More Soulful Recipes January 10th, 2003 (Part 2)

Publisher: Willie Crawford

http://www.chitterlings.com
Member - International Council Of Online Professionals
Member - Northwest Florida Better Business Bureau

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What's In This Issue:

Recipe: Fried Wonton with Sweet and Sour Sauce
Recipe: Easy Baked Alaska
Recipes: Golden Cheese Fondue, Chocolate-Almond Pudding Fondue
Recipe: Pueblo Pie
Recipe: Senegalese Rice And Fish Stew
Recipe: Pea Soup And Meat (African)
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From: 'Elvee O'Kelley'
Date: Fri, 10 Jan 2003 08:40:50 -0600
To: posts@chitterlings.com
Subject: Wonton

Fried Wonton with Sweet and Sour Sauce
Serves 4 to 6

Easy recipe and delicious!

Ingredients:

For the wonton

1/2 pound lean ground pork
4 ounces shrimp, diced
1 egg
1/3 cup water chestnuts, finely diced
1/8 cup carrot, finely diced
1/8 cup celery, finely diced
1/4 cup cilantro, chopped
1/4 cup scallions, minced
1/8 tsp black pepper
1/8 tsp. salt
25 wonton wrappers
cooking oil for frying (as needed)
sweet and sour sauce (store bought brand works fine)

Method:

Combine all ingredients in bowl. Mix thoroughly. Season with
salt and black pepper. Portion filling into wonton wrappers
and seal to form stuffed noodles. Place on tray and lightly
dust with flour. Refrigerate.

Heat oil to 375 degrees F and fry wonton until golden brown
and crispy. Transfer and drain on paper towels. Place fried
wonton onto plates or a serving platter. Place sweet and
sour sauce in a small bowl and serve with fried wonton.
Serve hot.

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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Dessert

Easy Baked Alaska

Ingredients

2 quarts vanilla ice cream, softened
1 package white cake mix
1 egg, room temperature
1/2 teaspoon almond extract
8 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar

Directions

Line the bottom and sides of an 8-inch round mixing bowl or
deep 8-inch square container with foil. Spread ice cream in
container, packing firmly. Cover and freeze 8 hours or until
firm.

Preheat oven to 350 degrees F (175 degrees C). Grease and
flour an 8x8 inch pan.

Prepare cake mix with egg and almond extract. Pour into
prepared pan.

Bake in preheated oven according to package instructions,
until center of cake springs back when lightly touched.

Beat egg whites with cream of tartar, salt and sugar until
stiff peaks form.

Line a baking sheet with parchment or heavy brown paper.
Place cake in center. Turn molded ice cream out onto cake.
Quickly and prettily spread meringue over cake and ice
cream, all the way to paper to seal. Return to freezer 2
hours.

Preheat oven to 425 degrees F.

Bake the Alaska on the lowest shelf, 8 to 10 minutes, or
until meringue is lightly browned. Serve at once.

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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Fondue

Golden Cheese Fondue

Ingredients

1 pound cheddar cheese, shredded
1 tablespoon flour
1 cup flat beer or white wine
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 tablespoon butter
1 egg, lightly beaten
French or Italian bread (cut in chunks)

Directions

Sprinkle flour onto cheese and toss. Place beer or wine,
Worcestershire sauce, mustard and butter over medium heat
and heat until bubbles form. Add cheese, a handful at a
time,
stirring so that it melts before adding more. When mixture
is
thick, add a little cheese to beaten egg and then add egg to
cheese. Serve with bread.

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Chocolate-Almond Pudding Fondue (Courtesy of the Food
Network)

Ingredients

1/4 cup sugar
2 tablespoons cornstarch
2 cups milk
5 ounces milk chocolate chips
1 egg yolk, beaten
1/2 teaspoon almond extract
fresh strawberries
pound cake pieces, for garnish
cheesecake pieces, for garnish
cookies, for garnish

Directions

In a saucepan over medium-high heat, combine the sugar and
cornstarch. Slowly add the milk, whisking until combined.
Cook until the mixture boils and begins to thicken. Add the
chocolate.
Temper the egg yolk with some of the chocolate mixture and
pour the yolk into the saucepan. Cook, stirring constantly,
over low heat until smooth and thick. Remove from heat and
stir in the almond extract.
Transfer to a serving bowl and serve with fresh
strawberries, pound cake chunks, cheesecake chunks, and
cookies.

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From: 'Carroll'
To: posts@chitterlings.com
Subject: Pueblo Pie

Pueblo Pie

1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely
chopped
4 garlic cloves
1 jalapeno pepper
1 16-oz can unsweetened tomato sauce
1 16-oz can black beans
1 16-oz can of corn
2 tsp chili powder
2 tsp cumin
1/2 tsp fine sea salt
1/2 tsp cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 Tablespoon lemon juice
1 tsp dijon mustard
1/2 tsp fine sea salt
shredded mozzerella cheese

Heat the oil in a large frying pan over medium-high heat.
Add the onion, pepper, and garlic and cook until softened,
for 6-8 minutes.
Remove from heat and stir in the tomato sauce, beans, corn,
chili powder, cumin, salt and cayenne.
Stir and mash the beans some to make a thicker consistancy.
Pour into an 8 x 8 inch glass baking dish.
Sprinkle a layer of mozzerella cheese on top of the mixture.

Boil the water, add cornmeal, lemon, mustard and salt in a
large saucepan, and stir until mixed.

Bring to a boil over medium-high heat, then immediately
reduce the heat to low and simmer, stirring often, until
thickened, for 3 to 5 minutes.
Spread the cooked cornmeal over the bean mixture.
Bake for 30 minutes. 350 degrees F.

Cool for 10 minutes before serving


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SENEGALESE RICE AND FISH STEW Thiebou Dienn Sous Verre
>From the cookbook African Recipes - Real Food From Africa
by Michael Tracey
Featured at: http://chitterlings.com/shop.html

Ingredients:
· 3 lb sea bass tail
· 2 lb broken rice
· ½ lb pound calabreze
· ½ lb sweet cassava
· 9 cups cold water
· 1x6 ounce can tomato paste
· 3” piece smoked fish (any firm white will do)
· 12 small okra pods
· 5 small purple turnips
· 5 carrots
· 4 sweet potatoes
· 2 large onions
· 2 scallions
· 2 small eggplants
· 2 large cloves garlic
· 1 small green cabbage
· 1 bunch parsley
· 1 fresh bird chili
· 1 habanero chili
· 4 Tbsp peanut oil
· 1 tsp salt


Dissolve the salt in the water.

Prepare the vegetables as follows:- Peel and dice both the
calabreze and cassava into 1 inch pieces.
Wash, top and tail the okra pods, making sure you have no
hard pods
Quarter the turnips and sweet potatoes.
Peel the carrots and cut into 1 inch rounds
Cut the eggplants into 1 inch slices
Cut the cabbage into 8 pieces
Mince the onions

Prepare the sea bass by cleaning and cut into 1 ½ inch thick
steaks, score the steaks with a sharp knife.

Prepare the stuffing for the sea bass steaks by placing the
parsley, garlic, bird chili and scallions in a food
processor and pulsing until they form a thick paste.

When the paste is ready poke the stuffing into the slits,
previously made by scoring the sea bass steaks

Heat the oil in a large stockpot and brown the onion.
Add the smoked fish, tomato paste and ¼ cup of the salted
water.
When the onion has browned, place the sea bass in the pot
with the onion mixture and cook for 5 minutes.

Add the remaining water.
Bring to the boil, cover and lower the heat.

Add the vegetables as follows: calabaza, sweet cassava,
turnips, cabbage, sweet potatoes, eggplants, carrots, okra
and habanero chili.

Remove and reserve the habanero chili when the thiebou dienn
is spicy enough to taste.

Cook for 20 minutes.

Remove the sea bass steaks, keeping them whole, and place
them on a serving platter.
Cover with a little of the cooking liquid and keep warm.

Cook the thiebou dienn for a further 15 minutes, thereafter
removing the vegetables and arranging them on a platter.
Keep warm.

Reserve 2 cups of the liquid to make the sauces.

Bring the remaining liquid to the boil, add the rice, cover
and cook for 20 minutes or until the liquid is absorbed and
the rice is done.

While the rice is cooking, pulverize the habanero chili and
add it to 1 cup of the reserved liquid. Heat, stirring
occasionally, and place it in a sauce dish.

Heat the remaining cup of liquid and place in a separate
sauce dish.

When ready to serve, mound the rice on one platter and the
fish and vegetables on another.
Alternatively, place the rice in a deep dish, arrange the
vegetables and fish on top, and eat Senegalese-style with
your right hand (only!) or with a large spoon.

Add, whichever sauce you prefer, the one with or without the
habanero chili according to your taste.

You and your guests or family will undoubtedly find this
dish well worth the trouble taken in it's preparation. Apart
from using canned tomato paste, the recipe is the same as
that which would have been taken to America and the
Caribbean by slaves transported from Senegal, one of the
areas, heavily raided by slave traders

Serves 8-10

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PEA SOUP 'N MEAT GUINEABISSAU
>From the cookbook African Recipes - Real Food From Africa
by Michael Tracey
Featured at: http://chitterlings.com/shop.html

Ingredients:
· 2 lb neck of mutton
· 1 small pork shank
· 4 strips bacon
· 1 lb dried split peas
· ½ cup rice
· 2 large celery sticks
· 2 large potatoes
· 2 large carrots
· 1 large onion
· 2 bay leaves
· salt and pepper to taste
· 8 pints water

Preparation:

Slice the neck of mutton.
Cut the bacon into strips across the length.
Finely chop the celery sticks.
Peel the potatoes and grate coarsely.
Peel the carrots and grate coarsely.
Peel the onion and chop finely.

Place all the ingredients, except for the peas and rice, in
a heavy Dutch oven or cast iron pot.
Add 3 pints of water. Cover and bring to the boil.

Lower the heat and simmer slowly for 2 hours.

Add the peas and rice together with 4 pints of water
Season with salt and pepper.

Cover and simmer for 2 hours.

If the soup is too thick, add the remaining pint of water.
You can even add more water if you feel it's necessary

As the soup thickens it must be stirred frequently to
prevent burning.

This is a very thick and tasty soup.

Don't be tempted to make it too thin.

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