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Text File | 1991-11-25 | 13KB | 387 lines

Rec.Food.Recipes Digest #173
Tue 27 Aug 1991

Aol:   Cheese Straws (Arlene M Osborne)
O:     Shrimp Piri-piri (Carol Miller-Tutzauer)
M:     Jamaican Beef Patties (Carol Miller-Tutzauer)
M:     Jamaican Beef Patties (Carol Miller-Tutzauer)
Dl:    Alyce's Apple Pie (Alyce Miskulin)
Col:   Chedder Dill Scones (Lisa Purvis)
Al:    Easy Cucumber Appetizer (nancy bulinski)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#173 CHEESE-STRAWS Aol "27 Aug 91" 1991
.RZ "CHEESE STRAWS"
.KY PARTY
From \fIThe Frugal Gourmet's Culinary Handbook\fR (Jeff Smith & Craig Wollam),
1991
.IH "makes dozens, depending on shapes and sizes"
.IG "1 cup" "flour" "125 g"
.IG "\(34 lb" "sharp cheddar cheese" "350 g"
.IG "1 \(12 tsp" "salt"
.IG "1 cup" "cold water" "225 ml"
.IG "\(12 cup" "parmesan cheese"
.IG "4" "egg yolks"
.IG "1 \(12 tsp" "cayenne pepper"
(or to taste)
.PH
.SK 1
Place all ingredients except the water in a mixing bowl. Blend until grainy.
.SK 2
Add the water and knead into a smooth dough. Roll the dough out to
.AB "1/8 inch" "\(12 cm"
thickness on a lightly floured surface. Cut into long strips like bread
sticks or form shapes with cookie cutters; these will produce sort of a cheese
cracker.
.SK 3
Place on a nonstick cookie sheet and bake 10-15 minutes at
.TE 350 180 .
Don't brown too much.
.SH RATING
.I Difficulty:
very easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Arlene M Osborne
[e-mail]


.RH REC.FOOD.RECIPES-#173 PIRI-PIRI O "27 Aug 91" 1991
.RZ "SHRIMP PIRI-PIRI"
.KY FISH
In article <[e-mail]>, [e-mail] (Eric
McKenzie) writes...
.SK 1
Q. What kind of pepper is it? - We have one home with us.
.br
A. Look for something called \fIHot African Devil Peppers\fR. I got mine in a
long plastic tube at the local Gourmet shop. You can also substitute Chile
Pequins. Basically, both of these are very hot, tiny little dried red peppers
about
.AB "\(14 - \(12 inch" "\(12 - 1 cm"
long.
.SK 2
Q. How was it dried? - Useful to know if we can get some more.
.br
A. Who knows. My guess is that they are either sun dried, or dried slowly in
low temp ovens.
.SK 3
Q. What oil do you use? - We've bought some olive oil.
.br
A. Use a good quality Spanish or Portuguese olive oil, if possilbe. Otherwise,
just select a good quality Italian or Greek olive oil.
.SK 4
Q. How much oil is used? - The seeds might swell up for all we know.
.br
A. The seeds won't swell up much. You can also just put The whole dried
peppers in there. The ratio of peppers to oil has more to do with how hot you
want it.
.SK 5
Q. Is the soak period 6 months?
.br
A. Well... the longer you soak, the hotter it will be.
.SK 6
Q. What do you do with them at the end of the soak? - Preparation?
.br
A. Nothing, that I know of. It just makes a seasoned oil-like \fIsauce\fR
that is quite spicy. If you use whole peppers, you might want to put it in
the food processor to make it more \fIsauce\fR-like.
.SK 7
Q. Have you a good recipe? - Chicken piri-piri seemed the most popular dish.
.br
A. The Portuguese cookbook I have at home suggests Piri-Piri Shrimp. All they
do is marinate the shrimp in the sauce and then cook them outdoors. I suppose
you would use the same procedure for chicken. The same cookbook also adds
kosher salt and cider vinegar to their piri-piri:
.IG "2-6 (or more)" "dried hot red peppers"
(depending on hotness and personal taste)
.IG "1 tsp" "kosher or course salt"
.IG "1 cup" "olive oil" "225 ml"
.IG "1/3 cup" "cider vinegar" "75 ml"
.PP
.SK
They chop the peppers then mix them with everything else in a 1-pint shaker
jar, cover tightly, shake, and store at room temperature. They claim the
sauce will keep well for a month (but with hot peppers and vinegar, I'm sure
it would probably last indefinitely). Shake the sauce every time you use it.
.NX
A historical note: The piri-piri peppers were brought from Brazil (Portuguese
New World settlement) to Angola (Africa). The peppers became so integral to
the local cuisine, that they became known as \fIAngolan peppers\fR. From
there they made their way to Portugal. Piri-piri can simply be thought of as
Portuguese hot pepper sauce.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#173 BEEF-PATTIES-1 M "27 Aug 91" 1991
.RZ "JAMAICAN BEEF PATTIES"
.KY BEEF JAMAICAN
From \fISugar Reef Caribbean Cooking\fR by Devra Dedeaux, Roundtable Press,
ISBN 0-07-062457-7.
.IH "Pastry"
.IG "2 cups" "flour" "250 g"
.IG "\(14 tsp" "salt"
.IG "\(14 cup" "solid shortening"
.IG "\(14 cup" "margarine" "50 g"
.IG "1/3 cup" "cold water" "75 ml"
.IH "Meat Filling"
.IG "2 Tbls" "margarine" "25 g"
.IG "1 small" "white onion,"
finely chopped
.IG "\(14 tsp" "chopped Scotch Bonnet pepper"
(very fruity and spicy local hot pepper; substitute accordingly)
.IG "\(12 lb" "lean ground beef" "225 g"
.IG "\(12 tsp" "salt"
.IG "\(12 tsp" "freshly ground black pepper"
.IG "\(12 tsp" "curry powder"
.IG "\(12 tsp" "dried thyme"
.IG "\(14 cup" "bread crumbs" "25 g"
.IG "\(14 cup" "beef or chicken stock" "55 ml"
.PP
.IG "1" "egg,"
beaten
.IG "\(14 cup" "water" "55 ml"
.PH
.SK 1
Sift the flour and salt into a large bowl. Cut in the shortening and
margarine until crumbly. Add the cold water to make a stiff dough. Lightly
flour a wooden cutting board and roll out the dough until about
.IG "1/8 inch" "\(14 cm"
thick. Cut out
.AB "8 inch" "20 cm"
circles. Cover with wax paper or a damp cloth towel until ready to use.
.SK 2
In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet
pepper until they become limp. Add the ground beef, salt, pepper, curry
powder, and thyme and mix well. Brown the meat for about 10 minutes, stirring
occasionally.
.SK 3
Add the bread crumbs and the stock, and combine all the ingredients well.
Cover the skillet and simmer for about 10-15 minutes, stirring occasionally.
When all the liquids have been absorbed, the filling is ready. It should be
moist but not watery. Remove the skillet from the stove and preheat the oven
to
.TE 400 200 .
.SK 4
Uncover the dough circles and place 2-3 Tbls of filling on each half.
Moisten the edges of the dough with water and fold the remaining half over the
meat filling. Pinch the edges closed with a fork. Lightly brush the pastry
with a mixture of the egg and water. Bake on a lightly greased baking sheet
for 30-40 minutes or until pastry is golden brown.
.NX
The Spanish call their delectable meat pies pasteles. In the islands the
patties were transformed to utilize native ingredients, such a potatoes,
plaintains, and bananas. The frugal Indian and African population saved
scraps of meat left over from meals, ground them up with seasonings, and
enclosed them in pastry.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#173 BEEF-PATTIES-2 M "27 Aug 91" 1991
.RZ "JAMAICAN BEEF PATTIES"
.KY BEEF JAMAICAN
From \fIJerk: Barbecue from Jamaica\fR by Helen Wilensky, Crossing Press,
ISBN 0-89594-439-1.
.PP
Yield: 24 patties.
.IH "Pastry"
.IG "4 cups" "all-purpose flour" "500 g"
.IG "\(12 tsp" "baking powder"
.IG "1 tsp" "ground turmeric"
(this will make the pastry yellow in color)
.IG "1 tsp" "salt"
.IG "1 cup" "solid vegetable shortening,"
at room temperature
.IG "~1 cup" "very cold water" "~225 ml"
.IH "Filling"
.IG "2 medium" "onions"
.IG "3" "scallions,"
including tops
.IG "2" "hot peppers,"
preferably Scotch bonnets
.IG "1 \(12 lb" "ground beef or chuck" "2/3 kg"
.IG "2 Tbls" "oil" "30 ml"
.IG "\(34 lb" "fresh bread crumbs" "350 g"
.IG "\(34 tsp" "ground turmeric"
.IG "" "salt and pepper"
to taste
.IG "\(34 - 1 cup" "water" "170-225 ml"
.PH
.SK 1
To make the pastry, sift together the flour, baking powder, turmeric, and
salt. Cut in the shortening with a pastry blender or 2 knives until the dough
has the consistency of cornmeal. Gradually add just enough cold water to hold
the dough together, mixing it in with your fingers or a dough hook. The key,
however, is never overwork your dough!
.SK 2
Wrap the dough in foil or plastic wrap and refrigerate while you prepare the
filling. You may also refrigerate the dough as long as overnight, but then
you will need to give it 15 minutes to warm up before using.
.SK 3
To prepare the filling, mince the onions, scallions, and peppers in a food
processor, or chop very finely by hand. Add to the beef and mix well. Heat
the oil in a Dutch oven or large skillet, then cook the meat mixture in it
until just lightly browned, about 10 minutes. Add the bread crumbs and
seasonings and stir well. Add the water. Cover and simmer for 20-30
minutes, as needed to evaporate excess liquid. The mixture should be just wet,
not runny or dry. Allow to cool while you roll out the pastry.
.SK 4
Preheat the oven to
.TE 400 200 .
Divide the dough into 24 even-sized pieces. On a lightly floured surface,
roll out each piece of dough to a thickness of about
.AB "3/8 inch" "\(34 cm"
-- a little thicker than pie dough -- and cut into a circle using a small
saucer (approximately
.AB "4 inches" "10 cm"
across). Keep the patty dough circles moist by stacking and covering with a
damp cloth. After all the circles are cut, take one at a time, and spoon on
enough filling to cover half of the circle. Fold the other half over, and
seal the edges by crimping with a fork.
.SK 5
Bake the patties on ungreased baking sheets for 30-35 minutes. Serve hot
when possible; however, Jamaicans will eat them any way they can!
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(34 hours.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#173 APPLE-PIE-4 Dl "27 Aug 91" 1991
.RZ "ALYCE'S APPLE PIE"
.SH "Dough:"
.IH
.IG "1 1/3 cups" "flour" "165 g"
.IG "1 tsp" "salt"
.IG "4 oz" "cold butter" "100 g"
.IG "\(14 cup" "ice water" "55 ml"
.PH
.SK 1
Place all ingredients except ice water in food processor, slicing the butter
into 7 or 8 pieces first. Process it until the mixture has the consistency of
a coarse meal (about 10 seconds) then add the ice water in a steady stream.
Stop the food processor when the dough forms into a ball.
.SH "Filling:"
.IH
.IG "6 large" "apples"
(granny smith or a tart apple)
.IG "2 tsp" "cinnamon"
.IG "\(12 tsp" "vanilla extract"
.IG "\(14 cup" "brown sugar" "50 g"
.IG "1 oz" "butter in bits" "25 g"
.IG "2 Tbls" "milk" "30 ml"
.PH
.SK 1
Peel, core and slice apples into a large mixing bowl. Mix in the cinnamon,
vanilla and brown sugar coating the apples thoroughly.
.SK 2
Roll the pie crust out and place in a pie pan. Spoon the apple mixture into
the pie crust and put bits of butter around the apples. Cover with pie crust
and seal the edges with a fork and prick the top of the pie crust. Brush with
the milk.
.SK 3
Place in
.TE 350 180
oven until pie crust is browned (about 30 minutes).
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Alyce Miskulin
[e-mail]


.RH REC.FOOD.RECIPES-#173 SCONES-CHEDDER Col "27 Aug 91" 1991
.RZ "CHEDDER DILL SCONES"
I have a pretty good recipe for cheddar dill scones. Granted, they aren't
sweet, but perhaps you could substitute ingredients.
.IH "Makes 16 scones"
.IG "2 \(12 cups" "all-purpose flour" "315 g"
.IG "4 oz" "shredded Cheddar cheese" "100 g"
.IG "\(14 cup" "chopped fresh parsley"
.IG "1 Tbsp" "baking powder"
.IG "2 tsp" "dill weed"
.IG "\(12 tsp" "salt"
.IG "\(34 cup" "butter or margarine" "175 g"
.IG "2" "eggs,"
slightly beaten
.IG "\(12 cup" "half-and-half"
.PH
.SK 1
Heat oven to
.TE 400 200 ,
.SK 2
In medium bowl combine all ingredients \fBEXCEPT\fR butter, eggs and
half-and-half. Cut in butter until crumbly. Stir in eggs and half-and-half
just until moistened.
.SK 3
Turn dough onto lightly floured surface; knead until smooth (1 min.). Divide
dough in half; roll each half into
.AB "8 inch" "10 cm"
circle. Cut each circle into 8 pie-shaped wedges. Place
.AB "1 inch" "2 \(12 cm"
apart on cookie sheets. Bake for 15-20 min. or until lightly browned.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Lisa Purvis
[e-mail]


.RH REC.FOOD.RECIPES-#173 CUCUMBER-APTZR Al "27 Aug 91" 1991
.RZ "EASY CUCUMBER APPETIZER"
.KY PARTY NOBAKE
A neighbor made this for a party & everyone loved it.
.IH
.IG "l loaf" "cocktail bread"
.IG "l large" "cucumber"
.IG "8 oz pkg" "cream cheese" "225 g"
.IG "1 pkg" "Good Seasons Italian Dressing Mix"
.PH
.SK 1
Mix dressing mix into the package of softened cream cheese - there are
variations of this, I add a little more garlic powder & dried basil, someone
else adds some mayo.
.SK 2
Spread cheese on cocktail bread, top with a slice of peeled cucumber &
sprinkle with a pinch of dill weed.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
no need to measure.
.WR
nancy bulinski
[e-mail]