly charred. Wrap chilies in a paper bag after you
roast them. When cool, rinse under cold running water, rubbing off the
burned skin. Pat dry and de-stem chilies.

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Title: NAMURRAH OR HARRISEH
Categories: Desserts, Arabic
Yield: 12 servings

2 c Cream of Wheat, plain, dry
2 c Yogurt, low fat or non fat
-plain
2 c Sugar
2 ts Baking powder
2 ts Vanilla
1/2 c Almonds, slivered or sliced
1 c Coconut, shredded (opt)
1 c Sugar
1/2 c Water
1 ts Orange Blossom Water (opt)
1 tb Lemon juice

In large bowl, combine dry cream of wheat with yogurt, 2 c sugar,
baking powder and vanilla. If desired, add coconut. Stir until
thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle
with almonds. Bake at 425 until golden brown. While baking, heat 1 c
sugar and 1/2 c water to boiling on stove. Allow to boil long enough
to come to a thin syrup. Remove from heat. Stir in 1 lemon juice
and orange blosom water. When cake is still warm, pour syrup over
top. Serve warm or cold. Delicious with hot tea.

Orange blossom water can be found in specialty stores.

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Title: STEAMED PUNGENT COD WITH CABBAGE
Categories: Chinese, Seafood
Yield: 4 servings

3/4 lb Thick filet of cod
4 lg Leaves of Napa (celery)
Cabbage
1/2 tb Fresh ginger root, minced
1 ts Sesame oil
1 1/2 c Water
1 tb Crushed rock sugar
1/2 c Sweet Mixed Pickles, diced
1/4 c Pickle juice
1/2 tb Thin soy sauce
1 tb White vinegar
Cornstarch paste
2 Green onions, sliced in
Thin strips

Sauce: In saucepan, heat water crushed rock sugar until sugar melts.
Add
pickle juice, soy sauce, vinegar diced pickles. Bring to boil, stirring
constantly. Restir cornstarch paste, and dribble it into boiling sauce,
until sauce has consistency of thin pancake batter. Remove from heat.
Reserve in saucepan.

Preparation: Slice cod filet across the grain about 1/2″ thick, keeping
slices in position. Cut leafy fringes off of cabbage (save for your stock
pot). Cut cabbage stalks lengthwise into pieces to match fish slices.
Insert cabbage slices between each slice of fish. Hold together and slice
fish cabbage in half. Using broad side of cleaver, lift fish
cabbage,
as is, onto 10″ oval serving dish. Sprinkle ginger and sesame oil on fish.

Steaming: About 15 minutes before serving time, bring water in steamer to
boiling. Steam fish platter in steamer for 7-10 minutes, until fish turns
milky white. Meanwhile, reheat sauce. Remove fish from steamer and pour off
any water. Pour sauce unevenly over fish so it is only partly covered.
Garnish with green onions. Serve.

—–

Title: PEACH CRUMBLE PIE
Categories: Pies, Fruits, Malgieri
Yield: 10 servings

1 No-Roll Pie Shell
-(See RECIPE)

MMMMM———————–CRUMB TOPPING—————————-
1/2 c Butter
1/2 c Light brown sugar
1 1/4 c All-purpose flour

MMMMM———————–PEACH FILLING—————————-
2 1/2 lb Ripe freestone peaches
1/4 c Sugar
1 tb Flour
1/4 ts Nutmeg
1 ts Finely grated lemon zest

PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter
and stir in brown sugar evenly. Stir in flour, then allow to rest 5
minutes. Break up into large crumbs using fingertips. Preheat oven to
350F. Set a rack in the lowest level of the oven. Cut a cross in the
blossom end of each peach and plunge them a couple at a time into a
pan of boiling water for about 30 seconds. Remove to a bowl of cold
water and slip off skins. If peaches are ripe, skins will slip off
easily. If not, touch up with a paring knife. Halve and pit peaches,
then cut each half in 5 or 6 wedges. Place peaches in a bowl and
sprinkle with remaining filling ingredients, toss well to coat and
pour into pie shell. Sprinkle crumbs evenly over filling and bake
about 30-to-40 minutes, until filling is bubbling and crumbs appear
well colored. Cool on a rack and serve lukewarm or at room
temperature.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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