Tomato-chile salsa with papaya, mango & pineapple

Ingredients

1/2 med tomato, seeded, chopped
2 jalapeno or serrano chiles, trimmed, seeded, and finely minced
1/2 med red onion, diced
1 med mango, seeded, skinned, diced
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/4 medium pineapple, seeded, skinned & diced to 1/8″ pieces
1/3 cups red wine vinegar
2 tbsp olive oil
1/4 cups cilantro or mint leaves, roughly chopped

How to prepare

Combine all ingredients and keep at room temperature to serve immediately. Makes 4 servings.

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Black bean soup with rum

Ingredients

2 cup onion, chopped
1 cup celery, chopper
6 sprg parsley
2 sprg fresh thyme
1 bay leaf
3 tbsp unsalted butter
1 lg ham hock
2 cup dried black beans, picked over 6 cup beef broth
1/3 cup dark rum
lemon juice to taste
garnishes 8888
eggs, hard-cooked, chopped fresh parsley, chopped lemon slices

How to prepare

The night before, soak beans in cold water to cover by 2″. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parsley, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups.

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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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Grilled rack of lamb with rosemary

Ingredients

3 lg cloves garlic, minced
3 tbsp light-tasting olive oil
3 tbsp dry red wine
1 tbsp dijon mustard
1 tbsp dried rosemary
1 1/2 tsp salt
Freshly ground pepper
3 lamb racks, about 2 lb each, trimmed of most visible fat

How to prepare

Combine garlic, olive oil, wine, mustard, rosemary, salt and pepper in sm dish Rub over surface of lamb, using fingers (wear rubber gloves to prevent garlic Fragrance on hands) let rest at room temperature 1/2 hour grill over moderately hot Coals, turning several times until cooked to desired doneness, roughly 17 minutes For med rare let meat rest 10 minutes tented with foil to serve, cut through ribs To slice meat, dividing each rack into 2 servings makes 6 servings

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Pickled beets

Ingredients

2 cup sugar
1 tbsp whole allspice
1 1/2 tsp salt
2 sticks cinnamon
3/2 cup vinegar
1 1/2 cup water
3 qts peeled, cooked sm beets

How to prepare

To cook beets, wash and drain them first leave 2″ of stems and the tap roots cover With boiling water and cook until tender rinse and let cool until you can just slide The skins off combine all ingredients except beets simmer 15 minutes pack beets into Sterilized jars, leaving 1/2″ head space (cut lg beets in half if necessary ) remove Cinnamon and bring liquid to boiling pour the liquid, boiling hot, over the beets, Leaving 1/2″ head space adjust caps allow jars to cool and store in refrigerator, Allowing 2-3 weeks for flavor processing if canning, process pints and qts 30 Minutes in boiling-water bath yield: about 6 pints.

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LOBSTER BISQUE

Ingredients

2 1 lb lobsters, med sized
2 1/2 cup poultry stock or fish fumet
1 onion, sliced
4 celery stalk, with leaves
2 cloves, whole
1 bay leaf
6 peppercorns
1/4 cup soft butter
1/4 cup flour
3 cup milk, heated
1/4 tsp nutmeg
1 cup cream, hot but not boiling
1/4 cup dry sherry
1/8 tsp parsley, minced
1/8 tsp paprika

How to prepare

Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 min. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with: soft butter, blend in the flour. Gradually pour into this mixture: heated milk and nutmeg. When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 min. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika.

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Saganaki – fried cheese

Ingredients

1/3 lb kefalotyri or kasseri cheese
2 tbsp butter
1 lemon (juice only)

How to prepare

Cut the cheese into bite-sized cubes. Melt the butter in a”saganaki” (or another frying pan), and fry the cheese on all sides until crusty and chestnut colored. Squeeze lemon juice over the cheese and serve with bread, other appetizers, and wine or ouzo.

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Mock hollandaise sauce

Ingredients

1 tbsp vegetable oil
1 tbsp cornstarch
3/4 cup homemade chicken broth or commercial low sodium variety
1 egg yolk, lightly beaten
1-2 tbsp fresh lemon juice

How to prepare

Combine oil and cornstarch in a small saucepan. Stir well. Cook over low heat, stirring constantly, until mixture is smooth. Add broth and turn up heat to medium. Cook stirring constantly, until mixture thickens. Remove from heat and add a small amount of the sauce to the beaten egg yolk. Stir to mix well and slowly pour egg mixture into sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add lemon juice. Stir to mix well. Yield: 1 cup

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