Tempura

Ingredients

Shrimp, shelled and deveined
sea scallops, cut into halves
fish fillets, cut into bite-size pieces
1 cup 1″ pieces asparagus
1 cup 1/4″ slices carrots or celery
1-1/2 cups cauliflowerets
1-1/2 cups 2×1/4″ eggplant sticks

1 cup 2″ pieces green beans, partially cooked
1 cup 2″ pieces green onions
1 med green pepper, cut into 1/4″ rings
1 med onion, sliced and separated into rings

1 bunch parsley
1 cup pea pods
1 med sweet potato, cut into 1/8″ slices
vegetable oil
tempura batter (look up)
tempura sauce (look up)

How to prepare

Choose 1 lb seafood (about 4 oz per person). If serving shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time, no longer than 2 hours. Heat oil (1 to 1-1/2″) in wok to 360 degrees f. Prepare tempura batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes. Drain; keep warm. Serve with tempura sauce. 4 servings

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Chile Tuna Sea Shells

Ingredients

6 Green chiles, skinned
Seeds removed – chopped
2 tablespoons Prepared chile sauce
1 can White tuna – drained and
Flaked
1/4 cup Mayonnaise
2 teaspoons Prepared horseradish sauce
4 Green onions – chopped
1/4 cup Green olives – sliced
1/2 poundSea shell macaroni
1 Avocado, peeled – pit
Removed – chopped
2 Sprigs cilantro – chopped

How to prepare

Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve Chili Bows

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Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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Spicy cilantro butter

Ingredients

3-4 cloves garlic, minced
4 tbsp chopped fresh cilantro
1 or 2 jalapenos seeded and finely chopped
1 tsp lime zest
2-3 tsp fresh lime juice
salt to taste crushed

Dried red chile to taste
1/4 lb unsalted butter softened

How to prepare

Wonderful with grilled or broiled fish, shrimp, or steak; pasta; rice (add curry powder, pecans, and green onions); and squash, corn, or eggplant. Roll corn on the cob in this butter, then sprinkle with fresh lime juice and freshly grated parmesan.

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Hawaiian jerky

Ingredients

1 tsp salt
1 tsp ground ginger
1 tbsp brown sugar
1/4 pepper
1/8 tsp cayenne pepper
1 garlic clove, crushed
1/4 cup pineapple juice
1/4 cup soy sauce
1 lb lean meat, thinly sliced (3/16 to 1/4″ thick)

How to prepare

Mix everything except the meat together marinate the meat in the mixture (works well In a ziploc bag) for 6 to 12 hours in the refrigerator, mixing occasionally drain And dehydrate

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Hungarian goulash

Ingredients

2 lb lean beef chuck, cut in 1 1/2″ squares
1/4 lb lard or sweet butter
salt and pepper to taste
2 tbsp sweet paprika or 1 tbsp hot paprika
1 1/2 lb. Onions, sliced
1 tbsp flour
hot water or dry white wine
2 cups sour cream

How to prepare

Season meat with the salt and pepper. Heat lard almost to smoking point in a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1 1/2 hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with caraway seeds. Makes 4-6 servings

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Filet mignon in madere sauce

Ingredients

4 1/2 lb filet mignon
3/4 cup beef broth
2 tbsp olive oil
3 tsp butter
2 tbsp shallots, finely chopped
1 tsp flour
1/4 cup maderia wine

2 tsp parsley, chopped

How to prepare

1. Sprinkle the meat on both sides with salt and pepper. Heat the oil in a skillet and when very hot add the meat. Cook over high heat about 5 minutes. Cook longer if you want medium or well-done meat. 2. Turn the meat and continue cooking over high heat about 5 minutes, or longer if desired. Remove the meat to a warm platter and keep warm. Pour off the fat from the skillet. Add the shallots. 3. Add the wine and cook over high heat about 30 seconds. Add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Add salt and pepper. 4. Cook until reduced by half. 5. Meanwhile, blend 2 tsp of butter and flour in small mixing bowl. Stir it into the simmering sauce and cook briefly. 6. Swirl in the remaining tsp of butter. Strain the sauce over the meat and dot the center of each filet with a dab of parsley. Serve immediately. Servings: 4

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Blanquette de veau

Ingredients

2 lbs. Boned veal shoulder, cut in 2″ pieces
1 quart water
1 small onion, peeled
4 whole cloves
5 carrots, scraped and quartered
1 bay leaf

1/8 tsp. Dried thyme
1/2 cup diced celery
4 peppercorns
1 tsp. Salt
1/4 cup butter or margarine
1 lb sm. White onions, peeled (15)
1/2 lb. Sm. Mushrooms, wiped
2 tbs. Butter or margarine
2 egg yolks
2 tbs. Lemon juice
1 tbs. Minced parsley

How to prepare

In the slow cooker place the veal, water, onion stuck with the cloves, carrots, bay leaf, celery, peppercorns, and salt. Cover and cook on low 4-6 hours.
Before serving: when the veal has finished cooking, melt 1/4 cup butter in a medium skillet; put the onions into the butter and cover. Simmer at low heat for 15 minutes, or until the onions are cooked through. Don’t let them color (they will if the heat is too high). Remove to a warm serving dish. In the same skillet, saut

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