Tempura

Ingredients

Shrimp, shelled and deveined
sea scallops, cut into halves
fish fillets, cut into bite-size pieces
1 cup 1″ pieces asparagus
1 cup 1/4″ slices carrots or celery
1-1/2 cups cauliflowerets
1-1/2 cups 2×1/4″ eggplant sticks

1 cup 2″ pieces green beans, partially cooked
1 cup 2″ pieces green onions
1 med green pepper, cut into 1/4″ rings
1 med onion, sliced and separated into rings

1 bunch parsley
1 cup pea pods
1 med sweet potato, cut into 1/8″ slices
vegetable oil
tempura batter (look up)
tempura sauce (look up)

How to prepare

Choose 1 lb seafood (about 4 oz per person). If serving shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time, no longer than 2 hours. Heat oil (1 to 1-1/2″) in wok to 360 degrees f. Prepare tempura batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes. Drain; keep warm. Serve with tempura sauce. 4 servings

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Sylvia’s world-famous spareribs

Ingredients

2 slabs pork spareribs (ab 1 1/2 lb ea)
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
2 to 3 cup white wine vinegar
Barbecue sauce:
16 oz red devil hot sauce
2 1/2 tsp crushed red pepper flakes
1 sm onion, sliced
1 sm stalk celery, sliced
3 cup tomato puree
1 1/2 cup water
1 1/2 cup sugar
1 lemon, slices

How to prepare

These are the real thing people come from around the corner, around the city, and around the world to eat these ribs at sylvia’s the secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that’s described here:
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece rub the salt, black pepuer, and red pepper into both sides of the ribs place the ribs in a deep baking dish, cover them, and refrigerate overnight preheat the oven to 450

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Deviled clams

Ingredients

12 large quahog clams or 25 smaller clams
1 tbsp onion, minced fine
3 tbsp dry white wine
1/2 cup water
3/4 cup dried bread crumbs
salt

Black pepper, ground
2 slices bacon
1 clove garlic, minced
1 tbsp green bell pepper, cored, seeded & minced
1/3 cup clam juice (cooking liquid)
1 tbsp parsley, chopped

2 tbsp butter
2 tbsp parsley, chopped

How to prepare

Preheat the oven to 450 degrees. Bring the water to a boil. Steam the clams in the water until they open (about 5 minutes). Cool. Reserve the liquid (see the ingredients). Remove the clams from their shells (save the shells). Chop the clams very finely. Stir in the bread crumbs, salt and pepper. Set aside. Saut

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Pinto beans & ham hocks

Ingredients

1 lb dry beans, pinto, red or black
1 lb sliced, smoked ham hocks
1 tbsp chives, chopped
1 med onion, chopped fine
garlic powder, to taste
salt, to taste
pepper, to taste

1 celery stalk, sliced very thin
1/8 tsp ginger, powdered

How to prepare

Starting the night before… Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. Add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones. Reminder the longer it cooks, the better it tastes.
Serve with fresh, hot cornbread.

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Grecian chicken pie

Ingredients

4 cups cubed cooked chicken
2 cups sliced fresh mushrooms
3/4 to 1 cup margarine or butter
2 tbsp flour
1/2 cup chopped onion
1 14-1/2 oz can stewed tomatoes
1/2 cup water

1 tbsp chicken instant bouillon
1/4 tsp thyme leaves
1/4 cup sliced pitted ripe olives
16-oz pkg frozen filo pastry leaves
grated parmesan cheese

How to prepare

Preheat oven to 350 f. In large skillet, cook mushrooms and onion in 2 tbsp margarine until tender. Add flour, stirring until smooth. Add tomatoes, water, bouillon and thyme; cook and stir until bouillon dissolves. Remove from heat; stir in chicken and olives. Melt remaining margarine. Place 2 sheets pastry in bottom of greased 15 x 10 jellyroll pan, pressing into corners. Brush with margarine; repeat using 2 sheets pastry brushed with margarine for each layer, until half of pastry has been used. Spread chicken filling over pastry; repeat layering with pastry sheets and margarine until all the pastry has been used. Trim edges of pastry even with edge of pan. Sprinkle lightly with cheese. Bake 25 minutes or until pastry is golden.

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Remoulade sauce

Ingredients

2 large cloves garlic, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tbsp lemon juice
1/2 cup catsup

2 tbsp worcestershire sauce
8 tsp creole mustard
2 tsp dry mustard
1 tbsp paprika
salt to taste
black pepper to taste

How to prepare

In a food processor, using a metal blade, blend the garlic, egg, and anchovies to a smooth paste. Transfer to a bowl. Stir in oil vinegar, lemon juice, catsup, worcestershire sauce, mustards, paprika, salt and pepper. Mix well. Store in the fridge.

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Carrot and red pepper soup

Ingredients

The carrot soup 8888
4 tbsp unsalted butter
6 cups water
6 large carrots 1/2″ dice
1/2 half yellow onion 1/4″ dice
1 tsp salt
1/8 tsp freshly ground black pepper

1 1/2 tsp fresh lemon juice
the red pepper soup 8888
2 tbsp unsalted butter
3 medium red bell pepper, diced
2/3 cup water
1/4 tsp salt
red wine vinegar to taste

1/8 tsp freshly ground pepper
garnishes 8888
chopped fresh chervil leaves
creme fraiche (thinned with warm water)

How to prepare

Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.

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Roasted potato salad

Ingredients

4 cup quartered, unpeeled small red potatoes
1 cup miracle whip
2 hard-cooked eggs, chopped
4 sl bacon, chopped, crisped and drained
1/4 cup green onions, sliced

1/4 tsp salt
1/4 tsp pepper

How to prepare

Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled. Yield: 6 servings

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