12:35 AM 2/20/98

dinner with jack and elaine

++ MARINATED SHRIMP ++
12 LARGE 12/30 OR LARGER SHRIMP
1 C. CHOPPED CELERY LEAVES
1/2 C. CHOPPED PARSLEY, STEMS AND LEAVES
1 C. CHOPPED GREEN ONION TOPS
1/2 C. CHOPPED GARLIC
1 C. GOOD RED WINE VINEGAR
1 C. OLIVE OIL
1/4 C. BALSAMIC VINEGAR
2 T. SALT
1 T. DRIED OREGANO OR 2 1/2 T OF FRESH, CHOPPED FINE
2 T. DRIED FENNEL POWDER (OPTIONAL)
1 T. CAYENNE PEPPER
HEAT 2 QUARTS OF WELL SALTED WATER TO A ROLLING BOIL.  MEANWHILE, PEEL SHRIMP, DEVEINING IF YOU WISH, BUT LEAVING TAIL SKIN INTACT.  COMBINE ALL OF THE VEGETABLE ELEMENTS IN A BLENDER OR FOOD PROCESSOR WITH VINEGARS AND OIL, AND, IN BATCHES, BLEND UNTIL COARSE CHOPPED.  YOU WANT TO BE ABLE TO IDENTIFY PIECES OF VEGETABLE, BUT THEY MUST BE SMALL PIECES.  PLACE IN A MEDIUM BOWL, ADD THE BALANCE OF THE INGREDIENTS AND MIX WELL.  REFRIGERATE UNTIL NEEDED.  DROP SHRIMP INTO BOILING WATER FOR ABOUT 2 TO 3 MINUTES OR UNTIL JUST COOKED.  DO NOT OVERCOOK.  DRAIN AND SUBMERGE ALL OF THE SHRIMP IN THE REFRIGERATED MARINADE.  ALLOW TO MARINATE AT LEAST 4 HOURS OR OVERNIGHT.  SERVE THREE SHRIMP  PER PERSON WITH A GOOD PORTION OF THE MARINADE WITH CRACKERS TO SCOOP IT UP. HEAVENLY!

SUPER SIMPLE BUT REALLY IMPRESSIVE AND TASTY, TOO, IS:
SALAD
++ TOMATO AND MOZZARELLA SALAD ++
2 LARGE, RIPE TOMATOES
1 LB. QUALITY MOZZARELLA CHEESE
8 OZ. GOOD QUALITY ITALIAN DRESSING (MY RECIPE FOLLOWS)
24 OR SO FRESH BASIL LEAVES
SLICE TOMATO SO THAT YOU HAVE A MULTIPLE OF FOUR, THAT IS 12, 16 OR 24 SLICES TOTAL.  SLICE MOZZARELLA CHEESE INTO FAIRLY THIN 1/8  INCH OR SO SLICES, APPROXIMATELY THE SAME SIZE OF THE TOMATO SLICES.  STARTING WITH A SLICE OF TOMATO AT TOP OF SALAD PLATE, PLACE TOMATO THEN MOZZARELLA SLICES ON PLATE IN AN ALTERNATE PATTERN.  LAY ONE BASIL LEAF ON THE MOZZARELLA SLICE BEFORE YOU ADD A TOMATO SLICE.  CONTINUE UNTIL 4 PLATES ARE DONE.  DRIZZLE ITALIAN DRESSING OVER ALL AND REFRIGERATE UNTIL READY TO SERVE.  GARNISH WITH ADDITIONAL BASIL LEAVES.
== DRESSING ==
1 C. OLIVE OIL
3/4 RED WINE VINEGAR
1/2 tsp. SLAT
1/2 tsp. FRESH GROUND BLACK PEPPER
3 T. ONION, FINELY CHOPPED (I LIKE RED ONION FOR THIS)
1 T. GARLIC, FINELY CHOPPED
1 T. HOT PEPPER FLAKES
COMBINE ALL AND ALLOW TO SIT, REFRIGERATED, FOR AT LEAST TWO DAYS, SHAKEN A COUPLE OF TIMES A DAY.

SOUP
++ TOMATO AND CELERY BISQUE ++
1/2 C. ONION, FINELY CHOPPED
3/4 C. CELERY, COARSELY CHOPPED
2 LARGE CRUSHED GARLIC CLOVES
3 T. BUTTER
1/4 C. FLOUR
3/4 tsp. DRIED BASIL LEAVES
1/2 tsp. DRIED  MARJORAM LEAVES
1/2 tsp SALT, OR TO TASTE
1/8 tsp. WHITE PEPPER, OR TO TASTE
3 1/2 C. CRUSHED ITALIAN TOMATOES
1 1/2 C. CHICKEN BROTH
3/4 C. WATER
1 C. LIGHT CREAM
SAUTE ONION, CELERY AND GARLIC IN BUTTER IN A MEDIUM SAUCEPAN UNTIL ONION IS JUST WILTED.  CELERY SHOULD BE CRISP TENDER.  STIR IN FLOUR AND SEASONINGS, STIRRING UNTIL FLOUR IS THOROUGHLY BLENDED.  ADD TOMATOES WITH JUICE, CHICKEN BROTH AND WATER.  HEAT TO BOILING, STIRRING FREQUENTLY.  REDUCE HEAT AND SIMMER GENTLY, UNCOVERED, FOR ABOUT 30 MINUTES,  OR UNTIL SLIGHTLY THICKENED.  ALLOW TO COOL.  PROCESS HALF OF MIXTURE THROUGH A BLENDER OR FOOD PROCESSOR, UNTIL SMOOTH, AND RETURN TO PAN.  ADD LIGHT CREAM, BLENDING UNTIL THOROUGHLY COMBINED.  HEAT TO SERVE, OR CHILL AND SERVE COLD.

ENTREE
++ LAMB CHOPS AOLII ++
8 LAMB CHOPS, CUT 1" THICK, PREFERABLY LOIN CHOPS
1/4 C. WHITE WINE VINEGAR
1/4 C. OLIVE OIL
2 tsp. SALT
1/2 tsp. PEPPER
1/2 C. ONION FINELY CHOPPED
8 LARGE CLOVES GARLIC, MINCED
1/8 C. WORCESTERSHIRE SAUCE
WIPE CHOPS DRY.  COMBINE VINEGAR, OIL, SALT PEPPER AND ONION IN A MEDIUM BOWL AND MARINATE CHOPS FOR AT LEAST 3 HOURS.  WHILE THEY ARE MARINATING, COMBINE GARLIC AND WORCESTERSHIRE SAUCE AND REFRIGERATE.  JUST BEFORE SERVICE, BROIL CHOPS FOR 3 MINUTES, REMOVE FROM BROILER, TURN AND BROIL FOR 3 MINUTES MORE.  REMOVE FROM OVEN AND SMEAR ONE SIDE OF THE CHOPS WITH SOME OF THE GARLIC MIXTURE.  PLACE THAT SIDE DOWN ON BROILER DISH AND PLACE REMAINING GARLIC MIXTURE  ON TOP OF CHOPS.  RETURN TO BROILER AND BROIL AN ADDITIONAL 2 TO 3 MINUTES.  DO NOT LET GARLIC BURN.  SERVE MEDIUM RARE.

MIRLITONS ARE CHAYOTE SQUASH.  IT IS  GREEN AND  LOOKS LIKE A GREEN PRUNE.  IT IS READILY AVAILABLE IN LARGE GROCERY STORES, ESPECIALLY WHERE THERE IS A SOUTH AMERICAN POPULATION.
VEGETABLE
++ MIRLTON  STICKS ++
4 MIRLITONS, PEELED AND CUT INTO 1/2" WIDE STRIPS
1 C. ITALIAN DRESSING WITH 2 T. HOT PEPPER FLAKES ADDED
PLACE STRIPS IN A POT OF WELL SALTED WATER.  COVER, BRING TO A BOIL AND COOK 10 TO 15 MINUTES.  WHEN CRISP TENDER, DRAIN; COVER WITH DRESSING AND ALLOW TO SIT UNTIL READY TO SERVE.
NOTE:  ANY DRESSING OF CHOICE CAN BE  USED FOR THIS, AS LONG AS IT IS NOT AA SWEET DRESSING.
TO SERVE, ARRANGE STRIPS   IN A FAN AT EDGE OF PLATE, POINTING AT THE CHOPS.  GARNISH WITH A BIT OF CHOPPED CHIVES AND A SPRINKLING OF TOASTED SESAME SEEDS.

OUR FIRST MENU ENDS WITH A CLASSIC DESSERT
++ ICE CREAM PARFAIT ++
1 QT. VANILLA ICE CREAM
4 OZ. EACH CHAMBORD, CREME DE MENTHE AND BLUE CURACAO
IN TALL PARFAIT GLASSES,, PLACE 1 OZ. OF CHAMBORD IN THE BOTTOM, TOP WITH A SCOOP  OF VANILLA ICE CREAM.  TOP THAT WITH 1 OZ. OF BLUE CURACAO, TOP WITH 1 SCOOP OF VANILLA ICE CREAM.  TOP THIS WITH 1 OZ CREME DE MENTHE, TOP WITH 1 SCOOP OF VANILLA ICE CREAM.  GARNISH WITH A FRESH MINT LEAF ON TOP, OR A PIECE OF RIPE FRUIT OF CHOICE.
NOTE:  ANY COMBINATION OF LIQUEURS MAY BE USED WITH ANY A NUMBER SCOOPS OF ICE CREAM.
THIS MAKES A RELATIVELY LIGHT DESSERT AFTER A RATHER RICHLY FLAVORED DINNER.

THIS SECOND MENU IS FROM ME, ELAINE, AKA CCCHEFELAN.
I DECIDED TO GO WITH SOUP THIS WEEK INSTEAD OF APPETIZER.  THIS SOUP IS MY SON'S FAVORITE.
SOUP
++ BLACK BEAN SOUP ++
1 LB. BLACK BEANS
2 SMOKED HAM HOCKS, ABOUT 1 1/2 LB.
8 C. WATER
SALT TO TASTE
2 C. BEEF OR CHICKEN BROTH
1 1/2 T. OLIVE OIL
1 1/2 C. FINELY CHOPPED, SEEDED, CORED GREEN PEPPERS
1 1/2 C. FINELY CHOPPED ONIONS
1 T. FINELY MINCED GARLIC
1 T. GROUND CUMIN
1 C. PEELED, SEEDED, DICED TOMATOES
1/4 C. RED WINE VINEGAR
2 T FINELY CHOPPED, FRESH CORIANDER
1/4 C. DRY SHERRY WINE
PUT BEANS, HAM HOCK, WATER AND SALT IN A LARGE POT AND BRING TO A BOIL.  COVER AND LET SIMMER ABOUT 2  HOURS, OR UNTIL THE BEANS ARE THOROUGHLY TENDER.  REMOVE THE HAM HOCKS AND SET THEM ASIDE.  DRAIN THE BEANS; RESERVE BOTH THEM AND THE COOKING LIQUID.  THERE SHOULD BE ABOUT 6 CUPS OF BEANS AND 4 CUPS OF LIQUID.  ADD ENOUGH BROTH TO THE LIQUID TO MAKE 6 CUPS.  
PUT THE BEANS IN A FOOD PROCESSOR OR BLENDER AND PUREE.    ADD A LITTLE OF THE LIQUID, ABOUT 1 CUP, AND CONTINUE BLENDING.  COMBINE THE PUREED BEANS AND REMAINING LIQUID IN A LARGE BOWL. 
HEAT THE OIL IN A HEAVY POT, ADD THE PEPPERS, ONIONS, GARLIC AND CUMIN.  COOK, STIRRING, UNTIL THE ONIONS ARE WILTED.  ADD THE TOMATOES AND VINEGAR.  SIMMER ABOUT 15 MINUTES.  MEANWHILE, REMOVE THE MEAT FROM THE SKIN AND BONES OF THE HAM HOCKS; CHOP THE MEAT.  THERE SHOULD BE ABOUT 1 CUP.  SET ASIDE.  DISCARD THE SKIN AND BONES.  ADD THE PUREED BEAN MIXTURE TO THE COOKED TOMATO MIXTURE.  ADD THE CHOPPED HAM AND CORIANDER.  SERVE IN HOT SOUP BOWLS WITH A TABLESPOON OR SO OF SHERRY, IF DESIRED.  SERVES 8 TO 12.

I HAVE NO CLUE WHY THEY CALL THIS WHAT THEY DO.  ALL I KNOW IS IT'S GOOD.
SALAD
++ HERBED TOMATOES ++
2 LB. PEELED, SLICED TOMATOES
2 SLICED WHITE OR VIDALIA ONIONS
1/2 tsp. SALT
DASH CAYENNE PEPPER
1/4 tsp. WORCESTERSHIRE SAUCE
1/4 tsp. SUGAR
1/2 C. WINE VINEGAR
1/4 C. OLIVE OIL
1 HEAD ROMAINE LETTUCE
WATERCRESS 
IN A BOWL, COMBINE TOMATOES AND ONIONS.  IN ANOTHER BOWL, COMBINE SALT, CAYENNE, WORCESTERSHIRE SAUCE, SUGAR, VINEGAR AND OIL.  POUR OVER TOMATOES AND ONIONS IN A SALAD BOWL LINED WITH ROMAINE LETTUCE.  TOP WITH WATERCRESS.  SERVES 4 TO 6.

I GOT THIS RECIPE OUT OF "PARISHONERS & FRIENDS OF ST. MARK'S, A COOKBOOK COLLECTION."  IT IS ONE OF THE MANY THAT I OWN, PURCHASED AT A LOCAL CHURCH AND PRODUCED BY THE PARISHONERS THEMSELVES.  THIS RECIPE HAS NO CREDITS, AS DO MANY OF THEM, BUT IT IS EASY AND DELICIOUS.
ENTREE
++ ZURICH BAKED CHICKEN ++
1 (2 1/2 LB.) BROILER-FRYER, CUT UP
1 tsp. SALT
1/4 tsp. GROUND PEPPER
1 CHICKEN BOUILLON CUBE
1/2 C. BOILING WATER
1/2 C. APPLE JUICE
1 PKG (9 OZ.) FROZEN CUT GREEN BEANS
1 MEDIUM APPLE, HALVED, PARED, CORED AND DICED
1 T. CORNSTARCH
1 tsp. GROUND CINNAMON
SEASON CHICKEN WITH SALT AND PEPPER.  PLACE CHICKEN, SKIN SIDE UP, ON A RACK IN A SHALLOW ROASTING PAN.  BAKE IN 450 DEGREE OVEN FOR 20 MINUTES, OR UNTIL GOLDEN; REDUCE OVEN TEMPERATURE TO 350 DEGREES.  REMOVE CHICKEN AND RACK FROM PAN.  POUR OFF ALL THE FAT.  RETURN CHICKEN TO PAN.  DISSOLVE BOUILLON CUBE IN BOILING WATER IN A CUP AND ADD TO PAN WITH APPLE JUICE, GREEN BEANS AND APPLE.  COVER PAN WITH ALUMINUM FOIL.  BAKE FOR 30 MINUTES, OR UNTIL CHICKEN IS TENDER.  REMOVE CHICKEN, GREEN BEANS AND APPLE TO A HEATED SERVING PLATTER WITH A SLOTTED SPOON; KEEP WARM.  DISSOLVE CORNSTARCH IN 2 T. COLD WATER; BLEND IN CINNAMON.  BRING JUICES IN ROASTING PAN TO BOILING; STIR IN CINNAMON MIXTURE.  COOK, STIRRING CONSTANTLY, UNTIL SAUCE THICKENS AND BUBBLES, ABOUT 1 MINUTE.  POUR OVER CHICKEN.  SPRINKLE TOP WITH PARSLEY AND SERVE.  SERVES 4.

VEGETABLE
++ ZUCCHINI AND ONION CASSEROLE ++
4 C. THINLY SLICED ZUCCHINI
1 C. CHOPPED ONIONS
2 T. BUTTER OR MARGARINE
2 T. CHOPPED PARSLEY
1/2 tsp. SALT
1/2 tsp. PEPPER
1/4 tsp. CHOPPED GARLIC
1/4 tsp. DRIED BASIL LEAVES
1/4 tsp. OREGANO
2 EGGS, WELL BEATEN
8 OZ (2 CUPS) SHREDDED MUENSTER OR MOZZARELLA CHEESE
1 (8 OZ.) CAN REFRIGERATED CRESCENT ROLLS
2 tsp. PREPARED MUSTARD
HEAT OVEN TO 375 DEGREES. IN LARGE SKILLET, COOK ZUCCHINI AND ONIONS IN BUTTER UNTIL TENDER, ABOUT 8 MINUTES.  STIR IN PARSLEY, SALT, PEPPER, GARLIC, BASIL AND OREGANO.  IN LARGE BOWL, COMBINE EGGS AND CHEESE; MIX WELL.  STIR IN COOKED VEGETABLE MIXTURE.  SEPARATE DOUGH INTO 8 TRIANGLES.  PLACE IN UNGREASED 10 INCH PAN, 12 X 8 INCH (2 QUART) BAKING DISH OR 11 INCH QUICHE PAN; PRESS OVER BOTTOM AND UP SIDES TO FORM CRUST.  SEAL PERFORATIONS.  SPREAD CRUST WITH MUSTARD.  POUR EGG-VEGETABLE MIXTURE EVENLY INTO PREPARED CRUST.  BAKE FOR 18 TO 22 MINUTES OR UNTIL KNIFE INSERTED NEAR CENTER COMES OUT CLEAN.  LET STAND 10 MINUTES BEFORE SERVING.  SERVES 4 TO 6.

AND FINALLY......
DESSERT
++ BOURBON NUT CAKE ++
1/2 LB. BUTTER
2 C. SUGAR
6 EGGS
4 C. + 2 T. FLOUR
1 tsp. BAKING POWDER
1 C. BOURBON
1 1.2 LB. RAISINS
1 LB. PECANS, WALNUTS OR OTHER NUTS, ROUGHLY CHOPPED
PREHEAT OVEN TO 250 DEGREES.  CREAM BUTTER AND SUGAR.  BEAT IN EGGS, ONE AT A TIME.  RESERVE ONE CUP OF FLOUR AND COMBINE REMAINDER WITH BAKING POWDER.  FOLD MIXTURE INTO BATTER.  STIR IN BOURBON.  TOSS RAISINS AND NUTS IN RESERVED FLOUR.  SPRINKLE OVER BATTER AND FOLD IN.  POUR INTO 2 GREASED AND FLOURED 9 X 5 X 3 INCH PANS.  BAKE UNTIL THEY TEST DONE, ONE AND ONE HALF TO TWO HOURS.
