mealmasterfile

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Funk It Up Ceviche
 Categories:
      Yield: 4 Appetizers

MMMMM-----------------ESSENCE OF EMERIL #EE2181----------------------
    1/2 lb Baby scallops
    1/4 c  Lemon juice
    1/4 c  Orange juice
    1/4 c  (2 ounces) julienned
           Prosciutto
      1 tb Minced shallots
    1/2 c  Small dice cantaloupe
      1 tb Chopped fresh mint
      2 tb Olive oil
           Salt and pepper
    1/2 lb Arugula leaves
      1 tb Chopped orange zest

  Place the scallops in a glass bowl and cover with the lemon and orange
  juices. Cover and refrigerate for 4 hours, stirring occasionally.
  Drain the excess juice. Add to the bowl the prosciutto, shallots,
  melon, mint, olive oil, salt and pepper. Toss and adjust the
  seasonings. Place the arugula on two salad plates and top with the
  finished product. Garnish with chopped orange zest.

  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.

  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
  breadmachine mixes, homepage
  http://ourworld.compuserve.com/homepages/SylviaRN

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Vegetable Satay
 Categories:
      Yield: 1 servings

MMMMM------------------ESSENCE OF EMERIL #2152-----------------------
    1/4 c  Soy sauce
      2 tb Rice wine vinegar
      1 tb Minced ginger
      1 ts Minced garlic
      2 tb Olive oil
      1 ts Toasted sesame oil
      1 ts Brown sugar
      1 pn Cayenne
      4    Whole Shiitake mushrooms
      4    Round zucchini slices, cut
           -3/4" thick
      4    Round yellow squash slices,
           -cut 3/4" thick
      4    Half moon eggplant slices,
           -cut 3/4-inch thick
      4    Pearl onions, halved
      4    Cherry tomatoes, halved

  Soak 8-inch wooden skewers in warm water for at least 45 minutes
  before using. In a small bowl combine soy sauce, vinegar, ginger,
  garlic, oils, brown sugar, cayenne and 1/4 cup water. Thread
  vegetables on skewers and place in a shallow glass baking dish. Pour
  soy sauce mixture over and marinate skewers, turning several times,
  for at least 1 hour at room temperature. Preheat grill. Place skewers
  on grill and cook, turning and basting frequently with extra
  marinade, for about 6 minutes in all.

  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.

  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
  breadmachine mixes, homepage
  http://ourworld.compuserve.com/homepages/SylviaRN

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Mango-Tuna Ceviche Parfait
 Categories:
      Yield: 4 servings

MMMMM-----------------ESSENCE OF EMERIL #EE2181----------------------
    3/4 lb Tuna steak
    1/2 c  Lime juice
    1/2 c  (4 ounces) coconut milk
      2 tb Olive oil
           Salt and pepper
      1 c  Small diced mango
      2 tb Small diced red pepper
      2 tb Chopped fresh cilantro
      2 tb Toasted coconut
      2 tb Minced shallots
           Cilantro sprigs for garnish

  Dice the tuna into small pieces, place in a glass bowl, cover with
  the lime juice and coconut milk. Cover and refrigerate for 4 hours.
  Pour off the excess liquid , and toss with 1 tablespoon of the olive
  oil and salt and pepper to taste. In another bowl, combine the mango,
  peppers, cilantro, shallots, coconut, and the remaining olive oil,
  and season. Combine remaining ingredients for relish. Begin building
  your parfait. Place 1 tablespoon of the relish in the bottom of each
  glass. Top with 2 tablespoon of the tuna. Continue until the glasses
  are full ending with the relish on top. Chill for 1 hour. Garnish
  with more cilantro sprigs.

  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.

  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
  breadmachine mixes, homepage
  http://ourworld.compuserve.com/homepages/SylviaRN

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken And Dumplings
 Categories: Emeril
      Yield: 4 servings

      1 lg Fryer, about 4 pounds
      2 c  Chopped onions
  1 1/2 c  Chopped celery
  1 1/2 c  Chopped carrots
      8    Garlic cloves, peeled
      4    Bay leaves
      4    Sprigs fresh thyme
      4 qt Water
           Salt and freshly ground
           Black pepper
           Cayenne
      1    Egg
  1 3/4 c  Milk
           White pepper
      2 tb Baking powder
      3 tb Chopped parsley
  1 1/4 c  Flour
      3 tb Cornstarch

  In a large stock pot, combine the chicken, onions, celery, carrots,
  garlic, bay leaves, and fresh thyme. Cover with water. Season the
  liquid with salt, pepper, and cayenne. Bring the liquid to a boil and
  reduce to a simmer. Cook for about 2 hours, or until the chicken is
  tender. Drain the mixture, reserving the cooking liquid and 1 cup of
  the vegetables. When the chicken has cooled, skin and debone the
  chicken. Set the chicken meat aside. In a mixing bowl, beat the egg
  and 1 cup of the milk together. Season the mixture with salt and
  white pepper. Stir in the baking powder and parsley. Stir in the
  flour, mixing to make a thick paste. Fold in 1 cup of the reserved
  vegetables. If any fat has risen to top of the broth, skim the fat
  off and discard. Return the chicken broth and chicken meat to the
  stock pot. Bring the liquid to a boil. In a small bowl, dissolve the
  cornstarch in the remaining milk. Whisk the cornstarch mixture into
  chicken broth. Bring the liquid back to a boil and reduce to a
  simmer. Drop heaping tablespoons of the dumpling batter into the hot
  mixture, distributing the dumplings evenly, until all the batter is
  used. When the dumplings have risen to the surface, simmer and cook
  for 4 minutes, stirring gently. Serve the chicken and dumplings
  immediately in soup bowls.

  Yield: 8 servings

  EMERIL LIVE SHOW #EMIA13

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Plain Flan
 Categories:
      Yield: 1 servings

MMMMM------------------TOO HOT TAMALES #THT6107-----------------------
      6 lg Eggs
      6 lg Egg yolks
  2 1/2 c  Sugar
      2 ts Vanilla extract
      2 c  Half-and-half
      1    Vanilla bean

MMMMM-----------------------CONDENSED MILK----------------------------
      6 c  Nonfat milk
      5 tb Sugar

MMMMM--------------------------CARAMEL-------------------------------
      2 c  Sugar
  1 1/4 c  Water

  Condensed milk: In heavy saucepan pour milk and bring to a boil.
  Reduce to a simmer and cook for about 45 minutes, stirring
  occasionally. Stir in sugar and continue simmering 10 to 15 minutes,
  or until milk has reduced to 3 cups. Strain. Milk can be refrigerated
  for up to one week.

  Caramel: In medium-sized saucepan combine sugar and 1/2 cup of the
  water. Use a pastry brush dipped in cold water to wash down any sugar
  granules from the pot's sides. Cook over a moderate heat, swirling
  the pan occasionally, until the color is dark brown and the mixture
  has the distinctive fragrance of caramel, about 10 to 15 minutes.
  Pour caramel into a 9-inch round cake pan, coating the bottom and the
  sides, some caramel will be left over. Swirl to coat evenly. Slowly
  and carefully add the remaining 3/4 cup of water to the caramel left
  in the saucepan. Bring to a boil and cook over moderate heat until
  the caramel dissolves, about 5 minutes. Occasionally stir and brush
  down the sides with the pastry brush dipped in cold water to prevent
  crystallization. Set this caramel sauce aside to chill until serving
  time.

  Prepare the caramel and coat a 9-inch round cake pan, reserving the
  extra caramel sauce in the refrigerator as directed above. Preheat
  oven to 325 degrees. In large mixing bowl gently whisk together eggs,
  egg yolks, 1/2 cup sugar, vanilla extract and half-and-half. Whisk
  together without incorporating any air. In saucepan pour condensed
  milk. Split vanilla bean lengthwise and, using tip of a paring knife,
  scrape seeds into the milk. Add the bean and bring to a boil. Once
  milk has reached a boil, pour into egg mixture, whisking
  continuously, until fully combined. Pass through a strainer into the
  caramel coated cake pan. Place inside a large roasting pan and pour
  hot tap water into the roasting pan until it rises halfway up the
  sides of the flan. Bake for 1 hour to 1 hour and 10 minutes, until
  the center feels firm when pressed. Set aside to cool in the pan of
  water. Once cool, remove from the water bath, cover with plastic wrap
  and refrigerate 4 to 6 hours or overnight. To serve, run a knife
  along the inside of the pan and gently press the center of the bottom
  to loosen. Cover with a platter, invert and lift off the pan. Excess
  caramel can be drained from the cake pan and added to the reserved
  caramel sauce. Cut in wedges and serve topped with cold caramel sauce.

  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.

  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
  breadmachine mixes, homepage
  http://ourworld.compuserve.com/homepages/SylviaRN

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Duck Stew Foggia Style with Olives, Fennel Seeds and Tort
 Categories:
      Yield: 4 servings

MMMMM--------------------MOLTO MARIO #MB5721-------------------------
      1    (4 pound) Muscovy duck, or 2
           Wild ducks
      6 tb Virgin olive oil
    1/2 lb Pancetta, cut into 1/4-inch
           Dice
      1 lg Spanish onion, chopped into
    1/4    -inch dice
      2    Ribs celery, cut into
    1/4    -inch rounds
      1 tb Fennel seeds
      2 c  Green olives from Ascoli
      2 c  Sweet Aleatico di Puglia
           Wine
      2    Dried hot peppers from
           Puglia

MMMMM---------------------BASIC TOMATO SAUCE--------------------------
    1/3    Spanish onion, cut into
    1/4    -inch dice
      2    Cloves garlic, thinly
           Sliced
      1 oz Virgin olive oil
  1 1/2 tb Fresh thyme (or 2
           TB dried)
    1/4 md Carrot, finely shredded
     28 oz Cans of tomatoes, crushed
           And mixed well with their
           Juices
           Salt, to taste

  BASIC TOMATO SAUCE: Saute the onion and garlic in the olive oil over
  medium heat until translucent, but not brown (about 10 minutes). Add
  the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring
  to a boil, lower the heat to just bubbling, stirring occasionally for
  30 minutes. Season with salt to taste. Serve immediately, or set
  aside for further use. The sauce may be refrigerated for up to one
  week or frozen for up to 6 months.

  Cut duck up into 10 pieces by splitting the breast and cutting each
  in half into 3 pieces, 2 thighs, 2 drumsticks and 2 wings. Save the
  liver and use it to thicken the sauce.

  In an 8 to 10-quart heavy bottomed braising pan or Dutch oven, heat 6
  tablespoons virgin olive oil over medium flame until smoking. Place
  duck pieces skin side down and cook until golden brown and most of
  the fat has been rendered. Cooking 4 to 6 pieces at a time, this
  should take 20 to 30 minutes. When done, drain pan of all but 2
  tablespoons of fat and add pancetta. Cook until lightly browned and
  add onion, celery, carrots and fennel seeds and cook until softened,
  about 10 minutes. Add olives, sweet wine, tomato sauce and hot
  peppers and bring to a boil. Submerge duck pieces and liver and bring
  to a boil. Lower the heat and simmer 1/2 hour, or until duck is
  falling off the bone. Remove duck and liver to platter with tortiera.
  Using a wooden spoon, chop liver to fine mush, return to pan and
  season sauce with salt and pepper. Pour sauce over duck and serve.

  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.

  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
  breadmachine mixes, homepage
  http://ourworld.compuserve.com/homepages/SylviaRN

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Stracotto Doagnello with Olives and Orange
 Categories:
      Yield: 4 servings

MMMMM--------------------MOLTO MARIO #MB5727-------------------------
    1/2    Boneless leg of lamb (about
      4    Pounds), butterflied open
      4 tb Virgin olive oil
      2 md Red onions, chopped into 1/2
           Inch dice
      4    Cloves garlic, peeled and
           Whole
      2    Anchovy fillets, rinsed
      2    Oranges, quartered, seeded
           And sliced into 1/4 inch
           Quarter moons
      1 c  Tuscan olives, or
           Picholines
    1/2 c  Orange juice
      1 c  Chianti
      1 c  Basic tomato sauce, recipe
           Follows
   3/16    Spanish onion, cut into
    1/4    -inch dice
      1    Cloves garlic, thinly
           Sliced
    1/2 oz Virgin olive oil
    3/4 tb Fresh thyme (or 2
           TB dried)
    1/8 md Carrot, finely shredded
     14 oz Tomatoes, crushed and mixed
           Well with their juices
           Salt, to taste

  BASIC TOMATO SAUCE: Saute the onion and garlic in the olive oil over
  medium heat until translucent, but not brown (about 10 minutes). Add
  the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring
  to a boil, lower the heat to just bubbling, stirring occasionally for
  30 minutes. Season with salt to taste. Serve immediately, or set
  aside for further use. The sauce may be refrigerated for up to one
  week or frozen for up to 6 months.

  Preheat oven to 350 degrees F.

  Trim most of the fat from the lamb and season with salt and pepper.
  In a heavy bottomed casserole (at least 6 quarts), heat olive oil
  until smoking. Brown lamb on both sides until dark golden brown and
  remove. Add onions, garlic, anchovies and orange pieces and cook
  until softened, scraping the casserole bottom with a wooden spoon to
  loosen the brown bits. Add olives, orange juice, wine and tomato
  sauce and bring to a boil. Add lamb, lower heat to a simmer and cook
  70 minutes, or until fork tender.

  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.

  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
  breadmachine mixes, homepage
  http://ourworld.compuserve.com/homepages/SylviaRN

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Grilled Ribeye with Chimichurri and Red Chile Mustard
 Categories: Grillin
      Yield: 4 servings

      6    Ribeye steaks (10 ounces
           Each)
  1 1/2 c  Red Chile Mustard
           Chimichurri Marinade
           Chimichurri:
      6    Cloves garlic
      3    Bay leaves
      2    Jalapenos coarsely chopped,
           With seeds
  1 1/2 tb Salt
      1 tb Ancho powder
    1/2 c  Finely minced fresh
           Cilantro
    1/2 c  Finely minced flatleaf
           Parsley
    1/4 c  Finely minced fresh oregano
           Leaves
    1/4 c  Distilled white vinegar
    1/3 c  Olive oil

  In a blender, puree, garlic, bay leaves, jalapenos, salt and 1
  tablespoon of the vinegar until a paste is formed. Transfer to a
  mixing bowl and add the herbs. Whisk in the remaining vinegar and
  olive oil until smooth. Add ribeye steaks and let marinade for one
  hour.

  Prepare a wood or charcoal grill and let it burn to embers.

  Remove steaks from marinade and grill steaks until done to your
  liking, about 4 minutes on each side for medium rare. Serve with
  chile mustard to taste.

  Yield: 6 servings

  GRILLIN' & CHILLIN' SHOW #GR3624

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Red Chile Mustard
 Categories: Grillin
      Yield: 4 servings

      2 c  Dijon mustard
      3 tb Ancho chile powder

  Combine the mustard, Ancho chile powder, and 3 tablespoons of lukewarm
  water and mix well. May be prepared up to one week ahead and
  refrigerated. Bring to room temperature before serving.

  GRILLIN' & CHILLIN' SHOW #GR3624

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Smoked Carpaccio with Grilled Potato, Asparagus and Water
 Categories: Grillin
      Yield: 4 servings

     16 oz Center cut fillet
     16    Red bliss potato, cut in
           Half
      2 lb Pencil thin asparagus
      4 bn Watercress
      2 oz Butter, at room temperature
           Dry Rub #10
      2 oz Dijon mustard

  Rub the fillet with dry rub, reserve the remaining rub. Rub the
  potatoes with the butter and season with the reserved dry rub. Rub
  the asparagus with the butter.

  Heat the grill to 375 degrees and cook potatoes for 15 minutes. Place
  water tray inside and add soaked wood chips, allow to smoke. Add beef
  and cook for 25 minutes. Add asparagus and cook for an additional 15
  minutes. Remove meat and vegetables. Slice meat and serve on top of
  watercress and serve with vegetables and mustard.

  GRILLIN' & CHILLIN' SHOW #GR3624

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Dry Rub #10
 Categories: Grillin
      Yield: 4 servings

    1/2 c  Dried, crushed, New Mexican
           Chilis
    1/2 c  Dried Anchos, ground
      3 tb Salt
      1 tb Fresh thyme
      1 tb Dry mustard

  Combine all the ingredients and reserve.

  GRILLIN' & CHILLIN' SHOW #GR3624

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Western Bbq Sauce
 Categories: Grillin
      Yield: 4 servings

  1 3/4 c  White vinegar
      2 tb Tabasco sauce
      2 tb Sugar
      1 tb Salt
      2 tb Ancho chile powder
      1 tb Cumin
      1 tb Freshly ground pepper

  Mix all ingredients together and use to baste beef tenderloin.

  GRILLIN' & CHILLIN' SHOW #GR3630

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Skewered Lamb Tenderloin with Rioja Red Wine Vinaigrette
 Categories: Grillin
      Yield: 4 servings

      4    Lamb tenderloins
      8    Roasted shallots or pearl
           Onions
      8    6-inch bamboo skewers,
           Soaked
      1    Head of garlic, crushed
      1 c  Olive oil
      3    Rosemary sprigs, bruised

  Prepare a wood or charcoal grill and let it burn down to embers.

  In a mixing bowl, combine garlic, olive oil and rosemary. Marinate
  lamb for 4 to 6 hours. Skewer lamb with roasted shallots and grill
  for 3 minutes on each side and serve with Cracked Wheat salad and
  Rioja vinaigrette.

  GRILLIN' & CHILLIN' SHOW #GR3620

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cracked Wheat Salad
 Categories: Grillin
      Yield: 4 servings

  1 1/2 c  Cooked cracked wheat
      1 oz Diced red peppers
      1 oz Diced yellow peppers
      3 tb Chopped tarragon
    1/2 c  Fresh lemon juice
      2 tb Honey
           Salt and pepper

  In mixing bowl combine all ingredients well. Season to taste with
  salt and freshly ground pepper.

  Yield: 4 servings

  GRILLIN' & CHILLIN' SHOW #GR3620

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Rioja Red Wine Vinaigrette
 Categories: Grillin
      Yield: 4 servings

    1/2    Bottle of Rioja red wine
      1 tb Dijon mustard
    1/2 c  Olive oil

  In a saucepan, reduce Rioja until it reaches a syrup consistency. In
  a food processor, place reduced red wine and Dijon mustard. With
  motor running, slowly add olive oil until emulsified. Season to taste
  with salt and pepper. Serve drizzled over lamb skewers.

  GRILLIN' & CHILLIN' SHOW #GR3620

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Red Snapper With Tomato-Onion Compote
 Categories: Tvfn
      Yield: 4 servings

    1/4 c  Extra virgin olive oil
      3 c  Sliced onions
      8 md Tomatoes
      1 ts Sherry vinegar
      1 tb Minced tarragon
    3/4 ts Kosher salt
    1/8 ts Freshly ground black pepper
      6    6-ounce red snapper fillets,
           Skin on
           Flour for dredging

  Preheat the oven to 350 degrees.  In a skillet heat 2 tablespoons of
  the olive oil over moderate heat.  Add the sliced onions and cook,
  stirring occasionally until completely tender and sweet, about 30
  minutes. If any of the onions stick to the bottom of the pan, stir in
  a few tablespoons of water.  This will release the onions and coat
  them with a sweet caramelized flavor.  Set the pan aside. Core the
  tomatoes and cut them in half widthwise.  Place them cut side down on
  a lightly oiled baking sheet. Place the baking sheet on the oven's
  upper rack and roast until the skin blisters and begins to curl away
  from the tomatoes, about 30-40 minutes. When the tomatoes are cool
  enough to handle yet still warm, gently lift the skin from the tomato
  and squeeze out the seeds. Combine the tomatoes with the cooked
  onions.  Add the sherry vinegar and simmer over moderate heat,
  stirring occasionally until slightly thick. Stir in the minced
  tarragon, 1/4 teaspoon salt and half the pepper, and remove from the
  heat. The compote can be prepared up to one day ahead to this point,
  and stored, covered and refrigerated. Dredge the skin-side of the
  snapper in the flour and season both sides with the remaining salt
  and pepper. Heat the remaining olive oil in a large skillet over
  medium heat. Saute the snapper skin-side down for 4-5 minutes.  Turn
  the fish over with a spatula and cook an additional 1-2 minutes.
  While the fish is cooking return the compote to a simmer.  When the
  fish is done, transfer the compote to a serving platter and arrange
  the snapper fillets on top.

  Yield: 6 servings

  CHEF DU JOUR SHOW #DJ9268 MICHAEL ROMANO

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Tomato Coulis
 Categories: Tvfn
      Yield: 4 servings

      2 lb Ripe, fresh tomatoes, cored
           And chopped
      1 tb Butter, cold
    1/3 c  Extra virgin olive oil
    1/2 ts Kosher salt
    1/8 ts Freshly ground black pepper
    1/8 ts Cayenne pepper

  Place the tomatoes in a saucepan and cook over medium heat, covered,
  until very juicy, about 20 minutes.  Strain into a bowl through a
  fine mesh strainer. Return the strained tomatoes to the pan and
  slowly reduce over medium heat until thickened to a sauce
  consistency.  Reduce the heat to very low and whisk in the butter.
  Slowly whisk in the olive oil to enrich and thicken the sauce.
  Season with the salt, pepper and cayenne. Serve warm.

  Yield: 2 cups

  CHEF DU JOUR SHOW #DJ9268 MICHAEL ROMANO

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Basil Mashed Potatoes
 Categories: Tvfn
      Yield: 4 servings

      2 tb Pine nuts
    1/4 c  Extra-virgin olive oil
      3 md Cloves garlic, peeled and
           Sliced
    1/2 ts Kosher salt
    1/4 ts Freshly ground black pepper
      2 c  Basil leaves, washed and
           Dried (2 ounces)
      1    Basic mashed potato recipe
           (recipe follows)

  In a blender, combine the pine nuts, extra-virgin olive oil, garlic,
  salt and pepper, and puree.  With the motor running, add the basil
  leaves and continue to puree until smooth.

  Add the basil puree to the warm mashed potatoes, and over low heat
  stir with a wooden spoon until the puree is completely incorporated
  and the mixture is piping hot.  Serve.

  Yield: 4 servings

  CHEF DU JOUR SHOW #DJ9268 MICHAEL ROMANO

  Basil Puree:

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Mashed Potatoes
 Categories: Tvfn
      Yield: 4 servings

      2 lb Idaho potatoes, peeled and
           Quartered
      2 ts Kosher salt
    1/2 c  Heavy cream
    1/2 c  Milk
    1/4 ts White pepper

  Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt
  and cold water to cover.  Bring to a boil, lower the heat and simmer,
  covered, until completely tender, about 30 minutes. Test the potatoes
  by piercing them with a paring knife:  there should be no resistance.
  Place in a colander and allow to drain well for several minutes.
  Combine the butter, heavy cream, and milk in another saucepan and
  heat gently until the butter has melted.  Keep warm. Working over the
  saucepan you used for the potatoes, pass the potatoes through a food
  mill or a potato ricer. If you have any difficulty, add a little of
  the hot milk and butter to the potatoes. To serve, place the potatoes
  over a low flame and begin adding the warm milk, cream and butter.
  Whip the potatoes with a wooden spoon or spatula while heating.  When
  all the liquid is absorbed, season with the remaining salt and white
  pepper.  Serve piping hot. Mashed potatoes are best served
  immediately, but if you are unable to do so, or need them for another
  recipe, keep the potatoes hot for up to one hour by placing them in
  the top of a double boiler, covered, and held over barely simmering
  water.

  Yield: 4 cups, 4 servings

  CHEF DU JOUR SHOW #DJ9271 MICHAEL ROMANO

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken In Brachetto
 Categories: Tvfn
      Yield: 4 servings

      1    4-pound chicken, cut into 10
           Pieces
      1    Bottle Brachetto wine
      1 c  Sliced white onion
      1 c  Sliced celery, washed
      1 c  Peeled and sliced carrots
      6    Cloves garlic, thinly
           Sliced
      1    Sprig each rosemary, thyme,
           Sage, basil, parsley
      1    Bay leaf
        sm Pinch whole black
           Peppercorns
      1 ts Kosher salt
           Freshly ground black pepper
      3 tb Olive oil
      2 c  Fresh peeled, seeded and
           Chopped tomatoes
  1 1/2 tb Butter
      1 tb Chopped parsley

  At least one day before serving the dish, place the chicken in a large
  non-reactive casserole and add all the ingredients up to and
  including the peppercorns.  Stir the chicken around so that it will
  be well covered by the wine.  Cover the casserole and marinate the
  chicken overnight in the refrigerator. Place a colander over a
  saucepan and drain the chicken, reserving the wine.  Separate the
  chicken pieces from the vegetables, holding the vegetables on reserve
  for the moment. Arrange the chicken on a cookie sheet covered with
  paper towels and season the pieces well with the salt and black
  pepper.  Allow the chicken to sit with the seasoning for at least
  15-20 minutes. Preheat the oven to 375 degrees. Heat the olive oil in
  a large heavy-bottomed lidded saucepan or Dutch oven over medium-high
  heat. Begin sauteing the chicken, skin side down, without crowding
  the pan. As the skin slowly renders and browns, turn each piece over
  to quickly sear the other side.  Transfer the browned pieces of
  chicken to a platter and continue until all the chicken is done.
  Turn the heat to high and add the reserved vegetables to the pan.
  Cook until the vegetables are wilted and beginning to brown, then add
  the tomatoes and cook a few more minutes. Pour on the reserved red
  wine and scrape up any brown bits left clinging to the bottom of the
  pan. Return the chicken to the pan and bring the wine to a boil.
  Cover the pan tightly and place in the oven for 40 minutes. Remove
  the casserole from the oven and turn the oven off.  Allow the chicken
  to cool a few minutes.  Pour the chicken and sauce into a colander
  placed over a saucepan.  Transfer the chicken to a serving platter,
  and remove the herb stems and bay leaf.  Place the saucepan
  containing the red wine sauce on a medium flame and begin removing
  the fat from the surface. Allow the sauce to reduce for 10-15 minutes
  at a moderate simmer. Cover with aluminum foil and place in the oven
  to keep warm. Adjust the seasoning of the sauce, swirl in the butter,
  and spoon the sauce over the chicken. Sprinkle with the chopped
  parsley and serve immediately. The chicken can be prepared up to
  several days ahead and kept in the sauce, covered and refrigerated
  until ready to reheat.

  NOTE:  Brachetto is a delicious, slightly sweet and sparkling red
  wine from the Piedmont area of Italy.  If unavailable, try using a
  good quality Lambrusco, a similar wine from the Emilia-Romagna area,
  or another light red Italian wine like Valpolicella or Bardolino.

  Yield: 4 servings

  CHEF DU JOUR SHOW #DJ9268 MICHAEL ROMANO

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Creamy Polenta With Mascarpone
 Categories: Tvfn
      Yield: 4 servings

      5 c  Milk
      1 c  Polenta (medium-grain yellow
           Cornmeal, not instant)
      5 tb Mascarpone cheese (2 1/2
           Ounces)
      1 ts Kosher salt
    1/8 ts Fresh ground white pepper
      3 tb Gorgonzola, crumbled (2
           Ounces) (optional)
    1/4 c  Shelled walnuts, lightly
           Toasted

  In a 2-quart, non-reactive saucepan, slowly bring the milk to a boil,
  stirring every few minutes with a wooden spoon to prevent scorching.
  To avoid lumpy polenta, follow this method carefully: Hold the cup of
  polenta in one hand and a firm whisk in the other. Slowly pour the
  polenta into the milk with a sprinkling motion, and whisk constantly
  until all the polenta is absorbed.

  Turn the heat down very low.  Switch back to the wooden spoon and
  thoroughly stir the polenta every ten minutes for one hour.  The
  polenta should have the consistency of firm mashed potatoes.  It will
  have completely lost any raw corn taste or gritty texture. Stir in the
  mascarpone and season with salt and white pepper.

  Preheat the broiler.  Spoon the polenta into a heat resistant dish,
  dot evenly with the crumbled gorgonzola and melt the cheese under the
  broiler. Sprinkle with the toasted walnuts and serve.

  Yield: 4 servings

  CHEF DU JOUR SHOW #DJ9268 MICHAEL ROMANO

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Barbecued Cobb Chicken Salad
 Categories: Grillin
      Yield: 4 servings

      4    Barbecued chicken breasts,
           Sliced
           New Mexico BBQ Sauce
      2    Haas avocados chopped
           Coarsely
      2    Tomatoes, seeded, coarsely
           Diced
      6 oz Good quality Blue cheese
      6 oz Cayenne Buttermilk Dressing
           Chopped Romaine lettuce

  Toss romaine lettuce in Cayenne Buttermilk dressing, season with salt
  and freshly ground pepper.  Top with chicken, avocado, tomatoes, and
  blue cheese.

  Yield: 4 servings

  GRILLIN' & CHILLIN' SHOW #GR3634

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cayenne Buttermilk Dressing
 Categories: Grillin
      Yield: 4 servings

      2 tb Sour cream
    1/2 c  Buttermilk
      1 ts Minced garlic
      1 ts Minced red onion
      1 tb Fresh lime juice
      1 ts Cayenne
           Salt and freshly ground
           Pepper

  Combine the sour cream, buttermilk, garlic, onion, lime juice, and
  cayenne. Add salt and pepper to taste. Mix well. May be prepared 1
  day ahead and refrigerated.

  Makes 1/2 cup

  GRILLIN' & CHILLIN' SHOW #GR3634

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Barbecued Chicken Sandwich
 Categories: Grillin
      Yield: 4 servings

           Two 3 1/2-pound whole
           Chickens
      3 tb Dry rub #1
           Barbecue sauce
           Dry Rub #1---
      1 tb Paprika, Hungarian
    1/2 ts Celery salt
    1/2 ts Sugar
    1/2 ts Sage
    1/2 ts Mustard
    1/2 ts Chipotle powder

  Mix all ingredients well and reserve in refrigerator, covered
  tightly. Will keep for up to 2 weeks.

  GRILLIN' & CHILLIN' SHOW #GR3634

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Barbecue Sauce
 Categories: Grillin
      Yield: 4 servings

      1 tb Peanut oil
      2 tb Minced onion
  1 1/2 c  Cider vinegar
      1 c  Ketchup
      3 tb Dry rub #1
      2 tb Brown sugar
      1 c  Coffee
      1 tb Mustard
      2    Cloves minced garlic

  In a saucepan, heat peanut oil.  Add garlic and onion.  Cook until
  soft. Add remaining ingredients and simmer until thickened. Rub the
  chicken inside and out, with dry rub #1, making sure to get under the
  skin as much as possible.  Massage the bird well and refrigerate
  overnight. Prepare the grill with soaked wood chips.  Split the
  chicken in half and cook on the grill over slow heat for 45 minutes
  or until cooked. Allow the chicken to cool slightly.  Pick the meat
  off the bone, remove the skin. Chop the chicken lightly and mix with
  1 cup of the barbecue sauce. Serve on white bun with cole slaw.

  GRILLIN' & CHILLIN' SHOW #GR3634

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Hollandaise Sauce
 Categories: Try it, Sauces
      Yield: 1 Cup

MMMMM--------------------COOKING LIVE #CL8828-------------------------
      1 c  Butter; unsalted, cold
      3    Egg yolks
      1 tb Water; cold
      1 tb Juice, lemon
           Salt

  In a small saucepan with a spout melt 3/4 of butter and set aside.

  In the top of double boiler or a heat-proof bowl whisk the egg yolks
  until they become thick and sticky. Whisk in the water, lemon juice
  and salt. Add a tablespoon of the remaining butter. Place the pan or
  bowl over a saucepan of simmering, not boiling, water. Whisk until
  mixture is warm, about 2 minutes. (If mixture appears to become lumpy
  dip pan immediately in a bowl of ice water to cool, whisk until
  smooth and then continue recipe.) The yolk mixture has thickened
  enough when you can see the bottom of the pan between strokes and
  mixture forms a light cream on the wires of the whip.

  Immediately remove from pan or bowl from heat and whisk in 1
  tablespoon of the remaining butter to cool the yolk mixture and stop
  the cooking.

  While whisking the yolk mixture gradually pour in the melted butter, a
  tablespoon or so at a time whisking thoroughly to incorporate before
  adding more butter. As the mixture begins to thicken and become
  creamy, the butter can be added more rapidly. Do not add the milk
  solids at the bottom of the melted butter.

  Season the sauce to taste with salt, white pepper and lemon juice. To
  keep the sauce warm, set the pan or bowl in lukewarm water or in a
  thermos.

  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.

  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,
  visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Blender Hollandaise Sauce
 Categories: Live
      Yield: 4 servings

      3    Egg yolks
           Salt and pepper, to taste
      1    To 2 tablespoons lemon
           Juice
      1    Stick unsalted butter

  In a blender combine yolks, salt, pepper and 1 tablespoon lemon
  juice. In a small saucepan melt the butter until foaming hot Cover
  the blender and blend the yolk mixture on high speed for several
  seconds. Either remove center cap of blender lid or carefully remove
  lid with blender still running.  Pour hot butter in a thin stream
  into whirring egg mixture. Stop blender when sauce is thick and
  creamy which should occur before all of the butter is added.  Do not
  add the milky residue from the butter

  Taste the sauce and adjust the seasoning with lemon juice, salt and
  pepper.

  Yield: 3/4 cup sauce

  COOKING LIVE SHOW #CL8828

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Bearnaise Sauce
 Categories: Live
      Yield: 4 servings

    1/4 c  White wine vinegar
    1/4 c  Dry white wine
      1 tb Minced shallots
      1 tb Minced fresh tarragon
           Salt and pepper
      3    Egg yolks
      2 tb Cold unsalted butter
    1/2    To 2/3 cup melted unsalted
           Butter
      2 tb Minced fresh parsley or
           Tarragon

  In a small saucepan combine vinegar, wine, shallots, and tarragon and
  simmer over moderately heat until reduced to 2 tablespoons of liquid.
  Cool and strain through a fine sieve.

  In the top of double boiler or a heat-proof bowl whisk the egg yolks
  until they become thick and sticky.  Whisk in the reduced vinegar
  mixture, salt and pepper.  Add 1 tablespoon of the cold butter. Place
  the pan or bowl over a saucepan of simmering, not boiling, water.
  Whisk until mixture is warm, about 2 minutes.  (If mixture appears to
  become lumpy dip pan immediately in a bowl of ice water to cool,
  whisk until smooth and then continue recipe.)  The yolk mixture has
  thickened enough when you can see the bottom of the pan between
  strokes and mixture forms a light cream on the wires of the whip.

  Immediately remove from pan or bowl from heat and whisk in 1
  tablespoon of the remaining cold butter to cool the yolk mixture and
  stop the cooking.

  While whisking the yolk mixture gradually pour in the melted butter, a
  tablespoon or so at a time whisking thoroughly to incorporate before
  adding more butter.  As the mixture begins to thicken and become
  creamy, the butter can be added more rapidly.  Do not add the milk
  solids at the bottom of the melted butter.

  Season the sauce to taste with chopped herbs, salt and pepper. To
  keep the sauce warm, set the pan or bowl in lukewarm water or in a
  thermos.

  Yield:  1 to 1 1/2 cups sauce

  COOKING LIVE SHOW #CL8828

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Beurre Blanc White Butter Sauce
 Categories: Live
      Yield: 4 servings

      3 tb White wine vinegar
      3 tb Dry white wine
      1 tb Finely minced shallots
           Salt and white pepper, to
           Taste
      2    Sticks unsalted butter,
           Chilled and cut into 16
           Pieces

  In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and
  white pepper and bring to a simmer.

  Gently simmer liquid until reduced to 1 1/2 tablespoons.  Remove from
  heat and immediately swirl or whisk in 2 pieces of chilled butter. As
  the butter is incorporated into the liquid add another piece and
  continue to swirl or whisk.  Return pan to low heat and while
  constantly swirling or whisking add successive pieces of butter. When
  all of the butter has been added remove from heat. Sauce will be
  thick and creamy. Adjust seasoning to taste.  Serve immediately. To
  hold the sauce set the pan in a larger pan of lukewarm water.  If the
  sauce separates, transfer a spoonful of the sauce to a cold mixing
  bowl and gradually whisk the rest of the sauce in by the spoonful.
  The sauce can be reheated by gradually whisking 2 to 3 tablespoons of
  hot liquid, i.e. water, cream or stock.

  Yield: 1 cup sauce

  COOKING LIVE SHOW #CL8828

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Flaky Pie Shell
 Categories: Live
      Yield: 4 servings

  1 1/3 c  All-purpose flour
    3/4 ts Salt
    3/4 ts Sugar
      4 tb Cold unsalted butter, cut
           Into 1/2-inch dice
      4 tb Cold vegetable shortening,
           Cut into small pieces
      3    To 4 tablespoons ice water

  In a food processor, pulse the flour, salt and sugar until mixed. Add
  the butter and shortening and pulse until the mixture resembles
  coarse meal with particles the size of peas.

  Drizzle the ice water evenly over the mixture and pulse 8 to 12 times,
  until the dough forms small clumps.  Turn out the dough onto a work
  surface, scraping the bowl well.  Using the heel of your hand, gently
  press the dough into the table with a few quick strokes. Gather the
  dough together and flatten it into a disk about 4 inches in diameter.
  Wrap the dough in plastic wrap and refrigerate for at least 4 hours
  or overnight.

  Place the disk of chilled dough on a lightly floured surface and
  flour the top of the dough.  Using your hands, press the dough into a
  6-inch round. Smooth the cracking edges with your fingers.  Roll the
  dough lightly with a floured rolling pin into a 9-inch round,
  rotating and flipping the dough over every few strokes to ensure even
  thickness. If the dough sticks to the table or rolling pin, use a
  dough scraper and dust both again with flour. If the edges crack
  again, pinch them together with your fingers. Now roll out the round
  of dough from the center until it reaches a diameter of about 12
  inches or 1 1/2 inches larger in circumference than a 9-inch pie pan
  placed face down on the dough.  If the dough is sticking to the
  table, loosen it with a floured long metal spatula.

  Fold the dough round in half.  Center it over the pie pan and unfold
  it. Gently press the dough against the bottom and sides of the pan
  without stretching it.  Patch any holes in the dough by pressing
  scraps onto the tear.  If the edge of the dough is very uneven, trim
  it with scissors so that it overhangs the rim of the pan by 1-inch.
  The dough should touch but not drag on the table.  Fold the
  overhanging dough under and crimp decoratively.  (If you are
  pre-baking the crust, prick a few holes in the bottom of the shell
  with a fork.) Refrigerate the pie shell for at least 30 minutes or
  wrap and refrigerate for up to 2 days. (The pie shell can also be
  frozen for up to 2 months. Defrost overnight in the refrigerator.)

  To bake the crust:

  Preheat the oven to 450 degrees.  Line the chilled pie shell with
  foil, making sure the foil completely covers the crimped edge (this
  may take an extra piece of foil) and weigh down with pie weights,
  dried beans or rice. Bake the shell in the center of the oven for 20
  to 30 minutes, or until the edges are lightly golden.  Take the pie
  out of the oven and remove the foil and weights.  The dough will look
  raw in the center. Bake the empty shell for 12 to 15 minutes longer,
  until golden brown all over.

  Yield: One 9-inch pie shell

  COOKING LIVE SHOW #CL8944

  All Recipes Courtesy of Peggy Cullen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Peach Pouch Pie With Berries
 Categories: Live
      Yield: 4 servings

      1    Recipe of The Flaky Pie
           Shell, unbaked
           Filling:
    2/3 c  Plus 1 teaspoon sugar
      3 tb Cornstarch
      3 lb Ripe but firm peaches,
           Peeled and sliced 1/2-inch
           Thick (6 cups)
    1/2 c  Blueberries, picked over
    1/2 c  Raspberries, picked over

  On a lightly floured surface, roll out the chilled dough into a
  14-inch round. Using a 9-inch pie pan as a template, place it rim
  down on the dough and cut out a circle about 2 inches larger than the
  rim with a pastry wheel. Slide a long metal spatula underneath the
  dough to loosen it. Fold the dough round in half, center it over the
  pie pan and open it. Gently press the dough against the bottom and
  sides of the pan without stretching it. The dough should drag on the
  table. Set the pie pan on a bowl to allow the edge to hang down;
  refrigerate for 30 minutes. Preheat the oven to 450 degrees. Place a
  piece of foil on the bottom of the oven to catch any drips. Make the
  filling: In a large bowl, whisk 2/3 cup of the sugar with the
  cornstarch. Gently toss in the peaches. Let sit for 10 minutes.

  Meanwhile, remove the pie shell from the refrigerator. Gently toss the
  peaches. Let sit for 5 minutes longer. Combine the blueberries and
  raspberries and gently stir them into the peaches. Pour the fruit
  into the pie shell and distribute it evenly. Scrape in all the liquid
  and any undissolved sugar clinging to the bowl. When the dough is
  pliable, fold the overhanging edge to cover the outer portion of the
  filling, leaving a 5-inch opening of exposed fruit in the center of
  the pie.

  Using a pastry brush, moisten the surface of the dough with cold
  water. Sprinkle the remaining 1 teaspoon sugar over the dough. Bake
  the pie on the lower rack of the oven for 20 to 30 minutes, until the
  crust begins to brown. Then lower the temperature to 375 degrees and
  bake for 35 to 45 minutes longer, until the fruit is bubbling and the
  crust is nicely colored. Transfer to a rack to cool for at least 2
  hours.

  Yield: One 9-inch pie

  COOKING LIVE SHOW #CL8944

  All Recipes Courtesy of Peggy Cullen

MMMMM