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Recipes of the Month
Whether it be Beef, Pork, Chicken or
Fish. Rib’s, Breasts, Chops, Fillets or Roasts.
Pork and Pork ribs are considered the
ultimate in American Grilling / Barbecue cooking experience. In the Grilling /
BBQ’ing arena, everyone loves the hearty smell and taste of their grilled
delights made with their own special blend of flavors, herbs and seasonings.
They marry perfectly with Pork, Beef, Chicken or Fish and open more tasteful,
dreamy creations to satisfy anyone’s taste buds. Although the ingredients list
may be long and strange, the process be long, it’s the final juicy, fragrant and
tasteful finish that counts. So, sit back and check these new additions , be
objective, adventurous and yes, be creative because in the end it’s all worth
it!
Chef Fat Boy
Recipes of the Month: July 2010
Happy 4th of July everyone and welcome back. Well Summer is here for sure and all the excitement is still running wild and with that in mind, checkout this Months recipes they’re awesome and we want to thank everyone for sending us all these recipes, many thanks!! Hey! Melody has a bunch of Dessert recipes to just die for, so get ready to have the best 4th of July ever!!
Salads:
Summer Salad
Submitted by: Sally Novae, NJ.
Ingredients:
1 box macaroni
1 cup fresh broccoli, flowerets
6 ounces shrimp, cooked
1 small tomato, chopped
1 cup spinach leaves, thinly sliced
1/3 cup red onion, sliced
1/2 cup Italian salad dressing
2 teaspoons salad supreme seasoning
1/2 teaspoon salt
1 dash cayenne pepper
1 boiled egg, grated
Directions:
Prepare macaroni according to package directions, add broccoli during last two
minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato,
spinach and red onion. Blend together Italian dressing, salad supreme seasoning,
salt and cayenne pepper. Toss dressing with salad mixture. Garnish with egg and
sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate
leftovers. 6 to 8 servings.
Tortellini Salad
Submitted by: Tina Cassone, CT.
Ingredients:
Creamy Vinaigrette Dressing:
1/4 c. rice wine vinegar
3 tbsp. fresh lemon juice
2 tbsp. plain yogurt
1/4 tsp. dry mustard
1/2 tsp. garlic powder
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
1/2 c. vegetable oil
Hand full of fresh herbs (basil, parsley, chives)
Salad:
3/4 lb. fresh tortellini
1/2 lb. fresh green beans
1/2 lb. cherry tomatoes
2 tbsp. fresh Parmesan cheese
Directions:
In blender combine all salad dressing ingredients and blend well. Chill. Cook
and cool tortellini. Cook and cool green beans. Half tomatoes unless very small.
When all ingredients are cool, combine and serve.
Macaroni Salad
Submitted by: Pam Meece, FL.
Ingredients:
1 (16 oz.) box elbow macaroni; cooked, drained and cooled
8 hard boiled eggs, chopped fine
8 spring onions, diced
1 lg. green pepper, diced
2-3 tomatoes, diced
Celery salt (to taste)
Pepper (to taste)
Mayonnaise
Paprika
Directions:
Mix macaroni, onions, eggs, green pepper, celery salt, and pepper. Add
mayonnaise until well coated. Chill. Fold in tomatoes right before serving.
Sprinkle with paprika.
Marinated Veggie Salad
Submitted by: Lynn Penard, RI.
Ingredients:
1 med. zucchini
1 med. summer squash
2 plum tomatoes, seeded
1/4 c. fresh chopped basil
Salt
1 clove garlic
Oil (olive)
Vinegar
1 sm. onion, finely chopped
Directions:
Slice zucchini/summer squash into thin 3" strips, slice plum tomato into thin
rings (after seeding). Make dressing by your taste of oil/vinegar and salt plus
basil/garlic/onion. Toss veggies with marinade, refrigerate.
Melon Salad
Submitted by: Helen McIntosh, Mass.
Ingredients:
1 c. watermelon balls
1 c. cantaloupe or honeydew balls
Juice of 1 lemon
1/4 c. honey
1/2 c. whipping cream, whipped
Directions:
Sprinkle fruit balls with lemon juice, then honey. Chill. Fold whipped cream
into fruit before serving. Serve on crisp lettuce. Yield: 4-5 servings.
Cool Salad
Submitted by: Tiffany Raby: KY.
Ingredients:
1 (16 oz.) cottage cheese
1 sm. orange Jello (dry)
1 can mandarin oranges
1 can chunk pineapple
1 sm. pkg. pecans (if desired)
1 (8 oz.) carton Cool Whip
Directions:
Drain oranges and pineapple and mix with cottage cheese, Jello (dry), pecans (if
desired) and Cool Whip to suit self. Mix well and chill.
Macaroni and Chicken Salad
Submitted by: Alice Moro, VT.
Ingredients:
2 cups macaroni
2 small or 1 large can Swanson white chicken breast
celery
tomato
green pepper
onion
mayonnaise
apple cider vinegar
salt
pepper
sugar
Directions:
Cook macaroni according to box, do not over cook (7 min). Drain; cool water. Cut
up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped.
Remove seeds from 2 tomatoes and dice. Add chicken, salad, and flake it up a
little bit at a time. Combine with 1 cup Hellmann’s mayonnaise, 2 tablespoons
apple cider vinegar, teaspoon salt, teaspoon sugar, a pinch of pepper. Mix; add
to salad mixture.
Chill and enjoy.
Claudette’s Macaroni Salad
Submitted by: cpease, CT.
Ingredients:
1 1/2 lb box of elbow macaroni
1/2 bunch of green onions - chopped
1/2 tsp salt (or more to taste)
1/2 ea. red, orange, green and yellow peppers. total: 2 whole peppers
2 tsp Dijon mustard (generous)
1 1/2 cups Hellmann’s Mayonnaise
celery salt
Directions:
Cook Macaroni in salted water. Drain noodles. While noodles are still hot, mix
in mustard and mayonnaise in large bowl. Mixture should be wet, but not creamy.
Stir in Onions and peppers and salt. Mix well. Taste for salt and mayonnaise
content. Add more if needed. Coat top of salad with a sprinkling of celery salt
and stir in.
Cover and refrigerate a few hours to allow onion and pepper flavors to permeate.
Serve cold.
Recipes:
Mesquite Pork Chops with Sweet Onions
Submitted by: Rich Keller, CT.
Ingredients:
1 bottle of any your favorite mesquite marinade
2 Tbsp. oil
4 (1/2-in.) thick bone in or boneless pork chops
1 large sweet onion, cut into 1/4-in. thick slices
Directions:
In shallow dish, Mix oil with marinade. Add pork chops and onion; turn to coat.
Cover; refrigerate 30 minutes to marinate. Meanwhile, heat grill. When ready to
grill, remove pork and onion from marinade; reserve marinade. Place pork and
onion on gas grill over medium heat or on charcoal grill 4 to 6-inches from
medium coals. Cook 10 to 15 minutes or until pork is no longer pink in center,
turning once and brushing chops and onions, frequently with marinade. Discard
any remaining marinade. Serves 4.
Pork Tenderloin with Hawaiian Sauce
Submitted by: hang1on, HI.
Ingredients:
6 lb pork tenderloin
2 qt reduced pork broth
1 cup brown mustard
1 cup yellow mustard
1/3 cup horseradish
1/3 cup ketchup
1/3 cup brown sugar
4 ea cloves minced garlic (large)
1/3 cup salt
1/3 cup cumin
1/3 cup black pepper
16 ea small red potatoes
4 ea carrots (stripped)
1 can pineapple rings
Directions:
In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish,
ketchup, brown sugar and garlic. Cook until simmers and then keep warm, reducing
the stock. Grill pork tenderloin, turning to prevent burning while brushing
sauce over the meat. Remove from grill when done (170 deg) [about 1 hour on low
heat] Grill vegetables and pineapple during last half of the cooking time and
serve with the meat.
Serves 8
Obiwan’s Pork Kabobs
Submitted by: Ray “Obiwan” Konopka, FL.
Ingredients:
1 cup margarita drink mix or 1 cup lime juice, 4 teaspoons sugar and 1/2
teaspoon salt
1 teaspoon ground coriander
1 clove garlic, minced
1 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons margarine, melted
1 tablespoon minced fresh parsley
2 teaspoons lime juice
1/8 teaspoon sugar
1 large green or red bell pepper, cut into 1-inch cubes
2 ears corn, cut into 8 pieces
Directions:
For marinade, combine margarita mix, coriander and garlic in small bowl.
Place pork cubes in large re-sealable plastic food storage bag; pour marinade
over pork. Close bag securely; turn to coat. Marinate for at least 30 minutes.
Combine margarine, parsley, lime juice and sugar in small bowl; set aside.
Thread pork cubes onto four skewers, alternating with pieces of bell pepper and
corn. (If using bamboo skewers, soak in water 20 to 30 minutes before using to
prevent them from burning.) Grill over hot coals for 15 to 20 minutes or until
barely pink in center, basting with margarine mixture and turning frequently.
Makes 4 servings
Obiwan’s Glazed Pork Chops
Submitted by: Ray “Obiwan” Konopka, FL.
Ingredients:
1/3 cup orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 tablespoons tequila or lime juice
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
4 boneless pork loin chops, cut 1-inch thick (about 1 1/2 pounds total)
Snipped fresh cilantro
Lime and orange wedges (optional)
Directions:
For glaze, stir together the orange marmalade, jalapeno, tequila or lime juice
and ginger in a small mixing bowl. Trim fat from the pork chops. For a charcoal
grill, place the chops on the grill rack directly over medium coals. Grill,
uncovered, for 12 to 15 minutes or till juices run clear, turning chops once and
frequently brushing with glaze during the last 5 minutes of grilling. For a gas
grill, preheat grill. Reduce heat to medium. Place the chops on the grill rack,
cover and grill as above. To serve, sprinkle with cilantro. If desired, garnish
with lime and orange wedges. 4 servings
Cal’s Pork Chops
Submitted by: Cal D’Georgeo, MO.
Ingredients:
1/2 teaspoon salt
1 whole minced garlic cloves
6 (4 ounce) pork chops, boneless
1/2 cup orange juice
2 tablespoons brown sugar
2 tablespoons lime juice
1 cup chicken broth
1/2 teaspoon ground ginger
2 tablespoons dark rum
Directions:
Combine all ingredients and marinate in the refrigerator for 4 to 24 hours.
Remove chops and discard leftover marinade. Grill chops quickly over for 10-12
minutes, turning once to brown both sides. Serves 6.
Bratwurst in Beer
Submitted by: Bill McKenna, ILL.
Ingredients:
1 pound bratwurst
2 cans beer
1 chopped onion
1/2 pound margarine
Directions:
Put the brats, beer, onion and margarine in a pan and simmer on the stove until
the coals are ready, although they can stay on the stove for up to 2 hours. When
ready to eat, drain the brats, brown on the grill and serve.
Lime BBQ Pork Chops
Submitted by: Chris LaVoie, FL.
Ingredients:
4 boneless center cut pork chops
Marinade:
1 clove garlic minced
1/3 cup fresh lime juice
2 tbsp. cider vinegar
1 tbsp. honey
1 tsp. grated lime rind
salt and pepper
lime slices (for garnish)
Directions:
Mix the marinade in a large "Ziplock" bag or in a shallow glass dish. Reserve
1/4 cup of the marinade. Add pork chops to the marinade, coat the chops on both
sides. Refrigerate for 30 minutes. Heat BBQ grill to medium heat. Brush chops
with reserved marinade and grill turning once. Cook for approx. 10 min. each
side or until no longer pink. Place on platter and garnish with lime slices. 4
servings
Sue’s Bbq Pork Chops
Submitted by: Sue LaVoie, ILL.
Ingredients:
1/3 Cup Kikkoman Teriyaki Baste & Glaze
2 Tablespoons Plum Jam
1 Teaspoon Firmly Packed Brown Sugar
1 Teaspoon Grated Fresh Ginger
1/4 Teaspoon Grated Lemon Zest
4 Pork Loin Chops, about 3/4 inch thick
Directions:
Combine the baste and glaze, plum jam, brown sugar, ginger and lemon zest.
Remove and reserve 1/4 cup mixture. Place the pork chops on the grill 4-5 inches
from the hot coals. Brush with the remaining baste and glaze mixture. Cook about
8 minutes, turning the chops over and brushing occasionally with the baste and
glaze mixture. Meanwhile, blend the reserved 1/4 cup baste and glaze mixture
with 1 1/2 tablespoons water in a small microwave-safe bowl. Cover and microwave
on medium-high (70%) for 90 seconds, stirring every 30 seconds. Serve the warm
sauce with the chops.
Citrus Barbecued Pork Tenderloin
Submitted by: John Gordon, AZ.
Ingredients:
2 1/2 pounds, pork tenderloin
1/2 cup olive oil
1/2 cup fresh lime juice
6 ounces frozen orange juice concentrate
1/4 cup water
2 tablespoons crushed garlic
2 tablespoons ground cumin
1 tablespoons kosher salt
1 tablespoons ground black pepper
1 large, sweet onion, sliced
6 to 8 pieces pita bread
1 lime, cut into quarters
Directions:
In a rectangular, non-reactive container combine the olive oil, lime juice,
frozen orange juice concentrate, water, garlic, cumin, salt and pepper. Mix
well. Rinse the pork and add to the marinade. Cover and refrigerate for four to
eight hours. Preheat grill to medium temperature. Cook the pork on all sides
(rotating periodically) until the internal temperature reaches 170 degrees.
Liberally brush the citrus marinade on the tenderloins frequently during the
grilling and turning. Remove the pork from the grill and let stand 10 minutes.
In the meantime, slice the onion. Heat one or two teaspoons of cooking oil in a
pan and sauté over medium heat. After meat has rested slice thin. Squeeze fresh
lime juice from wedges onto the sandwich. Serves 6 to 8.
Southwestern Style Grilled Pork Tenderloins
Submitted by: Roxie Miller, NM.
Ingredients:
2 whole pork tenderloins
5 teaspoons chili powder
1 1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves, crushed
Directions:
Mix together chili powder, oregano, cumin and garlic and rub over surfaces of
tenderloins. Cover and refrigerate 2 to 24 hours. Grill over medium-hot coals,
turning occasionally, for 15 to 20 minutes, until inserted thermometer reads 160
degrees F. Pork is done when there is still a hint of pink in the center. Slice
to serve.
Beef Recipes:
Bob's Salt Steak
Submitted by: sweetdaddybob, FL.
Ingredients:
7 plain brown sheets of butcher paper
2 cups coarse salt, divided use
3 pounds sirloin steak
1/2 pound butter, melted
1 onion, sliced
8 tablespoons prepared mustard
Directions:
Preheat barbecue grill. On full sheets of butcher paper spread 1 cup salt
roughly 1/2-inch wider than the sirloin steak. Place the sirloin steak on the
salt and spread 1 cup salt on top. Tightly wrap the butcher paper around the
steak and tie with cord. Soak the package for 20 minutes in very cold water.
Once steak has finished soaking unwrap steak, discarding salt, and place on a
very hot grill for 20 minutes each side, turning only once.
Slice into thin strips and place in a pan with 1/2 pound melted butter. Simmer
gently or heat in a chafing dish. Serve on hamburger buns with sliced onion and
prepared mustard.
Makes 6 servings.
Cajun Rib-Eye Steak
Submitted by: willieb, OH.
Ingredients:
1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon ground black pepper
6 small rib-eye steaks, approximately 3 pounds
1 tablespoon paprika
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1/2 teaspoon white pepper
Directions:
Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9
x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half
of sliced onion evenly over steaks. Cover and refrigerate overnight. Prepare
barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade.
Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in
small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture.
Grill or broil steaks until cooked through, about 8 minutes per side for
medium-rare. Cut each steak in half. Divide steaks among plates; serve. Makes 6
servings.
Paul’s Bourbon Flank Steak
Submitted by: Alex Renault, Canada,
Ingredients:
1/2 cup plus 2 tablespoons soy sauce
1/2 cup water
1/2 cup bourbon
3 tablespoons packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, finely minced
Freshly ground pepper to taste
1 (2-pound) flank steak
Directions:
Combine first 8 ingredients in a large zipper-style plastic bag, mixing well.
Add the steak; seal bag securely, removing as much air as possible, and place in
a large bowl. Marinate for 8 hours or overnight in refrigerator, turning
occasionally. Remove steak from marinade, reserving marinade. Grill, uncovered,
over medium-hot coals (350* to 400*F / 175* to 205*C) 5 to 6 minutes on each
side or until desired doneness, basting occasionally with reserved marinade.
Discard any remaining marinade. To serve, slice steak diagonally across the
grain into thin slices. Makes 6 servings.
Chuck’s Steak
Submitted by: Chuck Graham, CT.
Ingredients:
1/4 cup steak sauce
2 tablespoons firmly packed brown sugar
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
4 pounds chuck steak
Directions:
For marinade: In a small bowl combine steak sauce, brown sugar, lime juice and
cayenne pepper. Reserve about 2 tablespoons of marinade. Place chuck steak in a
plastic bag or bowl. Pour marinade over steak, turning to coat. Allow to
marinate for 10 minutes. Heat grill. Discard the marinade and grill the steak 14
to 20 minutes, or until done. Turn, brush with reserved marinade during the last
2 minutes of cooking. Serve hot.
Makes 8 servings.
Caribbean Ginger-Lime Beef Steak
Submitted by: Exantus Steel, FL.
Ingredients:
2 beef bottom round (western griller) steaks, cut 1-inch thick (12 to 16-ounces
each)
Salt and ground black pepper
Marinade:
1/3 cup fresh lime juice
3 tablespoons minced green onion
3 tablespoons water
1-1/2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1/2 teaspoon salt
Salsa:
2 cups finely diced fresh mango
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon minced fresh cilantro
1 tablespoon minced green onion
1 teaspoon minced fresh ginger
Salt and ground black pepper
Directions:
Combine marinade ingredients in small bowl. Place beef steak and marinade in
food-safe plastic bag; turn steak to coat. Close bag securely and marinate in
refrigerator 6 hours or as long as overnight, turning occasionally. Just before
grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate.
Remove steak from marinade; discard marinade. Place steak on grid over medium,
ash-covered coals. Grill, covered, 12 to 15 minutes for medium rare doneness,
turning once or twice. (Do not overcook.) Carve steak into thin slices; season
with salt and pepper, as desired. Serve with salsa. Makes 4 servings.
Grilled Asian-Style Flank Steak
Submitted by: Exantus Steel, FL.
Ingredients:
1 flank or sirloin steak (1 1/2 to 2 pounds)
Marinade:
1/4 cup vegetable oil
1/4 cup soy sauce
1 small onion, sliced
2 tablespoons dark corn syrup
1 teaspoon fresh ginger, finely minced
1 garlic clove, finely minced
1/2 teaspoon sesame oil*
1/4 teaspoon ground black pepper
Directions:
Whisk together all ingredients for marinade. Place meat in a shallow
non-reactive pan or a self-sealing plastic bag; pour marinade over it. Cover and
refrigerate for 4 hours or longer, turning meat occasionally. Prepare outdoor
grill with hot coals on one side of grill, or heat one side of gas grill to hot.
Remove meat from marinade; pat dry. Sear meat over direct heat 5 minutes on each
side. Move meat to side of grill not over heat; grill, covered, 20 minutes or
until meat thermometer registers 145*F (60*C) for medium-rare. Let stand 10
minutes before slicing on the diagonal. Makes 6 servings.
Grilled Beef Steak with Two-Pepper Salsa
Submitted by: Tom “3-Bears”, Franks, OH.
Ingredients:
1/2 cup extra virgin olive oil
6 cloves garlic, crushed
2 tablespoons cracked black peppercorns
6 (6-ounce) rib-eye steaks
1/4 cup extra virgin olive oil
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons tarragon vinegar
1 clove large garlic, crushed
1 1/2 teaspoons coarse salt, divided use
1/4 teaspoon ground black pepper
2 large red bell peppers, seeded and diced
1/3 cup capers, chopped
1/4 cup green peppercorns, chopped
Directions:
Mix together 1/2 cup olive oil, garlic and peppercorns. Pour over steaks and
marinate in the refrigerator for at least 3 hours or overnight. Preheat grill.
While grill is heating prepare salsa. In a medium bowl, whisk together 1/2 cup
olive oil, parsley, vinegar, garlic, 1/2 teaspoon salt and pepper. Add red bell
pepper, capers and green peppercorns. Gently toss until evenly coated; set
aside. Lightly oil grill before cooking. Remove steaks from marinade. Season
with remaining 1 teaspoon salt. Place on grill and cook until desired doneness
is reached. About 4 minutes per side for medium-rare for a 1-inch thick steak.
Serve immediately with a generous spoonful of salsa on top. Makes 6 servings.
Grilled Beef Tenderloin with Spicy Red Chili
Submitted by: Tal Davis, TX.
Ingredients:
4 jalapeno peppers
5 cloves garlic
1 1/2 teaspoons crushed dried oregano
1/2 teaspoon ground cumin
1 cup beef broth
1 tablespoon vegetable oil
1 1/2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds beef sirloin roast
1 1/2 teaspoons vegetable oil
Directions:
Preheat oven to 350°F (175°C). In a heavy skillet, roast green chili peppers
until browned, but not burned. Place in cold water and allow to soak for 30
minutes. Roast garlic cloves in oven for about 15 minutes or until soft. Remove
from oven ; cool, peel, and chop. Combine chilies, garlic, oregano, cumin, and
beef broth. Process until smooth then strain through a medium sieve. In a
saucepan, heat 1 tablespoon oil. When hot, add the chili puree, reduce heat and
simmer, stirring, until thickened, about 15 minutes. Add beef broth and cook for
45 minutes, stirring frequently. Season with salt and pepper. Brush over beef
sirloin roast and marinate for 2 hours in refrigerator. Preheat grill . Grill
for 20 to 25 minutes, or until meat reaches a temperature 140°F (60°C) for
medium done. Brush often with 1 1/2 teaspoons oil. Reheat the sauce and serve
over the sliced meat. Makes 8 servings.
Grilled Lemon-Thyme Beef Steaks
Submitted by: Tal Davis, TX.
Ingredients:
4 well-trimmed boneless beef top loin (strip) or rib eye steaks, cut 1-inch
thick (about 2 1/2 to 3 pounds)
3 tablespoons chopped fresh thyme (tarragon would be nice, too!)
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt
Directions:
Combine seasoning ingredients; press evenly onto beef steaks. Place steaks on
grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18
minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness,
turning occasionally. Makes 4 servings.
Fish Recpies:
Spice-Rubbed Roasted Salmon with Lemon-Garlic Spinach
Submitted by: Capt’n Crusty, FL.
Ingredients:
Salmon:
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
1 (2 1/4-pound) skinless salmon fillet
2 cups thinly sliced onion
Cooking spray
Spinach:
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 2 (6-ounce) packages fresh baby spinach
• 1 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
•
Remaining ingredients:
• 2 tablespoons chopped fresh cilantro
• Lemon wedges (optional)
Preparation
Preheat oven to 400°.
Directions:
To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over
fish. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place
fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily
when tested with a fork or until desired degree of doneness. To prepare spinach,
heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1
minute. Add half of spinach; cook for 1 minute, stirring frequently. Add
remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle
spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from
heat. Place salmon on a platter. Arrange onions and spinach evenly around
salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if
desired.
Crusty’s Soy-Glazed Salmon
Submitted by: Capt’n Crusty, FL.
Makes 4 servings
Ingredients:
1 cup reduced-sodium soy sauce
1/4 cup honey
1/2 teaspoon finely minced garlic
4 pieces (about 6 oz. each) salmon fillet (see notes), skin on
2 tablespoons sesame seeds
Directions:
In a 1- to 2-quart pan, mix soy sauce, honey, and garlic. Stir often over
medium-high heat until glaze is reduced by about a third, 7 to 10 minutes.2.
Pour 3 tablespoons glaze into a small bowl and reserve. Pour remainder into a
shallow 2- to 3-quart baking dish. Set salmon pieces in dish, skin side up; let
stand 15 minutes. Turn salmon pieces over.3. Bake in a 450° oven until salmon
has turned opaque at the edges but is still translucent in the center (cut to
test), 15 to 20 minutes. Remove from oven.4. Increase oven heat to broil. Brush
salmon evenly with about half the reserved glaze and sprinkle evenly with sesame
seeds. Broil 6 inches from heat until sesame seeds are toasted and salmon is
opaque but still moist-looking in center of thickest part (cut to test), 2 to 3
minutes.5. Drizzle salmon with remaining reserved glaze. Use a wide spatula to
transfer pieces to plates.
Salmon Piggy
Submitted by: Capt’n Rob Modys, FL.
Yield: Serves 4
Ingredients
4 salmon fillets (about 6 oz. each), skin removed
Salt and pepper
4 slices bacon (about 4 oz. total)
2 tablespoons olive oil
2 teaspoons lemon juice
Directions:
Preheat oven to 400ºF. Season salmon with salt and pepper. Wrap each fillet with
a slice of bacon; secure with a toothpick. Place a large skillet over high heat
until very hot, add 1 Tbsp. oil and heat until just smoking. Add salmon; cook
until bacon is crisp, about 3 minutes. Carefully turn salmon over and cook 2
minutes longer. Transfer skillet to oven and roast salmon, 2 minutes for medium
or 4 for well done.
Spice-Crusted Salmon with Citrus Sauce
Submitted by: Capt’n Rob Modys, FL.
12 servings
Ingredients:
Sauce:
1 (6-ounce) carton plain fat-free yogurt
1/2 cup fat-free sour cream
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated orange rind
3 tablespoons fresh orange juice
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon grated lemon rind
1/2 teaspoon grated lime rind
1/4 teaspoon salt
Salmon:
2 tablespoons fennel seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/4 cup panko (Japanese breadcrumbs)
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
12 (6-ounce) salmon fillets (about 1 inch thick), skinned
Cooking spray
Fresh cilantro sprigs (optional)
Directions:
Preheat oven to 400° To prepare sauce, spoon yogurt onto several layers of
heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional
paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
Add sour cream and next 8 ingredients (sour cream through 1/4 teaspoon salt).
Cover and chill.To prepare salmon, place fennel, coriander, and cumin in a spice
or coffee grinder; process until finely ground. Combine spice mixture,
breadcrumbs, 2 1/2 teaspoons salt, and black pepper in a shallow dish. Dredge
skinned side of salmon in spice mixture. Heat a large nonstick skillet coated
with cooking spray over medium-high heat. Add half of salmon, crust side down;
cook 3 minutes or until golden brown. Transfer salmon, crust side up, to a
baking sheet lined with aluminum foil. Repeat procedure with remaining salmon.
Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork.
Serve with sauce. Garnish with cilantro sprigs, if desired.
Capt’n Bob’s Margarita Scallops
Submitted by: Capt’n Bob, RI.
Ingredients:
1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup fresh lemon juice
1/2 cup sugar
2 jalapenos, stemmed, seeded and coarsely chopped
3/4 cup green onion, 1/2 inch pieces
1 cup chopped cilantro leaf
1 teaspoon garlic
1/2 teaspoon salt
1 lb large scallop
1 tablespoon olive oil
Garnish:
1 lime, quartered
3 teaspoons minced cilantro
Directions:
Place all the ingredients, except one of the jalapeños, the scallops and olive
oil, in a blender or food processor and puree. Taste the mixture and add more
jalapeño, as desired. Transfer the mixture to a mixing bowl and set aside. Rinse
the scallops in cold water; pat dry. In a nonstick sauté pan over high heat,
heat the olive oil just until smoking. Add the scallops and sear well without
stirring or tossing. Carefully add the citrus mixture to the pan and bring to a
boil. When the liquid reaches a boil, carefully turn the scallops with a cooking
utensil and cook for 1 minute more. Remove the scallops, cover to keep warm and
reduce the sauce to half its original volume over high heat. Reserve the liquid
in the pan. Divide the scallops among four plates. Pour the liquid from the pan
directly over the plates. Garnish with the lime wedges and cilantro.
Capt’n Bob’s Scallops
Submitted by: Capt’n Bob, RI.
Ingredients:
1 lb sea scallops
2-3 green onions (chopped)
2-3 tablespoons flour
2 tablespoons butter
1 tablespoon freshly chopped parsley
1/2 teaspoon seasoning salt
1 tablespoon Dijon mustard
1/2 cup alfredo sauce
1/4 cup dry white wine
6 slices deli sliced provolone cheese
2 cups cooked rice
Directions:
In a small mixing bowl combine parsley and chopped green onions; set
aside. In a large zip-lock bag, mix flour and seasoned salt. Drain any excess
liquid from scallops and place in bag and shake to coat. Heat Butter in a medium
sauce pan and sauté scallops until lightly browned and evenly cooked. Add green
onion and parsley mixture, as well as mustard, Alfredo sauce, and wine. Cook
over medium heat and simmer for 5 minutes. Arrange cheese slices over scallops
and cover. Cook on low about 2-3 minutes until cheese is melted. Serve over
rice.
Capt’n Bob’s Scallops
Submitted by: Capt’n Bob, RI.
Ingredients:
1/2 cup condensed cream of mushroom soup
1/3 cup sour cream
1 tablespoon white wine
1 lb bay scallop
1 1/2 cups seasoned croutons, coarsely chopped
Directions:
Preheat oven to 375. In a heavy saucepan, whisk together soup, sour cream and
wine. Cook over medium heat, stirring occasionally, 5 minutes or until just
beginning to bubble (do not boil). Set aside. Rinse scallops and pat dry.
Arrange scallops in a single layer in a 9 x 9 x 2 inch greased baking dish.
Cover with the sauce. Sprinkle with the croutons. Bake 9 to 10 minutes until
scallops are white and tender. Crumbs should be golden brown.
Scallops Gonzales,
Submitted by: Fred Gonzales, CT.
Ingredients:
2 tablespoons oil
2 lbs sea scallops
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2-3 tablespoons butter
1/2 cup dry white wine
2 scallions, chopped
1 teaspoon grated orange zest
Garnish:
1/2 scallion, chopped
1/4 teaspoon grated orange zest
Directions:
Heat oil in a nonstick skillet over medium high heat until very hot. Season
scallops with salt and pepper. Add half the scallops to the pan and cook 1
minute or until browned. Turn and cook 2 minutes or until browned and cooked
through. Remove from pan and repeat with remaining scallops. Wipe out pan, add
butter and melt over medium heat. Add wine, scallions and orange zest and cook 2
minutes. Add scallops, cook 1 minute remove to a serving plate. Sprinkle with
remaining scallion and orange zest and serve.
Scallops Coronary
Submitted by: Tony Ierna, CT.
Ingredients:
1/2 lb bacon, diced
1 lb sea scallops
1 roasted red pepper, sliced
1 cup mushroom, sliced
2 large shallots, minced
2 garlic cloves
1 cup white wine
1/2 pint heavy cream
1/4 cup pecorino Romano cheese or parmesan cheese
1/2 lb fettuccine pasta, cooked ahead
Flour, for dredging
Directions:
Cook bacon in medium saucepan 5 minutes. Dredge scallops in flour. Place
scallops in pan and cook approximately 5 minutes. Remove bacon and scallops and
set aside. Drain bacon grease, leaving 1-2 tbsp. in pan to sauté vegetables. Add
ingredients red pepper to garlic, sauté for two minutes then deglaze pan with
wine and reduce by more than half. Add cream and reduce until thickened, add
scallops and bacon back to pan, and cheese. Toss with fettuccine and add freshly
ground black pepper to taste.
Ray’s Tequila Scallops
Submitted by: Ray “Obiwan” Konopka, FL.
Ingredients:
1/2 cup fresh lime juice
2 tablespoons tequila
4 tablespoons fresh minced mint
2 tablespoons crystallized ginger
2 limes, zest of, grated
1 1/2 lbs scallops
Skewers
Directions:
Preheat broiler or grill. In a bowl whisk lime juice and zest along with tequila
mint and ginger. Rinse scallops and pat dry. Place in a plastic bag you can seal
(Ziplock type). Pour marinade over and seal. Marinate 10-20 minutes. Divide
scallops equally on skewers. Broil or grill 2 minutes; turn brush with marinade
and then broil or grill 1 1/2 minutes more. Serve over rice, a Greek salad or
pasta.
Fish and Gingered lime Sauce
Submitted by: Danny Valcort, FL.
Ingredients:
Ginger-Lime Butter Sauce
1 1/2 lbs. fish fillets, such as halibut, mahi mahi, perch or other fish fillets
Seasoned salt
1/4 c. all purpose flour
3/4 c. sliced almonds or finely chopped macadamia nuts
1 egg, beaten with 1 tbsp. water
2 tbsp. butter
2 tbsp. canola (vegetable) oil
Ginger Line Sauce:
6 tbsp. butter
1 tbsp. fresh lime juice
1 1/2 tsp. finely grated ginger root
Directions:
Rinse fish; pat dry with paper towels. Cut into 4 to 6 serving pieces. Sprinkle
with seasoned salt; lightly coat with flour and gently shake off any excess.
Place nuts into a shallow dish. In another dish, beat together the egg and
water. Dip flour coated fish in egg mixture; roll in nuts until evenly coated on
both sides. In a large, heavy skillet heat the butter and oil. Add fish and pan
fry over medium high heat 4 minutes on each side until fish fillets are golden
and test done. Arrange on a platter or serve individually on warm dinner plates.
Pass the Ginger-Lime Sauce. GINGER-LIME SAUCE: In a small saucepan over low heat
melt butter and stir in lime juice and ginger root. You can adjust the lime
juice and ginger root to satisfy your taste buds! Yield: 4 to 6 servings.
Marinaded Fish
Submitted by: Gary Papa, FL.
Ingredients:
2 lbs. swordfish or Mahi Mahi
1/2 c. olive oil
2 tsp. crushed garlic
4 tbsp. lemon juice
4 tbsp. soy sauce
Pepper to taste
2 tbsp. chopped parsley
1 tsp. dill weed
Directions:
Marinate 1-4 hours turning fish and prick with fork. Grill 4 minutes on each
side. Cooks quickly with marinade. 4 servings.
Veggies:
Grilled Fresh Garden Vegetables
Submitted by: Grandma Coffey, KY.
Ingredients:
3 tablespoon Olive Oil
2 Cloves Garlic, minced
1 teaspoon chopped Fresh Thyme
1 teaspoon chopped Fresh Sage
1 teaspoon chopped Fresh Rosemary
2 Small Eggplant, halved lengthwise
2 Zucchini, halved lengthwise
2 Yellow Squash, halved lengthwise
4 Red Onion, sliced 1/4 to 1/2 inch thick
1 Red Bell Pepper, seeded and quartered
1 Yellow Bell Pepper, seeded and quartered
3 cups Broccoli Flowerets
Salt
Fresh Ground Black Pepper
Directions:
Smaller pieces may be used if using a grilling basket. Combine olive oil,
garlic, thyme, sage, rosemary, in small bowl. Place vegetables in baking pan and
brush with oil mixture. Let marinate at least 2 hours, preferably overnight.
Grill vegetables directly over medium heat. Season vegetables with salt and
pepper. Grill until just tender, approximately 4 minutes per side. Serves 6
Marinated Raw Vegetables
Submitted by: Ori Johnson, RI.
Then Add Them to the Grill for Something Special
Ingredients:
1 pound Eggplant, sliced
4 Summer Squash, cut lengthwise
2 Zucchini, cut lengthwise
2 Patty Pan Squash
1 tablespoon Kosher Salt
3 large Ripe Tomatoes, cut in 1/2 think rounds
1 Yellow Bell Pepper, seeded, de-veined,
1 Red Bell Pepper, seeded, de-veined,
1 Red Onion, peeled, sliced into 1/2" thick rounds
1 cup coarsely chopped Basil
2 cups Marinade
Marinade:
1/3 cup Red Wine
1/3 cup Olive Oil
2 Cloves Garlic, minced
1 tablespoon grated Orange Rind
1/2 cup minced Sage Leaves
1/4 cup minced Rosemary
1 tablespoon Black Peppercorns, crushed
Directions:
Marinade: Combine all marinade ingredients in glass bowl. Refrigerate in an air
tight container for up to 3 days.
Grilled Vegetables:
Submitted by: Judy Newman, OH.
Directions and Ingredients:
Trim and wash all vegetables. Cut eggplant, squash, zucchini, in 2" rounds or
lengthwise.
Place eggplant, zucchini and squash in a colander. Add salt. Toss and allow to
drain for 30 minutes. Rinse, pat dry, and place into a casserole dish. Add
remaining vegetables and basil. Cover with marinade. Refrigerate at least 8
hours. Grill directly over medium coals until tender, about 5 minutes each side.
Serves 6
Cajun Grilled Corn
Submitted by: Frank Rodgers, OH.
Ingredients:
6 ears corn, husked and cleaned
1/2 cup butter, softened
6 tablespoons Cajun seasoning
Directions:
Peel back husks form the corn, remove strings and leave just a few layers of
husk on the corn. Spread butter or margarine over each ear of corn. Sprinkle
Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over
the corn. Wrap in foil. Place on grill for 25 minutes, turning occasionally.
Unwrap foil, peel back husks and enjoy.
Tasty BBQ Corn on the Cob
Submitted by: Karen Bell, NY.
Ingredients:
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
Cayenne pepper to taste
Garlic powder to taste
Salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned
Directions:
Preheat grill for medium-high heat. In a medium bowl, mix together the chili
powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper.
Blend in the softened butter. Apply this mixture to each ear of corn, and place
each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a
burrito, and twist the ends to close. Place wrapped corn on the preheated grill,
and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn
occasionally during cooking.
Grilled Corn with Ancho Chile and Lime Butter
Submitted by: Jean Floyd, GA.
Ingredients:
8 medium ears fresh corn
1/2 cup unsalted butter, softened
2 tablespoons lime juice
1 teaspoon McCormick Seasoned Salt
1 1/2 teaspoons McCormick Ancho Chile Pepper
1/2 teaspoon McCormick Ground Cumin
1/2 teaspoon McCormick Coarse Grind Black Pepper
Directions:
Remove husks and silk strands from corn-on-the-cob. Combine butter with lime
juice and seasonings. Mix until well combined. Spread half of butter mixture
lightly over corn. Set remaining half of flavored butter aside. Place corn on
preheated grill over medium heat and cook 6-7 minutes, turning often enough to
cook on all sides without burning. Serve corn hot with remaining soft chile
butter.
Grilled Potatoes and Onion
Submitted by: Jean Floyd, GA.
Ingredients:
4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter
Directions:
Preheat grill for medium heat. For each packet, measure out 2 or 3 squares of
aluminum foil large enough to easily wrap the vegetables, and layer one on top
of the other. Place some of the potatoes and onion in the center, sprinkle with
salt and pepper, and dot with butter. Wrap into a flattened square, and seal the
edges. Repeat with remaining potatoes and onion. Place aluminum wrapped package
over indirect heat, and cover. Cook for approximately 30 minutes, turning once.
Serve hot off the grill.
Grilled Asparagus
Submitted by: Regina, Watkins, OH.
Ingredients:
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Preheat grill for high heat. Lightly coat the asparagus spears with olive oil.
Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes,
or to desired tenderness.
Desserts from Melody:
Too Much Chocolate Cake
Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the
cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the
chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for
50 to 55 minutes, or until top is springy to the touch and a wooden toothpick
inserted comes out clean. Cool cake thoroughly in pan at least an hour and a
half before inverting onto a plate If desired, dust the cake with powdered
sugar.
Chocolate Lava Cake
Submitted by: Chris Hogg, UK.
10 servings (stole this recipe from my friend!)
Ingredients:
10 oz (280 g) bittersweet chocolate (70% cocoa)
4/5 cup (180 g) butter
8 eggs
1+¼ cup (275 g) sugar
1+¼ cup (140 g) all-purpose flourMethod
Directions:
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease 10 large muffin
tins or cups; paper muffin bake cups can also be used. Break the chocolate into
small pieces and melt it with butter over hot water. Beat the eggs with sugar
and mix with flour. Slowly fold in the melted butter and chocolate. Bake at 350
degrees for only 8-12 minutes; the outer part should be cooked and the inner
part liquid. The Chocolate Lava Cakes may be served hot on its own or with
custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted
with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you
should try lining the tins/cups with aluminum foil and grease the lined
tins/cups well before use. You can also use paper muffin bake cups.
Chocolate Mousse Cake
Submitted by: Stephanie Byrd, KY.
Makes: 8 servings
Ingredients:
4 egg whites
½ cup sugar
5 oz hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
9 oz dark semi or bittersweet chocolate
4 egg yolks
1/3 cup sugar
¼ cup + 1 cup whipping cream
Directions:
Preheat oven to 350 deg F . Line a 9 inch cake tin with grease proof or other
non-stick paper and grease the tin. Whisk the eggs whites until stiff and in
peaks by using an electric mixer, gradually add the sugar and whisk well each
time sugar has been added. Mix with finely ground hazelnuts and cocoa powder.
Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center
comes out clean. Cool the cake. Melt finely chopped dark chocolate over hot
water. Beat the egg yolks with 2 oz sugar until white. Heat ¼ cup whipping cream
to the boiling point, and whisk in beaten egg yolks. Fold in melted chocolate.
The mixture will immediately thicken. Cool to approx. 100 deg F. Whisk 1 cup of
whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a
time until the filling becomes soft, then the remaining part of the cream.
Transfer to the cake tin, and place in the refrigerator for several hours. If
served cold the filling appears more like chocolate truffle than mousse. If you
prefer a more sweet flavor of the filling you can use semisweet chocolate
(40-45%) instead of the recommended type 70 %.
Sandy’s Brownies
(One-layer Chocolate Cake with Cocoa)
Makes: 24 servings
Ingredients:
1¼ cup all-purpose flour
1½cup sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup butter
3 fl oz boiling water
3 eggs
5 oz chopped walnuts or pecan nuts
Ingredients for frosting
6 oz butter
1 fl oz strong brewed coffee (or 1 teaspoon instant coffee powder dissolved in 2
tablespoons hot water)
12 oz icing sugar
1½ tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 deg F. Line a 13 x 9 in cake tin with grease proof or other
non-stick paper and grease the tin. Melt the butter in a saucepan. In a bowl
combine flour, sugar, cocoa powder, baking powder and vanilla extract. Add eggs,
melted butter and hot water and mix until smooth. Add chopped nuts. Bake at 350
degrees for 20-30 minutes or until a wooden pick inserted in center comes out
clean. Cool the cake. Glace with the chocolate frosting. For the frosting, melt
the butter in a sauce pan and remove from the heat. Add coffee, mix with icing
sugar, cocoa powder and vanilla. Stir until smooth and spread over the cake.
Iola’s Fudge Cake
Submitted by: Iola Magnus, ILL.
Ingredients:
3 oz. Baking chocolate (melted squares)
1/2 cup Butter or margarine
2 1/4 cups Light brown sugar, lightly packed
3 Eggs
1 1/2 tsp Vanilla
2 tsp Baking soda
1/2 tsp Salt
2 1/4 cups Sifted cake flour
1 cup Dairy sour cream
1 cup Boiling water
Oven Temp 350° , Baking Time 35 Min.
Pan Type two 9 inch round pans
Directions:
Preheat oven, Grease and flour pans. In a large mixer bowl, cream butter until
smooth. Add brown sugar and eggs. Beat with mixer until light and fluffy - about
5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda
and salt. Add flour alternately with sour cream, beating on low speed until
smooth. Pour in boiling water; stir with spoon until blended. Pour into prepared
pans. Bake until done.
Glazed Chocolate Cake with Chocolate Butter Cream
Submitted by: Iola Magnus, ILL.
Ingredients:
3/4 cup Sugar
4 Eggs, separated
6 oz German sweet chocolate, broken into pieces
3/4 cup Butter
4 Tb Cake flour
2 Tb Almonds, blanched and pulverized
pinch Salt
Directions:
Preheat oven, Cut a round of waxed paper to fit the bottom of your pan. Butter
the sides of the pan and one side of the paper. Lay the paper butter side up in
the pan and flour the paper and the sides of the pan. Set aside. Beat the sugar
with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the
butter into a saucepan over simmering water, and continue stirring over low heat
until well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg
whites with a pinch of salt until stiff but not dry. Stir one quarter of the egg
whites into the chocolate mixture to lighted it; then fold all back into the
remaining egg whites. Fill the cake pan 3/4 full and tap gently on the table to
distribute the mixture evenly. Bake, watching carefully, until the outside is
solid and the center still creamy (not runny and not dry)when tested with a
butter knife.
Let the cake cool before removing from pan. Glaze and decorate cake. Refrigerate
before serving.
To glaze: Chocolate Butter Cream
3 1/2 oz. German's sweet chocolate,
broken into small pieces
2 to 3 Tb coffee or water
3 Tb butter
Melt the chocolate with the coffee or the water until smooth, remove from the
heat, and stir in the butter. Pour on top of the chocolate cake, using a metal
spatula
(moistened in hot water and dried) to spread. To decorate: Use toasted slivered
almonds
Melody’s Chocolate Dream Cake
Ingredients:
1/2 cup Graham cracker crumbs
1/2 cup Finely chopped almonds
1 cup Granulated sugar
1/2 cup Unsalted butter, melted
1/2 cup Heavy cream
2 cups semisweet chocolate, chopped coarse
16 oz Light corn syrup
2 Tb Unsalted butter, cut into pieces
1/2 cup Finely chopped walnuts
1/2 cups Granulated sugar
1 1/2 cup Water
6Large Egg Yolks
1 1/2 cups Un-salted butter, softened
1/2 cup Kahlua
4 oz Semisweet chocolate, chopped, melted, and cooled
Directions:
Preheat oven 350Deg. and lightly oil a 9 1/2- by 2-inch springform pan.
In a bowl stir together crust ingredients until combined well and press onto
bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden,
and cool in pan on a rack. In a saucepan heat cream, chocolate, and corn syrup
over moderately high heat, stirring occasionally, until chocolate is melted and
mixture just comes to a boil. Remove pan from heat and stir in butter, one piece
at a time, until smooth. Pour mixture over crust in pan and chill, until firm,
about 3 hours. In a saucepan cook sugar and water over moderately high heat,
stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a
candy thermometer registers 240°F. In a bowl with an electric mixer beat yolks
until smooth. Add hot syrup in a stream, beating on high speed until thickened
and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat
in Kahlúa and chocolate until combined well. Spread buttercream over chocolate
layer and chill until firm, about 3 hours. Run a knife around edge of pan and
carefully remove side of pan.
Chocolate Chip Cookie Pie
Submitted by: Alice Moore, AL.
Ingredients:
2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell
Directions:
Preheat oven to 325 degrees F (165 degrees C). In large mixing bowl, beat eggs
until light and foamy. Add flour, sugar and brown sugar and beat until well
blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie
shell. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve
warm with whipped topping or ice cream.
Apple-Cran-Cherry Oatmeal Cookies
Submitted by: June Baker, TN.
Ingredients:
1 cup butter, softened
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 teaspoons baking soda
2 cups packed dark brown sugar
2 cups applesauce
2 cups all-purpose flour
6 cups rolled oats
1 1/2 cups dried cherries
1 1/2 cups dried cranberries
Directions:
Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix
in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough
sit for one hour. Drop by teaspoonful onto un-greased baking sheet. Bake at 350
degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly
browned. Cool on wire rack.
Lemon Crazys
Submitted by: Marlene Henson, KY.
Ingredients:
2 eggs
1/2 cup white sugar
5 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon vanilla extract
1/2 lemon, juiced and zested
1/3 cup confectioners' sugar for decoration
Directions:
In a large bowl blend eggs and sugar add butter and blend well. On low speed,
blend in flour, baking powder, lemon, vanilla. Cover bowl with towel and let sit
for one hour. Preheat oven to 375 degrees F and butter and flour Madeleine molds.
Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds
and cool. Dust with confectioners' sugar.
Be sure to send Chef Fat Boy your favourite recipes! Send them to:
fatboy@chef-fatboy.com
See you next Month!!