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Cooking CornerPlease E-mail your questions or comments to: goldsjohanne@hotmail.com
Ingredients:
1 pkg. of flour or corn tortillas or 8 fresh made tortillas
1 tsp. each of desired seasoning such as:
Cumin, Garlic Salt, Chili Powder, Chili Pepper Flakes, Onion Salt, Cayenne Pepper
Frying Oil
Method:
Cut tortillas into pie shaped wedges and fry them in oil (350 degrees) until lightly browned and crisp.
Drain on paper towels.
Mix spices and sprinkle on as desired
while they are still hot.
ENJOY!
***Johanne served these with her Chili recipe during the recent Carnival 2001 Chili Cook-off!!
- 1 can (680ml) Hunts Tomato Sauce
- 4 cloves of garlic, minced
- 1 teaspoon of cumin powder
- 1 teaspoon of red pepper flakes
- 1 teaspoon of fresh ground black pepper
- 1/4 teaspoon of coarse salt
In a large Mason jar add tomato sauce, garlic, cumin powder, red pepper flakes, fresh ground pepper, and coarse salt. Shake well and refrigerate. When you make salsa you should let sit for at least 2-3 hours before serving or using in your favorite recipe. The longer the salsa sits the better the flavours.
Using a Mason jar is a great way to make and store your salsa sauce, and it will keep in the refrigerator up to four weeks.
Grilled Asparagus with Mozzarella
Vinaigrette:
4 -tablespoons fresh lemon juice
1- small shallot, finely chopped
1- tablespoon finely chopped fresh parsley
1- teaspoon finely chopped fresh oregano
1 /2- cup olive oil
salt and pepper to taste
20- large asparagus spears, trimmed
1 /4- pound fresh mozzarella, cut into four 1 /2 inch thick slices
Mix lemon juice, shallots, parsley, oregano, and ¼ cup of olive oil. Add salt and pepper to taste and set aside.
Preheat grill. Brush asparagus with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes or until just tender. Divide the asparagus among 4 plates and immediately top with the cheese. Drizzle with the vinaigrette.
Grilled corn, with its wonderful flavour, it's a summertime favourite.
- Peel back the husks from an ear of corn
- Remove the silk.
- Bring the husk back over the cob.
- Repeat steps 1-3 with desired number of ears of corn.
- Place the corncobs in water.
- Soak for at least 10 minutes.
- Heat grill to medium.
- Grill the corn, turning frequently, until the husks are dry and the kernels are beginning to brown, 15 to 20 minutes.
- Serve hot off the grill, with butter, salt and pepper to taste.
Tip: If husks break off while you're peeling them back, tie them in place with kitchen twine.
1 medium eggplant
¼ cup cream cheese
¼ cup ricotta cheese
4 tablespoons fresh Parmesan cheese
1 clove of garlic, minced
¼ teaspoon each dried basil and oregano
1-796 ml can diced tomatoes
Olive oil
Salt and pepper to taste
Slice eggplant into 1/8 inch thick slice (8-10 slices) and sprinkle with salt and pepper. In a skillet, fry eggplant in olive oil until tender enough to roll. When all the eggplant as been cooked, set aside and prepare the cheese mixture. Combine the cream, ricotta and Parmesan cheese, garlic, dried basil, oregano, salt and pepper. Place a tablespoon of cheese mixture at one end of eggplant and roll up. In the bottom of a baking dish, spread half of the tomatoes and place the rolled up eggplants, pour remaining tomatoes over top, and bake at 350 degrees for 10 minutes. Garnish with fresh herbs and fresh Parmesan cheese.
Tip: To mince garlic easily, sprinkle a little salt on top of
garlic prior to chopping-it will prevent garlic from sliding around on the cutting surface.
Happy Thanksgiving !
1 large round Italian Bread
2 bulbs of roasted garlic
4 tomatoes, diced
1 onion, diced
2 jalapeno peppers, diced
2 cloves of garlic, minced
½ cup of fresh cilantro or flat parsley, chopped
Juice of 1 lemon
1 cup of Mozzarella cheese, grated
1 cup Feta cheese, crumbled
½ cup Parmesan cheese, grated
Salt and pepper to taste
½ cup of olive oil
Drizzle bulbs of garlic with olive oil, salt and pepper. Wrap in foil and bake at 350 degrees F. for 40 minutes. When garlic is ready, remove garlic from bulbs and set aside.
Slice bread in half ( horizontal cut ); brush each half of the bread with roasted garlic and olive oil. Broil in oven until bread is golden brown. Remove from oven and set aside. In a bowl, mix tomatoes, onions, jalapeno peppers, garlic, cilantro, salt, pepper and lemon juice. Mix all cheese together in one bowl. Spread the tomato mixture (except liquid on top) of both grilled Italian bread, top with the cheese mixture and drizzle lightly with olive oil. Broil in oven until cheese is melted.
Cut into wedges and serve.
Old Fashioned Apple-Sage Stuffing
6-slices diced bacon
2-tablespoons chicken fat or butter
2-cups peeled, diced apples
1-small onion, chopped
1-cup celery stalks and leaves, chopped
½-cup chopped walnuts
½-cup raisins
3-tablespoons fresh chopped parsley
1-teaspoon coarse salt and pepper to taste
1-teaspoon each sage, savory
½-cup chicken broth or water or white wine
6-cups ¼-inch bread cubes
Sauté bacon in chicken fat until bacon is clear and limp. Add apples, onion, celery and sauté for 2 minutes, then remove from heat and toss in remaining items. Makes 6-7 cups, or enough stuffing for a large chicken or small turkey.
Merry Christmas Peace and Joy to All
Chop the turkey neck bones, and brown in oil until golden brown. Add 2 cups of water or chicken stock, a medium sized onion and giblets. Bring to a boil and reduce heat to simmer. Set aside. When turkey is done, add pan drippings to simmering turkey bones/giblet stock. Scrape up the turkey particles remaining in the pan and put them in the gravy. While bringing the mixture to a boil, add cornstarch to thicken, or water to thin the gravy. Stir constantly until you get the right consistency. Strain and serve Note: Mix cornstarch with cold water prior to adding to gravy.