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High-Test Hummus I make my hummus with canned chickpeas. With everything else going on in it, I doubt you'll notice. But feel free to use freshly cooked dried (or even fresh) ones. This recipe is for a big crowd: it yields about a quart and a half of very thick hummus -- about 3 pounds (1.3K). You can thin it with more olive oil, and cut down on the raw garlic. But then it will be decaf instead of high-test. 3 pkg (15.5 ounce cans) chickpeas (about 6 cups) 38 g raw garlic, peeled 6 fl oz tahini 60 g roast garlic puree 1 T Boyajian garlic oil 2 T Boyajian toasted sesame oil grated zest of 1 large lemon 6 fl oz lemon juice 1/2 tsp ground black pepper 1 T kosher salt 4 T olive oil, plus extra for garnish 1 tsp Spanish smoked paprika Sturdy stuff to dip: toasted pita triangles, crackers, vegs, etc. 1. Drain but do not rinse chickpeas. 2. Here's your first chance to cut down on the garlic. Place garlic in the bowl of a food processor. Process with steel blade until chopped fine. 3. Add the chickpeas to the processor bowl; process until they stop moving, which won't take long. Scrape them down, and try again, a few more times. 4. When you despair of ever having a dipping consistency, add the tahini, roast garlic paste (chance #2), garlic oil (omit if you don't have or want chance #3; add an extra tablespoon of olive oil in that case), sesame oil (substitute Chinese if you must; do not omit, though), lemon zest, lemon juice, pepper, and salt. Process until a very thick, somewhat chunky puree. Stop and scrape down as necessary. 5. With blade spinning, add the olive oil through the feed tube. Process to desired consistency. This will never get liquidy; if you want a looser hummus, add more olive oil. 6. Turn out into a serving bowl (at least 6-cup size). Drizzle with more olive oil and sprinkle with paprika. 7. Dip, eat, enjoy, and live through the night! Keywords: Beans, Hors d'oeuvre, Easy, Snack, Vegan, Middle Eastern ( RG552 )

After School Special Serves 1. Lillet Blond (a French vermouth/aperitif) is essential for this drink. I suppose that (white) Dubonnet could stand in if absolutely necessary, but I can't vouch for the results. If you don't have orange bitters, regular bitters will do but will result in a pink drink. A variation, which I have come to prefer over my original, is to substitute a dash of green Chartreuse for the bitters. 2 fl oz Gin 1 fl oz Lillet Blond 1/4 fl oz Meyer lemon juice Dash of Orange Bitters Shake ingredients over ice and strain into chilled cocktail glass. Garnish with an orange or lemon twist. Keywords: Cocktail, eGCI ( RG551 )

Shoestring Fries 2 lb russet potatoes -Peanut oil for frying -Kosher salt 1. Peel the potatoes, but don't bother to peel the ends fastidiously. Cut them into matchsticks using a mandoline fitted with the fine julienne blade. Somewhere around 1/8-inch is good. 2. Put the potato sticks into a bowl of cold water, place the bowl in the refrigerator, and soak for an hour or two. 3. Drain the potatoes and dry carefully. Pour about 3 inches of oil into a saucepan or wok. Heat to 375 F. Add a handful of potatoes, but don't crowd the pan. There should be room to stir the potatoes. 4. Cook until well browned, about 3-4 minutes. Remove with a bamboo skimmer, drain on paper towels, sprinkle with salt, and serve immediately Keywords: Side, Potatoes, The Daily Gullet ( RG550 )

Chocolate Chip Cookies ala Blue Smoke This is the chocolate chip cookie recipe developed by Jennifer Giblin, the pastry chef at Blue Smoke restaurant in New York. I liked the cookies so much I asked for the recipe, and she was good enough to share. 1 lb Unsalted Butter (Plugra brand is best) 1 c Brown Sugar 1 c White Sugar 1 T Corn Syrup 4 Eggs 1 T Vanilla Extract 4 c Flour 1 T Salt 2 tsp Baking Soda 3 c Good Quality Dark Chocolate Chips Cream together the butter, sugars, and corn syrup until light and fluffy. Add eggs and vanilla extract gradually. Sieve together all of the dry ingredients and add all at once. Mix until well blended. Add chocolate chips and incorporate throughout. Bake in a 350 degree oven until golden brown (about 12 minutes depending on size). Keywords: Dessert, Snack, Vegetarian, Cookie, Easy, American, Chocolate, Stand Mixer ( RG549 )

Lentejas -- Lentils For me, the lentils are the best of all the legumes; humble and yet incredibly good. They are a very important part of the Spanish diet & have now also become stylish. You can find them in many famous restaurants as the ingredient of choice for many dishes. See more of my Spanish Recipes here. Ingredients: 1 c brown lentils (well washed; cover & rinse with cold water several times) 1 bay leaf of parsley 1/2 head of garlic 1 tsp sweet pimentón (found in most specialty stores; substitute with good paprika) 4 oz salt pork or bacon (make sure to blanch bacon for a minute to remove the strong smoky flavor) 4 T olive oil 1 medium size onion (chopped) 1 carrots (peal & chop into ¼ inch slices) 1 potato (peeled & cut into small chunks) 1 T of tomato paste, tomato sauce or whole fresh tomato 1 T of red wine vinegar (totally optional) Salt (to taste) Pepper (to taste) Directions: 1. Put the lentils in a pot & cover with cold water (lentils "grow" so be generous; you can also add more water as they cook); add the bay leaf, a clove or two of garlic, the salt pork, ½ the paprika. Bring to boil, lower the heat to a high simmer & cover partially (some of the steam should escape); cook for ~ 1 hour. 2. Heat the oil in a frying pan; add the onion & sauté for a few minutes. Add the carrot, remaining garlic & cook for 5 more minutes. Now add the tomato paste, cook for another 5 minutes & add the sweet pimentón. 3. Add the sautéed vegetables to the lentils, the chopped potato, salt and pepper. **Add more water if the lentils look dry. Cook another ½ hour. 4. Before serving taste for salt & pepper; add the vinegar. TIP: If you eat the lentils the day after they might be a little thick & dry; boil ½ cup of water & add to the lentils. Warm for a couple of minutes. TIP: If you have any leftovers (I seriously doubt that!), puree the lentils & add a few spoonfuls of stock or milk. YUM! More of My Spanish Recipes Keywords: Soup, Vegetarian, Spanish/Portugese, Appetizer, Beans, Main Dish, Lunch, Easy, Dinner ( RG548 )

Judiones -- Succulent Melt in Your Mouth Giant White Beans Serves 10 as Sideor 12 as Appetizeror 6 as Main Dish. Enjoy this typical Spanish dish on its own or with a tasty vinagreta (Spanish vinaigrette) accompanied by a rich red Marques de Cáceres. If you get the chance use La Granja's famous judiones, for a real melt in your mouth experience! See more of my Spanish Recipes here. 1 lb of judiones (substitute broad beans) 1 medium size onion 4 cloves of garlic 1/2 tsp pimentón agridulce (bittersweet Spanish paprika) 1/2 c olive oil 4 l of water 1 red or green pepper [Directions: 1. Soak the judiones overnight (~ 12hrs). 2. Chop the pepper into long strips. 3. Cut the onion in half & slice into thin semi-circles. 4. Pound the garlic in the mortar. 5. Put the cazuela (shallow clay dish) on the stove at medium heat & add the olive oil, garlic, onion & pimentón. Let it cook slowly for ~ 5 minutes; remove from heat. 6. On a second burner put the rinsed judiones in a pot with all of the water. Bring to a boil then lower to medium heat & let cook for approximately ½ hr. 7. Add the judiones to the cazuela. Put the cazuela on medium heat & simmer for an hour. Start tasting early; the judiones should taste tender but with a bite; add salt as required. More of My Spanish Recipes Keywords: Main Dish, Easy, Spanish/Portugese, Appetizer, Beans, Side, Lunch, Vegetarian, Dinner ( RG547 )

Vinagreta -- Spanish Vinaigrette This vinaigrette is especially good on hot summer days. Serve with beans (all kinds: garbanzo, broad, white, judiones....), fish or whatever you want! Ingredients: 1 whole fresh tomato 1 hard boiled egg (remove yolk & chop the egg white & yolk separately) 1 shallot (finely chopped) 1 T finely chopped parsley 1/2 c olive oil 1/4 c vinagre de jerez (sherry vinegar: typical of Andalucia; substitute with wine vinegar) Salt (to taste) Pepper (to taste) Directions: 1. Put the shallots, finely chopped tomato & chopped egg white in a medium size bowl. 2. In a separate bowl whisk the oil & vinegar; add salt and pepper. 3. Add the oil & vinegar to the tomatoes, shallots & chopped egg white. 4. When serving sprinkle with chopped egg yolk & parsley. More of My Spanish Recipes Keywords: Easy, Vegetarian, Sauce, Spanish/Portugese ( RG546 )

Gazpacho -- Cold Refreshing Soup Serves 4 as Main Dishor 8 as Appetizeror 6 as Soup. Spaniards like soups & use the season's products to make many different types of soups: light & refreshing in summer, thick and nutritious in winter. Originally there was neither refrigerators nor freezers, this has also influenced the cooking styles. Gazpacho is perfect on a hot summer day with a refreshing beer! See More of My Spanish Recipes Here. Ingredients: 6 tomatoes 3 cucumbers 4 garlic cloves 2 tsp of ground cumin 1 tsp of salt or more to your taste. 1/2 c of sherry vinegar 1/2 c olive oil 1 c of cold water and some ice cubes at serving time Optional Ingredients: 1/2 green pepper finely chopped 2 T finely chopped onion 1/2 c croutons Directions: 1. Peel & cube the tomatoes & cucumbers & set-aside. 2. Pound the garlic, cumin & salt in a mortar until it is a paste. 3. In a bowl add half the tomatoes & cucumbers to the pounded garlic, cumin & salt. Continue pounding until thick soupy consistency. 4. Add the remaining tomatoes & cucumbers to the soupy mixture. Taste for salt and vinegar. It should be strong flavored! Remember you’ll add water and ice. 5. Serve chilled with ice & water. Add croutons, chopped green pepper and onion on the side if desired. More of My Spanish Recipes Keywords: Easy, Spanish/Portugese, Blender, Vegetables, Lunch, Appetizer, Soup, Dinner, Main Dish, Vegetarian, Snack ( RG545 )

Potstickers These are fun to make, and even more fun to eat. Kids of all ages like them. I'm pleased to say that I can get 6 or 7 pleats per side! Practice, practice, practice. I've used minced chicken in place of the pork. I documented the pleating here. 1/2 pound of finely chopped bok choy or napa cabbage 1/2 T kosher salt 3/4 lb (a little more or a little less) of chopped pork butt 1 T finely minced ginger, 1/4 c. chopped scallions (green and white parts) 1 T soy sauce 1 T rice wine (sherry will do) 1 T sesame oil finely chopped water chestnuts 1 T minced ginger 1 T minced garlic Sprinkle bok choy or cabbage with kosher salt; let sit for about 15 minutes and squeeze to remove water. Mix with remaining ingredients; stir in one direction. Refridgerate (if you have time); let come come to room temp before filling. I buy wrappers, and buy the round ones (so I don't have to trim them). I look for whatever brand has the most wrappers per pound -- you want them thin. Fill wrappers, pleating tops. I usually need some water to make the pre-packaged wrappers stick together. When done, they should stand up on their own, and be crescent shaped. Put on a cookie sheet lined with parchment paper and they won't stick to the surface. At this point, you could put the cookie sheet in the freezer, and once they are frozen, put in a plastic bag. I usually make twice as many as we'll eat so I have an emergency batch in the freezer. Do not fully thaw before cooking, however. I usually serve with a garlic/soy/sesame oil dipping sauce. For cooking: heat a flat-bottomed pan (I use a non-stick 12" Calphalon), add some oil (not too much), and put in the potstickers, starting in the middle and working out in concentric rings. They should be nice and close. I tend to turn the heat down when putting them in and raise the heat when they are all in. When they have browned on the bottom, put in some chicken stock -- it should come about 1/2 way up on the pot stickers, and cover. When most of the stock has been absorbed, check to see if they look done (remember, the wrappers are a form of pasta), remove the lid and let them cook for another minute or two. Keywords: Appetizer, Main Dish, Chinese ( RG544 )

Charlie Trotter's Grilled Beef Teriyaki with Sesame Seeds and Spicy SOy Mustard Courtesy of Charlie Trotter Tools: 12 bamboo skewers, soaked in water Prep Time: 15 minutes, plus 2 hours refrigeration Cooking time: 15 minutes Yield: 12 pieces The key to great teriyaki is using a well-seasoned marinade. These finger foods make for easy appetizers at a cocktail party. The sugar in the marinade helps to caramelize the ingredients and gives the beef a subtle glaze. Teriyaki is almost always made with soy sauce and ginger. In this recipe, you add garlic and cilantro. 1/2 c Dijan mustard 3 tbls soy sauce 2 jalapeno peppers, finely chopped 1 tsp cayenne pepper 2 tbls chopped ginger 2 tbls chopped garlic 2 tbls chopped cilantro 1/2 c teriyaki sauce 1 tbls sugar salt and pepper 3/4 lb lean steak cut into strips 2 tbls sesame seeds 1. In a small bowl, mix together the mustard, soy sauce, jalapeno, cayenne, 1 tbls of the ginger, 2 teaspoons of the garlic, and the cilantro. 2. in another small bowl, mix together the teriyaki sauce, sugar, the remaining 1 tbls of ginger, and 4 teaspoons of the garlic. 3. Season the steak with salt and pepper. Place a piece of steak on each skewer adn brush generously with the teriyaki mixture. Place in a resealable bag and refrigerate for 2 hours. 4. Grilll the teriyaki skewers over a medium flame for 2 minutes on each side or until cooked. 5. Spoon some of the spicy soy mustard on top of the skewers and sprinkle with sesame seeds. Serve while hot Keywords: Hors d'oeuvre, Beef, Marinade ( RG543 )

Habanero granita Those of you who like it hot should try this, especially Jason. The habanero gives it a deceptively attractive peachy color 2 c water 1/2 c sugar juice of 1 lemon habanero purée* to taste Dissolve sugar in water and lemon juice, heating if neccessary. Add a small amount of habanero puree, chill, and freeze until firm. Turn out on a cutting board, chop fine, and serve in small portions to lovers of hot stuff. Habanero purée Remove core and seeds from habanero peppers and cut into pieces. Put in a saucepan with a few tablespoons of water, simmer until quite soft. Puree in the blender or food processor and put through a sieve to remove skins. Store what won't be used in a few days in the freezer. Keywords: Ice Cream ( RG542 )

Chocolate Malt Ice Cream We used Horlicks malt powder 10 oz milk chocolate 8 egg yolks (told ya it was rich) 2 c heavy cream 2 c whole milk 1/4 c malt powder 2 T Bailey's Irish Cream Make a custard as usual from the cream, milk, malt powder and eggs. While still hot pour over the chocolate and stir to melt and blend. Chill and add Bailey's. Process. Keywords: Dessert, Chocolate, Ice Cream Maker, Ice Cream ( RG541 )

Blue Cheese Ice Cream The texture of this one was really luscious and remained smooth and crystal-free for several days in the freezer. 2 c heavy cream 1/2 c whole milk 4 egg yolks 1/4 c sugar 3 T corn syrup 4 oz blue cheese (the Australian stuff we used was really good, but for this I would recommend Stilton for it's mild, rich flavor) blend together cheese and corn syrup util smooth (immersion blender is great for this) - set aside. bring milk and cream to a boil. whisk together egg yolks and sugar and slowly whisk in some of the hot cream to temper. pour eggs into cream mixture and continue to cook over medium heat until thickened slightly and it coats the back of a spoon (like creme anglais). Off heat whisk cheese and syrup into hot custard until smooth, then strain through fine sieve into a bowl. chill until very cold and process in ice cream maker. The fig compote was kind of made up along the lines of: roughly chop a couple handfulls of dried mission figs. put them in a sauce pan with ruby port and red wine to almost cover. add a couple Tbs of sugar (or less, depending on how much port you use), half a stick of cinnamon, half a star anise, a couple strips of orange zest with a clove stuck in one, and maybe 10 black pepper corns. simmer until the figs are soft, but not falling apart and the liquid reduces and gets syrupy. Keywords: Dessert, Cheese, Ice Cream, Ice Cream Maker ( RG540 )

Satsuma Rum Sorbet with Shaved Dark Chocolate 1 c cwater 1 c sugar 1 T corn syrup 3/4 c juice from satsuma oranges (6-8 satsumas) 2 strips of zest from oranges 1 jigger of dark rum 2 T shaved dark chocolate 1. Bring sugar, water, corn syrup and orange zest to light boil over medium heat. 2. Remove orange zest strips from syrup. 3. Cool syrup in ice bath. 4. Stir orange juice into syrup mixture. Make sure it is well combined. 5. Freeze in your Ice Cream machine as per manufacturer's directions. 6. When mixture is starting to get thick, add the jigger of dark rum slowly and then the shaved chocolate. 7. Let combine in the machine. 8. Pour out into airtight container and freeze to desired firmness. Keywords: Dessert, Ice Cream, Ice Cream Maker ( RG539 )

Monica's Trifle Recipe from Monica Bhide's upcoming book, Everything Indian, copyright © 2003 Adams Media 1 (4-serving size) packet strawberry Jell-O 1 (4-serving size) packet instant vanilla pudding 1 1-lb. sponge cake, store-bought 1 c orange juice (from concentrate!) 1 c mixed unsalted nuts, chopped Whipped cream (from a can!) 1. Prepare the Jell-O according to directions on the packet and pour into a shallow bowl . Cut into small chunks, set aside. 2. Prepare the pudding according to directions on the packet, set aside. 3. Cut the sponge cake into small pieces of equal size. 4. Place the cake pieces in a deep glass decorative bowl and layer the jello over them. 5. Pour the juice over the jello. 6. Layer the pudding over the jello. 7. Chill for about 20 minutes. Sprinkle with the nuts and garnish with whipped cream. Serve. Keywords: Dessert, The Daily Gullet ( RG538 )

Raspberry Curd (makes c. 2 c., enough to fill one 9" tart shell) 3 half-pint baskets raspberries 1/2 c sugar 4 T unsalted butter 1-1/2 tsp lemon juice, or to taste 2 eggs 2 egg yolks Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 c. puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick--it should reach a temperature of 170 degrees. Chill. This can be used as a cake filling, or to fill a tart or tartlets. Garnish with a little creme Chantilly Keywords: Dessert, Tart ( RG537 )

Yuzu Custard Tart I've been doing a free form yuzu curd tart for some time. Yuzu is a citrus fruit of Japanese origin, found often in savory cooking (sashimi dishes and nuevo/fusion ceviche, for instance), and with an exotic, aromatic flavor that I've come to describe as a marriage of apricot and lime. The fresh fruit is difficult to find, and quite expensive. We source a bottled juice that is really nice, unlike most bottled lemon and lime juices I've tasted. The curd is produced in the classic proportion and conventional manner, the acidity of the yuzu softened with a bit of orange juice. I, however, prefer to emulsify the butter after cooking the base, which will provide a smoother, creamier texture and allow the sweet flavor of the butter to come through. For the "tart" described below, the curd is fortified with gelatin, then cooled and lightened with whipped cream. This is set into ring molds with a sablée breton base, then sprayed with white chocolate with the addition of subtle pink and orange accents. On the menu, it is plated with a muscat-ginger caramel, kumquat confit, and a tangerine/clementine sorbet with a 'creamy' mouthfeel due to the addition of milk powder 4 whole eggs 340 g granulated sugar 120 g yuzu juice 50 g orange juice zest of two lemons zest of two oranges 6 g sheet gelatin 20 g water 170 g unsalted butter, softened 160 g heavy cream, whipped to soft peaks 1. In a heavy, non reactive saucepan, whisk together eggs and sugar, then add yuzu and orange juices, along with zest. 2. On medium heat, bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom. Bloom gelatin in water. 3. When mixture boils and is quite thick, remove from heat and add gelatin. Allow to cool briefly and emulsify the butter into the yuzu custard in small amounts. Strain through a chinois and gently chill in an ice water bath. 4. Once cooled but not yet set, fold into whipped cream and portion into tart rings, set onto an acetate lined sheet pan. Top each tart with a 55mm disk of sablée breton. Freeze. 5. Invert and unmold tarts and spray with white chocolate, followed by light accents of pink and orange. Return to freezer. Allow to temper under refrigeration for one hour prior to serving. Keywords: Dessert, Tart ( RG536 )

Thai Beef Salad Serves 4 as Salad. Steak and Marinade 1 lb flank steak 3 oz vegetable oil 1/4 tsp freshly minced ginger 1 clove garlic 3 star anise grated zest from half an orange 1 stalk lemongrass, finely, diced 6 T dark soy sauce Dressing 2 T peanut oil 1 shallot, thinly, sliced 1 garlic, clove, minced 1/4 red Serrano chili, thinly, sliced, and, de-seeded 1 tsp finely chopped lemongrass 1 inch piece ginger, peeled, and, minced 2 kaffir lime leaf, finely, shredded 1 T fish sauce 3 T lime juice 3 T hot water 2 T sugar Salad 1 Boston lettuce, leaves coriander, leaves mint, leaves tam basil, leaves 1 carrot, julienned 1 green mango, julienned 2 oz peanuts, toasted, and, crushed 1 oz deep-fried shallot jicama, julienned Steak and Marinade Clean the flank steak, removing any visible sinew. Combine all the marinade ingredients with the vegetable oil, and rub into the flank steak. In a deep dish, allow the steak to marinade for no less than 4 hours. Remove the flank steak from the marinade, also removing any debris from the marinade. In a thick-bottomed cast iron pan over high heat, sear both sides of the flank steak, which should take no longer than 2 or 3 minutes, forming a dark golden brown colour. Remove the meat from the pan and place to one side and allow to relax for a few moments before shaving as thinly as possible. For the Dressing For the dressing, heat the oil in a large frying pan over a medium heat and fry the shallots, garlic, chilli, lemongrass, ginger and lime leaves for 2 minutes. Add the fish sauce, limejuice, sugar and water and simmer over a low heat for an additional 2 minutes. Remove from the heat and cool and pass through a fine chinois (or sieve). For the Salad Arrange the Boston leaves on a plate. Toss together the carrot, mango and jicama, shallots, peanuts, mint leaves and Thai basil. Mix in the dressing and divide the salad on to the Boston leaves. Arrange the thinly sliced beef neatly on the salad and drizzle a little extra dressing over the top, sprinkle with coriander and serve. Keywords: Salad, Main Dish, Intermediate, Beef, Thai ( RG535 )

Ground Round This recipe is deceptive. Upon first glance, it really looks like a giant hamburger patty, fried. Well it is sort of. The sauce makes it though, and be warned, this is not a dish for those on a fat free diet! 2 lb ground sirlion 6 T butter 1 pkg powdered beef boullion 1/2 c dry red wine cornstarch or thickening agent of some sort fresh ground pepper Shape sirloin into large patty. Grind fresh pepper over it, cover and refidgerate for at least 4 hours. This will help keep it from falling apart when cooking. Melt three tablespoons of the butter in a cast iron frying pan. Heat pan to high and sear patty on each side for two minutes. Reduce heat to low, and cook for 15-20 minutes per side. Remove patty to plate and keep warm. In cast iron pan, add the other three tablespoons of butter, the red wine and the powdered boullion. Stir over med-high heat until liquid reduces somewhat. If you want a thicker sauce, use a little cornstarch and water or other thickening agent. Pour some of the sauce over patty, serve the rest of the sauce on the side. Serve with baked potatoes or rice and tossed green salad and fresh bread. Keywords: Beef ( RG534 )

Rib eye Steak marinade 1/2 c butter, melted 1/4 c lemon juice 1/4 c ketchup 2 T worchestershire sauce 2 T cider vinegar 2 T olive oil 4 garlic cloves, finely minced 1 tsp salt 1 tsp sugar 1/2 tsp hot pepper sauce dash cayenne pepper 6 steaks In a large marinade dish or plastic bag, combine all of the ingredients except the steaks. Mix really well. Add the steaks and turn to coat. Seal container and refridgerate overnight. Discard marinade when ready to cook. Grill steaks to desired doneness. Keywords: Marinade, Grill ( RG533 )

Pacific Rim Cocktail It's best to use a prepackaged tamarind drink for this cocktail. It was tested with Sari Asam brand, available at Uwajimaya 1 oz Malibu coconut rum 2 oz tamarind juice drink 1/4 oz fresh lime juice Lime and sugar for garnish 1. Rub the rim of a cocktail glass with a lime wedge, dip the glass at an angle into a shallow dish of sugar, so that the sugar sticks to only a half moon of the rim. 2. Combine the rum, tamarind juice and lime juice in a large, tall glass two-thirds full of ice. Shake, then strain into the cocktail glass and garnish with a lime wheel. Keywords: Cocktail ( RG532 )

Amazing Gingersnaps The texture of these cookies is amazing thanks to the "secret" ingredient, which is probably better for us in the long run than margarine. This recipe was adapted by one from Ann Hodgman. Ginger Snaps 1/2 c plus 2 tablespoons lard 1 c sugar 1 large egg 1/4 c mild molasses 2 c flour 2 tsp baking soda 1/4 tsp salt 1/4 tsp cayenne pepper 1 T of ground cinnamon 1 T of ground ginger 1/2 T of cloves 1/4 tsp grated nutmeg -- fresh if possible In large bowl, beat together the lard and sugar. Add the eggs and molasses and blend well. In a separate bowl, whisk together the flour, baking soda, salt and spices. Beat them into the molasses mixture. Cover the dough and chill for an hour or overnight. Preheat the oven to 375 degrees F. Roll dough into one inch balls. Roll dough in crystal or coarse sugar. Place 2 inches apart. Bake for 10 to 12 minutes or until the outsides of the cookies are crackly looking. Makes 2 1/2 dozen cookies. ( RG531 )

Roasted Asparagus and Mushroom Salad Serves 4 as Salad. Try to buy smoked paprika for this dish, it really makes a difference. I use the La Chinata mild brand (hot would be good too). 1 lb asparagus 1 lb cremini mushrooms 5 scallions, cut in half lengthwise 1 clove garlic, minced olive oil red wine or sherry vinegar 1 tsp smoked spanish paprika 1 tsp fresh thyme Preheat the oven to 425 Peel the ends of the asparagus and cut the mushrooms in half. Toss the asparagus, mushrooms, and scallions with 1 Tbs. olive oil and some salt and pepper. Roast Veggies for 10 minutes and let cool. Slice the asparagus into 1 inch pieces. Mix the garlic, paprika, vinegar, 2 Tbs. of olive oil, and thyme. Add the vegetables and let marinate and room temperature at least an hour. Keywords: Easy, Salad, Vegetables ( RG530 )

Texas BBQ Sauce 2 Medium Yellow Onions (chopped fine) 3 c Ketchup 1 c Salted Butter 1 c Smokey Rendered Pork Fat (see note) 1/2 c White Vinegar 1/4 c Worcestershire Sauce 1 T Crystal Hot Sauce 1 T Cracked Black Pepper 1 T Cayenne Pepper 1 T Salt 1 Tspn Garlic Salt 1 Bay Leaf Combine Butter and Fat in a large pot over low heat. Heat until butter melts. Add onions. Cook, stirring, until onions soften. Add dry ingredients. Cook for 5 minutes. Add remaining ingredients and cook, stirring, for about an hour. Cool overnight. Reheat slowly. Note: to get the smokey fat - put 1.5 pounds pork fat, three pieces thick smoked bacon and one smoked ham hock in a covered roasting pan and cook in a 225 degree oven for a couple hours then move (uncovered) to the stove and boil off any water. Skim, cool, skim, etc. This will yield about twice as much fat as you need (grin). Keywords: Side, Sauce, Grill ( RG529 )

Sugar Plum Cake Here's another old family favorite that I've been cooking up for some thirty years 2 c self-rising flour 2 c sugar 1 c vegetable oil 3 eggs, slightly beaten 1 tsp powdered cloves 1 tsp cinnamon 1 c chopped pecans 2 jars (small) plum baby food - it comes mixed with something; I think applesauce Combine all ingredients by hand, mixing well. Prepare bundt pan - grease well, and then, instead of flour, coat well with granulated sugar. Pour batter into pan, trying not to disturb sugar. Bake at 350º for 50-60 minutes. Allow to cool a few minutes in the pan, and then turn out onto platter. Make lemon glaze: 1 C sifted powdered sugar mixed with lemon juice to taste. Glaze well-cooled cake. Keywords: Dessert, Cake ( RG528 )