Meat Poultry Fish & Seafood

Every moving thing that lives shall be food for you.

—Genesis 9:3

Eat whatever is sold in the meat market Without raising any question on the ground of conscience.

—Corinthians 10:12

J 1 pikeplacemarket.org

Pike Place Market

Let the stoics say what they please, We do not eat for the good of living. ‘But because the meat is savory

—Ralph Waldo Emerson

www.thestranger.com pikeplacemarket.org Meat & Poultry Sellers at the Pike Place Market www.pinterest.com www.ultracart.com Unknown photographer

Fish and Seafood Sellers at the Pike Place Market They entertain tourists by throwing fish from the aisle into the fish display\

J 2 Meat—Beef

www.recipeshubs.com Roast Beef Cuts of Beef en.wikipedia.org

This was a glorious event for a special occasion. Gramma loved roast beef. Once for her birthday Mama fixed it with Yorkshire Pudding. The next day Gram showed up with a magazine entitled “100 Ways to Cook Roast Beef,” with the words, “Here. I thought you could use this.” It broke Mama’s heart—she cried when Gramma left. It had been a fabulous meal taking a lot of work and care . . . I like this with Yorkshire putting at Christmas, when I have a crowd . . .—judy

“Mama also had a talent with standing rib roasts, she would make them for Thanksgiving when we lived in Amherst. Her tip was to take a little piece of the garlic and rub it on the meat before she cooked it.”—Susie

1 3-4 pound beef roast, (rib, sirloin, rump, eye of round) Suet (if meat is very lean, to baste it while cooking)

Preheat oven to 325ºF. Place meat on rack, fat side up, in shallow uncovered roasting pan. If meat is very lean, place a small piece of suet, bacon or salt pork on top. Hold it in place with toothpick—it will melt, basting meat as it cooks. No rack is needed for unboned rib roasts—bones will keep meat out of pan juices. Make incision with skewer into center of roast; insert thermometer. Make sure it does not rest against a bone. Unboned roasts take 18-35 minutes per pound, but no longer than 3 hours for even a very large roast. Add 10 minutes per pound for boneless roasts. Times are approximate since quality of meat varies and chunky roasts take longer than flat ones. Smaller roasts dry out. digiehealth.wordpress.com Cook to 140ºF for rare meat, 160ºF for medium meat, and 180ºF for well-done meat. For easy carving, let meat sit 20 minutes out of oven. Use this time to make gravy.

Mama Says: Do nothing extra to the roast . . . do not baste, do not add water to the pan—its fat will keep it moist. For crisp brown roast, increase temperature to 400ºF for last 15 minutes of roasting.

Judy Frank

J 3 Meat—Beef

Melt remaining butter in a saucepan; working quickly, add flour, and blend well. Add sugar and blend again. Gradually pour in the strained and degreased marinade; stir until the sauce is well blended. Add gingersnaps and allow sauce to simmer several more minutes. Serve the hot meat sliced with its built-in gingersnap gravy.

Josephine Hammeral

allrecipes.com

Sauerbraten with Gingersnap Gravy aka German-Style Pot Roast

“After reading several dozen recipes for Sauerbraten, I find that while they seem different at first glance, any of them will give you the taste you expect in this German version of braised beef. It’s a European expression of ‘sweet & sour’.”

2 4 8 Pound rump roast, rolled and tied ½ 1 2 Cups wine vinegar www.campbellskitchen.com ¼ ½ 1 Cup white wine (optional) ¼ ½ 1 Cup apple cider vinegar (for sharp flavor) Campbell’s Easy Beef Pot Pie 1 2 4 Onions, peeled and sliced 1 2 4 Carrots, peeled and sliced 4 8 12 16 SERVINGS ½ 1 2 Ribs celery, chopped 1 2 4 Bay leaves 2 4 6 8 Cups diced cooked potatoes 3 6 12 Whole allspice, crushed 1 2 3 4 10 ounces pkgs. frozen mixed vegetables 1 2 4 Cloves (carrots, green beans, corn, peas), ½ 1 2 Tbsp. peppercorns, crushed thawed (about 2 cups) ½ 1 2 Tbsp. salt 1½ 3 4½ 6 cups cooked beef cubes 2 4 8 Tbsp. butter and ½ Tbsp. oil or 1 2 3 4 10½ ounce cans Campbell’s® Condensed 2 4 8 Tbsp. beef drippings Golden Mushroom Soup 1½ 3 6 Tbsp. butter ⅓ ⅔ 1 1⅓ Cup water 1½ 3 6 Tbsp. flour 1 2 3 4 teaspoon Worcestershire sauce ½ 1 2 Tbsp. sugar 1 2 3 4 teaspoon dried thyme, crushed ½ 1 2 Cups gingersnaps, crushed (10/20/40 cookies) 1 2 3 4 Unbaked pie crust, at room temperature

THREE DAYS IN ADVANCE Heat the oven to 400°F. Place the potatoes, vegetables and beef in a 9-inch deep-dish Wipe meat well with a damp towel. Place in a deep bowl. pie plate. Stir the soup, water, Worcestershire and thyme in a Combine all liquids, vegetables and seasonings in a heavy medium bowl. Pour the soup mixture over the beef mixture. saucepan. Bring just to the boiling point and pour over the Gently place the pie crust over the beef mixture and crimp the meat. Turn the meat several times and cover. Refrigerate for edges to seal. Cut slits in the crust with a knife. three days, turning the meat several times each day. Bake for 35 minutes or until the beef mixture is hot and

THE DAY OF THE MEAL bubbling and the crust is golden brown.

Remove meat from marinade; dry thoroughly with a towel. Editor, from Campbell Soups Put the marinade in saucepan; heat it. Heat oil and butter (or drippings) in braising pan (a Dutch oven is fine); sear meat on all sides. When nicely browned, removed to absorbent paper. Pour fat from the pan. Return meat to the pan; pour heated marinade over the meat. Simmer about 3 hours, until meat is tender. Pour off liquid through a strainer and remove excess fat. Leave meat in cooking pan to keep it hot.

J 4 Meat—Beef

Unknown Photographer www.chefs-resources.com

Irish-American Roast Beast George’s Brisket

The cranberries make this an Irish-American dish. You may Out of her entire personal cookbook, this recipe from George’s use a 4-quart slow-cooker or a Dutch oven at 325° in the mother is his favorite food of all time! And it is so so simple! middle of your oven. 1 Brisket of beef 1 16-ounce can whole-berry cranberry sauce 1 Package dry onion soup mix 1 6-ounce can tomato sauce Salt to taste 1 Bottle Guinness (or 12 ounces brewed coffee) Lemon pepper to taste 1 tsp. thyme Horseradish (if desired) 1 tsp. sage 1 tsp. sweet basil First and most important, is to select the correct brisket. This 1 tsp. oregano is done by picking up each one by the ends. Make sure it 1 tsp. ground black pepper bends by its own weight. Just remember—cows are left sided, 1 tsp. salt and not right sided like people are right and left handed. 1 5-6 pound boneless chuck or rump roast After the brisket has been selected, get a large roasting pan that 1 .88-ounce brown gravy mix will hold the size you have selected. [Another possibility is that you select a brisket that will fit in the roaster you own.] Mix all ingredients except meat and gravy mix in a bowl. Then, with the fat side up (DO NOT trim the fat off), salt and Grease or spray slow cooker or Dutch oven. Put a half cup of pepper it well. I use lemon pepper. Put half the package of mixture in bottom of pan. Set in the meat and pour remaining onion soup mix over the brisket. Turn the brisket over and sauce over the meat. repeat the seasoning. Put the lid on the roaster and put into the refrigerator. Let it sit there until the next day. This step can be If using oven, cook for 5 to 6 hours at 325°F. left out if time is short. Remove foil and cook another 45 minutes. Transfer meat to Preheat oven to 275˚F; place the roaster in the oven and forget platter as above, pour liquid into saucepan over medium heat. it for 5 hours. There will be much fat in the bottom of the Sprinkle in the gravy packet and stir until gravy thickens. roaster (because you did not trim the fat off, and you were roasting it with the fat side down.) This ensures flavor. Remove the meat from the roaster and trim remaining fat off. Carve cross-grain to ensure tenderness. For a wonderful treat, serve with horseradish. George Butorack—Meals on Wheels Delivery Person

In Crockpot:

Cook on LOW for 8 to 10 hours or on HIGH for 6 to 7 hours. When meat is easily pierced with a fork, remove from sauce, cut in chunks, and place on serving platter. Cover with foil to keep warm. Turn cooker to HIGH and sprinkle gravy mix into the sauce. Stir until sauce thickens. Serve on the side in a gravy boat. Bridget Kelly

J 5 Meat—Beef

www.youtube.com www.campbellskitchen.com

Wot Wat Savory Pot Roast

Beef Zilbo 8 16 SERVINGS

This appears to be something of a barbecued beef dish. Now, 3½-4 7-8 Pounds beef round or chuck pot roast the problem with a number of the Ethiopian recipes I was able 2 4 Tbsp. hot oil to obtain is that they all seem to be available only on video, in 1 2 Cans cream of mushroom soup the cook’s own language. There are English words running 1 2 Pouches Campbell’s dry onion quality soup along the bottom, but while ingredients and instructions are and recipe mix made available, quantities are not—so here’s what we were 1 2 Cups water able to provide . . . after consulting 3 cookbooks purchased 6 12 Potatoes, quartered online to continue this research. So, consider all of these 6 12 Carrots, cut in 2” pieces ingredients as things to put together ‘to taste.—ed. 2 4 Tbsp. flour ¼ ½ Cup water Onions, peeled & chopped Oil In a 6-quart Dutch oven, in the oil, brown roast. Spoon off fat. Beef, diced small Stir in mushroom soup, onion soup mix and water. Cover; Garlic simmer 2 hours, turning occasionally. Add vegetables. Cover; Ginger cook 40 minutes or until roast and vegetables are tender. Berbere (H-19) (a spice blend) Remove roast and vegetables to platter. In cup, stir together Water flour and water until smooth. Gradually stir into sauce. Cook Salt until mixture boils and thickens, stirring constantly. Serve Red wine (or Tej—a honey wine) with roast. Kibbeh Niter (H-11) (clarified butter) David Norris from his mother, Ruth Mekelesha (H-19) (a spice blend)

Stir fry onions for 10-15 minutes. Add oil. Stir for 3 minutes.

Add beef, stir another 5 minutes. Add garlic & ginger. Stir

another 3 minutes. Add berbere and stir pretty constantly on low heat for 20-30 minutes. It’s very important to keep stirring. Add a little water toward end of cooking after the berbere has been added, to keep it from burning the spices.

Add salt and red wine and stir over very low heat for 30 minutes. Stir in kibbeh and mekelasha and simmer for 5 minutes.

Zufan Wolu

J 6 Meat—Beef Strogonoff

www.finecooking.com www.recipeshubs.com Classic Beef Stroganoff Beef Stroganoff

“I enjoyed this many times while growing up . . .—jc This is a recipe I got from my sister.—annemarie

1 2 pound beef tenderloin or sirloin steak— 1 2 Large chopped onions about ½ inch thick 3 6 Tbsp. butter 2 4 Tbsp. oleo 2 4 Pounds round steak, cut in strips ½ 1 Pound mushrooms 2 4 Tbsp. flour 1 2 Medium Onion –minced–about ½ cup Salt & Pepper to taste 1 2 10½ cans beef bouillon 2 4 Cans consommé (plus equivalent water) 2 4 Tbsp. catsup 2 4 Small cans mushrooms, drained 1 2 Small Clove garlic—minced ½ 1 Cup sour cream 1 2 tsp. salt 1 2 Cups water 3 6 Tbsp. flour 2 4 Tbsp. tomato paste 1 2 Cup dairy sour cream 3-4 6-8 Cups hot noodles, prepared as package directs. Sauté onions in butter; remove from skillet. Brown round steak; sprinkle flour over meat while browning. Add salt & Cut meat across grain (½-inch strips, about 1½” long). Melt pepper and onions. Stir in water and tomato paste. Bring to a oleo—add mushrooms and onions—cook until onions are boil; reduce heat and simmer 1 ¼ hours. Add consommé and tender, then remove from skillet. In the same skillet cook mushrooms; bring to a boil. This mixture can stand several Meat until light brown. Reserve ⅓ cup of broth—stir in hours before serving; bring to a boil again and add sour cream; remaining broth, catsup, garlic and salt. Cover. Simmer 15 mix. Serve over rice or noodles. minutes. Blend reserved broth and flour; stir. Heat to Annemarie Burks boiling—stirring constantly. Boil and stir 1 minute. Stir in sour cream. Heat and serve over noodles.

Jim Charles, from his Mother, Vera

J 7 Meat—Beef Strogonoff

Unknown Photographer

Beef Stroganov Hamburger Stroganoff—Quick & Easy

1½ 3 Pounds filet mignon This came about because I was unable to purchase all the ½ 1 Pint sour cream (not yogurt) ingredients needed for a traditional dish, and my cupboard 4-6 8-12 Tbsp. clear beef stock or red wine was bare, except for the few items which allowed me to fake it 1 2 Finely chopped onion to some extent. It was well-received when I served it at Rose 3 6 Ounces butter, unsalted House.—jmf Small amount of Wondra quick-blend flour Salt & Pepper to taste 6 12 SERVINGS Small amount of crushed garlic 1 2 8-ounce pkgs. noodles, prepared a package directs. 6-8 12-16 Shoestring potatoes per serving 1 2 Pounds extra lean ground beef 4-6 8-12 Tbsp. red wine 1 2 Cans cream of mushroom soup (undiluted) 10-12 20-24 Medium mushrooms, chopped or sliced 1 2 8-ounce tubs sour cream Cut the beef sideways into thin slices. Pound gently on each Butter or oil slice. Cut slices into 2” strips. Sprinkle with salt & pepper; Brown the meat in the butter. Stir in the soup and heat roll lightly in flour. Set aside. Melt butter; add meat and thoroughly. Stir in the sour cream, and heat again. Serve over brown slightly—don’t cook completely). Remove from pan; cooked noodles. cover to keep hot. In same pan, fry onion. Return meat to pan. Add garlic, wine, sour cream and stock. Adjust wine and stock IMPROVING ON IT BY ADDING WHAT YOU CAN, INCLUDING: to avoid ‘runny’ texture. Turn heat very low;cook, covered, approximately 15 minutes. - 23 minutes before done, add Sliced, fresh mushrooms . . . sautéed mushrooms, which will soak up anyx cess e liquid. When Poppy seeds . . . add (to taste) to noodles done, serving should not ‘spread’ on plate. Just before serving, Judy Frank sprinkle with several shoestring potatoes. Serve it over rice, or rice pilaf . . . never over noodles. Robert Ozerov

kids.britannica.com

J 8 Meat—Beef

Beef Sukiyaki

When Michael got back from Japan, he wanted to share his cultural experience with the rest of us. Mama concurred, and cleared out the kitchen for him and planned a special allrecipes.com evening—which she urged everyone to be on time for—where he prepared a Japanese dish he brought home with him—ed. Slow Cooker Mongolian Beef

4 8 12 SERVINGS

1 2 3 Pounds thinly sliced beef, cut bite-sized 1 2 3 Pkgs. shirataki noodles (made from yam cakes) or Cellophane noodles, washed and drained,

cut into 3” lengths 8 16 12 Shitake mushrooms, stems removed 4 SERVINGS 1 2 3 Enoki mushrooms, trimmed 1 2 3 Negi (or leeks) washed, sliced 2” long 1 Pound flank steak, cut into bite-size pieces ½ 1 1½ Chinese cabbage, washed, cut 2” wide ¼ Cup cornstarch 1 2 3 Yaki-dofu (grilled tofu), cut bite-sized 2 tsp. olive oil 1 2 3 Shungiku (chrysanthemum greens) 1 Onion, thinly sliced washed, cut 2” long (if available) 1 Tbsp. minced garlic 3 Large green onions, sliced diagonally into ½” pieces FOR THE SUKIYAKI SAUCE ½ Cup soy sauce ½ Cup water ⅓ ⅔ 1 Cup soy sauce ½ Cup brown sugar 3 6 9 Tbsp. sake ½ tsp. minced fresh ginger root 5 10 15 Tbsp. sugar ½ Cup hoisin sauce ¾ 1½ 2¼ Cup water Place flank steak and cornstarch into a re-sealable plastic bag. FOR DIPPING Shake the bag to evenly coat the flank steak with cornstarch. 4 8 12 Raw, pasteurized eggs, beaten (optional) Allow steak to rest for 10 minutes. Heat olive oil in a large skillet over medium-high heat. Cook Arrange ingredients on a large plate and place the plate on the and stir steak until evenly browned—about 2-4 minutes. Place table. Mix the sauce ingredients. Set an electric pan or skillet onion, garlic, flank steak, green onions, soy sauce, water, on the table. brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours. After this point, the cooking is done at the table as you eat. Heat a little oil in the pan. Fry some beef slices, then pour sauce over in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. It’s ready to eat. Dip the cooked sukiyaki into the raw eggs if you like. As the liquid is reduced, add more sauce or hot water. about.com Japanese Food J 9 Meat—Beef Cube Steaks

Easy Cube Steaks Shown below, left

2 4 6 8 1-Cubesteak Servings

2 4 6 8 Tbsp. salted butter 2 4 6 8 Tbsp. minced onions (dried) 2 4 6 8 Pieces cube steaks ¼ ½ ¾ 1 Cup all-purpose flour 1 2 3 4 tsp. paprika 2 4 6 8 tsp. steak grill seasoning Salt and pepper to taste

Melt butter in skillet, add minced onions; cook 1-2 minutes. Mix flour, paprika, & grill seasoning together; place on a plate. www.almased.com Season steak with salt and pepper then dredge through flour mixture, making sure not to coat the meat too heavily. Cube Steaks with Mushroom-Sherry Sauce Cook for 3-5 minutes on each side depending on size of meat. Serve immediately. "This dish was quite nice - I used chicken breasts as well, and used baby bellas. I added more mushrooms than the recipe Anonymous, adapted from http://www.food.com called for and served with roasted cauliflower. Very flavorful for such a healthy recipe. "—a cook

4 8 12 16 SERVINGS

4 8 12 16 4-ounce cube steaks ¾ 1½ 2¼ 3 tsp. freshly ground pepper, divided ½ 1 1½ 2 tsp. salt 1 2 3 4 tbsp. extra virgin olive oil, divided 1 2 3 4 tbsp. extra virgin olive oil, divided www.food.com allrecipes.com

½ 1 1½ 2 Pound sliced mushrooms (about 2½, 5, 7½, 10 cups) Berdean’s Cube Steaks 1 2 3 4 Large shallot, thinly sliced Shown above, Right 1 2 3 4 Tbsp. all-purpose flour 1 2 3 4 tsp. chopped fresh thyme or 4 8 12 16 SERVINGS ¼, 1.2, 3.4, 1 teaspoon dried ½ 1 1½ 2 Cup dry sherry 4 8 12 16 4-ounce cube steaks ½ 1 1½ 2 Cup reduced-sodium beef broth Salt and pepper to taste 2 4 6 8 Tbsp. reduced-fat sour cream ¼ ½ ¾ 1 Cup all-purpose flour ⅓ ⅔ 1 1⅓ Cup vegetable oil Sprinkle steaks with ½ teaspoon pepper and salt. Heat first oil 1 2 3 4 teaspoon beef bouillon granules in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through—1-2 Season the cube steaks on both sides with salt and pepper. minutes per side for medium. (If necessary, cook in two Pour the flour onto a shallow plate and press the steaks into the batches.) Transfer steaks to a plate and cover to keep warm. flour; shake off the excess flour. Heat the oil in a large skillet Add remaining oil to the pan. Add mushrooms, shallot and the with lid over medium-high heat. Place the steaks into the hot remaining ¼ teaspoon pepper; cook, stirring, until mushrooms oil, and cook until golden brown on both sides, about 3 are golden brown and release their liquid—4-5 minutes. minutes per side. Sprinkle with flour and cook, stirring, for 1 minute. Add Pour water into the skillet to almost cover the steaks. Stir the thyme, sherry and broth; bring to a boil and cook, stirring, until beef bouillon and salt to taste into the water. Bring to a boil; thick enough to coat the back of a spoon—about 3 minutes. reduce heat to medium-low, cover, and simmer until very Remove from heat; stir in sour cream. Return steaks (and any tender, about 2 hours. accumulated juice) to the pan; turn to coat with sauce. Serve http://allrecipes.com steaks with sauce. http://www.eatingwell.com

J 10 Meat—Beef Cube Steaks

cooking.nytimes.com

Braised Cube Steak

Cube Steaks with Gravy 3 6 12 18 SERVINGS

3 6 12 18 SERVINGS ⅛ ¼ ½ ¾ Cup vegetable oil

⅛ ¼ ½ ¾ Cup flour 1 2 4 6 Pounds cube steak, cut into 6 (3, 8, 12)pieces Salt to taste ⅛ ¼ ½ ¾ Cup cornstarch Pepper to taste ½ 1 2 3 teaspoon ground black pepper ¼ ½ 1 1½ Cup flour plus 1 tablespoon ¼ ½ 1 1½ teaspoon salt 1½ 3 6 9 Large onions, sliced thinly 3 6 12 18 Cube steaks 1 2 4 6 Cups low-sodium chicken stock or water 1 2 4 6 Tablespoons butter, or as needed ½ 1 1 3 Cup milk, or to taste Heat oil in large, heavy-bottomed skillet over medium heat. Salt and ground black pepper to taste Sprinkle both sides of steak with salt and pepper. Put ½ cup flour on a plate, and coat each piece of meat. Shake Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 off excess flour and add steak to pan, working in batches. teaspoon salt together in a shallow bowl. Spread 1 tablespoon Cook about 3-4 minutes per side, or until browned, and of the flour mixture onto a plate; press each cube steak into remove to a platter. flour mixture to coat completely. Add onions to skillet and cook until wilted—about 3 minutes. Place coated steaks on a work surface and pound each several Stir to help loosen browned bits from bottom of pan. Lower times with a meat tenderizer on each side to pound flour into heat, then sprinkle with 1 tablespoon flour. Stir constantly, steak. Pound each steak a second time to further incorporate cooking for about 4 minutes. Gradually add water or stock, flour mixture into the meat. continuing to stir to keep lumps at bay. Bring mixture to a boil, Melt butter in a large skillet over medium-high heat until then turn heat to low and add steaks to pan. Simmer, partly skillet is about 350 degrees F (175 degrees C). Cook steaks in covered, for 45 minutes. Remove to a platter. Taste pan sauce, hot butter until browned, 2 to 3 minutes per side. Transfer and correcting for seasoning. steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly. TIP Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon This dish can be served with white rice. Leftovers make an flour mixture into hot milk until gravy has a cream-like excellent sandwich. consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into http://cooking.nytimes.com the skillet and season gravy with salt and black pepper. Place hot steaks on plates and top with gravy.

http://allrecipes.com

J 11 Meat—Ground Beef

Photo by Jim Charles www.pinterest.com

We could not find a photo on google that shows this particular Scotch Scallops aka Scotch Collops combination of ingredients, but the picture above shows Jim’s mom looking for the recipes that he likes the best. Remember to use plenty of onion for a tasty gravy on the Scotch Collops. There are many versions of this dish, the most Five-Layer Casserole classic is probably the one starting will veal scallops . . . but this version is very popular now. ¼ ½ 1 Pound hamburger—crumbled, uncooked 15 30 61 Sliced potatoes with skins on them 2 4 8 12 16 SERVINGS

2 4 8 Stalks of celery—diced ½ 1 2 3 4 Pounds lean round steak, ground ½ 1 2 Medium onions—diced 2½ 5 10 15 20 Tbsp. flour ½ 2 4 Cups canned tomatoes 1½+ 3+ 6+ 9+ 12+Tbsp. margarine—whatever needed

Preheat oven to 350˚F. ½ 1 2 3 4 Large mild onion, chopped Place first 4 ingredients into a greased casserole dish. Pour ¾ 1½ 3 4½ 6 Cups water mixed with Tomatoes over all. Bake for 1 hour. ½ 1 2 3 4 Tbsp. Worcestershire sauce ½ 3 6 9 12 Cubes beef or chicken bouillon Jim Charles from his mother, Vera Salt and pepper to taste

In large bowl, place ground steak. Sift flour over steak and mix

until flour is thoroughly mixed in and absorbed by steak. In heavy skillet, melt margarine. When sizzling hot, add meat and break into tiny pieces with wooden utensil. Add onion, water mixture and bouillon cubes, and cook until meat is thoroughly browned. Continue cooking until completely combined into thick gravy. Season with salt and pepper to taste. Serve over thick mashed potatoes. John Robertson from www.rampantscotland.com

www.jakesdirect.com

Robertson Clan Crest with Red & Hunting Tartans

“Glory is the Reward of Valour”

J 12 Meat—Ground Beef

Unknown Photographer

Alaska Hash

I’ve never much liked hash until I tried this one. Getting the recipe Papas Re Carne from Arleen was a challenge—she seemed insulted, tsk-tsking and (Meat-Stuffed Potato Balls) saying, “But it’s just ordinary food!” That’s sort of like a French cook saying that Boeuf Bourgignon was just a regular beef stew.

Sorry, Arleen—it might be ordinary to you, but it’s something new for Papas Re Carne is Spanish for meat with potatoes. I got the the rest of the world.—ed. recipe from a Cuban friend. This recipe is very forgiving. Use any meat or vegetable and spice it as you like. The secret: be 5 10 20 Medium potatoes, sliced or diced sure the filling is totally encased in the potato before you fry it. 2 4 8 Carrots, sliced or diced When you fry the potato, just brown it because everything else ½ 1 2 Small onions, sliced is pre-cooked. I hope my doing the video will clear up any Oil to coat fry pan questions. I’ve never thought about how many crackers to use. 1 2 4 Pounds ground beef I just crumble up a sleeve from the box the way my mother Garlic to taste 1 2 4 Cups whole kernel corn used to. If it isn’t enough I crumble up more. –Susan 4 8 16 Eggs

3 6 Russet potatoes Quick fry the carrots, adding potatoes and onion as the carrots ¾ 1½ Pound Hamburger meat start to soften. Add a little water, cover, and steam until 1 2 tsp white vinegar tender. In a separate pan, brown hamburger with garlic. 1 2 Tbsp. lemon juice Combine with potato mixture and cook until nearly done— 2 4 Tbsp. barbecue sauce about an hour. During the final 20 minutes, place eggs on top 2 4 tsp soy sauce of the mixture to cook slowly. And, voila! You’re done. Salt and pepper to taste Crackers (she prefers Ritz and/or soda crackers) Arleen Smith 2 4 Eggs

¼ ½ Cup milk

Very hot grease for a very quick browning

Scrub and boil potatoes with the skin on to soft but not mushy. Put in refrigerator to cool. for 2-3 hours. Brown Hamburger meat; add all other ingredients. Pour meat mixture on to a paper towel to drain and cool. Peel the skin off the potatoes; mash them with salt and pepper to taste. (do not add milk and butter to potatoes)!!!! Take a small scoop of potato; make a patty, and add a teaspoon of meat on the patty. Get another scoop of potato and place on top of the meat; roll into a ball. (Make sure none of the meat is showing on the outside of the patty.) Crush the crackers to make a rough coating (not too much). Mix eggs with milk. Dunk rolled potato ball into egg/milk mixture; coat with cracker crumbs. Fry in very hot grease to brown the outside. (remember that all ingredients are already pre-cooked so you are just browning the outside). Susan McGregor

J 13 Meat—Ground Beef

cookdiary.net www.recipeshubs.com Stuffed Cabbage Cabbage Rolls 1 2 Large head cabbage 1 2 3 4 Pounds ground beef 1 2 Pounds lean ground beef ¼ ½ ¾ 1 tsp. pepper 2 4 tsp. salt ½ 1 ½ 2 2½ Cups rice cooked as package directs ¼ ½ tsp. pepper 1 2 3 4 Eggs 1 2 tsp. paprika Cabbage leaves 2 4 Cups cooked rice 1 2 3 4 Cups tomato sauce 1½ 3 Cups chopped onions Preheat oven to 375˚F. 1 2 Cloves garlic, crushed Mix ground beef, pepper, egg and rice together; Roll into 2 4 Tbsp. oil cabbage leaves. Put in casserole. Cover with tomato sauce 5 10 Cups tomato juice and bake for 2 hours. 1 2 Cans tomato paste Annemarie Burks ⅓ ⅔ Cup molasses Sour cream for garnish

Core cabbage; remove 12 large leaves. Place a few leaves at a time in boiling water, simmer 2 minutes; drain. Trim thick center vein of each leaf. Combine beef in bowl with the seasonings. Trim thick center vein of each leaf. Mix rice in medium skillet. Sauté onion and garlic in hot oil until lightly browned; add half the meat mixture. Place about ⅓ cup meat mixture on each leaf. Fold in sides and roll. Place rolls in deepDutch oven. Combine tomato paste and tomato juice and stir in molasses. Use remaining meat; mix with the tomato/molasses mixture. Pour over cabbage rolls; cover and simmer 1½ hours. Top with sour cream. Annemarie Burks

J 14 Meat—Ground Beef

www.myrecipes.com cookdiary.net

Stuffed Peppers Stuffed Zucchini

This is my mother’s recipe. 3 6 Large zucchini, par-boiled 5 minutes ½ 1 Cup bread crumbs 1 2 Envelopes onion gravy mix 1 2 Eggs 1 2 Cups uncooked macaroni Parsley to taste (prepared as package directs) 1 2 Pounds ground beef ½ 1 Pound ground beef ¼ ½ Cup grated Parmesan cheese 1 2 8-ounce can tomato sauce, divided Salt & Pepper to taste 5-6 10-12 Large, green peppers 1 2 Cans tomato sauce 1 2 Cups water 2 4 Tbsp. brown sugar Preheat oven to 350˚F. 2 4 Tbsp. vinegar Split zucchini and remove pulp. Combine Ground beef, bread crumbs, cheese and egg. Add salt, pepper and parsley. Fill Preheat oven to 350˚F. shell with meat mixture. Dilute tomato sauce with ½ (1) can Cook ground beef in butter or oil until brown and crumbly; water. Pour over and around zucchini. Sprinkle with cheese. drain fat off. Combine beef and macaroni and ½ can tomato Bake for 1 hour. While baking, baste with drippings. Make sauce. Cut tops from peppers; remove insides. Spoon mixture sure pan always has at least ½” liquid around the shells. Add into peppers. In a large skillet stir together contents of gravy water if necessary. envelope, remaining tomato sauce, brown sugar, and vinegar. Annemarie Burks Arrange peppers upright in sauce; cover and cook for 30-40 minutes—until tender. Annemarie Burks

Source Unknown

J 15 Meat—Ground Beef

www.food.com golf.about.com Company Casserole aka Poor Man’s Lasagna

Unknown Photographer My mother had made this recipe for several years before I found it in the Mainliner Magazine (the tourist insert on our Joe’s Special airplanes), in their celebrity cooking column. It said it’s a dish Arnold Palmer loves to cook. Whaddaya know?! When trying They say there are as many ways to make Joe’s Special as to find the recipe on the web to replace my lost collection, there are people who make it. This particular version pleases. there it was—attributed to Arnold! I got it from a flying partner shortly after I started work at United. At the time it was a very popular dish . . . everyone 1 2 Pound ground beef served it . . . 1 2 Pound mushroom, sliced 1 2 Finely chopped onions 3 6 12 SERVINGS Butter or fat for browning 28 56 Ounces tomato sauce 1 2 4 Pounds lean ground beef 1 2 teaspoon pepper 1 2 4 Tbsp. olive oil or salad oil 1 2 teaspoon salt 1 2 4 Medium onions, finely chopped 1 2 teaspoon garlic powder 1 2 4 Cloves garlic, minced or mashed 1 2 8-ounces pkgs. egg noodles ¼ ½ 1 1½ pounds mushroom, sliced (cooked as package directs) ¾ 1¼ 2½ tsp. ground nutmeg 1 2 8-ounce pkgs. cottage cheese ¾ 1¼ 2½ tsp. ground pepper 1 2 8-ounce tubs sour cream ¾ 1¼ 2½ tsp. crushed oregano leaves 1 2 Finely chopped onions ½ 1 2 10-ounce pkg. spinach, thawed and drained 2 4 Chopped green peppers or ¼ ½ ¾ Pound fresh spinach, washed and chopped Brown beef, mushrooms and ½ chopped onions. Add tomato 4-6 8-12 12-18 Eggs sauce, salt, pepper, garlic salt; simmer for ½ hour. Cook noodles. Brown beef will in oil in large fry pan over high heat. Add Preheat oven to 300ºF. onions, garlic and mushrooms; reduce heat. Continue cooking, Combine cottage cheese, sour cream, remaining chopped stirring occasionally until onion is soft. Stir in seasonings and onions and green peppers. spinach. Cool for about 5 minutes longer. Add eggs; stir In a buttered casserole, layer meat, noodles and cheese mixture over low heat just until eggs begin to set. The more mixture, ending with meat on top. eggs you use, the more cohesive your finished dish will be at Bake for 45 minutes. For first half of cooking time have lid on serving time. casserole, remaining with lid off. Judy Frank Patty Bell Robertson and Arnold Palmer

J 16 Meat—Ground Beef

www.bettycrocker.com www.chileunderground.com

Impossibly Easy Cheeseburger Pie Hamburger Pie

6 12 SERVINGS My kids loved this as children, and still love it nowQ

1 2 Pounds extra lean ground beef 1½ 3 Pounds hamburger 1 2 Large onions, chopped 1 2 Eggs ½ 1 tsp. salt Salt to taste 1 2 Cups shredded, reduced fat Cheddar cheese ⅛ ⅜ tsp. pepper ½ 1 Cup Bisquick (the heart-smart mix) 1 2 Tbsp. onions 1 2 Cups fat-free (skim) milk ¼ ½ Cup catsup 2 4 Eggs 1 2 Cups milk 1⅓ 2⅔ Cups potato buds (prepared as package directs) Preheat oven to 400˚F. Spray or grease 9” pie plate. Grated Cheddar cheese Brown beef and onion; drain. Stir in salt. Spread into pie plate; sprinkle with cheese. Stir remaining ingredients in bowl Preheat oven to 350˚F. until blended. Pour over top of beef mixture in pie plate. Combine hamburger, egg, salt and pepper, minced onions, Bake for about 25 minutes or until knife inserted in center catsup, and milk together, seasoning it as you would a comes out clean meatloaf. Press into large baking pan. Cook for 45 minutes. Jim Charles from his mother, Vera Drain off the fat. Spread prepared potatoes over meat and sprinkle with cheese. Return to oven until cheese is melted. Annemarie Burks

J 17 Meat—Ground Beef

www.bettycrocker.com

Impossibly Easy Taco Pie

allrecipes.com This recipe is from the Betty Crocker Kitchens. Enchilada Pie 1 2 PIES 4 8 16 SERVINGS 1 2 Pound ground beef 1 2 Envelopes taco seasoning ½ 1 2 Pound ground beef 1 2 4-ounce cans chopped green chilis, drained ¼ ½ 1 Cup diced onion 1¼ 2½ Cup milk 1 2 4 Cloves garlic, minced 3 6 Eggs ½ 1 2 15 ounce cans Tex-Mex-style diced tomatoes 1 2 Cups shredded Monterey Jack or Cheddar cheese ½ 1 2 4 ounce cans chopped green chilies ½ 1 Cup chopped onion 1 2 4 Tablespoons chopped fresh cilantro ¾ 1½ Cups Bisquick ½ 1 2 1-ounce packet taco seasoning mix 2 4 Tomatoes, sliced ½ 1 2 20-ounce cans refried black beans ½ 1 2 10-ounce cans red enchilada sauce Recommended Toppings (recommended—Old El Paso®) Guacamole 1 2 4 Cups shredded cheese pepperjack or Sour Cream Monterey Jack Tomatoes 1 2 4 Cups shredded Monterey Jack cheese Lettuce ½ 1 2 10 ounce cans red enchilada sauce Shredded cheese (recommended—Old El Paso®) 3 6 12 8” flour tortillas Preheat oven to 400˚F. Grease pie plate. Cook and stir beef an ¼ ½ 1 Cup sour cream, or to taste (optional) onions until brown; drain. Stir in seasoning mix. Spread in plate; top with chilis. Beat milk, Bisquick and eggs until Preheat oven to 400˚F. smooth. Pour on top of beef mixture. Bake for 25 minutes. Stir ground beef and onions in a large skillet over medium- Top with tomatoes and cheese. Bake until knife inserted high heat until meat is browned and crumbly—about 7-10 between center and edge comes out clean—about 8-10 minutes. Add garlic; cook until fragrant—about 30 seconds. minutes. Cool 5 minutes. Top with Sour cream, tomatoes, Stir in tomatoes, chilis, cilantro, taco seasoning mix. Remove lettuce and more cheese, if desired. from heat. Mix black beans and red enchilada sauce in a bowl Anonymous until creamy. Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl. Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp—about 15 seconds per side. Place one tortilla on the bottom of an 8” springform pan. Spread generous layer of black bean mixture on tortilla, and a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour ¼ cup red enchilada sauce over the top. Repeat the layering process, finishing with cheese and enchilada sauce on top. Cover pan with aluminum foil; bake until cheese is bubbling and enchiladas are cooked through— about 40 minutes. Cool for 15 minutes; serve with sour cream. Anonymous

J 18 Meat—Ground Beef

www.bbcgoodfood.com www.seriouseats.com

Swedish Meat Balls Swedish Meat Balls

1 2 Pound ground beef or ground turkey ½ 1 2 3 4 Pounds ground beef ½ 1 Pound sausage of some kind ½ 1 2 3 4 Eggs ½ 1 Cup finely chopped onions ½ 1 2 3 4 tsp. salt ¾ 1½ Cup dry bread crumbs * 1½ 3 6 9 12 Tbsp. chopped onion ½ 1 Cup milk 2 4 8 12 16 Slices toast 1½ 3 tsp. salt ⅛ ¼ ½ ¾ 1 Cup water ⅛ ¼ tsp. pepper 1 2 4 6 8 Tbsp. shortening ⅛ ¼ tsp. nutmeg 1 2 4 6 8 Tbsp. flour ¾ 1½ tsp. dill weed ½ 1 2 3 4 Cups milk Dash of Allspice 1 2 4 6 8 tsp. Worcestershire sauce 1-2 2-4 Eggs Combine meat, eggs, salt, onion and sauce. Break toast into Sauce of: small pieces. Add water. Stir into meat mixture. Shape into 2 Tbsp. fat drippings balls and brown in shortening. Remove from pan. Add flour; ½ cup flour gradually stir in milk and stir until smooth. When smooth, 2 cups water place meatballs in and simmer for 15 minutes. 2 bouillon cubes Annemarie BUrks

Mix together and form into balls. Fry balls until browned throughout—remove and drain Add meatballs and simmer 15– 20 minutes or longer to enhance flavor.

*SUBSTITUTION 1½ 1 Cup bread crumbs soaked for 5 mins. In 1 2 Cups of milk Jim Charles from his friend, Nettie Meyer

kids.britannica.com

Drottningholm Palace is the private residence of the Swedish royal family.

J 19 Meat—Ground Beef

www.qvc.com

Sloppy Joe Tater Tot Casserole Stan’s Tater Tot Casserole

“This is my all-time favorite David Venable’s recipe!”—Mike 1 13X9 BAKING DISH

8-10 SERVINGS Hamburger (probably a pound) 1 Cans cream of mushroom soup 2 Pounds ground beef 1 Cans Cheddar cheese soup 1 14-ounce bag frozen peppers and onions 1 Jars Tostino’s cheese dip 1 15-ounce can sloppy joe sauce Tater Tots 2 Ounces cream cheese Grated cheese 4 Ounces pasteurized prepared cheese product 2 Cups shredded extra sharp cheddar cheese, divided Preheat oven to 350˚F. 1 Bag frozen tater tots Brown hamburger and drain. Mix in the soups, , dip and any 1 Cup shredded extra sharp cheddar cheese, divided optional items you like. Place tatter tots in baking pan and cover with meat mixture. Sprinkle with grated cheese if Preheat the oven to 425°F. desired. Bake for 30 minutes. Heat a large sauté pan over medium-high heat. Sauté the ground beef until cooked through and no longer pink. Add the OPTIONAL ITEMS peppers and onions and sauté until defrosted, about 5 minutes. Onions Drain the grease from the beef and vegetables and place the Green Peppers beef back into the sauté pan. Reduce the heat to medium, add Peas the sloppy joe sauce, cream cheese, and cheese product. Stir Etc. until the cheeses have melted. Bruce Gerberding Place the meat and cheese mixture into a 13" x 9" baking dish. Top with 2 cups of cheddar. Spread the tater tots over the surface of the meat and cheese. Top with the remaining cheese and bake for 45 minutes, or until bubbly and the tater tots have browned. Mike Porter

J 20 Meat—Camel

Baked Camel

I discovered this recipe at food downunder.com. It differs from the one posted by Mirj, so I'm submitting it here as in my opinion one can never have too many camel recipes. I have definitely NOT adjusted this one to suit my family's tastes! Yield amount was not given, but I'm guessing an entire subdivision. I'm estimating on preparation time as I have no idea how long it takes to scale 1 carp, let alone 20; pit-digging is also not included in preparation time.—FlemishMinx

You may need to make more than one stop to procure the necessary ingredients for this recipe. "I'm watching my weight, so I substituted Egg Beaters for seagull eggs."—Melissa and Her Pants bloggingpioneer.com

1 Large camel Whole Stuffed Camel 2 Large lamb 4 Large turkey Not a joke, this is an actual recipe. My kids went to a Bedouin 20 Large carp camp exhibit and everyone got a copy of this recipe (although 200 Medium seagull eggs not everyone got a taste). My translation into English. Who 400 Large dates knows, next time you want to have a "different" type of Banana leaves, as needed barbeque, why not go for it? Serves a friendly crowd.

Cook the eggs, peel them. Scale the carps. Fill the carps with 80-100 SERVINGS the dates and the eggs. Fill the turkeys with the carps. Fill the sheep with the turkeys. Fill the camel with the sheep. 1 Whole camel, medium size Dig a large pit. Place about 500 kilos of charcoal in the pit and 1 Whole lamb, large size light them. Wrap the camel in the banana-leaves and place in 20 Whole chicken, medium size the pit. Cover with earth and bake for two days (48 hours). 60 Eggs, hard-boiled, peeled Serve with rice. 12 kg rice 2 kg pine nuts 2 kg almonds 1 kg pistachio nut 110 Gallons water 5 Pounds black pepper Salt

Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Both from the Editors

www.pinterest.com

I got these recipes from the web, and they are not jokes. Just thought you’d like to see how people on the other side of the world eat.—ed.

J 21 Meat—Goat

plus.google.com

Roast Leg of Goat (kid) with Pumpkin in Yogurt and Sumac Cuts of Goat www.pinterest.com

Eastern Mediterranean countries of Cyprus, Egypt, Greece, Israel, Jordan, Lebanon, Palestine, Syria and Turkey all include goat & kid in their cuisines.

4 Generous servings with some leftovers

2 kg leg of goat 8 Bushy sprigs of fresh oregano Handful of fresh thyme Peel of an un-waxed lemon 5 Fresh garlic cloves lightly crushed, keeping skin 300 ml white wine 300 ml water 100 ml olive oil Salt and pepper 1 Recipe Pumpkin in Yogurt & Sumac (K-12)

Preheat the oven to 300˚F. Place the herbs, lemon peel, garlic, water, wine and olive oil in a deep roasting tray large enough to hold the leg of goat. Put the tray on top of a long sheet of silver foil before you put the goat in. Season the goat with salt and pepper and place it in the tray meat side down. Wrap it up and place in pre-heated oven for 5 hours. You will end up with a lot of stock but this is necessary as kid is a lot leaner than lamb and additional moisture is necessary. You should end up with meat that falls off the bone at a touch.

Serve with Lavash bread (a flat bread popular in many East Med countries typically used to wrap kebabs) or any flat bread

A Friend from Turkey

www.mfa.gov.tr

J 22 Meat—Lamb Chops

Unknown Photographer

Stuffed Lamb Chops Cuts of Lamb culinaryarts.about.com

Everyone I’ve ever served these to has loved them.

2 4 8 12 16 20 24 CHOPS

½ 1 2 3 4 5 6 Cups sliced mushrooms (or more) ½ 1 2 3 4 5 6 tsp. instant minced onion 1 2 3 6 8 10 12 Tbsp. butter ½ 1 2 3 4 5 6 Tbsp. dry sherry ¼ ½ 2 1½ 2 2½ 3 Tbsp. sour cream sauce mix 2 4 8 12 16 20 24 1” thick loin lamb chops

Cut pockets in the chops. In small saucepan, cook mushrooms

and onion in butter until tender. Stir in sherry and sauce mix. Bring to a boil over low heat. Fill each pocket with the mixture. Close pockets with picks and broil about 4 inches from heat for 7-8 minutes. Turn and broil 6-7 minutes longer, or to desired doneness.

NOTE: Sometimes I slip a tablespoon of sour cream inside each pocket. Judy Frank

J 23 Meat—Lamb Chops & Kebabs

www.1zoom.net

Shashlik aka Russian Lamb Kebab www.food.com with Tomato-Prune Sauce Dundee Lamb Chops 3-4 6-8 12-14 SERVINGS

Thanks to Mrs Keiller of Dundee, who bought a load of ¼ ½ 1 Cup minced dill surplus oranges and made them into marmalade, Dundee is ¼ ½ 1 Cup seltzer water forever associated with that fruit (and jute and journalism as 1 2 4 Tbsp. white vinegar well as jam). So whenever marmalade is added to a recipe (as ¾ 1½ 3 Tbsp. ground coriander here) it immediately becomes "Dundee". The quantities below ¾ 1½ 3 Tbsp. paprika will serve four (unless the chops are very small or the appetites ½ 1 2 tsp. ground cumin are large). Kosher salt to taste Freshly ground black pepper, to taste 2 4 8 Leg of lamb chops ¾ 1½ 3 Pound boneless lamb shoulder, cut into 2" pieces 2 ½ 5 10 Tbsp. vinegar 1½ 3 6 Small yellow onions ¼ ½ 1 tsp’ ground ginger (2 cut into 2" wedges, 1 minced) 2 4 8 Tablespoons marmalade ⅛ ¼ ½ Cup olive oil (from Keiller's of Dundee to be authentic!) 2½ 5 10 Cloves garlic, minced 2 4 8 Slices orange for garnish 1½ 3 6 Tbsp. tomato paste ½ 1 2 Half sticks butter ½ 1 2 tsp. crushed red chili flakes 2½ 5 10 Tbsp. water 8 16 32 Pitted prunes, roughly chopped ¼ ½ 1 tsp. paprika ½ 1 2 28-ounce can whole peeled tomatoes in juice, Salt and pepper crushed You will need a frying pan with a heavy base and a close- ½ 1 2 Cup minced cilantro fitting lid. First, brown the chops in the butter. Sprinkle the ¼ ½ 1 Cup minced parsley ginger, paprika, salt and pepper over the chops and add water ½ 1 2 Tbsp. lemon juice and vinegar. Place a generous tablespoon of marmalade on the 1 2 4 12" metal skewers top of each chop. Bring to a slow simmer and cook for 45 Combine half the dill with seltzer, vinegar, 1 tsp. coriander, minutes on a very low heat. If required, add a little extra water. and paprika, cumin, salt, and pepper in a bowl. Add lamb and Serve with a twist of orange on top of the chops and with onion wedges; cover; chill overnight. Heat oil in 4-quart boiled potatoes and fresh vegetables. saucepan over medium heat. Add minced onion and garlic; John Robertson, from John Robertson, from cook 6-8 minutes. Add remaining coriander, tomato paste, chili www.rampantscotland.com flakes, prunes, salt, and pepper; cook until caramelized, 2-3 minutes. Add tomatoes; simmer. Cook until thick, 15-20 minutes. Stir in remaining dill, plus cilantro, parsley, and juice. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Thread lamb and onions onto skewers. Grill over coals, turning as needed, until cooked to desired doneness—18-20 minutes for medium rare. If outside burns before lamb is cooked, move to cooler side of grill until done. Serve with sauce. Galia Dadiomova

J 24 Meat—Lamb Kebaps

paste and red pepper flakes. Season with salt pepper; combine well. Add water; bring to boil. Gently simmer for 10 minutes. Slice the pide or pita bread in 1” squares and place on a tray. Warm in the oven for 5 minutes. Drizzle a little olive oil on a skillet; cook meat slices on high heat; for about 2 minutes each side (take care not to overcook). Sauté sliced tomatoes and peppers at the other side of the skillet, until they start to charcoal at edges. Once everything is cooked, plate your Iskender Kebap. Place the warm pide/pita bread slices on each plate. Spread the cooked slices of the meat over the pide bread and pour over the tomato sauce. Place sautéed tomatoes and peppers at one side and a dollop of yoghurt at the other side. Serve immediately.

www.izlesene.com

Iskender Kebap

Iskender Kebab is one of the most popular kebabs at home and a specialty of Bursa region.

2-3 4-6 SERVINGS

FOR THE MEAT MARINADE:

1 2 lbs. rib eye steak or lamb or beef tenderloin 1 2 Large onions, grated 1½ 3 Tbsp. olive oil 1 2 tsp. dried oregano 1 2 tsp. red pepper flakes resimlitarifleri.com Salt and freshly ground black pepper to taste Sis Kebap aka Shish Kebab FOR THE TOMATO SAUCE: Meat on a Stick 1 2 Tbsp. concentrated tomato paste ½ 1 Pound boneless beef or lamb ½ 1 Tbsp. red pepper paste ½ 1 tsp. salt (optional; you can use extra 1 tbsp. tomato paste and ½-1 1-2 Cloves of garlic, minced red pepper flakes to your taste) 1 2 Tbsp. olive oil 1 2 Tbsp. olive oil ¼ ½ tsp. cumin 1 2 Cups water ¼ ½ tsp. paprika Salt and freshly ground black pepper to taste ½ 1 Tbsp. lemon juice 1½ 3 Medium tomatoes, cut into wedges Green/yellow/red pepper, cut in big chunks 1 2 Green pointy or bell peppers, deseeded and sliced 1-2 2-3 Medium onions, cut into 4 pieces Thinly sliced pide ekmek or plain pita bread (6 pieces) Any kind of vegetables you like 1 2 Cups plain yoghurt Wooden or metal skewers Preheat the oven to 350˚F In a bowl, combine salt, garlic, olive oil, cumin,paprika and Prepare meat marinade a day ahead of cooking time. Grate lemon juice. Cut meat uniformly sized -2 1” cubes for quick onions or place in a food processor and process until liquid. and even cooking. Squeeze onion juice into non-metallic bowl; discard remaining Add meat to marinade sauce;mix well. Marinate at least 1 onion pulp. Slice meat thinly (or ask your butcher to this for hour, preferably overnight in the fridge. you); pound each slice with the back of a wooden spoon or Drain the meat; discard the marinade, do not use it again. with a meat tenderizer. Aim to achieve slices about 2x1½”. Put the meat and vegetables on skewers. If you are using Combine onion juice, oregano, red pepper flakes, olive oil, salt wooden skewers, leave them in water for 30 minutes, to and freshly ground pepper in a large bowl. Stir in meat slices; prevent them catching fire over the grill. coat each piece with this marinade. Cover bowl with cling film Cook Shish Kebabs on the grill, electric grill or you can bake and marinate overnight in the fridge. them in the oven at 400˚F until all sides are golden brown and To make the tomato sauce, pour in the olive oil in a sauce pan tender. over the medium heat. Stir in the tomato paste, red pepper Both from a Friend from Turkey J 25 Meat—Pork

www.recipeshubs.com Cuts of Pork en.wikipedia.org

Sweet & Sour Pork

This is a no-chop stir-fry dish using frozen Chinese-style vegetables. You can make it with turkey instead of pork.

3 6 9 12 SERVINGS

½ 1 1½ Pound lean boneless pork or turkey breast tenderloins, thinly sliced into bite-sized strips, and set aside 2 4 6 8 Tbsp. teriyaki sauce 2 4 6 8 tsp. cornstarch 1 2 3 4 10-ounce pkgs. frozen Japanese-style Stir-fry vegetables with seasonings 1 2 3 4 Tbsp. cooking oil 1 2 3 4 8-ounce cans pineapple tidbits (juice pack) ¼ ½ ¾ 1 Cup water Chow mien noodles to taste

Preheat a wok or large skillet over high heat. Meanwhile, for the sauce, in a bowl stir together teriyaki sauce and cornstarch. If frozen vegetables contain a seasoning packet, stir it into teriyaki mixture. Set sauce aside. Add cooking oil to wok or skillet. If necessary add more oil during stir-frying. Add pork or turkey to the wok. Stir-fry over high heat about 3 minutes or until pork is no longer pink or the turkey is tender; remove meat from wok or skillet. Add frozen vegetables, undrained pineapple, and water to the wok. Stir sauce; add it to the wok or skillet. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in meat and cook about 30 seconds more or until heated through. Serve over chow mien noodles. Annemarie Burks

This little piggy went to market; This little piggy stayed home; This little piggy had roast beef; This little piggy had none; This little piggy cried wee wee wee wee all the way home.

—Old Nursery Rhyme

J 26 Meat—Pork

www.dishmaps.com

Sweet & Sour Pork

4 8 12 SERVINGS

1 2 3 4 Cups Sweet & Sour Sauce (H-6) ¼ ½ ¾ 1 Cups chicken broth ¾ 1½ 2¼ 3 Pounds boneless pork, cut into ¾” cubes ½ 1 1½ 2 Cups cornstarch 2 4 6 8 Tbsp. cooking oil ½ 1 1½ 2 Cups diced onion (½” pieces)

½ 1 1½ 2 Cups diced green bell pepper (½” pieces) ¾ 1½ 2¼ 3 Cups pineapple chunks

Combine Sweet & Sour Sauce and chicken broth in a bowl. Dust the pork with the cornstarch. Place a wok over high heat until hot. Add 1 Tbsp. oil, swirling to coat the sides. Add pork and stir-fry until golden brown—about 3 minutes. Remove and drain on paper towels. Keep warm. Return the wok to high heat; add remaining oil. Swirling to coat the sides. Add onion; stir-fry for 2 minutes. Add bell pepper; stir-fry for 1 minute. Reduce heat to medium-high. Add sauce, stirring until the sauce boils and thickens. Return pork to the wok and add pineapple; turn to heat through—about 1 minute.

www.shauntmax30.com NOTE: Whether store-bought, or from the recipe we offer in our condiments section, any sweet and sour sauce that gets you mouth-watering is good enough for the recipe.

Getsu Shin

www.lahistoriaconmapas.com J 27 Meat—Pork

www.europeancuisines.com

Crubeens aka Fried Pigs Trotters Crubeen Patties

2 4 8 SERVINGS The knife-and-fork-friendly version of this dish.

4 8 16 Fresh pigs' feet (not pickled!), ideally front ones’ After cooking trotters, remove from cooking liquid as directed washed well, and scraped of any bristles and above; drain; allow to cool until you're able to handle them. wrapped in cheesecloth—directions below. After unwrapping them, pull meat off bones with your fingers. 1 2 4 Large onions Bone each trotter, keeping as much skin in one piece as you 1 2 4 Large carrots can.) When all trotters are boned, divide meat into as many 1 2 4 Bay leaves parts as there were trotters, making sure each part has at least Bunch of parsley some skin. Line a small bowl with Saran; put a piece of trotter 6 12 24 peppercorns skin face down in the bottom. Pack the bowl full of a portion's Cold water to cover worth of the meat, pressing down firmly. Fold plastic wrap ½ 1 2 egg, beaten over meat; seal well. Sealed-up patties out of bowls and 2 4 8 ounces dried breadcrumbs refrigerate for at least two hours. The meat will set fairly firm Bacon fat or oil for roasting in its own juices and gelatine. Parsley to garnish After two hours, preheat oven as above. Unwrap each patty and have already beaten egg and bread crumbs or cornflake Cut a piece of cheesecloth that's a roughly couple of feet long crumbs as above. Dip each patty in egg, then roll in crumbs. and eighteen inches wide. Place the trotter on the piece of Heat bacon fat or oil in an ovenproof dish as above; spoon the cheesecloth and roll it up; then twist the ends until they're hot fat over each breaded patty and roast for half an hour at cordlike, bring them together at the middle of the trotter, and 450˚F, basting again at the fifteen-minute mark. Lift out tie them together. Put the wrapped trotters into a large pot carefully when the cooking is finished, and garnish as above: with onions, carrots, bay leaves, parsley and peppercorns: serve with a green salad, and stout. cover with cold water and bring to a boil. Cover, reduce heat; Page from Bridget Kelly simmer gently until meat is tender –about 2-3 hours. Carefully remove trotters from cooking liquid; allow to drain in a colander, still wrapped, until easy to handle. Unwrap carefully. (They may try to fall apart on you if they're tender enough. This is a good sign, but can make things exciting, so be careful.) If necessary, pat trotters dry with paper towels. Have the beaten egg and breadcrumbs ready in separate dishes. (We used cornflake crumbs for our example: they worked very well.) Dip each crubeen in beaten egg, roll in breadcrumbs. Repeat if you desire an extra thick crust. Preheat the oven to 450˚F. Heat bacon fat or oil in shallow roasting dish. Place trotters in the dish; spoon fat or oil over them. Roast in oven for about 30 minutes until crisp and golden, basting again with the fat about halfway through the cooking time. When finished roasting, remove each crubeen or pair of crubeens to a separate plate. Garnish with the spare parsley and serve immediately with soda bread and stout.

J 28 Meat—Pork: SPAM

Get Creative

www.instructables.com

www.cookinghawaiianstyle.com Spam Musubi (moo soo bee with no accent) Make a Sandwich of It with Vegetables

Spam is a comfort food in Hawaii, where this dish originated— it can be found everywhere! (it’s practically a national dish, after poi) Hm-m-m-m—doesn’t this resemble Sushi?—ed.

2½ 5 10 20 MUSUBI

1¼ 2½ 5 10 Cups sushi rice or Japanese short-grain rice at room temperature or 1¼ 2½ 5 10 Sheets nori, cut in half, lengthwise ¼ ½ 1 2 12-ounce cans Spam 1½ 3 6 12 tsp. soy sauce 1 2 4 8 Tbsp. mirin afterglobe.net

1 2 4 8 Tbsp. sugar Add Additional ‘Main’ Ingredients Furikake,(H-16) to taste

Cut spam into 10 slices and fry until slightly crispy Remove and drain on plate lined with paper towels. In another pan combine soy sauce mirin and sugar. Bring to a boil over med high heat; reduce to low. Add spam slices. coating them in the mixture When mixture is thickened remove spam from pan

Lay a sheet of nori lengthwise on a clean, surface. Moisten lower half of musubi maker (see note) and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is ¾” high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker. Starting at the end towards you, fold nori over Spam and rice stack; keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine slices of Spam, making sure to rinse off the mold each time to keep it from getting too sticky.

foodgawker.com Musubi Maker/Mold. Cut the top and bottom out of your Spam can. Place can on the Dress It Up for Hallowe’en counter. Pack your rice into the can press down to mold it. You can get one for well under $10.00 from Amazon.com. Etc., Etc., Etc. —ed.l Getsu Shinn

J 29 Meat—Pork & Ham

fitfool.livejournal.com

Nancy’s Pork Chops & Veggies in Mushroom Sauce

This is one of these genius things that happens when people are both tired and hungry . . . I Nancy came home exhausted from running errands one day, and all she could see in the www.pinterest.com cupboard was what you see here . . . so she made dinner . . . we’ve taken down her instructions and hope you’ll try it out.— ed. Golden Glazed Ham

1 2 3 4 SERVINGS 10-14 20-24 SERVINGS

2 4 6 8 Pork Chops 1 2 5-8 Pound ready-to-eat half ham ‘2 4 6 8 Tiny new potatoes 2-3 4-6 Oranges, sectioned 2 4 6 8 Carrots, sliced Whole cloves ¼ ½ ¾ 1 Small onion, chopped fine ½ 1 Cup French’s mustard 1+ Cans mushroom soup—whatever amount ½ 1 Cup light brown sugar you need to cover the chops ½ 1 tsp. ground cloves Pinch of salt ¼ ½ Cup orange juice

Place chops in a small baking pan—8x8” is fine. Arrange Preheat oven to 350°F. vegetables around them and pour soup over all. Cover with Heat ham in oven for 30 minutes. Score deeply and insert foil and bake for about 25 minutes, peeking in the oven at orange sections into slits. Secure with toothpicks. Insert least once to be sure all is proceeding well. cloves. Combine remaining ingredients. Spoon half the glaze Season as desired. You can serve as is, or over noodles or rice. over ham, continue baking 30 minutes. Enjoy remainder of recipe as a dipping sauce at the table. NOTES: If you can’t find new potatoes, cube or slice David Norris from his mother, Ruth regular potatoes.

Nancy says, try using any cream soup that inspires you—chicken, celery, etc.

Nancy Rodriguez

curtisstone.com

This isn’t exactly it, but suggests the flavor . . J 30 Meat—Sausage

Kwidzyń Castle, Poland

Kwidzyń Castle, Poland

Breakfast Casserole in the Crockpot

Cooks while you sleep! This is so nice! You can prepare it before you go to bed, and it will be ready when you wake up, since it cooked overnight! Almost as good as having some house elves handy!—ed.

MAKES A LOT!

1 26-ounce sack frozen hash brown potatoes Unknown Photographer 12 Eggs Smoked Polish Sausage with Vegetables 1 Cup milk 1 Tbsp. ground mustard [dry mustard] (optional) 1 2 4 Pkgs. smoked Polish sausage 1 16-ounce roll sausage (maple, sage, regular, etc.) ½ 1 2 Heads cabbage, cut into wedges Salt & Pepper to taste 3 6 12 Carrots, sliced 1 16-ounce bag shredded Cheddar cheese 3 6 12 Stalks celery, sliced 2 ½ 1 2 Whole onions, chopped ¼ ½ 1 Whole garlic, minced 1 2 4 Quarts water Salt & Pepper to taste Mustard

Combine all ingredients in a large pot and bring to a boil. Spray crockpot. Evenly spread hash browns over the bottom. Reduce heat and simmer for about 35 minute. Remove Crack eggs into a large bowl. Slowly whisk well. Add milk. sausage from the cookpot. You can treat the vegetables and Sprinkle the mustard into the eggs. Add salt & pepper to taste. broth in two different Cook sausage on high heat; drain and arrange over the Drain the vegetables and serve the as a side. potatoes. Cover potatoes with cheese. AT this point you can Place the vegetables and liquid together in a tureen with a ladle stir it all up if you like. No matter what you do, pour egg and serve them as a soup. mixture over everything in the crockpot. Have mustard handy for dipping the sausage. Spoon everything over to smooth it all out evenly. Turn Arleen Smith crockpot on LOW for 6-8 hours.

Anonymous

J 31 Meat—Sausage & Bacon

Unknown Photographer) www.shockinglydelicious.com

Larry’s Sweet Meat aka Oven-Cooked Bacon Honey-Spiced Sausage Links, etc. This method is about 9,000 years old, but it’s amazing how few I like the Jimmy Dean sausages—using either the maple or the cooks seem to know about it. My mother taught me how to fix hot versions. They are leaner and, I think, healthier than the it a gazillion years ago.—ed. regular.—Larry 1 Pound thick-sliced regular or smoked pork bacon Oil or butter or pan-spray Brown Sugar to taste (optional) ½ 1 2 Pounds sausages, maple or hot Maple syrup to taste (optional) 1½ 3 6 Tbsp. honey Salt & Pepper to taste (optional) 1 2 4 tsp. cinnamon 1 2 4 tsp. chili powder Preheat oven to 400˚F. Place in center rack of oven. ½ 1 2 tsp. cayenne Line bottom of pan with foil to make clean-up easier. ½ 1 2 Tbsp. garlic powder Lay the bacon strips out flat, in a single layer. leaving space so ½ 1 2 Tbsp. onion powder they don't overlap on the baking sheet. Add desired flavor enhancers if desired. Treat the pan, then Brown. & Serve over pancakes, or—what Bake for 10 minutes, turn bacon over and baked an additional may be even more natural—just eat it right out of the pan! 10 minutes. Depending on the thickness of your bacon and also Larry C. Wisdom how crisp you want your bacon, you may need to bake an additional 5 to 10 minutes. Watch closely to make sure it doesn’t burn. Once the bacon has reached your desired level of crispiness, remove from oven immediately and place on paper towels to soak up any remaining bacon grease.

NOTE: You can bake off the bacon a day before you need it and just heat it up in the oven when you need it.

CLEAN UP: Pick up the corners of the foil carefully to collect the bacon grease in the middle and pour into a jar or glass container. Store the bacon fat in the refrigerator and use it for other dishes that could benefit from its flavor. Anonymous

J 32 Poultry—Chicken

momsbistro.net

www.pillsbury.com Cuts of Chicken

Home -Style Chicken and Gravy

PREP TIME: 25 MINUTES

6 12 SERVINGS

6 12 boneless skinless chicken breasts halves ½ 1 tsp. seasoned salt ¾ 1½ tsp. paprika ¾ 1½ tsp. garlic pepper blend 1 2 12-ounce jars home-style chicken gravy 2 4 tablespoons fat-free half-and half or milk 1 2 Tbsp. Worcestershire sauce

Spray large nonstick skillet with nonstick cooking spray Heat over medium high heat until hot. Sprinkle chicken with seasoned salt, paprika and garlic-pepper blend; add to skillet. Cook 4 to 6 minutes or until browned on both sides. In medium bowl, combine gravy, half-and-half and Worcestershire sauce; mix well. Pour gravy mixture over chicken. Cover; simmer over medium-low heat for 10 to 15 minutes or until chicken is fork-tender and juices run clear.

SERVING SUGGESTION: Serve with roasted Vegetables and crusty rolls.

Marceline Jackson

As for those grapefruit and

buttermilk diets,

I’ll take

roast chicken and dumplings. —Hattie McDaniel

J 33 Poultry—Chicken

www.food.com dinnerthendessert.com

Lime Marinated Chicken Teriyaki-Style Chicken Pieces

I got this one out of a mystery novel . . . the writer’s name is Someone on our committee expressed the desire for an Diane Mott Davidson . . . easy teriyaki chicken dish that wasn’t as sweet as some of those we find all over the place. Gallia suggested we 2 4 8 12 16 SERVINGS try this dish that she prepares at home . . .—ed ½ 1 2 3 4 Pounds boneless, skinless chicken breasts 1 2 Pounds chicken pieces ⅛ ¼ ½ ¾ 1 Cups fresh lime juice Honey to taste ⅛ ¼ ½ ¾ 1 Cups olive oil ⅓ ⅔ Glasses soy sauce (⅓, ⅔ cups works well) Melted butter Pinch garlic

Mix lime juice with olive oil and place chicken in it for 15 to Preheat oven to about 400˚F. 20 minutes. Baste chicken with butter and broil slowly, about Arrange chicken pieces in 8x8” baking pan. Squizzle as much 6” from the heat source for 15 to 20 minutes on each side, honey as you wish over the chicken; pour soy sauce over all basting with more butter at least once as each side cooks. This and sprinkle with garlic to taste. Bake for about 45 minutes. can be eaten hot or cold. Galia Dadiomova VARIATIONS: You may sauté or grill this chicken if you prefer. Judy Frank

J 34 Poultry—Chicken

www.recipeshubs.com scottishcook.com

Chicken Kiev Chicken Bonnie Prince Charlie Kotleyety Pokiyevsky Drambuie (which gives this dish its flavour) is said to have 1-2 2-4 SERVINGS been Bonnie Prince Charlie’s recipe, which he gave to members of the MacKinnon clan in gratitude for their help 1 2 Chicken ½ breasts (2 each from 2(1) chickens) after Culloden. The honey-sweet golden drink is enjoyed by Melted butter with pastry brush millions around the world—and adds flavour to many recipes. Fine white bread crumbs 1 2 Beaten eggs, more if needed, for dipping chicken 2 4 8 Chicken breasts, skinned and boned Salt to taste 1-2 2-3 4-6 Tbsp. Drambuie Cayenne pepper to taste ¼ ½ 1 Cup chicken stock 2 4 ½-ounce frozen chunks of butter ½ 1 2 Cups whipping cream Safflower oil, for deep frying 1½ 3 6 Ounces butter ½ 1 Ounce finely chopped parsley (enough for 4 cutlets) ½ 1 2 Ounce roasted flaked almonds Pate or truffles for centers (optional) 2 4 8 Apples A little flour Lightly pound and flatten the chicken breast cutlets. Lightly Salt and pepper brush both sides of each with melted butter. Center the frozen chunks of butter on each filet. Sprinkle with salt & pepper. Flour and season the chicken breasts and fry in hot butter in Wrap each around the butter overlapping ends. Seal firmly. both sides. When well browned, sprinkle with Drambuie; add Refrigerate for 2 hours. chicken stock, cover and simmer for ten minutes. Take out and dip each into beaten egg; roll in bread crumbs. While chicken is cooking, peel and core apples. Cut them into Press bread crumbs and roll again and press again. Refrigerate thick slices and cook gently in butter until fairly soft—to avoid 30 minutes to set the coating. Meanwhile, heat pan of deep mashing do not stir. Remove chicken to a serving dish when smoking oil. Take chicken directly from refrigerator and fry ready, and keep warm in the oven. submerge at least 5 minutes. Serve immediately. Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream. Heat but do This is classically served with grated potatoes au gratin, fresh not boil. Add the roasted flaked almonds. Cover the chicken peas, fresh parsley or watercress garnish, and deseeded or with this sauce and garnish with the sliced apple. cheesecloth covered lemon wedge, 1 per serving. John Robertson, from www.rampantscotland.com Robert Ozerov

en.wikipedia.org universalprayers.org Archangel Michael, Patron of Kiev The Bonnie Prince Charles Edward Stewart J 35 Poultry—Chicken

www.seriouseats.com

www.tasteofhome.com Sichuan Bang Bang Chicken Kota Riganati (Greek Chicken Oregano) A The name: Bang Bang in Chinese literally means wood bar, and actually is the rolling pin in our daily cooking. The mala 4-6 8-12 SERVINGS sauce with Sichuan peppercorn powder is considered to be the best part of this dish. And in order to make the chicken meat 1 2 3-pound chickens absorb the spicy sauce as more as possible, the chicken meat is 3 6 Tbsp. olive oil or melted butter beaten by a rolling pin and then shredded. It is often called 1 2 Lemons, the juice from ‘bon bon,’ pon pon,’ or ‘pang pang,’ but whatever you call it, Salt & Pepper to taste it’s a great way to use leftover shredded chicken or turkey. ½ 1 tsp. oregano The variation in names comes from the many dialectical ¼ ½ Pound butter, melted pronunciations for the Chinese word for ‘stick’ or ‘rod’ that cooks usually use to pound and tenderize the chicken for this Preheat oven to 350˚F. dish. “But you needn’t resort to blunt instruments to tenderize Wash chicken thoroughly and rub with oil or butter and lemon your chicken; American birds are already tender enough to juice. Sprinkle with salt, pepper and oregano. Place in baking require only a little thumping with a Chinese chef’s knife.” pan and bake for about 1½ hours. Baste occasionally with Serve as an appetizer, over noodles or rice, or as a salad.—ed. butter. Getsu Shinn 4-6 8-12 SERVINGS Kota Riganati (Greek Chicken Oregano) B ¾ 1½ Pound boneless, skinless chicken 2 4 tsp. salt ½ Cup olive oil or butter 3 6 Tbsp. white vinegar 2 tsp. salt 2 4 Tbsp. soy sauce 4 Tbsp. lemon juice 2 4 Tbsp. chicken broth 1 4-4½ pound roasting chicken 3 6 Tbsp. chunky sesame paste (or peanut butter) ¼ Pound butter 1 2 Tbsp. chili garlic sauce 2 Cups canned tomatoes 2 4 tsp. sugar 1 tsp. salt ¼ ½ Small head of iceberg lettuce, julienned 1 tsp. pepper 1 2 tsp. toasted sesame seeds 2 tsp. oregano

Place the chicken in a medium (large) saucepan; add enough Preheat oven to 375˚F. water to cover. Add salt and bring to a boil. Reduce heat to Combine olive oil, salt and lemon juice. Rub on chicken, low and simmer for 7-8 minutes. Remove the chicken and inside and out. Place chicken in a roasting pan and roast for 1 discard the cooking liquid. Let the chicken cool slightly, With hour. Melt butter in a saucepan; add tomatoes, remaining salt, the flat blade of a cleaver, pound the cooked chicken until pepper and oregano. Cook over medium heat for 5 minutes, softened and shred by hand. stirring occasionally. Pour over the chicken and reduce the Make a sauce by combining the white vinegar, soy sauce, heat to 325˚F. Roast for 1 hour, or until tender, basting chicken broth, peanut butter, chile garlic sauce and sugar in a frequently. bowl. Whisk it well with a fork. Place lettuce on a serving Getsu Shinn dish and place chicken on top of the lettuce. Pour the sauce over the chicken and sprinkle with toasted sesame seeds. Getsu Shinn J 36 Poultry—Chicken

sybaritica.me Rosemary Chicken

www.bettycrocker.com This is one of my favorite recipes—I got it from a good family friend! Chicken Enchiladas 4 SERVINGS 8X8 9X13 LASAGNA BAKING PAN 4 8 16 ENCHILADAS ¾ Pound small red-skinned potatoes, quartered 2 Sprigs fresh rosemary plus 2 4 8 Cans chicken or 2 baked chickens 1 Tbsp. Rosemary leaves or 1 tsp. dried Rosemary, crushed (1¼ 2½ 5 cups) 1 Clove garlic, minced 1 2 4 Jars salsa Verde, milk Pinch red pepper flakes 3 6 12 Green onions, sliced thinly sliced 2 Lemons, the juice of (reserve the seeded lemon halves) ⅛ ¼ ½ Cup fresh lime juice 2 Tbsp. olive oil (1-2 2-3 4-6 fresh limes) 1 Pound chicken pieces (your choice) ¼ ½ ¾ Cups fresh chopped cilantro 1 Cup mushrooms, halved 8 16 32 6” corn tortillas or flour tortillas ½ 1 1½ Containers sour cream Preheat oven to 450˚F. Heat oil in an oven-proof skillet or ¼ ½ ¾ Cups chicken broth roasting pan before adding mushrooms, potatoes and other ½ 1 1½ Package Mexican cheese, shredded ingredients. Add chicken; cook—skin-side down— until ½ 1 1 ½ Tbsp. cilantro brown—about 5 minutes. Add reserved lemon halves and stir to coat, making sure the skin is face up. Transfer to the oven Preheat oven to 350˚F. and roast, uncovered until the chicken and potatoes ae crispy— Place chicken in bowl. Mix salsa with chicken. In skillet put 30-40 minutes. half the salsa along with the onions, cilantro and lime juice; Annemarie Burks heat to boiling. Place tortilla in mixture for about 10 seconds. Put on waxed paper; fill with ⅓ cup chicken. Roll and place in greased baking pan, seam down. Stir sour cream and broth into skillet with remaining salsa. Spoon over tortillas. Cover all with foil. Bake for 15 minutes. Remove foil; sprinkle with cheese and cilantro. Bake until cheese melts—about 5 minutes. Annemarie Burks

Si Dieu me prête vie, je ferai qu'il n'y aura point de laboureur en mon royaume qui n'ait les moyens d'avoir le dimanche une poule dans son pot! (If God keeps me, I will make sure that no peasant in my realm will lack the means to have a chicken in the pot on Sunday!) “Good King Henry” (Henri de Navarre, Henry IV of France) (Herbert Hoover stole it for his own purposes) is said to have originated the oft-repeated phrase, "a chicken in every pot".

J 37 Poultry—Chicken

allrecipes.com

Chicken Broccoli Lemony Oriental-Style Chicken Chunks Well this picture isn’t quite accurate as far as the shape goes, but it should tempt you properly as far as your expectations 2 4 8 12 SERVINGS go. It belongs to the Chicken Divan family.—ed. ½ 1 2 3 12-ounce pkgs. frozen, breaded, small, 8X8 9X13” PAN chunk-shaped chicken patties 1½ 3 6 9 Green onions, biased sliced into 1” pieces 1 2 Cans crescent roll dough ⅛ ¼ ½ ¾ Medium head iceberg lettuce, shredded ½ 1 Bunch fresh broccoli, steamed & pulled into florets ½ 1 2 3 Cups water ½ 1 Medium onion, chopped ⅛ ¼ ½ ¾ Cup lemon juice 2 4 Stalks celery, sliced 1½ 3 6 9 Tbsp. brown sugar ½ 1 Small can mushrooms 1 2 4 6 Tbsp. soy sauce ½ 1 Can cream of chicken soup 2 4 8 12 tsp. cornstarch ½ 1 Can cream of celery soup ¼ ½ 1 1½ tsp. instant chicken bouillon cubes ½ 1 8-ounce pkg. cream cheese ½ 1 2 3 Tbsp. cooking oil 1 2 Pkgs. boneless chicken, cut into pieces & braised ½ 1 Block mild Cheddar cheese, grated Preheat oven. to temperature indicated on the chicken package. ½ 1 Pkg. saltine crackers, crushed Bake chicken according to package directions. While chicken ½ 1 Cube/stick butter or margarine, melted is baking, preheat wok or large skillet over high heat. In a bowl, stir together ware, lemon juice, sugar, soy sauce, Preheat oven to 350˚F. cornstarch, and bouillon granules. Set sauce aside. Press dough into the pan, lining it completely. Layer broccoli Add oil to the hot wok. Add onions. Stir-fry for 1 minute. on top of dough with onions, celery and mushrooms. Mix Push onions from center. Stir sauce; add to wok. Cook and soups and cream cheese together. Mix chicken into soup and stir until thickened and bubbly. Cook and stir for 2 minutes pour over vegetables. Sprinkle cheese over soups and the more. Add chicken. Toss to coat. Serve over lettuce. crackers over the soups. Pour melted butter over all. Bake for 30 minutes. or Annemarie Burks

Cook chicken in microwave according to package directions. Cover to keep warm. Meanwhile, bias-slice onions into 1” pieces, shred lettuce. For sauce: In a 4-cup measure combine sugar and cornstarch. Stir in onions, water, juice, soy sauce and bouillon granules. Omit oil. Micro-cook, uncovered on 100% power (high) 4-6 minutes or until thickened and bubbly, stir-fry after every minute. Add the chicken. Toss and serve as above. Annemarie Burks

J 38 Poultry—Chicken

www.cbc.ca

Quick Chicken Tandoori

Tandoori chicken originated in India. It’s widely popular in South Asia, Malaysia, Singapore, Middle East Indonesia, the and the Western world. It’s named for the cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.

2 4 8 12 16 SERVINGS www.foodily.com 1 2 4 6 8 Cups yogurt Doro Wot 1 2 4 6 8 teaspoons minced ginger Ethiopian Chicken Dish 1 2 4 6 8 teaspoons minced garlic 1 2 4 6 8 teaspoons paprika They tell us this is a dish served at holidays and on all special 1 2 4 6 8 teaspoons ground coriander occasions.—ed. ½ 1 2 3 4 Limes the juice of Salt and fresh black pepper 36 12 24 SERVINGS ¾ 1½ 3 4 ½ 6 Pounds chicken breasts, cut in half Cold water to cover the chicken Minced cilantro for garnish Lemon juice 1 2 4 Pounds skinless chicken legs Preheat broiler or grill. Combine yogurt, ginger, garlic, 1 2 4 large red onions, finely chopped paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl. Dredge chicken in yogurt; and marinate ¾ 1½ 3 Cups berbere (H-19) 5 to 60 minutes, as time allows. ½ 1 2 Cup niter kibbeh (H-11) (spiced butter) ¼ ½ 1 Cup fresh garlic, finely ground IF YOU'RE BROILING: line a baking sheet with aluminum foil for ¼ ½ 1 Cup fresh ginger, finely ground easier cleanup. Put chicken breasts on pan, underside facing 3 6 12 Peeled hard-boiled eggs up; reserve marinade that does not cling to breasts. Broil until Salt lightly browned—about 3-4 minutes. Turn chicken; spoon remaining marinade over. Broil on smooth side or until lightly Injera bread (D-28) browned—about 3-4 minutes. Garnish and add remaining lime Wash and soak the chicken in cold water with lemon squeezed juice over chicken and serve, spooning cooked marinade over into it for 30 minutes. (This removes any bacteria and meat and, if you're serving it, over rice. tenderizes the meat.) IF GRILLING: cut marinade by half. Cook 3-4 minutes a side, Caramelize the red onions on low heat in a large pot for 1 until chicken browns and is cooked through, at times brushing hour. Add the berbere, niter kibbeh, garlic and ginger and cook with marinade. Garnish and add lime, serve. NY Times for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.

Recipe courtesy Woine of Taste of Ethiopia, Austin, Texas.

NOTE: Some cooks add a little wine and some cardamom to taste. Tandoor Tikki Tandoor, Restaurant Service Traditional Clay Cooker buy-tandoors.blogspot.com indiancookshop.co.uk

J 39 Poultry—Chicken

Photo from Betty Crocker Oven-Fried Chicken

4 8 12 16 GENEROUS SERVINGS

1 2 3 4 Cups bread crumbs—your choice 1 2 3 4 tsp. garlic powder 1 2 3 4 tsp. onion powder 1 2 3 4 tsp. thyme ½ 1 1½ 2 tsp. oregano allrecipes.com 1 2 3 4 tsp. basil 2 4 6 8 tsp. paprika The Ultimate Southern Fried Chicken Salt & Pepper to taste 2 4 6 8 Eggs 4 8 12 SERVINGS 2 4 6 8 Egg Whites 3 6 9 12 Tbsp. olive oil or olive oil cooking spray 6 12 18 Large eggs 8 16 24 32 Boneless, skinless chicken pieces Kosher salt 3 6 9 Cups all-purpose flour Preheat oven to 350˚F. ½ 1 1½ Cup cornstarch Combine bread crumbs and seasonings in a plastic bag. In a 1½ 3 4½ Tablespoons garlic powder shallow bowl, beat all the eggs listed. Dip chicken into beaten 1 2 3 teaspoon paprika eggs; roll in bread crumb mixture. Spread on cookies sheet; 1 2 3 teaspoon crushed red pepper drizzle or spray olive oil over each piece. Bake until no traces Freshly ground black pepper of pink meat remain—about 30-35 minutes. It is usually done 1 2 3 3½-pound chicken, cut into 8 pieces when clear juice appears. Vegetable oil, for frying The single recipe might serve as many as 6 . . . Valerie, the Guest Dietician In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper. Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet. In a large cast-iron skillet, heat ¾” of oil to 360°F. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.

From Chef Shaun Doty of Mantam & Biddy in Atlanta

http://www.foodandwine.com

J 40 Poultry—Chicken

www.cafetecumseh.com

Vietnamese Chicken & Cabbage Stir-Fry

2 4 8 12 SERVINGS coolfood.xyz SAUCE Chicken Stroganoff ½ 1 2 3 4 Cup brown sugar Galia has this recipe by heart, and dictated it to me ⅛ ¼ ½ ¾ 1 Cup water sitting here at the computer . . . lovely idea!—ed. ¼ ½ 1½ 2¼ 3 Cup soy sauce (or gluten-free tamari) ½ 1 2 3 4 Tbsp. pomegranate molasses 3 6 12 18 SERVINGS ½ 1 2 3 4 Tbsp. freshly grated ginger ½ 1 2 3 4 Star anise pod, ground into powder ½ 3 6 9 Tbsp. flour 2 4 8 12 16 Cloves garlic, minced Salt & Pepper to taste ½ 1 2 3 4 Small shallot, peeled and finely minced ½ 3 6 9 Full chicken breasts, in small pieces ½ 1 2 3 4 Time, zest and juice reserved ½ 1 2 3 Onion, chopped Cooking oil—your choice STIR-FRY ½ 1 2 3 8-ounce tub sour cream ½ 1 2 3 Box mushrooms—your choice ¾ 1½ 3 4 ½ 6 Pounds boneless skinless Smart Chicken 1 1-2 2-4 3-6 Bay leaves breasts, sliced into strips Water if necessary 1 2 4 6 8 Tablespoons coconut oil (or other high-heat oil), divided Combine flour with salt & pepper. Dredge the chicken in the ½ 1 2 3 4 Head green cabbage, julienned flour. Heat a little oil in skillet and place chicken, onions and ½ 1 2 3 4 Leek, julienned lengthwise mushrooms altogether. Crumble bay leaf and add to the 1 2 4 6 8 Carrots, peeled and julienned mixture. Cook about 20 minutes, stirring frequently. Stir in ½ 1 2 3 4 Small bunch kale, stems removed, sour cream. And a little bit of water If needed to make a sauce. julienned Cover and continue cooking for 10 more minutes or so, on ¼ ½ 1 1 ½ 2 Bunch green onions, thinly sliced low heat. Serve over noodles or mashed potatoes.. ¼ ½ 1 1 ½ 2 Bunch cilantro, chopped

Galia Dadiomova In a medium saucepan over low, dissolve brown sugar in water. Simmer until water has evaporated and sugar caramelizes. Add soy sauce, pomegranate molasses, ginger, star anise, garlic, shallot, zest of lime and juice of half the lime. Simmer over medium heat until thickened, about 20 minutes. Do not let sauce come to a boil. While the sauce is simmering, heat wok or large sauté pan over high heat for 5 minutes. Add 1 tablespoon oil and heat until glistening, about 30 seconds. Add chicken and brown, about 2 minutes. Flip and sear on other side for 2 minutes. Remove from pan and set aside. Wipe wok with paper towel. Add 1 tablespoon oil and heat until glistening, about 30 seconds. Add cabbage, leek, carrots, and kale. Let cook undisturbed for 30 seconds, stir and cook until browned and softened, about 8 minutes. Toss in 4 tablespoons Stir-Fry Sauce. Remove from pan and set aside. Return chicken to wok and add 2 tablespoons Stir-Fry Sauce. Heat 1 minute. Plate vegetables with chicken on top. Garnish with green onion and cilantro. by Rhona Bowles Kamar, Chef, Ramsi's Cafe on the World, Louisville, Kentucky J 41 Poultry—Chicken

www.food.com Chicken Vindaloo

All old fans of Red Dwarf remember Lister’s addiction to vindaloo dishes, chicken being his favorite . . . here’s a version www.seriouseats.com of it for you to enjoy.—eds.

Ultimate Chicken Curry 2 4 8 12 SERVINGS

2 4 8 12 SERVINGS 1 ½ 3 6 9 Cups chopped onions

1 2 4 6 Tbsp. canola oil ¾ 1½ 3 4½ Cups chopped seeded tomatoes ½ 1 2 3 Small onion, coarsely chopped (about 4 medium) 2 4 8 12 Medium-size cloves garlic, coarsely chopped 1 ¼ 2½ 5 7 ½ Tbsp. distilled white vinegar 2 4 8 12 Pieces fresh ginger, coarsely chopped ½ 1 2 3 Large garlic clove, chopped (each about the size & thickness of a quarter; ½ 1 2 3 tsp. minced peeled fresh ginger no need to peel the skin), ½ 1 2 3 tsp. tomato paste ½ 1 2 3 tsp. Garam Masala (H-20) 1 2 4 6 tsp. Raghavan’s Blend (H-21) or store ½ 1 2 3 tsp. ground turmeric bought Madras Curry Powder (H-21) ¼ ½ 1 1½ Cup canned diced tomatoes with their juices ¼ ½ 1 1½ tsp. paprika ¼ ½ 1 1½ Cup half-and-half ¼ ½ 1 1½ tsp. ground cumin ¾ 1½ 3 4½ Pounds skinless, boneless chicken breasts, ¼ ½ 1 1½ tsp. ground coriander cut into 2” cubes ⅛ ¼ ½ ¾ tsp. cayenne pepper (or more) ½ 1 2 3 tsp. coarse kosher or sea salt 1 2 4 6 Tbsp. vegetable oil 1 2 4 6 Tbsp. finely chopped fresh cilantro 3 6 12 18 Skinless boneless chicken thighs, leaves and tender stems cut into 1-1½” pieces ¾ 1½ 3 4½ Pounds russet potatoes, peeled, Heat the oil in a large skillet over medium-high heat. Once oil cut into 1” pieces appears to shimmer, add onion, garlic, and ginger; stir-fry until ¾ 1½ 3 4½ Cups low-salt chicken broth or water onion is light caramel brown around the edges—4-5 minutes. Sprinkle spice blend into the skillet; stir to mix. Let spices Blend first 12 ingredients in processor until paste forms. Heat roast in onion medley until aromas dramatically change— oil in heavy large pot over medium-high heat. Add paste from about 10 seconds. Pour in tomatoes; stir once or twice. Lower processor and cook until golden, stirring occasionally—about heat and simmer the chunky sauce, uncovered, stirring 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add occasionally, until tomato pieces soften, the excess moisture broth; bring to boil. Reduce heat to medium-low; cover and evaporates, and some of the oils in the spices start to dot the simmer until potatoes are tender, stirring occasionally, about edge of the sauce—about 5-7 minutes. Pour half-and-half into 15 minutes. Uncover and simmer until chicken is cooked skillet; scrape bottom once or twice to release any bits of through—about 5 minutes longer. Season with more cayenne, onion, garlic, and ginger, deglazing skillet and releasing those if desired, and salt and pepper. flavors back into the sauce. Transfer chunky curry to a blender. Editors Purée curry until slightly curdled looking but smooth, and saffron orange-hued. Return sauce to skillet; stir in chicken and salt. Simmer, covered, on medium-low heat, stirring occasionally, until the chicken is cooked through, no longer pinkish-red, and its juices run clear, 12 to 15 minutes. Sprinkle the cilantro on top of the chicken curry and serve. Getsu Shinn en.wikipedia.org Tamatar Murghi from Indian Cooking Unfolded www.giantfreakinrobot.com

J 42 Poultry—Chicken Pot Pie

www.myrecipes.com Cheater’s (Really Easy)

Chicken Pot Pie www.huffingtonpost.com

8X8 13X9 PAN Chicken Pot Pie in a Mug

8 16 Cups cooked, boned chicken OR 1 2 SERVINGS 2 4 29-ounce cans cooked, boned chicken 2 4 Cups corn kernels, fresh or frozen ¼ ½ Cup diced skinless, boneless chicken fillet 2 4 Cups carrots, sliced or diced ½ ½ Cup frozen green peas, washed and strained 1 2 Cups broccoli, chopped ½ 1 Shallot, diced 1½ 3 26-ounce cans cream soup: chicken, ½ 1 tsp. cooking olive oil mushroom, celery, etc. 1 2 Tbsp. plain flour 1½ 3 Tbsp. Herbs de Provençe, (H-12) or thyme, ½ 1 Cup organic low-sodium chicken broth or sage, or oregano, or dill, etc. ¼ ½ Cup water 2 4 Cups Bisquick® ¼ ½ Cup milk ½ 1 Cups milk ⅛ ¼ Cup heavy cream 1 2 Eggs Sea salt Black pepper Cayenne pepper Preheat oven to 400ºF. Toss meat, vegetables, and seasonings ® Frozen puff pastry together; place in un-greased pan. Combine Bisquick , egg and milk until moistened. Spread evenly over the meat and Thaw puff pastry 1 hour before use. vegetables.. Bake for about 30 minutes, until crust is golden Preheat oven to 400F brown. Marinate chicken with some sea salt, black pepper and cayenne Editors pepper; set aside for 10-15 mins. Heat oil; stir fry the shallot. Add chicken and cook until golden brown. Add peas. Stir in flour and mix well. Season with salt and pepper to your preference. Slowly stir in chicken broth. Simmer over medium-low heat for 7-10 mins until thick. Turn heat to low, stir in milk and cream. Place filling into a mug. Cover it with a rolled-out and cut puff pastry. Seal the edges with water. Bake in the preheated oven for 8 mins until pastry is puffy and golden brown. Allow cool for 3 mins before serving. http://www.danceonflour.com J 43 Poultry—Duck & Turkey

creativemarket.com

Cuts of Duck www.pinterest.com

Remington Steele & Laura Holt Cook Canard au Vin Rouge aka Duck in Red Wine

2 4 8 12 SERVINGS

2 4 8 12 Duck leg quarters 1 2 4 6 Carrots, peeled and finely chopped ½ 1 2 3 Small stalk celery, finely chopped ½ 1 2 3 Medium onion, finely chopped ½ 1 2 3 Bay leaf 1 2 4 6 Sprigs rosemary, bruised between hands 1 2 4 6 Large cloves garlic, smashed www.thebittenword.com

1½ 3 6 9 Cups red wine, (pinot noir or zinfandel, etc.) ½ 1 2 3 Cup chicken stock/broth (if needed) Turkey Meatloaf (with Options)

THE DAY BEFORE: Put duck legs in a gallon plastic bag and add 1 2 Pkgs. 97% lean ground beef (1¼ pound pkgs.) remaining ingredients, except chicken stock. Refrigerate for 16 ⅓ ⅔ Cup Italian dressing, restaurant style to 24 hours, turning occasionally. ¼ ½ Cup prepared barbecue sauce Preheat oven to 275˚F. 1 2 Eggs Remove legs from bag (keeping marinade) and remove skin ½ 1 Cup bread crumbs, plain (keeping it as whole as you can). Place skinless legs in a large 1 2 tsp. Worcestershire sauce Dutch oven and add marinade. The liquid should come halfway up the sides of the meat; if not, add some chicken Preheat oven to 350˚F. stock/broth. Place over medium high heat and bring just to a In a bowl combine all ingredients. Squish with hands until boil. Cover and move pot to the center of the oven. Cook for blended. Press into bread loaf pan. Bake until top is nice and 2½ hours, turning legs halfway through. brown—about 1 hour.

In the meantime, lightly season the leg skin with salt and PICKLE & CHEESE VARIATION pepper. Using a very sharp knife, score leg skin into ½” strips, being careful not to cut completely through skin. Place skin- This variation is super yummy—we like the sweet pickles the side up in a skillet and cook over medium-low heat until most best. We couldn’t find any photos on Google that showed of the fat is rendered. Turn skin over and finish browning. The the tunnel structure of this variation on the recipe. skin should be quite crisp. Drain, separate strips and cut in half. Shredded Cheddar cheese, to taste When duck is done, remove legs from pot and set aside. Chopped sweet pickles, to taste Remove bay leaf and rosemary sprigs and discard. Using either a stand-alone blender, a food processor or a hand blender, Press two thirds of mixture into bread pan. Using your fingers puree sauce. Serve breasts over rice, polenta or pasta drizzled or a spoon, form a tunnel groove in the center. Add cheese and with sauce. Garnish with skin and a few fresh rosemary leaves. pickles into the groove. Top with remaining turkey mixture I add leftover sautéed mushrooms if I have them. capping the tunnel structure. Bake as directed above. Bruce Gerberding http://www.npr.org J 44 Poultry—Goose

www.janeausten.co.uk

Michaelmas Goose

There is an old belief in Ireland that if you eat goose on Michaelmas Day (29 September—The Feast of St. Michael) creativemarket.com you will not be in want for the following year. Serve it with applesauce, and to be completely authentic, stuff it with potato Cuts of Goose & apple stuffing. Goose is no longer as fatty as it used to be, and ours was on the dry side (perhaps we cooked it too long), but I thought it tasted like roast beef.

1 10-pound goose Sea salt to taste Freshly ground pepper to taste 1 Recipe Potato-Apple Stuffing (H-23)

Preheat oven to 350°F. Season the cavity of the goose with salt and pepper. Sprinkle some sea salt over the breast and rub into the goose skin. Roast the bird for 2 to 2½ hours. Take the roasting pan from the oven 3 or 4 times during the cooking and pour off the excess fat. (Store this fat in your refrigerator—it keeps for months and is wonderful for roasting or sautéing potatoes.) To test whether the goose is cooked, prick the thigh at the thickest part. The juices which run out should be clear; if they are pink, the goose needs a little longer. When cooked, remove the goose to a large platter and put into a low oven while you make gravy (we have no recipe for that). www.schiltzfoods.com Bridget Kelly Christmas Goose, Dickens-Style

1 Goose, 12 to 14 pounds, thawed if frozen Salt and pepper 2 Oranges, grated rind of 1 Recipe Chestnut Stuffing (H-23)

Remove giblets from goose. Remove loose fat and reserve for liver toasts. Sprinkle goose inside and out with salt and pepper. Rub with orange rind. Stuff goose loosely with Chestnut

Stuffing. (Do not stuff goose until it is ready to be roasted.)Sew or skewer openings. Place goose breast side up on a rack in a shallow roasting pan. Roast in a preheated 350 degree F oven for 25 minutes per pound. Place goose on serving platter. Garnish with pine sprigs and sliced blood oranges. Elizabeth Bell J 45 Fish & Chips: Cod

Fish Cuts

www.taste.com.au

English-Style Fish and Chips

I learned to sprinkle vinegar on things we usually pour ketchup onto while travelling in the British Isles. In the case of the fish and chips, I found my very favorite version at an Alfie’s Fish & Chips place up on capitol hill, . . . when I asked, they told me they used Icelandic cod . . .—judy

4 8 12 SERVINGS www.bbc.co.uk Vegetable oil, for deep frying 4 8 12 Large russet potatoes Cheaters’ Fish & Chips 2 4 6 Cups all-purpose flour 1 2 3 Tbsp. baking powder For such a simple dish, we certainly had our opinions! 1 2 3 teaspoon salt, plus more for seasoning This is sort of a composite recipe reached at by consensus ½ 1 1½ tsp freshly ground black pepper, among the women of Rose House. After two years and quite a plus more for seasoning few women, we decided we like the Gorton’s triangular- 1 2 3 Large egg, lightly beaten shaped, batter covered ones the best, but you can use your own 1 2 3 12-ounce can soda water (club soda) favorite fish stick ½ 1 1 ½ Cup rice flour, for dredging 2 4 6 8-ounce pieces cod or haddock fillets, cut in ½ on an angle 1 2 3 4 Packages fish sticks Malt vinegar, for serving 1 2 3 4 Packages frozen fries or tater tots— flavored or plain—we like the variety Heat 3-inches of the oil in a deep fryer to 325˚F. Tartar Sauce to taste Alternately, heat 3-inches of oil in a deep pot. Peel potatoes; cut into chips, the size of your index finger. Put Spread fish sticks out in a single layer on two cookie sheets. potatoes in oil. Fry chips for 2 to 3 minutes; they should not be Spread frozen potato bites out in a single layer on two cookie crisp or fully cooked at this point. Remove chips with a spider sheets. Bake as packages direct. Serve with lemon and/or strainer or slotted spoon, to a paper towel-lined platter to drain. lime juice, Tartar Sauce, malt or balsamic vinegar, etc. Crank the oil temperature up to ˚F. Editor In large mixing bowl, combine flour, baking powder, salt, pepper, and egg. Add soda water and whisk to a smooth batter. Spread rice flour on a plate. Dredge fish pieces in rice flour; dip into batter, letting the excess drip off. Put chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave battered fish into the bubbling oil before dropping them in on top of the chips. Fry fish and chips until crispy and brown—about 4-5 minutes. Remove basket; drain fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar Elizabeth Bell

J 46 Fish—Haddock

Unknown Photographer www.bbc.co.uk Haddock Floating on the Sea Finnan Haddie aka Haddock on a Bed of Spinach There are references to smoked fish in Scotland going back to I like the romantic name for this dish . . . my friend Cynthia the 16th century. James Boswell wrote about them in the 18th says ‘floating on the sea’ is traditional in some cultures for century, mentioning that Scottish smoked fish could be any dish bedded upon spinach . . . obtained in London. But these were heavily smoked (as a preservative) and a bit tough. In the late 19th century, as fast 2 4 8 12 16 SERVINGS transportation by train became available, the Aberdeen fishing village of Findon (pronounced locally as "Finnan") began ½ 1 2 3 4 Pounds haddock filets producing lightly smoked and delicately flavoured haddock ¾ 1½ 3 4½ 6 Cups milk (haddies) which were of a much finer texture. They were an ¼ ½ 1 1½ 2 Cups water immediate success and variations on these tasty fish have ½ 1 2 3 4 Small onions become very popular. They can be simply grilled with butter ¼ ½ 1 1½ 2 Bay leaves but here is a recipe with milk and onions which turns them into 1½ 3 6 9 12 Whole peppercorns a delicately flavoured fish stew. The following is one favorite. ⅛ ¼ ½ ¾ 1 Cup butter 1½ 3 6 9 12 Tbsp. Flour 2 4 8 SERVINGS Salt & Pepper to taste ½ 1 2 3 4 Tbsp. prepared mustard ½ 1 2 Pound smoked haddock 1½-2” inch chunks 1 2 4 6 12 Hardboiled eggs, sliced ½ 1 2 One large onion, thinly sliced ¾ 1½ 3 4½ 6 Pounds spinach ⅓ ⅔ 1⅓ Cup milk ⅛ ¼ ½ ¾ 1 tsp. grated nutmeg ½ 1 2 teaspoon cracked pepper (or to taste) ¼ ½ 1 1½ 2 Cup grated Colby Jack cheese ½ 1 2 teaspoons mustard powder (or to taste) ½ 1 2 Ounces butter, softened Place fish, two thirds of the milk along with the water in a 1 2 4 teaspoons plain flour large saucepan with onion, bay leaf, and peppercorns; bring to ½ 1 2 finely chopped spring onion a boil, cover and simmer until fish flakes easily when tested Some finely chopped parsley with a fork. Remove fish from pan; flake finely. Strain pan liquid and reserve. Place the thinly sliced onion in the base of a large pan. Spread Preheat oven to 425°F. the smoked haddock over the onions. Mix the milk, pepper To make sauce, melt butter in separate saucepan; stir in flour. and mustard; pour over the fish. Bring to the boil slowly; Add 2 cups strained cooking liquid and 2 cups milk. Season reduce heat to low and simmer covered for five minutes. Then with salt, pepper, and mustard; add sliced eggs and flaked fish. uncover and simmer for another five minutes. Simmer until heated thoroughly. Wash spinach, but do not dry Remove the fish from the pan with a slotted spoon to allow the it. Place in separate saucepan with no additional water and juices to run off and place in a warm serving dish. Continue to cook until wilted. Chop spinach; season with salt, pepper and simmer the mixture in the pan for another five minutes, stirring nutmeg. Place in greased casserole dish. Cover with fish and frequently. sauce mixture. Sprinkle with grated cheese; bake for 15 Mix the warm butter and flour; add to the pan along with the minutes. Remove from oven; serve hot. finely chopped spring onion. Stir over a low heat until the VARIATIONS: Use grated Parmesan cheese to taste mixture comes to a slow boil and thickens slightly. Pour over Use Italian 5-cheese blend instead . . . the fish and serve with some finely chopped parsley. Judy Frank John Robertson, from John Robertson, from www.rampantscotland.com J 47 Fish—Salmon: Kulebyaka

Kulebyaka Sturgeon or Salmon & Cabbage Loaf

6-12 SERVINGS

This dish might be called the Russian Beef Wellington, and is well worth the effort it takes to prepare as it makes a beautiful presentation. It keeps hot because it is sliced at the table. It can be prepared ahead for week-end company, and needs only a green salad as accompaniment. Its versatility is appealing too—any filling—meat, chicken, cabbage or fish—will work very well.—Robert

Pastry

4 Cups sifted flour www.gettyimages.co.uk 1 tsp. salt ½ pound butter Salmon Filling ⅓ Cup solid shortening, chilled 8-10 Tbsp. ice water ¾ Cup water ¾ Cup dry white wine Combine flour and salt in a large bowl. Using a pastry blender 1 tsp. salt or 2 knives, cut in butter and shortening until mixtures 1 Onion slice resembles coarse crumbs. Gradually add the water mixing 1 Lemon slice lightly and quickly with a fork until the texture sticks together 1½ Pound fresh salmon, cut into steaks and forms into a ball. If the dough seems crumply, add up to 2 3 Tbsp. butter more tablespoons ice water, ¼ tsp. at a time. Wrap dough in 1 Large onion, minced wax paper and chill 3 hours or longer. (If the dough is chilled ½ Pound mushrooms, thinly sliced longer, it will need time to stand at room temperature to 2 Tbsp. Lemon juice become sufficiently pliable to roll out. 3 Cups cooked rice (1 cup, uncooked) 5 Hard-boiled eggs, peeled and coarsely chopped Crêpes ¼ Cup minced fresh dill weed 2 Tbsp. minced parsley 8 CRÊPES 1 tsp. salt ½ Cup unsifted flour ¼ tsp. freshly ground pepper ¼ tsp. salt 2 Eggs In a large, deep frying pan or saucepan, combine water, wine, ⅓ Cup milk 1 tsp. of salt and the lemon and onion slices. Bring to boiling 1 Tbsp. butter, melted point and add salmon. Reduce heat to low. Cook, covered, just until the fish flakes easily with a fork—about 15 minutes. Combine flour and salt in a s mall bowl. In another small Drain. Remove skin and bones from the salmon and discard. bowl, combine eggs, milk and melted butter; mix lightly. Flake salmon. There will be about 1 pound, or 2⅔ cups. Heat Add to the flour mixture. Using a rotary beater, a wire whisk, butter in large (10- to 12-“) heavy frying pan. Add minced or an electric beater at low speed, beat mixture until well onion. Cook over medium heat, stirring constantly, until blended and smooth. There should be a little over 1 cup of soft—about 3-5 minutes—but not browned. Add mushrooms. batter. Slowly heat a 6- or 7” crêpe pan or frying pan until a Cook, stirring all the time until barely tender—about 3 drop of water evaporates immediately when dropped on the minutes. Remove from heat; add lemon juice and toss surface. Have ready a small container of melted butter and a mixture. In a large bowl, combine flaked salmon, onion, rice, brush. Brush pan very lightly with melted butter. Pour batter, chopped eggs, dill, parsley, the remaining salt, and pepper. 2 tablespoons at a time into heated pan and quickly rotate the Mix quickly and gently with a fork to blend together, but NO pan to spread the batter evenly. Cook over medium heat until MORE. There will be about 8 cups of the salmon-rice bottom is slightly browned and the top is set. Turn and lightly mixture. Refrigerate until ready to use. brown the other side. Remove to a plate. Repeat with VARIATION remaining batter; if needed, butter the pan lightly between crêpes. When cool, stack crepes with wax paper between each Chicken in Place of the Salmon until ready to use. Proceed as for Salmon Filling, but substitute 2½-3 cups cooked chicken cut into ¼” dice. Serve with Sauce Béchamel.

J 48 Fish—Salmon: Kulebyaka

Cabbage Filling Bring one side of the dough up over the crêpes and filling. Repeat with other side. Tuck in open ends. Press edges and 4 Quarts water ends together firmly to seal in the filling. The shaped dough 18 Cups shredded cabbage (1 4-pound, cored and outer leaves should form a rectangle measuring approximately 5x15”. Turn removed should yield the correct amount of cabbage loaf over, seam side down. Make 2 or 3 V-shaped slits at each 4 Tbsp. butter end of the loaf to allow steam to escape during baking 2 Large onions, minced 4 Hard-cooked eggs, coarsely chopped ¼ Cup minced fresh dill week 2 Tbsp. minced parsley 2 tsp. salt ¼ tsp. freshly ground pepper ½ tsp. sugar

Pour water into large soup kettle or saucepan and bring to boiling point. Add cabbage; bring again to boiling point. Reduce heat to medium and cook, uncovered for 5 minutes. Drain and set aside. There will be about 6 cups cooked cabbage. Heat butter in large saucepan. Add onions and cook over medium heat, stirring constantly, until soft but not brown—about 5 minutes. Add drained cabbage. Turn heat to low. Cook, covered, until soft, stirring constantly—about 30 minutes. Cabbage should be completely dry. If not, remove www.bbc.co.uk cover and cook over high heat, stirring constantly, until completely dry. Remove from heat. Stir in eggs, seasonings, and sugar. There will be about 7 cups of filling. Cool before Roll the reserved 2”ball of dough to about ¼” thick. Cut into ½” strips or any desired shapes—diamonds, stars, leaves, fish, filling the kulebiaka. flowers, braids, etc.) for decoration. Place on center of loaf. Serve with Béchamel Sauce, but add 1 tablespoon tomato paste Brush loaf and decorations with remaining beaten egg. Beat to the sauce just before it begins to boil. until golden brown—about 1 hour. Serve immediately with Assemble the Kulebyaka Fish Velouté sauce. Robert Ozerov 1 Egg

Preheat oven to 400˚F. Lightly butter a baking sheet measuring at least 14x17”. If necessary, bring chilled dough back to room temperature for rolling out. Snip off a small, 2” ball of dough and reserve it for decoration. On a floured surface, (using preferably, a floured pastry cloth and a stockinette-covered rolling pin) roll dough into a 14x16” rectangle. Carefully fold the 14” side of the dough over in half (that is, the dough is folded horizontally). Transfer the dough to the baking sheet placing it in the middle of the baking sheet’s long side. Unfold dough www.flickr.com back to the original rectangle. Lightly beat 1 egg and lightly brush the whole surface of the dough rectangle with beaten egg. 4 crepes, overlapping each other, in the middle of the dough, leaving about 4” of dough on each side. Spoon salmon mixture over the crêpes. Top with remaining crêpes.

russkayakuhnya1.ru

milkandbun.comr J 49 Fish—Salmon

Unknown Photographer stevescooking.blogspot.com

Brown Sugar Salmon Grilled Salmon Balmoral

I got this recipe from a friend who prepares it two different Oatmeal is one of the staple ingredients of many Scottish ways—the first time it was baked in foil, but when she gave me foods, from haggis to porridge. It is often used to coat fish the recipe, it was broiled. It’s great either way, both sets of (Herring in Oatmeal in particular). Here it is used to add instructions are included.—ed. flavour and texture to the king of fish.

1 2 4 8 Servings Salmon steaks of your choice Flour seasoned with salt and pepper to taste ¾ 1½ 3 6 Pounds salmon fillets (steaks, if preferred) Melted butter for frying 1 2 4 8 Tbsp. brown sugar, firmly packed Medium oatmeal salt & pepper to taste (whirl some rolled oats in the food processor or 2 4 8 16 Tbsp. butter, melted coffee grinder, or blender) ¼ ½ 1 2 tsp. granulated garlic Butter, melted

Rinse salmon with cold water; pat dry. Cut fillets into Lightly flour the salmon steaks and dip these in melted butter. individual serving-sized pieces—this can also be done after Sprinkle oatmeal over the top of the steaks. Place on a buttered cooking. tray and grill slowly or put in a pre-heated oven at 325˚F. 7-10 minutes. TO BROIL: John Robertson, from John Robertson,

Preheat oven broiler. from www.rampantscotland.com Place salmon skin side down in a single layer on a broiler rack which has been sprayed with a nonstick cooking spray. With fingers, rub sugar into the salmon, evenly coating it. Season with salt & pepper if desired. Combine butter and garlic; baste salmon with this mixture, completing wetting the sugar. Broil 4 to 6 inches from the heat, allowing 10 to 12 minutes per inch of thickness at the thickest part, or until flesh turns from translucent to opaque and flakes easily when tested with a fork. www.pinterest.com TO BAKE:

Preheat oven to 350°F. Line a baking sheet with tin foil enough to fold back over the salmon and seal for baking. Place salmon skin-side down on the foil. With fingers, rub sugar into the salmon, evenly coating it. Season with salt & pepper if desired. Combine butter and garlic; baste salmon with this mixture, completely moistening the sugar. Fold foil over to seal the fish in. Bake until salmon tests done—about 20 minutes,.

Judy Frank

J 50 Fish—Sole

Unknown Photographer www.tasteofhome.com

Dover Sole Italiano Filet of Sole Abbey

8X8 13X9 14X17 (LASAGNA) PAN 8 SERVINGS

1¼ 2½ 5 Pounds Dover sole, fresh or thawed 8 Sole filets, neatly trimmed ½ 1 2 26-ounce jars spaghetti sauce ¾ Cups chopped mushroom stems (Newman’s Own Roasted Garlic?) Few drops onion juice 4 8 16 Ounces Kraft Italian Five Cheese 3 Tbsp. butter shredded mixture ¼ Tbsp. flour ½ Cups cream Preheat oven to 350ºF. Grease or spray your pan. Layer the ½ Cups crab meat (or small shrimp) or sole in pan and top with the spaghetti sauce. Bake for about 5 12 Oysters, the chopped soft parts of minutes per ¼” thickness. See tips in back for testing fish for Salt & Pepper to taste doneness. Sprinkle grated cheese over sauce when you have Cayenne to taste only 10 minutes left to cook. Mace to taste Buttered Bread Crumbs SUBSTITUTIONS: for halibut fillets include fluke, flounder, and turbot; for Preheat oven to 375ºF. halibut steaks, you can substitute wild striped bass or cod. Coil fillets into buttered muffin tins. Cook mushrooms, onion Editors juice and butter together for 1 minute. Stir in flour. Gradually add cream, stirring constantly. Stir until mixture boils. Add seafood. Season to taste. Fill lined muffin pans with the mixture. Cover with foil Bake 20 minutes. Remove foil. Sprinkle fish with buttered bread crumbs. Bake until crumbs are brown. Slip onto a hot platter. Bridget Kelly

twitter.com

J 51 Fish—Perch & Sea Bass

Assa Kitfo Raw Spicy Fish

It is very important that the fish you use is Fresh. There are no www.bbcgoodfood.com strict measurements for this dish, please add the amounts that you like. Play around and add the amounts that suits your Sea Bass with Sizzled Ginger taste. As an option you can also fry the fish in a little oil to cook it and serve. 3 6 12 18 SERVINGS

Fresh cleaned fillet fish of your choice (we used Nile Perch) 3 6 12 18 5-ounce sea bass fillets, skin on and scaled Clean well and chop into very small pieces 1½ 3 6 9 Tbsp. sunflower oil Chopped Onion, chopped in very small pieces ½ 1 2 3 Large knob of ginger Chopped Green Chili, chopped in very small pieces peeled and shredded into matchsticks Salt 1½ 3 6 9 Garlic cloves, thinly sliced Black Pepper 1½ 3 6 9 Fat, fresh red chilis, Red wine (or white wine or Tej—a Honey Wine) deseeded and thinly shredded Olive Oil ½ 1 2 3 Bunch spring onion, shredded long-ways Mitmita (but you can if you like use Berbere (H-19) ½ 1 2 3 Tbsp. soy sauce Lemon Juice Season fish with salt and pepper; slash skin 3 times. Heat a Simply add the amounts that you like to get the taste you want. heavy-based frying pan; add 1 tbsp. oil. Once hot, fry the fish, We are using red wine but you can of course use white wine or skin-side down, until the skin is very crisp and golden—about Tej (Ethiopian). Lemon juice is very important to this dish as 5 minutes. The fish will be almost cooked through. Turn over; the acids in the lemon will cook the fish. Combine ingredients cook for another 30 -60 seconds, and transfer to serving plate; well in a bowl. Marinate in fridge for 1 hour. Serve chilled, or keep warm. You’ll need to fry the fish in 2 batches. Heat the you also have the option of frying the dish in a little oil if your remaining oil; fry the ginger, garlic and chilis until golden— prefer. about 2 minutes. Remove from heat and toss in the spring Zufan, Adapted from the web onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.

Tuna Chow Mein Noodle Casserole

1 6 ½ -ounce can tuna drained 1 Can cream of mushroom soup ¼ Cup water ¼ Cup finely chopped onion 1 3-ounce can chow mien noodles

Preheat oven to 350˚F. Combine soup and water; stir until -blended. well Add remaining ingredients. Keep back one third of noodles. Pour in greased 1-quart casserole. Sprinkle remaining noodles over top. Bake for 30 minutes. Lydia Shepherd

www.yummly.com

J 52 Fish—Tuna

www.homemadebyyou.co.uk

Tuna & Pasta Bake

This whole dish can be assembled, covered, and refrigerated futureboy.us

several hours in advance. Remove the dish from the Tuna Pinwheels refrigerator at least 10 minutes before cooking. These are from my daughter, Cherie—they are very easy, and Large pot boiling, salted water kids love them.—Annemarie ½ 1 2 8-ounce pkgs. pasta shells ½ 1 2 10.75-ounce can condensed cream of mushroom 13X9 PAN soup ½ 1 2 Cups whole milk 1 Recipe Baking Powder Biscuits (D-3) ½ 1 2 10-ounce cans tuna fish in water, Grated cheese to taste drained and flaked 1 Recipe (1 cup) White Sauce (H-8) ½ 1 2 Cups frozen corn, thawed (or peas, if you prefer) 1 Can cream of mushroom soup ½ 1 2 Onions, finely chopped 1 Can tuna ½ 1 2 Small red bell peppers, cored, seeded and finely shopped Preheat oven to 400˚F. Butter or olive oil Roll out the biscuit dough into an oblong shape. Cover with 1½ 3 6 Tbsp. Chopped parsley the grated cheese. Roll up lengthwise and slice into pinwheels. Pinch chili powder (optional) Combine the white sauce and mushroom soup; stir in tuna. ½ 1 2 Cups shredded Cheddar cheese Pour into cake pan. Place pinwheels side by side, evenly Salt & Freshly ground black pepper to taste spaced in sauce mixture. Bake for about 5 minutes, until it turns golden. Bring a large saucepan of salted water to a boil over high heat. Annemarie Burks Add the pasta, stir, and cook for 2 minutes less than the time on the package instructions.

Meanwhile, preheat the oven to 425˚F. Butter an ovenproof casserole.

Drain the pasta. Lightly sauté the red pepper and onion in a little butter or olive oil. Add mushroom soup, and milk, and bring to a simmer over low heat in the pasta pot. Add the tuna, corn, parsley, chili powder, and half of the cheese; mix. Stir in the cooked pasta. Season with salt & pepper. top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Bruce Gerberding

J 53 Seafood—Clams

To a wok of boiling water, add green onions, salt and sliced ginger and bring to boil. Turn off heat. Let water cool to 167°F. Add geoduck and steep for 10 seconds to warm through. Transfer to ice water bath and cool thoroughly. Drain well and refrigerate until ready to use.

To plate, arrange tomato slices attractively on a plate, top with geoduck slices, drizzle with sauce and garnish with fresh dill and crab roe or tobiko and serve.

http://www.geoduck.org

www.geoduck.org

Canadian Geoduck in Szechuan-Spiced Cilantro Dressing

Geoduck from Canada has earned an international reputation as the true geoduck of great taste, fresh flavour and premium quality. Not only is it savoured and recognized as superior in its purest natural form, its flavour is also considered extraordinary when cooked. Traditionally, geoduck has been enjoyed in sashimi and hot pot creations in China and Hong Kong where geoduck is especially popular. Play around with the seasoning measurements to get the taste that’s right for you.

1 small Geoduck from Canada Steamed Clams 2 Tbsp. cilantro ¼ Cup green onions, sliced The New England seashore is known for its fresh food, and 1 Slice fresh ginger root shellfish is an enticing treat for locals and vacationers alike. 1 Sprig fresh dill One of the region’s best dishes is steamed clams, and when 1 tsp. Japanese crab roe or tobiko prepared with this butter and broth combination, it is all the 1 Large tomato, thinly sliced more desirable.

SEASONING 6 Dozen clams ½ tsp. chicken stock powder 1 Cup boiling water (or enough to cover bottom) ½ Cup superior chicken stock [try using beer instead] ¾ tsp. white vinegar Butter, melted ⅛ tsp. ground Szechuan peppercorn Chopped parsley 1½ tsp. grapeseed oil ⅛ tsp. Szechuan pepper oil One hour before serving, scrub 6 dozen softshell clams with ¼ tsp. salt vegetable brush in cold water; rinse with water until free of sand. Place clams in steamer or on rack in large kettle with 1 Remove the shell and digestive sac of the geoduck. Remove cup boiling water (or enough to cover bottom). Cover kettle the skin and wash thoroughly. Soak geoduck in cold water for with tight-fitting lid and steam over low heat just until clams about 15 minutes. Cut geoduck into very thin slices. open, about 5-10 minutes. Serve steamed clams in soup bowls with individual cups of butter. Pour broth into mugs and Add 2g chicken stock powder to about 1 cup of boiling water. sprinkle with a little chopped parsley. To eat: With fingers, Blanch 50g of green onions and cilantro in this liquid for 10 pull clams from shells by the neck; dip first in broth to remove seconds. Transfer to ice water bath and chill thoroughly. Drain any sand, then into butter. Everything except the tough skin of well and set aside. the neck may be eaten. The broth can be drunk when the sand settles to the bottom. In a blender, combine superior chicken stock and blanched green onions and cilantro. Blend until smooth. Add white Never try to eat any clams thst do not open on their own after vinegar, ground Szechuan peppercorn, grapeseed oil and steaming them. Szechuan pepper oil and blend to liquefy. Refrigerate this sauce till well chilled [68°F-122°F].

J 54 Seafood—Crab

america.pink www.food.com

Deviled Crab Crab Casserole (as served at The Cedars) 2 4 8 SERVINGS 5 10 Tbsp. flour ½ 1 2 Cups crab meat ½ 1 Stick butter ¼ ½ 1 tsp. dry mustard ½ 1 tsp. salt ½ 1 2 tsp. Worcestershire Sauce ⅛ ¼ tsp. pepper 1 2 4 Slices white bread, cubed ¼ ½ tsp. dry mustard 1½ 3 6 Tbsp. cream 2 4 Tbsp. Worcestershire sauce 1½ 3 6 Tbsp. milk 2 4 Cups milk Salt & pepper to taste ¾ 1½ Cup grated sharp Cheddar cheese 1 2 4 Tbsp. grated Parmesan cheese 1 2 Pound back fin crabmeat 1 2 4 Tbsp. butter, melted 1 2 Slices fresh bread

Preheat oven to 400°F. Preheat oven to 350°F. Combine all ingredients, except cheese and butter. Mix well. Prepare a white sauce in the top of a double boiler with the Fill 4 crab shells of shallow baking dishes with the mixture. first seven ingredients, including the milk. When the white Sprinkle top with grated cheese and butter. Bake 10 minutes. sauce has thickened, add cheese and cook until melted. Add

the crabmeat. Place in casserole and top with fine bread David Norris, from his mother, Ruth crumbs made from the fresh bread. Bake for 30 minutes.

Deviled crab (croqueta de jaiba in Spanish) is a crab David Norris, from his mother, Ruth meat croquette. The crab meat is slowly sauteed with seasonings, breaded (traditionally with stale Cuban bread), rolled into the approximate shape of a rugby football or a small potato, and deep fried.[1] Deviled crab was originated in Tampa, Florida where it was established by the Spanish, Cuban and Italian immigrant community of Ybor City. The dish is traditionally made with blue crab. The seasoning uses a unique Cuban-style enchilada/sofrito sauce (locally known as "chilau") whose spiciness lends the "devil'" moniker to the dish's English name. Deviled crab is meant to be eaten with one hand. It was developed during a cigar workers strike in the 1920s and is still popular in the Tampa area.—wikipedia

earthobservatory.nasa.gov

Maryland Blue Crab J 55 Seafood—Crab

There's an art to preparing artichokes for the table. The stem should be cut flush with the base and the tight top leaves of the artichoke sliced off to remove the prickly leaf tips. Each side leaf should have its prickle snipped off with scissors. Then boil for 25 to 40 minutes in salted water. The artichoke is done when an outer leaf pulls out easily. Drain well upside down, and while still warm from the cooking, prepare for salad. Press the leaves gently back so that the artichoke lies open like a flower. Pull out the cone of undeveloped white leaves in the core of the artichoke and scrape out the rough choke with a spoon. Chill.

www.captainjacksalaska.com Unknown Photographer

Alaska King Crab

Crab-Stuffed Artichokes

I found a recipe for this in the late sixties or early seventies, on the back of a box of artificial crabmeat, and later made it with real crab when it was available . . . when I lost everything, my recipes were among the missing; this is the closest I’ve been able to come . . .

1 2 4 6 SERVINGS

1 2 4 6 Artichokes ¼ ½ 1 1½ Cups fresh cooked crab meat (shrimp or lobster) ¼ ½ 1 1½ Cups chopped celery 1 2 4 6 Tbsp. chopped green pepper Few drops of onion juice 2 4 8 12 Tbsp. mayonnaise thinned with 1 2 4 6 tsp. cream ⅛ ¼ ½ ¾ tsp. nutmeg Salt to taste Paprika to taste ½ 1 2 3 tsp. capers

Mix the crab meat, celery, green pepper, onion juice and mayonnaise together; add nutmeg, salt and paprika. Heap this inside the prepared artichoke and decorate with the capers. Pass a bowl of mayonnaise at the table. Judy Frank J 56 Seafood—Crawfish

Place the pie crust dough in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve.

Recipe from Louisiana Real and Rustic by Emeril Lagasse

isinginthekitchen.com Crawfish Pie

Depending on the source, it is almost crawfish season or it already started in December. Maybe that is key in Louisiana, but up here in the northeast, the only crawfish I can get is frozen. That actually suits me fine. The frozen tails are convenient since they come already cooked and cleaned.

Crawfish Pie, a classic Cajun dish, is loaded with vegetables and, of course, those tasty morsels of mudbugs. A touch of www.bayoupigeon.com cayenne gives everything a hint of heat. I serve a simple green salad alongside.

2 4 8 12 VERY GENEROUS SERVINGS 1 2 3 9” PIE PANS 2 INDIVIDUAL CHICKEN POT PIE PANS ½ 1 2 3 Prepared pie crust dough 2 4 8 12 Tablespoons butter ½ 1 2 3 Cup chopped onions ¼ ½ 1 1½ Cup chopped bell peppers ¼ ½ 1 1½ Cup chopped celery ¾ 1½ 3 4 ½ teaspoons salt ¼ ½ 1 1½ teaspoon cayenne ⅛ ¼ ½ ¾ teaspoon freshly ground black pepper ¼ ½ 1 1½ cup chopped, seeded, and peeled tomatoes ½ 1 2 3 Pound crawfish tails www.crawfish.org 1 2 4 6 Tablespoons chopped parsley 1 2 4 6 Tablespoons flour Crayfish, also known as crawfish, crawdads, freshwater ½ 1 2 3 Cup water lobsters, or mudbugs, are freshwater crustaceans resembling small lobsters, to which they are related; taxonomically, they Preheat oven to 400 . are members of the superfamilies Astacoidea and Melt butter in a large skillet over medium-high heat. Add the Parastacoidea. They breathe through feather-like gills. Some onions, bell peppers,℉ celery, salt, cayenne, and black pepper. species are found in brooks and streams where there is running Sauté for 8 minutes, or until vegetables are golden and wilted. fresh water, while others thrive in swamps, ditches, and rice Add the tomatoes and cook for 6 minutes, stirring paddies. Most crayfish cannot tolerate polluted water, although occasionally. Add the crawfish and parsley. Cook, stirring some species such as Procambarus clarkii are hardier. Crayfish occasionally, for 4 minutes. feed on living and dead animals and plants. Dissolve flour in the water and add to the pan. Stir for 2 —Wikipedia minutes, or until the mixture thickens. Remove from the heat and let cool for 30 minutes.

J 57 Seafood—Mussels

www.epicurious.com Photo by bertolli.ca

Mussels in Garlic Butter Mussels Provençal

2 6 12 SERVINGS 2 4 8 SERVINGS

1 3 6 Pounds fresh mussels, scrubbed debearded 1 2 4 Tbsp. olive oil 3½ 10 20 Tbsp. (1¼ sticks) butter ½ 1 2 Medium bulbs fennel, cored and sliced ¼ ¾ 1½ Cup finely chopped shallots 2 4 8 Cloves garlic, chopped 2 6 12 Large garlic cloves, minced ⅛ ¼ ½ tsp. salt 1½ 4 8 Tbsp. chopped fresh parsley 1 2 4 Large tomatoes, chopped 1½ 2 4 Tbsp. fresh lemon juice ¼ ½ 1 Cup pastis (aniseed flavored liqueur) ½ 1 2 tsp. grated lemon peel 1 2 4 Pounds mussels, cleaned with beards removed

Place mussels in heavy large Dutch oven, cover and cook over Heat oil in 7-to 8-quart pot on medium heat. Add fennel, high heat until mussels open, shaking pan occasionally, about garlic and salt. Cook 5 minutes, stirring frequently. Add 5 minutes. Drain mussels, reserving liquid. Transfer mussels to tomatoes and pastis. Simmer 3 minutes. Add mussels and bowl; discard any that do not open. Tent bowl with foil. cover; cook until mussels open—3-5 minutes, stirring Melt butter in same Dutch oven over medium-high heat. Add occasionally. Serve with baguettes. shallots and garlic and sauté until tender, about 3 minutes. Add Lydia Shepherd, from Good Housekeeping 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley. http://www.epicurious.com

Musssels www.fisheries.no

J 58 Seafood—Shrimp

www.youtube.com

Vietnamese Pork and Shrimp Spring Rolls

3-4 SERVINGS

In his cookbook Vietnamese Home Cooking, Charles Phan has a great story behind these spring rolls and how his Mother has a very unique twist by adding a smear of homemade mayonnaise to moisten the wrapper.

peasepudding.wordpress.com Cook the dried rice vermicelli noodles to package instructions. FOR THE ROLLS, START BY PREPARING THE PORK. Bring medium pot Rose and Crown Potted Shrimps of water to boil and add pork. Boil the pork on medium heat until the pork is cooked—about 15-25 minutes. Remove from Potted shrimp was a favourite dish of Ian Fleming who passed water, allow to cool; slice into thin strips. on his predilection for the delicacy to his famous fictional creation James Bond. Fleming reputedly used to eat the dish For the pork and shrimp spring rolls: at Scotts Restaurant on Mount Street in London. ½ pound medium shrimp, peeled and deveined 1 tablespoon vegetable oil 3 6 12 SERVINGS

½ pound (8 ounces) boneless pork loin or shoulder (optional) 1¼ 2½ 5 Sticks unsalted butter, cut in small pieces 1 8-10-ounce package dried rice vermicelli noodles or ¼ of this should be Clarified Butter (H-11) "rice sticks", cooked to package instructions. ¼ ½ 1 tsp. nutmeg 1 Small head of lettuce ¼ ½ 1 tsp. allspice 1 Medium cucumber, cut into thin strips ¼ ½ 1 tsp. mace Fresh herbs: mint, Asian basil. Vietnamese coriander, Dash cayenne pepper Vietnamese perilla or cilantro ½ 1 2 tsp. salt 12 8” rice paper wrappers or rice paper spring roll wrappers ½ 1 2 Pounds cooked, shelled tiny shrimps, or 1 Recipe Hoisin Peanut Sauce/Dip 1 2 4 Cups drained canned tiny shrimps For the shrimp ½ 1 2 Lemons cut in wedges Heat a medium pan, add vegetable oil. Lay shrimp on pan; sear 1½ 3 6 Sprigs parsley on both sides till shrimp becomes pink and cooked. Remove Lettuce shrimp from heat; cool. Slice each shrimp lengthwise in half. ½ 1 2 Tomatoes Gather all your filling ingredients on plates: noodles, shrimp, 3 6 12 Pieces hot toast or pork, lettuce, cucumber, herbs and rice paper wrappers. 6 12 24 Crackers Add warm water to a large bowl. Quickly dip each rice paper Melt remaining butter over moderate heat in heavy saucepan. wrapper in warm water for a few seconds and lay on rolling When foam begins to subside, stir in the seasonings. Add surface such as a cutting board or plate (they will still be shrimps, mixing them so that they are coated with the butter slightly stiff). and seasonings. Divide the mixture into 6 (12) individual Lay lettuce on the soft spring roll wrapper, then add the strips ramekins, making sure the shrimps are distributed evenly. lettuce, herbs, cucumber, noodles and pork. Roll spring roll Pour on the reserved, clarified butter to seal each pot. Chill till you have about ⅓ of rice paper left, then lay about 2-3 overnight. To serve, turn these potted shrimps out of the pieces of shrimp, cut side up in a row and finish rolling. The ramekins onto plates and garnish with the last 5 ingredients’ shrimp will lay on the outside of the spring roll when you are Anonuymous, from the Lord Peter Wimsey Cookbook finished rolling. Serve with the hoisin peanut dip.

Anonymous, from http://whiteonricecouple.com

J 59 Seafood—Shrimp

www.freshfromflorida.com Shrimp Scampi Baked Shrimp Scampi

My first taste of shrimp scampi was at the little motel my baby 2 4 8 12 SERVINGS sister worked at off the coast of Jekyll Island, Georgia . . . the woman who cooked it literally used the catch of the day . . . ¼ ½ 1 1½ Cup butter there must have been half a dozen varieties of shrimp in that ½ 1 2 3 Clove garlic, finely chopped bowl—I have no idea if there even are that many varieties, but ½ 1 2 3 Tablespoon shallots, chopped everything from teeny weeny to jumbo prawns—and it was so- ½ 1 2 3 teaspoon capers o-o-o good. Her butter sauce must have contained some ½ 1 2 3 Tablespoon lemon rind, grated special holy herbs, because it sent me straight to heaven, and ¼ ½ 1 1½ teaspoon parsley, chopped we ate it straight from a bowl of butter, with nothing Dash hot pepper sauce underneath, just some tasty bread to munch on . . .—ed. Dash Worcestershire sauce ⅛ ¼ ½ ¾ teaspoon salt 4 8 12 16 SERVINGS ⅛ ¼ ½ ¾ teaspoon white pepper ½ 1 2 3 Pound medium shrimp, peeled and deveined 2 4 6 8 Tbsp. butter ¼ ½ 1 1½ Cup panko bread crumbs 2 4 6 8 Tbsp. extra-virgin olive oil Lemon wedges 4 8 12 16 Garlic cloves, minced ½ 1 1½ 2 Cups dry white wine or broth Preheat oven to 400˚F. ¾ 1½ 2¼ 3 tsp. kosher salt, or to taste In large skillet, melt butter over medium heat until foaming. ⅛ ¼ ⅜ ½ tsp. crushed red pepper flakes, Add next 9 ingredients; sauté over medium heat 1-2 minutes. or to taste (optional) Set aside and keep warm. Freshly ground black pepper to taste Place shrimp in a single layer in a greased baking dish; spoon 1¾ 3½ 5¼ 7 Pounds large or extra-large shrimp, shelled butter mixture over all; top with a light layer of bread crumbs. ⅓ ⅔ 1 1⅓ Cup chopped parsley Bake until shrimp are opaque and cooked through—about 8-10 1 2 3 4 Lemons, the juice of minutes. Serve with lemon wedges. Crusty bread http://www.freshfromflorida.com

In a large skillet, melt butter with olive oil. Add garlic; sauté until fragrant—about 1 minute. Add wine, salt, red pepper flakes and plenty of black pepper; bring to a simmer. Let wine reduce by half—about 2 minutes. Add shrimp and sauté until they just turn pink—about 2-4 minutes depending upon their size. Stir in parsley and lemon juice. Serve accompanied by a crusty bread. http://cooking.nytimes.com

J 60 Seafood—Shrimp

www.theperfectpantry.com

Baked Stuffed Shrimp

A New England Classic!

2 4 8 12 16 SERVINGS

½ 1 2 3 4 Tbsp. butter ½ 1 2 3 4 Stalks celery, diced 1 2 4 6 8 Large cloves of garlic, minced 30 60 120 180 240 Ritz crackers, coarsely hand-crushed ½ 1 2 3 4 Sticks butter, melted (in microwave for 45 seconds) quotesgram.com ½ 1 2 3 4 Lemons, the juice of ½ 1 2 3 4 Tbsp. chopped flat-leaf parsley 1½ 3 6 9 12 Tbsp. white wine Lots of black pepper, to taste 10 20 40 60 80 Jumbo shrimp (U-12 size—12 to the pound) Paprika, for garnish

Preheat the oven to 375°F. In a small frying pan, heat 1 Tbsp. of butter. Sauté the celery and garlic until softened but not browned—about 3-4 minutes on low heat. Move to a large mixing bowl. Add cracker crumbs to the bowl with the celery. Stir in butter, lemon juice, parsley, white wine and pepper. The mixture should be fairly dry but should just hold together. Taste, and add, as needed, more lemon juice, more pepper, or more wine. www.scwildlife.com The crackers are salty, so you won't need salt. TO PREPARE THE SHRIMP: Remove shell, leaving tail section on. Turn shrimp with the inside of the curve facing up. Butterfly the shrimp by running a sharp paring knife along the length of the inside, cutting down but not all the way through. You should be able to flatten the shrimp, except for the tail section, and scrape out any black vein. Set one shrimp on a plate, cut side facing up (the tail should be standing up, too). Mound one tablespoon of cracker filling on the shrimp, and smooth into a large mound. Place the shrimp on a baking sheet lined with a Silpat (silicone liner) or sprayed with nonstick spray. Repeat until all of the shrimp are stuffed. Sprinkle each shrimp with a tiny bit of paprika. www.fastcoexist.com Bake until the shrimp are cooked and the stuffing is browned on top—about 20 minutes. J 61