ITALIAN DRESSING
(2 cups)
3/4 cup wine vinegar 2/3 cup red wine
1 clove garlic
1 tsp. salt
2 tsp. capers
1/2 cup oil
1 tbsp. mustard seed 2 peppers - green or red 2 tsp. prepared mustard 1 tsp. black pepper
1 tsp. rosemary - dried 1 tsp. oregano - dried
Mix vinegar and wine, set for 1 hour. Finely chop garlic. Add salt, capers, mustard seed and pound to paste. Remove pepper insides and cut into slivers. Boil garlic paste, add peppers and spices, stirring. Remove from heat, add oil, cool.
Killer Cranapple Turkey
1 turkey breast roast
1/2 gallon cranapple juice
1/2 cup salt
1 tablespoon rosemary
1 tablespoon sweet basil
1 12-oz honey bear
TWO DAYS BEFORE YOU WISH TO SERVE: Start thawing turkey breast
TWENTY FOUR HOURS PRIOR TO COOKING: Place thawed turkey breast, salt, rosemary, and sweet basil in a one gallon zip lock bag. Add Cranapple juice to fill. Seal bag and agitate to move and mix spices over roast. Place bag in refrigerator, turning occasionally to spread the spice mixture around.
ONE HOUR BEFORE COOKING: Remove roast from marinade leaving as much spice as possible on roast. Let roast “air dry” until cooking.
Cook roast as you prefer (it just ain’t the same if you don’t smoke it) until a meat thermometer indicates an internal temperature of one hundred and sixty degrees. Coat the roast with honey. Continue coating with honey every twenty to thirty minutes until the thermometer reads one hundred and eighty degrees. Remove roast from heat and let sit for fifteen to thirty minutes. When you remove the “net” from the roast, most of the spice should “hop off” leaving a nice checkered pattern.
Per Serving (excluding unknown items): 4010 Calories; 72g Fat (16.3% calories from fat); 461g Protein; 372g Carbohydrate; 2g Dietary Fiber; 860mg Cholesterol; 59474mg Sodium. Exchanges: 0 Grain(Starch); 63 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 0 Fat; 18 1/2 Other Carbohydrates.
Shrimp And Scallops A La Leo
2 ounces butter
1 clove garlic — finely chopped
1/2 cup chopped scallions
1 pound raw medium-size shrimp — peeled & deveined
1 pound raw bay scallops
1 pound white mushrooms — washed with lemon
— and water
1 lemon — juice of
4 ounces dry vermouth
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper
1 1/2 ounces brandy
Melt butter in large skillet; add garlic, scallions, shrimp and scallops; saute for 3 minutes. Add mushrooms and saute for 2 minutes. Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with French bread.
Blooming Onion With Dip
1 sweet onion; Texas, vidalia, Walla Walla
or Maui
water
1 egg — beaten
2 tablespoons flour
1 cup cracker crumbs or coating mix
oil — for deep frying
Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or “petals” will begin to open. Remove onion from hot water and immerse into ice water, to help the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. The “Outback Steakhouse” serves this with a delicious hot-hot sauce to dunk’ in. They also add hot spices to the flour and/or coating mix.
Dal Soup
1 cup lentils
2 large cloves garlic; crushed
3 large potatoes; cut into fourths
1 onion; coarsely chopped
1/2 teaspoon spices
or MIXED TOGETHER:
1/2 teaspoon cumin
cinnamon
cloves
cardamom
1/2 teaspoon curry powder
1 1/2 teaspoons salt
6 cups water
6 ounces (1 can) tomato paste
3 dried lemons
1 1/2 tablespoons fresh cilantro
or 1 teaspoon ground coriander
Wash the lentils and cook with onion, half the measure of garlic and a little more than a third of the measure of water. (For original scaling of 6 servings this actually is 2 1/2 cups.) When all the water is absorbed, purée the lentils.
In another pot heat some oil and lightly brown the remaining measure of garlic. Add the paste, cilantro and the puréed lentils and simmer. Then add the rest of the water and the dried lemon; bring to a boil. Add the spices and potatoes and reduce the heat. Simmer until done adding water if needed.
NOTES : Puréed lentils simmered with tomato paste, potatoes, dried lemon, spices and a hint of curry.
Beef and Rice Casserole
• 1 lb. ground beef
• 3/4 c. chopped onion
• 1/4 c. chopped bell pepper
• 1 c. minute rice
• 1 16-oz. can tomatoes
• 1 can cream of mushroom soup
Spices: (add to taste)
• basil
• oregano
• garlic
• bay leaf
• fresh parsley
This is delicious when made ahead, stored in a casserole dish, then reheated. Can be eaten like this or topped with shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain off excess grease. Stir in seasonings, soup, tomatoes, and rice. Bring to boil. Reduce heat and simmer slowly for about five minutes, stirring occasionally.
TOMATO SOUP 3
1/2 bu. tomatoes (25 lbs.)
1 1/2 c. sugar
2 tbsp. canning salt
1/8 tsp. pepper
4 tsp. onion salt
4 tsp. celery salt
1 lb. butter
2 c. flour
Wash and quarter. Cook until soft. Run through blender. Put through sieve. Combine juice and spices except butter and flour. Heat. Melt butter in pan. Remove and stir flour into butter until paste, no lumps. Add juice to paste, stirring to blend. Keep doing until paste gets thin. Pour back into juice. Bring to full boil. Put in jar. Process in open kettle or pressure cooker.
SPICED FRUIT COBBLER
4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
2 eggs
Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs. Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.
Blackened Fish
2 T Paprika
2 T Cayenne pepper
2 T White pepper
3/4 c Creole seasoning
1/4 c Blackening seasoning
4 .to 12 fish fillets
1/8 c Butter (or margarine)
Mix the spices. Coat the fillets with the spice mixture.
Melt the butter or margarine in an iron skillet over a hot cooking fire. Sear the fish for 1 to 2 minutes on each side, or until they smoke and appear “blackened”.
Remove the skillet from the fire and cover. The heat in the pan will complete the cooking in about 10 minutes. The spices can be mixed at home and stored in an airtight container.
Makes about 4 to 6 .
Antiguan Charcoal Baked Bananas
This Caribbean dessert can be started in leftover coals
6 large ripe bananas, in a bunch
4 tbsp butter
1/2 cup brown sugar
1/2 tsp ground allspice or 1/2 tsp fresh grated nutmeg
3 limes, halved
1/4 cup dark rum, heated in a small pan onside of grill
Set the bunch of unpeeled bananas in hot coals. Bake until black and soft to the touch. Meanwhile, heat butter with brown sugar and spices until bubbly. Each person should slit his banana, squeeze a lime half over it and drizzle the butter-sugar mixture on top. Ignite rum and pour it flaming over the bananas a little at a time, shaking the skillet gently until the flame dies.
Ahi Tuna In Mustard Crust With Red Pepper Nage
16 oz sushi-quality tuna,cut in
-8-oz.,Slices
4 oz Dijon mustard
1 c seasoned bread crumbs
-seasonings follow
1 ds cumin
1 ds yellow mustard seed
2 cloves garlic,minced
1 ds fresh thyme
1 ds cayenne pepper
1 ds salt
1 ds black pepper
– This recipe calls for “Red Pepper Nage,” the recipe for which is provided in this cookbook.
Prepare breadcrumbs in the usual manner, using the spices listed. Brush the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over the mustard. Cook the tuna to the desired degree of doneness, which is preferably rare.
Serve with Red Pepper Nage.