Tangy oriental barbecue sauce

Ingredients

1 1/2 tbsp peanut oil
2 tbsp finely chopped shallots
2 tbsp finely chopped green onions
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 tbsp finely chopped cilantro
3 tbsp finely chopped fresh chiles

2 tbsp rice wine or dry sherry
3 tbsp hoisin sauce
2 tbsp sugar
2 tsp sesame oil (the dark toasted type)
1 tbsp grated orange zest
2 tbsp chinese chili sauce
2 tsp tomato paste

1 tsp chinese white-rice vinegar
1/2 cup orange juice
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
1 tsp salt
1 tsp freshly ground black pepper

How to prepare

Heat wok or large skillet and add peanut oil. Quickly add shallots, green onions, ginger and garlic. Stir-fry 20 seconds and add cilantro, chiles, wine, hoisin sauce, sugar, sesame oil, orange zest, chili bean sauce, tomato paste, vinegar, orange juice, soy sauces, salt and pepper. Reduce heat and simmer gently for 15 minutes. Allow sauce to cool before using to baste grilled pork ribs during the last 5- 10 minutes per side. Makes enough for about 3 1/2 lbs of ribs, serving 4-6.

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Chicken tostada pizza

Ingredients

4 6″ tostadas
6 oz pkg of shredded cheddar cheese
1 cup chopped cooked chicken
1/2 cup salsa
1/4 cup chopped green pepper
1/2 cup black olives
1 tbsp chopped cilantr

How to prepare

Heat oven to 350 heat tostadas for 5-7 mins until browned on a cookie sheet remove From oven and top each with 2 tsp of cheese mix chicken and salsa and spoon over the Cheese top with green pepper, black olives and cilantro top each with remaining Cheese and heat until cheese is melted i served the pizzas with chopped lettuce, Tomatoes and sour cream.

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Caribbean shrimp kabobs

Ingredients

1 lb shrimp
3 tbsp oil
2 tbsp pickapeppa sauce (can substitute 1 tbsp tabasco)
2 tbsp apricot preserves
1 tbsp honey
1 tbsp maple syrup
1 tsp red pepper flakes
T tsp ground pepper
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rosemary
1 tsp minced garlic
3 tbsp lemon juice

How to prepare

Peel and devein shrimp stir together oil, pickapeppa, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic stir in shrimp cover and chill at least 1 hour or overnight. Drain shrimp, reserve marinade thread shrimp on skewers.

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Soutzoukakia smyrneika sausages, smryna style

Ingredients

4 tbsp butter; melted
1 lb tomatoes; peeled
1 tsp granulated sugar
1 salt & freshly ground pepper
3 garlic cloves; crushed
1/4 cup dry white wine
1 small bay leaf

1 lb lean ground beef
2 bread slices*
1 tsp ground cumin
1 egg; lightly beaten
2 tsp parsley; minced
1 tsp salt (or more to taste)
1 pn freshly ground pepper

1 oil for frying

How to prepare

*Note: remove crusts from bread slices, soak bread in water and squeeze dry. Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (the mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 3″. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad.

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Grated potato-crust quiche

Ingredients

The crust:
4 cups of grated tender potatoes (unpeeled-about a pound)
1 small onion, diced
1 egg, lightly beaten
1/4 cup all-purpose flour
pinch of salt; pepper

3 eggs, beaten lightly
1 cup light cream
pinch of salt; pepper
a small pinch of nutmeg
1 cup cooked broccoli flowerettes
1 cup diced ham
1/4 cup chopped onion
Paprika

How to prepare

Mix thoroughly crust ingredients. Oil 10″ glass pie pan and press mixture in with your hands as evenly as possible to prevent uneven browning, build up the edges a bit so they don’t over-brown. Brush with oil and put in a pre-heated 400

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Sugar cookies

Ingredients

4 1/2 cups sifted flour
4 tsp baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter
2 cups sugar
2 eggs
1/2 cup milk
1/2 tsp vanilla

How to prepare

Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced. Makes approximately forty 3″ cookies

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Honey orange lamb

Ingredients

1/4 cup soy sauce
3/4 cup pinot noir or burgundy
1/4 cup orange juice
2 tbsp lemon juice
2 tbsp honey
1 tsp dry mustard
1 cup tomato puree
3 cloves garlic
1/4 tsp ground black pepper
1 half leg of lamb, butterflied

How to prepare

(1) mix together all of the ingredients except the lamb place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9×13 pan works well)
(2) pour the marinade over the lamb cover and marinate in the refrigerator for 12 hours, turning occasionally
(3) start a fire in the grill and get the coals very warm but not flaming place lamb on grill 3-4″ from the coals cook 20 minutes on each side
(4) after 10 minutes on the second side, start checking for doneness contrary to many people’s ideas, lamb should not be well done but should still be a little pink when done, slice thin and serve (serves 4-6).

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Artichoke Chicken

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts halves (1 to 1
1/2 pounds total), pounded to 1/4-inch thickness
4 tablespoons olive oil
1/3 cup Soave or other dry white wine
1 package (3 ounces) sun dried tomatoes, reconstituted according to the package instructions and sliced
1 can (14 ounces) artichoke hearts, drained and quartered
1 lemon, cut in half

How to prepare

In a shallow dish, combine the flour, salt, and pepper, mix well. Dip the chicken in the flour mixture, coating completely. Heat the oil in a large skillet over medium-high heat. Add the chicken and saut

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