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Otay, it's bretfist time you Ameritanos!
Russian Buckwheat Pancakes
(Blinis)
Serves 4
Ingredients:
1 pkg dry yeast
1/2 cup warm water
1 cup plain yogurt, room temp
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon oil
1 cup buckwheat flour
1 cup warm water
2 large egg whites
Preparation:
Sprinkle yeast over 1/2 cup warm water. Stir and allow to proof until bubbly. Blend yogurt
with sugar, salt and oil. Stir into yeast mixture. Add buckwheat flour and beat until
smooth. Cover bowl and allow to stand in a warm spot for 20 minutes.
Beat egg whites until soft peaks form. Stir 1 cup water into buckwheat batter. Fold in egg
whites and let stand 10 minutes.
Spray a blini pan or 6-inch crepe pan with cooking spray. Heat the pan over medium heat.
Pour a scant 1/4 cup batter in the pan and cook until top is bubbly. Turn over and cook
until crisp and browned, about 5 minutes. Hold in a 250F oven until ready to serve.
Repeat to make 12 blini.
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From
Steer to Eternity
Roast Prime Rib of Beef with Mustard
Horseradish Sauce and Yorkshire Pudding
Serves 8 - 10
Roast Prime Rib
Ingredients:
9-10 lb. Prime rib roast (4-bone)
2 tbsp. minced fresh garlic
2 tbsp. crushed black pepper
1/2 cup course salt (sea salt or Kosher)
1/2 cup fresh chopped rosemary
Preparation:
Preheat oven to 350°. Mix above ingredients and coat top of prime rib evenly (under fat
cap). Place beef roast (fat side up) on a rack in an open roasting roasting pan to catch
juices. Roast in oven until meat thermometer reads five degrees below desired doneness;
(135° for rare, 140° for medium rare, 155° for medium). Allow roast to stand for 15 to
20 minutes before slicing. During standing time, the temperature will continue to rise and
reach the desired doneness. Slice to desired thickness and serve with au jus, mustard
horseradish sauce and Yorkshire Pudding.
Yorkshire Pudding with Cheddar Cheese &
Chives
Ingredients:
1 cup whole milk
1 tbsp. oil
2 large eggs
1 cup all purpose flour
1 tsp. salt
1 1/2 oz. (1/3 cup) grated cheddar cheese
1 tbsp. chives, chopped
Preparation:
Grease muffin tins thoroughly. Blend milk, oil and eggs together until well mixed. Add
flour, salt and chives and blend until there are no lumps. However, do not over-mix. Fill
muffin tins three-quarters full of batter. Sprinkle the cheese on top of batter. Place in
cold oven and turn on to 450° . Bake for 25 minutes until popovers are puffed and lightly
browned. Reduce heat to 350° and bake for another 20 minutes until crisp and firm. Serve
as a side dish to prime rib.
Whole-Grain Mustard Horseradish Sauce
Ingredients:
1/2 cup whole-grain mustard
1 cup sour cream
1 cup mayonnaise
4 dashes Worcestershire sauce
4 dashes Tobasco sauce
1/2 lemon, squeeze the juice
1/2 cup prepared horseradish
Preparation:
Blend ingredients together and refrigerate until ready to use. Serve along side prime rib.
Recipes courtesy Harris Ranch Restaurants
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Shish-Ka-Bob
Marley!
Jamaican Jerk Skewered Vegetables
Serves: 4
Preparation time: 1 hr
Ingredients:
Vegetables:
8 cherry tomatoes, halved
1 green bell pepper, seeded and cut into 8 pieces
8 large white button mushrooms
8 broccoli florets
1 onion, cut into 8 wedges
Marinade:
6-8 scallions (green and white parts), diced
1 onion, diced
1-2 Scotch bonnet peppers or jalapeno peppers, seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil
1/3 cup brown sugar
2 T chopped fresh thyme leaves
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice or ground cinnamon
Preparation:
Vegetables:
Thread the vegetables onto 4 barbecue skewers, alternating cherry tomato, bell pepper,
mushroom, broccoli, and onion.
Place the skewers in a casserole dish.
Marinade:
In a food processor fitted with a steel blade, process the marinade ingredients for 15 to
20 seconds.
Pour over the skewers and refrigerate for 3 to 4 hours, spooning the marinade over the
vegetables occasionally.
Preheat the grill until the coals are gray to white.
Remove the skewers from the casserole and place them on the grill.
Grill until the vegetables are cooked but not burned, about 4 to 5 minutes on each side.
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Your
Breasts Look Berry Good!
Strawberry Sauce Chicken
Serves 4
Preparation Time: 10 Minutes
Cook Time: 10 Minutes
Ingredients:
4 skinless, boneless chicken breast halves - boiled and cut into bite size pieces
1 (15.5 ounce) can strawberry nectar
2 teaspoons cornstarch
1 teaspoon lemon juice
3/4 cup sliced fresh strawberries
1/8 cup white sugar, or to taste
Preparation:
Place boiled chicken on a serving platter and keep warm.
In a blender, mix together the nectar, cornstarch, lemon juice, strawberries and sugar (if
desired).
Pour mixture into a saucepan and bring to a boil over medium heat.
Cook, boiling, for 1 minute.
Serve hot over reserved chicken.
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Apocalypse
Cow
Vietnamese Grilled Steak Wraps
Serves 6
Ingredients:
1 1/2 pounds beef flank steak
grated peel of 2 lemons
juice of 2 lemons
6 tablespoons sugar -- divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt -- divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper
6 flour tortillas (8 inch)
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper strips
orange peel strips
Preparation:
Cut beef across the grain into thin slices.
Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black
pepper in medium bowl.
Add beef; toss to coat. Cover and refrigerate at least 30 minutes.
Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small
saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy.
Stir in crushed red pepper; set aside.
Remove beef from marinade; discard marinade.
Thread beef onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to
prevent burning.)
Grill beef over medium-hot briquets about 3 minutes per side until cooked through.
Grill tortillas until hot.
Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll
tortillas to enclose filling.
Garnish with star fruit, bell pepper and orange peel strips.
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The
Great Cornholio!
4th of July BBQ
Cornish Hens
Serves 4
Ingredients:
4 Cornish Hens, giblets removed
3 cl Garlic, minced
1 tb Seasoned salt
1/2 c Oil
1 c Fresh lemon juice
12 ts Italian salad dressing
1/2 c Chopped onions
1 Pepper
1 ts Crushed thyme
Grill Method Preparation:
Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme.
Marinate the birds overnight in the refrigerator.
Cut the birds lengthwise.
Cook on outside grill, bone side down 10 minutes, flesh side down 5 minutes, alternating
10 minutes and 5 minutes in this manner for about an hour and basting with marinade
frequently (at least every 5 minutes) while barbequing.
Oven Method Preparation:
Preheat oven to 400 degrees.
Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30
minutes.
Remove foil and brush with marinade again.
Roast again uncovered for 20-30 minutes (brush with marinade again after about 10
minutes).
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Dog
Day Afternoon
Coney Island Hot
Dogs
Makes 20 Coney Island Hot Dogs
Ingredients:
20 Oscar Mayer Beef Franks
3 lbs. ground chuck
1/2 tsp. garlic, minced
3 tsp. chili powder
3 tsp. cumin powder
1 tsp. oregano
4 c. water
8 beef bouillon cubes or equivalent
Coney Island Sauce Preparation:
Brown beef and garlic together, drain and transfer to crockpot. Add the rest of the
ingredients. Cover and cook on low for 6 to 8 hours.
Hot Dog Preparation:
Always cook hot dogs thoroughly. Poke the hot dogs all over with a fork. Place in a pan of
water and put on to boil. When they come to a rolling boil, turn down to a simmer for
about 5 minutes.
Place hot dogs on buns and top with Coney Island Sauce.
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Who
taught chickens how to cook?
Chicken-Fried Steak
Serves 8
Ingredients:
1/4 tsp salt
1/4 tsp pepper
4 (4 ounce) cube steaks
1 sleeve of crushed saltines
1 1/4 cups all-purpose flour, divided as below
1/2 tsp baking powder
2 tsp salt, divided
1 1/2 tsp ground black pepper, divided
1/2 tsp ground red pepper
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil
Preparation: Steaks
Sprinkle salt and pepper on steaks and set aside.
Mix crushed cracker crumbs, 1 cup flour, baking powder, 1 tsp salt, 1/2 tsp black pepper
and red pepper.
Whisk together 3/4 cup milk and the eggs.
Coat the steaks in cracker crumb mixture; dip in milk mixture, and coat with cracker
mixture again.
Pour oil into a large (12 inch) skillet; heat to 360° (medium-high). (Do not use a
nonstick type skillet; you'll want the grease on the bottom later).
Fry the steaks 10 minutes.
Turn over and fry 4 to 5 minutes more or until they are golden brown.
Remove to a wire rack over a baking sheet to "drip dry".
Keep the steaks warm in a moderate oven.
Preparation: Gravy
Drain oil from skillet until about 1 tablespoon drippings and all the cooked bits are
remaining.
Whisk together remaining 1/4 cup flour, 1 tsp salt, 1 tsp black pepper, and 4 cups milk.
Pour mixture into skillet; cook over medium-high heat, whisking constantly, about 10
minutes or until thickened.
Serve gravy with the steaks and mashed potatoes.
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To
Grill A Mockingbird
(well, actually, a chicken)
Cajun Grilled
Chicken
Serves 4 to 6
Ingredients:
6 skinless, boneless chicken breasts
1/4 cup vegetable oil
1/2 cup white wine
2 tablespoons Cajun seasoning
Preparation:
In a glass dish combine the oil, wine and seasoning.
Add chicken and stir to coat.
Cover and refrigerate for at least 3 hours.
Lightly oil grill and preheat to high.
Remove chicken from marinade and grill on high for 6 to 8 minutes on each side.
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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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