| Warren Knieriem May 28, 2004 I may be a little late with these suggestions for your Memorial Day backyard feast next Monday. I'm sorry! You can always save them for the Fourth of July. Anyway, have a great holiday weekend. Barbecued Beef Short Ribs 1 cup sugar 1/2 cup packed brown sugar 2 tablespoons salt 2 tablespoons garlic powder 2 tablespoons paprika 2 teaspoons pepper 1/4 teaspoon cayenne pepper 7 pounds beef short ribs, trimmed 1 small onion, finely chopped 2 teaspoons vegetable oil 1 1/2 cups water 1 cup ketchup 1 can (6 ounces) tomato paste 2 tablespoons brown sugar Pepper to taste In a bowl, combine the sugar, brown sugar, salt, garlic powder, paprika, pepper and cayenne pepper and rub mixture over ribs. Place in two large re-sealable plastic bags; seal and refrigerate overnight. Line two 15 x 10 x 1 inch baking pans with foil; grease the foil. Place ribs in prepared pans. Bake, uncovered, at 325E F for 2 hours or until meat is tender. Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove ribs from the oven. Grill ribs, covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce. Makes: 14 servings Potato Salad with Herbs and Lemon Makes 6 to 8 servings 3/4 cup olive oil 1/4 cup fresh lemon juice 1 1/2 teaspoons grated lemon peel 1 green bell pepper, diced 1 cup chopped onion 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped fresh basil 1/4 cup finely chopped fresh mint 2 1/4 pounds small red skinned potatoes, un-peeled Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper: Place 1/2 cup dressing in large bowl. Mix in green pepper; onion, cilantro, basil and mint. Cook potatoes in large pot of boiling salted water until tender; about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2 inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper; adding more dressing, if desired. Serve at room temperature. Baked Apples with Caramel Sauce 6 medium baking apples 1/4 cup unsalted butter, softened 1/4 cup packed brown sugar 1 teaspoon cinnamon 1/4 cup pure maple syrup 1/2 cup raisins 1/2 cup finely chopped walnuts Creamy Caramel Sauce (see recipe) Heat oven to 325E F. Remove core from apples with apple corer or small knife; place in 13 x 9 inch pan. In small bowl, stir together butter , brown sugar. cinnamon and maple syrup. Stir in raisins and walnuts. Spoon mixture into center of apples. Cover with foil. Bake 1 hour to 1 hour 15 minutes or until apples are tender when pierced with knife. Serve apples warm with Creamy Caramel Sauce spooned over top. Other chopped nuts or dried fruit may be substituted for the walnuts and raisins. Makes: 6 servings Creamy Caramel Sauce 1/4 cup water 1 cup sugar 1/4 cup unsalted butter, cut up 1/2 cup whipping cream In medium saucepan, combine water and sugar; stir until all sugar is moistened. Bring to a boil over medium high heat. Cook until syrup is rich golden brown color. Do not stir during cooking as mixture can easily crystallize. To test for correct color, using spoon, drop small amount of caramel onto white paper or plate. Color should not be light or caramel sauce will be pale. When caramel reaches desired color, remove from heat. Carefully add butter and cream. Bring to a boil over medium heat, stirring until hardened caramel dissolves and sauce is smooth. Serve warm with baked apples, or as sauce with ice cream, apple pie or other desserts. Store in refrigerator; reheat before using. Makes: 1 cup ***************** Warren Knieriem May 21, 2004 Back to normal now. Hope you enjoyed recipe 4,000! As you can see, this recipe is kind of "homey". I guess you could call it a mix of frontier cowboy,Basque sheepherder and plain old Nevada gambler. I also included a cool summery salad to go along with the steak. All you need is chips, soda pop (or an adult beverage) to fill out the meal. Sierra Nevada Steak Prep time: 10 minutes Makes: 8 servings 4 teaspoons minced garlic 1 teaspoon salt 2 Flank or top round steaks (1 1/2 pounds each) 2 tablespoons chili powder 2 teaspoons five spice powder 2 teaspoons salt 2 teaspoons sugar 1 teaspoon freshly ground pepper 1 teaspoon ground ginger Chop garlic with 1 teaspoon salt on board; press with side of large knife to form a paste. Divide and rub paste on both sides of steaks. For the spice rub, combine chili powder, five-spice powder, 2 teaspoons salt, sugar, pepper and ginger in a small bowl. Divide and pat onto both sides of steaks. Place steaks in a large plastic storage bag and seal; marinate steaks in the refrigerator 2 hours. Oil and heat grill. Grill steaks over medium hot heat, 9 minutes per side for medium rare (145E F). Two Tone Coleslaw Makes: 4 servings 1/2 cup plain yogurt l/3 cup light mayonnaise 3 tablespoons apple cider vinegar 2 tablespoons grated onion 1 teaspoon sugar 1 teaspoon celery seeds 3 cups thinly sliced green cabbage 3 cups thinly sliced red cabbage 1/2 large green bell pepper, thinly sliced into strips 1/2 cup coarsely grated peeled carrots 2 tablespoons chopped fresh dill, divided Whisk yogurt, mayonnaise, vinegar, onion, sugar, and celery seeds in large bowl to blend. Add green and red cabbage, bell pepper, carrots, and 1 tablespoon dill. Toss to blend. Season salad to taste with salt and pepper. Cover and refrigerate 1 hour. (Can be made 2 hours ahead. Keep refrigerated. Toss to blend before using.) Sprinkle salad with remaining 1 tablespoon dill and serve. ****************** Warren Knieriem May 19, 2004 We've reached another plateau! Just moments ago, I scanned, edited and entered into the computer recipe number 4,000! Actually there are 8,000. Each one is entered in an alphabetic file - A, B, C, etc.; and then entered again in a file by category - Beef, Pork, Lamb, Desserts, etc. You get a bonus! Here is the recipe for Chicken Broccoli Cups. They work well with several served as an entree or work just as well served individually as an appetizer. Chicken Broccoli Cups 2 1/2 cups diced cooked chicken breast 1 1/3 cups well flavored chicken gravy or cream of chicken soup, undiluted 1 cup frozen chopped broccoli, thawed and drained 2 small plum tomatoes, seeded and chopped 1 small carrot, grated 1 tablespoon Dijon mustard 1 garlic clove, minced 1/4 teaspoon pepper 1 sheet frozen puff pastry, thawed 1/4 cup grated Parmesan cheese In a large bowl, combine the chicken, soup, broccoli, tomatoes, carrot, mustard, garlic and pepper, set aside. On a lightly floured surface, roll pastry into a 12 x 9 inch rectangle. Cut lengthwise into four strips and widthwise into three strips. Gently press puff pastry squares into muffin cups coated with nonstick cooking spray. Spoon the chicken mixture into pastry cups. Sprinkle with Parmesan cheese. Bake at 375E F for 25 - 30 minutes or until golden brown. Serve warm. Makes: 1 dozen cups ********************** Warren Knieriem May 14, 2004 Do you enjoy Risotto? Do you, like me, avoid cooking risotto because it requires very slow cooking and constant stirring while cooking and adding liquid? Don’t give up! Try this recipe using a pressure cooker. No stirring required, no careful watching while cooking and it is finished in about 10 minutes. Sorry this a day late. Yesterday, I left home early for an eight hour drive to Los Angeles to attend my 60th High School reunion. Today I drove another eight hours to get back home. I have promised myself that I will never go to the smoggy air and overloaded freeways of Southern California ever again - at least not until it is time for the 70th reunion Lemon Basil Risotto with Tomato For the topping: 1 1/2 cups chopped seeded tomato 2 tablespoons chopped green, onions 1 1/2 teaspoons extra virgin olive oil 1 teaspoon balsamic vinegar 1/4 teaspoon crushed red pepper Dash of sugar Dash of salt Dash of freshly ground black pepper For the risotto: 2 tablespoons butter 1 cup chopped onion 1 1/2 cups Arborio rice 2 garlic cloves, minced 1/2 cup dry white wine 4 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 1 cup (4 ounces) grated fresh Parmesan cheese 1 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 1/3 cup finely chopped fresh basil To prepare topping: Combine tomato, green onion, olive oil, vinegar, red pepper, sugar, salt and black pepper. Cover let stand at room temperature. To prepare risotto: Melt butter in a 6 quart pressure cooker over medium heat. Add onion; cook 2 minutes, stirring frequently. Add rice and garlic; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in broth, salt, black pepper, and nutmeg. Close lid securely, and bring to high pressure over high heat. Adjust heat to medium, or level needed to maintain high pressure; cook 6 minutes. Remove from heat; place cooker under cold running water. Remove lid. Stir in cheese, rind, juice, and basil. Top with tomato topping and serve. Makes: 6 servings ******************* Warren Knieriem May 7, 2004 I am sending two chocolate cake recipes today. The first one was forwarded to me too late to pass on in time for Cinco de Mayo last Wednesday. However, if you want to celebrate the Mexican Independence a few days late - have at it. The addition of some seasoning in the recipe may bother some of you, but, "try it, you may like it." If you are really squeamish, I have included the second recipe for confirmed chocoholics. I am sure you will all love this one. It is not diet fare, however! Hispanic Chocolate Cake Makes: 12 to 16 servings 1 package (18 1/4 ounces) chocolate cake mix 2 teaspoons ground cinnamon 1/4 teaspoon ground red pepper 1 tablespoon balsamic vinegar 1 cup confectioners' sugar 1/2 cup unsweetened cocoa 1/4 cup water Preheat the oven to 350E F. Coat a 10 inch Bundt pan with nonstick cooking spray. Prepare the cake mix according to the package directions. Then stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter and pour the mixture into the prepared pan. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes then remove to a wire rack to cool completely. In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm. Chocolate Fudge Cake Makes: 12 servings Prep time: 10 minutes Cook: 15 minutes. 1 cup all purpose flour 1 cup granulated sugar 1/2 teaspoon baking soda 1/2 cup water 1/2 cup (1 stick) unsalted butter, cut into pieces 1/2 cup unsweetened cocoa powder 2 teaspoons instant espresso powder 1/4 cup buttermilk 1 large egg, slightly beaten 1 teaspoon vanilla extract 1/4 cup (1/2 stick) unsalted butter 1/4 cup unsweetened cocoa powder 1/4 cup buttermilk 1 cup confectioners' sugar 1 teaspoon vanilla extract 1 cup walnuts, chopped For cake: Heat oven to 400E F. Grease 9 inch springform pan. In bowl, mix flour, sugar and baking soda. In medium size nonstick saucepan, combine water, butter, cocoa powder and espresso powder. Bring mixture just to a boil, stirring constantly, over medium high heat, about 2 minutes. Gradually stir in flour mixture until blended. Reduce heat to medium. In small bowl, whisk together buttermilk, egg and vanilla. Add to cocoa mixture in saucepan; stir vigorously for 1 minute or until well blended. Pour batter into prepared pan. Bake in 400E F oven 15 minutes or until top just begins to crack and center is still slightly moist when pierced with skewer. Transfer pan to wire rack. For frosting: In medium size saucepan, combine butter, cocoa powder and buttermilk. Over medium high heat. bring to a boil, stirring constantly, until blended. Stir in confectioners' sugar, vanilla and walnuts; remove from heat. While cake is still hot, pierce holes in top with skewer. Pour frosting over top. Keep piercing cake with skewer to create a very fudgy interior. Transfer cake to serving plate. Remove sides of pan, letting frosting drip down sides of cake. Let stand until frosting is set, 15 minutes. Serve warm or at room temperature. (Can be prepared a day ahead; store at room temperature.) ******************** |
| Warren's Recipes For May, 2004 |