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Black Pepper Wash

Black Pepper Wash

Recipe Grandma Hystad, food, drink, Cooking Tips

CONTENTS

Beef Stew

GRILLED Chicken Breasts

APPLE PANCAKES

Grilled Tuna

BERRY BANANA SMOOTHIE

LIGHTSAIDE

Preparing Turkey

FOOD INFORMATION

BAR MIXES

ARCHIVES

Beef Stew

1 pound ground beef

2 slices of stale bread, remove the bark soaked in water

1 onion, grated

1 tablespoon dried mint

1 tablespoon chopped fresh parsley

1 clove garlic, minced

1 egg

Salt and black pepper

Flour

Vegetable oil for frying

Squeeze the excess water from the soaked bread crumbs.

Combine all ingredients in a bowl and mix well.

Make walnut-shaped balls and keep them covered so far to be eaten.

Place the flour in a shallow dish and roll the meatballs in flour to coat.

Heat oil in a deep fryer. Add Carefully meatballs and fry in hot oil 6 to 8 minutes, turning frequently, until golden and cooked through. They may be superficial or deep fried.

Serves 4 to 6.

Chicken breast grilled

10 small chicken halves skinless boneless breasts.

2 cloves garlic, sliced

¼ cup white wine

¼ cup olive oil

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh mint

Salt and black pepper

Rinse chicken breasts and pat dry. Set aside.

In a shallow nonmetallic dish, mix the garlic, white wine, olive oil, basil, oregano, mint, salt and pepper. Marinate chicken breasts in the mixture. Place marinade in the refrigerator while heating the grill or broiler.

Grilled chicken breasts over medium-hot (or under a grill) for 3 minutes per side. Let stand for 3 to 5 minutes, then cut diagonally into thin slices.

Makes 5 servings.

Apple Pancakes

? cup flour

2 teaspoons sugar

¼ teaspoon salt

4 eggs, beaten

½ cup milk

2 large apples, peeled, seeds and thinly sliced

1 ½ sticks of butter (¾ cup)

2 tablespoons sugar

¼ teaspoon cinnamon

Confectioner's sugar

Combine flour with 2 teaspoons of sugar and salt and set aside.

In a large bowl, beat eggs and milk. Gradually add flour mixture to eggs and milk and whisk until smooth.

Melt ½ stick (¼ cup) butter in a saucepan.

Add the apple slices and cook gently until apples are softened.

Mix 2 tablespoons sugar and cinnamon and stir gently in the apples. In a 6-inch skillet, melt 2 tablespoons butter.

Pour the batter so that it is ¼ inch deep. Cook until bubbles at the top of the explosion of mass and the cake pan - begins to set.

Spoon about ¼ of the apples over the cake and cover with more dough.

Allow to set, and then turn to brown the tortilla gently at the other side. Sprinkle with icing sugar and serve.

Repeat 3 more to make pancakes.

Tuna steaks

2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive or canola
1 / 4 teaspoon dried tarragon
2 cloves garlic, minced
4 (6 ounce) tuna steaks, about 3/4-inch thick
1 / 2 teaspoon basil, marjoram, rosemary and sage)
Salt 1 / 4 teaspoon
Nonstick vegetable spray
1 / 2 lemon, cut into wedges

Combine the tomatoes, parsley, oil, vinegar, tarragon and garlic in medium bowl. Cover and refrigerate for 30 minutes.

Prepare grill (or preheat chickens fattening). Sprinkle the tuna on both sides with provincial herbs and salt. Place fish on the grill (PAN), sprayed with vegetable spray. Grill 3 to 4 minutes on each side or until fish is cooked to desired doneness. Serve with tomato mixture, garnish with lemon slices. Serve immediately.

Prepare and cook time, 50 minutes.

Makes 4 servings

Banana Berry Smoothie

8 oz fruit flavored yogurt container

½ cup fresh berries

1 medium banana

In a blender, process all ingredients until combined. Serve immediately. Makes 1 serving.

Lightside

Leaders of big beer companies meet for a drink. President orders the orders of a president of Budweiser Bud. Miller is a Miller. When was the president of Coors turn so that orders a drink. Why not to ask everyone a Coors? Nah president answers Coors. If you are not having a beer, nor am I

Preparing the Turkey PERFECT

(Continued from last edition)

It's time to start thinking about Turkey on Thanksgiving Day.

Jailers frozen, can be purchased weeks in advance.

Fresh key in hand, he should buy a day or two before using. This will allow enough time in the refrigerator for complete thawing.

Allow 1 day per 5 pounds to thaw. You can maintain a turnkey thaw 1-2 days in refrigeration.

General Turkey Roasting Guide
Clever weight cooking, stuffed turkey
Cook the turkey at 325 degrees F.
8 to 12 lbs 3 - 3.5 hrs
12 to 14 lb 3,5 to 4 hours
14 to 18 lb 4 - 5 hours
18 to 20 lb 4,5 to 5 hours
20 to 24 lb. 4.5 to 5.5 hours

For turnkey without filling the same weight to reduce the cooking time 15 to 40 minutes.

When temperate thigh is 180 degrees F, 165 F filling, turnkey to do.

Test with a thermometer. Pop-up timers can give a false reading.

It is not safe to cook whole birds at low temperatures for long periods of time. Bacteria can multiply rapidly and do not kill that temperature. A standard method cooking a turkey is 325 degrees F in the breast up.

To improve Browning, basting the bird with a little oil, butter or dripping bread works well, and helps to maintain moisture of the meat.

When done remove from oven, cover with fresh foil. Remove the stuffing. Wait 10 -20 minutes before cutting.

In Turkey, the temperature can remain on the table for a maximum of 2 hours. After that, it should be refrigerated. Leftover turkey will keep for up to five days. Salsa and filling will keep for up to two days. Sauce should be reheated to boiling, stuffing to165degrees reheated.

Definitely use a container with closure if they're freezing, bringing food home for another meal. Polystyrene boxes are essentially

designed for transporting food safely, but does not provide a hermetic environment that will keep moisture, flavor and freshness.

As a rule, reheat foods to an internal temperature of 165 degrees. Test with a thermometer. Pop-up timers can give a false reading.

Food Information

If he did not know: September is National Food Safety Education month. Here are some good tips when handling food. For more information, go; foodsafety.com

Always wash hands thoroughly before handling any food. Hand washing is especially important before, during and after handling raw fish, poultry or meat.

Avoid the potential for cross contamination by using clean utensils for each food you prepare. Knives used in the preparation of meat, fish or poultry can easily transfer bacteria to other foods you are considering preparing a little later.

Cutting boards can also harbor bacteria, and these areas should be cleaned often.

Wash fruits and vegetables with cool tap water before preparation. Fruits and vegetables must be packed and stored in separate containers.

Fish, poultry and other meats should always be completely thawed before cooking begins. The full cooking is vital.

The center of the cooked hamburgers should never be pink and all juices should run clear. Cooking hamburgers and ribs to 160 degrees. Ground poultry should be cooked to 165 degrees. Marinade at the time of grilling. Never reuse marinades.

Pay attention storage. Many take great care to prepare and cook foods properly, only to ignore storage recommendations. Ignoring the guidelines food storage can easily lead to foodborne illness. Foods that allow to sit for several hours at room temperature provides the time for the growth of bacteria that cause disease.

Most people infected with E. coli O157: H7 developed diarrhea (often bloody) and abdominal cramps in 2-8 days (average 3-4 days) after ingesting the organism, but last longer and some diseases are more serious. The infection is diagnosed by culture of a stool sample. Most people recover within a week, but some develop serious infection. A type of kidney failure called urea hemolytic syndrome (HUS) can begin as diarrhea is improving, which can occur in people of any age but is most common in children under 5 years of age and older.

Symptoms of poisoning include nausea, vomiting, diarrhea, fever and abdominal cramps. Symptoms associated with foodborne disease can occur anywhere from 30 minutes to two weeks after ingestion of contaminated products. However, the symptoms usually appear within four to 48 hours. See a doctor immediately if you suspect food poisoning.

Wash your hands frequently with warm water and soap for at least 20 seconds before and after each step in food preparation or eating.

Keep food items not - email, newspapers and bags - off counters and away from food and utensils.

Wash the kitchen counter with care before and after preparing food.

Change towels and tea towels and wash them often in the hot cycle of the washer. Sterilize sponges by rinsing the sponge and micro stir for two minutes while wet. Be careful, the sponge gets hot.

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

You should know that like any other drug, addiction is a danger potential. Too much alcohol affects organs such as brain, heart and liver.

BAR MIXES

Frozen Cherry Tomato Bloody Mary

3 pints cherry tomatoes

2 cups tomato juice

3 tablespoons prepared horseradish

3 tablespoons Worcestershire sauce

1 teaspoon celery seed

2 tablespoons fresh lemon juice (1 large lemon)

2 tablespoons pickled jalapeno peppers

1 / 2 teaspoon kosher salt

1 / 2 teaspoon cracked black pepper

1 cup chilled vodka (optional)

Mother cherry tomatoes, rinse with cold water and return to the rigid plastic container or a net that came in (if purchased from a market). Freeze for at least 3 hours and a maximum 4 days.

In a large bowl, combine 2 quarts of frozen tomatoes with tomato juice, horseradish, Worcestershire sauce, celery seed, lime juice, jalapenos, salt and pepper. In several batches, pulse in a blender, just until thick. Divide the remaining tomatoes frozen between glass jars, add 2 to 3 tablespoons vodka to each, if desired, and fill each with 1 cup Bloody Mary mix, garnish with any of the various dressings.

Makes 6 servings

Apple Ale

2 pounds baking apples
5 cups ginger ale
5 whole cloves
1 cinnamon stick
1 teaspoon freshly grated nutmeg
1 / 2 teaspoon ground ginger
peel of 1 orange into chunks
apple slices

Bake the apples in an oven at 400 degrees on a cookie sheet for 30-45 minutes, or until very soft. Put apples in a saucepan and mash.

Add the ginger ale, cloves, cinnamon, ginger and orange peel. Bring to the boil and simmer for 3 minutes. Remove from heat and let cool.

Press apple mixture through a sieve, trying to press as much of the apple through a sieve. Refrigerate until ready to serve.

Heat the apple mixture of beer in a saucepan until heated through. Pour into mugs and garnish with apple slices.

Makes 8 servings

Griddled mackerel on a bed of crushed potatoes with fennel and gremolata (حلال)

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