Dave's garlic thyme chicken
Yield: 4 Servings
Ingredients:
- 4 Chicken breasts -- skinned and boned
- 2 tb Fruity olive oil
- 2 lg Garlic cloves -- finely chopped or mashed
- 2 tb Chopped fresh lemon thyme or
- 1 tb Dried lemon thyme
- 2 tb Chopped fresh oregano
- 1/2 ts Freshly ground pepper
- 1/2 c ;Water
Instructions:
For optimum flavor prepare chicken pieces several hours in advance. Rub oil well into chicken breasts with your fingers. Then rub in the garlic chopped lemon thyme oregano and freshly ground pepper. Place prepared chicken in heavy skillet. Add water; cover and cook over low heat for 10 to 12 minutes turning once until chicken is browned on outside and no longer pink in the center. Serve immediately. Good with fluffy rice to catch the herb-scented juices. From 1993 "Shepherd's Garden Seeds Catalog pg. 57.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: DAVE'S GRAPE-PUDDING-TART
Categories: Dupree
Yield: 1 Servings
3 c seedless green grapes
1 c sugar
2 egg yolks
1 egg
1/2 c butter
1 c flour
2 ts rum flavoring -- or 2
TB rum
1/4 ts almond extract
1 c milk
Preheat oven to 400 degrees. Sprinkle the grapes with half the sugar,
and let stand 30 minutes. For the batter, in a bowl beat together the
remaining sugar and egg yolks. Then beat in the egg. While beating,
gradually add the butter, then the flour. Finally, add the rum
flavoring, almond extract, and milk and beat until very smooth. May
be done in the food processor. Pour 1/3 of the batter into a heavily
buttered 8- or 9-inch baking dish or pie pan. Spoon the grapes and
their juice over the batter. Pour the remaining batter over the
grapes. Bake the tart on the lower rack of the oven for 40 minutes,
or until a toothpick comes out clean. The texture should be soft and
nearly custardy. Cool slightly and serve from the pan in wedges or
squares. May be done several days in advance. Serve warm, heated, or
at room temperature. Yield: 4 to 6 servings
Recipe By : Nathalee Dupree, TVFN
From: Path
~0700 (P
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: DAVE'S HORSERADISH
Categories: Condiments, Information
Yield: 1 How-to
Horseradish roots
Vinegar
Kosher salt
Every Spring, for the Easter/Passover season, I make gallons of
prepared horseradish for my family and friends. My horseradish has a
reputation for being the strongest kickass root available. Anyone,
though, can make root that can stand up to mine...if you use my
instructions.
Selecting the root: Bring a small knife with you to the supermarket.
Pick up every root you're considering buying and give it a squeeze.
If it's limp, feels fleshy or flaccid, or wrinkled, forget it. Select
only fresh roots that feel rather heavy for their size and are as
hard as wood. Use the knife to pare off a thin bit of the root and
pop it in your mouth. Bite down on it. If it makes your lip and
tongue go numb and tingly, it's good. Don't buy it if it's weak, or
if it leaves a bitter quinine aftertaste (the bitterness will be
magnified by grinding.)
Preparation: Set up a table in front of a window. Open up the window
and set up a fan to blow air OUT the window. Horseradish fumes are
crippling and you will NOT be able to do this without pulling the
fumes out the window. By exhausting air out rather than blowing in,
you can even do this on a chilly night when you might otherwise not
want a window open.
On the window table put your food processor. If you can run your
processor with both the shredding blade in the top and the puree
knives in the bottom, great. Set it up that way. If not, you'll have
two steps (grating and pureeing) instead of one. Next to the
processor, still in front of the window, put a large bowl. That's
where the ground root will go. Close at hand (maybe on the kitchen
table) put the jars where the root will be packed, a large bottle of
vinegar, and your salt.
Step 1: Wash and peel. Put all the roots into the sink and start
running a thin stream of cold water. Get them all wet and let them
sit a few minutes to soften the dirt on them. With a stiff bristle
brush, give them a good scrubbing under the stream of water. When
they're clean, use a veggie peeler to pare off the brown skin and
green tops (if they have green tops. You can cut the top inch off the
root, leaving the greens alone, if you like, and plant them in your
backyard if you want to grow your own.) Do the peeling under the
running water, also. Keeping the water drizzling over the root while
you peel carries off some of the volatile chemical, saving your life
while you work in the sink.
Step 2: Grate and Grind. Bring the peeled roots over to the window
table and turn the fan and your food processor on. Feed them down the
chute to the grating wheel. The top wheel will grate the root, and
the bottom knives will do the fine chopping (if you can't run both
knives in your machine at once, you will have to grate each bowl full
of root, then put the chopping knife in to finish separately.) As the
root gets finer and finer, it will begin sticking to the sides and
bottom of the bowl. Slowly, and with the processor still running,
pour in vinegar to get a thick but not sticky consistency. Continue
to whirl in the bottom knives for several minutes, until the root
bits are very very fine. Stop the processor and dump the processor
bowl into the large bowl. Repeat these steps until all the roots are
grated, ground, and in the large bowl. Remember to keep the fan on
all this time! When all the roots have been processed, rinse the
processor knives and bowl with cold running water. Wash them as
necessary. Put the processor away or aside. You'll need the space on
the table in front of the fan to pack the jars.
Step 3: Seasoning. You've still got that fan running, right? Leave
the bowl in front of the fan. The grated root in the bowl should not
be too dry. Stir in enough vinegar to give a smooth consistency.
Taste a little bit of the puree (be careful! This is likely to be
the strongest horseradish you've ever tasted.) If you think it needs
salt, add some Kosher salt or canning salt. I usually add about half
a teaspoon per quart.
Step 4: Packing. Use a ladle and a canning funnel to fill pint jars
with the prepared horseradish. Fill the jars up, cap them off, and
put them in the fridge. Do not process the jars. Keep them
refrigerated. You may turn off the fan after all the jars are full
and after all implements have been rinsed. The horseradish will
maintain full potency for a couple of weeks (I make mine no more than
a week or so before Easter) but will still be pretty damn strong for
a month or two. Use it before it turns brown.
Cleaning up: Most of your tools (the bowls, ladle, etc) will require
little more than a good rinse with cold water first (to neutralize and
dilute any horseradish fumes) then hot water, since you aren't
cutting any greasy fat.
That's it; that's how to make horseradish.
Dave Sacerdote
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: DAVE'S MEAT LOAF
Categories: Crockpot
Yield: 4 Servings
1 lb extra lean ground beef
1/4 lb sausage
1/4 c dark beer
1 egg
2 sl bread -- torn
1 onion -- chopped
3 TB fresh parsley -- chopped
1/2 ts ground black pepper
: ds Worcestershire sauce
: ds Tabasco sauce
Combine all ingredients and gently shape into a round loaf. Place on a
trivet in crockpot. Cover and cook on low, about 7 to 8 hours. Serve
with tomato sauce or chili sauce. Chill leftovers and slice for
sandwiches the next day.
Recipe By : Crockpot Cooking by Barbara Blitz
From: Rooby
~0700
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: DAVE'S RIBS
Categories: Main
Yield: 1 Servings
2 7 pound racks of pork ribs
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Sugar
2 tb Kosher or sea salt
4 ts Dry mustard
2 ts Cayenne pepper
The night before...
The ribs should be trimmed of all hard fat and the membrane removed
from the underside. To remove it, poke a hole and run your finger
under the membrane, then rip it away.
Rub both sides of the ribs with a thick coat of the following mixture:
* 1/2 cup ground black pepper * 1/2 cup paprika * 1/2 cup sugar (run
this through the coffee grinder to make TURBINADO sugar) * 2
tablespoons Kosher or sea salt (run this through the coffee grinder
with the sugar) * 4 teaspoons dry mustard * 2 teaspoons cayenne pepper
Place the ribs in a plastic bag and refrigerate overnight.
(Thanks to Smoke & Spice by Cheryl and Bill Jamison, published by The
Harvard Common Press, Boston, Massachusetts, $14.95, for the
inspiration for this rub. If you are only planning to buy ONE
barbecue book, this is it!) More barbecue books at the end of this
page.
The next day. Remove the ribs from the refrigerator and let them come
to room temperature.
Start a fire in your Webber Grill or smoker with charcoal. As the
coals turn gray add hard wood chunks or water soaked wood chips.
Bring the smoker temperature to between 210 and 225 degrees by
adjusting the vents. Hold this temperature throughout the smoking (90
minutes) by adding more wood or charcoal.
Place the ribs on the rack and smoke cook them, in heavy smoke, for at
least two hours. Add wood or chips every 30 minutes or so. The ribs
should have a dark crust" formed by the smoke clinging to the rub. Try not to knock it off when handling them that is where the flavor is! Preheat the oven to 225 degrees. Place the ribs on racks over cookie sheets and place in oven. Cook for three hours or until the rib bones are easily removed when you twist them. These are called "dry ribs". No extra spices or MOP was used in the cooking process. To make juicier ribs brush them with barbecue sauce (the recipe follows) and cover with aluminum foil to bake for the last hour. Ribs can be made a day or two ahead and reheated in a warm oven (the way restaurants do!) Serve with barbecue beans coleslaw potato salad and plenty of cold beer. Enjoy! Recipe By : Dave Frary
