Grape Leaves, Stuffed
Serves| Combine rice, onion, parsley, mint, egg, 3/4 tsp salt and pepper. Add lamb. Mix well. Place rounded tsp in center of each leaf. Fold in sides and roll up. Place in 3 qt saucepan, side by side and in layers. Add water, butter and 1 tsp salt. Press w heat proof plate that fits inside pan. Cover and simmer 45 min. Drain, reserving 1 c broth. Place leaves on platter and keep warm. Serve w Egg Lemon Sauce. Makes 48 pieces. |
| Rice | 0.5 | c |
| Onion | 1 | small, finely chopped |
| Parsley | 0.25 | c snipped |
| Mint | 0.25 | c, snipped |
| Egg | 1 | beaten |
| Salt |
| Pepper |
| Lamb | 1 | lb, ground |
| Grape Leaves | 48 |
| Water | 2 | c |
| Butter | 1 | T |
| Gravalox | Serves |
| Line bottom of dish w dill. Place salmon filet, skin side down, on dill. Sprinkle w ground fennel seed. Mix salt w sugars and saltpeter. Cover w dill and another dish. Weight down for 3-4 days, draining dish of liquid every day. Slice very thin, parallel to board, always moving toward tail. Serve w buttered hard rye and Mustard Dill Sauce. |
| Salmon | 1 | filet, w skin |
| Fennel | ground seed |
| Salt, Kosher | 1 | part |
| Sugar | 0.75 | part |
| Brown Sugar | 0.75 | part |
| Saltpeter | 1 | pinch |
| Dill | fresh |
| Gravlox, Tequila Cured | Serves |
| Mix sugar & salt. Mix seasonings w tequila and place in glass dish. Place salmon on top, skin side up. Sprinkle w sugar mix. Cover & weight down. Refrigerate 3 days. Remove salmon from dish. Stir mix to dissolve lumps. Replace salmon, flesh side down (do not weight). Cover and refrigerate 24 more hours. Place skin side down on cutting board. With long sharp knife, cut almost parallel to board into very thin slices. Keep any unused salmon in curing mix. |
| Salmon | 3 | -4 lb fillet, skin on |
| Brown Sugar | 3 | c |
| Salt, Kosher | 1.5 | c |
| Alcohol, Tequila | 6 | T |
| Lime Juice | 0.25 | c |
| Orange Peel | 1 | T |
| Lemon Peel | 2 | tsp |
| Mint | 4 | sprigs |
| Basil | 4 | sprigs |
| Dill | 6 | sprigs |
| Coriander | 2 | tsp crushed |
| Greek Croustade | Serves | 10 |
| Cook & drain spinach. Sauté onions in 3T butter till tender. Stir in herbs and flour. Add milk all at once. Cook & stir till thick and bubbly. Stir part of hot milk into beaten eggs & return to pan. Stir in cheeses & spinach and set aside. Brush 1 sheet of phyllo w/ melted butter; fold into thirds lengthwise. Place this and rest on pizza pan like spokes, overlapping edges. Spread mix in center. Lift edge of each phyllo & bring toward center. Twist end, coil & tuck. Drizzle w/ remaining butter & bake @ 375 for 30-35 min. Serve warm in wedges. |
| Spinach | 10 | oz frozen chopped |
| Butter | 3 | T |
| Flour | 3 | T |
| Milk | 0.25 | c |
| Cottage Cheese | 1 | c creamed |
| Phyllo Dough | 10 | sheets |
| Onion | 0.25 | c chopped |
| Tarragon | 0.25 | tsp |
| Pepper | 0.25 | tsp |
| Egg | 2 | beaten |
| Cheese, Feta | 0.67 | c |
| Butter | 0.5 | c |
| Green Olive Tapenade | Serves |
| Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer to bowl. Stir in cilantro. Season w pepper. (Can be made 1 day ahead. Cover and refrigerate). Serve w crackers. (1 c) |
| Olives | 1.25 | c green |
| Capers | 1 | T, drained |
| Garlic | 1 | large, minced |
| Lemon Juice, Fresh | 1 | tsp |
| Olive Oil | 0.25 | c |
| Cilantro | 1 | T fresh, chopped |
| Cheese, Haloumi 0.5 lb,
cut into 12 rectangular blocks Olive Oil 2 T extra virgin Oregano 2 tsp fresh, chopped |
| Mix well. (Corn off 3 ears may be added) (Another twist--mix the mashed avocado with 1/2 of the herbs, etc. Mix the remainder and 2 tsp olive oil with 1/2 lb lump crabmeat. Fold the crab mix into mashed avocado, stirring but being careful not to break up crab.) serve in chilled martini glasses w chips |
| Lime Juice | 3 | T fresh |
| Pepper, Jalapeno | 1 | T |
| Salt | 0.5 | tsp |
| Onion | 0.5 | c. red |
| Garlic | 2 | cloves |
| Tomato | 1 | c. peeled & chopped |
| Coriander | 1 | dash |
| Avocado | 3 | peeled |
| Cilantro | 0.33 | c minced |
| Cumin | 1 | tsp |
| Cayenne Pepper | 0.25 | tsp |
| Jicama | 0.5 | c chopped fresh |
| Guacamole w Lump Crabameat | Serves | 4 |
| In a large bowl, place all but 1/4 c. of the avocado pieces. Add 2 T lime juice, 2 T cilantro, 1 tsp jalapeno, 1/2 tsp cumin, 1/4 tsp of garlic, 1/4 tsp salt, pinch of cayenne, and a dash of coriander. Mash w back of fork until smooth. Add 1/4 c onions, 1/4 c tomatoes and 1/4 c jicama and stir well to combine. In a separate bowl, combine remaining ingredients w crab and gently toss to combine. Fold crab mix into mashed avocado mix, stirring to combine, but being careful not to break up crab. Season. Divide among 4 chilled martini glasses and serve w warm tortilla chips. |
| Lime Juice | 3 | T fresh |
| Pepper, Jalapeno | 1 | T minced |
| Salt | 0.5 | tsp |
| Onion | 0.5 | c. red minced |
| Garlic | 2 | cloves |
| Tomato | .5 | c. peeled & chopped |
| Coriander | 1 | dash |
| Avocado | 3 | peeled & cut into 1/2" pieces |
| Cilantro | 0.33 | c minced |
| Cumin | 1 | tsp |
| Olive oil | 2 | tsp | ||
| Crab | .5 | c jumbo lump |
| Jicama | 0.5 | c chopped fresh |