Extreme Cuisine

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.)

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 c Soy sauce

1 c Water

1 c Dry white table wine

1/4 c Brown sugar; firmly packed

2 Cloves garlic; minced or mas

1 tb Ground ginger

1/4 c Sesame seed

3 lb Spareribs

In a large pot, combine first seven ingredients.
Cut spare ribs into serving size pieces (I prefer small back ribs for this recipe) and place in pot with sauce.
bring to a boil and simmer for 30 minutes, turning ribs occasionally.
Remove ribs from sauce and place in a single layer in a shallow baking pan.
Skim fat from sauce and baste meat with some of the sauce.
Bake at 350 for 30 minutes or until tender, occasionally turning and basting with remaining sauce.
Broil ribs for about 5 minutes to finish browning. Note: Par-boiled ribs can be grilled on the barbecue, but baste with sauce only during the last 5 minutes.
I usually serve these ribs with steamed rice and a leafy salad.
I hope you enjoy these ribs as much as I do.
JOYCE in L.A.

12 ounces Cacique Queso Quesadilla Jalape?o cheese

1/4 cup Cacique Brand Cotija cheese — crumbled

3 pounds chicken — grilled

24 corn tortillas

3 cups enchilada sauce

1/2 cup cilantro — chopped

1 cup canola oil

Start by shredding the grilled chicken and mix with the chopped cilantro.
Heat the oil in a skillet, and fry the tortillas until soft.
Dip each tortilla in th e enchilada sauce, fill with the chicken and roll.
Place side by side in a baki ng dish.
Top with remaining sauce and slices of Jalape?o cheese and bake in a 35 0? oven just long enough to melt the cheese.
Sprinkle with the Cotija cheese and serve.

6 Ounces pizza dough (recipe included)

1/4 Cup virgin olive oil for brushing and drizzlin

1/2 Teaspoon fresh garlic — minced

1/2 Cup fontina — shred, loose pack

2 Tablespoons Pecorino-Romano Cheese — freshly grated

6 Tablespoons canned tomatoes in heavy puree — chopped

8 basil leaves

–The Pizza Crust– 1 env active dry yeast — (2 1/2 teaspoons)

1 c warm water

pinch sugar 2 1/4 tsp kosher salt

1/4 c johnnycake meal <<OR>>

1/4 c fine ground white corn meal

3 tbsp whole wheat flour

1 tbsp virgin olive oil

2 1/2 c unbleached white flour — more as needed

=20 FOR THE PIZZA CRUST:

Dissolve the yeast in warm water with sugar.
After 5 minutes, stir in the salt, johnnycake meal, wheat flour and oil.
Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.

Empty the dough onto a floured board, and knead it for several minutes, adding enough flour to keep the dough from sticking.
When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil.
To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let the dough rise in a warm place, away from drafts until double in bulk, 1 1/2 to 2= hours.

Punch down the dough and knead once more.
Let the dough rise again for about 40 minutes.
Punch down the dough.
If the dough is sticky, knead in a bit more flour.
Dough should be very soft however.

TO ASSEMBLE AND GRILL THE PIZZA:

Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.

On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip.
You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.

When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill.
Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.

Using tongs, immediately flip the crust over, onto the coolest part of the grill.
Quickly brush the grilled surface with olive oil.
Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese.
Do not cover the entire surface of the pizza.
Finally, drizzle the pizza with 1/2 tablespoon olive oil.

Slide the pizza back toward the hot coals, but not directly over them.
Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning.
The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes.
Serve at once topped with the basil leaves and additional olive oil if desired.=20

NOTE: There are several traps and difficulties that with experience you will overcome.
To start, be careful not to stretch the dough so thinly that holes appear.
Don’t despair however if small holes do appear.
Though you cannot repair them, you can work around them.
To avoid flare-ups, do not drizzle any of the oil into the holes.

When you are lifting the dough off the cookie sheet, it will invariably stretch do not try to compensate for this by moving your hands apart.
Work as close to the grill as possible so the dough is without support for a minimum amount of time.
If after 8 minutes the cheese has not melted and the topping is not bubbling, either you have been too cautious in your approach to the coals, or you have used too much cheese and topping ingredients.
A longer time on the grill will only dry out the pizza and toughen it.
The ideal crust should be both chewy and crisp.
Do not be timid about the preparation of this pizza.
From start to finish, the bold act will reward you with a first rate pizza.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

1 c Mushroom slices

1 tb Margarine

1 c Kraft Think ‘N Spicy

Chunky Barbecue Sauce 6 oz Frozen cooked shrimp, thawed

1 tb Prepared horseradish

1 1/2 lb Salmon steaks, 1″ thick

Saute mushrooms in margarine.
Reduce heat.
Stir in 1/2 cup barbecue sauce, shrimp and horseradish; heat thoroughly, stirring constantly.
OUTDOORS: Place fish on greased grill over low coals (ash gray).
Grill, uncovered, 6 to 8 minutes on each side or until fish flakes easily with fork, brushing

frequently with remaining sauce.
Serve with shrimp mixture. INDOORS: Place fish on greased rack of broiler pan.
Broil 5 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining barbecue sauce.
Serve with shrimp mixture.
From: the Kraft Barbecue Guide, 1987.
Painstakingly typed in by Jeff Duke.

—–
Crab Cakes
=======================
12 oz Crab Meat

1/4 c Red PeppersRoasted &

-Minced (From Jar) 3 T Basil Aioli (Recipe Follows)

1 1/2 t Lemon Peel;Grated

3 c Bread Crumbs (French Bread)

2 Large Egg Yolks

All Purpose Flour 2 Egg Whites;Beaten Just

-Until Foamy 3 T Butter

—–
Basil Aioli
======================
3/4 c Mayonnaise

1/3 c Basil LeavesFinely Chopped

1 T Lemon Juice

1 1/2 t Garlic;Minced

1 1/2 t Lemon PeelGrated

FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl.
Mix in half of the bread crumbs and season to taste with salt &amp; pepper.
Mix in yolks (mixture will be soft).
Form crab cakes into two cakes per serving using a generous 1/4 cupful for each.
Coat cakes on both sides with flour and shake off the excess.
Brush both sides with the egg whites and coat with the remaining bread crumbs.
Cover and chill for at least two hours (up to six hours).
Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side).
Place two cakes on each plate and serve with the remaining basil aioli.
FOR THE BASIL AIOLI: Mix all ingredients in a medium bowl.
Season to taste with salt and pepper. Cover and refrigerate for at least one hour to allow flavors the develop.
This is also a good sauce for grilled or sauted fish.
You can substitute fresh cilantro, parsley or chives for the basil.

—–

1 trout

1/2 teaspoon fresh dill — finely chopped

Salt and pepper — to taste 2 tablespoons bacon drippings

1 medium onion — chopped

1/2 cup chopped celery

1 cup sliced mushrooms

1 cup crumbled cornbread

4 1/2 ounces ripe olives — chopped

1/2 cup sour cream

1/4 cup butter — melted

8 thin slices lemon

PANTRY: 1 TROUT: (4- to 5-pound) fresh sea trout, with head on, or 4 small trout (2/3 to 3/4 pound each)

Preheat the grill.

Wash and drain the fish.
Sprinkle the outside and inside of the trout with the dill, salt, and pepper.
In a medium skillet, heat the bacon fat, add the onion, celery, and mushrooms, and saute until soft.
Add the cornbread, olives, sour cream, and melted butter.
If necessary moisten with water slightly to make the stuffing hold together.
Stuff the cavity of the fish with the mixture and close securely.
Arrange 4 lemon slices on each side of fish.
Place trout in oiled fish basket.
Place basket on grill and cook until done, 10 minutes per inch of thickness, including stuffing, or about 15 minutes per side.
Or place the fish in 2 greased rectangular baking pans, garnish the fish with lemons, and bake at 400 degrees for 10 minutes per inch of thickness,

Stephen Ceideburg 3 tb Minced cilantro root

3 tb Fish sauce

3 tb Chinese light soy sauce

2 tb Fresh lime juice

1 tb Freshly ground black pepper

1 tb Minced garlic (3 cloves)

2 lb Chicken legs or breasts,

-skin and fat removed

A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast.
At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch.
The marinade dates back to a time before the introduction of chilies by the Portuguese.
Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking.
Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor.
Blend until smooth and pour into a shallow, non aluminum dish.
Add chicken and turn to coat evenly with marinade.
Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.
Preheat the broiler or prepare a charcoal or gas grill.
Drain the chicken and reserve the marinade for basting.
Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade.
Discard any leftover marinade.
Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.
209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE 673 MG

SODIUM; 96 MG CHOLESTEROL.
From “Eating Well”, Jan/Feb, 1992.

1 c Olive oil, divided

6 Cloves garlic, finely

-chopped and divided 1/4 c Balsamic vinegar, divided

2 tb Lemon juice

3 1/2 tb Grated fresh ginger, divided

2 tb Soy sauce

1 lb Flank steak

1/4 ts Salt

1 cn (14 1/2-ounce) DEL MONTE

-FreshCut Diced Tomatoes, -undrained 1 tb Hickory-flavored barbecue

-sauce Combine 2/3 cup oil, 5 cloves garlic,1 tablespoon balsamic vinegar, lemon juice, 2 tablespoons ginger, and soy sauce in a shallow baking dish.
Add steak, turning to coat.
Cover and refrigerate overnight, turning occasionally.
Drain tomatoes, reserving tomatoes and juice separately.
Combine remaining 1/3 cup oil, 1 clove garlic, 3 tablespoons balsamic vinegar, 1 1/2 tablespoons ginger, salt, barbecue sauce, and reserved tomato juice in container of an electric blender cover and process until smooth.
Pour into a bowl; add reserved tomatoes.
Cover and refrigerate until ready to serve.
Place steak on cooking grate; grill over medium-hot coals (350 to 400) 7 to 8 minutes on each side or to desired degree of doneness.
Cut steak diagonally across grain into thin strips; serve with tomato mixture.
—–

Polenta, cooked as above Olive oil 1 md Head radicchio

1/4 c Olive oil

Salt &amp pepper Vinegar, optional Preheat a broiler or fire up a grill.
Cut the cooled polenta into 1 1/2″ X 3″ rectangles &amp; brush lightly with olive oil.
To grill, cook

the polenta until it is lightly crispy &amp; marked with the characteristic brown stripes on both sides.
To broil, set thepolenta on a broiler pan about 4″ from the heat &amp broil, turning once, until the slices are golden &amp slightly crisp at the edges.
Remove & set on a platter.
While the polenta is broiling, discard any bruised outside leaves of the radicchio, cut it in half lengthwise &amp; then cut into quarters.
Wash & dry each piece carefully.
Drizzle half the olive oil over the radicchio & season with salt & pepper.
Set on an oiled broiler or on the barbecue.
As the radicchio begins to soften &amp darken in colour, turn it to broil evenly.
Using your fingers or a knife, tear or cut the grilled radicchio into small pieces.
Arrange over the polenta & drizzle with the rest of the olive oil & vinegar if you desire.
Taste for salt.
Add freshly ground pepper & serve hot or at rom temperature.

Twice baked Chestnut -Potatoes: 4 lg Idaho baking potatoes

1 lb Chestnuts

2 Sprigs thyme

3 c Milk

1 Egg yolk

1 ds Salt

1 ds Pepper

3 tb Chopped parsley

Arctic Berry Chutney: 1/2 tb Sherry vinegar

1 tb Brown sugar

1 ts Curry powder

1/2 ts Grated ginger

1 Cinnamon stick

1 Star anise

1 Lime Zest of

1 Shallot, chopped

2 Cloves garlic, chopped

2 ts Canola oil

2 tb Lingonberries

1 tb Black currants

2 tb Dried cranberries

2 tb Blueberries

1 tb Diced dried apricots

1/2 c Orange juice

1 tb Dijon mustard

4 Venison rib chops

1 c Canola oil

2 Allspice seeds

1 tb Aquavit or gin

Scrub the potatoes and pat dry.
Prick the skins several times with a fork.

Bake the potatoes for 20 minutes in a 350 degree oven.

Slice chestnuts with a very sharp knife approximately 1/4-inch and place on a roasting pan.

Bake in a 350 degree oven for 25 minutes (may be prepared up to one day in advance).

Peel the chestnuts husks carefully away from the meat.
Combine meats with thyme sprigs and milk in a large saucepan.
Simmer for 8 minutes.
Remove thyme, strain chestnuts and reserve.

Cut baked potatoes in half lengthwise.
Scrape out the inside of each potato, leaving approximately 1/4-inch thickness around skin and reserve.
Mash hollowed potato and chestnuts gently with a masher until chunky smooth.
Fold in egg yolk and parsley and add salt and pepper to taste.

Place filled shells on an ungreased cookie sheet and fill with potato mixture.
Bake uncovered in a 350 degree oven until golden brown (approximately 8 minutes).

In a deep bowl, marinate venison chop for 24 hours in a marinade of canola oil, allspice and aquavit or gin.

Remove chops from marinade.

Heat grilling pan or cast-iron or other heavy bottomed skillet over medium high heat until very hot.

Place chops in pan and sear each side for approximately 5 minutes.

In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon stick, star anise and lime zest and mix well.

Sweat shallots and garlic in a 12-inch skillet with canola oil for approximately 10 minutes.

Add dry ingredients to pan and allow to caramelize.

Stir in berries and dried apricots and continue cooking over medium heat for 3 minutes.

Add orange juice and simmer for 15 to 20 minutes, stirring occasionally.

Remove pan from the heat and stir in mustard.

Chutney can be stored in a sealed container in the refrigerator for up to two weeks.

To serve: Spoon several tablespoons chutney on plate and place grilled venison chop on top.
Recipe by: CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9367

From: “Ed Bauman” &ltBIRCHCREEK@msn.com&gt

Date: Wed, 12 Feb 97 22:09:44 UT

——————————-GRILLED SHRIMP——————————-
20 lg Shrimp, peeled, deveined

1/4 c Olive oil

1/4 c Minced cilantro

1 1/2 ts Minced garlic

1/2 ts Minced jalapeno

1/2 ts Oregano

1/4 ts Salt

1/4 ts White pepper

————————–ROASTED RED PEPPER SAUCE————————–
1 sm Red bell pepper, roasted,

-peeled, seeded, see note 1 c Fish stock or clam juice

1/2 ts Minced garlic

1/2 ts Paprika

1/8 ts Salt

1/8 ts Ground cumin

1/8 ts Oregano

1/8 ts White pepper

1/4 c Whipping cream

——————————-CUCUMBER SALSA——————————-
1 sm Cucumber, peeled, seeded,

-finely diced 1 Plum tomato, finely diced

1 Green onion, chopped

1 tb Minced cilantro

1 tb Sour cream

1 1/2 ts Fresh lime juice

1/4 ts Minced garlic

1/4 ts Minced jalapeno

1/4 ts Salt

1/8 ts Ground cumin

1/8 ts White pepper

——————————-PECAN PANCAKES——————————-
6 tb Milk

1 Egg, beaten

1 tb Melted butter

1 md Red potato, peeled, grated

1/2 c Finely chopped pecans

1/4 c Minced onion

2 tb Flour

3/4 ts Cornstarch

3/4 ts Baking powder

1/2 ts Minced garlic

pn Salt pn White pepper Oil for frying pancakes Cilantro sprigs for garnish 1.
For shrimp, mix all ingredients in medium glass bowl.
Refrigerate,

covered, 1 hour.
2.
For roasted red pepper sauce, put all ingredients, except cream,

into a small non-aluminum saucepan simmer 20 minutes.
Add cream and simmer an additional 10 minutes.
Puree in blender or food processor until smooth.
Taste and adjust seasonings.
Keep warm.
3. For cucumber salsa, mix all ingredients in a small bowl.
Taste and

adjust seasonings.
4.
For pecan pancakes, mix milk, egg and melted butter in small bowl.

Mix all remaining ingredients, except oil and cilantro sprigs, in medium bowl.
Stir in milk mixture until smooth.
5.
Heat a thin layer of oil in large non-stick skillet; pour

one-fifth of the batter into skillet to make a 4-inch-diameter pancake.
Fry until golden and crisp on both sides, about 3 minutes. Repeat to fry remaining pancakes.
Keep warm.
6.
While pancakes cook, heat broiler or charcoal grill.
Arrange

shrimp on broiler pan or grill rack, 6 inches from heat.
Cook, turning once, until pink and cooked through, about 4 minutes.
7.
To serve, put one pancake onto each serving plate.
Top with

cucumber salsa arrange four shrimp on top.
Drizzle with warm red pepper sauce and serve garnished with cilantro sprigs.
Note: To roast a red pepper, place it directly over the gas flame or on a broiler pan 4 inches from heat source.
Roast, turning often, until the skin blackens and blisters on all sides, about 10 minutes.
Wrap in foil and let stand 10 minutes.
Use a paring knife to remove charred skin; cut out core and seeds.

4 sl Swiss cheese (1 oz)

2 Plum tomatoes, thinly sliced

8 sl Italian bread

1 cn SPAM Luncheon Meat, thinly

-sliced (12 oz) 1/4 c Dijon-style mustard

1/4 c Thinly sliced green onions

4 sl American cheese (1 oz)

2 tb Butter or margarine

Layer cheese and tomatoes evenly on 4 bread slices.
Lay SPAM over tomatoes.
Spread mustard on SPAM.
Sprinkle with onion.
Top with American cheese and remaining bread slices.
In large skillet, melt butter.
Add sandwiches and grill over medium heat until browned and cheese is melted, turning once.
Serve immediately.