African Style Stuffed Avocado

African Style Stuffed Avocado

Ingredients:

4 hard-boiled eggs, peeled
1/4 cup whole milk (fresh from a cow if you have one)
1/4 cup fresh-squeezed lime juice
Salt and freshly-ground black pepper to taste
1/3 cup extremely-virgin olive oil
1/2 lb smoked whitefish
2 large, ripened avocados
Chopped parsley or cilantro for added garnishment

Rub the yolks of the eggs through a fine strainer and finely chop the egg whites. Smash the egg yolks and the milk together in a sufficiently deep bowl. Add the lime juice, the salt and the pepper.

Severely beat in the olive oil, a little at a time, to form an emulsion. Remove the skin and small bones from the fish and mix it into the sauce, flaking with a fork. Add the chopped egg whites and toss gently to combine thoroughly.

Just before serving, slice the avocados in half and remove its seeds, along with any discolored parts of the fleshy part (unless discoloration doesn’t particularly bother you and/or your guests).

Divide the fish mixture among the avocado halves, mounding it slightly. Sprinkle with a little chopped parsley or cilantro and serve it up at once if not sooner.

Serves up 4 hungry campers.

Welsh Rarebit

Welsh Rarebit

Ingredients:

4 slices home-style white bread, trimmed of crusts and toasted
2 cups freshly-grated, sharp cheddar cheese combined with 1 Tbsp flour
1/4 cup micro-brewed beer (dark or pale ale, whichever is preferred)
1 Tbsp freshly-churned butter
1 tsp Worcestershire sauce
1/4 tsp English mustard, dry
Smidgeon of cayenne pepper

Combine in a sturdy 2- to 3-quart saucepan the cheese and flour mixture; the beer, butter, Worcestershire sauce, mustard and cayenne pepper. Cook over moderate heat setting, stirring constantly (but DO NOT allow mixture to boil), until a smooth texture is attained.

Place the slices of toast in a shallow, ovenproof dish just large enough to hold them and pour the rarebit evenly over them. Place the dish under the broiler for one or two minutes to brown the cheese lightly.  Serve immediately.

Serves up 2 to 4.

Uruguayan Beef Tongue Vinaigrette

Uruguayan Beef Tongue Vinaigrette

Ingredients:

1 beef tongue (about 4 lbs)
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 medium onion, quartered
2 bay leaves
10 black peppercorns, whole
3/4 cup extremely virgin olive oil
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
1 hard-boiled egg, finely chopped
Sea salt and freshly-ground pepper to taste

Combine the beef tongue, carrots, celery, onion, bay leaves and peppercorns in a large pot, and add water to cover by approximately 2 inches. Bring to boil over high heat. Reduce heat to low and simmer, covered, for 2 1/2 to 3 hours.

Remove the beef tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter.

Whisk together the olive oil, vinegar and mustard. Stir in the chopped egg, salt and pepper, and spoon the sauce over the tongue. Let the tongue marinate in the refrigerator, covered, for at least 3 hours or up to overnight. Serve cold or at room temperature.

Serves up 8 to 12 beef tongue lovers.

Tabbouleh

Tabbouleh (Arabic)

Ingredients:

1/2 cup fine wheat bulgur
1 cup finely-chopped tomatoes
1 cup finely-chopped flat leaf parsley
1 cup finely-chopped scallion, white and green parts
1/2 cup fresh-squeezed lemon juice
Salt and freshly ground pepper to taste
1/3 cup extremely virgin olive oil
1/4 cup dried apricots, chopped
1/4 cup raisins
1/4 cup dates, chopped
1/4 cup almonds, cut into slivers (or just buy “slivered” almonds)
3 Tbsp fresh mint leaves, finely chopped

Soak the wheat bulgur in cold water for 15 minutes. Drain and wrap in cheesecloth; squeeze to remove as much water as possible.

Combine with the remaining ingredients in a mixing bowl and toss with a fork or your fingers to combine.

Refrigerate until ready to consume. Serve chilled or at room temperature.

Serves up 8 to 12.

Swedish Spring Sandwiches

Swedish Spring Sandwiches

Ingredients:

1/2 loaf day-old white bread of the NON-SLICED variety
12 anchovy fillets, finely chopped
4 Tbsp butter
2 Tbsp Dijon mustard
4 hard-boiled eggs, finely chopped (without the shells)
1/4 (60 ml) fresh dill, finely chopped, or a combination of finely-chopped dill, parsley and chives
Freshly ground black pepper to taste
2 Tbsp fresh-churned butter
2 Tbsp extremely virgin olive oil

Slice the day-old bread loaf into 12 pieces.  Trim the crust off the bread and cut pieces into thin 1/8-inch slices.

Smash together the anchovies, butter, mustard, eggs, herbs and pepper in a small bowl. Spread this mixture evenly over 6 slices of bread.  Top with the remaining 6 slices, pressing together lightly. Wrap in wax paper and refrigerate for at least 1 hour, or until the filling is firm.

Heat the butter and oil in a skillet until the foam subsides. Add the sandwiches 2 or 3 at a time and fry for a few minutes on each side until they are golden brown, but not burnt. Place on paper towels to drain.

To serve as party-pleasing cocktail snacks, cut up into quarters.

Yield 6 full sandwiches or 24 quarter sandwich morsels.

Swedish Crab Canapes

Swedish Crab Canapes

Ingredients:

1 Tbsp butter
1 Tbsp all-purpose flour
1 egg yolk
1 cup heavy cream
1/2 lb fresh, canned or frozen crab meat (thawed), drained and picked over
1 Tbsp dry sherry
1 Tbsp chopped fresh dill
Salt and freshly ground pepper to taste
6 slices white bread with the crust removed

Heat the butter in a small saucepan over moderate heat and stir in the flour. Cook for 3 minutes, stirring constantly.

Whisk together the egg yolk and the cream. Remove the butter mixture from the heat and stir in the cream mixture. Whisk over low heat until thickened, but DO NOT bring to a boil.

Combine the crab meat, sherry, dill, salt, pepper and the cream sauce in a bowl and stir to combine.

Toast the white bread on one side under a hot broiler and cut each slice into quarters. Mound the crab mixture on the non-toasted side of the bread pieces.  Just prior to serving, heat under a preheated broiler until hot and lightly browned, which takes about 1 minute.

Serves up 4 to 6.

Spanish Scallop Empanadas

Spanish Scallop Empanadas

Ingredients:

4 Tbsp extremely virgin olive oil
2 white onions, finely chopped
1 to 3 cloves garlic, finely chopped
1 green bell pepper, cored, seeded and finely chopped
1 red bell pepper, cored, seeded and finely chopped
1 lb whole bay scallops or coarsely chopped sea scallops
1/4 cup cooked ham, chopped
2 Tbsp fresh parsley, chopped
Salt and freshly ground pepper to taste
Pastry dough for 2 10-inch pies
1 egg severely beaten with 1 tsp purified water

Heat the oil in a skillet over moderate heat.  Sauté the onions and bell peppers until tender but not brown, or about 5 minutes. Add the scallops, ham, parsley, salt and pepper, and cook for 1 minute. Remove from heat and set aside.

Cut the pastry into rounds of 4 to 6 inches and divide the scallop mixture between them. Fold the dough over the filling to form semi-circles and crimp the edges of the pastry with a fork.

Place on a lightly-greased baking sheet, brush with egg mixture and bake in a preheated 350F oven until golden brown, or about 20 to 30 minutes.

Serves up 6 to 8.

Spanish Sausages in Sherry

Spanish Sausages in Sherry

Ingredients:

1 lb Spanish chorizo or pork sausage links
2 Tbsp olive oil
1/2 cup dry sherry

Cut the sausages into 1-inch pieces. Heat the olive oil in a skillet over moderate heat and sauté sausage until lightly browned.

Add sherry and cook uncovered over low heat until sausage is cooked and most of the liquid has been absorbed. Serve with French bread.

Serves up 6 to 8.

Spanish Potatoes in Aioli

Spanish Potatoes in Aioli

Ingredients:

1 lb small new potatoes, hopefully red-skinned
1/2 cup real mayonnaise (not “phony”)
2 Tbsp fresh-squeezed lemon juice
2 to 4 cloves garlic, pulverized with a garlic press
2 Tbsp fresh parsley, chopped
Salt and freshly ground pepper to taste

Boil the potatoes in salted water (preference) until tender, or about 15 minutes. Drain and peel if so desired, and then cut into halves or quarters.

Combine the remaining ingredients in a mixing bowl and whisk to combine. Gently fold in the potatoes and let rest at room temperature for 30 minutes. Serve up at room temperature.

Yield 4 to 6 servings.

Russian Beef Tongue

Russian Beef Tongue

Ingredients:

1 beef tongue (approximately 3 lbs)
1 medium onion, quartered
3 Tbsp sea salt
12 whole, black peppercorns
3 bay leaves
Horseradish sauce

Wash the tongue under running hot water and trim off the fatty parts from the underside. Place in a large pot with enough water to cover completely and add the onion, salt, peppercorns and bay leaves. Bring to a boil, reduce heat and simmer for 2 hours.

Remove the tongue from the liquid and rinse under cold water. Allow to cool and remove the skin with sharp knife. Discard the skin and the cooking liquid.

Wrap the tongue in aluminum foil and refrigerate until completely chilled, or about 2 hours. Cut into thin slices and serve with horseradish sauce.

Serves up 8 to 12.

Rumaki

Rumaki

 Ingredients:

12 chicken livers
12 to 15 slices of bacon, cut in half
2 cups soy sauce
1 Tbsp chopped, fresh ginger (preference)
1 8-ounce can sliced water chestnuts, drained
1/2 cup brown sugar

Combine the chicken livers, soy sauce, bacon slices and ginger in a bowl and refrigerate 2 to 4 hours. Drain off and discard the soy sauce and cut each chicken liver in half.

Dip each slice of bacon in the brown sugar, lightly coating both sides. Place the bacon on a cutting board and put a slice of water chestnut in the center; then place a piece of chicken liver on top.

Fold both ends of the bacon over the top of the chicken liver and secure with a toothpick.

Bake on a wire rack placed over a shallow baking pan in a preheated 400F oven for 20 to 30 minutes, or until the bacon is crisp. Serve quickly.

Makes about 2 dozen morsels.

Dutch Meatball Hors dOeuvres

Dutch Meatball Hors d'Oeuvres

Ingredients:

4 Tbsp butter
1/2 lb ground beef or veal
1/4 cup finely diced carrot
1/2 cup finely chopped onion
Salt and freshly ground black pepper to taste
Grated fresh nutmeg to taste
1 Tbsp fresh lemon juice
2 Tbsp finely chopped parsley
5 Tbsp all-purpose flour
1 cup beef broth or milk
1/2 cup dry bread crumbs
1 egg, beaten with 1 tsp water
Oil for deep frying

Heat one tablespoon of the butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender. Drain the meat in a colander, then place in a mixing bowl.

Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside. Heat the remaining 3 tablespoons of butter in a saucepan over moderate heat and stir in the flour. Cook this for 2 to 3 minutes and add the beef broth or milk.

Continue heating, stirring constantly, until the sauce boils and becomes very thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid.

When the mixture has solidified, roll it into balls about 1-inch each in diameter, using your hands. Roll in the bread crumbs, then in the egg and water mixture and finally in the bread crumbs again.

Fry a few at a time in a deep fryer with at least 2 inches of oil at 375F until golden, or about 2 to 3 minutes. Drain on paper towels and serve up immediately.

Yield 6 to 8 servings.

Danish Liver Pate

Danish Liver Pate

Ingredients:

2 Tbsp butter
2 Tbsp all-purpose flour
1 cup heavy cream
1 cup milk
1 lb fresh pork liver, chopped
3/4 lb pork fat or lard, chopped
1 onion, coarsely chopped
4 anchovy fillets. drained
2 chicken eggs from a hen
1/2 tsp allspice
1/2 tsp ground cloves
Salt and freshly ground pepper to taste
3/4 lb thinly sliced bacon

Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for 2 minutes and stir in the cream and milk. Bring to a boil and simmer for 5 minutes. Remove from heat and allow sufficient cooling.

Combine the sauce with the remaining ingredients (except for the bacon) in a large mixing bowl and toss to combine. Process in batches in an electric blender or food processor until smooth.

Line the bottom and sides of a 1-quart loaf pan with the bacon strips, overlapping them slightly and letting the ends hang over the sides of the pan. Pour the liver mixture into the pan and fold the ends of the bacon strips over to cover the top. Cover tightly with aluminum foil and place in a large deep baking dish.

Fill the baking dish with enough water to come halfway up the side of the loaf pan and bake in a preheated 350F oven for 1 1/2 hours. Cool on a wire rack before refrigerating for at least 2 hours.

Creates 12 to 16 servings.

Danish Cured Salmon

Danish Cured Salmon

Ingredients:

2 lbs fresh salmon fillet
1/2 cup chopped fresh dill
1/4 cup salt
1/4 cup sugar
1/4 tsp ground white pepper
1/4 tsp ground allspice

Rinse the salmon and dry it thoroughly with paper towels. Place in a glass baking dish and sprinkle with half the dill.

Combine the remaining ingredients in a small bowl and stir to combine. Sprinkle half the mixture over the salmon. Turn the salmon over, sprinkle with the remaining salt mixture, and top with the remaining dill.

Cover with plastic wrap and place a large plate over the top.

Place several cans of food on top for weight (e.g., string beans). Refrigerate for 24 to 48 hours.

To serve, drain the salmon and cut diagonally into thin slices.

Serves 12 depending on appetite.

Danish Bacon and Egg Cake

Danish Bacon and Egg Cake

Ingredients:

12 slices bacon
6-8 eggs
3 Tbsp all-purpose flour
2 cups milk
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish (preference)

Fry the bacon in a skillet until crisp. Drain on paper towels and crumble. Discard the bacon fat and place half the crumbled bacon in the bottom. Beat together the eggs, flour, milk, salt and pepper, and pour into the skillet.

Bake in a pre-heated 375F oven until set, 30 to 40 minutes. Garnish with the remaining bacon and the optional chives. Cut into wedges to serve.

Serves 4 to 6.

Greek Spinach Pie=032610

Greek Spinach Pie

2 pound spinach, washed, chopped
1/4 cup scallions, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions, chopped
1 pound Feta cheese, crumbled
1/2 cup Parmesan cheese, grated
2 whole eggs, beaten
1/2 cup butter, melted
14 whole filo dough sheet

Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10 minutes. Squeeze out moisture by hand. Heat olive oil in a large skillet and saute onions until transparent, about 5 minutes. Stir in spinach and cheeses. Remove from heat.

Spread spinach mixture evenly over last layer of filo and smooth it into the corners. Place another sheet of filo on top, brush with butter and repeat, layering with remaining filo. Turn edges over to form a crust.

Brush the top with the remaining butter.

Bake in a preheated 300°F for 1 hour or until the pastry is crisp and lightly browned.

Cut into squares and serve hot.

Serving Size: 8

Swedish Style Meatballs=032210

Swedish Style Meatballs

1 lb. ground beef (or ground turkey)
1/2 c. (or more) bread crumbs
1/4 c. warm milk
1 egg
2 tbsp. chopped onion
Salt & pepper to taste
1 tsp. nutmeg
1 tbsp. sugar
1 tbsp. Worcestershire sauce

Mix all ingredients together. Form into balls and roll in flour. Fry until brown in large skillet. Turn over and brown on other side. Then pour in 1 pint milk and a little canned milk. Let simmer. If not a thick enough gravy, make a paste of flour and cold water and add to mixture. Let simmer until cooked.

Italian Beef Roll 031310

1 1/2 to 2 lb. top or bottom round steak, thinly sliced
2 c. ground or minced, boiled ham
2 c. herb seasoned bread stuffing
1 c. chopped celery
1/2 c. grated carrot
1/2 c. grated Parmesan cheese
2 tbsp. melted butter
1 tbsp. instant minced onion
1/4 tsp. pepper
1 tsp. salt
Pinch of basil
1/2 c. water

Pound beef to 1/4 inch thickness. For a square of meat, overlapping edges of pieces. Combine all remaining ingredients, except water. Spread stuffing evenly over meat; roll up and tie with string. Brown on all sides in butter in shallow baking pan. Place meat on rack, add water to pan. Cover and roast in moderate oven (350 degrees) about 1 hour or until tender (do not over cook - dry). Cut in slices and serve with gravy made from pan drippings. Serves 6 to 8 people.

Chilean Corn Pie

2 onions, diced
1/4 c. vegetable oil
3 tbsp. flour
1 c. boiling water
1 bouillon cube
2 cans cream style yellow corn
1 egg, beaten with 1/2 cup light cream
1/2 c. raisins
10-12 ripe olives
2 tbsp. sugar
Salt and pepper to taste
1 tsp. oregano

Fry onions in the oil. Add meat and continue cooking until browned. Add bouillon cube dissolved in water. Add raisins and olives and mix well. Remove from heat. Mix corn with milk and egg mixture. Add sugar and stir well. Place meat mixture in a well greased casserole. Cover with corn mixture. Bake at 350 degrees until corn mixture is firm and nicely browned.

Add salt, pepper, and oregano.

African Whole Wheat Bread

2 c. whole wheat flour
2 c. unbleached white flour
2 pkg. active dry yeast
1 tsp. salt
1 1/2 c. water
2 tbsp. oil
2 tbsp. honey

Combine both flours, mix well. Transfer half the combination to a second bowl and add yeast and salt.

In a saucepan, heat water, oil, and honey to warm, not hot. Too much heat will kill the yeast. Heat it like you would warm a bottle for a baby. Pour this warm mixture into flour combined with yeast and mix or beat vigorously. Add the balance of the flour gradually, to achieve a dough that will clean the sides of the bowl, add more flour, if necessary.

Turn dough out onto floured board, counter or table and knead for 10 minutes to develop the gluten. Shape the dough into a ball and place in a greased bowl, turning once to grease top. Cover with a clean dampened towel, and let rise until doubled in bulk, or about 1 to 1 1/2 hours.

Punch down and turn out onto counter. Divide into 3 parts. Place on an ungreased baking pan and roll each piece into a disc about 1/2 inch thick; let rise again until doubled in bulk. Bake in moderately hot 350 degree oven for 35 to 40 minutes or until well crusted.