Tangy oriental barbecue sauce

Ingredients

1 1/2 tbsp peanut oil
2 tbsp finely chopped shallots
2 tbsp finely chopped green onions
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 tbsp finely chopped cilantro
3 tbsp finely chopped fresh chiles

2 tbsp rice wine or dry sherry
3 tbsp hoisin sauce
2 tbsp sugar
2 tsp sesame oil (the dark toasted type)
1 tbsp grated orange zest
2 tbsp chinese chili sauce
2 tsp tomato paste

1 tsp chinese white-rice vinegar
1/2 cup orange juice
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
1 tsp salt
1 tsp freshly ground black pepper

How to prepare

Heat wok or large skillet and add peanut oil. Quickly add shallots, green onions, ginger and garlic. Stir-fry 20 seconds and add cilantro, chiles, wine, hoisin sauce, sugar, sesame oil, orange zest, chili bean sauce, tomato paste, vinegar, orange juice, soy sauces, salt and pepper. Reduce heat and simmer gently for 15 minutes. Allow sauce to cool before using to baste grilled pork ribs during the last 5- 10 minutes per side. Makes enough for about 3 1/2 lbs of ribs, serving 4-6.

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String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

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Garlic soup – skordozoumi

Ingredients

1 garlic head
3 cups water
2 tbsp olive oil
1/4 lb feta cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt
2 eggs, beaten until very frothy

Salt and pepper

How to prepare

Separate the cloves of garlic and peel them. Slice into thin slivers. Bring the water and olive oil to a boil, add the garlic and salt and pepper, and simmer for 3 minutes. Crumble the cheese into small pieces and add to the soup. Beat the yogurt until creamy and add it to the soup. Stir over a very low heat for 2-3 minutes; do not let it boil. Remove the soup from the heat and cool for 5 minutes. Then rapidly stir the beaten eggs into the soup and serve. Serves 4-6.

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Roasted red snapper

Ingredients

2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
1/2 cup chopped italian parsley
2 cups fresh french bread crumbs
1/4 cup olive oil

3 1/2 lb to 4 lb red snapper
1/4 cup dry white wine
olive oil

How to prepare

Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add bread crumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (can be prepared 1 day ahead. Cover fennel mixture and bread crumb mixture separately and refrigerate.) Preheat oven to 450

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Green bean pate with basil

Ingredients

1/2 lb fresh green beans, trimmed
1 tbsp vegetable oil
1 small onion, coarsely chopped
3 hard-cooked eggs, cut up
3 tbsp finely chopped fresh basil
1 tsp lemon rind
mayonnaise, preferably homemade

Salt and pepper
crackers or pita toasts

How to prepare

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onions and saut

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Greek pizza w/ feta and pancetta

Ingredients

1 pizza dough
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
1/2 red onion, cut into strips
Olive oil or cooking spray
1 cup feta cheese, crumbled
10-15 greek olives, cut into halves
2 sm roma tomatoes, diced
3 strips bacon or pancetta, crumbled
1/2 tsp oregano
1 tsp crushed red pepper

How to prepare

Add the peppers and onion to 1 1/2 tsp olive oil or spray the skillet with two coatings of cooking spray. Using low heat, saut

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Chicken in cabernet

Ingredients

4-lb chicken, cut into eighths
2 tbsp flour
1 1/2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
10 slices bacon, cut into 1″ pieces
1 med onion, cut into 1″ pieces
16 sm boiling onions, cut in half
16 button mushrooms or 12 med mushrooms, cut in half
1 lg carrot, cut into 1/2″ pieces
1 stalk celery, cut into 1/2″ pieces
3 cloves garlic, minced
1/2 tsp dried thyme
1 tbsp minced fresh tarragon
1/2 bottle cabernet
1 tbsp flour
1 tbsp unsalted butter

How to prepare

Dust the chicken pieces with the 2 tbsp of flour and season with 1/2 tsp salt and 1/2 tsp pepper set aside heat a lg saut

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Stuffed french toast

Ingredients

1 lb ricotta
2 egg yolks, beaten
1/4 tsp vanilla
1 tsp maple syrup
1 tsp lemon rind, grated
2 tsp lemon juice
2 eggs, beaten

1/4 tsp cinnamon, ground
1/4 tsp vanilla
2/3 cup whole milk
8 slices french bread
1 tbsp butter
1 cup whipped cream
2 cups fresh strawberries, sliced

Hot maple syrup

How to prepare

Combine the ricotta, the egg yolks, the first measure of vanilla, the maple syrup, the lemon rind and the lemon juice. Set aside. Beat the whole eggs with the cinnamon and the second measure of vanilla in a shallow dish. Add the milk to the dish. Beat again. Preheat a med size (10″) skillet over med heat. Put the bread into the egg batter 2 slices at a time. Allow the bread to soak for a while. Turn over. Add 1/2 tbsp of butter to the skillet for frying each 2 slices of bread. Add the soaked bread. Cook until the bread is crisp and browned on one side. Flip the bread slices over. Spread 1/2 cup of the ricotta mixture over one of the slices. Continue cooking the bread until it is crispy and browned. Set the slice of bread without the ricotta over the slice of bread with the ricotta. Transfer the sandwich to a plate. Top with whipped cream, sliced strawberries and hot maple syrup.

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