Marinated Mushrooms
1/2 cup olive oil
6 large garlic cloves, minced
2 pounds small mushrooms, stems trimmed
1/2 cup chopped fresh Italian parsley
1 1/2 cups dry white wine
1/4 cup fresh lemon juice
2 tablespoons plus 2 teaspoons
Red wine vinegar
6 whole cloves
2 bay leaves
• Heat oil in heavy large skillet over medium-low heat.
• Add garlic; sauté until golden, about 6 minutes.
• Increase heat to medium-high.
• Add mushrooms and parsley; sauté until mushrooms are golden, about 8 minutes. Reduce heat to medium-low.
• Stir in remaining ingredients.
• Cover and simmer 5 minutes.
• Season with salt and pepper.
• Cool to room temperature.
• Transfer to container; cover and chill until cold.
• Drain mushrooms before serving.
Cook’s note: Can be made 2 days ahead. Keep chilled.
Serves 12
Caponata
This is a good picnic food and keeps well for 2 days in the refrigerator.
6 tablespoons olive oil
1 – 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 large onion, cubed
5 large garlic cloves, minced
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice, or use fresh plum tomatoes in season
3 tablespoons red wine vinegar
4 tablespoons drained capers
1/2 cup chopped fresh basil
1 tbs. Italian seasoning
½ cup Toasted pine nuts
Heat oil in heavy large pot over medium heat.
Add eggplant, onion, and garlic cloves.
Sauté until eggplant is soft and brown, about 15 minutes.
Add diced tomatoes with juice, then red wine vinegar and drained capers.
Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.
Season caponata to taste with salt and pepper and Italian seasoning.
Mix in fresh basil.
Transfer caponata to serving bowl.
Sprinkle with toasted pine nuts.
Serve warm, at room temperature, or cold on crackers.
Cook’s note: Caponata can be made 2 days ahead. Cover and chill.
Yield: 8
SPICY FRANKS
* 1 cup ketchup
* 1/4 cup brown sugar, packed
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 1/8 teaspoon garlic powder
* 1 pound hot dogs, cut into bite-size pieces, or cocktail wieners, smoked sausage, etc.
Combine everything but hot dogs in the Crock Pot; cover and cook on high 1 to 2 hours, until well blended. Add hot dogs, stir, and cook another 1 to 2 hours, until heated through. Turn to low to keep warm and serve from the Crock Pot.
GREEK STEW
3 pounds of stewing beef
1 1/2 pounds small onions (about 7)
3 cloves garlic, minced
1- 28 oz. can tomatoes
1/2 cup beef stock
1- 5 1/2 oz. can tomato paste
2 TBS red wine vinegar
2 tsp dried oregano
1/2 tsp each salt & pepper
1/2 cup all purpose flour
1/2 cup cold water
1 sweet green pepper, chopped
1/2 cup crumbled feta cheese
2 Tbsp. chopped fresh parsley
Cut beef into 1 inch cubes, trimming off any fat Cut onions into wedges leaving root end intact. Put meat & onions into slow cooker along with garlic & tomatoes. Combine beef stock, vinegar, oregano, salt & pepper and add to slow cooker, stirring gently to blend. Cook on Low for 8-9 hours or High for 6 hours. Add flour & water mixture and chopped green pepper. Cook on high for 15 minutes or until thickened. Serve sprinkled with feta & parsley.
FRANKS IN SPICY TOMATO SAUCE
* 1 cup ketchup
* 1/2 cup firmly packed brown sugar
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 1 teaspoon Dijon mustard
* 1 clove garlic, minced
* 1 pound beef or chicken frankfurters, cut into 1″ pieces
Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot. Cover and cook on High until blended. Stir occasionally. Add frankfurters and stir to coat. Cook until thoroughly blended. Serve with toothpicks or wooden skewers to spear franks.
CROCKPOT CAPONATA
1 lb plum tomatoes chopped
1 eggplant in 1/2″ pieces
2 med zucchini in 1/2″ pieces
1 onion finely chopped
3 stalks celery sliced
1/2 c chopped parsley
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1/4 c raisins
1/4 c tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp oil cured black olives (optional)
2 Tbsp capers (optional)
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using.
Serve warm or cold.
BLACK BEAN CHILI
1 # dry black beans
2 T. oil
6 garlic cloves, minced or pressed
2 onions, chopped
1/4 t. crushed red pepper flakes (more if you like hot food)
1 T. chili powder
1 T. ground cumin
1 t. dried oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
1 T. soy sauce
2 c. water
6 oz. can tomato paste
1 T. red wine vinegar
2 cans contrasting beans (pinto, garbanzo, great northern, etc.)–drained and rinsed garnishes: grated cheese, sour cream, chopped parsley, onion, etc.
Rinse and sort the beans and place in the slow cooker/Crock Pot with a generous amount of water.
Cook on low overnight (no presoaking necessary). In the morning drain the cooking water. Heat
the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili
powder and cumin and cook 2 minutes, stirring.
Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.
Spicy Pork With Peanuts
1/4 cup raw unsalted peanuts
3 tablespoons peanut oil
4 whole dried chile peppers
4 scallions — thinly sliced
3 garlic cloves — thinly sliced
SAUCE:
1 tablespoon chile paste with garlic
2 tablespoons soy sauce
1 teaspoon sugar
1 1/2 tablespoons chinese rice wine or dry sherry
1 tablespoon chinkiany vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch — mixed with
1 tablespoon chicken broth — (cold)
8 ounces boneless pork — cubed
Stir-fry the peanuts over a high flame in 1 tablespoon of the oil until they develop a golden-brown color. This brings out their flavor. Take care not to let them burn. Remove them and set them aside.
Lower the flame to medium. Add the remaining 2 tablespoons of oil and flavor it with the peppers. With the oil still at medium heat, add the scallions and garlic. Stir-fry them for 10 to 20 seconds, until their aroma rises from the wok. Add the sauce ingredients.
When the sauce comes to a boil, add the cornstarch dissolved in broth. The sauce must be thick enough to coat the pork pieces. Since the pork is not seasoned, the sauce is the seasoning. Add the pork pieces and the peanuts. Quickly toss to coat them well. Stir and toss the pork for 30-to-45 seconds, or until the pieces are cooked through. Turn the pork out on a serving plate.
Per Serving (excluding unknown items): 259 Calories; 19g Fat (67.1% calories from fat); 14g Protein; 7g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 581mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.
Sweet And Sour Chicken
1 carrot — cut into chunks
1 green pepper — cubed
1 medium onion — quartered
2 tablespoons quick-cooking tapioca
4 boneless skinless chicken breasts
8 ounces canned pineapple
1/3 cup firmly packed dark brown sugar
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon instant chicken bouillon
1/2 teaspoon garlic powder
2 tablespoons fresh ginger — minced
1 teaspoon dried cilantro
hot cooked rice
Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables.
Combine all other ingredients. except rice in a small bowl. Pour over chicken.
Cover crockpot and turn to low and cook for 8-10 hours.
Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
OVEN: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300F oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave.
Per Serving (excluding unknown items): 36 Calories; trace Fat (7.3% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Sweet And Sour Chicken
1 carrot, cut into chunks
1 green pepper, cubed
1 medium onion, quartered
2 tablespoons quick-cooking tapioca
4 boneless skinless chicken breasts
8 ounces canned pineapple
1/3 cup firmly packed dark brown sugar
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon instant chicken bouillon
1/2 teaspoon garlic powder
2 tablespoons fresh ginger, minced
1 teaspoon dried cilantro
hot cooked rice
1. Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables.
2. Combine all other ingredients. except rice in a small bowl. Pour over chicken.
3. Cover crockpot and turn to low and cook for 8-10 hours.
4. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
5. OVEN: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300F oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave.
Arjay’s Sand Springs Chili – Southern
2 lb Coarse ground beef
1/2 lb Flank steak 1/4″ cubs
1/2 lb Reg. ground beef
15 oz Tomato sauce
12 oz Beer
12 oz Tomato paste
1 tb Yellow cornmeal
1 tb Red wine vinegar
1/4 c Instant minced onion
1/4 c Chili powder
1 t Crushed red pepper
1 t Ground cumin
1/4 ts Basil leaves
1/4 ts Caraway seeds
1/4 ts Coriander
1/4 ts Marjoram
1/4 ts Ground red pepper
1/3 ts Ginger
1/3 ts Tarragon
1/3 ts Dill seed
1/3 ts Paprika
1/3 ts Ground tumeric
1/3 ts Ground caramon
1 d Curry
1 d Dill weed
1 d Rosemary
1 d Saffron
1 d Thyme
1 Bay leaf, crushed
1 Cinnamon stick
1 1/2 ts Minced garlic
1 1/2 ts Salt
1 tb Orgeano leaves
2 tb Salad oil
In a large saucepan, heat oil until hot. Add beef cubes; brown on all sides, remove and set aside. Add ground beef, both grinds, brown , stirring to crumble. Add tomato sauce, tomato paste, one cup of water, vinegar and all the other dry ingredients listed. (Mix the cornmeal, onions, all the spices in a bowl then add them after the meat has been cooked). Also add the browned beef cubes, stir well, then add the beer and stir some more until all the ingredients are mixed well. Simmer, covered, strring occasionally, for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend togather. Add more water if needed. Remove cinnamon stick before serving.
Hot Mexican Spinach Dip
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste
Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.
A Simplified Peking Duck
1 Large Whole Duck — giblets removed
1 Teaspoon Freshly Ground White Pepper
1 1/2 Tablespoons Ground Cinnamon
1 1/2 Tb Ground Ginger
3/4 Cup Brown Sugar
3/4 Cup Red Wine Vinegar
1 Teaspoon Sesame Oil
2 Teaspoons Peanut Oil
1/2 tsp Ground Star Anise
Bring a pot of water, large enough to hold the duck, to a boil. Remove from heat and plunge duck in the water for 5 minutes. Remove and pat dry.
Combine the rest of the ingredients in a small saucepan and bring just to the boil. Off heat, allow mixture to cool to room temperature. Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.
To cook: Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hours. Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.
To serve: Let duck cool to room temperature. Carefully carve pieces from the bone being sure to include the crisp skin. Roll up in Chinese Pancakes (recipe follows) with a dab of hoisin sauce and slivered green onions.
CHINESE PANCAKES
2 cups all-purpose flour 1 cup boiling water 2 tablespoons minced green onion 2 tablespoons sesame oil
In a bowl combine the flour and water stirring constantly until all the water is absorbed. Add more water if mixture seems dry, dough should just hold together in large lumps.
Add green onions and gather and kneed dough on a lightly floured board (or in a mixer) until smooth, about 5 minutes. Wrap in plastic and allow to rest at room temperature for 30 minutes.
Unwrap, knead again for 5 minutes. Form into a log about 18 inches long and 1-inch in diameter. Cut roll into 20 pieces and roll each piece into a ball. Dip one side of ball in the sesame oil and place oiled side on top of another ball. Roll out the two into a circle about 6 inches in diameter. (Rolling the two together, helps keep them moist inside.)
Heat an ungreased saute pan over low heat. Put double pancakes into pan and cook until dry on one side. Flip and dry out other side. Remove pancakes, peel them apart and set aside. Cover with plastic.
At serving time, steam briefly or wrap in plastic and cook in microwave at full power for 30-40 seconds.
Bennigan’s Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk well. After the onions have carmelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refigerator until needed. To reheat use a double boiler.
Blueberry Chutney
Ingredients
4 cup blueberries, rinsed, fresh and stemmed
1 each onion, finely chopped
1 1/2 cup red wine vinegar
1/2 cup golden raisins
1/2 cup brown sugar, firmly packed
2 teaspoon yellow mustard seed
1 tablespoon crystalized ginger, grated
1/2 teaspoon cinnamon, ground
1 salt
1 nutmeg, ground
1/2 teaspoon dried red pepper flakes
Directions:
Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.
Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick.
Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet)
Notes: Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.
Anticuchos
1 large Sirloin Steak
2 large Garlic Cloves
4To 6 Medium Jalapeno Peppers
1 cup Red Wine Vinegar
1 1/2 cupsWater
2 teaspoonsSalt
1/2 teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Ground Red Chile
In a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.