Crepes

2 c AP flour
2 tsp granulated sugar
1/2 tsp salt
3 c whole milk
4 large eggs
3 TBS melted unsalted butter
+ 2 more TBS melted butter for cooking the crepes

Whisk flour, sugar and salt together in a medium bowl.

Whisk milk and eggs in a separate bowl. Add half the milk mixture to the flour bowl and whisk until smooth.  Whisk in the 3 TBS melted butter until incorporated. Whisk in remaining milk mixture until smooth. (Batter can be refrigerated up to 2 days before cooking the crepes - will need to whisk again.)

Brush bottom of a 12-inch nonstick skillet lightly with remaining melted butter (and brush between each crepe as well). Heat skillet over medium heat until hot- about 2 minutes.  Add 1/3 c batter to center of skillet and simultaneously lift and rotate skillet in circular motion to swirl the batter all over the bottom of pan. Cook crepes until the edges look dry and start to curl and bottom of crepe is light golden (60-90 seconds).  Using the rubber spatula, lift edge and flip crepe to lightly cook the other side.  Then lift over to slide onto plate.  Continue cooking and stacking your crepes. (Adjust burner heat to keep the crepes just right.)  You can keep the crepes in the refrigerator for 2 days if needed.

With your crepes you can make lots of sweet or savory dishes, for example:

1. Cheese blintzes

Make filling - Stir together
  11 ounces (1 1/4 c + 2 TBS) whole milk Ricotta cheese
  1/2 c 10x sugar
  1 ounce softened cream cheese
  1/4 tsp salt
Keep in the refrigerator ( up to 2 days) until ready to make blintzes.

Working with 1 crepe at a time, spoon 2 TBS filling onto crepe about 2" from the bottom edge and spread into a 4-inch line.  Fold the bottom edge over the filling, then fold sides over filling and gently roll crepe into a tidy package (like an enchilada or burrito). Repeat with remaining crepes. (Assembled blintzes can be stored in the refrigerator up to 24 hours or frozen up to a month.)

When ready to serve, saute the fresh or frozen blintzes in butter, seam-side down until golden (about 2-3 minutes per side if fresh, 6-9 minutes if frozen).  Serve on plate with raspberry sauce or cherry heated cherry pie filling.

2. Crepe Suzette

Bring fresh OJ, and sugar (and optional Grand Marnier) in large skillet over medium heat.  Add butter 1 TBS at a time whisking until incorporated; stir in salt. Continue to gently simmer until sauce is slightly thickened.

2/3 c fresh orange juice
2/3 c sugar
2 TBS Grand Marnier - optional
6 TBS chiller butter cut into pieces
1/4 tsp kosher salt

Slide crepe into sauce and fold into fourths (looks like a pie slice). Carefully plate the crepes. Pour remaining sauce over the crepes. Figure 2 crepes per serving.  Yum!

Beef Empanada

Print

Prep time

3 hours

Cook time

1 hour

Total time

4 hours

Yield: 1 Dozen

Ingredients

For the Crust

·         8 ounces (2 sticks) butter

·         2-1/2 cups flour

·         3 tablespoons sugar

·         1 teaspoon salt

·         ⅓ cup ice water

For the Meat Filling

·         1 tablespoon oil

·         ½ small onion, peeled and chopped

·         1 clove garlic, peeled and minced

·         ½ pound ground beef

·         ½ cup tomato sauce (or 1 TBS soy sauce)

·         ½ cup water

·         1 small potato, peeled and diced

·         1 carrot, peeled and diced

·         ½ cup frozen sweet peas, thawed

·         ¼ cup raisins

·         2 slices American cheese, cut into small pieces

·         salt and pepper to taste

For the Egg Wash

·         1 egg

·         1 tablespoon milk

·         ⅛ teaspoon salt

Instructions

1.   Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using a round biscuit cutter or an inverted bowl, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough. (NB, a smaller diameter (3") would make an appetizer size.)

2.   On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling. On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.

For the Crust

1.   Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.

2.   Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

3.   Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.

For the Filling

1.   In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant. Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.

2.   Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.

3.   Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Let cool and add the cheese bits. Season with salt and pepper to taste. (In a colander, drain excess liquid, if needed).

For the Egg Wash

1.   In a bowl, whisk together eggs, milk and salt.

Serve alone or with Sweet Chili Sauce.

Enchiladas Huastecas con Cecina

1/4 lb queso fresco
1 can refried beans (La Costena brand)
1 tsp unsalted butter
1/2 lb Cecina de Res  (a thin salt-cured beef)
4 corn tortillas (La Providencia or El Milagro brand)

Marinate the Cecina in orange juice about 20 minutes. Then rinse with water.
Grate the fresh cheese
Warm the black beans in butter (add water if too thick)
Heat a griddle to sear the Cecina for 2 minutes on a dry pan, turn and fry for 1 minute.
Warm up the tortillas on each side in a dry heated pan
Fill the tortillas with grated cheese and fold over
To serve:  Plate the enchilada and black beans with Salsa Verde and garnished with some grated fresh cheese.  Place the cooked cecina on the side.  Pass around the Spicy Green salsa.

This recipe comes from the Mexican state of San Luis Potosi.

Salmon en croute

Ingredients

• 1 side of salmon, about 900g, skinned
• A little olive oil
• 1/4 cup unsalted butter, softened
• Finely grated zest of 1 lemon
• Generous handful of basil leaves
• Small handful of dill leaves
• Sea salt
• Freshly ground black pepper
• 1 tbsp wholegrain mustard
• 500 g shortcrust pastry  (double crust size i.e, 2 cups flour, 1 tsp salt, 1/2 c butter 1/2 c water)
• Plain flour, to dust
• 1 egg yolk, beaten

Method

1.                   Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.

2.                   Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.

3.                   Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.

4.                   Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a £1 coin and large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.

5.                   Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 400°F.

6.                   Bake the salmon for 20-25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.

7.                   Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, new potatoes and broccoli or minted peas.

From Gordon Ramsay

Chili Craig Clairborne

1 lb chopped thin-sliced beef
1 onion chopped
2 cloves garlic chopped
1 large can tomatoes
1 green pepper minced

In a large pot, brown onion and garlic in 2 TBS olive oil.
Add meet and brown.
Add tomatoes green peppers.

Stir in:
2 c water
1/2 tsp celery seed
1/4 tsp cayenne
2 TBS chili powder
1 tsp cumin
1/8 tsp basil
1 1/2 tsp salt
1 bay leaf

Simmer 2-3 hours uncovered.
Just before serving add:

1 can kidney beans

Moody made several chili recipes.  One with okra and this one without.

Marinated Turkey Breast

Place following ingredients into a blender and process for 1-2 minutes.
4 TBS mint leaves
4 TBS flat parsley leaves
4 TBS cilantro leaves
1 clove garlic, peeled
4 TBS lemon juice
4 TBS olive oil
1/2 cup white wine
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper

Place 1/2 small organic turkey breast (2 1/4 lbs) in a gallon plastic bag and pour marinade over and seal. Massage marinade into breast and refrigerate for 24 hours.

Preheat oven to 425 degrees.  Remove turkey from marinade and reserve the marinade for later. Place breast on cookie sheet (with small sides) and roast as follows:
425 degrees - 15 minutes
400 degrees- 15 minutes
350 degrees- 30-45 minutes

Place the reserved marinade into a saucepan and simmer for 15 minutes, until reduced by half. Taste and season with salt and pepper.

When turkey is done, remove from oven and let rest for 10 minutes.  Slice thinly and serve with warm sauce.  Serves 6.

Can all be served cold or room temperature if preferred.  You could also substitute lamb for the turkey but don't need to cook quite as long.

Tavuk Yahnisi (Chicken Stew)

2 lbs chicken thighs

4 Tbs olive oil

2 or 3 cloves of garlic

2 large onions

1/2 jalapeno pepper seeded and minced

1 15 oz can diced tomatoes with juice

1/2 tsp salt

2 Tbs ground sumac

1/2 tsp pepper

 

 

Leave skin and bone on thighs, it is more authentic, or use skinless.

Cut chicken into thirds or quarters. 

Sauté chicken in oil for about 8 minutes.

Add garlic, jalapeno pepper and onions (cut into lenghthwise slices).

Brown until translucent.

Add tomatoes and sumac and cook on low heat for about an hour

or until the chicken is tender.

Salt and pepper to taste.

 

 

Serve with Basmati or yellow rice.

Afghan Meatballs

4 cups crusty bread torn into small pieces soaking in 1 cup milk
Squeeze the liquid out of the bread and place in large bowl.
Discard the liquid.

Make lamb balls by squishing the following with the squeezed bread crumbs:
1 pound ground lamb
1 egg
1/2 cup grated parmesean cheese
salt and pepper
1 minced garlic clove
2 TBS grated onion
2 pinches allspice
2 teaspoons lemon zest

Make sauce in large, deep skillet over medium heat:
Grate the rest of a small onion into 3 TBS oilve oil
Saute onion with 3 minced garlic cloves
Stir in 1 (28-oz) crushed Italian tomatoes
Add 1/2 cup chicken stock and when bubbling - put in the raw meatballs.
Simmer for 8 minutes.
Add  fresh parsley and mint, finely chopped (1/4 cup each).

Serve over basmati rice with cilantro chutney.

Grilled Pork Tenderloin and Corn Risotto

When cutting the corn from the cob, turn your knife around and scrape the cobs with the blunt side to get all the “milk” from the remaining corn.

Ingredients
Pork:
2 (1-pound) pork tenderloins
3 garlic cloves, thinly sliced
1/3 cup finely chopped fresh basil
1/4 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive oil

Risotto:
2 cups fresh corn kernels
2 tablespoons olive oil
2 green onions, chopped
1 cup Arborio rice
3 to 4 cups hot vegetable or chicken broth
1/3 cup grated Parmigiano Reggiano cheese

Prep Time - 10 Cook Time - 17

Instructions
1.Heat grill.

2.To prepare pork, cut several small slits in pork tenderloins.
Insert garlic slices into slits. Press basil over pork.
Sprinkle with salt and pepper. Place meat on grill grate and cook until seared, turning to brown all sides. Cook about 15 minutes or until an instant-read thermometer registers 160F. Let stand 10 minutes.

3.To prepare risotto, puree 1 cup corn kernels, set aside.
Heat oil in a large saucepan; add green onion and sauté 2 minutes.
Add rice and sauté 2 minutes. Add hot broth, ½ cup at a time, cooking and stirring until absorbed before adding more.
Add corn (kernels plus pureed) with last 1/2 cup of broth.
Stir in cheese and serve.

From Relish Magazine

Burmese Beef and Cilantro Curry

1 lb. thinly, sliced beef
1 onion, thinly sliced
1-2 TBS butter
1/2 tsp salt
1/2 cup fresh cilantro, chopped
2 TBS tomato paste (like from a tube)
1 tsp cumin
1-2 Thai red chilies (seeded and chopped)
one inch squirt from tubed herbs:
garlic
lemongrass
ginger
2 boullion cubes
2 cups water

Saute onions in butter in a little oil over low heat (add the salt).
Add the herbs, chilie peppers, and spices and tomato paste. Saute for about 15 minutes on low.
Push to side and brown the thinly sliced beef (which should be cut into bite size pieces). Add water and boullion cubes and simmer for 30 minutes covered. Remove lid and turn the heat up to reduce the liquid for about 15 minutes. Spoon into individual soup bowls and add a 1/4 cup cooked rice. Garnish with additional chopped cilantro. It should be mostly beef with some liquid.

Spicy Pesto Soba Noodles

Pesto
1 C fresh basil leaves
1/2 Cup fresh mint leaves
1 Clove garlic
1/4 Cup of Garlic EVOO
1 - 2 T Toasted Sesame Oil
Salt to taste

Place the basil leaves, mint leaves, garlic and salt and pepper in a food processor or blender. Pulse for 1-2 minutes. With the processor running slowly pour the Garlic EVOO into the bowl through the feed tube and process until thoroughly pureed. Add Toasted Sesame Oil and pulse a few more times.

3/4 lb. soba noodles
1/2 lb. snow peas, ends snapped, strings removed, sliced on angle in small pieces
1/2 tsp. salt
2-3 green onions, sliced thinly or chopped chives.

In a large pot bring salted water to a boil. Add noodles and gently boil for 5-6 minutes. Rinse under cold water and drain.

Bring another large pot of water to a boil. Add salt and snow peas and blanch for 10-15 seconds. Drain, refresh in cold water, and drain again. Blot dry with paper towels.
In a bowl, toss together the noodles and the pesto. Add the snow peas and green onions. Toss lightly.
Serve and enjoy!

This comes from my friend, Carol Genovese.

Grilled Thai Chicken with Lemongrass

1 lb. chicken thighs, skinless and boneless
1 tsp black peppercorns
1 lemongrass, finely sliced (or 1 TBS lemongrass powder)
1 TBS cilantro stems
8 cloves garlic, peeled
2 tsp salt
2 TBS fish sauce
1/4 c unsweetened coconut milk
1/2 c sweet chili sauce

Blend together peppercorns thru coconut milk in blender until smooth.
Marinate the chicken thighs covered for 45 minutes at room temperature or overnight in the refrigerator. Grill chicken on hot grill for 7 minutes per side. Let it rest for 10 minutes before serving. Serve with sweet chili sauce and rice.

I made jasmine rice with some coconut milk and chopped up mango which was really good. You can also serve with sticky rice.

Pork and Chorizo Burgers with Green-Chile Mayo

Burgers
1/2 lb smoked chorizo sausage (fully cooked) casings removed, cut into 1" pieces
1 1/2 lbs ground pork
2 garlic cloves, minced
2 tsp Worcestershire sauce
1 1/2 tsp Cajun seasoning
3/4 tsp course salt
1/4 tsp cayenne pepper

1. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, alt and cayenne; mix gently. Form mixture into four 1-inch-thick- patties. (To store, cover and refrigerate patties up to 1 day.)

2. Grill burgers, covered, until cooked through, 7-8 min per side. Serve with warmed buns and Green Chile Mayo.

MayoIn a food processor, combine 1 cup of mayo (or Greek plain yogurt), 1 minced garlic clove, 1 roasted jalepeno (or pablano) pepper (peeled and seeded), and 1 Tbs of fresh lime juice. Blend until smooth. Season with coarse salt and ground pepper.

from Everyday Food issue 63

"RoseMary Laurel" Chicken

2- 3 chicken breasts (skinned and boned)

1 Tb butter and 1 Tb olive oil in frying pan
Add pressed garlic and chopped onion.
Saute chicken breasts on both sides (about 10 minutes)
(on the second side add fresh chopped rosemary)
Remove chicken and de-glaze pan with 1 cup white wine and chicken stock combined.
Reduce, return chicken to pan and sprinkle fresh chopped parsley on top.
Cover and simmer 5 minutes.
Can add other flavors at the end such as lime juice or lemon juice for variation.

Beef and Cilantro Curry

1 lb sirloin steaks
1 tsp oil
2 Tbs butter
1 onion, chopped
2 cloves garlic
1 can chopped tomatoes
3 bouillon cubes
Hot or chili sauce
Salt and pepper
Ginger root, grated
3 cups water
Fresh cilantro
Lime zest and lime juice

Brown sirloin steak slices in oil and butter in a big pot, remove.
Lower heat and add chopped onions and garlic to pan, sweat for 10 minutes with salt and pepper.
Add 2 tsp cumin, 1 can chopped tomatoes, grated ginger root (about 2 inches), and grated lime zest.
Return meat to pan.
Add chopped fresh cilantro and 3 cups water and 3 beef bouillon cubes.
Season with chili or hot sauce. Cover and simmer for 30 minutes.
Add more fresh cilantro and lime juice and serve with rice.

Marinated Flank Steak

Combine marinade ingredients:
1½ lbs flank steak
½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 Tbs lemon juice
1 Tbs Worcestershire sauce
1 glove garlic
¼ tsp pepper

Marinate in a large zip-lock bag for 4 hours or overnight in refrigerator.
Grill 5 minutes on each side so it’s brown but still rare inside.
Slice steak diagonally across the grain into thin slices.

Middle-Eastern Chicken

Mix lemon juice, olive oil, and garlic.
Marinate chicken breasts 8-24 hours.
Broil or grill.

(Serve with rice and Ful Imdammas)

Chili

1 lb. ground sirloin
1 chopped onion
1 small can (15 oz.) each:
     kidney beans
     okra
     tomatoes
½ Tbs oregano
½ Tbs basil
1 tsp chili powder
Several dashes Tabasco sauce

Sauté ground beef in 1 tsp oil until brown in large skillet. Sprinkle salt and pepper. Add onion and sauté until lucid. Add canned vegetables and herbs and spices. Simmer for 1 hour.

Chicken Panini

Combine in bowl:
Romaine lettuce
Tomato chunks
Chicken breast, grilled
Red or green peppers (grilled w. the chicken)
Blue cheese
Sliced red onion

Add:
1 lemon, juiced
3 Tbs extra-virgin olive oil
Salt and pepper

Toss well.

Slice ciabatta bread (or baguettes) lengthwise.
Cut out the center of ciabatta bread on each half.
Sprinkle olive oil on inside and outside of bread.
Place the salad inside sandwich and grill on Foreman Grill about 5 minutes.

Cranberry Brisket

1. Trim fat from beef brisket (marked first cut).

2. Place in aluminum foil with:
2 thinly sliced onions
1 pkg. dried onion soup mix
handful of cranberries
1 can cranberry sauce
½ cup red wine or water

3. Seal well and place in pan in oven. Bake 4 hours at 325oF oven.

4.Slice thinly and serve with juice produced from baking.