Pip Egg Fu Young

---------- Recipe via Meal-Master (tm) v8.02
 
      Title: EGG FOO YUNG (CHINESE OMELET)
 Categories: Chinese, Eggs
      Yield: 2 servings
 
           Egg Mixture:
      4 oz Shelled and deveined cooked
           -shrimp
      2 lg Eggs, beaten with 2
           -teaspoons water
      1 c  Bean sprouts
    1/4 c  Chopped scallions (green
           -onions)
    1/8 ts Salt
           Dash each garlic powder and
           -white pepper
      2 ts Peanut or vegetable oil
           Sauce:
  1 1/2 ts Soy sauce
      1 ts Each cornstarch and rice
           -vinegar
           Dash ground ginger
    1/2 c  Water
 
  To prepare Egg mixture:  In bowl combine shrimp,
  beaten eggs, bean sprouts, scallions, and seasonings,
  mixing well.  In 9 inch nonstick skillet heat oil;
  drop a scant 1/4 cup of egg mixture into hot oil and
  cook until set and lightly browned on bottom. Turn
  patty over and brown other side; remove to a warmed
  platter and keep warm. Repeat procedure with remaining
  egg mixture, using scant 1/4 cup mixture for each
  patty.
  
  To prepare Sauce:  In small saucepan combine soy
  sauce, cornstarch, vinegar, and ginger, stirring to
  dissolve cornstarch; gradually stir in water.
  Stirring constantly, bring mixture to a boil and cook
  until sauce thickens.
  
  TO SERVE:  Transfer patties to 2 warmed plates and top
  each portion with half of the sauce.
 
-----
 

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Sausage List
Chris Panetta

SOUJOOKH 
(Armenian spiced dried sausage)

10 lbs lean ground chuck or undercut
1/3 cup salt
1 can curry powder (1 oz)
1 can cloves (1 oz)
1 can kimion (1 oz)
1/3 cup blk. pepper
2 tsp. cinnamon
 cup allspice
 can paprika
2 cloves garlic, crushed

Mix all spices and sprinkle over meat. Knead until well blended.
Refrigerate overnight. Mix again and add more spices according to
taste. Again refrigerate overnight. Prepare two cloth bags 10x14 inches.

Divide meat in half and fill bags. Take two sticks (about 12" long),
one for each bag, and place at open end of bag. Wrap cloth around
stick firmly and sew in place, leaving ends exposed. with a rolling
pin spread the meat inside bag to all corners to fill air space lake
some string loops on extended ends of stick and hang out to dry in
cold, dry sunny weather. Bring bags in at sundown and refrigerate
overnight. Repeat this process for 2 weeks, then cut bags away from
meat and then cut up partially dried meat into quarters. Thread a
string through each piece and hang out to dry uncovered for one more
week, refrigerating at night. when done, wrap each in aluminum foil
and refrigerate or freeze. Use as needed.

NOTE: Casings may be used instead of cloth bags.

Makes 8 5x6 pieces


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Bill Martin

Hope you didn't throw the feet away.  Clean them up real good, scrape the scales off, marinate in Shoyu, rice wine vinegar, a little 5-spice overnight; and then steam them for about an hour.  Duckfoot siu mai!!  Mighty good eating!  

You might even be able to smoke them a bit after steaming.

Bill
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Bill Ackerman

Market had duck legs on sale so I bought a bunch and yesterday I cooked
them on the grill. I had forgotten how good duck can be. And simple too!
Just remove visible fat, season with salt and pepper and gently grill. I
placed them in the Hastybake about 20" over the coals so that they would
very SLOWLY render all of their fat without flaring up. Turned them a
few times, replenished the coals once, and after about 90 minutes, the
skin was perfectly crisp and the meat was 165F and very tender. Served
with Gold's bottled Asian Duck Sauce. Very highly recommended if you are
a duck fanatic like me.

Bill Ackerman


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Bill Ackerman

Market had duck legs on sale so I bought a bunch and yesterday I cooked
them on the grill. I had forgotten how good duck can be. And simple too!
Just remove visible fat, season with salt and pepper and gently grill. I
placed them in the Hastybake about 20" over the coals so that they would
very SLOWLY render all of their fat without flaring up. Turned them a
few times, replenished the coals once, and after about 90 minutes, the
skin was perfectly crisp and the meat was 165F and very tender. Served
with Gold's bottled Asian Duck Sauce. Very highly recommended if you are
a duck fanatic like me.

Bill Ackerman


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Bill Ackerman

Market had duck legs on sale so I bought a bunch and yesterday I cooked
them on the grill. I had forgotten how good duck can be. And simple too!
Just remove visible fat, season with salt and pepper and gently grill. I
placed them in the Hastybake about 20" over the coals so that they would
very SLOWLY render all of their fat without flaring up. Turned them a
few times, replenished the coals once, and after about 90 minutes, the
skin was perfectly crisp and the meat was 165F and very tender. Served
with Gold's bottled Asian Duck Sauce. Very highly recommended if you are
a duck fanatic like me.

Bill Ackerman


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Candy Weaver
V-Day Menu  2001

Here it is.

Stuffed Lobster Tails

Get grill to Medium heat

4 Lobster Tails - split in half longwise, then split lobster meat in shell

Stuffing:

1 chopped green onion

1 TBS finely chopped celery

1 TBS butter

Saute onion and celery in butter until celery is soft. Add:

1 tsp flour

1/8 tsp dry mustard

1/4 cup sour cream or plain yogurt or mayonnaise (or mix of any of them)

 tsp Worchestershire sauce

Stir until boiling. Turn off the heat and add:

1 can of crabmeat, drained

2 TBS bread crumbs

Spoon crab stuffing into slit in lobster meat. When grill is at cooking
temperature, place foil pouch with orange pellets on heat. When smoke
starts, place lobster tails on grill shell down. Cover the grill and cook
for 25 minutes or until lobster meat is white.

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Craig Moore
BBQ List
Chuck Roast

Jim,

  I did 2 of these last week, boneless.  I brined them 4 days in a brine of
salt, turbinado, cumin, and chili powder that I also injected into them.  Then I
smoked them (charcoal with mesquite chunks) for about 4 1/2 hours.  I then put
them in a pan with a variety of dried Mexican-style peppers and some onions,
covered with water to about an inch over the beef, and cooked until all the
water was evaporated but things were still nice and moist (about 20 minutes).
Pulled it and put it into some burritos with cheddar and tomatoes.  Mighty
tasty.  If I weren't going to do the burrito thing I'd probably keep them on the
smoker for a few more hours.  Smoker temp was about 220.

Craig

Jim Morrissey wrote:

> Very little traffic regarding chuck roast has me concerned. Recently, I have
> seen some very nice marbled cuts, at some various markets. Some with bone,
> some not. Most appear to be in the area of 3 inches thick. How come it is,
> that bbq folks are not doing these? Anybody wanting to give up some secrets
> of success with these or am I going to have to wing it? The reason I ask, is
> that they are much more  obtainable than brisket, and easier on the pocket.
> My thinking leads me to believe that this cut, can be cooked up very nicely.
>
> Jim
> Chief Cook
> Pluck U BBQ
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Craig Moore 
BBQ List
Polenta

Gary,

  I did essentially the same recipe earlier this week.  About the only
difference was that I used some dried morels that I found last Spring.
Also, I like to coat mine in finely ground corn flake crumbs - adds a
little crunch and sweetness.

Craig

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Jim MOrrissey
BBQ List
Cuban Bread

Porch,
I once again put together, what I think at least, is a very good authentic
Cuban Bread, thanks to James Beard. After the bread baking, I turned one
loaf into a Roasted Bread appetizer, which included toppings of tomatoes
marinated in Mojo Corillo, and a garlic herb butter. I messed around with
the ingredients from a newly found recipe and decided to chop the tomatoes
instead of just slicing. Also the twist of the Mojo, was originally called
for, to marinate in orange and lime juice.
Follow the directions for the bread right to a tee. And at thirty five
minutes, the bread will have a unique exterior and when tapped will sound
like a bass drum.:)
File it away till summer, when you can use tomatoes right from the garden or
farm stand, and do the bread on a bbq grill. This is very good. The recipe
for the bread, and the roasting part will be in  separate posts.
Jim
Chief Cook
Pluck U BBQ

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Jim Morrissey
Cuban Bread

---------- Recipe via Meal-Master (tm) v8.02
Title: James Beard's Cuban Bread
Categories: Bread, Tried, Favorite, Easy, Posted-mm Yield:
2 loaves
1 1/2 pk Active dry yeast
1 T Granulated sugar
2 c Warm water (100-115 deg.)
1 T Salt
5 c All-purpose or hard wheat -flour plus 1 cup if necess.
3 T Yellow cornmeal
1 T Egg white,mixed with
1Tbl. -cold water
Source: Beard on Bread
Combine the yeast with sugar and warm water in a large bowl and allow to
proof. Mix the salt with the flour and add to the yeast mixture, a cup at a
time, until you have a stiff dough. Remove to a lightly floured board and
knead until no longer sticky, about 10 minutes, adding flour as necessary.
Place in a buttered bowl and turn to coat the surface with butter. Cover and
let rise in a warm place until doubled in bulk..1 1/2-2 hrs. Punch down the
dough. Turn out on a floured board and shape into two long, French
bread-style loaves. Place on a baking sheet that has been sprinkled with the
cornmeal, but NOT buttered. Slash the tops of the loaves diagonally in two
or three places with a single edge razor blade or sharp knife, brush the
loaves with the egg white wash. Place in a COLD oven, set the temperature at
400 degrees, and bake 35 minutes, or until well browned and hollow sounding
when the tops are tapped.
Jim
Chief Cook
Pluck U BBQ


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JIm Morrissey
Roasted Cuban Bread

Roasted Cuban Bread
Serves 6 - 8
Ingredients:
1 loaf fresh Cuban bread
 2 large vine ripened beefsteak tomatoes (in season)
1 cup Mojo Corillo (Goya Brand)
6 Tbs. garlic herb butter (see recipe below)
  cup fresh grated Parmesan cheese
 cup fresh basil leaves, sliced crosswise 1/8"
 1 sprig fresh basil for garnish
*Preparation: Preheat oven to 450 degrees with rack in the middle of the
oven.(see below)
 Wash tomatoes and remove the core, then cut into " slices, then chopping
slices into half inch chunks. Lay the chopped tomato in a glass dish and
pour the Mojo Corillo over them. Set aside while preparing the bread.  Slice
bread lengthwise with a serrated knife to create a top and bottom. Spread
half of the garlic herb butter on the cut surface of each half of the bread.
Place bread, cut side up, on a sheet pan. Place in the oven for 3-4 minutes
until the bread is lightly toasted. Remove from oven.  Remove chopped tomato
from the marinade and drain. Spread chopped tomato on top of  the toasted
bread. Sprinkle with Parmesan cheese. Return to the oven for 1-2 minutes to
just melt the cheese. Remove from oven and transfer to cutting board.  Cut
each half loaf, crosswise, into 8 pieces. Sprinkle with sliced basil leaves
and arrange on a warm serving platter. Garnish with a fresh sprig of basil.
*Instead of oven heating,  use a kettle type charcoal grill with coals
banked to the sides.


Garlic Herb Butter Ingredients:
4 Tbs. lightly salted butter, softened
2 Tbs. extra virgin olive oil
1 tsp. fresh garlic, minced
 tsp. fresh thyme leaves
1 Tbs. scallion, sliced 1/8"
Preparation: Combine all ingredients in a small mixing bowl and mash with a
fork until evenly blended. Can be made a day in advance and kept
refrigerated.

Jim
Chief Cook
Pluck U BBQ

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J Magoo
BBQ List

Sunday, I marinated a chick sorta like bigwheel - Zesty Italian, Vinegar,
DUBYA Sauce, etc. and stuffed that sucker with a pound of 21 seasoned
shrimp.  Smoked it on kingsford along with Apple wood chunks.  Mighty good.
Thanks BW,
Magoo

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Got the idea in Eunice, LA.  At Champaignes Grocery.  They sell boneless
chickens which are stuffed with cooked rice, and seasonings, crawfish or 
shrimp,
etc.

I used S & P, a touch of Old Bay and I wetted them with Dubya Sauce
(which was already made up).   Didn't even have to lace it shut.  This 6# 
bird held
one pound of shrimp, exactly.   I've gone to Hebert's Specialty Meats in 
Maurice, LA
and boughten some boneless, stuffed chickens (with crawfish), then covered 'em
with onions and baked in the kitchen oven (it was cold out) and they were 
wonderful.
BTY, they ship.
Good chicken chompin...
Magoo

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Joe Wells 
BBQ List
3/2/2001

I had something on the order of this at the big United Fund todo we 
had in the building a while back. They were quite tasty.

joe




     *  Exported from  MasterCook  *

                              Bar-B-Q Walnuts

Recipe By     : Head Country Bar-B-Q Sauce and Seasoning
Serving Size  : 16   Preparation Time :0:00
Categories    : Appetizers

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2      tablespoons   Head Country Bar-B-Q Sauce
    1      tablespoon    Head Country Seasoning
    1      tablespoon    margarine
      1/4  teaspoon      hot pepper sauce
    2      cups          walnuts -- or assorted favorite
                          -- nuts such as whole
                          -- almonds,cashews,
                          -- pecans and peanuts

In a medium sauce pan melt margarine. Add Head Country Bar-B-Q Sauce,
Seasoning, and pepper sauce, mix thoroughly. Add nuts,  stirring until
evenly coated. Spread nut in a shallow baking sheet. Bake in a 300 degree
oven for 30 minutes. Stir occasionally. Let nut mixture cool to regain
firmness and serve. Makes 16 appetizer servings.

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-- 



"Chocolate chip cookies and duct tape make the world go round"

Joe Wells
Office of the Vice Chancellor for Finance and Administration
403 ADMN, University of Arkansas
Fayetteville, AR  72701

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Joe Ames
BBQ List
Scrapple

Hi Guys,

Making Polenta is a lot like making Pennsylvania Dutch Scrapple, (which I
make a lot of.;-))
I have found that the cornmeal can be gelatinized in the microwave,
eliminating scrubbing the pot with the cooked on cornmeal bottom.

I mix it all up in a glass bowl and cover with plastic wrap then nuke on
high, stopping and stirring the mixture about twice during the cooking
process.
Of course, the cooking time will depend on the volume, but total cooking
time should be between 10 and 20 minutes. You can tell when it's done by the
way the mixture looks.  You'll know.  :-)

My 2 cents

Joe
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Kevin Creek's Wife
BBQ List
PLantains

I'm amazed that Kevin didn't ask me about plantains.  I grew up eating plantains (in Spanish they're called  plantanos) almost every day.  The more orange/black the skin, the sweeter the plantain .  Otherwise, they can be bitter like green bananas. 
In El Salvador, sweet plantain chunks are sometimes tossed into sopa de res -- a soup made of beef chunks, vegetables, and yuca (manioc) in a beef broth. 

I prefer platanos sliced lengthwise about 1/4" thick and pan-fried in a bit of oil.  The riper the plantain, the more the sugar will caramelize on the outside.  The result will be a hot, sweet, tender, platano slice with crispy, carmelized edges.  You can serve them with crema next to the refried beans.   You can make a close facsimile to crema by thinning down some sour cream; but if you want the real thing, get some cheese starter from your local cheese factory. 

Or (my favorite) you can drizzle honey over the hot pan-fried platano slices to enjoy as a dessert.  Ole!!! 

Kevin's wife 
  
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Gary Wiviott
BBQ List
3/02/02

Porch, 

My family, including the sweetest woman in the world, my 91 years young grandmother, are gathering for a celebration of my parents 50th wedding anniversary tonight in lovely Boca Raton, Florida. Last night I was on grill duty at my parents house for 15 or so. I grilled lightly marinated beef tenderloin, assorted peppers, asparagus, onions and even a few potatoes, but the star of the dinner was grilled polenta. 

Polenta, for Di in LA, is nothing more than an Italian version of corn meal mush, though Italians typically add a bit of cheese, herb, spice, mushrooms etc. Even though there may be other elements in the polenta, it is best not to get carried away as it is used mainly as a somewhat neutral starch. Typically polenta is served with the consistency of semi-thick oatmeal, which is wonderful, but I often like to 'chill and grill' for a change of pace. <G> 

I soaked porcini mushrooms in two changes of water and added the second to the polenta liquid, don't use the first as it can be a bit bitter and have grit in it, then thinly sliced the porcini and some sun dried tomatoes to add to the cooking polenta. First, though, I sauted onion and garlic in a generous amount of ev olive oil, then brought salted water and the mushroom liquid up to a just rolling boil. Here people tend to disagree, some add the polenta to cold water to make a slurry so it does not lump, but I simply add polenta to the boiling water and whisk like hell. 

Add the sun dried tomatoes, a bit of basil, a few crushed red peppers and the porcini and stir for about ten minutes, you may have to add water, then take off the heat, stir in some butter, and or cheese if you wish, and let sit covered for ten minutes. The polenta is now ready to use as an accompaniment to just about anything, grilled meat, fish or a pasta type sauce are classic, but the next step is what makes it both ambrosia, and on topic for this list. <G> 

Spray one or two bread loaf pans with Pam and pour the polenta into the pans, just about to the top, cover (lightly pressed down) with plastic wrap and chill overnight. The next day, about 20 minutes before grilling, unmold and slice about one inch thick, place on a large platter and lightly coat with ev olive oil. On a medium grill cook until toasty brown and slightly crunchy on the outside, but meltingly soft, flavorful and rich tasting on the inside, and you will have a side dish that makes people sing and dance. (as long as there is a lot of booze served. <G>) 

The polenta would also be wonderful lightly smoked, but would not get crisp on the outside, which to me is the attraction to this dish. I like the contrasting textures and flavors. 

Regards 

Smoking in Chicago, but 'chilling and grillling' in South Fl, 
Gary 
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Porch, 

Two additions to my grilled polenta post. Once you add the polenta to the boiling water lower the heat to a gentle simmer, the polenta should just barely be bubbling. I also forgot to mention that chilled and sliced polenta tastes wonderful sauted as well as grilled. Lightly dust the polenta slices with flour and pan saut until crisp. 

Regards 

Smoking in Chicago, 
Gary 
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Rosemary Mojo Lamb Chops  
 
 
 
 
Tender, juicy lamb chops are seasoned to perfection by marinating the lamb in a traditional Latin mojo, then searing chops in the juices. 

Prep Time: 15 minutes
Marinate: 1-4 hours
Cook Time: 12 minutes


Makes 8 servings 
 
 
 
INGREDIENTS:

1 tablespoon McCormick Rosemary Leaves, slightly crushed 
1 tablespoon McCormick Thyme Leaves 
1 teaspoon McCormick Basil Leaves 
1 1/2 teaspoons coarse salt 
1 teaspoon McCormick Garlic Powder 
1 teaspoon McCormick Ground Black Pepper 
1 teaspoon McCormick Ground Cumin 
1 cup finely chopped onion 
1/2 cup orange juice 
1/4 cup lime juice 
1/4 cup dry red wine 
3 tablespoon olive oil, divided 
8 large lamb chops, about 1-inch thick and trimmed 


DIRECTIONS:

1. In a bowl, combine rosemary, thyme, basil, salt, garlic, black pepper and cumin. Add the onion, orange juice, lime juice, red wine and 2 tablespoons oil. Whisk together and reserve 1/2 cup of the mojo mixture for Step 3.

2. Place the lamb chops in a shallow pan and pour rosemary mojo over to cover. Marinate at least one hour or up to four hours. Remove lamb from mojo and pat dry; discard mojo.

3. Heat remaining oil in a heavy skillet over medium-high heat. Place lamb carefully in skillet. Sear one side of lamb approximately 4 minutes or until well browned. Turn chops over and continue to cook 4 more minutes or until desired doneness. Remove lamb to a serving plate and keep warm. Add reserved mojo and simmer 4 minutes to reduce. Serve mojo over lamb.



 
 
 

