Black Chicken Soup

Black Chicken Soup
by Chef Chai Chaowasaree

1 silkie chicken (about 2 pounds), whole or halved
3 thumb-sized pieces ginseng root
6-1/4 cups water
1 thumb-sized piece ginger, smashed
2 large heads garlic, halved
1/2 tsp whole peppercorns
Salt or soy sauce to taste
5 dried figs
Sliced green onion for garnish

Cut chicken in half if necessary to fit pot; otherwise leave whole. Soak ginseng in water 1 hour.

Place ginseng and its soaking water in pot; add chicken, ginger, garlic, pepper and salt. Bring to a boil and skim impurities. Reduce heat to a very low simmer (no bubbling at all) and cook until chicken is fall-off-the-bone tender, 2 to 4 hours. Or cook in a crock pot on low heat, about 6 hours. In last hour of cooking, add figs.

Strain soup and de-bone chicken if desired, or serve with root pieces. Garnish with green onion.

Nutritional information unavailable.
From http://starbulletin.com/2002/08/28/features/story1.html the Honolulu Star Bulletin

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Curried Beef Puffs

Curried Beef Puffs

A favorite of my mom's and a bit of an ethnic twist! It tastes best if freshly made. Direction #5 is very important, otherwise the triangles will look pale and sickly. Also, don't roll the sheets. The puffs will not be as flaky.

• 1 pound ground beef
• 1 small onion, chopped
• 2 tbsp. curry powder, or to taste (I like more)
• soy sauce or salt to taste
• Pepperidge Farm pastry sheets (2 sheets to a box. 1 box makes 18 puffs)

1. Sauté onion in oil. Add curry powder. Then add ground beef.

2. Add soy sauce or salt when beef is almost done.

3. Let cool.

4. Cut pastry sheets into 9 squares. Fill each square with curried beef. Fold the square into a triangle.

5. Put triangles on pan and brush the top of each with a beaten egg (to give it a nice yellow color).

6. Bake at 400º F for 30 minutes.

7. Serve immediately.

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In Praise of Leeks (and other alliums)

In Praise of Leeks (and other alliums)

I had some leeks and didn't know what to do with them, since I only had two. So I followed a recipe from Nourishing Traditions, except I didn't have any broth of any kind. I improvised a braising liquid, added some onions to pad out the leeks and ended up with this, which is frickin' fantastic:

Heat your oven to 350°F about a half-hour before you plan on eating.

Clean your leeks:
Cut off the root end and the green tops where they get really kinda coarse looking.

Slice them in half lengthwise and clean them well; often they're quite gritty. If you're using onions instead, cut off root and top, peel, and slice in half. You can do it either lengthwise or width-wise.

In a baking pan, place leeks and/or onions to fill the bottom of the pan, single layer. This is about 6 leeks or 3 big onions, depending.

Make up a braising liquid:
Bring 1-1/2 cups of water to boil in your kettle. While it's boiling, in a 4 cup pyrex mixing cup put 1/2 stick of butter (or more), 1/2 cup red wine, 1/4 cup soy sauce, and a good dollop of Worcester sauce. When the water's boiling, pour it over the butter mixture and stir till the butter melts. Pour over the contents of the pan. (You can also use 2 cups of good beef broth, but this braising liquid was tasty enough to drink once the dish was done.)

Into the oven for a half hour. With broth the liquid will thicken, but it's not likely nor necessary with the substitute liquid. When it's clear the onions/leeks are tender, take a cup of shredded good Swiss-style cheese--Emmenthaler, or Irish Madrigal, for instance. Sprinkle over the top and under the broiler it goes until the cheese is bubbly and brown.

Serve! Eat! Praise the gods for making onions and leeks!

Lynn S.
full of leeks
(9/4/04)

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Pasta Bake ala David

Pasta Bake ala David

You'll need:

• mince (we freeze mince in 500g lots, that's, what?, around a pound?) (note: also known as hamburger or minced beef)
• onion
• capsicum
• 2 rashers of bacon (A rasher is a strip of bacon)
• garlic (4 or 5 cloves)
• can of tomatoes
• a spoon or two of tomato paste
• dash of soy sauce
• a dash of balsamic vinegar

Cook pasta. Put in square container in cupboard next to fridge (ok, this probably isn't a useful
instruction to give the rest of the world - its a large corning ware, about 10" square and less
than 2" deep. Its actually meant for microwaving sausages, but we ignore that :)

Cook veggies (I assume he thinks bacon is a veggie ;), add mince, tomatoes, and sauces. Sprinkle of salt and pepper. Cook down until not very runny poor on pasta top with frozen cheese, bake at 220° C until brown on top. Done.

(oh, damn - I forgot the salt and pepper. Shhhh... nobody tell him...)

Lea
(5/4/04)

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Beef, Lamb, or Pork Roast with Dijon-based Crusty Coating

Beef, Lamb, or Pork Roast with Dijon-based Crusty Coating

One more recipe I tried this weekend and fell in love with.

Crust
1/4 cup Dijon mustard
2 crushed garlic cloves
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp crumbled dried rosemary (for pork or lamb) or thyme (for beef)

Salt the roast all over and rub with dry mustard. Mix the crust ingredients and cover the roast with it.

Let it stand for 2 hours to develop flavors. Cook the roast on a rack in a roasting pan. For a 3-4 pound roast, cook the first 15 minutes at 500° F. Lower to 350° F and cook for about 45 more minutes, or to internal temp of 130° F for medium. Let meat rest on serving platter for 20 minutes under tented foil before carving.

We had a 2-pound roast. I was out of dried thyme, so used rubbed thyme instead. I don't know whether it was because of that that it wasn't as crusty as I expected or whether it was because I forgot to set the clocks up and didn't let it set for 2 hours (oops). Regardless, it was absolutely delicious. I thought of Lea's DH making mustard sauce for her as I was doing this.

Jola Gayle
(4/5/04)

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Nick's Chocolate Fudge Pie

Nick's Chocolate Fudge Pie

A friend of the family made this pie and it was wonderful. If you watch for butterfat in your crust and chips, it is vegan too.

Put 1 bag (12 oz) of Chocolate chips in a bowl and melt in the microwave, they need to be pour-able when melted.

Pour in to a blender or food processor and add 1 (12 oz) block of silken firm tofu and a splash of vanilla extract (or the extract or liqueur of your choice) Blend until fully mixed and smooth.

Pour in to a 8" graham cracker crust, and chill to set.

Serves 12

Goes great with Tea or coffee, and is delicious topped with whipped cream (or a non-dairy topping?)

Emily of New Moon
(1/22/04)

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Chinese Salad

Chinese Salad

1 head cabbage, shredded
1 bunch scallions, green part diced into cabbage

Mix and chill.

2 packs of Ramen noodles without seasoning packet, crumble noodles in pack before opening
1 stick (1/2) butter or margarine
1 package slivered almonds
3 tsp sesame seeds

Brown the above in the melted butter or margarine, stirring well while browning.

Dressing
1/2 cup water
1 cup sugar
1/2 cup oil (we used olive oil)
1/2 cup vinegar (we used cider vinegar)
2 tbsp soy sauce

Mix the cabbage, and noodle mixture in bowl. Pour dressing over that, mix well and chill.

Dragon Crone
(12/24/03)

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Janet's Chocolate Medicinal Mousse Pie

Janet's Chocolate Medicinal Mousse Pie
Serves 8 to 12
From a Science News article (v.157, no.12, March 18, 2000) about the health effects of chocolate,

This recipe, a household favorite, wows guests who—even after finishing a sinfully rich slice of pie—never suspect that the main ingredient is tofu. In the past, I've always billed the dessert as heart-healthy, based on studies suggesting that soy products can offer cardiovascular and anti-cancer benefits. In fact, I adapted this recipe from a fattier and more heavily sweetened version that was served 6 years ago to me and other attendees of the First International Symposium on the Role of Soy in Preventing and Treating Chronic Disease.

Despite the pie's soy base, however, I often felt a twinge of guilt over the heavy dose of chocolate present in each slice.

With the newly emerging data on dark chocolate's flavonoids, I now feel less self-conscious about serving this popular dessert. I can point out that its bounty of chocolate may actually contribute to the pie's offering of a cardiovascular double whammy. And the stearic acid in chocolate, although a saturated fat, is the type that doesn't appear to raise serum cholesterol.

Want a triple whammy? Serve with a cup of strong, flavonoid-rich darjeeling tea. The especially good news: This pie is so rich that it's easy to be satisfied with a very small slice.

2 boxes of low-fat Mori-Nu silken tofu (12.3-oz. each, any firmness)
1 (10 oz) package of semi-sweet chocolate chips
1/3 tsp. sugar
1/3 tsp. water
chocolate-cookie no-bake pie shell
raspberries or strawberries (garnish)

Melt the chocolate in the top of a double boiler until the chips retain their shape but are soft as warm butter. Remove from heat and let stand a couple minutes.

Puree the tofu in a food processor—about 2 minutes—frequently scraping down the sides of the mixing bowl to ensure that all of the tofu is converted from a soft brick into a warm-pudding consistency. Add the water to the sugar, then mix both into the tofu. Add the softened chocolate and stir until thoroughly mixed. Pour into a chocolate-cookie pie shell and swirl the top to make soft peaks, like frosting a cake. Garnish with berries. Then chill to set. Ready in 1 hour.

LauraJ
(9/27/03)

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Beef Satay (with peanut dipping sauce)

Beef Satay
(with peanut dipping sauce)

Approximately 1 lb London Broil (or Flank Steak), sliced thin against the grain (I partially (un)froze the pieces of meat and that made slicing it thin much easier)

Marinade: (all measurements are approximate)
1/2 cup vegetable oil
1 tbsp sesame oil
1/2 cup soy sauce (I used 1/2 regular & 1/2 lite cause that’s what I had)
1/2 cup red wine (I omitted)
1/2 cup chopped scallions
1/2 tbsp ground pepper
4 tbsp brown sugar

Add chili flakes, garlic, etc to taste.

Mix ingredients in an appropriately sized container, add beef in, turn to coat. Marinate in the refrigerator a minimum of 4 hours (I let mine stay for approximately 36)

Soak the skewers in water for a few minutes. Weave the slices of meat onto the skewers. Grill over medium-high heat for a few minutes each side until done.

Thanks to Sue Rabinowitz, who told me I could freely distribute this.  I could NOT stop eating these.  And yes, Kate, I know they had sugar in the marinade, but it was a picnic (and I will probably cut it back when I make it at home).

Carolyn
(7/22/03)

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Thai Noodle Salad

Thai Noodle Salad

Here's another -- the Thai Noodle Salad I bring to Cummington (though not this year):

Thai Style Peanut Sauce (actually a marriage of Thai and Chinese flavors)

Sauce:
1/2 heaping cup to 1 cup natural style peanut butter* (don't use the processed kind, it will not work)
3 cloves garlic, peeled
a 1" piece of ginger, peeled
a handful of cilantro
2 tbsp to 3 tbsp brown sugar (preferably dark, but light is okay)**
3 tbsp to 4 tbsp balsamic vinegar***
4 tbsp soy sauce or tamari
1-3 tbsp chili paste with garlic (I like Lee Kum Kee brand) amount depends on how hot you like it
1 tsp to 2 tsp dark sesame oil****
about 1/2 cup hot water, more or less

*Changed to 1 cup in later post.

**Changed to 3 tbsp in later post,
***Changed to 4 tbsp in later post.
**** Changed to 1 tsp in later post.

Put garlic, ginger and cilantro in processor, mince finely. Add peanut butter and all remaining ingredients. Process. Check for seasoning. What you are aiming for is an intriguing and delicious blend of sweet, sour, salty, and peanut-y. Sometimes I add a bit more vinegar, sometimes a bit more hot sauce, etc. If too thick (should be the consistency of thick cream), add more hot water.

This sauce may be doubled or tripled, and will keep in the fridge for about a week. If you want to keep it longer, add only the PB and spices, put the fresh ingredients in shortly before serving. It is also awesome on grilled meat or chicken.

Salad:

1 package Chinese noodles (in a pinch, I have used whole wheat spaghetti, or even plain old vermicelli, you could also use Japanese noodles)
1 Cucumber
1 package extra firm tofu
a bunch of scallions

Optional, but very nice and elegant -- some washed mesclun type greens or fresh spinach leaves to put in the bowl as a base, some shredded carrot for on top, some crispy thinly sliced pepper, etc.

To assemble salad:
Cook noodles, drain, run cold water all over. Toss in a bit of oil to prevent sticking.

(NOTE: If you are planning to make this dish ahead of time, cook the noodles, toss them in oil and don't put the sauce on until just before serving. It will taste much better that way).

Put noodles in a large bowl, surrounded by sliced cucumber, red onions, mesclun, if desired. Top with cubed extra firm tofu. Pour sauce over, toss around to get the sauce mixed in. Garnish with shredded carrot, green onions, etc. Devour.

This is really, really good, if I say so myself. My kids think its the best thing I know how to make.

Carolyn
Posted: (6/11/00) Reposted: (5/23/03) Changes noted with an asterisk.

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Beef-Surpassing Portobellos

Beef-Surpassing Portobellos

• one and one-half portobello caps per diner - should be very fresh
• 1 medium onion per four portobello caps, chopped
• butter
• Japanese soy sauce (not the low-salt varieties)
• dry vermouth
• a pinch of my own personal formula for curry powder (oh dear...)
• pepper
• a fairly tannic-flavored red wine
• basil leaves, big, washed and dried (two leaves per one cap)
• some smoked mozzarella cheese, preferably from New York City

Heat your skillet on medium, so that when you put in the butter (one tbsp. per cap) it melts quickly and begins to sizzle very slightly. Sprinkle your curry powder over the butter and just as the butter turns orange from the curry powder, add the chopped onion and toss very thoroughly. Lower the heat and cover the onions to let them sweat for ten minutes. Then stir them around to reduce their water a little. Rake them to the side of the skillet, and place the portobello caps top down into the pan. Place a bacon press or some other clever confection of weight on top of the mushrooms, but it should not be so heavy that it smashes them.

Cook on medium heat this way for four minutes. Move them around every once in a while to make sure nothing sticks.

Remove bacon press or whatever and place a tablespoon of butter into the upturned underside of each cap. To this add a spoonful of the nice Japanese soy sauce, and a splash of the vermouth. Then flip them so that all of this goes into the pan. Repeat the bit about the bacon press/weight, and cook for four minutes. Just a minute before you flip them back with the cap side down, crank up the heat to about medium-high.

Work the onions around the mushrooms, but the surface of the cap should not be sitting on top of the onions; rather it should be directly touching the cooking surface of the skillet. Nothing should be sticking to the bottom at this point - yet.

Place two big basil leaves in the upturned caps. On top of this put a few strips of the smoked mozzarella, but if it's a properly-made cheese you'll be able to sort of peel of the outside layer of cheese, which is the part where the strongest smoke flavor is, and those parts are best for this dish. If you don't like a strong smoked mozzarella you can surely substitute a milder one.

Now monitor the condition of the onions. The moment they turn brown and threaten to scorch (but aren't scorching yet) pour about a cup of the red wine over them. Shake the pan so that the red wine is circulating throughout the pan. Cook the red wine down quickly by having the pan on high heat. As soon as this happens, shove the whole skillet under the broiler (which you will have preheated...oops.) and watch it ceaselessly until the cheese has melted and turned golden on top.

These are good served on warmed plates, with a little of the reduced wine-sauce spooned over them, and a twist of the pepper mill adds a nice fragrance.

Saffron rice has a nice affinity with this dish.

A recipe from Alfred
(4/9/03)

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Make Your Own Tofu

Make Your Own Tofu

You might want to make your own !

It's not hard to do. I live a bit out from a major town so I store dried organic soy beans. It only takes 2 cups of soybeans, 2 tsp. of Epsom salts (magnesium sulphate.)

Soak the 2 cups over night or no less than 12 hours in 5 cups of cold water. Drain and rinse.

Into a blender, place 1 cup of the beans and 2 cups of water. Process the beans at high speed, (covered) until the mixture is velvet smooth. keep repeating 1 cup of beans to 2 cups of water until all the beans are processed.

Set a large colander over a pot lined with a damp cheese cloth. Pour 1/3 of the puree in the cheese cloth and gathering the cheese cloth together squeeze out the milk. Keep repeating until finished .
Discard the pulp...(I know in Hawaii I used to see this for sale as well but I have not any idea how they use it).

Heat the soy milk over a moderate heat , stirring often. Bring to a boil, then reduce heat and simmer, for 2 minutes or so, take the pot off the heat.

I use a 8 round colander I have for canning. I line it with dampened cheese cloth approx 14" x18".

Dissolve 2 tsp. of Epson Salt into 1 cup cold water. Pour this mixture into soy milk. ( It will curdle the milk.) Pour the mix into the colander lined with cheese cloth and allow to cool.

I then weigh down the top of it with what ever heavy thing you might have and let it drain until it is of the firmness to your liking. About 2-6 hrs.

You then cut to the sizes you want and store in clean water in the frig changing the water each day. It keeps well for a week.

Sue/Cote
(7/26/02)

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Carolyn's Famous Noodle Salad (two versions)

Carolyn's Famous Noodle Salad
( There is another version under this recipe, with some slight changes.)


I made the noodles. A couple of people have asked for the sauce recipe again. I know it's been posted, but I have no idea where it is.

This is a basic outline (I don't really have precise quantities, let your taste be your guide. What you are aiming for is a delicious combination of sweet, sour, salty and spicy. The sauce will be enough for a few batches of noodles, or you can put it on grilled chicken, fish or meat, etc. It keeps for about a week in the fridge, but is best right after its made.

1 cup peanut butter (use natural style, preferably one that is not over-salted)
1/4 cup soy sauce
1/4 cup balsamic vinegar
3 tbsp brown sugar
2-3 tbsp chili sauce with garlic
   (available in the Chinese market, or the chinese section of the supermarket)
   I like Lee Kum Kee brand, it has a brighter flavor
dash of dark sesame oil
   (do not overdo; or it will overpower the noodles)
handful of cilantro
a one inch piece of ginger, peeled
one good sized clove of garlic

Into the work-bowl of the food processor, put the ginger, garlic and cilantro. Mince finely. Add peanut butter, and remaining ingredients. Slowly pour about 1/4 - 1/2 cup hot water -- until the consistency is that of thick cream. Taste and correct seasonings. Sometimes you will want a bit more vinegar, sometimes a bit more sugar, etc.

Salad:
Boil a lb of Chinese lo mein noodles, rice noodles, whole wheat spaghetti, or even plain old vermicelli. Cook just past the point of al dente, but don't really over cook. Run very cold water over the noodles (they firm back up when you do this, so if you cook them al dente they will be too firm). Drain, toss with a bit of peanut oil so that they won't stick. It is best to make the noodles the day before and chill them in the refridgerate overnight, but this doesn't always happen at my house.

When making this for company, or a potluck, I arrange a bed of mesclun greens in a large bowl, place the noodles in the center, scatter matchstick carrots and chopped scallion on top, and put cucumber spears all around. Cut up pieces of tofu are also nice (use extra firm, and drain thoroughly). Tofu doesn't travel that well, so I leave it out when I bring the salad to a potluck.

Serve the sauce separately. It is not a good idea to sauce the noodles, then refrigerate them -- the peanut butter gets clumpy, and the texture is not as good.

Enjoy,
Carolyn, who maintains that spicy noodles are served in heaven, where ever that is.
(5/26/02 and 7/25/04)

---

Slightly Revised Version of Carolyn's Famous Noodle Salad

Well, that got me out of lurk. I think it's on the sheepthrillsmansion site, but the way I currently make it has evolved somewhat. I am using less sugar (in fact, I made a low carb, lower fat, South Beach friendly sauce recipe this week, which I did with a grilled chicken salad -- see my blog for details).

The basic outline is this:
a handful cilantro
a clove or two of garlic
a one inch piece of ginger

Whizz around in the food processor.

Add:
1/2 cup natural style, pref. unsalted peanut butter
1/3 cup balsamic vinegar
about 3 T soy sauce
a tablespoon or two of hot sauce to taste.

Thin with a bit of warm water until it is the consistence of thick cream. Serve over cooked, chilled noodles of choice (Chinese lo mein, whole wheat soba, rice noodles, etc.)

Arrange salad on a bed of mesclun or baby salad greens, with cucumber, firm tofu, shredded carrots, perhaps some bean sprouts and sliced green onions.

Prepare to never make another thing for a potluck again.

Whoops! In the original recipe, I put in about 2 tbsp of brown sugar. I now use less than 1 tbsp and it still tastes great, but you may like it sweeter. My low carb version has no sugar, just a hint of OJ to even out the flavors.

Carolyn
(7/25/04)

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Denise's Marinated Tofu Salad

Denise's Marinated Tofu Salad
It's one of those that varies with the maker. The base recipe is in the Moosewood cookbook as Tofu Salad. It contains 4 tablespoons oil, but you can halve it, or double everything but the oil and it still turns out good! It's one of those things you can assemble at the beginning of the week in a tightly covered container and use whenever. It tastes better the second day and keeps getting better.

The Marinade:
4 tbsp chinese sesame oil (the stronger the flavor, the less you need)
5 tbsp rice or cider vinegar (or wine, or garlic vinegar or anything similar)
1 tbsp sugar
3 tbsp soy sauce (once I used worchestershire when I was out of soy sauce)
3 cloves garlic, minced (minimum of 3!)
1/2 tsp salt (optional)
1 tsp minced fresh ginger (optional) (I leave this out)
1 to 2 tbsp dry sherry or rice wine (optional)

1 to 1.5 lb of very firm tofu, drained and cubed
8-10 medium mushrooms, sliced
1 carrot, grated or cut into small matchsticks
1 sweet pepper, minced
Finely shredded cabbage (1-2 lb minimum) (red is lovely!)
2 or more minced green onions (or other onion, equal amount)
Handful of bean sprouts (I don't usually have this)

Optional ingredients:
1/2 cup of peanuts OR other nuts (I've used raw cashews or walnuts)
minced fresh cilantro (I leave this out)
diced fresh ripe tomato (will try this when home grown are available)
1 to 2 tbsp sesame seeds

Whisk the marinade ingredients together. Marinate the tofu cubes while you prepare the other ingredients. Then stir all together and let sit at room temp for at least two hours. Serve cold or room temp.

You can add anything you like or have on hand, or replace or remove any vegetable or ingredient you simply can't stand. (like me with ginger) If you simply can't stand sesame oil, you'd probably better find another recipe--because that flavor/smell really makes the salad! It makes a lot and the amount of oil you get with each serving is very low!

bon appetite
Denise
(4/4/02)

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Beef Stir Fry

Beef Stir Fry

Here's an easy recipe:

Marinade the sliced meat in 1/2 tsp. sugar, 1 tbsp. soy sauce, 1 tbsp. dry sherry and 1 tbsp. cornstarch.

Marinade as long as possible. Stir now and then.

Stir fry some pea pods in 1 tbsp. oil; then remove them from the wok.

Add another tbsp. of oil. Brown 2 cloves of garlic. Add the beef and stir fry. Return the pea pods for about 30 sec.

Barbara, who used to teach Chinese cooking
(1/18/02)

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Asian Meatloaf

Asian Meatloaf

In typical fashion, I don't have the original recipe, just sketchy notes in my file, so it does not include baking times or other such handy information.

1 tbsp vegetable oil
3/4 cup chopped scallions
1 tsp finely chopped garlic
1/2 cup chopped water chestnuts
3/4 lb ground beef
3/4 lb ground turkey
1 tsp grated ginger (fresh)
1/4 cup chopped cilantro
1/2 cup fine bread crumbs
3 tbsp soy sauce
1 beaten egg
1/4 cup dry sherry (not cooking sherry)
ground pepper

Preheat oven to 425° F. Heat oil in nonstick skillet - add scallions, garlic and chestnuts, cook briefly until wilted. Place beef and turkey in mixing bowl. Add scallion mixture, ginger, cilantro, soy sauce, egg, sherry and pepper to taste. Blend well with hands - do not over mix. Form loaf, cover top with sauce (below) and bake til done.

Sauce
3 tbsp olive oil
1 cup barbecue sauce (I think the recipe actually called for ketchup, but I always used barbecue sauce - maybe teriyaki flavor might be nice)
2 tbsp lemon juice
1 tbsp garlic chopped
2 tbsp honey
2 tsp grated ginger
2 tsp soy sauce
3 thin lemon slices
1 tbsp Dijon mustard

Combine in sauce pan, blend well, bring to boil remove from heat.

Succubus
(11/10/01)

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Chicken Thighs Teriyaki

Chicken Thighs Teriyaki

4 lbs bone-in thighs
2/3 cup teriyaki sauce
one or two onions
some garlic

Remove excess fat and all skin from thighs. Toss into slow cooker withchopped onions and teriyaki sauce, and garlic. Cook all day. Serve with brown rice, maybe some sauteed spinach or green beans.

If you have more time, make this Sauce:
2 tbsp each honey, hoisin, soy sauce, 1 tsp sesame oil, 1tsp chili oil or red pepper/garlic sauce.

Carolyn
(11/4/01)

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BBQ Sauce (from Robin)

BBQ Sauce (from Robin)

Years ago I was given a BBQ sauce recipe by my sister. It was "invented" by a friend and is very unorthodox. It is tried and true and, in fact, when we owned and operated a restaurant, this is the
sauce that got rave reviews. Not your run of the mill BBQ sauce.sau

1 cup ketchup
1 cup soy sauce
1 cup double strength coffee. Yes, coffee
1 stick of butter melted
three cloves of garlic minced
1 tbsp sugar

Combine and use. It will keep forever in the fridge and is better after it's aged a bit.

It is wonderful on everything that we tried it on: pork, chicken, ribs (what we used it on in the restaurant) and some fish. Didn't try it on very many different kinds of fish as we aren't big fish eaters.

Robin S, spinner, weaver and shepherd
Border Collie Rescue - CA
(8/20/01)

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Michelada

Michelada
Yield: 1 cocktail

1/2 lime, preferably a Key lime
Coarse salt
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco sauce
1 pinch black pepper
1 dash Maggi seasoning, optional
12 oz beer, preferably a dark Mexican beer like Negra Modelo.

1. Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.

2. Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired. Pour in beer, stir and serve, adding more beer as you sip.

Article from NYTimes.com
(8/15/01)

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Virtually Fat-Free Chicken Salad

I have been making this virtually fat free chicken salad:

Slice up grilled teriyaki chicken breasts.

Add sliced snow peas, toasted sesame seeds, diced sun-dried tomatoes, diced red pepper.

Dress with a little soy sauce and rice wine vinegar.

We serve this over fresh lettuce or mesclun.

Joan F.
(7/25/01)

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