Today is National Devilled Egg Day in the US.
As always, all measurements are in US units. See http://www.onlineconversion.com/cooking_volume.htm for converting measurements.
* Olive Garden Shrimp Primavera: http://www.e-cookbooks.net/recipes4/10311.htm
* Montreal Peppered Steak: http://www.e-cookbooks.net/recipes/10132.htm
* Pork Tenderloin with Bernaise Sauce: http://www.e-cookbooks.net/recipes/11043.htm
* Creamy Italian Chicken: http://www.e-cookbooks.net/recipes4/10314.htm
* Sweet and Sour Meatballs: http://www.e-cookbooks.net/recipes/10143.htm
* Candied Yams with Bourbon: http://www.e-cookbooks.net/recipes/11116.htm
* Chili-Baked Fries: http://www.e-cookbooks.net/recipes4/10317.htm
* Banana Chocolate Strudel: http://www.e-cookbooks.net/recipes/09228.htm
* Low Carb Roast Turkey: http://www.e-cookbooks.net/recipes/lc40.htm
* Diabetic-Friendly Hearty Mushroom Soup: http://www.e-cookbooks.net/recipes/diab38.htm
* Low Fat Gravy: http://www.e-cookbooks.net/recipes/lowfat34.htm
Kelley's Cooking Tips
=====================
STUFFING A WHOLE TURKEY:
Whether you choose to stuff your turkey or cook the stuffing in a casserole dish is a matter of personal preference. As with any preparation involving raw food ingredients, it is important to follow proper food safety and handling procedures carefully to ensure a safe turkey every time. If you decide to stuff the turkey, we recommend the following five guidelines.
* Prepare stuffing just before placing in turkey. Use only cooked ingredients in stuffing - i.e., sauté vegetables, use only cooked meats and seafood (oysters), and use pasteurised egg products instead of raw eggs.
* Place prepared stuffing in turkey just before roasting. Do not stuff the turkey the night before roasting.
* Stuff both neck and body cavities of completely thawed turkey, allowing 1/2 to 3/4 cup of stuffing per pound of turkey. Do not pack stuffing tightly in turkey.
* Return legs to original tucked position, if untucked for rinsing or stuffing.
* Use a cook method that allows the stuffing to cook along with the turkey. Do not stuff turkeys when cooking on an outdoor grill or water smoker or when using fast cook methods where the turkey gets done before the stuffing.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
Mexican Subtlety
By Mark Bittman
Pipian - pumpkin seeds - figure heavily in certain Mexican dishes, not only contributing their distinctive nuttiness but also acting as a thickening agent in a variety of sauces. I like them best combined with ancho chilies, which are the rich-flavoured dried version of the ultra-mild poblano. (Despite containing a number of anchos, this dish is far from fiery, and may in fact disappoint those who are looking for something along those lines.)
You can buy toasted pipian, but you can also toast them yourself; most health food stores and many Central and South American markets sell them hulled, in both forms. (You can, if you're really ambitious, use seeds from your own pumpkin, but you must first dry and then shell them, a tedious assignment.)
I like two different ways of combining the sauce with chicken. The first, which is outlined in the recipe, involves making a basic and relatively quick stock with a whole bird, then using the stock, the seeds and the chilies, along with some garlic, to produce a sauce in which the chicken is simmered.
The second version is simpler and considerably faster, but requires already-made stock, or you can compromise by using canned stock, which is hardly a crime, but decidedly less flavourful. Here, you just soak the chilies in a couple of cups of heated stock, purée as below and heat until thick. Meanwhile, you cook chicken parts any way you like (this is perfect for simply grilled or sautéed boneless breasts) and top them with the sauce. That entire process should take you less than half an hour.
Chicken with Pumpkin Seeds
==========================
1 whole chicken, about 3 pounds
Salt and pepper
1 medium carrot, peeled and roughly chopped
1 medium onion, peeled and roughly chopped
1 celery stalk, trimmed and roughly chopped
1 cup hulled pumpkin seeds
3 or 4 ancho chilies
4 cloves garlic, peeled
Lime juice to taste
Chopped cilantro leaves for garnish
1. Put chicken in a pot in which it fits snugly, with salt, pepper, carrot, onion, celery and water to barely cover. Cover, bring to boil and adjust heat for a steady simmer. Cook until chicken is almost done, about 40 minutes. (It's all right if some traces of blood remain.)
2. Meanwhile, toast seeds, if not already toasted, in a dry skillet over medium heat, shaking and stirring constantly for a minute or two, until seeds start to puff. (Overcooking will make sauce bitter; seeds may pop.)
3. Remove chicken; strain and reserve stock. Cool chicken, remove meat from bones, shred by hand. (This can all be done a day or so in advance.) Soak chilies in 3 cups of hot stock until tender, about 10 minutes. Remove stems and seeds and put the flesh in a blender, with pumpkin seeds, garlic and enough stock to let machine work; purée.
4. Combine the sauce, chicken, the liquid in which the chilies soaked, and about a cup of the remaining stock (or a little water) in saucepan and cook gently until heated through and thick, 10 to 20 minutes. Add salt and pepper to taste and, just before serving, some lime juice. Garnish with cilantro. Serve with white rice.
Prime Rib with Horseradish Crust
================================
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth
Preheat the oven to 350F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
Pour off some of the pan drippings and place pan on stovetop over medium-high heat. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm
* Olive Garden Shrimp Primavera: http://www.e-cookbooks.net/recipes4/10311.htm
* Montreal Peppered Steak: http://www.e-cookbooks.net/recipes/10132.htm
* Pork Tenderloin with Bernaise Sauce: http://www.e-cookbooks.net/recipes/11043.htm
* Creamy Italian Chicken: http://www.e-cookbooks.net/recipes4/10314.htm
* Sweet and Sour Meatballs: http://www.e-cookbooks.net/recipes/10143.htm
* Candied Yams with Bourbon: http://www.e-cookbooks.net/recipes/11116.htm
* Chili-Baked Fries: http://www.e-cookbooks.net/recipes4/10317.htm
* Banana Chocolate Strudel: http://www.e-cookbooks.net/recipes/09228.htm
* Low Carb Roast Turkey: http://www.e-cookbooks.net/recipes/lc40.htm
* Diabetic-Friendly Hearty Mushroom Soup: http://www.e-cookbooks.net/recipes/diab38.htm
* Low Fat Gravy: http://www.e-cookbooks.net/recipes/lowfat34.htm
Kelley's Cooking Tips
=====================
STUFFING A WHOLE TURKEY:
Whether you choose to stuff your turkey or cook the stuffing in a casserole dish is a matter of personal preference. As with any preparation involving raw food ingredients, it is important to follow proper food safety and handling procedures carefully to ensure a safe turkey every time. If you decide to stuff the turkey, we recommend the following five guidelines.
* Prepare stuffing just before placing in turkey. Use only cooked ingredients in stuffing - i.e., sauté vegetables, use only cooked meats and seafood (oysters), and use pasteurised egg products instead of raw eggs.
* Place prepared stuffing in turkey just before roasting. Do not stuff the turkey the night before roasting.
* Stuff both neck and body cavities of completely thawed turkey, allowing 1/2 to 3/4 cup of stuffing per pound of turkey. Do not pack stuffing tightly in turkey.
* Return legs to original tucked position, if untucked for rinsing or stuffing.
* Use a cook method that allows the stuffing to cook along with the turkey. Do not stuff turkeys when cooking on an outdoor grill or water smoker or when using fast cook methods where the turkey gets done before the stuffing.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
Mexican Subtlety
By Mark Bittman
Pipian - pumpkin seeds - figure heavily in certain Mexican dishes, not only contributing their distinctive nuttiness but also acting as a thickening agent in a variety of sauces. I like them best combined with ancho chilies, which are the rich-flavoured dried version of the ultra-mild poblano. (Despite containing a number of anchos, this dish is far from fiery, and may in fact disappoint those who are looking for something along those lines.)
You can buy toasted pipian, but you can also toast them yourself; most health food stores and many Central and South American markets sell them hulled, in both forms. (You can, if you're really ambitious, use seeds from your own pumpkin, but you must first dry and then shell them, a tedious assignment.)
I like two different ways of combining the sauce with chicken. The first, which is outlined in the recipe, involves making a basic and relatively quick stock with a whole bird, then using the stock, the seeds and the chilies, along with some garlic, to produce a sauce in which the chicken is simmered.
The second version is simpler and considerably faster, but requires already-made stock, or you can compromise by using canned stock, which is hardly a crime, but decidedly less flavourful. Here, you just soak the chilies in a couple of cups of heated stock, purée as below and heat until thick. Meanwhile, you cook chicken parts any way you like (this is perfect for simply grilled or sautéed boneless breasts) and top them with the sauce. That entire process should take you less than half an hour.
Chicken with Pumpkin Seeds
==========================
1 whole chicken, about 3 pounds
Salt and pepper
1 medium carrot, peeled and roughly chopped
1 medium onion, peeled and roughly chopped
1 celery stalk, trimmed and roughly chopped
1 cup hulled pumpkin seeds
3 or 4 ancho chilies
4 cloves garlic, peeled
Lime juice to taste
Chopped cilantro leaves for garnish
1. Put chicken in a pot in which it fits snugly, with salt, pepper, carrot, onion, celery and water to barely cover. Cover, bring to boil and adjust heat for a steady simmer. Cook until chicken is almost done, about 40 minutes. (It's all right if some traces of blood remain.)
2. Meanwhile, toast seeds, if not already toasted, in a dry skillet over medium heat, shaking and stirring constantly for a minute or two, until seeds start to puff. (Overcooking will make sauce bitter; seeds may pop.)
3. Remove chicken; strain and reserve stock. Cool chicken, remove meat from bones, shred by hand. (This can all be done a day or so in advance.) Soak chilies in 3 cups of hot stock until tender, about 10 minutes. Remove stems and seeds and put the flesh in a blender, with pumpkin seeds, garlic and enough stock to let machine work; purée.
4. Combine the sauce, chicken, the liquid in which the chilies soaked, and about a cup of the remaining stock (or a little water) in saucepan and cook gently until heated through and thick, 10 to 20 minutes. Add salt and pepper to taste and, just before serving, some lime juice. Garnish with cilantro. Serve with white rice.
Prime Rib with Horseradish Crust
================================
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth
Preheat the oven to 350F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
Pour off some of the pan drippings and place pan on stovetop over medium-high heat. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm