eat, drink, and be merry...

Rey Curtis' Panfried Spiced Shrimp

Submitted by Sally Stark (Joystar)
From Mesa Mexicana by Mary Sue Miliken
Used without permission

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
8 oz. medium shrimp or prawns in the shell, washed
2 Tablespoons olive oil
1 red jalapeno chile, stemmed, seeded and julienned.
1 large scallion, trimmed and thinly sliced on the diagonal
1 garlic clove, thinly sliced
juice of 1 lime

Combine the salt, pepper, cumin and paprika in a bowl. Add the shrimp and toss to coat evenly.

Heat the oil in a large skillet over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapeno, scallion and garlic and cook 1 minute longer. Remove from the heat, stir in the lime juice and serve.

To get the most from this great spicy shrimp dish, all you need is perfectly fresh medium sized shrimps or prawns, (preferably with their heads on), a non-stick skillet, about five minutes at the stove...and the kind of companion you can freely suck on shrimp shells with.

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Debbie Curtis' Tequila Lime Sorbet

Submitted by Sally Stark (Joystar)
From Mesa Mexicana by Mary Sue Miliken
Used without permission

1 1/2 cups tequila
1 cup freshly squeezed lime juice
1/2 cup Triple Sec
1/2 cup light corn syrup
2 cups simple syrup (Recipe follows)
1/2 cup water

Pour the tequila into a small saucepan and bring to a boil. Cook until reduced by half (most of the alcohol will boil off). Pour into a bowl and add all of the remaining ingredients. Refrigerate until cold.

Pour the chilled mixture into an ice cream maker and process according to the manufacturers instructions. Store in freezer. Makes 3 1/2 pints

Simple Syrup
(Makes 2 cups)

1 1/4 cups sugar
1 1/4 cups water

Combine the sugar and water in a saucepan and bring to a boil, stirring until the sugar dissolves. Let cool.

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Claire Kincaid's Stir Fried Curried Vegetables

Submitted by Sally Stark (Joystar)
From the China Moon Cookbook by Barbara Tropp
Used without permission

Aromatics

1 1/2 Tablespoons finely minced fresh ginger
1 1/2 Tablespoons finely minced fresh garlic
3 Tablespoons thinly sliced green and white scallion rings
1/4 to 1/2 teaspoon dried red chili flakes

Sauce

3/4 cup unsweetened coconut milk
2 Tablespoons mushroom soy sauce
2 Tablespoons unseasoned Japanese rice vinegar
1 Tablespoon juice from pickled ginger
1 Tablespoon packed brown sugar
3/4 teaspoon Chinese chili sauce
1 teaspoon Curry powder
1/4 teaspoon Chinese 5 spice
1 cup unsalted vegetable stock

Veggies
(your choice or the following)

1 carrot cut diagonally into coins 1/8 inch thick
1/3 cup fresh peas
6 to 8 fresh baby corn quartered lengthwise if thick
3 to 4 Tablespoons peanut oil, for stir frying
1 yellow onion, cut into 1/4 inch slices
1 red or yellow bell pepper, cut into 3/4 inch squares
1 leek, white part only, split lengthwise, then cut into 1/4 inch slices
2-3 Chinese eggplants, cut diagonally into rounds 1/4 inch thick
1/2 pound assorted domestic and/or wild mushrooms, trimmed and cut, if large
2 packed cups wide ribbons of Napa cabbage
2 packed cups spinach
2 1/2 teaspoons cornstarch dissolved in 2 Tablespoons cold stock
1 package fresh enoki mushrooms, spongy base removed
Diagonally cut green and white scallion rings for garnish.

1. Combine the aromatics in a small dish and seal until ready to use.

2. Combine all of the sauce ingredients in a bowl. Stir to blend, leaving spoon in the bowl.

3. Bring a saucepan of water to a rolling boil. Blanch the carrots for 15 seconds. Submerge in ice water to chill; drain. If you are using them, blanch the peas for 10 seconds and the baby corn 30 to 60 seconds, until tender-crisp. Chill the vegetables in ice water. Drain.

4. About 15 minutes before serving, heat a wok or large heavy skillet over high heat until a bead of water evaporates on contact. Add 2 1/2 Tablespoons of the oil and swirl to glaze the pan. Reduce the heat to moderately high When the oil is hot enough to foam a dab of ginger, add the aromatics to the pan. Stir gently until fully fragrant, 20 to 30 seconds, adjusting the heat so they foam without browning.

5. Add the onions and toss briskly until wilted, about 2 minutes. Add the bell peppers and leeks, and toss until somewhat softened, 2 minutes more. Adjust the heat to maintain a merry sizzle and drizzle a bit more oil down the side of the pan, if needed to prevent sticking. Add the carrots and toss to combine. Add the eggplant and mushrooms, and toss until hot, about 2 minutes more. Drizzle in a bit more oil only if the vegetables are sticking.

6. Add the cabbage and toss just until wilted. Add the spinach and toss to combine. Stir the sauce and add it to the pan. Bring it to a simmer, stirring once or twice. Quickly stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy and slightly thick. 15 to 20 seconds. Add half the enoki and toss to mix.

7. Serve immediately. Garnish each portion with a straight standing cluster of the reserved enoki and a scattering of scallion rings. Serve this with steamed rice.

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Falco's Chicken Jakarta

Submitted by Kitteridge
From 365 Ways To Cook Chicken by Cheryl Sedaker
Used without permission

This recipe combines typical flavors of Southeast Asia. If kale is not available, fresh spinach can be substituted.

1 chicken (3 pounds), cut up
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
3/4 teaspoon crushed hot red pepper
1 medium onion, chopped
1 tablespoon olive oil
2 tablespoons butter or margarine
1 cup walnut pieces
2 teaspoons ground ginger
2 1/2 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons vegetable oil
3/4 pound fresh kale, stemmed and coarsely chopped
3 tablespoons red wine vinegar
2 teaspoons cornstarch dissolved in 2 teaspoons water

1. Preheat oven to 375 degrees. Oil a 13 x 9 x 2-inch baking dish. Arrange chicken pieces in dish and sprinkle with mustard, cumin, coriander, and 1/2 teaspoon of the hot pepper. Mix onion with oil; spoon around chicken. Bake uncovered 50 minutes, until chicken is browned, stirring onions occasionally to prevent excess browning.

2. Meanwhile, melt butter in large frying pan over medium heat. Add walnuts and cook 2 to 3 minutes, stirring constantly, until nuts are lightly toasted. Sprinkle with ginger and 1 1/2 teaspoons sugar. Cook, stirring, until sugar melts. Add 1 tablespoon of the soy sauce and cook, stirring, until liquid evaporates to a glaze. Remove from heat and let cool.

3. Heat vegetable oil in the same pan over medium heat. Add kale and remaining 1 tablespoon soy sauce. Stir-fry until wilted and tender; set aside.

4. In a small saucepan, combine vinegar, remaining 2 tablespoons sugar, 1/4 teaspoon hot pepper, 1 tablespoon soy sauce, and 3 tablespoons water. Bring to a boil. Stir dissolved cornstarch slowly into hot sauce. Return to a boil, stirring, until thickened. Remove from heat, cover, and set aside.

5. When chicken is done, stir sauce and kale into pan juices. Scatter walnuts on top. Return to oven for 5 to 10 minutes to heat through.

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Big Daddy's Christmas Lasagna

Submitted by Mary Ruth Morris

Oil
1 large onion - chopped
1 large chive - chopped
1 package of hamburger
1 can of stewed tomatoes - cut into quarters with scissors.
1 large can of tomato juice (You may need more so keep some handy)
various spices- garlic, parsley, oregano, thyme, sage, basil, etc.)
1- 1 1/2 packages of lasagna noodles
2 packages of sliced mozzarella cheese
2 cans of mushrooms
2 packages of chicken
2 packages of boneless sirloin steak
Lots of Parmesan cheese.

Fry your Steak until brown, cooked, and juicy (taste it). Cut up in dime-sized pieces.

Bake chicken for about 1 hour. Cut up like the steak. Put in separate bowls, cover and refrigerate until needed.

Sauce

In a large pot cover bottom with oil. Simmer. Add onions and chives. Saute.

Add hamburger. Stir on medium heat until brown. Add stewed tomatoes. Stir. Add spices.

Add 1 large can of tomato juice- Remember- you may need more so keep about a half a can ready.

Putting it all together:
Spread a small amount of sauce on bottom of foil roaster.
Add noodles width-wise.
Add sauce.
Add chicken pieces equally.
Add generous amount of parmesan.
Cover with mozzarella slices (Don't use them all you'll need more later).
Add sauce.
Noodles length-wise this time.
Add sauce.
Add steak equally.
Parmesan cheese.
Mozzarella slices.
Add sauce.
Noodles width-wise.
More sauce!
Add your 2 cans of mushrooms equally.
Still more sauce!
Parmesan cheese.
Mozzarella slices.
Bake at 350 degrees for two hours.

Note: This Lasagna recipe is in huge measurements because it always had to feed a family of eight plus various guests who popped in on Christmas Eve (It was usually gone by Christmas Day). I suggest you buy one of those rectangle foil roaster pans at the grocery to fit this order.

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Logan's Christmas Irish Cream

Submitted by Mary Ruth Morris

Says Mary, "I can see it as a Logan Christmas tradition- one of the few happy moments in Mike's life. I can easily see Detective Mike whipping up a batch on and taking it with him to the various houses he is invited to on Christmas Eve."

1 Can of Eagle Condensed Milk
1 1/2 Cups of Rye
1 Cup of Table Cream
2 Tbsp of Chocolate syrup

Mix in a blender.

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McCoy's Mondelbroid

Submitted by Jacksgal
as featured in her apocrypha holiday story

3 eggs, room temperature
1 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg (optional)
3/4 teaspoon salt
1/2 cup chopped walnuts (or almonds)

1. Preheat oven to 350 degrees. Grease a cookie sheet.

2. Beat the eggs and sugar in a mixer bowl until light and fluffy. Add the oil and vanilla and mix thoroughly.

3. Sift the flour, baking powder, cinnamon, and salt together and add to the sugar mixture, Mix until blended, adding the nuts as the dough starts to come together.

4. Briefly knead the dough on a floured surface. Divide into 2 pieces and shape each piece into a log, 3 inches wide. Place the logs on the prepared cookie sheet.

5. Bake until golden, 30 to 35 minutes. Remove from oven and let stand until cool enough to handle.

6. Preheat broiler.

7. Cut the logs diagonally into 1/2 inch thick slices. Broil the slices on the cookie sheet just until toasted. Watch carefully so they do not burn.

Serves six to eight portions.

Says Jacksgal: "Please remember -- this recipe is one that takes practice. Do not get discouraged if you don't get it on the 1st, 2nd or even 3rd try. But it gets better as you get closer, I promise!"

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Drew Washington's Party Shack Dip

Submitted by Susianne Baptiste

Says Sooz, "Drew Washington was one of the many bad guys on 'Mayhem.' In a particular scene in the crack-house, while asking around for Drew (who killed the Korean deli owner), Logan asks the female crackhead, 'Where's Drew's party shack?' It sounded like a cheap shoot-em-up dive bar in a terrible neighborhood where the food was always fantastic (such as one in my hometown, called Buddie's House of Food)."

1 tablespoon milk
1-8 oz. package cream cheese at room temperature (can substitute light or fat-free)
1-8 oz. can flaked crab meat (or imitation crab)
2 tablespoons minced green onion
1/2 teaspoon horseradish
1/4 teaspoon salt
Pepper to taste
A couple shakes of Tabasco (habanero sauce is a yummy addition)
1/3 cup sliced nuts (almonds, walnuts, or pecans)
Crackers or baked patty shells

Preheat oven to 350 degrees. In a bowl, blend milk and cream cheese. Add in the next 6 ingredients. Transfer mixture to an ovenproof dish. Sprinkle nuts on the top. Bake until the mixture bubbles around the edges (approximately 20-30 minutes). Spread over crackers, or place inside baked patty shells. Yields about 1 pint. I've found this dip to be so popular, that I usually double or triple the recipe.

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Mike Logan's Ten-Alarm Chili

Submitted by Sally Stark (Joystar)
Originally from NYPD veteran David Durk, former partner of Frank Serpico
from The New York Cookbook by Molly O'Neill
used without permission

2 to 3 large onions, chopped
4 large garlic cloves, minced
4 to 5 serrano chiles, chopped (including seeds)
3 Tablespoons peanut oil
3 pounds lean chopped sirloin
Kosher salt and freshly ground black pepper to taste
1 Tablespoon ground coriander
3 Tablespoons ground cumin
1 teaspoon dried thyme leaves
1 teaspoon dried Greek oregano
2 cans (28 oz each) imported Italian plum tomatoes
4 bay leaves
2 cans (16 oz each) pinto beans, rinsed and drained
1 bunch cilantro , rinsed and chopped

1. In a large heavy pot or Dutch oven over medium heat, saute the onions, garlic and chiles in the oil until the onions are translucent. (5 minutes)

2. Crumble the chopped sirloin over the top of the vegetables. Season with the salt and pepper. Stir in the coriander, cumin, thyme and oregano. Cover and cook until the meat is cooked through. about 7 minutes.

3. Pour the tomatoes into a small bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer. (a covered pot will yield a thicker chili.), and simmer until the flavors are well married, about 30 minutes.

4. Stir in the pinto beans and simmer, covered for about 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.

Serves eight to ten.

Says Joystar: "Serve plenty of ice cold beer with this...preferably Killian's Red!"

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Kate Logan's Irish Soda Bread

Submitted by Sally Stark (Joystar)
By Pat Burns
from The New York Cookbook by Molly O'Neill
used without permission

4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 Tablespoon baking powder
1/4 cup sugar
1 to 2 Tablespoons caraway seeds
1 cup raisins softened in warm water and drained
1 egg beaten
2 cups buttermilk
6 teaspoons softened butter

1. Preheat the oven to 350 degrees.

2. In a bowl, sift together the flour, salt, baking soda, baking powder and sugar. Combine the caraway seeds and softened raisins and add to the flour. Add the egg and buttermilk to the mixture, combine with a fork until all of the dry ingredients are well moistened.

3. Use 2 teaspoons of the butter to grease two 6 inch cake pans or pie plates, then dust them with flour. Divide the batter evenly between the 2 pans. Bake until golden and cooked through. 40 to 45 minutes

4. Turn the bread out on a rack immediately. Butter the top of each loaf with 2 teaspoons of the remaining butter. Serve immediately, with unsalted butter.
   
   

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Lennie Briscoe's Latkes

Submitted by Sally Stark (Joystar)
by David "The Latke King" Firestone
from The New York Cookbook by Molly O'Neill
used without permission

2 1/2 pounds Idaho baking potatoes, unpeeled
1 large yellow onion, quartered
2 eggs, lightly beaten
1/4 cup matzo meal
4 to 5 teaspoons chopped, fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 to 3 cups olive oil
1 large jar (16 oz) unsweetened applesauce

1. Pick up the potatoes and admire their heft, their pure starchiness. Then scrub them with a brush.

2. Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove the blade and scrape the onion bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet.

3. Cut the potatoes lengthwise to fit in the food processor feed tube. Find the medium-coarse food processor shredding disk, which you've never used. Put it into the machine and turn it on. Begin feeding the potato slices into the machine.

4. When the potatoes are shredded, put them in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing the potato moisture out as you work.

5. Pour out the potato liquid from the bowl, but leave the starch that clings to the bowl. This is good for you. Dump in the shredded potato and onion mixture, add the eggs, the matzo meal, the parsley, the salt and the pepper. Stir the mixture eagerly. Then let it sit for 10 minutes.

6. In a large cast iron skillet, pour in 1/4 inch of oil. Over high heat, get the oil very hot, but don't set off the smoke detector. Using a 1/4 cup measure, or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the Latkes uniformly round. Reduce the heat to medium and cook the latkes until golden brown on one side. Then turn over and fry them some more.. When crispy on the outside and moist inside, about 5 minutes per side, remove and place on several thicknesses of paper towels. Keep doing this until you run out of batter.

7. Remove from the room anyone who prefers latkes with sour cream. Serve the latkes immediately, with applesauce.
   
   

Makes about 16 latkes, which is all you should eat the first night. By the end of Chanukah, you should be able to eat twice that many.

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