Extreme Cuisine

1 c Couscous

1 tb Couscous

6 tb All-purpose flour

1 1/2 ts Ground coriander

3/4 ts Baking powder

1/4 ts Salt, or to taste

1/4 ts Ground white pepper, or to

-taste 3 Eggs, lightly beaten

1 c Milk

1 1/2 tb Melted unsalted butter, plus

-additional for cooking the -pancakes This is a light dish from “What’s for Dinner” by Michael Roberts (Morrow) that is worthy of main-course status.
Top them with ratatouille or grilled vegetables.
Combine the couscous, flour, coriander, baking powder and 1/4 teaspoon each of the salt and pepper in a bowl.
Add the eggs and milk, mixing well.
Stir in the butter, cover and set aside to rest for 20 minutes.
To cook the pancakes: Place an 8″ skillet over medium heat and brush with a little melted butter.
Stir the batter to recombine.
Then spoon 2-3 tablespoons of batter per pancake into the skillet, making 3 pancakes at a time.
Cook until bubbles rise to the surface of the pancakes and break, about 1-2 minutes.
Using a spatula, flip the pancakes and cook for 2 minutes. Remove pancakes from the skillet, cover and keep warm.
Repeat with the remaining batter, using as little butter as possible without allowing the pancakes to stick to the bottom of the pan.
To serve, warm the pancakes in a hot oven, if necessary.
Arrange the pancakes on individual plates, and mound the ratatouille or grilled vegetables next to them.
Spoon any vegetable juices around, and serve Per serving: 238 calories; 10 grams protein; 25 grams carbohydrates; 11 grams fat; 5 grams saturated fat; 225 miiligrams cholesterol; 682 milligrams sodium.

6 Coriander sprigs; with stems

1/2 ts Chinese chili sauce; or

; chili flakes 3 tb Soy sauce

1 tb Oyster sauce

2 Garlic cloves; crushed

1/2 ts Sugar

4 ea Boneless chicken breasts

; skin on 1 Leaf lettuce

Coriander Mint springs 3 Green onions; slivered

————————–TART SWEET DIPPING SAUCE————————–
1 c Sugar

1/2 c Water

1/2 c White vinegar

2 tb Garlic; chopped

2 tb Fish sauce

1 1/2 ts Chinese chili sauce

2 tb Lime juice

1/4 c Carrot; shredded

If you don’t like coriander, use basil or mint instead.
For a spicier dish, increase the chili sauce.
In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster sauce, garlic and sugar.
Spread on chicken and marinate for 4 hours or overnight. Preheat broiler or barbecue.
Broil chicken skin side down for 4 minutes.
Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through.
Cut chicken in 1/2-inch strips.
Place lettuce leaves on platter and arrange chicken on top.
Carnish with coriander, mint sprigs and green onions.
To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions.
Dipp into dipping sauce.
Alternatively, serve lettuce, chicken and garnishes together.
Tart Sweet Dipping Sauce Tbis is the traditional Thai dipping sauce used for salad rolls, spring rolls and most everything else.
Combine sugar, water and vinegar.
Bring to boil and boil for 5 minutes.
Stir in garlic, fish sauce and chili sauce.
Simmer for 2 minutes.
Cook and add lime juice and shredded carrot.

12 ounces Cacique brand Menonita cheese

6 8 oz.
beef tenderloin steaks

3 tablespoons butter

Cacique brand Cotija cheese cilantro — chopped ***Chipotle Sauce*** 3 medium onions — sliced 1/2″ thick

3 tablespoons garlic — minced

2 teaspoons dried oregano

2 cups cilantro — chopped

15 Roma tomatoes

3 limes — juice of

5 Chipotle chilies in adobo — canned

salt and pepper — to taste

Grill the tenderloins over a white ash fire, to desired doneness.
For best resu lts the BBQ should be covered or closed, to act as an oven.
Heat the sauce thro ugh and whisk in the butter. Melt the Menonita cheese.
Place meat on serving tr ay and pour cheese over the top of the meat.
Sprinkle with Cotija, and garnish with the cilantro.

Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, and the tom atoes, over Mesquite coals.
The tomatoes should have blistered skins (if not gr illing, blister tomatoes skins in a very hot skillet and then add the onions wi th some vegetable oil to a hot sauce pan).
Add garlic and continue to cook for about 2 minutes.
Add the oregano, cilantro, and the chilies, which have been ri nsed and cleaned of their veins, and seeds and cook slowly, covered, for about 20 minutes. Let cool and then puree in the blender, adding the lime juice and s alt and pepper to taste.
For spicier sauce, add some of the adobo from the cann ed chilies.

2 Cornish game hens (1 to 1

-1/2 pounds each) 3 tb Olive Oil

1/3 c Lemon juice

1 tb Coarsely crushed black

-pepper 1/2 ts Salt

1 Sprig fresh rosemary

-(Optional) 50 Briquets charcoal (about 3

-pounds) Split the hens lengthwise, rinse and pat dry.
In a small bowl, combine olive oil, lemon juice, crushed pepper and salt.
Place the hen halves in a plastic bag.
Set the bag in a bowl. Pour the marinade over the hens.
Cover and refrigerate for several hours or overnight, turning the hens occasionally.
When the charcoal briquets are medium hot, arrange them around a drip pan in a covered grill.
Just before grilling, add the rosemary sprig to the coals.
Remove the hens from the marinade and place them, skin side up, on the grill over the drip pan.
Cover the grill and cook the hen halves for 45 minutes or until done, basting occasionally with the marinade.
Makes 4 servings.
Posted by Stephen Ceideberg; August 6 1992.

2 t-bone or porterhouse steak — 1″ thick

1/4 cup Parmesan cheese — grated

2 tablespoons olive oil

2 tablespoons red wine vinegar

2 red or yellow bell peppers — quartered

1 large red onion cut crosswise into 1/2″ slices

Seasoning: 1 tablespoon garlic — crushed

2 teaspoons basil leaves — dried

1 teaspoon pepper

Make sure your steaks are well trimmed of fat.

1.
In a small bowl, combine seasoning ingredients; mix well. Reserve 4 teaspoons seasoning; press into both sides of beef steaks.

2.
Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.

3.
Place steaks in center of grid over medium ash-covered coals; arrange vegetables around steaks.
Grill steaks uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
Brush vegetables with reserved cheese mixture during last 10 minutes of grilling.

4.
Season steaks with salt, as desired.
Remove bones.
Carve steaks crosswise into thick slices.
Serve with vegetables.

* This is a great dish!!!

Entered by Gayle Albert gayle@cyberspace.com or stampmad@aol.com

3 lg Fresh portobello mushrooms;

-stems removed and cleaned 2 tb Olive oil

5 Garlic cloves; finely

-chopped pn Salt pn Freshly ground black pepper pn Oregano Chopped parsley for garnish Quarter the caps.
Place them on a broiler pan pre-coated with a little olive oil, bottoms up.
Cover the mushrooms with chopped garlic, salt and pepper.
Drizzle half the olive oil over the mushrooms.
Put under the broiler for about five minutes.
Remove the mushrooms and probe with the fork for softness.
Sprinkle with oregano and parsley and return to oven, this time for another five minutes, checking every two minutes for the perfect tenderness.
They should be soft on both tops and bottoms.
Serve hot as a main course with a vegetable-rice mixture.
Total calories per serving: 87 fat: 8 g Vegetarian Journal/Sept-Oct 94/MM by DEEANNE Shared on rec.food.rec by Judi M.
Phelps, 6/17/95.
Internet: jphelps@shell.portal.com Submitted By JUDI MAE PHELPS On MON, 19 JUN 1995 151157 GMT

1 Leg of lamb (5 to 7 lbs.)

– butterflied 1/2 c Burgundy or other dry red

-wine 1/2 c Vegetable oil

1/3 c Fresh ginger root; grated

1/4 c Soy sauce

1/4 c Onion; minced

2 Garlic cloves; minced

1 Lemon; juice of

1 tb + 1 1/2 tsp.
honey

1 1/2 ts Salt

1/2 ts Pepper

1/8 ts Ground red pepper

1 c Canned beef broth; diluted

Trim all visible fat from lamb.
Place lamb in a large shallow dish; set aside.
Combine Burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth.
Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally.
Remove lamb from marinade, reserving marinade.
Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140 F.
(rare) or 150 F.
(medium rare), basting frequently with reserved marinade. Combine 3/4 cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute.
Serve with lamb.
From _Gatherings_ by The Junior League of Milwaukee, WI.
In _America’s Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989.
Pp.
190-191.
ISBN 0-8487-0765-6.
Electronic format by Cathy Harned.

1 pound pork loin chops — boneless

3 tablespoons white wine vinegar

1 tablespoon white Worcestershire sauce

1 tablespoon salad oil

2 garlic cloves — coarsely crushed

1 freezer bag — quart

1/2 cup sour cream — light

2 tablespoons Dijon mustard

Place pork loin chops in freezer bag.
Combine vinegar, white Worcestershire sau ce, salad oil and crushed garlic cloves; pour over meat.
Freeze.
To prepare: th aw meat in marinade mixture. Grill until well-cooked over barbecue or under ove n broiler.
Serve with mustard sauce.
Mustard Sauce: combine light sour cream an d Dijon mustard; chill until ready to serve.
Serving Ideas : White/Wild Rice, S teamed Broccoli, French Bread

busted by sooz

1 lb flank steak

1 tsp ground cumin

1 14.5oz can Diced tomatoes w/Garlic and onion

1 15.25oz can Golden Sweet whole kernal corn — drained

1/2 c thick and chunky salsa

1/2 c diced green bell pepper

1/2 c sliced green onions

Rub cumin over meat.
Season with salt and pepper, if desired. Grill or broil meat to desired doneness.
(6-8 minutes for medium rare; 8-10 minutes for medium; 10-12 minutes for well done, turning once).

Combine tomatoes, corn, salsa, green pepper and onion.
Thinly slice meat and serve over vegetables.
Serve with lime wedges and cilantro, if desired.

4 Large Cloves garlic

1 Teaspoon salt

1 Teaspoon paprika

1 Pinch cayenne pepper

1 Teaspoon freshly ground cumin

1 Teaspoon dried oregano

1 Pound boneless rib roast of pork enough for 8

large burritos

Peel and mash the garlic.
Sprinkle garlic with the salt and chop to a fine paste.
Mix well in a small bowl with the paprika, cayenne, cumin and oregano.
Nick the rib roast in 8 places or so to allow the marinade to penetrate.
Spread the marinade over the roast, cover, and marinate for 48 hours.
When ready to prepare burritos, grill the roast until just past pink.
Slice thinly.

TASTE SHOW#TS0059

Diane Geary

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 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 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.

—–