tag:blogger.com,1999:blog-50534577726895936382024-03-13T00:29:52.152-07:00recipieswebber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-5053457772689593638.post-56378835309818774512010-11-18T04:23:00.000-08:002010-11-18T04:32:24.656-08:00Apple-Poblano Whole Roast Turkey<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPQHGKP1eSfm5Yhb_LklEdu6YIe_fDXL98ZPOnHkwq-ayJTCAtQByRBdDclhec0n8yBwif8cT4m6YvSj2RkaqAFH9u_aG7OSjDjP463VM_MMH3jXKI7WqfCyw_nIde1ZpAtghhoSS0VOC/s1600/apple-poblano-turkey-ck-l.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 300px; FLOAT: right; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540866418207883218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPQHGKP1eSfm5Yhb_LklEdu6YIe_fDXL98ZPOnHkwq-ayJTCAtQByRBdDclhec0n8yBwif8cT4m6YvSj2RkaqAFH9u_aG7OSjDjP463VM_MMH3jXKI7WqfCyw_nIde1ZpAtghhoSS0VOC/s320/apple-poblano-turkey-ck-l.jpg" /></a><br /><p align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mgEbm5idiK1Qc5mlHlVwXXupz8RNr4aVnGASQumUVdCxOnG0nnKfg6Uu3XeVHqOPbDh7doo5jGzvwRhtgNTAQFuK9yRJTnic8UKbHsdNBWwkSECDYZc5rIf-3dCvg8LUz_n2H6x7p4LT/s1600/apple-poblano-turkey-ck-l.jpg"></a></p><span style="font-family:trebuchet ms;font-size:180%;">Apple-Poblano Whole Roast Turkey<br /></span><br /><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Ingredients </strong></span><br /><br /><strong>Brine:</strong> </span><br /><span style="font-family:verdana;"><br /></span><span style="font-family:trebuchet ms;">8 cups water<br />8 cups apple cider<br />1/2 cup packed brown sugar<br />1/3 cup kosher salt<br />2 tablespoons black peppercorns, crushed<br />1 jalapeño pepper, quartered lengthwise </span><br /><span style="font-family:trebuchet ms;"><br /><strong>Turkey:<br /></strong><br />1 (12-pound) organic fresh turkey<br />1 tablespoon brown sugar<br />1 teaspoon kosher salt<br />3/4 teaspoon dried oregano<br />1/2 teaspoon ground cumin<br />1/2 teaspoon freshly ground black pepper<br />1/2 teaspoon ground red pepper<br />1/4 teaspoon ground coriander<br />3 Gala apples, quartered and divided<br />2 poblano chiles, quartered, seeded, and divided<br />1 cup cilantro leaves<br />Cooking spray<br />3 cups water<br />3 cups fat-free, lower-sodium chicken broth, divided<br />2 tablespoons butter<br />2 cups chopped onion<br />5 garlic cloves, crushed<br />1.13 ounces all-purpose flour (about 1/4 cup)<br />1 cup apple cider<br />3 tablespoons chopped fresh cilantro<br />2 tablespoons fresh lime juice<br /><br /><strong>Preparation</strong><br /><br />1. To prepare brine, combine first 6 ingredients, stirring well.<br /><br />2. To prepare turkey, remove giblets and neck from turkey; reserve neck and giblets. Trim excess fat. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add brine. Secure bags with several twist ties. Refrigerate 12 to 24 hours.<br /><br />3. Preheat oven to 500°.<br /><br />4. Remove turkey from bags; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1 tablespoon sugar and next 6 ingredients (through coriander) in a small bowl. Rub spice mixture under loosened skin over flesh. Place 1 apple quarter and 1 poblano quarter in the neck cavity; close skin flap. Arrange 5 apple quarters, 1 poblano quarter, and 1 cup cilantro leaves in the body cavity. Secure legs with kitchen twine. Arrange turkey, neck, and giblets on the rack of a roasting pan coated with cooking spray. Arrange remaining 6 apple quarters and 6 poblano quarters in bottom of roasting pan coated with cooking spray. Place rack with turkey in pan. Roast at 500° for 30 minutes.<br /><br />5. Reduce oven temperature to 350° (do not remove turkey from oven). Place a foil tent over turkey breast. Pour 3 cups water in bottom of pan.<br /><br />6. Bake turkey at 350° for 40 minutes. Rotate turkey, and baste with 3/4 cup broth. Roast for 30 minutes; rotate turkey. Baste with 3/4 cup broth. Roast 20 minutes or until a thermometer inserted in the thickest part of the thigh registers 165°. Remove from oven. Place turkey, breast side down, on a jelly-roll pan or cutting board. Let stand, covered, for 30 minutes. Serve breast side up. Chop giblets. Discard neck.<br /><br />7. Strain pan drippings through a sieve into a bowl; discard solids. Melt butter in a large saucepan over medium-high heat. Add onion; sauté for 5 minutes or until translucent. Stir in reserved chopped giblets and garlic; sauté 2 minutes, stirring constantly. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Sprinkle flour over onion mixture; saute 2 minutes, stirring frequently. Add drippings, remaining 1 1/2 cups broth, and 1 cup apple cider; bring to a boil. Reduce heat, and simmer until reduced to 3 cups (about 15 minutes). Strain through a sieve over a bowl, and discard solids. Stir in chopped cilantro and lime juice. Discard turkey skin; carve. Serve with gravy.<br /><br /><br /><br /></span>webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-16891195298986733052010-06-07T15:35:00.000-07:002010-06-07T15:37:21.354-07:00Broccoli Slaw<br /> <br />1 package broccoli slaw<br />2 packages Ramen noodles broken up into small pieces (without the seasoning)<br />1 cup sunflower seeds<br />1 cup craisins<br />1 cup toasted slivered almonds<br />1 bunch scallions<br />1 red pepper (diced)<br />1/3 cup apple cider vinegar<br />1/3 cup of sugar<br />¾ cups vegetable oil<br />Add 1 package of the Ramen Noodles seasoning<br /> <br />Mix all of the wet ingredients together and 1 package of Ramen Noodle Seasoning. Pour over the remaining ingredients. Refrigerate and serve.webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-72174564264569599442009-12-27T16:05:00.000-08:002009-12-27T16:08:33.749-08:00Chocolate Cheescake<strong>Mouse Cheesecake</strong><br /><strong></strong><br /><em>Ingredients:</em><br /><em><br /></em>Graham Cracker Crust<br />¾ CUP graham cracker crumbs (5 To 6 Crackers<br />¼ Cup (1/2 stick) unsalted butter or margarine softened<br />2 Tablespoons Sugar<br /><br /><em>Chocolate Cream Cheese Filling:</em><br /><em></em><br />3 Packages ( 8 oz) Cream cheese softened<br />1 Cup Sugar<br />2 Eggs<br />8 Squares (1 oz) semi-sweet chocolate melted and cooled<br />¾ Cup dairy sort cream<br />2 Tbs heavy cream<br />7 Tbs Strong Coffee<br />1 Tbs dark rum<br />Garnish: 2 Squares semi-sweet chocolate melted<br /><br /><br /><strong>Assembly – Instructions – Directions</strong><br /><br />1. Preheat oven to 350°<br />2. Prepare graham it cracker crust: Combine crumbs, butler and sugar with electric mixer or food processor at high speed until well combined. Press mixture into bottom of 8” spring form pan. Set aside<br />3. Prepare chocolate cream cheese filling. Combine cheese, sugar and eggs with mixer / processor on high speed until smooth and well blended. Add Chocolate (melted and cooled) sour cream I coffee, heavy cream and rum until well blended. Pour on top of crust.<br />4. Bake at 350° for 45 minutes. Turn oven off. Prop oven door open slightly. Leave cake in oven with door ajar for 1 hour. Remove and Cool on wire rack. Refrigerate overnight. Can garnish Top with melted chocolate drizzled-drizzled cheese.<br />5. Loosen and remove side of pan. Let stand 15 minutes before serving<br />6. Enjoy!webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-85205180809945139082008-10-23T04:34:00.001-07:002009-11-25T13:24:16.259-08:00Stir-Fried Sirloin with Ginger and Bok ChoyStir-Fried Sirloin with Ginger and Bok Choy<br /><br /><br />Ingredients<br />2 tablespoons soy sauce<br />1 tablespoon dry vermouth<br />1 tablespoon cornstarch<br />1 1/2 teaspoons sugar<br />1 pound sirloin steak, sliced across the grain 1/8 inch thick<br />2 tablespoons canola oil<br />2 large garlic cloves, very finely chopped<br />1 tablespoon finely chopped fresh ginger<br />1 large jalapeño, seeded and julienned<br />1 1/2 pounds bok choy, cut into 1-inch pieces<br />Salt and freshly ground pepper<br />3 tablespoons chicken stock, canned low-sodium broth or water<br />1/4 teaspoon Asian sesame oil<br />Directions<br />In a medium bowl, whisk the soy sauce with the vermouth, cornstarch and sugar. Add the sliced sirloin and toss well to coat.<br />Heat 1 tablespoon of the oil in a large skillet until almost smoking. Add half of the garlic, ginger and jalapeño and stir-fry over high heat until fragrant, about 30 seconds. Add half of the meat and stir-fry until browned in spots, about 2 minutes. Transfer the meat to a plate. Return the skillet to high heat and repeat with the remaining oil, garlic, ginger, jalapeño and beef.<br />Add the bok choy to the skillet, season with salt and pepper and cook over high heat, stirring, until crisp-tender, about 4 minutes. Return the meat and any accumulated juices to the skillet. Add the stock and bring to a boil. Stir in the sesame oil and serve.webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-80339785749348769882008-09-14T07:13:00.000-07:002008-09-14T07:15:24.032-07:00Grilled Wild Salmon with Preserved Lemon RelishSounds Great but not tried yet<br /><br />Grilled Wild Salmon with Preserved Lemon Relish<br />Posted by Elise on Sep 10, 2008<br /><br />Fresh fish should be cooked the day you get it. Now, according to my favorite grilling experts, Andrew Scholss and David Joachim (<a href="http://www.amazon.com/gp/product/0811849643?ie=UTF8&tag=elisecom&linkCode=as2&camp=1789&creative=9325&creativeASIN=0811849643">Mastering the Grill</a>, excellent book, must have if you are into grilling), wild salmon is great to grill whole, and easier to do so than farmed salmon, because it tends to be thinner, easier to cook through without getting dried out on the edges. <a id="more"></a><br />I packed this salmon with chopped preserved lemons, parsley, dill, and shallots, and grilled it on our gas grill. It was outstanding. One of the best salmon meals we've ever had. Leftovers great the next day with <a href="http://www.elise.com/recipes/archives/007318bread_and_butter_pickles.php">bread and butter pickles</a>. Note, we often get our fish from Whole Foods, and unless you specifically ask for it, they sometimes forget to remove the scales before they hand you the fish. (This is not just in Sacramento, I've heard complaints from a friend in Boston too.) Bad, bad, bad, on the part of Whole Foods or any fish monger. You really shouldn't have to ask, this should be done for you. But, in case it isn't, you'll want to remove the scales yourself before cooking the fish.<br /><br /><a onclick="return revealThis('callout-printoptions')" href="javascript:void(0);"></a><br /><strong>Grilled Wild Salmon with Preserved Lemon Relish Recipe<br /></strong><br />Preserved lemons are lemons that have been preserved in salt. They are used often in Moroccan cooking. You can get them at specialty markets, or you can <a href="http://www.elise.com/recipes/archives/001815how_to_make_preserved_lemons.php">make them yourself</a>. If you do not have access to preserved lemons, for this recipe you can use the grated zest from 2 lemons and 2 Tbsp of lemon juice instead.<br /><br /><strong>Ingredients</strong><br /><br />One whole (4 pounds) or half (2 pounds) of a wild-caught salmon, gutted, cleaned, skin on, scales removed<br />Olive oil<br />Fresh squeezed lemon juice<br />Relish Ingredients<br />2 whole <a href="http://www.elise.com/recipes/archives/001815how_to_make_preserved_lemons.php">preserved lemons</a>, rinsed of excess salt, seeds removed, chopped<br />1/4 cup chopped fresh parsley<br />1/4 cup chopped fresh dill<br />1/4 cup chopped shallots<br />1 teaspoon olive oil<br />1/2 teaspoon lemon juice<br />Ground black pepper<br /><br /><strong>Method</strong><br /><br />1 Prepare relish. Combine all relish ingredients into a small bowl.<br /><br />2 Preheat grill for indirect heat.<br /><br />3 Check to make sure the scales have been removed from the salmon's skin. If scales remain, use edge of a large spoon, scrape against the sides of the fish, in the direction of tail to head, to remove any fish scales that may still be on the fish. (Best to work over a sink, as the scales tend to fly all over the place.) Rinse fish with cold water and pat dry.<br /><br />4 Put 1-inch deep, diagonal cuts in sides of the salmon, spaced 1 1/2 to 2 inches apart. Stuff the cuts well with relish. Stuff cavity with relish. (Note that if this uses up all of your relish, you may want to make another batch of it to serve alongside the fish.) Squeeze some lemon juice over the fish. Rub olive oil generously all over the fish (this will help keep it from sticking to the grill grates). Tie up the fish with kitchen string, to help hold it together while grilling.<br /><br />5 When the grill is good and hot, oil the grill grates. (Use tongs to spread oil over the grates with a folded up and oil-soaked paper towel.) Grill on indirect heat (away from coals or not directly over flame) for 20-30 min, turning half way. Try to keep the grill temperature at 350°F-375°F.<br /><br />Use a meat thermometer to test the fish, inserted into the deepest part. The fish is done when the internal temperature of the fish is 130°F.<br />If the skin comes off when you flip the fish, or when you remove the salmon from the grill, don't worry about it. Just peel it off before serving.<br /><br />Serve with remaining fresh relish. A 2 lb half-whole salmon will serve 4. A whole 4 pound salmon will serve 8.webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-40427229773541639822008-09-14T06:17:00.000-07:002008-09-14T06:19:50.590-07:00Summer Garden Lentil and Pasta Salad<span style="font-size:180%;">Summer Garden Lentil and Pasta Salad</span><br /><br /><br />Petite green lentils are sometimes labeled "le puy lentils." Other lentils also will work, but the cook time could change, so make sure they are tender before you drain and rinse them.<br />Yield<br />4 servings (serving size: 1 1/4 cups)<br /><br /><strong>Ingredients</strong><br /><strong></strong><br /><strong>Vinaigrette:<br /></strong>2 1/2 tablespoons balsamic vinegar<br />1 tablespoon minced shallots<br />1 1/2 teaspoons minced fresh garlic<br />1 tablespoon Dijon mustard<br />1 1/2 tablespoons extra virgin olive oil<br />1/8 teaspoon salt<br />1/8 teaspoon freshly ground black pepper<br /><br /><strong>Salad:</strong><br />1 cup fat-free, less-sodium chicken broth<br />1/2 cup dried petite green lentils<br />1 bay leaf<br />2 cups uncooked orecchiette pasta ("little ears" pasta)<br />1 cup diced zucchini<br />3/4 cup halved cherry tomatoes<br />1/2 cup diced red bell pepper<br />1/2 cup diced yellow bell pepper<br />1/2 cup diced red onion<br />2 tablespoons chopped fresh basil<br />2 tablespoons chopped fresh flat-leaf parsley<br />2 tablespoons grated Parmigiano-Reggiano cheese<br />1 1/2 teaspoons chopped fresh or<br />1/2 teaspoon dried oregano<br />1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme<br />1/4 teaspoon salt<br />1/4 teaspoon freshly ground black pepper<br /><br /><strong>Preparation</strong><br />To prepare vinaigrette, combine first 7 ingredients in a blender or food processor; process until well blended.<br />To prepare salad, combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf.<br />Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water.<br />Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.<br /><br /><br /><strong>Nutritional Information</strong><br />Calories:<br />380 (19% from fat)<br />Fat:<br />7.9g (sat 1.6g,mono 4.4g,poly 1.5g)<br />Protein:<br />16.2g<br />Carbohydrate:<br />63.7g<br />Fiber:<br />7.6g<br />Cholesterol:<br />3mg<br />Iron:<br />3.9mg<br />Sodium:<br />447mg<br />Calcium:<br />97mg<br />Jennifer Martinkus and Derrin Davis Cooking Light, JULY 2003<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=671004">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=671004</a>webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-92000623361882099792008-09-14T06:03:00.000-07:002008-09-14T06:06:18.211-07:00<strong><span style="font-size:130%;">Chocolate Mouse Cheesecake</span></strong><br /><br /><strong>Ingredients:<br /></strong>Graham Cracker Crust<br />¾ CUP graham cracker crumbs (5 To 6 Crackers)<br />¼ Cup (1/2 stick) unsalted butter or margarine softened<br />2 Tablespoons Sugar<br /><br /><strong>Chocolate Cream Cheese Filling</strong><br />3 Packages ( 8 oz) Cream cheese softened<br />1 Cup Sugar<br />2 Eggs<br />8 Squares (1 oz) semi-sweet chocolate melted and cooled<br />¾ Cup dairy sort cream<br />2 Tbs heavy cream<br />7 Tbs Strong Coffee<br />1 Tbs dark rum<br />Garnish: 2 Squares semi-sweet chocolate melted<br /><br /><strong>Assembly – Instructions – Directions</strong><br />1. Preheat oven to 350°<br />2. Prepare graham it cracker crust: Combine crumbs, butler and sugar with electric mixer or food processor at high speed until well combined. Press mixture into bottom of 8” spring form pan. Set aside<br />3. Prepare chocolate cream cheese filling. Combine cheese, sugar and eggs with mixer / processor on high speed until smooth and well blended. Add Chocolate (melted and cooled) sour cream I coffee, heavy cream and rum until well blended. Pour on top of crust.<br />4. Bake at 350° for 45 minutes. Turn oven off. Prop oven door open slightly. Leave cake in oven with door ajar for 1 hour. Remove and Cool on wire rack. Refrigerate overnight. Can garnish Top with melted chocolate drizzled-drizzled cheese.<br />5. Loosen and remove side of pan. Let stand 15 minutes before serving<br />6. Enjoy!webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-37503535706822375112008-08-31T13:30:00.000-07:002008-08-31T13:37:36.994-07:00Broccoli Slaw<pre><br /><span style="font-family:arial;font-size:130%;">Broccoli Slaw</span><br /><blockquote><br /><br />1 package broccoli slaw<br />2 packages Ramen noodles broken up into small pieces (without the seasoning)<br />1 cup sunflower seeds<br />1 cup craisins<br />1 cup toasted slivered almonds<br />1 bunch scallions<br />1 red pepper (diced)<br />1/3 cup apple cider vinegar<br />1/3 cup of sugar<br />¾ cups vegetable oil<br />Add 1 package of the Ramen Noodles seasoning<br /></blockquote><br />Mix all of the wet ingredients together and 1 package of Ramen Noodle Seasoning. Pour over the remaining ingredients. Refrigerate and serve.</pre>webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-92014680397982974742008-03-01T05:53:00.000-08:002008-03-01T05:55:32.997-08:00Chicken Francese<div align="left"><strong><span style="font-size:130%;">Chicken Francese</span></strong><br />Recipe courtesy Tyler Florence</div><div align="left"><br />4 skinless, boneless, chicken breasts (about 11/2 pounds) </div><div align="left">All-purpose flour, for dredging </div><div align="left">Kosher salt and freshly ground black pepper </div><div align="left">4 large eggs </div><div align="left">3 tablespoons water </div><div align="left">1/4 cup extra-virgin olive oil </div><div align="left">1/2 lemon, with rind, cut in thin rounds </div><div align="left">1/2 cup dry white wine, such as Pinot Grigio </div><div align="left">1 cup chicken broth </div><div align="left">1/2 lemon, juiced </div><div align="left">2 tablespoons unsalted butter </div><div align="left">1/4 cup chopped flat-leaf parsley </div><div align="left"> </div><div align="left"><br />Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet. </div><div align="left"><br />Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm. </div><div align="left"><br />Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.</div>webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-21996778746695766102008-01-19T08:09:00.000-08:002008-01-19T08:12:52.278-08:00Artichoke DipArtichoke Dip Ingredients:<br />1 – 8 oz package Philly Cream cheese<br />4oz - Mayonnaise<br />4oz - Sour Cream<br />¼ Cup Fresh Grated Parmesan Cheese<br />¼ Cup Fresh Grated Romano Cheese1<br />– 16oz can artichokes – Pastene or Goya brands are good (Rinse can a few times with fresh water, before cutting)<br /><br />Fresh Chives<br />Crushed Garlic - 1 teaspoon <br /><br />Directions:<br /><br />1. Soften the cream cheese before mixing.<br />2. Dice the artichokes into small ½” size pieces<br />3. Into a mixing bowl place the softened cream cheese. Mix in the mayonnaise, sour cream, the Parmesan and Romano cheese, artichokes and garlic.<br />4. When the mixture is fairly well blended, spoon into a 9” round glass pie dish<br />5. Set Oven to Bake at 350 degrees<br />6. Place un-covered dish into oven for 20 – 25 minutes until the edges appear slightly golden and mixture is bubbling at the edge<br />7. Remove and sprinkle chopped chives on top and let cool about 5 minutes before servingwebber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-85795830511409233472007-11-20T08:51:00.000-08:002007-11-20T09:19:35.965-08:00WHITE CHOCOLATE AND STRAWBERRY CHEESECAKE<span style="font-size:130%;">WHITE CHOCOLATE AND STRAWBERRY CHEESECAKE</span><br /><em>Thanks Kathy!</em><br /><br /><em>A spectacular cake that’s a superb way to say “Be my valentine.”<br /></em><br />8 SERVINGS <em>(Editors note: nice valentine!)</em><br /><br />CRUST<br />18 vanilla wafer cookies (I usually use 24+)<br />1 cup almonds, toasted<br />4½ tablespoons unsalted butter, melted<br /><br />FILLING<br />4 ounces imported white chocolate (such as Lindt), chopped<br />2 8-ounce packages cream cheese, room temperature<br />2/3 cup sugar 2 teaspoons vanilla extract<br />3/4 teaspoon grated lemon peel<br />2 large eggs<br /><br />3/4 cup fresh strawberries (raspberries work too) or frozen unsweetened, thawed, drained<br /><br />TOPPING <em>(After Refrigerating Overnight)</em><br />1 8-ounce container sour cream<br />3 tablespoons sugar ½ teaspoon vanilla extract<br />2 ½ pint baskets raspberries or one 1-pint basket strawberries<br />½ cup seedless raspberry or strawberry jam<br /><br />FOR CRUST: Preheat oven to 350° F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart- shaped pan * atop foil. (* If unavailable, use a 8-inch spring form pan; omit foil.) Wrap foil around outside and 1 inch up side of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.<br /><br />FOR FILLING: Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.<br /><br />Spoon half of batter into crust, lop with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes (time can be less based on oven and type i.e.: convection start watching after 30 minutes). Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.<br /><br />FOR TOPPING: Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-66719836086319195522007-11-18T07:41:00.000-08:002007-11-18T07:42:17.927-08:00German Chocolate CheesecakeCheesecake Factory`s German Chocolate Cheesecake<br />CDKitchen http://www.cdkitchen.com<br /><br />Category: C - Copy Cat Restaurant Recipes <br />Serves/Makes: 12 | Difficulty Level: 3 | Ready In: 1-2 hrs<br /><br />Ingredients:<br /><br />***Cheesecake***<br />24 ounces cream cheese, softened and cut into chunks<br />1/2 cup sugar<br />2 eggs<br />1/4 cup sour cream<br />1 teaspoon vanilla<br />***Chocolate Cake***<br />4 ounces unsweetened chocolate<br />1/2 cup butter<br />2 cups sugar<br />4 eggs<br />2 teaspoons vanilla<br />1 1/2 cup flour<br />***Chocolate Glaze***<br />1/2 cup semisweet chocolate chips<br />2 tablespoons whipping cream<br />***German Chocolate Topping***<br />2 egg yolks<br />2/3 cup sugar<br />1/3 cup butter, cut into small pieces<br />2/3 cup whipping cream<br />1 teaspoon vanilla<br />1 cup flaked coconut<br />1 cup chopped pecans<br />***Garnish***<br />Whipping cream<br /><br /><br /><br /><br />Directions:<br />For Cheesecake: In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside. <br /><br />For Chocolate Cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. <br /><br />Bake in preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled. <br /><br />Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired. <br /><br />For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake. <br /><br />For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.<br /><br />Recipe Location: http://www.cdkitchen.com/recipes/recs/512/Cheesecakes_Factory_German_Chocolate_Cheesecake44271.shtml<br />Recipe ID: 17646<br />Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!<br /><br />This recipe is from CDKitchen http://www.cdkitchen.com<br />© 1995-2007 CDKitchen, Inc.webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-83024228318981393132007-11-14T15:20:00.000-08:002007-11-14T15:21:03.533-08:00Warm Chicken and Mushroom SaladWarm Chicken and Mushroom Salad<br /><br />The warmth of the chicken and mushroom brings out the tangy flavor of the Dijon dressing. <br />Preparation time: 20 minutes <br />Total cooking time: 15 minutes <br />Serves 4 <br />• 2 skinless, boneless chicken breast halves <br />• oil, for cooking <br />• 3 tablespoons unsalted butter <br />• 7 ounces mixed wild mushrooms, trimmed <br />• 1 shallot, finely chopped <br />• 5-6 cups mixed salad leaves <br />• 2 teaspoons Dijon mustard <br />• 2 teaspoons red wine vinegar <br />• 1/3 cup olive oil <br />• sprigs of fresh chervil or parsley, to garnish<br />1. Season the chicken with salt and pepper, then heat a little oil in a skillet and fry for 4 minutes on each side, or until tender. Remove from the pan, cover with foil and set aside. <br />2. Heat a little more oil in the pan, add the butter and fry the mushrooms for 3-5 minutes, or until tender and lightly colored. Add the shallot and cook for 1 minute. Season to taste and removed with a slotted spoon. <br />3. Wash and dry the salad leaves and tear into bite-size pieces. Set aside in a large bowl. Remove the foil from the chicken and slice at an angle lengthwise. <br />4. Whisk together the mustard and vinegar. Continue whisking and slowly add the oil. Pour half the dressing over the salad leaves and toss well; place a mound in the center of each plate. Toss the mushrooms in half the remaining dressing and sprinkle over the salad. Arrange the chicken on top. Drizzle with the remaining dressing and garnish with springswebber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-58581425258065221852007-10-28T05:42:00.000-07:002009-10-04T08:03:13.619-07:00<TABLE width="80%" align=center border=0> <TBODY> <TR> <TD> <H2><BR>Ropa Vieja with Capers<BR></H2> <DIV class=recipetitle> </DIV>ACTIVE TIME 1 HR 40 MIN TOTAL TIME 3 HRS <BR> <P>4 SERVINGS PLUS LEFTOVERS FOR 4 ADDITIONAL SERVINGS </P> <P> </P> <P>This classic Cuban beef stew is called <I>ropa vieja</I>—"old clothes"—because the juicy beef is shredded like rags. The version here is the ideal recipe for a lazy Sunday afternoon: It is long-simmered and makes enough for two meals. On Sunday night, serve the meat with rice and beans. Later in the week, reheat it gently in a large pot, covered, for 15 minutes, then wrap it in warm tortillas with avocado slices, chopped red onion, hot sauce and cilantro and add a squeeze of fresh lime juice.<BR><BR>To drink, try a Barbera from the Piedmont region of Italy. Its wonderful acidity will blend with the stew's acidic tomatoes, so the wine will end up tasting smoother, rounder and richer. A graceful, high-acid version, such as the 2001 Prunotto Fiulot Barbera d'Asti, is a good bet here.</P> <P> </P> <P class=inglist>1/4 cup plus 1 tablespoon extra-virgin olive oil <BR>4 pounds flank steak, cut with the grain into 6 pieces <BR>Kosher salt and freshly ground pepper <BR>8 cups water <BR>2 bay leaves <BR>2 medium onions, thinly sliced <BR>2 medium red bell peppers, thinly sliced <BR>2 medium green bell peppers, thinly sliced <BR>14 medium garlic cloves, minced (about 1/3 cup) <BR>8 whole cloves <BR>2 cinnamon sticks <BR>One 28-ounce can peeled tomatoes in puree, drained and coarsely chopped (4 cups) <BR>1/4 cup capers, drained and rinsed</P> <P class=inglist> </P> <P>1. In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Blot the flank steak dry with paper towels and season it generously with salt and pepper. Working in 2 batches, brown the meat over high heat, about 10 minutes. Transfer the browned steak to a plate and repeat with the remaining meat. Return all of the meat to the casserole. Add the water and 1 bay leaf; bring to a boil. Reduce the heat to low, cover and simmer until the meat is very tender, 1 1/2 to 2 hours. </P> <P> </P> <P>2. Transfer the stewed meat to a large bowl and cover with aluminum foil; reserve 3 cups of the cooking liquid. Discard the bay leaf. </P> <P> </P> <P>3. In the same casserole, heat the remaining 1/4 cup of olive oil. Add the onions and red and green bell peppers to the casserole and cook over high heat, stirring frequently, until the onions are softened and golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes. </P> <P> </P> <P>4. Lay the cloves, cinnamon and the remaining bay leaf on a square of cheesecloth. Gather the edges and tie them with kitchen string; add the spice bag to the casserole. Stir in the tomatoes, capers and the reserved 3 cups of cooking liquid; bring to a boil, then simmer over moderately low heat until the sauce thickens, 15 minutes. Season with salt and pepper. Discard the spice bag. </P> <P> </P> <P>5. Meanwhile, using 2 forks, pull the meat into long shreds. Add the meat to the sauce and simmer over low heat until warmed through, then serve.</P> <P> </P> <P>MAKE AHEAD The beef stew can be refrigerated for up to 4 days.</P> <P>SERVE WITH Steamed white rice and black or pinto beans.</P> <P> </P> <P><I>--David Rosengarten</I></P> <P><I>This recipe originally appeared in October 2003.</I></P> <P> </P> <P><A href="http://www.foodandwine.com/invoke.cfm?objectid=D48A28FF-3931-45E6-9C4F726711F3AC51">http://www.foodandwine.com/invoke.cfm?objectid=D48A28FF-3931-45E6-9C4F726711F3AC51</A></P></TD></TR></TBODY></TABLE>webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-80541598661809428902007-10-14T06:23:00.000-07:002007-10-14T06:24:31.987-07:00Pasta Sauce INew Italian Recipes Presents:<br />Homemade Italian Tomato Sauce <br /><br />Ingredients:<br />2 T extra virgin olive oil<br />1 medium onion, diced<br />3-5 cloves garlic, crushed with flat of knife and sliced thinly<br />1/2 to 1 cup diced, fresh basil. (It's your call. We usually use close to a cup)<br />1/2 cup red wine. (Good enough quality to drink)<br />1 T turbinado (raw) sugar (or Splenda)<br />Salt and freshly ground black pepper<br />1 28 oz. can crushed or diced tomatoes.<br />1 t lemon juice (optional)<br />3 T brandy (optional) <br /><br />If you have good fresh tomatoes, blanch them in boiling water until the skins are loose and wrinkled. Cool in cold water and remove skins before dicing. If you squeeze through strainer with mesh small enough to catch the seeds, the removal of the seeds will make the sauce a little less bitter. We usually don't remove the seeds. We can't tell that it makes enough difference to go to the trouble)<br /> <br /><br />Preparation:<br />Sauté onions in olive oil over low heat, covered, for 10-12 minutes. <br /><br />Add garlic and basil, re-cover, for another 5 minutes or so. <br /><br />Uncover and add wine. Reduce by about half. <br /><br />Add tomatoes and S & P and simmer for 15 minutes. You can reduce the sauce further and intensify the flavor. We like to add the brandy and lemon juice about 3-4 minutes before finishing. <br /><br />If you want to turn this sauce into Neapolitan Sauce, add 10-12 sliced ripe olives, and 1 1/2 T capers just before finishing. <br /><br />Fresh Italian Parsley can be added at the end if you like it. <br /><br />For a nice twist, add 3-5 crushed and chopped anchovies. You talk about kicking something up a notch! Especially good in fish stew (Cioppino). Yum!!! <br /><br />Write it down and star it, pupils: This tangy tomato sauce can be used virtually anytime when you would like a juiced-up alternative to a can of tomatoes called for in a recipe. It's worth the effort! <br /><br />Note: You can double this easily, but adding 3-5 more cloves of garlic is not necessary unless you are a garlic hound like us. (If you can believe it, we've actually heard there are some people who do not like garlic! Hard to believe, but I guess it's true. Pity for them!) Obviously, these people are "not" Italian, even at heart! <br /><br />So, make a large batch of sauce and use what you need for the recipe you are preparing, then freeze the rest in batches for future recipes. You can thaw it out in the microwave or in warm water in no time. Restaurant chefs do it all the time, DOD can vouch for that. Why not you?webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-82688815856407396922007-10-14T06:21:00.000-07:002007-10-14T06:22:01.876-07:00Meatball Recipe3 lbs hamburger (90% -92% Ground Sirloin is best)<br />1 cup chopped onion – Sauté with garlic and Olive Oil before adding to meat<br />3 – 4 Cloves Garlic - Sauté with onion and Olive Oil before adding to meat<br />1 Cup Bread Crumbs <br />Parmesan Cheese – mix in with bread crumbs<br />1/3 cup milk – mix into bread crumbs evenly. Than mix into hamburger<br />¼ cup Red Wine<br />Oregano<br />Italian Seasonings<br />Basil & rosemary (optional to mood and taste)<br />2 – 3 eggs – mix into meatballs <br />Salt & Pepper<br /><br />Make meatballs 1 – 1 ½ “ and place in glass cooking pan<br /><br />350 (375) degrees 25 minutes, than boil in sauce 15-20 minuteswebber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-22152617509701020442007-10-14T06:15:00.000-07:002007-10-14T06:16:39.147-07:00porcini mushrooms and NY Strip SteakThis makes plenty of sauce for a 1 1/2 pound hanger steak for two—and it doesn’t have to be hanger (onglet) steak at all; I’m just being de rigeur. <br /><br /><br /> 1/3 cup of dried porcini mushrooms,<br />rinsed and broken into fairly uniform pieces<br />1/2 cup Madeira wine<br />3 tablespoons dry sherry<br />1 tablespoon fresh lemon juice<br />2 large shallots, minced<br />1/2 cup heavy cream (or creme fraiche, if you’ve got it lying around)<br />1 tablespoon balsamic vinegar (or less)<br />salt and pepper to taste<br /> <br /> <br /> In a glass measuring cup, pour Madeira wine over dried mushrooms just to cover. Microwave on high for a minute or just until boiling. Set aside to cool for a few minutes, then stir in sherry and lemon juice. Let soak for a half-hour, then remove the mushroom pieces and strain the liquid through a fine sieve to remove any grit.<br /><br />After a high-heat saute of steaks in a large cast-iron pan, remove steaks and, if necessary, drain all but about 2 tablespoons of fat. Keep the steaks warm with an aluminum foil tent.<br /><br />Over medium heat, carefully add the mushrooms and their marinade into the hot pan and stir vigorously for 2 minutes.<br /><br />Add shallots, and stir just until they begin to color.<br /><br />Off heat, stir in cream and balsamic. Taste. Adjust seasonings. Pour over steaks. Yum.<br /><br />Yield: Plenty for two portions; easy to doublewebber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-26625796270023084472007-04-21T11:35:00.000-07:002007-04-21T11:39:53.023-07:00 <P STYLE="margin-bottom: 0.19in"><FONT COLOR="#660033"><FONT FACE="Verdana, sans-serif"><FONT SIZE=4 STYLE="font-size: 16pt"><B>ARTICHOKE PASTA</B></FONT></FONT></FONT></P> <P STYLE="margin-top: 0.19in; margin-bottom: 0.19in"><BR><BR> </P> <P STYLE="margin-top: 0.19in; margin-bottom: 0.19in"><FONT FACE="Verdana, sans-serif"><FONT COLOR="#660033"><B>SERVINGS:</B> </FONT><FONT COLOR="#000000">4 </FONT></FONT> </P> <P CLASS="western" STYLE="margin-left: 0.5in; margin-bottom: 0in"><FONT FACE="Verdana, sans-serif"><BR>2 tablespoons butter<BR>2 cloves garlic, minced<BR>1 cup heavy cream<BR>3/4 teaspoon salt<BR>1 teaspoon fresh-ground black pepper<BR>2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters<BR>3/4 pound fusilli<BR>1/2 cup grated Parmesan cheese<BR>2 tablespoons chopped chives, scallion tops, or parsley </FONT> </P> <P CLASS="western" STYLE="margin-bottom: 0.17in"><FONT FACE="Verdana, sans-serif"><BR></FONT><BR><BR> </P> <P STYLE="margin-top: 0.19in; margin-bottom: 0.19in"><FONT FACE="Verdana, sans-serif">1. In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes. </FONT> </P> <P STYLE="margin-top: 0.19in; margin-bottom: 0.19in"><FONT FACE="Verdana, sans-serif">2. In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the cream sauce, Parmesan, and chives. </FONT> </P> <P STYLE="margin-top: 0.19in; margin-bottom: 0.19in"><FONT FACE="Verdana, sans-serif">Canned vs. Marinated Artichoke Hearts<BR>We vastly prefer canned artichoke hearts to the marinated type that come in small jars. The marinated ones often have an acrid taste. When using the canned artichokes, drain and rinse them first to remove any "tinny" flavor from the can. </FONT> </P> <P CLASS="western" STYLE="margin-bottom: 0in"><BR> </P> webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-25898432458164237132007-04-21T11:33:00.000-07:002007-04-21T11:54:42.821-07:00<p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times, serif;"><span style="font-size:180%;"><b>Chicken with Prosciutto and Balsamic </b></span></span></p><p style="MARGIN-TOP: 0.19in"><span style="font-family:Verdana, sans-serif;"><span style="font-size:130%;">When searing the chicken breasts, be sure to use a large, heavy pan and don’t crowd the food. This would lower the temperature, trap moisture and create steam, preventing the chicken from browning properly. The drippings left in the pan after searing contribute rich flavor to the sauce. </span></span></p></td><td width="54"><p class="western"><br /></p><p class="western"><img height="1" src="http://docs.google.com/File?id=d5jq454_14fjknqqc6" width="16" align="bottom" border="0" name="graphics1" /></p><p class="western"><img height="16" src="http://docs.google.com/File?id=d5jq454_15p7xj8sdb" width="1" align="bottom" border="0" name="graphics2" /><span style="font-family:Verdana, sans-serif;"><span style="font-size:85%;"><br /><br /></span><span style="font-size:130%;"><br /><span style="color:#000000;">6 boneless, skinless chicken breast halves,<br />lightly pounded to 1⁄2-inch thickness<br />3 Tbs. chopped fresh sage<br />Salt and freshly ground pepper, to taste<br />1 cup all-purpose flour<br />3 Tbs. extra-virgin olive oil, plus<br />more as needed<br />1 1⁄2 cups unsalted chicken stock<br />2 oz. thinly sliced prosciutto, julienned<br />2 to 3 tsp. balsamic vinegar<br /><img height="16" src="http://docs.google.com/File?id=d5jq454_18f9mt63fp" width="1" align="bottom" border="0" name="graphics5" /><br /><img height="5" src="http://docs.google.com/File?id=d5jq454_19gkthsthp" width="1" align="bottom" border="0" name="graphics6" /><br />Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess.<br /><br />In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter.<br /><br />Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside. Serves 6.<br /></span></span><span style="color:#000000;"><span style="font-size:78%;"><br />Williams-Sonoma Kitchen.</span></span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><br /></p>webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-65968354877353569972007-04-21T11:32:00.001-07:002007-04-21T11:41:32.364-07:00<p class="western" style="MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="color:#cc0000;"><span style="font-family:Arial, sans-serif;"><span style="FONT-SIZE: 13pt;font-size:130%;" ><b>Chicken Cutlets with Artichoke Hearts</b></span></span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">Recipe By: Chef John J. Vyhnanek </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">Serving Size: 2 </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">Preparation Time: 1:00 </span></span></p><p class="western" lang="" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%" align="center"> </p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">Amount /Measure/ Ingredient </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">2 6-ounce chicken breasts, boneless & skinless, well trimmed, pounded to 1/4" thickness</span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">1/2 cup flour </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">1 teaspoon salt </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">2 tablespoons olive oil, not extra virgin </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">1 clove garlic , chopped </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">1 tablespoon shallots, chopped </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">1 cup mushrooms, quartered</span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">4 ounces dry white wine </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">4 slices lemon </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">6 ounces rich chicken stock </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">1 cup frozen or canned artichoke hearts, cut in quarters</span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">2 tablespoons parsley, chopped </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">salt and white pepper to taste </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">Garnish: </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">2 sprigs parsley </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">Preparation:</span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">Dip the well trimmed and pounded chicken breasts in flour seasoned with 1 teaspoon salt. In a sauté pan that has been preheated along with the olive oil, put in the chicken breasts as the oil begins to shimmer. Cook until light golden on both sides, about 10 minutes on medium-low heat. Remove from the pan and keep warm. Now add the shallots, mushrooms and garlic and cook for two minutes (do not brown). Add the lemon slices, white wine and chicken stock. Bring to a boil over high heat and cook until the liquid is reduced to half its original volume, now about 5 ounces. Season with salt and ground white pepper to your liking (I would start with 2 or 3 dashes of white pepper and 1/2 teaspoon of salt). Bring the sauce to a boil over medium heat and reduce to simmer. Place the artichoke hearts and warm chicken breasts back in with the sauce and cook half-covered for 3-4 minutes to re-heat the chicken. Add the chopped parsley and serve with pasta of your choice; thin linguine is a good choice. Garnish everything with sprigs of parsley. </span></span></p><p class="western" style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.19in; LINE-HEIGHT: 100%"><span style="font-family:Arial, sans-serif;"><span style="font-size:100%;">Note* In Italy this dish is finished at the last minute by adding a mixture of chopped garlic, grated lemon, oregano and, believe it or not-- butter. If you would like to do the same, here's how to make this butter. Combine 2 tablespoons unsalted butter with 1/2 teaspoon minced garlic, 1/4 teaspoon grated lemon rind and a pinch of oregano. Just before serving the dish, blend the butter into the sauce over very low heat, do not boil! </span></span></p><p class="western" style="MARGIN-BOTTOM: 0.14in"><br /><br /></p>webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-6205772842570308602007-04-21T11:32:00.000-07:002007-04-21T11:39:53.047-07:00 <H1 CLASS="western">LIME FLANK STEAK WITH CHIPOTLE-HONEY SAUCE</H1> <P CLASS="western" STYLE="margin-bottom: 0in">FROM LHJ ONLINE<B><BR></B><FONT COLOR="#0000ff"><U><A HREF="http://www.lhj.com/">http://www.lhj.com</A></U></FONT><BR><BR> In this recipe, chipotle and dried, smoked jalapeno chiles give the sauce a<BR> smoky heat. Slicing the steak very thin against the grain keeps it tender.<BR><BR> Prep time: 25 minutes plus marinating<BR> Grilling time: 10 to 14 minutes<BR> Degree of difficulty: easy<BR><BR> 6 tablespoons fresh lime juice<BR> 1/4 cup vegetable oil<BR> 1 canned chipotle chile,* chopped<BR> 1 tablespoon chopped fresh cilantro<BR> 1 teaspoon minced garlic<BR> 2 flank steaks (1 1/4 to 1 1/2 lbs. each), trimmed<BR> Salt<BR> Cracked black pepper<BR> --------------------<BR> CHIPOTLE-HONEY SAUCE<BR> 1/4 cup honey<BR> 1/4 cup fresh lime juice<BR> 3 canned chipotle chiles* (don’t forget to remove the seeds)<BR> 2 tablespoons vegetable oil<BR> 2 tablespoons balsamic vinegar<BR> 2 tablespoons prepared mustard<BR> 2 garlic cloves<BR> 1 teaspoon salt<BR> 1 teaspoon cumin<BR> 1/4 teaspoon cracked black pepper<BR> 2 tablespoons chopped fresh cilantro<BR><BR> 1. Combine lime juice, oil, chile, cilantro and garlic in large non-aluminum<BR> baking dish. Add steaks, turning to coat. Cover and refrigerate at least 3 or<BR> up to 24 hours, turning once or twice. Remove from refrigerator 30 minutes<BR> before grilling.<BR><BR> 2. Make Chipotle-Honey Sauce: Combine honey, lime juice, chiles, oil, vinegar,<BR> mustard, garlic, salt, cumin and pepper in blender; blend until smooth. Stir in<BR> cilantro. Makes 1 cup.<BR><BR> 3. Prepare grill.<BR><BR> 4. Grill steak over medium-hot heat 5 to 7 minutes per side for medium-rare. Let stand 5 minutes. Slice very thin against the grain. </P> <P CLASS="western" STYLE="margin-bottom: 0in"><BR> </P> <P CLASS="western" STYLE="margin-bottom: 0in">Serve with Chipotle Honey Sauce. Makes 8 servings.<BR><BR> </P> <P CLASS="western" STYLE="margin-bottom: 0in"><BR> *Chipotle chiles are available in Hispanic markets and by mail from Mo-Hotta Mo Betta, 800-462-3220.<BR><BR> PER SERVING<BR> Calories 345<BR> Total Fat 19 g<BR> Saturated Fat 6 g<BR> Cholesterol 78 mg<BR> Sodium 519 mg<BR> Carbohydrates 11 g<BR> Protein 32 g<BR><BR> DAILY GOAL<BR> Calories 2,000 (F), 2,500 (M)<BR> Total Fat 60 g or less (F), 70 g or less (M)<BR> Saturated Fat 20 g or less (F), 23 g or less (M)<BR> Cholesterol 300 mg or less<BR> Sodium 2,400 mg or less<BR> Carbohydrates 250 g or more<BR> Protein 55 g to 90 g<BR><BR> </P> <P CLASS="western" STYLE="margin-bottom: 0in"><BR> </P> <P CLASS="western" STYLE="margin-bottom: 0in"><B>EXCELLENT SAUCE TOPPING --- (nice compliment or replacement for above)</B></P> <P CLASS="western" STYLE="margin-bottom: 0in"><BR> </P> <P CLASS="western" STYLE="margin-bottom: 0in">Ingredients</P> <UL> <LI><P CLASS="western" STYLE="margin-top: 0.19in; margin-bottom: 0in"> <FONT FACE="Arial, sans-serif"><FONT SIZE=2><B>6 husked and finely chopped tomatillos (1-1/2 cups) </B></FONT></FONT> </P> <LI><P CLASS="western" STYLE="margin-bottom: 0in"><FONT FACE="Arial, sans-serif"><FONT SIZE=2><B>2 to 3 canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped </B></FONT></FONT> </P> <LI><P CLASS="western" STYLE="margin-bottom: 0in"><FONT FACE="Arial, sans-serif"><FONT SIZE=2><B>1/4 cup finely chopped red onion </B></FONT></FONT> </P> <LI><P CLASS="western" STYLE="margin-bottom: 0in"><FONT FACE="Arial, sans-serif"><FONT SIZE=2><B>1/4 teaspoon finely shredded lime peel </B></FONT></FONT> </P> <LI><P CLASS="western" STYLE="margin-bottom: 0in"><FONT FACE="Arial, sans-serif"><FONT SIZE=2><B>1 tablespoon finely snipped fresh cilantro </B></FONT></FONT> </P> <LI><P CLASS="western" STYLE="margin-bottom: 0in"><FONT FACE="Arial, sans-serif"><FONT SIZE=2><B>2 cloves garlic, minced </B></FONT></FONT> </P> <LI><P CLASS="western" STYLE="margin-bottom: 0in"><FONT FACE="Arial, sans-serif"><FONT SIZE=2><B>1 tablespoon honey </B></FONT></FONT> </P> <LI><P CLASS="western" STYLE="margin-bottom: 0.19in"><FONT FACE="Arial, sans-serif"><FONT SIZE=2><B>1/4 teaspoon salt</B></FONT></FONT></P> </UL> <P CLASS="western" STYLE="margin-bottom: 0in"><BR> </P> <P CLASS="western" STYLE="margin-bottom: 0in"><FONT FACE="Arial, sans-serif"><FONT SIZE=2>For Chipotle-Tomatillo Salsa, stir together tomatillos, the 2 to 3 finely chopped chipotle peppers, red onion, the lime peel, 1 tablespoon lime juice, 1 tablespoon cilantro, 2 cloves garlic, honey, and salt. Cover and let stand at room temperature for 30 minutes to blend flavors.</FONT></FONT></P> webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-1218238691910074332007-04-21T11:31:00.001-07:002007-04-21T12:01:14.482-07:00<p style="MARGIN-BOTTOM: 0.17in;"><b><span style="font-size:180%;">Salsa Mexicana<br />Mexican Sauce </span></b><br>If the sweet field-ripened tomato is used to make this classic condiment, which is served in every Mexican restaurant, it is the perfect complement to antojitos. Notice that the ingredients for this salsa should be finely chopped and not put in a blender. </p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in; ">3 ripe tomatoes, chopped</p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in;">½ cup (4 oz/125 g) chopped onion</p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in; ">4 - 6 <i>chiles serranos, </i>chopped ( we use 1 to 2 seranno chilies, de-seeded… it is always easier to add more chilies to taste)</p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in; "><span style="font-size:85%;">½ cup </span><span style="font-size:78%;"><span style="font-family:Helvetica, sans-serif, Times New Roman, sans-serif;">(3/4 </span></span><span style="font-size:85%;">oz/20 g) chopped cilantro</span></p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in;">2 teaspoons salt</p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in; ">2 teaspoons lime juice</p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in; ">Combine the tomatoes, onion, chilies, cilantro, salt and lime juice in a sauce dish. Stir well and correct the seasonings. The salsa is bet if prepared 1 hour in advance so the flavors will blend.</p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in;">Makes about 1 ½ cups</p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in;"><br /><br /></p>webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-7250867751978269142007-04-21T11:31:00.000-07:002007-04-21T11:52:11.406-07:00<p style="MARGIN-BOTTOM: 0.17in"><span lang="es-ES">SALSA DE – TOMATE VERDE COCIDA<br /></span><br /><br /></p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in">Cooked <span lang="es-ES">Tomate</span> Verde Sauce</p><p style="MARGIN-TOP: 0.19in; MARGIN-BOTTOM: 0.17in"><br /><i>An earthy, everyday </i>salsa <i>found sitting in bowls on the table of small restaurants throughout<u> </u>Mexico. </i></p><i><br /></i>3 cups (24 fl oz/750 ml) water<br /><br />2 ½ teaspoons salt<br /><br />2 cloves garlic<br /><br />4 chiles serranos<i> ( We start with 1 to 2, and then taste. You can always add more. We cook the additional chiles at the same time, but separate them and keep them out of the blender until we are satisfied with the degree of spiciness)</i> <p></p><i><br /></i>1 lb (500 g) <i>tomates verdes, </i>husks removed<br /><br /><i>½ </i>cup (¾ oz/20 g) loosely packed <i>cilantro </i>(coriander)<br /><br /><i><span style="font-size:85%;"><span style="font-family:Helvetica, sans-serif, Times New Roman, sans-serif;">¼ </span></span></i>cup<u> </u>(2 oz/60 g) chopped<u> </u>onion<br /><br /><i><span style="font-size:85%;">* </span></i>In a saucepan, bring the water and 1 teaspoon of & salt to a boil. Add the garlic, <i>chiles </i>and <i>tomates verdes </i>and simmer, uncovered, for 8—10 minutes. Drain, reserving ½ cup (4 fl oz/125 ml) of the liquid.<br /><i><span style="font-size:85%;">* </span></i>Transfer the <i>garlic, chiles, tomates verdes </i>and liquid to blender. Add the <i>cilantro </i>and remaining salt and puree briefly. Transfer to a bowl.<br /><i>* </i>Stir <i>in </i>the onion and let the sauce cool before serving. Can be refrigerated for up to 3 days.<br />MAKES 2 CUPS (16 FL 0ZJ500 ML) </p>webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-66706391232837003942007-04-21T11:29:00.001-07:002007-04-21T11:56:36.941-07:00<p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">CLASSIC FONDUE</span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;"><b>Ingredients: </b></span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-size:100%;"><span style="font-family:Times New Roman, serif;">2 cups plus 3 tablespoons dry white Riesling or Chablis wine<br />2 cloves garlic, crushed<br />2-1/2 cups shredded Emmentaler cheese (10 ounces)<br />1-1/2 cups shredded Gruyère cheese (6 ounces)<br />1-1/2 tablespoons arrowroot<br />2 loaves whole wheat French bread<br />3 tablespoons Kirschwasser liqueur<br />1 teaspoon white pepper<br />1/2 teaspoon ground nutmeg</span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">There are two important things for making a successful fondue. First, the cheese must be cooked over a very low heat so it does not become stringy. Second, the fondue must be kept hot at an even, low temperature. </span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;"><b>Preparation </b></span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">1. In a fondue pot or electric wok,* heat 2 cups of the wine and the garlic over medium heat until air bubbles rise to the surface. Reduce the heat to low and add a handful of cheese to the wine. Using a wooden spoon, stir the cheese until it melts. Add the cheese in small amounts while continually stirring. (Do not worry that the cheese and wine do not blend completely.) </span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">2. Dissolve the arrowroot in 3 tablespoons of wine, then stir it into the fondue. Cook over low heat until the cheese and wine have become a homogeneous mass. </span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">3. Cut the bread into bite-sized cubes, keeping a crust on each cube. Place the cubes in a single layer on a baking sheet and toast them in the center of a 350oF oven until crisp and lightly browned (about 12 minutes). </span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">4. Add the kirschwasser, pepper, and nutmeg to the fondue and stir until well blended. </span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">5. Using a fondue fork, spear a crisp bread cube and dip it into the gently bubbling fondue. Remember, you owe your partner a kiss if you lose your bread in the fondue. </span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">* A wok's sloping sides make melting and stirring the ingredients easier and retrieving the dunked bread simpler. But, better still, a wok is a natural gathering place for a crowd.</span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">Makes 4 servings.</span></span></p><p class="western" style="MARGIN-BOTTOM: 0in"><br /></p>webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0tag:blogger.com,1999:blog-5053457772689593638.post-79600540891721349462007-04-21T11:29:00.000-07:002007-04-21T11:39:53.075-07:00 <P STYLE="margin-right: 1.3in; margin-bottom: 0.17in"><B>AGUASCALIENTES</B></P> <P STYLE="margin-right: 1.3in; margin-top: 0.19in; margin-bottom: 0.17in"> Enchilad<I>as <SPAN LANG="es-ES">Verdes</SPAN></I></P> <P STYLE="margin-right: 1.3in; margin-top: 0.19in; margin-bottom: 0.17in"> <I>According to Renato Luduc, the writer and poet from the state of Aguascalientes, “After the cock fights, after card games, there is no Aguascalientes visitor or family member who doesn’t go on to savor a plate of chicken enchiladas or some other regional dish at the stands lined up alongside the beautiful gardens of San Marcos.”<U> </U><BR></I><BR><BR> </P> <P STYLE="margin-right: 1.3in; margin-top: 0.19in; margin-bottom: 0.17in"> Green Enchiladas</P> <P STYLE="margin-top: 0.19in; margin-bottom: 0.17in">1 whole chicken breast, about 12 oz (375 g) <BR>6 cups (48 fl oz/1.5 1) water <BR><I>5 </I>cloves garlic <BR>1 small onion (4 oz/125 g), <B>1,4 </B>cut in half, ½ thinly sliced <BR>3 small sprigs parsley <BR>salt <BR>1 carrot, cut into large pieces <BR>2 - 4 <I>chiles serranos <BR></I>2 lb (1 kg) <I>tomates verdes, </I>husks removed <BR>½ cup (¾ oz/20 g) coarsely chopped <I>cilantro </I>(coriander) <BR>1 tablespoon oil <BR>12 corn tortillas <BR>oil for frying <BR>1/2 cup (4 fl oz/125 ml) thick cream <I>(crème fraiche) </I>(optional) <BR>1/2 cup (2 oz/60 g) crumbled <I>queso fresco </I>or grated Cheddar cheese (optional) </P> <P STYLE="margin-right: 3.26in; margin-top: 0.19in; margin-bottom: 0.17in"> <I>* </I><FONT SIZE=2 STYLE="font-size: 11pt">Place the chicken, water, 3 cloves garlic, ¼ onion, parsley, salt to taste and carrot in a large saucepan, cover and simmer until the chicken is tender, about 20 minutes. Remove and shred the chicken, reserving the stock. <BR></FONT><I>* </I><FONT SIZE=2 STYLE="font-size: 11pt">Add 2 cloves garlic and the </FONT><I>chiles </I><FONT SIZE=2 STYLE="font-size: 11pt">to a saucepan of boiling water. After 5 minutes, add the </FONT><I>tomates verdes </I><FONT SIZE=2 STYLE="font-size: 11pt">and cook another 7 minutes. Drain. <BR></FONT><I>* </I><FONT SIZE=2 STYLE="font-size: 11pt">In a blender, purée the </FONT><I>tomates verdes </I><FONT SIZE=2 STYLE="font-size: 11pt">with the garlic, </FONT><I>chiles </I><FONT SIZE=2 STYLE="font-size: 11pt">and another onion quarter. Add the </FONT><I>cilantro </I><FONT SIZE=2 STYLE="font-size: 11pt">and process briefly so that the </FONT><I>dilantro </I><FONT SIZE=2 STYLE="font-size: 11pt">is not ground too fine. Add 1 cup (8 floz/250ml) of the reserved chicken stock. <BR></FONT><I>* </I><FONT SIZE=2 STYLE="font-size: 11pt">Heat the oil in a small skillet and sauté the puréed </FONT><I>tomates verdes </I><FONT SIZE=2 STYLE="font-size: 11pt">in it. Add 1 teaspoon salt and correct the seasonings. Lower the heat and cook, uncovered, for 10 minutes. If the sauce is too thick, add another ½ cup </FONT> </P> <P STYLE="margin-top: 0.19in; margin-bottom: 0.17in">(4 floz/250 ml) stock.</P> <P STYLE="margin-right: 3.2in; margin-top: 0.19in; margin-bottom: 0.17in"> <I>* </I>Heat ½ in (1 cm) oil in a skillet and fry the tortillas in <FONT SIZE=2 STYLE="font-size: 11pt">it until they just begin to soften, 10 seconds on each </FONT>side. Immerse each tortilla in the warm sauce, then transfer to a plate. Place some chicken in the center of each tortilla, roll up and arrange on a platter. Spoon the warm sauce over the <I>enchiladas, </I>garnish with the sliced onion and add cream and <I><SPAN LANG="es-ES">queso</SPAN> fresco </I>if you wish. <BR><I>* Variation: </I>The <I>enchiladas </I>can be placed in an oven- proof dish, covered with sauce, wrapped in aluminum foil and placed in a preheated oven (375°F/190°C) for 10 minutes. Remove from the oven, sprinkle with <BR>Cheddar cheese and return to the oven until the cheese browns slightly.</P> <P STYLE="margin-top: 0.19in; margin-bottom: 0.17in">SERVES <I>6 Photograph page 50</I></P> webber_rwhttp://www.blogger.com/profile/07193928331114349075noreply@blogger.com0