Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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Khubuz – pocket

Ingredients

5 lb unbleached flour
1 pkg. Dry yeast
2 tbsp salt
8 cups luke warm water

How to prepare

1) combine flour and salt in a mixing bowl.
2) in another bowl, dissolve the yeast in water let rest for 5 minutes in a warm place.
3) in a large bowl add flour/salt , in the center create a well and slowly pour in the yeast mixture.
4) kneed the dough for about 20 min. Or until the dough is smooth, soft and elastic.
5) form dough into a ball, lightly cover with olive oil and place in a lightly oiled bowl and let raise in a warm place, with a towel draped over the bowl for 45-60 min. Or until dough doubles in size.
6) on a lightly floured surface, punch down dough and divide into 4

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Applewood smoked loin of pork

Ingredients

Brine:
2 qts water
1/2 cup kosher salt
11/4 cup sugar
3 bay leaves
1 tbsp finely chopped garlic
3-lb boneless center-cut pork loin roast
2 tbsp minced fresh shallots
1 tbsp whole allspice berries
1 tbsp hot pepper sauce

How to prepare

To make the brine:
In a lg saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and hot pepper sauce and bring to a boil over high heat turn off the heat and cool oompletely submerge the pork loin in the brine, cover the saucepan, and refrigerate for a minimum of 16 hours and a maximum of 24 hours remove the pork loin from the brine, rinse under cold water, and pat dry the loin may be refrigerated, well wrapped, until ready to smoke, up to 1 day

To smoke the pork loin:
Place the brined pork loin on the top shelf of smoker follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total rotate pans as directed when the smoking process is complete, immediately remove the smoked pork loin from the smoker the pork loin is not cooked during the smoking process and therefore must be roasted in the oven or wrapped in foil and refrigerated (the pork loin should be cooked the same day it is smoked )

To roast the pork loin:
Preheat theooven to 375f put the smoked pork loin in a roasting pan and roast for 45 mins, or until the meat has an internal temperature of 155

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Falafel – deep fried chick pea balls

Ingredients

1/2 cup burghul wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced

1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)

How to prepare

1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1″ balls
5) in a electric skillet set at 400

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Spanish pork chop dinner

Ingredients

4 pork chops, trimmed of fat
1 tbsp oil
1 tsp salt
1 tsp chili powder
1/4 tsp black pepper
3/4 cup long grain rice
1/2 cup chopped onion

1/4 cup chopped green peppers
1 can whole tomatoes
5 green peppers rings
1/2 cup grated cheddar cheese

How to prepare

1. In large dutch oven, slowly brown the chops in heated oil. Drain off excess oil.
2. Sprinkle chops with salt, chili powder and black pepper.
3. Add rice, onions and chopped green peppers.
4. Pour in tomatoes with liquid, breaking tomatoes into pieces with a wooden spoon.
5. Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring occasionally.
6. Add pepper rings and cook 2 minutes longer or until rice and meat are tender. Sprinkle with cheese.
7. Transfer to serving platter, arranging chops and pepper rings over the top. You may use precooked rice if you wish, adding it during the last 10 minutes of cooking.

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Kreatopita therini – summery meat pie

Ingredients

4 scallions; chopped
3 tbsp butter or oil
1 lb veal, beef or lamb (ground)
4 sm zucchini; scrubbed, cubed
1 sm eggplant; cubed
1 cup canned tomatoes; drained
1/4 cup chopped fresh parsley
salt & freshly ground pepper

1/2 tsp ground coriander or allspice
1 tsp dried oregano
1 cup grated cheese (mizithra ingredient:)
bread crumbs, if necessary
10 commercial filo sheets
6 tbsp butter; melted

How to prepare

Saut

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Moroccan stew

Ingredients

1-1/2 cups chopped onions
3 large garlic cloves, pressed
1/3 cup olive oil
1/4 tsp dried thyme
3 cups cubed potatoes
1 cup chopped green beans
1 red bell pepper, chopped
2 cups cubed fresh tomatoes
3 cups vegetable stock
13-oz can artichoke hearts, drained and halved (reserve brine)
1/2 cup pitted black olives, halved
pinch of saffron
1/4 cups fresh lemon juice

Ground black pepper
toasted, chopped almonds

How to prepare

Saut onions and garlic in oil until onions are translucent. Add next five ingredients and cook on medium-high heat 3 minutes, stirring occasionally. Add the vegetable stock and brine from artichoke hearts and simmer, covered until vegetables are tender, about 20 minutes. Stir in artichoke hearts, black olives and saffron. Simmer another 10-15 mins. Add lemon juice, parsley and pepper to taste. Serve with couscous and top with almonds. Makes 6 servings.

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Lasagna Deliciousa

Ingredients

1/2 poundUncooked Creamette Lasagna
1 poundBulk italian sausage
1/2 poundGround beef
1 cup Chopped onion
2 Cloves garlic – minced
1 cup (28 ounces) tomatoes
Cut up – undrained
2 cups Tomato paste
2 teaspoons Sugar
2 1/2 teaspoons Salt – divided
1 1/2 teaspoons Dried basil – crushed
1/2 teaspoon Fennel seeds
1/4 teaspoon Pepper
15 ounces Ricotta cheese
1 Egg – beaten
1 tablespoonParsley flakes
1 cup Sliced pitted ripe olives
4 cups Shredded mozzarella cheese
3/4 cup Grated Parmesan cheese

How to prepare

Prepare lasagna according to package directions; drain. Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper. Bring to a boil over high heat Reduce heat to low. Simmer, uncovered, for about 20 minutes In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Spoon 1 1/2 cups of meat sauce into 13×9 inch baking dish Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish Repeat layers. COver with foil. Bake at 375 F for 25 minutes Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting.

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California clam chowder

Ingredients

3 cups chicken broth
1 quart (4 cups) clam juice
1 1/2 lb chopped clams, fresh or frozen
1 tsp freshly ground black pepper
1/2 cup cornstarch

1/2 lb mushrooms, thinly sliced
2 large red bell peppers, seeded and diced
1 bunch scallions, sliced into 1/4″ pieces
5 tsp tamari or soy sauce

How to prepare

1. In a large soup pot, bring chicken broth and 3 cups clam juice to a boil. Add clams and black pepper and simmer for 30 minutes, or until the clams are tender.
2. In a small bowl, whisk cornstarch into the remaining 1 cup clam juice until the cornstarch is dissolved.
3. When the clams are tender, whisk the cornstarch mixture into the simmering soup. It should thicken quickly, turning cloudy at first, then becoming clear.
4. Stir in mushrooms, red peppers, scallions and tamari. Bring the soup back to a boil and stir over medium heat for 1 additional minute. Remove the pot from the heat, cover and let stand for 5 minutes.
5. Serve chowder in large soup bowls and garnish with a sprig of fresh parsley.
Makes 6 servings.
Prepared 12/13/94 by brother peter reinhardt, from his cookbook sacramental magic in a small town cafe. From: mike n maty

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