STIR-FRIED COLLARDS, PORK TENDERLOIN AND PEANUTS

My son Herbert Jr (Tarri) makes collards as his signature dish, so here is another twist on the dish from Georgia for your files.

I found from someones clipping file on a shelf at Ross Department Store while out and about shopping in Georgia, on Sunday January 16, 2011, with long time friends Mary Joyce Mitchell, and Connie Taylor.

This is not a vegetarian or vegan recipe, but you can take out the tenderloin, and chicken stock, substitute it for vegetable base. I just thought the interesting use of hot sauce, and peanuts brings an interesting flavor to collard greens.

Hands on: 20 minutes Total time: 25 minutes  Serves:4

This combination of pork, collards, peanuts and hot sauce just says "Georgia" to me. If you like your collards cooked more, take a little longer for the first step and then proceed with the recipe. You could even do the collards ahead of time, or use leftover collards from another meal. Chicken base is a great pantry staple that adds flavor without the need for cups of chicken stock. You'll find it in the prepared soup section of your grocery store. With 2 tablespoons of hot sauce, this is pretty spicy. Use less if your household isn't into heat. Serve the dish with rice.

1 pound collards, washed, stemmed and chopped
1/2 teaspoon chicken base
2 tablespoons olive oil
1 pound pot tenderloin, trimmed and sliced into 1/2-inch rounds
2 tablespoons hot sauce
1/2 cup chopped roasted peanuts

In a large saucepan, and collard greens with enough water to cover. Add chicken base. Heat over high heat until water begins to boil. Cook until collards are your desired tenderness, 5 to 15 minutes. Drain.

In a large skillet, heat oil over medium heat. Add park, cook 2 minutes, turn over and cook 11 to 3 minutes or until just done. Add the greens and hot sauce and toss until everything is coated with hot sauce. Stir in peanuts.

Adopted from "The Best of Georgia Farms" by Fred Brown and Sherri M.L. Smith.

Vegetarian Kale Soup- from Baltimore MD

Eillen Miller, shared this recipe for all you vegan's on her facebook page.Some of us had problems when we went to the link, below is the recipe. This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans. Eileen's most famous weekend crock pot dish was chowder, she makes the best corn chowder I have ever tasted, even my own.


Also, a link to go to for a 21 Day Kickstart, is www.21daykickstart.org/ -

Vegetarian Kale Soup Recipe

1 lb dried white beans such as Great Northern, cannellini, or navy

2 onions, coarsely chopped

2 tablespoons olive oil

4 garlic cloves, finely chopped

5 cups vegetable broth

2 qt water

1 (3- by 2-inch) piece Parmigiano-Reggiano rind

2 teaspoons salt

1/2 teaspoon black pepper

1 bay leaf (not California)

1 teaspoon finely chopped fresh rosemary

1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick

8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces

1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Sunday Dinner with Mary Joyce and Connie

Homecoming, Mary Joyce left us on May 21st, 2011

Mary Joyce Mitchell, Portrait, Acrylic Glaze, 30" x 36"

" When it comes to family, we do not have the choice of who our relatives are, but we do have a choice on how we live and interact with each other. We still have to make an effort to form quality relationships and build lasting memories. So let us move forward on purpose and Love each other better, respect each other more, and communicate with open hearts and listening ears. I say this with much love to my sisters and brothers, sons and daughters, nieces and nephews, cousins, in-laws, and all these adopted into the family. I pray God's Abundant Blessings to all my family as we begin a new chapter in our life."

Hometown friends meet up in Atlanta: Sunday, January 16, 2011

These are two friends, mother and daughter, whom I have known from Fresno and Sacramento, California, since the mid 80's they both live in Atlanta, Georgia now. They have lived here for seven years, and surprise, January 13th was Mary Joyce's birthday, and January 15th was Connie R. Taylor's birthday.

They drove out to The Writer's Well, here in Sharpsburg, GA, so we could go to the Dekalb Farmer's Market. That was a fantastic place, a "World Market"  with so many cultures from Africa, the Caribbean, and the Middle East, not to mention the selection of food, spices, meat, wines, seafood, and live fish from all over the world. 

Mary Joyce has a collection of original paintings from my spirit keeper series; she contracted me to do this portrait for her book cover.

When we were in Sacramento, she invited everyone over. I tribute her for keeping her girls in the kitchen and learning recipes. I remember when she'd have all of us in the kitchen helping to prepare a pot of gumbo or Thanksgiving Dinner, or just because she has a flair for cooking and entertaining.

We had a lady's day outing, starting with going to worship at  World Changers Church International, where Clefo Dollar preached on the subject of food and pointed out in scripture where man calls for meat, corn, manna, and fish. So, of course, fruits and vegetables, I could picture a feast. After church, we went to Ruby Tuesday in College Park, Georgia Ruby Tuesday in College Park, Georgia; after church,  they had an excellent soup and salad bar.

VEGAN RECIPES AT THE WRITER'S WELL

VEGAN RECIPES- in my quest to eat healthier this decade I started to first withdrawal from all the bad eating habits I have fallen into over the years, take my system through the slow process of cleansing. That is one of my goals and also prepares myself with the knowledge of how to prepare dishes for guests that are vegan, visiting The Writer’s Well, for “Sunday Dinners”.  If you have a favorite recipe you can add them to the comments, and share them with our blog guest.

"This morning I was craving my favorite banana bread, but I have no bananas, there is ice on the road, and I have no plans on venturing outdoors. So I went into the cabinet to see what I can do to make a vegan apple bread, here are the online recipes that I'm going to try."

Vegan Banana Bread

1/3 cup low-fat soy milk
1 tsp. vinegar
2 Tbsp. flax meal
5 Tbsp. water
1 1/4 cups whole-wheat flour
1/2 cup soy flour
1 cup of sugar
1 Tbsp. baking powder
1/2 tsp. salt

1 cup mashed bananas (about two very ripe medium bananas)
1/2 cup applesauce
1/4 cup chopped pecans

1. Preheat oven to 325 degrees F.
2. Mix soy milk with vinegar; set aside.
3. Heat water for 30 seconds in the microwave.
4. Mix ground flax seeds with hot water; set aside.
5. Mix flours, sugar, baking powder, and salt in a large mixing bowl.
6. Mix bananas, applesauce, soy milk-vinegar mixture, and flax seed mixture in a medium mixing bowl.
7. Combine the banana mixture with the large bowl containing dry ingredients, and stir well.
8. Add chopped pecans and mix well again.
9. Pour into a greased 8″ square pan or loaf pan.
10. Bake in 325 degree oven for 1 hour (8″ square pan) to 1 hour and 15 minutes (loaf pan), or until a toothpick in the middle comes out clean.

Banana-Date-Walnut Muffins

Recipe by: Susan Voisin

1 cup whole wheat flour
3/4 cup unbleached white flour
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup natural sugar (I used the large crystal, unbleached kind)
3 very ripe bananas, mashed (about 1-1/4 cups)
1/2 cup vanilla soy milk
1/3 cup natural apple sauce
2 tbsp. agave nectar
1/4 cup chopped dates (optional)
1/4 cup chopped walnuts (optional)

Preheat the oven to 400 and spray a muffin pan with non-stick spray. Sift together the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana with the sugar, soy milk, apple sauce, and agave nectar.

Pour the banana mixture into the flour mixture and stir just until combined. Add in the dates and walnuts, and pour into 12 muffin cups. Bake for 15-20 minutes, until a toothpick comes out clean. Serve to everyone who came running toward the aroma of fresh-baked banana muffins!

Makes 12 muffins

Christmas Cookies a Tradition at Laurel Bobzien 2010

Laurel Bobzien Christmas Party on  December 19, 2010

Laurel used her mother’s antique cookie cutters, she had prepared at least six dozen cookies, all we had to do was spread the icing and decorate with sparkles, gold beads. This was a fun way to be creative and bring back some of the family traditions we often forget about during the Christmas season. Of course, we exchanged gifts, toasted great wines, and had tasty trays.

Buttery Sugar Cookies

Buttery sugar cookies are shaped then flattened with the bottom of a sugar-dipped glass.

Ingredients: •1 cup butter •2 cups granulated sugar •2 eggs, well beaten •2 tablespoons milk •1 teaspoon vanilla extract •3 cups flour •2 teaspoons baking powder •1/2 teaspoon salt •granulated sugar

Preparation: Cream butter; beat in sugar gradually. Add eggs, milk, and vanilla extract; stir to blend. Combine and sift flour, baking powder, and salt; add gradually to creamed mixture, mixing thoroughly. Cover and refrigerate for 4 hours or overnight. Shape dough into 3/4-inch balls. Place 2" apart on greased baking sheet. Flatten with bottom of glass that's been greased and dipped in granulated sugar. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to racks immediately to cool.
Makes about 3 dozen Christmas cookies.

 

Claire, an Urban Xplorer hosted Sunday Dinner December 12, 2010

SUNDAY DINNER FROM THE WRITER'S WELL IN GEORGIA



Sunday Dinner in Atlanta, at the Soul Vegetarian Restaurant South, 879 -B Ralph David Abernathy, Blvd.

Adilah and Jennifer "thanks for driving Jennifer"

Adliah Barnes founder of the Writer's Well....

"I am glad we all came together for dinner last night. (We made it happen!)

The company was good, the food healthy and a great way to introduce everybody to everybody.

 Here's to 2011 that brings each of us love, harmony, well being, peace of mind, perfect health, compatible relationships and abundance beyond measure!!



Renae Denise Artist,

"Not picture Alpha Bruton, and Cynthia Williams, but we were there enjoying the company of new friendships, and Sunday Dinner from the Writer's Well. in Sharpsburg Georgia."





Happy New Year 2011-01-01

It's a new year of family, food, fun, and fellowship. No better way to show how much you care about friends and family than to pull out the crockpot and start adding vegetables, spices, and a lot of love.

Kylan's Lemon Meringue Pie



Gioanna Stevenson holding Kylan's pie



Okay, the favorites are coming in; at the Stevenson's, this was the pie of the Thanksgiving dinner.

Ingredients

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inches) pie crust, baked

4 egg whites

6 tablespoons white sugar

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

3.To Make Meringue: In a large glass

4.Bake in preheated oven for 10 minutes, or until meringue is golden brown

 

Levelle's Traditional Favorites

There’s something special about being home for the holidays, and good food is part of every celebration and get-together! I hope you can add to your own traditional favorites. See you in the kitchen!

Levelle’s Fiesta Guacamole Dip 
2 (15 or 16 ounce) can refried beans (boil and season pinto beans, cook until done, mash beans)
1 94-ounce) can chop green chilies, drained (Fresh: remove seeds from jalapeño peppers)
1 (16-oz) container Sour Cream
1 package taco seasoning mix
3 ripe avocados, pitted and peeled
2 tablespoons ReaLime, Lime Juice from Concentrate or Real Lemon Juice
½ teaspoon seasoned saldt1/8 teaspoon garlic salt

Shredded cheddar or Monterey Jack cheese, chopped tomatoes (seeded), sliced green onions, sliced ripe olives.

In small bowl, combine re-fried beans and chilies; spread on large serving plate. Combine sour cream and taco seasoning; spoon over bean mixture, spread evenly. In small bowl, mash avocados; stir in ReaLime and salts; spoon evenly over sour cream mixture. Cover; chill several hours. Just before serving, garnish with cheese, tomatoes, green onions and olives. Serve with Tortilla Chips. Refrigerate leftover.

Cream Baked Cheesecake
1 ¼ cups graham cracker crumbs
¼ cup sugar
1/3  cup margarine or butter, melted
2, (8 oz) packages cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
3 eggs
¼ cup ReaLemon Lemon Juice from Concentrate
1(8oz) container heavy whipping cream, at room temperature
Almond or Butternut flavor

Preheat oven to 300, Combine crumbs, sugar and butter; press firmly on bottom of 9-inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually bat in sweetened condensed milk until smooth. Add eggs and ReaLemon mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with whip cream. Make 5 minutes longer. Cool Chill. Top with cherries pie filling.
Fresh Cherries.

Elsie’s Market Home for the Holidays,

Levelle's Thanksgiving Dinner 2010

MENU

Honey Glazed Turkey

  Dressing (Black Olives, Cornbread, Breadcrumbs)

Honey Glazed Ham (layered with pineapple, cherries, and cloves)

Sweet Potato Salad (Italian Dressing)

Mixed Greens (Spinach, Mustard, Collard)

Candied Yams

Dinner Rolls/Croissants

Dessert Bar:

Pineapple Upside Down Cake, 

Crump Cake, Pecan Pie,

Cherry Cheese Cream Cake Swirl 

Granny Smith Apple Pie, 

Sweet Potato Pie,

Sweet Tea

Coffee



Honey Glazed Turkey in Dressing

Pineapple Upside Down cake

 

Cherry Cheese Cream Pie, Apple Pies, and Sweet Potato Pies

Guest: Clayton, Anna, Lynette, Damen, Gerald Jr, Alpha, Heidi, and Host Levelle

Sunday Dinner at Babette's November 21, 2010

Try this Glazed Salmon and Pasta Salad if you want a real treat for a Sunday dinner. I had the leftovers on Monday, and the pasta salad was even better the day after for lunch.

Ingredients

1/2 cup olive oil
1/3 cup Smucker's Apricot Simply fruit Spreadable

2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
4 (6 ounces) salmon fillets

Directions

1. In a small bowl, combine the oil and butter, Smuckers Apricot Simply fruit Spreadable, garlic and almonds; set aside half of the mixture for serving. Before starting baking, coat pan with nonstick cooking spray. Bake salmon, uncovered, over medium heat for 6-8 minutes on each side or until fish flakes easily with a fork, basting frequently with Smuckers Apricot Simply fruit Spreadable mixture. Broil until crisp, remove from oven and serve with Asian Pasta Salad.
Ingredients


1 package of pasta (your choice)
1 cup blanched slivered almonds
1 cup dried cranberries
1/2 cup butter, melted
Medium tomatoes
1 red onion, chopped
3/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup green onions
1/2  cup broccoli
2 tablespoons soy sauce

Directions

1.In a medium saucepan over low heat boil noodles, almonds, and dried cranberries with melted butter or margarine. Once boiled take off heat, drain and cool.

2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.

3.In a large bowl , combine  chopped green onions, red peppers, broccoli. Add the noodle and soy sauce mixture. Toss to coat. Serve.

The Power of Chicken Soup

It is flu season in Chicago, and across the U.S. so I thought I'd repost this blog post.

....Chicken soup is love made visible, it's power may lie in letting a sick person know that matter to someone who cares enough to make them something nourishing and comfortable with their own hands. Soul stirring chicken soup, is Jewish penicillin, from Adeena Sussman who wrote the text for "The Power of Chicken Soup" from Martha Stewart Living.

Chicken soup contains an amino acid chemically similar to those in a drug used for bronchitis and respiratory infections. Betacarotene, potassium, and calcium, as well as antioxidants associated with improved health. Soup is a great way to liquid back into your system."

Basic Chicken Soup

Everyone has a personal spin on the recipe here is mines:  Chicken, 8 cups of water, the chicken is cooked until it is stewed and falling from the bones, skim foam, add salt. Reduce heat and simmer partially covered for 30 minutes. Remove breasts and set aside. Add carrots simmer particle covered for another 40 minutes. Remove remaining chicken, discard back and wings crosswise 1/4 inches thinly sliced to make 1-cup, 3- medium onions, 4-garlic cloves,  2-celery stalks sliced crosswise are added to the pot. All Soup can be refrigerated up to 3 days or frozen up to 3 months.

Thanksgiving Dinner- What's Your Plan

The holidays are here already, what are your plans for dinner? Take lots of pictures, set the table, decorate your place, this year share your special dinner with your blogging buddies. What was the funniest story that happened during the day? What is your family's tradition? Going to the movies, watching sports, raking leaves, or just crashing out due to the "I-tish"

Guest Artist Una from Scotland 2008- Set the table with lots of candles, and decorations.

SUNNIN LEBANESE CAFE

Sunday dinners take on all kinds of traditions, lately, mines are going out to dinner with friends. I am on the road traveling for the holidays Sunday dinner will be shared with family, and friends that I am meeting for the first time, and those that I have known for a lifetime.

I had a wonderful surprise dinner at Sunnin, a Lebanese Cafe in Long Beach, with my cousin Cece Antoinette, and her friend from the Temple, Lorenzo.




Tree in the Parking Lot of the Buddhist Temple

MENU

We started the evening with a Jallab, Lebanese Beer, and a palette of appetizers were summoned to the table, we ended the evening with, Baklawa, Mint Tea, and Lebanese Coffee.

CeCe Antionette, Alpha, and Varee- Cousins in Los Angeles 2010

Cousin Varee treated us to an afternoon lunch, all you can eat buffet. We caught up with what the family is doing, where we all are in life, hugged each other, until the next time.

SUNDAY DINNER AT SUSAN'S - BUTTER SQUASH SOUP

Sunday dinner at Susan's was great, I looked so forward to this get-to-gather with girlfriends of the "Urban Explores." Loreal, Claire, Susan, and me. We get together and talk about politics, clothes, shoes, latest shops, boyfriends, guy friends, lovers, you get my drift.  We usually begin the evening with appetizers. Loreal found these perfect pink candles from Wool's worth 10 cents, now these were really vintage. We exchanged gifts, my birthday was on the 4th, and hers is on the 20th.

Tonight we started the evening with an assortment of appetizers:

Cream Cheese, Salmon, Fruit Spread Pear, and Chiles, on Gourmet Crackers.

Loreal, bought Goat Cheese, and a Green Olive Spread

Wines

Chardonnay and Trader Joe's Red wine

Main Course:

Susan's Butter Squash Soup served with French Bread

Dessert:

Claire's Double Chocolate Cake

Loreal's Gingerbread

-----------------------------------------------------------
"Butternut Squash Soup II"
Entered by: pegs kitchen
Squash, sweet potato, celery, and onion cook up quickly into a thick, delicious soup.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 4 servings

INGREDIENTS:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 small sweet potato, chopped (about 1/4 cup)
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and small (pinch) of curry powder to taste

DIRECTIONS:

Put the whole squash in the microwave for about 4 minutes on high to make it easier to peel and split. Cut squash in half, clean out seeds, put cut side down in microwave pan with a small amount of water and microwave for 15 minutes on high. Cut into cubes. Melt the butter in a large pot, and cook the onion and celery until the onion is transparent. Add cubed squash and chopped sweet potato. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 30 minutes, or until all vegetables are tender. Remove some of the vegetables and set aside.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in veggies that were set aside and any remaining stock to attain desired consistency. Season with salt and curry powder to taste.



FOOTNOTES:
I did not use celery, but included a chopped carrot, and also an apple. I used two sweet potatoes, one butternut squash, one apple, one white onion, and sauteed curry powder with the onion, apple and carrot.

I like to also add a dash of Tony Cachere's seasoning to soups to give them a little kick. This is a delicate flavored soup so only add a dash

LETTUCE ENTERTAIN YOU- CHICAGO ARTISTS MONTH LUNCH WITH AN ARTIST

No Sunday Dinner, but I had a great lunch at Big Bowl, 69 E. Ohio with Erik DeBat, and a visiting artist Mario "Zore" Gonzalez Jr. from Oakland California.

What's fresh at Big Bowl? Everything, really. Should the dish be curry, it came together, spice by spice, toasted and ground here. A great curry can't be faked and it's the layer of flavors that make it pop; something a can can't do. Watch out if the dish is deemed spicy. Chiles are blackened for the depth of flavor and those fresh hot Thai chiles mean business.

Then we went over to the Carroll Albany Artist Building for their annual art open, and tour of open studios. Kahil Al ZaBar and his trio performed. This year he made two huge pots of homemade chili, with black beans, and ground turkey, with cornbread. Man! between all the beer and wine from each space, it was a wonderful Sunday afternoon.

Yes, we did "Wash Our Hands First."

GRILLED RED SNAPPER AND RAGOUT STEW in Ramstein

I was out and about in Ramstein when I went into Natalie's Beauty Supply Store. Natalie is from Jamaica. Not only does she sell hair products, wigs, imports, shoes, boots, but you guessed it she has one room in her store where she sells imported Ackee food from Jamaica. I got a frozen ten-pound whole red snapper, head, eyes, tail, and all to grill for Friday night dinner.

1 red snapper chart-grill seasoning

Lemon pepper

Garlic powder

Salt & pepper
Soy sauce
Lime slices (optional)






Cut 2 slits across red snapper on both sides. Sprinkle one side liberally with soy sauce, salt, pepper, char-grill seasoning, lemon pepper, and garlic powder. Place 2 or 3 lime slices over fish. Place fish, seasoned side down, on basket for grilling. Season another side of fish the same as the first side. Clamp fish in basket and grill over the charcoal about 15 minutes on each side or until fish flakes easily. (30 minutes is too tough)

For the ragout: (French- ragu)

3 tablespoons extra-virgin olive oil
12 fingerling potatoes or small new potatoes
12 cipollini onions, roasted, peeled and halved
12 artichoke hearts, cooked and quartered
24 green olives, pitted
1/2 cup chicken stock
Salt and freshly ground black pepper

For the Sauce Vierge:
1 lemon
3 cloves garlic, chopped
2 tomatoes, peeled, seeded, and diced small
1/2 cup parsley leaves
2 tablespoons extra-virgin olive oil
Salt and pepper

Directions
For the Fish on the Stovetop:
Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.

For the Ragout:
In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.

For the Sauce Vierge:
Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.

Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.

Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Will, I contest it was great.

Peach Habanero Sauce

Compliments of Caryl Henry my friend in DC, enjoy.

PEACH HABANERO SAUCE 

1 Golden Habanero (or 2 or 3 other Habaneros), seeded and chopped
1 cup chopped peaches (about one 15 oz can drain and chopped)
1/2 cup finely chopped onions
3 cloves garlic, minced
2 Tbsp fresh lime juice (about 1/2 lime)
1/4 cup white wine vinegar
3/4 cup fresh orange juice (about 1 big orange)
1/4 tsp salt
4 Tbsp light brown sugar


Combine ingredients in a blender jar and liquefy. Transfer to a small saucepan and slowly bring to a boil over medium heat, providing good ventilation. Simmer 5 minutes. Strain into sterilized jars.

Yields about 1 3/4 cup.

Grilled Orange-Coriander Steaks

Ground coriander flavors marinade.
1 teaspoon grated orange peel
¾-cup orange juice
1-small onion, chopped
3-garlic pressed or minced
¼ cup white wine vinegar
1 ½ tablespoon ground coriander
1-teaspoon cracked black pepper
1-teaspoon dry basil leaves

4- Tender beefsteaks such as New York strip or loin (each about 8 oz, and about 1” thick)

Watercress sprigs
Salt

Mix orange peel, juice, onion, garlic, vinegar, coriander, pepper, and basil. Cover and chill ½ cup of the; mixture until serving. In a 9- inch pan, coat steaks with remaining marinade. Cover and chill, turning meat once, 4 hours or up to overnight.

Lift steaks from marinade and place on a grill, 4 inches from heat, over a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds) Cook, turning once, until browned on outside and pink inside (cut to test), 14 to 18 minutes total. Place steaks on warm plates. Garnish with watercress. Offer reserved marinade to spoon over each piece. Sprinkle with salt to taste. 
Makes 4 servings. Kazuko Nakane, Seattle. May 1987 Sunset.

A HAPPY BIRTHDAY CAKE & Banana Pudding

Banana Pudding

Happy Birthday Cake

(Bolo Espera Marido) Brazil

German products I used to make the cake:

Haltbare Schlagsahne (whipping cream)

Kokosnuss geraspelt- (coconut)

Feinaucker - (sugar)

Weizen Mehi (flour)

Feine Speisestarke- (cornstarch)

Original Back in- (baking powder)

Apricot Jam-

"I think I will stick with American products that I know for the next time I make this cake. The problem here was not that the cake wasn’t made right, it was a very heavy cake, heavier than a pound cake, and very rich. Substituting sea salt, for table salt made the cake a little salty. But the icing compensated for it, and the cake was able to hold more of the orange liqueur. I also think that the spirit of which the cake was made will be a conversation piece for years to come."