Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

Share

Meat dumplings

Ingredients

1 egg
1/2 cup water
2 tbsp mashed potatoes (optional)
1/2 tsp salt
2 cups flour
Meat filling
1 small onion
3 tbsp butter
chopped cooked beef
chopped mushrooms, cooked (optional)
salt & pepper

How to prepare

Mound flour on kneading board. Beat egg with water and salt slightly and carefully pour into mound of flour. Mix and add the mashed potatoes. Knead until dough becomes elastic. Cover closely with warm bowl and let stand about 10 minutes. For easier handling, divide the dough in half. Roll our very thing, cut in 2″ squares.
Run cooked beef through grinder. Chop onion fine and lightly brown in butter. Add chopped mushrooms and fry very slowly. Add meat and seasoning. Cool before using.
Place half tsp of filling a little to one side on each squares. Moisten edge with water. Fold over and press edges together. Join the two upper corners. Drop into salted boiling water and cook until they float to top.

Share

Indian-style pork

Ingredients

3 tbsp butter
2 tbsp olive oil
2 lb pork loin, bite-size pieces
1 med onion, coarsely chopped
2 scallions, with tops, minced
1 shallot, minced
2 tbsp curry powder
4 allspice berries
1 clove garlic, minced
1/2 tsp dried thyme
3 sprigs fresh parsley, minced
3 tbsp water
1 tbsp white wine vinegar
salt and black pepper to taste
1 scotch bonnet-type chile, pricked
1 chayote, in 1″ pieces
1 small eggplant, in 1″ pieces
2 tomatoes, peeled, coarsely chopped

How to prepare

Heat the butter and oil in a heavy frying pan over medium heat. Add the pork, onion, scallions, and shallot, and cook, stirring occasionally, until the pork pieces are browned on all sides. Place the curry powder into a spice mill with the allspice grains and grind until they are well mixed. Add the curry mixture to the frying pan along with the garlic, thyme, and parsley. Cover with the water and vinegar, lower the heat, and cook for 30 minutes. Season with the salt and pepper and add the chile, chayote, eggplant, and tomatoes. Continue to cook, uncovered, stirring occasionally, until the curry has a thick sauce (you may need to add a bit more water). Serve the colombo de porc hot with white rice serves 4 to 6.

Share

Shrimp quesadilla with cilantro pesto

Ingredients

6 10″ flour tortillas
olive oil for brushing
9 tbsp cilantro pesto (recipe follows)
1/2 cup grated dry jack cheese
1 1/2 cups grated jack cheese
1/2 cup passila peppers, sliced
1 lb medium shrimp

Chopped cilantro for garnish
fresh salsa (recipe follows)
cilantro pesto 88888
2 bunches cilantro, stems removed
2 cloves garlic
1/4 cup toasted pine nuts
1 cup good quality olive oil

Fresh tomato salsa 88888
1 lg tomato, peeled, seeded and diced
1/4 cup green onions
1 or 2 small hot chiles, seeded and finely chopped
3 tbsp chopped cilantro

How to prepare

Shell shrimp and grill or saut

Share

Honey baked ham

Ingredients

1 smoked ready-to-eat ham, -13 to 15 pounds
2 to 3 bottles ginger ale
3 cup dry white wine
Glaze:
5 tbsp dijon mustard
1/3 cup honey
1/3 cup real maple syrup
Sauce:
1 1/4 cup chicken stock
3 tbsp real maple syrup
2 tbsp dijon mustard
2 tsp cornstarch

How to prepare

Remove the rind and score with diagonal cross-cuts put ham in a close fitting kettle And cover with ginger ale bring to boil, then simmer for 20 to 30 minutes this step Removes the too salty taste and adds a delicate flavor drain the ginger ale, add ham To a roasting pan and pour the wine over it cover with foil and bake at 350~ for 1 Hour
Combine the glaze ingredients after the ham has baked 1 hour, brush the ham with the Glaze, using all of the mixture return ham to oven (uncovered) and bake an Additional 1 1/2 hours, or until internal temp reaches 140~ baste occasionally after The glaze has “set”, about 45 minutes if the glaze gets too dark before the temp Gets to 140

Share

Pasta with smoked salmon and dill sauce

Ingredients

6 to 8 oz smoked salmon, thinly sliced into strips, cut with the grain
4 large shallots, finely chopped
1 cup dry white wine
2 cup whipping cream
1 lb fresh fettucine or 12 oz dried
1/4 cup snipped fresh dill

1 tsp salt or to taste

How to prepare

Combine shallots and wine in a medium saucepan; bring to a boil. Reduce heat; continue to cook until liquid has reduced to about 1/4 cup, about 10 minutes. Stir in cream; bring to a boil. Cook over medium heat until sauce is thick enough to lightly coat a spoon, about 10 minutes. Cook fettucine until firm to the bite or following package direction. Drain and transfer to a large pasta serving bowl. Stir in dill and salt to the sauce and pour over the hot fettucine. Toss well. Gently toss in the salmon. Garnish with fresh dill sprigs.

Share

Cauliflower and potato curry

Ingredients

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt

Big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala

How to prepare

Add all ingredients to a crockpot and cook on low for approximately six hours.

Share

Peanut- garlic salsa

Ingredients

8 cloves garlic
3 red serrano chile peppers, stemmed
1 1/3 cups dry roasted peanuts
3/4 cups cilantro leaves
3/4 cup water
1/4 cup fresh lime juice
1/4 tsp salt (optional depending on whether nuts are salted)

How to prepare

In a food processor, or using a chef’s knife, mince the garlic, chili peppers and peanuts. Add the cilantro leaves and process until coarsely chopped. Or, chop the cilantro and add to the other ingredients. Transfer to a bowl, stir in the water, lime juice and (optional) salt. Cover, refrigerate for a few hours, and enjoy. Can remain refrigerated if covered for about a week

Share