TALK TKL - 10-14-97 - Kitchen to Kitchen Recipe Swap
Apple Nut Coffee Cake
Fried Okra with Sweet Corn Vinaigrette
Marinated Bean Salad
Creepy WITCH'S Fingers
Bill's Drunken Prawns
Crabby's Drunken Prawns
Pecan Crusted Grouper
Grilled Yellow Fin Grouper with Butter Pecan Sauce
Mahi mahi w/ Macadamia Nut Crust/Pineapple Ginger relish

Betsy, NY (06:36:59 am) :
Title: Apple Nut Coffee Cake
Categories: Coffee cake, Cakes
Yield: 1 servings
1/2 c Shortening
1 c Sugar
2 Eggs
1 ts Vanilla
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/4 ts -Salt
1 c Sour cream
2 c Apple; finely chopped
Topping:
1/2 c Nuts; chopped
1/2 c Brown sugar; packed
1 ts Cinnamon; ground
2 tb Butter; melted
Fat grams per serving: Approx. Cook Time: :40
Preheat oven to 350F. In mixing bowl, cream together shortening and
sugar. Add eggs and vanilla, beat well. Combine flour, baking powder,
baking soda and salt. Add to creamed mixture, alternating with sour cream.
Fold in apple. Spread batter in greased 13 X 9 X 2" baking pan or large
greased bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle
nut mixture evenly over batter. Bake 350F for 35-40 minutes.
Source: AWARE Cookbook II
----------------------------------------------------------------------------
Bill,DC (10:56:50 am) : Here is the one I couldn't post last night.
* Exported from MasterCook *
Fried Okra with Sweet Corn Vinaigrette
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Southwestern Cuisine Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/8 cups corn kernels
5/8 large shallot -- minced
1 1/3 teaspoons garlic -- minced
1 1/4 tablespoons white wine vinegar
3/4 cup chicken stock
1/3 cup olive oil
1/3 cup corn oil -- plus more for frying
to taste salt
1 1/4 tablespoons milk
1/2 pound okra -- cut
3/4 cup cornmeal
1 1/3 each tomato -- seeded and diced
Preheat the oven to 400 degrees. On a sheet pan, spread the kernels in an
even layer. Roast in the oven for 20 minutes, stirring occaionally, until
the corn is lightly browned but still moist. Set aside to cool.
In a blender, combine the cooled corn kernels with the shallot, garlic
vinegar, and chicken stock, process until the corn is pureed.
With the machine running, slowly drizzle in the olive oil and 1/4 cup corn
oil. When thoroughly incorporated, strain the vinaigrette into a bowl and
season with salt. Thin with a little chicken stock if necessary. Cover and
set aside.
In a bowl, beat the egg with the mmilk. Working in batches, dip the okra in
the egg wash and then dredge in the cornmeal to coat thoroughly. Fry in hot
oil intuil golden brown and crisp. Drain on paper towels. Keep hot,
uncovered or okra will become soggy.
To serve, drizzle with corn vinaigrette and garnish with diced tomatoes.
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Teresa, AR (5:44:01 pm) : Marinated Bean Salad
1 can French style green beans
1 can shoepeg corn
1 can baby lima beans
1 can tiny green peas
1 jar pimentos, chopped
1 large purple onion, chopped
4 ribs celery, chopped
1 lg green pepper
1 cup sugar
1 cup salad oil
1 cup vinegar
(sugar, oil, and vinegar may be altered to suit one's personal taste)
salt and pepper to taste
6 cloves of garlic
Drain all vegetables. Combine in large bowl all vegetables. Sprinkle mix
with sugar. Add oil and vinegar. Stir well and add salt and pepper to taste.
Insert toothpicks into garlic (for easy retrieveal later)and add to salad.
Cover; refrigerate overnight. Remove garlic, stir, and serve. Serves 12.
Will make 25 1/4cup servings.
----------------------------------------------------------------------------
Tantux NS (7:41:43 pm) : Creepy WITCH'S Fingers
1 cup butter
1 cup icing sugar 1 egg 1 tsp almond extract
1 tsp vanilla
2 3/4 cup of flour
1 tso baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel
Shape like fingers take a knife andand cut lines to make knuckles press
almond firmly into 1 end of the finger ,place on a greased cookie sheet ,
bake 325 for 20-25 min. let cool take almond off and put thr gel arounnd
then put almond back on so it look like blood around the nail
----------------------------------------------------------------------------
Bill,DC (8:50:08 pm) : * Exported from MasterCook *
Drunken Prawns
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:25
Categories : Snacks Appetizers & Hors d'Oeuvres
Fish & Seafood Quick & Easy
Low Calorie Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound prawns, medium to large
2 cups dark beer
2 teaspoons coarsely chopped garlic
1 tablespoon Tabasco Sauce
1 tablespoon minced parsley
1. Peel and devein prawns (or omit this step and let guests peel their own
when prawns are served). Place in a large pot along with beer, garlic,
Tabasco, and parsley.
2. Bring to a boil and cook for 5 minutes or until prawns turn pink. Do not
overcook. Serve hot.
- - - - - - - - - - - - - - - - - -
NOTES : In this recipe, adapted from a popular happy-hour dish served in New
York pubs, medium or jumbo prawns are poached in beer until plump and pink.
Serve them steaming hot and let guests peel and eat their own. Serve the hot
poaching liquid as a dipping sauce for the prawns.
Nutr. Assoc. : 1372 142 3505 0 2682
----------------------------------------------------------------------------
Crabby, VA (9:01:03 pm) : Bill, your drunken Prawns are similar to my Shrimp
I make. I use a can of beer per lb.
I had cayenne, Shrimp Boil and Old Bay and then cook till pink in shells.
I pour them into to strainer and respice.
Then a have Cocktail sauce for dipping.
----------------------------------------------------------------------------
Bill,DC (9:46:14 pm) : * Exported from MasterCook *
Pecan Crusted Grouper
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds grouper fillet -- boned and skinned
2 2/3 tablespoons dijon mustard
2 cups flour
1 cup eggs -- beaten
2 cups pecan halves -- coarsely chopped
Lightly caot fish fillets all over with mustard. Dust with flour, shaking
off excess. Dip in eggs, then roll in chopped pecans.
Place fish on sprayed sheet pans. Bake at 400 degrees for 12-15 minutes or
until fish is cooked through but not dry.
Serve.
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Bill,DC (9:49:22 pm) : * Exported from MasterCook *
Grilled Yellow Fin Grouper with Butter Pecan Sauce
Recipe By : Daryl Borden of the Bombay Cafe, Birmingham, AL
Serving Size : 4 Preparation Time :0:30
Categories : Fish And Seafood New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons shallots -- finely chopped
3/4 cup dry white wine
1 tablespoon Champagne wine vinegar
3 tablespoons heavy cream
1/4 pound butter -- use chilled butter
3 tablespoons rich chicken stock
3 tablespoons fresh lemon juice
1/3 cup honey-roasted pecans
28 ounces fresh yellowfin grouper fillets -- cut in 7-oz portions
STEP ONE: Butter Pecan Sauce--
Combine all ingredients except the grouper, butter, and pecans in a medium
saucepan and bring to a vigorous boil.
Reduce stock down to about 1/3 and adjust heat to a medium flame.
Whisk in butter, one tablespoon at a time, until completely melted, and
strain.
Add salt, pepper, and honey-roasted pecans.
STEP TWO: Preparation of the Filets--
Lightly dust with seasoned flour, brush with salad oil, and grill until fish
is tender and flaky (about 3 to 4 minutes on each side).
Top with Butter Pecan Sauce and chopped parsley and serve.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Top with chopped parsley immediately before serving.
Nutr. Assoc. : 1358 1638 0 0 0 342 0 1089 3635
----------------------------------------------------------------------------
Bill,DC (9:50:40 pm) : Anyone for nut crusted fish?
* Exported from MasterCook *
Mahi mahi w/ Macadamia Nut Crust/Pineapple Ginger relish
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mahi mahi -- fillet
1 teaspoon vegetable oil
to taste salt and pepper
3 tablespoons honey
1/2 cup macadamia nuts -- toasted, crushed
RELISH
1 cup pineapple -- fresh diced
1/4 cup pineapple juice
1 tablespoon ginger -- minced
2 tablespoons scallion -- chopped
1/4 cup lime juice
1 teaspoon jalapeno -- minced
Spray sheet pans with vegetable spray and place fish on pans. Rub fish
lightly with vegetable oil and season with salt and pepper.
Preheat oven to 350 degrees. Bake fish for 4-5 minutes and remove from the
oven. Brush fish lightly with honey and sprinkle with macadamia nuts. Put
back in the oven and bake until fish flakes easily with a fork. Maybe 4-5
minutes more. Remove to 2 inch hotel pans and serve.
To make the relish, combine all the ingredients in a bowl and mix well.
Chill for at least 2 hours before serving. Relish can be made 1 day ahead.
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------

END OF FILE
The Kitchen Link