Carne seca jerky

Ingredients

2 1/2-3 lb raw jerky meat
2 large onions, finely chopped
2 tsp ground oregano
2 cloves garlic, mashed
2 tsp salt
1/2 tsp course black pepper
3/4 cup vinegar
1 tsp liquid smoke

How to prepare

Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200

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Spaghetti mizithra

Ingredients

1 lb spaghetti
1/2 lb kasseri cheese, grated
1/4 lb roman cheese, grated
1 cup butter or margarine
1/4 cup chopped parsley

How to prepare

Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley.

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Broiled garlic oysters

Ingredients

24 oysters, on the half shell
4 oz butter
3 cloves garlic
6 green onions
1 tbsp parsley, chopped fine
salt
pepper

How to prepare

Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm.

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Tomato, basil, and cheese tart

Ingredients

For the shell:
1 1/4 cup all-purpose flour
3/4 stick (6 tbsp ) cold unsalted butter, cut into bits
2 tbsp cold vegetable shortening
1/4 lb sliced lean bacon, cooked, drained, cooled, and crumbled
1/4 tsp salt
Raw rice for weighting the shell
For the filling:
4 lg (about 2 lb) firm-ripe tomatoes, sliced horizontally, 1/3″ thick
1 1/2 tsp salt plus additional for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves plus 3 basil
Sprigs for garnish
1/2 cup plus 2 tbsp whole-milk ricotta
2 lg eggs beaten lightly
1/4 lb whole-milk mozzarella, grated coarse
1/2 cup freshly grated parmesan

Vegetable oil for brushing the tomatoes

How to prepare

Make the shell: in a lg bowl, blend the flour, butter, shortening, bacon, and salt until the mixture resembles meal add 3 to 4 tbsp ice water, or enough to form a dough, tossing the mixture until the water is incorporated knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour roll the dough into a 1/3″ thick round on a floured surface and fit it into a 9″ tart pan with a removable fluted rim prick the shell lightly with a fork and chill it for 30 mins line shell with foil, fill foil with the rice, and bake shell in lower third of a preheated 425

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Spaghetti indiavolati – deviled spaghetti

Ingredients

1 lb spaghetti
6 cloves garlic
2 – 3 small, chile peppers
3 tbsp olive oil
1/2 cup grated reggiano
parsley for garnish
salt to taste

How to prepare

Grind up the garlic and the chile peppers in a blender with a pint of hot tap water. Bring a large pot of water (salted if desired) to a boil and add the mixture from the blender, and bring the pot back to a boil. Then reduce the heat and simmer gently for 15 minutes. Pour the contents of the pot through a fine sieve or strainer into a pasta pot, making sure there’s enough water to cook the spaghetti. Add more water if needed. Discard the spent garlic and chiles. Bring the pot to a boil and cook the spaghetti according to directions. Drain and dress with the olive oil, tossing well to coat. Top with the grated cheese and add the parsley.

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Spicy marinade for shrimp

Ingredients

24 shrimp, large, cleaned
1 cup vinegar, rice
1/4 cup lime juice
1/2 cup olive oil
2 tbsp cilantro, chopped
2 garlic clove, minced
1 tsp oil, sesame

1 salt
1 tsp chili paste

How to prepare

Combine all ingredients and marinate shrimp for 30 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side.

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Peanut butter dog treats

Ingredients

1 1/2 cups water
1/2 cup canola oil
2 medium eggs
3 tbsp natural crunchy peanut butter (100 per cent peanuts with no added salt or sugar)
2 tbsp vanilla

1 1/2 cups whole wheat flour
1/2 cup unbleached flour
1/2 cup corn meal
1/2 cup rolled oats
non-stick or air-pocket cookie sheet

How to prepare

1. Preheat oven to 400 degrees f.
2. In a large bowl, combine dry ingredients.
3. Beat the liquid ingredients and peanut butter together in a separate bowl. (note: before adding the peanut butter, pour off and discard any extra oil that may have settled out.)
4. Add the liquid mixture to the dry ingredients and blend with electric beater until well-mixed.
5. Form the dough into a ball, and let the dough rest for 10 minutes.
6. On floured board, roll out dough to 1/4″ thick. Cut dough with pig-shaped (or other) cookie cutter.
7. Bake cookies for 20 minutes at 400 degrees f (until firm), then turn off the oven and leave the biscuits inside the oven to cool (this makes the biscuits crispy).
Prepared 11/23/94 by susan wallack, creator of daisy’s delights gourmet doggie treats. From: mike n maty

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Spicy thai vinaigrette

Ingredients

1 garlic clove, finely chopped
1/4 tsp ginger, finely chopped
3 tbsp vinegar, rice
1 tsp brown sugar
1 tsp soy sauce
1/4 cup oil
1/2 tsp oil, sesame
1/4 tsp pepper, red, crushed
Onions, red (optional), chopped
Orange, mandarin (optional)
Jicama, raw, sliced (optional)

How to prepare

Combine all ingredients and mix well pour over mixed lettuces, toss and serve.

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CHICKEN WITH ARTICHOKES

Ingredients

2 largeskinless boneless chicken breast halves – 3/4″ pieces
1 package frozen artichoke hearts
4 medium green onion – 1/2″ slices
2 tablespoons olive oil
2 tablespoons butter
3/4 cup white wine
fresh ground black pepper
salt

How to prepare

Microwave artichoke hearts for only 3-4 minutes, and set aside. Heat olive oil in large stir-fry pan. Add chicken and cook until done, about 8 minutes. Add salt and pepper to taste. Add butter and wine, and saute on medium-low heat until half the wine is evaporated. Add artichokes and green onions and continue to saute, stirring often, until the wine is completely evaporated, about 3-4 minutes

Suggested Wine: White Rhine
Serving Ideas : Serve with a small side of Fettucine Alfredo

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Kos lemon pie

Ingredients

Pastry
1 cup unbleached all-purpose flour
1/4 cup confectioners’ sugar
1/2 tbsp finely grated lemon peel
1 pn salt
8 tbsp unsalted butter – cut into small pieces

2 egg yolks
1 tsp vanilla extract

filling
8 tbsp unsalted butter – at room temp
1/3 cup honey
5 egg yolks
1 1/2 cup ground blanched almonds
2 lemons; juiced
1/4 cup heavy cream
1/2 cup superfine sugar
1/2 cup -water
1 lemon; juiced
confectioners’ sugar; sifted

How to prepare

To make the pastry, sift the flour and confectioners’ sugar into a large cold bowl, stir in the grated lemon zest and salt, and add the butter. Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal. Beat the egg yolks and vanilla together and stir into the flour mixture. Pull the dough together into a ball with your fingers, adding cold water only if necessary to make a soft dough. Tightly cover with plastic wrap and refrigerate for 30 minutes.
Set a rack in the center of the oven and heat the oven to 375 f.
Lightly flour a work surface and roll out the pastry to fit a 9- to 10″ tart pan with a removable bottom. To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim. With your thumb and knuckle, gently press the pastry into the pan, then roll the rolling pin over the rim to trim the edges. Line with aluminum foil and bake 6 to 8 minutes or until just set. Set aside, and lower the oven temperature to 325 f.
To make the filling, beat the butter and honey with an electric mixer or by hand until pale and creamy. Beat in the egg yolks one at a time. Then stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the cream. Pour into the pastry shell and lightly smooth the top with a spatula. Bake 30 to 40 minutes, or until golden brown and set.
Meanwhile, combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy saucepan. Slowly bring to a boil, then simmer 6 minutes or until the syrup lightly coats the back of a metal spoon. Set aside to cool slightly. Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest. Pour the syrup over the warm pie, remove from the pan, and liberally sprinkle with confectioners’ sugar and the reserved zest. Serve immediately. Servings: 12
note: to make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour. Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal. Add the egg yolks and vanilla and pulse just to mix. (it is unlikely that you will need to add water.) Wrap and refrigerate.

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