Food By Franz

Prosciutto and Pea Pasta – It is “Pea Fect” for a cozy couples night dinner.

Prosciutto – it’s the Italian word for ham. It taste is nothing like American ham. Cured for at least months – Prosciutto has a wonderfully spicy and smoky taste that will open your taste buds. This is an easy and economical dinner. The prosciutto is reasonably priced and available locally at any major grocer or Italian deli. Locally, Granatos is my favorite stop, they have multiple types of this ham, that they will slice to order – making it especially economical!

1 3oz pkg of Prosciutto
1/2 onion, sliced thin
garlic clove – minced
1 C frozen peas
2 tbsp flour
2 tbsp butter/oleo
1.5 C milk
Ground Pepper
basil (3 leaves of fresh chopped finely or 1/2 tsp dried)
topping options – parsley and or hard grated cheese – Parmesan, Romano, Asiago
8 oz pasta of your choice (- linguine, penne, any hearty pasta works nicely)

Slice the prosciutto into thin strips, saute In a 10″ pan until slightly crisp (about 4 minutes). Set aside – in the same skillet – saute the thin sliced onions, add the garlic and butter – after the butter is melted – add the flour – mix well and allow the flour/butter to cook for about 3 minutes – add milk and stir thoroughly – this will thicken up in several minutes. Add the prosciutto, peas and pepper back to the pan and allow to heat through. Serve over pasta of your choice. Sprinkle with Parmesan or Romano cheese and/or parsley if they are handy –

This is a hearty meal for two – but if your hubby is like mine – he LOVES his pasta and will finish all of this. Recipe may be doubled, but only use 5oz of prosciutto as it will over flavor the sauce. Notice that there is no salt added to this recipe – the meat provides all.
One note – if you see Prosciutto De Parma or Prosciutto De Angelo – it denotes the area of Italy that it was made!

igourmet 3-oz. Sliced Italian Prosciutto Sliced Italian Prosciutto

Gumbo is a cajun soup/stew that has African origins. There are as many variations of gumbo as you can imagine, some include chicken, ham and or fish chunks. The one thing they all have in common is the okra, its used as a thickening agent. This version serves 3-4 servings with rice.

Ingredients:
1/2 stick butter/oleo/vegetable oil
4 Tbsp flour
1/2 C chopped pepper (typically a bell pepper is used, but I prefer an yellow wax or anaheim)
1/2 C chopped celery
1/2 C chopped onion
pinch each of cayenne pepper, black and white pepper (add a pinch of hot paprika if you like it spicy!)
2 cloves garlic, minced
1 C okra (frozen is ok)
1 tomato, peeled & rough chopped
1 bay leaf, crumbled
1/4 tsp thyme
1/4 tsp oregano
1/2 lb shrimp (peeled and deveined)
1/2 lb andouille sausage, cooked and crumbled (smoked polish can be substituted)
2 C broth (chicken, vegetable or shrimp)
1 C rice – cook and fluff

Make a roux of the first two ingredients – keep stirring until its a very brown color (2 cautions – Do not get any on you and don’t let it burn) – when the color gets past “peanut butter” – add the pepper, onion, celery, garlic, red and white pepper -allow the veggies to start to soften up – remove from heat. Heat your broth and slowly add to the roux, making sure that it gets thoroughly mixed. Add your okra, sausage, tomato and the rest of the spices. Allow this to simmer for about an hour. Toss in the shrimp about 10 minutes before your ready to eat – adjust seasonings at this point- a dash of salt? Serve gumbo over the rice in bowls.

One note – Locally Sniders Meats sells a wonderful cajun/andouille sausage that is reasonably priced.

I found this cajun/creole cookbook written in 1885 – should be some interesting reading!

La Cuisine Creole: A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives No Synopsis Available

Did you know that tamales are a Christmas tradition in many countries? Assembling a mass of tamales for easy holiday dining is usually a family affair. From Argentina to the American southwest, this holiday tradition gets everyone involved in the kitchen.. I like to serve this variation of tamales because it has all the flavors of tamales without all the extra dough. This recipe is for four individual tamales servings
Le Creuset Set of 4 Stoneware Petite Au Gratin Dishes, Cherry

Shopping List – two boneless, skinless chicken breast halves
(1/2 C chopped) peppers – for fresh, use a bell or combo of anaheims and 1 jalapeno – or use canned chili’s with medium heat
(3/4 C, sliced thin)one small onion
cheese of your choice (jack, cheddar or quesa fresca – a white mexican cheese)
**chili powder
**chicken base or bullion
**garlic cloves
**cumin – check the mexican spices – they sell soft packages of spices for much less than the regular spice aisle
**butter, flour
**Eliminate these if you are buying canned enchilada sauce equal to two cups**
Cabbage – check the other “topping options” – add what you need in your shopping list
Masa for tamales – labeled commonly as instant corn masa mix, available in the latin/mexican area of your grocery store.

The layers of the tamales or pie consist of:
A bed of masa
Layer of onions and peppers
Large chunks of shredded chicken mixed with the “rojo” or red chili sauce
1 C Shredded Cheese
Toppers of:
shredded cabbage
cilantro sprigs (*optional)
avocado slices or guacamole (*optional)
sour cream (*optional)
olive slices – green or black (*optional)

Have two defrosted, deboned chicken breats. In a 2qt (or larger) pot with a tight fitting lid – Bring water to a roiling boil, add a Tbsp of chix base (or bullion or nothing) – while its boiling hard drop in your two chicken breast halves and cover tightly. As soon as it comes back to a boil (*which should be less than a minute or two) – turn off the heat and let sit undisturbed for 30 minutes. This is a great way to “poach” chicken for dishes where you want the meat precooked or shredded. Eventually pull each breast out and shred the meat – two forks will do this if you do not want to use your hands. Plan on 1/3 lb of meat for each adult. *Shortcut, do this while you are making dinner the night before and store the chicken ready to shred for use tomorrow.

Prepare the Masa – check the package for directions – its easy to make, for four open face in I use 1.5 C of masa with 1+1/3 C of chicken broth and 1/3 C of vegetable shortening. Usually the package will call for lard, but crisco works quite nicely – set aside.5
If you are using fresh peppers, slice finely and brown quickly over hi heat with the sliced onion -set aside *Shortcut – you can substitute canned chilis – just brown the onions

Make the Rojo sauce – *Shortcut – you can substitute canned red enchilada sauce – the real red chili sauce is worth the small effort to make it!
Chop 1/2 onion, fine
2 garlic cloves, minced
3 tbsp butter (oleo)
1 tbsp flour
2 tbsp chili powder
dash cumin
2 C chicken stock
In a sauce pan, cook the onion in the oleo, then add the garlic – cook 1 more minute. Add the flour, chili powder and cumin. This forms a rue – allow this to cook for a couple of minutes (this takes the flour taste out). Add 2C of stock slowly & stir until sauce is smooth. Let this come to a simmer, thin with additional broth or water if it gets too thick.
****This is an awesome, all around red chili sauce for tamales, enchiladas, eggs, over rice or beans – about anything you want a “mexican” flair to.***
This sauce will keep for an hour or so on the stovetop – just stir it occasionally.

To assemble the open face tamales – spread a layer of masa in your baking container(s). Top the masa with the layer of cooked onions and peppers – spread evenly. Mix 1 Cup of chili sauce with the shredded chicken and spread on top of the onion & pepper layer in a chunky layer. Top this with shredded cheese – Bake for 25 minutes in oven at 325. For individual servings – top with some of the shredded cabbage, and any other toppings you opted for. Serve the additional rojo tableside.

Served with beans, and my chopped guacamole salad – this is a hearty and savory meal.

Thanksgiving or Christmas dinner leftover turkey??? This is your answer – its the easily casserole ever! Its a great way to use left over turkey or chicken works well, too. The rest you probably have on hand. This “best use of leftover” category winner comes together in a snap – minimum time – maximum flavor!

You’ll need -
2 Cups turkey or chicken meat
1 Can “Cream of” Soup – cream of celery or chicken or mushroom (any will work)
1 Cup chicken broth
1 Box of long grain rice (farmhouse, uncle bens, zatarains (as long as its not instant rice)
1/2 Cup sliced mushrooms – either fresh or canned will work
1/4 Cup onion – fresh chopped (yellow, white or red will work)
1/4 Cup celery – fresh chopped

Preheat oven to 350, Coat a 2.5 to 3 quart pyrex like baker dish with a light coat of oil. In a large bowl, mix all the ingredients (include any spice packet in the rice) and turn into the prepared dish. Pop into the oven for 45 minutes – Done!
Serving suggestions – warm veggie side – or chilled green salad side.

Perfect Pork Chimchurri Dinner for Two. The sauce is Argentinian in origin, I’ve read. Its a quick sauce, just rough chop and puree – done! The sauce is a brilliant green and exciting in taste. Bonus -the sauce is a great way to use fresh from the garden herbs.

You’ll need:
1 lb pork tenderloin – marinade in 1/2 tsp cumin seed (crushed), 2 cloves of garlic-minced, 1.5 Tbsp EVOO and 2 Tbsp beer (or broth) in a ziploc at least 30 minutes (and up to 4-5 hours).
In a small bowl place, 1/2 red onion-thin sliced. Toss in 1 Tbsp of balsamic vinegar and 1 Tbsp of EVOO – turn occasionally
2 red potatoes, sliced long, quartered, brush with 1 tbsp of EVOO – light salt & pepper
1 large or 2 small tomatoes, chopped

Chimchurri Sauce
2 garlic cloves, crushed
3/4 C fresh parley leaves
1/2 C fresh cilantro
Fresh hot pepper, seeded & rough dice (I used 3 small serrano peppers in my mix – but we like it hot), one jalapeno should be sufficient to start – do this to taste
1 Tbsp lemon juice (fresh if available)
2 tsp fresh oregano, (1 scant dried will substitute)
1 tsp cumin powder
6-8 turns of fresh ground pepper
1/2 tsp salt
1/4 C EVOO

Mix all ingredients and blend or puree until a smooth texture. Set in frig for 30 minutes (helps set the flavor – while the pork is grilling). This sauce is perfect at room temp or cold. Any leftover sauce will keep refrigerated for 3-4 days.

Oven to 375 or grill to med. Place the tenderloin on a foil lined pan with the potatoes, roast at @375 for 40 minutes – Meanwhile – plate up the onions, chopped tomatoes, side with sliced pork tenderloin and potatoes – serve chimchurri sauce drizzled lightly on top or dished on side. An excellent compliment to this is balsamic roasted beets – great contrast and complimentary flavor.
This was a savory dinner, it plates up as pretty as it is tasty – the picture is as I prepared it earlier this month

This type of hand mixer makes this sauce in a jiffy!

Proctor Silex Hand Blender Perfect to whip blend and mix drinks sauces and even potatoes! Ergonomic grip Stainless steel blade Extra long 5 ft. cord

Recipe of the Month#1 – August 2009 – Cold Japanese Noodles

Soba Noodles are a japanese buckwheat noodle – you can use any pasta, but the wheat noodles give this more texture & earthy flavor. The soba noodles also help on the caloric scale. This recipe is built for two, but it can be combined to make a wonderful picnic side.

Ingredients:
1 Tbsp grated/minced ginger
1 lb chicken breast
1/3 C soy sauce
¼ C aji mirin (sweet rice wine)
1 tsp Sirracha (asian hot sauce)
2 tsp sesame oil
Pkg of buckwheat soba noodles
1 bag fresh baby spinach
2 Tbsp red pepper, sliced fine ( I use a red jalapeno or hotter pepper)
4 crimini mushrooms, sliced fine (any fresh mushroom)
Chopped green onions
Toasted sesame seeds or crushed peanuts

To Assemble: Boil water for noodles, drain noodles – wilt spinach in same water, keep noodles handy in cold water. Mix together soy, mirin, ginger, chile paste and sesame oil. Set ½ C aside – toss the rest with the chicken. Grill or broil chicken until done, 4-5 minutes per side approximately, when cool tear or cut into bit size pieces. Assemble your salad – pile noodles in the bottom of each bowl & toss with the red pepper, top with spinach, chicken and mushrooms. Pour the ½ C of sauce between two bowls, garnish with chopped green onions and toasted sesame seeds.

This travels well and is a wonderful chilled salad main for summer. Feel free to add additional vegetables, I have used sliced baby corn, julienne carrots, water chestnuts, even thinly sliced cauliflower.

Caloric Information (from Google)
Chicken – breast or leg – 1 portion, 140 Cal
Mushrooms, Brown, Italian, Or Crimini, Raw – 1 cup, 19 Cal
Noodles, Japanese, Soba, Cooked – 1 cup, 112 Cal (if you use regular pasta-1 portion 248)
Soy Sauce Made From Soy&Wheat (Shoyu) – 1 tbsp, 8 Cal
Spinach – 1 portion, 34 Cal
Oil, Sesame, Salad Or Cooking-1 tbsp, 123 Cal
Dinner – 436 Calories approximately per serving.

published as first ROM – August 2009

Tired of the same old chicken? – Try any of these for a nice grilling change. All these marinades are designed to use a resealable bag for convenience, usually overnight. Remember to squeeze out as much air as you can & seal – this ensures even marinading – turning it over a couple of times in the frig helps, too. I always use skinless chicken, but all recipe’s can use skin on chicken too.

Michi’s Chicken Marinade
2 cubes bullion or 1 Tbsp of chicken base
1 Tbsp Italian seasonings (oregano, thyme, rosemary, basil) – use a Tbsp of each if you are using fresh spices
½ Tbsp garlic powder (or 2 cloves, minced)
2 tsp Dijon mustard
2 Tbsp olive oil
S & P –

Marinade your chicken pieces in this mix, make sure to poke meat through – BBQ. This is a great all around, light chicken recipe

Quicky BBQ sauce marinade

1 (12 oz) bottle chili sauce
1/2 cup red wine vinegar
1 Tbsp horseradish
1 clove garlic, mashed
1 tsp salt

Marinade overnight & grill

Fiesta Chicken Marinade

2 Tbsp. fresh lime juice
1/4 cup vegetable oil
2 medium cloves minced garlic
1/2 tsp. ground cumin
a few dashes cayenne powder

Great on a bed of spiced black beans with some “quesa fresca” (mexican cheese) sprinkled on top. Or, grilled then added to your favorite “taco salad” or shredded for soft taco’s or enchiladas.

Far Eastern Flavor

1/4 C aji mirin or sherry or sake
1/3 c. EEVO
1 tsp. garlic powder (or 2 crushed cloves fresh)
1 tsp. ground ginger (or 1 Tbsp fresh)
4 Tbsp soy sauce
1 C green onion, chopped
1 tsp. MSG (optional) or Accent

Marinade chicken overnight, grill This is awesome on a oriental style chicken salad. I’ve even used this recipe for lettuce wraps, but used boneless, skinless, thigh meat & diced finely

One 2-pound London broil or Flank steak for grilling/broiling – Serves 4

Beef usually marinades in 2-4 hours, but can be done overnight if its more convenient. The easiest method – make your marinade – put your meat into a gallon size zipper type storage bag, pour the marinade in, seal with as little air as possible (this prevents discoloration). When your ready to cook, pull the meat out (toss the marinade) and place in your prepared pan or grill. Grill to rare/medium rare – this cut of meat keeps cooking after you pull it from the grill. Remember, too its critical to “rest” your meat before you cut into it. This allows the juices to settle, if you cut into it too soon, all the juices run out & the meat becomes tougher. Also always cut london broils and/or flank steaks “cross grain” thinly for maximum taste.

Easiest Ever Marinade

1/2 Can beer
1/3 C Wishbone dressing (any Italian vinaigrette will do)
2 cloves garlic, minced
Peppers – ground black & red flakes

Italian Herb Marinade

4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil

Italian Basic

2 lg garlic cloves, minced
1/2 C red wine
2 Tbsp EEVO
1.5 Tbsp coarse ground mustard
1 tsp rosemary, crumbled or chopped if fresh
Ground Pepper

Oriental Style

3 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 Tbsp sauce
1 Tbsp sweet rice wine (or honey will substitute)

Southwest Marinade

1/4 C olive oil
1/4 Beer (or beef broth)
1/4 C Lime juice
1 Tbsp honey
1.5 tsp cumin
1 tsp garlic powder
Ground pepper

Note*(This recipe works well minus the honey for skirt steak carne asada)

This is so easy to do, you may never buy pre-made bbq sauces again! They are usually so strong and have lots of preservatives in them. This recipe can be doubled.

1 Tbsp oil or margarine
1/2 C sliced onion
1/4 C celery, fine dice
1/2 C ketchup
1/3 C water
2 Tbsp lemon juice
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp vinegar (rice, white or cider)
1 tbsp mustard

In a sauce pan, saute the onion and celery until tender. Add the remaining ingredients and combine thoroughly. Spice to taste -
Some idea’s on spicing include, garlic powder, soy sauce, liquid smoke, paprika, cayenne pepper or honey. Customize this & call it yours!

This sauce is wonderful poured over cut up chicken and baked or bbq’d in foil. It also makes for a wonderful rib or tri-tip marinade and basting sauce.

Beer Can Chicken combines the flavors of a great spice rub with the flavors steamed out of the beer can.

Sitting Pretty

Cook Time: 1 hours, 30 minutes
Ingredients:
* 1 whole chicken (4-5 pounds)
* 1 12 ounce can beer (room temperature)
* 2 cloves garlic, crushed
* 2 sprigs fresh rosemary
* 2 teaspoons olive oil
* 2 sprigs fresh thyme
* 1/2 teaspoon red pepper flakes, crushed (optional)

* For Rub:
* 1 teaspoon paprika
* 1 teaspoon salt
* 1 teaspoon fresh rosemary, chopped
* 1 teaspoon fresh thyme, chopped
* 1/2 teaspoon black pepper, ground
* 1/2 teaspoon lemon zest

Preparation:
Combine all rub ingredients in a small mixing bowl. Set aside.

Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place garlic, rosemary, thyme, oil and pepper flakes in it. Make sure ventilate the top of beer can (punch additional holes). Place chicken on top of can.

Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

This recipe can be done in an oven @ 350. I suggest that you use a cookie sheet under the chicken for the oven use – you can also roast vegetables on the cookie sheet during the last 45 minutes to make a complete meal. The cookie sheet actually works on the grill also!