Pork Chops with Apple Brandy Serves 6 INGREDIENTS 6 large rib pork chops 2 large apples (peeled, cored, sliced) 1 ounce water 2 ounces apple brandy 1/4 teaspoon mace 1/4 teaspoon nutmeg salt and freshly ground pepper 1/2 teaspoon honey DIRECTIONS Trim fat from chops and let stand at room temperature. In a large cold skillet, place apples, water, and 1 ounce of the brandy. Sprinkle with mace, nutmeg, and salt and pepper, then stir in the honey. Cover pan and place over low heat. Simmer for 15 minutes. Uncover, push apple mixture to outer edges of pan, and add pork chops. Cook chops over medium heat for 15 minutes, then turn and cook for another 15 minutes. If not brown, increase heat and cook a few minutes longer. Remove browned chops to hot platter. Add second ounce of brandy to sauce, stir well, and pour over chops.
two good dry rub recipes from lobel's: Spicy Dry Rub Makes about 1/3 cup INGREDIENTS 2 tablespoons chili powder 2 tablespoons cayenne powder 1 tablespoon ground coriander 1 teaspoon crushed red pepper Salt and freshly ground black pepper to taste DIRECTIONS Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Store in a cool place until ready to use. To use: Rub the mixture into the meat, and allow to marinate in the refrigerator. Pat meat dry before grilling. Peppery Dry Rub Makes a generous 1/2 cup INGREDIENTS 3 tablespoons chili powder 2 tablespoons freshly ground black pepper 2 tablespoons paprika 2 teaspoons crushed red pepper 1 teaspoon salt 1 clove garlic, minced DIRECTIONS Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use. To use: Rub the mixture into the meat, and allow to marinate in the refrigerator. Pat meat dry before grilling. o.k. enough of lobel's. here is their website again which has many more recipes plus cooking techniques. you can even order meats from them, but they are expensive since they have u.s. prime cuts. http://www.lobels.com/index_lobels.htm
this one is kinda neat.....a little wordy, but neat.... You Don't Have To Be Jewish: Oven-Fried Chicken Even when all we knew about fat was that it was fattening, Americans struggled to imitate the inimitable: the taste of fried food. The food technologists have given us baked tortilla chips, baked potato chips, and fast-food fries that are, at least, cooked in unsaturated vegetable oil instead of suet, lard or hydrogenated shortening, but I've always credited my Great-Aunt Pauline from Baltimore with the first attempts at "oven-fried" chicken. At one time, I would have sworn she was the inspiration for Shake 'N Bake. Then I started to do some research. Of course, my aunt, whose grandchildren weren't born until the 1950s, was inspired at that time by magazine stories galore about how to "fry" chicken in the oven. There was the buttermilk method, the sour cream method, the Rice Krispie and Corn Flake crumb versions (obviously opportunistic recipes created by Kellogg), and a slew of recipes using breadcrumbs (homemade and store-bought) with various flavorings. Almost always, however, as in Aunt Pauline's recipe, fat was poured over the coated chicken pieces before they were put in the oven. Naturally, given that and the fact that the fatty chicken skin was left on the meat, these recipes didn't save as much fat as they saved the cook the trouble of having to stand by the stove tending fried chicken, then having to clean up the spattery mess. To this day, recipe developers are still trying to come up with the ideal low-fat "oven-fried" chicken. In "Roasting," by Kathy Gunst (MacMillan), a 3 1/2-pound chicken cut into eight pieces is marinated in 1 1/2 cups of (no fat or low fat) buttermilk for four to 48 hours, then dredged in 3 cups of coarse, fresh breadcrumbs seasoned with salt, pepper, 3 tablespoons of fresh rosemary (1 tablespoon dried) and 1/2 cup chopped fresh chives or parsley. The coated chicken is then baked at 400 degrees for 45 minutes. For a crisper breading, Gunst says to slide the chicken under the broiler for an additional 3 to 5 minutes. And although Gunst doesn't suggest it, for an even lower-fat product, remove the chicken skin before marinating and breading the pieces. Another method for "oven-fried" chicken is in another book, "Lighter, Quicker, Better" by Richard Sax and Marie Simmons (Morrow). It is called " 'Un-Fried' Fried Chicken" and it's a streamlined version of the old sour cream method. In this case, you drain non-fat yogurt to make a thin yogurt cheese, spread it on 8 skinless chicken pieces, then dredge them in 2 cups of soft breadcrumbs seasoned with 1/4 teaspoon paprika and 1/4 teaspoon cayenne. The chicken parts are then chilled in the refrigerator for 30 minutes -- to set the breading -- drizzled with 3 tablespoons of olive oil and baked in a 400-degree oven for 60 to 70 minutes. Following is (more or less) my Aunt Pauline's recipe as outlined by Michael Stern, food columnist (with his wife, Jane) for Gourmet magazine, whose mother also made the dish in the '50s. "Of course," writes Stern, "it is no replacement for chicken pan-fried in lard; but it is easy, delicious in its own right, and it is fun." My Aunt Pauline was kosher, so she didn't use butter with chicken. She either dotted hers with margarine or drizzled it with vegetable oil. Stern contributed this to "365 Ways to Cook Chicken" by Cheryl Sedaker (HarperCollins), which, by the way, has several other baked "fried" chicken recipes. ingredients: 2 eggs, slightly beaten 1/4 cup milk 2 1/2 cups corn flake crumbs (crushed but not pulverized) 2 teaspoons salt 1/2 teaspoon freshly ground pepper 1 chicken (3 pounds), cut up 5 tablespoons butter, melted (or use margarine or even vegetable or mild olive oil) instructions: Preheat oven to 350-degrees Mix together eggs and milk in a shallow dish. Mix corn flake crumbs, salt, and pepper in a separate dish. Dip chicken pieces in egg mixture, then dredge in crumbs to coat evenly. Arrange chicken pieces in a greased 13- by 9- by 2-inch baking dish. Drizzle with melted butter. Bake uncovered for 1 hour.
Crème Brûlée French Toast Serves 6 This has become a popular dish at bed and breakfasts all over the country. 1 stick unsalted butter 1 cup brown sugar 2 tablespoons corn syrup 1 8 to 9-inch round loaf country style bread 5 eggs 1 1/2 cups half-and half 1 teaspoons vanilla extract 1 teaspoon Grand Marnier 1/4 teaspoon salt In a small, heavy saucepan, over moderate heat, melt the butter with the brown sugar and corn syrup. Stir until smooth. Pour into a 13- by 9- by 2-inch baking dish. Cut 6 1-inch thick slices from the center portion of bread, reserving ends for another use. Trim crusts. Arrange the slices in one layer in the baking dish, squeezing them slightly to fit. In a bowl, beat together the eggs, half-and half, vanilla, Grand Marnier and salt until well mixed. Pour evenly over the bread. Chill bread mixture, covered, at least 8 hours and up to 1 day. Uncover and bring the bread to room temperature before baking - about 2 hours ahead of time. Bake on the center rack of a preheated 350-degree oven, until puffed and the edges are pale golden, 35 to 40 minutes. Serve immediately.
except for the lobel's recipes, most of the others came from the "food maven", arthur schwartz....the recipes were mostly from the "top 10" requested by his listeners on wor radio in new york.....here's a little bit about him: Arthur Schwartz, also known as The Schwartz Who Ate New York, was one of the first male newspaper food editors in the country and is now a cookbook author, cooking teacher, and host of "Arthur Schwartz With Food Talk," a daily program heard on WOR radio, New York's number one talk station. Schwartz's career started 30 years ago as assistant food editor and food feature writer at Long Island's Newsday. Nine years later he created the New York Daily News "Good Living" section and became executive food editor, as well as food and restaurant critic. All four of his cookbooks were nominated for national awards: Cooking In A Small Kitchen (Little Brown, 1978), What To Cook When You Think There's Nothing In The House To Eat (HarperCollins, 1992), Soup Suppers (HarperCollins, 1994) and his latest work, Naples At Table: Cooking In Campania, which was published by HarperCollins in November 1998 and immediately hit the Los Angeles Times Hot List, the nation's only cookbook bestseller list. here is his website which has about 200 more recipes......i'm off to see if i can find any more good new york recipe sources..... http://www.thefoodmaven.com/index.html before i go, here is one last commentary from sir arthur on new york restaurants and the link to the one's he thinks are the best: New York's Most Useful Restaurants New York may have more restaurants than any other city in the world. Certainly, the city boasts more different kinds of restaurants than any other place. The actual number is between 12,000 and 13,000, according to the New York City Board of Health, the only government or non-governmental agency that keeps track of it. The interesting thing is that although it seems like a new restaurant opens every day in New York the number has been steady for at least a decade. Of course, that means that every year as many restaurants close as open. Sheer number is not the attraction here, though. It's the diversity. Every one of the five boroughs that comprise New York City, but particularly Brooklyn and Queens, has ethnic enclaves with their own cuisines and their own restaurants. And for better or for worse, New York is now clearly the food fashion leader of the United States, perhaps the world. It has more than its share of world-class restaurants, restaurateurs, master chefs, restaurant designers, and all kinds of innovative industry upstarts. There is also a middle level of New York restaurants, the unhailed, but substantial neighborhood places, well-worn French bistros, Italian trattorie, and steakhouses that would be top-rank in most other places. The number and kinds of restaurants in New York City is dizzying. To make some sense and order of it, I've decided to list here only restaurants that I can wholeheartedly recommend, and to list them by categories -- such as location (parts of the city, near places of interest, etc.), according to diners' usual needs (Good for Kids, Good for Teens, Rooms with a View, 50th Anniversary, Private Rooms, etc.), price (under $20 in Greenwich Village, for example), and by dishes (Best Burgers, Pizza Patrol, Great Bouillabaise ... you get it.). There are so many ways to list restaurants, this will be a continuing work. New categories will be added regularly. Stay posted. here is the food maven's website again if you are ever in new york and want to check out these great restaurants (i'm not going to list them here since the list is updated regularly on the website): http://www.thefoodmaven.com/restaurants/index.html
here is one cool cocktail: Harlem Cocktail The Chef Dushan Zaric of Schiller’s Liquor Bar (see they're called chefs, not bartenders....i love that.... ) Servings 1 drink Ingredients 3 small chunks ( 1/2 inch cubes) pineapple 1/4 ounce maraschino liquor 1 and 1/2 ounces Beefeater gin 1 ounce pineapple juice Instructions Using a wooden spoon, muddle the pineapple chunks with the maraschino liquor in a mixing glass. Add the gin, pineapple juice, and enough ice to fill an old-fashioned glass; shake briefly and vigorously; and pour, unstrained, into the glass. Serve with a stirrer.
here is one from "iron chef" mario batali's restaurant, lupa, located in the big apple. by the way, i hit paydirt and found an awesome website where i am going to post a few of the many recipes listed from new york's top chefs. it is called ny metro.com and it also has arts and entertainment, fashion, guides....the whole works.....so here is the link plus one of the recipes..... http://www.newyorkmetro.com/restaurants/articles/recipes/maindishes/beef.htm folks....the above link is a true goldmine of recipes by some of the top chefs in the world......please check it out. Ricotta Gnocchi with Sweet-Fennel-Sausage Ragù The Chef Mark Ladner of Lupa Servings Serves 6 as an appetizer, 4 as a main course Ingredients Gnocchi 8 ounces fresh drained ricotta 8 ounces Coach Farm goat curd (fresh goat cheese can be substituted) 1 egg Salt and freshly ground white pepper 3⁄4 cup all-purpose flour, plus additional for rolling the dough 2 tablespoons freshly grated pecorino 1 teaspoon coarsely ground black pepper 2 tablespoons butter Sweet Fennel Sausage Ragù 1 teaspoon olive oil 1⁄2 pound sweet Italian sausage, casing removed 1 tablespoon fennel seeds, toasted and ground 1⁄2–1 teaspoon red-pepper flakes, or to taste 1⁄2 large red onion, cut into medium dice 1 stalk celery, cut into medium dice 1 medium carrot, cut into medium dice 1⁄2 fennel bulb, cut into medium dice 2 cloves garlic, minced 1 15-ounce can Italian tomatoes, puréed until smooth Salt and freshly ground black pepper Cooking Instructions Gnocchi In a large bowl, combine the ricotta and goat curd; mix well with a rubber spatula. Add the egg, salt, and pepper and fold together. Slowly add the flour and mix the dough until combined, but take care not to overwork it. Refrigerate until the dough has firmed up. Turn the dough onto a generously floured surface, as it may be a little sticky, and roll into cylinders approximately 3⁄4-inch thick. Place the cylinders on a floured tray and refrigerate for 1 hour. Remove the cylinders from the fridge one at a time, and with a sharp knife cut them into 1⁄2-inch lengths. Flatten each gnocchi gently with the tines of a fork. Ragù Heat the oil over medium heat in a thick, heavy-bottomed pan, and add the sausage. Sauté until the sausage is brown on the outside but still pink in the center, then add half the ground fennel and half the red-pepper flakes. When the sausage pieces are just cooked through, remove them from the pan with a slotted spoon. Add the onions, celery, carrots, fennel bulb, and garlic to the pan with the sausage fat and cook until they caramelize. Return the sausage to the pan and stir in the tomatoes. Simmer the ragù for approximately 30 minutes or until all the vegetables and sausage are tender. Check and adjust seasonings to taste, adding salt, pepper, more pepper flakes, and ground fennel. When the mixture has cooled, transfer to a blender. Pulse until just combined—the sauce should not be smooth. To Serve Bring 4 quarts water with 2 tablespoons salt to a boil in a large pot. In a sauté pan, gently warm the sausage ragù with the butter. Add water to ragù to thin it if necessary. Drop the gnocchi into the boiling water a few at a time; stir to keep them from sticking. Cook them for 4 to 5 minutes—they’re done when they have floated on the surface for about a minute. Gently remove the gnocchi with a slotted spoon and immediately add to the sauté pan with the ragù. Toss the gnocchi in the ragù and cook for 30 seconds Add a little pasta water if necessary to thin the sauce. Toss the gnocchi with pecorino and black pepper. Serve immediately.
here is a great chicken recipe from that metro.com site (sweeeeet!!): Chicken With Dates The Chef PETER HOFFMAN of Savoy Servings Serves eight. Ingredients 2 large chickens, cut into quarters Salt and freshly ground black pepper 1/3 cup olive oil 3 large onions, peeled and chopped 1 tablespoon cinnamon 1/2 teaspoon nutmeg 2 tablespoon honey 3 cups light chicken stock 1 pound dates, halved lengthwise Juice of 2 lemons 1 teaspoon saffron Cooking Instructions Season the chicken parts with salt and a generous amount of pepper. Heat the oil in a large skillet, add the chicken in batches, and brown on all sides over high heat. Remove the chicken and set aside. Add the onions to the skillet and cook over medium heat until soft, about 10 minutes. Add spices, honey, and stock, and bring to a boil. Reduce heat and return the chicken to the skillet. Cover and simmer for 25 minutes or until the chicken is cooked. Skim the fat from the surface. Add the dates, lemon, and saffron, and cook for a further 5 to 10 minutes. Serve the chicken with some of the dates and sauce.
i'm going to close out this new york city thread by paying a tribute to the revival going on in harlem. all kinds of southern food and soul food restaurants are thriving. way to go harlem. so here is a tribute to soul food (it is good for your soul...... ) here is the website for some awesome soul food recipes (too many to post here)...... http://chitterlings.com/more.html here is a sampling of the recipes on this website (they are not afraid to share)........these posted recipes come from all over the nation (not just harlem)......soul food is a national phenomenon and is one of snort's #1 comfort food groups (and apparently that of many others ) Pat's Old Fashioned Chili Makes 10-12 servings 1 pound red kidney or pink beans 5 cups canned whole tomatoes 1 pound green pepper, chopped 1 tablespoon oil 1 pound onions, chopped 4 cloves garlic, crushed 1 cup chopped parsley 2-1/2 pounds ground turkey breast or sirloin (coarse or chili grind) 1-1/2 pounds ground lean pork 1/3 cup chili powder 2 tablespoons salt 2 teaspoons pepper 1 teaspoon cumin seed Soak beans by preferred method found on this site. Drain beans and in a four-quart cooking kettle add enough fresh water to cover beans, then simmer, covered, until beans are tender (approximately 1 to 1-1/2 hours). Saute green pepper in oil for 5 minutes, then add onions and cook until tender, stirring often. Add garlic and parsley. In a seaparate skillet, brown meat for about 15 minutes. Add meat to the onion mixture, stir in chili powder and cook for 10 minutes. Combine all ingredients including the spices in the large kettle and simmer covered for one hour then uncovered for another 30 minutes. This recipe makes a geneorus amount of chili. It's great for a party or even for the family since the leftover can be frozen for future use. To: [email protected] From: "Elvee O'Kelley" Subject: Simple Pound Cake Simple Buttery Pound Cake Your basic pound cake: buttery, moist, simple, and rich. This versatile cake can be made into one 10-inch bundt, two 9 x 5-inch loaf cakes, one 9 x 5-inch and two 8 x 4-inch loaf cakes, or four 8 x 4-inch loaf cakes. 1 pound (4 sticks) unsalted butter at room temperature 3 cups sugar 6 eggs, at room temperature 4 cups all-purpose flour 1 cup whole or 2% milk 1 tablespoon vanilla extract 2 teaspoons baking powder 1/2 teaspoon kosher salt Preheat the oven to 350 degrees. Generously grease and flour the pan(s). Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the eggs, one at a time, beating well and scraping down the bowl before each addition. Add 2 cups of the flour and beat well. Scrape down the sides of the bowl and add the milk and vanilla, continuing to beat. Scrape down the sides of the bowl and add the baking powder, salt, and the remaining 2 cups of flour. Beat well. Pour the batter into the prepared pan(s). If you are using more than one pan, be sure the batter comes to the halfway point. Transfer to the oven and bake until the cake pulls away from the sides of the pan and a tester comes out clean, about 1 hour for the bundt pan, 50 minutes for the 9 x 5-inch loaf pan, and 45 minutes for the smaller pans. Cool for 20 minutes in the pan and then invert on a rack. Cool to room temperature and cut into 12 to 16 pieces. To: [email protected] From: "Elvee O'Kelley" Subject: Strawberry Cheesecake Strawberry Cheesecake 24 oz Cream cheese 1 c Strawberry pourable fruit 1 ts Vanilla 1/4 ts Salt 4 Eggs 2 ts Vanilla 1 c Sour cream Strawberries; sliced 3/4 c strawberry fruit spread combined with 1/4 c warm water may be substituted for the pourable fruit. Do not use reduced-calorie sour cream. Preheat oven to 325. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9" springform pan. Bake 50 minutes. Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries. Here's a recipe for cooking COUNTRY STYLE Pork Ribs. These ribs are a lot meatier than regular baby back ribs... Boil the ribs in a teaspoon of salted water until tender Season with meat tenderizer, garlic salt, onion salt and pepper Place in roasting pan or foiled lined covered pan and ADD sliced onions. Bake at 350 degrees for about 1 hour Brush meat with your favorite bbq sauce and add a 1/4 cup of water to the pan. Cover and cook for another 10 minutes. Hot wings recipe: Wings, cut into pieces....whatever amount you want to eat Hot sauces (Texas Pete as base) Butter Oil Deep fry wings until light/light golden brown. Best done on an outdoor cooker, if you have one. Remove and drain on papertowels. After all wings are fried, melt about a half tablespoon of butter in a sauce pan and add about half cup of Texas Pete hot sauce to the pan and other hot sauces, depending on how hot you want the wings. The Texas Pete can be used as the only sauce if you want. If that's too hot, dilute with a little applecider vinegar. Anyway, put some wings in a large mixing bowl, cover with sauce, and then put the wings in a single layer on a cookie sheet. Be sure to put the wings of varying degree of heat together as someone may get one too hot for them. Put the cookie sheet in the oven at 350 degrees for about 10 minutes. Essentially, you want to bake the sauce onto the wings. Then turn the oven to broil for about three minutes and then enjoy. If you like messy, drippy wings, don't bake them or broil them. Just serve them right out of the mixing bowl. CREAM CARAMEL CAKE 2 sticks butter 3 cups sugar 6 eggs 2 2/3 cups flour 1/4 teaspoon baking soda 1 teaspoon salt 1 8oz. sour cream 1 tablespoon vanilla extract CAKE: Preheat oven 350 degree. Cream butter and sugar until fluffy. Add eggs one at a time. Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter mixtures. Add vanilla. Pour into 3 9-inch prepared pans. Bake for 25-35 minu-tes. Test doneness Remove from oven and cool on racks for 10 minutes. Carefully remove from pans to cool completely. Frost. CARAMEL FROSTING 2 sticks butter 2 cups light brown sugar 1/2 cup evaporated can milk 1/2 teaspoon vanilla extract 4 cups confectioners sugar FROSTING: Melt butter, add brown sugar and milk. Cook 2-3 minutes over medium heat stirring constantly remove from heat. Add vanilla and pour over confectioners sugar. Beat until smooth. Let cool slightly. Frost the cake This is the best and the easiest Macaroni and cheese recipe anyone can make. Macaroni and Cheese from the kitchen of Glenda Faye Davis, Cincinnati, Ohio one small box of macaroni (Do NOT overcook) macaroni should remain firm 3 cups milk 1 jar Ragu cheddar cheese sauce 1 12oz bag of shredded cheese (cheddar or colby) 1 stick margarine Pour the cooked macoroni in a large casserole dish while still hot. Cut up the margerine over the macoroni. Sprinkle with salt and stir slightly. Pour the Ragu Cheese sauce over the macaroni followed by the 3 cups of milk. Blend all ingredients together. Put in oven preheated to 400 degrees. Cook about 45 minutes. Enjoy! chicken wing recipe 5 pounds chicken wings 2 sticks of butter 12 oz. bottle Louisiana Hot Sauce ( you may use more depending on your taste) 1 bottle of garlic powder Preheat oven to 350 degrees. Brown wings until completely cooked. In a large pot melt butter and add the garlic powder on a low heat until the powder is dissolved. Add the Louisiana Hot Sauce and stir until completely blended. After the sauce is to your taste add chicken wings to coat each one. Place completed wings in another container until all wings are completed to keep them warm and cover with foil. Enjoy! P.S. Recipe may be doubled. To: [email protected] From: "Elvee O'Kelley" Subject: Chicken/Broccoli Bake This creamy and delicious casserole will have your family begging for seconds! Ingredients 10 ounces frozen chopped broccoli 12 ounces HEINZ HomeStyle Chicken or Turkey Gravy® 2 cups soft bread crumbs 2 cups cubed chicken 2 cups shredded sharp cheddar cheese 2/3 cup evaporated milk dash pepper In buttered 8-inch square dish, layer broccoli, chicken, bread cubes and cheese. Combine gravy, milk and pepper; pour over cheese. Bake in 375°F oven, 40 minutes. Let stand 5 minutes. Makes 6 servings. BAR-B-QUE RIBS 3 3-pound slabs pork ribs (see Note) Pepper Garlic powder Sauce: 1 28-ounce bottle Open Pit Barbecue Sauce 3 tablespoons fresh lemon juice 2 tablespoons brown sugar 2 tablespoons distilled white vinegar 4 to 6 ounces dark beer 2 teaspoons chili powder 1 teaspoon hot sauce (or more, if desired) 2 teaspoons liquid smoke 1 cup hickory chips (optional) 1. Sprinkle the ribs lightly on both sides with pepper and garlic powder. 2.Combine the sauce ingredients in a 2-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from the heat and set aside. Taste and adjust the seasonings. 3.Prepare a charcoal grill. Soak the hickory chips in water to cover. When the coals are hot, push them to one side of the grill. Drain the chips and sprinkle half of them over the coals. 4.Grill the ribs in the center of the cooking rack, turning occasionally. Sprinkle the remaining chips over the coals after 20 minutes. When the ribs are brown and almost done (around 50 minutes), slather the back side with sauce and turn after 10 minutes. Then slather the front side and cook until tender (about 10 to 15 minutes). Serve with additional sauce on the side. Serves 6 Note: For the most tender ribs, ask the butcher to remove the tough membrane from the back side of the meat. Old-fashioned Candied Yams 3 medium yams 1 cup sugar 1 Tablespoon nutmeg 1/4 stick butter 1 teaspoon vanilla pinch of salt 1 1/2 cups water Peel and cut yams in quarters. Sprinkle with sugar and nutmeg. Add butter. Add vanilla, salt and water. Cover and simmer over medium heat until liquid forms a syrup. Remove from heat and serve. Jamaican Patties PASTRY 2 cups Flour 1/4 tsp Salt 1/4 cup Solid shortening (Crisco) 1/4 cup (1/2 stick) margarine 1/3 cup Cold water MEAT FILLING 2 tbs Margarine 1 small white onion, finely chopped 1/4 tsp Chopped Scotch Bonnet pepper 1/2 lb Lean ground beef 1/2 tsp Salt 1/2 tsp Freshly ground black pepper 1/2 tsp Curry powder 1/2 tsp Dried thyme 1/4 cup Breadcrumbs 1/4 cup Beef or chicken stock 1 Egg, beaten 1/4 cup Water Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area's West Indian grocery stores, or use jalapenos as a substitute. Also known as habinera peppers. 1. Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use. 2. In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally. 3. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F. 4. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown. Yield: 10 patties. Louisiana Crab Cakes 1 pound fresh crabmeat, cleaned and flaked 1/2 cup minced green bell pepper 1/4 cup minced onion 1 egg, beaten 1 teaspoon TABASCO Pepper sauce 1/2 teaspoon dry mustard 3/4 cup plain dry bread crumbs, divided Vegetable oil (1) Mix crabmeat, pepper, onion,egg, mustard, pepper sauce and 1/2 cup crumbs. Cover, refrigerate for 1 hour or until firm. Shape crab mixture into ( 3/4-inch thick) patties; coat with remaining crumbs. (2) Pour oil into large heavy skillet to 1/2 inch depth; heat over medium heat. Brown crab cakes, in batches, for 3 to 5 minutes on each side or until done. Drain on paper towels. Serve warm. Banana Pudding Makes 4 servings "An old fashioned banana pudding recipe." Ingredients 2 eggs, beaten 2 1/2 cups milk 1/2 cup white sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon margarine (I prefer real butter) 32 vanilla wafers 4 bananas, sliced Directions 1 In a double boiler over simmering water, combine eggs, milk, sugar, cornstarch and salt. Stir constantly and cook until thick, 10 to 15 minutes. Remove from heat and stir in vanilla and margarine. 2 Place a layer of 16 wafers in a glass serving dish. Top with half the bananas. Top with half the pudding. Repeat. Serve immediately or refrigerate until serving. Southern Corn Pudding Ingredients: 15-1/2 oz can creamed corn 1 c Farm Fresh Non-Dairy, Fat Free Creamer or rich soy milk 2 eggs 2 tbsp oil 1 tbsp sugar 1/2 tsp salt 8 Ritz type crackers 1 tsp chopped onion 1 tsp chopped green pepper Directions: Preheat oven to 350 degrees. Combine all ingredients, mix well. Place in 1 quart casserole dish. Place casserole in pan of water in preheated oven. Bake one hour or until golden. Serves: 4 Maryland Crab Cakes 1 lb. fresh Backfin crabmeat 1 large egg 1 tbsp. Worcestershire sauce 1 tsp. Old Bay seasoning 2 tbsps. Hellmans mayonnaise 8 saltine crackers ( finely crumbled ) vegetable oil for frying Carefully remove the cartilage from the crabmeat, keeping the pieces as large as possible. Blot crabmeat with paper towels. In a medium bowl, mix the egg, Worcestershire sauce, Old Bay & mayonnaise until combined. ( I use a whisk ) Add crabmeat & crackers & toss lightly but thoroughly. Shape the mixture into 6 large crab cakes 0r 24 small crab balls. If not cooking immediately, keep covered in refrigerator. Fry until golden brown about 2 to 4 minutes per side. Serve with cocktail or Tartar sauce. Delicious !!! Here is a recipe that will make you slap yo mama and say yall!! Pot Roast Take a roast either whole or cut into chunks and roll in flour then fry in preheated hot skillet, browning and searing only. Cut up your potato's and carrots and sear them to a light tan. Put the above in a pot or slow cooker with cut up onions. Add flour to the grease in the skillet and stir until it's a light tan then add watter stiring and pour this into the pot and add a little water to keep it from being too thick. Spice it like you like it and drool until it's done. Creeping Crust Cobbler Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 cup milk 2 cups sliced peaches, blackberries, cherries, etc. 1/2 cup sugar Melt margarine in 10-inch round baking dish. Mix flour, sugar and baking powder. Add milk and mix. Spoon over melted butter in dish. Heat the peaches with sugar. Pour over dough. Bake at 350° about 30 minutes until crust is golden brown. Crust will rise to the top around the edges.
snort lied.....can't leave this thread unfinished without paying tribute to the new york city pizza........here are the top 5 pizza joints in the big apple....at least according to heather (probably a million top 5 lists for this one.... ). Top 5 New York Restaurants Serving Italian Food & Pizza From Heather Klein, New York City is famous for it's Italian population, and possibly even more so for delicious Italian food and pizzas. No trip to New York City would be complete without an Italian dining experience. 1) Lombardi's Coal-Oven Pizza Amazing pizza from Lombardi's is well worth a special trip downtown. Touted by some to be the best pizza in Manhattan, you'll have to try it to believe it. 2) Grimaldi's Pizzaria Not only does Grimaldi's offer great coal-oven pizza in a perfect setting complete with red and white checked tableclothes and an Italian soundtrack, , merchants, and supermarkets, but you also get a great view of the new york city skyline (now that's cool). 3) Frank Frank serves delicious Italian food at surprisingly affordable prices and is a great place to fuel up before an evening of East Village barhopping. As long as a little smoke and a wait won't bother you, it's worth checking out. 4) Le Madri Le Madri = Le Magnifico; from the decor and the wine to every delectable course, and an attentive staff to cater to your every culinary whim. An ideal restaurant for special occasions, says Judith G. DeCosta. 5) DiFara's Pizzeria Arguably among the best pizza in New York City, DiFara's in Brooklyn offers both square and traditional pies, in addition to a menu of classic Italian dishes. and finally, before we close.....a tribute to the new york city street vendors and delis (great foods at a low price): Eating in New York City While New York City does have some fabulous gourmet restaurants and top-notch international eateries, this travel guide focuses on how to get the most of your money! You can ensure this while eating out by stopping at some of the numerous street vendors with food carts filled with delicious treats. These are favorites of local New Yorkers and offer a variety of foods at inexpensive pricing, including fresh bagels, hot dogs, sausages, pretzels, falafels, pizza, and hot roasted nuts! You can also stop in at one of the thousands of delicatessens in the city that offer amazing hot food bars with various assortments of food that is weighed by the pound. You decide what and how much you want… enjoy!
