Recipes     Last Updated: June 5, 2002 

  

Main Courses: Deserts:
Burnin' Ribs
Masala Vadai
Papas a la Huancaina
Texas Brisket
Tex-Mex Enchilada Casserole
Tzaziki (cool-down)
Chocolate Chip Sour Cream Cake De YIP
Chocolate Decadence
Fire Tarte
Very Chile Berry Sorbet

  

  

  

  

Burnin' Ribs           Scott Ashkenaz

4 racks of baby-back pork ribs
1 tbsp kosher salt
3 tbsp brown sugar
3 tbsp ground cumin
2 tbsp ground paprika
1 tbsp ground cayenne
2 tbsp ground Red Savina® habanero (or more (never less!), to taste)
3 tbsp curry powder
2 tbsp allspice
2 tbsp powdered ginger
1 tbsp granulated garlic (not garlic salt)
3 tbsp ground black pepper

Peel membrane from ribs and rinse meat. Mix dry ingredients together, and rub into both sides and ends of meat. Allow meat to marinate for at least 8 hours in a refrigerator. Smoke ribs, meat side up until meat is tender and pulls off the bone.

  

Masala Vadai           Uma Subramaniam

1 cup channa daal *
6-7 dried red chillies
1" piece ginger, finely chopped
1 tsp asafoetida * (also known as hing or peringaayam)
6-7 small red onions *, finely chopped
7-8 Thai green chillies, finely chopped
10 fresh curry leaves *, coarsely chopped
1/4 bunch cilantro, finely chopped

* Available at your friendly local Indian grocery store

Wash channa daal 6-7 times in cold water, and soak for 4 hours. Drain in sieve. Grind drained daal, dried red chillies, ginger, asafoetida and salt to taste using a food processor (do not use a conventional blender. If you have an Indian blender, that will work). Consistency of daal mixture is very important--neither too coarse nor too smooth. Do not add water while grinding. To the daal mixture add the chopped onions, chopped green chillies, fresh curry leaves, and chopped cilantro. Mix well by hand. Add more salt if necessary.

Heat about 2-3 cups of vegetable oil in a deep frying pan. The temperature of the oil is a critical factor in the taste and texture of the vadais. The oil should be hot, but not smoking. To test the oil, drop a small dot of the daal mix into the oil. It should immediately sizzle and rise to the top without turning brown.

Take a large piece of plastic wrap or a Ziplock bag and lay it on top of a cutting board. Take a tablespoon of daal mix, lay it on top of the plastic and pat into a thin, flat round shape (like a cutlet). The vadais should be about 1 1/2-2" in diameter. Reserve enough room between vadais, as you should be able to lift them one by one to drop into the oil. Once the oil is at the right temperature, gently lift a tip of the plastic and lift the vadais, one at a time, using all four fingers. The vadais should be dropped one by one into oil. After a minute or so, flip them over. Continue flipping until the vadais are golden brown and crispy. Remove from oil using a slotted spoon. Drain on paper towels.

1 cup daal will yield about 12-16 vadais. The quantity of chillies can be adjusted to suit your taste.

Serve with hot coconut chutney and enjoy with a cup of strong Darjeeling or Coorg tea.

Nothing beats Masala Vadais for a lazy afternoon snack. Equally good with beer or single malt whiskey.

  

Papas a la Huancaina           Joe Carrasco
"Boiled potatoes served with a spicy Bolivian peanut sauce"

Serving Size: 10           Preparation Time: 90 min.           Category: Bolivian

3    tbsp vegetable oil
4    tsp Aji Amarillo powder
¼   cup water
12  oz peanut butter (unsweetened)
¼   cup whole milk
½    head butter lettuce
10  medium/large potatoes, cubed (2")
10  oz olives
4    eggs, hard-boiled, sliced 1/4-inch thick

Combine the vegetable oil, Aji Amarillo, and water in a sauce pan. Adjust the amount of aji to taste, 4 teaspoons should produce a medium heat sauce.

Heat mixture on low heat for 45 minutes. As the mixture reduces, keep adding water 1/4 cup at a time. Continue to heat until the oil separates to the top and is reddish/yellow.

In a separate pot, boil the peeled cut potatoes till done. Rinse in cold water and allow to cool to room temperature.

In yet another small pot, hard boil the eggs. When done, let them cool and slice 1/4" thick.

Add the peanut butter and milk to the sauce and blend well. Continue to heat on low heat for another 1/2 hour. Add 1/4 cup water if the sauce gets too thick. Sauce is done when the oil starts to separate again.

Arrange lettuce leaves to cover the bottom of a serving dish. Arrange room temperature potatoes over lettuce and cover with room temperature or slightly warm sauce. Add olives and sliced eggs over the sauce.

Best olives to use are black Mediterranean olives with pit.

  

Texas Brisket           Scott Ashkenaz

6 to 8 pound beef brisket, trimmed, but with the layer of fat remaining on one side
1 tbsp kosher salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp ground cumin
1 tbsp chile powder
2 tbsp ground paprika
1 tbsp ground ancho chile
1 tbsp ground pasilla chile
1 tbsp ground Red Savina® habanero (or more (never less!), to taste)
3 tbsp ground black pepper

Combine all dry ingredients, and rub onto brisket. (This is easily done if the meat is placed in a plastic bag with the rub.) Allow to marinate for at least 8 hours in a refrigerator, but up to 24 hours is better. Smoke brisket, fat side up, over mesquite until it reaches an internal temperature of 160° F. Brisket is made of two sets of tissue, slice these apart, then slice each piece across the grain into ¼" slices.

  

Tex-Mex Enchilada Casserole           Glennia Campbell

2 lbs ground beef
1 onion
1 clove garlic
1 tsp cumin
1 tbsp chili powder
2 cans Herdez Salsa Ranchera
1 can enchilada sauce
1 pkg corn tortillas
2 pkg shredded Mexican cheese mixture with jalapeno cheese,
    or use shredded Monterey Jack or Pepper Jack

Brown ground beef, onion, garlic, cumin and chili powder. Drain. In a large prepared casserole dish, cover bottom with corn tortillas. Layer beef mixture, salsa ranchera, and enchilada sauce, and cheese. Repeat layers (like lasagne) until you reach the top. Last layer should be cheese. Bake in 350 degree oven for 35 minutes, or until cheese is bubbly.

We put this in the "medium" category, but you could probably make it hotter with your favorite hot sauce!

  

Tzaziki     (adapted from original from Greece via Cornelia Engel in Germany)           Roswitha Remling

½ Qt. Sour cream
½ Qt. Yogurt
1 bulb garlic, crushed and chopped
2 large cucumbers, peeled and diced
2 tbsp evoo (extra virgin olive oil)
Salt to taste
White pepper to taste

Mix sour cream and yogurt. Add chopped garlic, cucumbers, and seasonings and mix. Allow to sit for at least 1 hour in refrigerator before serving.

  

Chocolate Chip Sour Cream Cake De YIP           Pat Cahil
Julie Yip was an assistant program director at San Francisco radio station KFRC during the 1970s. This recipe was popularized by the resident DJs at the time.

(Serves 10-12)

6 tbsp butter or margarine, room temperature
1 cup (-plus-)
1 tbsp sugar
2 eggs
1+1/3 cups flour
1+1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup sour cream ("lite" or regular, no "fat-free")
6 oz semi-sweet chocolate chips

Preheat oven to 350 degrees.

Grease and flour a 9 x 13-inch pan.

Beat butter; add sugar and cream together. Beat in eggs one at a time.

Stir flour with baking powder, baking soda, and cinnamon. Blend with creamed mixure.

Mix in sour cream.

Pour batter into greased-and-floured pan. Scatter chocolate chips over the top and sprinkle the 1 Tb sugar on top.

Bake for 35 minutes.

  

Chocolate Decadence           Dale Allison

16 oz semisweet choc chips
½ cup sweet butter
½ tbsp flour
½ tbsp granulated sugar
1 tsp hot water
4 eggs, separated
whipping cream

Melt chocolate and butter together in double boiler. Remove from heat. Add flour, sugar, and hot water. Fold in egg yolks one at a time.

Beat egg whites until stiff, but not dry (will look moist, but able to form peaks). Fold into chocolate mixture while it's still warm.

Butter (veg oil spray works better) bottom of an 8-inch springform pan and pour in the chocolate mixture. Bake @ 425 deg F for no longer than 15 minutes - the cake will look undone.

Cool in pan, then chill or freeze. Before serving, remove the pan and frost top and sides with whipped cream. Garnish with candied violets or chocolate shavings. Can serve with raspberry sauce. Oops - Can serve with Chile sauce! (Ancho based would be best)

  

Fire Tarte   (based on a recipe for Tarte Tartin by Alex of Le Baou d'Infer)           Scott Ashkenaz

6 firm pears (Bosc preferred)
6 habaneros, pureed
1 cup red wine
½ cup sugar
Dash cinnamon
Dash cardamom
½ stick unsalted butter
½ cup sugar
1 disk of puff pastry approx 8" in diameter (be careful that it does not dry out)
8" saucepan which can be placed in the oven
Pan of ice water which can easily hold the 8" pan

Mix the habaneros, wine, ½ cup sugar, cinnamon, and cardamom in a nonreactive pot and bring to a simmer. Peel, core, and halve the pears, and place them in the wine sauce. Simmer over very low heat until the pears are somewhat soft. This should be completed before the next step. Strain and reserve the remaining sauce.

In the 8" saucepan, melt the butter, and add the sugar. Stir constantly over moderate heat until the sugar darkens and caramelizes. Immediately put the pan into the ice bath to quickly chill it. Arrange the pears in the pan, on top of the caramel, with the flat side up, and the stem end of the pear facing into the center. Place the disk of puff pastry over the pears. Place the pan into a 350° F oven, and bake until the pastry is brown. Let the pan cool to room temperature.

Prior to serving, slightly warm the pan over the stove until the caramel just begins to soften, and you can turn the tarte. Place a serving plate upside down over the pan, and invert the pan, dropping the tarte onto the plate. This will place the pastry on the bottom, and the caramelized pears on top. Drizzle the reserved wine sauce over the tarte.

  

Very Chile Berry Sorbet           Roswitha Remling

4 habaneros
3 cups fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries
½ cup sugar
juice of one lemon

Juice all of the habaneros and berries, mix in sugar and lemon juice, and freeze in sorbet or ice cream maker. Serve and stand back.

 

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