The Food Blog

Tuesday, January 31, 2006

GREEK CABBAGE SALAD

4 c. chopped cabbage
1/2 c. crumbled Feta cheese
1 tbsp. dill
2 tbsp. olive oil
3 tbsp. lemon juice
1 tbsp. parmesan cheese
1/4 tsp. dry mustard
1/4 tsp. oregano

Place the cabbage, Feta cheese and dill in large bowl. Put oil, lemon juice, parmesan cheese, mustard, and oregano in small bowl or jar, stir or shake until combined. Pour the dressing over salad and toss. Mix well.

GREEK BUTTER COOKIES - KOURABIEDES...this one is easy one

1 lb. unsalted butter
3/4 c. powdered sugar
1 egg yolk
1/4 c. orange juice
1 jigger cognas
1 tsp. baking powder
3/4 c. ground walnuts
With electric mixer, cream the softened butter. Add egg yolk and cognac. Beat well. Gradually add sugar. While beating, add orange juice, and baking powder. Add walnuts. Then add enough flour to this mixture to shape dough. Shape into little balls (the size of walnuts) or in a crescent shape. Place a clove in the center of each cookie. Bake at 325 degrees for 15 to 20 minutes. After they cool, sift confectioners' sugar over the cookies. Store in air-tight containers.

GREEK BEEF WITH RICE

1 lb. lean ground beef
1/2 c. chopped onion
1 clove garlic, minced
3 med. zucchini, sliced
1 (14 1/2 oz.) can tomato sauce
1 tsp. dried basil, crushed
1 tsp. salt
1/8 tsp. pepper3
c. cooked rice

In large skillet, brown beef, stirring to break into bits. Pour off all but 2 tablespoons drippings. Add onion and garlic; cook until translucent. Add next five ingredients. Cover and simmer 10 minutes or until zucchini is tender; stir occasionally. Add cooked rice, heat and stir to blend. If desired, garnish with sliced ripe olives. 4 to 6 servings.

GREEK BEEF STEW (Stefado)

3 lbs. stew meat
Salt, pepper
1 stick butter
1 lb. sm. onions
1 can tomato paste
1/3 c. red table wine
2 tbsp. wine vinegar
1 tbsp. sugar
1 clove garlic
1 bay leaf
Brown meat in butter. Arrange onions over meat. Mix other ingredients and pour over meat and onions. Cover with plate to hold onions together. Simmer for 3 hours. Do not stir. Serve with wine and sesame bread.

GREEK BAKED MACARONI (PASTITSO)

2 lbs. ground beef
1 tbsp. chopped parsley
1 tsp. cinnamon
1 (8 oz.) can tomato sauce
1/2 c. white wine
1 lb. macaroni
Grated cheese (Parmesan)
1 onion, chopped
1 garlic clove, minced
1/2 tsp. nutmeg
Salt and pepper
3 eggs, beaten
4 c. Bechamel Sauce

Saute in skillet the ground beef with the onion, garlic and parsley. Add the cinnamon, nutmeg, salt, pepper, wine and tomato sauce. Simmer for 30 minutes and remove from fire. Meanwhile, boil the macaroni in salted water according to the directions on the package. When cooked, rinse and drain the macaroni; place it in a bowl; and add 1/4 pound melted butter, beaten eggs, and a generous sprinkling of grated cheese; mix well.
Spread half of the macaroni mixture on the bottom of a greased 9 x 13 x 2 inch baking pan. Cover evenly with the meat sauce; sprinkle with the grated cheese; spread the remaining macaroni over meat; sprinkle lavishly with the grated cheese, dot with butter and sprinkle very lightly with a few pinches of cinnamon. Bake at 350 degrees for one (1) hour. Cool and cut into 3 inch squares.
BECHAMEL SAUCE (WHITE SAUCE) :
Melt (1/2 cup) butter in pan;
add (6 tablespoons) flour and stir until smooth. Lower heat, and gradually add the (4 cups) of hot milk, stirring constantly until it thickens. Season with salt, pepper and 1/2 teaspoon cinnamon.
NOTE: In the original recipe, there were no directions as to when to add this sauce. I sometimes add it before the final layer of cheese on top; or after the cheese has been put on, I pour the sauce over the very top. I have found that I like it better put on before the final layer of cheese.

GREEK BAKED CHICKEN WITH RICE OR NOODLES

Preheat oven to 425 degrees.
In roasting pan saute in 1/4 cup olive oil 1 whole onion and several cloves of garlic. Place pieces of chicken which have been seasoned with salt, pepper and oregano into roasting pan. Cook, uncovered for approximately 35 minutes.
After chicken has cooked for approximately 1/2 hour add 3 cups rice or noodles and 1 1/2 quarts of water. Cook approximately 20 minutes. After cooking chicken with noodle or rice mixture for 20 minutes add 1 large can tomato sauce or 1 jar homemade tomato sauce. Cook an additional 35 minutes. Serves an entire family.

GREEK BAKED BEANS

2 or more c. dry white lima beans

SAUCE:
1/4 c. olive oil
2 onions, chopped
1 clove garlic, minced
2 tbsp. tomato paste
2 tbsp. vinegar
3 tbsp. honey
2 c. hot water
1 bay leaf
2 whole cloves

TOPPING:
1/4 c. Parmesan cheese
Cook beans and drain. Make sauce by heating oil in a saucepan and frying the onions until soft. Add remaining sauce ingredients and bring to a boil.
Mix sauce with beans and pour into a shallow pan. Bake 30 minutes at 375 degrees. Sprinkle top with grated cheese.

GARBANZO HUMMUS (GREEK DIP)

2 cloves garlic
2 (15 oz.) cans low-salt or regular garbanzos, drained
1/3 c. tahini (sesame seed paste)
1/3 c. lemon juice
1/2 c. water
3 tbsp. olive oil
1/4 tsp. cayenne
1/2 tsp. salt
Drop garlic into a blender or food processor with motor running; whirl to mince. Add garbanzos, tahini, lemon juice, water, 2 tablespoons oil, and cayenne. Whirl smooth. Scrape into a bowl. Drizzle with remaining oil. Serve, or chill airtight up to 1 day, then bring to room temperature. Add salt to taste. Makes about 3 cups.

GALOPITA (GREEK DESSERT)

1 1/2 qts. milk (heat until butter melts)
3/4 c. sugar
2 lbs. butter
Add 1 cup farina and stir until thickens. Set aside to cool. Beat 8 eggs, then add to farina batter. Mix well. Bake in 9 x 16 inch pan, greased, 350 degrees for 1 hour. Cut into squares while warm, pour syrup over cake, and sprinkle with cinnamon. You may add cherry to each square for decorative look.

SYRUP:
2 c. water
1 c. sugar

Boil 1/2 hour.

FISH FILLET WITH GREEK DRESSING

Any thin flat fish fillet (flounder, turbot, trout, etc.)
Juice of 1 lemon
1 tbsp. brown sugar
1 tbsp. Balsamic vinegar
1 tsp. dried basil
1 tsp. oregano
1 tsp. dried parsley or 1 tbsp. fresh
1/4 tsp. each garlic powder and onion powder
1 tbsp. olive oil
Combine all ingredients. Pour over fillets which have been placed in a shallow baking dish. Broil until browned (10 to 15 minutes).

FINIKIA (GREEK) COOKIES

2 c. olive oil
1/2 c. sugar
1/2 c. Cream Wheat or Farina
1 c. water
1 stick cinnamon
1 tsp. whole cloves
1/2 c. orange juice
4 tsp. baking powder
1/4 tsp. baking soda
5 c. flour
Combine the water, stick cinnamon and the whole cloves in a saucepan and boil down to 1/2 cup.
In the blender put the olive oil and beat for 20 minutes, then add the sugar, cream of wheat and the 1/2 cup of liquid and the orange juice.
In a bowl place the flour, baking powder and the baking soda. Add the liquid slowly into the dry ingredients while beating. Roll into a ball, the size of large marble -press thumb in center, place 1/2 piece of walnut inside and close over it, making an oval shape. Bake until brown in a 375 degree oven for 12-15 minutes.

SYRUP:
2 c. sugar
1 c. honey
2 c. water
1 lb. chopped fine walnuts
Make syrup in large frying pan. When cookies have cooled, place in hot syrup for a few minutes. On counter place large piece of foil with nuts. Roll cookies while hot covering well.

FASOLADA - GREEK VEGETABLE BEAN OR PEASOUP

1 c. yellow or green split peas or dried beans (white or lima)
2 qt. (4 c.) cold water
4 stalks celery, chopped (also use tops)
2 Spanish onions, chopped
2 carrots, chopped
1 bay leaf
1/4 c. olive oil
1 tbsp. butter
2 tsp. salt
Pepper to taste
1 1/2 tbsp. vinegar, cider

Bring peas or beans to boil in water in large pot. Reduce heat; simmer almost 1 hour while preparing other vegetable ingredients. Add all remaining ingredients, except vinegar, salt and pepper and simmer 1 hour longer or until peas or beans and vegetables are tender. Add the vinegar and salt during the last 10 minutes of cooking time. Add pepper carefully, to taste. Ready to serve with crusty bread or turn into a 3-quart crock pot (slow cooker) if taking to church for meal. Keep warm using low setting. Serves 6 or more.

EGGPLANT AND CHEESE GREEK STYLECASSEROLE

1 lg. eggplant, sliced
1/2 inch thick, peeled
1 c. chopped onion
1 clove garlic, crushed
1 (1 lb.) can tomatoes, cut up
2 tbsp. parsley
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
1 1/2 c. cottage cheese
1/2 c. grated Parmesan cheese
1 egg
4 tbsp. oil

Brown eggplant, remove and drain. Add 1 tablespoon oil to pan and saute onion and garlic. Add tomatoes, parsley, salt, pepper, and cinnamon. Simmer uncovered 5 minutes.
Spread half of tomato mixture in 8x12x2 inch pan. Mix cottage cheese, 1/4 cup Parmesan and egg. Spread over tomato mixture. Arrange eggplant on top. Cover with remaining half of tomato mixture. Sprinkle with 1/4 cup Parmesan. Bake uncovered at 375 degrees for 35-40 minutes.

CUCUMBER SALAD WITH GREEK CUCUMBERS

2 med. cucumbers
1/2 tsp. salt
1 c. sour cream
1 c. yogurt
2 med. cloves garlic or minced garlic

Peel cucumbers and slice approximately 1/4 inch thick or less (the thinner the better). Combine all ingredients in a bowl and refrigerate covered until very cold and serve

CLASSICAL GREEK SPINACH PIE

1/4 lb. sliced mushrooms
1 sm. thinly sliced zucchini
1 sm. diced green pepper
3 tbsp. butter
1 lb. ricotta cheese
1 c. grated mozzarella
3 eggs
1/2 c. cooked spinach
2 tbsp. olive oil
1 tbsp. snipped dill (optional)
SaltPepper

In a skillet, saute 1/4 pound sliced mushrooms, 1 small thinly sliced zucchini, 1 small diced green pepper in 3 tablespoons butter until soft. Add 1 cup diced, cooked ham and saute mixture for 2 minutes. Let cool.
In bowl combine 1 pound ricotta cheese, drained, 1 cup grated mozzarella cheese, 3 eggs lightly beaten, the ham mixture, 1/2 cooked squeezed and chopped spinach, 2 tablespoons olive oil, 1 tablespoon snipped dill, salt and pepper to taste.
Transfer mixture to an oiled, deep 9 1/2 inch pie tin. Sprinkle top with melted butter and bake in a preheated oven (350 degrees) for 45 minutes or until knife inserted in center comes out clean.

CHEESE PITA (GREEK)

1 lb. pastry sheets (filo)
3/4 lb. butter
1/4 lb. Spry or CriscoSalt and pepper to taste
9 eggs
1/2 lb. cream cheese
1 lb. Feta cheese

Have cheese at room temperature. Beat eggs until very fluffy (15 minutes). Add pieces of softened cheese, salt and pepper. Beat until cheese is well blended into mixture.
Melt butter and Spry. With brush, grease bottom of 11 x 16 inch pan. Cut pastry dough to fit pan and cover with 6 layers of filo, buttering each layer. Pour egg and cheese mixture into pan and cover with 8 more layers.
Bake at 350 degrees for 45 minutes. Cut into squares. Mmm, mmm, good!

BURGERS - GREEK STYLE (ON THE GRILL)

3/4 lb. ground beef
3/4 lb. ground lamb
1/4 c. chopped onion
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
Mix, form patties and grill.

4 to 6 pita breads, split
1 c. shredded lettuce
1 sm. tomato, chopped
2 green onions, chopped

YOGURT CUCUMBER SAUCE:
1/2 c. yogurt, plain1/4 c. cucumber, chopped1/4 tsp. dill weed1/4 tsp. mint leaves, chopped
Grill, top with sauce, garnish and enjoy!

BROILED LAMB CHOPS, GREEK STYLE

1 tbsp. oregano
1 tsp. spearmint flakes
1/2 tsp. garlic
1/2 tsp. thyme
1 tsp. salt
Pepper to taste
Garlic powder
1 lemon

Allow 2 chops per person
Mix herbs with salt and pepper in a small bowl. Arrange chops on unslotted broiler pan. Pork chops may be substituted. Sprinkle with some of the herb mixture. Broil 7 minutes (I rub the herbs into the chops after brushing them with olive oil) on one side. Turn over and sprinkle tops with remaining herb mixture. Continue broiling 5 to 8 minutes more depending on how well done you want them to be. Remove chops to a serving platter and squeeze half a lemon over them.

BAKLAVA (A GREEK PASTRY)

1 lb. phyllo - strudel leaves, purchased frozen usually, defrost per pkg. directions
1 1/4 lb. light walnut pieces,
ground1/4 c. sugar, add to ground walnuts
Dash cinnamon, add to ground walnuts
1/2 lb. unsalted butter, melted

With a pastry brush or new 1 inch paint brush, grease a 13 x 9 x 2 inch pan with melted butter. Place 5 sheets of phyllo (folded in half usually fits perfectly) in pan, buttering each. Sprinkle top evenly with about 1/2 cup of the walnut mixture. Add another sheet of phyllo, brush with melted butter and top with 1/2 cup of walnut mixture until all of the nut mixture and almost all of the phyllo is used. End with 6 sheets of phyllo, buttering each except top. Cut Baklava into diamonds by first cutting lengthwise (six columns works well) and then diagonally. Use a very sharp knife. Pour remaining butter on top. Bake at 350 degrees for 40 minutes or until golden brown. While the baklava is baking, make the syrup.

SYRUP:
1 c. sugar1 c. honey
1 c. water
1 cinnamon stick
Combine in large pan. Boil for about 5 minutes. Cool slightly. Spoon over the hot baklava when it is removed from the oven. Allow the baklava to cool before removing it from the pan. Baklava keeps very well frozen. One pan can make 48 small baklava.

BAKLAVA - GREEK VERSION

1 box phyllo pastry - 1 lb. defrosted
1 1/2 c. (3/4 lb.) unsalted butter, melted
1 1/2 c. finely cut walnuts
1/3 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg

SYRUP:
3 c. water3 c. sugar1 tsp. lemon juiceCinnamon stick2 tbsp. honey
Peel off 10 sheets phyllo and place in buttered 13 x 9 x 2 inch pan brushing with butter after each second sheet. Spread with a mixture of walnuts, sugar, cinnamon and nutmeg (1/3 of mixture).
5 phyllo sheets, buttered
1/3 nut mixture
6 phyllo sheets, buttered
1/3 nut mixture
Top with phyllo sheets.
Cut into diamond shapes. Heat remaining butter - pour it on. Bake at 350 degrees for 30 minutes, 300 degrees for 1 hour. Remove from oven, pour on hot syrup.
Syrup: Simmer all ingredients except honey. Take out cinnamon stick and add honey last. Cool. Serve. Enjoy!

BAKED GREEK FISH

2 lbs. haddock or white fish
2 c. cooked carrots
2 lg. onions
2 green peppers
1 can tomato soup
1 tbsp. poultry seasoning
2 tbsp. olive oil
Fry peppers and onions that have been sliced thin in olive oil until tender. Cook carrots and set aside. Combine carrots, onions, peppers and poultry seasoning to tomato soup. Mix well and pour over raw fish that has been placed flat in a 13 x 9 inch pan. Bake at 350 degrees about 30 to 45 minutes or until done.

BAKED EGGPLANT AND CHEESE, GREEK STYLE

4 tbsp. oil
1 lg. eggplant, 1/2 inch slices
1 c. onion, chopped
1 clove garlic, crushed
1 c. tomatoes, cut up
2 tbsp. parsley
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
1 1/2 c. cottage cheese
1/2 c. Parmesan cheese
1 egg

In large skillet, lightly brown eggplant using 1 teaspoon oil at a time. Remove and drain on paper towels. Add 1 tablespoon oil and saute onion and garlic until tender. Add tomatoes, parsley, salt, pepper and cinnamon. Simmer uncovered for 5 minutes.
Spread half tomato mixture in 9x13 pan. Mix cottage cheese, 6 tablespoons Parmesan cheese and the egg; spread over tomato mixture. Arrange eggplant, slightly overlapping on cheese mixture. Spread rest of tomato mixture on top. Sprinkle with remaining Parmesan cheese. Bake uncovered at 375 degrees for 35-40 minutes.

MOUSSAKE (Greek)

2 med. eggplants
1/2 lb. ground beef
1 c. chopped onion
1/4 c. burgundy wine
1/4 c. water
2 tbsp. parsley flakes
3 tbsp. tomato paste
1 tsp. salt
Dash pepper
1/4 c. bread crumbs
2 beaten eggs
1/4 c. grated sharp American cheeseDash cinnamon
1/4 c. bread crumbs
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/2 tsp. salt
Dash pepper
Dash nutmeg
1 beaten egg
1/4 c. shredded sharp American cheese

Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch thick. Sprinkle with a little salt and set aside.
In skillet, brown meat and onion; drain off fat. Add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup cheese and cinnamon.
In sauce pan melt butter, stir in flour and milk and stir until thickened. Add a little of the hot sauce to the one beaten egg; return to hot mixture. Cook over low heat 2 minutes, stirring constantly.
Brown eggplant slices on both sides in a little hot oil.
Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with layer of eggplant slices; spoon on all meat mixture. Arrange remaining eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese. Bake in over for about 45 minutes.
Serve hot with spaghetti sauce and Greek salad. Makes 6 to 8 servings.

GREEK WALNUT PIE

A traditional Greek and Middle Eastern flavor combination is recast in the form of a typical American-style pie. 1 tsp. cinnamon 1/2 c. butter, softened 1/3 c. honey 3 eggs 1/4 tsp. salt 1/2 c. light cream or milk 1 1/2 c. chopped walnuts Grated rind of 1 lemon 2 unbaked 8" or 9" pie shells 1 c. heavy cream, whipped with 2 tsp. sugar + 1/2 tsp. cinnamon
1. In top of double boiler cream together brown sugar, cinnamon and softened butter.
2. Place over (not touching) hot water and stir in honey, eggs, salt and light cream. Stir until well blended. Continue to cook over hot water 5 minutes, stirring constantly.
3. Remove from heat and stir in walnuts and lemon rind.
4. Pour mixture into pie shells and bake in a preheated 350 degree oven for 35 to 40 minutes or until custard filling is set and slightly browned.
5. Cool pie on rack, then chill for several hours. (Pies can be frozen at this point.)
6. Top pies with flavored whipped cream before serving. Makes 1 (8" or 9") pie. Serves 6 to 8.

GREEK STYLE POTATOES

Cut potatoes into 3/8 inch wide lengthwise strips, place in baking dish with 1/8 inch oil in the bottom. Greeks use olive oil. Sprinkle with oregano and allspice and salt to taste and bake until done.
Very small new potatoes can be used for the above recipe.

LAMBROPSOMO -GREEK EASTER BREAD

Wherever Greeks have settled in America many of the housewives still mark the end of Lent by producing several kinds of traditional breads, including Lambropsomo, or Easter bread. Lambropsomo may or may not incorporate eggs that have been hard boiled and dyed red; usually one egg is centered in a round leaf with a cross formed over it, or four red eggs will be nestled into a braided loaf. Our recipe calls for one loaf of each of these shapes. In some households the same bread without the red egg decoration is baked and served on Sunday throughout the year.

Makes 2 round loaves.
2 tbsp. active dry yeast
1/2 c. warm water
1 c. warm milk
1/2 c. melted butter, room temp.
2 tsp. coarse salt or 1 tsp. table salt
1 1/2 tsp. aniseed, crushed
3 eggs, beaten
1/2 c. sugar
1 tbsp. grated orange rind
1/4 tsp. mahleb (opt.)
About 6 c. white flour, preferably unbleached
2-5 hard boiled eggs, dyed red

GLAZE:
Soft butterSesame seeds (opt.)
In a large bowl mix yeast with warm water, then stir in milk, butter and salt. Add the aniseed, the beaten eggs, the sugar, grated orange peel and optional mahleb. Keep stirring while adding the flour. When the mixture is stiff, turn out on a floured surface and knead about 10 minutes, until smooth and satiny.
Clean the bowl and grease it well. Put the dough in the bowl, and turn so all surfaces are oiled; cover with plastic and let rise about 2 hours, until doubled.
Punch the dough down, knead briefly and divide in half to make the two different shapes (or make two loaves of the same shape if you prefer).
To make a round loaf with a cross with one half of the dough, first tear off a piece of dough, about one-fifth the whole amount. Form the larger piece into a round and put it on a greased baking sheet. Center one red egg on the top of the round. Divide the reserved piece in half and roll out 2 long strips. Place these over the egg in the form of a cross, tucking the ends under the loaf.
To make a braided crown with the other half, divide the dough in thirds and roll out into ropes at least 24" long. Braid the ropes together, pinching the ends securely and then form into a circle on a greased baking sheet, pinching again the ends where they overlap. Nestle 4 red eggs in among the braids.
Cover both loaves with a kitchen towel and let rise 1 hour.
Bake in a preheated 350 degree oven for 30 minutes. Remove and brush immediately with butter, then sprinkle on optional sesame seeds.

GREEK - STYLE CHICKEN IN FILO

Filo dough is of Middle Eastern origin and used to make such classic Greek dishes as spanakopita and baklava. Made of flour and water, it is essentially the same as strudel dough. Long ago it was believed that a bride-to-be was not fit for marriage until she was able to roll filo dough so thinly that her chosen groom would be able, without difficulty, to read the newspaper through it.

2 tbsp. vegetable oil
1/4 c. butter
1 lg. onion, chopped
1 can (4 oz.) sliced mushrooms, drained
2 tbsp. parsley flakes
1 1/2 tbsp. finely chopped fresh dill
1 clove garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, cooked & drained
1 1/2 tbsp. all-purpose flour
1/3 c. vermouth
1 c. (8 oz.) Polly-O ricotta cheese
Salt & pepper to taste
1/2 c. melted butter
12 sheets filo dough Dry bread crumbs

Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness. Heat oil in large skillet over medium heat. Add chicken; cook until brown on both sides. Remove; drain on paper towels and set aside. Wipe out skillet.
Melt 1/4 cup butter in same skillet over medium heat. Add onion; cook and stir until golden. Add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir 2 minutes. Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened. Stir in ricotta, salt and pepper; remove from heat.
Preheat oven to 350 degrees. Brush melted butter on 1 filo sheet; sprinkle with bread crumbs. Cover with another sheet; brush with butter. Place chicken breast in center of filo; spoon 1/6 of the spinach mixture on top. Fold filo over chicken, turning ends under. Repeat for each chicken breast. Place in a single layer in greased baking pan. Brush tops with butter. Bake for 45 minutes or until brown. Serves 6.

FLAMING GREEK CHEESE

1 lb. casseri or kefalotere cheese
12 tbsp. butter
Juice of 2 lemons
1/4 c. Cognac
1 c. flour
1 c. bread crumbs
Ice water

Cut cheese into 1/2 inch slices, allowing about 4 ounces for each serving; chill slices in ice water; pat slices dry and dust with flour and bread crumbs.
For each serving, melt 3 tablespoons butter in skillet until it sizzles but does not brown; add cheese slices and saute quickly on both sides; do not overcook or cheese will melt and stick to pan. For each serving squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops of Cognac; ignite. Serve when flames die down.
Available at most Greek or Middle Eastern groceries or gourmet food shops.

DOLMADES--GREEK STUFFED GRAPE LEAVES

My mother makes Dolmades..I love them


1 c. plus 2 tbsp. raw grain rice
1 lb. lean ground beef
1 lb. lean ground lamb
2 lg. onions, grated or finely minced
3-4 (8 oz.) cans tomato sauce (may need more)
Salt
Fresh ground pepper
1/2 tsp. lemon pepper
1 tsp. crushed Greek oregano
2 (8 oz.) jars grape leaves
4 lemons for juiceOlive oil

Mix meats, rice, onions, lemon pepper, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper with about 1 cup tomato sauce or more until mixture is semi-sticky. Drain and reserve juice from grape leaves. Carefully remove (shake out) leaves and put in bowl with cold water to separate and wash. Cut off stems and lay leaves on paper towels to drain. Lay leaf, vein side up, stem end near you.
Place 1-2 teaspoons mixture (according to leaf size) on leaf. Fold stem end over mixture, fold sides in, roll up. Spray 5-6 quart Dutch oven and put 3 tablespoons olive oil and 1/2 cup tomato sauce in pan. Lay leaves, seam side down, in single layer. Cover sparingly each layer with tomato sauce, lemon juice, salt, pepper and few dots olive oil. Gently pour down sides of pan cold water to just cover.
Place inverted dinner plate on top. Cover pan, bring to boil, turn medium low. Cook 45 minutes. Test to see if rice is done. May add more water. Let rest 1/2 hour before serving. Remove carefully with tongs. If any leaves are left over, put back in juice, seal and refrigerate. Serves 8.

BROILED FISH FILLETS GREEK STYLE

2 lb. fish fillets
1/2 c. olive oil
3/4 c. lemon juice
1 tsp. chopped mint
1/2 tsp. salt
1/8 tsp. cayenne pepper
Greek olives
Lemon wedges

Butter a broiling pan. Blend the olive oil, lemon juice, chopped mint, salt and pepper. Beat with a wire whisk. Place the fillets in the pan. Spoon the sauce over each fillet and broil. Baste frequently until side is done. Turn over and repeat for other side. Fish should flake easily at touch of fork. Garnish with olives and lemon wedges. Serves 6.

QUICK GREEK BREAD

3 (11 oz.) cans buttermilk biscuits or 4 (8 oz.) can buttermilk biscuits
1 c. butter1 c. green pepper, chopped or1/2 c. green & 1/2 c. red pepper, chopped
1 c. green onions, chopped
1/2 lb. bacon, fried & crumbled
1/4 c. frozen chopped chives
1/2 c. Parmesan cheese
Cavendar's Greek Seasoning

Cut biscuits into 4 pieces each. Saute vegetables in butter. Mix all ingredients except the Greek seasoning in a large bowl. Turn into ungreased large Bundt pan. Lightly sprinkle Greek seasoning over mixture. Bake in preheated 325 degree oven for 45 minutes. Yield: About 20 servings.

GREEK SALAD 2

1 head Romaine
1/2 head iceberg
1 bunch green onions, chopped
1 tbsp. oregano
Juice of 1/2 lemon
1 c. Greek olives
Vinegar
Olive oil
Salt
Pepper
1 c. feta cheese, broken in pieces

Wash and tear lettuce. Add 1 bunch chopped green onions, 1 tablespoon oregano and lemon. Toss until mixed. Add cheese, Greek olives, salt and pepper to taste and vinegar and oil to taste. Serve immediately.

GREEK SALAD AND DRESSING

1 or 2 heads lettuce
5 thinly sliced radishes
1 bunch chopped green onions
1 c. Feta cheese
1 c. black or Greek olives
1 sm. can anchovies, drained (optional)

DRESSING:
1 tbsp. oregano
1 tsp. parsley
5 tbsp. olive oil
2 to 3 tsp. vinegar
Garlic powder
Salt and pepper to taste

Salad: Mix lettuce, radishes, green onions, black or Greek olives, and anchovies (optional) in a large bowl. Crumble Feta cheese on top of salad.
Dressing: Mix together oregano, parsley, olive oil, vinegar, garlic, powder, salt, and pepper. Pour over salad.

GREEK PORK CHOPS

Thick cut pork chops
Realemon lemon juice
Athena Greek seasoning
Salt & pepper


The pork chops are to be marinated overnight in a shallow dish with enough lemon juice to go up halfway of the chop. In the morning turn pork chops over. When ready to bake, season very generously with Greek seasoning and salt and pepper to taste. Bake at 400 degrees for 1 hour in a broiler pan. Use as many pork chops as desired.

Monday, January 30, 2006

BULGARIAN MEATBALL SOUP

1 lb. ground beef
6 tbsp. rice
1 tsp. paprika
1 tsp. dried savory
Salt & pepper
Flour
6 c. water
2 beef bouillon cubes
1/2 bunch green onions, sliced
1 lg. green bell pepper, chopped
2 med. carrots, peeled & thinly sliced
3-4 tomatoes, peeled & chopped
1-2 sm. yellow chilies, split & most seeds removed
1/2 bunch parsley, minced
1 egg
Juice of 1 lemon

Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1 inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes.
Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1-2 tablespoons hot soup into egg mixture.

BULGARIAN HAMBURGER

1 lb. meat
1 tsp. salt
1 tsp. cumin
1 onion
1/2 c. bread crumbs
1/4 tsp. black pepper
1 egg
1 tbsp. parsley

Mix ingredients well and form into patties or sausage rolls. Fry or grill until done. Especially good when meat has been allowed to marinate with the spices for a few days.

BULGARIAN FRIED PEPPERS

6 lg. green peppers, cored & cut into 1/4 inch strips
1/4 c. salad oil
Basil, garlic powder
salt & pepper to taste
(A little mild vinegar or lemon juice opt.)

Heat oil in a heavy skillet or Dutch oven. Add prepared peppers, about 2 cups at a time. Don't crowd. Fry until limp. Remove with a slatted spoon to another container. Fry all the peppers in this way. When all are fried, add seasonings and stir well. Chill and serve as a relish

BULGARIAN CHICKEN

1 cut up fryer
2 onions, sliced
2 c. rice
Lawry's seasoned salt
Black pepper
Garlic powder
Paprika

In large casserole, place a coating of butter. Place sliced onions and cover onions with rice. Then place chicken on top of rice. Sprinkle with seasoned salt. Salt and pepper heavily with paprika. Dot with butter and cover ingredients with a quart of water. Cook uncovered for about 45 minutes or until done.

BULGARIAN BUTTERMILK PANCAKES

2 c. Bulgarian buttermilk
3/4 tsp. soda
2 whole egg yolks
2 stiffly beaten egg whites
1 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. sifted flour
1/2 cube butter, melted

Combine buttermilk, soda and egg yolks. Sift together sugar, baking powder, salt, flour and add to first mixture, blending well. Add melted butter and combine thoroughly. Gently fold in the stiffly beaten egg whites and bake on lightly greased griddle.

Sunday, January 29, 2006

THAI-STYLE PORK STEW

Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter

Remaining ingredients:
6 cups hot cooked basmati rice1/2 cup chopped green onions2 tablespoons chopped dry-roasted peanuts8 lime wedges
To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) into an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours.
Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge)

THAI FRIED NOODLES

3 tablespoon vegetable oil
4 garlic cloves, finely crushed
1 tablespoon fish sauce
3-4 tblsp lime juice
1 teaspoon crushed palm sugar
2 eggs, beaten
12 oz rice vermicelli, soaked in water
20 minutes, drained
4 oz peeled shrimp
4 oz bean sprouts
4 green onions, sliced
2 tablespoon dried shrimp, ground, to garnishfinely chopped roasted peanuts, cilantro leaves and lime slices to garnish

Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices.
Makes 4 servings.

THAI CHICKEN

4 chicken breasts, cut
1 cup salsa
1/3 cup peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 teaspoon molasses
2 teaspoons water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 teaspoon sesame seed
2 teaspoons oil
3 cups rice, cooked

Bring to boil salsa, peanut butter, soy sauce, vinegar, molasses and water, stirring often. Keep warm.
Combine chili powder, ginger and garlic powder in plastic bag. Add chicken strips to bag and shake to coat.
In skillet or wok, stir-fry chicken in oil over meduim-high heat, 2-3 min. or until cooked.
Spoon sauce over rice on plates; arrange chicken and sprinkle with sesame seed.
Optional: Garnish with green onion and chives.

THAI MONKEY BREAD

I love this one. Its easy!


3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar

Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 tsp. cinnamon. drop sugar coated pieces into a well buttered bundt pan (don't squish roll pieces when placing them in the bundt pan).
Put 1/2 cup of the left over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into small sauce pan.
Bring this mixture just to a boil, take off heat right away. Carefully drizzle over the roll pieces.
Bake at 350 degrees for 30 min.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.

Happy New Chinese Year Folks... Chinese New Year Recipes

People celebrate this day in a variety of ways. Food is also one of the important aspects of the Spring Festival i.e. the Chinese New Year. Many of the foods served at New Year have symbolic meanings. Some foods have a name, which sounds the same as a character with a lucky meaning, and for some foods their shape and color are emblems of words special to the Spring Festival such as happiness, prosperity fortune or luck.
We have presented with a wide range of recipes for Chinese New Year for you to enjoy with your family and friends.


Egg Drop Soup
You will Need:
2 cans chicken broth or the equivalent in vegetarian chicken flavored broth
1 tablespoon cornstarch
1 well-beaten egg
2 tablespoons sliced green onion
Method:1. In a saucepan, stir chicken broth into cornstarch. Cook until slightly thickened.2. Pour in egg, stirring gently. Remove from heat.3. Garnish with green onion. Enjoy!

Chinese New Year Cakes

You will Need:
1 and 1/2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/3 cup water or milk
1 tablespoon cooking oil
2/3 cup sesame seeds
Cooking oil for deep fat frying

Method:
1. Combine first four dry ingredients.2. Mix together the eggs, water or milk, and the cooking oil. Stir into flour mixture.3. Drop spoonfuls of batter into a bowl of sesame seeds. Coat on both sides. Let stand 15 minutes..4. Deep fry cakes until puffy and golden brown. Let drain on paper towel. Serve warm. Enjoy!

Chinese Dumplings
Ingredients:
For the dough
3 cups all-purpose flour
1 1/4 cup ice cold water (as needed)
1/4 teaspoon salt
For the Filling
1 cup ground pork or beef
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 tablespoons sesame oil
1/2 green onion, finely minced
1 1/2 cup finely shredded Napa cabbage
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced

Method:
1. Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
2. To make the dumpling dough: knead the dough until it forms a smooth ball.
3. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal.
4. Continue with the remainder of the dumplings. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

Singapore Noodles ( MY FAVORITE)

Ingredients:
1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons Madras curry powder
Salt and white pepper to taste

Method:
Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir-fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.

Mandarin Fried Rice
It is recommended to use day-old rice so that the drier rice can soak up the flavors.

Ingredients:
Canola oil
3 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch chopped scallions, green and white separated
1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
8 cups cooked, day-old long grain rice
3 tablespoons thin soy sauce
1/2 teaspoon white pepper
Salt to taste

Method:
In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.


General Chicken (I HAD IT TODAY)

Ingredients:
1 lb. boneless, skinless chicken, cut in large chunks
1/3 C cornstarch
1 small zucchini, cut into chunks
2 tsp. minced garlic
1 tbsp. chopped green onion
1/4 C chicken broth
1 tsp. oyster sauce
1/4 tsp. hot pepper paste
1 tbsp. soy sauce
1 tbsp. rice wine
3 tbsp. rice vinegar
1 1/2 tbsp. cornstarch mixed with 1 1/2 tbsp. water
1 tsp. sesame oil

Preparation:
Cut the chicken and coat it with cornstarch. Set aside (discard any extra cornstarch). Slice the zucchini on a shallow diagonal about 1" wide. Roll the zuchhini halfway and slice the same way to form chunks that are shaped like trapezoids. Set aside.
Combine garlic and green onion in a small dish. Combine broth, oyster sauce, soy sauce, hot pepper sauce, wine, and vinegar in a small bowl. In another dish or small glass, mix cornstarch with water. Place a metal strainer in a large receptacle (not plastic) in the kitchen sink.
Heat wok over high heat for two to three minutes. Add vegetable oil; heat until VERY hot. Add chicken; stir to break it up. Fry until golden brown - the color of fried chicken. Transfer chicken to strainer.
Place empty wok back on high heat for 30 seconds. Add garlic mixture and fry for several seconds. Add zucchini and toss a minute over high heat. Add sauce mixture and bring to a boil. Add cornstarch and boil until thickened. Add chicken and sesame oil and heat through. Serve with hot steamed rice. Serves 4 to 8 as part of a larger meal.

Saturday, January 28, 2006

Mini Felafels With Tomato Salsa

Recipes Ingredients
· 1½ cup dried chickpeas, rinsed
· 1 small brown onion, roughly chopped
· ¼ cup plain flour
· ½ teaspoon baking powder
· ½ cup fresh continental parsley leaves washed, dried thoroughly
· ½ cup burghul
· 1 teaspoon ground coriander
· 1 garlic clove, crushed
· ground black pepper·
325gm jar mild tomato salsa, to serve

Recipes Instructions
Place the chickpeas in a bowl and cover with plenty of cold water. Cover and set aside overnight to soak. Place the burghul in a fine sieve and rinse under cold running water. Drain. Place in a small bowl and set aside for 30 minutes. Drain the chickpeas and place in the bowl of a food processor with the burghul, onion, parsley, flour, coriander, baking powder, garlic and pepper. Process until combined and finely chopped. Shape tablespoonfuls of mixture into round 1.5 cm thick patties. Heat a large non stick frying pan over medium heat. Cook half the patties for 2-3 minutes each side, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining patties. Serve felafels hot or at room temperature with salsa and a large mixed salad

Thai Two Minute Steaks With Pineapple Salsa

Recipes Ingredients
· 600gms lean beef striploin
· 1/3 cup fish sauce
· 1 tablespoon chopped fresh coriander
· 1 red chilli, seeds removed, very finely chopped
· 2 stalks lemongrass, inner section, very finely chopped

Pineapple salsa:
· ½ fresh pineapple, skin removed, diced (substitute two firm ripe mangoes when in season)· 2 small red chillies, seed removed, very finely chopped· half a small Spanish onion, thinly sliced· half cup fresh coriander leaves, chopped· finely grated rind and juice of two limes
Recipes Instructions
Slice striploin into four steaks. Cut each into three to produce mini steaks. Flatten sightly with a meat mallet. Heat barbecue or non stick frypan on high heat. Cook steaks quickly, one minute each side. Remove from pan. Keep warm. Stir fish sauce, coriander, chilli and lemongrass into pan. Simmer over low heat for one minute. Arrange steaks on a plater, spoon over sauce and top with combined salsa ingredients. Serves 4-5.

Asian Style Beef in a Wok

Recipes Ingredients

· 600gms lean beef striploin
· 1/3 cup salt reduced soy sauce
· 1 teaspoon wine vinegar
· 1 tablespoon grated ginger
· 2 teaspoons sesame seeds
· 1 medium onion, cut into thin wedges
· 1 large red capsicum, seeds removed, cut in thin strips
· 1 stick celery, thinly slice
· 250gms spinach leaves, washed, chopped
Recipes Instructions
DrCut striploin into thin strips. Marinate in combined soy sauce, vinegar and ginger. Place sesame seeds on oven tray. Lightly toast in 160C oven for ten minutes. Remove. Brown small quantities of beef strips in wok or large frypan for 2-3 minutes. Remove from wok, set aside. Add onion, capsicum and celery. Stir fry for 2-3 minutes. Return beef with spinach and any remaining marinade. Serve sprinkled with toasted sesame seeds. Serves 4-5.

Chicken Italiano

Ingredients
· 4 skinned chicken fillets (120gms each)

Italian sauce:
· 3 tablespoons grated onion
· 1 clove garlic, crushed
· 1 large can peeled tomatoes
· 1 tablespoon Italian parsley
. 1 tablespoon mixed herbs½ teaspoon ground oreganofreshly ground black pepper

Recipes Instructions
Dry fry onion and garlic in a non-stick pan. Mash tomatoes, and add to pan. Simmer until sauce is thick. Add spices and parsley. Simmer for five minutes. Saute chicken breasts in a non-stick pan. Place in a casserole and pour over sauce. Bake at 180C for one hour. Serve with fresh vegetables and a large green salad. Serves 4.

Moroccan Cous Cous Salad

Recipes Ingredients
· 1½ cups cous cous

· ¼ cup orange juice
· 1 tablespoon dijon mustard
· 1 tablespoon chopped fresh thyme (or one teaspoon dried thyme)
· 1 teaspoon grated orange rind
· 2 cups boiling water
· 1 cup chopped parsley
· ½ cup chopped spring onion
s· 1 orange, peeled and sliced
· 1 tablespoon fresh lemon juice
· freshly ground black pepper

Recipes Instructions
In a large bowl, stir together cous cous, orange juice, mustard, thyme, and orange zest. Stir in boiling water, cover and set aside for five minutes, or until all liquid has been absorbed. Fluff cous cous with a fork. Add parsley, spring onions, orange slices and lemon juice. Toss to blend. Season with black pepper, chill. Serve with grilled or BBQ fish. Serves 6-8.

Healthy Recipes: Apricot Pancakes

Recipes Ingredients
· ½ cup self raising flour
· ½ cup Jalna skim milk apricot yoghurt
· 1 can small apricot halves - water packed
· extra ½ cup apricot yoghurt
· 1 egg
· 1 tablespoon lemon juice

Recipes Instructions
Blend flour egg, yoghurt, lemon juice in food processor. Pour quarter of mixture into pre-heated non stick pan and cook till lightly golden on each side. Reserve four apricot halves for decoration, puree remaining apricots and liquid with extra yoghurt to make a sauce. To serve pour sauce on each pancake. Top with a reserved apricot half and garnish with mint. Serves 4.

Atlantic Salmon and New York Fries

Recipes Ingredients
· 4 Atlantic salmon steaks
· 1 lemon
· chopped parsley
For the horseradish cream:
· 1 cup low fat yoghurt
· 2 teaspoons horseradish cream (or a lesser amount if you prefer)

Recipes Instructions
To cook the fish, grill or dry fry in a non stick pan, basting with lemon juice whilst cooking. Serve sprinkled with parsley and horseradish cream on the side.
New York Fries:
You've probably seen the oil soaked version of these fries in restaurants and thought how nice they must be - well, here's a way to make them at home, in a healthy way! Cut four potatoes into wedges, leaving the skin on. Spray lightly with olive oil and sprinkle with pepper and red paprika and toss to combine. Place a wire rack over a baking dish and place potatoes on the rack. Bake at 180C until brown and crisp. Serve with a large green salad. Serves 4.

Healthy Recipes: Chicken Stroganoff

Recipes Ingredients
· 500gms chicken fillets
· paprika (Sweet Hungarian)
· 1 large onion, sliced
· 200gms mushrooms, sliced
· 125gms non-fat yoghurt
· 1 tablespoon tomato paste

Recipes Instructions
Slice chicken into thin strips. Lightly sprinkle with paprika. Cook until brown, remove chicken. Add onion to pan. Cook until softened, adding a little water, when necessary. Add mushrooms and cook for two minutes. Return chicken to pan. Blend yoghurt with tomato paste till smooth. Stir into chicken mixture and simmer for five minutes. Serve Stroganoff with vegetables of choice and a large green salad (or spaghetti squash) Serves 4.

Healthy Recipes: Baked Potato Salad with Cumin and Yoghurt Dressing

Recipes Ingredients
· 5 small baking potatoes, scrubbed
·125gm mixed salad leaves

For the dressing:
· ½ teaspoon ground cumin·
100gm low fat firm yoghurt·
juice of half a lemon

Recipes Instructions
Heat the oven to 200C. Place the potatoes on a baking tray and cook for 50-55 minutes until soft when squeezed and crisp on the outside. Meanwhile, to make the dressing, place the cumin in a small ovenproof dish, such as a ramekin and toast in the hot oven for no more than two minutes while the potatoes are baking. Do not let it burn. Remove from the oven and leave to cool. Stir together with cooled cumin, lemon juice and yoghurt in a small bowl and add pepper to taste. Cover and chill. Arrange the salad leaves on serving plates. When the potatoes are done remove from the oven and using an oven mitt for protection, quarter lengthways into wedges. Put five potato wedges on each plate. Drizzle the potatoes with the dressing and serve immediately.

Healthy Recipes: Tuna Kebabs

Recipes Ingredients
· 500gms tuna fillet, cut into four centimetre cubes·
8 stalks of rosemary, about 20 centimetres long, with leaves·
3-4 gloves garlic, crushed·
3 tomatoes, seeded and chopped·
2 x 300gm can chickpeas·
1/3 cup chopped fresh parsley·
2-3 small red chillies, seeded and finely chopped·
1 red onion, finely chopped·
¼ cup white wine or water·
¼ cup chopped fresh oregano· lemon wedges, to serve
Recipes Instructions
Dry fry chilli, garlic, and red onion in a non stick pan and stir for five minutes, or until softened. Add the tomato and wine or water. Cook over low heat for ten minutes, or until the mixture is soft, pulpy and the liquid has evaporated. Stir in the rinsed chickpeas, oregano and parsley. Season. Heat a grill or barbecue plate. Thread the tuna onto the rosemary stalks, lightly spray with oil then cook, for three minutes on each side. Do not overcook or the tuna will fall apart. Serve with the chickpeas and lemon, and a large mixed salad. Serves 6.

Friday, January 27, 2006

JAMAICAN FRIED JERK FISH

Ingredients:
2-2.5 lbs farm raised trout. (Farm raised trout is recommended because it is fleshy and the bones are soft. However, any whole small fish or filets will do.)
1 heaping teaspoon Walkers Wood jerk seasoning or equivalent brand
1 tablespoon of vegetable oil1 and 1/2 tablespoon mushroom soy sauce (from China) or equivalent1 teaspoon of vinegar (omit if you are using farm raised trout, which is soft, since the vinegar tends to soften fish. Vinegar also enhances flavor and helps to keep odors low)
After you have washed fish, cut in two inch pieces going from long end to long end.
Mix jerk seasoning, oil , soy sauce and vinegar (if needed) in small bowl
Drain all water from fish
Work the seasoning mixture into the fish (You can fry fish right away or let marinade)
Place enough oil in fryer or deep iron skillet to at least cover a half of the height of the fishWhen oil is hot place fry fish for 3 minutes per side or until fried

Jamaican Tripe and Beans

Tripe (and Beans): (Modern method)
2 lb Cow’s Tripe (honeycomb)
2 sprig. Thyme
½ oz. Lime Juice
1 can Butter Beans
1 tbsp. Black Pepper
1 tbsp. Salt
1 Large Onion (diced)
2 stalks Scallion
1 tbsp. Tomato Ketchup
1 tbsp. Jamaican Curry Powder
Method:
Of course you should wash it in a solution of vinegar and water and then remove it from the solution and discard the water. Alright, cut the tripe into small pieces… let’s say three to four inches or so. Don’t measure the pieces just estimate the sizes, that way you will get a feel for what you are cooking.
If you don’t have a pressure cooker you will spend a little longer trying to cook this meal.
Now add water and salt to the pressure cooker, and then add the tripe. Pressure it on a high heat for about a half an hour. Turn off the heat and wait five minutes before removing the pot from the stove.
Put the pot under the pipe in the kitchen sink and run the cold water over the top of the pot for another two minutes, this will cool the pot some more and reduce the pressure build up before removing the cover.
Pour everything out into a stock pot or dutchie. Use a fork to check the texture. If it is not soft enough, not to worry because you can now boil it further if needed.
Barring that, add the other ingredients to the pot with some spinners, except the thyme and black pepper, and cook the stew on medium heat for another ten minutes.
Taste the stew now. If everything seems alright, add the thyme and black pepper and then stir the pot. If not, add more black pepper or salt to taste. Reduce the heat some more to medium low and allow the stew to simmer. When ready, serve in a plate with white rice, or boiled ground provisions.

Jamaican Blue Drawers

Blue Drawers, Duckunoo, or Tie Leaf are the names that are given to this boiled pudding of West African origin. Jamaicans are very fond of this starchy, green banana-based boiled pudding, which is enjoyed as a snack or dessert.
Many people from different parts of the island use these names interchangeably when entertaining their guests or family members with this fare, whenever possible.
Since I am from the eastern side of Jamaica, these names are the only ones that I can remember being used to name this delicious treat. And although these names were common, we were reluctant to use "blue drawers" in front of adults, fearing we would be admonished to have manners and respect... because using the word ‘drawers’ is slang for underwear. How this word became synonymous with a boiled pudding is still a mystery to me.
I could speculate that ‘drawers’ are the banana leaf ties that are used to tie the prepared batter before it’s added to the boiling water, but that is just my guessing – honestly I don’t know why the name ‘blue drawers’ came about and I’ve never checked.
With all that said, the taste is what we’re interested in…not history. Irie? Cool.
Another very important thing about blue drawers is that it is traditionally made with the banana leaves as the exclusive binder. However if you live in a place where banana leaves are not available, what do you do? Or even if you live somewhere where there is an ample supply of banana leaves but you’re not able to get any immediately…use aluminum foil.
And that’s how we will make this ‘blue drawers’…yah mon!
Blue Drawers:
2 cups Green Banana (grated)
1 cup Sweet Potatoes (grated)
1 cup Coconut Milk
1 tsp. Baking Powder
1 cup Brown Sugar
½ tsp. Salt
1 cup Flour
1 tsp. Vanilla Flavoring
4 tbsp. Raisins
2 tbsp. Cooking Oil
4” x 6” Aluminum Foil Sheets
Twine or Cord.
Note: This recipe calls for grated green bananas and sweet potatoes…please remove the skins from the vegetables before you grate them.
Use a large mixing bowl and add, the grated bananas, sweet potatoes, flour, baking powder, salt, and cooking oil. Use a wooden spoon to mix all the ingredients.
Warm the coconut milk on a low fire. Add the brown sugar and vanilla to the coconut milk and sweeten. Next, add the sweetened coconut milk to the rest of the ingredients and mix everything together until the batter is formed.
In the meantime bring water to boil in a saucepot.
Use the wooden spoon to add four to five spoonfuls of the batter to an aluminum sheet. Bring the two long sides of the sheet together to hold the batter in place. Fold them together to retain the batter inside. Fold the two ends of the sheet and tie the blue drawers with the twine, cut the excess twine.
This takes a little practice, so if you don’t get it at first, big deal. Do it again.
Repeat this process for the rest of the batter and then add all the blue drawers to the pot of boiling water. Let the pudding cook for about 45 minutes.
When the blue drawers are ready remove them from the boiling water and let them cool to room temperature.
Remove them from the aluminum sheets and serve as is or with ice cream. You can also eat them with a little honey and ground cinnamon.

Jamaican Solomon-a-Gundy

Solomon-a-Gundy, born on a Monday, christened on a Tuesday, married on a Wednesday, took ill on a Thursday, worse on a Friday, died on a Saturday, buried on a Sunday, that is the end of...you know who.
That is quite a tragic tale indeed, but nevertheless a fable at best. I do hope the Gundy’s had some form of life insurance, after all, their entire DNA does not lend to a lengthy existence. Yah Mon!
But seriously, that little rhyme about Solomon-a-Gundy was very popular among children back in the old days in Jamaica. I later found out that this little rhyme had its origins in old Europe some long time ago and it referred to pickled fish.
Little did I know that this rhyme was associated with one of our favorite snacks we call ‘red errin’- that is “Red Herring” in Her Majesty’s English…‘Nuff Said.
As it were, we would gather under a tree at night to tell duppy stories (ghost tales) to scare some of our faint of hearted friends. And we would sometimes snack on ‘red ‘errin’ an’ crackers during story time…that is if there were no available fresh fruits.And before red 'errin' was made into Solomon-a-Gundy.
Some of us would combine the smoked herring with butter or cheese and eat it with bread or breadfruit.
Now red ‘errin’ is smoked herring cured with salt. And I mean lot of salt. Because of that, just eating smoked herring like that can become very boring after awhile. So we added other ingredients to the smoked herring, and that is the beginning of Jamaican Solomon-a-Gundy.
The "traditional" Jamaican Solomon-a-Gundy included salted mackerel and shad boiled together, but in my opinion that’s just too much fish in one dish. I’ll just stick with the red ‘errin’ and make a simple recipe then you can take it to the nth degree. It’s your choice.
1 lb. Smoked Herring
½ doz. Allspice balls (pimentos)
½ cup Vinegar
1 Large Onion (chopped)
1 Scotch Bonnet Pepper or Habernero Pepper
1 Stalk Scallion
½ tsp. Thyme
4 tbsp. Oil
1 tsp. Sugar
Bring water to boil and then add the smoked herring to the water. This process will remove some of the salt from the fish. Allow the fish to boil for about 15 minutes.
Discard the water.
Warm the vinegar with the pimento balls and sugar on a low fire and stir occasionally to help the sugar dissolve. Do not boil the vinegar.
In the meantime, remove the bones from the smoked herring. You may not get to remove all the bones but do as many as you can.
Now add the chopped onion, oil, peppers, scllion, and thyme to the electric blender. Puree for 1 minute.
Make sure that the sugar is dissolved into the warm vinegar and then remove the pimento seeds.
Add the fish and vinegar solution to the rest of the ingredients already in the blender. Puree for another minute and your Solomon-a-Gundy should be ready by now.
It is your choice to make this “dry” or smooth by increasing or decreasing the puree time in the blender.
You can serve this with crackers, bread, or potato chips. A dip can also be made from this by adding mayonnaise or cream cheese…the sky’s the limit on this one.

Jamaican Oxtail

2 lb. Oxtail
1 Lg. Onion (chopped)
1 lg. Green Bell Pepper (chopped)
1 tbsp Paprika
2 tbsp. Salt or Seasoned Salt
3 Carrots (cleaned and chopped)
1oz. Jamaican Browning
1 can Butter Beans
2 clove Garlic
4 Stlks.Thyme
6 Pimento Berries (Allspice)
1 oz. Vinegar
Before we start making this stew, I must bring to your attention that there are different ways to make Jamaican-style oxtails, according to my wife Mavis.
The method presented here is one of the ways we know will give you the “seasoned gravy taste.” Another thing, if you cook oxtails very often, lets say twice per week you should invest in a pressure–cooker.
A 14 quart or 20 quart would make you a lot of oxtails in a week, so you decide. OK…
Method :
Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt.
Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high.
Allow the meat to cook under this high pressure for a limited time. Here’s how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure.
Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER.
Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast.
When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft.
Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans.
The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.
Note :
The cooking time for these Jamaican oxtails should take about an hour and a half. That’s a lot less than the usual 4 to 5 hours it takes to cook oxtails.
And the type of oxtails you use can lessen the amount of time it takes when preparing this dish.

JAMAICAN BEEF PATTIES - King of Jamaican Snacks

Ingredients for Meat Filling:
2 lbs. Ground Beef
2 stalks Scallions (chopped)
1 Large Onion (chopped)
1½ cups Bread Crumbs
2 stalks Thyme (finely chopped)
1 tsp. Sugar
1 tsp. Salt
1 Scotch Bonnet Pepper (chopped and seeded)
1 cup Beef Stock
Ingredients for Pie Crust:
2 lbs. Self Rising Flour
1 cup Beef Suet
1 tbsp. Ground Tumeric or Jamaican Curry Powder
1 stick Margarine
1 pint Cold Water (at or below 40 degrees)
Method for Crust:
Mix flour and curry powder or tumeric, beef suet, and margarine together in until they look like crumbs. Add the cold water to the mixture to make dough.
Sprinkle some flour on the cleaned countertop and roll the dough with a rolling pin. If you don’t have a rolling pin, use a smooth soda bottle.
Roll until the dough is about 1/8” thick.
Use a saucer or bowl to make circular cuts in the dough. Let the pieces sit in a bowl for about 30 minutes, or while you are making the meat filling.
Method for Meat Filling :
Brown ground beef in a skillet, and then add onions, thyme, scotch bonnet pepper, salt, sugar, and scallions. Turn the heat to medium.
Use a fork or spatula to fold in the ingredients. Now add beef stock and allow the meat to cook for about 20 minutes, and then add bread crumbs to the pot.
Cook for another 7 minutes, taste meat and add more salt if needed.
Baking the Patties
You need to pre-heat the oven to 350 degrees F. Add spoons of meat filling to the pre-cut dough pieces. Fold over dough to form a half-moon shape.
Use the end of a dining fork to seal the crescent edge of the patty while making a pattern.
Place the patties on a lightly greased baking sheet and brush each patty with a little oil or melted margarine.
Bake for about 30-35 minutes.
You can “experiment” with this recipe until you get the desired patties you like. For example could use different types of filling like chicken, seafood, or vegetable.

Jamaican Easter Bun

JAMAICA EASTER BUN RECIPE BY Locksley F. Smith (Revised March 26th, 2005)
Ingredients: - Flour, Brown Sugar, Wet Sugar or Molasses, New Zealand Cheddar Cheese, one bottle of Port Wine (use PORTA if you are in Jamaica), Dried Orange Peal, Raisins, Currants, Cherries, Mixed Fruits, Almond Extract, Vanilla Extract, Butter, Rose Water, Cinnamon Powder, Salt and Yeast.
Make One Dozen Buns:
1. Put seven 1/4 OZ.packages of dry Yeast in a 7 gallon pot
2. Add 3 tsp. salt
3. Add seven cups of hot water to the yeast and let it set for 10 minutes then stir.
4. Add 3lbs of flour then mix to a glue soft watery texture and let it set until mixed flour rises to the top of the pot. Caution:If the flour does not rise, your buns will notcome out right. Change the yeast you are using.
5. Dice Cheddar Cheese and Parched Dried Orange Peel.
6. Pour 750 ml. bottle of Port wine in a container and then add 1 bottle of molasses, 5lbs of brown sugar or wet sugar, 1 tsp. of salt, 4 tbsp. of Cinnamon Powder, 1 cup of dried parched orange peel, 1 tbsp. of Almond Extract, 3 tbsp. of Vanilla Extract, 2 tbsp. of Rose Water and 1 tsp. salt and then stir.
7. Empty raised flour from pot to the dough kneading table or countertop.
8. Add 12lbs of flour, 2lbs of mixed fruit, 2lbs raisins, 1 pint of cherry 5 packages of diced cheddar cheese to the raised flour.
9. Add mix from step 6 then start to knead dough.
10. Knead until it becomes tight and firm, this will take awhile so you will have to be paitent.
11. Grease your baking pans with butter, cut and shape buns to your desire, and add dough to pans. You may choose not use baking pans and instead form the buns with your hand and bake them on a baking sheet, one or the other it does not matter.
12. Preheat oven to 350 degrees
13. Place buns in oven for 1Hr 15 minutes
MAKE THE GLAZE
14. Put wine mix in container in a small pot and boil for 10 minutes, this will make the glaze to give the buns a finished appearance, and taste.
15. After the buns are fully baked, brush on the glaze with a small brush using wine mix from small pot.
16. Wrap buns while hot with plastic wrap and let them sit overnight at room temperature.
17.Clean up your mess.
Although this recipe makes 12 buns, you can reduce the size of the buns and you will get more than enough to give away to your friends and loved ones.

Jamaican SWEET POTATO PUDDING

2 lb Sweet Potato (grated)
¼ lb. Yellow Yam (grated)
½ cup Flour
1 tsp. Baking Powder
¼ cup Raisins
¼ tsp. Nutmeg (grated)
½ lb. Brown Sugar
1 tsp Vanilla Flavoring
4 cups Coconut milk
½ tsp. Salt
1½ oz. Butter
Note: This sweet potato pudding is totally different from sweet potato pie. The kind of sweet potato we use to make this pudding is called Boniato by some people. If you use the orange colored sweet potato, which is called yams, the pudding may not turn out the way it should.
Method:
Mix in flour, baking powder, potato, yam, and raisins together. Now warm the coconut milk, and add the butter, brown sugar, vanilla flavoring, and grated nutmeg to it. Stir the mixture with a wooden spoon until sugar is dissolved. Combine potato and coconut milk mixture, stir until smooth.
Grease baking pan with butter, and pour into pan. Let the mixture sit for about 20 minutes. You need to Pre-heat the oven to 350 degrees Fahrenheight. Bake for about an hour then remove the pudding.
Stick a dining knife in to the middle of the pudding and pull the knife out fast. If the knife has any of the pudding mixture on it, put it back in the oven and let bake for another 40 minutes. Check the pudding again with the knife. If the pudding is not ready, bake for another 10 minutes, it will be ready then.
Let the pudding cool overnight. You can serve it with breakfast, lunch, or as a snack.
You could also spice up this pudding by adding a small amount of wine to the ingredients, if you so desire.
Here is an all time favorite Jamaican Snack called "bun" from a good friend of mine.
Buns are usually eaten with cheddar cheese especially at Easter.Although buns are commonplace in Jamaica, the Easter Bun is usually made with more ingredients, since its a once a year Jamaican Snack.

Jamaican snack

Jamaican COCONUT DROPS (cut cake)

1 Dry Coconut
1 lb. Brown Sugar
1 tbsp Grated Ginger
¼ tsp Salt
3 cups Water
1 tsp. Vanilla Flavoring
Method:
Remove coconut flesh from the shell using a knife. Cut up coconut into ¼” pieces, please don’t measure the pieces when you do this, just estimate as close as possible.
Rinse in cold water to remove the small leftover shell pieces. Bring water to boil in a saucepan, and then add all ingredients. Allow to boil for about 40 minutes on high.
Stir the pot occasionally with a wooden spoon to let the sugar keep from binding too fast. When the brew starts to develop some consistency, remove by spoonfuls and place on a greased surface.
Wait until the drops are cool, in about 20 minutes, then serve as a snack.

Jamaican Cornmeal Pudding

2 cans Coconut milk
1 lb. Cornmeal
1 cup Sugar
1 tsp Vanilla Flavoring
4 oz. Raisins or Currants
½ cup Flour
1 quart Water
Combine all other ingredients in a large mixing bowl and use a whisk to mix together.
Pour mixed ingredients into a greased cake pan and bake on 350-400 degrees Fahrenheight.
Check pudding after 30-40 minutes to see if the top is solid. You can stick a knife in the center of the pudding to see if the inside is soft. If it is soft, allow the pudding to bake some more.
Wait for the cornmeal pudding to cool and serve it with ice cream or you can serve it warm just by itself.

Jamaican Rice Porridge

1 cup Rice
1 tbsp. Butter
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (1 drop)
½ tsp. Salt
½ cup Flour
Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.
Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.
Serve in bowls.
Cooking Tip:
You can add butter and/or raisins to any of these Jamaican porridges to enhance their flavor.
Did you know that cinnamon is a false sweetener? Yes, cinnamon will trick your taste bud into thinking that some thing sweeter that it is, actually. So you can sometimes increase the cinnamon and decrease the sugar in your Jamaican porridge; you’ll get a nice light flavor instead of that heavy sugar taste.

Jamaican Green Banana Porridge (or Green Plantain)

Green Banana Porridge (or Green Plantain):
3 Green Bananas
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
4 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (3 drops)
Pinch Salt
Wash green bananas to remove dirt or foreign matter. Cut off the tips of each banana and make an incision along the whole length of the banana. Slowly slide your thumb along the incision and remove the skin from the vegetable.
Chop the bananas into small pieces and place them into an electric blender. Add the flour and ½ cup water. Turn the selector to chop for about 2 minutes.
You have to try to make the banana and flour mixture process in the blender until it is smooth.
Bring 4 ½ cups of water to boil in saucepan. Slowly add the mixture to the boiling water and stir the pot with a fork constantly for about 3 minutes. Remove lumps if there are any.
Let the banana porridge simmer for about 15 minutes and then sweeten and flavor the same as cornmeal porridge above.

Jamaican Oats Porridge (Oatmeal)

Oats Porridge (Oatmeal):
1 cup Oatmeal (minute Oats)
3 cups Water
2 tbsp. Half & Half
¼ cup Sweetened Condensed Milk
4 tbsp. Sugar Vanilla Flavoring (2 drops)
Pinch Nutmeg
Ground Cinnamon (pinch)
Bring water to boil in a saucepan and add oatmeal to boiling water. Reduce the heat to medium and let simmer for fifteen minutes. Sweeten this Jamaican porridge using the same method as cornmeal porridge.
Green bananas are one of our major staple foods. They are usually eaten in combination with some animal protein like fish or meat. But somehow we’ve found a way to make this potato-tasting vegetable into porridge. Watch out Irish potato…you may be next!

Jamaican Cornmeal Porridge

1 cup Yellow Cornmeal (coarse or fine)
4 cups Water
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (2 drops)

Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery.
Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium.
Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on.
The porridge will splash and burn your hand if the heat is too high. Turn the fire down even more if the splashes from the pot become large. Cover the pot and let simmer for about twenty minutes. Occasionally stiring the mixture in the pot.
Turn off the fire but do not remove the pot from the stove. Now add all the ingredients, except the nutmeg. Stir to sweeten this Jamaican porridge and then taste it. Add more ingredients of your choice to get the desired taste. Serve in small soup bowls and sprinkle with ground nutmeg.
All right, if you are not able to digest milk you could substitute soymilk for regular milk in this Jamaican porridge. Would like to go strictly Ital with this "pop?" The real Rasta man style? O.K. Remove the sugar, ground cinnamon, and all milk products.
Replace the milk and half & half with coconut milk, the sugar with honey, and the ground cinnamon with cinnamon leaves.
Ital Cornmeal Porridge tastes a little bit different from the “regular” type, but who cares, you da boss.
There is this fascination with oatmeal that one can only wonder why so many people swear by this Jamaican porridge.
Oatmeal is regarded as one of Jamaica’s premier health foods. It is also used as an aphrodisiac in many local drinks that are responsible to “put it back.”
Eh, eh, eh…Yah Mon! So be it!

Jamaica Rum Punch

3 oz. Jamaican White Rum
1 oz. Lime Juice
1 oz. Sugar
4 oz. Water
4 Pimento (Allspice) Berries
1 oz. Jamaican Strawberry Syrup
Method:
Mix lime juice, strawberry syrup, sugar, and water together until sugar is dissolved. Then pour rum into the mixture while mixing. Add pimento berries. Serve over cracked ice.
Option: You can make a larger quantity of this drink using the above ratio. You can also make this drink a week before you intend to serve your guests. Just make sure you store it in a very dark place in glass bottles.
The truth about Jamaican Drinks is if it taste the way you like it, then have it your way.
YAH MON!!!

Jamaican Stout Punch

1 Guinness Stout (12 oz.)
2 cups Rum Raisin Ice Cream
1 Egg or Egg White
2 tbsp. Sugar
¼ cup Sweetened Condensed Milk
1 tsp. Grated Nutmeg
1 tsp. Vanilla
1 cup Crushed Ice
Method:
Add egg, sweetened condensed milk, and sugar to an Electric Blender. Turn selector to whip for two minutes, and then stop.
Add ice cream, and then turn the selector to puree for a minute. Now add ½ bottle of the stout to the mixture, allow the froth to set a little.
Turn the selector to puree for a minute. Add the rest of the stout and vanilla. Puree again… then taste the “blem.” If it’s not sweet enough add more sweetened condensed milk to taste.
When you get the right taste, add the crushed ice to the mix and turn selector to whip for two minutes.
Serve in small glasses and sprinkle nutmeg on each drink.
Culture Juice:
Add Carrot Juice to this mix and you get Culture Juice.
You may want to reduce the amount of ice cream in this drink before you do this combination.

Home Made Jamaican Jerk Seasoning

Ingredients
4 tablespoon ground allspice
1 tablespoon dried thyme
1 tablespoon paprika
1 tsp ground red pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 crushed scotch bonnet pepper
1/4 teaspoon black pepper

Directions
Mix all ingredients and rub 1- 1 1/2 tablespoon of seasoning for each pound of meat.

Jamaican Red Pea Soup

Ingredients
1 pound Smoked ham hocks
1 pound Stewing beef cubed
2 cups Kidney beans, dried
4 quarts Water
4 small Potatoes peeled and cubed
1/2 cup Coconut milk -- optional
1 Onions chopped
2 Green onions chopped
1 Sprig fresh thymesalt, black, and hot pepper to taste

Directions
Soak the ham hocks overnight in fresh water to remove salt
Combine ham hocks, beef, and kidney bean in boiled water. Cook for 1 hr to 1 1/2 hr or until beans are tender and begin to split open.
Add the potatoes, coconut milk, onion, thyme and hot pepper.
Add salt, black pepper, and hot pepper to taste. Stir the soup and allow to simmer for 1 hour.

Cooking time: 3 hrs
Serves: 8

Jamaican Curry Goat

Ingredients
2 pound goat
2 large onions
1 tablespoon Vegetable oil
2 Cloves garlic, chopped
2 Scallions, chopped
2 tablespoon Allspice
2 tsp ginger
1/2 cup chicken broth
1 bunch herbs
2 clove garlic chopped
2 tablespoon curry powder
2 tablespoon tomato ketchup salt and pepper to taste

Directions
Heat the vegetable oil and add the garlic, scallions, pepper, curry, allspice, chicken broth, and ginger.
Cook for a 5 minutes then add the goat and remaining ingredients.
Simmer in water for 1 1/2 hr until meat is tender.
Cooking time: 90 minutes
Serves: 6

Jamaican Fricassee Chicken

Ingredients
1 Cut up chicken
2 large Onions - coarsely chopped
1/4 teaspoon. Powdered Ginger
3 medium Tomatoes - coarsely chopped
1/2 teaspoon. Ground Allspice
2 cloves Garlic -- chopped fine
1 large Onion -- sliced1 Scotch Bonnet Pepper
3 sprigs Thyme
1/2 teaspoon. Paprika
Black Pepper & Salt to taste

Directions
Season chicken with sliced onion, thyme, salt, pepper, powdered ginger and allspice. Cover and refrigerate for several hours or overnight.
Heat oil in a heavy skillet, and brown chicken on moderate heat for 20-25 minutes.
Lower heat and add chopped onions, tomatoes, garlic, salt, Scotch Bonnet pepper, and paprika. Cover and simmer and add water if necessary for 10-15 minutes.

Cooking time: 45 minutes
Serves: 8

Jamaican Saltfish Fritters


Ingredients
1/4 pound. Salted Codfish
1/4 pound. flour
1 medium sized onion
2 medium sized tomatoes
1 small clove garlic
1/2 teaspoon paprika
2 stalks scallion
1/4 teaspoon hot pepper


Directions
Soak codfish in water overnight to remove excess salt. Use a sharp knife to dice, shred finely, and set aside. Chop and combine onions, garlic, scallion, hot pepper and tomatoes.
In a skillet using a small amount of oil, fry the chopped seasoning.
Place the codfish in a mixing bowl and add flour and cold water to make a thin batter. Add the fried seasoning and the paprika.
Spoon the batter in the an oil heated skillet or deep fryer. Fry until golden brown and crisp on both sides.
Drain on paper towels and keep in a dish in a warm oven until ready to serve.

Cooking time: 40 min
Serves: 6

Jamaican Callaloo

Ingredients
1 bunch callaloo ( or spinach).fresh, chopped
2 ounces salt pork, chopped
8 ounces coconut milk
5 cups water
1 large onion, finely chopped
3 cloves garlic, minced
8 ounces chopped okra
8 ounces crab meat
2 cloves garlicscotch bonnet to tastesalt, pepper to taste


Directions
Place ingredients in a large stew pot except okra, crabmeat, and spices.
Simmer until the salt pork is tender then add the okra and crab meat.
Simmer for 5 minutes and season with salt, pepper, and scotch bonnet.

Cooking time: 35 minutes
Serves: 6

Jamaican Bammy

Ingredients
1 pound cassava grated
salt to taste

Directions
Place grated cassava in a muslin cloth drain liquid from cassava. Add salt.
Prepare each bammy by pressing one cup of the mixture into a small, greased frying pan.
Cook over moderate heat, turning when edges shrink from the sides of the pan (about 10 minutes per side).
Soak bammies in coconut milk for 5-10 minutes. Fry until light brown.
Cooking time: 25 minutes
Serves: 4

Jamaican Cassava Bread

Ingredients
1 cup fresh cassava meal
2 tablespoons counter flour
1 teaspoon baking powder
1 tablespoon sugar
1 tablespoon vegetable oil
1/3 cup milk1
tablespoon lime juice
1 egg

Directions
Mix together all the dry ingredients in a large bowl then add egg and milk to produce a thick batter. Stir in oil and lime juice.
Pour one half of batter into well greased non-stick frying pan.
Cook on moderate heat for about 5 minutes. Turn and cook for a further 5 minutes.

Cooking time: 10 minutes
Serves: 8

Jamaican Rice and Peas

Ingredients1 1/2 cups Dried red kidney beans soaked overnight
2 cups long-grain white rice
1/2 cup unsweetened coconut milk
2 scallions, chopped
2 Clove garlic, crushed
1 teaspoon thyme
salt, black, and hot pepper to taste

Directions
Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.
Place the beans and the three cups liquid to the pot along with the reaming ingredients.
When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.
Stir it with wooden spoon
Cooking time: 2 hours
Serves: 8

Jamaican Coco Bread

Ingredients
2 packets of yeast
1 teaspoon sugar
2 fl oz of warm water
1.5 teaspoon salt
6 fl oz warm milk
1 lightly beaten egg
3 cups white flour
4 oz melted butter



Directions
Dissolve the yeast and sugar in the water, then add in the milk, salt and egg while stirring.
Pour half of the flour and stir. Then slowly add flour to the mixture until it becomes stiff. Knead the dough for about 10 minutes until smooth. In a clean bowl, add oil and roll the dough in it until coated.
Cover the dough with a damp towel and let it rise for 1 hour. Cut the dough into 10 pieces and roll each piece out. Brush each rolled piece of dough with melted butter and fold it in half. Brush dough with more butter on and fold it again.
Place the folded dough pieces on a well-greased cookie sheet and pre heat the oven to 425 degrees and place a pan filled with water on the bottom rack.
Bake the coco bread for about 15 minutes or until golden brown.

Jamaican Rum Cake








Ingredients
1 pound. butter
4 cups flour (sifted 4 times)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark sugar
3 tablespoons browning
1 1/2 cup white sugar
1/2 cup Jamaican white rum
2 cups port wine
8 eggs
1 tablespoon vanilla
1/2 teaspoon grated nutmeg
1/2 cup cherry diced
1/4 teaspoon ground cloves
1 teaspoon rose water
1/2 cup raisins
1 teaspoon. almond essence
2 ounces dried papaya (chopped)
1/2 cup chopped dates


Directions
Place chopped fruits, raisins, cherries, dates in a saucepan and cover with port wine.
Heat over stove until raisins are slightly puffed. Allow to cool and stand in a refrigerator for at least one day.
Drain wine from fruits. Combine with rum to make 1/2 cup. Preheat oven to 350 degrees. Cream the butter and both sugars add eggs, nutmeg, vanilla and cloves.
Mix together with flour, salt, baking powder and baking soda. Add browning, then rum and wine.
Add in prepared fruits, almond essence, rose water. Line bottom of baking pans with wax paper.
Use butter to grease paper and inside of pan. Then lightly dust with flour. Place cake mixture into prepared baking pans.
Bake at 325 to 350 degrees until a pick inserted comes out clean. Let cool in pan for about 10 minutes, then cool on wire rack.


Baking time: 1 1/4 hrs
Serves: 8

Jamaican Fish Soup

Ingredients
1 pound fish
3 stalk escallion
1 small sweet potato
1/2 teaspoon anise seed
3 cloves garlic
4 sprig thyme
1 scotch bonnet
1 green banana
1/2 chopped green pepper
1 onion chopped
1 sliced carrot
dumplings
salt and pepper

Directions
In a large pot boil fish with garlic for 1 hour. Do not stir but check occasionally to ensure there is enough water.
Remove fish from water to cool down.
Add to the pot of water banana, dumpling, and potato. Discard bone from the fish and add fish to the pot.
Add seasonings and boil for another hour.
Stir often and mash the potato.

Cooking time: 2- 2 1/2 hrs
Serves: 8



To make the dumplings

Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup water or milk to bind flour
cooking oil to fry

Directions
Mix flour baking powder and salt in a medium bowl with a whisk. Bind the flour with warm water or milk
When it comes together remove bowl and knead.
If preparing for soup or stew, spoonfuls can be dropped for 15-20 minutes (stop here)! If frying, divide dough in 2, roll into a 6x2 inch shape.
Put on a cutting board and cut in 1/2 inch diagonals.
Heat enough oil to deep fry, about 5 mins. per side till golden.

Jamaican Roast Fish

Ingredients
2 lb fish (red snapper or turbut)
1 tsp paprika
1 scotch pepper
3 tbsp butter
1 small onion
2 clove garlic
1 sprig thyme
3 escallions
salt and pepper to taste


Directions
Clean fish with hot water and lime. Dry fish with paper towel, and marinate with seasonings.
Rub fish with butter and add remaining ingredients.
Wrap in heavy duty foil and cook on a grill or oven at 350 degree. Cook from 20-30 minutes.
Cooking time: 30 minutes
Serves: 6

Jamaican Red Snapper

Ingredients
1 pound. fillet of fresh red snapper
2 green peppers, chopped
3 cloves garlic, minced
2 tablespoons . olive oil
1 onion, chopped
1 scotch bonnet pepper
Salt and pepper to taste


Directions
Cut red snapper fillets into 1 inch cubes. In a large frying pan, combine olive oil, garlic, green pepper, and onion. Sauté for 5-8 minutes over a medium hot flame.
Add scotch bonnet into sizzling pan then add red snapper to mixture, and stir until coated well.
Sprinkle salt and pepper, cover and cook for approximately 5 minutes. Stir and cook for another 5 minutes.


Cooking time: 30 minutes
Serves: 6

Escoveitched Fish

Ingredients
3 lbs. snapper or King fish sliced in 1/2 thick slices
2 or 3 limes
1 sliced scotch bonnet pepper
2 cups vinegar
1/2 cup oil for frying1
tsp allspice
2 large onions sliced
1/2 teaspoon whole black pepper grains
4 teaspoons black pepper
4 teaspoons of salt



Directions
Wash fish thoroughly in water and lime juice and dry. Season the fish with salt and black pepper and set aside for at least 2 hrs.
Heat oil in frying pan and fry fish on both sides until crisp.
Set fish aside in a deep Pyrex dish or other bowl. In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil
Simmer until onions are tender.
Pour over fish and leave marinating overnight.

Cooking time: 20 minutes
Serves: 6

Jerk Pork Ribs


1 cup Jerk seasoning
1 tablespoon sugar
2 tablespoon red wine vinegar
4 pounds pork spareribs
2 cups barbecue sauce

Directions
Combine the jerk seasoning, sugar and vinegar.
Add the ribs and turn to coat thoroughly. Marinate in the refrigerator overnight or 3-4 hours.
Heat up a barbecue grill.
Cook for 1- 1 ½ hours, turning and brushing. Frequently with the marinade.
Brush the ribs with the barbecue sauce during the last 15 minutes of cooking.

Jamaican Ginger Tamarind Chicken

Ingredients
5 pounds chicken cut in pieces
Juice of 1 lemon
2 fluid ounces vegetable oil
3 garlic cloves, minced
2 sliced onions
1 teaspoon grated ginger
16 fluid ounces tamarind nectar
8 fluid ounces water
Salt and pepper to taste

Directions
Massage chicken with lemon juice and set aside. Heat a frying pan with oil and sauté the chicken until light brown then remove the chicken.
Lower the heat then add the garlic and onions. When the onions become limp, stir in the ginger. In a bowl, mix the tamarind nectar and water then season with salt and pepper. Bring the chicken to the pan with the onions and ginger, turn up the heat, then pour the tamarind mix over the chicken.
Bring to a boil, reduce the heat and cover the pan to let cook for about an hour or when chicken is tender.

Jamaican Curry Chicken

Ingredients
1 chicken (cut in small pieces)
1 tablespoon Vegetable oil
2 Cloves garlic, chopped
2 Scallions, chopped
1 tablespoon Curry powder
1 tablespoon Allspice
1 tsp ginger
1/2 tsp black pepper
1/2 cup chicken broth
1 large Potato diced

Directions
Heat the vegetable oil and add the garlic, scallions, pepper, curry, allspice, chicken broth, and ginger.
Cook for a 5 minutes then add the chicken. Cook on medium heat for 30 minuets then add potatoes.
Cook until potatoes are tender.

Jamaican Coconut Snapper

Ingredients
5 ounces snapper fillets cut in thirds
Salt and pepper to taste
2 large eggs
1 3/4 cups white flour
6 fluid ounces Red Stripe beer
1 teaspoon baking powder
3 cups grated coconut
2 fluid ounces vegetable oil

Directions
Season the snapper with the salt and pepper. In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer. On one plate put the remainder of the flour and on another place the coconut.
Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown. Drain the snapper on paper towels and enjoy.

Jamaican Brown Stew Fish

Ingredients :
3 lbs fish fillets
2 sliced onions
3 chopped scallions
3 cloves garlic, minced
1 chopped green pepper
1/2 teaspoon ground allspice
3 tomatoes, choppedfresh thyme
2 cups waterscotch bonnet pepper to tastesalt and pepper to tastesoy sauce
1/2 teaspoon browning
1 tablespoon lime/ lemon juice

Directions
Clean and rinse fish well with hot water and lime juice. Pat dry and marinate with desired spices (ex. salt and pepper). Set aside and marinate for 3-4 hours. Heat oil in a large skillet over medium heat.
Add the fish to the skillet and brown on both sides.. Remove the fish and carefully pour off the excess oil. Return the skillet to the stove top, reduce the heat to medium.
Cook onions, garlic, tomatoes, scotch bonnet, and thyme. Add remaining ingredients and stir.
Raise the heat to high and bring to a boil. Reduce the heat to low and add the fish.
Pour sauce over fish and cook until sauce is thickened.

Jamaican Banana Bread



Yield: 16 slices (serving size: 1 slice)

INGREDIENTS:2 TBSP butter or marg2 TBSP 1/3 less fat cream cheese, softened1 c sugar2 c flour1 egg2 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 c mashed ripe banana1/2 c fat free milk2 TBS dark rum OR 1/4 teaspoon imitation rum extract and 2 TBSP water1/2 t grated lime rind2 tsp lime juice1 t vanilla extract1/4 c chopped pecans, toasted1/4 c coconut
Topping:1/4 c brown sugar2 tsp butter or margarine2 tsp lime juice2 tsp dark rum or use the substitute above2 TBSP chopped pecans, toasted2 TBSP coconut
INSTRUCTIONS:
Preheat oven to 375 degrees. Beat 2 TBS butter and cheese at medium speed, add the sugar, beat well, add the egg, beat well-set aside. Combine the flour, baking powder, baking soda and salt, set aside. Combine banana and next 5 ingredients (through vanilla) stirring well. Add flour to sugar mixture alternately with banana mixture, beginning and ending with flour mixture, mix after each addition. Add 1/4 c pecans and 1/4 c coconut. Pour into 8x4 loaf pan coated with spray, bake 1 hour. Cool in pan 10 minutes, remove. Cool slightly. Topping: Combine b. sugar and 2 tsp ea of lime juice, butter and rum in a saucepan, bring to a simmer. Cook 1 min, stirring constantly, remove from heat. Stir in the remaining nuts and coconut, spoon over loaf.
NUTRITIONAL INFO:Healthy Units: 4 per servingCalories 193; Fat 5.5g; Fiber 1.1g; Protein 2.9 g; Carbs 32.2g