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Volume 16   Number 26

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  THIS WEEK'S FEATURES AND RECIPES:

   > Article: Lots of Lime, and Chilies, Too

   > Food Funnies: Reasons Why Dad Did Not Cook On Father's Day

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

    * Lum's Ollieburger
 
    * Steak with Mango Salsa
 
    * Grilled Lamb Chops
 
    * Fish with Tomatoes, Olives and Capers
 
    * Italian Pasta Salad
 
    * Sweet and Spicy Coleslaw
 
    * Rye Boat Dip
 
    * Chocolate Mint Cookies

     Healthy Eating:

    Low Carb: Fried Cabbage with Onion & Bacon

    Diabetic: Fudgy Brownies

    Low Fat: Banana Smoothie

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  This Week's Cooking Tips

   Vegetable and Fruit Tips:

 * Prevent discoloration of green leafy vegetables: Add a pinch of
   common salt and sugar to the cooking vegetable so as to avoid
   discoloration of green leafy vegetables.

 * Onion peeling without crying: Peel onions under water to avoid
   "crying". Another option is to refrigerate onions before cutting.

 * Keep green leafy vegetables fresh for longer time: Wrap green leafy
   vegetables in a newspaper before putting in the vegetable bag or
   tray. This will keep them fresh much longer.

 * Keep celery fresh for a longer time: Celery wrapped in aluminum
   foil before refrigerating will remain fresh for weeks.

 * Stop potatoes from rotting: Potatoes rot quickly if stored near
   onions. To prevent potatoes from budding, place an apple in the bag
   with the potatoes.

 * Keep chillies fresh for a longer time: While storing green chilies,
   remove the stems. More Cooking Tips

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

   The banana plant thrives in tropical climates. As the plant
  requires temperatures around 80 degrees Fahrenheit (27 degrees
  Celsius), plenty of rain, and healthy soil, it is generally
  cultivated within 30 degrees of the equator. How exactly is the
  banana plant classified botanically? 

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  Quote of the Week:

    "You better cut the pizza in four pieces because I'm not
     hungry enough to eat six."

     - Yogi Berra, American baseball player

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    UPCOMING FOOD HOLIDAYS:

           July is: National Ice Cream Month 
                    National Picnic Month 
                    National Baked Bean Month 
                    National Hot Dog Month 
                    National Pickle Month

            June 26 - National Chocolate Pudding Day
            June 27 - National Orange Blossom Day 
            June 28 - National Tapioca Day 
            June 29 - National Almond Butter Crunch Day 
            June 30 - National Ice Cream Soda Day
            July 1 - National Gingersnap Day 
            July 2 - National Anisette Day 
            July 3 - National Chocolate Wafer Day 

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    Lots of Lime, and Chilies, Too
     By Mark Bittman

  In summer the flavors of the Yucatan - lime, chili, tomato,
 cilantro - are just as much at home in Maine as they are in Merida. I
 was served this dish at a restaurant in a fishing village called
 Telchac Puerto, where the road ends at a lighthouse, a pier and the
 Gulf of Mexico. The tables, chairs, utensils, tablecloths and plates
 were made of plastic, but the floor was just sand. There was a roof
 for shade, and a mariachi played. 

  There were good ceviches, too, and corny, handmade tortillas. Then
 there was this: fish cooked in what seemed to be a quart of lime
 juice, with chilies, tomatoes and cilantro, all garnished with
 toasted garlic. 

  The dish had no name; it was, the restaurant owner told me, "fish
 with garlic." He used small grouper, but he assured me that it was
 equally good with any fish, and that he especially liked it with
 shrimp.

  Duplicating the dish at home, I found it very hard to decide whether
 I preferred shrimp or fish, but chose to use fish here simply because
 people seem to have more trouble finding recipes they like for fish
 than for shrimp. 

  In a process as quick as a stir-fry, the fish - I used flounder, but
 any flatfish will work as well - is seared in a little oil, then
 semipoached in lime juice and tomatoes and, finally, cilantro. The
 garlic is simmered in oil until sweet and crunchy. Chilies are
 optional, but I like a touch of heat. A few dried chilies, left
 whole, does the trick for me, but this dish is often prepared
 scorchingly hot. If you want more heat, use a fresh minced jalapeno
 or habanero pepper.

  Fresh tortillas are ideal, but rice is pretty good with this too,
 and I confess that on a recent night when friends showed up and I
 made this on the spur of the moment, it was served, absent-mindedly
 but quite delightfully, with crusty bread. You definitely need
 something to sop up the spicy lime juice, which is not only
 characteristic of the dish but also of the season - and is really
 delicious. 

  Yucatan Fish With Crisp Garlic
  =======================
    4 tablespoons neutral oil, like corn or canola 
    5 cloves garlic, peeled and thinly sliced 
    Salt and pepper to taste 
    4 large or 8 small fillets of flounder or other flatfish,
       1 1/2 pounds or more 
    3 small hot dried red chilies, or to taste 
    1/2 cup fresh squeezed lime juice 
    1 cup cherry or grape tomatoes, optional 
    1/2 cup chopped fresh cilantro leaves

 1. Combine 2 tablespoons oil with garlic in a small, heavy saucepan
    over medium-low heat. Cook, shaking pan occasionally, until garlic
    browns, 5 to 10 minutes; season with a little salt and pepper, and
    turn off heat. 

 2. Meanwhile, put remaining oil in a large nonstick skillet over
    medium-high heat. A minute later, add fish and chilies and cook,
    undisturbed, for about 2 minutes. Reduce heat to medium and add
    all but a tablespoon or 2 of lime juice, along with tomatoes if
    desired. Cook another 2 minutes or so, until fish is cooked
    through. Do not turn fish. 

 3. Carefully remove fish to a platter. Stir cilantro into pan juices
    and pour, with tomatoes, over fish, along with garlic, its oil and
    remaining lime juice. Serve immediately. Yield: 4 servings.

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

     Discover our very special collection of over
     100 cookbooks filled with world class recipes ...

                The E-Cookbooks Library

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   FOOD FUNNIES: Reasons Why Dad Did Not Cook On Father's Day

  9. Two words: "Naked Chef."

  8. Because Dad's three-alarm chili actually involves the fire
     department.

  7. You're pretty sure you've never even heard of "Rack of Spam."

  6. Mom is starting to wonder if there's a link between Dad's mystery
     shish kabobs and the annual disappearance of her cats.

  5. Thinks it's funny to do the "pull my finger" routine over a
     flaming barbecue pit.

  3. While yummy, and even slightly nutritious, Dad's standard meal
     of microwave popcorn and pudding cups isn't quite appropriate
     for the day's festivities.

  4. His signature dish? Pork tartare.

  2. While dad's kitchen exploits might be great for laughter and
     good for $5000 if captured on video, I was actually kind of
     hungry.

     ... and the #1 Reason Dad Did Not Cook On Father's Day ...

  1. There's only so much food that can be prepared during a Sports
     Center commercial break.

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  Lum's Ollieburger
  =============
    3 tablespoons lemon juice
    1 1/2 teaspoons seasoned salt
    1 tablespoon Worcestershire Sauce
    1 tablespoon soy sauce
    1 tablespoon A1 Steak Sauce
    1 tablespoon corn oil
    1/2 cup beef broth
    1 teaspoon Heinz 57 Sauce
    1/4 teaspoon garlic salt
    1 teaspoon vinegar

  1. Mix the above ingredients.

  2. Take 1 1/2 to 2 lbs. of ground round and shape meat into round
     patties, 3/4" thick and 3 1/2"round.

  3. Place in a covered container and pour the marinade mixture over
     them. Cover tightly and refrigerate 12 hours or overnight. Turn
     the patties frequently.

  4. Remove from marinade and sear over high heat to seal in the
     juices, then turn down heat and cook to your desired doneness.

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  Steak with Mango Salsa
  ===================
    1 lb. top round steak, cut 3/4-inch thick
    salt and pepper
    4 cups hot cooked couscous
    2 cups sugar snap peas, steamed

  Marinade:
    1/4 cup fresh lime juice
    2 tablespoons minced green onion
    2 tablespoons water
    2 teaspoons minced fresh ginger
    2 cloves garlic, minced
    1/4 teaspoon salt

  Mango Salsa:
    1-1/2 cups finely diced fresh mango
    2 tablespoons minced green onion
    1 tablespoon fresh lime juice
    1 tablespoons minced fresh cilantro
    1 red serrano or jalapeno pepper, seeded, finely chopped

  Combine marinade ingredients. Place beef and marinade in sealable
 plastic bag; turn steak to coat. Refrigerate 6 hours to overnight,
 turning occasionally.

  Just before grilling, combine salsa ingredients in medium bowl.
 Cover and refrigerate until ready to serve.

  Remove steak from marinade, discarding marinade. Place steak on
 grid over medium, ash-covered coals. Grill, covered, about 19 to
 24 minutes for medium rare doneness, turning occasionally.

  Carve steak into thin slices. Season with salt and pepper, as
 desired. Serve with salsa, couscous and sugar snap peas.

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  Grilled Lamb Chops
  ===============
    2 large garlic cloves, crushed 
    1 tablespoon fresh rosemary leaves 
    1 teaspoon fresh thyme leaves 
    Pinch cayenne pepper 
    Coarse sea salt 
    2 tablespoons extra-virgin olive oil 
    6 lamb chops, about 3/4-inch thick

  In a food processor fitted with a metal blade add the garlic,
 rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in
 olive oil and pulse into a paste. Rub the paste on both sides of
 the lamb chops and let them marinate for at least 1 hour in the
 refrigerator. Remove from refrigerator and allow the chops to come
 to room temperature; it will take about 20 minutes.

  Heat a grill pan over high heat until almost smoking, add the chops
 and sear for about 2 minutes. Flip the chops over and cook for
 another 3 minutes for medium-rare and 3 1/2 minutes for medium.

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  Fish with Tomatoes, Olives and Capers
  ==============================
    4 teaspoons olive oil, divided 
    4 (5-ounce) sea bass fillets (or other white fish) 
    1 small onion, diced 
    1/2 cup white wine 
    1 cup canned diced tomatoes, with juice 
    1/2 cup chopped pitted black olives 
    2 tablespoons capers 
    1/4 teaspoon dried crushed red pepper, optional 
    2 cups packed fresh baby spinach leaves 
    Salt and pepper

  In a large nonstick skillet heat 2 teaspoons of oil over a
 medium-high heat. Add fish and cook until opaque in the center,
 about 2 1/2 minutes per side. Transfer the fish to a platter and
 tent with foil to keep the fish warm.

  Heat the remaining 2 teaspoons of oil in the same skillet; add
 onion and saute for 2 minutes. Add the wine and cook until reduced
 by half, about 2 minutes. Add the tomatoes, olives and capers and
 crushed red pepper, if using, and cook for 3 minutes more. Stir in
 the spinach and cook until it is wilted, about 3 minutes. Season
 with salt and pepper. Spoon the sauce over the fish and serve.

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  Italian Pasta Salad
  ===============
    1 (1 lb) box tri-colored pasta 
    2 cups chopped green peppers 
    2 cups diced tomatoes 
    1 1/2 cups chopped red onions 
    1/2 lb. cubed provolone cheese
    1/2 lb. sliced pepperoni 
    1/2 cup sliced black olives

  Dressing:
    3/4 cup extra virgin olive oil 
    3/4 cup red wine vinegar
    1/4 cup sugar 
    1 tablespoon oregano 
    1 teaspoon salt 
    1/2 teaspoon pepper

  Mix together dressing first and set aside until sugar is dissolved
 completely. Cook pasta according to box directions and rinse under
 cold water until cool. Slice the sliced pepperoni circles in half
 and separate slices. Mix together with pasta and chopped items,
 except the provolone cheese. Pour dressing over it all and mix well.
 Chill well. Add provolone cheese to salad before serving, otherwise
 it gets soggy.

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  Sweet and Spicy Coleslaw
  =====================
    2 pounds green cabbage 
    4 carrots 
    1 medium yellow onion 
    1/2 cup mayonnaise 
    1/4 cup mustard 
    2 teaspoons apple cider vinegar 
    1 cup sugar 
    1 teaspoon black pepper 
    1/2 teaspoon cayenne 
    Salt and freshly ground black pepper

  Cut cabbage in quarters and remove core. Peel carrots and onion
 and cut into pieces that would fit through the feed tube of a food
 processor. Fit food processor with the large-holed grater attachment
 and push cabbage, carrots, and onions through feed tube to grate.
 In a large bowl, toss vegetables together.

  In another medium bowl, prepare the coleslaw dressing by whisking
 together the mayonnaise, mustard, cider vinegar, sugar, black pepper,
 and cayenne. Toss dressing with the cabbage mixture, and season with
 salt and pepper, to taste. Cover with plastic wrap and chill for at
 least 2 hours before serving.

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  Rye Boat Dip
  ==========
    16 oz. sour cream
    16 oz. mayonnaise
    1 (5 ounce) jar dried beef, diced
    2 teaspoons onion powder
    2 teaspoons garlic powder
    3 tablespoons dried minced onion
    1 tablespoon dill weed
    1 loaf rye bread (round)

  Combine all ingredients except bread in a bowl. Mix well and
 refrigerate at least one hour before serving.

  Cut out the round rye bread loaf to make the bread bowl. Cut up
 the bread you removed into pieces for dipping. Fill the bread bowl
 with dip and serve with bread pieces.

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  Chocolate Mint Cookies
  ===================
    3/4 cup butter
    1 1/2 cups brown sugar
    2 tablespoons water
    2 cups semisweet chocolate chips
    2 eggs
    2 1/2 cups all-purpose flour
    1 1/4 teaspoons baking soda
    1/2 teaspoon salt
    3 (4.5 ounce) packages chocolate covered thin mints

  In a saucepan over medium heat, cook the sugar, butter and water,
 stirring occasionally until melted. Remove from heat, stir in the
 chocolate chips until melted and set aside to cool for 10 minutes.

  Pour the chocolate mixture into a large bowl, and beat in the eggs,
 one at a time. Combine the flour, baking soda and salt, stir into the
 chocolate mixture. Cover and refrigerate dough for at least 1 hour.

  Preheat oven to 350F. Grease cookie sheets. Roll cookie dough into
 walnut sized balls and place 2 inches apart onto the prepared cookie
 sheets. Bake for 8 to 10 minutes in the preheated oven, be careful
 not to overbake. When cookies come out of the oven, Press one mint
 wafer into the top of each cookie and let sit for 1 minute. When the
 mint is softened, swirl with the back of a spoon or toothpick to make
 a pattern with the green filling of the mint wafer. For smaller
 cookies, break mints in half.

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   This Week's Culinary Quiz Answer: Herb

  That's right. Banana plants are actually classified as perennial
 herbs, and fall into the same family (Musaceae) as palms, lilies,
 and orchids. They are the largest plants without woody stems (which,
 incidentally, is a defining characteristic of herbs). The banana
 plant grows from an underground rhizome or bulb, rather than from
 a seed. Early travelers would actually carry parts of the plant's
 rhizome with them on their journeys.

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