Herb Garlic Bread

INGREDIENTS

8 tablespoons unsalted butter (room temperature)

2 tablespoons minced garlic

1-1/2 tablespoons finely minced fresh parsley

1 teaspoon minced fresh thyme

Salt and freshly ground black pepper1 loaf French bread

PROCEDURE

Preheat oven 375F.

In small bowl, mix together butter, garlic, herbs, salt and pepper. Slice bread 1-inch thick. Do not cut all the way through bottom of loaf. Spread 1 to 2 teaspoons garlic butter mixture in between each cut. Wrap bread in aluminum foil and bake 10 minutes. Serve immediately.

Fish A La Burgenland

INGREDIENTS

1 kilo whitefish fillet

Salt

1 tablespoon lemon juice

1/4 cup milk

1/2 cup flour

Butter

4 pieces anchovies, chopped

1 cup sour cream

1 large red pepper, julienned

1 large green pepper, julienned

PROCEDURE

Cut fish into pieces. Sprinkle with salt and lemon juice; let stand for 10 minutes. Dip in milk, then in flour. Saute both sides in butter until golden brown. Remove fish and transfer to shallow casserole. Blend in anchovies then pour sour cream. Bale in 375F preheated oven in 5 minutes. Saute peppers in butter then arrange over fish. Serve.

Bo Cuon Lacai (Beef Roll With Mustard 'Hanoi Style')

INGREDIENTS

100 grams beef tenderloin

20 grams green mustard

50 grams green banana

15 grams herb

20 grams carrot

10 grams ginger

15 grams fresh chili

Pineapple

PROCEDURE

Slice beef and boil until medium rare. Cut green mustard, green banana, herb, carrot, ginger, fresh chili and pineapple. Wrap beef together with vegetables in rice paper. Serve.

American Apple Cinnamon Fritters

INGREDIENTS

3 cups Doña Elena Pomace Olive Oil

3 red apples, cored, skinned and cut into eight bite-size pieces

1 cup sugar

1 teaspoon cinnamon

Beer Batter:

1 cup flour

1 cup beer

2 egg white, beaten until fry

PROCEDURE

Prepare batter: Place flour in bowl and make a well in the center. Slowly pour beer into well. Using fork, stir flour and beer until thick-paste. If too wet, add more flour. Fold in beaten egg white and mix well.

Heat deep pan with olive oil over medium heat. Coat apple with batter and fry until golden brown. Combine sugar and cinnamon and spread on plate. When apples are cooked, remove from pan and roll on cinnamon-sugar coating. Serve with ice cream. [Courtesy of Doña Elena]

Bamboo Shoot Yum

INGREDIENTS

1/2 bottle bamboo shoots, shredded

2 pieces green onion, sliced

1 teaspoon fish sauce

1 teaspoon ground dried chili pepper

1/2 piece lime, juiced

2 tablespoons toasted rice

PROCEDURE

Boil shredded bamboo shoots in water or its juice. Remove from heat.

Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice. Mix well and place on serving plate. Sprinkle remaining toasted rice. Add more chili pepper, if desired. Serve with sticky rice.

Chorizo Andalusia

INGREDIENTS

1/4 cup finely chopped garlic

Olive oil for sauteing

1/2 cup finely chopped onions

1/2 cup finely chopped celery

1/4 cup finely chopped carrot

2 cans crushed tomato

3 pieces Hungarian sausage

Basic tomato sauce

Salt, pepper and sugar to taste

Spaghetti noodles, cooked al dente

PROCEDURE

Saute garlic in olive oil then add onion until transparent. Add celery and carrot. When heated through, add crushed tomato.

Slice sausage into silvers and add tomato sauce; simmer for 30 minutes over low heat. Add salt, pepper and sugar to taste.

Pou sauce over cooked spaghetti and sprinkle with grated Parmesan cheese.

Chicken Gorky

INGREDIENTS

700 grams boneless chicken breasts

2-1/2 tablespoons butter

Chopped small onion

1 ounce Vodka, heated

1 small garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 tablespoon dried parsley

1/2 tablespoon flour

1/ tablespoon tomato paste

1/2 cup chicken broth

3/4 cup sour cream or plain yogurt

2 tablespoons feta cheese, crumbled

PROCEDURE

In skillet, brown chicken in butter with chopped onion. Pour heated vodka over chicken and onion. Ad garlic, salt, pepper and parsley.

Remove chicken from pan, dredge in flour, add tomato paste and chicken broth. Stir in sour cream and feta cheese. Bring to a boil, stirring constantly. Add chicken again to mixture, reduce heat and simmer for 20 to 30 minutes.

Arrange chicken in deep casserole dish. Cook in preheated 350F oven and cook for 20 minutes until brown on top.

Beef Caldereta

INGREDIENTS

250 grams beef, cut into cubes

20 grams garlic, minced

20 grams onion, chopped

20 grams tomato, chopped

1/2 cup oil

2 tablespoon catsup

1 teaspoon soy sauce

1 teaspoon Knorr seasoning

Vetsin, salt and sugar to taste

100 grams cheese, shredded

1 teaspoon liver spread

1 piece chili, minced

1 cup soup stock

1 piece potato, sliced into cubes and fried

1 piece red bell pepper, sliced into cubes and fried

PROCEDURE

Fry beef a bit then saute in garlic, onion and tomato in oil. Add in tomato sauce, catsup, soy sauce, seasoning, vetsin, salt and sugar. Mix in cheese, liver spread and chili. Pour soup stock. Let boil until meat becomes tender. Add potato and red bell pepper.

Beef Quesadilla

INGREDIENTS

90 grams beef tenderloin, cut into strips

1 tablespoon butter

10 grams chopped onion

10 grams bell pepper, cut into strips

Dash of cumin seed powder

40 grams Quickmelt cheese, grated

2 pieces small tortilla wrapper

1/2tablespoon all-purpose cream

Dip:

[Combine all]

1/2 tablespoon chopped fresh tomato

1/2 tablespoon chopped onion

1/4 tablespoon chopped coriander

1 tablespoon balsamic vinegar

salt and pepper

PROCEDURE

Saute beef tenderloin strips in butter. When almost half done, stir in onion and bell pepper. Season with cumin seed powder then remove from pan.

Scatter grated cheese over tortilla, place sauteed beef tenderloin including onion and bell pepper strips. Fold in half and place in oven toaster. Remove tortillas when already firm then cut into three pieces.

Place on dish and pour cream over tortillas. Serve with dip on separate dish.

Hoummus

INGREDIENTS

200 grams chick peas

1 clove garlic

1 tablespoon olive oil

1 lemon, juiced

Salt and freshly ground pepper

PROCEDURE

Place first 5 ingredients in food processor and process until smooth. Season with salt and pepper. Place in airtight container and chill until ready to serve.

Baked Crabmeat In Shell

 INGREDIENTS

1.2 kilos crab meat, cleaned, meat separated from shell

2 medium size ginger, sliced

2 medium size onion, sliced

Bay leaf

1 piece lemon, sliced

350 grams garlic, chopped

20 grams garlic, chopped

4 pieces ham, sliced

420 grams mushroom

40 grams red pimiento

25 grams butter

Salt and pepper

Cheese

700 milligrams Bechamel sauce

4 eggs, beaten

Breadcrumb

PROCEDURE

Bill crab meat together with ginger, onion, bay leaf and lemon. Coarsely chop onion, garlic, ham, mushroom and pimiento. Heat pan with butter and saute chopped vegetables then add crab meat. Add salt, pepper and cheese; stir until cheese is melted. Pour in Bechamel sauce; mix well. Transfer mixture equally into crab shell, brush with eggwash and sprinkle with breadcrumbs and cheese. Put in oven and baked until golden brown.

Bulgogi

INGREDIENTS

2 kilos beef short ribs

2 cloves garlic, crushed

1/4 cup sesame seed, toasted and crushed

1 cup finely chopped green onion

1 tablespoon pepper

1 tablespoon sesame oil

2 cups soy sauce

1 cup sugar

1/4 cup oil

PROCEDURE

Place ribs in bowl. Add garlic, sesame seeds, green onion, pepper, sesame oil, soy sauce, sugar and oil; toss to coat meat well. Cover and marinate at room temperature. Cook barbecue over coals or under broiler, turning and basting often with marinade until meat is tender.

Eggplant And Rice Scallop

INGREDIENTS

Fried eggplant slices to make 2 layers

1-1/2 cup cooked rice

1 cup finely cut leftover meat

1 egg

1 cup water

Salt to taste

PROCEDURE

In casserole, place a layer of fired eggplant slices. Spread cooked rice over evenly, then meat, and top with remaining fried eggplant slices. Beat egg, add a little water and pour over the top. Add remaining water around the sides. Season with salt. Bake for 30 minutes at 350F oven. Serve hot.

Beef Tempura

INGREDIENTS

1/4 kilo lean beef, sliced into thin sheets

100 grams Baguio beans, blanched

60 grams carrot strips (as long as Baguio beans), blanched

Oil

Tempura Batter:

1-1/8 cups all purpose-flour

1 large egg

2/3 cup ice cold water

Dash of baking powder

PROCEDURE

Place 2 thin sheets beef on plate. Place 3 pieces Baguio beans and 3 pieces carrot at one end. Roll up beef. Enclose vegetable filling. Seal using toothpicks.

Prepare batter: Sift flour 3 times. Beat egg and water together in bowl. Add in sifted flour and dash of baking powder. Mix lightly until lumpy. Don't overheat.

Heat oil in pan. Dip beef in tempura batter until well-coated. Drop into hot oil and deep-fry until cooked and crisp. Drain on paper towels. Slice and serve with tempura sauce.

Beef Balsamico

INGREDIENTS

1/2 piece beef tenderloin, well trimmed

Marinade:

4 tablespoons balsamic vinegar

4 tablespoons extra virgin olive oil

4 tablespoons Worcestershire sauce

2 tablespoons yellow lemon juice

2 tablespoons rock salt

2 tablespoons mince shallot

1 tablespoon extra virgin olive oil

1 cup balsamic vinegar

PROCEDURE

Slice beef tenderloin into 2/3" thick round pieces and pat dry with paper towels and place in container where all can fit in one layer. Combine all ingredients of marinade, stirring until salt is dissolved. Pour over meat and let stand for 10 minutes at room temperature. Pour balsamic vinegar in small narrow sauce-pot and set over low fire. Simmer until syrupy. Drain meat from marinade and prepare nonstick heavy bottomed pan.

Pour olive oil in pan and heat.

Saute meat pieces over medium-high heat and turn pieces when color turns brown. Cook until medium rare, medium, medium well or well done. Cook in batches if your pan is small.

Place sauteed beef tenderloin steaks on serving dish and drizzle with balsamic vinegar syrup.

Colcannon

INGREDIENTS

1 small cabbage, quartered, cored and boiled

1 medium leek, washed and sliced

1/2 cup milk

500 grams potato, scrubbed, sliced with skin on and boiled

1/4 teaspoon mace

Salt and freshly ground pepper

1 garlic clove, finely minced

4 tablespoons butter

PROCEDURE

Chop cabbage. Set aside.

Put leek in saucepan, cover with milk, parboil and then turn down to a simmer until tender. Set aside.

Add potato, mace, salt, pepper and garlic to separate pot; mash well. Add leek-milk mixture to potato and mix well, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Mash in cabbage and butter. Transfer mixture into oven-proof dish and place under broiler to brown.

Coconut Balls

INGREDIENTS

1 cup sugar

1/3 cup water

3 cups flaked coconuts

PROCEDURE

Boil sugar and water until thread forms when fork is dipped and raised. Stir in coconut and cook over low heat; stir frequently until soft ball id formed when mixture is dropped in cold water. Drop mixture by tablespoon onto greased surface. Let cool.

Chicken Tikka

INGREDIENTS

150 milligrams plain yogurt

1 teaspoon garlic paste

1-1/2 teaspoons peeled and finely chopped ginger root

1 small onion, grated

1-1/2 teaspoons red chili powder

1 tablespoon ground coriander

Salt to taste

4 boneless chicken breasts, cubed into 2.5 centimeters

Melted butter for brushing

Onion rings, tomato slices, coriander leaves for garnish

PROCEDURE

Prepare marinade: In bowl, combine yogurt, garlic paste, ginger, onion, chili powder, coriander and salt together; mix well. Add chicken cubes to marinade and coat evenly. Marinate in refrigerator.

Skewer chicken cubes then cook under preheated grill for 8 to 10 minutes turning occasionally and brushing frequently with melted butter. Remove kebabs from skewers and place on warmed serving dish. Garnish with onion rings, tomato slices and coriander leaves. Serve at once.

Baked Hawaiian Hash

INGREDIENTS
2 cups chopped gluten

2 cups cubed cooked sweet potato

1/2 tsp turmeric

1 tsp finely chopped ginger root

1/2 cup pineapple juice

2 tbsps brown sugar

2 tbsps butter

 

PROCEDURE

Combine gluten, sweet potato, turmeric, ginger and pineapple juice. Pour into buttered casserole. Lay half slices of pineapple on top. Sprinkle with sugar. Dot with butter. Bake over moderate heat in oven for 30 minutes. Serve.

British Gingerbread Nuts

INGREDIENTS
2/3 cup golden syrup

2 oz butter, melted and cooled

1-1/3 cups brown sugar

1 tsp ground ginger

2 tbsps finely chopped candied lemon peel

1 tsps caraway seeds, ground

1 egg, lightly beaten

1-3/4 cups flour

candied lemon peel, for garnishing

confectioner's sugar (optional)

 

PROCEDURE

Preheat oven over 325F. Line cookie sheets with bakers' parchment, coat with nonstick cooking spray.

Combine syrup, butter, sugar and ginger; beat using wooden spoon until well blended. Stir in lemon peel and caraway seeds. Add egg and work into dough. Add flour and mix to form thick paste. Refrigerate.

For dough into walnut-size balls. Press a piece of candied lemon peel in center of each cookie. Lightly flatten each cookie with floured tines or fork. Bake for 20 minutes until brown. Transfer cookies to racks then cool. Dust with confectioner's sugar if desired.

Chicken A La Creme

INGREDIENTS
1/4 cup butter

700 gms chicken breast tenderloin or strip

salt and pepper to taste

1 pint heavy cream

PROCEDURE

Melt half of butter in large skillet over medium-high heat. Season chicken with salt and pepper; saute in butter until golden on all sides for 10 minutes. Add remaining butter then reduce heat to medium and cook for 5 minutes. Pour heavy cream into skilet and simmer for 5 minutes, stirring occassionally until sauce becomes thick and chicken is cooked. Serve.

Baked Spinach With Cheese

INGREDIENTS
2 oz butter

450 gms chopped frozen spinach, thawed

3 tbsps cream

5 tbsps grated cheese

salt

 

PROCEDURE

Melt one ounce butter in saucepan then stir spinach, cream and 4 tablespoons grated cheese. Season with salt. Put remaining butter in casserole and pour in spinach mixture. Sprinkle with remaining cheese on top and dot with butter. Bake in oven over 400F for 30 minutes or until cheese is melted. Serve with eggs.

Fried Rice With Seafood Wrapped In Lotus Leaf

INGREDIENTS
1 piece lotus leaf

50 grams sliced shrimp

50 grams fish fillet

50 grams scallop

50 grams black mushroom

20 grams asparagus

10 grams carrot

2 eggs, scrambled

50 grams corn oil

500 grams cooked rice

Salt

sugar

chicken powder

15 gms oyster sauce

PROCEDURE

Soak lotus leaf with boiled water. Slice shrimp, fish fillet, scallop, black mushroom, asparagus and carrot into cubes then blanch with boiling water. Fry egg in oil and add cooked rice. Stir for at least 2 minutes. Remove from fire and set aside.

Saute all seafood for 1 minute then add cooked rice, salt, sugar, chicken powder and oyster sauce; stir for 3 minutes. Remove lotus leaf from water and let dry. Wrap fried rice in lotus leaf and steam for 20 minutes. Remove then serve.

Brazilian Mushroom Chicken

INGREDIENTS
2 oz butter

1 cup mushroom, sliced

1/2 piece green pepper, diced

2 oz flour

salt

pepper

1 cup chicken broth

1 cup milk

3 cups chicken, cooked, sliced

1/2 piece red pepper, diced

1 tsp lemon juice

4 egg yolks

PROCEDURE
In skillet or nonstick pan, melt butter, add mushroom and diced green pepper. Saute for 5 minutes over low heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set dish over hot water in double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Add well-beaten egg yolks. Continue stirring until hot. Do not overcook. Serve on toast, if desired.

Belgian Mussels

INGREDIENTS
1 tablespoon butter

1 piece leek, chopped

1 piece onion, chopped

2 celery ribs, chopped

pepper

salt

2 kilogram mussel, washed thoroughly, removed all the ones that open

PROCEDURE

Melt butter in large pot and add vegetables, pepper and salt. Cook until vegetable becomes a bit soft. Add mussel and put lid on pot. Cook for 5 minutes and shake pot. Cook for another 5 minutes. Serve with fries and salad.

Anise Rolls

INGREDIENTS
1-1/2 cups flour

1/4 teaspoon baking powder3 eggs, beat until frothy

1 cup sugar

1/4 teaspoon anise flavoring

anise seed

 

PROCEDURE

Sift flour and baking powder. In bowl, mix eggs, sugar and anise flavoring. Fold into dry ingredients. Drop by tablespoon onto greased cookie sheet. Sprinkle with anise seed. Bake at 350F oven until edges turn brown 4 minutes. Remove quickly from sheet and roll while hot. Sprinkle with icing sugar before serving.