Cantaloupe Sorbet
Ingredients:
1 tbsp. honey
3 tbsp. fresh lemon juice
1 cup sugar
1 cup water
2 large or
3 medium cantaloupes
3 tbsp. brandy
Instructions:
Bring honey, lemon juice, Sugar and water to a boil over medium heat. Cook for 5 minutes. Let cool. Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish. Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. Combine the cooled honey-sugar Syrup and the cantaloupe puree. Mix well and freeze in an Ice Cream machine according to manufacturer's instructions. Transfer to a plastic container and store in the Freezer until needed, no more than 3 days. Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish. Note: Honeydew melon may be substituted; then substitute lime Juice for lemon juice.
Italian Recipes: Cantaloupe Sorbet
Spanish White Bean Soup
Spanish White Bean Soup
Ingredients:
1 lb White beans, dried
1/2 ts Thyme, dried
16 c Water, divided
1 ts Olive oil
2 1/2 lb Ham hocks, 4 hocks
1 1/2 c Carrots, chopped
1 1/4 c Leeks, diced
1 1/2 c Turnips, cubed
2 c Onions, chopped
1/4 c Coriander, fresh, chopped
1 ts Garlic, chopped
Instructions:
1. Inspect the beans for imperfections or stones and rinse them under cold water. Place in a Soup pot with 4 cups water. Bring to a boil and cook 10 minutes. Remove from the heat and cool 30 minutes. 2. Drain the beans and return them to the Soup pot with the remaining 12 cups water. Add the Ham hocks, cover, and bring to a boil. Reduce to a simmer. 3. Meanwhile, saute the leeks, onions, Garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes. Add to the Soup pot. 4. Cook, covered, 1-1/2 hours. Add the carrots and turnips and cook 30 minutes. 5. Remove the hocks and cool. When cool enough to handle, remove the Meat from the bones, discarding the fat. Add the Meat to the pot. 6. Add the coriander and serve. Yield: 8 to 10 servings.
Paella a la Alicantina
Paella a la Alicantina
Ingredients:
7 tb Good olive oil
3 md Green peppers, chopped
1 lb Rice
3 Cloves garlic, peeled and
Saffron-minced
Sweet (Spanish) paprika
3 Tomatoes, peeled and chopped
1 Qt. water
8 Young, tender artichokes,
1 lb Pork, diced
Instructions:
Salt Heat the oil in a large Skillet and fry the peppers lightly and quickly to avoid burning them. Set them aside. In the same oil, fry the garlic, tomatoes and artichokes over low heat. Add the Rice and stir, then add the saffron and paprika. Add the water and salt to taste. When it begins to boil, add the Pork and let the mixture cook vigorously. Puree the fried peppers with a little water and add to the rice. Continue cooking, without stirring, until the Rice is half done, then reduce the heat and cook slowly until finished. This Rice should be cooked, dry and have the grains separate (rather than stuck together).
Cold Gazpacho
Cold Gazpacho
Ingredients:
1 Green pepper, diced
3 c Water
4 Tomatoes, diced
1/4 c Wine
1 Onion, diced
3 ts Lemon juice
3 Garlic cloves, minced
1 Scallion, diced fine
Instructions:
Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any Vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. Serves 4.
Irish Foods: Colcannon
Colcannon
1 medium cabbage, quartered and core removed
2 pounds potatoes, scrubbed and sliced, skins left on
2 medium leeks, thoroughly washed, sliced
1 cup milk
1/2 teaspoon mace
Salt and freshly ground pepper to taste
2 garlic cloves, finely minced
8 tablespoons butter
Bring a pot of salted water to a boil and boil the cabbage until tender, about 12 to 15 minutes. Drain off the water and chop the cabbage. Set aside.
Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.
Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage the butter. The texture that you want to achieve is smooth, buttery potato with interesting pieces of leek and cabbage well distributed in it.
Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.
Serves 6.
From France: Roast Chicken Provencale
Roast Chicken Provencale
3 pound chicken
1 small onion
1 garlic clove
2 plum tomatoes
1/4 cup Kalamata olives
1/2 cup packed fresh basil leaves
1/2 cup dry white wine
3/4 cup veal stock
Preheat oven to 450*F (230*C).
Season chicken with salt and pepper. In an 8 to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes. Reduce temperature to 350*F (175*C). Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170*F (80*C), and juices run clear. Transfer chicken to a cutting board and keep warm, loosely covered.
While chicken is roasting, finely chop onion and garlic separately. Seed tomatoes and cut into 1/4-inch dice. Pit olives and finely slice. Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips.
Pour off all but 2 teaspoons fat from skillet and sauté onion over medium-high heat, stirring, 30 seconds. Add garlic and sauté, stirring, 30 seconds. Add wine and deglaze skillet, scraping up brown bits. Simmer mixture until reduced by about half. Add stock and return mixture to a simmer. Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes. Stir in basil strips and remove pan from heat.
Cut chicken into 4 serving pieces. Pour sauce over chicken and sprinkle with chopped basil.
Serves 4.
From our friends in France: Pain Perdu (French Toast)
Pain Perdu (French Toast)
6 large eggs
1 1/2 cups milk
1 1/2 teaspoons pure vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
10 to 12 thick (1/2 to 1/3 inch) slices day-old French or Italian bread
4 tablespoons unsalted butter
Powdered sugar
Maple syrup (optional)
In a large bowl, whisk the eggs, milk, vanilla, sugar, and cinnamon until blended. Arrange the bread in a large shallow baking dish, layering or slightly overlapping the slices, if necessary. Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400*F (205*C). Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
Makes 10 to 12 servings.
Jamaican Jerk Chicken
Jamaican Jerk Chicken
1 whole fryer chicken, cut into 8 pieces
Salt
Spices:
1/2 of one whole nutmeg
1 (3-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 allspice seeds
1 teaspoon black peppercorns
Marinade:
1 bunch green onions, chopped
1 large onion, coarsely chopped
2 to 3 Scotch Bonnet peppers, seeded and membrane removed (see Cook's Note)
10 sprigs thyme, leaves only
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup light soy sauce
1/2 cup raw (turbinado) sugar
Toast the spices in a dry skillet over medium-low heat, stirring constantly until fragrant, about 1 to 2 minutes. Grind the spices using an electric spice/coffee grinder or mortar and pestle. Set aside.
In a blender or food processor puree the green onions, onion, peppers, thyme and garlic to a smooth paste. Place mixture in a bowl and add the toasted/ground spices, lime juice or vinegar, soy sauce and raw sugar; mix well.
With a sharp knife, score the chicken pieces in several places and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate, covered, in the refrigerator for a minimum of 2 hour or overnight.
Preheat the oven to 350*F (175*C).
Bake chicken for 35 minutes in the oven. Remove from the oven and finish the chicken on a hot grill or under the broiler.
Makes 4 servings.
Spanish Cuisine: Seafood and Meat Paella
Seafood and Meat Paella
Paella de Mariscos y Carne
In Spain, a paella is an outdoor event. Large paella pans, some more than three feet in diameter, are set over open wood fires. The dish takes on a wonderful smoky flavor from the fire. Calasparra rice is the most authentic choice for this dish, it has been used since it arrived with the Moors in the Middle Ages. If you can’t find it however, use the same kind of rice you’d choose for a risotto.
Ingredients:
1/4 cup olive oil
3 whole chicken breasts,
whole chicken legs, cut into drumsticks and thighs
2 pounds boneless pork roast, cut into 2-inch cubes
salt as needed
freshly ground black pepper as needed
1/2 pound squid, bodies sliced in rings, tentacles coarsely chopped
1 cup chopped green bell pepper
1 cup chopped plum tomato
2 teaspoons minced garlic
2-1/2 cups round-grain rice
1/2 teaspoon saffron threads, lightly crushed
5 cups chicken broth
1/2 cup dry white wine
1/2 cup fresh or frozen peas
5 piquillo peppers, cut into julienne
2 dozen mussels
2 dozen littleneck clams
12 jumbo shrimp, in the shell (see note)
2 teaspoons lemon juice
Preparation:
Preheat the oven to 350 degrees F.Heat the oil in a paella pan or deep skillet over medium-high heat until it shimmers.
Season the chicken and pork with salt and pepper and, working in batches, sear in the hot oil, turning as necessary, until browned on all sides, about 12 minutes.
Add the squid, green pepper, tomato and garlic. Cook, stirring frequently, until the squid becomes opaque, about 3 minutes.
Add the rice and saffron, stir to coat evenly, and sauté until the rice begins to change color slightly, about 4 minutes.
Add the broth and wine, bring to a boil over high heat and then reduce the heat to a slow simmer.
Add the peas and piquillo peppers and arrange the mussels, clams and shrimp on top of the paella. Sprinkle with lemon juice. Cover the pan or skillet and transfer to the oven. Cook until the rice has absorbed the broth and the clams and mussels open, 15 to 20 minutes. Let the paella rest for 5 minutes before serving directly from the paella pan or skillet.
About Shrimp:
If you can find jumbo shrimp with the heads on, show them off in this dish. You may need to teach the uninitiated how to twist away the tail, pull off the shell and then suck out the juices from the head. Have plenty of napkins on hand if this is a family-and-friends affair. For a more elegant dining experience however, put out finger bowls with a thin slice of lemon to rinse off your fingertips.
Side Dishes: Green Beans with French Herbs Recipe
Green Beans with French Herbs
Ingredients:
1 pound green beans, ends trimmed
2 teaspoons olive oil
1 teaspoon minced fresh garlic
1/2 cup chopped green onions
1/4 teaspoon dry oregano leaves
1/4 teaspoon dry thyme leaves
1/4 teaspoon dry tarragon
1/4 teaspoon dry marjoram leaves
1/4 teaspoon freshly ground black pepper
Preparation:
In a covered saucepan, steam beans until tender, about 5 to 10 minutes. Drain and plunge into cold water. Drain well.Meanwhile, heat oil in a large sauté pan over medium heat. Add garlic and scallions and sauté for 2 minutes. Stir in beans and seasonings. Sauté and stir until all are heated throughout.May be served hot or at room temperature.
Note:You may substitute 1 teaspoon Herbes de Provence for the herbs listed above.
From Solvang: AEBLESKIVER
AEBLESKIVER
2 cups buttermilk
2 cups flour
2 eggs
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 Tbsp. sugar
4 Tbsp. melted butter
Separate the eggs and beat the whites stiff. Mix all other ingredients together at one time and beat until smooth; fold in the egg whites last. Put about 1 Tbsp. of vegetable oil or shortening in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 Tbsp. of the batter into each cup; as soon as they get bubbly around the edge, turn quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning. Serve hot with syrup, jam or powdered sugar. Makes about 30.
Dominican Chimichurri Burgers
Dominican Chimichurri Burgers
"Chimi" Burger
Ingredients:
1 1/4 pound ground beef chuck
1 medium onion, finely chopped
1/2 large red bell pepper, diced
2 garlic cloves, minced
1/3 cup chopped cilantro
1 teaspoon dried oregano
2 teaspoons soy sauce
1 tablespoon Worcestershire sauce
4 hamburger buns, split
2 cups thinly sliced cabbage
1 carrot, coarsely grated
1 small red onion, cut into rings
1 tomato, sliced 1/4 inch thick
2 tablespoons ketchup
2 tablespoons mayonnaise
1 tablespoon yellow mustard
Preparation:
Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties.
Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.
Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns.
Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.
Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.
Tilapia
Tilapia
Ingredients:
3 Tbs. fresh lime juice
3 Tbs. olive oil, divided
4 Tbs. finely chopped fresh cilantro or parsley, divided
4 tsp. minced garlic, divided
1 1/2 tsp. kosher salt, divided
1/4 tsp. sugar 6
5 oz. tilapia fillets
3/4 cup long-grain rice
1 cup chopped onions
2 oranges, peeled, seeded, coarsely chopped
1 28 oz. can diced tomatoes, undrained
1 15 oz. can black or pinto beans, drained, rinsed
1 tsp. dried oregano leaves
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Preparation:
For the tilapia marinade, combine lime juice, 1 Tbs. olive oil, 2 Tbs. cilantro, 1 tsp. garlic, 1/2 tsp. salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once.
To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees. In a large, high-sided skillet or saucepan, heat 2 Tbs. olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 Tbs. cilantro, oranges, tomatoes, beans, oregano, 1 tsp. salt, pepper, and cayenne. Cook, uncovered, until hot, 7-8 minutes, stirring occasionally.
Transfer hot rice to a 9x13-inch or 2 1/2-3 quart baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes.
Argentina: Chimichurri Sauce Recipe
Chimichurri Sauce
Chimichurri is a sauce and marinade for grilled meat originally from Argentina but used in countries as far north as Nicaragua.
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture
Salt and pepper to taste
Combine all ingredients and let set for at least 2 hours before serving.
Argentina: Rib-Eye Steaks with Chimichurri
Rib-Eye Steaks with Chimichurri
SERVES 4
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.
Ingredients:
1 packed cup fresh flat-leaf parsley leaves
3⁄4 packed cup fresh cilantro leaves
1⁄4 packed cup fresh oregano leaves
1⁄4 cup red wine vinegar
6 cloves garlic
1⁄2 jalapeño, stemmed
Salt and freshly ground white pepper
1⁄2 cup plus 2 tbsp. extra-virgin olive oil
4 1 1⁄2"-thick rib-eye steaks (about 2 1⁄2 lbs. total)
Preparation:
In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and 1⁄2 tsp. pepper. While pulsing the food processor, drizzle in 1⁄2 cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.
Season the steaks all over with salt and pepper. Heat 1 tbsp. oil in a large cast-iron skillet over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 8–10 minutes total. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks. Serve steak with the chimichurri sauce.
Argentine Ribeye Steaks with Horseradish Sauce
Argentine Ribeye Steaks with Horseradish Sauce
2 teaspoons black peppercorns, crushed
1/4 teaspoon red pepper flakes
2 garlic cloves, minced
1 tablespoon shallots, minced
1/2 tablespoon fresh rosemary, chop fine
1 tablespoon parsley, minced
1/2 teaspoon salt
2 tablespoons red wine
6 tablespoons olive oil
4 rib eye steaks, - 1 to 1 1/2 inch thick
1/2 cup creme fraiche
1 teaspoon prepared horseradish
In a Tupperware container, combine peppercorns, red pepper flakes, garlic, shallots, rosemary, parsley, salt, red wine and oil.
Mix well.
Add steaks to container, turning to coat both sides well.
Seal container with steaks and chill for at least 4 hours. Remove from fridge and let sit at room temperature for at least 15 minutes.
Over hot BBQ coals, grill steaks for about 5 minutes per side. This will be a medium rare to medium steak.
Let sit 5 minutes before serving.
In a bowl combine Creme Fraise and horseradish together. Mix well and refrigerate until ready to serve as condiment to the grilled steaks.
Hot Black Bean and Corn Salad
Hot Black Bean and Corn Salad
This version of black beans and corn is perfect for a spring barbecue.
One 16 oz can black beans, rinsed and drained
4 oz Monterey jack cheese, cut into 1/4-inch dice
One 9 oz can whole kernel corn, drained
3/4 cup sliced green onions, with tops
3/4 cup thinly sliced celery
1 small red bell pepper, diced
3/4 cup picante sauce
2 tbs olive oil
2 tbs lemon juice
1 tsp ground cumin
1 clove garlic, minced
Combine beans, cheese, corn, green onions, celery and red pepper in large bowl. Combine picante sauce, oil, lemon juice, cumin and garlic; mix well. Toss with bean mixture. Chill, if desired. Serve with additional picante sauce.
Cooking Cajun: Crawfish Cornbread Salad
Cajun Crawfish Cornbread Salad
Real Cajun Food at its finest.
Cajun cuisine originates from the French-speaking Acadian or "Cajun" immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA.
It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple.
One 8 oz pkg cornbread muffin mix
One 1 oz envelope ranch-style salad dressing mix
One 8 oz container sour cream
1 cup mayonnaise
3 tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
1/2 cup chopped green onions
Two 16 oz cans pinto beans, drained
Two 15-1/4 oz cans whole kernel corn, drained
2 cups ( 8 oz) shredded Cheddar cheese
12 bacon slices, cooked and crumbled
2 lb crawfish, cooked (shrimp can be substituted)
Prepare cornbread mix according to package directions. Cool. Stir together salad dressing mix, sour cream and mayonnaise. Set aside. Combine tomatoes and next three ingredients. Gently toss. Crumble 1/2 cornbread into a three quart trifle bowl or large salad bowl. Top with 1/2 each of beans, tomato mixture, cheese, bacon, corn, crawfish and dressing mixture. Repeat layers. Cover and chill three hours.
Italian: Marinara Sauce
Marinara Sauce
Serves 6
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
salt & pepper to taste
1. Place garlic and olive oil in large sauce pan.
2. Turn heat to medium and cook until garlic is soft and lightly browned.
3. Crush the tomatoes and add with their juices.
4. Fill empty tomato can 1/4 of the way with water and pour in with tomatoes
5. Add basil, oregano, salt and pepper.
6. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes.
Mexican Country Breakfast: Huevos Rancheros
Mexican Country Breakfast: Huevos Rancheros
Huevos Rancheros (Spanish for "eggs ranch-style") is a traditional Mexican country breakfast. From its home in Mexico, the dish has spread throughout the Americas.
Ingredients
3 tablespoons vegetable oil
1 medium onion, chopped
chopped chili peppers, to taste
1 pinch chilli powder
4 plum tomatoes, chopped
2 corn tortillas
2 eggs
Procedure
To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion, peppers, and chili powder, and sauté until softened, about 3 minutes.
Add the tomatoes, and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.
Serves 2
Variations
Add sliced avocado, shredded Monterey Jack cheese, refried beans, or fried potatoes.
Scramble the eggs instead of frying them.
Quick and simple method is to scramble eggs and add salsa to taste.
