2-oz. Shrimp, cooked and peeled
2
slices Bacon, cooked, drained and chopped
2 whole
Eggs
1 tsp. Salt
4 Tbs. Vegetable Oil
(divided)
1/2 cup frozen Peas
1 Tbs. Soy
Sauce
1 Tbs. Chinese Rice Wine
2 Scallions or
Green Onions, finely chopped
3 cups White Rice,
Cooked
Pat the shrimp dry with clean paper towels and set aside until needed. Fry the bacon in a skillet over medium heat to the desired degree of doneness. Drain bacon on paper towels and chop when it's cool enough to handle. Reserve.
Break the eggs into a small mixing bowl and add a pinch of salt. Beat the mixture lightly with a fork or whisk until thoroughly beaten. Set aside to reserve until needed. Heat a wok over a high-heat setting, then add half the oil to warm. Reduce the heat setting if the oil begins to smoke. When the oil is hot, add the peas, shrimp, and bacon to the oil and stir-fry for about a minute. Add the soy sauce and wine and remove the contents from the wok.
Add the remaining oil to the wok and heat the fresh oil. Pour the eggs and scallions into the wok and slice through the frying eggs to break the fry into small pieces until done. Add the remaining salt, and return the bacon mixture to the wok with the cooked white rice.
Working very quickly, toss the ingredients with a large wooden spoon until all the ingredients are well blended. Serve warm with soy sauce on the side.
Combine crabmeat, bread crumbs, eggs, mayonnaise, mustard, parsley, thyme, and cayenne pepper in a mixing bowl and stir with a wooden spoon, or mix with freshly cleaned hands until all ingredients are thoroughly combined. Add the scallions or green onions and mix again. Form the mixture into eight 2-inch round cakes and set on a plate or wax paper to prepare for frying. Melt butter over medium-high heat in a large skillet. Don't let the butter smoke; if it does, then the pan is too hot. Cook the crab cakes for about 3 or 4 minutes on each side or until golden.
Serve warm with a lemon wedge and shrimp or tartar sauce if desired.
3 slices
Bacon
4 medium Onions, finely chopped
4 cloves
Garlic, minced
2 whole Bay Leaves
2 Tbs. Green
Bell Pepper, minced
1 Tbs. fresh Thyme, finely
chopped
1 1/2 tsp. Granulated Sugar
Salt and
freshly ground Black Pepper to taste
2 lb. fresh
or frozen Okra, cut in 1/2-inch lengths
2 Tbs.
Olive Oil
1 large Ham Bone, halved or split
1/2
lb. Chicken Wings, tips removes
1 lb. boneless
Veal Stew Meat, cut in 1-inch cubes
1/3 cup fresh
Parsley, chopped
4 ripe Tomatoes, peeled and
cored
1/2 tsp. Tabasco Sauce
1/4 cup
Worcestershire Sauce
Juice from 1/2 lemon
1
tsp. Filé Powder
2 lb. fresh raw Shrimp, shelled
and deveined
2 lb. Crab Meat
2 cups fresh
Oysters
Freshly cooked rice
Cut the bacon pieces in half and put in a large soup kettle. Place over low heat and cook bacon until brown, then remove, drain on paper towels, and set aside. Add the onions to the bacon drippings in the kettle and cook over moderate heat until golden brown, stirring constantly. Add garlic, bay leaves, green pepper, thyme, sugar, salt, and pepper, and cook slowly until green pepper is wilted. Add cut okra to the kettle and cook for about 5 minutes, stirring occasionally.
Heat the oil in a large skillet and add the ham bone, chicken wings, and veal cubes. Cook over medium heat, making sure to turn the meats so they brown on all sides. Pour off any excess fat ant add the meats and bones to the kettle.
Pour a cup of water into the skillet and deglaze. (Use a wooden spoon to loosen all the browned bits that cling to the bottom and sides.) Pour the water and bits from the skillet into the kettle. Add the parsley, tomatoes, Tabasco and Worcestershire sauces, and lemon juice. Add just enough water to cover all ingredients. Bring the gumbo to a boil and reduce the heat to low. Stir in the filé powder, but do not boil the gumbo again. Simmer for about 30 minutes, then add shrimp, crab, oysters (with their liquid) and reserved bacon. Continue to simmer until the seafood is cooked through.
To serve, spoon a mound of cooked rice into the middle of a soup plate, then ladle the gumbo around the rice.
2 two ounce cans, flat anchovy
fillets
2 garlic cloves, chopped fine
1 tsp tomato paste
1 to 1+1/2 Tbs olive oil
2 tsp lemon juice
Freshly ground black pepper to taste
8 to 10 slices fresh French bread
1 tsp finely
chopped fresh parsley.
Drain the anchovies of the oil and soak in cold water for 10 minutes. Remove from the water and pat thoroughly dry with paper towels. In a small bowl or mortar, combine the anchovies, garlic, and tomato paste and mash with a wooden spoon or pestle until very smooth. Dribble the oil in slowly, stirring constantly, until the mixture becomes thick and smooth.
Stir in the lemon juice and black pepper. Under your oven's broiler toast the slices of French bread lightly on one side.
While the bread is still warm spread the anchovy mixture on the un-toasted side, pressing it into the bread with the back of a fork or spoon. Place on a baking sheet and bake in a preheated 500F (260C) oven for 10 minutes. Sprinkle with parsley and serve immediately. Serves 4 to 6 as an appetizer.
12 oz. Chicken Thighs, boned and
skinned
1/4 tsp. Salt
1 Egg White, slightly
beaten
2 tsp. Cornstarch
1 Green Bell Pepper,
cored and seeded
4 Tbs. Vegetable Oil
3-4 whole
dried Red Chilies, re-hydrated
1 Scallion or Green
Onion, cut into small pieces
1 fresh Ginger Root,
peeled
1 tsp. Hot Bean Paste
1 Tbs. Hoisin
Sauce
1 Tbs. Chinese Rice Wine
1 cup roasted
Cashews
Sesame Oil to garnish
Cut the dark chicken meat into half-inch cubes. In a small mixing bowl, combine the chicken with the salt, egg white, and cornstarch that has been made into a paste with a few drops of water. Cut the green bell pepper into cubes about the same size as the chicken pieces. Heat a wok or heavy skillet over medium-high temperature setting and warm the vegetable oil in it. Add the chicken and stir-fry until the mixture changes color, usually about a minute. Remove the chicken from the wok or skillet with a slotted spoon and keep warm.
Add the green bell pepper, soaked red chilies, scallion pieces, and ginger to the wok. Stir-fry for about a minute or two. Return the chicken to the wok and add the hot bean paste, hoisin sauce, and Chinese rice wine. Blend thoroughly while stir-frying for about a minute more. Add the cashews and quickly toss the mixture while adding a sprinkling of sesame oil. Transfer the contents of the wok to a warmed serving platter an serve immediately. Goes well with white or fried rice.
Makes About 2 Dozen 1½ -inch
squares
7-oz. Light Candy Caramels (25
pieces)
1/4 cup Evaporated Milk
1 cup
All-purpose Flour
1 cup quick-cooking Rolled
Oats
3/4 cup Brown Sugar, firmly packed
1/2
tsp. Baking Soda
1/4 tsp. Salt
1/2 cup Butter,
melted
1 cup Semisweet Chocolate Chips,
divided
1/2 cup Pecans, chopped
Preheat oven to 350-F degrees and lightly grease a 9-inch by 13-inch baking pan. Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from the heat source and set aside. In a large mixing bowl combine flour, oats, brown sugar, baking soda, salt, and melted butter. Press half of crumbs into the bottom of prepared baking pan. Bake for 10 minutes and remove from oven. Evenly sprinkle half of the chocolate chips and pecans over the crust. Pour and spread caramel mixture to cover chips and pecans. Mix remaining chocolate chips with crumb mixture and sprinkle over the top.
Bake 15 to 20 minutes more, or until lightly browned. Cool completely before cutting into 24 bars.
Serves 4 to 6
Ingredients:
4 lb. Pork Ribs
1/4 cup Green Onions, chopped
3 cloves Garlic
2 to 5 Jalapeño Peppers
1/4 cup Green Chile Peppers
2 Tbs. crushed Pineapple
1 Tbs. ground Allspice
1 Tbs. Jamaican Jerk
1 Tbs. fresh Ginger
1 tsp. ground Nutmeg
1 tsp. Salt
1 Tbs. Peanut Oil
4 Tbs. Brown Sugar
4 Tbs. BBQ Sauce
12 Bay Leaves, soaked in water overnight
In a food processor or blender puree the green onions, garlic, Jalapeño and green Chile peppers, and pineapple with the allspice, Jamaican jerk, ginger, nutmeg, salt, peanut oil, brown sugar, and BBQ sauce. Score the pork ribs slightly by making small slashes every two inches. Rub the puree mixture on ribs and refrigerate 1 or 2 days, turning and re-rubbing the ribs as necessary. Grill the ribs indirectly by placing a drip pan in the bottom of grill and filling it with water. Place the soaked bay leaves in the water. Place coals on sides. Slowly grill the ribs on rack above drip pan for 2-3 hours over low heat. Wood chips may be added to the fire for extra flavor.
Serves 4 to 6
Ingredients:
3 to 5 lb. Beef Ribs
3 to 5 liters Coke
3 to 5 Tbs. Sweet Chili Sauce
2 or 3 medium Onions, finely chopped and divided
1 to 3 Tbs. Olive Oil
3 to 5 Tbs. Brown Sugar
3 to 5 Tbs. Vinegar
2 to 4 Tbs. Worcestershire Sauce
About 1/4 cup Tomato Sauce or Ketchup
About 1 cup BBQ Sauce
About 1/2 liter Coke
Simmer the beef ribs in the Coke, chili sauce, and 1 or 2 of the chopped onions in a large pot over medium heat for about a half hour. Meanwhile, prepare the marinade by warming the olive oil in a large saucepan over medium-high heat. Nearly (but don't quite!) burn a single finely chopped onion in the hot oil, add the brown sugar and vinegar, and caramelize the marinade base, stirring constantly. Add the Worcestershire sauce, tomato sauce or ketchup, BBQ sauce, and about 1/2 liter of Coke. Heat the marinade until it's near the boil. Refrigerate to marinate the parboiled beef ribs for about 2 hours prior to grilling. Grill slowly over a low flame or coals for about an hour until done, turning and basting with leftover marinade that has been re-heated to boiling. The grilling time of 2 or 3 hours is greatly reduced because the beef ribs were partially cooked during the parboiling and marinating process.
Serves 12
Ingredients:
24 Graham Crackers, crumbed
1 stick Margarine, softened
1 1/2 cup Sugar, divided
1 package Lemon Gelatin
4-oz. package Cream Cheese
1 cup boiling Water
1 can Milnot (a specific, hybrid condensed milk)
In a small bowl, blend together the graham cracker crumbs with the melted margarine and 1/2 cup of sugar. Reserve a few graham cracker crumbs for topping. Press graham cracker crust into a 9-inch by 13-inch pan and reserve. Cream together remaining cup of sugar, lemon gelatin, and cream cheese. Add boiling water and stir until dissolved. Stiffly whip the Milnot. Fold cream cheese mixture into whipped Milnot, and pour over graham cracker crust. Top with reserved graham cracker crumbs. Chill several hours before serving, or refrigerate overnight.
Serves 4
Ingredients:
1 large Cucumber
1 medium White Onion, finely chopped
2 8-oz. packages Cream Cheese, softened
1/4 cup Mayonnaise
2 to 3 drops Tobasco Sauce
Rinse the cucumber and remove half the skin, then finely chop. Drain the chopped cucumber in a colander to remove excess moisture. Chop the onion and reserve. If the cream cheese is still firm, you may soften each package in the microwave on full power for 15 to 20 seconds. Beat the softened cream cheese and mayonnaise together in a small bowl, until creamy. Add the Tobasco sauce and blend again. Mix in the chopped cucumber and onion. Chill for at least one hour prior to serving on cocktail bread, garlic toast, or crackers.
Serves 4 to 6
Ingredients:
1 1/2 lb. Lean Ground Beef
2 tsp. Dry Mustard
2 tsp. Salt
1/4 tsp. Thyme
1/2 tsp. Black Pepper
2 tsp. Hot Pepper Sauce
1 Onion, grated
1 stalk Celery, finely chopped
2 cloves Garlic, minced
1/2 cup fine Bread Crumbs
1 egg, lightly beaten
1/2 cup Evaporated Milk
Pre-heat the oven to 350-F degrees and lightly grease a 1 1/2-quart ovenproof baking dish. In a large bowl, blend the ground beef with the dry mustard, salt, thyme, black pepper, and hot pepper sauce. Blend well. Add onion, celery, and garlic to the seasoned meat and blend again. Add the bread crumbs and blend a third time. In a separate bowl, beat the egg slightly and combine with the evaporated milk. Add the liquid to the beef mixture and blend well. Pour into the prepared baking dish and bake for about 45 minutes, until cooked through. Serve hot.
Serves 6
Ingredients:
1/2 cup Yellow Cornmeal
1/2 cup Plain Bread Crumbs
1 tsp. Paprika
1/2 tsp. Salt
1/2 tsp. Black Pepper
Dash of Cayenne Pepper
4 large Green Tomatoes, cut into 1/2-inch thick slices
1 Egg White beaten with 2 Tbs. Water
Parmesan Cheese
Olive-oil based Cooking Spray
Pre-heat oven to 450-F degrees. Lightly coat a baking sheet with olive oil-based cooking spray and reserve. In a shallow baking dish, combine the cornmeal, bread crumbs, paprika, salt, black pepper, and cayenne pepper, and reserve. Dip each tomato slice into the egg white-and-water mixture, then dredge through the cornmeal-breadcrumb mixture to coat. Place slices in a single layer on the prepared baking sheet, and spray the tops of slices with the cooking spray. Bake for about 30 minutes, or until golden brown. Sprinkle with Parmesan cheese during the last 5 minutes of baking, and serve immediately.
© 1997 tinker2@webtv.net
Get your own Free Home
Page