Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 219

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

 

BARNEYS OSTRICH SURPRISE

BEACH FOOD

BLACK BEAN CHILI

BOURBON WHISKEY BBQ SAUCE

CHEEZ WHIZ CHILI

CHERRY SLURPEE

CHICKEN AND HOMINY CHILI

CHICKEN CHILI BLANCO

CHICKEN FRIED STEAK

CHICKEN GUMBO

CHILI

CHILI COLORADO

CHILI CON TOFU

CHILI FIESTA

CHILI PIZZA

CHOCOLATE CHIP WALNUT LOAF

CHUCKS BLACK BEAN PIZZA

CINCINNATI CHILI

CINCINNATI CHILI II

CINCINNATI CHILI III

CINCINNATI SKYLINE CHILI

COOKING AROUND THE CAMPFIRE

CRAB DELIGHTS NACHOS

CRAB NACHOS

CREAMY COLESLAW

CROCKED OATMEAL

DEEP DISH MEXICAN PIZZA

EASY APPLE DUMPLINGS

FRESH BLENDER LEMONADE

HOT WINGS

JACK DANIELS MARINADE

LOW MEX PIZZA

MASTERING THE PATE CHOUX

MEXICAN CHORIZO AND GREEN CHILI PIZZA

MEXICAN FIESTA PIZZA

MEXICAN PIZZA

MEXICAN PIZZA V

MEXICAN PIZZA DOES NOT HAVE TO BE SO

MEXICAN PIZZA II

MEXICAN PIZZA III

MEXICAN PIZZA IV

MEXICAN PIZZA IX

MEXICAN PIZZA SNACKS

MEXICAN PIZZA VI

MEXICAN PIZZA VII

MEXICAN PIZZA VIII

MEXICAN PIZZA WITH CHORIZO

MOLASSES BAKED BEANS

OSTRICH INFORMATION

OSTRICH KEBABS IN ITALIAN APRICOT MA

PARMESAN PULL APART ROLLS

QUICK GAZPACHO

RHUBARB CUSTARD PIE

SAUSAGE INFORMATION

SAUSAGE SKILLET SUPPER

SEAFOOD NACHOS

SEASIDE NACHOS

STRAWBERRY PIE

TABASCO JACK WINGS

THE WAY TO A FATHERS HEART

TOMATILLOS GIVE SALSA SOME TANG

WENDYS COPYCAT CHILI

WHITE CHILI

 

 

 

 

BARNEYS OSTRICH SURPRISE

 

Pasta (enough for 4 servings)

1 pound ostrich meat, cut into strips

8 garlic cloves

1/4 cup sesame seed oil

1/2 teaspoon Barney's Habanero Grilling Spice

1/8 cup oyster sauce

1/8 cup hoisin sauce

1 tablespoon olive oil

 

Mix garlic, sesame seed oil, Barney's Habanero Grilling Spice, oyster sauce and hoisin sauce in large bowl. Mixture should be soupy, not thick.

 

Add ostrich meat to mixture. Place bowl in refrigerator to chill.

 

Boil pasta. When pasta is ready, place in fry pan. Cook at high heat with olive oil for 5 minutes. Remove pasta from pan. Do not rinse pasta.

 

Place ostrich meat and sauce in fry pan. Cook at high heat, stirring frequently. Cook until sauce is reduced by half.

 

Add pasta to ostrich meat and sauce. Continue cooking in fry pan for 5 more minutes. Serve immediately.

 

BEACH FOOD

 

By Martin McKenna, ucook.com contributor

 

"Lots of food, lots of courses, lots of friends" is how Chuck Bancroft, a Boy Scout leader and ranger at California's Point Lobos State Reserve, puts together a successful beach barbecue.

 

The beach, after all, is a great place to barbecue, but hauling all that great food across the sand - in addition to the chairs, coolers, toys, towels and whatnot - can be a chore. The way to make it enjoyable is to keep it as simple as possible and divide up the work.

 

"But always have plenty of food," Bancroft said. "Get people around the fire eating and talking." Don't wait for a main course, start eating right away, something like bean dip and chips.

 

Build a fire that is hot and can be controlled. Don't hope to find enough of the right-sized driftwood lying about. Odds are you'll only find a tree trunk. Besides, wood takes forever to burn down to coals, is tough to start unless you squirt lighter fluid on it, and smokes like crazy, always blowing into peoples' eyes.

 

Take along, instead, MatchLight or other self-starting charcoal. Probably two or more bags is best, depending on the size of your crowd. That way, a single match produces a hot, even fire that doesn't smoke. Throw the whole bag on the sand and set it alight.

 

Bancroft is a devotee of special Dutch ovens, made of cast iron with a lid and three legs. Coals from either charcoal briquets or wood are put beneath and on top of the pot, raising the internal heat quickly to 300 or 400 degrees. "You can cook over an open fire, or you can cook on a Coleman stove, but you can get really creative with a Dutch oven," Bancroft said.

 

Dishes such as chicken cacciatore can be made in advance, stored in the pot and reheated on the beach. Many beachgoers, however, might not choose to bake a soufflé in the sand, but for firing up chili or beans or simply keeping grilled meat warm, a Dutch oven is very effective.

 

Another problem with beach fires is that they're often big and hot, so it's hard to turn food on them without grilling your hands, and the meat tends to get toasted if it's not attended to closely. This is especially true for hot dogs, which can turn into carbon in the wink of an eye.

 

However, if kids are eating, hot dogs are usually the food of choice. And it's the only food children can cook by themselves, as long as it's on the end of a long stick. Kids will incinerate hot dogs, drop them in the sand and let the family dog steal them, but if there are plenty, that's not a problem.

 

Children love to participate and it takes a bit of work off the cook. All they need is a plate of buns and some squeeze mustard or ketchup. As for the sticks, get the kids to fashion their own at home.

 

For adults who choose not to eat hot dogs, meat in a long-handled cooking basket that can be turned is the best way to avoid the headache of trying to flip burgers or move around chicken on an unsteady grill. It also makes it possible to cook fish or shrimp without tragic losses into the fire.

 

A basket is too heavy to hold for any length of time over a fire and nobody wants that job. It is easiest to rest it on an old grill you've hauled from home in a garbage bag. It's possible to dispense with a grill and prop a basket over a fire on rocks or pieces of wood, but be careful - if it slips and falls onto the coals, the diners will be discontented. Always take along an oven mitt and a pair of tongs, just in case.

 

Take along rigid paper plates, too, so you don't have to take wicker holders for flimsy paper and so diners can use utensils (plastic, of course) if they don't want to eat with their fingers, which inevitably get coated with sand, as does everything.

 

There is really no kind of meat that can't be barbecued over coals. There should be enough heat to do chicken quarters or ribs. However, food that cooks faster and has less fat is better. The lean stuff won't cause the coals to flame and won't tie one unfortunate person to the fire. Marinate meat in a sealable plastic bag that can be thrown away.

 

After the adults are done, let the kids make s'mores, using their sticks to roast marshmallows. Just keep the chocolate bars in the cooler.

 

BLACK BEAN CHILI

 

4 cups dried black beans

2 large red bell peppers

3 Tbs. cumin seed

2-1/2 Tbs. dried oregano (leaf, not ground)

1/2 cup olive oil

2 large onions, finely chopped

1-1/2 cups diced green bell pepper

3 Tbs. minced garlic

4-1/2 tsp. paprika

1 tsp. cayenne pepper

1 tsp. salt

5 cups crushed tomatoes

4 to 6 (or more!) fresh jalapenos, seeded and deveined, finely chopped

 

WEAR GLOVES when working with peppers.

Sort and rinse the beans, place them in a pot with ``enough'' water and soak them overnight. Drain off water and rinse, add enough new water to cover by two inches and bring to a boil. Simmer, covered, until beans are tender (about 1 hour), adding more water if necessary. Drain beans, saving 3 cups of the liquid. Return beans to pot with 1-1/2 cups of the liquid.

 

Roast the red bell pepper under the broiler until the skin is charred, then throw it into a paper bag and close the bag. Set it aside to cool.

 

Heat oven to 325 degrees, put cumin seed and oregano in a small baking pan or casserole and roast until fragrant, shaking pan occasionally (about 10 minutes).

 

Heat oil in skillet. Saute onions, green pepper and garlic for 3 minutes, then add cumin, oregano, paprika, cayenne and salt. Cook about 10 minutes more, then add tomatoes and jalapenos and bring to a boil for a couple of minutes. Stir all this in with the beans.

 

Get the red bell pepper out of the bag, peel the skin off, remove seeds etc. (After peeling, if any parts look like they got badly burned, cut them away.) Chop and add to beans.

 

Simmer everything for a while, thinning with the rest of the saved bean liquid as desired.

 

BOURBON WHISKEY BBQ SAUCE

This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend. Original recipe makes 4 cups (4 servings). Recipe has been scaled to make 4 servings.

 

1/2 onion, chopped

4 cloves garlic, minced

3/4 cup bourbon whiskey

1/2 teaspoon ground black pepper

1-1/2 teaspoons salt

2 cups ketchup

1/4 cup tomato paste

1/3 cup cider vinegar

2 tablespoons liquid smoke flavoring

1/4 cup Worcestershire sauce

1/2 cup brown sugar

1/2 teaspoon hot pepper sauce

 

1 In a large skillet over medium heat, combine the onion, garlic and whiskey and saute for 10 minutes, or until onion is translucent. Add the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar and hot pepper sauce.

 

2 Mix well and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

 

CHEEZ WHIZ CHILI

 

1 can chili beans

2 cans Italian flavored whole tomatoes, chopped

1 can Nacho Cheese soup

1/2 cup Cheez Whiz

1 lb. hamburger

1 lb. Italian sausage

1 medium onion

1 can mushrooms

1 can tomato sauce

TOPPING:

Nacho chips

shredded cheddar cheese

Brown hamburger, sausage, onion, mushrooms; drain off the grease. Put in crock-pot with rest of the ingredients and slow cook 1-2 hours. Top with crushed Nacho chips and shredded cheddar cheese

 

CHERRY SLURPEE

From 7-Eleven

 

It's gettin' hot, baby! Time to cool off and put on a big red smile with this special summer recipe. Now you can make your own version of the popular convenience store slush we know from the excruciating brain freeze that follows a big 'ol gulp. You must have a blender to make this clone of 7-Eleven's Slurpee, and enough room to stick that blender into your freezer to get it nice and thick. This recipe gets close to the original with Kool-Aid mix and a little help from cherry extract, but you can make this drink with any flavor Kool-Aid mix (if you decide to make some variations, don't worry about adding extract). This recipe makes enough to fill one of those giant-size 32-ounce cups you find at the convenience store. Now if we could just figure out how to make those funky spoon-straws.

 

From Top Secret Recipes:

 

2 cups cold club soda

1/2 cup sugar

1/4 teaspoon plus 1/8 teaspoon Cherry flavored unsweetened Kool-Aid Mix

1/2 teaspoon cherry extract

2 1/2 cups crushed ice

 

1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid mix, and cherry extract. Blend this until all of the sugar is dissolved.

2. Add the crushed ice and blend on high speed until the drink is a slushy, smooth consistency, with no remaining chunks of ice.

3. Add the remaining club soda and blend briefly until mixed. You may have to stop the blender and use a long spoon to stir up the contents.

4. If necessary, put the blender into your freezer for 1/2-hour. This will help thicken it up. After 1/2-hour remove blender from freezer and, again, blend briefly to mix. (http://www.topsecretrecipes.com) Makes 32-ounces

 

CHICKEN AND HOMINY CHILI

2lb boneless, skinless chicken breasts cut into 1 to 1 1/2 inch pieces

1 medium onion, chopped

3 cloves garlic, thinly sliced

1 15oz can white hominy, drained

1 14oz can diced tomatoes, undrained

1 28oz can tomatillos (or use fresh if available) drained and chopped

1 4oz can mild green chilis

 

Combine all ingredients in crock-pot; stir to blend all ingredients. Cover and cook on low for 7 to 9 hours on high for 4 to 4 1/2 hours. Serves 4-6

 

CHICKEN CHILI BLANCO

 

1 tbsp. oil

1 onion, finely chopped

2 garlic cloves, chopped

1 red bell pepper, finely chopped

2-15 oz. cans white beans, un-drained

4 oz. can diced green chilies

1/2 tsp. cumin

1 tsp. red chili powder

1-14 1/2 oz. can chicken broth

4 cooked chicken breasts, cut into small chunks

2 tbsp.. lime juice

2 tbsp. cilantro (minced)

 

Toppings:

Salsa

Longhorn style Colby cheese, shredded

 

In a large pan heat the oil over medium heat. Add onion, garlic and red pepper. Sautee 5 min. Stir in beans, chilies, cumin, chili powder, and broth. Bring to a boil, reduce heat, and simmer 10 min. Stir in chicken and simmer 5 min. Stir in cilantro and lime juice. To serve, top

 

CHICKEN FRIED STEAK

 

2 pounds beef round steak, cut into serving pieces

1/2 cup all-purpose flour

Salt

Freshly ground pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried leaf thyme

2-1/2 cups milk

1/4 cup vegetable oil

 

Pound round steak with a meat mallet to tenderize. Combine flour, salt, pepper, garlic powder, and thyme in a shallow bowl. Pour 1/2 cup milk into another bowl. Heat oil in a large skillet over medium-high heat.

Dip steak into milk, then coat with flour mixture, shaking off excess flour, Add steak to hot oil and cook about 5 minutes or until browned, turn and brown on remaining side. Remove steak and keep warm.

Stir 2 tablespoons of the seasoned flour mixture into skillet. Cook, stirring, until bubbly. Stir in remaining milk and cook until thickened, stirring constantly. Season with salt and pepper, Serve gravy with steak. Makes 4 to 6 servings

 

CHICKEN GUMBO

 

2 whole fryers

2 medium onions, sliced

4 celery ribs

3 bay leaves

salt to taste

2 cans (or 2 frozen packages) sliced okra

2 - 3 (14 oz.) cans diced tomatoes

1 1/2 Tbsp. Tabasco sauce

1 1/2 c. (or more, depending on how thick you like your soup) rice

1 can mushrooms

1 1/2 tsp. gumbo file powder, optional

Cover chicken with water. Add onion, celery, bay leaves and salt. Simmer

until tender. Remove meat from bones; cut into bite-sized pieces; return to

broth. Add remaining ingredients. Simmer until rice is tender. Remove

from heat and add gumbo file powder, if desired.

 

CHILI COLORADO

 

2 pounds stewing beef, cut into 1-inch cubes

1 large onion, chopped

6 garlic cloves, finely minced

1 (28-ounce) can tomatoes, diced

2 (7-ounce) cans whole green chilies, chopped

1/2 teaspoon oregano leaves

1 teaspoon salt, or to taste

Freshly ground pepper to taste

Flour tortillas (Gorditas-Style)

In large saucepan brown beef cubes; add onion and garlic and cook until onion has softened. Add remaining ingredients, bring to a boil and reduce heat.

Cover and simmer for 2 to 3 hours, or until beef is fork tender and the sauce has thickened. Serving Suggestion: Serve with thick, warm flour tortillas, black beans and a green salad. Makes 6 servings.

Note: Pork or lean ground beef can be substituted for the stewing beef.

 

CHILI CON TOFU

 

Spicy chili seasonings work wonders for the bland flavor of tofu. For a more substantial, spicy chili, use the same weight of tempeh in place of the tofu. Since tempeh is not packed in water, there is no need to pat it dry before sautéing, but stir in up to one extra cup of water in Step 4 when adding the beans.

 

1/8 cup olive oil or olive oil spray

3 medium red onions, finely chopped

4 medium garlic cloves, minced

2 large poblano chilies, seeded and finely chopped

1 large red bell pepper, seeded and finely chopped

2 medium jalapeño chili, minced

1/3 cup pure chili powder (Ancho Chili Powder)

2 T. ground cumin

One 35-ounce can of Spanish peeled tomatoes in juice

1 cup canned tomato sauce (tomato paste makes it thicker)

1 - 2 T. dried oregano

Salt

One 1-pound block of extra-firm tofu, drained and patted dry

One 19-ounce can of black beans, drained (low sodium or fresh then cooked)

1/2 cup finely chopped fresh cilantro

 

MAKE AHEAD:

This chili is best if it stands for at least 1 hour or overnight.

 

In a large, heavy, casserole, heat 1/4 cup of the oil. Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chili powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

 

Coarsely chop the tomatoes and add them to the casserole with their juice and the tomato sauce/paste. Stir in the oregano and 2 t. salt and bring to a simmer over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until all the vegetables are soft, about 15 minutes.

 

Meanwhile cut the tofu into 1/2 -inch dice and pat dry. Place in a bowl and toss with the remaining 4 teaspoons chile powder (Ancho chili powder). In a large skillet, heat the remaining 2 T.oil. Add the tofu and cook over moderately high heat for 3 minutes to lightly toast the chile powder. Season with 1/4 t.salt. Transfer the tofu to the casserole. Add 1/3 cup of water to the skillet

and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Add the liquid from the skillet to the casserole.

 

Stir the black beans into the chili and simmer, stirring frequently, until the flavors are blended, about 10 minutes. Before serving, stir half of the cilantro into the chili; sprinkle the rest on top. Serves 6

 

CHILI FIESTA

 

4 cups cooked chicken, cubed

3 cups chicken broth

1 package taco seasoning

1/4 cup butter

1/2 cup red onion, chopped

1 Green Bell Pepper, chopped

1 Red Bell Pepper, chopped

2 cloves garlic, crushed

2 cans (16 oz) Black Beans, rinsed and drained

1 (32 oz) Jar Thick n Chunky Salsa

1 can Whole Kernel Corn, drained

3 fresh jalapeño peppers, diced

1 can (4 oz) green chilies, chopped and drained

3 TBS cilantro, finely chopped

1 tsp. ground cumin

1 tsp. chili powder

2 cups shredded Mexican cheese blend

 

In a large bowl, combine chicken broth and taco seasoning and stir well.

Add cubed chicken and marinate overnight in refrigerator.

Drain chicken. Set aside.

Melt butter in 3-quart saucepan. Cook onion, green pepper, red pepper and garlic until tender.

Stir in remaining ingredients including chicken. Heat to boiling; Cover and simmer 1 hour, stirring occasionally. Sprinkle with Mexican cheese.

 

CHILI PIZZA

 

1 LB Ground Meat

1/2 Cup Chopped Onions

1 Can Tomato Sauce

1 Can Tomato Paste

To Taste Salt

To Taste Black Pepper

To Taste Chili Powder

2 Cup Shredded Cheddar Cheese

1 Can Pillsbury(r) Crescent Rolls

 

Brown the Ground Meat and Onions, draining any excess fat. Add the Tomato Paste, Tomato Sauce, Salt, Black Pepper, and the Chili Powder to the ground meat and bring to a simmer.

 

Remove the Crescent Rolls from the cans. Line both the bottom and sides of a 5 x 9 baking dish with the crescent rolls. Pour the Ground Meat mixture into the baking dish and cover the top with the Shredded Cheddar Cheese.

 

Bake in a 350 degree oven for 18 minutes or until the crescent rolls are golden brown.

 

CHILI

 

1 stalk celery, chopped

1/2 chopped large onion

1 chopped clove garlic onion

1-1/2 lb. venison hamburger

3 pints canned tomatoes

1/2 pkg. chili seasoning

2 cans hot chili beans

1 tsp. garlic salt

1 tsp. salt

1 tsp. pepper

1 tsp. Italian seasoning

3 tsp. chili powder

10 drops liquid smoke

1 tbsp. Worcestershire sauce

1/4 cup brown sugar

Brown celery, large onion, garlic onion, venison hamburger. Add remaining ingredients. Simmer all day but stir and taste often.

 

CHOCOLATE CHIP WALNUT LOAF

 

1/2 cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 cup cornstarch

1/2 cup butter, softened

2 eggs, beaten

1 teaspoon vanilla extract

2 tablespoons currants or raisins

1/4 cup walnuts, finely chopped

grated zest of 1/2 lemon

3 tablespoons chocolate chips

confectioners' sugar, for dusting

Preheat oven to 350F. Grease and line an 8-1/2 x 4-1/2 -inch loaf pan. Sprinkle 1-1/2 tablespoons of the sugar into the pan and tilt to distribute the sugar in an even layer over the bottom and sides. Shake out any excess sugar.

Sift the flour, baking powder and cornstarch into a mixing bowl. Repeat this twice more. Set aside.

With an electric mixer, cream the butter until soft. Add the remaining sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating after each addition.

Gently fold the dry ingredients into the butter mixture, in three batches; do not over-mix.

Fold in the vanilla extract, currants or raisins, walnuts, lemon zest and chocolate chips until just blended.

Pour the mixture into the prepared pan and bake for 45 - 50 minutes. Cool in the pan for 5 minutes before transferring to a rack to cool completely. Place on a serving plate and dust on an even layer of confectioners' sugar before serving. Alternatively, top with a glaze and decorate with walnut halves. makes 1 loaf

CHUCKS BLACK BEAN PIZZA

 

19 oz. can black beans

1 med. onion, diced

1/2 each of red and yellow bell pepper, cut bite-size

7 oz. whole kernel corn

1/4 tsp. cumin

2 cloves garlic, minced

1 tsp. bazil

1/2 tsp. salt

1 tsp. cilantro

10 oz. can RO*TEL diced tomatoes & green chilies, drained

 

1. reserve 2 Tbs. black beans, mash the rest

 

2. blend the various spices into the mashed black beans

 

3. spread the mashed black beans on the pizza shell of your choice

 

4. scatter the remaining topping ingredients over the black beans, including the two reserved Tbs. black beans

 

5. place in the oven for 15 to 20 minutes, or recommended time for shell.

Serves: 6

 

 

CINCINNATI CHILI

 

2 lbs. ground beef

2 large onions, chopped (2 cups)

2 cloves garlic, minced

1 square (1 oz.) unsweetened chocolate

2 to 3 tablespoons chili powder(according to taste)

1 teaspoon ground cinnamon

1 teaspoon crushed red pepper

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon ground turmeric

Dash ground cardamom

Dash ground cloves

1 teaspoon salt

1 bay leaf

1 1/2 cups water

1/3 cup tomato puree

1 tablespoon beef bouillon granules

2 tablespoons cider vinegar

 

Hot cooked spaghetti

Shredded Cheddar cheese

 

1. Place ground beef in micro-proof colander or steamer. Set in larger micro-proof dish. Cover with vented heavy-duty plastic wrap.

 

2. Microwave at High (100%) 7 minutes, or until beef is no longer pink; stir and break up beef after 3 1/2 minutes. Drain.

 

3. Place beef in 1 1/2 quart micro-proof dish. Add onions, garlic, chocolate, chili powder, cinnamon, crushed red pepper, cumin, allspice, turmeric, cardamom, cloves, salt and bay leaf. Stir to mix well.

 

4. Stir in water, tomato puree, bouillon and vinegar. Cover with plastic wrap.

 

5. Microwave at High 10 minutes, or until chili starts to boil. Stir well.

 

6. Reduce power to Medium (50%) and microwave, covered, 15 minutes, or until thick; stir midway through cooking time. Remove bay leaf.

 

7. To serve, spoon chili atop a bed of hot cooked spaghetti on an oval plate; top with shredded Cheddar cheese.

 

 

 

CINCINNATI CHILI II

 

2 to 2 1/2 lbs. of beef

1 tsp. olive oil

1 1/2 tsp. ground cinnamon

2 tsp. ground cumin

3 tbsp. chili powder

1/2 tsp. crushed red pepper

1 tsp. ground allspice

1 tbsp. salt

1 medium onion, chopped

4 cloves garlic, crushed

1 12oz. can tomato paste

1 15oz. can of tomato sauce

4 cups water

2 tbsp. vinegar

2 tsp. Worcestershire sauce (optional)

4 bay leaves

1 oz. block of unsweetened baking chocolate

1/2 tsp. ground cayenne peppers (optional)

 

Add olive oil to a large (4-6 quart) pot over medium heat. Add first 10 ingredients. Stir until meat is slightly browned. Add remaining ingredients. Bring to a boil, then simmer for 1 1/2 hours. Stir occasionally. REMOVE BAY LEAVES BEFORE EATING!!!!! Serves 6-8. Serve with cheese, raw onions, cooked kidney beans, and/or spaghetti.

 

For crock pot cooking, add all the ingredients together in the crock pot and stir. Cover and cook about 4 to 6 hours, stirring occasionally. REMOVE BAY LEAVES BEFORE EATING!!!!!!!

 

CINCINNATI CHILI III

 

1 pound chuck, ground fine (twice in a meat grinder)

2 medium onions, chopped fine

2 cloves garlic, minced

1 cup tomato sauce

2 tablespoon ketchup

1 cup water

1 tablespoon red wine vinegar

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon ground black pepper

1 teaspoon honey

1/2 ounce unsweetened chocolate, grated

 

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon marjoram

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon mace

1/4 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/2 dry bay leaf, crumbled

1 teaspoon salt

 

Salt a large cast-iron skillet. Turn heat to medium and add meat, onions, and garlic. Cook until all meat is browned. Add tomato sauce, ketchup, water, and vinegar. As mixture begins to boil, add everything else. Adjust spices to taste, adding more salt if it needs perking up, turmeric and cumin for a sweatier chili flavor, cinnamon, cloves, and mace if you want it sweeter, cardamom for more bang, unsweetened chocolate for body.

 

Cover and simmer at very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.

 

Constructing the Chili

 

8 ounces thick spaghetti

1 pound Wisconsin Cheddar cheese, grated fine, as fluffy as you can make it

16-ounce can red kidney beans

2 onions, chopped

 

The bottom layer is always spaghetti, the thickest you can find. In fact, we found none in our supermarket that was thick enough, so we got perciatelli -- long, thin macaroni. We broke it into 4-inch pieces and boiled in salted water to which 2 tablespoons of olive oil were added. For a touch of swank, melt a stick of butter

into the just-cooked noodles before you dish them out. You will need about 2 to 3 ounces per serving. You want them soft enough to cut with a fork, but not so soft they lose their oomph. Remember, they are the support layer for four other ingredients. Spread them out to cover the bottom of a small plate (preferably oval).

 

Next comes the chili. Ladle on enough to cover the noodles.

 

Kidney beans. One 16-ounce can. Wash, heat with 2 cups water, then drain. Don't season them or do anything fancy, though. They're here more for texture than for taste. Spoon a sparse layer atop the chili.

 

Chopped onions. Spread them out, to taste, over the beans.

 

Quickly now, so it melts a bit, spread the grated cheese to cover everything. Don't skip. Cheese should completely blanket the plate, enough so that you can pat it into a neat mound with your hands, just the way they do in Cincinnati.

 

You may, if desired, omit either the beans, or onions, or both, for Three-Way or Four-Way Chili.

 

CINCINNATI SKYLINE CHILI

 

2 lb ground beef

1 can tomato sauce, 15oz

2 bay leaves

1 ts ground cinnamon

1 1/2 ts salt

1 1/2 ts vinegar

1 1/2 ts ground allspice

3 cups water

1/4 ts garlic powder

1 ts Worcestershire sauce

2 ts cumin

1 tb chili powder

1/2 ts crushed red pepper

Mix ground beef and water until soupy done both ways, cooked comes out better)Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally. makes 8 big servings.

 

Use over spaghetti noodles, top that with kidney or chili beans, cheddar cheese, raw onion.

 

COOKERY Q & A June 5, 2001

Q. I think my little brother is nuts! He says you must parboil spare ribs before you roast or grill them. Is he kidding? I never heard of this before. I will admit his spare ribs always are fantastic, but, if you parboil them, won't they turn tough?

 

A. Well, your brother's certainly not from the South, is he? And we're guessing he fires up one of those little ol' gas grills to cook those ribs, doesn't he?

 

You've pretty much stepped into the heart of the barbecue debate. Traditional barbecue involves slow cooking meat over the indirect or very low heat of a fire until it falls apart and melts in your mouth - no matter how long that takes That's why people make pilgrimages to Kansas City and Memphis. In fact, you'll find a whole lot of people who will tell you that that's what barbecue is, and any other method or anything involving a shortcut is not barbecue.

 

So there are many people who'd swear your brother is not serving barbecue, but parboiled ribs that briefly touched a girlie-man gas grill. But your brother is also right - just not for the reason you think.

 

Ribs and all tough cuts of meat have a lot of strong tissue that holds the muscle together and binds it to the bone. It has a lot of flavor, but this connective tissue is only softened by long, gentle cooking. This can be accomplished several ways. One is to keep the grill stoked and barbecue the meat for hours. Par-boiling for two or three hours is a method many people use, after which they add some sauce, grill for 10 minutes and call it barbecue. (You parboil until the meat is tender and falling off the bone. If you go much beyond that, it will dry out and lose all flavor.)

 

But Cheryl Alters Jamison and Bill Jamison, authors of Born to Grill and many dozens of other smoking/grilling/barbecuing books, say parboiling leaves too much of the meat's flavor in the water. If you don't have the time, patience or equipment to barbecue ribs properly, they say, marinate the meat or apply a dry rub, wrap it in foil, bake it for an hour or so at 300°F (150°C) in the oven, then refrigerate it for several more hours. Finally grill it over medium heat for 20 to 30 minutes, turning occasionally, and slathering with sauce (they don't actually use the word slathering) in the last five minutes.

 

Q. I have a recipe for an asparagus/pasta dish with a goat cheese sauce. It seems feta is much more readily available, could it be subbed? What are the consequences?

 

A. We would not make the substitution; feta is likely to be much too salty. It is made in large blocks that are salted, sliced, salted again, then soaked for a month in brine. Some kinds of feta taste of little more than salt. That's not going to add substantially to your dish.

 

There are two perplexing issues in your question, though. Does the recipe really specify "goat cheese?" There are so many varieties of goat's milk cheese it would be hard to suggest a substitute without knowing which variety is needed. Both flavor and melting characteristics can vary a lot. If it's just "goat cheese," or one of the many varieties of chèvre, we'd look for a fresh cheese, such as farmer's cheese.

 

Second, where do you live? Goat's milk cheeses should be available pretty universally. If your supermarket doesn't carry several varieties, there must be other sources available - specialty food stores, health food stores, farmer's markets, etc.. If not, you should just move.

 

 

 

COOKING AROUND THE CAMPFIRE

 

By Martin McKenna, ucook.com contributor

 

Serious campers may not be able to fit a bottle of Chardonnay and a couple of live lobsters in their backpacks, but those of us with cars and coolers can. So why not? Don't eat boxed macaroni and cheese and instant soup around a campfire. Serve garlic and clam linguine.

 

The key to eating well while camping is to take along fresh ingredients, especially ones that need no refrigeration, such as onions and garlic. And using canned ingredients - such as clams - when you need to.

 

It really is true that food tastes better when you're camping, so take advantage of it. That's probably because even though you're on vacation your activity level is way up, so you're burning as many as 4,000 calories a day instead of the typical 2,500 you'd burn at home.

 

But enjoyable campfire dining is also about using as little cookware as possible, because it's such a pain in the neck to wash it. Outdoors retailer L.L. Bean, in a nod toward the more refined tastes of today's camping crowd, sells a snazzy seven-piece nesting stainless cookware set for $50. But no camper wants to wash that many pots and pans. Better to cook it all in one or two pots.

 

Patricia McCabe, a physical education teacher in Brunswick, Maine, who often takes her family of four camping, prepares a couple of big meals in advance, such as lasagne, and freezes them in aluminum pans, so everyone feasts the first day or two.

 

"Then you're saying, 'now what do I do' and you're resorting to cans," said McCabe.

 

But cans aren't a bad idea. They can be used as a base for hearty stews and other dishes to which fresh ingredients are added.

 

"Nobody wants to spend a lot of time cooking over a campfire," said Marty Bennett of Titusville, Pa., an outdoor specialty trainer for Girl Scout leaders. She is an advocate of one-pot meals, such as American chop suey, which is macaroni mixed with canned tomato sauce and precooked hamburger.

 

It feeds a lot of people and kids always eat it. Or, she makes hunter stew, which is canned vegetable soup with onions, green peppers and any number of things added, including ground or canned meat.

 

Cliff Jacobson, author of Basic Essentials of Cooking in the Outdoors (where you'll find a garlic-clam linguine recipe) and a number of other outdoors cookbooks, suggests making the most of tinfoil. Wrap vegetables in tinfoil, then wrap with a water-soaked paper towel and a second layer of tinfoil and toss onto the glowing coals of a campfire. Tinfoil wraps also work well with corn on the cob and potatoes.

 

Jacobson is also a fan of vacuum sealing, which extends the life of unrefrigerated food. Mold needs air to grow, so removing air from a bag of pita bread - a favored staple of campers because it can't be crushed - will keep away green spots for the duration of a trip. That's true for wax-covered cheese, such as smoked gouda, or even cheese in blocks.

 

Thanks to preservatives, bacon can last three days in heat, longer if sealed or precooked. Eggs don't need to be refrigerated, so leave them whole to avoid bacterial contamination. Jacobson puts all those ingredients together in an egg, bacon and cheese pita pocket. And never wash breakfast down with instant coffee, take along a drip coffee maker and some decent coffee.

 

Probably the most important tip for camp cooking is to take along plenty of fuel. Campers spend an inordinate amount of time heating water, mostly to wash dishes. Take a gallon or two extra; it doesn't take up much space.

 

CRAB DELIGHTS NACHOS

 

crisp corn tortilla chips

8 ounces Kemp's Crab Delights

3 green onions -- thinly sliced

1 tablespoon canned green chilies -- chopped and drained

1/4 pound shredded Monterey jack cheese -- or thinly sliced

 

Spread a single layer of tortilla chips on a pizza pan or cookie sheet. Cut

Crab Delights legs into 1/2 inch pieces and place one on top of each tortilla

chip. Sprinkle with the green onions and green chilies. Cover evenly with

cheese. Broil until cheese is melted. (IF using a glass pizza pan, place into

microwave oven for 1 to 1 1/2 minutes on high to melt the cheese.)

 

CRAB NACHOS

 

9 Big Chips WOW Tortilla Chips

3 ozs. Crab

2 1/8 ozs. Low Fat 2% Cheddar Cheese

Lay chips in dinner plate. Slice Crab into pieces about the length of a 1" wooden pencil. Cover chip with Crab. Cover Crab with cheese. Place in Broiler for a couple of minutes. Watch to make sure they don't burn.

Serve Hot.

 

CREAMY COLESLAW

 

1 red onion, thinly sliced

1 red bell pepper, thinly sliced

3 cups shredded cabbage

1 large carrot, shredded

1/2 cup raisins

1/4 cup mayonnaise

1/2 cup sour cream

2 tablespoons Dijon-style

prepared mustard

1 teaspoon white wine vinegar

 

1. In a large bowl, combine the onion, red pepper, cabbage and carrot. Add raisins and toss well.

2 In a small bowl, whisk the mayonnaise, sour cream, mustard and vinegar together.

 

3 Pour dressing over vegetable mixture and refrigerate for at least 2 hours before serving.

 

CROCKED OATMEAL

 

2 eggs

1/2 cup oil

2 cups milk

(1 teaspoon vanilla, opt.)

1/2 cup brown sugar

1/2 cup white sugar

1/2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

3 cups old-fashioned oats

raisins, nuts, etc. are optional

 

Mix the wet ingredients in the crock pot. Stir together the dry ingredients

in a separate bowl, then add to the wet stuff in the 'pot. Turn on LOW about

10 or 11 p.m. When you get up at 6:30 a.m. Turn it off. Good with milk or

cream poured on top.

 

In my experimenting, I found that you need the large amount of milk because

of the long cooking time, and it is important (I think) to use the

old-fashioned oats so that the dish doesn't turn to mush.

 

DEEP DISH MEXICAN PIZZA

 

1 thick pizza crust

nonstick cooking spray

1/2 small onion -- diced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

15 ounces black beans -- rinsed and drained

2 ounces diced green chilies

cornmeal

1 cup shredded Monterey jack cheese

3/4 cup diced tomatoes

1/2 cup frozen whole kernel corn -- thawed

1/2 green bell pepper -- diced

2 ounces sliced ripe black olives -- drained

1/2 teaspoon olive oil

salsa -- optional

sour cream -- optional

 

Prepare Pizza Crust. Preheat oven to 500°F. Spray 2- to 3-quart saucepan with cooking spray. Place over medium heat. Add onion, chili powder, cumin, cinnamon and 1 tablespoon water; stir. Cover and cook 3 to 4 minutes or until onion is crisp-tender. Stir in beans and chilies. Transfer 1/2 of the bean mixture to food processor or blender; process until almost smooth. Spray 14-inch deep-dish pizza pan with nonstick cooking spray; sprinkle with cornmeal. Press dough gently into bottom and up side of pan. Cover with plastic wrap and let stand in warm place 15 to 20 minutes or until puffy. Bake 5 to 7 minutes or until dry and firm on top. Spread pureed bean mixture over crust up to thick edge.

Top with half the cheese, remaining bean mixture, tomatoes, corn, bell pepper and olives. Top with remaining cheese. Bake 10 to 12 minutes more or until crust is deep golden. Brush crust edges with olive oil. Cut into wedges. Serve with salsa and sour cream. Makes 4 servings

 

EASY APPLE DUMPLINGS

 

1 can refrigerated crescent rolls

2 apples, peeled and quartered

butter or margarine

3/4 c sugar

1 tsp cinnamon

1/2 c orange juice, apple juice or cider

 

Wrap a crescent roll around each apple quarter. Place in a greased 8x8

pan. Place a pat of butter on top of each dumpling. Mix the sugar and

cinnamon and sprinkle over the dumplings. Pour juice over the apples and

bake at 350 degrees until golden brown.

 

FRESH BLENDER LEMONADE

 

2 medium Lemons -- white pith removed

1/2 cup Water

1/4 cup Simple Sugar Syrup -- recipe in directions

1 1/2 cups Crushed Ice

 

For each Serving:

Place 2 lemons, simple syrup, and water in a blender with top on and blend

at medium speed until lemons are liquefied. Add ice and blend on high until

pureed (3 to 4 minutes). Serve in a tall glass with a straw and iced tea

spoon. Garnish with a lemon wheel if desired.

 

Simple Sugar Syrup

 

1 cup water 2 cup sugar

 

Place sugar and water in a heavy saucepan and bring to a boil. Boil for five

minutes and transfer to a container to cool. Can be refrigerated for up to 6

weeks.

 

 

FRESH BLENDER LEMONADE

 

2 medium Lemons -- white pith removed

1/2 cup Water

1/4 cup Simple Sugar Syrup -- recipe in directions

1 1/2 cups Crushed Ice

 

For each Serving:

Place 2 lemons, simple syrup, and water in a blender with top on and blend

at medium speed until lemons are liquefied. Add ice and blend on high until

pureed (3 to 4 minutes). Serve in a tall glass with a straw and iced tea

spoon. Garnish with a lemon wheel if desired.

 

Simple Sugar Syrup

 

1 cup water 2 cup sugar

 

Place sugar and water in a heavy saucepan and bring to a boil. Boil for five

minutes and transfer to a container to cool. Can be refrigerated for up to 6

weeks.

 

HOT WINGS

By Uncle Buddy

chicken wings

butter (NOT MARGARINE)

Louisiana hot sauce

BBQ grill

ranch dressing or blue cheese dressing for dipping, if desired

Cut the desired amount of wings to separate drumettes. Rinse chicken and

place on grill rack over low heat. Grill until cooked thru, turning several

times during cooking. When wings are cooked, place a 9 x 13 pan on the

grill and add one stick of real butter (no margarine!) to melt. Add at

least one half of the smallest bottle of Louisiana hot sauce; mix together.

Add cooked wings and toss to coat. Serve with bottled ranch or blue cheese

salad dressing, if desired.

 

 

JACK DANIELS MARINADE

1/4 c. Jack Daniels

1/4 c. soy sauce

1/4 c. Dijon mustard

1/4 c. minced green onion tops

1/4 c. firmly packed brown sugar

1 tsp. salt

Dash of Worcestershire sauce

Pepper to taste

Combine all ingredients. Blend well. Use to marinate shrimp or scallops

for one hour. Beef, chicken or pork should be marinated overnight in the

refrigerator. Remove meat and bring marinade to a boil and boil for 2

minutes (to kill off any germs) and baste meat as it is grilled or broiled.

 

LOW MEX PIZZA

 

Pillsbury Pizza Crust

1 lb. Ground Turkey or Beef

1 cup Old El Paso Thick & Chunky Salsa

16 oz. Light Mexican Blend Cheese

1 package Old El Paso Taco Seasoning mix

green chilies (optional)

 

Preheat oven 425 degrees.

Roll crust on non-stick cookie sheet (or use cooking spray on an ordinary cookie sheet). Pre-bake pizza crust until it starts to brown. Brown meat and drain fat. Mix the meat, taco seasoning and salsa.

Top crust with cheese. Then the meat/salsa combination. Top with remaining cheese. Garnish with black olives and green onions, optional.

 

Bake at 425 degrees about 20 min. or until crust has completed baking. Do not over-bake!!! Let stand for 10 min. Cut into squares.

Place a small bowl of fat-free or low-fat Sour Cream in the center of the platter. Use remaining green onions as a garnish to sprinkle on top the sour cream. Place the cut pieces of pizza on the platter, surrounding the bowl.

 

MASTERING THE PÂTE À CHOUX

 

By Greg Patent, ucook.com contributor

 

Because chocolate éclairs are one of my great weaknesses - and a little hard to come by - I had to develop mastery at an early age of the wonderful pastry that makes them, and cream puffs, possible. The French call it pâte à choux (paht-a-SHOO), and it is an alchemical brew of water, butter, seasonings, flour, and eggs that come together in a most unlikely way.

 

First you put a saucepan with some water, butter, and salt (sugar if making a dessert) on to boil. When the mixture reaches a furious bubbling state you immediately take the pan off the heat, dump in the flour, and stir like mad with a wooden spoon to make an unpromising-looking pasty mixture called a panade. Back onto the heat the pan goes for about one more minute of rapid stirring until the dough balls up around the spoon and forms filmy wisps of paste on the bottom of the pan.

 

Then off the heat the pan comes and in go the eggs, one by one, beaten into the hot paste with the spoon until the mixture is silky smooth. That's it.

 

The miracle of the whole thing is that this warm golden-looking dough can be shaped into logs for éclairs or spooned into heaps to bake into mountainous cases for cream puffs. The only leavening in pâte à choux is the eggs. They make the paste go puff in the oven, and the result is nothing short of a miracle.

 

Whether you pipe éclairs through a pastry bag or shape cream puffs by spooning mounds of dough onto a parchment-lined baking sheet, leave at least two inches of space between them to allow for their expansion.

 

For a maximum puff - about 3 times the original volume - the oven must be hot (425°F; 220°C) when the pâte à choux goes in. Set the pan in the oven, close the door, and wait. After 20 minutes, reduce the oven thermostat to 375°F (190°C), and continue baking another 30 minutes or so until the puffs are done.

 

The hardest part of making pâte à choux is the waiting. You must not open the oven to take a peek for at least 20 minutes or the puffs may collapse. This was agony the first time I made cream puffs. My oven didn't have a window in the door, and I hated not being able to see what was happening inside.

 

But why was this so? I never cared to sneak a peek when muffins or cakes were baking. I always took it for granted they'd rise. Maybe it's because I doubted the heights to which these puffs would grow unless I actually witnessed it happening. If I could just see, I told myself, it might help them along. And so I waited. And when I looked later, they had inflated amazingly!

 

The choux cases are done when they turn a deep golden brown color and feel very firm to the touch. One last thing must be done before taking them from the oven. Pierce the sides in two or three places with the tip of a sharp knife and bake a few minutes more.

 

This releases the moisture trapped inside and helps dry out the puffs. After cooling completely on a wire rack, cut the tops off with a sharp serrated knife and scoop out the soft, eggy, doughy insides. You just want to use the crisp cases, which are now ready to be filled with sweetened whipped cream or a pastry cream. To minimize these soft interiors, substitute a couple of egg whites for one of the eggs, since egg whites have a drying effect.

 

Choux paste is not only for desserts. There's a wonderful appetizer the French make called gougère. This is simply shredded cheese, usually Gruyère or Fontina, stirred into the basic choux mixture. The dough is spooned in a ring onto a baking sheet, brushed with beaten egg, and baked in a hot oven until it has puffed gloriously and is well browned. The contrast between the crispy outside and the custardy inside is heavenly.

 

And feel free to peek in after the minimum time, the gougère won't mind.

 

MEXICAN CHORIZO ANDGREEN CHILI PIZZA

 

1 14-inch pizza dough rolled out

7 ounces canned, salsa verde or enchilada sauce

3/4 pound chorizo, casings discarded, or beef /chorizo mix, cooked and well drained of any oil/fat

1 onion -- thinly sliced

1 cup tomatoes -- seeded and chopped

1/2 cup fresh cilantro -- chopped

2 teaspoons dried oregano

1/2 cup sliced black olives

4 ounces canned, diced green chilies, drained

1 1/2 cups Mexican 3 cheese mix -- grated (also avail. in low fat)

 

Preheat oven to 425 degrees F.

Spread salsa verde or enchilada sauce on pizza dough. Add onion, cilantro, oregano, and 1/2 of the cheese. Then add olives, chilies, meat and last of the cheese. Bake pizza until cheese melts and crust is browned, about 12-13 minutes, then serve. Yield is 1 large 14 inch pizza.

 

Notes: For a real Mexican flavor, recommend using chorizo or chorizo/beef mix. Cook and brown it in a large skillet, breaking it up and turning over. To drain very well, place newspapers in the bottom of the sink, place cooked chorizo in a good colander or sieve and let drain on newspapers. Once in a while toss meat to encourage additional draining until cool. Discard newspapers when finished.

If you like more heat, use 4 ounce can of diced jalapenos, drained, in place of the mild chilies, or mix. The green salsa verde (a little tart) or red enchilada sauce (sweeter) is just a matter of choice. If you like a thicker crust, cover the rolled out dough for about 30 minutes before adding toppings.

 

MEXICAN FIESTA PIZZA

 

1 can crescent roll dough (Pillsbury is best)

1 (8 oz.) pkg. cream cheese, softened

2 tbsp. taco seasoning

2 tbsp. sour cream

lettuce

tomatoes

cheddar cheese

green onions

sliced black olives

Spread crescent roll dough on baking stone or pizza pan and bake according to package directions. Mix cream cheese, taco seasoning, and sour cream together and spread on cooled crescent dough. Chop lettuce, tomatoes, and green onion and sprinkle all of topping ingredients on top of spread. Cut into wedges with pizza cutter. Serve and enjoy!

 

MEXICAN PIZZA DOES NOT HAVE TO BE SO FATTENING

By Betsey Kurleto / Special to The Detroit News

 

In my experience, Mexican pizza comes in a variety of forms -- some of them more healthy than others.

Like regular pizza, Mexican pizza may rely on fatty meats and lots of cheese. It also can be high in sodium. Flour tortillas, cheese, canned beans and salsa all contribute to the sodium count. I had to abandon several low-fat Mexican pizzas because of their sodium contents. But once I decided to start with rinsed canned pinto beans, instead of vegetarian refried beans, all was well. The rinsing eliminates approximately 40 percent of the sodium. To further reduce the sodium content of this recipe, use dried beans rather than canned.

This recipe contains an unusual ingredient, grated carrots that act, more or less, as a filler. They help to increase the bulk while keeping the calories down and adding extra nutrients, normally not found in this type of dish. If you rely on a food processor to grate the carrots, this is also a quick and easy recipe.

 

MEXICAN PIZZA

" Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish. "

 

1 pound ground beef

1 (1.25 ounce) package taco seasoning mix

1 tablespoon vegetable oil

4 (6 inch) corn tortillas

8 ounces shredded Cheddar cheese

8 tablespoons sour cream

2 Roma tomatoes, chopped

2 green onion, chopped

1 (4 ounce) can diced green chilies, drained

1/2 avocado, diced

1 tablespoon black olives, sliced

 

1 Heat the refried beans.

2 In a large skillet, brown the ground beef. Stir in the seasoning packet.

3 Preheat oven to 350 degrees F (175 degrees C).

4 Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.

5 Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.

6 Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chilies, avocado, and olives.

 

MEXICAN PIZZA II

 

1 pound ground beef

1 (1 ounce) package taco seasoning mix

2/3 cup water

2 (16 ounce) cans refried beans

4 (10 inch) flour tortillas

2 cups shredded Monterey Jack cheese

2 cups shredded Cheddar cheese

2 tablespoons sour cream

1 tomato, diced

1 avocado - peeled, pitted and sliced

1 (2 ounce) can sliced black olives

2 chopped green onions

 

1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and stir in taco seasoning mix and water. Mix in the refried beans; set aside.

2 Spread the beef mixture evenly on two tortillas. Top each tortilla with a second tortilla. Place even amounts of Monterey Jack cheese and Cheddar cheese on top of the second tortillas. Place the tortillas onto a large baking sheet.

3 Bake in the preheated oven 10 minutes, or until cheeses are melted.

4 Remove from oven and top with sour cream, tomato, avocado, black olives and green onions. Cut each pizza into 8 wedges and serve warm. Makes 8 servings

 

 

MEXICAN PIZZA

 

4 nonfat flour tortillas

15 ounces fat-free refried beans

2 cups nonfat mozzarella cheese -- shredded

3 medium tomatoes -- sliced

 

Lightly spray a large nonstick skillet with cooking spray.

Place tortillas on surface and top each tortilla with 1/2

cup refried beans, 1/4 cup cheese, 1 slice tomato and another 1/4 cup cheese.

Heat skillet over medium heat; add "pizzas" one at a time, and cook 5 to 7 minutes, until cheese is melted and tortilla is lightly browned. Repeat with remaining "pizzas".

 

MEXICAN PIZZA IV

 

8 ounces ground beef

3/4 cup water

1 (1.25 ounce) package ORTEGA (r) Taco Seasoning Mix

1 (16 ounce) can ORTEGA (r) Refried Beans, divided

1 package (10) ORTEGA (r) Tostada Shells

2 cups SARGENTO (r) Nacho & Taco Blend Shredded Cheese, divided

Toppings:

shredded lettuce

chopped tomatoes

sliced ripe olives

sliced avocado

chopped fresh cilantro

sliced green onions

sour cream

guacamole

whole kernel corn

black beans

ORTEGA (r) Thick & Chunky Salsa

 

1 Brown beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.

2 Spread 2 tablespoons beans over each tostada shell. Top with 1/2 cup meat mixture and 1/4 cup cheese. Broil for 1 to 2 minutes or until cheese is melted. Garnish with desired toppings. Makes 10 servings

 

 

 

 

MEXICAN PIZZA V

1/2 cup chopped onion

2 cloves garlic, minced

2 cups grated carrots

1 can (16 ounces) pinto beans, well-rinsed and drained

3/4 cup salsa

3 fat-free flour tortillas

1/2 cup shredded reduced-fat cheese, Mexican blend or Cheddar

4 1/2 tablespoons fat-free sour cream

Coat a large skillet with nonstick cooking spray; add onion and saute until soft, adding garlic during the last minute of cooking. Add carrots and cook for 2 minutes. Mash beans slightly with fork; add to carrot mixture along with salsa. Cook an additional 5 minutes, stirring frequently. Set aside.

Spread 1 1/2 tablespoons of sour cream on one tortilla. Place in 9-inch deep-dish pie pan or quiche dish, coated with nonstick cooking spray. Spread one-third of the bean mixture (approximately 1 cup) on tortilla; sprinkle with one-third of the cheese. Repeat with remaining tortillas, stacking them on the first.

Bake for 15 minutes at 400 degrees; let sit for 5 minutes before cutting into wedges. Serve with additional sour cream and salsa, if desired. Yields 4 servings

 

MEXICAN PIZZA VI

Makes Approx. One 12-inch Pizza

 

1 can (10 oz.) refrigerated pizza crust

1 lb. ground beef

3/4 cup water

1 can (4 oz.) chopped green chilies, drained

1 package (1 oz.) Williams Chili Seasoning

1 can (16 oz.) Williams Refried Beans

2 cups (8 oz.) shredded Cheddar cheese

1 cup crushed tortilla chips

3 cups shredded iceberg lettuce

1 large tomato, chopped

1 green onion, thinly sliced

1/4 cup sliced black olives

Taco sauce

 

1. Place pizza dough on a lightly greased 12-inch pizza pan and pat to fit. Bake at 425°F for 7 minutes.

 

2. Brown ground beef; drain. Add water, chilies, and Williams Chili Seasoning. Simmer, uncovered for 10 minutes or until mixture is thickened.

 

3. Spread Williams Refried Beans evenly over pizza crust. Spoon meat mixture over beans. Bake for 8 to 10 minutes. Sprinkle top with 1 cup cheese; bake an additional 2 minutes. Top with remaining ingredients. Cut into wedges and serve with taco sauce.

 

MEXICAN PIZZA VII

 

4 small Italian flat breads

(any brand works well)

1 15-oz. can refried beans

3 medium plum tomatoes, diced

1 small green bell pepper, seeded and chopped

4 green onions, minced

2 cups shredded Monterey jack cheese

1/2 cup fresh cilantro, chopped

Chopped hot pepper (optional)

2 cloves garlic, thinly sliced (optional)

Your favourite salsa

 

Spread 1/4 can of refried beans over each piece of Italian flat bread. Top

with 1/2 cup of shredded Monterey jack. Top each pizza with tomatoes,

green peppers, onions and cilantro. You can also add sliced garlic and

hot peppers if you wish.

 

Bake in an oven preheated to 425 degrees F. for 15 minutes, or until

cheese is melted and bubbling. Serve cut in wedges with salsa dribbled

over top.

 

MEXICAN PIZZA VIII

 

white corn taco sized tortillas

one can of spicy black bean chili (health valley)

shredded tofu cheese

 

Puree the contents of the chili can in a food processor, adding salsa if you need to in order to make a spread.

 

Top a white corn tortilla with the spread, sprinkle with cheese and bake in your oven.

 

Pull out of oven and cut in fourths. This comes out as a soft pizza.

 

MEXICAN PIZZA IX

8 small (6") fat-free tortillas

15 oz can fat-free refried beans

chunky salsa

1/2 c. chopped green chilies

1/4-1/2 c. chopped broccoli florets

1/4-1/2 c. chopped yellow pepper

1/4-1/2 c. chopped mushrooms

grated part-skim mozzarella cheese

1/4-1/2 c. chopped fresh tomato

Place one flour tortilla on a baking pan and spread generously with refried beans and chopped green chilies. Layer a second tortilla on top of the beans and top with salsa and assorted chopped vegetables. Heat at 375 degrees for 7 minutes. Top with grated mozzarella cheese and place in the oven for another 3 minutes or until the cheese

 

MEXICAN PIZZA SNACKS

 

6 English Muffins -- split and toasted

14 Oz Pizza Sauce

8 3/4 Oz Red Kidney Beans -- drained

1 C Chopped Onion

2 Tbsp Jalapeno -- finely chopped

12 Tortilla Chips

8 Oz Monterey Jack Cheese -- shredded

1 Tbsp Chili Powder

 

Preheat oven to 425F degrees. Spoon 2 tablespoons pizza sauce on

each muffin half. Evenly top with beans, onion, jalapeno pepper,

tortilla chips and cheese. Sprinkle with chili powder. Bake 12 to

15 minutes or until heated through. Can be placed under broiler to

brown tops.

 

MEXICAN PIZZA WITH CHORIZO

MONTEREY JACK CHEESE AND SUN-DRIED TOMATOES

Tortillas form the crust of these layered pizzas, which are an irresistible hors d'oeuvre. Pour sangria throughout the party.

 

2 ounces sun-dried tomatoes (do not use oil-packed)

4 tablespoons plus 2 teaspoons olive oil

2 tablespoons balsamic vinegar

3/4 pound pork chorizo, casings removed

1 garlic clove, minced

4 9-inch flour tortillas

1 1/2 cups grated Monterey Jack cheese

4 teaspoons pine nuts, toasted

2 teaspoons dried oregano

 

1 poblano chili,* sliced into 12 rings

 

*A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

 

Place tomatoes in medium bowl. Add enough boiling water to cover; steep until soft, about 15 minutes. Drain tomatoes. Slice tomatoes into matchstick-size strips and place in small bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season to taste with salt and pepper. (Tomatoes can be prepared 1 day ahead. Cover and let stand at room temperature.)

 

Line baking pan with paper towels. Cook chorizo in large nonstick skillet over medium heat until brown, crumbling with back of fork, about 10 minutes. Using slotted spoon, transfer chorizo to prepared baking pan to drain.

 

Preheat oven to 350°F. Lightly oil baking sheet. Drain tomatoes, reserving vinaigrette. Sprinkle garlic over 2 tortillas. Sprinkle 1/4 of cheese, 1/4 of chorizo, 1/4 of sun-dried tomatoes, 1 teaspoon pine nuts and 1 teaspoon oregano atop each. Place remaining 2 tortillas atop pizzas. Heat 1 tablespoon plus 1 teaspoon oil in large skillet over medium heat. Place 1 pizza in skillet and cook until golden brown on bottom, about 4 minutes. Turn pizza, bottom side up, onto prepared baking sheet. Repeat with remaining oil and pizza.

 

Sprinkle remaining cheese, chorizo and sun-dried tomatoes equally atop pizzas. Place 6 poblano chili rings atop each pizza. Brush reserved vinaigrette over chili rings. Sprinkle remaining 2 teaspoons pine nuts over pizzas. Bake pizzas until bottoms are brown and cheese melts, about 10 minutes. Transfer pizzas to

cutting board. Cut each pizza into 12 wedges and serve. Serves 12.

 

MOLASSES BAKED BEANS

 

1/2 pound ground beef

32 ounces pork and beans -- (2 cans)

15 ounces barbecued beans -- (1 can)

1 medium onion -- chopped

1/2 cup chopped green bell pepper

1/2 cup firmly packed brown sugar

1/4 cup molasses

1/4 cup ketchup

2 tablespoons prepared mustard

1 tablespoon Worcestershire sauce

1 clove garlic -- crushed

1 teaspoon seasoned salt

1/2 teaspoon lemon pepper

5 slices bacon

Cook ground beef until browned; drain well.

 

Combine all ingredients except bacon and mix well; pour into a 13- x 9- x

2-inch baking dish. Top with bacon. Bake at 350 degrees F. for 2 hours.

Yield: 8 servings.

 

OSTRICH INFORMATION

Birds of a feather flock to ostrich: The other red meat

By BRIAN JOSEPH, BEE STAFF WRITER Wednesday, June 13, 2001)

 

Barney Lamberson is studying to be an expert in ostrich meat.

 

The 40-year-old chef didn't begin dabbling in the beef alternative until May, when he was hired as a sales representative for the Ostrich Meat Company of Modesto. The company sells exotic meats such as buffalo, veal and ostrich to restaurants nationwide.

 

He's since made it his mission to learn all there is to know about the flightless bird and its low-fat meat.

 

"The best way to learn about ostrich meat is just by eating a lot of it," Lamberson said. "One thing I've learned is do not overcook it. Ostrich meat cooks up a lot quicker than red meat because it has a lot less fat."

 

Lamberson will demonstrate some of what he has learned at Saturday's Modesto Certified Farmers Market. He'll prepare ostrich kebabs in Italian apricot marinade.

 

"I have a hard time describing its taste. ... It just tastes really good," Lamberson said.

 

The San Juan Bautista native's culinary career began as a dishwasher at a five-star Italian restaurant, when he was in high school. He eventually moved up the restaurant's ladder to become one of its cooks.

 

"I had chefs teaching me hands-on," Lamberson said. "I never went to chef's school. That's rare today, but back then, that's what everybody did. Nobody went to school to learn to be chef."

 

Lamberson next worked at an upscale Mexican restaurant that served everything from crepes to fish.

 

"I got burned out on cooking after working there for a while," he said. "I was tired. Kitchens are hot places."

 

For the next decade or so, cooking was secondary in Lamberson's life. He'd cook for his friends and family, but he refused do it as a job, opting instead to work as a truck driver or a portrait photographer.

 

Lamberson rediscovered the joy of cooking in the late 1990s, when he helped a friend set up and manage a small deli and barbecue at a gas station. At the request of his regular customers, Lamberson began selling small jars of his seasoning spices.

 

"When people started asking for my seasoning, I realized I was on to something," he said.

 

As the popularity of his spices grew, area grocery stores, such as Richland Markets, began to carry Barney's Gourmet Grilling Spices.

 

"The Ostrich Meat Company hired me because they liked my seasoning and thought I'd be good at talking to chefs," Lamberson said.

 

So, what exactly does he tell chefs interested in adding ostrich meat to their restaurant menus?

 

"Ostrich meat is extremely lean, only 1.2 grams of fat per serving," Lamberson said. "If you're an older person, you need iron. Ostrich meat has the highest iron.

 

"Ostrich meat tastes just like beef, and its better for you. Don't be afraid to try it."

 

Lamberson especially tries to sell chefs on the low fat content of ostrich meat. Ostrich meat has less fat than chicken or turkey, he said.

 

A number of Modesto-area restaurants carry Ostrich Meat Company products, including Hazel's Elegant Dining Restaurant and the Roseburg Cafe.

 

"Everybody is on the health-food kick now, so the ostrich has been doing pretty well for me," said Daryl Propes, owner of Roseburg Cafe. "I've only had one bad review out of about 35."

 

OSTRICH KEBABS IN ITALIAN APRICOT MARINADE

 

1/3 cup Italian dressing

1/3 cup barbecue sauce or ketchup

1/3 cup apricot syrup

1 1/2 pounds cubed ostrich meat

1/4 pounds mushrooms

8 baby red potatoes

2 ears of corn

 

Mix Italian dressing, barbecue sauce and apricot syrup in equal portions in a large bowl. Mixture should be soupy, not thick.

 

Add cubed ostrich meat to sauce. Chill in refrigerator for two hours.

 

Cut ears of corn into 1/2-inch bits. Slice potatoes into cubes.

 

Place cubed ostrich meat, mushrooms, cubed red potatoes and corn bits on skewers. Cook over red hot coals, turning skewers slowly. Baste kebabs with sauce as preferred.

 

When ostrich meat turns brown, remove from flame. Serve at once.

 

PARMESAN PULL APART ROLLS

 

1 stick butter

1/4 C. chopped parsley

1/4 tsp. garlic salt

5 oz. Parmesan cheese, grated

3 (8 oz.) pkg. butterflake rolls

 

Finely chop parsley; melt butter and stir in parsley and garlic salt. Dip

rolls once in seasoned butter, then into cheese. Arrange in vertical rows

(standing on end) in a 12-cup Bundt pan or round mold. Bake at 350ºF for 30

minutes. Let rest in pan 5 minutes, then turn out onto a serving platter.

Remove excess butter drips if necessary. Serve immediately.

 

QUICK GAZPACHO

1 can (10-1/2 oz.) condensed tomato soup

2 tbsp. lemon juice

1/4 cup olive oil

1 cup beef broth (if using canned beef broth,

use 1/2 cup broth and add 1/2 cup water)

2 tbsp. chopped green pepper ( I use more)

1 clove garlic

1/4 tsp. Tabasco

1/2 tsp. salt

1 chopped tomato

1 cup chopped cucumber

Place all ingredients in blender and blend until well mixed. I don't blend

until it is absolutely smooth, as we like some small lumps of veggies. Serve

cold. Garnish with your choice of croutons, chopped onion, green or red

pepper, and tomatoes.

RHUBARB CUSTARD PIE

 

1 recipe pastry for a 9 inch double crust pie

3 eggs

2 cups white sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

3 tablespoons milk

1 tablespoon butter

4 cups diced rhubarb

 

1. Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.

 

2. In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.

 

3. Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.

 

SAUSAGE INFORMATION

Mexican, Portuguese, Italian -- all cultures tout favorite sausage

BEE STAFF REPORT (Published: Wednesday, June 13, 2001)

 

The most exciting two minutes in sports is:

 

A -- The Kentucky Derby

 

B -- A Joe Montana 99-yard drive

 

C -- The closing moments of a professional basketball game, or

 

D -- The "Weenie Race" at a Milwaukee Brewers game

 

The answer, of course, is "D," when four "sausages" -- people in 9-foot high costumes -- race from left field to home plate during the seventh-inning stretch. It's a showstopper featuring an Italian sausage, a Polish sausage, a bratwurst and a hot dog.

 

(One time, Japanese-born pitcher Hideo Nomo won the race dressed secretly as the Italian sausage. Only in America ...)

 

Sausage types

 

Some popular sausages from around the world:

 

Chorizo (cho-REE-so): Mexican and Spanish origin. The Mexican version uses fresh pork (and can also be made with beef); the Spanish version uses smoked pork. It is highly seasoned with garlic, chili powder and other spices and flavorings, including vinegar.

 

Linguica (leen-GWEE-sah): A very garlicky Portuguese sausage. Use it in dishes such as the Brazilian feijoada and Portugal's caldo verde.

 

Andouille (ahn-DWEE): Originally from France, now associated with Cajun cooking, this sausage is spicy and heavily smoked, made from pork chitterlings and tripe. Use in a jambalaya or gumbo. It's also good cold as an hors d'oeuvre.

 

Cervelat (serv-eh-LAH): A type of sausage that includes thuringer (Germany) and mortadella (Italy). It is a combination of beef and pork and mixtures of herbs, spices, mustard and garlic.

 

Uncooked but safe to eat as they have been cured, dried and smoked. Slice for sandwiches.

 

Lop chong (LAHP chong): One of the more popular Asian sausages in this country that is good in stir-fry. It is a hard, dry sausage, highly seasoned, smoked and fatty.

 

Bratwurst (BRAHT-verst): Pork and veal German sausage seasoned with a variety of spices, including nutmeg, ginger, coriander or caraway.

 

Usually must be grilled or sauteed before serving. Good as a sandwich or with spiced, cooked red cabbage and potato pancakes.

 

How to cook them

 

Sausages, including hot dogs, should be grilled over medium heat to prevent the casings from bursting and losing juices. The meat is done when it's nicely browned and the juices run clear.

 

Some sausages, such as kielbasa and hot dogs, are thoroughly cooked and need only browning.

 

Fresh sausages, such as wursts, chorizo, andouille or the Italian varieties, need to be grilled for 10 to 20 minutes.

 

Another method is to parboil the sausages in beer or water for 15 to 20 minutes, then brown on the grill for 5 to 6 minutes.

 

Sausage sauce and spaghetti

 

Kids and dads love pasta dinners. Here's a quick, one-dish dinner for Father's Day that puts a slightly different spin on a hearty Italian favorite.

 

SAUSAGE SKILLET SUPPER

 

1 (19-ounce) package Italian sausage

1 large green bell pepper, chopped

1 large onion, chopped

2 garlic cloves, minced

1 (14-ounce) jar spaghetti sauce

1 (8-ounce) container soft cream cheese

1/4 cup dried tomatoes, cut into thin strips

2 teaspoons dried Italian seasoning

1 tablespoon balsamic vinegar (optional)

1 (16-ounce) package farfalle pasta, cooked

 

Remove casings from sausage and discard.

 

Brown sausage, bell pepper, onion and garlic in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink and vegetables are tender. Drain.

 

Stir in spaghetti sauce, next three ingredients and, if desired, vinegar. Cook, stirring often, until cream cheese melts and mixture is thoroughly heated.

 

Serve over hot pasta.

 

SEAFOOD NACHOS

 

2 Packages or 1 lb. Sea Legs (Chopped)

3/8 lb. Monterey Jack Cheese (Grated)

1/8 lb. Muenster Cheese (Grated)

8 oz. Sour Cream

 

Mix and add salt and pepper to taste. Also add a dash of cayenne pepper.

 

Place 1 teaspoon of the mixture on each nacho chip and top with sliced black olives for garnish before you bake.

 

Bake at 350 degrees until melted and bubbly. (About 15 minutes)

 

 

 

 

 

 

SEASIDE NACHOS

 

1/2 (13-1/2 ounce) bag of baked tortilla chips

1 (16-ounce) can nonfat refried beans

2 tablespoons picante sauce

1-1/2 tablespoons lime juice

8 ounces of surimi seafood, crab flavored, flake-style OR, crabmeat

2 cups grated light cheese spread

Suggested toppings: guacamole, light sour cream, chopped tomatoes

 

Spread chips in a single layer in a 15 x l0 x l-inch pan; set aside. Combine refried beans, picante sauce and lime iuice, stirring well. Spread bean mixture onto each chip. Sprinkle surimi seafood evenly over chips and top with cheese. Bake at 375 degrees F for 8-10 minutes or until cheese is melted. Serve with desired toppings.

 

STRAWBERRY PIE

1 quart Strawberries -- cleaned

1 cup Strawberries -- cleaned

1 Pie Shell

3/4 cup Water

1 cup Sugar

3 1/2 tablespoons Cornstarch

1 tablespoon Lemon Juice

2 cups Whipped Topping

Spread the quart of strawberries evenly in bottom of pie shell. Mix 1 cup

strawberries, water in a saucepan and simmer a few minutes. Add sugar and

cornstarch, and stir together until clear and thickened. Add lemon juice,

and mix well. Cool slightly and pour over berries in pie shell. Serve with

whipped topping.

 

TABASCO(r) JACK WINGS

Chicken:

3/4 cup flour

1 1/2 teaspoons salt

1/4 teaspoon black pepper

2 pounds chicken drummettes

Vegetable oil

Sauce:

1/2 cup (1 stick) butter

1/2 cup Jack Daniel's Tennessee Whiskey

1/4 cup ketchup

1/3 cup Tabasco(r) pepper sauce, or to taste

Combine flour, salt and pepper in small bowl. Coat chicken pieces

with flour mixture. Heat 2 to 3 inches of oil in fryer or heavy pot

to 375 degrees F. Fry wings, a few at a time, until golden brown on

all sides and cooked through, about 10 to 15 minutes. Drain on paper

towels.

Combine all sauce ingredients in a small saucepan. Bring to a boil.

Dip cooked wings in sauce. Serve with blue cheese dressing and celery

and carrot sticks. Makes 6 to 8 servings.

Note: To bake wings, place in roasting pan. Brush with melted butter

and sprinkle with salt and pepper. Bake in 450 degrees F. oven until

lightly browned and cooked through, about 30 minutes.

 

THE WAY TO A FATHERS HEART

Sunday, June 17th is Father's Day -- the day we invite Dad to put his feet up and relax as we show our gratitude for all the love, support and guidance he's given us over the years. Make his favorite meals and put some thought into a custom-made gift that shows how much you really care. Visit our Father's Day pages to learn how to make hot, chewy bagels or decadent Eggs Benedict for breakfast, grill up something luscious for dinner and turn out Dad's favorite desserts like a pro.

 

 

Mastering the Grill

The thing nearest and dearest to most Dads' hearts (second only to their loving families) is a plate full of something smoky and succulent, hot off the grill. Give your 'meat and potatoes' man everything he really wants for Father's Day with our hints for sizzling up the world's best steaks and ribs.

 

A Succulent Steak. It's easy enough to slap a steak on the grill, but to make that piece of precious beef the best it can be - well-seared and flavorful outside, juicy and tender inside - read on! Splurge on really good steaks for Dad's special day: the choicest cuts for grilling are rib-eye, Porterhouse, T-bone, top loin (strip) and tenderloin. Look for well-marbled steaks with a deep cherry red color. Get the grill good and hot, and sprinkle the meat with salt and pepper. Such fine steaks don't need much extra flavoring. Place them over the hottest part of the fire and leave them there for at least three minutes without moving them. When the first side is good and browned, with those picture-perfect grill lines seared into the surface, flip them and sear the other side. It's possible that, by the time the steak looks flawlessly grilled on the outside, the inside may not yet be done to Dad's liking. In that case, simply move the steak to a cooler part of the grill to finish cooking.

 

A Mess O' Ribs. Few things give more primal satisfaction than grasping a barbequed rib in both hands and gnawing the tender, flavorful meat off the bone. Parboiling the ribs is a cardinal sin of barbequing; it leeches out the flavor, and you just shouldn't do it! The secret of perfection is to cook them 'low and slow.' That is, keep the heat low, and cook those ribs for a long time. Build the fire off to one side of the barbeque and place a disposable aluminum drip pan beside the coals. Replace the grate and set the ribs, meaty side up, over the drip pan. Close the lid to keep in the heat and resist the temptation to peek except for when you need to baste or check for doneness. Add spice and flavor to the ribs with your favorite spice rub or mopping sauce. If tomato-based sauce is your condiment of choice, don't brush it on the ribs until the last 10 minutes of cooking or the sugars in the sauce will burn.

 

 

 

The art of barbecue

 

Everything tastes better off the grill. And nothing could be simpler, right? Well... there is more to barbeque than tossing a steak on the grill. Experience is a great teacher, but before you spend years perfecting that secret recipe, you might want to go over the basics.

 

Preheating the Grill

The right temperature is always important. Many gas grills come equipped with thermometers, and reliable grill thermometers are widely available. A thermometer will tell you exactly what heat you are working with. That being said, the standard is still the caveman method. This consists of holding your hand approximately 6 inches above the coals or heat source, about the spot where the food will be cooking, and counting how many seconds you can keep your hand in this position. Count 'one-barbeque, two-barbeque...'

 

High Heat: 3 seconds

or 500 F (260 C)

Medium High Heat: 5 seconds

or 400 F (205 C)

Medium Heat: 7 seconds

or 350 F (175 C)

Medium Low Heat: 10 seconds

or 325 deg F (165 deg C)

Low Heat: 12 seconds

or 300 deg F (150 deg C)

 

 

Direct Heat vs. Indirect Heat

There are primarily two methods of using a grill. Cooking directly over the heat source is known as grilling over direct heat. The food is cooked for mere minutes on a hot grill, and the lid is rarely if ever closed. Thin cuts of meat, fillets, kabobs, sates, and vegetables are good candidates for this method. Indirect heat is used for larger pieces of meat, such as thick steaks, roasts, and whole fish. In this method, the food is cooked just off the heat at about 350 degrees F (175 degrees C). The lid is closed, and the cooking times are somewhat longer. On a gas grill this generally means firing up the two outside burners, and cooking the meat over the middle, unlit burner. When using charcoals, the coals are pushed to the sides of the grill, leaving a place in the middle to cook. Traditional barbeque is a form of indirect heat using very low temperatures over long periods of time.

 

Timing Is Everything

A table of grilling times is of necessity only approximate. There are a lot a variables, such as the difference between the 7 seconds Uncle Frank can keep his asbestos hands over the live flames and the 3 seconds your absolutely normal hand measures the same grill at the same time. Of course, a thermometer can measure the heat exactly, but where's the fun in that? There are other variables, less easily tested, that can make two seemingly identical cuts of meat cook at different times - exact thickness, texture, age, and temperature of the raw meat.

 

That being said, timing is everything. There might be only a minute or two between a moist and tender chop and dry, tough shoe leather. So, check for doneness at the approximate time given in the recipe. An instant read thermometer is a good tool. Insert it into the thickest part of the meat, away from the bone, to measure the internal temperature of the food. The most popular method of ascertaining the doneness of the meal is, again, the caveman method. Slice the meat, and observe the color of the juices. If the juices are red, the meat is rare. Pink juices indicate medium rare, and well done meat will have clear juices.

 

Food Handling

 

Prepare all ingredients before you begin grilling. Not only is it unsafe to leave a hot grill unattended, but it can be very stressful to run back and forth between your kitchen and the grill.

Do not allow raw meat and fish to come into contact with other foods. Use separate cutting boards, or thoroughly sanitize the one you are using. Wash with hot soapy water, spray with a 5 % solution of chlorine bleach, and air dry. Plastic cutting boards can also be sanitized in the dishwasher.

Do not carve cooked meat on the board used to hold or cut raw meat.

Cut the fatty edge of steaks and chops to prevent curling. Slice through the fat at 2 to 3 inch intervals, cutting just to the meat.

Most basting sauces can be brushed on throughout the cooking process, the exception is sugar based sauces. Many commercial barbecue sauce preparations fall in this category. These tend to burn if applied too early, so apply during the last few minutes of cooking.

Marinades should be boiled if they are to be used as basting sauce as well.

Poking and stabbing the meat will cause the loss of juices that keep your meat moist and tender. Do not attempt to turn the meat with a carving fork. Instead use long handled tongs or spatulas to turn the meat.

 

Useful Tools

In the good old days the only tools required for cooking over an open flame were the fire and some good, long sticks. You could do it that way, or you could experiment with the innovations made during the intervening years. It seems as if everyone with a grill has a different list of necessary equipment. Over time you will discover which ones make it onto your "essentials' list, and which ones languish in a kitchen cupboard. This is our list.

 

Timer - Useful for following those minute by minute instructions.

Skewers - Wooden or metal skewers are essential for kabobs. Some prefer flattened skewers, which tend to inhibit the partially cooked food rolling as you turn and make it possible to cook all sides of the food.

Disposable Drip Pans - These are placed under food cooked using the indirect method. A drip pan catches drippings from fatty foods, preventing flare ups. It can also be filled with water, wine, or marinade to flavor the food and provide wet heat.

Long Handled Tongs and Spatulas - Used for turning foods on the grill, the long handles allow you to work from a distance.

Oven Mitts - Heat resistant mitts prevent burns from working with a hot grill.

Basting Brushes - Frequent basting is key to all forms of barbeque. Brushes are also useful for oiling the grate prior to placing the food on the grill.

Meat Thermometer - Not strictly necessary for grilling thin cuts of meat or vegetables, a good thermometer is essential for determining the doneness of thick roasts.

Fire Chimney - Especially useful if grilling over a long period, when the fire will need refreshing regularly.

Grill Baskets - These are wire baskets with long handles. A basket shaped like a fish makes turning whole fish quick and easy. Grill baskets are also used to hold small items, preventing them from falling into fire.

Wire Brush - Look for one with a metal grill scraper on the front edge. This will make gleaning the grate a matter of minutes.

Whisk Broom - Handy for cleaning away ash from charcoal grills.

Squirt Gun - For a little Wild West action, put out those pesky flare ups with one of these. Also handy for anyone caught poaching off the grill.

 

A Word From The Manufacturer

Read the instructions that come with your grill. This can not be stressed to much. There are many, many types of grills on the market today. While some things holds true for all grills, you will find many helpful hints about everything from how to preheat the grill for the cooking method you are using to what sort of regular maintenance is required to extend the life of your grill.

 

TOMATILLOS GIVE SALSA SOME TANG

by ADRIENNE COOK, HE WASHINGTON POST (Friday, June 08, 2001)

Years ago, before American tastes awoke to incoming ethnic cuisines and the attendant ingredients they required, "authentic" salsa recipes often called for green tomatoes.

 

But what we used to refer to as green tomatoes are, we now know, actually tomatillos -- walnut-size, apple-crisp fruits encased in papery husks. They look like small tomatoes, but actually they are quite different.

 

The taste of a tomatillo is pearlike, with a slightly astringent undertone. The texture is crunchy and firm, pleasant when eaten raw and still somewhat firm when cooked. In a salsa recipe, the play of fiery peppers, mild tomatoes and puckery lime juice so perfectly complements the sweet tomatillo that a sauce that includes them all will soar. (Occasionally, a recipe will specify that green tomatoes can be used as a substitute for tomatillos; that's poor advice. It changes the entire flavor.)

 

Tomatillos have been showing up with increasing frequency at mainstream supermarkets; in many areas, the fruits regularly are stocked year-round. But even though they're more widely available, they are well worth growing at home for the superior flavor that comes with freshly harvested specimens.

 

In the garden, tomatillo plants are quite unlike the sprawling, leafy tomato vine: The main feature is the fruit, which appears rapidly to fill in the sparse stems.

 

Tomatillos produce heavily. Husks hang like tiny Chinese lanterns all over the stems and branches of the plant. The green lanterns fill in gradually.

 

The harvest coincides with tomatoes and peppers, from August through early fall. Fruits are ready for picking when the husks change from green to buff or pale gold; fruits inside can be green, eggshell or lemon. There also is a purple variety, housed in green husks. All are similar in taste.

 

Two's company

 

Two plants would be plenty for the home gardener, for they are prolific.

 

Tomatillos are grown in the same conditions as all hot-weather annuals: full sun, compost-rich soil, plenty of water. They can go in as seedlings, but are fast-maturing enough to be sown directly in the soil at the same time as melons, squash and cucumbers.

 

Though they do not vine like cucumbers, the plants are sufficiently tall and flimsy to warrant support. They can be tied to a trellis as they grow or surrounded with a tomato cage. If left unsupported, tomatillo plants will bend and sprawl, depositing fruits on the ground, where they rot and leave behind myriad seeds to sprout this year and next.

 

In addition to support, tomatillos, like other summer crops, benefit from mulch. Black plastic is effective in keeping down weeds and retaining ground moisture.

 

Organic mulches such as grass clippings, shredded leaves, compost or shredded bark are all beneficial, too, adding nutrients to the soil, as well as retaining moisture.

 

Tomatillo plants are more common than they once were, though they are by no means ubiquitous.

 

If local sources run dry, try Johnny's Selected Seeds, (207) 437-4301; www.johnnyseeds.com. The mail-order nursery carries three varieties -- green, purple and an heirloom named De Milpa, which grows wild in the cornfields of Mexico. All varieties reseed abundantly, so once you have tomatillos in the garden, you should never have to buy plants or seeds again.

Plant some fine hot peppers, sweet tomatoes and a profusion of cilantro along with the tomatillos. The result this summer will be the finest salsa north of the border.

 

WENDYS COPYCAT CHILI

 

1 1/2 lb Ground beef

2 tsp Vegetable oil

1 can Onion soup

2 tsp Chili powder

2 tsp Ground cumin

1/2 tsp Pepper

2 tsp Cocoa powder

2 cans Kidney beans

6 tsp Tomato paste

15 tsp Tomato sauce

2 tsp Brown sugar

1 tsp Vinegar

6 cups V8

 

Brown the ground beef in vegetable oil (it's a copycat, not a health food).

Chop meat as it browns into crumbles.

Toss onion soup and half of meat into blender and set on low. When finished, mixture will be smooth and thick--very thick.

Combine all ingredients on sauce pan and simmer 30 minutes. Add water if needed

 

WHITE CHILI

 

1 tsp Lemon pepper

1 tsp Cumin seed

2 halved Chicken breasts

1 tsp Olive oil

1 minced Garlic clove

1 cup Chopped onions

18 oz Frozen White Corn

8 oz can diced green chilies

1 tsp Ground cumin

3 Tbsp Lime juice

30 oz canned Great northern beans

2/3 cup Crushed tortilla chips

 

Boil 3 cup2 water, lemon pepper and cumin. Add chicken once water is boiling.

Simmer 30 minutes. Cut chicken into medium size chunks. Heat garlic in olive oil for one minute--stir into chicken. Add onions to pan and heat until translucent.

Add all remaining ingredients. Bring to boil and heat through. Serve topped with Monterrey Jack cheese

 

 

SHALOM FROM SPIKE & JAMIE



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