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March 3, 2003C h i p o t l e Braised Niman Ranch Pork Shoulder with tomatoes, cumin, cloves, and chipotle peppers 1 - (4-6lb.) Niman Ranch boneless pork shoulder roast 2-3 Tbs. Olive oil 1 onion cut in half then thinly sliced 4 med. tomatoes, seeded and chopped 4-6 cloves garlic, peeled and chopped 1/2 tsp. cumin powder 2-4 sprigs fresh oregano 2 whole cloves 2 bay leaves 2 dried chipotle peppers 1/4 - 1/2 cup water or meat stock Salt and pepper to taste. Generously salt and pepper pork shoulder and let meat come to room temperature (about 2 hrs) Preheat oven to 325 degrees Add olive oil to a large, deep pan (large enough to hold ingredients). Over med.-high heat, sear pork shoulder until very brown on all sides. Set aside. Dump excess oil from pan, leaving coating oil. Add onions to pan and sweat over low heat until translucent. Return pork to pan. Add remaining ingredients. Cover and place in oven, and cook for 2-3 hours. (Internal temperature should be around 140-150 degrees). Or cook covered on stovetop for 2-3 hours over low heat. Remove pork from pan and let rest 10-15 minutes before slicing. Serve with choice of starch and vegetables. Serves 10-12.February 28, 2003

Ettoreís Cinnamon Roll French Toast 1 large egg 2 tablespoons unsalted butter, melted, plus extra for frying 3/4 cup milk 2 teaspoons vanilla extract 2 tablespoons sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 4-5 Ettoreís cinnamon rolls Beat egg lightly. Whisk in butter, then milk, add vanilla, and finally sugar, flour, and salt, continue whisking until smooth. Cut Ettoreís cinnamon rolls in half and soak each half for a few seconds in batter, drip off excess batter. Cook in skillet with butter until golden brown on each side. Serve with warm maple syrup and fresh berries, such as strawberries, blueberries, or with stewed fruit, such as strawberry rhubarb.February 26, 2003

Elk Grove Brewery Restaurant
Mahi-Mahi
Macadamia Nut Crusted, topped with a Macadamia Nut Brown Butter


For Brown Butter 8-12 oz. Butter 4 oz. Macadamia Nuts (chopped) Place butter in a saucepan, melt the butter & bring to a simmer, stirring with a wire whip. Stirring while simmering will break up the salt (which will be floating on top) & the Whey (which is the white substance on the bottom of the pan). The butter will quickly turn into brown butter - timing is crucial. When it starts to brown it will smell like toasted almonds, continue to let it break down, stirring continuously to keep from burning. Let it go longer than you think, but don't let it burn. Remove pan from heat, stirring occasionally. After brown butter has cooled a while, add chopped Macadamia nuts & stir, then set aside.For Mahi-Mahi 2 lbs. Mahi-Mahi, skinned and deboned 10-12 oz. Macadamia Nuts (chopped) 1 Egg 2 oz. Milk Salt and Pepper to taste 1 oz. Salad Oil 1 oz. White Wine Place Mahi on a plate, season both sides with salt & pepper to taste. With skin side down, coat Mahi with egg wash (beat egg& milk together with wire whip). Then coat with a thin layer of chopped Macadamia Nuts. Using a non-stick sautÈ pan, heat the pan on burner, and add oil. Place Macadamia Nut side down into pan, sautÈ until golden brown, gently turn over, & continue to cook. Deglaze with 1 oz. white wine. To steam the fish, remove from pan when cooked. Serve over a bed of rice pilaf & vegetables. Ladle Macadamia Butter over top of Mahi-Mahi.February 19, 2003


The Village Green Bar & Grille
Chicken Pasta Yield: 4 Servings Ingredients: 4-6 oz boneless-skinless chicken breast 8 oz. Artichoke Bottoms-sliced 1 cup Mushrooms-sliced 4 oz. Roasted Red Peppers-sliced 2 Tbsp. Canola Oil 2 oz. White Wine 2 oz. Cooking Sherry 24 oz. Cream Sauce 2 Tsp. Chopped Parsley 4 oz. Parmesan Cheese Cream Sauce: 3 oz. Butter 2 oz. Minced Onions 2 oz. Roasted Garlic 3-4 oz. Flour 8 cups Milk Salt & White Pepper to taste 1 cup Parmesan Cheese 1Pound uncooked Penne Pasta Method for Cream Sauce: Saute onions & garlic in butter for 3-4 minutes on med. high heat. Turn down heat, using a wooden spoon add flour to make the roux, saute for about 10 minutes to cook the flour taste out. Add Milk slowly, while stirring with a wire whip. Add salt & pepper to your taste. Bring to a simmer and cook for about 12-15 minutes. Add Parmesan Cheese, stirring until sauce is smooth. Turn heat down to low and hold, until ready to add to the Shrimp dish. Cook one pound of Penne Pasta in boiling Water until done, strain and set a side, until ready to add to chicken dish. Method for Chicken: Heat a saute pan on the stove until good and hot, add oil to pan, swirl around to cover the pan and to make sure it is good & hot. Add chicken to pan, when chicken is fully cooked, add garlic, mushrooms, olives & artichokes, sautÈ for about 1-2 minutes add white wine to pan to deglaze. Add Cream Sauce to pan and bring to boil, reduce heat and add sherry to sauce pan.(use more or less sherry depending on the flavor you want) Add Penne Pasta to pan, toss, and portion into the bowls to serve in. Garnish with Roasted red pepper strips, parmesan cheese & parsley.February 12, 2003

Game Hen with Blood Orange Sauce 1 Blood Orange - Diced 1/2 Cup Blood Orange Juice 1/2 Game Hen 1/2 Cup Chicken Stock 1/2 Cup Tequila 2 tablespoons Shallots 1 tablespoon Rosemary Salt and Pepper to taste Finish with butter Directions: Bake Game Hen in Preheated oven at 350 degrees for 15 minutes. Place game hen, shallots, oil, diced oranges, tequila, rosemary and chicken stock in hot pan for three minutes over high heat. Finish with butter. Garnish with sliced orange and serve.February 10, 2003

Morton's of Chicago
Shrimp Alexander 4 oz. Butter or margarine Prepared bread crumbs (se recipe below) U-12 Shrimp (large, 12 per pound) In a small saucepan, melt 4 oz. Butter. The butter should be warm, not hot. Dip cleaned shrimp in warm butter one at a time. Let excess butter drain off, then pad buttered shrimp into prepared breadcrumbs (see recipe below.) Place breaded shrimp on baking sheet vein side down with the tail curled up. Place sheet in 500-degree oven for approximately 4-5 minutes, until golden brown. Serve with white wine butter sauce or any of the light cream sauce.Prepared Bread Crumbs 2 cups plain bread crumbs 2 tsp. finely minced shallots 2 tsp. chopped parsley 1 1/2 tbs. chopped fresh garlic Salt and pepper Mince shallots, chop garlic and parsley. In a mixing bowl, combine garlic, shallots, and parsley into plain breadcrumbs, being careful not to leave any lumps of garlic or shallots. Add salt and pepper to taste.February 5, 2003c h o p s
Steak Seafood & Bar
Filet Oscar 2 pieces of 3 oz. filet mignon pounded thin 4 pieces asparagus spears blanched 6 oz. Dungeness crab or king crab legs 2 pieces thick Texas toast grilled with garlic butterBernaise Sauce 2 egg yolks 1 lemon juice to taste 1 dash of Tobasco sauce to taste 1 pinch white pepper 1 pinch salt 2 cups clarified butter melted and skimmed 2 tsp. dry tarragon to taste In small bowl heat yolks slowly while whisking. Add Tobasco, whisk fast while beating. Be sure not to cook eggs. (Just heat) Pull of burner and whisk butter until sauce forms. Add lemon juice to taste and thin with warm water. Cook steak to desired doneness Griddle Toasts Layer toast, then filet, then asparagus, then crab, then sauce.January 29, 2003
Christophes

French Macaroons 4 ea Egg Whites 1/2 Cup Superfine Sugar 2 Tbls Flour 1 Cup Finely Ground Almonds 4 Tbls Cocoa powder 1/2 Cup Confectioners Sugar Preheat oven to 300∞F. Mix all the dry ingredients together (flour, cocoa, almonds, and confectioners sugar). Sift well. Beat the egg whites to a firm peak. Gradually add the superfine sugar to the egg whites. Gently fold the dry mixture into the egg whites. Spoon the mixture into a pastry bag and pipe small dots about the size of a nickel onto sheet pans lined with parchment. Lightly press down on the tops with a wet spoon to round the tops. Allow to sit for about 15 minutes till a bit of a crust forms on the tops. Bake in the oven for 20-25 minutes till slightly firm. Leave on the sheet pan till cool. They should be firm on the outside but still slightly chewy inside. Top with desired flavor and serve. They can be kept up to 2 days in an airtight container.January 29, 2003Celebrate Chinese New Year with Martin Yan Market Basket Vegetable Stir-Fry Serves 4 as part of a multi-course meal At Vegetarian Paradise 3 in New York City, a popular stir-fry combines fresh and dried vegetables to give a complexity of treasures. Donít be limited by the ingredient list; substitute your favorite vegetables. 3 dried black mushrooms 4 dried wood ear mushrooms 1 piece dried snow fungus (optional)For the seasonings 2 tablespoons oyster-flavored sauce 1 tablespoon soy sauce 2 teaspoons sesame oil 2 tablespoons vegetable oil 2 garlic cloves, minced 1 cup broccoli florets 1 cup cauliflower florets 1/2 cup diced 1-inch square purple cabbage 1/2 cup Vegetable stock or canned vegetable broth 1/2 cup snow peas trimmed 1/2 cup bean sprouts 1. Put the black mushrooms, wood ears, and snow fungus in separate small bowls and pour enough warm water over them to cover. Soak until softened, about 20 minutes. Drain. Discard the black mushroom stems and cut the caps in half. Thinly slice the wood ears. Discard the hard yellow portion of the snow fungus, then cut the remainder into bite-sized pieces. 2. Prepare the seasonings: Stir the oyster-flavored sauce, soy sauce, and sesame oil together in a small bowl. 3. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the broccoli, cauliflower, cabbage, vegetable stock, black mushrooms, wood ears, and snow fungus, cover the wok, and cook until cauliflower is tender-crisp, 2 to 2-1/2 minutes. 4. Add the seasonings, snow peas and sprouts and stir-fry until the snow peas are tender, about 1 minute. Scoop onto a serving platter and serve.January 27, 2003

Fast Fish Chowder
Scott Leysath, SportingChef.com This chowder takes less than 30 minutes to prepare, however, you may want to take a little longer and make your own homemade fish stock. Next time you clean a mess of fish, preferably light-fleshed white fish, thoroughly rinse off the heads and skeleton and toss them into a large pot. Chop up an onion, some celery, carrot, garlic, bay leaves and any herbs you may have handy and add them to the pot on top of the fish parts. Add a cup or two of dry white wine and then cover the stuff in the pot with cold water. Bring to a boil and then simmer for 30 - 45 minutes, skimming any foam as you go. Pour the liquid through a strainer lined with cheesecloth and you have a great tasting fish stock. You can freeze the fish stock and use for soups, stews, chowders and sauces. If youíre not up to the task of making your won stock, use fish bouillon (Knorr makes a decent one), clam juice or chicken broth. You can also dice up some bacon, leaving the grease and the browned diced bacon in the stockpot, to replace the butter. Just donít blame me if you canít fit into your waders. 6 servings 1 cup potato, peeled and diced into 1/4 inch cubes 1/2 cup carrot, peeled and diced into 1/4 inch cubes 1/2 cup celery, diced into 1/4 inch cubes 3 garlic cloves, minced 1/2 cup onion, peeled and diced into 1/4 inch cubes 4 tablespoons butter 2 tablespoons flour 1 quart cold fish stock, clam juice or chicken broth 2 cups heavy cream, half and half or milk 2 tablespoons cornstarch mixed with equal part cold water 2 cups fish fillets, cut into 2 inch pieces (you can also add shrimp, scallops, etc.) salt and freshly ground pepper 2 tablespoons fresh parsley, minced 1. Heat butter in a stock pot over medium heat and add potato, carrot, celery, garlic and onion. Cook for 5 minutes or until onions are translucent, but not brown. 2. Sprinkle flour over vegetables and stir. Continue cooking for another 5 minutes, stirring often. 3. Stir in fish stock, a little at a time and bring to a boil. Reduce heat and simmer for 5 minutes. 4. Add cream and bring to a boil again. Simmer for 5 minutes more. If thickness is to your liking, do not use the cornstarch mixture. If you would like the chowder a little thicker, add some of the cornstarch mixture, a little at a time, until you reach your desired thickness. If you are using heavy cream, you shouldnít need much, if any. If you are using milk, especially skim milk, you may want to thicken it up a bit. 5. Once you have the thickness of the chowder under control, add the fish. Cook for just a few minutes, stirring only gently a time or two. Add salt and pepper as desired. 6. To serve, ladle chowder into bowls and garnish with chopped parsley.January 23, 2003


Raley's and Bel Air Markets
Italian Meat Loaf 2 egg whites, lightly beaten 2 cloves garlic, minced 1 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. salt 1 1/2 tsp. rosemary, finely chopped 1/4 tsp. cruched pepper 1 medium apple, cored and grated 1 medium onion, chopped 1/2 cup seasoned breadcrumbs 1lb. ground turkey breast 2/3 cup spaghetti sauce 2tbsp. grated Parmesan cheese In a large bowl, stir together the egg whites, garlic, basil, oregano, salt, rosemary and red pepper. Stir in rhe apples, onions and breadcrumbs. Add the turkey and mix until well combined. Spray a 8x4x2" loaf pan with non stick cooking spray.Pat the turkey mixture into the loaf pan and bake for 15 minutes in a 350/F oven. Spread the spaghetti sauce over the top of the turkey. Bake for another 25 minutes at 350/F or until the center reaches 165/F. Let stand for 10 minutes before cutting. Slice and sprinkle with Parmesan cheeese. Calories 270, Protien 34g, Fat-Total 4, Cholesterol 73mg, Carbohydrates 23g, Dietary Fiber 3g, Sodium 1036mgJanuary 22, 2003


FatCat Scones'
Triple Chocolate Raspberry Scone Yield: approx 12- 4oz scones INGREDIENTS SCONE: 2-1/2 cups all-purpose flour 1/3- cup sugar 1/2 teaspoon salt 1-tablespoon baking powder 2-tablespoons unsweetened cocoa 1-1/2 sticks cold butter 4 oz frozen raspberries 6 oz chocolate chips 1-1/2 cups milk GLAZE: 6oz chocolate chips 3/4 stick butter DIRECTIONS Preheat a conventional oven to 325 degrees. Mix together all dry ingredients. Chop the cold butter and mix it into the dry ingredients, as you would pie dough, until the butter is the size of small peas. Add the frozen raspberries and chocolate chips and mix thoroughly. Add the milk and mix until the dough just comes together. (You may have to add a little more milk to bring it into a dough ball). Scoop the dough with ice cream disher (for round scones) and place scones onto a parchment-lined cookie sheet. To make the glaze, melt butter in microwave. Remove butter from microwave and stir in chocolate chips until melted. Bake scones for 20 - 25 minutes at 325 degrees until firm to the touch (for a convection oven- about 300 derees). Once scones have cooled for a few minutes, spread the warm chocolate glaze over the top of the scones. Enjoy!Players Sports Pub & Grill
New York Steak Sandwiches Appetizers 2 New York Steaks (8-10oz) Brush one side of steak with olive oil Top with seasoning Place season side down on pre-heated pan flat grill or BBQ Oil and season top Grill 2-3 minutes per side Spread garlic butter on steak roll and place on grill (bread will cook fast) Place steak on bun - put 8 frill picks or colored Tooth picks through sandwich and slice into 8 bites Steak Seasoning: Mix equal parts in a bowl Lawrys Season Salt McCormick Granulated Garlic Lawrys perfect blend seasoning and rub for beef or pork Black Pepper Garlic Spread: Blend together in a bowl 1 cube - butter softened 1 tbs. chopped garlic 1/2 tsp Paparika 1 tbs Granulated Garlic 1/2 tsp. Lawrys Season SaltSTUFFED CABBAGE ROLLS (approx. 50-60 rolls) 1) Put 2 heads of cabbage in a pot of hot water (not boiling). 2) After 2-3 minutes, use forks to peel away cabbage leafs. 3) Place leafs in a dry pan; drain excess water. 4) In a large bowl, mix two lbs. of ground beef, two tablespoons of salt, one half teaspoon of black pepper, one tablespoon of all-purpose seasoning, one processed onion, one handful of parsley, four cups of cooked rice. Mix with hands until all ingredients are well blended. 5) Fill a cabbage leaf with a small amount of ground beef mixture, then roll leaf until tightly wrapped. Push in at each end of leaf to seal in the filling. TIPS: a) If leaf is extra large, cut it in half and use each half to form one cabbage roll. b) Start rolling with the firm stem of the leaf at the bottom. This makes it easier to push in the ends of the cabbage roll because you're pushing in with the softer parts of the leaf. 6) Place the cabbage rolls in a large pot of water. Boil for approximately 15-20 minutes. After the first 10 minutes add a little tomato paste to the water for extra flavor. 7) Serve plain or with sour cream.January 15, 2003


Cafe Bernardo Midtown
Huevos Rancheros Recipe will make 6 servings Ranchero sauce 5 lbs. tomatoes 4 cloves chopped garlic 6 serrano chiles 3/4 C finely chopped yellow onion 1 TBS salt 1/4 C canola oil 1. Roast tomatoes and chiles on griddle, or roasting sheet in oven until somewhat charred all over and soft. 2. In a blender or food processor, blend tomatoes, garlic and chiles into a rough puree. 3. In a small saute pan, saute onion in oil until translucent. 4. Add in tomato mixture and salt, and simmer all ingredients until slightly thickened. Taste for desired salt content. Black beans 2 lbs. black beans 1/2 yellow onion chopped 2 cloves garlic 5.Submerge beans and all ingredients in water. Boil until tender. Add salt to taste. (Continue to add water if necessary until beans are tender) Final ingredients 1 bunch of cilantro chopped 12 eggs 2 tbs grated cotija cheese (available at Mexican food markets) 12 corn tortillas 6. Chop the cilantro and grate the cotija cheese. 7. In a WELL-coated saute pan, crack 2 eggs and cook sunny-side up. When plating the dish, first add the black beans to cover the plate. Then add 2 heated corn tortillas over black beans and place cooked eggs with yolks up over the tortillas. Add ranchero sauce over the eggs and garnish with the cilantro and cotija cheese...now you are ready to eat!January 13, 2002

VIENTOS MEXICAN GRILL
Avocado Shrimp Salad Salad: 1 Head of Romaine Lettuce 6 Large shrimp peeled and cleaned 1 Avocado 1/2 cup of croutons 1/2 cup of fresh shredded Parmesan cheese 1 clove minced garlic 1 T. of olive oil (to sautÈ shrimp) Dressing: 1/4 cup of good olive oil 2 fresh cloves of minced garlic 1 oz Worcestershire sauce 1 oz Dijon mustard Pinch of coarsely ground pepper Cut Romaine lettuce in large sized pieces and place in bowl, remove skin from avocado, cut in half then slice thinly creating a ìfanî effect. Place garlic and 1 Tsp. olive oil in sautÈ pan, place shrimp and sautÈ until shrimp is cooked not to overcook. Meanwhile, add croutons, cheese and dressing to lettuce and toss until well mixed. Place lettuce mixture on serving plate, add avocado slices and top with sautÈed shrimp. January 6, 2003


Doggy Treats Recipe 2-1/4 C. Whole wheat flour 1/4 C. Corn Meal 1/4 C. Peanut Butter 1 med. egg Mix it all together and roll our flat. Cut out with cookie cutters. Place on ungreased cookie sheet. Bake at 350 degrees for 25-30 minutes.January 3, 2003

Starbucks
Toffee Nut Latte For a 12oz Toffee Nut Latte: 3 pumps of toffee nut syrup 1 espresso shot Fill with steamed milk Top with whipped cream Garnish with toffee sprinklesNON-ALCOHOLIC BEVERAGES:

CARAMEL APPLE 1 oz. Caramel Syrup 1/2 oz. Vanilla Syrup Apple Juice To TasteFAIRMONT FIZZ 20 oz. cranberry juice 4 oz. Rose's Lime Juice 6 tsp. SugarHOLSTEIN 8 oz. Cola (or diet) 4 oz. Half & Half 2 tsp. Vanilla ExtractDecember 23, 2002


Milton Baking Company
Milton's Almond Apple Multi-Grain Stuffing 7 slices Milton's Multi-Grain Bread (toasted or dried) 2 TBSP Butter 1 Chopped Onion 3 Chopped Celery Stalks 1/2 Cup Sliced Mushrooms 1 tsp Lemon Pepper 1 Diced Apple 1 Cup Sliced Almonds 2 Cups Chicken Broth Bread Slices should be cubed and placed into a bowl. Saute onion, celery, & mushrooms in butter. Mix with all other ingredients in bowl with cubed bread. Mix all contents well. Place in Baking Pan. Bake for 30-45 minutes or use for poultry baking.December 18, 2002


Tamales Pronto Ingredients: Filling 2-12 oz. Packages of shredded Monterrey jack cheese 1-16 oz. Package frozen cut bell pepper Red Sauce: 1-28 oz. cans Las Palmas red or green enchilada sauce 1/2 tsp. Mexican Oregano 2 Tbsp. Flour 2 Tbsp. melted shortening 8 lb. prepared masa About 50 dried corn husks In a sauce pan melt the oil,. And flout and stir in the 2 cans of Las Palmas red or green chile sauce. Add more liquid from the broth if mixture gets too thick. Simmer mixture for about 10 minutes. Add about 1/2 cup of the Red or Green Chile Sauce to masa to give it color an touch of flavor. Assembling the Tamales is the fun part! Spread 2 tablespoons masa mixture to one side of the husk and place about 1 spoonful of filling in a narrow line down the middle of the masa. Fold in the sides of husk and then, fold from the bottom. Add another husk to the top of tamale if desired and make tie in center of tamale. Once all the tamales are assembled, get them ready to place in a steamer basket. Fill the inner basket with water just to the rim of the inner basket. Then place, an old ceramic cup or foil ball in the center of pot and lean the tamales against the center with the open end up. Cover and steam for about an hour, adding water as needed. Recipe makes about 60.