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.)

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

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.

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.

1Turkey, about 20 pounds 2 x Oranges, cut in half

1 ts Dried thyme

Salt, Freshly ground black pepper, 4 x Sticks of butter
1 c Diced dried apricots

2 c Grand Marnier

1 Turkey liver and heart

2 x Sticks unsalted butter

2 c Coarsely chopped celery

Lg yellow onion, chopped 1 lb Bulk pork sausage

1 lb Herb stuffing mix

1 c Slivered almonds

2 c Chicken stock

1/2 ts Dried thyme

Salt, to taste Black pepper, to taste FOR TURKEY: Make the stuffing.
Preheat oven to 450 degrees F.
Rinse the turkey inside and out and pat dry.
Squeeze the juice of the oranges all over the turkey and in teh neck and body cavities.
Spoon the stuffing loosley into the cavities.
Set aside any extra stuffing.
Sew up the cavities or close with small trussing skewers.
Place the turkey on a roasting rack in a roasting pan.
Sprinkle all over with thyme, and salt and pepper to taste.
Spread the butter all over the turkey.
Turn breast-side up in the pan and cover the pan with aluminum foil.
Place the turkey in the oven and reduce the heat to 325 degrees F.
Roast for 3 hours.
Remove the foil and roast, basting occasionally, until the juices run clear when the meaty part of a thigh is pierced with a sharp skewer., about 2 more hours.
Bake the leftover stuffing in a baking dish at 325 degrees F for 30 minutes.
Let the turkey stand, covered with foil, for 15 minutes before carving.

GRAND MARNIER APRICOT Filling:

Place the apricots and 1 cup of the Grand Marnier in a small saucepan.
Heat to boiling.
Remove from heat and set aside.
Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside to cool.

Melt 1/2 cup of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes.
Transfer to a large mixing bowl.
Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
Remove from the heat and add to the celery mixture.
Add the stuffing mix, apricots with liquid, and almonds.
Finely dice the turkey livers and heart and add to the stuffing mixture.
Stir to combine.
Heat the remaining 1/2 cup of butter and the stock in a small saucepan just until the butter melts.
Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier.
Stir well to moisten the stuffing.
Season with the thyme and salt and pepper to taste.

4 tb Butter

Turkey giblets 500 g Floury potatoes, cooked,

-mashed 4 Eggs

20 Black olives, pitted and

-halved 4 tb Parsley, chopped

Nutmeg Salt and pepper Turkeys appeared on Portuguese tables as early as the 16th century, introduced by explorers, so Portuguese turkey stuffings have a long history.
Fry the onion gently in the butter, chop the giblets small add to the onions and cook gently until tender.
Combine the mashed potatoes with the eggs, olives and parsley, then add the giblet mixture and seasonings.

surface 2 tablespoons confectioners’ sugar

1/2 teaspoon salt

8 tablespoons chilled unsalted butter — cut into 1/4-inch

pats 2 tablespoons vegetable shortening — frozen solid and cut

into small 1 large chilled egg white — thoroughly mixed with

ice water (ab 1 large egg yolk — beaten with 1/8 teaspoon water

1.
Mix flour, sugar, and salt in food processor fitted with steel blade.
Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.

2.
Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula,use folding motion to mix.
Press down on dough with broad side of spatula until dough sticks together.
Shape dough into ball with hands, then flatten into 4-inch disk.
Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

3.
Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass.
Press dough into corners and sides of pan, being careful not to stretch dough.
Trim edges of dough to make 1/2-inch overhang.
Tuck overhanging dough under so that folded edge is flush with rim of pan.
Flute edge.

4.
Chill shell until firm, about 1 hour.
Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim.
Prick foil with fork and return shell to refrigerator while oven is heating.

5.
Adjust oven rack to center position and heat oven to 400 degrees.
Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes.
Remove foil and continue to bake until bottom begins to color, about 10 minutes longer.
Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer

2 oz Rice vermicelli

1/2 ts Sesame oil

3/4 c Carrots coarsely grated

1/2 c Green onions thinly sliced

1/2 c Water chestnuts; canned

-cut into matchstick pieces 1/2 c Bamboo shoots; cut into

-matchstick pieces 1/2 c Snow peas thinly sliced

1/2 c Savoy cabbage; very finely

-shredded 1/4 c Sunflower seeds

1 tb Sesame seeds; toasted

2 ts Ginger root; finely grated

1 ts Soy sauce

4 ts Oil; vegetable

8 ea Sheets rice paper; 8 1/2

-inches in diameter Plum sauce for garnish -optional Cook rice vermicelli in boiling water for 3 mins.
Drain.
Place in a large bowl and toss with sesame oil.
Add vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce.
Toss again and set aside. Preheat oven 450.
Place oil in a small dish.
Dip 1 sheet of rice paper into warm water for 15-30 seconds, until soft.
Place on a dish towel.
Brush surface lightly with oil.
Spoon 1/8 of the filling onto bottom edge of rice paper.
Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil.
Fold in edges, then roll up, brushing surfaces with oil as you roll. Repeat with remaining rice paper sheets and filling.
Place each roll seam side down on a foil lined cookie sheet.
Bake spring rolls on the lowest oven rack for 15 to 20 mins, turning once, until lightly browned.
Serve with plum sauce if desired.
~–

2 c Rice; Uncooked

4 c Water

1 md Head White Cabbage 4 to 5

-Lbs, Without Bruised Leaves 2 lg Onions; Use 3 If You Like

-Onions, Chopped 1/4 lb Butter 1 Stick

1 c Mushroom Mix

1 tb Salt

1 ts Black Pepper; To Taste

16 oz Canned Tomatoes

1 Bouillon Cube; OR

1 tb Maggi Sauce

;Tomato Juice Or Water As -Needed Combine the rice and water in a medium saucepan.
Bring to a boil, stir gently, cover and cook for about 20 minutes.
Cool in a large bowl.
Core the cabbage and place it in a large pot or Dutch oven half filled with water, cover, and bring to a boil.
Cook about 2 minutes.
As the outer leaves become translucent and soft, pry off and remove with a wooden spoon. Continue until the head is about 5 inches in diameter, remove and save for Cabbage Filling, (Recipe will be included in the next bunch).
Trim the leaves by paring of the thick part of the rib.
In a large skillet, saute the chopped onions in melted butter until lightly cooked.
Add the onions and mushroom mix to the rice, stir gently but do NOT mash.
Add salt and pepper to taste.
Line the bottom of a baking dish with the outer cabage leaves.
Place a large spoonful of the filling at the stem end of each leaf, fold over the sides and roll from the bottom to the top.
Do NOT overstuff or the results will look like hand granades.
The rice will expand when baked.
Without crowding, arrange in neat layers in the baking dish, covering the last layer with a few cabbage leaves.
Coarsely chop the tomatoes and pour over the rolls.
Add the bouillon cube or Maggi seasoning, cover, and bake in a preheated 325 Degree F.
oven for about 2 hours.
Add tomato juice or water as needed, there should be 2 to 3 inches of liquid at the bottom.
Baked rolls will keep hot for about 1

hour.
Yield: About 2 dozen.
To freeze before baking, place the rolls on an oiled baking sheet and freeze until rigid, then store in heavy plastic bags.
Serve with mushroom gravy.

Karen Mintzias 1 lg Onion; finely chopped

1 tb Olive oil

1 kg Ground beef or lamb

1/3 c Short grain rice

1 Tomato peeled and chopped

2 tb Chopped parsley

1 ts Chopped dill or mint

1/8 ts Ground cinnamon

Freshly ground black pepper 24 Cabbage leaves

Salted water 1 tb Butter

2 c Hot stock or water

Salt 1 tb Cornflour

2 Eggs; separated

1 Lemon (juice only)

Chopped dill or parsley Serves: 6 Cooking time: 1 1/2 hours Gently fry onion in oil until soft.
Mix into meat with rice, tomato, herbs and cinnamon, seasoning to taste with salt and pepper.
Divide into 24 portions.
Blanch cabbage leaves in boiling, salted water for 5 minutes until softened.
Drain and cut out thick centre of larger leaves (very large leaves may be cut in half). Place one portion of stuffing on base of leaf, turn up base, fold in sides and wrap firmly into a neat roll.
Repeat with remaining ingredients.
Place rolls close together, seam sides down, in a deep pan lined with trimmings from cabbage leaves.
Add stock or water, butter, salt and pepper to taste.
Invert a heavy plate on top of rolls and cover pan tightly.
Simmer gently for 1 1/2 hours.
When cooked, drain off stock carefully into a small saucepan.
Reduce to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste with a

little cold water.
Let it boil 1 minute.
Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock.
Return sauce to small pan, place over low heat and stir constantly until egg is cooked - do not boil.
Arrange rolls on a heated serving dish and spoon some of the sauce over them.
Garnish with chopped dill or parsley and serve remaining sauce separately.
Serve with mashed potatoes.
Note: Grape vine leaves may be used instead of cabbage - about 40 will be required since they take less filling.
From: “The Complete Middle East Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

1 Large head of cabbage

1 Large onion, chopped

6 Small carrots

3 Stalks celery

1/4 ts Salt

1 1/2 c Tomato juice

1 lb Hamburger

2 Slices bread

1 Egg

1/4 c Water

2 cn Tomatoes

1 c Sugar

2 Lemons

Dash pepper

Core cabbage and place in large saucepan.
Cover cabbage with water and boil until cabbage is softened.
Drain off water.
Set aside copped onion, pared carrots, and cut celery stalks in halves. In a small bowl, dampen bread with water.
Add hamburger, egg, salt and pepper.
Mix together well.
Slice thick stem base off cabbage leaves.
Place some meat misture on leaf.
Fold and roll, place seam side down in saucepan.
On top of cabbage rolls, place onions, carrots, and celery.
Pour tomatoes and tomato juice over all. Carmelize 1 cup sugar in heavy skillet.
Add to cabbage roll mixture.
Juice 2 lemons and add as final ingredient.
Simmer 2 hours uncovered.

This recipe says sauce pan but I used a 13″ cake pan.
It doesn’t specify degrees, so I picked 350.
??? The cake pan holds the rolls and then the carrots and celery can be decorative by laying them horizontally, alternating.
It makes a pretty dish.
And it is good. Well worth the effort.

2 ea Large Cabbage Leaves

1 ea Large Beaten Egg

1/2 c Chopped Apple (1 small)

3 T Cornbread Stuffing Mix

1 T Apple Juice Or Cider

1/4 lb Bulk Pork Sausage

1/4 c Water

3 T Apple Juice Or Cider

1/2 t Cornstarch

1/4 t Instant Beef Bouillon

Remove center vein of cabbage leaves, keeping each leaf in one piece.
Place leaves in a shallow baking dish.
Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp.
Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider.
Add sausage; mix well.
Divide meat mixture into two equal protions. Place one portion of meat mixture on each cabbage leaf.
Fold in sides.
Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll.
Arrange rolls in a shallow baking dish.
Pour water over rolls.
Cover with vented clear plastic wrap.
Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes.
Transfer rolls to a plate.
Cover and keep warm.
For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules.
Stir in the remaining chopped apple.
Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds.
Spoon sauce atop cabbage rolls and serve.

FILLING: Mix all the
other ingredients together in a bowl.
work it with your hands until the
eggs and other inredients except the tomato juice are thouroughly mixed
into the meat.
Now, take a glob of mixture and set it in the hollow of a
deveined leaf,with the end that was near the core towards you.
Fold the end
nearest you about / way over the mix.
Fold the left side over the mix and
then the right side.
Roll about / turn away from you so that the seam is
on the bottom.
Place in the pan seam side don and continue with the other
leaves.* When you’ve made the last cabbage roll,pour in the tomato juice to
cover.
Bring to a boil then simmer for AT LEAST an hour, preferably longer.
Serve in a bowl with the juice, although these, like spagetti are better the 2nd day.

*This is an ideal cabbage roll.
3/4 of them won’t go together this
perfectly, so be ready to make adjustments when making the rolls.

VARIATIONS: Garlic is great, paprika and chili powder will work in the
stuffing, V-8 instead of tomato juice is pleasantly different.

-lobster, cooked 1 lb Shrimp

1 Dozen or more small clams

1 qt Mussels

1 One and a half pound chicken

1 ts Oregano

2 Peppercorns

1 Clove garlic, peeled

1 1/2 ts Salt

6 tb Olive oil

1 ts Vinegar

2 oz Ham, cut in thin strips

1 Chorizo (hot Spanish

-sausage), sliced 1 oz Salt pork, finely chopped

1 Onion, peeled and chopped

1 Green pepper, seeded and

-chopped 1/2 ts Ground coriander

1 ts Capers

3 tb Tomato sauce

2 1/4 c Rice, washed and drained

4 c Boiling water

1 ts Saffron

1 cn Peas, drained

1 cn Pimientos

Remove meat from the lobster.
Shell and devein shrimp.
Scrub mussels and clams.
Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture.
Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het.
Add ham, chorizo, salt pork, onion, green pepper, coriander and capers.
Cook ten minutes over low heat.
Add tomato sauce and rice and cook 5 minutes.
Add boiling water, saffron and shrimp.
Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.
With a large spoon, turn rice from top to bottom.
Add lobster meat and peas; cover and cook 5 minutes longer.
Steam mussels and clams in a little water until their shells open.
Heat the pimientos and drain. Us the mussels, clams and pimientos as a garnish.

1 Cabbage

1 1/2 lb Ground beef

1 Onion, chopped

1 c Rice

1 Egg

1 tb Salt

1/2 ts Pepper

1 tb Paprika

2 c Sauerkraut

2 tb Tomato sauce

1 c Sour cream

HUNGARIAN CABBAGE ROLLS Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes.
(If cabbage is very large, repeat this process after you’ve stuffed half of the leaves).
Combine meat, onion, rice, egg, salt, pepper and paprika.
Drain cabbage and remove leaves, cutting off the thick end of the stem.
Put about two tablespoons of filling on a leaf. Fold sides in and roll.
Place seam side down in a slow cooker. Spread sauerkraut on top.
Add tomato sauce and water.
Cook on low six to eight hours.
Remove rolls, blend sour cream with sauce and serve with cabbage rolls.
Servings: 4

Prepare the salad: When ready to serve, stack crisped romaine lettuce leaves and slice them into fine shreads.
Place shreads on individual salad plates.
Top with lobster dressing and serve immediately.

Note: You may substitute crabmeat or shrimp for the lobster.

1 tb Soy sauce

1 tb Coconut milk

1 3/4 ts Curry powder

3/4 ts Salt

4 ts Vinegar, cider

2 ts Gingerroot, minced

5 Chilies, mild green

3 Garlic clove

1 1/2 ts Garlic, minced

1 c Celery, diced

3/4 c Carrot, grated

16 Spring roll wrappers

3/4 c Pickled ginger juice or:

2 tb Oil, peanut

2 ts Soy sauce

1 ts Vinegar, white

1/2 lb Chicken, ground

3/4 ts Sugar

1 tb Cornstarch

——-dipping sauce——–
2 Chilies, yellow wax

1 Cilantro, bunch, minced

2 Jalapeno chilies, minced

2 c Napa cabbage, diced

1 c Cellophane noodles

1 Egg yolk, beaten

3/4 c Unseasoned rice vinegar

Salt to taste Soften cellophane noodles and cut into 2-inch lengths.
Dissolve cornstarch in 1 T water.
Cut chilies in halves. Marinate chicken for 1 or 2 days in bag with 1 T.
soy sauce, coconut milk, white vinegar, and 3/4 t.
curry powder.
Heat 1 to 2 T.
oil in wok and stir fry chicken until mostly white.
Remove, set aside, and then clean wok.
Combine salt, sugar, remaining soy sauce and cider vinegar.
Place in wok with chicken.
Heat through, add cornstarch, and cook 2 to 3 minutes until glossy.
Spread on large plate and cool in refrigerator.
Combine ginger, garlic, remaining curry powder, and chilies.
Heat 3 T.
oil and cook chili mixture 1 to 2 minutes.
Should foam without browing.
Add celery then cabbage. When translucent, add carrots and noodles.
Combine chicken and noodle mixtures.
Use 2 T.
filling per spring wrapper.
Tuck in ends and include sprig of cilantro in last turn (to show through when fried).
Seal with egg yolk.
Deep fry about 3 minutes at 350 degrees and drain.
To make dipping sauce, blend chilies and garlic until pureed.
Add ginger juice and oil until blended.
Season with salt. Add cilantro just before serving.
(If serving right away, cilantro may be pureed with chilies.) Makes one cup.