RECIPES FOR
MAY 2000
TABBOULI SALAD
1 cup bulgur wheat
½ round onion, chopped
2 cups boiling water
1 sweet red pepper or pimiento, diced
1 green pepper, chopped
1 cup corn, well drained
2 tomatoes, diced
1 can water chestnuts, chopped
4 stalks green onion, chopped
2 stalks celery, chopped
Sliced olives or chopped walnuts
Pour boiling water over bulgur wheat.
Let stand 1 to 2 hours. Drain well.
Add remaining ingredients; green and
red peppers, tomatoes, green onion, celery,
round onion, corn, and water chestnuts.
Garnish with sliced olives or chopped walnuts.
Serve with low calorie Italian dressing.
from Kathy's Kookbook
ref:5/6/00
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RED PEPPER SOUP
8 red peppers
3 carrots, peeled
3 shallots, peeled
1 clove garlic, peeled
1 pear or apple, peeled & quartered
1 tbl. olive oil
4 tbl. unsalted butter
1 qt. chicken stock
1 tbl. crushed diced red pepper
dash cayenne pepper
salt and black pepper to taste
1 sprig of fresh tarragon
Slice thinly 6 peppers, carrots, shallots, garlic and pear.
Heat oil & butter in skillet,
saute veggies and pear, low heat, 8-10 min.
Add stock, dried red pepper, cayenne, salt,
pepper, bring to boil simmer covered 25-30 min.
Roast remaining 2 peppers over flame or in hot broiler (char them),
put in paper bag for 5 min. to sweat, wash off skin,
remove seeds, drain on paper towel.
Puree soup in processor, add 1 roasted pepper,
reheat puree in pan over low heat.
Julienne last pepper, fine strips, add to soup.
Garnish with tarragon and serve with french bread.
from Maui, HI
ref:5/13/00
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MACADAMIA NUT CHICKEN BREAST
4 boneless chicken breasts
1 ½ cup panko bread crumbs*
1 cup macadamia nuts, chopped
2 tbl. parsley, chopped
1 ½ cup flour
3 whole eggs, whipped
½ cup oil
*Coarse white bread crumbs can be substituted for panko bread crumbs
Marinade:
1 cup shoyu (soy sauce)
4 tbl. brown sugar
1 tbl. ginger, minced
1 tbl. garlic, minced
½ cup sherry
Pineapple/Papaya Marmalade:
½ cup papaya, diced
½ cup pineapple, diced
3 tbl. sugar
fresh mint or spearmint
Combine marinade ingredients and marinate chicken for 30 to 45 min.
Mix panko, macadamia nuts, and parsley.
Remove chicken from marinade and blot off excess liquid.
Dust chicken with flour, dip into eggs, then into panko/macadamia nut mixture.
Press breading firmly onto chicken. Coat pan with enough oil to cover bottom
.
(Don't use all of the ½ cup at once.
Chicken will absorb it as it cooks and you may need to add more as you go.)
Heat oil on med-hi and saute chicken 3-4 minutes on each side until golden brown.
Don't overcook.
Serve with pineapple/papaya marmalade as a dipping sauce.
To make marmalade, combine papaya, pineapple and sugar.
Simmer in a heavy saucepan for 20 minutes, stirring occasionally.
Try adding some fresh chopped mint or spearmint to the marmalade;
it's really, really good.
from: Sam Choy
Masterchef/Author
ref:5/20/00
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SLOW-ROASTED TOMATOES
4 lb. plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin
olive oil
Preheat oven to 2OO°F.
Put tomatoes, cut sides up, in 2 large shallow baking pans.
Combine garlic and oil and spoon over tomatoes.
Season tomatoes with salt and pepper and roast in oven 6 to 8 hours
(tomatoes will be reduced in size but will retain their shape).
Cool tomatoes.
Cooks' note:
Roasted tomatoes keep in an airtight container, chilled, 2 weeks.
Bring to room temperature before using. Serves 4 to 6
from: GOURMET/SEPTEMBER 1999
ref:5/27/00
