Secret White French Dressing

February 6, 2012 by 1 Comment

I kept this great French dressing secret for years.  The time has finally come when I need to share it with my friends, and family.  It keeps for quite a few weeks, refrigerated.  Just stir before using:

Ingredients:

1/4 C water
1 C sugar

1 pint Hellman’s regular mayonnaise

1/2 C white vinegar

1/4 tsp. white pepper

1 tsp salt

2 or three garlic cloves, peeled and chopped

1 or two shallots, peeled and chopped

Technique:

Make a simple syrup of the 1/4 cup water and the 1 cup sugar.  Let cool

In a food processor, zap the garlic and shallots until they are as fine as you can get them.

In a mixing bowl, place the mayonnaise and stir in the vinegar, pepper and salt.

Strain the simple syrup into the mix, stirring completely

Add the shallots and garlic.

Stir completely and refrigerate in a glass jar, covered tightly.  (An empty glass jar that once contained spaghetti sauce is what I use.)

Filed Under: Dressings, Marinades, and Sauces

My Mother’s Chop Suey

February 5, 2012 by Leave a Comment

My husband, Tom always said one of the reasons he married me was so he could continue to enjoy his mother-in-law’s chop suey.  Much better than he was able to get in the restaurant near the Akron University campus- when he was single.

Ingredients:

3 or 4 T Canola oil, or as needed

1/2 lb. pork, diced into bite-size pieces

3/4 lb. veal, diced the same

1/2 lb. beef, diced the same

1 large bunch celery, strings removed, cut into 1/2 inch pieces

1 onion, chopped

1 can sliced water chestnuts, drained

1 can bean sprouts, drained

1 can bamboo shoots, drained

1  C water or beef broth

6 T soy sauce

2 T corn starch

1/4 C water

Salt and pepper to taste

1 box mushrooms, cleaned and sliced

Technique:

Brown meats in hot oil, add soy sauce and beef broth and simmer for 15 minutes.

Add celery and onions and simmer, covered until meat is tender.

Combine cornstarch with the 1/4 cup water, and stir into the mixture.

Add the chestnuts, beansprouts, bamboo shoots and mushrooms.

Heat through and serve over white rice.

Sprinkle over top with canned La Choy rice noodles

 

 

 

Filed Under: Meats

Cedar Planked Salmon

February 5, 2012 by Leave a Comment

The secret (not so secret) to this recipe is to soak the cedar plank weighted down under water for at least four hours.  It not only brings out the flavor of the cedar more, but keeps the plank from burning to a crisp on the grill!  I must tell you that I have quadrupled the quantities of ingredients that are called for in this marinade because it’s so good.  Leftover marinade if not used can be added to other fish recipes such as croquettes as well.

Ingredients for marinade:

8 T Canola oil

4 T soy sauce

12 T Jack Daniels (good ‘ol Jackie—I always did love him!)

2 T grated FRESH ginger

4 T brown sugar

Freshly gr. papper to taste

Combine all the above ingredients in a bowl and set aside.

2 tsp. lemon juice–reserve this.

A 2 lb. (approximately) salmon fillet–pinbones removed and cut in pieces to fit the cedar plank.

Technique:

Heat up the grill, lid closed.

Place the salmon in a zip-lock bag, add the marinade and seal.  Let stand for approximately 20 minutees.

Cut a hole in a corner of the zip lock bag and drain the marinade into a small sauce pan.

Preheat the plank for a few minutes on the grill, and  then place salmon, skin side down on the plank.

Put the lid down and let it hot-smoke until done, or you see little white flecks on the salmon—about 8 to 10 minutes.  Don’t overcook!

In the meantime, simmer the marinade on the stove, reducing by half.  Remove from heat and add the lemon juice.

Transfer salmon to platter, and drizzle with some of the marinade, pouring the remaining marinade into a sauce bowl for serving on the side.

 

 

 

Filed Under: Fish and Seafood

Frittata

February 5, 2012 by Leave a Comment

This recipe of mine was also published in “Five Star Sensations” cookbook:  It is great for a brunch, as an appetizer, or for a light dinner. Can be served hot, warm, or room temperature.

Ingredients:

1 cup chopped green onions, green ends included

2 T EVOO (Extra virgin olive oil)

8 oz.  prosciutto, finely chopped

8 oz. cappicola, finely chopped

8 oz. Genoa salami, finely chopped

10 eggs, lightly beaten

1 cup minced red, yellow and green peppers (seeds removed)

1 cup shredded swiss cheese

1/2 cup grated Parmesan cheese

1/2 cup tomatoes, minced and drained well in paper toweling

approximately two tablespoons each:  fresh parsley, basil and thyme.

salt and pepper to taste

3 T butter

Technique:

Saute onions and all meats in the olive oil and 1 T butter.  Simmer for about 10 minutes and drain well on paper toweling.

Beat the eggs in a large bowl and add the meat mixture and the remaining ingredients with the exception of the butter.

In a large frying pan, melt the 3 T of butter until it begins to foam indicating it’s hot. Roll the butter around pan and up the sides.

Pour in the entire egg mixture, reduce heat and cook until outer edges are firm. Approximately 10 to 15 minutes.

Remove from heat and place skillet abut 3 to 4 inches under broiler until the top is firm and golden brown.

Remove from broiler, and if serving immediately, cut into wedges.

If saving for later, let cool completely, cover and refrigerate, slicing at time of serving.

Filed Under: Eggs and Cheeses

Chocolate Mousse with Hazelnuts and Whiskey

February 4, 2012 by Leave a Comment

You may never again try another chocolate mousse recipe.

Ingredients:

1 lb. GOOD semi-sweet chocolate, cut into tiny pieces

2 T unsalted butter

1/2 cup water

1 C sugar

6 eggs–whites and yolks separated

1/2 C  hazelnuts, lightly toasted and ground

2 or 3 T whiskey

pinch of salt

Technique:

In the top of a double boiler, melt the chocolate with the butter and 1/2 C water.

Add 1/2 C sugar, reserving the other 1/2 C, and whisk until completely dissolved.

Whisk in the egg yolks one by one followed by the hazelnuts and whiskey, and remove from heat.

Beat the egg whites to soft peaks then sprinkle the remaining 1/2 cup sugar and continue beating until whites are stiff and glossy.

Stir a quarter of the whites into the chocolate mixture to lighten, then gently fold the mixture back into the remaining whites.

Spoon the mousse into ramekins and chill.

  When ready to serve, spoon a dollop of whipped cream over the top and sprinkle with a few of the toasted, ground hazelnuts.

 

Filed Under: Desserts

Easy, but oh, so good, Margaritas

February 4, 2012 by Leave a Comment

What a great way to begin (or end) the day.

Ingredients:

1 small can or half a large can Minue Maid Frozen Limeade.

1 1/2 same can full of Tequila

1/6 of same can of Cointreau, or other orange-flavored liquor- -(don’t overdo it with the liquor, or it becomes too sweet)

Salt for rim of Margarita glass

Wedges of lime

about 12 to 16 ice cubes, depending on size of cubes and blender.

Technique

Rub rim of Margarita glass with a little of the lime wedge,  dip rim in coarse salt, and then squeeze the rest of the lime wedge and the wedge itself into the glass.

In a blender add the  the Tequila, lime juice, cointreau and the ice cubes.

Zap until the entire mixture is frothy and all cubes are dissolved.

Pour into Margarita glasses and try not to get brain freeze!

Filed Under: Beverages

Carmellized Onions

February 4, 2012 by Leave a Comment

This recipe is great for so many things:  Try using them with grilled steaks, added to appetizers, with liver, bacon and these onions, or on burgers.

Ingredients:

2 or three large sweet (Vidalia, for example) onions, peeled, cut in half and then slice each half in about five slices.

3 T unsalted butter

2 T granulated sugar

1 T salt

Technique:

Melt the butter in a large fry pan.  When hot, add all the onion slices at once, stirring to coat them.

Continue stirring, and when they begin to lightly brown, sprinkle the sugar over then, stirring constantly.

As they begin to darken, sprinkle the salt in and stir.

If you desire, line a cookie sheet with foil, and make ’rounds’ of the onions the size you desire, and freeze.

When frozen, remove, wrap each in wax paper, and place them in a zip-lock bag,  Store in freezer until ready to use.

 

Filed Under: Vegetables

Homemade Croutons

February 4, 2012 by Leave a Comment

I kid you not—Once you’ve made homemade croutons, you’ll never buy another store-bought box again.  Also, stored in airtight containers, they keep forever!

Ingredients:

1 loaf Pepperidge Farm Farmhouse bread, or an equivalent amount of any good gread (or even your left-over breads.)

1 stick unsalted butter

3 or 4 cloves garlic, peeled and minced

1/2 cup Canola Oil

Salt

Technique:

Cube the bread into the size you desire for croutons, place in a deep bowl and ‘fluff’ for a day so they’re not soft.

In a large frying pan, melt the butter and Canola oil, adding the garlic.  Cook until the garlic is soft, and then remove.  (Put the garlic in a little container to be used later for other purposes.)

Bring the butter mixture to a bubble, and add all the bread at once, stirring quickly to coat.

Shake salt over the croutons, stirring again.

Stir often until the cubes are no longer soft, but are a golden brown, and firm.

Completely cool on a cookie sheet–then store in zip-lock bags.

Keeps indefinitely, and is a must with salads and soups.  (In particular, Gazpacho.)

Filed Under: Sandwiches and Breads

Jan’s Gazpacho

February 4, 2012 by Leave a Comment

 Some of my favorite memories are of my two granddaughters, Paige and Patty from the time they were very young .  There they were—hunkered up to the kitchen counter, spoons in hands, ‘testing’ the gazpacho as to whether it needed more of this or that.  This was an annual summer routine.

Over the years, they have both become quite proficient in helping me from start to finish.  This recipe is even better with home-made croutons, which can be found under the category ‘sandwiches and breads’.

Ingredients:

One 20 ounce can tomato Puree

1/3 cup extra virgin olive oil

1 bottle Clamato juice

3 or 4 large cucumbers , peeled, seeds removed, and chunked

1 large onion, large dice

2 green peppers, 1 red pepper seeded and cut into pieces

2 seeded and chopped jalopenas

2 or 3 cloves garlic, peeled and diced

1/2 cup fresh cilantro

1/2 cup cider vinegar

1 tsp. cayenne pepper

1 T ground cumin

2 carrots, chunked

1 C fresh or frozen corn

Salt and pepper to taste

Technique

In a large bowl, pour in the tomatoe puree, and then slowly whisk in the olive oil, seasonings and Clamato juice.  Stir in the corn.

In a food processor, with the motor running, zap the garlic, then the carrots, followed by the jalopenas and cilantro.  Remove to the bowl and stir in with the tomato mixture.

Take about a third of the veggies and zap them in the processor until to the ‘chunkiness’ you like for eating.  Add to bowl.  Do this with the remaining veggies.  When all the ingredients are well stirred,  adjust the seasonings and refrigerate.  Will keep for three or four days.  (If it lasts that long!)

Filed Under: Soups

Steak Tartare

February 4, 2012 by Leave a Comment

Over the years, whenever I take this recipe to a cocktail party, all the men gobble it down.  The women are a little more hesitant.

Perhaps it harkens back to the era of cavemen eating raw dinosaur meat and thumping their chests in a display of ‘manliness’.

STEAK TARTARE:

Ingredients:

2 lbs. raw tenderloin,  or prime sirloin,  12 anchovy filets, 1 medium onion, minced, 2 or 3 teaspoons dijon mustard, 3 raw egg yolks,

2 tsp. salt, 1 tsp freshly ground pepper, 2 T (or more,) Cognac, finely chopped f fresh parsley and chive.

Technique:

In a food processor, or with two sharp knives, zap meat until fairly fine (but not smooth.)   Remove to a bowl.  Zap or mince the anchovies until fine. 

 Add anchovies to the meat and add all the other ingredients, mixing well.  Shape into a ball or mold into a bowl and refrigerate until ready to use.

  Unmold, sprinkle with more parsley, and surround with wedges of lemon.

Serve with party rye or pumpernickel bread.

If you have any leftovers, it makes a terrific slider-bun burger!

 

Filed Under: Appetizers
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