Straight Outta My Kitchen Cookbook V1

Zesty Italian Dressing 1013/4 cup of vegetable oil 1/2 teaspoon of black pepper1/3 cup of red wine vinegar 2 1/2 teaspoons of Worcestershire sauce1 1/2 tablespoons of real maple syrup 4 garlic cloves1 teaspoon of saltCombine all ingredients in a jar, seal tightly with lid and shake vigorously to emulsify. Store dressing inrefrigerator for up to a week. As the dressing sits , it will separate (and solidify in the fridge) be sure toshake well before using

102 Sauce/Seasoning/MarinadeA marinade is defined as a \"sauce,\" typically made of oil, vinegar, spices and herbs in which meat, fish, or other food is soaked before cooking in order to flavor and soften or \"tenderize\" it. ... Additionally, the oil in salad dressing also helps maintains the moisture and tenderness of the meat during cooking. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavor.

BACON SALT 103Preparation: 15 minutes , Cook Time: 25-30 minutes Yield: 1 CupLike it’s umami rich friend the porcini, bacon makes everything better. Now with this recipe all yourfoods can be seasoned with magic yum dust. Sprinkle it over popcorn, baked potatoes, eggs, vegetables,burgers, fries, salads, dips and avocados.1/2 cup unrefined salt 8 ounces thin cut baconPreheat your oven to 375F. Crinkle up your parchment so that there are grooves for the bacon grease todrip into, then lay bacon across and cook for until completely crisp. Mine took about 25-30 minutes, butyou’ll want to start checking around the 15 minute mark to make sure the bacon doesn’t burn.Once the bacon is crisp, transfer it to a paper towel and let the grease drain off. Blot it if needed and thenplace in the coffee grinder and pulse until it reaches the consistency you prefer.Nearly all versions of bacon salt that I’ve found online call for it to be stored in the fridge. I’m not surethat’s necessary given that salt is used to cure meats, but because I could not find any definitive resourceson the subject I decided to keep mine in the fridge just in case

Basil Pesto 104Preparation: 5 Minutes , Cook Time: 5 MinutesCo 1/4 cup grated Parmesan cheese 1 loosely packed cup of fresh basil leaves 1 whole clove of fresh garlic removed from stem 1 tablespoon of olive oil 3 tablespoons pine nutsCombine all ingredients in a small food processor or mini chopper. Process until all ingredients areblended together. Leftover pesto can be stored in an air-tight container in the fridge for up to one week. Inaddition to caprese salad, pesto can also be used as a pasta sauce or topping for crackers (with or withouta slice of cheese).Co

BBQ Sauce 105Preparation: 10 Minutes , Cook Time: 15-25 Minutes Yield: 1/2 Cup1/3 cup of vinegar 1/2 teaspoon of salt1/2 cup of chopped onion 1 teaspoon of liquid smoke2 cups of ketchup 340 millilitres of hermannater beer3 tablespoons of Worcestershire sauce (optional)1/2 cup of brown sugar 3/4 cup of molasses1/2 teaspoon of pepper 4 garlic cloves (minced)Combine onion, garlic in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remainingingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes.

BBQ Sauce 2 106Preparation: 10 MInutes , Cook Time: 30 MInutes Makes 32 Servings1 1/2 cups brown sugar 2 1/2 tablespoons dry mustard1 1/2 cups ketchup 2 teaspoons paprika1/2 cup red wine vinegar 2 teaspoons salt1/2 cup water 1 1/2 teaspoons black pepper1 tablespoon Worcestershire sauce 2 dashes hot pepper saucesIn a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season withmustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Bechamel Sauce 1075 tablespoons butter 2 teaspoons salt4 tablespoons all-purpose flour 1/2 teaspoon freshly grated nutmeg4 cups milkIn a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir untilsmooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirringconstantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Beer Dip Recipe 108Preparation: PT5M Makes 28 Servings Yield: 28 servingsRanch dressing mix flavors this fast-to-fix mixture that's packed with shredded cheese and is made to gowith pretzels. It's one of those snacks that when you start eating it, you can't stop! This dip can be madewith any type of beer, including nonalcoholic. I've taken it to many parties and am always asked for therecipe. —Michelle Long, New Castle, ColoradoTotal Time: PT5MMY REVIEW Lawler67 User ID: 7440221 272156 Reviewed Aug. 24, 2017 \"Great flavor and easy tomake.\"2 packages (8 ounces each) cream cheese, 1 envelope ranch salad dressing mixsoftened 2 cups (8 ounces) shredded Cheddar cheese1/3 cup beer or nonalcoholic beer pretzelDirectionsIn a large mixing bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheese. Servewith pretzels. Refrigerate leftovers. Yield: 3-1/2 cups.Originally published as Beer Dip in Simple & Delicious January/February 2007, p25Source: tasteofhome.com

Best Steak Marinade in Existence 109Preparation: 15 Minutes Makes 8 Servings1/3 cup soy sauce 3 tablespoons dried basil1/2 cup olive oil 1 1/2 tablespoons dried parsley flakes1/3 cup fresh lemon juice 1 teaspoon ground white pepper1/4 cup Worcestershire sauce 1/4 teaspoon hot pepper sauce (optional)1 1/2 tablespoons garlic powder 1 teaspoon dried minced garlic (optional)Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepperin a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds untilthoroughly mixed.Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Burger Seasoning 110Preparation: 2 minutes , Cook Time: 2 minutes Yield: 1 cup 1/4 cup salt 1/2 tbls cumin 2 tlbs paprika 1/2 tbls pepper 1 tbls garlic powder 1/2 tbls basil 1 tablespoon garlic salt 1/2 tbls parsleymix all together

CHILI LIME SALT 111 Yield: 3/4 CupsThis fiery blend of red pepper flakes and tangy lime is amazing over fajitas, taco, french fries withchipotle mayo, and, um, just about everything in your kitchen.3/4 cup unrefined salt 1 tablespoon fresh organic lime zest1 tablespoon crushed red pepper flakesUsing the microplane zester or cheese grater, remove the outer zest from the lime. Make sure not to peeloff the bitter white pith, just the outside will do. Lay zest on a towel and allow to air dry for a few hours,then combine with salt and crushed red pepper flakes. Pour salt into a pretty jar and use liberally

Emeril's Essence Recipe 112 Yield: 10 Tablespoons2 1/2 tablespoons paprika 1 tablespoon onion powder2 tablespoons salt 1 tablespoon cayenne pepper2 tablespoons garlic powder 1 tablespoon dried oregano1 tablespoon black pepper 1 tablespoon dried thymeMix all together in a bowl then place in a air tight container

Fajita Seasoning Mix 113Preparation: 1 Minute Yield: 10 Tablespoons1 tablespoon cornstarch cube2 teaspoons chili powder 1/2 teaspoon onion powder1 teaspoon salt 1/4 teaspoon garlic powder1 teaspoon paprika 1/4 teaspoon cayenne pepper1 teaspoon sugar 1/4 teaspoon cumin3/4 teaspoon crushed chicken bouillonCombine all ingredients in a small bowl.Use as needed in recipes calling for fajita seasoning.NOTESApproximately 2 tablespoons equals 1 store-bought seasoning packet.

Herbed Vinegar 1141 cup lightly packed, fresh herbs, crushed, 1 clove garlic crushed (optional)or 1/2 cup dried herbs (rosemary, thyme, 1/2 teaspoon peppercorn whole (optional)tarragon, oregano, basil, dill, chives, mint 1 quart cider vinegar of your choiceor a combination)If using fresh herbs, place herbs in bottle or jar add optional garlic and vinegar. Tightly cap and seal.Corks can be purchased in hardware departments or where wine-making supplies are sold. Let stand in awarm place for about 10 days to develop flavors shake occasionally. Store in a cool, dark place.If using dried herbs, place herbs in a large bottle or jar (at least 5-cup size). Add optional garlic,peppercorns, and vinegar. Tightly cap. Let stand in a warm place for about 10 days to develop flavorsshake occasionally. If desired, strain to remove herbs. Bottle in sterilized container tightly cap and seal.Store in a cool, dark place.Note: Herbed vinegars give special flavors to salad dressings and marinades. Use within 3 months for bestflavor. A basic vinaigrette can be made using 1 part vinegar to 3 parts oil plus salt and pepper to taste.Fruited Vinegars:Substitute berries, peeled and sliced peaches, pitted cherries or apricots, or a combination for the herbs.Omit garlic.Experiment by combining fruit with an herb, such as raspberries with sprigs of rosemary or mint.Place in interesting shapes of bottles and seal with a cork or tight lid for attractive hostess gifts.

Homemade Herb Salt 115Preparation: 5 minutes , Cook Time: 2 hours 5 minutes Makes 72 Servings1/2 cup coarse sea salt 1/4 cup packed fresh lemon thyme leaves1/4 cup packed fresh rosemary leaves 1 cup sea saltPlace 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grindingsalt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar andscrew on lid.

Homemade Mayonnaise 116Preparation: :15 , Cook Time: :15 Yield: 1 cup2 raw eggs yolks, preferably pastured. 2 tablespoons fresh lemons juice.1 cup quality oil like avocado oil or light 1 tablespoon water.olive oil. sea salt.Before you start, make sure all the ingredients are at room temperature.Put the egg yolks in a food processor or blender. Sprinkle with salt and add water.Start blending while slowly pouring the oil into the feed tube.After the mayo has gotten thick, add lemon juice and gently mix with a spoon.

Homemade Soy Sauce 117Preparation: 5 Minutes , Cook Time: 20 Minutes Yield: 1/2 CupStore in fridge for up to 3 weeks. I used an old soy sauce bottle, that I have managed to hang on to forsome time now. This is far less salty than the store bought soy sauce, and it still is great for marinatingwhole chickens in and keeping them moist as well as mixing in homemade salad dressings, or evenhomemade mayo. I love to dash this all over over easy eggs in the morning as well, for that extra bit of“kick”. And, over chicken fried rice, this just can’t be beat!2 cups beef bones broth pinch black pepper2 teaspoons apple cider vinegar 1/2 teaspoon garlic powder3 teaspoons molasses> 1/2 teaspoon onion saltCombine all ingredients in sauce pan, and boil uncovered until reduced to 1/2 a cup.Store in fridge for up to 3 weeks.

Jerk Marinade 118Preparation: 15 Minutes , Cook Time: 2 Minutes Yield: 3 CupsThe term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or driedmeat, which eventually became the word jerky in English.Jerk is also derived from the action of jerking, which referred to poking meat with holes so that flavorcould more easily be absorbed.The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The wordjerk refers to the spice rub, wet marinade, and to the particular cooking technique. Jerk cooking hasdeveloped a following in United States, Canadian and Western European cosmopolitan urban centerswith Caribbean/West Indian communities5 fresh green onions 1 teaspoon of cinnamon5 fresh thyme 2 habinario peppers2 teaspoons of salt 1/3 cup of soy suace1/2 teaspoon of black pepper 2 tablespoons of vegetable oil2 teaspoons of ground all spice 1 chopped onion1 tablespoon of brown sugar 1/2 cup of orange juice 1 teaspoon of ginger (grated)Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it apuree. Now add all the other ingredients and pulse to start. The run the puree speed for 2-3 minutes untileverything breaks down to a smooth consistencyNOTESNotesIf using dried thyme, use 1/2 tablespoon. This makes about 3 cups of marinade and it can be stored in thefridge for 1 month. Basically all you'll be doing is making a purée with the all the ingredients mentionedabove. So you'll need a blender or food processor.

Julia child steak spice 119Preparation: 10 MInute , Cook Time: 10 MInute Yield: 1 Cup1 teaspoon of ground bay leaf 1 teaspoon of thyme1 teaspoon of cloves 1/2 teaspoon of all spice1 teaspoon of mase 1/2 teaspoon of cinnamon1 teaspoon of nutmeg 1/2 teaspoon of savory1 teaspoon of paprika 2 teaspoons of ground black pepperCombine all ingredients in a bowl and mix. Then transfer to a air tight jar. Use with any type of meat orpoultry

Julia Childs Hollandaise Sauce 120Preparation: 5 Minutes , Cook Time: 15 Minutes Yield: 1.5 Cups3 eggs yolks 6 to 8 ounces very soft unsalted butter1 tablespoon water 1 dash cayenne pepper1 tablespoon fresh lemon juice, if needed salt, to taste(or more) fresh ground white pepper, to tasteWhisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (thisprepares them for what is to come).Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over thebottom and insides of the pan, where the eggs tend to overcook.To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, bychance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom,then continue).As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can seethe pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsionforms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continueincorporating butter until the sauce has thickened to the consistency you want.Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust theseasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Lime Cilantro Marinade 121 Makes 4 Servings1 cup lime juice 2 teaspoons cumin1/2 cup olive oil 1 teaspoon salt3 jalapeno chiles, diced 1 teaspoon pepper1/2 onion, chopped 1 bunch cilantro, minced2 cloves garlic 1 bunch green onion, slicedMix first 8 ingredients in blender. Stir in last 2 ingredients.Marinade fish 20 minutes and grill.Preheat Grill.Cook on grill 10 minutes per inch of thickness.

Montreal Steak Marinade 122Preparation: 2 Minutes Yield: 1/4 Cup1/4 cup of vegetable oil 2 teaspoons of montreal steak spice2 tablespoons of soy sauce(1) Mix well add 1 pound steak. Marinate for 30 minutes or over night

Mustard Sauce for Ham Recipe 123Preparation: 5 m , Cook Time: 10 m Makes 16 Servings Yield: 16\"This sweet mustard sauce is fabulous! Easy enough for any night of the week. GREAT on baked ham oreven chicken strips.\"Total Time: 15 mReviews1 tablespoon all-purpose flour 1 cup milk3/4 cup white sugar 2 eggs yolks1 tablespoon mustard powder 1/2 cup tarragon vinegarIn a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk togetherthe milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar.Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer untilthickened.Source: allrecipes.com

Peanut Sauce 124Preparation: 5 Minutes , Cook Time: 20 Minutes Yield: 2 Cups1 1 piece \" ginger, peeled 1 tablespoon fresh lime juice1 small garlic clove 1 teaspoon (packed) light brown sugar1/2 cup creamy peanut butter 1/4 to 1/2 teaspoons crushed red pepper2 tablespoons reduced-sodium soy sauce flakesWith motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Addpeanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, addingmore water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

PORCINI SALT 125 Yield: 3/4 Cups1/3 cup dried wild porcini mushrooms, available at whole foods for a morewhich is about 3 tablespoons ground (you affordable price)can find them online, but they are often 3/4 cup unrefined sea saltGrind porcini mushrooms in a coffee grinder until they are the consistency you prefer, then mix with salt.

Sailor Clams Recipe 126Preparation: 15 m , Cook Time: 15 m Makes 2 Servings Yield: 2\"This is a very common recipe here in Spain. I give you my mom's Galician variation, you will love it!\"Total Time: 30 mReviews2 pounds fresh cherrystone clams 1 teaspoon crushed red pepper flakes3 tablespoons olive oil 1/4 teaspoon vegetable bouillon powder1 tablespoon minced garlic salt to taste1/2 onion, minced 1 tablespoon all-purpose flour1/2 cup dry white wine 1/2 cup water1 pinch saffron threads 1 teaspoon chopped fresh parsleyPlace clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightlyand bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving thewater.Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until theonion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high.Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from thesteamed clams, and bring to a boil.Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Seasonto taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle withchopped parsley to serve.Source: allrecipes.com

Smoked Salt Recipe 127Preparation: 3 mins , Cook Time: 6 hours Yield: 1 cup1 cup coarse white salt supplies: a large bowl, cold smokerwood chips. i recommend non-fruit and (described above), small bit of water,hardwood as the flavors tend to be more parchment paper or glass containeraggressive; we used hickory.Fill the bowl with water and dump it into the sink. This will leave a small bit of water behind.Working quickly, toss the salt into the damp bowl and swirl it around to absorb the water in the bowl.Place the plug in the sink and fill with a small amount of water. Dip your fingers into it and drip the waterfrom your fingers into the salt. Toss the salt to distribute and do a few more times - you will see the saltchange texture slightly but stop before liquid forms in the bowl or the salt begins to clump.Light your cold smoker, place parchment or glass bowl on other side of smoker and cover with salt.Smoke for 6 hours making sure to stir the salt once per hour (this till distribute the smoke evenly)

SRIRACHA SALT 128Preparation: 5 minutes , Cook Time: 4 Hours Yield: 3/4 Cups3/4 cup salt 3 tablespoons srirachaPreheat your oven to 350F. Mix sriracha and salt together and spread over a baking sheet. Turn off theoven and then place salt inside and let it sit for 3-4 hours, or until fully dried out.

Tomato Sauce 129This sweet tomato sauce is great on pizza, tossed through pasta… there's so much you can use it for!olive oil tomatoes4 cloves garlic , peeled and finely sliced sea salt1 bunch fresh basil , leaves picked and torn freshly ground black pepper3 x 400 g good-quality tinned plumPlace a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic,shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes.Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat.Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits oftomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any ofthe tomatoey goodness off the back of the sieve into the bowl.Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes toconcentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches oreven in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quickto make, you might as well make it on the day you need it.

VANILLA SALT 130 Yield: 3/4 CupsServed with strawberries or sprinkled over chocolate, this delicate salt adds a surprising pop of flavor tosweets and treats.3/4 cup salt 3 to 4 vanilla beansUsing a sharp knife, cut a slit down the entire length of the vanilla bean. Then, with the tip of your knife,scrape out the seeds in the center, which should have a paste-like consistency. Place a small amount ofsalt in the coffee grinder with the vanilla beans and pulse until completely combined. Add the vanilla/saltmixture to the rest of the salt and thoroughly mix with a spoon.

131 Seafood Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term \"seafood\" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life. The harvesting of wild seafood is usually known as fishing or hunting, and the cultivation and farming of seafood is known as aquaculture, or fish farming in the case of fish. Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet.Seafood is an important source of protein in many diets around the world, especially in coastal areas.

Baked Lemon Garlic Halibut 132Preparation: 30 Min , Cook Time: 20 Minutes3 tablespoons olive oil 1/2 teaspoon ground black pepper1/3 cup freshly squeezed lemon juice 1 teaspoon sea salt1 teaspoon smoked paprika 1 teaspoon dried dill1/2 teaspoon red paper flakes 1 pound halibut fillet6 cloves garlic minced

Halibut with Bacony Corn Sauté Recipe 133Total Time: 20 Mins Makes 4 Servings Yield: 4 (serving size: 1 fillet and about 1/2 cup corn mixture)1 tablespoon extra-virgin olive oil 2 1/4 cups fresh corn kernels (about 4 ears)4 (6-ounce) skinless halibut fillets 1 1/2 tablespoons butter1/4 teaspoon salt 3/4 cup (1-inch) sliced green onions1/4 teaspoon freshly ground black pepper 4 limes wedges1 center-cut applewood-smoked bacon sliceStep 1Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish evenlywith salt and freshly ground black pepper. Add fish to pan; sauté 4 minutes on each side or until goldenand cooked to desired degree of doneness. Remove fish from pan; keep warm.Step 2Reduce heat to medium. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan;crumble. Add corn to drippings in pan; cook 3 minutes or until beginning to brown, stirring occasionally.Stir in butter; cook 1 minute or until butter melts. Stir in crumbled bacon and green onions. Serve withlime wedges.MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlateto give anyone looking for healthier options access to a trove of recipes that will help them createhealthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.Source: myrecipes.com

Halibut with Spicy Mint-Cilantro Chutney Recipe 134| MyRecipes Makes 4 Servings Yield: 4 servings (serving size: 1 fillet and 1/4 cup chutney)1 serrano pepper, halved 1/8 teaspoon sugar1/2 cup fresh cilantro leaves 1/8 teaspoon cumin seeds1/2 cup chopped green onions 1 garlic clove, crushed1/4 cup 2% greek-style yogurt (such as 2 tablespoons chopped fresh mintfage) 1/2 teaspoon garam masala4 teaspoons 1/3-less-fat cream cheese 1/4 teaspoon salt1 1/2 teaspoons fresh lemon juice 4 (6-ounce) skinless halibut fillets1/2 teaspoon minced peeled fresh ginger 1 tablespoon canola oil1/8 teaspoon salt 1 tablespoon butterStep 1Remove seeds from half of serrano pepper; leave seeds in other half of pepper. Place both pepper halvesin a mini food processor; pulse 5 times or until minced. Add cilantro and next 9 ingredients (throughgarlic); process until smooth. Stir in mint.Step 2Heat a large nonstick skillet over medium-high heat. Combine garam masala and 1/4 teaspoon salt;sprinkle evenly over fish. Add oil and butter to pan; swirl until butter melts. Add fish to pan; cook 3minutes on each side or until desired degree of doneness. Serve chutney with fish.If you're wary of spicy-hot food, remove and discard all the seeds and membranes from the serrano.Source: myrecipes.com

Romaine-Wrapped Halibut recipe 135 Yield: Yield3 tablespoons unsalted butter, softened leaves (from 2 heads)1 lemon, halved crosswise 4 6 pieces 4 (6-oz) halibut, cod, or other2 tablespoons finely chopped shallots white fish fillets (1 1/4 to 1 1/2 inches10 unblemished large outer romaine thick)Preheat oven to 450°F and coat inside of a 13- by 9-inch glass or ceramic baking or gratin dish with 1tablespoon butter. Cut 2 thin slices from each lemon half and squeeze juice from remaining lemon.Mash together remaining 2 tablespoons butter, 1 teaspoon lemon juice, and shallot and season well withsalt and pepper. Sprinkle dish with remaining juice.Cook lettuce in a large pot of salted boiling water 1 minute. Immediately transfer with tongs to a bowl ofice water to cool. Drain lettuce and cut out ribs, leaving top 1 inch of leaves intact.Spread out 1 lettuce leaf lengthwise on a work surface. Place another leaf on first leaf, overlappingenough to cover any holes (use 2 extra leaves if necessary). Season 1 piece halibut with salt and pepperand place crosswise in center of lettuce. Spread top of fish with one fourth of shallot butter. Wrap lettuceover fish to form a packet (don’t worry if ends aren’t covered by lettuce) and transfer to baking dish.Make 3 more packets in same manner, arranging them close together in baking dish.Top each packet with a lemon slice. Cover packets with a sheet of wax or parchment paper, then tightlycover dish with foil.Bake in middle of oven until centers of packets are just firm to the touch, 15 to 20 minutes, depending onthickness of fish. Serve with pan juices poured over packets.Source: epicurious.com

136Soup's

Alligator Chili 137Preparation: 20 minutes , Cook Time: 2 hours 35 minutes Makes 8 Servings1 tablespoon olive oil drained1 green bell pepper, diced 1 tablespoon chipotle chile in adobo sauce,1 sweet onion, diced chopped2 pounds ground alligator meat 1 tablespoon chili powder1 (28-ounce) can crushed tomato 1 teaspoon ground cumin1 (32-ounce) bottle tomato-vegetable juice 1 teaspoon ground cinnamoncocktail (such as v8®) 1 teaspoon smoked paprika1 (15-ounce) can black beans, rinsed and 1 teaspoon celery saltdrained 1/2 teaspoon ground ginger1 (15-ounce) can kidney beans, rinsed and salt and pepper to taste 1 dash hot sauce, or to tasteHeat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook andstir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-highheat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drainand discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans,kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celerysalt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring inwater if the chili becomes too thick. Serve with hot sauce.

Flatlander Chili 138Preparation: 15 minutes , Cook Time: 1 hour 45 minutes Makes 10 Servings2 pounds lean ground beef 1 1/2 teaspoons garlic powder1 (46 fluid ounce) can tomato juice 1 teaspoon salt1 (29-ounce) can tomato sauce 1/2 teaspoon ground black pepper1 1/2 cups chopped onions 1/2 teaspoon dried oregano1/2 cup chopped celery 1/2 teaspoon white sugar1/4 cup chopped green bell pepper 1/8 teaspoon ground cayenne pepper1/4 cup chili powder 2 cups canned red beans, drained and2 teaspoons ground cumin rinsedPlace ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain,crumble, and set aside.Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirringoccasionally.

Maltese Rabbit Stew 139Preparation: 20 Minutes , Cook Time: 1 hour Yield: 6-8 Cups1 rabbit, jointed 3 tablespoons tomato paste1 bottle full-bodied red wine, such as 16 18 16-18 cipollini or pearl onions,cabernet peeled3 garlic cloves, chopped 2 carrots, chopped1 onion, chopped 10 12 10-12 baby potatoes, cubed6 8 sprigs 6-8 of thyme 1 cup peas6 bay leaves 2 tablespoons capers, rinsed1/4 teaspoon sumac salt and pepper, to taste3 4 cups 3-4 chicken stock oil, for sauteingMarinate rabbit in garlic, thyme, bay leaves, and 1 cup wine 1 hour to overnightIn dutch oven, brown rabbit on all sides; set aside (reserve marinade)Saute chopped onion in oil; 5 minDeglaze with 1 cup wine; 3-5 minAdd sumac and tomato paste, mixAdd carrots, potatoes, cippolini/pearl onions, mixAdd rabbit and marinade (including bay leaves, thyme and garlic)Mix in stock and remaining wine; bring to a boilReduce heat, cover, and simmer for 1½ – 2 hours, or until meat is tenderAdd peas and capers 10-15 minutes before the end of cookingRemove bay leaves before serving

Index\" Best Steak Marinade in\"On the Fly” Beef Gravy...... 35 Existence....................... 1091 Breakfast Casserole............ 891914 Butterscotch.............. 40 Bud Rice Krispie Treats...... 25A Burger Seasoning............. 110Alligator Chili................ 137 Butter Chicken................. 43Apple Fritter.................... 18 CApplesauce/Banana Bread... 17 CHILI LIME SALT.......... 111B Caesar Dressing................ 94BACON SALT................103 Cannabis Butter............... 26BBQ Sauce.................... 105 Cannabis Cooking Oil....... 27BBQ Sauce 2..................106 Chicken Enchiladas with ChiliBacon Jam add a recipe manual Verde Sauce..................... 45recipe Bacon Jam.............. 84 Chicken Gumbo............... 38Bacon Vinaigrette..............92 Chicken with Truffles, Wild Mushrooms and Potatoes.... 48Bacon-Wrapped Hot DogsRecipe............................ 88 Chicken with balsamic Vinegar, Sweet Onion &Baked Lemon Garlic Thyme............................ 46Halibut......................... 132 Chicken with mushroom creamBalsamic Vinaigrette.......... 93 sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47Bannock......................... 22 Chilean Potato Pie (Pastel De Papas)............................ 49Basil Pesto..................... 104 Chilean Steak Salad withBechamel Sauce.............. 107 Sherry Vinaigrette............. 50Beer Batter Fish Made Great Classic Beef Stroganoff....... 51Recipe............................ 90 Classic Meatloaf................52Beer Dip Recipe.............. 108 Classic Steak Tartare.......... 53Beer-Battered Oysters withJalapeno Tartar Sauce.......... 5 Cocoa Cherry Pork............ 54

Cocotte Poached Sole Roll with Halibut with Spicy Mint-Fruity Saffron-Peppers.......... 6 Cilantro Chutney Recipe |Cookies.......................... 19 MyRecipes..................... 134Coq Au Vin.................... 55Crab Cakes....................... 7 Herbed Vinegar.............. 114 D Homemade Flour TortillasDinner in a Pumpkin......... 56 Using a Pasta Maker.......... 87 E Homemade Herb Salt....... 115Easy Grinch Punch Recipe -Sherbet Punch - Christmas Homemade Mayonnaise.... 116punch recipes................... 85Emeril's Essence Recipe..... 112 Homemade Soy Sauce.......117 F JFajita Seasoning Mix........ 113Flatlander Chili.............. 138 Jerk Marinade................. 118Focaccia.......................... 23Fried Chicken.................. 57 Julia Childs HollandaiseFried Green Tomatoes......... 8 Sauce........................... 120 G Julia child steak spice........ 119GINGERSNAPS............... 20Ganja Garlic Bread............ 28 KGarlic Fingers with DonairSauce............................. 58 Kool Fuckin Chicken......... 61Grassy Knoll Guacamole..... 29Guinness Corned Beef....... 59 Korean Pork Chops........... 62 H LHachis Parmentier............. 60Halibut with Bacony Corn Lifesaver Pizza.................. 30Sauté Recipe.................. 133 Lime Cilantro Marinade.... 121 M MOJO-MARINATED PORK SHOULDER................... 64 Maltese Rabbit Stew......... 139 Mediterranean Pork Chops Sheet Pan Dinner.............. 63 Momofuku's Bo Ssam.........65 Momofuku's Slow Cooked Pork. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Montreal Steak Marinade.. 122

Moroccan Pot Roast Recipe.. 67 Rock Fried Fresh Fish........ 37Mustard Grilled Red Rocky Mountain OystersSnapper.......................... 36 Recipe:........................... 10Mustard Sauce for Ham Romaine-Wrapped HalibutRecipe.......................... 123 recipe........................... 135 N Rotisserie Chicken............ 76Nanaimo Bar................... 41 Royal Barbecued Pork Loin.. 78 O SOreo Weed Brownies......... 31 SRIRACHA SALT........... 128 P Sailor Clams Recipe......... 126PORCINI SALT.............. 125 Savory Parmesan Spinach- Artichoke Dip - KraftPOT BUTTER V 2.0......... 32 Recipes........................... 11Peanut Sauce.................. 124 Scotch Quail Eggs............. 79Pork Roast with The World's Simple Mustard Vinaigrette..98Best Rub......................... 69 Slow Cooker PotluckPork Tenderloin in Bourbon 70 Spareribs......................... 80Pork and Fennel Choucroute Slow Cooker Short Ribswith Walnut Mustard......... 68 Recipe............................ 81Porterhouse Steak with Herbed Slow-Cooker Pizza............. 86Butter............................ 71 Smoked Salt Recipe......... 127Pulled Pork......................72 Spicy Cilantro Dressing...... 99 R Stout-Soaked Porterhouse withRanch Dressing................ 95 Beer Butter...................... 82Raspberry Vinaigrette Stuffed Mushrooms........... 12Dressing......................... 96 Stuffed Peppers.................13Recipes........................... 73 TRisotto-Stuffed Tomatoes...... 9 Tangy Grilled Asparagus..... 14Roast beef with coffee gravy. 75 Tarragon Russian Dressing. 100Roasted Yellow Pepper & BasilVinaigrette...................... 97 Tinctures........................ 33

Tomato Sauce................. 129 VVANILLA SALT..............130 WWine, Saffron and ChiliInfused Mussels................ 15 ZZesty Italian Dressing........ 101