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Volume 16   Number 29        No. 9    No. 8    No. 7    No. 6    No. 5    No. 4    No. 3    No. 2    No. 1

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No. 28    No. 27    No. 26    No. 25    No. 24    No. 23    No. 22    No. 21    No. 20   

  THIS WEEK'S FEATURES AND RECIPES:

   > Article: Pizza's Day on the Grill

   > Food Funnies: Signs You Picked the Wrong Camp Cook

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

    * Ruby Tuesday's Chicken Quesadillas
        
    * Outback-Style Steaks
        
    * Summer Squash Sloppy Joes
        
    * Firecracker Grilled Salmon
        
    * Spicy Grilled Pork Tenderloin
        
    * Zucchini and Tomato Caviar
        
    * Grilled Corn with Citrus Butter
        
    * Triple Chocolate Cake

     Healthy Eating:

    Low Carb: Maple Cream Puffs

    Diabetic: Banana Bread

    Low Fat: Chicken Enchiladas

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  This Week's Cooking Tips

 * When serving cheese as an appetizer, be sure to take it out of
   the refrigerator at least 45 minutes before the guests arrive.
   Not only will it be more sliceable and spreadable, it will also
   be ten times more flavorful. Refrigeration retards the cheese's
   ripeness. This is particularly true for goat cheese, which you
   should remove from refrigeration at least two hours before
   serving it. 

 * When freezing fruit, choose firm, sound, uniformly sun ripened
   fruit. [Pears and bananas do not freeze well]. It is not
   essential to use sugar but it is often preferable. To sugar
   fruit, place it in a shallow tray. Just before you pack, sift
   the sugar over it until evenly coated. Don't let the mixture
   stand or the sugar will draw the fruits' juices. When packing,
   allow some room for expansion on freezing.

 * To make croutons, cut white or whole-grain bread into 3/4"
   cubes. Arrange on baking sheet and mist with cooking spray and
   sprinkle with powdered garlic. Broil until golden, about 3 min.
   Stir to expose the untoasted sides. Mist with cooking spray and
   broil another 2-3 min. More Cooking Tips

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

   While ice cream used to be considered a unique dessert to be
  enjoyed only by the elite, insulated ice houses made ice cream
  more accessible for everyone. About how many gallons of ice cream
  were produced in 1899? 

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  Quote of the Week:

   "If I go down for anything in history, I would like to be
    known as the person who convinced the American people that
    catfish is one of the finest eating fishes in the world."

    - Willard Scott (The Today Show)

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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

            July 17 - National Peach Ice Cream Day
            July 18 - National Caviar Day 
            July 19 - National Daiquiri Day 
            July 20 - National Lollipop Day 
            July 21 - National Junk Food Day 
            July 22 - National Penuche Day 
            July 23 - National Vanilla Ice Cream Day 
            July 24 - National Tequila Day 

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     Pizza's Day on the Grill
      By MARK BITTMAN

  I'm not sure there is a grilled food that impresses guests more than
 pizza. The results, once you get the hang of the process, are
 outstanding.

  Yes, grilled pizza presents challenges to the home cook. But if you
 have a food processor and instant yeast (which can simply be tossed
 in the food processor with the flour), making the dough is as easy as
 grating cheese. And you can grill the dough as soon as an hour after
 making it, which is as easy as the recipe makes it appear.

  Both rolling out and grilling the dough do require some care.
 Rolling is much easier if you allow the dough to rest at each stage:
 when you divide it into three (the recipe makes enough for three
 small pies, for easier grilling), when you flatten it and then again
 when you roll it into pies. I usually take a minute to roll the dough
 initially, then allow it to rest for five minutes before proceeding.

  Grilling is best done with a covered grill that mimics an oven. And
 you want part of the grill to be fairly hot. On a gas grill, this
 means setting one side to high and the other to low, or some similar
 arrangement. With a charcoal grill, simply build your fire on one
 side of the fire box. Use the hot side for the initial browning of
 the dough, the cool side to heat the toppings.

  Some pies are minimally topped. (Pizza bianco, white pizza, which is
 topped with olive oil, salt and sometimes rosemary, was, before the
 American influence, the most popular pizza in Rome.) Others are
 intuitive: mozzarella, tomato and basil; or caramelized onions and
 olives; or tomato sauce, Parmesan and anchovies. Still others use
 less traditional ingredients like fresh goat's milk cheese, sun-dried
 tomatoes, figs and whatever else you crave.

  One tool makes all of the work easier: a pizza peel with a metal
 blade (the handles are usually wood). Whereas a wooden peel will char
 after repeated use, a metal one will not be marred by the heat, and
 its thinness makes it easier to slide under the pie. I use the peel
 to roll out the dough, slide it onto the grill, remove it and flip
 it. Sometimes I use it for serving as well.

  Pizza Dough
  ==========
    3 cups all-purpose or bread flour, more as needed 
    2 teaspoons instant yeast 
    2 tablespoons olive oil 
    2 teaspoons coarse kosher or sea salt, more for sprinkling

 1. Combine flour, yeast, oil and salt in a food processor. Turn
    machine on, and add 1 cup water through feed tube. Process for
    about 30 seconds, adding more water, a little at a time, until
    mixture forms a ball and is slightly sticky.

 2. Turn dough onto a floured work surface, and knead to form a
    smooth, round ball. Put dough ball in a bowl, and cover with
    plastic wrap. Let rise until dough doubles in size, 1 to 2 hours.
    Use immediately, or wrap tightly in plastic, and freeze for up to
    a month. Defrost in a covered bowl in refrigerator or at room
    temperature.

  White Pizza and Variations
  =====================
    Pizza dough 
    Flour 
    Extra virgin olive oil 
    Coarse kosher or sea salt 
    3 tablespoons or more roughly chopped fresh rosemary leaves 

 1. Divide dough ball into 3 pieces. Roll each into a ball, and place
    on a lightly floured surface. Sprinkle with a little more flour,
    cover with plastic wrap or a towel, and let rest while you start a
    covered grill. Fire should be medium-hot on one side, medium to
    cool on the other. Set grill rack about 4 inches from heat source. 

 2. Lightly press each dough ball into a flat round, lightly flouring
    the work surface and dough as necessary. Let rounds sit for a few
    minutes. This will relax dough and make it easier to roll out.
    Roll out on a cookie sheet, flouring the rolling pin or your hands
    as necessary. 

 3. Slide pie onto hot side of grill, and brush top lightly with olive
    oil. Grill until lightly browned on bottom. Remove from grill with
    a large spatula. Lightly flour top, then flip pie over onto its
    other side, on cooler part of grill. Top grilled side with salt
    and a third of the rosemary, and drizzle with a little olive oil.
    Cover, and grill 6 to 12 minutes, until hot and nicely browned on
    bottom. Serve immediately or at room temperature (these will keep
    for a few hours). Repeat with remaining dough.

 Margherita Pizza: After flipping pie, top it with fresh sliced
    tomatoes, extra virgin olive oil, grated fresh mozzarella and salt
    to taste. When pie finishes grilling, top with basil leaves and a
    little more olive oil. 

 Fern-Bar Pizza: After flipping pie, top it with prosciutto,
    thin-sliced fresh figs, fresh goat's milk cheese and a little
    extra virgin olive oil. When pie finishes grilling, drizzle with
    more oil.

 Marinara Pizza: After flipping pie, top it with fresh sliced
    tomatoes, thin-sliced garlic, extra virgin olive oil and anchovy
    fillets.

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  FOOD FUNNIES: Signs You Picked the Wrong Camp Cook
 

 9. "Outside?! In the woods?!? That's the silliest thing I've ever
    heard! I mean, where do you plug in the refrigerator?!"

 8. Roasting hot dogs can be a fun part of camping. But in a tent,
    you're looking at third-degree burns.

 7. Marinating the hamburgers in camp stove fuel and then tossing
    in a match may indeed be faster, but....

 6. He's never even seen a cast iron skillet, but he brought along
    his extensive collection of bundt cake pans.

 5. Seems the only thing she brought was the ingredients for her
    "famous hash s'mores."

 4. You spend the day out hunting deer and trout fishing. He's
    spent the day thumbing through "101 Nutritious Vegan Recipes."

 3. His color blindness makes you leery of his wild berry salad,
    especially when half of the "berries" are brown.

 2. Even his chicken doesn't taste like chicken.

     ... and the #1 Sign You Picked the Wrong Camp Cook ...

 1. His attempt at a wild mushroom stew has everyone in your party
    trying to claw their eyes out or making small talk with a
    four-inch-tall purple frog named "Floyd."
 

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   Personalized Chef Coats

    Kick it up a notch with a touch of class! Create a
    personalized and professional look in your kitchen.

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  Ruby Tuesday's Chicken Quesadillas 
  ============================
    5 oz. chicken breast 
    Italian Dressing 
    12 inch flour tortilla 
    margarine 
    1 cup shredded monterey jack/cheddar cheese 
    1 tablespoon tomatoes, diced 
    1 tablespoon jalapeno peppers, diced 
    Cajun Seasoning (to taste) 
    1/2 cup shredded lettuce 
    1/4 cup diced tomatoes 
    Sour Cream 
    Salsa

  Place chicken breast in a bowl with enough Italian dressing to 
 coat; allow to marinate 30 minutes, refrigerated. Grill marinated 
 chicken until done in a lightly oiled pan. Cut into 3/4" pieces 
 and set aside.

  Brush one side of tortilla with margarine and place in frying pan 
 over medium heat. On one half of tortilla, add cheese, 
 1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make 
 sure to spread to the edge of the half. Top with diced chicken, 
 fold empty tortilla side on top, and flip over in pan so that 
 cheese is on top of chicken. Cook until very warm throughout. 
 Remove from pan to serving plate and cut into six equal wedges 
 on one side of plate. On the other side put lettuce, topped with 
 1/4 cup tomatoes, and then topped with sour cream. Serve your 
 favorite salsa in a small bowl on the side.

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  Outback-Style Steaks
  =================
    4 top sirloin steaks or rib eyes
    8 teaspoons salt 
    4 teaspoons paprika 
    2 teaspoons ground black pepper 
    1 teaspoon onion powder 
    1 teaspoon garlic powder 
    1 teaspoon cayenne pepper 
    1/2 teaspoon ground coriander 
    1/2 teaspoon turmeric

  Mix together the seasonings and rub all over the steaks until they
 are all coated on all sides. Grill steaks or pan fry them over
 medium-high heat. Press down with a spatula to sear the edges. Cook
 until desired doneness.

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  Summer Squash Sloppy Joes
  =======================
    1 pound ground lean beef or turkey 
    1/2 onion, finely chopped (about 3/4 cup) 
    1 carrot, chopped 
    1 1/2 cups summer squash, diced 
    1 6-ounce can tomato paste 
    3 garlic cloves, minced 
    1 tablespoon mild chili powder 
    1 teaspoon paprika 
    1 teaspoon dried oregano 
    Kosher salt and freshly ground black pepper to taste 
    3 ounces cheddar cheese, thinly sliced 
    6 hamburger buns 

  Preheat the broiler. In a large skillet over medium-high heat, saute
 the ground beef or turkey until browned, about 7 minutes. Add the
 onion and saute 2 minutes. Add the carrot and saute 2 minutes. Add
 the squash and saute 1 minute more. 

  Stir in the tomato paste and 1 1/2 cups water, stirring until the
 paste has dissolved. Add the garlic, chili powder, paprika, and
 oregano, and season with the salt and pepper. Reduce heat to medium
 and continue to cook until the mixture has thickened, 8 to 10 minutes. 

  Divide the cheese among the bottom halves of the hamburger buns.
 Transfer both halves of the buns to the broiler, open-faced, and toast
 until the cheese has melted and the top buns are toasted. 

  Remove the buns from the oven and fill each sandwich with the
 squash-and-meat mixture. Serve immediately.

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  Firecracker Grilled Salmon
  =====================
    8 (4 ounce) fillets salmon 
    1/2 cup peanut oil 
    4 tablespoons soy sauce 
    4 tablespoons balsamic vinegar 
    4 tablespoons green onions, chopped 
    3 teaspoons brown sugar 
    2 cloves garlic, minced 
    1 1/2 teaspoons ground ginger 
    2 teaspoons crushed red pepper flakes 
    1 teaspoon sesame oil 
    1/2 teaspoon salt 

  Place salmon filets in a medium, nonporous glass dish. In a separate
 medium bowl, combine the peanut oil, soy sauce, vinegar, green
 onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil
 and salt. Whisk together well, and pour over the fish. Cover and
 marinate the fish in the refrigerator for 4 to 6 hours.

  Prepare an outdoor grill with coals about 5 inches from the grate,
 and lightly oil the grate. Grill the fillets 5 inches from coals for
 10 minutes per inch of thickness, measured at the thickest part, or
 until fish just flakes with a fork. Turn over halfway through
 cooking. 

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  Spicy Grilled Pork Tenderloin
  ======================
  For the glaze: 
    1 cup guava jelly or apricot jam 
    1/4 cup Dijon mustard 
    1/4 cup orange juice, preferably fresh 
    Salt and freshly ground black pepper 

  For the mojo: 
    2 tablespoons mild vegetable oil, such as canola 
    1 small red onion, finely chopped 
    4 cloves garlic, finely chopped 
    3 cups orange juice 
    1/2 cup fresh lime juice 
    1/2 habanero chile, seeded and finely chopped 
    2 tablespoons chopped fresh cilantro leaves 
    1 teaspoon cumin seeds 
    Salt and freshly ground black pepper 

  For the pork: 
    2 pork tenderloins, about 1 1/2 pounds each 
    2 tablespoons mild vegetable oil, such as canola 
    Salt and freshly ground black pepper

  Whisk the glaze ingredients together and season to taste with salt
 and pepper.

  Make the mojo: Heat the oil in a saucepan over medium-high heat.
 Add the onion and garlic and cook, stirring, until soft, about 5
 minutes; do not brown. Add the orange juice, lime juice, and habanero
 and bring to a boil. Cook until reduced by half. Whisk in the cilantro
 and cumin and season to taste with salt and pepper.

  Heat your grill to high. Set aside a few tablespoons of glaze for
 brushing the cooked pork. Brush the pork with the oil and sprinkle
 with salt and pepper. Grill, brushing often with the glaze, until
 just cooked through, 4 to 5 minutes per side. 

  Remove the pork from the grill, brush with the reserved glaze, and
 let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange
 on a serving platter. Drizzle with mojo and serve immediately.

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  Zucchini and Tomato Caviar
  ======================
    2 lbs. tomatoes 
    3 tablespoons olive oil 
    2 cups shredded zucchini 
    1/2 cup chopped red bell peppers 
    1/4 cup chopped onions 
    1/4 cup minced fresh parsley 
    2 cloves garlic, minced 
    1 tablespoon minced fresh basil 
    1/2 teaspoon dried oregano, crumbled 
    1 1/2 teaspoons worcestershire 
    1 teaspoon grated lemon rind 
    2 tablespoons fresh lemon juice 
    pita bread, cut into wedges, toasted

  Bring a large pot of water to boil. Add tomatoes and blanch 20
 seconds. Drain. Peel, seed and chop tomatoes.

  Heat oil in a heavy large skillet over medium-high heat. Add
 zucchini, bell pepper, onion, parsley, garlic, basil and oregano and
 saute 3 minutes. Stir in tomatoes, Worcestershire and lemon peel.
 Season to taste with salt and pepper. Refrigerate until well chilled,
 at least 3 hours and up to 8 hours.

  Drain off excess liquid. Add lemon juice and toss gently. Transfer
 to bowl. Serve with toasted pita bread.

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  Grilled Corn with Citrus Butter
  =======================
    1 1/2 teaspoons (packed) finely grated orange peel 
    1 teaspoon (packed) finely grated lemon peel 
    1 teaspoon (packed) finely grated lime peel 
    1 teaspoon coarse kosher salt 
    1/2 cup (1 stick) unsalted butter, room temperature 
    Nonstick vegetable oil spray 
    6 ears of corn, husked 

  Combine first 4 ingredients in small bowl; mash to combine. Mix in
 butter. Preheat barbecue (medium heat). Spray corn with nonstick
 spray. Grill until browned in spots, turning often, about 15 minutes
 Serve with citrus butter.

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  Triple Chocolate Cake
  =================
    1 (18.25 ounce) package devil's food cake mix 
    1 (5.9 ounce) package instant chocolate pudding mix 
    1 cup sour cream 
    1 cup vegetable oil 
    4 eggs 
    1/2 cup warm water 
    2 cups semisweet chocolate chips 

  Preheat oven to 350F. In a large bowl, mix together the cake and
 pudding mixes, sour cream, oil, beaten eggs and water. Stir in the
 chocolate chips and pour batter into a well greased 12 cup bundt pan.
 Bake for 50 to 55 minutes, or until top is springy to the touch and
 a wooden toothpick inserted comes out clean. Cool cake thoroughly in
 pan at least an hour and a half before inverting onto a plate. If
 desired, dust the cake with powdered sugar.

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   This Week's Culinary Quiz Answer:  5 million

  Jacob Fussell is accredited with manufacturing ice cream into an
 industry in 1851. By 1899 five million gallons of ice cream were
 being produced, and that grew into 30 million gallons in 1909. In
 1919 more than 150 million gallons was being produced. But that’s
 nothing compared to the estimated 900 million gallons that is
 produced today, which doesn’t even include frozen treats like yogurt,
 sherbet, and other frosty delectables.

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