Root Beer Float

I don't think if I have to write a recipe for root beer float. I am sure everybody knew how to make them. Very easy to make your own best Float.

I wondered if you had tasted:
Stout Beer Float--yes, beer. I had one few months ago. Good Dessert or Good Drink.
7 up Float
Cherry 7 up Float
Porter Beer Float

Now here is the picture, worth 1000 words for you to think about.

Recipes of Pickled Vegetables

Occasionally, I make the vegetable pickles for cook-out events or family gathering and sometime, for my lunch to snack on it. I had received some rave reviews when I had these recipes. There are so many good recipes about pickling the food, I had selected few that I liked most, enough to pack some for my lunch box. My wife is my best pickle critic. If I see her face grimaced after tasting, that for my snacks and for my lunch box. If her face look yummy, I knew she will going to eat them all before I ever touch one of pickles.

Spicy Pickled Carrots and Asparagus
SERVES: 8

4 cups water
3 cups cider vinegar
1/2 cup sugar
10 thyme sprigs
4 garlic cloves, thinly sliced
1 tablespoon cracked black peppercorns
1 tablespoon crushed red pepper
1 tablespoon mustard seeds
1 tablespoon salt
1 pound large carrots, sliced diagonally 1/3 inch thick
2 pounds medium asparagus, trimmed

1. In a large saucepan, combine the water, vinegar, sugar, thyme sprigs, garlic, peppercorns, crushed red pepper, mustard seeds and salt and bring to a boil. Simmer over low heat for 10 minutes. Remove from the heat and let cool for 5 minutes. In a wide heatproof bowl, cover the carrot slices with the pickling mixture. Let cool to room temperature.
2. In a large saucepan of boiling salted water, cook the asparagus until bright green, about 1 minute. Drain and refresh under cold water. Add the asparagus to the pickling mixture and refrigerate for 24 hours. Drain the pickles, transfer to a platter and serve.

Recipe by John Currence From Hill-Country Cookout (Food and Wine)


Pickled Vegetable Antipasto
MAKES 12 CUPS
Chiarello's antipasto must chill overnight before serving, so plan accordingly.

3/4 cup tomato sauce
1/2 cup ketchup
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/4 cup tarragon or white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon bottled horseradish
1 tablespoon light brown sugar
1 garlic clove, minced
Pinch of cayenne pepper
Kosher salt
One 2-pound head of cauliflower, cut into florets
4 medium carrots, sliced on the diagonal 1/3 inch thick
4 celery ribs, sliced on the diagonal 1/2 inch think
1/2 cup white wine vinegar
1 pound small button mushrooms, stems trimmed
1/2 cup drained peperoncini peppers
Three 6-ounce cans Italian tuna packed in oil, drained
6 caper-filled anchovies
1/2 cup canned California black olives, pitted and drained
1/2 cup pimiento-stuffed Spanish olives, drained
3 small kosher dill pickles, cut into thin spears
1/2 cup pickled onions, drained
One 6 1/2-ounce jar marinated artichoke hearts, drained

1. In a large saucepan, combine 1/2 cup of water with the tomato sauce, ketchup, lemon juice, olive oil, tarragon vinegar, Worcestershire sauce, horseradish, brown sugar and garlic. Add the cayenne pepper and season with salt. Bring to a boil over high heat, then simmer for 20 minutes. Transfer the marinade to a large bowl to cool.
2. In a large saucepan of boiling salted water, cook the cauliflower until barely tender, about 2 minutes. Using a slotted spoon, transfer the cauliflower to a baking sheet to cool. Bring the water back to a boil. Add the carrots and celery, blanch for 2 minutes and transfer to the baking sheet to cool. Add the white wine vinegar to the saucepan and return to a boil. Add the mushrooms, simmer for 1 minute and drain well; transfer to the other vegetables and let cool.
3. Add all of the cooled vegetables to the marinade, then add the remaining ingredients. Toss gently but thoroughly, cover and refrigerate overnight.

MAKE AHEAD The recipe can be refrigerated for up to 2 weeks.

Recipe by Michael Chiarello
From The Antipasto Challenge
This recipe originally appeared in October, 2000.

Recipes of Potato Salads

I had selected best potato salads since there are so many recipes in my files. I knew it is pretty boring salad since I had eaten same potato salad mixed with mayonnaise, pickles and eggs. I am sure everyone know about how to make potato salad with usual ingredients. After all salads I had eaten, I started to explore the variety of potato salads and discovered few like Grilled Potato Salad with Garlic Dressing, Grilled Three-Potato Salad, and others.

Green Beans, Red Onion, and Roasted Red Potato with Rosemary
3 Pounds Red Boiling Potatoes
2/3 Cup Olive Oil
1 Garlic Clove
1/4 Cup Red-wine Vinegar
1 Tablespoon Fresh Rosemary Leaves or 1 Teaspoon, plus rosemary
-- crumbled dried, sprigs for garnish
1 Red Onion, halved lengthwise
-- and sliced thin
-- lengthwise
2 Pounds Green Beans, trimmed and cut
-- into 1-inch pieces
24 Kalamata or Nicoise Olives, pitted and halved

Halve the potatoes, unpeeled, and cut them into 1-inch wedges.

In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F.
oven for 5 minutes, add the potatoes, tossing them to coat them with the
oil, and roast them, stirring them every 10 minutes, for 30 minutes, or
until they are tender.

Let the potatoes cool in the pan.

In a blender puree the garlic, the vinegar, the rosemary leaves, and salt to taste,
with the motor running add the remaining 1/3 cup oil in a stream, and
blend the dressing until it is emulsified. In a small bowl of ice and
cold water let the onion soak for 5 minutes, drain it well, and pat it
dry. In a kettle of boiling salted water boil the green beans for 5
minutes, or until they are crisp-tender, and drain them in a colander.
Refresh the beans under cold water and pat them dry.

In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the
dressing, and toss the salad gently. Serve the salad, garnished with the
rosemary sprigs, at room temperature.

Serves 8 to 10. Gourmet June 1992

Grilled Three-Potato Salad
1 Pound Red-skinned Sweet Potatoes (yams), unpeeled, scrubbed
1 Pound Small Yukon Gold Potatoes, unpeeled, scrubbed
1 Pound Small Purple Potatoes, unpeeled, scrubbed
1/2 Cup Mayonnaise
1/4 Cup Fresh Lemon Juice
2 Tablespoons Dijon Mustard
2 Teaspoons Celery Seeds
1/2 Cup Chopped Green Onions, plus
1 Tablespoon Chopped Green Onions

1. Prepare barbecue (medium-high heat). Cut sweet potatoes into quarters. Arrange on large sheet of foil. Cover with more foil and seal edges to enclose. Wrap Yukon Gold potatoes in foil in single layer. Wrap purple potatoes in foil in single layer. Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes. Remove from grill. Open foil packets and cool potatoes completely. Cut all potatoes into 3/4- to 1-inch pieces.

2. Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend. Add all potatoes and 1/2 cup green onions and toss to blend. Season generously with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving). Sprinkle salad with remaining 1 tablespoon green onions.

3. This recipe yields 6 servings. Bon Appétit, July 2003

Potato Salad with Garlic Dressing

1 1/2 pounds tiny new potatoes, halved
3 large yellow potatoes (about 1 pound total), such as Yukon gold or Finnish yellow, quartered
2 Tbsp olive oil
1 clove garlic, minced
1/2 cup thinly sliced green onions
1/2 cup mayonnaise or salad dressing
1/3 cup dairy sour cream
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

1. On 4 long metal skewers, thread potatoes, leaving a 1/4-inch space between pieces. In a small bowl combine the olive oil and the clove garlic; brush over potatoes.
2. For a charcoal grill, grill kabobs on the medium coals about 30 minutes or until tender, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.)
3. Remove potatoes from grill. Cool slightly. Cut potatoes into 1-inch pieces; place in a large bowl; set aside. For dressing, in a small bowl combine green onions, mayonnaise, sour cream, the 2 cloves garlic, the salt, and pepper. Add to potatoes; toss gently to coat. Serve immediately or, if desired, cover and chill 4 to 24 hours. Before serving, stir in a little milk, if necessary, to thin dressing. Make 8 side-dish servings. Recipe Source: Better Homes and Gardens, The New Grilling Book

Beer-cooked Brats

1 dozen brats
Beer, to cover
1 medium large sweet onion
2 ounces (1/2 stick) butter

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
Recipe courtesy Rick Rollo, Food Network

Red, White and Blue Shortcake Stars

1 1/2 quarts strawberries, sliced (6 cups)
1 1/2 cups granulated sugar
4 2/3 cups Original Bisquick® mix
1 cup milk
1/2 cup chopped dried cherries
6 tablespoons granulated sugar
6 tablespoons butter or margarine, melted
2 cups blueberries
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar

1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
3. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.
Recipe Source from Betty Crocker

Kansas City Style Barbecued Ribs by Paul Kirk

Chef Red Hawk's Note: Paul Kirk is qualified enough to explain how BBQ ribs should be that way, better than I am. I always followed his instructions when come to barbecuing. I found this recipe that I considered as the best recipe of barbecued ribs for you. Bon appetit!

If ribs are the main part of your meal, figure a slab will feed two to three people. If you’re serving other grilled or barbecued food, you can figure on less. (Of course, everyone’s going to want the ribs.) The rub and the sauce make easily enough for four slabs, but your grill may not be able to accommodate that many. To cook more ribs on a small space, either use a rib rack or coil the slabs.
Serves six to eight as a main course

ingredients

For the ribs:
2 to 4 slabs of spareribs, preferably with tips attached

For the rub:
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 cup seasoned salt
2 Tbs. garlic salt
1 Tbs. onion salt
1-1/2 tsp. celery salt
1/4 cup sweet Hungarian paprika
1 Tbs. chili powder or seasoning
1 Tbs. freshly ground black pepper
1-1/2 tsp. rubbed dried sage
1/2 tsp. ground allspice
1/4 tsp. cayenne
Pinch ground cloves

For the sauce:
1/3 cup packed dark brown sugar
1/4 cup white vinegar; more to taste
2 Tbs. Worcestershire sauce
1 Tbs. prepared yellow mustard
1 Tbs. chili powder or seasoning
1-1/2 tsp. freshly ground black pepper
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. cayenne
1/8 tsp. ground mace
2 Tbs. honey
2 cups tomato ketchup

how to make

To make the rub -- Spread the light brown sugar on a baking sheet and let it dry out for an hour or two to keep it from clumping. Sift the brown sugar and the remaining rub ingredients together in a bowl; you may have to do this in batches. Stir to combine. (Alternatively, put the ingredients in the food processor and pulse to combine.)

To make the sauce -- In a large saucepan, combine all the sauce ingredients. Heat over medium, stirring well to mix and dissolve the spices. Reduce the heat and simmer the sauce, uncovered, for 30 min., stirring occasionally.

To prepare the ribs -- Remove the thick membrane covering the bone side of the slab: Separate the membrane at one end of the slab by slitting it with a knife and forcing your fingers underneath it. Pull it down the length of the slab and discard it. Find the skirt -- the meaty flap that curves down the bottom of the meat side -- and trim off the thick membrane on its edge. Using a sharp knife, cut off the rib tips, cutting parallel to the bottom of the slab. Cut the rib tips into several pieces. Sprinkle the spice rub amply over both sides of the ribs and tips.

To prepare the fire -- Using a chimney starter, light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, remove them from the starter and stack them on one side of the grill. (If you don’t have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid on one side of the grill and light the newspaper. The coals will be hot in 20 to 30 min.)

Add 3 or 4 hand-size pieces of apple or oak hardwood, preferably a little of both, to the stack of coals. Put a pie pan full of water next to the coals. Position the grate so that one of the holes is over the coals so you can add coals and wood chips as needed; otherwise, you’ll have to lift the grate.

When the coals are about 90% white, position the ribs on the grill anywhere but directly over the coals. Cover the grill with the lid, making sure that the air vent is on the side away from the fire. Cook the ribs for about 2 hours, maintaining a temperature of 230° to 250°F by adjusting the air vents on the grill as needed. (Opening the vents lets in more oxygen and raises the temperature.) Add more coal if the temperature drops below 230°F. (You’ll likely need to add 15 to 20 coals about 30 minutes after putting the ribs on.)

After about 2 to 2-1/2 hours, turn the ribs over. Add some more coals and a few more pieces of hardwood to the fire. Continue cooking the ribs about another 2 hours. To see if the ribs are done to perfection, take off one of the tip pieces and taste it. You can also tug on one of the ribs; if the meat is cooked, you should be able pull the rib away with ease.

If you want to glaze the meat with the barbecue sauce while they’re cooking, pour some of the sauce into a separate container (to avoid contaminating the whole batch) and brush it on both sides of the ribs about every 15 min. during the last half hour of cooking. Alternatively, you can serve all of the sauce on the side.

Remove the ribs from the grill and let them sit for about 10 min. Cut the slabs into individual ribs and serve hot with extra barbecue sauce on the side.

You can also freeze the ribs in the slab for future great eating. Allow them to cool, wrap them in ample plastic wrap, and freeze. For best results, allow them to defrost in the refrigerator before reheating them in a 225°F oven for about an hour. I reheat mine right in the plastic wrap with no trouble at that low temperature. But you can also reheat them unwrapped in a foil-covered pan. If you want to reheat them on the grill, wrap them in foil.

From Fine Cooking 28, pp. 40-43

Recipes of Grilled Vegetables

Grilled Vegetables with Provençal Vinaigrette
Recipe Source: http://www.foodandwine.com/articles/food-on-the-move, by Craig Shelton
SERVES: 4
Shelton chooses the vegetables for his salad based on what looks best at the market. He prepares his dressing with Banyuls vinegar, made from the sweet fortified French red wine, but you can use sherry vinegar instead.
INGREDIENTS
2 artichokes
3/4 cup extra-virgin olive oil
2 teaspoons herbes de Provence
1 large fennel bulb--halved, cored and cut lengthwise into 12 wedges
1 large ripe tomato, sliced crosswise 1/4 inch thick
1 medium zucchini, sliced 1/4 inch thick
2 Portobello mushrooms, stemmed, caps halved
Salt and freshly ground pepper
1 tablespoon vinegar, preferably Banyuls or sherry
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

DIRECTION: 1. Using a sharp knife, trim the artichoke stems to 1 inch and cut off 1 inch from the tops. Using kitchen scissors, trim 1/2 inch from the outer leaves. Cut the artichokes in half and scoop out the spiky leaves and hairy chokes. Steam the artichokes, cut side down, over boiling water until just tender, 10 to 12 minutes. Transfer to a plate and let cool, then pat dry with paper towels.
2. Light a grill, heat a grill pan or preheat the broiler. In a small bowl, combine 1/2 cup of the oil with the herbes de Provence and brush it on the artichokes, fennel, tomato, zucchini and Portobellos. Sprinkle the vegetables with salt and pepper and grill or broil, turning, until tender and lightly charred, about 2 minutes for the tomato, about 8 minutes for the artichokes, about 16 minutes for the fennel and about 25 minutes for the zucchini and mushrooms. Transfer the vegetables to a platter, cover with foil and keep warm.
3. In a bowl, combine the vinegar with the mustard and Worcestershire sauce. Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. Drizzle the vegetables with the dressing and serve warm or at room temperature.

MAKE AHEAD The grilled vegetables can be refrigerated overnight. The dressed vegetables can be kept at room temperature for up to 3 hours.

SERVE WITH Olive bread.

Grilled Vegetable Stacks

2 medium eggplants
Salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
1⁄2 cup extra-virgin olive oil, plus additional for brushing
vegetables
2 1⁄2 tbsp. red wine vinegar
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh basil
Freshly ground black pepper
1⁄4 cup diced red bell pepper (or hot chile, such as
Serrano)

1. Slice eggplants into 1⁄4"-thick rounds, sprinkle with salt, and layer in a colander. Weigh down with a plate and set aside to drain for 20 minutes. Brush salt off eggplant.

2. Preheat a gas or charcoal grill (or place a stove-top grill pan over medium-high heat). Slice squash and zucchini into 1⁄4"-thick rounds and slice tomatoes into 1⁄2"-thick rounds. Lightly brush all vegetables with olive oil, then grill, turning once, until tender and slightly charred, about 30 seconds per side for tomatoes, 2–3 minutes per side for eggplant, squash, and zucchini.

3. Whisk together 1⁄2 cup olive oil, vinegar, parsley, and basil in a mixing bowl. Season with salt and pepper. To assemble, place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.

This recipe was first published in Saveur in Issue #14

Recipes of Coleslaw

Creamy Coleslaw from Betty Crocker
8 Servings, 2/3 cup each

1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium head cabbage, finely shredded or chopped (4 cups)
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)


Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl.
Add remaining ingredients; toss until evenly coated.
Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad.

Waldorf Coleslaw
Recipe Source: Cooking Light, DECEMBER 2003
3 cups shredded cabbage
3 cups diced Granny Smith apple
6 tablespoons raisins
3 tablespoons coarsely chopped walnuts
3 tablespoons plain fat-free yogurt
2 tablespoons fat-free mayonnaise
1 tablespoon honey
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine the first 4 ingredients in a medium bowl. Combine yogurt and remaining ingredients, stirring well with a whisk. Pour over cabbage mixture; toss well. Cover and chill 2 hours.
10 servings (serving size: 1/2 cup)

Hawaiian Coleslaw
8 servings

1/2 lg head cabbage
1 large Carrot shredded
1 small can crushed pineapple

Dressing
2 tbsp Juice from pineapple
1/4 c heavy cream
1/4 c mayonnaise
1/4 teaspoon salt
1/4 tsp dry mustard
1-1/2 tsp sugar


Mix all ingredients.

Note: sour cream may be substituted for a more tangy flavor

CAROLINA COLESLAW
Recipe Source: Cooks.com

1 lg. cabbage, about 3 lbs., trimmed, quartered & shredded
1 med. size sweet green pepper, cored, seeded & minced
1 med. size sweet onion (Bermuda or Spanish), peeled & finely chopped

For color use 1/2 green and 1/2 sweet red pepper.

Dressing
1 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1 c. cider vinegar
2/3 c. vegetable oil

Mix sugar, salt, mustard and celery seeds in a small saucepan; add vinegar and oil and bring to a boil over moderate heat, stirring until sugar dissolves. Pour over cabbage, pepper and onion; toss well to mix. Cool to room temperature, then cover and refrigerate. Make a day ahead. Keeps very well.

Recipes of Marinated Vegetables

Easy Marinated Vegetables
4 Servings

1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 green bell pepper, cut into 1 inch pieces
1 cucumber - peeled, seeded and chopped
1 carrot, coarsely chopped
1/4 cup Italian-style salad dressing

Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.

Marinated Grilled Vegetables


1/2 Cup Thickly-sliced Zucchini
1/2 Cup Sliced Red Bell Peppers
1/2 Cup Sliced Yellow Bell Peppers
1/2 Cup Sliced Yellow Squash
1/2 Cup Sliced Red Onion
16 Large Fresh Button Mushrooms
16 Cherry Tomatoes
1/2 Cup Olive Oil
1/2 Cup Soy Sauce
1/2 Cup Lemon Juice
1/2 Garlic Clove, crushed

Place the zucchini, red bell peppers, yellow bell peppers, squash, red onion, mushrooms, and tomatoes in a large bowl.

In a small bowl, combine olive oil, soy sauce, lemon juice, and garlic; mix together. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for
1/2 hour.

Preheat grill for medium heat.

Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Glazed Grilled Shrimp with Jack Daniel's Sweet-Sour Sauce

Jack Daniel's Sweet-sour Sauce
1 Cup Tomato Juice
1 Cup Pineapple Juice
1/4 Cup Honey
1 Garlic Clove, minced
1 Tablespoon Heinz 57 Sauce
1 Tablespoon Whole-grain Mustard
1 Teaspoon Ground Ginger
1/4 Cup Jack Daniel's Tennessee Whiskey
2 Tablespoons Cornstarch, dissolved in
2 Tablespoons Water
Salt, to taste
Cayenne Pepper, to taste

Glazed Grilled Shrimp
16 Jumbo Shrimp - (8 to 15 Per Lb)
Salt, to taste
Freshly-ground Black Pepper, to taste
1/4 Cup Jack Daniel's Sweet-sour Sauce

Citrus Rice Cakes
1 1/2 Cups Jasmine Rice
2 Cups Orange Juice
1/2 Cup Lime Juice
1/2 Cup Water
1/2 Teaspoon Salt
Freshly-ground Black Pepper, to taste

For Sweet and Sour Sauce: Combine first eight ingredients in saucepan and bring to a simmer over medium heat. Slowly add cornstarch-water mixture until well blended. Stirring constantly, bring to a boil. Continue to boil one minute until sauce thickens. Season to taste with salt and pepper. Reserve 1/4 cup of sauce to glaze shrimp. Keep remaining sauce warm.

For Glazed Grilled Shrimp: Season shrimp with salt and pepper. Brush shrimp with sauce. Grill until shrimp are bright pink and cooked through, about 5 minutes. Brush with additional sauce during grilling. Keep warm.

For Citrus Rice Cakes: Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat to low and simmer, covered, 20 minutes or until all liquid is absorbed. Spread rice onto lightly greased 9-inch square baking pan. Cover and refrigerate until chilled.

Remove from refrigerator; cut into 8 desired shapes with sharp knife. Heat 2 to 3 tablespoons oil in large skillet over medium-high heat. Sauté rice cakes in batches until golden brown and heated through. Add additional oil as necessary.

To Serve: For individual servings, place a rice cake on the plate. Pool a spoonful of Jack Daniel's Sweet and Sour Sauce next to rice cake. Place 2 shrimp over sauce. Garnish with chopped scallions, if desired.

This recipe yields 8 appetizer servings.

Jerk Chicken Recipes

I don't have so much to say about Jerk Chicken because I love them! I like them jerked and hot spicy. But, I like jerk pork better than chicken because I like the tastes blended with pork meat and jerk seasoning. Jerk Chicken tasted very excellent as long as I grilled them right way. I admitted that I am lazy sometime by using jerk rub on chickens, let them marinate over night. No matter what I am doing with chickens, I like them with jerk flavors.

Jerked Chicken
serves 8 as an appetizer or 4 as a main course

2 1/2 pounds combination chicken breasts, thighs, legs, and wings
Freshly squeezed juice of 4 limes (about 1/2 cup)
1 cup Jerk Rub (See recipe below)

In a nonreactive container or 1-gallon resealable plastic bag, toss the chicken in the lime juice and refrigerate for 2 to 4 hours. Remove the chicken from the refrigerator, massage the rub into the chicken, and marinate in the refrigerator for 3 to 12 hours, the longer the better. Remove the chicken from the rub and bring the rub to a boil for basting; keep warm.

To Grill: Slowly roast the chicken over hot, gray ash coals, or on a gas barbecue at its lowest setting, at least 6 inches from the heat source for a minimum of 1 1/2 hours, or until the juices run clear when the chicken is pricked with a fork. Baste with the warm rub after 15 minutes, turning frequently.

To Cook Indoors: Preheat the oven to 325 F and line a baking sheet with foil. Arrange the chicken on the baking sheet and bake for about 1 1/2 hours, or until the juices run clear when the chicken is pricked with a fork. Baste with the warm rub after 15 minutes, turning frequently.

To Serve, transfer the chicken to serving plates.

Jerk Rub
2 Tbsp Jamaican pimento allspice, crushed
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
12 green onions, white part only, chopped
6 whole Scotch bonnet chiles, stemmed, or 12 serrano chiles, halved with seeds
1/3 cup red wine vinegar
2 Tbsp canola oil
1 Tbsp coarse-grain or sea salt
1 tsp cracked black peppercorns
2 Tbsp soy sauce
1 tsp Jamaican hot pepper sauce or Tabasco (optional)

Combine the allspice, nutmeg, cinnamon, green onions, scotch bonnet, vinegar, canola oil, salt, peppercorns, and soy sauce in a blender or food processor, adding the hot pepper sauce to taste. Process to liquefy, 1 to 2 minutes. Pour into a jar and refrigerate for at least 12 hours or more to let the flavors develop. The sauce will in a clean, airtight container in the refrigerator for 3 to 4 weeks.
Recipe Source: Marinades, Rubs, Brines, Cures & Glazes by Jim Tarantino

More good recipes for you Jerks:
Jerk Chicken from Simply Recipes
Jerk Chicken from the Domestic Goddess
Barbecued Jerk Chicken Recipe from CookitSimply.com
Grilled Jerk Chicken from Epicurious

Grilled Chicken with Fresh Mango Salsa

Grilled Chicken with Fresh Mango Salsa
Recipe Source: allrecipes.com

"A garlic and mango salsa tops grilled chicken breasts in this recipe for the perfect barbecued meal!"

INGREDIENTS:
4 boneless, skinless chicken
breast halves
salt and freshly ground black
pepper to taste
1 tablespoon olive oil
2 cloves garlic, peeled and
minced
1 (1/2 inch) piece fresh ginger
root, minced
2 mangoes - peeled, seeded,
and diced
2 tablespoons cider vinegar
1 teaspoon white wine
1/4 cup chopped fresh cilantro

DIRECTIONS:
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. Rub chicken breast halves with salt and pepper. Place on the prepared grill. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat, set aside, and keep warm.
3. Heat oil in a medium skillet over medium heat, and saute garlic for about 1 minute. Mix in ginger and mangoes, and cook 3 to 4 minutes, until mangoes are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro, and remove from heat. Spoon over the grilled chicken to serve.

Beer Can Chicken with Cola Barbecue sauce

Beer Can Chicken with Cola Barbecue sauce
Recipe courtesy Steve Raichlen

1 (12-ounce) can beer
1 (3 1/2 to 4 pound) chicken
2 tablespoons Basic Barbecue Rub, recipe follows
2 cups Cola Barbecue Sauce, for serving, recipe follows
3 to 4 handfuls apple or hickory wood chips, soaked in water for 30 minutes

Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.

Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.

When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.

Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbeque Sauce.

Basic Barbecue Rub:
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons freshly ground black pepper
3 tablespoons kosher or sea salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.

Cola Barbecue Sauce:
1 cup cola (recommended: Coca-Cola)
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
3 tablespoon steak sauce (recommended: A-1 Steak Sauce)
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

Cook's Note: You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer. Chef Red Hawk's Note: I don't recommend the diet soda. It will become bitter as it cooked. I already tried this and toss it out.

Black and Blue Burger

4 ounces blue cheese
4 tablespoons butter
Salt and freshly ground pepper
1 1/2 pounds ground beef or ground chuck
Cajun Seasoning

In a medium bowl, mash together blue cheese and butter. Salt and pepper mixture, to taste. Place mixture on plastic wrap and roll up to form a cylinder. Refrigerate until firm, about 1 hour. After cheese mixture has firmed up, divide ground beef into 4 equal portions and make an indention in the center of each patty. Slice blue cheese mixture into 4 equal parts and place in indentation in patties. Mold ground beef around the cheese mixture to cover. Sprinkle Cajun Seasoning over burgers. Cook on hot grill or in skillet to desired doneness.

The Fourth of July Celebration Plan

As June 20th, I would like to start the Fourth of July theme and continue to that day. I hope you might like to plan your celebration on Friday with good Beers and great Fireworks. It is one of my favorite holiday--going to small town and watch the parade. Visiting the local festival there and yakking with the locals about anything that I am interested in. Having BBQ party with my family and my friends and watch the firework exploded up the dark sky in my neighborhood while drinking beers. Best part of day that I don't have to work that day. If you have to work, I am sorry.


Bacon-wrapped Hot Dog

SERVES 8 , 8 hot dogs
8 hot dogs
8 hot dog buns
8 slices bacon
mayonnaise, as needed
ketchup, as needed
mustard, as needed
1 medium tomato
1 medium onion
2 jalapeño peppers (optional)
1 (15 ounce) can pinto beans (non refried)

1. Chop up tomatoes, onions, and jalapeños (as if making salsa).
2. Put to the side (mix them up if you wish or leave separated).
3. Wrap bacon around each hot dog and put on the skillet and cook until bacon is done (cook the bacon to your satisfaction) *the bacon usually sticks to the hot dog if not you could use toothpicks to keep together.
4. At the same time warm up the beans.
5. Spread mayonnaise on the hot dog buns.
6. Put the bacon wrapped hot dog on the bun, at this point you may put the ketchup and mustard as desired.
7. Pour about 1 spoonful of beans over the hot dog.
8. Put the tomato, onion, and jalapeños over the beans and hot dog.
9. If desired you could sauté some sliced onion and put on the top instead of the raw onion.

COOK BUSTED IN LOBSTER LARCENY AT JUNIOR'S

I would like to call a cook the stupidest thief.... I knew anyone are not blind to all missing food after they knew how many they have in cooler or freezer. Stealing food is to stealing money from restaurant business. Stealing something, someone will notice something missing. Not fun to find not many food in cooler while you knew have so many items in there for your menu.

The lobsters are very expensive and they are very delicate food. Very perishable meat are one reason why they cost little expensive most than all seafoods.

I had heard many stories about stealing food from kitchen and someone got fired after getting caught with their hand full of food. I had busted few cooks in past and have them kiss their jobs good bye.

June 17, 2008 -- A cook at Brooklyn's famed Junior's Restaurant was charged with larceny yesterday after co-workers caught him with 15 frozen lobster tails stuffed down his pants and into bandages around his legs, cops said. Read more....

Let me do little math for sales of lobster tails--twin lobster tails for 29.95, fifteen stolen lobsters cost me: 29.95 X 15 = $449.25 Enough to cover someone's weekly wages. But the losses are too much for one night, can you imagine every night for a month--fifteen every night.

Olives, (not California olives), Recipes

Reading my favorite magazine and found the olives--one of my favorite snacks when I got hungry or waiting for my dinner during the evening. Always love the olives but hate the California olives because it tasted bland and tinny in can.

Lemon and Coriander Marinated Olives

Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives. When making this dish, we prefer to use the nutty, cracked Cypriot olives called kipriakes eliés, but you can use Italian cerignola or Spanish gordal olives and get equally good results.

1 lb. cracked (but not pitted) green olives
1⁄3 cup extra-virgin olive oil
1⁄4 cup fresh lemon juice
2 tbsp. whole cracked coriander seeds
4 garlic cloves, bruised
3 fresh or dried bay leaves
1 lemon

1. In a large bowl, mix olives with oil, lemon juice, coriander, garlic, and bay leaves.

2. Cut lemon into wedges lengthwise; cut each wedge crosswise into 1⁄2"-thick pieces. Add lemon pieces to olives; stir well to combine. Cover olives with plastic wrap and refrigerate for at least 8 hours or up to 1 month. Bring the olives to room temperature before serving. This recipe was first published in Saveur in Issue #111

Moroccan Herbed Olives Recipe

Recipe source: unknown
Ingredients:

1 pound Kalamata or Greek olives
1/4 cup olive or vegetable oil
2 tablespoons snipped parsley
2 tablespoons snipped fresh cilantro
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper
2 cloves garlic, finely chopped

Directions:

Rinse olives under running cold water;drain. Place in 1 quart jar with tight-fitting lid. Mix remaining ingredients; pour over olives. Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks. Serve at room temperature.

About 75 olives

Marinated olives are essential to a menze or mazza, the Middle Eastern counterpart of an Italian antipasto. Moroccan market stalls are crowded with enormous ceramic jars filled with olives of all kinds. Moroccan Herbed Olives keep well tightly covered and refrigerated.

Strange Food

One of my friends e-mailed me an article about very red Pickles. I think it is very unusual but not sure about how it tasted. It sounds good to me. I thought you like to read an article in NY Times newspaper. Here are quotes:

A GALLON jar of pickles sits near the register at Lee’s Washerette and Food Market, a mustard-colored cinder-block bunker on the western fringe of this Mississippi Delta town.

Those pickles were once mere dills. They were once green. Their exteriors remain pebbly, a reminder that long ago they began their lives on a farm, on the ground, as cucumbers.

But they now have an arresting color that combines green and garnet, and a bracing sour-sweet taste that they owe to a long marinade in cherry or tropical fruit or strawberry Kool-Aid.

Kool-Aid pickles violate tradition, maybe even propriety. Depending on your palate and perspective, they are either the worst thing to happen to pickles since plastic brining barrels or a brave new taste sensation to be celebrated.

I would like to try this A Sweet So Sour: Kool-Aid Dills. Bon Appetit!

What to do with ground beef?

Sometime I found myself, thinking about something like ground beef. I bought five pound and only used half of loaf for dinner. Then, I don't know what to do with other rest of loaf. I felt that I bought too much food for home and ended up with the need of inspiration to work on a plan to use whatever extra. Got tired of ground beef casserole or hamburger or beef taco. I went on surfing for some interesting recipes that I want to try and have my family as my favorite guinea pigs. I do need some good feedback from my favorite food critic--my daughter. Yea, have to learn what my family don't like or really love their food.

Today, I just got stuck with half loaf of ground beef and sitting on a chair, surfing for some interesting recipes to do with ground beef beyond my usual family recipe collection.

Kofta Kebabs with Tzatziki
Recipe courtesy Food Network Kitchens Cookbook, Meredith Books, October 2003
Show: Sara's Secrets
Episode: Butcher's Basics


Whether it's Indonesian satay, French brochette, or Turkish kebab, food on a stick is just plain fun. "Kofta" refers to kebabs made with ground rather than cubed meat.

Kebabs:
4 cloves garlic
1 tablespoon kosher salt, plus a pinch
1 pound ground beef chuck or lamb
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper
Olive oil, for brushing the grill
Tzatziki, recipe follows
Grilled flat bread

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.

Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for
15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.

Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.

Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)
2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
1 medium cucumber, peeled, halved, and seeded
2 teaspoons kosher salt, plus a pinch
1/2 clove garlic
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried mint, crumbled

If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.

Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

Yield: 1 1/4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Inactive Prep Time: 1 hour
Ease of preparation: easy

Old Cookbook

Found an old cookbook, The Talisman Italian Cookbook, by Ada Boni, in one of boxes that were labeled "cookbooks". When I read, my memories came back after seeing all my handwritings and my comments.... Worked in an Italian Restaurant in Minneapolis, MN. Mainly, I worked as Grill Chef and had grilled so many mean meats for appetizers and entrees. I remembered when I have to debate with Head Chef about restoring to real Italian food but was shouted down, he insisted that my ideas are crappy. So, I left him alone and watched him build his menu. His menu became a big joke that using all kind of food from cans, bags and boxes. The results are the sales went down south. Watched a head chef got fired from his job after all shouting matches between an owner and him. I was in the middle between--what shouting through my head while I was trying to pay attention to all meats on grill. Wow! Heard F-word--I understood clearly. S-word. I can leave the rest to your imaginary. You should see him with his tail in between his legs, walking out with very big toolbox. I am sure that toolbox was very heavy along with his heavy heart. My head were rung with all voices. Happy the voices didn't talk to me. Whew!
Few weeks later, a new Head Chef came in and started to restore all to real Italian. He let me bring up some ideas. He took some of my ideas and gave them a try. Good selling.

Learned a big lesson from the results of using funny food from cans, bags and boxes. Observed the sales went down south and how sales with real Italian food recovered back. This lesson stayed with me for long time.

Here are some recipes from old cookbook.

Grilled Shrimps

16 large shrimps, shelled and veined
1/2 cup cognac
16 thin slices fatty prosciutto or ham
16 fresh sage leaves or bay leaves
2 Tablespoon bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon juice

I omitted the bay leaves due to its inedible.
Wash Shrimps and marinate in cognac 1 hour. Drain and wrap each shrimp in slice of prosciutto. Place shrimp on skewers alternately with sage or bay leaves. Place in broiler and cook until ham fat begins to sizzle. Roll skewers in bread crumbs, sprinkle with salt and pepper and return to broiler until golden brown in color. Sprinkle with lemon juice and serve very hot. Serves 2.
Other alternative option: Place on grill and cook until ham fat begins to sizzle. Roll skewers in bread crumbs, sprinkle with salt and pepper and place on baking dish, and put in the oven until golden brown in color. Sprinkle with lemon juice, garnish with lemon wedge and serve very hot over the pasta.

Sicilian Olive Salad

2 pounds green Sicilian Olives (Imported)--Kalamta Olives
1 head celery, diced
1 cup capers
2 cloves garlic, sliced
1 small onion, sliced
1 cup olive oil
1 teaspoon freshly ground black pepper
2 large red vinegar (bell) peppers, in pieces
1 carrot, sliced thin
Salt, if needed--omit
1/2 tablespoon wine vinegar, if desired.

Pound each olive until broken so that the pits show, but do not remove the pits. Place in large bowl and add all ingredients. The salt must be added only if needed, because the olives vary in saltiness. Mix well and long, cover and let stand in cool place at least 24 hours before serving.
These olives are a fine addition to an antipasto, or will be welcomed with meats, poultry and vegetables. A cup of these olives added to any Italian salad will do wonders. They keep in jars in the refrigerator for an indefinite time.
First line of direction, I didn't follow it since the kalamata and green olives are already pitted. This recipe was used for appetizer with cold deli plate. Very good.

Apple Crostata With Cheddar Cheese

Crust
1 Cup All-purpose Flour
1 Teaspoon Sugar
1/4 Teaspoon Salt
1/2 Cup Chilled Unsalted Butter - (1 Stick), cut 1/2" pieces
1 Large Egg Yolk
1 Tablespoon Ice Water, or more if needed
1/2 Teaspoon Vanilla Extract

Filling
1/4 Cup Sugar
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1 1/2 Pounds Fuji Apples - (about 3 Large), peeled, quartered,
Cored, Cut Into 1/4"-thick Slices
1 Tablespoon Unsalted Butter, cut small pieces
8 Ounces Sharp Cheddar Cheese, cut 8 wedges

For Crust: Mix flour, sugar, and salt in processor. Cut in butter, using on/off turns, until mixture resembles coarse meal. Whisk yolk, 1 tablespoon ice water, and vanilla extract in small bowl to blend. Add egg mixture to processor; blend until dough clumps together, adding more ice water by teaspoonfuls if dough is dry. Form dough into ball; flatten into disk. Wrap in plastic wrap; chill at least 1 hour.

Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch; fold dough overhang in and press onto sides of pan. Pierce crust all over with fork. Refrigerate crust for 1 hour.

For Filling: Position rack in bottom third of oven and preheat to 400 degrees. Mix first 3 ingredients in bowl. Arrange apple slices in concentric circles in crust, overlapping and fitting tightly together. Sprinkle with sugar mixture. Dot with butter.

Bake until apples are tender and beginning to brown and crust is golden, about 55 minutes. Cool tart in pan on rack at least 45 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)

Serve tart slightly warm or at room temperature with cheese.

This recipe yields 8 servings.

Comments: Fuji or McIntosh apples work best for this tart; other varieties may be too juicy.

Adapted a recipe from Bon Appétit, January 2002

Antipasto Pasta Salad

1 16-ounce package bow tie pasta, cooked and drained
1 27 1/2-ounce jar Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7-ounce jar roasted red peppers, drained and chopped
1 2 1/4-ounce can sliced black olives, drained
1 8-ounce jar marinated mushrooms, drained
1 6-ounce jar marinated artichoke hearts, drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled. 8 Servings

Sometime, I will add diced ham, pepperoni, or diced salami to salad, just stretch it to serve more people.
One of days, I felt so lazy and make this salad without any extra work on stove. Pretty good Salad.

Marseilles Bouillabaisse

2 cups chopped onions
2 leeks (white parts only), sliced
1 clove garlic, crushed
1/2 cup olive oil
2 sprigs parsley
1 bay leaf
4 or 5 medium-sized tomatoes, peeled, seeded, and diced
Dried zest of 1/2 orange
1/2 cup sliced fresh fennel
1 Tablespoon salt
1 pound each red snapper, perch, cod, bass, and eel, and 2 pounds spanish mackerel, all sliced 1 inch thick
2 1/2 pounds whole lobsters or lobster tails, shells included
2 quarts Rich Fish Stock
1/4 teaspoon crumbled saffron threads
1 Tablespoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
2 cups dry white wine
12 (1/4-inch-thick) slices French Bread

In a large kettle, cook onions, leeks, and garlic in hot oil until onions are transparent. Add parsley, bay leaf, tomatoes, orange zest, fennel, salt, fish, lobster, and stock. Cover and bring to the boiling point. Add saffron, thyme, pepper, and wine. Boil 8 to 10 minutes. Adjust seasonings. To serve, remove fish and lobster to serving dish. Pour the broth into soup plates over French bread. Serve fish in a separate dish. Make about 12 servings.