Derby Trail Cook Book

[Downthestretch55]

OK...I was joking with the "rat recipe".
Try this one. It's very good.

Fahita Chicken
1 1/2 c. brown rice, cooked
3/4 lb. chicken, cut in strips
1 medium onion
1 med. green pepper
hot pepper sauce
black pepper
1 med. red pepper
1 1/2 tsp. garlic powder
1 tbs. oil
1/2 c. water
1/4 c. lime juice

Cook rice. In oil, put chicken, onion, peppers and garlic.
Stir. Add lime juice, pepper, hot sauce and water.
Bring to boil and reduce. Simmer 5 min.
Serve over rice.


(I usually add more garlic and hot sauce).

[Downthestretch55]

This is a French recipe. It's pretty good.

Garlic Soup - Aïgo Bouïdo
Garlic Soup from Provence

INGREDIENTS:
4-1/3 cups water
6 garlic cloves, crushed
1/2 teaspoon salt
small sprig of fresh sage
small sprig of fresh thyme
1 egg yolk
6 slices of French bread, brushed with olive oil
PREPARATION:
1. Bring the water to a boil. Add the garlic and salt and boil for another 10 minutes.

2. Add the herbs. Remove the pan from the heat and allow the herbs to steep for about 10 minutes

3. Remove the herbs. Blend the yolk with some of the cooled broth, then stir it back into the soup to thicken it.

4. Place the oiled bread into the soup bowls, pour the soup over the bread and serve immediately.

[Downthestretch55]

Here's a classic Italian soup (zupa).

Pasta Fagsioli

Ingredients
3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 1/2 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
1/3 cup grated Parmesan cheese
1 pound ditalini pasta
DIRECTIONS
In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

A Mice...er, Nice treat to go with that great porterhouse or ribeye...

4 Large Vidalia Onions
4 Beef Boullion Cubes or its = in Powder
4 Tablespoons Butter
Pinch of Black Pepper

Cut just the tops off the onions and peel.
Making sure you don' cut all the way thru,
cut the onion from the top down into 8's, using an apple
slicer/corer works well and gently spread onion apart, keeping bottom intact.
Remove the center core of the Onion.
Place a pat of butter and a BB Cube into the open core
of the onion with pinch of Black Pepper to taste.
Wrap in foil and place over direct heat for approx. 20 mins.
Check after 15 mins, if onion is soft remove and enjoy.
I like to keep them on a little longer and get some extra carmalization
on them.
Tastes just like French Onion Soup without the slurping.
You might need to adjust BB for Size of the Onion.
You can also throw your favorite cheese(gruyere/swiss/parm.)
for an extra treat.

[Downthestretch55]

This is a good one...

Marinade and Basting Sauce
Courtesy Bennett’s Real Pit Bar-B-Que

1-cup water
1/8 cup white vinegar
¼ cup yellow mustard
1 tablespoon Worcestershire
½ tablespoon salt
1/3-teaspoon black pepper
1/5-cup paprika

Mix ingredients well and use as a marinade for briskets, shoulders, ribs or chicken. Make sure that you always marinate in a refrigerator for about 3 hours. Use the marinade as a basting sauce during the smoking or grilling process.

[Downthestretch55]

Happy Purim!
To those that know what it's about, here's a traditional food. To those that don't, it's about what happened in the Book of Esther. This recipe is like Jewish ravioli. Also, I'm not Jewish....but I love good food.

Kreplach

Traditional Foods:

Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served at the pre-Yom Kippur meal, on the seventh day of Sukkot (Hoshanah Rabbah) and on Purim.


DOUGH:
1 ¾ flour
2 eggs
½ tsp. Salt
3 Tbsp. Oil
FILLING
1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. salt

DOUGH: in a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING: in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding. Kreplach can now be either boiled and served in soup or sauted in oil.

TO BOIL: Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.

TO SAUTE: Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

NOTE: Dough will roll out more easily after being wrapped in a damp cloth for one hour.

YIELDS: 18 Kreplach

[saucon17]

Originally Posted by Downthestretch55

This is a good one...

Marinade and Basting Sauce
Courtesy Bennett’s Real Pit Bar-B-Que

1-cup water
1/8 cup white vinegar
¼ cup yellow mustard
1 tablespoon Worcestershire
½ tablespoon salt
1/3-teaspoon black pepper
1/5-cup paprika

Mix ingredients well and use as a marinade for briskets, shoulders, ribs or chicken. Make sure that you always marinate in a refrigerator for about 3 hours. Use the marinade as a basting sauce during the smoking or grilling process.

Used that marinade with my whole chicken legs yesterday, that was
some of the best legs I ever had.
Mike

[Downthestretch55]

Originally Posted by saucon17

Used that marinade with my whole chicken legs yesterday, that was
some of the best legs I ever had.
Mike

Good you liked it Mike.
I only put out recipes that I think are worthwhile.
I'm also a leg man...though at times I can't resist nice breasts.