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Key Lime Pork Roast

Servings: 6
Source: Gourmet, December 1980

Ingredients

Directions
Rub a 4-pound boneless pork loin with 1 tablespoon Dijon-style mustard and put it in a ceramic or glass baking dish just large enough to hold it. In a ceramic or glass bowl combine ¼ cup each of bourbon and key lime juice, ½ teaspoon salt, and ¼ teaspoon pepper, spoon the mixture over the pork, and let the pork marinate in a Ziploc bag, basting it several times, for at least 6 hours.

Drain the marinade into a dish and reserve it. Press 3 tablespoons dark brown sugar onto the top of the pork and roast the pork in the lower third of a preheated very hot oven (450ºF) for 10 minutes. Reduce the heat to moderately slow (325º F.) and roast the pork, basting it with the reserved marinade occasionally, for 1 hour and 30 minutes more. Transfer the pork to a cutting board, let it stand for 10 minutes, and cut it into ¼ -inch slices. Arrange the slices on a heated platter. Skim the fat from the pan juices and transfer the juices to a heated sauceboat “

Kefta Aux Oeufs

Servings: 4
Source: From “The Vegetarian Table: North Africa” by Kitty Morse
Vegetarian meatballs with eggs in tomato sauce (Morocco, Algeria, Tunisia) Kefta refers to a mixture of ground meat and fresh herbs. Sometimes it is shaped into small balls and simmered in a cinnamon-scented tomato sauce, like the one in this recipe. On other occasions, kefta is rolled into a sausage shape, skewered, and grilled or baked. This vegetarian adaptation is served as a light dinner or as a first course.

Ingredients
Tomato Sauce
One 28 oz can crushed tomatoes
2 onions, minced
1 tsp ground cinnamon
2 tsp sugar
10 fresh flat-leaf parsley sprigs
10 fresh cilantro sprigs, minced
½ tsp salt
¼ tsp freshly ground black pepper

Kefta
10 fresh flat-leaf parsley sprigs, minced
5 fresh cilantro sprigs, minced
1 cup dried bread crumbs
3 eggs
2 Tbsp vegetable oil
1 tsp ground cumin
8 fresh mint leaves, minced
2 garlic cloves, minced
½ tsp salt
½ tsp freshly ground black pepper
4 Tbsp vegetable oil for frying
4 eggs
Minced fresh flat-leaf parsley for garnish

Directions
To make the tomato sauce: In a large saucepan over low heat, combine all the ingredients. Cover and simmer for 40 to 45 minutes. Transfer the sauce to an ovenproof dish.

Meanwhile, to make the kefta: In a large bowl, combine all the ingredients, except the oil for frying, the eggs, and the parsley. Mix, using your hands, until you obtain a homogeneous mixture. Form heaping teaspoonfuls into small balls about ¾ inch in diameter.

Preheat the oven to 400°F. In a large, seasoned cast-iron or nonstick skillet over medium-high heat, heat the vegetable oil and fry the balls, in batches if necessary, until evenly brown, about 4 or 5 minutes. With a slotted spoon, place them on paper towels to drain. Carefully transfer the balls to the tomato sauce. Break the eggs over them, keeping the yolks whole. Bake until the eggs are set and the yolks somewhat runny, 8 to 10 minutes. Sprinkle with the minced parsley and serve immediately. “

Jicama and Oranges with Fresh Chiles (Ensalada De Jicama Y Naranja)

Servings: 4
Señor Anguiano instructed, “”The sweetest jicamas always have their leaves attached,”” when she told me how to prepare this effortless salad at her vegetable booth in Guadalajara’s huge Mercado Libertad. Jicama salads are the favorites of her teenage daughters, who are always watching their weight. This dressing tops their list because it contains no oil. Notice the similarity between Mexican salads and salsas. When this salad is flnely chopped it makes a flne fresh salsa. In the Fall when pomegranates are in season, sprinkle the salad with red seeds.

Ingredients
3 red onion slices, 1/8 inch thick
1 jicama, 4 to 5 inches in diameter
3 navel oranges
3 chopped serrano chiles, or ½ teaspoon chile powder (or to taste depending upon variety)
2 Tablespoons finely chopped cilantro
½ teaspoon kosher salt 6 grinds of black pepper
1 pomegranate

Directions
1. Cut the onion slices into eighths, pie-style. Put into a bowl of cold water to soak and become mild. 2. Peel the jicama with a sharp knife. Cut the tuber in half and slice both halves into 1/8-inch slices. Julienne. Put into a bowl.
2. Peel the oranges and cut into sections, leaving behind the white membrane. (Do this step over the bowl with the jicama to catch the juices.) Mix in the chile, cilantro, salt, and freshly ground pepper.
3. Drain the onion and pat dry with paper towels. Add to the jicama mixture. Refrigerate for at least 1 hour. Stir well before serving and adjust the seasoning if necessary. Sprinkle with pomegranate seeds, if available.

Hummous

Servings: —
A smooth and nourishing filling for the Pita Salad Sandwich, hummous can also be included as part of a composed salad plate. The flavors are earthy and bright with lemon and garlic.

Ingredients
1 cup dried chickpeas (garbanzo beans), soaked overnight
Salt
6 tablespoons tahini or sesame butter
2 clovesgarlic, roughly chopped
5 tablespoons lemonjuice
3 tablespoons virgin olive oil
Cayenne pepper
½ cup cooking liquid from the beans or water, as needed

Directions

Pour off the soaking water from the chick peas, cover them generously with fresh water, and bring them to a boil. Lower the heat to a slow bofl, add 1/4 teaspoon salt, and cook until the beans are completely soft, about 1½ hours, or more. Or cook the chick peas in a pressure cooker at 15 pounds for 45 minutes.

Drain the cooked beans, reserving the liquid. Put them in a food processor or a blender with the tahini or sesame butter, garlic, lemon juice, olive oil, salt and a pinch of cayenne pepper, and process or blend until smooth. When the beans are puréed in a blender, extra liquid may be necessary; use the cooking water from the beans, water, or additional olive oil. Taste and adjust the salt, pepper, lemon, and oil to your liking.

Makes 3 cups

How to Please Your Man Cookies

Servings: —
Preheat: 350°
This recipe was given to us by midwestern grad students who lived across the hall from us in 1976. They seem to please women too.

Ingredients
1 C marjarine (or butter)
1 C brown sugar
1 C white sugar
2 eggs

Cream the above together. Add

2 C flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder

Blend in

2 C uncooked oatmeal
1 C coconut
1 C nuts
1 tsp vanilla
1 tbl lemon juice

Directions
bake 12-15 min @ 350F

Home Fries with Onions and Chile Powder (Papas Con Cebollas Y Chile)

Servings: 4
A favorite side dish, red potatoes with chile powder, is made everywhere in Mexico it the country’s especially sweet red potatoes. The dish takes on a terracotta cast from the chile powder. Be generous and put extra chile in the skillet because the mixture should be a little spicy when served with simple vegetables. Sprinkle with fresh lime juice just before serving. Papas con Cebollas y Chile makes an omelet filling fit for Aztec gods.

Ingredients
4 medium-size red potatoes, cut into quarters
3 Tablespoons vegetable oil
1 large white onion, sliced
4 garlic cloves, chopped
Chile powder to taste, depending on the type of chile
1 teaspoon kosher salt
4 grinds of black pepper
3 chopped epazote leaves (optional)
1 lime

Directions
1. Bring salted water to a boil in a pot and cook the potatoes for 20 minutes, or until they are tender. Drain. Cool enough to handle and peel. Cut each quarter into a few thick slices.
2. Heat the oil in a large skillet and add the potatoes and onion. Turn with a spatula until the vegetables are pale gold. Add the garlic and cook until the garlic turns golden. Add the chile powder, salt, pepper, and epazote. Cook, stirring to coat the potatoes and lightly toast the chile powder. Sprinkle with lime juice just before serving.

Holiday Chocolate Log

Servings: 8-10
Like a Buche de Noel. Passes the Passover test. Serves 10.

Ingredients
LOG (may be made 1 week ahead and frozen. Let thaw 1 hour)
6 eggs separated
Let whites warm to room temp – about 1 hour)
¾ cup sugar
1/3 cup unsweetened cocoa
1½ tsp vanilla extract
Dash salt
Confectioner’s sugar
FILLING
1½ cup heavy cream, chilled
½ cup confectioner’s sugar
¼ cup unsweetened cocoa
2 tsp instant coffee
1 tsp vanilla extract

Directions

1. Grease bottom of a 15 ½-by-10½-inch jellyroll pan. Line with wax paper. Grease lightly. Preheat oven to 375°. In a large electric mixer bowl, at high speed, beat egg whites until soft peaks form when the beater is slowly raised

2. Add ¼ cup sugar, 2 tablespoons at a time, beating until stiff peaks form when beater is slowly raised. With same beaters, beat yolks at high speed, adding remaining ½ cup of sugar, 2 tablespoons at a time. Beat until mixture is very thick – about 4 minutes.

3. Sift flour, cocoa, and salt together. At low speed beat in dry ingredients and vanilla just until smooth. With wire whisk or rubber scraper, using an under-and-over motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended (no egg white should show).

4. Spread evenly in pan. Bake 15 minutes, just until surface springs back when gently pressed with fingertip. Sift confectioner’s sugar in a 15-by-10 inch rectangle on clean linen towel. Turn cake out on sugar, lift off pan, and peel paper off cake.

5. Roll up, jellyroll fashion, starting with the short end, towel and all. Cool completely on rack, seam side down – at least ½ hour.

6. To make the filling: Combine ingredients in medium bowl. Beat with electric mixer until thick, and then refrigerate.

7. Unroll cake; spread with filling to 1 inch from edge; re-roll. Place, seam side down, on plate; cover loosely with foil. Refrigerate 1-hour before serving. Cake may crack. Hide it with confectioner’s sugar.

8. To serve: sprinkle with confectioner’s sugar; decorate with angelica and cherries.

Hoisin-Glazed Pork Chops with Plum Sauce

Servings: 4
Prep Time: 15 min
Inactive Prep Time: 4 1/2 hrs
Cook Time: 10 min
Source: Weber’s Real Grilling

Ingredients
MARINADE:
½ cup hoisin sauce
2 tablespoons red wine vinegar
1tablespoon canola oil
2 teaspoons minced garlic
1 teaspoon grated ginger
1 teaspoon Tabasco sauce
1 teaspoon dark sesame oil

4 bone-in pork rib chops, each about i inch thick

SAUCE

¼ cup plum sauce
1 tablespoon Dijon mustard
2 teaspoons granulated suga

Directions
PREP TIME: 15 MINUTES
MARINATING TIME: 4 TO 6 HOURS
GRILLING TIME: 8 TO 10 MINUTES

1. To make the marinade: In a medium bowl, whisk the marinade ingredients.
2. Place the chops in a large, rescalable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 4 to 6 hours.
3. To make the sauce: In a small bowl, whisk the sauce ingredients along with 2 tablespoons of water.
4. 4 Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Remove the chops from the bag and discard the marinade. Grill over Direct Medium heat until barely pink in the center of the meat, 9 to 10 minutes, turning once. Remove from grill and let rest 3 to 5 minutes. Serve warm with the sauce on the side for dipping.

Simple Fruit Salad Syrup

Servings: 8
Source: Fine Cooking June/July 2004

Ingredients
1/4 Cup Sugar
1/4 Cup Water

grated orange peel
grated lemon peel
grand marnier

Directions
Heat sugar and water until it simmers. Add the infusing ingredient, lower the heat, and cook for 7 minutes to let its flavor seep in the syrup.
Chill the syrup and drizzle it over the fruit just before serving.

Zabaglione (Zabaione)

Servings: 6
Source: Marcella Hazan, The Classic Italian Cook Book
Zabaione must not cook over direct heat. It is necessary to have a double boiler. Since it is desirable that the upper part have a heavy bottom, you might use an enameled cast-iron saucepan or other heavy ware and hold it over water simmering in any other kind of pot. Be sure to choose a large enough pot-the mixture increases greatly in volume as you beat.

Ingredients
4 egg yolks
¼ cup granulated sugar
½ cup dry marsala
Put the egg yolks and the sugar in your heavy-bottomed pot and whip them with a wire whisk (or an electric mixer) until they are pale yellow and creamy.
In a slightly larger second pot, bring water to the brink of a simmer, not a boil.
Place the pot with the whipped-up egg yolks over the second pot. Add the marsala and continue beating. The mixture, which will begin to foam, and then swell into a light, soft mass, is ready when it forms soft mounds.
Spoon it into goblets, cups, or champagne glasses and serve immediately.

Directions
Alternate recipe (Strawberry Zabaglione, Capriccio)

In the top of a double boiler set over simmering water combine 2 large egg yolks, 1/3 cup sweet Marsala, and 3 tablespoons sugar and with an electric mixer beat the mixture at high speed for 5 minutes, or until.it is fluffy and almost triple in volume. Transfer the mixture to a bowl set in a bowl of cracked ice and stir it until it is cold. In a chilled bowl beat 1 cup heavy cream with 1 tablespoon confectioners’ sugar and ½ teaspoon vanilla until it holds stiff peaks and fold it into the mixture. Divide 3 cups strawberries, hulled and halved if necessary, among 6 Champagne glasses, spoon the zabaglione over them, and sprinkle it with pulverized amaretti (Italian almond macaroons, available at specialty foods shops). Serves 6. +