Kadun Ma’nok’ (Chicken Soup w/Coconut Milk)

Kadun Ma’nok’
(Chicken Soup w/Coconut Milk)
1 whole chicken, cut up into small pieces
1/2 onion, chopped
11/2 cups coconut milk
Salt and pepper to taste
Put all ingredients in pot, except coconut milk and cover. Cook about
5 to 10 minutes. Stir constantly. Add 5 cups of water and bring to boil.
Lower heat and simmer for 11/2 hours (if stewing chicken is used) or until
chicken is tender. Add coconut milk and bring to boil. Cover and remove
from fire.
Variation: Vegetables such as pumpkin tips, cabbage, kangkong and
sweet potato tips may be added at the end of cooking time just before adding
coconut milk. Place vegetable at the top and cover for 4 – 6 minutes. White
yam may be added instead of vegetables. Peel and cut yam to desired size
and add to chicken 15 minutes after adding water.
Note: High in saturated fat. To reduce, replace up to half of coconut
milk with whole or low fat milk, also remove chicken skin.

Bob Evans' Pecan Caramel French Silk Pie

Yield > 1
Ingredients :
1 x baked pie shell - (not graham
cracker)
2 jar caramel ice cream topping
1 lb chopped pecans
4 cup chocolate mousse made from
mix
2 cup whipped cream
8 oz cream cheese mixed with
1/2 cup white sugar
Method :
• Set aside 2 tablespoons of nuts for garnish. Mix
remaining nuts with caramel. Spread in shell. Spread cream
cheese mix over that. Then the mousse. Then the whipped
cream.
• Garnish and refrigerate for at least 2 hours before
serving.
• This recipe yields 1 pie.
• Yield: 1 pie

String Beans with Pork

String Beans with Pork
1 lb. lean pork
1 lb. string beans
1 large tomato, sliced
1 tablespoon fish or soy sauce
1/2 medium onion
2 cloves garlic, crushed
1 cup water
Saute pork with garlic until brown. Add tomato and onion; saute for 5
minutes. Add the fish sauce and string beans. Add water. Cook for about 10
minutes until string beans are tender-crisp. Serves 4.
Hints:
1. Serve with hot rice and a glass of milk to complete this meal.
2. Pork is a good source of protein. Trim to reduce fat, calories and
cholesterol in the diet.

Chicken Tinola

Chicken Tinola
1 – 2 tablespoons cooking oil
1 small piece ginger, sliced thin
2 cloves garlic, crushed
1 onion, sliced
2 lbs. chicken, cut into serving pieces
2 small green papayas
2 – 3 cups water
2 cups marungay leaves
salt lightly to taste
Saute chicken in hot oil. Add ginger, garlic and onion. Saute until
onion is transparent. Season with salt. Add water. Cover and simmer for 30
minutes or until chicken is tender.
Peel papayas, remove seeds, and slice into 21/2" pieces. Add to
chicken and cook about 5 minutes or until papaya is tender but not mushy.
Add marungay leaves; cover pot and turn off heat. Let stand for 1 minute.
Note: Extremely high in saturated fat. To reduce, remove the
chicken skin.
Hints:
1. Marungay is a good source of calcium, Vitamins A and C.
2. Green Papaya is a good source of Vitamin C. Ripe papaya is a good
source of both Vitamins A and C.

Laulau

Laulau
2 lbs. taro leaves (lau kalo)
12 ti leaves (2 per laulau)
1 lb. lean pork
1/2 lb. butterfish (if salted, soak to remove some of the salt)
Wash taro leaves and remove stem and tough, fibrous part of the rib.
Prepare ti leaves by removing stiff rib from underside of the leaf by making a
cut almost through the rib and stripping it from leaf. Wash prepared leaves.
Divide ingredients into 6 equal parts. Wrap with taro leaves and place in the
center of 2 ti leaves crossed in the center. Pull up ti leaves and tie ends
securely with the stem ends of one of the ti leaves.
Steam the laulaus 31/2 to 4 hours in a covered steamer; or bake in
covered dish in oven at 300ºF 4 to 5 hours; or cook in pressure cooker for
about 30 minutes. Serve laulau hot in the ti leaves.

Gulay Na Pechay

Gulay Na Pechay
6 (or more) stalks Pak Choy cabbage
1/4 lb. pork
1 tablespoon cooking oil
3 cloves garlic, minced
1/4 small onion, sliced
1/4 lb. shrimps, peeled and deveined
2 tablespoons patis (fish sauce)
Wash cabbage, remove stalk ends and cut crosswise - about 1/2 inch
wide. Pre-cook pork in a little amount of water. Dice and set aside. Save the
cooking water or broth. Heat cooking oil, saute garlic till light brown. Add
the sliced onion and continue to cook till the onion becomes translucent.
Add the diced pork, and peeled shrimps, season with patis. Simmer for about
two minutes or till shrimps turn light pink. Pour in just enough hot broth
(water used for precooking pork) to cover pork and shrimps. Cover and boil
for another minute. Add cabbage and let cook till leaves turn bright green.
Do not overcook.

‘Opakapaka Laulau (Baked Pink Snapper in Ti Leaves)

‘Opakapaka Laulau
(Baked Pink Snapper in Ti Leaves)
11/2 lbs ‘Opakapaka (cut into 2 oz. pieces)
1 cup seaweed
8 pieces ti leaves
Marinade
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons peanut oil
Filling
1/4 cup peanut oil
1 cup Maui onions, finely sliced
1 cup garlic cloves, minced
1 teaspoon ginger, finely chopped
3 cups shiitake mushrooms, julienne
1 teaspoon chili sauce
1/3 cup cilantro, finely chopped
1/3 cup green onions, julienne
salt and white pepper to taste
To prepare the marinade: Take a 4 inch pan and add the pieces of
‘opakapaka with fish sauce, soy sauce, peanut oil and toss very well. Do not
add any salt.
To prepare filling: In a pan, heat up the peanut oil, then add the
onions and cook for a few minutes. Add garlic, shiitake mushrooms, chili
sauce, seasonings and cook for 5 minutes. When done, add cilantro and
green onions. Set aside.
Take two ti leaves and make a cross; cut one stem off. Take a spoon
of the filling and place it in the center of the ti leaves. Add a piece of fish
and some seaweed on top of the filling and close the ti leaves and tie with the
remaining stems. Bake or steam ‘opakapaka for 10–15 minutes. Present the ti
leaf whole to the guest.
Island Fresh Hawaii

Spicy Fruit Salad

Spicy Fruit Salad
1 − 16 ounce can of peaches
2 − 3 inch long cinnamon sticks
3/4 teaspoon of allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pints of strawberries
3 kiwi fruits
2 tablespoons of crystallized ginger root
Drain syrup from the peaches into a small saucepan. Place peaches
in a large bowl. Over medium−high heat, heat syrup, cinnamon, and
ground allspice to boiling. Reduce heat to low; cover and simmer
10 minutes. Set syrup mixture aside to cool while preparing fruit.
Grate peel from 1 orange, set aside. Cut peel from oranges and
grapefruits. To catch juice, hold fruit over bowl with peaches and
cut sections from oranges and grapefruits between membranes; drop
sections into bowl. Cut peel and core from pineapple; cut fruit
into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup
mixture over fruit in bowl. Add grated orange peel; toss. Cover
and refrigerate until ready to serve.
Just before serving, hull strawberries; cut strawberries in half
if large. Cut peel from kiwi. Slice each kiwi lengthwise into
6 wedges. Toss strawberries and kiwi with fruit mixture. Place in
serving bowl and sprinkle with crystallized ginger.

Eel with Coconut Milk and Ginger

Eel with Coconut Milk and Ginger
2 lbs eel
2/3 cup chopped onion
3 tablespoons grated ginger
2 tablespoons fresh lemon juice
2 teaspoons salt
2 cups coconut milk
1 cup coconut cream
1/2 teaspoon monosodium glutamate or aji-no-moto
1 pc. large hot pepper (optional)
Use 1 cup ashes to clean eel. Rub eel with ashes then rinse twice.
Clean gut then rinse. Cut into pieces, 2 inches in length. Combine cut up eel
with 2 cups thin coconut milk, chopped onion, grated ginger, lemon juice,
salt, monosodium glutamate and hot pepper. Bring to boil, reduce heat to
medium for 15 minutes. Add 1 cup thick coconut milk; bring to boil for 20
seconds. Remove from heat. Serve with steam white rice and soy sauce
finadene.
Note: It is extremely high in saturated fat. To reduce, replace up to
half of coconut cream with whole or low fat milk. This recipe is very high in
fat, only eat for special occasion.

Faiai Fee

Faiai Fee
(Octopus)
4 lbs. octopus
4 cups coconut milk
salt to taste
Before boiling the chopped octopus, beat and rub with papaya leaves
all over. This practice eliminates itchiness and also cuts down on cooking
time. Cut up octopus into 2–3" pieces. Save the ink or purplish concentrate
from the head. Boil the pieces for 30–40 minutes or until tender. Remove the
water. Add coconut milk. Add the ink-like concentrate that you saved. Bring
to a boil. Remove from heat. Serve with taro, breadfruit, yam, etc.
Note: High in saturated fat. To reduce, replace up to half of coconut
milk with whole or low fat milk.

Grilled Caribbean Chicken Salad

Grilled Caribbean Chicken Salad
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips
PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4−5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

Shellfish Salad

Shellfish Salad
2 cups cooked shellfish (e.g. clams)
3 cups chopped potatoes (cooked)
2 cloves garlic
1 teaspoon pepper
2/3 cup oil
1/3 cup vinegar
1/2 cup chopped parsley
3 tomatoes, chopped
6 lettuce leaves
1 onion, chopped
Prepare dressing in a bowl by mixing crushed garlic, pepper, oil and
vinegar with a fork until well blended. Line bowl with the lettuce leaves.
Mix cooked shellfish with potatoes and the remaining ingredients and place
in bowl. Add prepared dressing. Topped with slices of lemon and serve.

Blanket of Veal - (Blanquette De Veau)

Yield > 4
Ingredients :
2 lb Veal breast or shoulder
4 cup Water
12 sm White onions
1 med Carrot cut 1/2" long pieces
1 med Onion studded with
2 x Cloves
1 x Bay leaf
1 pch Thyme
1/2 tsp Salt
1/4 tsp White pepper
1 tbl Butter
1 tbl Flour
1/2 cup Sliced mushrooms fresh or
canned
1/8 cup Heavy cream
2 x Egg yolks
1 tsp Lemon juice
1 tbl Chopped parsley
Method :
• Cut meat into 12 pieces. Place veal in large, heavy
saucepan. Add water. Bring to boil. Skim. Add white onions,
carrot, onion studded with cloves, bay leaf, thyme, salt, and
pepper. Cover and simmer for 1 1/2 hours, or until meat is
tender. Remove meat, small white onions, and carrot to heated
serving dish and keep warm. Discard bay leaf and onion
studded with cloves.
• In another saucepan melt butter. Stir in flour and cook
until smooth. Add cooking liquid and mushrooms, and cook
over low flame for 15 minutes, stirring occasionally. In a bowl,
combine cream and yolks. Stir in 5 tablespoons of sauce from
pan, one at a time. Then stir egg mixture into sauce in pan.
Add lemon juice. Cook over low flame for 5 minutes without
allowing to boil, stirring constantly. Pour sauce over meat.
Sprinkle with parsley. Serve hot.
• Blanquette de veau is traditionally served with rice, but
noodles or boiled potatoes are also very good with it.
• Comments: This is one of the perfect dishes of "cuisine
bourgeoise." It is economical, nourishing, delicate, and tasty.
In fact, it is so excellent that "grande cuisine" has adopted it.
• With new "lettres de noblesse," blanquette de veau has
exchanged its plebian name for a more aristocratic one, so call
it "Blanquette de Veau a l'Ancienne" if you wish, but don't
change anything in the recipe: it is the same. Blanket by any
other name...
• Suggested Wine: A chilled dry white wine: Bordeaux
Graves; etc.

Fresh Tuna Salad

Fresh Tuna Salad
2 cups baked tuna (yellow fin or bonita)
3/4 cup onion, chopped
1/2 cup celery, chopped
1/4 cup bell pepper, chopped
1/4 cup sweet relish
3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon monosodium glutamate or aji-no-moto
Flake tuna and mix with all other ingredients. Use as main dish served
with green salad and toast.

Best Ever French Bread

Yield > 1
Servings
Ingredients :
2 tbl Shortening
1/4 cup Sugar
1 tsp Salt
2 cup Boiling water
2 pkt Yeast, DISSOLVED IN
1/2 cup Warm water
1 tsp Sugar
6 1/4 cup Flour
Vegetable cooking spray,
for spraying pan
Cornmeal, for dusting pan
EGG WASH
1 x Egg white
2 tbl Water
Method :
• The following is one of the best and easiest recipes I have
ever come across for French bread. I use it as a basic recipe,
embellish it, and create many different loaves now. As you will
see, it is low in fat and sodium and absolutely wonderful. Pam
• DIRECTIONS In a large bowl combine shortening, sugar
and salt. Pour two cups boiling water over and mix; cool to
lukewarm. Dissolve 2 packages yeast in 1/2 cup warm water
and 1 teaspoon sugar. Add to cooled liquid; stir in 6 1/4 cups
flour all at once. It will appear as though there is too much
flour at the start of the stirring process. Do not be alarmed.
Just continue with your stirring process until flour is mixed.
Cover; allow to stand 10 minutes. Stir again; cover; allow to
stand 10 minutes. Continue this for 1 hour total time. Divide
dough in half. On floured surface, roll into a rectangle; roll up
like a jelly roll. Place on baking sheet sprayed with cooking
spray and dusted with cornmeal. Cut slashes in top. Brush
each with a mixture made of one egg white and e tablespoons
water. Cover and allow to rise until doubled, about 30 minutes.
Bake at 350 degrees for 25 minutes or until top test is done.
After 15 minutes in the oven brush once more with the egg
white mixture.
• VARIATIONS
• 1) WHEAT BREAD Change white sugar to brown, and
make it 1/3 cup instead of 1/4 cup. Reduce flour to 4 1/4 cups;
add 2 cups whole wheat flour.
• 2. RYE BREAD Change sugar to brown (1/4 cup). Reduce
flour to 4 1/4 cups, add 2 cups rye flour and 2 tablespoons
caraway seeds.
• 3. CHEESE BREAD Add 1 1/2 cups shredded cheddar or
any other cheese you like.
• 4. HERB & ONION Add 2 tablespoons Italian seasoning
and 1/4 cup minced dried onions. Vary to your liking with dill,
rosemary, etc.

Beignets (French Market Doughnuts)

Yield > 2
dozen
Ingredients :
1/2 cup granulated sugar
1/4 cup butter, plus extra for
buttering the bowl
1 tsp salt
2 cup scalded milk
1 env cake yeast (make sure it's
fresh)
1/2 cup warm water (75-85 degrees)
2 x eggs, well-beaten
4 cup all-purpose flour, plus 3 to 3
1/2 tablespoons
Confectioners' sugar for
Method :
• In a large bowl, combine sugar, butter and salt. Add
scalded milk and mix thoroughly. In another large bowl, add
yeast to warm water to soften. Add eggs to yeast, then beat in
4 cups flour. Then add 3 to 3 1/2 tablespoons flour to make
dough soft. Transfer dough to a well-buttered bowl. Brush
dough with butter, cover with wax paper and store in
refrigerator until ready to use. Do not let dough rise.
• To make doughnuts: Roll out dough to 1/4 inch thick and
cut into 2 inch squares. Fry in deep fat fryer at 370 degrees
until lightly golden. Drain and dust with confectioners' sugar.
Serve with ice-cold milk or cafe au lait.
• Makes
at least 2 dozen doughnuts.

Beef Rhapsody in Blue En Croute

Yield > 4
Servings
1 tsp Minced chives
1 cl Garlic, minced
1 tsp Sesame seeds
GARNISH
Parsley
Green onions
Turnips
Method :
• Cut 1 by 1/2" deep gash in top of each fillet.Brown fillets
in oil,1 minute on each side.Drain.Sprinkle with salt,pepper
and paprika.Set aside. On lightly floured board,roll each pastry
out to 8" circle. Brush top of each circle with egg.Reserve
remainder of egg. Mash cheese with butter,chives and
garlic.Press mixture into gash in each fillet.Place a fillet in
center of each pastry. Bring pastry up around meat and pinch
together at top in an attractive manner.Place on ungreased
baking sheet.Brush with reserved egg;sprinkle with sesame
seeds.Bake @ 400 degrees 20 minutes,until pastry is golden
brown.Remove to platter and garnish with parsley,green
onion,turnips and carrots cut in pretty shapes.
• Makes 4 servings.

Tiopunita

Tiopunita
1 can mackerel
1/2 cup coconut cream
1 green papaya
1 onion
2 carrots
4 tablespoons salad oil
1 tablespoon curry powder
2 cups pumpkin tips
1 teaspoon salt
Peel the papaya and carrots. Cut papaya, carrots, and onion and set
aside. Saute garlic and onion in salad oil. Add papaya, and carrots. Fry
until tender. Open mackerel, pour off the juice, use a fork to divide mackerel
into pieces, then add to the vegetables. Add pumpkin tips and stir. Squeeze
the grated coconut to get the coconut cream (undiluted) and add to the
vegetables. When it boils, add curry powder, then add salt and stir. Let
simmer for 1 minute. Serve with traditional starches or rice.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk. Reduce amount of salad oil.

Mushroom Antipasto Pasta Salad

Mushroom Antipasto Pasta Salad
4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite−size pieces
1 cup provolone cheese, cut into bite−size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil
To the pasta, add the mushrooms, peppers, salami, cheese, and
artichoke hearts with liquid. Mix in Italian dressing; season with
salt and ground black pepper to taste. Top with chopped basil.
Allow flavors to blend for at least 30 minutes before serving.

Pineapple Fish Balls

Pineapple Fish Balls
11/2 lbs. (750 g) fish
1 small onion, chopped
1 small unripe papaya
1 cup pineapple pieces
1 head Chinese cabbage
4 tablespoons margarine
1/2 inch ginger, chopped or crushed
1/2 teaspoon sugar
1 teaspoon soy sauce
1 cup water
1 teaspoon corn flour
salt to taste
Peel the papaya, remove seeds and cut lengthwise. Wash and chop the
cabbage lengthwise. Using a spoon or shell scrape the fish meat away from
the bones and skin. Form into small balls.
Heat the margarine in a frying pan. Gently fry the fish balls until
cooked. Remove from the pan.
Fry the papaya and pineapple pieces. Add the onion, cabbage stalks
and lastly the cabbage leaves. Fry until just under-cooked. Mix together the
sugar, soy sauce, water and corn flour. Add to the vegetables and stir
continuously until it boils. Add fish balls and stir. Serve hot with cooked
taro, breadfruit or rice.

Beef Miroton - (Boeuf En Miroton)

Yield > 4
Ingredients :
1 lb Leftover beef
2 tbl Butter
1/2 lb Onions finely chopped
1 tbl Flour
1/2 cup Consomme
1/2 tsp Salt
1/4 tsp Pepper
1 tbl Vinegar
5 med Potatoes boiled
2 tbl Fresh bread crumbs
Method :
• In a skillet, heat 1 tablespoon butter. Add onions and
cook until slightly browned. Sprinkle with flour and cook until
browned, stirring constantly. Stir in consomme, salt, pepper,
and vinegar. Bring to boil. Cover and cook over low flame for
25 minutes.
• Meanwhile, cut potatoes into slices about 1/2-inch thick.
Butter an ovenproof casserole and arrange potatoes in crown,
each slice overlapping another.
• Cut meat into thin slices. Place meat in center of potato
crown. Pour onion mixture over meat. Sprinkle with bread
crumbs and dot with remaining butter. Bake at 450 degrees for
10 minutes.
• Suggested Wine: A red wine: French Bordeaux; French
Burgundy; etc.

Fruit Salad with Champagne Sauce

Fruit Salad with Champagne Sauce
1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time,
whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the
plates under the broiler about 3 inches from the source of
heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.

Fish Sausage

Fish Sausage
1 lb. (1/2 kg.) skinned, boned fish
2 oz. (50 grams) pork fat
1 tablespoon cornstarch
2 teaspoons salt
1 teaspoon sugar
1 tablespoon finely minced onion
dash of pepper
few drops of red food coloring
Wash and clean fish. Remove skin and bones. Cut into cubes and
grind in a meat grinder. Add the rest of the ingredients and grind a second
and third time to produce a very fine paste.
Stuff fish mixture into tubular plastic packaging material which is
commonly used for ice “keki”. Tie ends. Immerse in simmering water and
cook for 40 minutes. Cool sausages in running water, then air cool. Remove
plastic casing and place in a plastic package for storage. Refrigerate if to be
used soon; otherwise, freeze. Use like hot dog.
Fish Balls: The above mixture may be shaped into 1/2 inch diameter
balls and cooked in simmering water or steamed. It makes good fish balls for
soup, or it can be fried.

Poached Chicken and Walnut Salad

Poached Chicken and Walnut Salad
2 whole chicken breasts (with skin on and bone in)
1 celery stalk
1 onion, sliced
6 peppercorns
chicken broth
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/4 cup walnuts
mixed greens: watercress, arugula, red leaf lettuce, radicchio
Place chicken breasts in pan or skillet. Add celery, onion and
peppercorns. Add enough broth to cover chicken. Bring to a boil,
then reduce heat to medium−low. Cook until just tender, about
20 minutes. Cool chicken and remove skin. Pull chicken off bone
in strips.
In a saucepan, combine olive oil, vinegar and walnuts. Cook
until somewhat thickened and liquid is reduced.
Wash greens and tear into pieces. Place greens on four salad
dishes, then arrange chicken on each plate of greens.
Pour oil−vinegar mixture on top.

Sugar Snap Salad

Sugar Snap Salad
4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley
Wash and dry the lettuce and tear into bite−sized pieces.
Make the vinaigrette by combining the shallots, vinegar, salt,
pepper and olive oil and set aside.
Make an ice bath by filling a large bowl with ice and cold
water and set that aside.
In a large pot, blanch peas in boiling water for about 3 minutes,
until peas are bright green and cooked but still crunchy.
Immediately, drain the peas and plunge into the ice bath.
Once the peas have cooled and stopped cooking remove them from
the ice bath. Remove excess water from peas by blotting with a
paper towel. Up to this point, the salad can be made a day in
advance, refrigerated as separate components. Use the lettuce
to line the bottom of a serving dish and add peas, basil, and
parsley to another bowl. Add vinaigrette and toss. Put this
mixture on top of the lettuce and serve immediately.

Baudroie Lou Marques - Lou Marques' Monkfish Soup

Yield > 1
Servings
Ingredients :
2 x Navel oranges
3 med Potatoes, peeled, thinly
sliced
3 med Onions, thinly sliced
16 sm Mushroom caps
2 x Cloves garlic, thinly sliced
3 x Artichoke hearts, fresh,
quartered
2 med Tomatoes, peeled, seeded,
chopped
1 lrg Sprig fresh thyme
2 x Bay leaves
3 tbl Extra virgin olive oil
2 qt Water
2 lb Monkfish, fresh *
Salt, to taste
Freshly ground black
pepper, to taste
1 handf parsley, Italian, minced
GARNISH
4 slc Homemade white bread,
country style
1 x Clove garlic, halved
1 tsp Extra virgin olive oil
Method :
• * Remove membrane and cut into 1/2" crosswise slices
• MONKFISH SOUP: Carefully cut the zest (the colored part
of the peel) from each orange, being sure not to get any of the
white pith. Leave the zest in large pieces. It will be removed
before serving the soup. Combine the orange zest, potatoes,
onions, mushrooms, garlic, artichokes, tomatoes, thyme , bay
leaves and 2 tablespoons of the oil in a large, heavy bottomed
soup pot. Add the water and heat to a boil over high heat. Boil
rapidly for 15 minutes. Add the monkfish and cook 5 minutes
longer. Carefully skim the soup, as the fish cooks.
• PREPARE GARNISH: Preheat the broiler. As the fish
cooks, prepare the garnish. Rub the bread on both sides with
garlic and brush with oil. Toast the bread on both sides under
the broiler.
• FINISH SOUP AND SERVE: Remove the bay leaves and
orange zest from the soup and season it with salt and pepper.
To serve, divide the vegetables and fish evenly among 4
warmed soup bowls and ladle the broth over all.
• Sprinkle with parsley and the remaining 1 tablespoon oil.
Serve with the grilled garlic bread.

Zucchini Slaw

Zucchini Slaw
6 medium zucchini, grated (1 1/2 lbs)
2 teaspoons salt
1 large carrot, grated
1 sweet red pepper, julienned
1 red onion, thinly sliced
1 stalk celery, julienned
2 tablespoons each chopped fresh dill and parsley
Dressing:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon horseradish
1/4 teaspoon pepper
Combine zucchini and salt; toss well. Place in colander;
let stand for 30 minutes. Rinse under cold water; drain and
squeeze out excess moisture. Place zucchini in bowl and add
carrot, red pepper, onion and celery; toss well. Sprinkle
with parsley and dill. Combine mayonnaise, mustard, vinegar,
oil, honey, horseradish and pepper; stir into zucchini mixture.
Taste and adjust seasoning if necessary.

Fish Stir Fry

Fish Stir Fry
8 oz. cooked boneless fish (tuna for example)
1 cup cucumber
1 cup cabbage (pak choy, head cabbage, won bok)
1 cup green beans
1 cup chopped onions
4 tablespoons vegetable oil
salt to taste
a dash or two of pepper, garlic, and ginger
soy sauce (optional)
Cut all the vegetables into strips. Put oil in pan to warm. Add onion
for minute. Add all the vegetables at the same time. Stir and turn to avoid
sticking to the bottom. Add fish meat (any kind of fish) that is deboned and
precooked. Add soy sauce if desired. Add seasonings. Cook for another
two minutes. Turn heat to low before serving.
Variation: Beef, mutton, chicken or other meats can be used as
substitutes for fish. They have to be cooked before adding to the stir fry.

Spicy Pecan Salad

Spicy Pecan Salad
1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)
Toss romaine lettuce with raspberry vinaigrette and divide evenly on
salad plates. Slice red onion paper−thin and layer to taste on top of
the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.
Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Rinse pecan pieces to dampen. Combine brown sugar and cayenne
pepper in a small bowl. Mix in damp pecan pieces and toss until
thoroughly coated. Spread evenly on cookie sheet then place in
preheated 400F oven and cook 5 to 10 minutes or until brown sugar
is thoroughly melted on pecans. Remove and let cool.

Rice Salad

Rice Salad
3 cups cold cooked rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red and green pepper, chopped
1/3 cup olive oil
6 slices bacon, cooked crisp and crumbled
salt and fresh ground pepper to taste
Combine all ingredients in a bowl. Toss with olive oil and chill
overnight in refrigerator before serving. Garnish with orange
sections.