CULINARY CULTURES LLC

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              FOOD FUNNY
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Reader Susan Burt sure knows how to give the ol' World Wide Recipes
Groan-O-Meter a workout.

A young cook decided that the French would enjoy feasting on rabbits
and decided to raise rabbits in Paris and sell them to the finer
restaurants in the city. He searched all over Paris seeking a
suitable place to raise his rabbits. None could be found. Finally,
an old priest at the cathedral said he could have a small area behind
the rectory for his rabbits. He successfully raised a number of them,
and when he went about Paris selling them, a restaurant owner asked
him where he got such fresh rabbits. The young man replied, "I raise
them myself, near the cathedral. In fact, I have a hutch back of
Notre Dame."

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              TODAY'S RECIPES
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[Note from the Chef: Chef Ron Askew of Culinary Cultures was kind
enough to share some of his own recipes with us today, thereby
allowing me to keep to my rigorous daily nap schedule. Thanks Chef
Ron.]

I prepared this salmon dish for our friends on New Year's Eve. The
salt, sweet and sour all combine to make this dish an exploration of
your palate! I used the Furi Pro 6.5" E/W knife for slicing the
shiitakes. I love to cut mushrooms with this knife, perfect size,
shape and feel for all thin and precision slicing duties.

Miso Marinated King Salmon with Shiitakes and Citrus Honey Glaze

3 Alaska salmon filets with skin, bones removed
6 T. sake
3 c. red miso
1 c. olive oil
1.5 lbs. shiitake mushrooms, stemmed caps
thinly sliced
3 navel oranges, zest removed
3 lemons, zest removed
1 ruby grapefruit, zest removed
1.5 c. fresh cilantro leaves
3/4 c. fresh chives, cut in 1/2" lengths
3 T. fresh lemon juice
3 T. fresh orange juice
2 T. fresh grapefruit juice
2 T. clover honey
salt & white pepper, as needed

Mix miso and sake to make paste. Completely cover salmon sides on pan
skin side down and marinate 24-36 hours. Heat 5T. oil to high and
saute shiitakes with salt to golden brown and nearly dry. Heat
reaming oil to low heat and cook orange and lemon zest to curly and
crisp. Cool mushrooms and zest and mix together with cilantro.
Preheat oven to 500 degrees. Scrape miso paste from salmon. Heat
honey and mix with 1 T each of citrus juices. Glaze salmon with honey
citrus mix and roast in oven till edges brown. Serve topped with
shiitake mix and drizzle with fresh lemon, grapefruit & orange juice.
Serves 6-8.

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I created this dish while working as a chef in the Klondike Hotel in
Skagway, Alaska. This is a hearty stew with large seared pieces of
prime rib, carrot, celery, onions and mushrooms. The only complaint
was from the waitresses who would finish the night with very sore arms
from carrying these 2-pound stews to the table. I prepared this stew
with George Dickle Sour Mash Whiskey because this is what my boss at
the time drank although you are welcome to use any quality whiskey.

Gold Miners Sour Mash Whiskey Stew

4 lb. prime rib w/fat cap removed and diced
into 1.5"x1.5" pieces
2 c. George Dickle #12 sour mash whiskey
or other whiskey
2 qt. beef stock, canned/fresh or frozen
3 T. veg oil
2 T. flour
1 c. flour
1 c. butter
2 c. carrots
2 c. russet potatoes
2 c. onions
2 c. celery
1 c. frozen peas
2 c. button mushrooms, 1/2ed.
1 T. fresh parsley, chopped.
8 ea. round sour dough bread loaf - 6"x6", hollowed
out leaving 1/4" bread at sides, save lid.

Prep beef and mix with marinate, in whiskey for 4-6 hours., reserve 2
T. whiskey. Cube carrots, celery, onions and potatoes into 1" cubes.
Drain beef and mix with 2T. of flour. Heat oil to hot in heavy
bottomed 4 qt. pan and sear beef till browned on all sides, keep pan
hot while searing. Remove beef and pour off oil heat pan to hot and
add 2 T. whiskey, scrap off all drippings. Add butter to pan to
melt, add flour and mix well forming a roux. Cook for 5 minutes on
med. low and reserve. Add beef stock to 6 qt stock pot add root
veggies, onions and beef and simmer on med till vegetables are
slightly cooked about 10 minutes. Heat stock to mix in flour/butter
mixture, (roux), and cook till thickened. Simmer stew for at least 1
hr uncovered on med low heat until meat is fork tender. Add peas
mushrooms and simmer till mushrooms are fully cooked. For service
ladle into warmed sourdough loafs and top with parsley and sour dough
lid. Serves 8+.

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If you're like my wife and me, Valentine's Day is very special event!
We were married in the Virgin Islands on this day, 13 years ago. I
have added a twist to this classic dish.

Beef Wellington, Chef Ron Style

3 lb. beef tenderloin, silver skin removed
salt, pepper & granulated garlic
3 lg. rosemary sprigs
2 T. veg oil
3 cloves garlic, sliced thin
1/2 c. finely chopped sweet onions
8 oz. sliced button mushrooms
1/2 c. red wine
1 whole egg, whipped
2 packages puff pastry sheets

Prep beef, rub with salt, pepper and gran. garlic and skewer with
rosemary sprigs. Heat 1 T. oil to hot and brown beef on all sides.
Remove beef and add 1 T. oil to pan, heat to hot, add garlic and
onions and cook till lightly browned. Add mushrooms and cook till
limp. Add red wine and cook till all moisture is cooked out. Remove
and cool. Place thawed puff pastry sheet on flat surface, spread egg
wash on outer 1/2" of pastry, lay 1/4 mushroom mix on puff pastry as
base for beef, lay beef on top and cover with remaining mush. mix.
Place another sheet of puff pastry over top and crimp edges with
bottom layer. Rub egg wash across entire top of puff pastry assuring
good adhesion to bottom layer. Bake in 375 degree oven till lightly
browned and flaky. Serve on platter and slice to order. Serve with
fresh horseradish sauce and/or brown sauce.

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My experiences as a chef in Hong Kong exposed me to the true process
of high heat wok cooking with fresh vegetables and thinly sliced
meats. I use the Matfer Mandoline to julienne my carrots and turnips
while the rest of the vegetables are sliced diagonally in the classic
Chinese style with my Furi Pro 9" East/West Knife.

Chicken Chow Mein

3 T. soy sauce
2 T. dry sherry or rice wine
1 tsp. Chinese chili sauce
1 T. sesame oil
2 T. cornstarch
12 oz. skinless, boneless chicken breasts, shredded
8 oz. Chinese long noodle or linguine
2 T. veg. oil
2 celery stalks, thinly sliced diagonally
6 oz button mushrooms
1 red bell pepper, thinly sliced
2 med size carrots, peeled julienned
1 med. turnip, peeled, julienned
4 oz. snow peas
4 to 6 green onions, sliced thinly diagonally
1/2 c. chicken stock
4 oz. bean sprouts
1 T. toasted sesame seeds

Combine in shallow dish soy sauce, sherry, chili sauce, sesame oil and
cornstarch. Add chicken and coat evenly. Let stand 20-30 minutes.
Cook noodles in sauce pan, drain, cool and set aside. Heat wok till
very hot, add 1T. oil and coat wok well. Add celery, carrots,
mushrooms and bell pepper and stir-fry for 3 minutes on high heat.
Add snow peas and green onions and stir-fry for 1 minute on high, lift
from pan. Heat wok to high again, add remaining 1 T. oil and add
chicken with marinade. Stir-fry for 3 minutes or until chicken is no
longer pink. Add stock and bring to boil, then add noodles and
veggies and bean sprouts. Stir-fry for 2 minutes till sauce thickens.
Serve garnished with toasted sesame seeds. 4-6 servings.

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I love potatoes! Anyway, anytime, anyhow these beautiful root
vegetables are so accommodating in so many ways. This is one of my
favorite potato casseroles and the smells that raft through the house
while it's cooking are intoxicating!

Gorgonzola Scalloped Potatoes

4 ea. russet potatoes, peeled and sliced thinly
with Matfer mandoline or sharp knife.
2 sweet potatoes, peeled and sliced thinly with
mandoline.
1 yam, peeled and sliced thinly with mandoline.
4 cloves garlic, chopped fine
4 T. butter
1/2 c. freshly grated mazithera or parmesan cheese
2 c. gorgonzola cheese
1 c. half-and-half
1 T. chopped fresh rosemary
1/2 T. chopped fresh parsley
1 tsp. paprika
1/2 tsp. dried thyme
salt and pepper to taste

Slice potatoes and mix together in bowl with half-and-half, chopped
garlic, salt, pepper, rosemary, parsley, paprika, thyme and grated
mazithera cheese. Lightly melt butter in bottom of large casserole
dish, cover edges with butter. Place potato mix in pan and top with
gorgonzola cheese. Serve garnished with fresh parsley and rosemary
sprigs. Serves 6.

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Cookies are always a pleasant way to greet your friends and family and
the Exopat Baking Mats make cooking and cleanup a snap!

Walnut & Chocolate Chip Cookie Sandwiches

1 c. sugar
1/2 c. shortening
1/2 c. butter, softened
1 tsp vanilla
1 egg
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. walnuts, coarsely chopped
1 c. chocolate chips
2 c. white chocolate frosting

Heat oven to 375 degrees. Mix sugar, shortening, butter, vanilla, and
egg in large bowl. Stir in flour, baking soda and salt. Stir in
walnuts and chocolate chips. Drop dough by rounded teaspoons about 2"
apart on sheet pan lined with Exopat baking mats. Bake 10-12 minutes
or until edges are golden brown. Cool slightly and remove from pan.
Prepare white chocolate frosting (recipe below) and spread thin layer
on bottom of one cookie. Press second cookie onto bottom cookie.

White Chocolate Frosting

2 oz. white chocolate
2 T. butter
3 T. hot water
Powdered sugar if needed

Heat chocolate and butter in sauce pan over low heat until melted.
Remove from heat. Stir in water till smooth. If frosting becomes too
thick you can add powdered sugar.
Received on Sat Jan 10 09:42:55 2004