CHICKEN WINGS WITH HERB-CREAM DIP...served along the Pacific Shoreline

It is cheaper to buy your chicken wings whole and then cut them into "drumettes" and "wingettes" use the tips for stock.

This is a new and superb way to serve these little titbits...they are sauteed with garlic and white wine and served with a fresh herb and cream cheese dip.

I have had them in Malibu recently and they are a delicious change for the usual hot wings...you will find the recipe on my new website on the entrees page of the RecipesPhotos/Food Info heading, under new and improved Southern California Entrees...just scroll down the list.

http://www.extraordinarysocal.squarespace.com

Dutch Style Seafood or Chicken-Spinach Crepes..RECIPES

 I first had this in Rotterdam in Holland in the late 1970's and the sherry and tomato makes all the difference in this sauce; and this also goes with  the other crepe recipes (lemon-cream cheese and chocolate fudge) on my other blog
goodeliphe.blogspot.com

This serves 6-8 depending on size of crepes

Spinach Crepe Batter makes   8-12 crepes depending on size of skillet

3 large eggs
1 1/4 cups milk
1/2 cup cooked, pureed spinach
1  1/4 cups all purpose flour ( or wholewheat ..if using whole wheat then add another 1/4 cup milk)
1/2 tsp salt
1/4tsp ground black pepper

pinch grated nutmeg
2 tbsp safflower or grape seed oil

Beat the eggs and milk together and whisk in the spinach, then gradually beat in the flour, salt  and pepper.
Beat for 1 min then add the nutmeg and chill for 2 hours.

Heat the skillets to smoking hot with 2tbsp oil
Drain the oil &  then pour in 2-4 tbsp batter, swirl to cover the base of pan and cook until top begins to dry out, flip over & cook 15 seconds more then turn onto cloth kitchen towels and keep warm.
 Variation  you may add some minced onion to the batter or any fresh herb of choice.

Filling:
1/2 cup butter
1 cup chopped scallions
4 cups cooked seafood ( shrimps, mussels, flaked salmon, flaked white fish, tuna, crab, lobster, even squid works) OR cooked chopped chicken
1 cup minced parsley
1/2 tsp black pepper

heat the butter in a skillet and saute the scallions for 3 mins just to sweat down not to color.add the seafood/chicken, seasoning and parsley &  remove from heat into a bowl.


Sauce:
1/2 cup butter
1/2 cup all purpose flour (DO NOT USE WHOLEWHEAT)
1 1/2 Cups chicken stock
1 cup single cream
1/2 tsp salt
1/4 tsp black pepper
1/2 cup sweet sherry
1/4 cup  tomato ketchup


Melt the butter and add the flour, cook to blond roux.
Add the warmed chicken stock, gradually, stirring to make a thick sauce, slowly beat in the cream, seasonings and ketchup,  cook on low heat for 4 mins.
Add the sherry.

PREHEAT OVEN 350F

Add 2/3 sauce to the filling and mix well.

Fill each crepe with some of the filling and fold over  INTO  half circles.
Place each crepe in a buttered oven proof dish, seam side down.
Stack the crepes side by side, overlapping.
Pour over the remaining sauce and bake for 20-25 mins covered until heated through.

These are great with a green chopped salad or avocado salad

 
 The crepes for this dish can be made ahead and frozen, wrapped in wax paper and rolled in foil.
The filling is best made fresh.

5/5/14..Happy Cinco De Mayo Day A menu fit for Celebration..PHOTOS

This day commemorates the Mexican Army of 4,500  soldiers, defeat of the attacking forces of the French (8000 soldiers..then considered the premier army in the world) in 1862.
The French, in 1861 invaded Mexico, at Veracruz and over threw the then president, Juarez marched their forces towards Mexico City, but encountered heavy resistance at the forts of Loreto and Guadalupe.
On May 5th 1862 they attacked, the nearby town of Puebla and were defeated.
This does not commemorate Mexican Independence day which is celebrated in September, It commemorates The Battle of Puebla as seen in the above painting.

The menu:

Bean and avocado Vegan "Quesadillas"..toast the corn tortillas and top with beans and avocado, then top with another tortilla and heat in a dry skillet

Avocado and chicken soup

Watermelon and beet salsa with avocado and baked corn tortilla chips

Chicken & Vegetable enchiladas

Chickpea and vegetable "epanadas"

  Roasted whole chicken with oregano and garlic with sauteed green squash

Wholewheat sourdough chocolate & red flame raisin breads

Corn breads with agave syrup

TGGD Rodeo Drive, Goucho Beef Stew....Beverly Hills CA

In the early days of Los Angeles, Rodeo Drive is where the local farmers would drive their cattle for grazing to different locations.
Later it became a place where they DID hold Rodeos, now it is THE place in Beverly Hills for expensive stores.
 PREPARE ALL THE VEGETABLES AS IN TGGD BEFORE PROCEEDING WITH THE RECIPE


This is a beef stew that is RICH in flavors..Serves 4-6

1 1/2 pounds lean stewing beef cut into 1 1/2 inch cubes.
3tbsp all purpose flour
3 tbsp vegetable oil (safflower/grape seed)
2 cups hot chicken or beef stock own made TGGD

2 cups minced onions
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped bell pepper

2 cups potatoes cut into 1 inch cubes
4 cloves garlic smashed and minced
1tsp dried oregano
1tsp dried thyme
1 tsp dried sage
2 tsp red chili powder (optional)
1 bay leaf
 1/2 cup minced parsley
2 cups Spring Greens (tender spinach, kale, turnip) - optional
1/2 pound sliced button mushrooms
salt & pepper to taste
1 cup lager/beer

Method:

Dredge the meat in the flour (in a plastic bag), shake well to cover and remove excess.
Heat the oil in a heavy bottomed saucepan and brown the meat in batches, to golden brown..then remove and set aside.
Add the celery, onions, mushrooms, carrots  and bell pepper and saute for 3 mins, scraping the bottom of the pan to make everything release it's juices.
Season with  salt & pepper and dried herbs, chili powder and the garlic, cook 1 minute and add the beer.
Then the hot stock, to cover everything.
Bring to boil, then cover and simmer for 1 hour.
Remove and excess fat/scum from the top of the stew and then add the potatoes and continue simmering for 20 mins covered.
Remove the bay leaf.
Remove any scum again and add the tender greens and simmer for 20 mins more.
Check seasonings adding salt & pepper if needed.
Add minced parsley and serve with mashed potatoes/cornbread/ crusty breads/pasta/steamed rice/couscous.

Orange-Curry Sauce & Tomato-pepper BBQ Sauce: Great recipes for any roasted meats or fish

As we enter the warmer months more and more people will be barbecuing so here are 2 sauces that are easy and delicious, plus they do not contain any high fructose corn syrups, nor MSG, nor artificial preservatives..so they are healthy alternatives to anything store bought.

Both these sauces are great for dunking cooked bite sized meats in as well.

Orange-Curry Sauce..goes great with anything
Makes 2 cups

1 cup orange marmalade
1/2 cup vinegar
1/4 cup sugar

2tbsp brown sugar
1 tbsp curry powder or garam masala
1 tbsp Worcestershire sauce
1 tsp sea salt
1 inch ginger root grated

Combine all ingredients in a heavy bottomed sauce pan and bring to boil then simmer until marmalade is melted and sauce is blended.
Serve room temp or cold.
Also great brushed on cooked meat just before removing from grill

variations: Use lemon marmalade, or ginger marmalade, also great with apricot jam

Tomato-Pepper BBQ Sauce
makes 3 cups


1 x 15ozs canned chopped tomatoes in their juice
1 cup minced red bell pepper
1 cup minced celery
4tbsp vinegar
4tbsp molasses (or in UK 2tbsp Black Treacle)
2tbsp Worcestershire sauce
1/2 tsp hot sauce (optional)

Combine all ingredients in a heavy bottomed saucepan and bring to boil.
Then simmer , stirring constantly for 5 mins  or until all vegetables are tender and sauce is blended, and thickened.
Serve warm or cold

TGGD PORK AND EGGPLANT PARMIGIANA Southern California Recipe (Fresh flavors and locally sourced ingredients)

The idea with this dish is to add more vegetables and use a little meat, so it becomes lighter and using less cheese also helps.
By baking the eggplant slices before hand also cuts the oil use in half.
Prepare all the vegetables as inTGGD before  chopping and slicing.
Also make own stock as inTGGD

Use very lean cut of pork..tenderloin with the fat removed

or even ground lean pork/turkey works

Serves 4-6

Sauce:

1 x 15ozs canned chopped tomatoes in their juice
1 x12ozs chicken stock

2 tbsp olive oil
 4 cloves garlic smashed and minced
1 cup finely diced(processed) celery
1 cup finely minced carrot
1 cup finely minced onion

2tsp dried Italian herbs  ( basil,oregano, rosemary,thyme mixed)
salt and pepper to taste
1/2 cup red wine  optional)
Cook the base vegetables as in TGGD.
Add the wine and then the stock and canned tomatoes.
Bring to boil and add salt and pepper to taste, simmer for 20 mins covered..remove any scum
Remove from heat and check seasonings.
Set aside.

 PREHEAT OVEN 350F MIDDLE SHELF

2 pork loins fat trimmed OR 4 skinless, boneless chicken breasts and cut into 1/2 thick slices, flatten to 1/4 inch thick using meat hammer or rolling pin (I have used an empty wine bottle in past)..making scaloppine

OR 2 pounds ground pork or turkey* if using ground meat, then add it to the sauce when the onions are opaque and cook to  turn it golden brown before adding the wine, then continue with the sauce recipe

1 x16ozs (2 cups) cooked beans drained
2 large eggplant sliced into 1/4 inch slices, salted and drained, then baked in 400f oven until golden brown( drizzle with a little olive oil before baking). 6-8 slices

 2 large eggs beaten
seasoned flour
dry breadcrumbs
1/2 cup butter

1/4 cup grated Parmesan cheese

1/4 cu shredded Mozzarella cheese

2 tbsp finely minced Fresh rosemary

Dip the slices of pork into the seasoned flour, then the egg and finely the breadcrumbs to coat, shake off the excess and set aside.

Saute the pork in the hot butter until golden brown on all side and again set aside.

In a greased 8 x 13x 2 inch deep ovenproof casserole add 1/3 the sauce.
top this with a layer of eggplant slices.
Sprinkle lightly with the grated Parmesan, then add half the beans.
Top with the pork slices
Repeat the process using up all the eggplant slices, beans and the pork.
Top with final 1/3 sauce mix and bake well covered with foil on a lined cookie sheet , and bake 35 mins or until bubbling well.
Remove the foil &  add the grated Mozzarella and minced rosemary

Sauce made with ground turkey

Bake a further 10 mins until cheese is melted.
Remove from heat and allow to settle for 10 mins before serving.
This is a high fiber and very tasty dish..a complete meal in fact.

SHRIMP/PRAWN A LA KING RECIPE

This may also be made with veal, ham, white fish, salmon or chicken

serves 4-6
1/2 cup chopped red bell pepper
1/4 cup butter
1 cup minced onion
2 cloves garlic smashed and minced
1 cup  sliced mushrooms
1 cup minced celery
1 1/2 tbsp all purpose flour
1 cup light cream
1 cup chicken stock

2 large egg yolks
3 cups shelled & deveined cooked shrimp or chopped cooked meat
1/2 tsp salt
1 tsp paprika
2tbsp sherry ( optional)


Saute the peppers, celery and onions in a skillet in the butter for about 4 mins.
Add the mushrooms and garlic,turn down heat to high simmer, and sweat down for 3 mins..do not brown.
Remove the vegetables (set aside), add the flour to the cooking liquor, and cook over heat for about 2 mins until it becomes thick, then gradually add the warmed chicken stock, & sherry stirring to make a thick sauce.
Lower the heat and gradually add the double cream, again continue stirring to smooth sauce.
Add the shrimp, if large chop into bite sized, and mix well, adding the cooked vegetables.
Cook for 2 mins, then add 3 tbsp sauce to the beaten egg yolks, slowly add this to the simmering shrimp and vegetable sauce, mix well and check seasoning.
Sprinkle with paprika and serve over cooked noodles or rice.
This also makes a great pot pie/tart/vol au vent filling.

Variations add any vegetables that are local and are great in sauces and stews.


EAT LIKE ROYALTY..more often