0 Chicken Soup with Provencal Herbs

Chicken Soup with Provencal Herbs

1 c Dried cannellini beans
1 ts Olive oil
2 Leeks, trimmed -- washed and chopped
2 Carrots -- peeled and diced
10 ml Garlic -- finely chopped
6 Plum tomatoes -- seeded and chopped -- or one 14-oz can plum tomatoes, drained seeded and coarsely chopped
6 New potatoes -- peeled and diced
8 c Homemade Chicken Broth
3/4 c Dry white wine
1 Sprig fresh thyme or 1 ts dried
1 Sprig fresh rosemary or 1 ts Dried
1 Bay leaf

Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight. In a large pot, heat oil over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add chicken broth, wine and herbs; bring to a boil. Drain the beans and add to the pot; cook 2 hours, or until the beans are soft. Remove the bay leaf and herb sprigs before serving. Makes about 7 cups. Serves 6.

0 Apple and Cabbage Soup

Apple and Cabbage Soup

1/2 lg White cabbage
3 med Onions
1 clove Garlic, crushed
4 lg Green apples
2 oz Butter
3 pt Vegetable or chicken stock
Salt & freshly ground pepper
1 ts Castor (superfine) sugar
1 tb Green ginger

Finely shred the cabbage and slice the onions. Peel and core the apples and cut into even-sized pieces.

Melt the butter in a heavy-bottomed pan, taking care not to let it colour. Add the cabbage, onions and apples, and 'sweat' over a low heat, tossing the pan frequently. Add the garlic and cover with the cold stock.

Simmer until the cabbage is just tender. Pass through a blender or Mouli. Season with salt, pepper, and sugar.

Re-heat the soup and serve with a little chopped green ginger in each bowl.

0 Chipotle Barbecued Buffalo Tostada w/Red Onion Marmalade & Cilantro Cream

Just realized how long ago I had been went to this restaurant. I don't remember when was my last time I ever eaten some very good meals at Tejas in Minneapolis, MN. It was pretty expensive meal but best date with a woman who became my wife before this recipe was printed at local news website. Very nice place to eat in Tex-Mex settings. I got this from Recipelink.com where there are many copycat recipes but this recipe is not that copycat.

Chipotle Barbecued Buffalo Tostada w/Red Onion Marmalade & Cilantro Cream

Ingredients:
For the Barbecue:
4 oz. Chipotle chile
1/3 c. Brown sugar
2 T Molasses
2 Garlic cloves
1 Small onion
3 Roma tomatoes
2 lbs. Buffalo chuck roast, ½ inch diced
1 T Corn oil
3 c. Barbecue sauce
3 oz. Chipotle reduction

Red Onion Marmalade:
1 lb. Red onion, sliced thin
zest of 1 orange
1/3 c. Red wine vinegar
1/3 c. Raspberry vinegar
2/3 c. White sugar
1 Jalapeño, diced

Cilantro Sour Cream:
½ c. Fresh cilantro, chopped
1 c. Sour cream
6 Spinach leaves
Juice of ½ lime
Salt to taste

Preparation:

Puree first six ingredients in the bowl of a food processor fitted with a
steel blade. Place in a saucepan with the corn oil and cook over medium
heat to a thick paste 30-45 minutes.

Sear the buffalo in a large pan on medium high heat until all moisture is
gone. Add barbecue sauce and chipotle reduction and simmer until tender.
If sauce gets too thick before meat is tender, add a little water and
continue cooking until tender. Baste so the meat is thoroughly coated with
sauce.

While buffalo is cooking, place vinegar and sugar in a saucepan and bring to
a boil. Add onion and zest. Cook until almost dry (1/2 hour) stirring
occasionally. Fold in jalapenos and let cool.

Chef: James Foley, Tejas

0 Coconut Shrimp with Spicy Banana Dipping Sauce

Finally I found this recipe through Google after lost a recipe for long time. It is same recipe that I used for buffets and bar appetizer. It is very popular appetizer, it won't last, it will be gone within ten minutes. I have to make some extras to back up.

In this recipe that tell you to peel shells off the shrimps, I will save shells for stocks, soups, and others like infused oil to flavor the pasta. I had been trained to use many things up instead of throwing the money into garbage can. I always got disappointed when someone throw the good parts of scraps that can used for any else. I used to work as Executive Chef, I have to yell at one of cooks for throwing stuffs away. After few warnings, I have to write the termination sheet for a cook. It is not fun work but have to convey messages through cooks' thick skulls, so they will know when they will get after breaking some rules.

Coconut Shrimp with Spicy Banana Dipping Sauce

Recipe By : Morgan’s Mango Restaurant’s
Serving Size : 4 Preparation Time :0:00


Equipment:
Deep fryer
Food processor
---
Batter:
12 ounces cold beer
3 tablespoons coconut milk
3 tablespoons concentrated coconut cream (Coco Lopez)
5 tablespoons flour
Dipping Sauce:
1 fresh banana
1/4 red bell pepper
1/4 medium white onion
1 clove garlic
1 Pinch ginger, chopped
1 Pinch cumin
1 Pinch coriander
1 tablespoon cilantro
1 dash fresh lemon juice
Hot sauce to taste
1/4 cup vegetable oil
Salt and pepper to taste
---
24 large shrimp
1 pound finely shredded coconut

1. Beer batter: In a bowl, mix beer, coconut milk and coconut
cream. To this mix, add flour and continue mixing until batter
obtains a thick consistency. Let stand for 30 minutes.

2. Dipping Sauce: Put peeled banana, bell pepper, onion, garlic,
ginger, cumin, coriander, cilantro, hot sauce and lemon juice in
food processor. While processing, slowly add vegetable oil until
mixture emulsifies. Add salt, pepper and additional hot sauce to
taste.

3. Shrimp: Wash, remove head, peel and de-vein shrimp. Dip shrimp
into beer batter and place in a flat pan. Cover shrimp with
shredded coconut and place in refrigerator for several minutes
before deep frying.

4. Deep fry shrimp and serve immediately with dipping sauce

Source: "Chile Pepper Magazine, February 2001"

0 Homemade Taco Seasoning Mix Recipe

I had few homemade spice mixes in my pantry so I don't need any fancy craps from grocery store. I don't see a reason why I should buy one while I can make homemade taco seasoning mix for wonderful ground beef.

This recipe is not a standard recipe, I add few ingredients in italic words--it is optional.

Homemade Taco Seasoning Mix


6 teaspoons chile powder
5 teaspoons paprika
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon dried oregano, optional
1 teaspoon ancho chile powder, optional

In storage container with tight-fitting lid, combine all ingredients, mix well. Seal tightly. Store in cool, dry place for up to 6 months. Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix. TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor.

0 Enchiladas De Pollo Y Queso

Occasionally, I have enough leftover from roasted chicken after taking the meat off the bone. I will find few ingredients for Enchiladas and start to get all together, then bake. Sometime I will substitute few things then find other ingredients, like chiptole in abodo sauce, to mix together or using cheddar cheese instead of Monterey cheese. Sometime, I will add minced garlic to meat mixture to enhance its flavors.

In my opinion, the enchiladas need to be not that perfect. I have to improvise whatever I had in my pantry, in my refrigerator, or freezer. Last time, I made enchiladas with shredded pork carnita--it is so heavenly with chiptole in abodo sauce but unfortunately, my family don't take it very well because IT IS SO SPICY!!! Well, my family forgave me so much as long as they make sure that I clean my kitchen up after dinner--also, make other enchiladas with pork again with little bit of chiptoles.

Enchiladas De Pollo Y Queso

Serving Size : 6

5 tablespoons butter
1 cup chopped onions
1/2 cup large green bell peppers, chopped
2 cups cooked chicken, chopped
4 ounces green chile peppers, chopped
1/4 cup all-purpose flour
1 tablespoon chile powder
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups Monterey Jack cheese, shredded
12 6 inch tortillas

Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chiles into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat, stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.

Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla. Roll up and arrange in 13 x 9 x 2 inch pan, repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350F for about 25 minutes.

0 Pear Gorgonzola Salad with Dijon Vinaigrette

Pear Gorgonzola Salad with Dijon Vinaigrette

Serves 4-6

2 Pears
1/4 cup Gorgonzola cheese
1/2 cup Candied Walnuts
1/2 pound Baby greens (or Mixed Field Greens)
4 Roma tomatoes, wedged

Vinaigrette

1 cup Vegetable oil
1/2 cup Red wine vinegar
1 Tbsp. Brown sugar
1 Tbsp. Dijon mustard, Coarse type
1 tsp. Home seasoning**

In blender mix vinegar, sugar, Dijon and seasoning, gradually add vegetable oil until thickens. Adjust seasonings to taste.
Toss baby greens in Dijon dressing. Slice peppers, tomatoes, and palce on top of salad. Throw on some walnuts and Gorgonzola and enjoy.

**Small batch of seasoning consists of 1/2 cup salt, 1/4 cups of: thyme, white pepper, and granulated garlic. Store in a tight container.

0 Penne and Broccoli Salad

Penne And Broccoli Salad

5 cups broccoli florets
1/2 pound penne
1 medium tomato -- seeded and cubed
1/3 cup pine nuts
1 teaspoon dried basil
2/3 cup creamy garlic dressing
2 tablespoons grated Parmesan cheese
salt -- to taste
freshly ground black pepper -- to taste

Bring a stockpot of water to a boil. Drop in the broccoli and blanch until tender but still crunchy, about 2 minutes. Remove with a slotted spoon and place in a bowl. Rinse under cold running water until chilled. Drain thoroughly, then pat dry with paper towels. Place in a large serving bowl.

Cook the penne in the boiling water until al dente. Drain in a colander, then chill under cold water. Drain again, then pat with paper towels to absorb moisture. Place in the bowl with the broccoli.

Stir in the tomato, pine nuts, and basil. Mix the dressing with the Parmesan cheese and pour on the salad. Season with salt and pepper. let sit at least 30 minutes before serving. If you are going to wait longer, cover and chill until 30 minutes before serving, then bring to room temperature.

0 Roasted Cauliflowers

One of my favorites that I always save some for my lunch to enjoy the delicate flavors in cauliflowers. Sometime, I will toss them with curry powder to enhance its flavor along with green onion or cilantro. There are possibilities to vary this recipe as long as I got an idea to roast. Lot of fun to do with it, better than old plain white cauliflowers that were steamed and toss in whatever like butter or oil.

Roasted Cauliflowers

1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt


Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

Recipe source: www.epicurious.com

0 Santa Fe Turkey Meatballs

Santa Fe Turkey Meatballs

1 tbsp canola oil, divided
1 small onion, finely chopped
2 slice atkins white bread, torn small pieces
1/2 cup water
1 lb ground turkey
1 garlic clove, pressed
1 tsp ground cumin
1 tsp salt
1/4 tsp freshly-ground black pepper
1/4 lb pepper jack (or monterey jack) cheese, cut 12 equal cu
1/2 cup reduced sodium chicken broth
1/2 cup green salsa

In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Cook
onion 5 minutes, until softened; cool slightly. In a large bowl soak bread
in water until soft. Mix in turkey, garlic, cumin, salt, pepper and
onions. Divide mixture into 12 portions.

Insert a cheese cube in the center of each portion and form into balls
(make sure cheese is completely enclosed).

Heat remaining 2 teaspoons oil over medium heat. Cook meatballs 5 minutes,
turning to brown on all sides. Mix salsa and chicken broth. Add to
skillet, reduce heat to medium-low. Simmer, covered, 10 minutes or until
meatballs are cooked through. Transfer to a plate; spoon sauce over
meatballs.

This recipe yields 4 servings.

0 Home-style Meat Loaf

Home-style Meat Loaf

Recipe By : Chef Red Hawk
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lbs Extra Lean Ground Beef
1 C Quick-cooking Oats
1/2 C Milk, 2% Lowfat
1/2 C Chopped Onions
1/4 C Chopped Green Bell Pepper
1/4 C Catsup -- see directions
1 Egg
1 Clove Garlic -- minced
1 Tsp Dried Italian Seasoning
3/4 Tsp Salt
1/2 Tsp Pepper

Mix all ingredients in large bowl until well blended.

Pat mixture into ungreased loaf pan, 9x5 inches, or shape into a loaf in baking pan. Bake at 350 degrees until juices run clear and meat thermometer registers 170 degrees, about 1 hour. Let stand in pan 5 minutes; remove to serving plate.

0 Savory Lamb Shanks

Savory Lamb Shanks
Recipe adapted from 1001 Low-Carb Recipes for Life by Sue Spitler with Linda R. Yoakam.

Recipe By : Chef Red Hawk
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Lbs Lamb Shank
1/4 C All-purpose Flour
1 Tbsp Olive Oil
2 C Sliced Carrots
1 1/2 C Chopped Onions
1 C Chopped Green Peppers
2 Clove Garlic -- minced
2 C Chicken Broth
1 Can Tomatoes -- undrained, coarsely chopped
1/2 C Lentils -- uncooked
1/4 C Chopped Parsley
2 Bay Leaves
2 Tsps Dried Thyme
1/4 Tsp Ground Cinnamon
1/4 Tsp Ground Cloves
Salt and Pepper -- to taste

Coat lamb shanks lightly with flour; cook in oil in dutch oven over medium heat until browned, about 10 minutes. Stir in carrots, onions, bell pepper, and garlic and cook until lightly browned, about 5 minutes. Stir in remaining ingredients, except salt and pepper, and heat to boiling. Reduce heat and simmer, covered, 1 1/2 hours or until lamb shanks are tender. Discard bay leaves.

Remove lamb shanks from dutch oven; remove lean meat and cut into bite-sized pieces. Discard bones. Skim fat from surface stew. Return meat to stew; season to taste with salt and pepper.

0 Valentine's Day Treats for you!

Sometime, I think about planning the Valentine's Day with my wife and my family. Every year, I did my best as I can do. Take my family out to dining. Or Taking my family to little special trip. I went and looked up at many Valentine recipes. Difficult decision about which one I want to put on my blog, too many good food to mention. Too many Chocolate treats. Right now, I have few recipes for you to ponder over your own loves, your spouse, your children and your pets. Big Happy Valentine's Day!

Chocolate-Orange Truffles

Makes about 4 dozen truffles

• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces

• 1 pound bittersweet chocolate, finely chopped

• 1/2 cup orange marmalade, preferably bitter orange

• 1/4 cup Grand Marnier or other orange-flavored liqueur

• 1/2 cup Dutch-process cocoa powder, such as Droste, for rolling

1. In a medium heatproof bowl set over a large saucepan of hot, not simmering, water, melt the butter. Add the chocolate and melt, stirring often, until smooth. Remove from the heat. Whisk in the marmalade and the liqueur. Cover loosely with plastic wrap and refrigerate until firm and chilled, at least 4 hours or overnight.

2. Place the cocoa in a shallow medium bowl. Line a baking sheet with aluminum foil. Using a melon baller, scoop the chilled chocolate mixture and roll between your palms to form a round truffle. (If the chocolate is too firm, let stand at room temperature to soften slightly.) Roll the truffle in the cocoa and place on the prepared baking sheet. Repeat with the remaining chocolate. (The truffles can be prepared up to 1 week ahead, stored in airtight containers, and refrigerated, or frozen for up to 2 months. ) Remove the truffles from the refrigerator 10 minutes before serving.

Amaretto and Apricot Truffles: This is an especially delicious combination. Substitute 1/2 cup apricot preserves for the marmalade, and Amaretto for the Grand Marnier. Instead of rolling the truffles in cocoa powder, use 1 1/2 cups (6 ounces) finely chopped sliced almonds.

Chocolate-Dipped Truffles: Do not roll the truffles in cocoa powder. Refrigerate the truffles on the foil-lined baking sheet for 10 minutes. In the top part of a double boiler over hot, not simmering, water, melt 12 ounces finely chopped bittersweet chocolate, stirring often, until smooth and an instant-read thermometer inserted in the chocolate reads 115 to 120 degrees F. Remove from the heat and cool, stirring occasionally, until the chocolate is about 90 degrees F. Place a dab of chocolate in the center of your palms to coat with the chocolate. Place the truffle on the foil-lined baking sheet. Repeat with the remaining truffles and chocolate. Refrigerate until the chocolates is set and the truffles release easily from the foil, about 30 minutes. If desired, roll the coated truffles in cocoa to give them their traditional look (which is supposed to resemble a fresh truffle coated with earth, with the cocoa representing the dirt.) Transfer the truffles to airtight containers to store.

Chocolate Mousse

Makes 6 servings

Ingredients

1 teaspoon unflavored gelatin
2 tablespoons coffee liqueur, rum or strong brewed coffee
¾ cup low-fat milk
1 large egg
1 cup packed light brown sugar
⅔ cup unsweetened cocoa powder, preferably Dutch-process
2 ounces bittersweet (not unsweetened) chocolate, chopped
2 teaspoons vanilla extract
4 large egg whites
½ teaspoon cream of tartar
3 tablespoons water

Chocolate Mousse Ingredients Cont.

Chocolate Mousse Instructions

1. Sprinkle gelatin over liqueur (or rum or coffee) in a small bowl; let stand until softened, about 1 minute.
2. Whisk together milk, whole egg, 1/4 cup of the brown sugar and cocoa in a medium saucepan until smooth. Cook over low heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and add the softened gelatin mixture, stirring until the gelatin has dissolved. Add chocolate and vanilla; stir until the chocolate has melted. Let cool to room temperature, about 30 minutes.
3. Bring 1-inch of water in a wide saucepan to a bare simmer. Combine egg whites, cream of tartar, water and the remaining 3/4 cup brown sugar in a heatproof bowl large enough to fit over the saucepan. Set the bowl over the barely simmering water and beat with an electric mixer at low speed, moving the beaters around constantly, until an instant-read thermometer registers 140°F. (This will take 3 to 5 minutes.)
4. Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Remove the bowl from the heat and beat the meringue until cool, 4 to 5 minutes longer.
5. Whisk one-fourth of the meringue into the chocolate mixture until smooth. Fold the chocolate mixture back into the remaining meringue with a rubber spatula until completely incorporated. Spoon the mousse into 6 dessert glasses, and chill until set, about 3 hours.

Flourless Chocolate Cake

Recipe Source: www.whatscookingamerica.net

7 1/4-ounces dark chocolate (65% to 70% cocoa), room temperature & chopped into pieces
1/2 cup butter, cut into small cubes
6 large eggs, room temperature and separated
1/3 cup sugar
1/3 cup Splenda
1 teaspoon pure vanilla extract*
1 teaspoon powdered (confectioners) sugar, for garnish

* I sometimes substitute a coffee liqueur for the vanilla extract. Be creative!

Preheat oven to 375 degrees F.

In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water), combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted).

In a medium-size bowl, combine the 6 egg yolks, sugar, and Splenda. Add the melted chocolate/butter mixture and vanilla extract and stir to combine. IMPORTANT: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will insure a moist airy texture.

In a large bowl, whip the 6 egg whites until firm. Add 1/3 of the whites to the chocolate mixture and stir to lighten the batter. Gently fold in the remaining egg whites until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.

Scrape the batter into a non-stick 10" springform pan and smooth top with the spatula.

Bake approximately 20 minutes or until just set (do not overcook). Remove from oven and let cool. Cake will collapse some while cooling. See photos below:

4 Tuna or Salmon Muffins Recipe

Sometime, I am not sure who wrote this recipe. I don't remember where I got it from. Use your judgment to follow the recipe. It was little vague recipe but in my culinary instinct, I understand how it work. I looked at 12 greased muffin cups VS 3 6 ounces cans tuna. I don't know if it is enough but second thought: I think it was kind of shallow muffin pans, not that six deep muffin cups pan.

Looked at how long it need to be baked, It is too long for kind of shallow muffin pans--well, I should try this recipe and see for myself. I had baked the salmon loaf, it was more than 30 minutes but the muffins???

I have several tuna, yea, and will try this recipe today this afternoon. And, I promise I will revise this recipe in short future after reaching the conclusion with fish muffins. Wish me good luck?

TUNA OR SALMON MUFFINS

Three 6 ounce cans tuna or salmon, well-drained
3 eggs
1 stalk celery, chopped fine
1/2 medium green pepper, chopped fine, 2 1/4 ounces
3 tablespoons onion, chopped fine, 2 ounces
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces cheddar cheese, shredded

Mix all of the ingredients and spoon into 12 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 12 servings
Can be frozen

0 Grilled Bison Flat Iron Steak with Wilted Wintergreens and Marinated Chili Mushrooms and Peppers

Grilled Bison Flat Iron Steak with Wilted Wintergreens and Marinated Chili Mushrooms and Peppers

Chef Red Hawk's Notes: Game meats always fascinated me so much with all information about how should it cooked to be done that way. I like to collect the game recipes for future reference when I have one on hand.

You might have to hunt to find bison, but the flavor and natural health benefits provide rich reward. While both leaner and more flavorful than mainstream beef offerings, bison also carries the benefits of a free-range, non-medicated lifestyle. Take care not to overdo the bison as it serves best when cooked no further than medium rare.

2 tsp (10 mL) minced garlic
2 tsp (10 mL) minced ginger
2 1/2 Tbsp (37 mL) soy sauce
1 tsp (5 mL) sambal oelek (spicy red chili sauce, you can find it in oriental area aisle.)
2 tsp (10 mL) organic canola oil
1/4 tsp (1 mL) sesame oil
20 medium-sized mixed mushrooms
1 large red pepper, seeded and cut into 1/4-inch (6 mm) wide lengths
4- to 5- oz (115 to 140 g) bison flat iron steaks
6 cups (1.5L) organic baby spinach
6 cups (1.5L) organic kale
1 tsp (5 mL) butter

Combine garlic, ginger, soy, sambal, canola oil, and sesame in medium bowl. Add mushrooms and peppers and marinate for 1 hour.

Preheat oven to 350 F (180 C). Rub steaks with mushroom marinade. Heat grill pan to medium high. Add the mushroom and peppers and cook until glazed (about 4 to 6 minutes). Keep warm in the oven. In the same pan, cook bison steaks to individual taste (about 4 to 5 minutes per side), and allow to rest before serving.

While steaks are resting, heat pan with a teaspoon of butter. Once melted, add kale and spinach and allow to wilt. Season with sea salt and fresh cracked pepper. Plate wilted greens and top with sliced bison, mushrooms and peppers. Serves 4.

Source: alive #291, December 2007

0 Crustless Mexican Quiche

Yea, I am in good mood for the quiche for breakfast on Sunday morning with my family.

Crustless Mexican Quiche
Chef Red Hawk's notes: I might want to replace chili pepper with good salsa--I don't take very well with very spicy stuff in eggs first thing in the morning. Chorizo is spicy enough, I don't need more spicy chili peppers to add to eggs.

Serving 8
4 each eggs -- lightly beaten
4 ounces canned chili peppers (omit, optional)
2/3 pound chorizo
1 1/3 cups milk
1/3 cup monterey jack cheese -- grated
1/3 cup Colby cheese -- grated
1/4 teaspoon salt
dash pepper

Spray non-stick vegetable oil spray on glass pie pan.

Crumble and saute the chorizo sausage until well browned. Drain off excess fat, using colander.

Line pie pan with chilies and sausage.

Combine eggs, milk, cheese, and seasonings; pour over sausage mixture.

Bake at 350F for 25 to 30 minutes, until golden brown or until a knife inserted halfway between the center and edge of the quiche comes out clean. Let stand 5 minutes to finish cooking before serving.

0 Broccoli and Cheese Omelet

I always like to make omelet for my breakfast along with good ry-krisp crackers covered with lot of butter. It is very satisfying meal in the morning before heading for work. With all ingredients I have in my refrigerator, I will use them for egg breakfast. With this recipe, I might want to replace the sauce with good salsa, the cheese with cheddar...whatever I feel like to add or change. There are no rules about ingredients. I love bacon or ham to add to egg omelet.

There are so many recipes for good omelet but no rules imposed on it, let your fresh creative juice flow over.


Broccoli and Cheese Omelet

2 tablespoons margarine or butter
4 eggs -- beaten
1/2 cup shredded Provolone cheese
2 cups thinly sliced broccoli -- steamed
1 cup Ragú Chunky Gardenstyle Pasta Sauce -- heated

Melt margarine in a 10" skillet. Pour in beaten eggs; cook over medium heat until almost set. Add cheese and broccoli; cover and cook until thoroughly set. Invert onto serving plate. Serve topped with heated sauce.

0 Chinese Red-Cooked Pork

Occasionally, I got bored with all food, and take a surfing somewhere different from what I knew about cooking. I found one that I would love to try in short future. I always liked Chinese cooking due to their unique technique in cooking--like, steaming, stir-frying, marinating, and other stuffs that I almost never seen in French cooking or others. I liked their exotic flavors in food and enjoy the paradise of tasting along with good wine.


Chinese Red-Cooked Pork

Source: Cooking.com

Active Time: 15 Minutes
Total Time: 2 Hours 50 Minutes Serves 1

In this recipe the fat and skin are removed from the pork before slicing. The Chinese consider this to be a delicacy so leave it on if desired. This sweet and tender pork is delicious stuffed into mandarin pancakes or warmed flour tortillas with slivers of green onion. Or serve over mounds of white rice with a side of steamed snow peas and a glass of Zinfandel or a cold lager.

INGREDIENTS
One 4- to 6-pound bone-in pork shoulder, preferably with skin
1/2 cup reduced-sodium soy sauce
1/2 cup mirin or sherry
3/4 cup water
1/2 teaspoon salt
3 whole star anise
2 thin slices fresh ginger
1 tablespoon turbinado sugar
Steamed white rice
Thinly sliced green onions

DIRECTIONS
Preheat oven to 325 degrees F. Using sharp chef knife, score 3-inch slits all over pork skin (do not cut into flesh). Place pork in heavy ovenproof soup pot or large enameled cast-iron Dutch oven. Add enough cold water to cover pork. Bring to boil over high heat; cook 8 minutes. Drain; rinse under cold water. Return pork to dry pot.

Drizzle 1/4 cup soy sauce and 1/4 cup mirin over pork; sprinkle with salt. Pour 1/2 cup water in pan around pork. Cover and braise in oven 30 minutes. Turn pork over; baste with pan juices. Cook 30 minutes longer; turn pork over and baste again. Add remaining soy sauce, sherry, water, star anise, ginger and sugar. Cook until pork is tender, turning and basting with pan juices every 30 minutes, about 1 hour. Turn pork skin side up; baste again. Increase heat to 375 degrees F. Cook uncovered until pork is glazed and skin is slightly crisp, about 30 minutes longer.

Transfer pork to cutting board with juice-catching channel; cool 5 minutes. Remove and discard fat and skin from pork, if desired. Cut pork crosswise into 1/2- to 3/4-inch-thick slices. Pour all juices from pan and any accumulated juices from cutting board into fat separator.

Serve slices over steamed rice; drizzle with pan juices. Sprinkle with green onions and serve.

Recipe created exclusively for Cooking.com by Brigit L. Binns.

Recipe reprinted by permission of . All rights reserved.

1 For Artichoke Dip Lovers,

Artichoke Dip

8 ounces cream cheese
12 ounces mozzarella cheese -- shredded
1 cup mayonnaise
1 cup grated Parmesan cheese
1 onion -- finely chopped
2 cloves garlic -- finely chopped
2 small jars marinated artichoke hearts -- drain well
2 bags pita bread

The following appetizer is sure to be a crowd-pleaser. I have never taken it anywhere without being asked for the recipe:

Tear artichokes apart with your fingers.

Cut up pita bread into chip size triangles, separate and bake on a cookie sheet until crispy (approx 5 minutes). Combine all other ingredients and mash (a KitchenAid mixer works great).

Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.

Serve hot out of the oven and scoop up dip with pita bread.

0 Braised Pork Loin Cutlets with Thyme-Lemon Sauce

One of days, I found myself that I have pork loin in freezer and lost my creativity juice for while. Today, I look up in some recipe search to see if anything so good will go with pork....Thought you might like to look up a recipe. Bon Appetit!

Braised Pork Loin Cutlets with Thyme-Lemon Sauce

8 thin-cut boneless pork loin chops
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons grated lemon peel
2 garlic cloves, pressed
1 1/2 tablespoons all purpose flour
2 teaspoons olive oil
3/4 cup low-fat (1%) milk

Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of chops. Cover and refrigerate at least 1 hour and up to 1 day.

Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.

Recipe source: Epicurious.com

0 Spatchcock a chicken

In past years, I had been cut the back and removed the back bones before butterflied. I will bake it or grill it for short time than cook it whole uncut. Personally, I like to do that again and again. Need to sharpen my knife first before "spatchcock" or butterfly the chicken. That's my new favorite word that I never heard this word until today.

I decided to check few websites out to see the meanings of spatchcock. The links to nice informative technique on how to spatchcock the chicken. The website from Coolthink have nice set of pictures of How to spatchcock a chicken.



Other websites have nice recipes, want to peek?
Oregano-Marinated Grilled Chicken with Charred Lemons
Spatchcock Game Hen
Piri-Piri Chicken for hot chile lovers.
Spatchcock Bourbon Chicken
Brick Chicken by Serious Eats

1 Recipe for Ras el Hanout

This spice mix always interested me so much that I like to mix into ground beef for "kofta" kebabs then grill the meat over the nice hot charcoal. Got good praises from my family--my wife always asked me for the recipe so she can share with her office buddies at her work. It is very simple recipe better than getting a package from store. It made my work very easy by knowing how much spices I put together then mix some into ground beef or sprinkle over the chicken, or add flavor to soup.

According to some websites, that I researched on Ras el Hanout and found out much about spice mix. I was told that there are 40 spices mixed together and other there are about 12 spices mixed together. Who is perfect? Which is right? I like to be more informed than nothing at all. More informed, I will be able to "play" with spice mixes. I like to play with food while no one told me not to play with....


Recipe for Ras el Hanout
This streamlined version includes many of the main spices of the traditional mixture.

Ingredients:
1 teaspoon ground cumin
1 teaspoon ground ginger
I teaspoon turmeric
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preparation:
In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

I had done the quiche many time--sometime without the crust. It is delicious and it is my family favorite breakfast on Saturday morning. It is very easy recipe to make quiche Lorraine. I happened to have an old edition of cookbook--THE ART OF FRENCH COOKING by Fernande Garvin. Also, found a file of MasterCook to download from Mad's Recipe Emporium. I have MasterCook Deluxe software and used this for my reference to help other Chefs who want to make something for whoever.... Well, It is my favorite software for recipe management and sort of consulting the nutrition thing to see how many calories, how many fats a recipe have...etc.

Quiche Lorraine

Recipe By :Fernande Garvin
Serving Size : 1 Preparation Time :0:00
Categories : *French Hors d'Oeuvres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 nine-inch pie crust -- unbaked
1 teaspoon butter
3 slices Canadian bacon -- 1/4" thick, diced
1 medium onion -- finely chopped
1/2 cup grated Swiss cheese
4 eggs -- slightly beaten
1 cup milk
1 cup heavy cream
1 pinch grated nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

Line a 9-inch pie plate with pie crust.

In a small, heavy saucepan, heat butter. Add bacon and cook for 5 minutes, or until bacon is golden brown. Remove bacon and set aside. Add onions to pan and cook for 5 minutes. Remove onions and set aside.

Cover bottom of pie crust with bacon, onions, and 1/4 cup grated cheese.

In mixing bowl, combine remaining cheese, eggs, milk, cream, nutmeg, salt, and pepper. Mix well. Pour over bacon mixture. Bake at 450F for 15 minutes. Reduce heat to 350F and continue baking for 15 minutes longer, or until custard is well set. Serve hot.

Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

0 Buffalo Meat Loaf Recipe

Sometime, it is hard way to find a decent ground buffalo when it come to how much it cost. One day I happened to have an extra of money, I will be very happy to get some blocks of Ground Buffalo meat to make a loaf. One of my favorites to make a gamely meatloaf. I used the ground venison and mixed along with beef to stretch it into enough amounts to feed my family. Always had much fun to try some new recipes that I never tried in past.

Ok, here is a meatloaf recipe for you meatloaf lovers.

Buffalo Meat Loaf Recipe

yield: Serves 6

active time: 40 min

total time: 2 hr

Gourmet, February 2000

1 cup chopped onion
2 celery ribs, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 tablespoon chopped garlic
3 teaspoons vegetable oil
3/4 cup fine fresh bread crumbs
1/2 cup chopped fresh flat-leaf parsley
1 large egg
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 3/4 lb ground buffalo
6 shallots, cut into 1/3-inch wedges
6 plum tomatoes, each cut into 6 wedges
1/3 cup water

Preheat oven to 375°F.

Cook onion, celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat until onion is softened. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper. Stir in buffalo (do not overmix) and form mixture into a 10- by 4-inch oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meat loaf. Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2 inches into center registers 160°F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes.

While meat loaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl.

Serve meat loaf with shallots, tomatoes, and sauce.

Recipe Source from: Epicurious.com This website have good list of venison recipes and Buffalo recipes.