Something unusual

[lorilei]

Call me weird, but I'm on a new cooking kick.
I want things that are superbly delicious -- but in an unusual way. Not your typical meat and potatoes meals, but something more inventive... something firey... something new... something I've never seen before...

Anyone want to share their most inventive ideas/recipes of late?

[RunnerKim]

This seemed unusual combination for me - the Proscuitto, Cherry and Feta salad from the July issue. Had to make a couple of subs as I decided to make it at the last minutes (used smoked ham and also spinach instead of mixed gourmet greens). I thought the flavors really complemented each other nicely - a wonderful surprise.

Kim

[christinew]

Lorilei! I have family recipes...would you be interested in some of my very firey recipes? http://www.cookinglight.com/bbs/smile.gif

[Gail]

Originally posted by christinew:
Lorilei! I have family recipes...would you be interested in some of my very firey recipes? http://www.cookinglight.com/bbs/smile.gif


If she doesn't (ha!) I do... http://www.cookinglight.com/bbs/biggrin.gif

[christinew]

Gail,

Beef Burgandy http://www.cookinglight.com/bbs/smile.gif (let me know if this even sounds palatable) It is actually very good over egg noodles or rice.

1 1/2 lb. sirloin
1 can mushroom soup
1/2 package of dry lipton onion soup
1/2 cup sherry
1 can small onions
1 1/2 cups mushrooms fresh

Cook covered in oven on 300 degrees for 3 hours.

Now how would you dress this up or make it better. Please let me know http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by christinew (edited 08-03-2000).]

[christinew]

OK I am getting crazy here and going off the deep end. Somebody stop me now! Here is another good one:

Pork Tenderloin with Mustard Sauce.

1/4 cup soy sauce
1/4 bourbon (let's party)
2 tablespoons brown sugar
2 lb pork tenderloins

Sauce:

1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped scallions
1 tablespoon dry mustard
S & P to taste
1 1/2 tablespoon vinegar

Combine soy sauce, bourbon, and sugar. Mix well. Marinate pork in mixture 2 - 3 hours. Remove meat from marinade and bake in preheated oven 1 hour basting occasionally at 350. Combine all sauce ingredients and incorporate well. Carve pork into thin diagonal slices and serve with sauce http://www.cookinglight.com/bbs/cool.gif

[Gail]

Thank you Christine for the yummy-sounding recipes. Boy, you're fast.

Now, on to Lori...What is this-- The Good, The Bad and The Ugly? Sergio Leone meets Jacques Pepin?

Okay. What the hay. I'll play. (That wasn't supposed to rhyme. Honest.)

THE FIERY (literally)

Bananas Flambé

4 firm bananas
Juice of 1/2 lemon
1/2 cup butter or margarine
4 tablespoons brown sugar, packed
1/2 cup light rum
1 tablespoon slivered orange peel
1/2 teaspoon allspice

Peel bananas and cut lengthwise into halves. Sprinkle with lemon juice. Melt butter in a skillet, add bananas and cook until lightly browned, turning carefully. Do not cook bananas until mushy. Sprinkle brown sugar, 1/4 cup rum, orange peel and allspice over bananas and cook untilthe syrup inpan has thickened. Heat the bananas until the syrup is bubbling. Heat the remaining rum and pour into the bubbling syrup. Ignite and spoon flaming syrup over bananas.

(From Home Magazine, LA Times)

THE UNUSUAL (tell me how this one is-- I haven't tried it.)

Garlic Pudding

2 bulbs fresh garlic
1 1/2 cups cold water
1 cup sugar
1 envelope unflavored gelatin
1/4 cup lemon juice
1 teaspoon lemon peel, grated
2 egg whites
1/4 teaspoon nutmeg
Custard sauce (recipe follows)
1/4 teaspoon salt
1/4 cup lemon juice

Wrap garlic bulbs in foil and bake until done (soft). Remove from foil and boil in water until flavor is transferred from bulbs to water and water is reduced to about 1 1/4 cups garlic water. In saucepan combine sugar, gelatin and salt. Add 1/2 cup garlic water; stir until dissolved and remove from heat. Add remaining 3/4 cup garlic water, lemon juice and lemon peel. Chill until partially set. Turn into a large bowl. (Poof! You're a large bowl. Sorry. I couldn't help it...) Add egg whites and beat with electric mixer until mixture begins to hold its shape. Turn into mold. (Eew...) Chill until firm. (As I'm typing, I'm realizing what a really FUNNY recipe this is.) Unmold and garnish with sprinkles of nutmeg and custard sauce.

Custard Sauce

4 egg yolks, beaten
1/4 cup sugar
2 cups milk
Dash salt

In heavy saucepan, mix egg yolks with sugar, milk and salt. (No doubt you will get cramped in this heavy saucepan.) Cook over low heat until mixture coats spoon. Cool and serve. (I'd suggest a cold shower after that saucepan.)

(From The Garlic Lover's Cookbook)

THE DELICIOUS


COD WITH MISO GLAZE AND WASABI MASHED POTATOES
At the restaurant, they use black cod, also known as sablefish. We call for more readily available white cod fillets.
1/2 cup light yellow miso
5 tablespoons rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
6 6-ounce cod fillets, each cut into 2 pieces
Wasabi Mashed Potatoes
Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve.
Serves 6.

WASABI MASHED POTATOES
Here's an inventive use for the horseradish that most people know as a sushi condiment.
3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
1 tablespoon wasabi powder
1/4 cup (1/2 stick) butter
Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
Serves 6 as a side-dish.


Bon Appétit
March 1999

Gail's note: Check out the cook's comments on the web site for hints on this one.

And please, check out that Scampi recipe I posted a week or two back on the same thread with your seafood pasta. Have it with a good fumé blanc or sauvignon and pretend you're on a cruise.

Now may I please go back to the business of typing up your Greek stuff?



[This message has been edited by Gail (edited 08-03-2000).]

[Ohioan]

Hi, Lorilei! Are these the kinds of things you had in mind? (The first two, actually, used to be my old standby items: things I made when I couldn't think of anything else.)

Enjoy,
Phoebe

Dry-Fried Beef with Carrots and Celery
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb beef
1/2 lb celery -- cut in 1" pieces
2 whole carrots -- cut into matchsticks
3 red peppers -- shredded
1 scallion -- cut in 1/2" lengths
1 tsp ginger -- chopped
2 tsps garlic -- finely chopped
1 1/2 Tbsps hot bean paste
2 tsps sweet bean paste
1 Tbsp rice wine
1 Tbsp soy sauce
1 tsp sugar
1/2 tsp Szechwan peppercorns -- ground
2 tsps sesame oil
1 tsp red oil -- (optional)
2 Tbsps oil -- divided

Cut the meat into very thin shreds, about 1/4" wide. Heat 1 Tbsp of oil in a wok. Add the celery and carrots and a pinch of salt. Toss over high heat briefly until the vegetables are partially cooked. Remove and drain.
Heat another Tbsp of the oil in the wok until very hot, and then allow to cool slightly. Add the beef shreds and cook over a medium fire, stirring constantly. Be careful not to let the meat or juices char. Continue to cook the beef, stirring constantly, until the beef has turned a dark color and has become dry looking and stiff, about 10 minutes.
When the beef is thoroughly cooked, add the hot bean paste and sweet bean paste, red peppers, garlic, about half the scallion, the soy sauce, and the rice wine. Stir well. When the smell of the garlic and bean pastes is noticeable, add the prefried celery and carrots. Continue to stir until the celery and carrots are reheated, then at the last minute add the sugar, ginger, remaining scallion, Szechwan pepper, and sesame oil. Stir for 20-30 seconds, and add red oil if desired. Serve hot.

Source:
"The Good Food of Szechwan"
- - - - - - - - - - - - - - - - - - -
Per serving: 457 Calories (kcal); 32g Total Fat; (63% calories from fat); 23g Protein; 18g Carbohydrate; 76mg Cholesterol; 389mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Pork Shreds in Fish-Fragrant Sauce
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ozs pork
2 Tbsps soy sauce
1 Tbsp cornstarch
2 whole cloud ears
8 whole waterchestnuts, canned
3 whole green onion
1/2 tsp ginger -- chopped
4 clove garlic
1 tsp sugar
1 tsp red chili oil
1 1/2 tsps stock
1 1/2 tsps sesame oil
1 1/2 tsps rice vinegar
1 1/2 tsps hot bean paste
1 1/2 tsps rice wine
1 Tbsp oil -- for cooking

Shred the pork, marinate with 1 Tbsp soy sauce and the cornstarch. Soak the cloud ears in water, and shred. Dice the water chestnuts. Chop the green onions and mince the ginger and garlic. Mix the fish-fragrant sauce: onions, ginger, garlic, sugar, red chili oil, stock, sesame oil, rice vinegar, hot bean paste, rice wine, and 1 Tbsp soy sauce.
Heat the oil in a wok and add the pork shreds. Fry quickly. Remove when pork turns white. Stir-fry the cloud ears and water chestnuts, then pour in the fish-fragrant sauce. Bring to a boil and mix in the pork shreds. Stir well and serve hot.

Source:
"The Chinese Gourmet"
- - - - - - - - - - - - - - - - - - -
Per serving: 457 Calories (kcal); 31g Total Fat; (62% calories from fat); 23g Protein; 20g Carbohydrate; 78mg Cholesterol; 1102mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Sausage, Chicken, Peppers, and Potatoes
Recipe By :Elodia Rigante
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb hot Italian sausage -- sliced
1/2 lb boneless skinless chicken breast -- sliced
2 potatoes -- diced
2 green bell pepper -- sliced
1 c onion -- sliced
1/4 tsp oregano
1 dash salt and pepper -- to taste

Rinse a large skillet. While the pan is still wet, put over medium heat and add the sausage. Turn down the heat and saute the sausage until browned. Add the chicken pieces and brown. Cover and saute until the chicken is tender. Add peppers, onions, and potatoes, and saute uncovered until vegetables begin to brown. Stir in oregano and salt and pepper to taste. Cover and continue to cook until the vegetables are tender, adding water by the spoonful if necessary to avoid sticking to the pan. Taste for seasoning and add red pepper flakes if necessary just before serving.

Source:
"Italian Immigrant Cooking"
- - - - - - - - - - - - - - - - - - -
Per serving: 677 Calories (kcal); 37g Total Fat; (50% calories from fat); 47g Protein; 37g Carbohydrate; 152mg Cholesterol; 1004mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

[This message has been edited by Ohioan (edited 08-03-2000).]

[Susann]

Gail-How interesting...GARLIC PUDDING. I think my eyes bulged out of my head when I saw this, but you know what...I think I need to make it!!!!

We may be feeding all the neighborhood dogs, but stay tuned for a review!!!!

[KateH]

Lorilei -- This isn't super-firey, but it does have a bit of fire to it, and it is an unusual taste. It's the best tomato based soup I've ever had. I learned the recipe in a cooking class with Stephen Schmidt. He paired it with salmon with a papaya salsa and buerre blanc, flash fried squash sticks, and a cocunut flan with mango sauce.

Roasted Tomato Bisque with Smoked Chiles and Avocado

serves 8

2 dried chipotle peppers, each about 1 inch long
4 pounds tomatoes (preferably “on-the-vine” variety)
1 pound medium-size onions
a little vegetable or olive oil
1 large head garlic
2 large bell peppers
2 to 3 cups chicken broth
1/2 cup extra-virgin olive oil
1 tsp salt (approx)
sugar, if needed
drops of fresh lime juice
1 1/2 tablespoons minced fresh oregano (or half that dry)

optional toppings:
3 to 4 tablespoons toasted pinenuts
1 large avocado, peeled and thinly sliced

- Break the chipotles in half and pull out and discard the stems and seeds. Cover the chilis with 1/2 cup of tepid water and let soak for at least an hour, or until very soft.

- Preheat oven to 325*. Core the tomatoes but otherwise leave whole. Cut the onions in half lengthwise, slice off the stem ends, and peel. Shave off any dangling roots but leave the base of the roots attached to keep the onions intact. Arrange the vegetables in a single layer in a large roasting pan. Drizzle on a little oil, turning the vegetables to thinly coat their entire surface, and the pan as well. Roast the vegetables for about 1 1/2 hours, or until the onions feel almost tender when stuck with knife. Break the head of garlic into cloves but do not peel the individual cloves. Toss the cloves in a bowl with a little oil until lightly coated, then scatter the cloves among the tomatoes and onions. Roast the vegetables for 20 to 30 minutes longer, or until the garlic cloves are tender. Remove the vegetables from the onion and peel the garlic.

- Set the oven to broil. Cut the tops and bottoms of the peppers off and cut slits down the side of the peppers. Open the peppers out flat and shave out the ribs and seeds. Arrange the peppers skin side up on a baking tray and broil until the skins blister and blacken. Wrap the peppers in a paper bag for 15 minutes, then pinch off and discard the skins.

- Thoroughly puree the chipotles (with their water), roasted vegetables, and peppers. Then force through sieve to remove the tomato seeds. (Recommended, but I’ve never done this: Pour a little chicken broth into the pan used to roast the vegetables, set it over low heat, and stir until all the roasting juices are dissolved.) Combine the sieved vegetable puree and any juices and add the 1/2 cup olive oil plus enough chicken broth to thin the soup. Reheat, seasoning with salt, a little sugar if needed, and drops of fresh lime juice. Ladle the soup into bowls and garnish with oregano, pinenuts, and sliced avocado.

[lorilei]

YUM!

I suppose I should be kicked for asking for such vague and unusual things, but you guys are really coming through for me. Everything looks pretty delish...

Christine - family recipes are always good. Phoebe, Kate & Kim... I'm copying everything down as I speak http://www.cookinglight.com/bbs/smile.gif

I've got to admit, the garlic pudding looks interesting -- I'm just not sure what one would do with something like that. Guests might get scared if you tried to serve it for dessert http://www.cookinglight.com/bbs/smile.gif

I'd imagine that to be fair, I ought to come up with something imaginative too, huh? Give me a minute...

[lorilei]

Here are a couple fairly interesting (but delicious) things:

Fennel Gratin with Tomato
3 to 4 servings

2 large bulbs fennel
2 medium cloves garlic, peeled and minced
1 cup diced tomato
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup warm chicken broth
2 tablespoons whipping cream
1/3 cup freshly grated Parmesan cheese

Trim off and discard fennel stalks. Cut bulbs in half, then slice thinly.
In a gratin dish, combine the fennel, garlic and tomato. Sprinkle with salt and pepper. Pour the warm chicken broth over the vegetables and bake on center oven rack in a preheated 350-degree oven 1 hour, or until fennel is very tender. Stir every 20 minutes.

Remove dish from oven. Turn oven to broil and place an oven rack at highest level. Drizzle fennel with cream and sprinkle with Parmesan. Broil until the top is golden. Cool a few minutes before serving.


Roasted Garlic and Brie Soup with Leeks
4 to 5 servings

2 whole heads garlic
3 medium leeks
1 tablespoon butter
1 teaspoon olive oil
1 cup finely chopped yellow onion
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine or vermouth
4 cups chicken broth
3 medium white potatoes, peeled and coarsely chopped
1/2 cup evaporated low-fat milk
4 ounces brie
1/3 cup grated Parmesan or Romano cheese

Cut about 1/2-inch from the top of the heads of garlic. Wrap each separately in aluminum foil, place in a small baking dish and roast in a preheated 300-degree oven about 1 hour, or until very soft. Remove from the oven and set aside.

Cut off the dark green part of the leeks and discard. Cut the leeks into quarters, then chop finely. Put into a sieve and rinse well with water to remove the sandy grit.

In a large saucepan, melt the butter with the oil over medium heat. Add the yellow onion and saute 4 minutes. Add leeks, salt and pepper; saute 5 minutes. Add wine and simmer 4 minutes.

Squeeze the roasted garlic from the papery skins into a small bowl. Add a little of the chicken broth to loosen it, then pour the mixture into the pan. Add remaining broth and the potatoes. Bring to a boil, reduce the heat and simmer 25 minutes.

Cool the soup briefly, then puree in several batches in a food processor or blender. Pour into a clean pan and place over medium-low heat.

Remove the rind from the brie and cut into small pieces. Put into the soup along with the grated cheese and stir about 5 minutes, or until melted and smooth.

Note: This soup can be made a day in advance. Reheat over medium-low heat and do not let the soup come to a boil.

[lorilei]

And for those of you with icecream makers, or who are inclined towards cool treats, this is excellent.

Cinnamon Basil Sorbet

3 Cups Apple Juice
2 Cups Sugar
4 Large Sprigs Cinnamon Basil
Juice of 1 Lemon
Grated Rind of 1 Lemon

Combine apple juice and sugar in a sauce pan
and heat until sugar is just dissolved. Add cinnamon basil and cover. Let steep 30 minutes. Strain out basil. Add lemon juice and rind. Chill thoroughly. Prepare in ice cream maker according to manufacturers instructions or pour in a shallow dish and place in freezer, stirring about every 30 minutes, until frozen. Recipe makes 4-6 servings.

[Ohioan]

Lorilei and everyone --

Omigosh, my eyes almost popped out of my head when I took a look at the nutritional breakouts for my "Dry-Fried Beef" and "Pork Shreds" recipes! There really isn't that much fat in either of them! http://www.cookinglight.com/bbs/eek.gif What happened was that they were among the first recipes I entered into MasterCook, and I didn't know at the time that I had to specify what cuts of meat I was using. Apparently, if you don't specify, MasterCook assumes the fattiest cut. Well, I just went back into MasterCook and changed "beef" to "beef round" and "pork" to "pork loin," and in both cases, the calorie count dropped by at least 50 and the fat content and percentages were cut in half. You may now eat with a clear (or thin) conscience.

Boy, am I embarrassed. http://www.cookinglight.com/bbs/rolleyes.gif

Phoebe

[lorilei]

I have to post this recipe, in case any of you can find squash blossoms to use -- I would make this recipe again in a second, but I can't spare my garden blossoms http://www.cookinglight.com/bbs/smile.gif

Cheese Stuffed Squash Blossoms

Use fully open blossoms from zucchini, patti-pan, any squash varieties.

24 squash blossoms
3 tablespoons shredded parmesan cheese
3 ounces fat-free cream cheese 1 green onion, minced
1 egg yolk
2 eggs beaten with 1 tablespoon water
1 tablespoon sour cream Vegetable oil for frying
1/3 cup crumbled feta cheese
Salt and cracked pepper to taste

Wash blossoms, trim off stem ends. Remove the stamens. Blend the cream cheese, egg yolk, sour cream, feta cheese and mesan. Mix in green onion and salt and cracked pepper to taste. Spoon a teaspoon of this filling into each blossom; twist ends to close.

Roll in flour coating lightly. Dip in beaten egg mixture. Heat 1/4 inch of oil in a frying pan, add blossoms, turning until golden brown. Drain on paper towels.

Yield: 24 appetizers. Delicious!

[KateH]

Lorilei -- Have you ever seen squash blossoms at the grocery store? I keep seeing recipes for them, but I don't think I've ever seen them. I'm going to try the farmer's market tommorow, but I was wondering if this were something that you have to grow yourself.

Kate

[Susann]

I think I may have had one glass too much of merlot last night. I just looked at the garlic pudding recipe and, well, I am scared. Sorry, Gail, I may not be brave enough to try it, after all.

[Gail]

Originally posted by Susann:
I think I may have had one glass too much of merlot last night. I just looked at the garlic pudding recipe and, well, I am scared. Sorry, Gail, I may not be brave enough to try it, after all.

No? How 'bout Reindeer Tongue Salad? Bear Meatballs? Rustic Moose Ragout? (Thumbing through my Norwegian Cookbook here...) I trust you noted I've never tried that pudding either! http://www.cookinglight.com/bbs/wink.gif

[Gail]

Oops. Almost forgot why I came. Here you go, Lori-- two more. And I'm still typing that Greek stuff with Natasha's quesadillas right behind 'em...

These are from Vanessa. I haven't tried them yet (and believe me, I plan to.) They sound VERRRY good!

PUERTO RICAN RUM GLAZED JUMBO SHRIMP WITH CRISPY ONIONS AND AVOCADO SALAD
Recipe courtesy Alex Garcia, Executive Chef, Calle Ocho

AVOCADO SALAD:
2 avocados, peeled, diced
1/2 cup tomatoes, diced
1/4 cup red onion, diced
2 tablespoons chopped cilantro, to taste
2 limes, juiced
Salt, to taste
Hot pepper sauce, to taste

ONION RINGS:
4 (1- inch) wide onion rings
Cajun seasoning mix
Flour
Buttermilk
Vegetable oil, to fry

GLAZE:
2 cups dark rum
3 star anise
2 cinnamon sticks
12 juniper berries
1 lemon, zested
2 cloves
1/2 bay leaf
1 cup molasses

8 extra large shrimp

Avocado Salad: In a large bowl, combine the avocado, tomatoes, red onion, and cilantro. Season to taste with lime juice, salt and hot pepper sauce.
Onion Rings: Combine the flour and the Cajun seasoning mix and dunk onions in this mixture, then dunk onions in the buttermilk. Repeat this process once. Fry the onion rings until golden brown in a large pot with vegetable oil at 350 degrees.

Glaze: In a large saucepan, combine rum, star anise, cinnamon sticks, juniper berries, lemon zest, cloves, bay leaf and molasses. Reduce until it becomes thick like a glaze.

Shrimp: Grill shrimp in a grill pan. Brush with glaze and cook for 1 or 2 minutes on each side.

Assembly: Arrange fried onion rings in center of plate. Spoon avocado salad into onion rings. Arrange cooked shrimp on top of salad.

MANGO AND PAPAYA EMPANADAS WITH CHIPOTLE HONEY AND LIME SORBET
Recipe Courtesy Jeffrey Besson, Executive Chef Different Pointe of View Restaurant,

Empanada Dough:
2 cups flour
2/3 cup dry milk
1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening
1 cup water

Combine dry ingredients; add shortening and then the water while mixing (approximately 2 to 3 minutes). Roll out flat to 1/4 -inch thickness and then using a 4-inch circular cookie cutter, cut out 12 circles

Empanada Filling:
1/2 cup mango, diced
1/4 cup papaya, diced
1 tablespoon mint leaves, julienne
2 tablespoons brown sugar
1/4 cup orange marmalade
Pinch of salt

In a mixing bowl, combine all of the ingredients. Set aside until ready for preparation In a small mixing bowl combine both ingredients Using a funnel place honey in a squirt bottle

Ingredients for Preparation:
1 egg, beaten
1/4 cup flour
1 cup canola oil
1/4 cup sugar
1 tablespoon cinnamon
Fresh mint leaves

Place dough circles on working surface. Place 2 tablespoons Empanada filling on center of dough. Brush the edges of the dough with the beaten egg. Fold the edges together to form a half circle, using just the tips of fork press edges together to seal. Place the flour in a shallow bowl and toss the empanadas in the flour until coated on both sides. Fry in very hot oil until golden brown. Remove the empanadas from the oil and allow excess to drain off onto towel. Combine sugar and cinnamon and sprinkle each with the blend. Place empanadas onto center of plate. Drizzle with chipotle honey. Serve with lime or other citrus sorbet. Garnish with fresh mint leaves

Yield: 6 servings

WHOA! I haven't even had my wine yet and I just noticed something odd about this recipe. Am I nuts or are we missing the chipotle honey??

VANESSA!!!



[This message has been edited by Gail (edited 08-04-2000).]

[Susann]

Bear meatballs, huh? Hmmmm....

[Vanessa]

I heard my name called Gail!
I searched for those empanadas & finally found the recipe. I keep folders to be put in order and decide toss or keep for things I wil try.
Well I did not have wine either but I did have a rum and coke http://www.cookinglight.com/bbs/smile.gif
You are right I don't see chipotle honey.
Now solutions?
Well its either something one can by but I have not seen it in the stores or mixing honey and chipotle? As it mentions putting honey in a squirt bottle. I did see the program (ffodtv) but in search could not find the recipe. If my mind does not fail me thanks to good PR rum he used one of those bottles to drizzle so he could have mixed honey and chipotle since there is a mention of "in small bowl combine BOTH ingredients" (see after empanada filling) & they could have omited the TWO ingredients by mistake.
Sorry!!!! http://www.cookinglight.com/bbs/frown.gif
They did look good....(on TV)
Good night.....