Extreme Cuisine

1 t Seasoned salt

1/8 t Coarsely ground black pepper

2 Whole boneless chicken

-breasts, halved 4 Buns, split and toasted

4 sl Swiss cheese (1 oz ea)

4 sl Baked ham, warmed (1 oz ea)

Lettuce leaves
——————————PEACH-MINT SALSA——————————
1 Fresh California peach,

-chopped (about 2/3 cup) 1/3 c Chopped green onions

1 Tomato, chopped

1 1/2 T Chopped fresh mint

1/4 t Chili powder

—————————SAVORY GRILLED PEACHES—————————
4 Fresh California peaches

Combine seasoned salt and pepper.
Lossen one edge of chicken skin and rub seasoning mixture underneath skin.
Cook chicken skin-side down on covered grill over medium, indirect heat about 30-25 minutes or until chicken is tender and no longer pink.
Remove and discard skin.
Serve chicken on buns topped with cheese, ham, and salsa.
Garnish with lettuce.
Serve with Savory Grilled Peaches. Makes 4 hearty sandwiches.
CONVENTIONAL OVEN METHOD: Prepare as above.
Roast skin-side up in 350′F.
oven for about 30 minutes or until chicken is tender and no longer pink.
Continue as directed. TIP: Sandwiches are delicious served either hot or cold.
PEACH-MINT SALSA: In small bowl, combine all ingredients.
Refrigerate leftovers.
Makes about 1 1/2 cups.
SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half.
Cook on covered grill over medium, indirect heat 4 minutes.
Turn and cook an additional 4 minutes or until heated through.
Makes 4 servings.
Favorite recipe from CALIFORNIA TREE FRUIT AGREEMENT.

1 1/2 ts Ground turmeric

1 1/4 ts White pepper

1 t Ground fenugreek, Optional

1 t Ground ginger

1 t Ground red cayenne pepper

3/4 ts Ground coriander

1/2 ts Ground cumin

1/2 ts Black pepper

1/2 ts Dried sweet basil leaves

15 oz Coconut cream — =A5

1 c Pecan nuts dry roasted ##

1 c Raisins

6 c Hot basic cooked rice

2 tb Ground red pepper, (Cayenne)

1 tb Ground ginger

1 t Ground cumin

1 t Ground coriander

1 c Green bell peppers, chopped

1/4 c Curry powder

1/2 lb Unsalted butter, softened

1 Large, overripe banana ##

1 Medium unpeeled apple,

1/2 lb Unsalted butter, melted

4 1/2 c Chopped onions in all

1/4 lb Margarine, melted

1/2 c Jalapeno peppers, minced #

2 large onions — chopped or sliced

5 teaspoons butter

1 large fryer chicken or 5 whole chicken breasts

1 can beef bouillon or consomme

1 cup water

2 1/2 cups finely ground walnuts

4 1/2 teaspoons pomegranate syrup (substitute sour cranberry

2 1/2 teaspoons sugar

2 1/2 teaspoons salt

1/2 teaspoon saffron (or turmeric)

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon pepper

2 teaspoons lemon juice

Saut the onions in 2 tbsp.
of the butter until golden brown. Remove from the pan.
Add 3 more tbsp.
of butter and saut the chicken pieces until light brown.
Add the bouillon and sauted onions.
cover and simmer gently for 30 minutes.
Cook and bone.

Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes.

Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour.
Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce.
Serve with rice.

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.

1/4 c Apricot jam

2 tb Honey mustard

2 Garlic cloves; chopped

2 tb Soy sauce

2 tb Olive oil

1 ts Dried rosemary

3 lb Lamb leg; butterflied

1/2 c Red wine

1 c Beef stock; canned/homemade

Salt Ground pepper; to taste The crisp coating keeps the lamb succulent and juicy.
Bake 10 minutes longer for medium-done.
If you use frozen lamb, defrost in the refrigerator overnight.
1.
Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
Reserve 2 tb of marinade for sauce.
Brush remainder all over lamb.
Season well with salt and pepper.
2.
Marinate for 30 minutes.
3.
Broil lamb for 3 minutes per side.
Then bake lamb at 425F(220C) fat side up for 20 minutes or until just pink.
Remove from oven and let rest on a serving dish for 10 minutes.
Pour off any fat in pan.
4.
Add red wine to pan and reduce to 1 tb.
Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
Bring to boil and hoil for 2 minutes.
5.
Slice lamb in thin slices against the grain.
Serve with some sauce poured over.
Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion.
A chianti is another fine match.

1 lb Lamb stewing meat, cubed

1/4 c Butter

12 sm Onions (walnut-sized)

2 1/2 c Water

1/2 c Dried garbanzos, soaked

-overnight 2 c Bulgur, coarse grade

1 1/2 ts Salt

1/2 ts Cinnamon

Yogurt Wheat, onions, garbanzos, lamb and yogurt.
This easy and fast, filling stew has an indescribably wholesome, earthy flavor.
Choose the onions to be as similar in size as possible.
In skillet, saute meat in 2 tablespoons butter until browned.
Remove meat.
In same skillet, saute whole onions in butter until pale-yellow.
Return meat to skillet.
Add water and dried garbanzos.
Cook until meat and garbanzos are tender.
Remove some of meat and onions.
Add bulgur and cook over low heat until done.
Return meat, onions and garbanzos and stir in remaining butter.
Add salt and cinnamon. Serve with yogurt.

3 lb Lamb; rib or shoulder chops

6 md Potatoes; peeled; sliced

3 ts Parsley; chopped & mixed w/

1 1/2 ts Thyme; dried (mix w/parsley)

3 lg Onions; peeled; sliced

2 c Water

2 tb Parsley, chopped (or 3 tbs)

x Butter; to grease casserole x Salt; to taste x Pepper; freshly grnd black Trim the fat from the chops, leaving the meat on the bones.
Butter a 2 or 2-1/2 quart casserole dish.
Preheat the oven to 300dF.

In the bottom of the casserole dish arrange a layer of one-third of the potatoes and cover with a layer of chops topped with a third of the parsley-thyme mixture.
Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs.
Season well with salt and pepper and add the water.
Cover and cook the stew in the preheated over for 2 to 2-1/2 hours, or until the meal is tender and the potatoes and onions are soft.
Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you’d like.
Irish stew always benefits from being cooked the day before and allowed to cool thoroughly.
You may refrigerate.
Skim off any fat and reheat the stew before serving.

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 Peppers;Roasted &

-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 Leaves;Finely Chopped

1 T Lemon Juice

1 1/2 t Garlic;Minced

1 1/2 t Lemon Peel;Grated

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 & 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.

for yogurt sauce: 1 12 ounce con plain yogurt

1 garlic clove — minced and mashed

– to a paste with — 1/4 teaspoon salt 3 tablespoons shredded fresh mint leaves — or to taste

for burgers: 1 1/2 pound fresh ground lamb from the shoulder

1 garlic clove — minced

1 tablespoon minced fresh rosemary or 1 teaspoon

– crumbled dried rosemary 1 tablespoon minced fresh parsley leaves or 1 teaspoon

– dried thyme salt and freshly ground black pepper chopped salad: 1/3 cup coarsely chopped pitted kalamata olives

2 ripe medium tomatoes — seeded and

– coarsely chopped 3 tablespoons minced fresh parsley

2 tablespoons olive oil

2 teaspoons red wine vinegar

1/2 cup crumbled goat cheese

6 pita — each split halfway

– around edge to — form a pocket

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes.
Transfer drained yogurt to a small bowl and stir in garlic paste and mint.

Make burgers: Prepare grill.
In a bowl gently but thoroughly combine the lamb, garlic, rosemary, parsley, salt and pepper.
Grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare.

In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar.
Season with salt and pepper.

Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad.
Serve burgers with yogurt sauce.

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.
—–

1 Leg of lamb

2 Lemons

Plain flour 3 Cloves garlic

12 Small sprigs rosemary

500 g Potatoes peeled

200 g Brown onions

100 g Unsalted butter

750 ml Beef stock

15 Mint leaves

Salt Freshly ground black pepper Chopped parsley for garnish Preheat oven to maximum temperature.
Trim lamb of all fat and sinew.
Rub with juice of 1-1.1/2 lemons, then with flour.
Season and make 12 small cuts into the lamb, 1cm deep.
Peel garlic and cut into 12 long slivers.
Insert one of these slivers into each cut along with a sprig of rosemary.
Push in with top of knife.
Set aside.
Slice potatoes and onion into 1/4cm slices.
Melt half the butter in a roasting tray and toss vegetables in it.
Add 500ml of the stock.
Put rack in roasting tray and put lamb on top.
Cook in preheated oven until it reaches 75C on the meat thermometer (for medium rare).
Chop mint finely amd mix with juice of half of one of the lemons and rest of the butter.
When lamb is redy let it rest, loosely covered, in a warm place for 10 mins.
Strain pan juices carefully into pan and set vegetables aside in a warm place.
Add the remaining stock to the pan, degrease and boil over a high heat until thickened.
Whisk in mint butter bit by bit.
Season.
Slice lamb.
Put vegetables on plates, top with lamb and spoon sauce over. Garnish with chopped parsley.

Polenta, cooked as above Olive oil 1 md Head radicchio

1/4 c Olive oil

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

the polenta until it is lightly crispy & marked with the characteristic brown stripes on both sides.
To broil, set thepolenta on a broiler pan about 4″ from the heat & broil, turning once, until the slices are golden & 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 & 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 & 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.