3 tablespoon lemon juice
2 teaspoon dried basil
1 clove garlic; minced
1/4 cup olive oil
4 chicken breast halves; skinned
Combine first 3 ingredients in container of an electric blender; process 30 seconds. With motor running, gradually add oil in a slow, steady stream. Reserve 1/4 cup basil mixture.
Brush chicken with remaining basil mixture; cover and refrigerate 30 minutes. Cook chicken covered with grill lid over medium coals (300-350) 30 minutes or until done, basting twice with reserved basil mixture. Yield 4 servings.
Recipe From: Southern Living 1993 Annual
Brisket
Rub:
1 1/2 cup paprika
1/2 cup freshly ground black pepper
1/2 cup chili powder
2 tablespoon cumin
2 tablespoon coriander; crushed
6 tablespoon garlic powder
6 tablespoon onion powder
1/4 cup granulated sugar
4 lb beef brisket or rolled roast; (up to 6)
Marinate the meat ahead of time, using a rub or a marinade recipe, or even something as simple as bottled Italian dressing.
If you're using a traditional grill, you will want to light the charcoal in it about 15 to 30 minutes prior to cooking. If you're fond of using wood chips on a gas grill, make sure you store them (in their bag) in water. This way, you'll maximize the extra smoky flavor that's released in the steam and smoke from the heat of the fire.
Remember, the coals are ready for use when they have turned white. To maintain the heat, add more charcoal to the grill as needed — about every hour. If you're using wood chips as a flavoring agent, add another handful every 30 to 45 minutes or so.
Combine all barbecue rub ingredients in a small bowl and stir with a wooden spoon to mix -- or put the ingredients through your flour sifter to thoroughly blend all the spices.
Generously rub the seasoning onto the brisket, making sure to cover all surfaces. Let the brisket stand for at least two hours, or refrigerate overnight.
Prepare your grill and place the brisket on the rack with the fat side up. Every hour, move the brisket to the cooler end of your grill and check it. This may take two to three hours, or it may take six or eight hours, depending on the size of the brisket and the heat produced by your grill. The temperature to try for, if you have a thermometer on your grill, should be between 165 to 200°F. Always measure the heat from the grill at the cooking level and not at the top of the grilling heat source. Do not puncture the brisket while grilling, and try not to tear the fat, as either could cause flame-ups which dry out the meat.
If your flame is too hot and the meat shows signs of drying out, place a small tinfoil hood loosely over the brisket after each turn and rotation. This will help retain some of the moisture that was dissipating on the grill.
When the meat is ready, use thick gloves to slide the brisket toward the cooler end of the grill. When to do this? Experience will be your best teacher. If you pick up the brisket and find it is still firm, it is not done. If you grasp each end of the brisket and it is flexible, the fat appears to be very soft, and the brisket has shrunk, it is just about ready. Use your best judgment, and plan on two to three hours on the grill as a minimum.
Let the brisket cool about at least 10 minutes before slicing it against the grain of the meat to serve. If portions of the meat are too rare for someone at your table, simply return their slices to the grill and cook through, turning every three or four minutes.
Grilled Beet And Smoked Trout Salad With Chive Oil
2 large red beets
3 cup rice vinegar
4 cup water
2 tablespoon mustard seeds
1 tablespoon anise seed
1/4 cup sugar
1 tablespoon cumin seed
4 oz grape seed oil
1 bunch fresh chives
1 salt to taste
1 oz lemon juice
12 oz whole smoked rainbow trout
Garnish:
4 small bunches of baby leaf lettuce
zest of 1 lemon
Peel the beets and slice into 1/4 inch thick rounds. In a nonreactive pot combine the venegar, seeds, and sugar. Bring to a boil and reduce by half. Add the water and bring back to a boil. Add beets and cook until done but still firm. Remove from heat and let beets cool in liquid. (The beets can be done a week ahead.)
To make the lemon vinegar: Combine 2 ounces of the strained cooking liquid from the beets with the lemon juice. If necessary, remove the bones from the trout. Bones can be easily removed by taking out the backbone, and the pin bones for the most part will come with it. Peel skin off the fillets. Flake the fish gently into small pieces about the size of lump crab meat. Store the fish in the refrigerator or until ready to serve.
To make the chive oil: Combine the chives with the grape seed oil in a blender. Puree until smooth; season with salt.
To assemble the salad: Remove the beets from the liquid and cook on a grill or in a skillet until warmed. Place three slices of beet onto each plate. Drizzle about 1 tablespoon chive oil around beets; do the same with the lemon vinegar. Divide the trout into equal portions and place a small pile of trout on top of the beets. Finish salads by placing one small bunch of baby lettuce in the center of each plate and sprinkling with lemon zest.
Chicken And Chickpea Salad
2 tablespoon minced garlic
2 tablespoon fresh ginger; peeled and grated
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 skinned and boned chicken breast halves
2 can (15-ounce) chickpeas; rinsed and drained
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
1 red bell pepper; chopped
1/4 cup purple onion; diced
2 jalapeno peppers; seeded and minced
2 tablespoon fresh cilantro; chopped
2 tablespoon fresh mint; chopped
3 cup fresh spinach; torn
3 cup red-tipped bibb lettuce; torn
2 tablespoon lemon juice
1 tablespoon hot curry oil
Combine first 5 ingredients; sprinkle on all sides of chicken breasts. Cover and chill 1 hour.
Stir together chickpeas and next 10 ingredients; cover and chill. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side. Cut into 1/2-inch-thick slices. Keep warm. Combine spinach and lettuce in a large bowl.
Whisk together lemon juice and curry oil; drizzle over greens, and toss gently. Arrange evenly on 4 serving plates; top evenly with chickpea salad and a sliced chicken breast. Makes 4 servings.
Cornish Hens With Raspberry Sauce
1 1/2 lb cornish hens, (2 hens)
1 teaspoon vegetable oil
1 1/2 cup low-sodium chicken broth
3/4 cup sliced onion
1/2 cup burgundy or other dry red wine, divided
1 clove garlic, thinly sliced
1 bay leaf
1/4 cup fresh lemon juice
2 tablespoon peeled grated gingerroot
1 clove garlic, minced
1 vegetable cooking spray
1 cup fresh raspberries, divided
1 tablespoon water
1 teaspoon cornstarch
2 tablespoon chopped fresh parsley
2 teaspoon sugar
1/4 teaspoon salt
1 fresh rosemary sprigs, (optional)
Remove giblets and necks from Cornish hens, and set aside.
Rinse hens under cold running water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Set aside.
Heat oil in a suacepan over medium-high heat; add giblets and necks. Cook 5 minutes or until very brown. Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids. Set aside broth mixture.
Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl. Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally. Remove hens from marinade, reserving marinade.
Coat grill rack with cooking spray; place hen halves on rack over medium heat. Cook 15 minutes on each side or until juices run clear. basting occasionally with reserved marinade. Set aside, and keep warm.
Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes). Strain and discard seeds; return puree to pan.
Combine water and cornstarch; stir well, and add to puree. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in parsley, sugar, and salt. Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries. Yield: 4 servings.
Per serving: 386 Calories; 19g Fat (45% calories from fat); 40g Protein; 12g Carbohydrate; 112mg Cholesterol; 731mg Sodium
Serving Ideas : Garnish with fresh rosemary, if desired.
Recipe From: Cooking Light, May 1994
Grilled Corn
6 tablespoon butter, unsalted, room temp
1 tablespoon cilantro leaves, chopped
1/4 teaspoon chili powder
1/8 tablespoon cumin, ground
8 corn on cob with husks
Combine the butter, cilantro, chili powder and cumin, set aside. Carefully peel back corn husks to within an inch of bottom of the cob. Discard the silks. Rub ears of corn evenly with the reserved butter mixture. Rewrap corn husks and tie at the top with kitchen string. Soak, covered, in cold water for 20 minutes. Preheat the grill to medium-high. Grill the corn 5 inches above the heat source for 15 minutes, turning occasionally. Remove from the heat and serve.
Eggplant And Basil Vinaigrette
2 lb firm japanese eggplant
1 olive oil
1 salt and pepper
1 balsamic vinegar
3 garlic cloves, plump thinly sliced
1 cup basil leaves (about) torn into small pieces
Grill the eggplant when the coals are dying, assemble the recipe, and it will be ready for a meal the next day. Wipe eggplants and slice lengthwise or diagonally into pieces a little less than 1/2-inch thick. Discard the end pieces that are mostly skin. Brush each piece on both sides with oil and grill over the coals. (You can also fry the eggplant slices instead of grilling them, or even broil them, if you prefer.) To make crisscross grill marks, turn each slice just once at a 45-degree angle. Cook on both sides until eggplant is nicely colored and tender. As you work, make a layer of cooked eggplant in a non-corrosive dish. Season with salt and freshly ground pepper, scatter garlic and basil leaves on top and splash a little vinegar over all. Add the next layer of eggplant and continue until everything is used. The warmth from the eggplant will bring out the flavors of the garlic and the basil. It will smell wonderful.
Cover the dish and refrigerate for several hours or overnight. Bring to room temperature before serving.
Pepper Steak With Bell Pepper Salsa
1/3 cup balsamic vinegar
2 tablespoon molasses
1 teaspoon dried thyme
1 teaspoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 beef tenderloin steaks; 4 ounces each, about 1 inch thick
3 large shallots; peeled and halved lengthw
1 large red bell pepper; seeded and quartered
cooking spray
4 teaspoon coarsely ground pepper
1 thyme sprigs; optional
Combine first 10 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove steaks and vegetables from bag, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook until reduced to 3 tablespoons (about 2 minutes.).
Place grill pan coated with cooking spray over medium-high heat until hot. Add shallots and bell peppers; cook 3 minutes on each side or until crisp-tender. Chop shallots and bell peppers; place in a small bowl. Stir in reduced marinade; set aside.
Press 1 teaspoon coarsely ground pepper onto 1 side of each steak. Wipe pan clean with paper towels; re-coat with cooking spray. Place pan over medium-high heat until hot. Add steaks, peppered sides down; cook 3 minutes on each side or until desired degree of doneness. Add bell pepper salsa; cook until thoroughly heated. Garnish with thyme sprigs, if desired.
Makes 4 servings (serving size: 1 steak and 1/2 cup salsa).
Hazelnut Cherry Tart
Pastry:
1/2 cup plain flour
1/8 teaspoon salt
2 oz hazelnuts, roasted ground
2 tablespoon sugar
2 oz butter
1 egg yolk
2 teaspoon water
Custard Filling:
4 egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
1 3/4 cup cream
3 teaspoon gelatine
2 tablespoon water
Topping:
2 lb cherries, canned
2 teaspoon gelatine
2 teaspoon rum (see note) *
Make Pastry: Sift flour and add all dry ingredients together, with the sugar in the centre, on a pastry board. Add the butter (softened), egg yolk and water. Work the liquids into the sugar, until it is creamy.
Now work in the flour mixture, as you would for any sweet pastry. Press the dough into a greased 9-inch flan tin. Prick the base of the pastry all over. Refrigerate for 30 mins, then cook in a moderate oven (375°F.) for 15 to 20 mins (until golden brown)
Make Filling: Put egg yolks, sugar and vanilla into a bowl and beat until thick and creamy. Heat cream carefully until almost boiling.
Combine the two mixtures, beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (stir constantly).
Dissolve the gelatine in the water and add to the cream mixture, stirring well until it is well mixed. Allow this mixture to cool completely before adding to the pastry case. Refrigerate until it sets.
Make Topping: Drain the cherries and reserve about 1 cup of the syrup. Use a light syrup. Arrange the pitted cherries artistically over the top of the tart.
* Put the reserved syrup, gelatine and rum (using cherry brandy or kirsch is best) into a saucepan and heat (stirring) until gelatine dissolves. Cool the liquid and pour over the cherries. Refrigerate until set.
Noodles And Meatballs
6 oz fresh chinese noodles or
4 oz dry vermicelli
1/2 cup condensed beef broth
1/3 cup water
1 tablespoon soy sauce
1 teaspoon cornstarch
2 green onion, with 2 tops
Oriental Meatballs:
12 oz extra-lean beef
4 oz lean pork(15% fat)
1/4 cup mushrooms, chopped
1 teaspoon ginger, fresh, shredded
2 tablespoon green onion, chopped
2 tablespoon soy sauce
1 teaspoon sesame oil
To Make Oriental Meatballs: preheat oven to 375°F. In a medium bowl, combine all ingredients. Roll heaping teaspoons of meat mixture into 30 balls of about 1/2 inch diameter. Place on a nonstick 15" x 10" jelly roll pan, or coat pan with non-stick vegetable spray. Bake in preheated oven until lightly browned, 10 - 15 minutes. Drain off any drippings before serving. Makes 30 meatballs. While meatballs bake, cook noodles in lightly salted boiling water, until just tender. Cook fresh noodles 3 - 5 minutes, cook dry noodles 5 - 7 minutes. Drain cooked noodles; rinse with hot water. Pour noodles into a medium bowl; keep warm. In saucepan used to cook noodles, combine broth, 1/3 C water, soy sauce and cornstarch. Bring to a boil, stirring constantly. Add drained noodles; stir gently until coated. Cut green onions into brushes or into 2-inch pieces. Cut each piece length wise into thin strips. For small serving (305 calories) spoon 1/2 Cup of noodles onto each place. Top with 5 meatballs. For large serving (610 calories) spoon 1 Cup of noodles on each plate. Top with 10 meatballs. For all menus garnish with green onion strips or brushes. Makes 6 small servings, or 3 large servings
Banana Nut Cake
2 bananas
1/2 teaspoon lemon juice
1 pkg (18-oz) yellow cake mix
1 pkg (3.75-oz) banana cream instant pudding mix
2 eggs
1 1/3 cup water
1 teaspoon vanilla
1/4 cup salad oil
1/2 cup nuts; chopped
1 carton (9-oz) whipped topping; thawed
1/2 cup flaked coconut
Mash bananas and sprinkle with lemon juice. Combine all ingredients except whipped topping and coconut in a large mixing bowl. Mix 2 minutes at medium speed of electric mixer. Pour into greased and floured 13x9x2-inch pan. Bake at 350°F for 35-40 minutes or until done. Cool. Spread with whipped topping and sprinkle with coconut. Makes 15 servings.
Chocolate Chip Cookies
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter; softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 pkg (12-oz) semi-sweet chocolate morsels
1 cup chopped nuts
Preheat oven to 375°F. In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake at 375°f for 9-11 minutes.
Refrigerator Cookies: Prepare dough as directed. Divide dough in half; wrap both halves separately in waxed paper. Chill 1 hour or until firm. On waxed paper, shape each dough half into 15-inch log. Roll up in waxed paper; refrigerate for 30 minutes (see note). Preheat oven to 375°F. Cut each log into thirty 1/2-inch slices. Place on ungreased cookie sheets. Bake at 375°F for 8-10 minutes. Makes 5 dozen 2-1/4 inch cookies.
Pan Cookie: Spread dough into greased 15-1/2x10-1/2x1-inch baking pan. Bake at 375°F for 20-25 minutes. Cool completely. Cut into thirty-five 2-inch squares. Makes 5 dozen 2-1/4 inch cookies.
Note: May be stored up to 1 week in refrigerator or freeze up to 8 weeks.
Oxtails In Red Wine Sauce
3 tablespoon vegetables oil
4 to 4 1/2 pounds oxtails
4 celery stalks, chopped
2 carrots, chopped
2 leeks, chopped (white and pale green parts only)
1 onion chopped
6 garlic cloves, chopped
1 750-ml bottle dry red wine
12 sprigs fresh thyme
12 sprigs fresh parsley
8 whole cloves
4 bay leaves
5 cup chicken stock or canned low-salt broth
2 tablespoon all purpose flour
Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt and pepper. Add to Dutch oven and cook until brown on all sides, about 12 minutes. Transfer oxtails to platter. Add celery, carrots, leeks, onion and garlic to pot and saut‚ until golden brown, about 8 minutes. Arrange oxtails over vegetables. Add wine, thyme, parsley, cloves and bay leaves. Boil until liquid is reduced by half, about 15 minutes. Add stock. Bring to boil. Reduce heat. Cover Dutch oven tightly and simmer until meat is very tender, about 1 1/2 hours.
Remove oxtails from cooking liquid. Tent with foil to keep warm. Strain cooking liquid. Skim fat from surface and reserve. Transfer 2 tablespoons skimmed fat to heavy medium saucepan over medium heat. Add flour and stir until mixture browns, about 10 minutes. Whisk in cooking liquid. Simmer until sauce thickens enough to coat back of spoon and is reduced to 2 cups, stirring frequently, about 45 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Return oxtails to sauce, cover and refrigerate.)
Rewarm oxtails in sauce over low heat. Transfer to large bowl and serve.
Recipe From: Bon Appetit October 1995
Banana Cream Cake With Strawberry Cream Filling
Cake:
3 cup sifted flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon almond extract
1 1/2 teaspoon vanilla
1/2 teaspoon banana extract
1 1/2 cup sugar
2 cup heavy cream
Simple Syrup:
1/3 cup sugar
1/3 cup water
4 tablespoon creme de banana
Strawberry Filling:
1 1/2 cup whipping cream
3/4 cup mashed fresh strawberries
1 teaspoon grand marnier
3 tablespoon powdered sugar
1 large banana, sliced
Cake: Sift together flour, baking powder and salt; set aside. Beat eggs until light and foamy. Add flavorings. Add sugar gradually. Add flour mixture alternately with cream, beating after each addition until just smooth. Pour batter into two 9" greased round cake pans and bake in a preheated 350°F oven 40 minutes or until done. Cool on racks and then brush with Simple Syrup.
Simple Syrup: Combine sugar and water in a heavy small saucepan. Bring to a boil over moderate heat, stirring constantly until sugar is dissolved. Remove from heat and cool to room temperature. Stir in creme de banana.
Strawberry Frosting: Whip cream in large chilled bowl on low speed until soft peaks form. Add Grand Marnier and sugar and beat on high speed until spreading consistency. Fold in mashed strawberries. Spread this mixture between layers and add sliced banana on top of bottom layer. Add remaining mixture on top and sides of cake.
Baked Beans
1 pkg (small) navy (white) beans
1/2 cup catsup
1 tablespoon worcestershire sauce
3 tablespoon white sugar
brown sugar to taste; start with 3/4 cup and add as needed
1/2 cup molasses
1 teaspoon tabasco sauce; optional
1 tablespoon coleman mustard
1 medium onion; chopped
1/2 lb salt pork; cut into small cubes
Soak 1 small package navy (white) beans overnight in water. Rinse beans with cold water. Add enough water to cover beans. Simmer until soft but beans are still whole. Save water.
Mix remaining ingredients. Add to beans with salt pork and onion with water from beans. Bake at 350°F for 2 to 2-1/2 hours. Check beans to determine if liquid has evaporated. Add water as needed to prevent beans from burning.
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