Extreme Cuisine

-sliced Breadcrumbs as required 2 Eggs

1 Very small bunch [a few

-stems] parsley, finely -chopped 1/8 l Milk (1/2 cup plus 1/2 Tbsp)

30 g Butter (2 Tbsp)

pepper and salt to taste marjoram (optional in some areas) Soak the rolls in lukewarm milk for 1/2 hour.
Add the remainder of the ingredients and mix well.
If mixture is too wet, add some breadcrumbs.
Shape into dumplings.
Carefully put dumplings into barely salted, simmering water and cook for 25 minutes.
Serve as accompaniment to sauces, mushrooms, or in soups.
Serves 4.

2 1/2 C Dried bread crumbs, ground

3 Tsp Worcestershire sauce

1 pinch salt -Tomalley and Coral

Split a live lobster: Spread flat.
Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve. Remove stomach (under the head) and devein.
Remove tail meat and chop coarsely.
Reserve.
Leave claws intact.
Prepare all lobsters as above.
Mix bread crumbs, butter, salt, and Worcestershire sauce together.
Add the tail meat, crab, tomalley, and coral, and toss to mix well.
Fill the cavity of each lobster with the stuffing.
Place in a foil lined baking pan, alternating head and tail to fit better.
Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake.Bake at 335F for 45 minutes, more or less depending on size.
Serve straight from the oven.

Spoon meat mixture into shell; fit cut slice back into place; tie tightly with soft kitchen string.
Place stuffed cabbage, core end down, in slow cooker; add boiling water to cooker.
Cook on low for 8 hours or on high for 4 hours, or until cabbage is tender; remove; keep warm.

Turn heat control to high.
Combine 3 tablespoons flour and 1/3 cup cold water in a cup; pour into liquid in slow cooker; cover; cook 15 minutes.
Season to taste with salt and pepper; darken with a few drops of bottled gravy coloring.

Place stuffed cabbage on a heated serving platter; remove string. Pour gravy into a separate bowl.
Cut cabbage into wedges; spoon gravy over.

always improvise,embelish and use creative intervention. With banana bread recipe I added cinnamon.  

200g Margarine

3 Egg whites — whipped

3 Banana nicely mashed

150g rasberries

1 1/4 c Flour

2 ts Baking powder

Salt to taste

75g  sugar

1 tsp cinnamon

Preheat oven at 375.
Prepare your baking pan
In a mixing bowl, combine margarine, egg whites, bananas, cinnamon and rasberries.
In another mixing bowl, combine flour, baking powder, salt and sugar.
Mix dry ingredients with wet ingredients just until moistened.
Pour mixture into prepared pan.
Bake for 40-45 minutes.

This moist banana bread recipe will make you lots of friends.

Now… Dream Paris

Black, Red and White Pepper, Paprika Cajun Seasoning Breadcrumbs Butter .
15-20 minute special. Defrost chicken.
Preheat oven to 375.
Line cooking tray with tinfoil and grease with butter.
(Butter goes back in fridge now.) Cut chicken into 1″ cubes, or whatever shape looks about right. Dump a bunch of bread crumbs in a large freezer bag.
Put some cajun spices in the bag.
Add red pepper.
Toss in a little white pepper and add some more red pepper.
Add some black and white pepper in an amount that looks pretty.
Add more red pepper and disguise it with the paprika.
Add more cajun spices to cover up the mess of red.
Add more bread crumbs and shake.
When everything is well-mixed, toss all your chicken works of art into the freezer bag.
Dance around the kitchen singing the dead chicken song.
Shake bag during the refrain.
Unload half the bag of chicken pieces…
only those that got breaded.
Put them on the tray stupid.
Play the dead chicken song again and shake more furiously.
(For extra fun, add more red pepper.) Add the rest of the chicken to the tray.
Everyone should be in little rows.
If anyone piles up on another chicken, remove the offending piece and beat it with the mallet.
Put it back on the tray, preferably in the corner.
Dump tray into stove.
It should be warm enough by now.
Set the timer for 40 minutes and leave.

15 minutes later…
return and remove the chicken.

Enjoy !!!!

8 large shrimp

(frozen easy and fast-peel) 3 tablespoons butter

1/4 cup chopped leeks — white part only

1/3 cup chopped fresh tomatoes — seeds & pulp

– removed 6 eggs — slightly beaten

salt and freshly ground black pepper 3 ounces cream cheese — cut in 1/4″ cubes

Preheat oven to 400?.
Bring a pint of water to boil and add the Old Bay Seasoning and the shrimp.
Cook the shrimp until they are just pink.
Do not overcook the shrimp.
Drain and peel the shrimp, then cut each one in half.
Melt the butter in an ovenproof skillet, then add the leek and tomato.
Saute gently for about 5 minutes, until the leek is softened.
Pour the eggs into the leek-tomato mixture, season with salt and freshly ground pepper, and cook over medium-low heat, stirring occasionally to prevent browning, until eggs have almost congealed but still have some liquid left.
Stir in the shrimp and the cream cheese.
Bake in the oven for about 10 minutes, or until cream cheese is melted and eggs are completely congealed.
Serves 2-3.

4 tablespoons virgin olive oil

1 medium red onion, cut into — 1/8th-inch julienne

2 pounds fresh Prince Edward Island mussels, — scrubbed and=

debe 1 tablespoon crushed red pepper

1/4 cup dry white wine

1 cup basic tomato sauce

1 bunch mint leaves, approximately — 1/2 cup packed

Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch sautJ pan, heat olive oil until smoking.
Add onion and cook until softened, about 3 minutes.
Add mussels, pepper and white wine.
Cover and cook until mussels have just opened, about 2 minutes.
Add tomato sauce and bring to boil.
Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute.
Drain well and toss into pan with mussel mixture.
Add mint leaves, toss pasta to coat and serve.

5 lb Beef short ribs

3 c Black Jack BBQ Sauce

Place ribs in a flat pan or dish.
Pour sauce over ribs, turning so as to coat both sides pierce meat with a large fork.
Marinate 8 hrs.
turning once.
Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins.
Brush with marinade and cook 4-5 mins.
more.
Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.)

6 Scallions; finely chopped

1 Red/green/yellow pepper;

-seeded finely chopped -may use a comb of 3 peppers 1 c Whole wheat bread crumbs;

-fresh Salt to taste Pepper to taste 2 Eggs

8 oz Cn pineapple; in natural

-juice; drained 1/4 c All-pupose flour;

1 tb Water;

1/4 c Dry bread crumbs;

2 c Shredded sharp Cheddar

-Cheese 1/4 ts Red pepper sauce

1/3 c Dry white wine

5 oz Lobster cut into small

-pieces (you can use canned -but drain well) Serve this hot cheese dip and offer crisp cracker dippers.
Melt butter in pan over low heat.
Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.) Add red pepper sauce; slowly add wine, stirring until mixture is smooth.
Add lobster; stir until heated.
Makes about 1 1/2 cups.

1 c Onion, Chopped

1 tb Butter

4 c Water

Bouillon Cube, Beef 12 oz Cooked Lean Ham

2 Bay Leaves

1/2 ts Thyme

1/2 ts Oregano

1/2 ts Salt

1 Whole Dried Red Pepper

1 c Chopped Bell Pepper

1/3 c Dark Rum (Optional)

1 c Sour Cream (Optional)

Sort and soak beans overnight; drain and discard soak water.
In a 4-quart pot, saute onion in butter until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into chunks), bay leaves, thyme, oregano, salt and pepper.
Bring to a boil, reduce heat.
Cover and simmer until beans are tender, 1 to 1-1/2 hours.
Remove 1 cup of beans from pot and mash with a potato masher or fork.
Add mashed beans back into pot and stir to thicken. Remove ham chunks and dice.
Remove bay leaves and red pepper, if used and discard.
Add diced ham, green pepper and rum to beans. Cover and simmer for 15 minutes.
Serve beans over rice and top with sour cream if desired.

250 g Flour (2 cups plus 3 1/2

-Tbsp) 25 g Fresh yeast (.9 oz)

1 3/4 l Milk (1/2 cup plus 1/2 Tbsp)

1 d Salt

1 Egg

50 g Butter (3 1/2 Tbsp)

Topping: 4 bn To 5 bn green onions

2 bn To 3 bn chives

1 t (level) ground nutmeg

1/8 l Sour cream (1/2 cup plus 1/2

-Tbsp) 1 Egg

Salt to taste 150 g Butter (2/3 cup)

Kraeuterfladen- Waehe PREPARATION

Dough: Mix a regular yeast dough and shape it into small circles, 4 1/2 to 6 inches in diameter.
Then stretch these circles, from the center towards the edges so that the center is slightly thinner and the edge of the circle forms a slightly thicker rim. Finely chop the onion and chives, mix with the egg and sour cream. Stir in the nutmeg and salt.
Fill the center of the ‘Waehe′ with this mixture.
Bake at moderate heat until yellow.
Remove from oven, dot with butter, and serve piping hot.
Serves 4.

1/4 c Water

1 lb Ground chuck

2/3 lb Coarsely ground pork

1 ts Baking soda

1 1/2 ts Salt

1 ts Black pepper

1/2 ts Dried thyme, whole

1/2 ts Dried basil

1/2 c Beef stock

Now Let’s MITITEI ! :)

Crush the garlic well in the water, using a fork.
Stir the meat, baking soda, seasonings, and garlic puree together.
Add Beef Stock and mix well.
For each sausage, take 1/3 cup of the meat mixture, and roll between the palms of your hands into a sausage shape about 4 inches long.
Place sausages side by side in a container and cover.
Refrigerate overnight so that the flavors can blend.
These are excellent on the grill.
They may also be broiled or baked in the oven.
Broil the sausages about 3 minutes per side until cooked through and browned..
HINT: When hand rolling sausages or meatballs of any kind, keep a small bowl of water near you so that you can keep your hands a bit wet.
This way the meat will not stick to your hands.

2 cups beef or veal stock

2 cups dry red wine, preferably Pinot Noir

1/2 cup garlic cloves — roasted

1/2 cup shallots — chopped

1/2 cup fresh parsley — chopped

1 dash salt — to taste

1 dash fresh ground black pepper — to taste

1/4 cup toasted pistachios — chopped

1/4 cup toasted sunflower seeds — chopped

2 pounds beef tenderloin — cut in 8-oz steaks

2 tablespoons olive or corn oil

4 sprigs fresh parsley — for garnish

Preparation

Preheat the grill or broiler.

STEP ONE: Making the Red Wine Sauce– In a large saucepan, combine the stock, red wine, 3 tablespoons of the= roasted garlic, the shallots, and 1/4 cup of the chopped parsley.
Bring to= a simmer over medium heat and cook until reduced to coat the back of a= spoon, about 20 minutes.
Transfer to a blender and puree until smooth.= Strain through a fine sieve into another saucepan, then adjust the salt and= pepper.
Stir in the remaining parsley, then reduce heat to low.

STEP TWO: In a small bowl, combine the remaining garlic, the pistachios, sunflower= seeds, and 2 tablespoons of the Red Wine Sauce.
Mix well.
Rub the surface= of the steaks with the oil.

STEP THREE: Grilling the Steaks– Grill until well-seared on the surface, about 5 minutes.
Turn over and cook= until you reach desired doneness, about 4 minutes for medium-rare,= depending on the thickness.

STEP FOUR: Brush the tops of the steaks with a small amount of Red Wine Sauce, then= press the steaks, top side down, into the pistachio mixture, coating the= surface well.
Position the steaks on serving plates, spoon the remaining= sauce around them, garnish with parsley sprigs, and serve.

1 3 lb rabbit, fresh or frozen

1 ts Salt

1/4 ts Pepper

3 tb Canola oil

-MARINADE : 2 c Red wine

2 c Chicken broth

1 ts Allspice

2 Bay leaves

1 ts Thyme

SAUCE: 12 Pickled cocktail onions *

12 Stuffed olives, sliced

1/2 lb Fresh mushrooms, sliced

2 tb Butter or margarine

1 white onions unsliced.
Preparation

Cut rabbit into serving pieces and rub with salt and pepper.
Put into a large bowl; add marinade. Refrigerate overnight.
Drain rabbit DO NOT PAT DRY.
Strain reserve marinade.
In a large cast iron frypan over high heat quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil.
When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender.
Just before the rabbit is done, saute the onions, olives, and mushrooms in butter.
Add to rabbit mixture. Serve with boiled potatoes.