Morning Glory Muffins

The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine's 25 favorite recipes from the past 50 years. These muffins have a great shelf life and actually taste better a day after baking, when the flavors have melded. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.

Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.


Morning Glory Muffins

Ingredients

2 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.

Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.

Yield
2 dozen (serving size: 1 muffin)


Source: Cooking Light, JUNE 1999

Polish Stuffed Cabbage

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Polish Stuffed Cabbage

Ingredients

1 lb. ground beef
1/4 pound breakfast sausage
1/2 cup rice
1/2 cup water
2 tbsp. margarine
1/4 cup diced onion
2 eggs
salt & pepper to taste
1 large can tomato sauce
Italian seasoning
1 medium head of cabbage

Directions

Put cabbage in large pot of water, simmer removing core to make it easier to remove each leaf. In the meantime, put water in small pan & bring to boil. Turn off heat & add instant rice. Melt margarine in small pan & saute the diced onion, until transparent.

In a large mixing bowl, combine hamburger, sauasge, rice, onion, eggs, salt & pepper. Mix well. Line bottom of baking dish with large outer cabbage leaves.Fill each cabbage roll with a handful of the mixture. Fold each leaf to enclose mixture, placing in baking dish. Mix tomato sauce with Italian seasonings & pour over top. Cover with lid.

Bake at 350 degrees until cooked well through. (about 1- 1/2 hours). Serve with Grilled Kielbasa and Mashed Potatoes and use the pan sauce for gravy :-)

Kudos to Tina Fey and Amy Poehler (SNL)

Snapper Recipes

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Red snapper w/Anchovies and Thyme

Adapted from Nigella Lawson

Ingredients

3-4 tablespoons olive oil, plus a few dribbles from the anchovy oil
6 to 12 fillets of red snapper, redfish, or sea bream
1 clove minced garlic
2 anchovy fillets
leaves from a few sprigs of thyme
2 tablespoons sherry
1 tablespoon butter

Directions

In a large non-stick skillet, pour in a little of the oil and heat to medium. Begin frying the fish, which doesn't take long at all. Do not over cook. Remove to plates and keep warm.

When all the fish has been cooked, add a tablespoon of the olive oil, plus a dribble of the anchovy oil and stir in the garlic and anchovy fillets. Stir with a wooden spoon as the oil warms. The garlic Will soften and the anchovies will melt into the oil. Add the thyme leaves and the sherry. After about a minute, remove from heat and whisk in the butter. Pour the sauce over the fish.


Chickpeas with chili, garlic, and thyme

Ingredients

18 ounces dried chickpeas
1 onion halved (don't bother to peel)
About 6 sprigs thyme
1/4 cup olive oil
salt
1 red chili pepper
1 onion
2 fat cloves of garlic
leaves from 4-5 sprigs of thyme
1/4 cup olive oil

Directions

Soak chickpeas in cold water for 24 hours. After soaking, drain, rinse and cover the chickpeas well with cold water in a large saucepan. Add the halved onion, thyme sprigs, and olive oil. Put on lid, bring to a boil, then lower the heat and simmer for about an hour. Then add salt, cook longer, checking to see if they are soft. When they are finally cooked, remove about 2 cups of the cooking liquid and set aside.

Drain the chickpeas and remove the bits of onion and thyme with tongs. Cooking the chickpeas can be done in advance and the chickpeas stored in a container in the fridge with some olive oil added to prevent them from drying out.

Roughly seed the chili pepper, peel the onion and chop it roughly. Place the chili, onion, and garlic in a food processor and puree to a pulp. Pour the olive oil into a large skillet and pour the puree into it. Cook for around 10 minutes over medium heat. Add the chickpeas, turning to coat, add half of the chickpea broth and bring to a boil. Put on a lid and cook gently until the chickpeas are hot and soft, adding more liquid if necessary.

When done, add some extra olive oil to the finished chickpeas--to make them glossy. Sprinkle salt to taste and serve along with the fish.

Grilled Snapper on Spinach and Potato Rosti with a Red Wine Reduction Sauce

Ingredients

4 fairly large red snapper fillets

Sauce

1 1/4 cups red wine
1/4 cup red wine vinegar
1 peeled carrot
1 peeled clove garlic
1/2 onion thinly sliced
1/2 tsp peppercorns
1/4 tsp fennel seeds
1 cup port wine

Rosti

4 medium potatoes, grated
1 carrot, grated
1/2 onion, grated
1/2 cup flour
1 tsp baking powder
salt and pepper to taste

For the sauce - put 1 1/4 cups of red wine and 1/4 cup good red wine vinegar in a saucepan and add 1 peeled carrot, 1 clove peeled garlic, 1/2 onion thinly sliced, 1/2 teaspoon pepercorns, 1/4 teaspoon fennel seeds and over a medium heat reduce by half, about 25 minutes. Meanwhle put a cup of port wine in another saucepan and reduce by half about 15 minutes. Strain first reduction into the second and set aside.
For the potato rosti - grate 4 medium potatoes, 1 carrot and 1/2 an onion in a bowl add 1/2 cup flour, 1 teaspoon baking powder, salt and freshly ground pepper and deep fry big spoonfulls in a pan until golden brown.
The snapper - generously season both sides with salt and pepper and cook in a little light oil over a high heat approx. 4 minutes each side until just cooked (depends a lot on thickness of fillet)
To assemble - put 2 rosti in the centre of the plate, add some lightly steamed spinach and the fish. Finish the sauce - bring to the boil then off the heat add 4 tablespoons butter and swirl until the butter is dissolved and the sauce becomes shiny. Pour around the food and garnish with chopped parsley.

Makes 4 servings

Red Snapper Fillets w/ Balsamic Salad Greens

Ingredients

2 Red Snapper filets
Salt and pepper to taste
1 teaspoon garlic powder
1 tablespoon Cajun seasoning
1 tablespoon olive oil
Dash white wine
1/2 of a lime, cut into two quarters
Fresh salad greens
Balsamic vinaigrette

Directions

Salt and pepper two Red Snapper filets. Dust pinches of garlic powder and Cajun seasoning over both sides.

Preheat a large skillet over medium heat. Once the pan is warm, add olive oil and white wine. Wait a few seconds for the oil and wine to warm before placing the red snapper filets in the middle of the pan. Squeeze the lime quarters over the fish and add the skins to the pan. Cook 3 to 5 minutes on each side until the fish is flaking and cooked through. Be sure not to overcook!

To serve, place mixed greens in center of plate, drizzle with balsamic vinaigrette and top with a red snapper filet. Enjoy!

Red Snapper Veracruzano

Ingredients

Serves 4

2 tablespoons canola oil
1 large onion, thinly sliced
4 minced cloves garlic
1 to 2 tablespoons chopped pickled jalapenos
3 plum tomatoes, seeded and chopped
1/2 cup chopped green olives
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
4 (6 ounces each) skinless snapper fillets
Coarse salt and ground pepper
Lime wedges, for serving

Directions

Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute.
Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano.
Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.




Phyllo-wrapped Snapper with Fennel and Ricotta

Ingredients (serves 3)


1. 3 snapper fillets, washed and dry
3. 2 carrots, peeled, thinly sliced
4. 1 handful parsley, finely chopped
5. 3 tablespoons ricotta cheese
6. 1 packet of filo pastry (12 sheets to make 3 parcels)
7. 1 tsp turmeric powder
8. 3 tablespoons butter , softened (approx you may need more)

Method

1. Preheat oven to 350 - 375 degrees F.
2. Saute fennel and carrot in a frying pan with a drizzle of olive oil.
3. Add turmeric powder, keep stirring until fennel and carrot soften. Set aside, and let it cool down.
4. Pan sear the fish fillet with some butter. Set aside, let it cool down.
5. Lay down 2 sheets of phyllo pastry, brush bit of butter in center. Then lay down another 2 sheets at right angles to make a cross.
6. Put the fish in the centre, top with few spoonful of fennel and carrot mix.
7. Spread 1 tablespoon of ricotta on top of the fish.
8. sprinkle some parsley on top.
9. brush the top and bottom edges of phyllo with more butter, fold inwards and seal the fish.
10. repeat no 9, with the left and right edges of the phyllo pastry and wrap the fish entirely.
11. Brush the phyllo parcel with more butter and lay it on a baking tray.
12. Put in the oven, and cook it for 20 min or until the pastry is golden brown.

Pumpkin Pancakes with Cinnamon Butter

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I made these this morning they were delicious!!

Pumpkin Pancakes with Cinnamon Butter

Ingredients

1 3/4 cups flour
1 1/2 cups milk
1/4 cup pumpkin puree
2 1/2 tablespoons melted butter
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs

for the cinnamon butter:
4 tablespoons butter, very softened
2 teaspoons confectioners sugar
1 teaspoon cinnamon

plus additional butter for griddle

Directions:

For the cinnamon butter:

Thoroughly combine all ingredients. Refrigerate until use.

For Pancakes:

Whisk together all pancake ingredients together in a large bowl until just mixed. Spoon 1/3 cup of batter on a hot, buttered griddle. Cook until the top is bubbling, then flip. Cook the pancakes until the underside is golden brown, then serve with cinnamon butter.

Yield: about 8-10 pancakes

Source: http://coconutlime.blogspot.com

Talking Greek

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Bordered by azure seas, Greece is a country of steep, rocky terrain. Yet from unfertile soils emerged a cuisine of fresh, delicious simplicity.


Classic Greek Flavors

Like a tiny taste of the sun, a handful of classic ingredients typify Greek cuisine's fresh, vibrant flavors: olive oil, lemon, feta cheese, oregano and thyme. They give a burst of flavor to seafood, salads and vegetable dishes.

Bacchus and the Golden Mean

Olives and grapes grow in even the most inhospitable soils. For ancient Greeks, the simplicity of a diet based on these ingredients harmonized nicely with a philosophy of moderation: Too much wine causes grief, but so does too little.

Grecian Formula

A study completed in the 1960s gave props to the Cretan diet, noting the health benefits of eating plentiful fresh fruits and vegetables and olive oil as the primary fat. The study first showcased the health rewards of what today we call the "Mediterranean diet."


Greek Salad

INGREDIENTS

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

DIRECTIONS

In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.


Greek Saganaki

"Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon."

INGREDIENTS

8 ounces feta cheese
1 egg
1 teaspoon finely chopped fresh oregano
1/2 cup all-purpose flour
2 tablespoons olive oil
freshly ground black pepper
2 large ripe tomatoes, sliced
1 lemon, cut into wedges

DIRECTIONS

Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.



Tzatziki Sauce

"Easy dressing for gyros or Greek salad. Also makes a nice dipping sauce for Veggies. HINT: Tastes best when chilled for at least 1 hour after preparation."

Ingredients

16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Directions

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups


Spanakopita (Greek Spinach Pie)

"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."

Ingredients:

* 3 tablespoons olive oil
* 1 yellow onion, chopped
* 1 bunch green onions, chopped
* 2 tbsp fresh dill, chopped
* 2 cloves garlic, minced
* 2 pounds spinach, rinsed and chopped
* 2 eggs, lightly beaten
* 1/2 cup ricotta cheese (I didn't have ricotta so I used "light" cream cheese)
* 1 cup crumbled feta cheese
* 12 sheets phyllo dough
* 1/4 cup olive oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.

2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach and dill, and continue to sauté until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.

4. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with half of the sheets. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

5. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Notes:

1. I recommend cooking the spinach in a separate pan first and then draining out the excess water before adding to the onions... OR alternatively buy frozen spinach from the grocery store, thaw and press out all of the water then add to onion mixture and sauté.

2. Thaw the phyllo over night in the fridge, it's easier to work with if it thaws slowly.



Souvlaki

"Souvlaki is a Greek specialty made with tender cuts of meat. In this pork recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad."

INGREDIENTS

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

DIRECTIONS

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
Serve with Tzatziki Sauce

FOOTNOTES

Wine Tip
Try with a Sauvignon Blanc.



Gyro Sandwiches

Ingredients

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.



Moussaka

Ingredients:

1 pound ground beef
1 onion (chopped)
4 cloves garlic (chopped)
1 can of pureed tomatoes
1/2 cup white wine
1 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon cinnamon
1 bay leaf
salt and pepper to taste
1 eggplant (sliced into 1/4 inch thick slices)
2 cups bechamel sauce (recipe follows)
1/2 cup pecorino (grated)
1/4 cup bread crumbs

Directions

Brown the ground beef in a pan.
Remove the ground beef from the pan reserving a bit of the grease in the pan.
Add the the onions and saute until translucent.
Add the garlic and saute until fragrant.
Add the ground beef, tomatoes, wine, basil, oregano, cinnamon, bay leaf, salt and pepper, cover and simmer for 20 minutes.
Broil the eggplant until golden brown on both sides, about 3-4 minutes per side.
Place the eggplant on the bottom of a baking pan.
Pour the meat sauce onto the egg plant.
Melt the most of the cheese in the bechamel sauce.
Pour the bechamel sauce onto the meat sauce.
Top with the bread crumbs and the remaining cheese.
Bake in a 350F oven for 30 minutes or until the top is golden brown.

Bechamel Sauce

INGREDIENTS

5 tablespoons butter
1/4 cup all-purpose flour
1 quart milk
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg

DIRECTIONS

Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.



Easy Baklava

Phyllo dough is layered with butter, cinnamon and nuts and baked, then topped with a honey syrup and allowed to cool before eating.

INGREDIENTS

1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
Bake in preheated oven 50 minutes, until golden and crisp.
While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Source: allrecipes.com
foodnetwork.com

Pistachio White Chocolate Chip Cookies

Pistachio White Chocolate Chip Cookies Recipe

Ingredients

1 cup of unsalted butter, room temperature
1 cup of sugar
1 cup of dark brown sugar, packed
2 eggs
2 tablespoons of milk
2 teaspoons of vanilla extract
2 1/2 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt (regular salt will suffice)
1 cup of rolled oats
1 1/2 cups of coarsely chopped pistachios, raw and unsalted
1 1/2 cups of white chocolate chips

Method

1 Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes.

2 Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.

3 In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.

4 Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.

5 Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.

Makes 6 dozen.

Source: elise.com

Cuban Food

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Batidos (Cuban Fruit Shakes)

6 ounces mango sorbet
3 ounces vanilla ice cream
1/2 cup chopped fresh mango, plus mango slices, for garnish
5/8 cup cold milk
1 to 2 tablespoons honey, or more to taste
Mint sprigs, for garnish

Place all ingredients in a blender and blend until smooth. Pour into a 10-ounce glass and serve immediately. Garnish with a mango slice and mint sprig, if desired.


Croquetas (Ham Croquettes)

Ingredients

4 tablespoons butter
1 medium finely minced onion
1/3 cup flour
1 1/2 cups milk (more or less) at room temperature
1/4 teaspoon nutmeg
1 tablespoon dry sherry
1 tablespoon finely chopped parsley
4 cups (about 1 pound) smoked ham, ground
1 cup dry bread crumbs (more or less)
Salt & black pepper to taste

COATING

2 eggs, beaten with 1 tablespoon water
1 cup dry bread crumbs mixed with 1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for frying

In a large pan, melt the butter, add the onions, and sauté until translucent.
Stir in 1/3 cup flour to make a roux -- add more butter if necessary to make a smooth roux. Gradually whisk in the milk to form a smooth sauce. Continue cooking until the sauce thickens. Your sauce needs to be very thick -- like wallpaper paste! Whisk in nutmeg, sherry, and parsley. Fold in the ground ham and one cup bread crumbs.

Let simmer for five minutes on low heat. Taste and season with salt and pepper if necessary -- the ham probably has enough salt already. Spoon the mixture into a baking pan and refrigerate until well chilled -- at least one hour. NOTE: The mixture needs to be firm enough to form into rolls. If your mixture is too soft or sticky, add some additional bread crumbs.

Shape the ham mixture into logs about 3/4-inch thick and three inches long.

Make an egg wash by beating the eggs with water until frothy in a small bowl.

Combine the bread crumbs and flour in a second bowl; add salt and pepper.

Dip the logs in the egg wash and roll the logs in the seasoned bread crumbs. Dip a second time and re-roll in bread crumbs.

IMPORTANT: Cover logs with plastic wrap and refrigerate for two to three hours. (You may also freeze for later use, or use the freezer to quickly chill them.)

Sauté the croquetas in hot oil -- about 350º F, a few at a time, three to four minutes, turning occasionally, until golden brown. Remove from oil and drain on paper towels. You may also cook them in a deep fat fryer.

Variation: Chicken

You can easily substitute an equal amount of COOKED chicken for the ham -- white or dark meat, or a combination. Grind the cooked chicken in a food processor. Add a dash of fresh lime juice to the ground chicken. We also grind in a handful of chopped cilantro for a nice flavor twist. (Omit the parsley if you do so.) However, this is an option.

Ensalada Cubana Tipica (Typical Cuban Salad)

The salad you see at almost every cuban get together!!

Ingredients

2 ripe red tomatoes
1 white onion
1 head iceberg lettuce
6-8 radishes, sliced thin
Dressing:- 1/2 cup olive oil
1/4 cup white vinegar
1/4 cup fresh lemon juice
4 cloves garlic, mashed
1 teaspoon salt
1/4 teaspoon pepper

Cut the tomatoes in wedges, cut the onion in thin slices. Break up the lettuce by hand.
Toss all ingredients together with the radishes. Place all the vegetables in the refrigerator to chill.

Use a mortar and pestle to mash the garlic with the salt and pepper. In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly.

You can also use a blender to emulsify the oil and liquids.

Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.

Add just enough dressing to cover the salad -- more or less to your own taste.

Cubano Sandwich

Ingredients

Cuban bread or (Substitute French bread if you must, but NOT a baguette!)
Butter, softened
1 pound ham sliced (Use a good quality ham.)
1 pound lechón asado (roasted Cuban pork) sliced
1/2 pound Swiss cheese, sliced (Use a mild Swiss -- we like Baby Swiss -- it has only a few holes.)
Sliced dill pickles (dill "Sandwich Stackers" work great)
Yellow mustard (optional)
Mayonnaise (NEVER!!)

To make four generous sandwiches:
Preheat a pancake griddle or large fry pan. Cut the bread into sections about 8 inches long. Cut these in half and spread butter on both halves (inside). Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

NOTE: Most people use a sweet cured ham (jamón dulce) or bolo ham for Cuban sandwiches. If you can find these hams in your area, great. Otherwise, look for a slightly sweet, soft textured ham with a mild taste. You don't want the flavor of the ham to overpower the rest of the ingredients! Also, never use shaved ham or pork in a Cuban sandwich!

Place the sandwich on the hot griddle (fry pan) sprayed with a little "Pam" or lightly greased. Place a heavy iron skillet or bacon press on top of the sandwich to flatten. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!) Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts. Slice the sandwich in half diagonally and serve.



Fritas (Cuban Hamburgers)

1 lb. lean ground beef
1 egg
1/2 tsp. paprika
1/4 cup milk
1 tsp 1000 Island dressing [mayo and ketchup]
1 tsp ketchup
1/2 cup bread crumbs
1/4 tsp black pepper
2 tsp. salt
1 tsp ground onion

Soak bread crumbs in milk and mix all ingredients well. Shape into small balls, place in refrigerator for about 2 hours to let the meat marinate with other ingredients. Lightly grease grill or frying pan. Fry meat, press to shape like hamburgers. Serve in hamburger buns.

Serving tip: For better results, cut the bun with a large round cookie cutter, spread with ketchup, sprinkle with chopped onions if desired, serve with shoestring potatoes.


Picadillo (Cuban Beef Hash)

1 lb ground meat
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Raisins
Salt and pepper to taste

In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render.

turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Add the raisins and adjust the seasonings.

Serve over fluffy, white rice. If you like it soupier, just add more tomato sauce and/or wine, if you wish.


Tostones (Fried Plantain)

Ingredients

Vegetable oil for frying
Green plantain (See above), peeled and cut into 2" slices
Salt

Peel the plantain: Cut the ends of each plantain off with a sharp knife. Use the knife to cut through the peel only the entire lenth of the plantain. Loosen the peel along the cut and remove peel by hand.
Cut the plantain into slices, about 2" to 2 1/2" wide.

Fill a large skillet a third full with oil and heat over medium-high heat to a temperature of about 300 degrees F. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft.

Remove the plantains and drain on paper towels. Use a plantain press or a brown paper bag folded over to smash the plantains to about half their thickness. Let the oil come back to a higher temperature -- this time about 375 degrees F. Fry once again, turning occasionally, until golden brown on both sides. Remove and use paper towels to absorb excess oil. Sprinkle with plenty of salt and serve.

Quesillo

Looks like flan tastes like cheesecake and relatively simple to make!!

Ingredients

1 can sweetened condensed milk
1 package (8 oz) cream cheese
1 tablespoon white vinegar

For caramel:

3/4 cup sugar 1/3 cup water

Preheat oven to 350° F.
Use a souffle or baking dish.

Caramel:

Heat the sugar in the water until it is dissolved, then boil without stirring until golden brown. Remove from heat and pour into the dish. Tilt back and forth to cover the bottom and sides of dish.

Quesillo:

Pour into the caramel lined dish and set it into a pan of water (water bath).

Bake for 40 to 50 minutes or until knife comes out of center clean. Let cool in dish. Before serving, loosen sides with a knife and flip onto a platter with a rim.

Source: tasteofcuba.com
icuban.com
Three guys from Miami

Chocolate-Glazed Chocolate Tart

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart a chic take on chocolate. This recipe comes from Gourmet magazine September 2008.

Chocolate-Glazed Chocolate Tart

Ingredients

For crust:
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar

For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt

For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

Equipment: a 9-inch round fluted tart pan (1 inch deep) with removable bottom

Preparation:

Make crust:
Preheat oven to 350°F with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.

Make filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks' note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.


Source: Gourmet Magazine

Buddhist Thought for the Day

There are no facts, only interpretations.
- Friedrich Nietzsche

Chicken and Goat Cheese Quesadillas with Mango Salsa

Chicken and Goat Cheese Quesadillas

Ingredients

1 cooked chicken breast, shredded or pulled
2 T. finely diced onion, red or sweet white
1/4 - 1/3 C. sliced black pitted olives
5 oz. chevre (goat) cheese
6 oz. jar marinated artichoke hearts, drained and chopped
8 medium tortillas
canola oil


Preparation

Mix the chicken meat, onions, olives, chevre and artichoke hearts in a bowl. Heat a saute pan over a medium high burner and drizzle with about a tablespoon of oil.

Slide in a tortilla and spread with a quarter of the chicken mix. Place another tortilla on top and press it down gently. Fry on both sides until crispy brown.

Do these one at a time, ending up with four quesadillas. Keep them warm in a low oven and when they’re all done, cut into wedges and serve.

MORE IDEAS:

The possibilities for additional ingredients include finely diced bell or jalapeno peppers, cheddar cheese instead of chevre and pulled pork in place of the chicken.

A small bag of sliced almonds adds great texture.

Serve with dipping bowls of mango salsa, or pico de gallo with sour cream and guacamole. Also you can take a small can of adobo peppers in chipotle sauce remove peppers from sauce and chop up the peppers finely and mix back in with the chipotle sauce. Drizzle over quesadillas wedges before serving and sprinkle with chopped cilantro.


Mango Salsa

INGREDIENTS

1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

DIRECTIONS

In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Source: seductionmeals.com

Gordon Ramsay - Beef Wellington

Gordon Ramsay's Beef Wellington

400g (3/4-1 pound) Beef fillet
400g ( about 1 pound) Flat mushrooms
4 slices Parma ham
English mustard for brushing meat
200g (or 1 sheet frozen) puff pastry
2 Egg yolks

1. Pre-heat the oven to 200c/375f.
2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it’s brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don’t want to cook the meat at this stage. Allow to cool and brush generously with the mustard.
3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
4. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.
5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film.
7. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the ‘underside’. Turnover and egg wash over the top.
8. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.

Serves 2.

Serve with a side of mashed potatoes and a glass of aged Brunello di Montalcino.


Gordon Ramsay - Beef Wellington - The funniest bloopers are right here

Marcus Wareing Cooks a Custard Tart

Custard Tart With Garibaldi Biscuits by Marcus Wareing


Ingredients

*

garibaldi biscuits

* 3 5/8 ounces butter, melted in a saucepan
* 3 5/8 ounces icing sugar, sifted
* 3 5/8 ounces plain flour, plus extra for dusting
* 3 5/8 ounces egg whites
* 7 1/16 ounces currants
* pastry dough
* 8 ounces flour, plus extra for dusting
* 1/16 teaspoon salt
* 1 lemon, zest of, only
* 5 1/3 ounces butter
* 2 2/3 ounces caster sugar
* 1 free-range egg yolk
* 1 free-range egg

custard filling

* 9 free-range egg yolks
* 2 2/3 ounces caster sugar
* 2 1/8 cups whipping cream
* freshly grated nutmeg

Directions

Preheat the oven to 180C/350F/Gas 4.


First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. Bring together into a ball, wrap in cling film and chill for at least one hour.


Roll the dough on a lightly floured surface out to 5mm/½in thick. Cut into 12 rectangles - you may have some dough left over. Place on a baking tray lined with greaseproof paper, ensuring the biscuits are not touching each other. Chill in the fridge for 30 minutes.

Bake the biscuits for 8-10 minutes or until golden brown. Remove and cool on a wire rack. Keep in an airtight tin.


For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.


Turn the oven down to 170C/325F/Gas 3.


Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool.


Turn the oven down to 130C/250F/Gas1.


For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.


Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature.


Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits.




Marcus Wareing - Funny video clips are a click away

Gordon Ramsay "dispute" sparks foodie bun-fight

Above: British celebrity chef Gordon Ramsay stands in the kitchen of his new restaurant "Gordon Ramsay at the London" at the London NYC Hotel in New York, November 16, 2006.

REUTERS/Mike Segar
---------------------------------------------------------
It's knives and forks drawn in the well-fed world of restaurant reviewers.

Two top-selling restaurant guides -- New York-based foodie's bible Zagat's, and Harden's, a Zagat-inspired tome that's a force in Britain -- are locked in an unseemly spat over their latest London rankings.

And at the heart of the gastronomic stand-off is Gordon Ramsay, the expletive-spewing, global celebrity-cum-chef who is never far from controversy.

Put simply, Zagat's thinks Ramsay is the top dog on the London fine-dining scene, while Harden's believes the best days of the motor-mouth chef may be over.

Marcus Wareing

In its 2009 guide, Harden's gives top-billing to Petrus, a restaurant whose head chef, Marcus Wareing, is a Gordon Ramsay protege. Ramsay's flagship restaurant, Restaurant Gordon Ramsay, is pushed into second place.

"Wareing is emerging from Ramsay's ‘shadow' as the proprietor of what is now clearly the best restaurant in London, and he and his team should be congratulated," declared Peter Harden, the co-editor of Harden's, before adding:

"The Ramsay empire's current performance -- and in particular the poor standard of most of the more recent openings -- raises questions as to its direction, and its ability to maintain its reputation as an operator of the highest quality."

It was a stinging rebuke for Ramsay, who had been at the top of the rankings for eight years.

But as far as Harden's -- motto "To tell it how it is" -- is concerned, it was only a matter of time as Ramsay lent his name to ever more establishments and the quality of some declines.

"Ramsay's not superhuman despite the media myth," Richard Harden, Peter's brother, told Reuters. "Something had to give."

But Zagat's is not so sure and its founder, Tim Zagat, has been outspoken in his disagreement with Harden's decision. At the launch of the 2009 Zagat London guide this week he told the Evening Standard newspaper:

"Harden's are full of s--- and you can quote me on that.

"They attack people every year just to get more publicity. Gordon Ramsay is an easy target for them because of his profile," the paper quoted Zagat as saying.

Harden's responded by issuing a press release that began: "Oh dear, bad language seems to be infectious", an apparent reference to Ramsay's fluency in swearing.

"We're not going to get into a slanging match with a competing publisher," Harden's wrote, before going on to point out how the competing guides were generally in agreement on some of Ramsay's lower-budget eateries if not the flagship one.

Zagat and his wife Tina, who began their guides in New York 30 years ago and have built them into a multi-million dollar global brand, were not immediately available for comment.

Given how competitive the restaurant business in London is, especially at a time when the wealthy are cutting back, the dispute is unlikely to die down quickly.

But for once, and perhaps surprisingly, the only person who hasn't yet stepped into the fray is the man at the heart of the bun-fight: the usually loquacious Ramsay.

Source: Reuters

Go Michael Go

The Michael Palin for President campaign is off to a
roaring start.

The campaign video, launched the same night the OTHER
Palin delivered her "you haven't actually nominated me
yet but I'll accept your nomination anyway" speech, has
now been seen by MORE THAN 200,000 PEOPLE.

According to ViralVideoChart and several other sources,
it is one of the most-viewed videos in the world over
the last week.

The Palin for President video has also been featured in
blogs on the Los Angeles Times website and the Obama-Biden
website, along with hundreds of others all over the web.
(They even got a call from CNN!)

Best of all, the official Monty Python site, Pythonline.com,
is currently featuring the video as one of its lead stories.

Here it is:




Finally, a Palin we can stand behind (and not just to look at his lovely bum).
Of course the opposition has been heard from as well, offering
such insightful and considered political discourse as "If you
have a child, I hope he dies in a car fire!" and "F--k your video
and f--k you!"

Apparently they've hit a nerve.

Here's how you can help

1. ENGAGE IN SOCIAL DEBATE by rubbing Fuzzy Things on Republicans.

2. ENGAGE IN CIVIL DISOBEDIENCE by doing Silly Walks in government
buildings.

And just who should his running mate be? John Cleese? Brian Cohen? The Dead Parrot???

"Welease Bwian"

LOL'ing till I can't LOL no more :)

Source: http://www.michaelpalinforpresident.com/

Super Simple Salmon Supper

-------------------------------------------------------


Maple Grilled Salmon

Ingredients

1/4 cup rice wine vinegar
3 tablespoons maple syrup
2 tablespoons fresh orange juice
4 (6-ounce) salmon fillets, skinned
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 3 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 3 hours.

2. Preheat grill or grill pan to medium-high heat.

3. Remove fish from bag, reserving the marinade. Pour marinade into a small saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes).

4. Place fish on grill rack or pan coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with marinade. Remove fish from grill; sprinkle with salt and pepper.



Lemon Rice

Ingredients

1 garlic clove
2 cups chicken broth
2 tablespoons butter
1/2 teaspoon salt
1 cup basmati rice
1 tablespoon grated lemon rind

Preparation

1. Slightly smash garlic clove using flat side of a knife. Stir together garlic, broth, butter, and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender.

2. Remove and discard garlic; stir in lemon rind using a fork.

Lemon-Dill Rice: Proceed with recipe as directed, stirring 1 tsp. dried dill into cooked rice with lemon rind.



Garlic Sauteed Spinach

Ingredients

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon butter
Lemon

Preparation

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.

Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.


Chunky Chocolate Brownies

Ingredients

2 tablespoons water
3/4 cup granulated sugar
1/3 cup butter
1 (11.5-ounce) package semisweet chocolate chunks, divided
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped hazelnuts or pecans, toasted
Powdered sugar

Preparation

Combine first 3 ingredients in a 3 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in 1 cup chocolate chunks until smooth. Let cool 5 minutes. Add eggs, 1 at a time, stirring just until blended. Stir in vanilla.

Combine flour and salt; stir in remaining chocolate chunks and hazelnuts. Stir flour mixture into chocolate mixture in saucepan. Spread into a lightly greased 9-inch square pan.

Bake at 325° for 23 to 28 minutes. Cool in pan on a wire rack. Dust with powdered sugar. Cut into squares.

To freeze up to 3 months: Wrap baked brownies in aluminum foil, and place in a large zip-top plastic freezer bag. To thaw, remove brownies from plastic bag, and let stand at room temperature for 3 hours; unwrap and serve.

Source: Cooking Light

Vietnamese Chicken Meatballs

------------------------------------------
Vietnamese Chicken Meatballs



Ingredients:

1 pound Chicken breast (skinless/boneless)
3 cloves garlic minced.
3 shallots, chopped.
Handful of mint and coriander (more of the coriander)
3 Tablespoon Fish Sauce
1 stalk of fresh lemon grass, tender white inner bulb only, minced.
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 tsp ground black pepper.
1/2 cup sugar

Directions:

1) Preheat oven to 400 degrees, line baking sheet with parchment paper. In a food processor pulse the chicken until coarsely chopped, transfer to a bowl. Mix the rest of the ingredients EXEPT the sugar and combine with chicken using your lovely hands.

2) Spread sugar on a plate. Roll the chicken mixture into 1 1/2 inch balls with slightly moistened hands. Arrange on baking sheet and bake for 15 minutes until browned and cooked through.

3) Serve on bed of lettuce with sliced red onion and cucumber. Serve with Asian chili sauce.




Source
http://baking-haven.blogspot.com/2008/09/vietnamese-chicken-meatballs.html

Streaky bacons loses to sorbet at UK food awards

Above: Blackcurrant and kirsch sorbet, made by Beckleberry's Artisan Foods, in an undated photo courtesy of the organizers of 15th annual Great Taste Awards.

REUTERS/Guild of Fine Food/Handout
---------------------------------------------------------------
Free range streaky bacon, a pork, prune and Calvados pie, an Irish whisky truffle, and a Gouda-style cheese from Ireland were among the top prize winners at the 15th annual Great Taste Awards held in London this week.

But this year's Supreme Champion Award went to a blackcurrant and kirsch sorbet, made by Beckleberry's Artisan Foods, from the northeastern English area of Tyne and Wear.

Selected from nearly 4,800 entries from across Britain, by 160 food experts, over 24 days the sorbet was described by panel member Alex James, ex-member of British rock band Blur, as "a strange kind of alchemy."

"The balance between the blackcurrant and the kirsch is some weird magic," said James, who has traded the stage for farming.

Bob Farrand of the Guild of Fine Foods, who run the awards, acknowledged the other finalists, including brownies from Lancashire-based bakers More? and Otter Head Beer from the independent Otter Brewery in southwest England, but had highest praise for the sorbet.

"The only way I can define what makes a Supreme Champion is that feeling when you eat or drink something and you spontaneously want to turn to the person next to you and say "crikey! You've got to try that," Farrand said.

He said the sorbet was a testimony to small-scale artisan cooking by Beckleberry's father and son partnership that have been producing them for upscale restaurants in northern England.

"They're so good some chefs have been known to pass them off as their own," Farrand said.

Beckleberry's can now expect a run on their iced-dessert, if the experiences of last year's winner, Walter Smith's Pork Pie are anything to go by.

"What winning did for that business last year is unbelievable," continues Mr Farrand. "That pork pie went from 0.5 percent of their turnover to well over 10 per cent."

All of the prize-winners are currently available in Fortnum and Mason stores, who sponsor the awards, across the country as part of a nine-day promotion of locally made food.

It has been a record year for the Great Taste Awards with 2021 small food producers entering just under 4,800 foods for judging. In total there were over 1,150 gold awards of which 847 achieved 1 star, 220 were awarded 2 star and 72 received the coveted 3 stars.

Source: Reuters