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FOOD FUNNY
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Thanks to "Hufferslam" for this look at American diplomacy in action:
At a United Nations dinner, a gentleman dressed in the robes of a Far
Eastern country was seated next to a - well, let's be kind and just
call him an unenlightened fellow. This fellow, an American, leaned
over and, commenting on the food that had been served, asked the
Asian, "You like soupee?"
The Asian nodded his head.
"You like steakee?" the American asked next.
The Asian nodded again.
As it turned out, the guest speaker at the dinner was our Asian
friend, who got up and delivered a beautiful 50-minute address on a
rather complex and erudite topic... and delivered it in flawless
Oxford English. When he was finished, he returned to his place,
turned to the American and asked, "You like speechee?"
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TODAY'S RECIPES
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Prime Rib with Roasted Red Pepper Sauce
Recipe by Minor's
2 1/2 Tbs Roasted red peppers, fresh or canned - drained
1/2 Tbs Onions -- medium diced
1 1/8 Tsp Hot water
1/2 Tsp Lemon juice
1/8 Tsp Garlic powder
Dash Ground red pepper
1 1/2 Cups Water
2 Tbs Minor's Beef Au Jus Concentrate
3 Pounds Prime rib
Minor's Beef Au Jus Concentrate -- for seasoning roast
In blender or processor puree peppers, onions, 1st amount of water,
lemon juice, garlic powder and pepper for 30 seconds. In saucepan
over med-high heat, bring water, puree and Au Jus Concentrate to boil.
Reduce heat; gently boil 1-2 minutes. Rub Au Jus Concentrate lightly
on roast to season. Roast to desired doneness - Medium rare - apx.
40 min. per lb. or until internal temperature reads 135F (57C).
Remove from oven, allow to rest 1/2 hour. Slice, serve with sauce.
Serves 6 to 8.
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Veal with Asparagus and Crab Meat Hollandaise
Recipe by Minor's
1 Cup Water
1/3 Cup + 1 Tbs Minor's Hollandaise Concentrate
1/3 Cup Crab meat, frozen or canned, excess liquid
squeezed out
1/3 Cup Fresh, Frozen Or Canned Asparagus, sliced
thin (fresh is preferred)
12 2 Oz. Veal Cutlets, Steak Or Chicken Breasts
In sauce pot, heat water to rapid boil. Immediately add Minor's
Hollandaise Concentrate. Whisk until smooth and thickened. Add crab
and asparagus. Mix gently, DO NOT CRUSH asparagus or break up crab
too much. Return to gentle boil for 2 min. Keep warm. Saute
cutlets. Serve garnished with asparagus. Serves 6.
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Minor's Lobster Bisque
Recipe by Minor's
1/2 Cup Minor's Sauce/Soup Thickener (Dry Roux)
1/2 Cup Lukewarm Water
2 1/4 Cups Hot Water
1 Tbs + 2 Tsp Minor's Lobster Base
Dash Ground Red Pepper
1 1/4 Cups Half And Half, hot
2 Tbs Pale Dry Cocktail Sherry
In saucepan, blend Dry Roux with warm water until smooth, using wire
whisk. Add hot water, Minor's Lobster Base and red pepper, mixing
constantly. Boil and stir 1 minute. Reduce heat and simmer slowly
for 10 minutes, stirring often. Add Half & Half and sherry mixing
well. Heat to simmering, stirring often. Serve hot, garnished with
chopped cooked lobster, chopped fresh parsley or chives. Serves 6 to
8.
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Spicy Sugar Snap Stir-Fry
Recipe Minorized by Allserv
1 Tbs Butter
1 Tbs Olive Oil
2 Garlic Cloves -- minced
1 Pound Sugar Snap Peas-Rinsed, strings removed
3/4 Tsp Minor's Chicken Or Vegetable Base,
dissolved in 1/2 cup water
2 Tbs Soy Sauce
1/8 Tsp Ground Red Pepper Paste
5 Green Onions, white part only, chopped
Heat oil in large skillet, add butter. When bubbling stops add
garlic; saute 1 min. Add snap peas; saute 2 min., over medium heat.
Add broth; bring to simmer. Add soy sauce & red pepper paste. Stir
in green onion; adjust seasonings to taste. Serve over rice or as a
side. Serves 4 to 6.
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Fajita Marinade for Beef or Chicken
Recipe by Minor's
1/4 Cup Vegetable Oil
1/4 Cup Lime Juice
2 Tbs Water
1 Tbs Minor's Beef Or Chicken Base
1 Tbs Ground Cumin
1 Tsp Chili Powder
1/2 Tsp Garlic Powder
Blend ingredients well. Marinate beef or chicken for one hour.
Marinates apx. 3 lbs. of meat. Use for beef or chicken fajitas or
fajita steak salad. Marinate a flank steak 6 hours to overnight for
best results. More tender cuts, require less marinating time. Makes
about 1 cup.
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Bloody Bull Cocktail
2 3/4 cups Tomato juice
1 cup Vodka or gin
3/4 tsp. Celery seed
1/2 tsp. Minor's Beef Base
1/2 Tbs. Worcestershire sauce
1/2 tsp. Coarsely ground black pepper
1/2 tsp. Onion juice or white vinegar
5 drops Red pepper sauce (or more to taste)
Blend at low speed for 1 minute. Serve over ice. Garnish with celery
stick. Substitute finely minced onion for onion juice. Adjust
seasonings to taste. Serves 4 to 6.
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General Tso's Chicken
8 oz Boneless, skinless chicken breast halves
(the authentic recipe uses dark meat of the thighs
and drumsticks)
1/4 Green pepper
1/4 Sweet red pepper
1 packet Pat Tung's Super Batter Mix
1 cup Oil
1/2 can Water chestnuts, drained
3-5 Dried chili peppers
2-3 Tbs. Pat Tung's Restaurant Style Brown Sauce
2-3 Tbs. Pat Tung's Spicy Garlic Sauce
Cut chicken into nuggets (1 1/2" squares), cube green and red peppers.
Mix batter with 3/4 cup water & 1 Tbs. oil. Heat oil to 375F. Dip
chicken into batter and deep fry until both sides are golden brown
(apx 4 minutes). Drain on paper towels. Chicken may be fried ahead
of time and placed on a rack over a baking pan, keeping warm in the
oven. In a frying pan or wok, heat 1 Tbs. oil, add dried chili
peppers for 10 seconds. Add green and red peppers and water
chestnuts. Stir fry for 1 minute. Add Pat Tung's Sauces and crisp
chicken nuggets. Mix well to coat chicken, remove and serve. Serves
3 to 4.
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Peanut Sesame Noodles
1/2 - 3/4 lb Cooked chicken, pork, beef or turkey
1 Cucumber
1/2 Carrot
8 Snow pea pods
3 Tbs. Peanut butter (or Minor's Peanut Sauce)
4 tsp Sesame oil
1/2 cup + 1 Tbs. Pat Tung's Spicy Garlic Sauce
or Oriental Marinade
3/4 lb Spaghetti, linguine or Chinese dried noodles.
1/2 lb Fresh bean sprouts
Shred cooked meat, cucumber, carrot and snow pea pods. Mix peanut
butter with sesame oil, then add Pat Tung's Spicy Garlic Sauce. Set
aside. Cook noodles as directed on package, immediately rinse under
cold water and drain well. To serve, place meat and vegetables on top
of the noodles. Drizzle sauce on top. When ready to eat, mix well.
Another idea: Pat Tung's Spicy Garlic Sauce may be added to buttered
pasta. Serves 4.
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French Vanilla Ice Cream (no machine needed)
6 large egg yokes
1/4 cup light corn syrup
1 cup sweetened condensed milk
1 tablespoon LeRuth's Vanilla Bean Marinade
3 cups whipping cream
Whip yolks and corn syrup until thick and fluffy (about 6 to 8
minutes). Fold in condensed milk and LeRuth's Vanilla Bean Marinade.
In separate bowl, whip whipping cream until stiff peaks form.
Carefully fold in whipped cream, pour into mold or bowl and freeze
overnight. The hardest part is waiting until tomorrow. Makes about 1
quart.
Received on Sun Jan 4 02:46:25 2004
This archive was generated by hypermail 2.1.8 : Mon Feb 02 2004 - 22:36:47 EST