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Volume 17   Number 33

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  THIS WEEK'S FEATURES AND RECIPES:

  >  Article: New-World View on Summer Salad

  >  Food Funnies: Problems With the Star Trek Food Replicator

       S E L E C T E D    R E C I P E S :

    * Panera Bread Caponata
        
    * Teriyaki Pork Tenderloin
        
    * Barbecued Beef Brisket
        
    * Grilled Salmon with Lime Butter
        
    * Deviled Fried Chicken
        
    * Grand Macaroni and Cheese
        
    * Chicken Salad Stuffed Tomatoes
        
    * Blackberry-Peach Crisp

     Healthy Eating:

    Low Carb: Irish Lace Cookies

    Diabetic: Sweet and Sour Stir-Fry

    Low Fat: Summer Fruit Rice Cakes

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  This Week's Cooking Tips

   Improvising a Main-Dish Salad:

  When you're inventing your own salads, it's easy to be inspired by
 fresh summer produce--and hard to make mistakes if you follow a few
 general rules.

  Match assertive greens (arugula, dandelion, chicory, endive, frisee
 and radicchio) with strong-flavored dressings and hearty ingredients,
 such as beef or sausage. 

  Coat milder greens (romaine, Boston, Bibb and red-leaf lettuces,
 as well as mung bean, alfalfa and sunflower sprouts) with subtle
 dressings that won't overpower them. 

  Play with textures and temperatures: cool, lacy greens with warm
 goat cheese in crisp phyllo or just-grilled beef with citrus. 

  For tossed salads, use ingredients of similar size and weight;
 heavy items will fall to the bottom of the bowl as you toss. 

  Serve salads based on starches, such as pasta, rice, potatoes,
 bread or grains, at room temperature, not chilled (unless they
 contain mayonnaise).

  Don't be afraid to use meat, seafood or poultry straight from
 the grill. More Cooking Tips

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   This Week's Culinary Quiz (Answer at the bottom of page)

    Braai-ing (barbecuing) is a way of life in South Africa so it's
   not surprising that kebabs are sold just about everywhere. However,
   many South Africans call them something else. What?

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  Quote of the Week:

     "If toast always lands butter-side down, and cats always
      land on their feet, what happens if you strap toast on the
      back of a cat and drop it?"

      - Steven Wright

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    UPCOMING FOOD HOLIDAYS:

        August is: National Catfish Month 
                   National Water Quality Month

            August 14 - National Creamsicle Day
            August 15 - National Lemon Meringue Pie Day 
            August 16 - National Rum Day
            August 17 - National Vanilla Custard Day 
            August 18 - National Ice Cream Pie Day 
            August 19 - National Soft Ice Cream Day 
            August 20 - National Chocolate Pecan Pie Day 
            August 21 - National Spumoni Day 

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  THE E-COOKBOOKS LIBRARY - 
                                      ALL YOU NEED TO COOK IT RIGHT!

   Discover Over 100 World Class Cookbooks!

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    New-World View on Summer Salad
     by Mark Bittman

  You can take a corn and tomato salad in a number of directions, but
 at the end of the day it shouldn’t be much more than a dish you can
 make perfectly only in mid- to late summer, and one that showcases
 its primary ingredients.

  If this kind of salad has any roots at all, they are Californian.
 Made as described above, it smacks of the Bay Area in the 1980s, when
 American ingredients were heralded but the cooking was most strongly
 influenced by classic French and 20th-century Italian. 

  All of which makes my version here a tad more authentic: it marries
 our native corn and tomatoes with chili and avocado, two other New
 World ingredients. It also uses cilantro and lime, neither of which
 are native but both of which have become staples of Mexico, the
 American Southwest and much of the rest of the hemisphere.

  Enough of the justification: this is just plain good. At the end,
 you’ve got meaty smokiness from bacon; that incredible sweetness of
 corn; the fruity acidity of tomato; the tender, smooth fattiness of
 avocado, and the sharpness of chili. It’s a summer winner, one that
 you shouldn’t even try after the first frost. 

  Pan-Roasted Corn and Tomato Salad
  =============================
    1/4 pound bacon, chopped
    1 small red onion, chopped
    4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
    Juice of 1 lime, or more to taste
    2 cups cored and chopped tomatoes
    1 medium ripe avocado, pitted, peeled and chopped
    2 fresh small chilies, like Thai, seeded and minced 
    Salt and black pepper
    1/2 cup chopped fresh cilantro, more or less

  Cook bacon in a large skillet over medium-high heat until it begins
 to render fat; add onion and cook until just softened, about 5 minutes,
 then add corn. Continue cooking, stirring or shaking pan occasionally,
 until corn begins to brown a bit, about 5 more minutes; remove from
 heat and let cool for a few minutes. Drain fat if you wish.

  Put lime juice in a large bowl and add bacon-corn mixture; then toss
 with remaining ingredients. Taste, adjust the seasoning and serve
 warm or at room temperature.

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  FOOD FUNNIES: Problems With the Star Trek Food Replicator

 8. Chocolate Mousse: It keeps producing a cocoa replica of
    Bullwinkle.

 7. Ratatouille: No matter how many times you update the
    ingredient list, it still puts in too much rat.

 6. String Theory Cheese: Replicators have no sense of humor.

 5. Soup-on-a-Stick: Unfortunately, stick food technology
    plateaued in the 21st century.

 4. Apple pie like Mom used to make it? Insufficient data on Mom.

 3. Chitlins: For some reason, it keeps giving you a steaming pile
    of smelly brown stuff.

 2. Never, EVER, ask it for a little hair of the dog.

   ... and the #1 Problem With the Star Trek Food Replicator ...

 1. Cheez Whiz: Any attempt at artificial manufacture of
    artificial food causes the program to lock up in an infinite
    logic loop. 

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  Panera Bread Caponata
  ===================
    1 1/2 pounds eggplant
    1/2 cup olive oil, divided
    1 cup coarsely chopped onion
    1 cup diced celery
    1/2 cup coarsely chopped green bell pepper
    1 to 2 tablespoons olive oil
    1 clove garlic, minced
    1 8-ounce can tomato sauce
    3 tablespoons red wine vinegar
    1 tablespoon sugar
    1/2 teaspoon salt
    1 tablespoon chopped fresh parsley
    1/2 cup pitted green olives
    1 French bread baguette

  Peel eggplant and dice. Saute eggplant in 1/4 cup olive oil. Drain
 on paper towels. Add 1 to 2 tablespoons oil to pan. Saute onions,
 celery, green pepper and garlic until tender but not browned. Add
 tomato sauce, vinegar, sugar, salt, olives, parsley and eggplant.
 Mix thoroughly. Simmer gently for 20 minutes, uncovered. Cool to room
 temperature for serving. Note: Caponata can be prepared in advance
 to this point and chilled until ready to serve.

  Preheat oven to 450F. Cut bread into 3/4 inch slices. Lightly brush
 both sides of bread with 1/4 cup olive oil. Arrange slices on an
 ungreased baking sheet. Bake about 5 minutes, turning once. Cool
 to room temperature and serve with Caponata.

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  Teriyaki Pork Tenderloin
  ===================
    5 tablespoons soy sauce 
    2 tablespoons olive oil 
    2 garlic cloves, minced 
    2 teaspoons brown sugar 
    1 teaspoon ground ginger 
    1 teaspoon coarsely ground pepper 
    2 (1 pound) pork tenderloins 

  In a large resealable plastic bag, combine the first six
 ingredients; add pork. Seal bag and turn to coat; refrigerate
 for 8 hours or overnight.

  Drain and discard marinade. Place the tenderloins in an
 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking
 spray. Bake, uncovered, at 425F for 25-35 minutes or until a
 meat thermometer reads 160F. Let stand for 5 minutes before
 slicing. Serve with pan drippings.

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  Barbecued Beef Brisket
  ===================
    4 tablespoons paprika 
    1 tablespoon dried marjoram 
    4 teaspoons granulated garlic 
    2 teaspoons brown sugar 
    1 1/2 teaspoons kosher salt 
    1 teaspoon all-purpose flour 
    1 teaspoon ground cumin 
    1/2 teaspoon crushed red pepper flakes 
    1/2 teaspoon dry mustard 
    1 (4 to 6-pound) brisket 
    4 handfuls mesquite wood chips, soaked in water 

  In bowl, blend dry spices together to use as a rub. Moisten brisket
 with water. Coat the entire brisket with the spice rub. Press spices
 into meat with your hands. Cover and refrigerate at least 2 hours,
 preferably overnight.

  Preheat a grill for indirect heat, banking coals and soaked mesquite
 wood chips in a circle around the sides of a grill. Set a drip pan
 with water in the center of the ring. Place brisket on the grill rack
 over the pan of water. 

  Keep cooking temperature in grill between 180 to 220 degrees F until
 done. Allow about 45 minutes per pound until the meat reaches an
 internal temperature of 160F on an instant-read thermometer, adding
 new coals as necessary. 

  For a sweet glaze, baste with your favorite barbeque sauce during
 the final 15 minutes of cooking.

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  Grilled Salmon with Lime Butter
  ========================
    1 large garlic clove, chopped
    1/4 cup fresh lime juice
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 stick (1/2 cup) unsalted butter, melted
    6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick)
      with skin
    1 1/2 teaspoons finely grated fresh lime zest

  Puree garlic with lime juice, salt, and pepper in a blender until
 smooth. With motor running, add melted butter and blend until
 emulsified, about 30 seconds. Set aside.

  Prepare grill for cooking over medium-hot charcoal (moderate heat
 for gas). Season salmon all over with salt and pepper, then grill,
 flesh sides down, on lightly oiled grill rack (covered only if using
 gas grill) 4 minutes. Turn fillets over and grill (covered only if
 using gas grill) until just cooked through, 4 to 6 minutes more.
 Sprinkle fillets with lime zest and top each with 1 tablespoon lime
 butter.

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  Deviled Fried Chicken
  =================
    2 cups buttermilk
    1/4 cup Dijon mustard
    2 tablespoons onion powder
    5 teaspoons salt 
    4 teaspoons dry mustard
    4 teaspoons cayenne pepper
    2 1/2 teaspoons ground black pepper
    1 (3 1/4 lb.) fryer chicken, cut into 8 pieces
    3 cups all purpose flour
    1 tablespoon baking powder
    1 tablespoon garlic powder
    5 cups (or more) peanut oil (for frying) 

  In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard,
 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard,
 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces.
 Seal bag, eliminating air. Turn bag to coat chicken evenly.
 Refrigerate at least 1 day and up to 2 days, turning plastic bag
 occasionally.

  Whisk flour, baking powder, garlic powder, remaining 1 tablespoon
 onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons
 cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass
 dish. With marinade still clinging to chicken pieces (do not shake
 off excess), add chicken to flour mixture; turn to coat thickly.
 Let chicken stand in flour mixture for 1 hour, turning chicken
 occasionally to recoat with flour mixture.

  Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter
 pot. Attach deep-fry thermometer. Heat oil over medium-high heat to
 350F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat
 to medium-low and fry 5 minutes, adjusting heat to maintain oil
 temperature between 280F and 300F (oil should bubble constantly
 around chicken). Using wooden spoons, turn chicken over. Fry 7
 minutes. Turn chicken over again. Fry until deep golden brown and
 cooked through, about 3 minutes longer. Using same spoons, transfer
 chicken to large rack set on baking sheet. 

  Reheat oil to 350F. Repeat frying with remaining 4 pieces of
 chicken. Serve chicken warm or at room temperature within 2 hours,
 or chill up to 1 day and serve cold.

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  Grand Macaroni and Cheese
  =======================
    1 lb. fettuccine pasta
    2 cups Asiago cheese (plus 1/4 cup), grated
    2 (8 oz.) containers creme fraiche
    1 cup Parmesan cheese, grated
    1 1/2 tablespoons fresh thyme, chopped
    1/2 teaspoon salt
    1/2 teaspoon fresh ground pepper

  Preheat oven to 375F. Cook pasta until firm to the bite. Drain, and
 reserve 1 cup pasta water. In a large bowl, combine pasta, water,
 cheese and seasonings. Gently toss until all ingredients are mixed
 and pasta is coated. Turn out into a buttered baking dish and cover
 top with 1/4 cup Asiago cheese. Bake until golden on top, about
 25 minutes. Let stand 5 minutes before serving.

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  Chicken Salad Stuffed Tomatoes
  ==========================
    6 large tomatoes 
    2 cups cooked and cubed chicken 
    1/2 cup minced red bell pepper 
    1/2 cup corn, drained 
    1 1/2 tablespoons minced red onion 
    1/4 cup plus 2 tablespoons olive oil 
    1/4 cup fresh lemon juice 
    1 tablespoon chopped fresh Italian flat-leaf parsley 
    1 tablespoon Dijon mustard 
    1 tablespoon mayonnaise 
    1 teaspoon ground black pepper 
    1/2 teaspoon salt 
    Leaf lettuce or spinach leaves 

  Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes.
 Turn tomatoes upside down on paper towels to drain. 

  In a medium bowl, combine chicken, bell pepper, corn, and onion. In
 a small bowl, whisk together olive oil and next 6 ingredients. Pour
 over chicken, tossing gently to coat. 

  Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken
 salad evenly into tomatoes. Refrigerate or serve immediately.

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  Blackberry-Peach Crisp
  ===================
    cooking spray
    1 cup fresh blackberries
    1 cup fresh peaches, pitted and sliced
    4 teaspoons fresh orange juice
    1/2 teaspoon vanilla extract
    3 tablespoons whole-wheat flour
    3 tablespoons rolled oats
    2 tablespoons brown sugar
    4 teaspoons canola oil
    2 teaspoons honey
    1 teaspoon cinnamon
    1/8 teaspoon nutmeg

  Heat oven to 375F. Coat four 4-oz ramekins with cooking spray.
 Combine berries, peaches, juice and vanilla in a bowl and mix well.
 In a separate bowl, combine remaining ingredients with hands until
 moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb
 mixture evenly over the top of each. Bake 15 to 20 minutes or until
 fruit bubbles and top is golden brown.

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   This Week's Culinary Quiz Answer: Sosaties

   The word "sosatie" comes from Afrikaans, meaning "skewered meat"
  and "spicy sauce". A very popular marinade for sosaties is peri-peri
  sauce made from dried peri chillies. It comes in three strengths;
  hot, very hot and call-an-ambulance-my-tongue-has-just-melted!

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