September 2010 Recipes (7)

Pollo de Juarez

I like chicken. From any style I enjoy the flavors absorbed by the chicken meat and the price is nice, too. I like the thigh because of the ammount of darker, jucier meat avalable per peice. Juarez's culinary arts are flavorful and specific to the region of Chihuahua, State in Mexico. Cumin and Cayenne Pepper Sauces are common as with Jalapeño and Habañera sauces. Each exceeding the fire alarm limits ...ever so much. The Habañero is 100,000… Continue

Added by Michael Stice on September 29, 2010 at 6:00pm — No Comments

Walkabout Soup receipe from Outback

Walkabout Onion Soup with Chicken Broth and Velveeta

Ingredients -

For the Soup:

2 cups yellow sweet onions, sliced thinly

2 chicken bouillon cubes

2 tablespoons butter

¼ cup Velveeta cheese, in cubes

¼ teaspoon black pepper

¼ teaspoon salt

15 oz can chicken broth

Cheddar cheese, shredded, for garnish

For the White Sauce:

3 tablespoons all purpose flour

3 tablespoons butter

1 ½ cups whole milk

¼ teaspoon… Continue

Added by Ken Wilcox on September 28, 2010 at 2:34pm — No Comments

Orange, de melon et de soupe de champagne...

Chilled Cantaloupe Soup with Champagne

Constituents

1 cantaloupe, remove seeds and flesh, puréed.

.25 C honey --just for recognition

1 Can orange juice concentrate

2 Cs chilled dry champagne--add more if the champagne succums to the other flavors

Fresh mint leaves for garnish

Structured Guidence

In a blender puree the cantaloupe in batches with the honey… Continue

Added by Michael Stice on September 20, 2010 at 11:00am — No Comments

Nassau Spiced Torte

The last time I was in the Bahamas I happened across this wonderful little pastery shop. Located in the middle of Nassau I found a pastry chef who had been trained in France but loved the world of spices he had grown up enjoying. This torte is a result of what his skills and the Island's flavores have produced.

The Siboney Indians, the first known residents of the Bahamas, survived here about 7,000 years ago on conch and fishing. Their meals used little of the islands spices from… Continue

Added by Michael Stice on September 16, 2010 at 11:00pm — No Comments

Kirschwasser Torte

Chocolate and cherry lover's dream, or nightmare...

When I was still looking to find my place in the culinary world, I played with foods form all over the globe. I still do but to a lesser extent since I really like Med, European and Frankish foods. One of my passions is pastries. I love Chocolate and Kirshwasser. So I photgraphed a Black Forest Cake that I produced with a little help from a German friend: This is his version of Kirschwasser Torte or Schwartzwald… Continue

Added by Michael Stice on September 16, 2010 at 9:00pm — No Comments

Boeuf Bourguignon

...A cold weather favorite.

You can use various cooking vessels and shape your vegetables; however, Boeuf Bourguignon is a very simple, hearty and flexible dish that may be served over any type of complex carbohydrate (rice, noodles and or as a semi-liquid, reduced stew).

It is to have a very beefy stew taste, yet, you want the agrarian compliment of vegetables to shine forth; and, the longer you process the stew, the… Continue

Added by Michael Stice on September 15, 2010 at 3:00pm — No Comments

To Suvlaki, or not:

Suvlaki and variations,

Historically, Suvlaki (or kalamaki) was and still is the same in the Middle East—it is skewered, grilled meat (chicken, beef, lamb, pork—even sea food). There are ways to ask for Suvlaki; if you ask specifically for pita bread Suvlaki