Just Slow Cooking - 6,190 unique recipes in 57 categories for you to browse. Great Crock Pot Site. When it comes to slow cooking, if it's not here I'm not sure where else you would find it.

Meringue Mushrooms - joyofbaking.com These are unbelievable. Stephane Jaworski has a winner here. Check out the site and give the recipe a try. If you haven't tried Meringues before THIS is the time and place to start. Give them a try.

RecipeSource: Your Source for Recipes on the Internet Great resource for international recipes. Try it, you'll like it.

Cooking With Chris Forum - A Bravenet.com Forum Check out my cooking forum. Got a question on cooking. Ask. Got a recipe you watnt share post it. Stop by and check it out.

Veganism on a Budget - VegSanDiego.com Great way to start vegetarian diet on a budget.

Christian Vegan Cooking Vegan cooking is becoming more and more popular as health issues are discovered with flesh eating. There is a lot more to vegan food than lettuce and Tofu. Here is one site where you can find some good tasting vegan recipes from folks who live vegan every day. While it takes some getting used to initially the use of spices really brings out the true flavors of the food. This site is changing daily as recipes from the Christian and SDA Vegan Cooking groups recipes are added. Check back frequently to see what new recipes have been added.

Mulberry Recipes at Food Down Under Recipe Database Everything you ever wanted to know about cooking with Mulberries. I never knew they were so versitile. Lots of other recipe possiblities there by searching for a key ingredient or just type of food. THe site is very well done.

Just Recipes - 34,535 unique recipes in 95 categories for you to browse. This is a excellent site for recipes, I've tried several and they have been great.

Enjoy!

The Eclectic Kitchen
My new cooking website. Please stop by and check it out.

The Recipe Circus - Free Recipe Websites for All Kitchen Klowns Want to start your own recipe site? Here is a place you ocan do it for free.

Mimi's Cyber-Kitchen Recipes - Recipes Recipes Recipes - Your First Stop for Food on the Web Here is another great site with lots of recipes as well.

Welcome to Lynda's Kitchen!

Very nice site with a lot of great recipes. I think you'll enjoy it.

I had to find a recipe for a friend on the cooking club of america. He was looking for a particular type of orange torte. I didn't realize how many different versions of tortes there were using this particular fruit. Here are just a few. I hope you enjoy them

Chris
========================
Orange Torte (Appelsiinitorttu)
This is an elegant torte that should be served in very thin slices because it is so rich. It keeps well, stored in the refrigerator or in an airtight container in a cool place.
Ingredients:

Crust:

3/4 c soft butter
1 1/2 c white flour
1/2 c sugar
1 egg yolk
Filling:
1 c granulated sugar
1 c finely ground almonds
1 egg white
Frosting:
1/2 c sifted confectioners' sugar
orange juice
candied peel for decoration
To make the crust, put the butter in a bowl and stir in the flour, sugar, and egg yolk, mixing with your hands until a dough forms. Turn out onto a floured board and roll into a rectangle about 6 by 15 inches (15 by 40 cm).
To make the filling, combine the almonds, sugar, and egg white into a smooth paste (add a drop or two of water if the mixture seems dry). Shape into a log about 13 inches (30 cm) long and center it on the rolled-out dough. Bring the dough up over the filling, moisten the edges, and seal well. Place the log, seam side down, on a baking sheet and bake in a moderately hot oven (375 degrees Fahrenheit/175 degrees Celsius) for about 15 minutes or until golden. Cool on the baking sheet.

For the icing, add enough orange juice to the confectioners' sugar to make a thin glaze. Frost the torte and press candied peel into the icing before it hardens. Serve, cut in thin slices, on the coffee table.

(Source: Beatrice A. Ojakangas: The Finnish Cookbook; ISBN 0-517-50111-2)

Some comments:


1 c almonds are almost exactly 100 g.
I needed slightly less than 2 tbsp orange juice for the icing; so, if you want to use freshly squeezed orange juice, you'll only need one orange.

--------------------------------------------------------
Orange Torte Cake

Ingredients:

Cake: 1 Duncan Hines orange cake mix


Icing:

2 8oz. Pkgs. cream cheese

1 c. sugar

1 t orange or lemon extract

2 T milk (optional)

1 11oz. Can mandarin oranges, drained

Directions:

Mix cake according to directions on box. (I usually divide batter into 3 round cake pans) Bake according to directions.

Icing: Soften cream cheese in mixing bowl. Add sugar, milk and extract. Mix well. Drain oranges and reserve some for decorating the top of the cake. Chop remaining in frosting mix. Spread frosting between layers of cake and top with remaining frosting. Best if kept in refrigerator.

Submitted by: Zalia Morgan
----------------------------------------------------------

Orange Cream Torte


Prep Time: 20 min
Total Time: 3 hr 20 min
Makes: 8


2 envelopes KNOX Unflavored Gelatine

1/4 cup sugar

1-1/2 cups cold water

1 can (6 oz.) frozen orange juice concentrate

1 pt. vanilla nonfat frozen yogurt

1 tsp. grated orange peel

1 pkg. (3 oz.) ladyfingers, split


MIX gelatine and sugar; stir in water. Let stand 1 minute. Stir on low heat until gelatine completely dissolves, about 5 minutes. Remove from heat; stir in orange juice concentrate, yogurt and orange peel until smooth. Refrigerate until mixture mounds slightly, stirring occasionally.

CUT ladyfingers in half crosswise. Stand 23 halves, cut ends down, around side of 9-inch springform pan. Line bottom of pan with remaining halves. Spoon thickened gelatine mixture into lined pan. Refrigerate 3 hours or until firm.

REMOVE side of pan from torte. Cut into wedges to serve.

KRAFT KITCHENS TIPS

--------------------------------------------------------
Recipe for Orange Torte/Torta De Laranja
All Recipes
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Yield:6 Servings
Ingredients:
Amount Ingredient
1/2 cup Sugar
3 x Jumbo eggs
Juice of 1 navel orange
1 tbl Finely grated orange rind

Instructions:
Instructions: Preheat the oven to hot 425 degrees. In an electric mixer set at high speed, beat 3/4 cup of the sugar with the eggs 5 minutes until the color and consistency of mayonnaise. Meanwhile, line the bottom of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2 tablespoons of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.

As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack 12 to 15 minutes until the surface is richly browned.

Note: As it bakes, the batter will billow into alarming "hills and valleys," but this is perfectly normal. While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the jelly-roll pan.

The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper. (Never mind if a few holes appear in the torte; they wont show once the torte is finished.) Now, with a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte. To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours

(the torte will make its own jellylike filling), then carefully unwrap. To serve, sliced the torte about 3/8-inch thick and slightly on the bias.

Allow 2 to 3 slices per serving.

NOTES : A remarkable dessert. It contains no flour and its a bit tricky to make because you must work at lightning speed once the torte comes from the oven. Make sure that the wax paper you use to line the bottom of the pan is well buttered and floured. Do not use baking parchment to line the pan because the torte mixture would slither over it as it bakes and be extremely uneven, making the torte difficult to roll.

------------------------------------------------
Orange Torte (Ravani Me Porto kali)
Chef Yancy Roush & Kiki Angelos

Ingredients

Orange Torte (Ravani Me Porto kali)
1/2 pound butter
3/4 cup sugar
1 cup farina
1 cup flour
2 table spoons baking powder
1/4 teaspoon salt
6 eggs (blended well)
1 orange rind grated
1/2 cup orange juice
1 cup finely chopped almonds


Simple Syrup
2 1/2 cups of sugar
2 1/2 cups water,
1 inch thick sliced lemon


Directions

Procedure:

Mix butter and sugar well, add farina gradually and continue to mix. Add eggs slowly mixing well. Sift dry ingredients and add alternatively with juice and grated orange rind. Mix in almonds. Pour into greased, 11 by 7 inch pan, and bake at 350 degrees for about 30 minutes. Test with a toothpick.

Simple Syrup

Procedure:

Boil together for 15 minutes. Cool slightly, and pour over cake. When cold cut into diamond shaped pieces.


Orange Meringue Gateau
Shared by Olga
drozd@internet.look.ca
Printable Version

--------------------------------------------------------------------------------

Introduction
Delicious Orange Meringue Cake. This Orange torte has a layer of almond meringue, cake, and then more almond meringue on top filled with whipped cream.

Ingredients
CAKE:
2 eggs, separated

3 tablespoons orange juice

1/2 cup sugar

1 tablespoon grated orange peel

3/4 cup sifted cake flour

1/2 teaspoon baking powder

2 tablespoons sweet sherry

MERINGUE LAYERS:

2 egg whites

1/3 cup superfine sugar

1/2 teaspoon almond extract

1/2 cup ground toasted almonds

1 oz. semisweet chocolate, melted, cooled

FILLING AND DECORATION:

1 1/2 cups whipping cream

3 to 4 tablespoons powdered icing sugar

1 (15 oz)can mandarin-orange sections, drained



Directions
Preheat oven to 350 F. Grease and flour an 8-inch round cake pan.
TO PREPARE CAKE, in a medium bowl, beat egg yolks and orange juice until foamy. Beat in sugar until thickened and lemon colored. Fold in grated orange peel.

Sift flour and baking powder over egg yolk mixture; fold in.

In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into egg yolk mixture. Pour batter in prepared pan; smooth top.

Bake in preheated oven 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.

Place cake on a flat plate. With a fork or skewer, make holes in top of cake; sprinkle with sherry. Set aside.

Preheat oven to 300 F. To make meringue layers, line a large baking sheet with parchment paper. Draw 2 (8-inch)circles on parchment paper. In a medium bowl, beat egg whites until stiff but not dry. Gradually beat in sugar; beat until stiff and glossy. Beat in almond extract. Fold ground almonds in beaten egg whites. Spread meringue evenly over circles, keeping meringue inside of circles.

Bake in preheated oven 30 to 35 minutes or until layers are firm and lightly browned. Remove from oven; score 1 layer into 8 equal wedges. Cool both layers on baking sheet on a wire rack 10 minutes. Carefully remove layers from paper; cool completely on wire rack.

Place scored layer on a flat surface; cut into wedges. Spoon melted chocolate into a pastry bag fitted with a small plain writing tip. Pipe chocolate in a wavy line over each wedge from middle to outer edge. Set wedges aside.

TO MAKE FILLING, in a medium bowl, beat cream until soft peaks form. Beat in powdered sugar.

Place unscored meringue layer on a serving plate; spread with 1/3 of whipped cream mixture. Cover with 1/2 of oranges; top with cake. Cover cake layer with 1/3 of whipped cream mixture. Spoon remaining whipped cream mixture into a pastry bag fitted with a medium star tip.

Pipe whipped cream mixture in 8 spokes on top of cake, starting at center and working toward outer edge. Pipe whipped cream stars around edge of cake. Reserve 1 orange section; place remaining orange sections between spokes of whipped cream.

Place meringue wedges along spokes of whipped cream, pressing 1 long side of wedge down slightly. Overlap wedges at cake center. Pipe a swirl of whipped cream mixture in center; decorate swirl with reserved orange section. Refrigerate until served. makes 8 servings.

The Joy of Creative Cuisine


Serving Suggestions
You can buy superfine sugar. Sometimes it is called fruit sugar or caster sugar. Or you can make your own. Put sugar in blender and blend till very fine then measure for the cake above.

Tummy Index: 1

(1=Lowfat, 5=Wear loose fitting clothes)?
Number of Portions:1

------------------------------
Orange Bavarian Torte
Yield: 1

This is a great special occasion cake. Without having to fuss with icing or decorating, this cake presents spectacularly with its orange slices shining as they nestle within an orange-scented custard.
Ingredients:

Cake


1 cup + 3 tbsp pastry flour
1 1/2 tsp baking powder
dash of salt
2 egg white
1/2 cup milk
1 tsp vanilla
zest of one orange
5 1/2 tbsp unsalted butter, room temperature
2/3 cup sugar

Orange Syrup


2 navel orange
1 cup sugar

Bavarian


2 cups milk
2 cups half-and-half cream
1 vanilla bean
zest of one orange
2 tbsp powdered gelatin
1 1/4 cups sugar
8 egg yolk
2 cups whipping cream
4 tbsp orange liqueur
2 tbsp candied orange slices, chopped

Directions:


Cake
Preheat oven to 350 F and grease and flour an 8-inch cake pan.


Sift together flour, baking powder and salt.


Whisk together egg whites, milk, vanilla and zest.


Cream together butter and sugar until fluffy. Add dry ingredients alternately with milk mixture, starting and finishing with the flour. Scrape batter into pan and spread until it is level.


Bake for 30 minutes, until a tester inserted into the center of the cake comes clean. Allow to cool ten minutes in the pan, then turn out onto a rack and cool completely.


Orange Syrup
Slice oranges thinly with a serrated knife, and blanch for 1 minute in boiling water. Strain and cook in sugar mixed with 1 cup fresh water for about 20 minutes, until pith takes on a clear appearance. Drain, reserving some of the liquid for brushing the cake.


Bavarian
Heat milk and half & half cream with scraped seeds from vanilla bean and orange zest.


Stir gelatin with 3 Tbsp cold water to soften.


In a separate bowl, whisk together sugar and egg yolks. Slowly add hot cream mixture to eggs, whisking constantly. Return cream to pot and stirring constantly over medium heat, cook custard until it coats the back of a spoon. Remove from heat and strain. Stir in gelatin.


Chill custard until just below room temperature, but not set, about 1 hour. Whip the whipping cream to medium peak and stir in liqueur and chopped candied orange. Fold cream into custard in 3 additions.


To Assemble
Line a 10-inch springform pan with plastic wrap. Lay orange slices around bottom of pan, curving up the sides of the pan, and around sides. Pour in custard to cover oranges.


Level cake with a knife if necessary and gently rest on top of custard with bottom of cake facing up. Brush with orange syrup. Wrap and chill torte for 6 hours.


Turn springform pan onto a plate and remove. Peel off plastic and present.
-----------------------------

Orange Torte #91714
by evelyn/athens (see my other recipes) posted on May 24, 2004
Not yet rated, be the first

This is a lovely cake - very fresh tasting and pretty.



Orange Curd
3/4 cup fresh-squeezed orange juice (don’t take the easy way out and use store-bought – it won’t be the same)
1/4 cup fresh-squeezed lemon juice
2 teaspoons cornstarch
1/2 cup butter, melted
6 tablespoons sugar
3 eggs, plus
1 egg yolk, room temperature


Sponge Cake
4 egg yolks, room temperature
11 tablespoons sugar
2 tablespoons orange liqueur (like Cointreau or Grand Marnier)
1 tablespoon hot water
1 teaspoon vanilla
3/4 teaspoon grated orange zest
3/4 teaspoon ground cardamom
8 drops almond extract
5 egg whites, room temperature
1 pinch salt
1 pinch cream of tartar
1/2 cup sifted all-purpose flour
1/2 cup sifted cake flour
2 tablespoons butter, melted and cooled


For Assembly
6 tablespoons orange liqueur
1 1/2 cups whipping cream
2 tablespoons icing sugar
3 tablespoons candied orange peel (optional)
1. For orange curd: Mix juices with cornstarch in saucepan until dissolved.
2. Whisk in butter, sugar, eggs and yolk until smooth.
3. Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
4. DO NOT LET BOIL.
5. Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
6. For cake: Position rack in center of oven and preheat to 350F.
7. Line bottom of 2, 9 inch round cake pans with parchment.
8. Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
9. Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
10. Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
11. Resift flours together.
12. Gently fold ¼ of meringue mixture into yolks.
13. Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
14. Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
15. Drizzle butter over and gently fold in using 3-4 strokes.
16. Pour into pans.
17. Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
18. Cool.
19. To assemble: Loosen cakes from pans and peel off paper.
20. Turn right side up.
21. Using long, serrated knife, halve cakes horizontally to make 4 layers.
22. Arrange 1 layer, cut side up, on platter.
23. Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
24. Repeat 2 more times.
25. Top with last layer, flat side up.
26. Press gently to align.
27. Wrap cake in plastic wrap and refrigerate overnight.
28. Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
29. Reserve 2/3s cup cream.
30. Spread remaining cream smoothly over top and sides of cake.
31. Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
32. Garnish with candied orange peel, if you wish and serve at room temperature.


10-12 servings change to: US Metric servings
1 hours 30 minutes 45 mins prep time 45 mins cook time

---------------------------------
Double Chocolate Orange Torte
Source: Better Homes and Gardens

Prep: 45 minutes
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
• 3 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter (no substitutes), softened
• 1 cup sugar
• 4 eggs
• 2 tablespoons orange liqueur or orange juice
• 1/2 cup water
• 1 tablespoon finely shredded orange peel
• 1/3 cup whipping cream
• 1 tablespoon light-color corn syrup
• 6 ounces semisweet chocolate, finely chopped or 1 cup semisweet chocolate pieces
• 1 tablespoon orange liqueur or orange juice
• 1 tablespoon orange juice
• 1/2 cup orange marmalade
• Kumquat slices (optional)
• Chocolate leaves (optional)

-------------------------------------------------------
Glazed Chocolate Orange Torte with Berry Sauce (Pareve or Dairy)
Preparation Time: 15 minutes
Baking Time: 35-45 minutes

Ingredients:
1-1/2 sticks butter or Passover Pareve margarine
3/4 cup sugar
1 cup orange juice (I prefer fresh squeezed)
12 ounces semi-sweet chocolate, coarsely chopped
6 large eggs

Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper.

In a double boiler, or in a saucepan over low heat, melt the margarine, sugar and orange juice.
Remove from the heat and add the chocolate, stirring to melt it completely. Cool thoroughly and
then whisk in the eggs, one at a time, until completely incorporated.

Pour into prepared pan and bake for 35 - 45 minutes. The cake is done when the top has a slight
crust over it. If the cake rises too fast and browns, reduce the heat to 325 degrees.
Cool the cake completely while still in the pan. Refrigerate for several hours. Glaze the cake
or garnish with a dusting of cocoa powder. Decorate with thin slivers of orange zest.
Serve cool or at room temperature with Berry Sauce.

Chocolate Glaze (Pareve or Dairy)
Preparation Time: 10 minutes

Ingredients
6 ounces of semi-sweet chocolate
3 tbsp. butter or Passover Pareve margarine
1 tbsp. cream or non-dairy creamer

Melt the chocolate and butter or margarine in a small saucepan over very low heat.
Add the cream or creamer and whisk to blend. Drizzle over the cake top and down the sides.

Berry Sauce (Pareve)
Preparation Time: 5 minutes

Ingredients
1-10 ounce package frozen strawberries or raspberries, defrosted
1-2 tbsp. sugar

Puree all ingredients in a blender until smooth. Serve with the cake.

Adapted from A Treasury of Jewish Holiday Baking, Marcy Goldman, Doubleday, 1999.
ISBN 0-385-47933-6

The weather has been great and most folks have fired up their grills for the start of the BBQ season. Here are a few recipes for your grill and for your kitchen. I hope you enjoy them.

Some folks may not be familiar with Tri-tip. It is a specific cut of meat sometimes called the chief's secret. It it is also called a football roast because that's what it looks like (shape only) when it's done. Tri-tip is hard to find here in the east another name for it is bottom Sirloin not to be confused with sirloin tip roast or steaks that's a whole different ball game. Tri-tip is very popular in Southern California and its popularity is spreadig across the country. When properly cookd and thinly sliced across the grain it is deliscious. If you haven't tried it please check with your local butcher and see if he can either cut some for you or get it through his supplier. it's worth the effort.

As always if you have any requests please let me know and I'll try my best to find them.

Chris

-------------------
Rancherus Barbecued Tri-Tip
2 whole beef tri-tips; about 2 lbs. each
salt and pepper to taste
***CUMINUNLIME MARINADE***
1 1/4 cups beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 Tbs ground coriander
5 cloves garlic; minced
***JALAPENO MARINADE***
1 1/2 cups white wine
8 oz diced ja


lapeno chilies
3 Tbs dried oregano leaves
1/3 cup olive oil



In Santa Maria along the Central Coast of California, a tradition was started of barbecuing a marinated beef tri-tip and serving it with pinto beans, sourdough bread and salsa. The two marinades featured here offer two distinctively different flavors. Either is easy to prepare and is an excellent complement to the robust flavor of the beef tri-tip. Remove all fat and connective tissue from the tri-tips. Prepare marinade of choice. Place tri-tips in non-reactive baking dish, such as glass or enamel; pour in marinade and cover. Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare. Brush with oil frequently while barbecuing. To serve, cut across the grain into thin slices and season to taste. Makes 12 servings. CuminUnLime Marinade: Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Jalapeno Marinade: Place 1/2 cup wine, chilies, oregano and 2 tbsp. oil in blender or food processor fitted with the metal blade. Process until finely minced. Stir in remaining oil and wine. Makes about 2 1/4 cups.


Servings: 8
------------------------------
Grilled Tri-Tip, Lompoc-Style

4 pounds beef tri-tip roast
1/2 cup dry red wine
1/2 cup olive oil
2 tablespoons worcestershire sauce
1 tablespoon soy sauce
1 medium lemon; juiced
3 cloves garlic; chopped
1/4 teaspoon dry mustard

Combine oil, Worcestershire, soy, lemon juice, garlic and mustard. Marinate meat in sauce in refrigerator for 24 hours, turning several times. Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade.

Servings: 8
------------------------------
SWEET AND SOUR PORK

2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and
cornstarch. Season the pork generously with salt and pepper. Place the pork
in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with
salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F.
Fry the pork in batches, until golden brown. Drain on paper towels. Reserve
on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to
blend.

In a small roasting pan heat the canola and sesame oils. Place the pork and
vegetables into the pan and cover with the ketchup mixture. Bring to a
simmer and cook until the pork is tender.

-----------------------
Bob's Barbequed Salmon

4 4-6 oz salmon steaks
----sauce-----
3 Tbs Melted butter
1 Tbs Lemon juice
1 Tbs White wine vinegar
1/4 tsp Grated lemon peel
1/4 tsp Garlic salt
1/4 tsp Salt
1 dash Hot pepper sauce; (optional)



1 Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture.
2 Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork.
3 Serves 4.
4 (Adapted from a National Fisheries Institute recipe)


Servings: 4

-----------------------------
Brown Rice, Corn and Grilled Vegetable Salad

1 1/2 cup Brown rice
4 Zucchini, halved lengthwise
1 lg Red onion, cut crosswise - into 3 thick slices
1/4 cup Olive oil, plus...
1/3 cup Olive oil
5 Tbs Soy sauce
3 Tbs Worcestershire sauce
1 1/2 cup Mesquite wood chips - soaked in cold water - for 1 hour (optional)
2 cup Fresh corn kernels
2/3 cup Fresh orange juice
1 Tbs Fresh lemon juice
1/2 cup Chopped Italian parsley



1 Cook rice in a large pot of boiling salted water until just tender, about 30 minutes. Drain well. Let cool to room temperature.
2 Combine 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce; pour over zucchini and onion slices in a shallow dish. Let marinate 30 minutes, turning vegetables over once during this time.
3 Prepare barbecue (medium-high heat). When coals turn white, drain mesquite chips (if using) and scatter over coals. When chips begin to smoke, place onion and zucchini on grill, seasoning with salt and pepper. Cover and cook until tender and brown (about 8 minutes), turning occasionally and brushing with marinade. Remove vegetables from grill. Cut onion slices into quarters and zucchini into 1-inch pieces. Place in a serving dish with cooled rice and corn.
4 Whisk together orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce. Pour 1 cup of dressing over salad and toss to combine. Stir in parsley and season with salt and pepper. Serve salad with additional dressing on the side.
5 Adapted by Karen Mintzias, "Bon Appetit" (July 1995)


Servings: 6

----------------------
Bbq Short Ribs

4 lb Beef short ribs
1 tsp Salt (optional)
3/4 cup Chopped onion
1 Tbs Vegetable oil
3/4 cup Catsup
1/2 cup Aunt Jemima Syrup or Lite Syrup
1/3 cup Lemon juice
3 Tbs Worcestershire sauce
2 Tbs Prepared mustard
1/4 tsp Pepper



1 Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours or until tender. Meanwhile, saute onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired.
2 NUTRITIONAL ANALYSIS per serving: * calories 355 * carbohydrates 30 g * protein 34 g * fat 11 g * calcium 32 mg * sodium 580 mg * cholesterol 100 mg * dietary fiber 0 g
3 Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias


Servings: 6


---------------------
Dr. Dons Hot Honey Bbq Sauce - Buffalo Wing Sauce

1/2 cup Honey
1 oz Tobasco sauce
3 Tbs Soy Sauce
1/2 cup Mustard (French's)
5 Tbs Cayenne Flakes
1/4 cup Cider Vinegar
1/2 cup Catchup
2 oz Sour Mash Whiskey (J.D.)
2 oz Thoung ot Thout -Vietnamese
2 Tbs Peanut Oil



1 Mix all together until well blended. Heat until mixture starts to slightly bubble then remove from heat.
2 Use BBQ shake-n-bake on chicken wings. Cook in oven for 35 minutes at 350 degrees. Brush liberally on both sides of wings and continue cooking for 10 minutes. Best recipe Ever!!!


Yield: 1 Batch


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Flank Steak Grilled with Grainy Mustard Marinade


-JUDI M. PHELPS
4 lb Lean flank steak; well trimmed
MARINADE
1/4 cup Grainy-style Dijon mustard
2 Tbs Lime juice
1 1/2 tsp Reduced-sodium soy sauce
1 Tbs Hoisin sauce*
1 tsp Worcestershire sauce
1 tsp Garlic; finely minced
1 tsp Fresh ginger; finely minced
Freshly ground pepper to taste



1 *Hoisin sauce is a thick sweet sauce made from soybeans, flour, chili, red beans, and red color sold in Chinese groceries or gourmet shops. Make sure you refrigerate after opening.
2 Place the steak in a large glass or ceramic dish. In a medium bowl whisk the marinade ingredients together, pour over the meat, coat both sides, cover, and allow to marinate at room temperature for 1 hour or in the refrigerator 2 to 3 hours.
3 Preheat an outdoor grill or a broiler. Remove the steak from the marinade and grill for 5 minutes, on each side or until cooked to the desired doneness, basting occasionally with the marinade. Serve immediately, sliced on the bias.
4 Variations: Lemon juice may be substituted for the lime juice. The steak can be served cold if desired.
5 Calories: 313 per serving. Source: Make it Easy Make it Light.
6 Shared and MM by Judi M. Phelps.


Servings: 8

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Foley's Ribs


-Sue Woodward
AUNT BEE'S MAYBERRY COOKBOOK
4 lb Pork loin country style ribs
1 md Onion; chopped
1/2 cup Light molasses
1/2 cup Ketchup
2 tsp Orange peel; finely shredded
1/3 cup Orange juice
2 Tbs Oil
1 Tbs Vinegar
1 Tbs Bottled steak sauce
1/2 tsp Prepared mustard
1/2 tsp Worcestershire sauce
1/4 tsp Garlic powder
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Bottled hot pepper sauce
1/8 tsp Ground cloves



1 In a lg. saucepan, add enough water to the ribs to cover. Bring the mixture to a boil and reduce the heat. Cover and simmer 45 to 60 mins., until tender. Remove from the heat and thoroughly drain.
2 In a small saucepan, combine the remaining ingredients. Bring the mixture to a boil, and reduce the heat. Boil gently, uncovered, for 15 to 20 mins., until the sauce is reduced to 1.1/2 cups. Stir once or twice.
3 Grill the ribs over slow coals for about 45 mins. Turn every 15 mins. and brush with the sauce until the ribs are well coated. Arrange the ribs on a serving platter and pass the remaining sauce.
4 Authors - Ken Beck and Kim Clark


Servings: 6

-----------------------------
Roasted Vegetable Bow-Tie Salad


Vegetable oil cooking spray
1 md Red onion; chopped
1 md Eggplant; trimmed and cubed
1 md Zucchini; trimmed and cubed
1 md Summer squash; trimmed, cubed
2 1/2 Tbs Olive oil; divided
Salt and freshly ground pepper to taste
1 Clove garlic; minced
3 Tbs Dijon mustard
2 Tbs Fresh lemon juice
2 Tbs Balsamic vinegar
1 tsp Each of fresh chopped rosemary, sage and thyme
Large pot of water
1/2 lb Bow-tie pasta
6 cup Torn field greens; lettuces such as arugula, endive, radicchio); rinsed and patted dry
2 Plum tomatoes; chopped
2 Tbs Toasted pine nuts; optional



1 Preheat oven to 400 degrees.
2 Coat a large roasting pan with vegetable oil cooking spray. Place onion, eggplant, zucchini, and squash in the pan and toss with 1 tb of the olive oil. Liberally season with salt and pepper. Roast the vegetables, stirring occasionally to prevent sticking, for approximately 1 hour, or until they are soft and golden.
3 While the vegetables are roasting, whisk together the garlic, mustard, lemon juice, and balsamic vinegar in a small bowl. Slowly whisk in the remaining 1-1/2 tb of olive oil. Add the herbs and season with salt and pepper.
4 When the vegetables have almost finished cooking, bring a large pot of water to a boil. Add the bow-tie pasta and cook 10-12 minutes, or until al dente (slightly chewy).
5 Drain the pasta and add to the pan of roasted vegetables. Toss the mixture with half the dressing.
6 Put the greens in a large salad bowl and toss with the remaining half of the dressing. Arrange the greens on plates and top with the vegetable pasta mixture. Garnish with tomatoes and pine nuts, if using.
7 calories per serving; 24% calories from fat; 11g total fat; 2g saturated fat; 0mg cholesterol; 13g protein; 64g carbohydrates; 286mg sodium; 7g fiber
8 "MealMasterized" by Mary Ann Young for Genie Source: _Walking_ Magazine; June 1995 issue, by Food Writer Victoria Abbott Riccardi


Servings: 4

------------------------------
Cousin Terrie's Summer Sausage


5 lb Ground Beef (Not Too Lean)
2 tsp Mustard Seed
2 1/2 tsp Coursely Ground Pepper
2 1/2 tsp Garlic Salt
5 tsp Morton's Tender Quick (Rnd)
1 tsp Mortons Sugar Cure
1 pinch Spice to 1 ts Morton Sugar Cure

Mix dry ingredients including the 1 pinch of Spice that comes with Morton's sugar cure (1 pinch to every 1 ts of sugar cure). Add hamburger and mix. Cover. Refrigerate overnight. Re-mix once a day for three days. On 4th day mix and form into 3 rolls. Put on rack of broiler pan and bake for 8 hours at 175 degrees. Meat will harden and form a casing when baking. Every few hours drain off grease.


Yield: 3 Loaves

Powdrell: Powdrell's BBQ, Mr. Powdrell's BBQ Sauce, BBQ Sauce & Barbeque Sauce.

Mr Powdrells BBQ is the finest I have ever eaten in my 50+ years. Every time I go to Albuquerque New Mexico the first place I stop to eat is Mr Powdrells. It's also the last place I stop before I leave so I can buy a couple gallons of his Original BBQ Sauce. His site has some great recipes and you can buy his BBQ Sauce on-line. So you don't need to make a special trip just to buy the sauce but if you happen to be in Albuquerque on a visit stop in at Mr Powdrells and check out his food and hospitality. Don't forget to pick up some extra sauce while your there.

This is a GREAT recipe. tried it the other night and it is truly spoon tender. Give it a try!

Spoon-Tender Pot Roast : Cuisine at home Cooking Recipes

Hey if you want to kick it up a couple of notches beyond anything Emeril ever dreamed of, try Hot Hot Hot dot com by clicking the link provided. Welcome to HotHotHot! The Internet's Coolest Shop Since 1994! These folks have the hottest hotsauces available anywhere on the face of this planet. Dave's Insanity Sauce or DOA Cyanide Hot Sauce or Rigor Mortis Hot Sauce and others MUST be used with extreme caution. Use only a drop at a time and do not give to children or people with respiratory or cardiac problems. Trust me on this. They are all off the charts. Enjoy but never say I didn't warn you.

OK, Making up for lost time today since it's about to rain here. I found this recipe and it is GREAT. If you like hotwings then I think you'll like this one.

Buffalo Chicken "French Dip" Sandwich

Title: Buffalo Chicken "French Dip" Sandwich
Categories: Main Dish, Chicken, Sandwich
Yield: 4 Servings

1/2 c Wings Sauce (See Tips)
1/2 c Chicken broth
2 T unsalted butter
1 Rotisserie Chicken (2-3 lbs)
1/2 c Celery, minced
1/2 c Blue cheese, crumbled
1/2 c Mayonase
Juice of 1/2 Lemons
4 French rolls
4 Leaf Lettuce
Pepper to taste
Warm dipping sauce

Preheat Oven to 450°

Bring wings sauce, broth and butter to a boil. Reduce heat to low and keep warm for serving

Remove meat from chicken

Combine celery, blue cheese, mayonase, and lemon juice in a small bowl

Toast rolls in oven until crisp

Spread each half of roll with some of the blue cheese mixture. Place lettuce on the bottom half of the rolls, top with some chicken, then season with pepper. Cover each with a top portion of the roll and serve with warmed wings sauce for dipping

Cooking Tip: Hot Wings Sauce, sauce for Buffalo wings is typically made using a tobasco like sauce and butter. but for this sandwich simply use a commercial hot wings sauce ("Frank's" brand is good) thinned out with a little chicken broth and butter

Recipe Source: Cuisine At Home Magazine
Web Page: http://www.cuisineathome.com

Personal Comments: I recommend using Sam's Club Rotisserie Chicken it's my personal favorite.

This site goes well with the foods you can eat website previously listed. If you have food allergies try shopping here or at least take a look and see what is available and ask your local health food store or grociery to order it for you. Hey it couldn't hurt. Miss Roben's, Celiac Disease & Food Allergy Solutions

Sorry I haven't been very active or attentive to this blog it's just been too nice outside to stay cooped up. ANYWAY for those of you with food allergies here is a great website with lot's of recipes for those with food allergies as well as a host of other information and a forum where you can get even more information on how to deal with allergies to various foods and additive. I hope you enjoy it. Free recipes for people with a food allergy or food allergies

I haven't had much time recently for either cooking or computing. But I found this recipe in Cooks Illustrated, tried it and it is GREAT. My hat is off to Meg Suzuki who came up with the recipe and the folks at Cooking Illustrated who were wise enough to publish her article. This recipe will prepare a roast to the rare/medium-rare level, If you want it Medium - Well you must cook until the roast reaches a temperature 5-10 degrees lower than cook books recommend for the level of doneness you want. The reason for this is when the roast rests it continues to cook the additional 5-10 degrees.

Title: Top Loin Roast with Garlic-Herb Butter
Categories:
Yield: 10 Servings

5.5 lb Top Loin Roast beef
3 T Olive Oil
4 t Kosher Salt
1 T black pepper ground
4 T unsalted butter, softened
1 T sage, fresh, chopped
1 T parsley, fresh, chopped
1.5 t thyme, fresh, chopped
1 garlic, minced
1 ds Salt to taste
1 ds Black pepper, ground, to
- taste

Line baking sheet with paper towels and set flat wire rack over
baking sheet. Pat roast dry with paper towels, then set roast on wire
rack. Refrigerate, uncovered on lowest shelf for 1 to 3 days

Adjust oven rack to lower middle position, heat oven to 250°. Remove
roast from refrigerator; using sharp paring knife, trim off all fat and
silver skin from the roast and shave off hard, dried exterior surfaces.
Rub roast with 2 tablespoons olive oil; let roast stand at room
temperature for 1 hour

Combine salt and pepper in small bowl; season all surface of roast
with salt-pepper mixture, pressing to make salt and pepper adhere. Heat
remaining 1 tablespoon of olive oil in 12 inch heavy bottomed ovenproof
skillet over medium high heat until smoking; set roast in skillet fat
trimmed side down, and cook until well browned, about 3 minutes. Using
tongs, to turn roast, turn on all sides, 2-3 minutes on each side.
Turn roast fat trimmed side up, set skillet in oven and roast until
instant read thermometer inserted into center registers 1120-125°,
40-50 minutes. Using potholders to handle skillet, transfer roast to
cutting board, loosely tent roast with foil and let rest 20 minutes.

While meat roasts, stir together butter, sage, parsley, thyme, garlic
salt and pepper to taste; set aside until needed. After roast has
rested spread butter evenly over surface of roast. with sharp carving
knife, cut into 1/4 inch thick slices and serve.

Cooking Tip: Some upscale butchers and restaurants age their beef,
unwrapped and refrigerated (carefully monitored), for as long as several
weeks. This process called dry aging dramatically improves the meat's
flavor and texture. Of course using a home refrigerator to age the roast
for weeks is out of the question. The author tried as few as one day and as
many as three. As the roast aged the flavor of the beef changed from
metallic and bloody to mellow, buttery, and nutty. The three day roasts
had the best flavor but aging for even one day made a difference.

Cooking Tip: The author found three simple steps to making a great roast:
aging, searing on top of the stove and roasting in a hot skillet at low
temperature.

Cooking Tip: With the help of a digital thermometer, the recipe was
virtually foolproof.

Recipe Author: Meg Suzuki
Recipe Source: Cooks Illustrated Nov-Dec '03

This is a great vegan soup. I'm sure you will enjoy it.

Hearty Vegetable Soup With Crostini

Stock
1 large carrot, peeled and chopped medium
1 celery rib, chopped medium
1 medium onion, chopped medium
3 medium portobello mushrooms roughly chopped
1 medium garlic head, outer papery skins removed and top third of head cut off and discarded
3 Tbs Olive oil
1 heaping tbs tomato paste
9 cups low sodium vegetable broth
2 med leeks (about 1 lb) green parts chopped, white parts sliced thin crosswise
10 sprigs of fresh parsley
4 sprigs of fresh thyme
2 bay leaves
1/2 oz dried porcini mushrooms, rinsed

Soup
1 can (14 1/2 oz) diced tomatoes drained tomato pieces chopped coarse
2 small russet potatoes peeled and cut into 1/2 inch cubes (about 1 1/2 cup)
2 medium carrots, peeled and cut into 1/2 inch cubes (about 1 cup)
1/2 medium celeriac peeled and cut into 1/2 inch cubes (about 1 1/2 cups)
1 small escarole head (about 12 oz) washed stemmed and leaves cut into 1 inch pieces
2 table spoons of minced fresh parsley leaves
1 cup (6oz) frozen baby lima beans (optional)
salt to taste
ground black pepper to taste

Crostini
8-12 baguette slices (1/2 inch thick, cut on bias)
1 large garlic clove, peeled
extra-virgin olive oil
salt and ground black pepper



1 For the Stock: Adjust oven rack to middle position; heat oven to 450 degrees F. Place carrot, celery, onion, protobellos and garlic head on rimed baking sheet; drizzle with oil and toss to coat. Add tomato paste and toss again until evenly coated. Spread vegetables in even layers, set garlic head cut side up; roast until vegetables are well browned, 25-30 min.

2 Combined roasted vegetables, broth, leek greens, parsley, thyme, bay and porcini in a large heavy-bottomed dutch oven; cover and bring to simmer over medium high heat, then reduce heatto medium low and simmer partially covered for 30 min. Remove garlic head; using tongs, squeeze garlic head at root end until cloves slip out of their skins. Using fork, mash garlic to paste in small bowl and set aside. Strain stock through large fine mesh strainer, pressing on solids to extract as much liquid as possible; discard solids in strainer.

3 For the Soup: Rinse out and wipe dutch oven; add tomatoes, potatoes, carrots, celeriac, reserved whites of leeks, strained broth, and garlic paste to pot and bring to simmer ofer medium high heat, then reduce heat to medium low and simmer partially covered until vegetables are tender when poked with skewer or paring knife about 25 min. With back of wooden spoon mash some potatoes against the side of the pot to thicken soup. Stir in escarole and lima beans (if using): cook until escarole is wilted and limas are heated through, about 5 min. Stir in parsley; adjust seasonings with salt and pepper. Serve immediately with Crostini floated on soup, if desired

4 For Crostini: adjust oven rack to middle position; heat oven to 400 degrees. Place baguette slices on baking sheet; bake until dry and crisp, about 10 min, flipping slices halfway through baking time. While still hot, rub one side of each slice with raw garlic clove, then drizzle lightly with olive oil and sprinkle with salt and pepper to taste.

Note1 , I have made a lot of soup stock in the past but this is the first time I have roasted the vegetables. The mix of flavors is amazing. This will not be the last time I use roasted vegetables for my soup stock.

Note 2 Note: I do not use the escarole when I make this soup I find it much more enjoyable without it.

------------------------------

I used to drink a lot of coffee but have had to give it up for both health and religious reasons. I have looked for a long time and have not yet found a good alternative. Most decaff's just don't make it. Today I think I may have found one at SoyCoffee.com. As soon as it arrives I'll let you know how close it is to coffee.

Chris

Lets start with a few recipes I've found on the web recently. The internet is a great resource for cooks of all levels from novice to executive chef you can find recipes to challenge your skills and palletes.

The weather is nice here in Dayton (for a change) and my thoughts immediately go to grilling. Here are a few favorite recipes for beef tri-tip. Tri-tip is very popular in Southern Californian it has been called a football roast and it has been called the Chef's secret. Well, it's a lot more tender than a football and it's far from being a secret any more.

First we will start out with the orignial Tri-tip roast made popular by the folks in Santa Maria California. This is the basic tri-tip from here the sky is the limit.One change I have made is that the folks in Santa Maria grill the meat directly over the coals or flame in the case of gas grills for about 20 min or so per side until it is the level of doneness you want by temperature. Temperature is the most accurate method to determine when your food is done. Time just doesn't work because the amount of heat is too much of a variable to depend upon time. What may take 20 min for you may take only 10 for me or vice versa. So buy yourself a good meat thermometer its well worth the cost.

Grilled Tri-Tip Roast


4 lbs tri-tip roast
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt



In a small bowl, mix the spices together. Dry the roast and rub the spices on the roast. Place the roast, fat side up on the grill, with a pan under it to catch the juices. I brown the roast well and then shut off 1 side of the grill and place the roast on that side. It takes about 3 - 4 hours to cook a roast this way. Check with a thermometer and cook until internal temperature reaches 165°F (for Well Done) 150 for Medium well, 140-145 for Medium) Sorry I don't like it any less done that medium so I don't worry about temps that low.


Servings: 6



Grilled Tri-Tip with Oregon Herb Rub

Barbecue


1 1/2 -2 lb beef tri-tip
1 Tbs salt
1/2 tsp garlic salt
1/2 tsp celery salt
1/4 tsp black pepper,
1/4 tsp onion powder
1/4 tsp paprika,
1/4 tsp dill
1/4 tsp sage
1/4 tsp rosemary



Trim any excess fat from meat. Moisten surface of meat lightly with water. Combine seasonings. Sprinkle with seasoning mix covering all surfaces of meat: rub well into meat. Seasoned meat may be refrigerated for several hours to enhance flavor or grilled immediately. Grill roast to desired doneness over medium coals 30-35 minutes, turning after 15 minutes. Tent roast with foil and let stand 10 minutes. Carve tri-tip across the grain into thin slices.


Servings: 6



Tri-tip Bruschetta with Tomato-Olive Salsa


1 1/2- 2 lbs fully cooked beef tri-tip
1 Loaf crusty French bread , sliced 1/2 inch thick
1/3 cup olive oil
1 tsp garlic salt
3/4 cup shredded mozzarella cheese
Tomato-Olive Salsa
Tomato-Olive Salsa
1 lg tomato, diced
1/4 cup chopped kalamata olives
3 Tbs chopped fresh basil
2 Tbs reserved olive oil mixture



Heat beef tri-tip according to package instructions. While tri-tip is heating, combine olive oil and garlic salt. Reserve 2 tablespoon for salsa. Preheat broiler. Place bread slices on baking sheet. Brush remaining olive oil mixture on bread. Broil 2-3 minutes until lightly browned. Prepare Tomato-Olive Salsa by combining all ingredients in a medium bowl. Set aside. Carve heated tri-tip cross grain into thin (1/4 inch thick) slices. Place sliced tri-tip on toasted bread. Top with Salsa. Sprinkle with cheese. Broil 4-5 minutes or until cheese melts.


Servings: 6



Stuffed Beef Tri-tip Roast


1 1/2 lb Tri-tip Roast
8 cl Garlic
1/4 cup Basil pesto
1 Tbs Grated Romano/Parmasan chees
1/4 cup Finely chopped (oil packed)
1/2 tsp Salt
Dried Tomatoes Drained
Freshly Ground Pepper



Prepare grill for direct cooking Cut a deep pocked along one side of the meat (do not cut all the way through) set aside Combine pesto, tomatoes, garlic and rosemary in a small saucepan. Cook over medium-low heat, stiring often until garlic has softened, about 4 min. Spread the pesto mixture evenly inside the pocket. Insert 3 or 4 toothpics through the meat vertically to seal the pocket Place roast on center of the grill. Grill uncovered until brown on one side about 2 min. Turn brown second side 2 min. cover grill cook 7 minutes. Turn; cook until instant read thermometer registers 140 for mediumrare to 155 for medium, 8 min. Remove from grill. Tent loosely with foil let stand 10 minutes Remove toothpicks, carve meat crosswise into 1/2 in wide slices, sprinkle slices with cheese, salt and pepper. Recipe adapted from a national cattlemen's beef association.


Servings: 4

I love to cook and love to eat. I wanted a place where I could express my thoughts on food and cooking as well as life and my beliefs in general. This looks like the spot. I hope you enjoy the recipes and discussion. You can check out my website at http://chriswilliams.us or you can go to my cooking club at http://www.ichef.com/clubs/93/ or the one I created for my church at http://www.ichef.com/clubs/94/ I also have a blog for cooking at http://gold_prospector.tripod.com/Cooking/ or a newsletter at http://domeus.co.uk and search for cooking with chris. My chruch's website can be found at http://ncsda.tripod.com I am a Christian and enjoy sharing my faith as well as my food. Just a good food nourishes the body the word of God nourishes the soul.

Hope you enjoy this. Let me know.
Chris