Caribbean Spiced Nuts

1 envelope McCormicks Grill Mates "Spicy Caribbean" marinade
3-4 Tblsp. olive oil

**I found 1/2 a package of spice mix works well for 4 cups of unsalted mixed nuts.

Coat the nuts with olive oil, spread them in a roasting pan and roast them in the oven at 325 deg., stirring them every 10 min. Add the spices and mix thoroughly. Cool. Store in an air tight container. The nuts continue to absorb flavor so it is best to let them sit for a day before eating.

Variation: I had some candied lemon peel (leftover from making Limoncello) so I put some nuts in a small jar with the finely diced dried lemon peel just to see how it would work. It is also very good and adds just a bit of lemony sweetness to the mix. Again, let stand overnight so the nuts can absorb the flavor.

Sesame Brown Sugar Shortbreads

This recipe originally appeared in the Barbara Tropp's China Moon cookbook. The recipe calls for dark brown sugar but I've made them with light brown sugar and the results are excellent. You need quite a few sesame seeds for this recipe so you want to get them at an Asian market. They are a fraction of the price of a grocery store.


¼ lb. Cold unsalted butter cut into pieces
¼ cup Dark brow sugar
1 cup All purpose flour
¼ cup (more or less) sesame seeds

In the bowl of an electric mixer cream the butter and sugar together on medium speed until smooth. (about 3 to 4 minutes). Add the flour and mix until well blended about 2 minutes.

Gather the dough unto a ball and flatten slightly. Lightly dust a large piece of parchment with flour and roll out into an 11X9 rectangle ¼ inches thick.

Lightly brush the dough with water using a pastry brush and then evenly sprinkle the sesame seeds over the top. I generally lightly roll the seeds into the dough with the rolling pin. Cover and refrigerate until firm ( about an hour)

Preheat the oven to 350° Line large baking sheets with parchment. Using a sharp knife or pastry cutter cut the dough into 9 1" strips and then crosscut the strips into 1½" pieces. Place them ½" apart on the prepared cookies sheets.

Bake one sheet at a time on the center rack of the oven for 15 to 17 minutes until the edges are lightly golden. Allow the cookies to cool on a wire rack still on the cookie sheets.

Remoulade Sauce

This is a variation of an Emeral Lagasse recipe for the spicy sauce. You can vary it based on the type of mustard you use. I use all Dijon but the original calls for Creole mustard and yellow mustard in equal amounts.

• 1/4 cup fresh lemon juice
  
• 3/4 cup vegetable oil
  
• 1/2 cup chopped onion
• 1/2 cup chopped green onions
• 1/4 cup chopped celery leaves
  
• 2 tablespoons chopped garlic
• 2 tablespoons prepared horseradish
• 6 tablespoons Dijon mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped parsley leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground black pepper

Add all the ingredients except the oil to a blender and blend until smooth. With the blender running slowly add the vegetable oil to form an emulsion. Store in the refrigerator and serve with fried or cold seafood.

Onion Strings

Onion Strings are less of a recipe and more of a technique. All you need are onions, a bit of flour, salt and pepper, optionally a pinch of cayenne and oil for deep frying. The only thing special you need is a Japanese spiral slicer. These are the gadgets sushi bars use for making the shredded daikon that is served as an accompaniment. The down side is that they are fairly expensive, you can find them in stores that sell Japanese cooking equipment and are pretty easy to find online. They are the sort of thing that if you saw an infomercial you're immediate reaction would be "yeah right". I had a friend who was a chef that had one and the first time I saw her use one, my immediate reaction was.. I've got to get one of those.

This is the slicer I have. Mine is a vertical model and they also sell horizontal ones but I don't have any experience with those.



Peel, top and tail a good sized onion. You can use any color you want. I generally just use yellow onions. Center the onion on the pin on the slicer and have the root end towards the top.



Press the retaining pins in the crank down hard into the onion. The straighter you cut the onion the more secure it is in the cutter. Turn the cutter clockwise and press down gently as you turn. The strings will come out of the bottom. Make sure you pull them out of the bottom of the cutter so they don't clog.



The finished strings. I'm usually making them just for myself, so only use one onion. It probably takes longer to wash the cutter up after you use it than it does to make the strings.



Toss the strings with flour seasoned with a little salt and pepper. Rice flour or corn starch also work well too. I sometimes add a pinch of cayenne as well



Heat vegetable oil in a deep fryer (I use a wok) to 350° Fry the strings in batches until golden brown and crispy. Drain on paper towels, season with a bit of kosher salt. You can keep them warm in a 250° oven while you cook the remaining batches.

Zhi Ma Bin (Jur Mah Been)

(Sesame Seed - Scallion Bread)

5 c flour
2 cup warm water (or 1 c warm water 1 c milk room temperature milk)
3T sugar
2 ½ tsp. salt
4 tsp. yeast
1 tsp. vanilla
2 tsp. vegetable oil
Black pepper
6 T raw white sesame seeds
2 c diced green onions

Combine flour, sugar, salt in large mixing bowl. Add yeast to 1 c warm water, let sit for 2 minutes.

Add yeast to dry ingredients. Mix and add second cup of liquid (may need more) including vanilla and mix thoroughly; dough should be moist but not sticky. Turn out onto unfloured surface, knead until smooth and elastic. Place back in bow, cover with a damp towel, let rise until double in size.

Turn out, divide into 2 equal pieces. Knead, roll into 12” log. Flatten with rolling pin until about 6” wide x 18” long.

Brush with 1 tsp oil, sprinkle with black pepper, sprinkle with 1 c scallions. Roll tightly into a log lengthwise. Coil, spiraling upward, tuck in end. Flatten with hands, lightly flour surface, roll out into a disc (roughly 1” thick). Spritz/brush lightly with water, sprinkle 3 T sesame seeds and press lightly into dough

Transfer to baking dish sesame seed-side up.

Let rise for 30 minutes. Bake at 350 for 20-25 minutes until golden.
(We used cake pans and made 3)

Hrin (beets)

Hrin (beets condiment)
Book: Steve' diabetic recipe book
Chapter: ETHNIC RUSSIAN

This is a terrific traditional Russian holiday food.

Served as a small side to the Easter meal or slathered on a "leftovers" sandwich with ham and hrutka.

This is one of my favorites.It resembles that chopped up jello whipped cream goo that the church ladies serve at funeral brunches.

Serves: 64 1 T = 1 serving

3 14 1/2-ounce cans sliced or whole beets OR 2 pounds cooked fresh beets for lower sodium content.
1 pint sour cream
3 Tablespoons horseradish plus more to taste
Vinegar (optional)

Finely chop beets or grind in an old fashion meat grinder.

Do not use the blade of a food processor without pulsing. The beets turn to mush.

Whole fresh or whole canned beets can be processed using the shredder disk of the processor and then chopped very fine.

Drain in a colander to let juices drip out. Even dry the chopped beets a bit with paper towel.

In a bowl, gently mix the beets, sour cream, prepared horseradish and optional vinegar.Let sit a few minutes to let flavor develop.

Add more horseradish to taste.

Keeps for a week in the fridge

NUTRITION FACTS
Amount per ServingCalories 54 Calories From Fat 21 % Daily Value*Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 19mg 6% Sodium 875mg 36%Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Sugars 1g Protein 5g Vitamin A 0% Vitamin C 2%Calcium 0% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.

HRUTKA (Egg Cheese Ball)

HRUTKA (Egg Cheese Ball)

Book: Steve' diabetic recipe book
Chapter: ETHNIC RUSSIAN

This food is traditionally served as a side for the Easter meal.

"Leftovers" ham sandwiches get a slice of Hrutka and a slather of "Hrin"

Great any time of year.

Eaten as a side to a meal or as a condiment in a sandwich.

Cholesterol is high but carbs are not.

Serves: 15


1 dozen eggs
1 quart milk
1 teaspoon salt

In a bowl beat a dozen shelled, large or jumbo eggs.

Place the eggs, salt and milk in a heavy pot.Stir constantly over medium heat until the mixture looks like "curds and whey"

Prepare a colander with a few layers of cheese cloth or very clean old "T" shirt material.In the prepared colander, pour in the curds and let the whey flow through.

Tie off the cloth so the cheese ball can be hung and allowed to drain for a few hours.

Minnesota at Easter time usually gives cool temperatures so I have a nail in the garage rafters dedicated for this purpose.

In warm temperatures, some method of draining in a refrigerator is necessary.

To serve, slice the ball in half or in thirds and then at 90° to make fairly unform slices.

NUTRITION FACTS
Amount Per Serving Daily Value*
Calories 77 Calories from Fat 32%
Total Fat 4g 6%
Saturated Fat 1g 6%
Cholesterol 173mg 58%
Sodium 243mg 10%
Total Carbohydrate 4g 1%
DietaryFiber 0g 0%
Sugars 3g
Protein 7g
Vitamin A 7%
Vitamin C 1%
Calcium 10%
Iron 3%

*Percent Daily Values are based on a 2,000 calorie diet.