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Home
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California
Recipes
| Black Beans |
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Yield: 6 Servings |
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1 lb Black beans -- uncooked 10 sl Bacon -- julienned
1 md Sweet red pepper -- diced 1 md Green pepper -- diced
1 md Yellow pepper -- diced 1 md Onion -- chopped
2 Cloves garlic -- minced 2 Sprigs fresh cilantro -- Minced
1 tb Ground cumin 1 ts Cayenne pepper
2 qt Chicken stock Salt and pepper -- to taste 1 c Lawry's
Italian dressing |
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The
day before preparing recipe soak the black beans in cold water in
the refrigerator overnight. Use an over-sized container to allow for
expansion. Drain the beans. Wash thoroughly in cold water to rinse
away any coloration to the water. Place beans in fresh water to
cover in a kettle. Cook until the beans are al dente or slightly
firm. Pour into a colander and discard water. Rinse again in cold
water to prevent any further cooking. Meanwhile saute the bacon
until half cooked. Drain off the fat. Continue cooking the bacon
then add diced peppers onion garlic cilantro cumin and cayenne
pepper. Saute until peppers are tender-crisp. Add to precooked black
beans in kettle. Gradually add chicken stock and continue cooking
until most of the cooking liquid is absorbed leaving a moist but not
dry bean mixture. Season to taste with the salt and pepper. Add the
Italian dressing and stir well. Chill. Stir well before serving.
Makes 6 servings.
| Chutney
burgers |
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Yield: 4 Servings |
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1 c Onion chopped 1 ts Garlic minced
2 tb Margarine 1/2 ts Cumin ground
1/2 ts Ginger ground 1 c Mushrooms chopped
1 c Potatoes cooked thin Skinned 1 c Carrots diced
1/4 " pieces 2 tb Cilantro fresh chopped (coriander)
1/3 c Flour 2 lg Eggs lightly beaten
1 c Whle wheat breadcrumbs sof Salt pepper 1 ts Olive oil
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Toasted buns lettuce Tomato onion slices Ginger Banana Chutney
see Recipe In a 10 to 12 inch nonstick pan cook onion and garlic
in margarine over medium heat until onion is golden about 8
minutes. Add cumin and ginger stir for about 1 minute. Add
mushrooms potatoes carrots and chopped cilantro stir often until
carrots are tender to bite about 7 minutes. Add flour and stir
for 3 minutes. Remove from heat let cool slightly and mix in
eggs and bread crumbs. Add salt and pepper to taste. On plastic
wrap shape vegetable mixture into 4 patties each 1/3 inch thick.
Swirl 1 teaspoon oil in a clean 10 to 12 inch nonstick frying
pan over medium heat. Place patties in pan 2 at a time and cook
until deep golden on bottom 4 to 5 minutes. Turn add remaining
oil if needed and brown other side. Spread buns with chutney and
serve burgers with lettuce tomato onion and cilantro sprigs. Per
burger with chutney without buns: 348 cal (28% from fat) 8.6 g
protein 11 g fat (4.7 g saturated) 59 g carbohydrates 122 mg
cholesterol.
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Roast veal loin with shallots & wild mushrooms |
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Yield: 6 Servings |
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1/2 c Chopped parsley 4 Garlic cloves; minced
2 tb Olive oil 1 Side of veal loin *
6 Shallots; thinly sliced 3 1/2 c Veal or other stock
1 1/2 c Chardonnay (or more) 2 Lge. shiitake mushrooms
**
1 c Whipping cream Salt Freshly cracked blk pepper 1 tb
Chopped mixed fresh herbs*** |
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*Attention: Side of veal loin should be
boned trimmed and tied. **Shitake mushrooms should be
stemmed and sliced. ***Suggested fresh herbs are rosemary
thyme basil oregano parsley. Mix parsley garlic and olive
oil to make paste. Rub entire surface of veal roast with
paste. Place on rack in roasting pan. Roast meat at 350F 1
hour or until meat thermometer inserted in thickest part of
roast registers 160F for rare or 170F for medium. Meanwhile
combine shallots with veal stock and chardonnay in skillet.
Bring to boil and boil until liquid is reduced to thick
glaze in pan. Add shiitake mushrooms and cream. Return to
boil. Boil until slightly thickened or until sauce coats
back of metal spoon. Season to taste with salt and pepper.
Stir in herbs. Slice meat and arrange on platter. Pour sauce
over meat slices.
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Kung Ming Shrimp |
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Yield: 4 Servings |
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1 1/2 lb Shrimp peeled deveined 1 tb Oil sesame
2 Egg white 1/4 c Cornstarch
1 pk Noodles rice 1/4 c Oil peanut
2 oz Mushrooms |
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Salt (to taste) Pepper white (to
taste) 1/4 c Onions green minced 1 ts Garlic minced 1 ts
Ginger minced 3 tb Wine rice OR 3 tb Sherry 1/4 c Stock
chicken 1 ts Sugar Oil for deep frying Work the shrimp
with sesame oil unbeaten egg white and half of the
cornstarch. Let stand for 30 minutes or longer. Heat the
deep-frying oil almost to smoking and add rice noodles.
When they puff remove and drain. Heat peanut oil in a
wok and stir-fry the shrimp briefly. Add mushrooms. Cook
and toss then season to taste with salt and white
pepper. Add beaten egg white toss and remove shrimp and
mushrooms. Add green onions ginger garlic wine stock
sugar and remaining cornstarch. Toss and cook for 30
seconds. Add shrimp and mushrooms and heat through.
Serve on noodles.
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Kung Pao |
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Yield: 2 Servings |
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1/2 lb Chicken breasts boneless 4 tb Oil MMMMM--------------------------MARINADE-------------------------------
2 ts Cornstarch 2 ts Soy sauce
1 ts Sherry 1 Egg whites
1/2 ts Salt 2 ts Ginger chopped
2 Onions green 1/4 c Nuts MMMMM-------------------------SEASONING------------------------------
2 ts Cornstarch 2 ts Sherry
1/2 tb Soy sauce 1 ts Vinegar
1/2 ts Salt 1/2 ts Sugar
2 ts Sesame oil 4 tb Peanut oil |
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Cut green onions into 3/4"
pieces. Cut boned breast into small pieces. Mix
cornstarch soy wine and slightly beaten egg white.
Add remaining marinade ingredients and blend well.
Add chicken and marinate overnight in refrigerator.
Heat oil in wok. Add chicken. Stir fry until chicken
is white then add ginger and scallion. Cook a few
more seconds add peanuts add seasonings. When sauce
is slightly thickened and coats food remove and
serve hot. |
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