1 block (8 oz) tempeh - (soy bean cake)*
1/2 cup hot water
1/4 cup tamari or soy sauce
2 tablespoon lemon or lime juice
1/2 teaspoon sea salt
1/2 teaspoon finely chopped garlic
1/2 teaspoon ground coriander
1 cup canola oil
ground red chili pepper - (to taste)
Cut tempeh into 2 x 1/2 x 1/8-inch slices. In a bowl, combine hot water, 1 tablespoon each of the tamari and the lemon juice, the salt, garlic, and coriander; stir until salt is dissolved. Add tempeh; marinate for 15 minutes. In a skillet, heat oil. Fry tempeh until crisp; drain. To make dipping sauce, combine the remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon juice, and the chili pepper. Makes 4 servings.
*Available at health food stores and is a cousin to tofu and that is where similarities end, for tempeh has more flavor and nutrition. But, with tempeh, like tofu, if you do not season things properly, you are still serving your guests cardboard. Nobody wants that. John @ The Cooking Inn
Grilled Seafood Kabobs
1 lb large shrimp (deveined)
1 lb large mushrooms
1/4 cup honey
8 each wooden skewers
1 lb freah sea scallops
17 oz bottled bar-b-que sauce
4 tablespoon stone ground dijion mustard
2 lb fresh fruit (as garnish)
Combine the bar-b-que sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure smokey flavor. Garnish with fresh fruit.
Mushroom Strudel
3 tablespoon butter
1/3 cup diced sweet red pepper
7 cup sliced mushrooms
1/2 teaspoon pepper
2 teaspoon lemon juice
1/2 cup shredded mossarella cheese
2 tablespoon fine bread crumbs
1/3 cup melted clarified butter
1/4 cup grated parmesan cheese
1 each large onion, chopped
2 each cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 cup diced black forest ham
1/4 cup minced fresh parsley
8 each sheets phyllo pastry
2 teaspoon dijon mustard
In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 - 10 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly.
Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375°F oven for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing.
Spinach-Cheese Puffs
1 each 10-oz package frozen chopped spinach
1/2 cup margarine or butter (1 stick)
1 cup all-purpose flour
1/4 lb gruyere or swiss cheese (shredded)
fresh parsley, chives, or other herb for garnish and or added for flavor chopped (optional)
1 cup milk
1 teaspoon salt
4 each large eggs
1/2 cup grated parmesan cheese
Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375°F. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately.
Makes about 4 dozen Cheese Puffs.
Baked Cheddar Olives
1 cup cheddar cheese, grated
2 tablespoon butter, softened
1/2 cup flour
1/8 teaspoon cayenne pepper
24 each pimiento-stuffed olives
Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F oven for 15 minutes or until golden. Serve warm.
Makes 24 olives.
Recipe From: Gourmet Magazine, 1969.
Ham Pinwheels
1 each cream cheese, softened
1 teaspoon onion, gratred
1 teaspoon horseradish
1 dash worcestershire sauce
100 each ham, slices
Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices slightly overlapping on an 18" piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up as jelly roll using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill. Just before serving, slice into one inch slices. Can be used with Corned Beef or Smoked Beef as well.
Date Pecan Bars
Date Pecan Filling:
3 cup dates, coarsely chopped
1/4 cup sugar
1 1/2 cup water
1 cup pecans, finely chopped
Cookie Base:
3/4 cup unsalted butter
1 cup light brown sugar
1 3/4 cup sifted unbleached allpurpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cup rolled oats
To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans. Preheat oven to 400°F. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.
Makes 24 Date Pecan Bars
Spiced Pecans
4 cup pecan halves
1/4 cup butter, melted
1/2 teaspoon tabasco sauce
1 teaspoon worcestershire sauce
1 tablespoon garlic salt
Preheat oven to 325°F. Mix all ingredients and spread on cookie sheet. Bake 20 - 30 minutes, stirring once or twice. Drain on brown paper bag.
Deep-Fried Cubed Chicken
1 chicken breast
1/4 cup flour
1/4 cup water
1/2 teaspoon salt
oil for deep-frying
Skin and bone chicken; cut in 1-inch cubes.
Blend flour, water and salt to a batter. Dip chicken in batter to coat.
Heat oil. Add chicken and deep-fry until golden. Drain on paper toweling.
Note: Although white meat is generally used for this dish, any part of the chicken, boned and cubed, can be used. Variations: Enstead of flour, prepare the batter with 1-1/2 tablespoons cornstarch, 2 tablespoons sherry and 1/2 tablespoon vinegar. Or omit the batter. Dip chicken cubes instead first in egg white; then dredge lightly with cornstarch.
Also, only a little bit of oil is needed to adapt many deep fry recipes to the air fryers. Get to know your air fryers and then you will be converting many deep fry recipes. John @ The Cooking Inn.
Recipe From: The Thousand Recipe Chinese Cookbook.
Deep-Fried Fish Fillets With Vinegar Sauce
1 lb fish fillets
1 slice fresh ginger root
1/2 stalk
1 egg white
2 tablespoon cornstarch
1 tablespoon sherry
1/2 teaspoon salt
oil for deep-frying
1 cup stock
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon cornstarch
2 tablespoon stock
Cut fish fillets in 1/2x1-1/2 inch strips. Mince ginger root aud scallion.
Combine egg white, cornstarch, sherry and salt. Add to fish strips and toss gently to coat.
Meanwhile heat oil. Add fish, several strips at a time, and deep-fry, stirring constantly, until pale golden (about 1 minute). Drain on paper toweling.
Bring stock to a boil in another pan; then add sugar, vinegar, minced ginger and scallion.
Meanwhile blend cornstarch and remaining cold stock to a paste. Then stir in to thicken sauce. Add fish strips, stirring in briefly to reheat.
Note: Use sole or flounder.
Also, only a little bit of oil is needed to adapt many deep fry recipes to the air fryers. Get to know your air fryers and then you will be converting many deep fry recipes. John @ The Cooking Inn.
Recipe From: The Thousand Recipe Chinese Cookbook.
Deep-Fried Zucchini
10 large zucchini
2 eggs
3 cup milk
4 cup bread crumbs
1/2 teaspoon salt
1 black pepper
1/2 teaspoon paprika
1 tablespoon chopped parsley
flour
grated parmesan cheese
Cut ends off zucchini and cut lengthwise into 1/2 inch spears. Soak in enough cold water to cover for 15 minutes. Mix together eggs and milk. Mix bread crumbs, salt, pepper, paprika and parsley. Dredge zucchini in flour, then dip into egg and milk mixture. Roll in bread crumbs to coat evenly. Chill at least 30 minutes. Heat oil to 375°F and drop zucchini into hot oil. Do not overcrowd. Cook until golden brown, about 3 to 5 minutes. Drain on paper towels and sprinkle generously with Parmesan cheese.
Yield: 8 servings.
Also, only a little bit of oil is needed to adapt many deep fry recipes to the air fryers. Get to know your air fryers and then you will be converting many deep fry recipes. John @ The Cooking Inn.
Recipe From: Traditions: A Taste of the Good Life>, by the Little Rock,AR Junior League.
Chocolate Cookies
2 1/4 cup flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla
12 oz semisweet chocolate chips
In small bowl, combine flour, cocoa, baking soda, salt; set aside. In large bowl, beat butter, brown sugar and white sugar until creamy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Gradually beat in flour mixture. Stir in chocolate chips.
Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 375°F for 8-10 minutes. Let stand 2 minutes before removing from sheets. Makes about 3-1/2 dozen.
Pulled Pork
For The Rub:
2 tablespoon salt
2 tablespoon sugar
2 tablespoon brown sugar
2 tablespoon cumin
2 tablespoon chili powder
2 tablespoon black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
For The Sauce:
3 cup apple cider vinegar
3 cup water
1/3 cup white sugar
3/4 cup brown sugar
2 1/2 tablespoon salt
1/4 cup black pepper
1 tablespoon cayenne pepper
3 tablespoon paprika (such as Hungarian)
1 tablespoon dry mustard
1 cup worcestershire sauce
Pork:
6 lb pork picnic shoulder roast or bosto; m butt (up to 10)
Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts.
Rub spice mixture on the meat the night before smoking. Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator.
Remove the meat 1 hour before going into smoker and let it come to room temperature.
Mix sauce ingredients well and bring to boil and then simmer for 2 hours.
Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240°F for about 1 1/2 hours per pound. Mop every hour with sauce. Turn roast over every 2 hours or so.
For a tender, easy to slice roast- out of pit at 180°F internal For a tender, easy to slice, pullable roast- out of pit at 185°F For a tender, easy to pull roast- out of pit at 1907°F
Remove roast from smoker and let stand for 15 minutes. Slice or pull off meat in strips and separate from fat.
For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat.
Serve with coleslaw on the sandwich or on the side.
Black Bean Fajitas
32 oz cooked black beans, drained and rinsed
1 cup frozen corn kernels
1/2 cup salsa
1 large red bell pepper, chopped
1 bunch green onions, chopped
8 corn tortillas
In a large skillet, combine black beans, corn, salsa, red bell pepper and green onions. Cook until red bell pepper and green onions are just tender, 10-15 minutes. Serve bean mixture wrapped in warm tortillas, garnished with additional salsa.
Per serving: 477 Calories; 4g Fat (7% calories from fat); 25g Protein; 90g Carbohydrate; 0mg Cholesterol; 114mg Sodium
