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delascabezasFeb. 3rd, 2006 11:55 am Bacon Wrapped Stuffed Dates

Preparation Time: 20 minutes
Start to Finish Time: 30 minutes

  • 50 pitted whole dates
  • Stuffing

    • 50 whole almonds, toasted OR

    • 16 Oz Goat Cheese (room temperature) OR

    • 16 Oz Bleu Cheese (room temperature)

  • 1 pound lean bacon, cut into thirds

  • Wood toothpicks, to secure


These sweet and salty hors d’oeuvres are easy, rich, and delicious. Plan for about three-four pieces per person. This recipe serves about 15.

Heat the oven to 400 degrees if you do not have a broiler.

Cut off tip at one end of each date, and use a small paring knife to open up the hole. Using your fingers, stuff each hole with stuffing of choice. Meanwhile, microwave bacon for about 2 minutes, until partially cooked, but not browned.

Once all the dates are stuffed, wrap each with a strip of bacon. Secure with a wooden toothpick, or place, seam down, on a cookie sheet. Set broiler to low and broil 3 minutes (if you don’t have a low broiler setting, simply set sheet a little further from the heat). Turn dates, then continue broiling 3 to 4 minutes longer, or until browned. Drain on paper towel, cool for a few minutes, and serve warm.

If you do not have a broiler, bake for 10 to 15 minutes or until the bacon is crisp; drain.

Great recipe to prepare in advance and freeze uncooked. Bake frozen dates in 400-degree oven until bacon is crisp.

Current Music: David Bowie - Word On A Wing

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bruteforcemethdSep. 2nd, 2005 01:16 am





YES MASTER! I WILL BE DELICIOUS FOR YOU!>

Current Mood: hysterical

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delascabezasAug. 16th, 2005 01:04 pm Steak With Garbanzo Beans

1 lb beef, cut into stir-fry sized strips (not hamburger meat, obviously)
1-6 garlic clove, minced
salt and pepper
2 tablespoons olive oil (approx- enough to coat the bottom of a pan)
1 medium onion, sliced into thin rounds
1 teaspoon paprika (or more)
1 (16 ounce) can chickpeas
1 bay leaf
3-4 teaspoon cornstarch (I used quite a bit more to make a sauce out of it)
3-4 tablespoon water (keep in ratio to cornstarch- i.e. if 3 teaspoons of cornstarch, then 3 tablespoons of water)

4-6 servings; 55 minutes total, 15 mins prep

Sprinkle the beef with the garlic, salt, and pepper. Mix until the meat is coated. Heat the oil in a large skillet or frying pan and sauté the meat over high heat for about 3 minutes. Reduce heat to medium, add the onion, paprika, chickpeas (with their liquid), and bay leaf. Stir to blend. In a small bowl, add the cornstarch/water mixture to the pan, and cook, stirring constantly, until the mixture thickens- about 3 minutes. Reduce heat to low, cover and simmer for 30 minutes more. Serve as is, or over rice.

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delascabezasAug. 16th, 2005 12:56 pm Chickpea Casserole

4c Dried chickpeas
Salt to taste
2T Vegetable oil
2 mdOnions, sliced
2lgTomatoes, chopped
1c Tomato paste
1c Water
1t Ground coriander
1t Cumin seed
1t Cayenne
1/4t Turmeric
Hot cooked rice (about 1 cup per serving)
Onion rings for garnish
Chopped coriander for garnish

Soak the chickpeas overnight in water to cover. (Or use the quick-soaking method.) Drain and add water to cover to a depth of 1*". Add salt and simmer two hours or longer, until the chickpeas are tender.

Meanwhile, heat the oil in a saucepan, add the onions and cook until wilted. Add the tomatoes, tomato paste, water and spices. Add the chickpeas and simmer 30 minutes longer. Serve hot over rice, garnished with onion rings and coriander.

Makes 12 or more servings.

Quick Soaking Method: To soak, cover the washed beans with four times their volume of water. Bring beans/water to a roaring boil, then let sit in the water for an hour in the fridge.

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delascabezasAug. 16th, 2005 12:45 pm Eggplant With Quinoa & Chickpeas

Ingredients
2 Eggplants (sm. to med.)
1c Quinoa
2 1/2c Water
1/4c Water
1smOnion -- peeled, chopped or 1/2lg-Onion, peeled and chopped
2 Garlic cloves, minced
1 Poblano pepper, seeded and chopped fine
1 Banana or hungarian pepper, seeded and chopped fine
1/2c Tomato puree or tomato sauce
1/2ts Salt
Freshly ground pepper
1/4c Ground walnuts
1c Cooked chickpeas
1tb Wheat flour
1tb Gluten flour

Preparation time: 20 minutes Baking Time: 1 hour

In a large pot, bring water to boil. Slice the eggplant in half and scoop out the insides. Place the eggplant shells in the water and cook until soft, about 10 minutes. Chop the eggplant insides and set aside to saute.

In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes.

In a large frying pan, add the water and heat over medium heat. Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed. Then add the tomato puree, salt, pepper,
walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring occasionally.

Preheat oven to 350.

Turn off the heat for all three pans. Drain the eggplant shells from the water. Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well. Place the eggplant shells in a large casserole dish with a cover. Fill the eggplant shells with the quinoa mixture. Put the cover on the casserole dish, and place in the oven. Bake at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, or a green salad, such as a spinach salad.

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delascabezasJun. 9th, 2005 03:54 pm Asparagus Risotto with Portobello Mushrooms

Time: 10 minutes
Serves 4

Risotto, the wonderful Italian rice preparation, usually requires the cook to stand by the stove for a full twenty-five minutes of continual stirring. The pressure cooker, however, turns out a risotto with a classic, creamy texture in under ten minutes. Its flavor can be endlessly varied. Add meaty flavors by sautéing bacon or pancetta before adding the shallot. And use whatever vegetables are in season. Pressure cooking is not only fast but seals in flavor and nutrients, too.

Ingredients:
2 tablespoons olive oil
1 large shallot, finely chopped
2 cloves garlic, pressed
1 cup Arborio rice
1 teaspoon dried thyme or
1 tablespoon finely chopped
fresh thyme
1/2 cup dry white wine
2 1/2 cups chicken or vegetable stock
1 lb asparagus, ends snapped off, then cut into I -inch pieces
1 large Portobello mushroom, gills scraped off, then cut into bite-size pieces
Zest of 1/2 lemon, finely chopped
1/2 cup freshly grated Parmesan cheese plus more for serving
Salt and freshly ground pepper to taste

Directions:
In a pressure cooker, heat the olive oil over medium-high heat. Add the shallot and garlic and sauté until soft.

Add the rice and cook, stirring often, until rice looks translucent. Add the thyme, stir, and then add the wine and cook until pan is nearly dry.

Add the stock and increase heat to high. Continue stirring until mixture comes to a boil.

Close the lid and, over high heat, bring pressure to the first red ring.Adjust the heat to stabilize pressure at the first red ring. Cook for 5 minutes.

Remove cooker from the heat and use the Touch Release Method. Open the lid carefully. Add the asparagus, mushroom, and zest, stir well, and return to medium-high heat.

Close the lid, lower the heat to medium, and bring the pressure to the first red ring. Adjust the heat to stabilize the pressure at the first red ring. Cook another 3 minutes.

Remove from the heat and use the Cold Water Release Method. Open the lid carefully.

Stir in the grated cheese and taste for seasoning. Adjust with salt and pepper.

Spoon the risotto into 4 warm bowls or plates and, with a vegetable peeler, shave several pieces of Parmesan over each. Serve immediately.

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lengjadeFeb. 14th, 2005 06:34 pm chocolate-covered strawberries

in honor of st v's day:

2 packages strawberries
.5 lb. bittersweet fondue chocolate

wash and drain strawberries; set aside. cover cookie sheet with tin foil; set aside. place broken-up pieces of chocolate in saucepan over low heat. wait; stir chocolate until nice and melt-y. pat berry dry, then, holding by leaves, swirl berry in chocolate until sufficiently coated; place on side on covered cookie sheet. repeat until done. place berries in the refridgerator until chocolate is hard [overnight will def do the trick]; enjoy. :o)

Current Mood: calmcook-y

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delascabezasJan. 26th, 2005 09:13 am Osso Bucco with Venison Sauce

With the pending arrival of my great culinary opponent, I am considering dishes. Inspired by my meal last night, I offer for your consideration:

SAUCE (DEMI GLAZE)

2 lbs. veal and venison bones, finely cut (2-4oz. pieces)
4 oz. bacon, chopped
6 oz. carrot, large dice
6 oz. celery, large dice
6 oz. onion, large dice
2 cloves garlic, minced
2 Tbsps. tomato paste
2 cups red wine
1 /2 gal. water
1 /2 cup flour
2 Tbsps. salt
1 Tbsp. thyme
1 tsp. oregano
1 tsp. basil
1 tsp. marjoram
2 each bay leafs

BRAISED VEAL SHANKS (OSSO BUCCO)

6-8 each Venison Shanks (4-6 oz. each)
1 Tbsp. salt
1 /2 cup flour
2 oz. carrot, small dice
2 oz. celery, small dice
2 oz. onion, small dice
1 qt. veal sauce or vension (see above)
1 Tbsp. olive oil
1 Tbsp. caraway seeds
1 Tbsp. lemon zest (from rind only)
1 Tbsp. parsley

(to make sauce) Brown veal bones in oven, 400°F, approx. 30-45 min. Sweat bacon in large sauce pot. Brown vegetables in same pot with bacon. Add garlic and sauté 2 minutes. Add tomato paste and sauté one minute. Add red wine and reduce. Add remainder of ingrediants, bring to a boil, reduce to a simmer and cook a minimum of 3 hrs. (the longer the better but under 24 hrs.). Add more water if neccessary to retain a minimum of one half of the original amount of water added. (In other words make sure that you will end up with at least 1 qt. of sauce after straining).
Strain above mixture and remove excess grease. Bring mixture to a boil again and add slurry of arrowroot (approx. 1 oz.) and cold water (enough to liquify) to thicken mixture. Sauce consistency should coat the back of a spoon. Reserve.
(to make venison) Dredge vension shanks in flour. Salt lightly and sear over high heat in large braizing pan coated with olive oil. Brown shanks on both sides, and cover with vegetables and brown sauce.
Place in 375°F oven, covered, and cook until fork tender (approx. 1 1 /2 hrs.). Remove any excess grease and place on serving dish. Serve garnished with coarsely chopped zest, caraway and parsley.

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delascabezasDec. 3rd, 2004 03:08 pm Grape Nut Pudding

Ingredients:
1 1/2 tb Quick Cooking Tapioca
3/4 c Raisins or Walnuts
1 c Boiling Water
1/4 c Grape-Nuts
1/4 c Brown Sugar
1/2 ts Vanilla Extract

In a heavy saucepan, stir together tapioca, boiling water, brown sugar, raisins/walnuts and Grape-Nuts. Let stand for 5 minutes. Over high heat, bring the tapioca mixture to the boil. Stir well to prevent sticking. Boil for 1 minute. Remove the saucepan from the heat and stir in vanilla. Serve hot with whipped cream.

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delascabezasDec. 3rd, 2004 01:35 pm Falafel!

Ingredients:
2 cups chickpeas
4 cloves garlic, minced
1 sm. onion, minced
1 tbsp. coriander
1-1/2 tbsp. cumin
2 to 3 dashes Tabasco sauce
2tsp of dry white wine OR cooking sherry
3 tbsp. whole wheat flour
Salt and pepper to taste
1/4 cup minced parsley
1 cup Chicken Stock, as needed (or veggie stock, if making for purists)

Directions:
Soak chickpeas; rinse well, cover with fresh water, bring to a boil and simmer until very tender. The freshness of the chickpeas will determine how long this will take. Give them approximately 1-1/2 hours.

Drain well and set aside to cool. When cool, place chickpeas in food processor bowl and blend until very smooth. If you have a large enough bowl, add the rest of the ingredients, except the stock, and mix in the blender. If the bowl is not large enough, do this in batches. Then add the ingredients in order, mixing well after each addition. Add a little stock if the mixture appears too dry or looks as if it is not going to hold together very well. Cover and set aside for 30 minutes.

Shape into patties. If the patties do not hold together very well, you may want to add a little more flour, but do not make them too floury. Place on a lightly oiled baking sheet and gently flatten. This amount should make 15 to 18 patties, so make them a reasonable size.

Preheat the oven to 350°F. Bake the falafel patties for 5 minutes; remove trays and flip the patties, then return to the oven for another 5 minutes. Remove patties from trays and cool on wire racks.

Before serving, heat some olive oil in a good heavy skillet.* Crumble one dried red chili into the oil as it is heating. When the oil is hot, fry the falafel patties until golden. Flip and fry the other side. Remove from the oil, drain and serve.

*use 2-3 tbsp. of olive oil in a frying pan, or deep-fry them in a wok with saffron or peanut oil. If deep frying, add a sprinkling of fresh sesame seeds to the oil for flavor.

Serve with baba ganouj, hummus, tabouleh, lettuce, tomatoes, green onions and pita. Garnish with fresh parsley/cilantro. Make up a sauce using tahini and hot sauce, then warm a pita bread, slice the top off, spread the tahini paste in the pita, drop in two patties, and cover with lettuce, tomatoes and green onions.

Alternatives:
Substitute 1 cup of chickpeas with 1 cup of prepared couscous.
Add 1/4 cup of chopped fresh spinach to mix.

To make falafel in balls, use same directions as above, but bake in oven at 400°F for 7-8 minutes (you don't need to flip).

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