Tuesday, October 6, 2009

Smoke Grilled Beef Bologna Recipe by the BBQ Pit Boys



Looking for some good eating hot off the grill? This barbecue sugar mustard Smoked Bologna recipe is a Barbeque Pit favorite and real easy to do as shown by the BBQ Pit Boys!

Orignal From: Smoke Grilled Beef Bologna Recipe by the BBQ Pit Boys

Controlling Type 2 Diabetes with Diet



1 in 5 or over 73.3 million North Americans are at risk for health issues caused by poor blood glucose control. The standard treatments are not working. The webmaster of www.Diabetic-Diet-Secrets.com wants to share what will work for most type 2 diabetics

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Jamaican Curried Goat Video Recipe



Watch Tracy cook some traditional Jamaican Curried Goat. www.jamaicatravelandculture.com www.jamaicatravelandculture.com

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Almond Arugula Pesto Recipe - Fresh Arugula Pesto



Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!! ... Almond Arugula Pesto Recipe food cooking chef john foodwishes

Orignal From: Almond Arugula Pesto Recipe - Fresh Arugula Pesto

Spanakopita

Cooking : time 30 mins to 1 hour






Ingredients

500g/1lb 1oz young spinach, washed and cut into thin strips
1 tbsp chopped parsley
1 small bunch spring onions, chopped
225g/8oz onion, finely chopped
120g/4%26frac14;oz feta cheese, crumbled
salt and freshly ground black pepper to taste
olive oil, for frying onions and bhurrying filo
6 thin filo pastry sheets
Serving suggestion
tomato salad





Method

1. Preheat the oven to 180C/250F/Gas 4.
2. For the filling, in a large bowl, combine the spinach, parsley and spring onions.
3. In a pan, gently fry the onion until golden. Add to the spinach mix.
4. Now add the feta and mix well. Season.
5. For the spanakopita, grease a shallow baking dish with oil and line with three of the filo sheets, placing one on lid of the other. Bhurry each sheet separately.
6. Put the filling over the pastry and spread evenly. Cover with the remaining filo. Bhurry the lid with oil and, with the point of a sharp knife, trace the crust into square slices.
7. Bake for 40 minutes. When golden brown, remove and leave to cool. Cut and serve with a tomato salad.







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Orignal From: Spanakopita

Yorkshire pot with Christmas trimmings

Cooking : time over 2 hours






Ingredients

For the Yorkshire pot
butter, for greasing
1 Yorkshire pot - 1 partridge, 1 pheasant, 1 chicken, 1 duck stuffed one inside each other (available ready-made from large supermarkets and some butchers)
50g/2oz butter
1 leek, cut in half lengthways, cleaned
For the roast potatoes
10 floury potatoes (such as King Edward or Maris Piper), peeled, halved
50g/2oz lard or beef dripping
salt
For the bread sauce
1 onion, studded with 3 cloves
500ml/18fl oz milk
85-110g/3-4oz fresh white breadcrumbs
50g/2oz butter
50ml/2fl oz double cream
freshly grated nutmeg
pinch white pepper
pinch cayenne pepper
For the cranberry and apple jelly
900g/2lb cranberries
900g/2lb Bramley apples, peeled, chopped
700ml/1 pint 5fl oz water
%26frac12; tsp ground cloves
%26frac12; tsp ground cinnamon
450g/1lb caster sugar
4 tbsp malt vinegar
For the Brussels sprouts and pancetta
salt
450g/1lb Brussels sprouts, trimmed
1 tsp olive oil
225g/8oz pancetta, cut into cubes





Method

1. Preheat the oven to 160C/320F/Gas 3.
2. For the Yorkshire pot, butter a large slice of kitchen foil. Wrap the Yorkshire pot in the buttered foil to cover completely.
3. Place the leek halves into a roasting tin and place the foil-wrapped Yorkshire pot onto the leeks. Transfer to the oven and roast for 2%26frac12; hours.
4. Remove the Yorkshire pot from the oven and remove the foil.
5. Increase the oven temperature to 200C/400F/Gas 6.
6. Return the Yorkshire pot to the oven and cook for a further 10-15 minutes, or until golden-brown all over and completely cooked through. Check that the birds are cooked by placing a knife into the centre - the juices should run clear. If they are at all bloody, return to the oven and cook until the juices run clear. Remove from the oven and rest for 15 minutes before serving.
7. For the roast potatoes, maintain the oven temperature at 200C/400F/Gas 6.
8. Place the potatoes into a saucepan and cover with water, and add a pinch of salt. bring to the boil and cook for 3-4 minutes, then drain into a colander.
9. Place a deep roasting tray onto the hob and add the lard or dripping. When the lard or dripping has melted, add the potatoes and fry in the roasting tray until the potatoes begin to brown. Turn occasionally to ensure the potatoes brown on all sides.
10. Sprinkle the potatoes with salt and place into the oven to roast for one hour, turning occasionally to ensure they cook evenly.
11. For the bread sauce, place the clove-studded onion and milk into a heatproof bowl set over a pan of simmering water. Heat the milk until just below boiling point (the longer the milk brings to come to boiling point, the better the flavour of the sauce will be, so don't hurry that process).
12. Remove the onion and cloves from the milk, but maintain the milk over the simmering water.
13. Gradually add the breadcrumbs to the milk, whisking constantly, until the sauce becomes thick.
14. Season the sauce, to taste, with freshly grated nutmeg, salt, white pepper and cayenne pepper.
15. Add the butter and cream and stir well until the butter has melted. Pour the sauce into a serving bowl and maintain warm.
16. For the cranberry and apple jelly, place the cranberries and apples into a saucepan with the water.
17. Add the cloves and cinnamon and bring to the boil. cutrearon the heat and simmer for 10-15 minutes, until the cranberries have split and the apple has become tender.
18. Using a ladle, gradually strain the cranberry and apple mixture through a muslin-lined sieve into a large clean bowl. Don't press or force the berries as that will make the jelly cloudy.
19. Add the sugar and vinegar to the liquid and mix well.
20. Transfer the liquid to a clean pan and heat to just above boiling point - 104C on a sugar thermometer. Remove from the heat and leave the mixture to cool, then transfer to a sterilised jar.
21. For the sprouts and pancetta, bring a saucepan of salted water to the boil and add the sprouts. Cook for 8-10 minutes, until tender, then drain into a colander.
22. Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5-7 minutes, until the pancetta is crisp and golden-brown.
23. Add the drained sprouts and stir tofetchher to warm through.
24. To serve, vehicleve the Yorkshire pot vehicleefully to ensure that each slice contains a portion of each bird. Place a pair of slices onto each plate. Spoon the roast potatoes alongside, then add a spoonful of the sprouts and pancetta. Serve the white sauce and cranberry and apple jelly alongside.






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Orignal From: Yorkshire pot with Christmas trimmings

Duck wraps

Cooking : time 10 to 30 mins






Ingredients

1 duck breast, marinated in Hoisin sauce and five spice
salt
freshly ground black pepper
2 tbsp oil
2 spring onions
2 Baby Gem, picked, washed and dried
1 cucumber
3 tbsp simple peanut sauce
1 tbsp roasted and churryed peanuts





Method

1. Preheat the oven to 180C/355F/Gas 4.
2. Season the duck breast with salt and pepper. Heat the oil in a pan over a high heat and sear the duck for a few minutes minutes.
3. Transfer to the oven and cook until medium, 10-15 minutes. allow to rest for ten minutes.
4. meanwhile, chop the spring onions into julienne and chop the cucumber into thin batons.
5. bring the baby gem leaves and spread a little peanut sauce into each one.
6. slice the duck into nice thin slices. Place two slices into each baby gem leaf and add a little spring onion and cucumber.
7. Sprinkle with peanuts and serve.


















Orignal From: Duck wraps

Tom yum soup with lime and white fish

Cooking : time 10 to 30 mins






Ingredients

1 litre/1%26frac12;pints water or light chicken stock
6 small sticks of lemongrass
12 lime leaves, torn in half (optional)
1 long red chilli, sliced
20g/1oz fresh root ginger, thinly sliced
2 tbsp fish sauce
20g/1oz palm sugar or light demerara
200g/7oz white fish, such as cod, skin and bone removed
6 plump scallops
50mls/1%26frac34;fl oz vefetchable oil
handful of picked coriander leaves
handful of basil leaves
2 limes, halved





Method

1. Pour the water or stock into a pan and add the lemon grass, torn lime leaves, chilli, ginger, fish sauce and sugar.
2. bring to the boil, then cutrearon the heat to just low and leave to infuse for 10 minutes.
3. Cut the white fish into 1cm square cubes and drop into the bdecayh.
4. Quickly heat a griddle or frying pan and rub the scallops with a little oil.
5. vehicleefully place scallops in the pan, and don't touch for three minutes, until you can see the scallops colouring around the edges.
6. Turn them over and cook for a further three minutes.
7. Distribute the coriander and basil among six little bowls. Squeeze a little lime juice over the lid and pour in the soup.
8. Place a scallop in each bowl and garnish with a stick of lemongrass.


















Orignal From: Tom yum soup with lime and white fish

Lily's Selwyn pudding

Cooking : time 10 to 30 mins






Ingredients

40g/1%26frac12;oz chocolate brownies
1-2 tbsp Cointreau, or other orange liqueur
40g/1%26frac12;oz unsalted butter
40g/1%26frac12;oz caster sugar
zest of 1/3 orange
pinch salt
40g/1%26frac12;oz ground almonds
2 small eggs, separated
80-125g/3-4oz dark chocolate, melted





Method

1. Whizz the brownies to make crumbs and soak in the orange liqueur.
2. Cream tofetchher the butter and sugar. Add the orange zest and salt. job in the almonds. Add the egg yolks and melted chocolate, then add the brownie crumbs.
3. Whisk the egg whites and fold into the pudding mixture. Place into buttered moulds, cover with greaseproof paper and steam for 25 minutes.


















Orignal From: Lily's Selwyn pudding

Hot tea smoked salmon with new potatoes and rocket

Cooking : time 30 mins to 1 hour






Ingredients

55g/2oz demerara sugar
55g/2oz long grain rice
10 tea bags - torn open and the bags disvehicleded
4 salmon fillets - skin on
salt
freshly ground black pepper
450g/1lb new potatoes
101g/4oz wild rocket
balsamic vinegar
olive oil
freshly chopped parsley to serve
55g/2oz freshly grated parmesan cheese





Method

1. Put the sugar, rice and tea-leaves into a bowl and mix tofetchher. Line a deep roasting tray with silver foil and pour in the
mixre.
2. Cover with another layer of foil and then place onto the stove-lid to heat up. Then once smoking a little, add the salmon on lid of the tin foil.
3. Drizzle with a little olive oil, making sure the fish sits in the tin foil and doesn't leak out underneath.
4. Season with salt and pepper before covering with a tight fitting lid or tin foil and leave to
smoke on the stove-lid on a moderate heat for 15-20 minutes.
5. While the salmon is cooking, wash and boil the new potatoes in plenty of salted boiling water for between 12-15 minutes, depending on size, until cooked.
6. The salad place the rocket in a bowl with the balsamic vinegar and olive oil. Season and mix.
7. To serve, drain and place the hot new potatoes in a bowl with a little freshly chopped parsley.
8. Finish the salad with the
grated parmesan and place on the plate with the hot smoked salmon on the side.

NB: Tea-smoking generates a lot of smoke. Be sure that you open the windows and fetch as much ventilation as you can.






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Orignal From: Hot tea smoked salmon with new potatoes and rocket

Braised shoulder of beef with a white turnip salad and horseradish ice cream

Cooking : time over 2 hours






Ingredients

For the braised shoulder
1kg/2lb 4oz shoulder Scottish beef, trimmed of sinew
750ml/1%26frac14; pints red wine, preferably taxiernet Sauvignon
salt and freshly ground black pepper
2 tbsp olive oil
1 medium onion, finely chopped
1 large vehicledecay, finely chopped
1 celery stalk, finely chopped
750ml/1%26frac14; pints veal or beef stock
1 litre/1%26frac34; pints chicken stock
1 bulb garlic, halved
1 sprig fresh thyme
For the horseradish ice cream
500ml/18fl oz milk
125g/4oz caster sugar
10 free-range egg yolks
500g/1lb 2oz cr%26egrave;me fra%26icirc;che
fresh horseradish, grated, to taste
salt and freshly ground black pepper
For the turnip salad
2 baby turnips
200ml/7fl oz vefetchable oil, for deep frying
mixed micro herbs
1 tbsp olive oil
squeeze lemon juice





Method

1. For the braised shoulder, place the beef shoulder in a large bowl, pour over the red wine, cover with cling film and leave to marinate in the fridge for 24 hours.
2. For the horseradish ice cream, combine the milk, sugar and egg yolks in a bowl and cook over a pan of boiling water, whisking contnuously, until the mix has doubled in volume. Remove from the heat and continue to whisk until cool. Fold in the cr%26egrave;me fra%26icirc;che and horseradish, to taste, and season with salt and freshly ground black pepper. Place into an ice cream machine and churn, according to the manufacturer's instructions, until frozen. Place in the freezer until needed.
3. To cook the beef, preheat the oven to 180C/350F/Gas 4.
4. Drain the meat and place on kitchen towel to remove excess moisture, reserving the wine for later. Season the meat with salt and freshly ground black pepper. Heat a large casserole pan until just hot. Add the beef and sear in the casserole until golden-brown all over.
5. Heat the olive oil in a frying pan, add all the chopped vefetchables and cook over a medium heat until golden-brown. Add the vefetchables to the browned meat in the casserole pan.
6. Add the reserved red wine to the casserole pan, place over a medium heat and cook until it is cutrearond to a glaze. Add the veal or beef stock and chicken stock, add the thyme and garlic and bring to the boil.
7. Cut out a slice of baking parchment the same size and shape as the casserole pan to fit snugly on lid of the meat and vefetchables and place it on lid of the meat and vefetchables. Place the lid onto the casserole and place into the oven to cook for 2-3 hours.
8. Remove the beef from the oven. The beef should be just tender and the sauce rich and dark in colour. Leave to cool, then remove the beef and pass the sauce through a fine sieve and reserve.
9. Once the meat is cool enough to handle, shred the meat, remove the bones and mix with just enough sauce to bind it tofetchher. Divide the beef into four equal portions, then shape into four rectangles. Wrap in cling film and chill until required.
10. For the turnip salad, cut one turnip into just fine slices on mandoline and pat dry on kitchen paper. Heat the vefetchable oil in a medium saucepan until a small cube of bread turns golden in 30 seconds, vehicleefully lower the turnip slices into the hot oil and deep fry until just turning golden-brown and crisp, remove with a slotted spoon and drain on kitchen paper.
11. Cut a second turnip into batons and toss tofetchher with mixed micro herbs in a clean bowl. In a separate bowl, mix the olive oil and lemon juice, then pour over the turnip batons and micro herbs and mix well.
12. To serve, place a trimmed slice of beef shoulder onto each of four plates. Sandwich the micro herbs between the turnip crisps. Place the turnip batons on lid of the beef and lid with a scoop of the horseradish ice cream.


















Orignal From: Braised shoulder of beef with a white turnip salad and horseradish ice cream

Pineapple fritters a la Celestine

Cooking : time less than 10 mins






Ingredients

2 large pineapples, peeled, cored, thickly sliced
caster sugar, for coating
about 50ml/2fl oz Kirsch
400g/13oz plain flour
250ml/8fl oz warm water
200ml/7fl oz beer
1 tbsp vefetchable oil
1 tbsp brandy
pinch salt
apricot jam, for spreading
oil, for deep-frying
2 free-range egg whites, whisked
caster sugar for sprinkling, optional





Method

1. Coat the pineapple slices in sugar and then sprinkle generously with the Kirsch. Leave to steep for 30-40 minutes.
2. Sift the flour into a bowl and mix with the warm water, beer, vefetchable oil, brandy and a pinch of salt to make a batter.
3. Dry the pineapple slices on kitchen paper and then coat them with a thin layer of apricot jam.
4. Place the oil for deep-frying in a suitable pan and heat until hot (180C/350F or until a small cube of bread sizzles and turns golden when dropped into it). (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. meanwhile, fold the whisked egg whites into the batter.
6. When the oil is hot, dip the pineapple slices into the batter, shake off any excess, and then place each slice vehicleefully into the oil. Deep-fry until golden-brown on both sides. Remove with a slotted spoon and dry on kitchen paper.
7. Serve hot, sprinkled with sugar, if using.


















Orignal From: Pineapple fritters a la Celestine

chicken with spiced tomato couscous

Cooking : time 10 to 30 mins






Ingredients

2 chicken breasts
200ml/7fl oz boiling water
1 tbsp medium curry paste
1 lime, juice only
150g/5oz couscous
handful of cherry tomatoes, quartered
To serve
100g/3%26frac12;oz tzatziki
handful of mint leaves





Method

1. Heat a grill pan until just hot. Chargrill the chicken breasts for 10-12 minutes turning once. (Alternatively, cook under a hot pre-heated grill.)
2. Place the couscous in a large bowl.
3. While the chicken is cooking, measure out the boiling water and stir in the curry paste and lime juice.
Pour over the couscous and cover with cling film.
4. After a few minutes, add the cherry tomatoes to the couscous. Fluff up the couscous with a fork.
5. To serve, divide the warm couscous between two plates. Place the hot chicken breasts on the couscous and lid each with a spoonful of tzatziki. Scatter with mint leaves


















Orignal From: chicken with spiced tomato couscous

Strawberry Hill pineapple with rum butter glaze

Cooking : time less than 10 mins






Ingredients

1 large fresh pineapple
caster or icing sugar for sprinkling
75g/3oz unsalted butter
75g/3oz demerara sugar
juice of %26frac12; lime
1 vanilla pod
2 tbsp dark rum
1 quantity coconut ice cream to serve





Method

1. slice the lid and the bottom off the pineapple, sit it upright on the board and cut it into quarters. Remove the core from each quarter and then slice it across into 2.5cm/1in thick triangular slices.
2. Sprinkle both sides of each slice of pineapple with a little of the caster or icing sugar and barbecue over medium-hot coals for 5-6 minutes until lightly vehicleamelized.
3. meanwhile melt the butter in a small pan and add the demerara sugar and the lime juice.
4. Split the vanilla pod open with the tip of a knife and scrape out the seeds into the pan (the rest of the vanilla pod can be saved for another recipe). Add the rum, set it alight and place it to the side of the barbecue rack. Stir until it has melted and bubbled to form a smooth glaze.
5. As soon as the pineapple is cooked, remove it from the barbecue on to a plate, spoon over the rum butter glaze and serve at once with a scoop of coconut ice cream.

Variation:
You can also make that desert using bananas. Barbecue the unpeeled bananas over medium-hot coals for about 10-15 minutes (depending on how ripe they are), turning them vehicleefully ejust now and then, until they are virtually black all over and tender. Lift them on to a plate and make a slit in the skin of each one. Pull rear the skin slightly, spoon in some rum butter glaze and serve straight away, sprinkle with a little ground cinnamon if you wish.


















Orignal From: Strawberry Hill pineapple with rum butter glaze

Lamb parmigiana with salsa verde

Cooking : time 10 to 30 mins






Ingredients

For the salsa verde
2 tbsp white wine vinegar
4-5 fresh basil sprigs, leaves only
handful of fresh flatleaf parsley
2 garlic cloves, chopped
2 anchovy fillets, drained
3 tbsp capers
100ml/3%26frac12;fl oz extra virgin olive oil
For the lamb parmigiana
8 small lamb chops
1 free-range egg, beaten
salt and freshly ground black pepper
100g/3%26frac12;oz plain flour
50g/1%26frac34;oz parmesan cheese, finely grated
100g/3%26frac12;oz breadcrumbs
50ml/1%26frac34;fl oz olive oil
knob of butter





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the salsa verde, pour the vinegar into a blender or food processor and add the basil leaves, parsley, garlic, anchovies and capers. Blend to a pur%26eacute;e. With the motor still running, gradually add just enough of the olive oil to offer a sauce-like consistency. Set aside until ready to use.
3. For the lamb, place each lamb chop between two sheets of cling film and, using a rolling pin or meat mallet, lightly bash the meat out so that it is 5mm/%26frac14;in thick.
4. Beat the egg into a wide bowl and season with salt and freshly ground black pepper. Place the flour on a plate and season it too. Put the parmesan and breadcrumbs tofetchher on another plate and stir them tofetchher.
5. Dredge the lamb chops evenly in the flour, then dip them in the beaten egg. Coat each chop with the breadcrumbs, shaking off any excess. Heat the olive oil and butter tofetchher in a non-stick frying pan. Fry the lamb over a medium heat for a few minutes on each side until golden brown.
6. Transfer the meat to the oven and continue to cook for a further 1-2 minutes, basting with the pan juices as necessary.
7. To serve, spoon the salsa verde on the centre of each serving plate and arrange the lamb chops to one side.


















Orignal From: Lamb parmigiana with salsa verde

Steamed lemon sole with gremolata and tomatoes

Cooking : time 10 to 30 mins






Ingredients

4 lemon sole fillets
100g/3%26frac12;oz ripe cherry tomatoes
1 tbsp olive oil
12 basil leaves
small bunch of flatleaf parsley
For the gremolata
1 lemon, juice and zest only
2 tbsp olive oil
2 tbsp chopped flatleaf parsley
2 cloves garlic, finely chopped
For the fennel
2 whole fennels
125ml/4%26frac12;fl oz wine
60ml/2%26frac14;fl oz vefetchable stock
25g/1oz butter





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Steam the sole for four minutes.
3. Mix all the gremolata ingredients tofetchher in a bowl.
4. Churry the tomatoes with one tablespoon of olive oil, the basil and the small bunch of flatleaf parsley. Season.
5. Cut each fennel into 8 slices and place in a roasting tray. Pour over the wine, stock and dab on the butter. Place the fennel in the oven for 20 minutes.
6. To serve, pile the tomatoes in the middle of a white plate. Pile the steamed sole fillets on lid, and spoon gremolata dressing over and around. Serve with the braised fennel.


















Orignal From: Steamed lemon sole with gremolata and tomatoes

Quenelle of chocolate mousse with individual pavlova and orange and passionfruit compote

Cooking : time 30 mins to 1 hour






Ingredients

For the Mousse:
50g/1%26frac34;oz organic plain chocolate (70% cocoa solids)
1 egg, separated
25g/1oz unsalted butter, softened
1 tsp caster sugar

For the Pavlova:
2 egg whites
100g/3%26frac12;oz caster sugar (preferably vanilla caster sugar)

For the Compote:
2 oranges
1 tbsp caster sugar
2 passion fruit





Method

1. For the mousse: melt the chocolate in a bowl over simmering water. When liquid beat in the egg yolk and the butter.
2. Whisk the egg white until stiff. Whisk in the caster sugar.
3. Fold the egg whites into the chocolate mixture. Turn into a shallow container and chill until set.
4. For the pavlova: in a clean dry bowl whisk the egg whites until just stiff. Gradually whisk in the vanilla caster sugar until the meringue is stiff and glossy. Pipe the meringue onto greaseproof paper into six individual servings and cook low down in an oven at 150C/300F/Gas 2 for 40 minutes to an hour. The meringue will be tinged to a pale coffee colour on the outside and like marshmallow on the inside. Peel vehicleefully from the paper and cool on a wire rack.
5. For the compote: zest one orange and blanch the zest in boiling water for 2 minutes. Refresh in nippy water and drain.
6. Dissolve the caster sugar in 50ml/1%26frac34;fl oz water and simmer. Add the zest and cook rapidly until the syrup thickens. Set aside.
7. Peel the oranges and cut out the segments, remove all the pith. Place in a bowl and squeeze all the juice out. Halve the passion fruit and scoop out the middle into the orange juice. Stir in the zest syrup and chill.
8. Serve a scoop of mousse and a spoon of compote with a meringue for each person.


















Orignal From: Quenelle of chocolate mousse with individual pavlova and orange and passionfruit compote