|
|
|
|
Be Nice--Nice Is Good __________________________________________________ Joe Barkson's WORLDWIDE RECIPES PLUS The Official Recipezine of the Internet __________________________________________________ This Week's Theme: South of the Border, Down Mexico Way Today's Recipes: Fish in Garlic Sauce & Sinaloa-Style Grilled Chicken __________________________________________________ TODAY'S SPONSORS __________________________________________________ Amazon.com - Please support your favorite recipezine by using this link for all your purchases from Amazon.com: http://www.wwrecipes.com/amazon.htm __________________________________________________ Please do not forward any part of this publication to other people. See the copyright notice below for all the legal stuff. __________________________________________________ FOOD FUNNY __________________________________________________ Here's an unusual one from Rosemary Zwick: Two women were sitting by the side of a river holding fishing poles with the lines in the water. A game warden came up behind them, tapped one on the shoulder and said, "Excuse me, ladies. I'd like to see your fishing licenses." "We don't have any," replied the first woman. "Well, if you're going to fish, you need fishing licenses." "But officer," replied the second woman, "we aren't fishing. We both have magnets at the end of our lines and we're collecting debris off the bottom of the river." The warden lifted up the lines and, sure enough, there were magnets tied on the end of each line. "Well, I know of no law against it," said the warden, "take all the debris you want." And with that, he left. As soon as he was out of sight, the two women started laughing hysterically. "What a dumb cop," the one said to the other, "doesn't he know that there are steelhead trout in this river?" __________________________________________________ QUIZINE QUESTION Cynthia MacGregor, Editor __________________________________________________ Why is the ice cream concoction known as the "sundae" spelled with an "e" at the end, as distinct from the day of the week? See below for the answer to today's Quizine Question. __________________________________________________ THE WEEKEND EDITION __________________________________________________ This week's theme: A Spring Picnic This week's recipes: - Zucchini and Sausage Pie - Arugula and Strawberry Salad - Asparagus with Lemon Butter - Grilled Chicken Wraps - Apricot Almond Bars Also included in every Weekend Edition: A Food Funny, A Word from the Chef, and a full week's worth of Kitchen Tips and Ask the Chef questions and answers. Subscribe today so you don't miss any of the fun. http://www.wwrecipes.com/weekend.htm __________________________________________________ A WORD FROM THE CHEF __________________________________________________ Today we'll take a short break from your "AHA!" food moments so I can share some good news for pork lovers from the United States Department of Agriculture. For many years the USDA has been recommending that pork be cooked to the same internal temperature as ground meats, based on the out-dated thesis that American consumers needed to be protected from the deadly parasitic disease known as trichinosis. The reality is that trichinosis is a very rare disease these days, for a variety of reasons. (If you're curious about these reasons, I hope you'll read more about them on my Food Myths page at http://www.wwrecipes.com/food-myths.htm#15) and the USDA's new guidelines for cooking meats now takes that fact into account. The slightly misleading headline of a press release dated May 24, 2011 reads "USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145F." I say it's slightly misleading because the only change they made was to reduce the recommended temperature of pork. The "All Whole Cuts of Meat" part alludes to the fact that the recommended temperature for all whole cuts of meat is now 145F, whereas there used to be one temperature for pork and another temperature for all other meats. Not a major revision, but certainly good news for people who prefer their pork tender and juicy rather than dry and over-cooked. So now, according to the new guidelines, it is safe to cook beef, veal, lamb, pork, and fish to a temperature of 145F (63C). The guideline for all ground meats is still 160F (71C), and the recommended temperature for all poultry, whether ground or not, remains at 165F (74C). The new guidelines also include a three-minute rest time after the food is cooked, which I think is hardly necessary because it's hard to get a piece of meat from the fire to the mouth in less than three minutes unless you eat it standing over the stove, but I suppose the USDA is just trying to stay on the safe side with this stuff. You can read all the fine print here. Now that I have changed the way you will cook pork forever in the future, I hope you will reciprocate by sending me a write-up of a significant food event in your life. Then we'll be even. __________________________________________________ TODAY'S RECIPES __________________________________________________ Most French chefs go apoplectic at the thought of browning garlic for fear that it will ruin the dish, but in Mexico they know that a little browning gives garlic a unique, subtle flavor. Fish in Garlic Sauce (Pescado al Mojo de Ajo) 4-6 fillets of firm white fish such as bass, catfish, or perch Freshly squeezed lime juice Salt 3 Tbs (45 ml) butter 3 Tbs (45 ml) vegetable oil 10-12 cloves garlic, thinly sliced About 1/2 cup (125 ml) all-purpose flour seasoned with salt and freshly ground pepper The juice of 1 lime Chopped parsley for garnish Drizzle the fish with lime juice, sprinkle with salt, and refrigerate for 1 hour. Heat the butter and oil in a skillet over moderate heat and saute the garlic until golden brown, 3 to 4 minutes. Remove the garlic with a slotted spoon and set aside. Dredge the fish fillets in the flour mixture, shake off the excess, and saute in the butter and oil mixture until golden brown on both sides and cooked through. Transfer the fish to a serving platter. Add the reserved garlic, lime juice, and parsley to the pan and stir to loosen the brown bits in the bottom of the pan. Spoon the sauce over the fish and serve immediately. Serves 4 to 6. Isn't it often true that the simpler a dish is, the better it is? I offer this dish as evidence. Sinaloa-Style Grilled Chicken (Pollo a la Brasas) 1-2 whole chickens 1 1/2 cups (375 ml) orange juice 1 small onion, chopped 8-12 cloves garlic, peeled 1/2 tsp (2 ml) dried thyme 1/2 tsp (2 ml) dried oregano 1/2 tsp (2 ml) dried marjoram 4 bay (laurel) leaves, crumbled Salt and freshly ground pepper to taste Using a large knife or kitchen shears, cut along both sides of the backbone of the chicken and remove it. Lay the chicken skin-side up and press the breastbone to flatten the chicken. Alternately, the chicken can simply be cut into serving pieces. Combine the remaining ingredients in an electric blender or food processor and puree until smooth. Combine the chicken and the marinade in a non-reactive bowl or large plastic bag and marinate refrigerated at least 4 hours or overnight. Cook the chicken over hot coals or under a preheated broiler, turning every 10 minutes and basting with the marinade, until charred and the juices in the thigh run clear when pricked with a fork, 30 to 45 minutes. Serves 4 to 8. __________________________________________________ BONUS RECIPES From the Worldwide Recipes Archives __________________________________________________ Theme: Just Desserts Originally published during the week of May 28, 2007 Plantains are available in every stage of ripeness, from green when they're young, to black when they're fully ripe. Use the black ones for this recipe, and if you can only find green plantains, buy them and wait until they're ready. Baked Plantains 2-3 large plantains 4-7 Tbs (60-90 ml) brown sugar Ground cinnamon to taste Ground allspice to taste 2-3 Tbs (30-45 ml) butter Trim the ends of the plantains and do not peel but split them in half lengthwise. Make several gashed is the flesh with the tip of a knife. Mix together the brown sugar and spices and sprinkle over the plantains. Dot with butter and place on a baking sheet. Bake in a preheated 400F (200C) oven until the sugar is bubbling, about 20 minutes. Cool slightly before serving. Serves 4 to 6. Even though this has the richness and consistency of ice cream, technically it has to be classified as a sorbet due to the lack of dairy products. Unlike most frozen desserts, this one doesn't keep very well and is best eaten as soon as it's made. Coconut Sorbet 3 cups (750 ml) coconut milk (about 2 cans) 3/4 cup (180 ml) sugar, or more to taste 1 tsp (5 ml) vanilla extract Combine the ingredients in a mixing bowl, stirring to dissolve the sugar. Taste and add more sugar if desired. Freeze in an ice cream maker according to the manufacturer's directions. Serve immediately, or "warm" in the refrigerator for 30 minutes before serving if stored in the freezer. Serves 4 to 6. __________________________________________________ Theme: Another Quick and Easy Menu Originally published during the week of May 30, 2005 It's amazing to me that, after publishing a recipe almost every day for over seven years, I haven't published this classic dish before. I keep a mixture of whole black, white, green, and pink peppercorns (and Szechwan peppercorns when I can find them) on hand to refill my pepper grinders, and I strongly recommend using a homemade mixture of your own for this dish. Steak au Poivre Whole peppercorns (black, white, green, pink, or any combination) 4-6 thick beef steaks such as rib eye, Porterhouse, filet mignon, or T-bone Salt to taste Heavy cream, red wine, or beef stock (optional) Crush the peppercorns by pressing them against a flat surface with the bottom of a heavy pot. Cover the steaks with the crushed peppercorns, pressing them into the steak firmly. Season with salt and pan fry, grill, or broil until cooked to desired degree. Deglaze the pan with cream, red wine, or beef stock if desired, reducing the liquid and stirring up the brown bits in the pan before spooning it over the steaks. Serves 4 to 6. __________________________________________________ KITCHEN TIP __________________________________________________ Thanks to reader David Cantor for today's helpful hint: Sauteing is a great way to cook, but it leaves a lot of grease spatters all over the stove, even with a spatter shield. Cleaning the stove isn't so bad, but cleaning the burners is a real chore. I cover the unused burners with aluminum foil when I saute or pan-sear. It keeps the burners clean, and also acts as a great temporary spoon rest while cooking. If you have a handy solution to a common kitchen problem, please send it to [email address deleted] __________________________________________________ CULINARY CHRONICLES Karlis Streips, Editor __________________________________________________ Back in the Eastern Hemisphere The bananas which were grown in Africa several centuries ago bore scant resemblance to the fruit which we know today. They were much, much smaller than our current foot-long bananas, and they so much resembled a human finger that the Arabic word for finger is still "banan." In England, people imported a variety of banana from China which, in the toadying age that was common back then, was dubbed the Cavendish banana in honor of the family of the duke of Devonshire. This banana and its sub-groups represent much of commercial banana cultivation even today. Back in China there was a variety of banana known as the Go San Heong banana, which means, literally, "you can smell it from the next mountain." What vivid describers the Chinese are. People did not always know what to do with the strange, exotic fruit when they were presented with it. A 19th century "Domestic Cyclopaedia of Practical Information" explained: "Bananas are eaten raw, either alone, or cut in slices with sugar and cream, or wine and orange juice. They are also roasted, fried or boiled, and are made into fritters, preserves, and marmalades." A pretty thorough description, don't you think? Though the author clearly had not thought of that wondrous concoction that is a banana split. Contact Culinary Chronicles editor Karlis Streips at [email address deleted] __________________________________________________ THE PEN-PAL FORUM __________________________________________________ Please send your recipes to [email address deleted] and don't forget to tell us something about yourself. Please make sure that your submissions conform to the Pen-Pal guidelines at http://www.wwrecipes.com/pen-pals.htm NOTE: Worldwide Recipes has not tested the following recipes. Please direct all questions to the author of the recipe. __________________________________________________ From: Clay [email address deleted] The weather is starting to get warmer, and summer will be upon us shortly here in the northern hemisphere. I'm going to send some recipes for dips/spreads that are wonderful when served in the summertime, alone with your favorite cold summertime beverages. Five cups may sound like a huge amount of dip, but once your family or guests begin devouring this treat, it will disappear quickly. I necessary, you can easily cut this recipe in half. And, if you prefer, you can bake this dip on the top rack of a preheated outdoor grill. Baked Artichoke Dip 1 pound softened cream cheese 1/2 cup mayonnaise 1/3 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon Dijon mustard 1 garlic clove (peeled and minced) 1 teaspoon Worcestershire sauce 1/2 to 1 teaspoon hot pepper sauce (to taste) 3 6-ounce jars marinated artichoke hearts (drained and diced) 1 cup grated mozzarella cheese 3 or 4 scallions (minced) 2 to 3 teaspoons seeded and minced jalape? pepper (to taste) Pieces of your favorite artisan bread (for serving) Thin lightly toasted slices of baguette (for serving) Toasted bagel chips (for serving) Baked pita chips (for serving) Your favorite crackers (for serving) Cut raw vegetables (for serving) Thoroughly combine the cream cheese, mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, Worcestershire sauce and hot pepper sauce in a mixing bowl with an electric mixer. Fold in the artichokes, mozzarella cheese, scallions, and jalapeño pepper, and then transfer the mixture to an 8- or 9-inch square baking dish. Place the baking dish onto a rimmed baking sheet in the center of a preheat 400F oven, and bake the dip for about 20 minutes, until the dip is bubbling and browned on top. Serve warm or at room temperature, with pieces of your favorite artisan bread, lightly toasted slices of baguette, toasted bagel chips, baked pita chips, your favorite crackers, and or cut raw vegetables. Makes about 5 cups. __________________________________________________ From: Florine [email address deleted] Florine here in North Idaho where the lakes and streams are still a-risin'. This is a recipe I adapted and use because I like it and because it freezes well. I just use my ice cream scoop to put hemispheres on a baking sheet, freeze 'em, and then transfer them into single serving freezer bags. 10 minutes on defrost in the microwave and I have a dinner veggie. Smashed Sweet Potatoes with Sage 4 medium sweet potatoes 2 tablespoons butter 1/4 cup grated parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon dried sage, rubbed to finely crumble (or a little more, if you really like sage) Heat the oven to 375F. Bake the sweet potatoes whole for about an hour. Cool just enough to handle and remove the skins, trying to leave any caramelized potato intact, and putting the pulp into a bowl. Add the rest of the ingredients and smash the mixture just enough to distribute everything. Serve right away or refrigerate and reheat or freeze. __________________________________________________ From: Ida [email address deleted] I sent this recipe in on May 25 and notice that I left out the amount of flour. Below is the corrected recipe. Sorry for any inconvenience this might have caused. Banana Cake 1/2 cup butter 1 1/2 cups sugar (I use less) 2 eggs 2 cups flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup sour milk 1 teaspoon vanilla 1 1/3 cups ripe bananas, mashed Cream butter and sugar. Add beaten eggs. Sift flour, baking power, soda and salt. Add dry mixture to creamed mixture alternately with milk and bananas. Add vanilla and mix. Pour into greased loaf pan and bake at 350F (180C) 25-30 minutes. __________________________________________________ From: Laurel [email address deleted] Laurel here in Portland, Oregon. My husband, Larry, volunteers at the Oregon Coast Aquarium every three weeks. This time I sent him $20 of my grocery money and asked him to bring home same fresh crab meat. I used to buy crab in the shell but I found that it took too much time and energy to get it clean so I now let the fish mongers do the work for me. For the price, I don't get a lot of crab meat so I try to highlight it whenever I serve it. The recipe says to serve it as a dip with tortilla chips but I like it served on top of a baked potato. I also like to mix it with a bit of green onions and mayonnaise and serve it topped on an English muffin. I then top it with a bit of shredded Cheddar cheese. Spicy Crab Dip 1 bunch of green onions chopped using as much of the green as possible. 1 tsp cumin ( I use a little more because I really like the taste) 8 - 10 oz of crab meat. (I've used both canned and fresh. Fresh is always better, but the canned is good too!) 1 can of chopped green chilies 1 16 oz of cream cheese 1/4 cup sharp Cheddar cheese grated (or Monterey Jack) Saute the onions, chilies and cumin in a very small amount of olive oil. Add the crab. Cut the cream cheese into cubes and add to the crab pan. Mix continuously until cream cheese is melted. Pour into a 1 quart casserole and sprinkle with cheese. Bake in a 350 degrees oven until lightly brown and bubbly. Serve with Tortilla chips. Make a lot it goes fast! __________________________________________________ ASK THE CHEF __________________________________________________ "AllieKat274" asks: I wondered if you can cook regular rice so that it doesn't turn out sticky. Maybe a bit of oil in the water? Do you have any suggestions? The Chef answers: I suggest you try my basic recipe for long- grain rice below, and whatever you do, don't add anything other than rice and water to the pot. Basic Recipe for Long-Grain Rice As a general rule, cook 1/3 to 1/2 cup (80 to 125 ml) raw rice per serving, and always use a ratio of two parts water (by volume) to one part rice. Bring the water to a boil in a heavy saucepan and add the rice. Stir once, cover tightly, and reduce the heat to low. Simmer covered for 15 minutes - do not stir or remove the lid. Remove from the heat and allow to sit covered for 10 to 15 minutes. Fluff with a fork immediately prior to serving. Send your questions on any topic, no matter how serious or silly, to [email address deleted] - I can't answer them all, but I'll publish one every day whether I know the answer or not. __________________________________________________ THE BULLETIN BOARD __________________________________________________ Post a request or announcement on any subject except goods or services for sale to [email address deleted] Please reply directly to these readers if you can help them find the recipe they are looking for. They will appreciate it, and you might make a new friend. No messages for the Bulletin Board today. __________________________________________________ QUIZINE ANSWER __________________________________________________ According to Paul Dickson's "Great American Ice Cream Book," the confection's original name was in fact spelled the same as that of the day of the week, but certain preachers decried the "sacrilegious" use of the name of the Sabbath for it, and so the spelling was changed. Contact Quizine editor Cynthia MacGregor at [email address deleted] and be sure to see "The Cook-Ahead Cookbook" and many more of her books at http://www.CynthiaMacGregor.com __________________________________________________ THE LAST MORSEL Barbara Forsythe, Editor __________________________________________________ "Happy Days" brought a slice of Americana into our very own living rooms in the 1970s. We were all envious of Richie, Potsie, Ralph Malph, Chachi and the Fonz -- teenagers who rode Harleys, played basketball and didn't have to wear school uniforms. Best of all, though, this gang of best friends had Al's Diner to hang out, a diner that sold incredibly good-looking food. A pure slice of the American life -- milkshakes, burgers and French fries. A perfectly cooked chip -- crispy on the outside, fluffy on the inside and seasoned with a pinch of salt -- is one of the foods handed down by the gods. A simple but truly delectable dish that, in my house, is usually scoffed within seconds. So cook up a batch, thump the jukebox and indulge. Becky Thorn, from "Movie Dinners: Reel Recipes from Your Favourite Films" Please address your comments regarding "The Last Morsel" to editor Barbara Forsythe at [email address deleted] For an archive of all Morsels published in Worldwide Recipes, plus Weekend Morsels for insatiable foodies, please visit Barbara's website at http://www.thelastmorsel.com/ __________________________________________________ SUBSCRIPTION INFORMATION __________________________________________________ Since this is a paid subscription, I need to manage cancellations and changes of address manually. Please email me at [email address deleted] for all matters concerning your subscription. __________________________________________________ COPYRIGHT NOTICE __________________________________________________ (c) Copyright 2011 by Worldwide Recipes. All rights reserved. You are permitted to print and/or save this publication to disk for your personal use. Forwarding any portion of this ezine to other people or otherwise duplicating it in any manner is expressly prohibited. Failure to comply constitutes a copyright violation and may result in cancellation of your subscription. |
|
|
50 Fundamental Recipes
|
|
||
|
Would you like to post my recipes on your website?
© Copyright 1998-2015 Worldwide Recipes. All
rights reserved. |
||||
Joe
Barkson has been writing and publishing under the pen name "The
Chef at Worldwide Recipes" since 1998. He came to food writing
late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive
international travel during his formative years, and this
accounts for the emphasis on world cuisine in his choice of
recipes and themes. Twice married and currently happily single,
he lives in rural Georgia with a hyperkinetic schipperke that
answers to Cooky when the mood strikes him.
