Yin-Yang
Dessert!
Strawberry Tapioca w/
Custard
The
Yin-Yang symbol represents the ancient Chinese understanding of how things work. The outer
circle represents "everything," while the black and white shapes within the
circle represent the interaction of two energies, called "yin" (black) and
"yang" (white), which cause everything to happen. They are not completely black
or white, just as things in life are not completely black or white, and they cannot exist
without each other. While "yin" would be dark, passive, downward, cold,
contracting, and weak, "yang" would be bright, active, upward, hot, expanding,
and strong. The shape of the yin and yang sections of the symbol, actually gives you a
sense of the continual movement of these two energies, yin to yang and yang to yin,
causing everything to happen: just as things expand and contract, and temperature changes
from hot to cold.
Ingredients:
Custard:
2 tablespoons cornstarch
1/4 cup sugar
1 pinch salt
2 extra large eggs
1-1/2 cups milk
2 teaspoons vanilla extract
Pudding:
4 cups fresh or frozen strawberries
1 cup water
3 tablespoons sugar
2 tablespoons honey
1 pinch salt
3 tablespoons minute tapioca
1/2 small lemon, juice only or lime, juice only
Preparation:
Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs.
Make sure there are no lumps of cornstarch left.
Beat the milk slowly into the egg mixture.
Cook, stirring constantly, until thickened.
Remove from the heat at once and beat in the vanilla.
Divide the custard evenly amongst 6 serving dishes.
Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a
boil.
Reduce heat and, stirring frequently, simmer until the tapioca is clear, the strawberrries
are soft, and the mixture is somewhat thickened.
Stir in the lemon or lime juice.
Spoon the strawberries evenly over the custard.
Chill until set.
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Pull
The Pork And Enjoy!
The Renowned Mr. Brown
In
old Southern slang, "Mr. Brown" is the dark, smoky outside part of barbecued
pork, usually the shoulder. This is the traditional cooking style, perfected by
generations of pitmasters to give Mr. Brown his deserved renown. Please note that every
smoker is unique, so the cooking times are merely a guideline.
Ingredients:
6-8 lbs boston butt, trimmed of excess fat to 1/4 inch
Southern Succor Rub:
1/4 cup fresh ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Southern Sop:
2 cups apple cider vinegar
3 tablespoons fresh ground pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne
Your favorite southern barbecue sauce
Preparation:
The night before you plan to barecue, combine the rub ingredients in a small bowl.
Massage the pork well with about half of the rub.
Transfer to plastic bag and refrigerate over night.
Before you begin to barbecue, remove pork from refrigerator, and let sit at room temp for
30-45 minutes.
Prepare the smoker for barbecuing, bringing the temp to 200-225 degrees.
Stir remaining rub together with the sop ingredients, and 1 cup of water in a saucepan,
and warm the mixture over low heat (you are keeping the liquid warm during the cooking
process to kill any bacteria the mopping tool might pick up from the surface of the food,
and to avoid lowering the temperature of the food).
Transfer the pork to the smoker and cook it for about 1 and 1/2 hours per pound, or until
it's falling-apart tender.
Mop the pork every 1 and 1/2 to 2 hours, or as appropriate for your smoking method. (A six
pound butt takes about 12 hours to cook. When ready, it will look black and burnt on the
outside, and the internal temperature will be about 180-degrees.)
Remove the pork from the smoker, wrap tightly in tinfoil, and let sit for at least 30
minutes.
Remove from foil, and pull the pork apart, mixing well the black, crispy exterior, with
the butter-soft interior meat.
Add a small portion of your favourite BBQ sauce and mix well. You generally will need much
less than you would think.
Place into holding container, cover with foil, and place back into smoker for 20 or so
minutes (this is optional... you can eat right away, if you like).
Serve with your favourite cole slaw and icy cold beer.
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Shock
The Monkey!
Banana, Bacon &
Cheese Toasted Fingers
Try it, you'll like it!
Ingredients:
2 slices bacon
1 slice bread
1 teaspoon butter
1 ripe banana
2 slices cheese (a sharp/tasty brand)
Preparation:
Fry bacon until cripsy. (Save a little grease in pan to use with banana.)
Toast bread and then butter it while hot.
Place bacon on top of toast.
Slice banana and lightly fry on both sides in pan with bacon grease.
Place on top of the bacon and top with cheese.
Place under oven broiler (not too close to burner, adjust to center of oven) until cheese
is golden and bubbly.
Slice into 3 fingers and serve.
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Ground
Hog On Bun!
Sausage, Peppers, Onions
Parmesan Sandwich
Ingredients:
3 lbs hot or sweet Italian sausage
3 onions, sliced
2 cloves crushed garlic
3 peppers; red, yellow and green, cut into strips
jalapeno peppers, optional
3 cups crushed tomatoes
2 ounces tomato paste
1 tablespoon Italian seasoning
8 Italian sandwich buns, split
2 cups grated mozzarella cheese
grated parmesan cheese
Preparation:
Preheat oven to 350F degrees.
Place sausage in oven and brown for 30 minutes; drain grease.
Add garlic, onions, peppers, crushed tomatoes and tomato paste.
Stir in seasoning and bake covered for 30 minutes.
Uncover and bake 10 more minutes.
Toast rolls and fill with sausage, peppers and onions.
Top with approximately 2 ounces of mozzarella cheese and sprinkle with parmesan cheese.
Place under broiler until cheese starts to bubble and brown.
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Berries
Over Easy!
Strawberry Upside Down
Cake
Ingredients:
4 cups strawberries, fresh or frozen
3/4 cup sugar
2 tablespoons dry tapioca
1 tablespoon butter
Topping:
1 cup flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/4 cup soft butter
1 egg, beaten
1/2 teaspoon vanilla
1/2 cup milk
Preparation:
In a 9" cake pan, mix together the first three ingredients and dot with 1 T butter,
then set aside.
For the topping, sift together dry ingredients.
Cream butter and sugar; add egg and vanilla and beat well.
Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
Spoon batter over fruit mixture.
Bake at 350 deg F for 30-35 minutes or until golden brown.
Serve warm, topped with whipped cream, ice cream or cream.
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Platano
Mexicano!
Mexican Bananas
Ingredients:
6 firm bananas, ripe yellow
12 flour tortillas
1 cup sugar
1/4 cup lemon juice
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 cup evaporated milk
Preparation:
In a small bowl, mix together sugar and spices.
Peel bananas and cut in half lengthwise, brush with lemon juice (this prevents the banana
from getting brown during preparation).
Place each banana half at end of tortilla, sprinkle with sugar mixture.
Roll tortillas, brush the top and sides with evaporated milk, then sprinkle top with more
of the sugar mixture.
Bake at 400 degrees for 15 minutes on a well greased cookie sheet.
Remove from pan immediately and serve with hot fudge, chocolate sauce or even your
favorite jam.
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Vienna
Beef A La Windy City!
Chicago Style Hot Dogs
You can order Vienna Beef Dogs online along with the other
authentic ingredients of the windy city at http://www.viennabeef.com.
Ingredients:
vienna
beef hot dogs
poppyseed buns
yellow mustard
bright green relish
chopped fresh onions
chopped or sliced tomatoes
kosher pickle dill pickle spears
sport peppers (Pickled Seranno Peppers)
1 dash celery salt
Preparation:
Heat Hot Dogs in water, steam, grill or microwave to 170°F. Steamed is the best method.
Place a Hot Dog in a steamed poppyseed bun.
Then pile on the toppings: yellow mustard, bright green relish, chopped fresh onion,
tomatoes, kosher pickle spear, peppers and a dash of celery salt.
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Ah C'est Bon!
Seafood Gumbo - New
Orleans Style
Ah C'est Bon (It is so good) is the most commonly used
phrase in Cajun kitchens and dining rooms, and this recipe from the Spring/99 issue of
Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New
Orleans, is no exception. A crisp chablis is recommended, along with a dessert of Bananas
Foster. This recipe serves a large quantity and is therefore suitable for larger families,
or "company's coming" meals.
Ingredients:
2 cups olive oil
2 cups flour
2 teaspoons chopped garlic
3 yellow onions, finely sliced
3 green bell peppers, finely diced
1 bunch celery, finely diced
1 tablespoon dry oregano
1/2 tablespoon dried thyme
1/2 tablespoon cayenne pepper
32 ounces clam juice
2 cups water
1 bunch green onions, chopped
1 bunch parsley, chopped
1 lb white fish fillets, diced into 1/2 inch 1 cm cubes (haddock, etc)
1 lb shrimp, peeled and deveined
salt and pepper
Tabasco sauce, to taste
2 cups cooked white rice
Preparation:
In a large heavy-bottomed pan, heat oil over medium heat until hot.
Add flour, whisking constantly.
As roux turns from sand color to light brown to caramel color, turn down heat.
Continue cooking and whisking constantly until roux is a dark brown color.
Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
Cook 10 minutes.
Add oregano, thyme and cayenne.
Add clam juice, water, green onions and parsley, stirring until combined.
Bring to a gentle boil, reduce heat to low, and simmer.
Add white fish and shrimp, cook for 10 minutes.
Add salt, pepper and Tabasco.
Reduce heat to extremely low and simmer covered for 1 hour, stirring frequently to prevent
flour from burning.
Remove from heat and serve over white rice.
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Mmmmm,
Matambre!
Argentine Stuffed Flank
Steak
'Matambre' means 'kill hunger' in Spanish, and this hearty
dish certainly does the job. In Argentina and Uruguay it is often served cold as an hors
d'oeuvre, but it is also delicious served hot.
Ingredients:
2
(2 lb) flank steak
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1-3 cup cold water
Stuffing
Ingredients:
1/2 lb fresh spinach, washed, drained and trimmed of stems
8 carrots, scraped and cooked, cut 6 to 8 inches long
4 hard-boiled eggs, cut into quarters lengthwise
1 large onion, sliced into rings
1/4 cup fresh parsley, finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt
Preparation:
Butterfly
the steaks by slicing them horizontally from one long side to within 1/2 inch of the
opposite side.
Pound the steaks between plastic wrap to flatten them further.
Trim of all sinew (muscle membrane) and fat.
Lay one steak cut side up on a 12"x18" jelly-roll pan.
Sprinkle with half the vinegar, half the garlic, and half the thyme.
Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic,
and thyme.
Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap
by about two inches.
Pound the overlapping area to join them securely.
Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain
of the meat in parallel rows about 3 inches apart.
Place the egg quarters between the carrots.
Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and
pepper.
Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
Tie at 1 inch intervals.
Place the matambre in a large casserole or roasting pan along with the beef stock.
Add enough cold water to come a third of the way up the roll.
Cover tightly and bake at 375° for one hour.
To
serve hot:
Remove the matambre to a cutting board and let rest for 10 minutes.
Remove strings and cut into 1/4 inch slices.
Moisten with a little pan liquid, which can also be served on the side.
To
serve cold:
Press the matambre under weights until the juices drain off, refrigerate thoroughly, and
slice as above.
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And
This Little Piggy Went To China!
Sticky Pork Chops
A mouth watering Asian style pork chop.
Ingredients:
4
pork cutlets
1/3 cup Chinese wine or sherry wine
1 tablespoon soya sauce
1 tablespoon grated ginger
2 tablespoons chili sauce or chili flakes
2 tablespoons honey
Preparation:
Heat frying pan over medium heat.
Cook meat for 2 minutes each side, or until meat is well browned.
Remove meat, set aside but keep warm.
Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without
washing the pan.
Cook for 3 minutes.
Return the meat to pan and cook on each side for 1 minute.
Simmer until the sauce thickens, and pork is cooked through.
Serve with rice and greens.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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