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#1
12-04-2006, 02:59 PM
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A favorite Kosher recipe...
Sweet and sour tongue (Susan Portman) INGREDIENTS: 2.5 pound (1 kilogram) Pickled Tongue 1 onion, sliced 2 bay leaves 3 whole all spice 1 15-ounce can tomato sauce 1 15-ounce can water (measure by filling above tomato can) juice of one lemon 3/4 cup brown sugar 1/2 cup dark raisins PREPARATION: 1. Put tongue, onion, bay leaf and all spice in a pot. Cover with cold water. Cover pot. Cook on medium heat for 2 hours. 2. Cool. When the tongue is lukewarm, peel. Then slice the tongue - tip to back - into medium width strips. 3. In a separate pot, combine tomato sauce, water, lemon juice and brown sugar. Add sliced tongue. Cook the tongue in this sauce on medium-low heat for another hour or until the tongue is tender. In the last half hour of cooking, add the raisins. TIPS: 1. It is best to use pickled tongue because it is already spiced. 2. This same sauce can be used for meatballs. 
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#2
12-04-2006, 03:26 PM
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two more soups...both feature beer and cheddar
BEER AND CHEESE SOUP ==================== Ingredients: ------------ 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup diced mushrooms 3/4 cup butter 1/2 cup flour 1 tsp dry mustard 5 cups chicken or vegetable stock 1 bunch broccoli 11 fl oz beer (use a can or bottle and save a swallow for the cook!) 6 oz cheddar cheese, grated 2 tblsp grated parmesan cheese salt & pepper to taste Instructions: ------------- Saute' the diced vegetables in butter. Mix flour and mustard into sautaed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. CHEDDAR BEER SOUP ================= Ingredients: ------------ 10 oz frozen mixed vegetables 4 tblsp margarine 1/4 cup flour 1 tsp salt 1 tsp dry mustard 2 cups milk 1 tsp worchestershire sauce 2 cups shredded cheese (medium sharp cheddar or your favorite) 1 cup beer (preferably English ale, ie- Bass Ale) Instructions: ------------- Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. cook over low heat until smooth. Remove from heat. Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, whatever).
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#3
12-04-2006, 04:25 PM
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For those that are lucky enough to have a butcher or a farmer as a friend, cause you won't see them in your regular supermarket, and if you ever wondered how to prepare them...
I vote for baby rams (sheep). Veal (baby cattle) are good too. Boars (baby pigs) are strong..liver like. Deer are good if fresh. Bull balls are available, but not nearly as good. If that's all you've got, slice them thin first. Ingredients mountain oysters flour salt pepper paprika garlic cayenne Preparation Season the flour with the salt, pepper, paprika, garlic, and cayenne. If the mountain oysters are large, cut them into bite sized chunks. Dust the mountain oysters in the flour and saute in a pan of hot oil or deep fry. They should be tender on the inside and crisp on the outside. Serve with horseradish sauce or ****tail sauce Warning: Don't over cook or they'll become like rubber. Some folks parboil them first. It just makes them tough. Golden brown, fast and quick is the way to go.
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#4
12-04-2006, 05:16 PM
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As requested...
Jambaylaya 1 pound chicken breasts (or chicken tenders) -- cut in 1" pieces 1 pound andouille sausage 1 pound raw shrimp 19 oz can diced tomatoes 19 oz can tomato sauce 2 cups uncooked rice 2 cups chicken stock 1 medium onion -- diced 4 cloves garlic -- finely diced salt and pepper -- to taste cayenne pepper -- to taste In a large dutch oven, saute onions until translucent in a few tablespoons of olive oil. Add garlic near end so it doesn't burn. Add diced tomatoes, tomato sauce, and chicken stock. Separately saute chicken, shrimp, and sausage until done. Cut shrimp in half, cut sausage into 1" pieces. Add rice and meat to pot and simmer until rice is done.
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#5
12-04-2006, 06:33 PM
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dts need chicken courdon blue ..
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#6
12-04-2006, 08:56 PM
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Master Granola Recipe Makes 1 quart
Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt and Extra Ingredients --except dried fruit -- in a bowl. Bring syrup, oil, water and any Flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.) For nutrition information on each granola variation, go to usaweekend.com. 2 cups old-fashioned oats 1/2 cup wheat germ 2 Tbs. dark brown sugar 1/4 tsp. salt 1 cup Extra Ingredients (see complete list below) 1/4 cup maple syrup 3 Tbs. flavorless oil, such as vegetable or canola 1 Tb. water Flavoring (see below) 1. Classic Granola Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake coconut, 1/3 cup dark or golden raisins Flavoring: 1/2 tsp. ground cinnamon You can replace the 1/4 cup of maple syrup with 2 Tbs. each of maple syrup and molasses. 2. Crunchy Granola Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 Tbs. sesame seeds, 6 Tbs. currants Flavoring: none 3. Granola with Tropical Flavoring Add the coconut along with the cashews and banana chips. Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple Flavoring: 1/2 tsp. ground ginger 4. Granola with Cherries and Almonds Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries Flavoring: 3/4 tsp. almond extract 5. Trail Mix Granola Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini chocolate chips* Flavoring: none *Stir chips into the granola only after it has completely cooled. 6. Orange-Berry Granola with Pecans Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries, 1/4 cup dried blueberries Flavoring: 1/2 tsp. finely grated orange zest 7. Pear Granola with Hazelnuts and Vanilla Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup chopped dried pears Flavoring: 1 tsp. vanilla extract 8. Orange-Flavored Granola with Pistachios, Mangos and Dates Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 cup chopped dried mangos Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice
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#7
12-04-2006, 08:59 PM
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Simple, Classic Chicken Potpie
6 cups shredded chicken (from two rotisserie chickens) 1 refrigerated pie crust from a 15-ounce box 2 Tbs. vegetable oil 2 medium onions, chopped 3 small celery ribs, cut crosswise, 1/4-inch thick 2 cups chicken broth 12-ounce can evaporated milk 1/3 cup butter 1/2 cup, plus 1 Tb. flour 3/4 tsp. dried thyme 1/4 cup dry sherry or white wine Salt and ground pepper 1/4 cup chopped fresh parsley 1 16-ounce bag frozen peas and carrots, not thawed Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature. Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside. Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper. Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)
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#8
12-08-2006, 11:37 AM
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Quote:
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#9
12-08-2006, 02:54 PM
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Quote:
If you like chicken as much as I do, try this Puerto Rican one. Arroz con Pollo (serves 5 or 6 as is, 8 with kidney beans) In Puerto Rico, "arroz con pollo" has the staus of a national dish. But even among serious cooks, the old rules for constructing it are changing. The freshly made seasoning pastes adobo and recaito, as well as the flavor-intensive olives, capers, and pimientos,still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. This recipe retains a little of the old, ubiquitous chopped ham as an option,but since ham is also in the kidney beans that usually accompany the dish in Puerto Rico, you might prefer to omit it from the chicken if serving both. 1 whole chicken, cut up as directed The adobo: 2 teaspoons olive oil 2 large cloves garlic, minced 1 tablespoon oregano 1 teaspoon vinegar or freshly squeezed lime juice 2 teaspoons salt 1/2teaspoon freshly ground black pepper The Stock: 1 clove garlic, smashed flat 1 small onion, coarsely chopped 1 stalk celery, cut up 4 or 5 sprigs cilantro (fresh coriander) The "recaito": 1 small onion 2 Italian green peppers or 1 green bell pepper, cored and seeded 6 aji dulce chiles, if available, cored and seeded several sprigs cilantro (fresh coriander), to taste 3 tablespoons annato oil or olive oil 1/4 cup ham or salt pork, diced (optional) 1 8-ounce can tomato sauce 1 1/2 cups beer (optional) 2 cups medium-grain white rice l8pimiento-stuffed olives, cut in half 1 tablespoon capers, cut in half if large 1 roasted red pepper or 1 small jar roasted red pepper (pimiento), cut into strips 1 cup fresh or frozen peas (if not serving kidney beans) Cut the chicken, or have it cut, into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips,a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock. Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour toabsorb the flavors. Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot. Coarsely chop the recaito ingredients, then process them together in a food processor until very finely minced but not watery. Heat the oil over medium heat in a large, wide, heavy-bottomed saucepan, Dutch oven,or skillet. Add diced ham or salt pork, if using, and cook 3 to5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and cook another 10 minutes to brown all pieces on both sides. Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 1/2 cups stock and 1 1/2 cups beer) and the rice. Bring to a boil.Return chicken to pan. Stir in the olives and capers, and some salt, if needed.. Reduce heat and boil gently, uncovered, until all the surface water dissapears (Puerto Rican cooks say to cook uncovered until the rice is dry). With a wooden stirring spoon, turn up the rice from the bottom of the pot. Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan. Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas, if using. For a heartier and more interesting meal,skip the peas and accompany the arroz con pollo with kidney beans. Serve the beans in a separate serving bowl to be dished out on top or side, according to individual preference. Scrape up the pegao (the bottom crust, with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.
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