Search the Community

Grilled Chicken & Green Chili Soup W/Cilantro Cream 1/2 pound butter 3/4 c flour 1/2 bunch celery -- coarsely chopped 2 large onions -- coarsely chopped 2 c mild green chilies -- diced 6 cloves garlic -- crushed 1 gal chicken stock (preferably homemade) -- heated 2 c grilled chicken -- cubed Plenty of the following seasonings: ground cumin, salt, pepper, white pepper oregano, chopped parsley Cilantro Cream 3/4 c sour cream 1 bunch cilantro 1/4 tsp white pepper 1/4 tsp salt 1/2 tsp ground cumin scallions -- chopped In a large stockpot, saute all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, then add hot chicken stock and remaining ingredients. Simmer for 10 minutes. For cilantro cream: Put all ingredients in a blender and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off. Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions Keywords: Soup ( RG297 )

Chipotle Con Queso 1 stick unsalted butter 4 T canola oil 5 T flour 1 huge onion or 2 mediums, chopped 1 whole head roasted garlic chopped 3 cloves fresh garlic crushed 1 can chipotles en adobo puréed 2 fresh or pickled habaneros chopped 1 c half and half 2 c whole milk 2 lbs sharp cheddar cheese 1 lb montery jack 1 bunch scallions chopped In a large pan melt the butter and add the oil over medium heat Add the chopped onion, and sautee until golden Add the crushed garlic and continue sauteeing until onions have nicely browned Add the flour and combine with butter oil onions and garlic until a nice roux develops Cook this onion roux for 2 minutes taking care for it not to get too brown (a little is good) Add the half and half slowly, incorporating it into the onion roux little by little Reduce heat to medium low and add the milk. If you heat the milk first in the microwave this reduces cooking time and can prevent burning. Cook mixture until milk and half and half bubbles, stirring often Lower heat to a simmer and add chopped habaneros and the puréed chipotles, sauce and all Cook on simmer for 5 minutes to bring out the flavor of the chiles stirring occasionally Add the finely chopped roasted garlic cloves Little by little incorporate all of the cheese stirring constantly. When everything is melted and nicely incorporated transfer to fondue pot or chafing dish and keep heat on very low. Garnish with the chopped scallions and serve with good quality chips. Enjoy Keywords: Dip, Hot and Spicy ( RG296 )

Bun Bo Hue (Vietnamese Hot and Spicy Soup) Serves 6 as Appetizer. 4-6 pork feet 1-1 1/2 pounds roast beef 1/2 tsp meat tenderizer 1-3 stems lemongrass, cut into 3" pieces 1 T chili powder 1 T vegetable oil 1 tsp chopped dry onion 1-1/2 tsp salt 1 tsp shrimp paste 1 tsp sugar 1 tsp MSG 1 package rice vermicelli noodles, cooked and drained Boil the pork feet 10 minutes, then drain. Cut the beef into bite size cubes, boil for 10 minutes, then drain. In a deep saucepan half filled with water, add pork feet and meat tenderizer. Cook over medium heat for 15 minutes. Add the beef cubes and continue to cook over medium heat. In the meantime put oil in a small skillet, heat until very hot, remove from burner and immediately throw in the dried onion and the chli powder. Stir well and pour into soup. Add the shrimp paste and seasonings to taste. Let soup simmer for 30-45 minutes until pig's feet are well cooked. Soup is ready to serve. Fill bowls half full of rice noodles and ladle the soup over them. Serve with chopped green onion, cilantro, sliced peppers, and lime Keywords: Soup, Hot and Spicy, eGCI ( RG295 )

Holy Guacamole! It should be noted that I don’t generally follow a recipe for this, so I’ll approximate as best I can... 4 California avacados (the small bumpy ones. The smooth Florida avacados have no flavor) 1 medium onion 1 red bell pepper juice of 2 limes 1 - 3 jalepenos, finely minced (Choose your amount of heat) 1 tsp.black pepper 1/2 to 1 tsp. ground cumin 1 tsp chile powder 1 c prepared salsa (homemade, or I’ve used Old Elpaso; choose your degree of heat) 1. Make sure avacados are soft & ripe. Cut in half lenthwise and split apart. Remove pit and scoop pulp into a mixing bowl. Using a glass jar or a ladle, mash the pulp until it is still slightly lumpy, but can be mixed with a spoon. 2. Peel and dice onion and add to avacado. Core and remove seeds from red pepper, dice and add to bowl. 3. Add lime juice and spices to bowl. Note that these spices are to be added to your taste, you may vary them by adding a little at a time and tasting. Remember: if you need more spice it can be added, but if you add to much, you can’t take it back out! 4. Mix all ingredients thouroughly. Serve with tortilla chips. Serving along with a tomato salsa makes a good combination. Makes 3 or 4 cups depending on the size of the avacados. Keywords: Dip, Hot and Spicy ( RG294 )

Grilled Chipotle Brandy Marinated Portobellas 20 Portabella Mushroom Caps 1 c olive oil 1/2 c wine vinegar 2 oz cotija cheese, grated (substitute Romano) 1 clove fresh garlic 1 tsp ground black pepper 1 tsp ground oregano 1/2 tsp ground cumin 1/2 tsp ground coriander 1 14 oz can of chipotles in adobo sauce (Canned or make your own*) 1/3 c brandy salt to taste Chipotles in Adobo Sauce 10 whole Dried Chipotle Chiles 1/3 c Onion sliced 1/2" thick 5 T cider vinegar 2 cloves garlic sliced 4 T ketchup 3 c water 1/4 tsp salt Remove stems from portabellas Mix remaining ingredients and blend in a food processor till smooth. Brush marinade on mushrooms about 10 minutes before grilling Grill on medium heat, flipping occasionally and basting with marinade. Portabellas are done when they start bubbling while the gill sides are up. Slice into quarters and serve with toothpicks. Great picnic side dish. * These measurments are for the Chileheads out there. You might want to add the chipotles in smaller increments to achieve your desired level of heat DirectionsChipotles in Adobo Sauce Combine all ingredients in a pan, cover, and cook over very low heat for 1 to 2 hours, until the chiles are very soft and the liquid has reduced down to about 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container. For chipotle puree, place cooked chipotles and sauce in a blender and puree. ----- Note: Chipotles are smoked jalapeno peppers. Keywords: Side, Appetizer, Hot and Spicy ( RG293 )

MARY ANN's CRAB DIP 1 package (3oz) cream cheese, softened 1 can (6 1/2oz) white crabmeat, drained 1 can (10 3/4oz) condensed clam chowder soup 3 T chopped green onions, including some green Additional chopped onions 1/2 c dairy sour cream 3 T pale dry sherry 1/16 tsp garlic powder 1/8 tsp paprika Crackers or chips Heat softened cream cheese in a medium sauce pan over medium-low heat. Stir until smooth. Stir in soup, sour cream, paprika and garlic powder, continue heating. Stir in crabmeat, 3 TBSP green onions and sherry. Stirring occassionally, cook until hot (do not boil). Transfer to chafing dish. Garnish with additional green onions. Serve with crackers or chips Keywords: Dip, Appetizer, Crab ( RG292 )

Freddie's Coquito (Creamy Tropical Liqueur) 2 cans cream of cocoanut (Coco-Lopez) 2 cans condensed milk 4 - 6 oz Bacardi white rum 1/4 tsp cinnamon 1/4 tsp ground cloves 1/8 tsp nutmeg 1 tsp vanilla extract Mix all ingredients in a blender or food processor. Store refrigerated. Remove from refrigerator a half hour prior to serving and warm slightly (Freddie thinks the optimum temperature is obtained by warming on the back of a computer monitor). Keywords: Cocktail ( RG291 )

Cranberry Oatmeal Cookies 2/3 c all purpose flour 1/2 tsp salt 1/2 tsp baking soda 1/2 c old-fasioned rolled oats 1-1/2 sticks (6 oz.) unsalted butter, softened 2/3 c granulated sugar 2/3 c light brown sugar 1 large egg, lightly beaten 1 tsp pure vanilla extract 2 c pecan pieces (about 8 oz.) 2/3 c dried cranberries (about 4 oz.) 1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour, salt and baking soda. Stir in the oats. In a medium bowl, using an electric mixer, cream the butter with the granulated and brown sugars until light and fluffy. Add the egg and beat until thoroughly incorporated. scrape down the sides with a rubber spatula and beat for another 30 seconds. Using the spatula, fold in the flour/oatmeal mixture until completely incorporated. Mix in the pecans and cranberries. 2. Line 2 cookie sheets with parchment paper. Form the mixture into balls about 1 1/4 inches in diameter. Place the balls about 3 inches apart on the cookie sheets. 3. Bake the cookies for 10 - 12 minutes, or until golden brown and lacy. Let cool completely on the cookie sheets. Using a metal spatula, transfer the cookies to a plate. The cookies will keep for up to 1 week in an airtight container, or one month in the freezer. Makes about 4 dozen cookies. Keywords: Dessert, Snack, Easy, Cookie ( RG290 )

Four Cheese Chicken Breasts Florentine Serves 4 as Main Dish. 4 boneless skinless chicken breasts 4 oz imported proscuitto 8 oz ricotta 4 oz roasted pine nuts 4 oz smoked provolone 1 qt marinara sauce 4 oz mozzarella, shredded (smoked if you can find it) fresh ground romano or parmesan cheese. (Fresh, no lame pre-ground stuff!) 1 pkg. frozen chopped spinach (or 8 oz fresh, cleaned, cooked and drained if you're a purist) 1. Pound out the breasts to an even thickness of about 1/2 inch. 2. Heat and drain the spinach. 3. Place 2 oz. ricotta, 1 oz. proscuitto, 1 oz. mozzarella, 1 oz. roasted pine nuts and about a tablespoon of spinach onto the center of each breast. Sprinkle liberally with Romano or Parmesan. 4. Place a third of the marinara sauce in the bottom of a baking dish. 5. Fold the sides of the chicken breasts around the stuffing. Lift and place breast seam side down in the baking dish. Repeat this with the remaining breasts. Cover each breast with provolone and cover with remaining marinara sauce. 6 Bake in a 350 degree oven for 1 hour. Remove from oven and let sit for a few minutes before serving. Serve with a long pasta such as fettucine, spaghetti or angel hair. Keywords: Main Dish, Chicken ( RG289 )

King Neptune's Gumbo These are the quantities (and instructions) in use at the restaurant and will yield several gallons, but the recipe is totally scalable 4 c oil 4 c flour 5 pounds andouille sausage cut into ¼ inch slices 4 bunches celery, rough chop 1 0 onions, rough chop 10 green peppers, rough chop 1/2 c minced garlic 1 #10 can diced tomatoes 1/2 c Creole seasoning mix (available in stores, or you can approximate it in this context by combining equal parts paprika, cayenne pepper, and dehydrated onion) 1/4 c ground black pepper 1/2 c salt 1/2 c dried oregano 1/2 c dried thyme 1/2 c Tabasco sauce 1 c shrimp base (available in many Asian grocery stores and some Western gourmet markets) 1 c Worcestershire sauce 3 pounds okra 10 pounds shrimp 1 gal standard oysters 2 pounds crab claw meat 2 gal water 1 c sassafras 1 c corn starch, combined with 2 cups water Take and mix well in a large sauté pan your flour and oil. Place in convection oven at 400 degrees for 30-45 minutes or until dark brown. When you take it out, rough chop onion and add it for flavor. Cut your andouille sausage into ¼ inch rounds and render down well first. Once that is done, add celery, onions, bell peppers and garlic. Cook vegetables down until they are translucent. Now add your seasoning and tomatoes. Let your seasoning and tomatoes cook for a few minutes, then add water and bring to a slow boil. Add your seafood. Make sure your pot is a slow boil before you add your seafood. Once your gumbo starts to cook a little more, add okra. Let your okra cook, then add your gravy bouquet and sassafras, cornstarch and water. Once all ingredients are added, let your gumbo cook on low heat for another 10-20 minutes. Keywords: The Daily Gullet ( RG288 )

Turkey, Black Bean and Chorizo Chili Serves 12 as Main Dish. I created this recipe years ago after a conversation with Chef Robert DelGrande of Cafe Annie in Houston. There had been an article regarding his expertise on the subject of chile peppers in Bon Appetit, and since I was working on a chili recipe for a local cook-off, I called him and he was gracious enough to give me some great advice. The secret is the seasoning paste made from dried chiles that have been lightly toasted to bring the oils to the surface. He also suggested that the blender would give a better textured result to the flavoring paste than a food processor, and wouldn't "pulverize" the chiles and seasonings too much. Lastly, he explained to me that sweet ingredients (sugar, molasses, honey, etc.) "slow down" the attack of the heat of the chiles, so you don't blow out your palate on the first bite. I decided to do the black beans for the smokey flavor and as a bow to my Cuban mother's very best kitchen creation, to use ground turkey to be pseudo-health conscious (and different than the other entries) and the chorizo, just because you can't have NO fat or flavor, right? Here's the final result. I've won two local chili competitions and the hearts of several ex-boyfriends and one ex-husband with this recipe. 2-1/2 c black turtle beans 2 14.5 oz cans chicken broth water as required 2 lb ground turkey 12 oz chorizo sausage 3 14.5 oz cans diced, peeled tomatoes in juice 2 large bay leaves 3 large dried Ancho chiles 5 small (2") dried Chile de Arbol 3 T Sherry wine vinegar 1-1/2 T cumin powder (preferably freshly pan toasted and ground seeds) 1-1/2 T Mexican oregano 3 T pure Maple syrup 1 large or 2 medium Red bell pepper 1 large or 2 medium Yellow bell pepper 2 medium Onions 4 large cloves fresh garlic, minced 1/8 c Goya or other flavorful Spanish EVOO 1 8 oz can tomato sauce 1/3 c loosely packed fresh coriander leaves Hot cooked Rice 1 Lb shredded Monterey Jack cheese Wash and sort the beans. Soak overnight in 3 cups of water. Place beans and any remaining soaking liquid in a very large pot. Add 1.5 cans of broth plus .5 cans water to the beans. Bring to a boil and cook for 10 minutes. Turn down heat to medium-low (simmer) and continue to cook. Meanwhile, saute and mash turkey in non-stick skillet until browned. Drain well and add to pot. Remove chorizo from casing and saute in same skillet, breaking up well with a fork until browned. Drain very well and blot excess fat with paper towels. Add to pot along with 3 cans of tomatoes and juice, and the bay leaves. Stem and seed the dried chiles. Toast in a small saucepan over medium heat about 4 minutes or until fragrant. DO NOT BURN CHILES. Carefully add remaining .5 can of broth and 3 T of Sherry vinegar to chiles and bring to a boil. Lower heat and cook 7-9 minutes, until chiles are softened. Add chiles and cooking liquid to blender along with half of minced garlic, the cumin and oregano. Blend briefly to chop. Add maple syrup and 1/8 cup water and blend briefly again. Add chile flavoring paste to pot. Rinse out the blender container with 1/8 cup water to access all remaining chile paste and add to chili pot. Stir chili very well to incorporate ingredients and continue cooking for approximately one hour and twenty minutes, stirring occasionally. Meanwhile, wash, core and seed bell peppers. Cut into 1/4" dice. Peel and dice onions to similar size. Saute peppers and onions and remaining garlic in 1/8 cup EVOO over medium heat until onions begin to turn translucent and peppers are softened. Add vegetables to pot after skimming any fat that may have risen to the surface while simmering. Stir well to incorporate. After 15 minutes, whirl tomato sauce in blender with coriander leaves until leaves are well minced. Add to chili and stir well. Continue cooking, stirring frequently, until chili is thickened and beans are softened. Total cooking time for chili is about 2 to 2.5 hours. Serve over hot cooked rice with lots of shredded Monterey Jack cheese as garnish. Keywords: Turkey, Beans, Main Dish, Tex-Mex ( RG287 )

Peanuts 5 c peanuts 1 T olive oil 1 T seasoned salt 1 tsp sugar 1/2 tsp cayenne 2 c shelled peanuts 1 c whole blanched almonds 1 c cashews 1 c shelled pumpkin seeds preheat > 400 degrees / mix oil etc together and pour over the nuts, mix well. Divide onto 2 baking sheets. Bake 15 to 20 min stirring twice until light brown ( RG286 )

Grilled Lobster with Orange Chipotle Vinaigrette 8 1&1/2 lb. live lobsters 3/4 tsp finely grated fresh orange zest 1 c fresh orange juice 1/4 c white wine vinegar 1-1/2 T canned chipotle chiles in adobo sauce 2&1/2 tsp. salt 1 tsp firmly packed brown sugar 1 c olive oil 2 T chopped fresh basil leaves Bring a large kettle (at least 8 qrts) 3/4 full of water, to a boil for the lobsters. In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving. In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.) When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled covered. Prepare grill. Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter. Stir basil leaves into vinaigrette and reserve 1 1/4 c in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered. Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs. Serves 8. Keywords: Seafood, Intermediate, Hot and Spicy ( RG285 )

Shrimp & Pasta with Dill Caper Sauce 1/2 lb Pasta 1 lb small shrimp, cleaned & cooked 1 c julienned or thin sliced carrot 1 or 2 tablespoons capers 1/2 c chopped green onion Salt & pepper to taste 1 tsp Old Bay Seasoning 3/4 c mayonnaise 3/4 c sour cream 1 T lemon juice 5 oz frozen peas. Don't thaw or cook, just toss in. 3/4 c diced or thin sliced pickles. 1 or 2 tablespoons chopped fresh dill (to taste, careful not to overdo it!) Combine pasta, peas, carrots, shrimp, pickles, capers, and Old Bay. Add mayo and sour cream and mix thoroughly. Add chopped dill a little at a time being sure not to use too much. Salt & pepper to taste. I don't use salt because the pickles and capers usually have plenty. You might vary the recipe depending on how long it will be before serving. The pasta really sucks up the sauce, so you might use more mayo/sour cream if it will be a while before serving. ( RG284 )

Xuan's Vietnamese Eggrolls 1 lb lean ground pork 1/2 lb cleaned shelled shrimp, cut small 1/4 lb shredded cabbage* 1/2 tsp salt 1/4 tsp ground pepper 1 tsp sugar 1 medium onion, finely diced 1 package of eggroll wrappers * For a more interesting flavor, instead of cabbage substitute 2 1/2 cups of julienned (cut into matchstick sized strips) jicama root. This can be found at many large supermarkets and ethnic food stores. Preparation: 1. Combine first 7 ingredients and let sit for about 10 minutes. 2. Place eggroll wrapper on counter diagonally, and place a couple tablespoons of the filling across the lower center of the wrapper. From the corner of the wrapper closest to you, begin to roll up the eggroll. When it is halfway rolled up, fold in the outer corners, and continue rolling so that they are tucked inside. 3. The finished eggrolls are deep-fried at low to medium heat (make sure the oil is not too hot or the wrapper will overcook before the filling is cooked) in a saucepan for about 15 minutes or until golden brown. Serve immediately. ( RG283 )

Cold Noodles In Sesame Sauce Here is a great summer recipe that works well as an appetizer or a lite main course. It has been a smashing success whenever I have brought it as a covered dish. Everyone always remarks how spicy hot it is, and some even say they usually don't go for spicy food, but loved this anyway. If you follow the recipe exactly, it has a bare minimum of heat to qualify as chilehead-hot, but more pepper sauce could be added. 1 lb thin spaghetti 1/2 c oriental sesame oil 5 tsp sesame tahini 2/3 c peanut butter 3 T white vinegar 5 T Szechuan Pepper Sauce (sriracha works fine here) 2 fresh or dried red hot chiles minced (cayenne or red jalapeno) 6 T sugar 1 c chicken broth 1 c soy sauce 1 tsp ground black pepper 1 large cucumber peeled seeded and julienned 1 bunch scallions minced fine Boil the noodles according to package direction, drain, and cool thoroughly under cold running water while still in the colander. Toss the now cool noodles with the sesame oil (you could use the pot you cooked them in for this provided you wash all the starchy remains out), cover, and refrigerate for 2 hours to let the sesame flavor absorb into the noodles. In a large bowl combine the tahini, peanut butter, vinegar, Pepper Sauce, chiles, sugar, chicken broth, soy sauce, and ground black pepper. Stir until smoothe. Add the cold noodles, toss well. Add the cucumber strips and minced scallions, toss well, and serve. Keywords: Appetizer, Main Dish, Hot and Spicy ( RG282 )

Kurt's Jalapeno BBQ Sauce 1 T canola oil 1 large yellow onion -- finely chopped 4 large jalapenos -- finely chopped 6 cloves garlic -- minced 1 T peppercorns -- ground 1 T cumin -- ground 1 T crushed red pepper -- ground 1-1/2 T paprika 1 tsp oregano -- crushed 4 T ground New Mexican chile 3 T ground mustard 1 c cider vinegar 12 oz beer 28 oz catsup 1/2 c brown sugar 1/2 c blackstrap molasses 2 T cayenne pepper sauce Juice of 1 lime 1-1/2 T worchestersire sauce 1-1/2 T kosher salt Saute onions, garlic, and jalapenos until soft. Add all of the dry spices and saute about 3 minutes, scraping pan bottom. Deglaze pan with the cider vinegar. Add remaining ingredients and simmer over low heat for about 2 hours. NOTES : I only added 1/4 cup of molasses while the sauce was simmering. After the sauce cooled I decided it needed more molasses and added 1/4 Cup more. I think I liked the way the molasses tasted being added without cooking. Try doing it this way and I think you will be pleased. Keywords: Sauce, Barbeque, Hot and Spicy ( RG281 )

Crabmeat Queso Blanco 8 oz cubed Monterey Jack cheese 3 oz cream cheese, warmed to room temperature 6 oz can of quality crabmeat with all bits of shell removed 3-5 minced pickled jalepeno peppers (to taste) 1/2 tsp fresh ground black pepper 1/2 c chopped scallion 4 oz heavy cream Add cheese, scallion, pepper and jalepeno to mixing bowl. Heat in a microwave for a minute or so, add a little cream and stir. Heat again, add more cream & stir some more. Repeat the process untill all the cream is incorporated and the mixtire is very soft. Mix in the crabmeat. Warm in microwave before serving, making sure to stir frequently to prevent burning. Do not overheat. Serve with tortilla chips and salsa (Blue corn chips provide a nice contrast). Keywords: Hot and Spicy, Dip ( RG280 )

Grilled Spicy Shrimp Serves 4 as Appetizeror 2 as Main Dish. 1 lb large or jumbo shrimp Marinade 2 or 3 roasted jalepenos 1 c V8 juice 1/2 c cider vinegar juice of 1 lemon juice of 1 lime 1 tsp oregano 1/2 tsp cumin 1/2 tsp coriander salt & pepper to taste Place all marinade ingredients in food processor and process till smooth. Peel and clean shrimp. place in a 1 quart ziplock bag and add marinade. Press out excess air and close. Squeeze shrimp around and insure it is thoroughly distributed within the marinade. Refrigerate for 1 hour. Place onto skewars that have been soaked for at least 2 hours (I use 2 skewars per kabab to keep shrimp secure). Place on a hot grill and cook for 2 or 3 minutes per side. Keywords: Seafood, Hot and Spicy, Shrimp ( RG279 )

Fifi's Favorite Eggplant Gratin 1 eggplant 1 large onion 14 oz can diced tomatoes 14 oz smoked sausage link, sliced 1/4 inch thick herbs of choice, basil, thyme, fennel seeds etc. salt Peel the eggplant. Slice in half lengthwise and slice into half rounds, about 1/4 inch thick. Peel a large onion, cut in half then in half rounds about 1/4 inch thick. Spray a shallow ovenproof dish with cooking spray or oil with olive oil. Alternate rows of eggplant and onion slices, overlapping slices and rows by about 1/3. Salt lightly, Sprinkle with herbs of your choice. (We like basil, thyme and fennel seeds.) Distribute a 14 oz. can of diced tomatoes over the top. Slice a 14 to 16 oz. smoked sausage link in 1/4 inch wheels. Distribute evenly across the top. Bake at 325 in the lower part of the oven for 1 1/4 to 1 1/2 hours. Late breaking news: When I have leftovers, I hollow out a nice crusty baguette and stuff it with this stuff. Let it sit for a while to absorb some juices, maybe press it. Slice and you have a dynamite sandwich. Adding some provolone wouldn't hurt. Actually, the sandwich is so good, I would make this just for sandwiches. Lately, I have been preparing this dish without the sausage and liberal drizzles of olive oil and it still serves well as a sandwich ingredient and a side dish. This could probably be appealing to vegetarian friends. For more eggplant discussion, please visit Eggplant in the Cooking forum. Keywords: Main Dish, Vegetables, Easy ( RG278 )

MEL'S CHORIZO CHORIZO This is a mexican sausage which can be used in many ways: fried with eggs for a taco breakfast; fried with potatoes and eggs & eaten with tortillas; fried and eaten with melted white cheese and tortillas; used in a variety of soups; in paella; the list is virtually endless. While maintaing authenticity, I have also cut out quite a bit of the cholesterol usually found in chorizo 2/3 c cider vinegar 8 garlic cloves 1 bay leav 1 tsp dried marjoram 2 tsp dried oregano 12 peppercorns 6 whole cloves 4 allspice 2 T salt 2 oz vodka, tequila, or whiskey 3 pounds pork tenderloin, fat removed, ground medium. You can ask your butcher to do this, or use a grinder if you have one. 1 cup vegetable shortening Mix the pork and vegetable shortening well and refrigerate. Meanwhile, slightly char 3 chile ancho and let soak in 1 cup hot water for one hour. Then, remove stems and seeds and place in a blender with the above ingredients. Blend on high. Add to pork and mix very well. Place in a strainer or colander over a bowl, cover, and let sit in the refrigerator for 12 hours. Next day, either stuff into sausage casings (ten feet or so), or ask your butcher to do it for you, or make patties and freeze them, although they will stay good in the refrigerator for several days. I like to use what I need for a few days and then freeze the rest Keywords: Hot and Spicy, Sauce ( RG277 )

Carolina Pulled Pork This recipe was obtained years before I became serious about BBQ. Check here to see how far I've come since then... Preparing pulled pork requires little effort, but lots of time. Plan on nine hours from start to finish: three hours with the spice rub, three hours on the grill, two hours in the oven, and one hour to rest. To give the meat its characteristic smoky flavor, use either hickory chips that you've wrapped in foil pouches or add one medium to large chunk of hickory. We prefer one chunk, even though it has to be soaked in water for at least one hour, whereas the chips do not require soaking. If you do this with the chip pouches, the number will determine how strong a smoky flavor you get: One pouch is detectable, two noticeable, and three assertive. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw You will need 1 recipe Spicy Chilli Rub 1 bone-in pork roast, 6 to 8 pounds (preferably shoulder or Boston butt roast) 1 recipe Carolina-style Barbecue sauce: Spicy Chilli Rub 2 tsp cayenne pepper 2 T chili powder 2 T ground cumin 2 T brown sugar 1 T ground oregano 4 T paprika 2 T salt 1 T granulated sugar 1 T white pepper 1 T ground black pepper Mix all ingredients in a small bowl EASTERN NORTH CAROLINA-STYLE BARBECUE RUB 2 tsp cayenne pepper 2 T chili powder 2 T ground cumin 2 T brown sugar 1 T ground oregano 4 T paprika 2 T salt 1 T granulated sugar 1 T white pepper Mix all ingredients in a small bowl MID-SOUTH CAROLINA MUSTARD SAUCE 1 c cider vinegar 6 T Dijon mustard 2 T maple syrup or honey 4 tsp Worcestershire sauce 1 tsp hot red pepper sauce 1 c vegetable oil 2 tsp salt Ground black pepper Mix all ingredients in a small bowl Master recipe for Pulled Pork 1. If using a fresh ham, remove skin. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours, but no longer than 72 hours. 2. At 1 hour prior to cooking, remove roast from refrigerator to stand at room temperature. Soak hickory chunk or assemble hickory chip pouches by wrapping a large handful of wood chips in each of one to three 12-inch squares of foil. Prick each foil pack with fork tines to allow smoke to escape. Meanwhile, ignite enough charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. 3. Open bottom grill vents and arrange hot colas into two equal piles on opposite sides of grill, place chunk or pouch(es) directly on one pile of coals and set grill rack in place. Set unwrapped roast in disposable pan and place on rack between two piles of coal. Open grill lid vents three-quarters of the way and cover, turning lid so that vents are opposite chunk or pouch(es) to draw smoke through and around roast. Cook, adding fifteen to twenty briquettes every 30 to 40 minutes or seven to ten pieces lump charcoal every 15 to 20 minutes, along with additional pouches (if using), until smoke flavor has fully permeated meat, about 3 hours. 4. Adjust oven rack to middle position and preheat oven to 325 degrees. Place roast in pan and wrap with foil to cover completely. Place pan in oven and bake until meat is fork-tender, about 2 hours. 5. Put foil-wrapped roast in pan into double grocery bag. Crimp top shut; let rest 1 hour. Transfer roast to cutting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat if desired, and tearing meat into thin shreds with fingers. Place shredded meat in large bowl; toss with 1 cup barbecue sauce, adding more to taste. Serve with remaining sauce passed separately. Here's Another excellent BBQ sauce! Keywords: Main Dish, Pork ( RG276 )

Medallions of Pork with Cognac and Peppercorn Sauce Sprinkle pork with salt. Melt butter in large skillet over high heat. Saute pork in 2 batches until browned and cooked through, about 3 minutes on each side, adding more butter if needed. Remove slices to warmed serving platter. Cover tightly with aluminum foil to keep warm. Reduce heat under skillet to medium. Carefully add cognac to skillet, stirring and scraping up browned bits with wooden spoon. Cook about 1 minute. Stir in heavy cream and peppercorns. Cook until slightly reduced, about 3 minutes. Stir in any accumulated meat juices from platter. Spoon small amount of sauce over pork. Garnish with seasonal vegetable of your choice. Pass remaining sauce seperately 1 boneless pork loin (about 1 1/2 lbs), trimmed of fat and cut into 1/2" thick slices Salt 2 T butter or margerine 1/4 c cognac 1 c heavy cream 1 T drained green peppercorns Keywords: Pork, Main Dish ( RG275 )

AUBERGINES BAYILDI Serves 4 as Sideor 2 as Main Dish. From Le Cordon Bleu Paris Superior Cuisine. 2 eggplants olive oil 2 garlic cloves bunch basil ------ 2 tomatoes 2 zucchini 60 g grated cheese 20 g fresh breadcrumbs Halve eggplants lengthwise, then score around perimeter and in crosshatch pattern on flesh. Brush with olive oil and bake at 200C until golden. When cool enough to handle, spoon out flesh then chop well with garlic and basil. Refill shells and chill. Peel tomatoes, then slice as desired. Slice zucchini to same thickness then lightly sautee in olive oil. Mix cheese - parmesan, gruyere, etc. - with breadcrumbs. Fill eggplant with vertical, alternating slices of tomato and eggplant, press on breadcrumb/cheese mixture, sprinkle with olive oil. Bake at 200C until golden. Remove from oven and cool to just warm before serving. Can also be served chilled. Keywords: Main Dish, Side, Vegetarian, Easy ( RG274 )

Black Bean Soup Serves 8 as Appetizer. 1 pound dried black beans 2-1/2 qt water 1 pound ham (I have made this without the ham and it is still good) 2 stalks celery, chopped 2 cloves of garlic, mashed 2 large onions, chopped salt 1/4 tsp ground allspice 1/2 tsp black pepper 1 T beef base or 3 bouillon cubes 1 8 ounce can tomato sauce 1/2 c dry red wine, or 3 Tablespoons lemon juice 1 lemon, thinly sliced sour cream Rinse and sort the beans, place with the water in a 5-quart pan and soak overnight, or bring to a boil, boil 2 minutes then cover and set aside for an hour. Add the ham in one or several pieces, celery, garlic, onions, salt to taste, allspice and beef stock base. Cover and simmer for 2 to 3 hours, or until the beans are soft. Remove the ham and set aside, then stir in the tomato sauce and wine. Whirl part of the soup at a time in a blender or food processor (I don't process all of the beans, only about half of them). Return to the pan, dice the ham and return to the soup. Check the seasonings. Reheat the soup to boiling and serve with lemon slices on top, passing sour cream to serve with each bowl. Serves 8-10. Enjoy! Keywords: Appetizer, Soup ( RG273 )