31
August
2009
Armadillo Border Grill Chipotle Chicken Penne Pasta
Source: Armadillo Border Grill, Denver, Colorado
Serves 2.
8 ounces cooked penne pasta
2 large marinated chicken breasts
2 tablespoons diced green chiles
2 ounces sliced onion
2 ounces sliced mushrooms
1 1/2 cups Chipotle Cream Sauce
1 ounce cotija cheese
4 cilantro sprigs
The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows).
To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.
In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.
Marinade
1/4 cup soy sauce
3/4 cup soybean salad oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon Japanese chiles
Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.
Chipotle Cream Sauce
12 ounces heavy cream
2 1/4 ounces chipotle in adobo sauce
In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.
Nothing sets a person so much out of the devils reach as humility. — Johathan Edwards
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31
August
2009
3 oz Olive oil 1 Onion; finely chopped 3 Garlic cloves; chopped 1 tb Basil 1 tb Nutmeg 2 tb Sugar Salt and pepper 4 cn Plum tomatoes; peeled (28 o -z. cans) 2 cn Tomato paste (10 oz. cans) 6 oz Red wine; dry 3 tb Butter Fat grams per serving: Approx. Cook Time: :30 Heat the oil in a large pot and saute the onion, garlic and seasonings for 5 minutes. Pour the tomatoes into a bowl and mash them up, removing any hard parts. Add to the pot with the tomato paste, red wine, and butter. Simmer for about 30 minutes, stirring frequently. The sauce should be fairly thick when ready. When you notice the golden oil floating on the top of the sauce it has finished cooking. Now check the seasonings and you
e done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpinos Italian Gourmet Cooking ISBN 0-919157-00-9 Source: Italian Gourmet Cooking
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A prudent question is one-half of wisdom. — Francis Bacon
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31
August
2009
6 ts Bonnet-type chiles 3 md Onions, diced 2 Allspice berries, crushed 1 ts Ketchup 1 ts Pickapeppa Sauce 2 c Distilled vinegar Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine. In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally. Allow to cool and place the pepper sauce in a bottle. It will keep for several months in the refrigerator. Use sparingly to accompany stews, grilled meats, and whatever you feel could use a bit of the devil.
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30
August
2009
2 lg Swordfish, steaks, – (about 8 oz each) ———————————-MARINADE———————————- 1/4 c Juice, lime, fresh 1 1/2 c Water 1 ts Salt ———————————–SAUCE———————————– 3/4 ts Oregano, toasted * 2 ea Bay leaves 2 ea Allspice, whole 1/3 ts Peppercorns, black 1/2 ts Cumin seeds 1 ea Clove 1 ea Cinnamon, stick 1 lg Garlic, clove, peeled 1/2 ts Sugar 1 ea Garlic clove, minced, – toasted ** ———————————-ASSEMBLY———————————- 3/4 c Vinegar, red wine 1/4 c Oil, olive 1/2 md Onion, sweet, sliced into – thin rings 2 ea Chilies, red, sliced into – thin rings * Toast just until the odor of the oregano is noticeable, do not burn. Oregano will begin to smoke lightly when ready. ** Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until its slightly browned. Remove from heat and reserve. Marinate the steaks in lime juice, water, and salt for 1 hour. Sauce: ====== In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic. Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes. Assembly: ========= Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry. Heat another saute pan, then add olive oil. Put the swordfish into the pan and saute until it has a light, golden crust. Reserve the swordfish on a serving dish. Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil. Add a touch of water if sauce becomes too thick. Spoon sauce over fish and garnish with sweet onions and red chilies. Serve at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA
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A university anywhere can aim no higher than to be as British as possible for the sake of the undergraduates, as German as possible for the sake of the public at large-and as confused as possible for the preservation of the whole uneasy balance. — Clark Kerr
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30
August
2009
Max & Ermas Strawberries Outrageous
Posted by LladyRusty at recipegoldmine.com 6/12/01 1:41:17 pm
Source: by Kim Allison - Max & Ermas - MacArthur Center Mall - Source: 13News Lunchbreak Tuesday, May 29, 2001
6 ounces whipped cream cheese (not fat free),
softened at room temperature
1/2 cup powdered sugar
1 cup heavy cream
1/2 teaspoon vanilla extract
1/3 cup strawberry glaze (available in most grocery stores)
2 pints fresh strawberries
4 waffle bowls (available at most grocery stores)
1 can aerosol whipped cream
Place cream cheese in mixing bowl and mix on low speed until smooth. Add powdered sugar, heavy cream and vanilla. Mix on low until combined. Increase speed to medium and continue to whip until mixture is thick and has stiff peaks. Keep filling covered and refrigerated until ready to use.
Remove stems from strawberries and rinse strawberries. Save 4 "perfect" strawberries for garnish. Slice remaining strawberries into halves or quarters depending on size. Mix strawberries with glaze until coated. Do not refrigerate.
Place waffle bowl on a dessert plate. (A small dab of filling underneath will keep the bowl from sliding when served). Fill waffle bowl with 1/2 cup cream cheese filling. Top with 1 cup of fresh strawberry mix. Garnish with whipped cream and a whole strawberry.
Serve immediately.
By following the concept of one country, two systems, you don swallow me up nor I you. — Deng Xiaoping
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30
August
2009
Bakery Cafe Pecan Bar Cookies
Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.
Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour
Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.
Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.
Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted
In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.
Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.
Makes about 60 squares.
I am the vessel. The draft is Gods. And God is the thirsty one. — Dag Hammarskjld
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30
August
2009
El Tovar Lodge Blue Cornmeal Pancakes
Source: Los Angeles Times - February 1994 - El Tovar Lodge, South Rim, Grand Canyon, Arizona
1 quart milk
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup blue or yellow cornmeal
1 3/4 cups all-purpose flour
1 cup safflower oil
1 cup egg whites, beaten
2 teaspoons vanilla extract
Blend milk, sugar, baking powder, cornmeal and flour in large bowl. Make well in center of dry ingredients. Add oil, egg whites and vanilla extract. Mix with wire whisk until smooth. Pour by 1/4 cupsful on lightly greased griddle or nonstick skillet and bake until browned underneath. Flip and bake on other side.
Serve with honey, molasses or any syrup.
Each serving contains about: 489 calories; 235 mg sodium; 126 mg cholesterol; 29 grams fat; 49 grams carbohydrates; 9 grams protein; 0.18 gram fiber
We must not measure greatness from the mansion down, but from the manger up. — Jesse Louis Jackson
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30
August
2009
Bobs Big Boy Blue Cheese Dressing
1/2 cup sour cream
1/2 cup milk
1 cup Kraft mayonnaise
4 ounces blue cheese, crumbled
1/8 teaspoon onion powder
Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate. Use within 10 days.
Yield: 2 servings
Source: Gloria Pitzer
A great deal of intelligence can be invested in ignorance when the need for illusion is deep. — Saul Bellow
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30
August
2009
Miss Mary Bobos Key Lime Pie
Posted by GayleL at recipegoldmine.com - May 8, 2001
Source: newschannel5.com - Lynne Tolley/Miss Mary Bobos Friday, April 6, 2001 - Recipe #2689
Lime Filling
4 teaspoons grated lime zest
1/2 cup strained lime juice
4 large egg yolks
1 (14 ounce) can sweetened condensed milk
Graham Cracker Crust
11 full graham crackers, processed to fine crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
Whipped Cream Topping
3/4 cup heavy cream
1/4 cup confectioners sugar
1/2 lime, sliced paper-thin and dipped in sugar
Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in sweetened condensed milk, then juice; set aside at room temperature to thicken.
For the crust, adjust oven rack to center position and heat oven to 325 degrees F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well-blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes.
Transfer pan to wire rack; cool to room temperature, about 20 minutes.
Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.
Return pie to wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours. Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.
For the whipped cream: up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
We understand death for the first time when he puts his hand upon one whom we love. — Baronne Anne Louise Germaine Necker de Stal Stal
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29
August
2009
Red Hawk Room Chocolate Apricot Upside-Down Cake
Source: Marthe Clark, pastry chef, Freddie?s at Red Hawk and the Red Hawk Room, Sparks, Nevada
For the apricots
1 1/4 cups dried apricots
1 1/2 cups water
1/2 cup granulated sugar
1/2 cup apricot brandy
3/4 cup dark brown sugar
1/4 cup melted butter
Simmer apricots, water, sugar and brandy in large saucepan for about 10 minutes. Drain, reserving about 1/4 cup of cooking liquid. Take 4 tablespoons of the reconstituted apricots and pur?e with poaching liquid in a food processor.
Melt brown sugar and butter together in saucepan until hot and bubbling. Add apricot pur?e and cook together, about 30 seconds. Immediately spread mixture on bottom of 9-inch cake pan well coated with nonstick cooking spray. Arrange remaining apricots in concentric circles atop mixture.
For the cake
1 1/2 cups cake flour
3/4 cup granulated sugar
4 1/2 tablespoons dark cocoa powder
1/8 teaspoon salt
1 1/2 teaspoons baking soda
3/4 cup mayonnaise
3/4 cup cold coffee
3/4 teaspoon vanilla extract
Sift together cake flour, sugar, cocoa powder, salt and baking soda.
In mixing bowl, beat together mayonnaise, coffee and vanilla until thoroughly blended. Gradually add dry ingredients and beat until smooth.
Pour batter over caramel and apricots in cake pan and bake for about 30 minutes in 350 degree F oven, or until inserted wooden pick comes out clean. Let cool for 5 minutes, cover with cake plate and invert. Let cool for 15 minutes more. Serve with fresh whipped cream.
Makes one 9-inch cake.
We were lost and dead in sin. We were by nature objects of Gods wrath. But God Loved us That Love caused Him to do something about our situation. God is rich in mercy, so He made us alive with Christ even when we were dead in transgressions. God acted on His Love for us and saved us by His Grace Grace is the result of the actions of His Love. The remarkable thing about His Grace is that He didn ask us to do anything but believe Him. God didn ask us to perform some great deed. He didn demand obedience from us before He would save us. God made us alive with Christ even when we were dead in transgressions and sins. God is showing the universe he incomparable riches of his grace, expressed in his kindness to us in Christ Jesus. (Ephesians 27) God was Kind to us in Christ because He Loved us. — Mark McGee
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