The Cookbook

Mix and Match Stir Fry


oil for frying (vegetable, peanut or olive)
2-3 cloves crushed garlic

GLAZE SAUCE
1/2 cup chicken broth (may be made from boullion)
2 Tbs. Soy sauce
2 Tbs. corn starch
Stir all these ingredients together until well-mixed and give a final good stir with a fork or whisk before adding to stir-fry.


GROUP A
Choose 1 or more proteins
beef, cut into strips
chicken, cut into strips or cubbed
shrimp/lobster/scallops/clams
pork, cut into strips
Tofu (see note)


GROUP B
Choose 2 or more longer cooking vegetables
sliced mushrooms
broccoli florets
baby carrots
zucchini
cauliflower
green beans
asparagus, cut into 1" lengths


GROUP C
Choose 2 or more faster cooking vegetables
bean spouts
shredded cabbage (reg., bok choy or nappa)
shredded carrots
chopped green onions
snow peas
sugar snap peas
bell peppers
chopped onion
chopped celery


GROUP D
Optional Canned Vegetables
mushrooms
bamboo shoots
mixed asian vegetables
water chestnuts

Heat skillet or wok on med. hi (about 3 minutes).
Add about 3 Tbs. oil; heat until oil shimmers
Add garlic and meat, stir fry about 2 minutes
Add vegetables from group B, stir fry 3 minutes
Add vegetables from Group C, stir fry 2 minutes
Add optional canned vegetables, stir fry 1 minute

Add Glaze Sauce, stir fry until sauce thickens. Garnish, if desired with cashews or chopped green onions. Serve with rice.

For lo mein, add cooked linguini after adding sauce.


Note: To Stir-Fry Tofu:
Cut 1 container extra-firm tofu into about 24 strips. Heat 3 Tbs.oil in non-stick pan over med.hi heat until oil shimmers.While oil heats, sprinkle 1/3 cup of cornstarch on a big plate and dredge tofu with hands until evenly coated in it. When pan is hot, fry tofu on one side until brown- 4 to 6 minutes. Turn with tongs and cook on second side. Remove to paper towels. Add at the end of stir fry, before sauce/glaze is added.

Flash McCord

Loaded Baked Potato Salad

4 chopped hard boiled eggs

8 big Russet potatoes, boiled, peeled (optional) and coarsely diced

2 cups sour cream
2 Tbs. Hellman's Mayonaise

1 cup chopped green onions or fresh chives, reserve about 1 tbsp. for garnish
salt and pepper

1 cup chopped celery
1/2 cup minced fresh parsley
1 cup chopped white or red onions
1 cup salad olives (chopped green olives with pemientos)
6 strips of bacon, fried crisp and crumbled or bacon pieces to equal 2/3 cup
1 cup grated or cubbed cheddar cheese


How to boil eggs perfectly:
Boil eggs by placing eggs in sauce pan and covering with cold water. Bring eggs to a rapid boil. Immediately cover tightly with pan lid and move pan to cold part of stove. Set timer for 18 minutes. When timer buzzes, take pan to sink and immediately run cold water over and through eggs until they are cooled. Add ice cubes to chill further. When eggs are cooled, peel under running water. Chop in a bowl with a pastry blender or use an egg slicer and turn 90° after first cut.


Peel, coarsely slice, boil (until soft, about 8 minutes) and dice potatoes.

Mix sour cream, mayonaise, green onions, salt and pepper together in a very large bowl.
Add hot potatoes and stir.
Allow to cool to room temperature.

Add chopped eggs, parsley, onions, celery, olives and bacon. Chill. Top with reserved green onions and grated cheddar.

Flash McCord

Egg & Bacon Sandwich Spread

6 large, shelled hard-boiled eggs, cooled or room temperature
2 Tablespoons mayonnaise
2 teaspoons prepared yellow mustard
3 strips of bacon, cooked crisp

Place shelled hard boiled eggs in a mixing bowl and chop with a pastry blender or knives until coarsely chopped. Crumble bacon and add to mixture. Stir in mayo and mustard. Salt and pepper to taste. Spread on bread or toast.

May be doubled.

Spread on bread, this makes a good breakfast or lunch (or even fancy finger type) sandwich. It's a very good use of hard boiled eggs leftover from Easter.

Flash McCord

Flash's Chili

I've never written my recipe down, but here are a few of my "secrets":

Start with 2 strips of bacon, brown and remove to saute diced onion & garlic in the drippings.

2 lbs. cubed chuck to 1 lb. ground chuck ratio

both beer and beef broth for simmering (4 hours)

Thicken the sauce with yellow corn meal.

Add canned chipotle chiles (for the smokey flavor & heat).

Roasted hatch chiles, when available (I buy them in August and freeze them for chili.)


Spouse taught me to appreciate my chili over rice and topped with grated cheddar and sometimes Fritos.

Flash McCord

Molasses Ginger Cookies


1 1/2 sticks of butter, softened
1 cup sugar, plus more for rolling
1 large egg yolk
1 teaspoon vanilla extract
1/4 cup molasses
2 1/4 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon finely ground black pepper
1/2 teaspoon salt
Red hot candies

Preheat the oven to 375° F. Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the butter and sugar until thoroughly combined. Add the egg, vanilla and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves, pepper, allspice and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place a Red hot in the center of each. Place 1/2-inch apart on the prepared cookie sheets. Bake for 11 minutes. Cool on cookie sheets for 5 minutes, then cool on wire racks.

Flash McCord

Salsa

I just use an immersion blender to mix up:

3 or 4 big tomatoes
2 seeded medium jalapenoes
1/2 a white onion
good fistfull of cilantro
squeeze of lime
pinch of salt to taste


When fresh tomatoes are too pink to make a nice red pico/salsa, I use canned plum tomatoes.

Flash McCord

Ceviche

Recipe courtesy Emeril Lagasse, 2001 Show: Emeril Live Episode: A Taste of Mexico

1 pound fresh conch or scallops, or combination
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice. Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.

Flash McCord

Lemon Rice Pilaf

1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1 1/2 cups long grain rice
1/2 cup dry white wine
A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon
1 (14-ounce) can or 2 cups chicken broth or stock
1 cup water
1 handful flat-leaf parsley, chopped
1 lemon, zested
Slivered almonds, toasted, for garnish

Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.

Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.

Flash McCord

Garlic Toast - 2 versions

For a quick, pretty good, & healthier garlic toast...spead thinly with "I Can't Believe it's Not Butter" Mediterranean blend and sprinkle with garlic powder. Toast in oven (use broiler setting). For Texas toast, omit garlic powder.

For really good garlic toast, cut the tops off of 2 or 3 whole bulbs of garlic, drizzle with olive oil and sprinkle with kosher salt. Roast about 20 minutes at 375*. Allow to cool and squeeze out the soft garlic and spread on thickly sliced, thinly buttered Fr. bread and toast it in the oven.

Flash McCord

Bloody Maria

1/4 cup fresh pico de gallo
1 1/2 cups tomato juice or V8
2 tablespoons fresh lime juice
2 jiggers (3 ounces) tequila
Garnish with cilantro sprig


Blend first 3 ingredients in blender. Stir in tequila. Pour into glass filled with crushed ice. Garnish with cilantro. Makes 2.

I make this to go with Mexican food when I already HAVE the pico on hand.
(2 cups diced tomatoes, 1/4 cup minced cilantro, 2 or 3 finely chopped jalapenos, 1/2 small onion, minced, 1 tsp. lime juice)

Flash McCord

Pink Squirrel

1 oz. White Creme de Cacao
1 oz. Cream de Noyaux
1 oz. Cream

Combine ingredients in a shaker filled with ice, shake and pour into a chilled martini or cocktail glass.

Flash McCord

Greek Cole Slaw

Traditional coleslaw has a great flavor and goes well with grilled foods. The Greek variation, Lahanosalata, is not a creamy coleslaw, but more like a traditional Greek salad with lemon juice and olive oil, plus a little garlic. Typically this fall and winter salad goes really well with Greek-style grilled meats.

INGREDIENTS
1 head green cabbage, about 1-1/2 pounds
6 green onions, cut about 1/4-inch thick
Small bunch fresh dill, chopped
2 garlic cloves, minced
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Core the cabbage and shred just like making traditional coleslaw. Place the cabbage in a large bowl; add the dill, green onions and garlic. Toss the cabbage mixture well.

In a small bowl mix the lemon juice, garlic, salt and pepper together. Just before serving, pour over the salad and toss to coat. Adjust seasonings and olive oil or lemon juice as needed.

Makes 6 servings

NOTE - There are many variations on this coleslaw - some include a couple of grated carrots or chopped green peppers; some recipes omit the dill. The above recipe is a simple variation of Lahanosalata - experiment with your own choices!

This stuff tastes like a big bowl of crunchy dill pickles. And it's very similiar to what Vincent's Seafood Restarant serves.


Flash McCord

Caramel Apple Dip

8 oz. pkg. Philly cream cheese or Light Philly, softened
1/2 C brown sugar
1/2 C powdered sugar
1 t vanilla extract
6 medium size Granny Smith apples, cored and sliced into wedges

Blend first four ingredients with a fork or electric mixer until smooth. Serve with apple wedges for dipping. May be doubled or tripled.

Flash

Brine for Turkey

1 C salt
1 C brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag). Add the oranges, lemons, thyme, and rosemary.

Note: if you have a big turkey and need more brine than this, use 1/2 C salt and 1/2 C brown sugar for every gallon of water.

Flash

Cherry Crepes

Basic Dessert Crepe

1 cup flour, sifted (I recommend Wondra brand)
1/4 tsp. salt
4 eggs
2 1/2 Tbsp.s melted butter
1 cup milk
1 tsp. sugar

Mix eggs, sugar and flour until lump-free. Add butter. Stir in milk a little at a time. Let batter rest an hour or more.

Put med. non-stick fry pan on med hi heat, spray w/ non stick spray. Pour or ladle about 1/3 cup in pan and swirl pan to coat. Cook until small bubbles form on top. Flip and cook other side until browned.
Stack between sheets of waxed paper.

Cherry Topping
2 15 oz. cans dark sweet pitted cherries
1 tsp. fresh orange zest
2 tsps. corn starch
2 Tbsps. cool water
liquor- almond, cherry or brandy or cognac to taste (about 2 Tablespoons.)

Drain juice from cherries into small sauce pan and place on med hi heat. Warm until small bubbles form, just below boil. Add orange zest. Stir cornstarch and water together in a small vessel until dissolved. Add to cherry "juice" and whisk until dissolved and juice thickens. Remove from heat and add liquor. Add cherries and warm through.


Cream Filling

Stir together:
1 cup sour cream
2 cups whipped heavy cream
2 tbsps. powdered sugar
1 tsp. vanilla extract

Assemble by filling each crepe with 1/3 cup of cream filling. Roll crepe into long filled cylinder or fold in quarters (like a crepe Suzette). Set two crepes per serving side by side and top center with warm cherry sauce. Place small dollop of cream on top and garnish with mint sprig or orange zest.




Notes:

I always double the recipe because I always serve it for guests. I don't see why you couldn't multiply the recipe as needed.

Individual components may be made ahead and assembled before serving or at buffet, (except for cherry sauce-if you make it ahead, you will have to re-warm it and add the alcohol at the end) so it's nice for dinner parties or buffets. Fresh cherries would be great in season. I have also used frozen cherries. Use 1/2 cup of cherry or Ocean Spray's Crancherry juice to sub for the "juice" (syrup) in canned cherries.

Flash McCord

New York Cheesecake
(modified from "the Joy of Cheesecake")

Basic Graham Crust:
Mix 3/4 stick of butter, melted with 3 cups of graham cracker crumbs.
Press into Pammed springform pan. Bake 10 minutes at 350F

Filling:
2 1/2 lbs. cream cheese (5 pkgs.) softened to room temp
1 cup sugar
2 large eggs
2 tsps. vanilla extract
1 tsp lemon zest
1 tsp. lemon juice
2 1/2 Tbs. cornstarch
1 cup sour cream


Preheat oven to 400F.

In a mixer, beat together cream cheese and sugar until light and fluffy.
Add the eggs, vanilla, zest, lemon juice, and cornstarch and beat on medium, just until incorporated. Add the sour cream and mix just until blended. Pour into springform crust and bake 45 minutes to 1 hour, until top is golden brown and set. Turn off oven and put a wooden spoon in the door to let heat escape slowly for 2 hours.

Cool on counter 1 more hour. Chill for at least 2 hours.

Flash McCord

Tomatillo Salsa (Green Salsa)
c.1997, M.S. Milliken & S. Feniger, all rights reserved

[This recipe says to use jalapenos, but it is wonderful with Hatch chiles! It tastes just like the delicious smoke-flavored salsa we got in Santa Fe! You may need to add pequin or habenero peppers, if you like it hot.]

1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 medium onion, cut in half
1/2 cup cold water
2 bunches cilantro, stems and leaves
2 teaspoons salt

In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

Flash McCord