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THE VJJE RECIPE WEEKLY * * *

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http://www.e-cookbooks.net
Vol. 7, No. 30
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COOKING APRONS - OVER 400 DIFFERENT STYLES!!

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* Personalized Aprons - Create a unique, personalized gift!
* Barbecue Aprons - What every well-dressed griller needs!
* Children's Aprons - Perfect for home or school!
* Funny Aprons - Huge selection of hilarious sayings!
* NFL Football Aprons - Pick from any of the 32 teams!
* Christian Aprons - Perfect for church dinners!
* Major League Baseball Aprons - Wear your team with pride!
* Personalized Chef Hats - Top off your culinary look in style!
http://www.e-cookbooks.net/aprons/
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THIS WEEK'S FEATURES AND RECIPES:
> Article: Want A Little Beef With Your Garlic?
> Wine Appreciation: LOUIS BERNARD Ctes du Rhne 2003
> Food Funnies: The Top Events at the Food Olympics
S E L E C T E D
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R E C I P E S :

Hard Rock Cafe Tupelo Style Chicken

Apple Radish BBQ Ribs
Korean Steak
Chicken Marsala with Sage
Green Chili Rice
Squash Casserole
Roquefort Pear Salad
Margarita Parfaits

> Healthy Eating:

Low Carb: Taco Meatballs
http://www.e-cookbooks.net/recipes1/lc29.htm
Diabetic: Cherry Turnovers
http://www.e-cookbooks.net/recipes1/diab27.htm
Low Fat: Cottage-Cheese & Lemon Pancakes
http://www.e-cookbooks.net/recipes1/lowfat24.htm
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Kelley's Cooking Tips
=====================
Cleaning Tips:
* For quick cleanup, spray the blades of your food processor with
nonstick spray before using.
* To cut grease and odor on dishes, add a tablespoon of vinegar to

your hot soapy water.

* To clean your microwave, heat a bowl of water on high power for
5 to 10 minutes. Keep the oven closed for several more minutes to
allow the steam to do its magic. Using oven mitts, carefully remove
the bowl of water, then wipe the walls of the oven.
* To remove grease from inside your oven, put a small pan of ammonia
in the oven in the evening, and then close the oven door. In the
morning, remove the pan of ammonia. The grease inside the oven will
wipe off very easily.
* Once a week, clean, disinfect and deodorize wood cutting blocks.
Rub them with baking soda, then spray on full strength distilled
white vinegar. Let sit for 5 minutes, then rinse in clear water.
It will bubble and froth as these two natural chemicals interact.
* Immediately after using your blender, add a couple drops of dish
washing soap and fill halfway with hot water. Cover and turn on
for a moment. Rinse.
*

Have a cooking question? Kelley has your answer!

Mailto:Kelley@e-cookbooks.net
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This Week's Culinary Quiz (Answer at the bottom of page)
Grapefruits come in several different varieties, colors and
textures. What two states are the main supplier of grapefruits?
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Quote of the Week:
"You have to eat to cook. You can't be a good cook and be a
noneater. I think eating is the secret to good cooking."
- Julia Child (1912 - 2004)
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Subscribe to the VJJE Recipe Weekly - It's fun and it's free!
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UPCOMING FOOD HOLIDAYS:
August is: National Catfish Month
National Water Quality Month
August 15 - National Lemon Meringue Pie Day
August 16 - National Rum Day

August
August
August
August
August

17
18
19
20
21

National
National
National
National
National

Vanilla Custard Day

Ice Cream Pie Day
Soft Ice Cream Day
Chocolate Pecan Pie Day
Spumoni Day

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Is It Time To Replace Your Mousepad?
====================================
We offer hundreds of designs geared to food lovers!
http://www.e-cookbooks.net/mousepad/
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WANT A LITTLE BEEF WITH YOUR GARLIC?
By MARK BITTMAN
Grilled steak with a load of garlic is one of the few interesting
dishes to have emerged from Romania, where it is called fleica. That
statement is probably a little unfair to a cuisine also known for
mamaliga, a cornmeal mush that is indistinguishable from polenta, but
never mind. Cooking steak in this way turns even the most mundane cut
into something great.
The dish is popular with Jews of Eastern European extraction - I ate
it on the Lower East Side and in the Bronx when I was a child - but
if keeping kosher does not matter to you, a little butter is an
improvement.
More often than not the meat used is flank steak, but I think it is
best with skirt steak, strip or rib-eye. If you use rib-eye it will
probably contain enough fat to make the addition of butter overkill.
The idea here is not to be shy about using garlic: the flavor should
be strong and very up-front. Since the garlic does cook on the grill,
its flavor is tamed somewhat, but in principle it shouldn't be tamed
much.
If you love raw or nearly raw garlic, reserve a teaspoon
the garlic-salt-lemon mixture and spread it thinly on the
immediately after removing it from the grill. The steak's
heat will temper the rawness somewhat. If you like garlic
it has been cooked, follow the recipe as it stands.

or more of
meat
remaining
only when

Skirt steak is an ideal cut for grilling because it has a consistent

thickness and varies less in quality and marbling than most other
cuts. A whole skirt steak (it's the animal's diaphragm) is often more
than two feet long, so ask your butcher to cut it in pieces about
eight inches long.
Overcooked, skirt steak becomes tough, but when grilled or broiled
to just medium rare - about 4 minutes per side - it is juicy,
reasonably tender and almost unsurpassed in flavor.
Especially when loaded up with a little garlic.
Grilled Steak With Garlic (Fleica)
==================================

3 or 4 garlic cloves, peeled

Juice of 1 lemon
1/2 teaspoon coarse salt, more to taste
Freshly ground black pepper to taste
1 (2- to 3-pound) flank steak, or 4 strip steaks or rib-eye
steaks, or an equivalent amount of skirt steak
3 tablespoons melted butter
1/4 cup chopped parsley leaves, optional
1. Using a mortar and pestle, pound the garlic with lemon juice and
salt to make a paste. Or mince garlic, and stir it with the salt
into lemon juice, using the back of a wooden spoon to smash garlic
as much as you can.
2. Press pepper into steak, then spread garlic mixture evenly on both
sides. Let steak sit while you heat grill or broiler.
3. Build a moderately hot fire in the grill, or heat the broiler, and
place the rack about 4 inches from heat source.
4. Brush a little melted butter onto steaks, then place on grill.
Brush once or twice more with remaining butter while steaks cook,
about 4 minutes per side for medium rare. Garnish with parsley and
serve. Yield: 4 servings.
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NEW ADDITIONS TO THE E-COOKBOOKS LIBRARY!
=========================================
"The Complete Beef Cookbook" - America is proudly falling in love
again - with beef!
"The Very Best of Emeril" - Kick up your kitchen another notch with
over 600 popular recipes!
"Pasta Perfetta" - Celebrate the versatility and ease of
pasta cookery!
"The Bread Baker Bible" - A MUST for any baking Enthusiast!
Find out why the E-Cookbooks Library is one
of the greatest values on the internet!
http://www.e-cookbooks.net/elibrary/
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This Week's Wine Selection
==========================
LOUIS BERNARD Ctes du Rhne 2003

Price: $11

Solid plum and brier flavors, with blackberry, chocolate and bacony
toast as well. Fruit gives another juicy appearance on the finish.
Very solid. Drink now through 2005. 15,000 cases imported.
Serve With:
Pasta Primavera
===============
3/4 cup (6 ounces) olive oil

1/2 cup chopped red peppers

1 medium onion, thinly sliced
1/4 pound small white mushrooms, quartered
1 medium zucchini, quartered lengthwise and thinly sliced
1 cup green beans, cut in 1-1/2 - 2 inch pieces
6-8 stems fresh asparagus, peeled and trimmed
1 cup broccoli florets (optional)
4 medium tomatoes, peeled, seeded and diced
1 cup corn cut off the cob (optional)
1/2 cup fresh basil, sliced (optional)
3 tablespoons chopped parsley
salt and fresh black pepper
cayenne (optional)
cooked angel hair or other pasta
Cut the asparagus tips into 2 inch sections. In a heavy skillet,
heat the olive oil and saute the red peppers and onions over medium
heat for 5-6 minutes, stirring regularly.
Meanwhile, in a small saucepan, boil several cups of salted water.
Add broccoli florets and simmer for 45-60 seconds or until beginning
to be tender but still bright green (do not allow to soften). Drain
broccoli well.
When the onions and peppers are soft, add the mushrooms, zucchini,
green beans and asparagus tips and saute 4-5 minutes more, stirring
occasionally.
Add the tomatoes, corn, herbs, salt, pepper and cayenne. Cook
uncovered 7-8 minutes. Add the broccoli florets during the last 3
minutes of cooking. Taste and correct seasoning.
To serve, place the hot cooked pasta in a large bowl and pour sauce
over the top. Serve immediately.
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SECRETS TO FIXING ANY DOG PROBLEM!
This is hands-down the most powerful dog training
information you will ever see!
http://www.e-cookbooks.net/dogproblems/
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FOOD FUNNIES: The Top Events at the Food Olympics
=================================================
9. Fruitcake Shotput
8. Fryathlon
7. Clean and Jerk Chicken
6. 100-Meter Dash of Salt
5. Cross-Country Killing and Grilling
4. Decathlasagne

3. Cheese Curling
2. X-Treme Sauteing
... and the #1 Event at the Food Olympics...
1. Kabobsled
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Hard Rock Cafe Tupelo Style Chicken
===================================
Honey Mustard Dipping Sauce:
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika
Apricot Dipping Sauce:
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey
1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets
Preheat oil in a deep fryer to 350F. Make the honey mustard dipping
sauce by combining the ingredients in a medium bowl. Cover and
refrigerate. Make the apricot dipping sauce by combing those
ingredients in a medium bowl. Cover and refrigerate this sauce as
well, until your chicken is ready.
Prepare the breading by combining the corn flake crumbs, crushed red
pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder,
and garlic in a medium bowl. Beat the egg in a medium bowl, add the
1 cup of milk and stir. Pour the flour into another medium bowl.
Slice each chicken breast lengthwise into strips approximately
1/2-inch wide. When the oil is hot, bread your chicken by first
coating each strip with flour. Dip the chicken into the egg/milk
mixture and then back into the flour. Dip each chicken strip back in
the egg/milk mixture and then in the corn flake crumb mixture. Be
sure to coat each chicken piece thoroughly with the corn flake
crumbs. Fry 6 to 8 coated chicken strips at a time in the oil for 4
to 5 minutes or until the chicken is golden brown. Drain and serve
chicken with the dipping sauces on the side.
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Apple Radish BBQ Ribs
=====================

4 pounds pork spareribs

2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt
Place ribs in a stock pot, and cover with apple juice. Bring to a
boil, reduce heat, and simmer for 1 to 2 hours.
Preheat oven to 350F. In a medium bowl, mix together barbecue sauce,
horseradish, Worcestershire sauce, and garlic salt. Stir in 3
tablespoons of the apple juice from the ribs. Brush underside of ribs
with 1/3 of the sauce. Turn them over, and place in roasting pan.
Brush tops with sauce. Bake in preheated oven for 25 to 35 minutes,
brushing occasionally with sauce.
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Korean Steak
============
2 pounds thinly sliced Scotch fillet (chuck eye steaks)
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)
In a large bowl, stir together the soy sauce, sugar, sesame seeds,
sesame oil, shallots, garlic, and mirin. Add the meat, and stir to
coat. Cover and refrigerate for 12 to 24 hours.
Heat a large skillet over medium heat. Fry the meat for 5 to 10
minutes, or until no longer pink. Serve with salad or fried rice.
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Chicken Marsala with Sage
=========================
4 skinless boneless chicken breast halves, halved horizontally
All purpose flour
6 tablespoons (3/4 stick) butter
1 tablespoon chopped fresh sage
1 cup imported dry Marsala
1 cup canned low-salt chicken broth
Fresh sage leaves
Sprinkle chicken with salt and pepper. Dust with flour; shake off
excess. Melt 3 tablespoons butter in large skillet over medium-high
heat. Add chopped sage; saute 1 minute. Add half of chicken. Saute
until brown and cooked through, about 3 minutes per side. Transfer
chicken to platter. Repeat with remaining butter and chicken. Tent
chicken with foil. Add Marsala and broth to skillet; bring to boil,
scraping up any browned bits. Boil until sauce is reduced to 1/2 cup,
about 10 minutes. Season with salt and pepper; spoon over chicken.
Garnish with sage leaves.
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Green Chili Rice

================
1 cup uncooked rice
2 cups chicken broth
1 (4 oz.) can chopped green chilies
1 small onion, diced
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon cumin
3 green onions, sliced
1/3 cup fresh cilantro leaves
Combine rice, broth, chilies, onion, oregano, salt and cumin in a
large saucepan. Bring to boil, uncovered. Reduce heat to low, cover
and simmer until liquid is absorbed (about 20 minutes) Stir in green
onions and cilantro. Serve.
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Squash Casserole
================
1 medium bell pepper, cut in 1/2 in cubes
1/4 cup margarine
1 medium onion, diced
2 medium zucchini or 4 small yellow squash
1 (16 oz.) can tomatoes
4 slices bread, toasted and cut in small cubes
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/2 teaspoon oregano
parmesan cheese
Saute onions and bell pepper in margarine for 5 minutes Add squash
that has been sliced and cubed. Saute 5 min more add tomatoes (break
up whole tomatoes). Cook for 5 more minutes. Add bread cubes and
seasonings. Put in 2 quart casserole and sprinkle top with parmesan
cheese. Bake at 350F for 30 to 40 minutes.
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Roquefort Pear Salad
====================
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with
the pecans. Continue stirring gently until sugar has melted and
caramelized the pecans. Carefully transfer nuts onto waxed paper.

Allow to cool, and break into pieces.

For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar,
mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, Roquefort, avocado,
and green onions. Pour dressing over salad, sprinkle with pecans,
and serve.
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Margarita Parfaits
==================
2 (8 oz.) containers lime yogurt
1 tablespoon triple sec
1 tablespoon tequila
1 teaspoon lime zest
8 oz. dessert topping (such as Cool Whip)
Mix yogurt with triple sec, tequila, and lime zest. Fold yogurt
mixture into dessert topping until well incorporated. Spoon into
magarita glasses and garnish with a slice of lime.
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This Week's Culinary Quiz Answer: California and Arizona
Grapefruits are very popular and come in a wide variety: Marsh Ruby,
Ruby Red, Rio Red, White Golden and Star Ruby grapefruits. The main
fraction of the grapefruit industry can be found in California and
Arizona. Pummelos, which is considered to be a Chinese grapefruit,
can be found in season from November until March. A Pummelo is not as
tangy as regular grapefruits. They have a milder, sweeter taste, and
their skin is thick and green. Pummelos are the largest grapefruit.
Grapefruits are a very nutritious citrus. They are very high in
dietary fiber and contain no cholesterol. On a hot summer's day, try
an ice cold glass of grapefruit juice. Another suggestion for
grapefruits is to sprinkle a little brown sugar and place them in a
broiler, until the sugar is bubbly.