Green chile sauce #2

Ingredients

1 lb fresh green chiles, roasted & peeled
1 clove garlic, peeled
1/4 small onion
1 tbsp vegetable oil
2 tsp salt
1 tsp worcestershire sauce

1 tbsp cornstarch
2 cups water
2 cups beef broth

How to prepare

Remove the stems and seeds from the chiles. Cut into strips 1/4″ wide, 1 1/2″-2″ long. Set aside. Drop the garlic through the feed tube of a food processor with the motor running. Add the onions. Pulse to chop coarsely. Cook the onion and garlic in the oil in a lg saucepan until the onions are limp. Stir in the chiles, salt and worcestershire sauce. Cook, stirring, over med heat for 5 minutes. Dissolve the cornstarch in the water. Add to the saucepan. Stir in the beef broth. Simmer, stirring occasionally, for 10 minutes. Adjust seasoning to taste. Yields 5 cups

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Stuffed boneless lamb roast

Ingredients

1 boneless lamb shoulder
1 clove garlic, peeled and cut into slivers
2 cups fresh breadcrumbs
2 slices of bacon, chopped
Grated rind of 1 orange
1 egg
1 tsp dried basil
1 tbsp finely chopped fresh parsley
Juice of 1 orange
1 tbsp honey

How to prepare

1. Open the lamb shoulder and spread it flat, skin side down. Make small slits in the meat and insert garlic slivers.
2. In a lg bowl, combine breadcrumbs, bacon, orange rind, egg, basil, and parsley. Spread lamb with stuffing. Roll meat up, tucking in any loose ends. Tie securely in several places with string.
3. On a rack in a roasting pan, roast shoulder in a 325 f oven for about 1 hour, or until meat is just pink. During the last 15 minutes of roasting, brush lamb with orange juice combined with honey. Serves 4 to 6.

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JERRY ELLIOTT’S SPAGHETTI SAUCE

Ingredients

1/2 poundHamburger
1/2 cup Sliced fresh mushrooms
3 Slices chopped bacon
1 teaspoon Salt (or to taste)
1 teaspoon Pepper (or to taste)
1/2 poundItalian sausage
1/4 cup Wine (or to taste)
1 tablespoonOlive oil
1 dash Cinnamon (or to taste)
1 dash Ground cloves (or to taste)
1 Chopped onion
1 Chopped green pepper
1 6 oz can tomato paste
1 2.5# can Ital tomatoes+juic
1 Bay leaf
1/2 teaspoon Basil
Several cloves sliced garlic

How to prepare

Saute bacon and some onion in oil. Then add beef, sausage, green pepper and the rest of the onion. Cook until meat is browned. Then add mushrooms, tomatoes (with juice), bay leaf and seasonings. Simmer for 1 hour. Add tomato paste and wine and simmer for another 30 minutes If your sauce winds up being a little runny, add some more tomato paste or let simmer uncovered till desired consistency is achieved I rarely make this recipe the same way twice. It’s a very forgiving recipe and experimentation is reccommended. Try adding a dash of Worchestershire sauce and/or a dash of bitters. Add some oregano, whatever you like. This recipe also doubles very easily The amount of garlic was purposely vague as I’m one of those people who feel that you can never have enough garlic. If you’re not a garlic-aholic, you probably will only need one clove of garlic.

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Homemade coriander sausage

Ingredients

2 lbs coarsely ground pork shoulder
2 tbsp whole coriander seeds
1 tbsp ground coriander
1 cup chopped fresh cilantro
1 tsp coarsely ground black pepper
1/2 tsp crushed red pepper
2 tsp salt

7-foot-long natural casing
2 yards butchers twine

How to prepare

In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook.

Casing prep:
1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle. 2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle. 3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled. 4. Using butchers twine, tie a knot every 4″ along the length of the sausage.

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Chicken sate

Ingredients

1/8 cup olive or vegetable oil
1/4 cup 100 per cent coconut milk*
2 tbsp curry powder
2 tbsp honey
1 tsp cumin
1 tsp coriander
2 tsp garlic powder

1 1/2 tbsp fish sauce
2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2×1 1/4×1/4″ pieces
* set aside 3 tbsp of coconut milk for basting

How to prepare

1. Combine marinade ingredients in a medium bowl and whisk until blended.
2. Add chicken pieces and toss gently until well-coated.
3. Thread 8 chicken pieces lengthwise on each of eight 9″ bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight.
4. Prepare charcoal grill.
5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture as basting sauce.
6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side.

Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket.
Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty

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Barbecued Spareribs

Ingredients

10 thick spareribs
2 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 onion, sliced
1 cup catsup
1 cup water
2 tablespoons brown sugar
3 tablespoons Worcestershire
2 tablespoons vinegar
2 tablespoons prepared mustard
2 tablespoons lemon juice
1/4 teaspoon garlic salt

How to prepare

1. Brown ribs in oil in skillet. Season with salt and pepper. Place in 13″ by 9″ glass baking dish, reserving 2 teaspoons pan drippings.

2. Saut

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Angel’s Hair Pasta With Pesto, Shrimp & Vegetables

Ingredients

1 medium-size red pepper
1 medium-size yellow pepper
1 medium-size zucchini (about 12 ounces)
3/4 16-ounce package angel’s hair pasta or thin spaghetti
olive or salad oil
salt
1 10-ounce package frozen peas
3/4 pound shelled and deveined large shrimp
1 7-ounce container refrigerated pesto with basil

How to prepare

1. Slice red and yellow peppers into julienne strips. Cut zucchini crosswise in half; cut each half lengthwise into thin slices. Cut each slice into julienne strips.

2. In saucepot, prepare angel’s hair pasta as label directs, but do not use salt in water.

3. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil and 1/2 teaspoon salt, cook red and yellow peppers until lightly browned; add zucchini and frozen peas and cook until peas are heated and zucchini is tender-crisp. Remove vegetables to large bowl.

4. In same skillet over medium-high heat, in 1 tablespoon hot olive or salad oil and 1/2 teaspoon salt, cook shrimp, stirring constantly, until shrimp turn opaque throughout and are lightly browned. Add shrimp to vegetables in bowl.

5. Drain pasta and add to bowl with vegetable mixture. Add pesto and toss to mix well.

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Red pepper & tomato bisque

Ingredients

2 1/2 lbs red bell peppers
3 tbsp olive oil
1 lg onion
3 lbs tomatoes, peeled, diced
2 tsp sugar
1 1/2 cups stock (veg., Beef, chicken)
2 bay leaves

1/2 tsp salt
1/4 tsp pepper
2 tbsp dry sherry
1 tbsp vinegar or wine
1/4 tsp hot pepper sauce
croutons or crostini
1/4 tsp liquid smoke (optional)

How to prepare

Roast and peel bell peppers. Puree in processor or blender. Heat oil in heavy pan over medium-high heat. Add chopped onion and saut

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Minestrone with cabbage

Ingredients

9 cups homemade beef or chicken
1 1/2 cups dried white beans (great northern or baby limas)
3/4 cup extra virgin olive oil
3 medium onions, sliced thin
3 cloves garlic, minced
3 cups diced zucchini

3 cups fresh green beans (about 12 oz), cut into 1″ lengths
3 cups coarsely chopped cabbage
1 1/2 cups thinly sliced carrot
1 1/2 cups chopped celery, w/leafs
1 1/2 cups diced pared potato
1 1/2 cups chopped, seeded & peeled italian plum tomatoes
1 large sprig fresh rosemary or 1/2 tsp dried, crumbled
salt (optional)
freshly ground pepper
fresh grated parmesan or reggiano

How to prepare

1) make stock
2) soak dried beans overnight, drain or place beans in saucepan with water to cover, boil 1 minute stirring once, let stand, covered for 1 hour. Drain.
3) heat oil in heavy saucepan over medium heat to rippling. Reduce heat to med-low; stir and saut

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Majudra – wheat, lentil & onion dish

Ingredients

1/2 cup lentils
2 cups burghul wheat (coarse)
1 lg onion, chopped
1/4 cup olive oil
1/4 cup salad oil
salt to taste

How to prepare

1) in a 3 qt sauce pan add 1 1/2 cups water and lentils
2) bring to a boil, then reduce heat to simmer and cook 15 min
3) add 4 more cups water, then add wheat and salt, cook 25 min
4) saut

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