True Russian Blini long recipe

True Russian Blini

Adapted from The World's 100 Greatest Dishes by Anya Von Bremze, published by HarperCollins, February 2003

Makes about 24 blini to serve 8 as an appetizer; 4 as an entrée.

Blini are the pride of the Slavic kitchen. Real Russian blini are the diameter of a saucer, never cocktail-sized. They are best fried in a well-seasoned cast iron skillet.

• Sponge:
  
• 1 package active dry yeast (2 1/4 teaspoons)
  
• 1 cup warm water (115°)
  
• 2 teaspoons sugar
  
• 1/2 cup all-purpose flour

  Blini:
  

• 2 cups warm milk, or a little more as needed
  
• 4 tablespoons unsalted butter, melted, plus more for brushing the blini
  
• 2 1/4 to 2 1/2 cups all-purpose flour
  
• 4 tablespoons sugar, or more to taste
  
• 2 teaspoons salt, or more to taste
  
• 2 large eggs, separated, yolk beaten
  
• Peanut oil for frying
  
• 1 small potato, halved

For Serving: melted butter, sour cream, at least two kinds of smoked fish, caviar if you wish, and strawberry jam.

Make the sponge: In a large mixing bowl, stir together the yeast, water, and sugar and let stand until foamy, about 10 minutes. Whisk in the flour until smooth. Place the sponge, covered, in a warm place until bubbly and almost doubled in bulk, about 1 hour.

Into this sponge, beat in the milk, butter, 2 1/4 cups of the flour, egg yolks, sugar, and salt. Whisk the batter until completely smooth and set to rise, covered loosely with plastic, until bubbly and doubled in bulk, about 1 1/2 hours. Stir the batter well and let rise, once more in a warm place, covered, for 45 minutes. Beat the egg whites until they form soft peaks and fold them into the batter.

Pour some oil into a small shallow bowl and have it ready by the stove. Skewer a potato half on a fork and dip it into the oil. Rub the bottom of a 7-inch cast iron skillet or a heavy non-stick pan with a long handle liberally with the oil. Heat the pan over medium heat for 1 1/2 minutes. Using a potholder, grip the skillet by the handle, lift it slightly off the heat and tilt in toward you at a 45-degree angle. Using a ladle, pour enough batter into the skillet to cover the bottom in one thin layer (about 1/4 cup). Let the batter run down the skillet, quickly tilting and rotating it until the batter covers the entire surface. Put the skillet back on the burner and cook until the top of the blini is bubbly and the underside is golden, about 1 minute. Turn the blini and cook for 30 seconds more, brushing the cooked side with a little melted butter. If the skillet looks dry when you are turning the blini, rub with more oil.

Repeat with the rest of the batter, greasing the pan with the oiled potato before making each blini. Slide each blini as it is made into a deep bowl, keeping the cooked blini covered with a lid or foil. Serve the blini hot, with the suggested garnishes.

Caviar Blini Recipe Sweet Pea

There are many ways to enjoy caviar. In the United States, whose citizens consume 80% of the world’s caviar, the traditional way to enjoy caviar is to scoop a small portion of caviar using a non-metallic, and usually a mother of pearl spoon onto crackers or blini. This makes excellent hors d'oeuvres. Other popular ways to enjoy caviar: deviled eggs with caviar and baby potatoes with caviar.
And there is of course the traditional Russian way. The way we serve and enjoy the best caviar is as follows: Russian Blini are prepared, which range from paper thin, to about 1/8 of and inch in thickness and anywhere between 4” and 8” across, depending on the chef who prepares them.

Natasha's Russian Blini with Caviar

3 eggs
1¾ cup white flour
3 cups milk or water, or any combination of the two
½ teaspoon salt
½ teaspoon sugar
1 tablespoon olive oil (or any other oil)

Mix the flour, oil, salt, sugar and eggs together, and keep adding milk or water until the texture is of that similar to heavy cream – very thin. Mix well, until there are no lumps. If the batter is still too thick, add a little more water.
Grease the pan lightly, and then set the heat on high for 4-5 minutes to get it to maximum temperature. Lower to medium. With a ladle, in one motion spread an even amount of batter to cover the pan with a thin layer. Don’t worry, the first blin never comes out even – there is even a saying in Russian: “pervij blin komom”. Cook for about 45 seconds on each side, or until golden brown.
Makes 15-20 of 8” blini. A smaller pan will yield more blini.

Easy Wilted Garlic-Sesame Salad

Easy Wilted Garlic-Sesame Salad
Toss dark, leafy greens in hot, garlicky oil for a cleansing?and delicious - dish
4 servings, about 65 calories each
1 Tsp. olive oil
1 clove garlic, minced
1 lb. spinach, stemmed,
or 1 lb. Swiss chard, stems sliced, leaves torn
or 1 lb. mixture of spinach and watercress
Salt and freshly ground pepper to taste
1 Tsp. sesame seeds for garnish
Warm oil in large skillet over medium-high heat. Add garlic and stir until lightly browned, about 45 seconds. Add greens (do in two batches, if necessary) and toss until just wilted, 2 to 4 minutes. Season to taste with salt and pepper. Sprinkle with sesame seeds.

Pisang Ambon Alcohol Drink

Murder in the Forest recipe

1 msr Pisang Ambon® liqueur
1 msr pina colada mix
1 msr vodka
2 msr orange juice
1 dash grenadine syrup

Add all ingredients (except grenadine) to a shaker, shake well, and pour into an old-fashioned glass. Add ice cubes if desired. Slowly add a dash of grenadine, garnish with a cherry, and serve with a straw.

12% (24 proof)

Serve in: Old-Fashioned Glass

Mai Tai II

Mai Tai

• 2 oz Light Rum
• 1 oz Triple Sec
• 1 tsp Powdered Sugar
• 1 tbsp Almond Syrup (Orgeat )
• 1 tbsp Grenadine
• 1 tbsp Lime Juice
• Crushed Ice

Shake with ice and strain into large glass 1/2 full of crushed ice. Top with a maraschino cherry and a pineapple wedge. Top with a dash of 151-proof rum for extra kick.

Alcoholic Drinks like Jungle Juice

Faboo Concoctions to Try at Home...

Dr. Funk

2 1/2 oz dark Jamaica or Martinique rum
1/4 oz Pernod or Herbsaint
1/2 oz lemon juice
1/4 oz pomegranate syrup (or grenadine)
1 lime
1/4 tsp sugar
charged water

Add liquid ingredients to crushed ice in shaker. Cut limes in half and squeeze into shaker, dropping in the shells; add sugar. Shake well; pour the whole mess into a 12-oz chimney glass; fill rest of glass with charged water and decorate with fruit or freshly picked geranium leaf.


Tabu

1 1/2 oz Puerto Rican rum
1 scant tsp sugar
1 slice pineapple
1/2 oz cranberry syrup
1/2 oz lemon juice

Pour ingredients into Waring mixer with handful of shaved ice; mix thoroughly; pour into chilled champagne glass.


Tahitian Honey Bee

1 tsp honey
1/2 oz lemon juice
1 1/2 oz Puerto Rican rum

Mix honey with lemon juice in shaker, add rum, and shake with ice; strain into chilled cocktail glass and serve with a twist of lemon peel.


Huapala

Dash of grenadine
1/2 oz lemon juice
3/4 oz gin
3/4 oz Cuban light rum (Bacardi)

Shake well with ice; strain into chilled cocktail glass.


Cosmopolitan

2 oz vodka
2 oz cranberry juice
1 oz lime juice
3/4 oz Cointreau

Stir vodka, Cointreau, and juices with ice; strain into a chilled tumbler filled with ice.
Add a swizzle stick and serve.


Bee's Kiss

1 jigger Rum
1 tsp Honey
1 tsp cream

Shake well with ice and strain into glass.


Lizard Skin

Hollow out half of a large orange.
Pour in large jigger brandy.
Light flame, extinguish after moment, and then drink.


Dreamy Monkey

1 oz Vodka
1/2 oz Creme de Banana
1/2 oz Creme de Cacao (brown)
2 scoop Vanilla Ice Cream
1 oz Light Cream
1 Banana

Blend ingredients (use only 1/2 of banana) until smooth. Pour into parfait glass.
Top with whipped cream and garnish with remaining 1/2 banana.
This is a favorite of "The Governor".


Hula-Hula

2/3 jigger Dry Gin
1/3 jigger Orange Juice
1 dash Curaçao

Shake well with ice and strain into glass.


Naked Lady

1 1/3 jiggers Light Rum
1/3 jigger Pineapple Juice
1/3 jigger Apricot Brandy

Shake well with shaved ice and strain into glass. Serve with pineapple (stick or wedge) and cherry.


Millionaire Cocktail

1 1/2 oz. Whiskey
1/2 oz. Curaçao
1 dash Grenadine
1 Egg White

Shake with ice as though 7 demons were goading you to it; strain into non-stingy cocktail glass.


Blue Velvet

1 oz Black Raspberry Liqueur
1 oz Melon Liqueur
4 oz Vanilla Ice Cream
Blue Curaçao

Blend with crushed ice until smooth. Pour into parfait glass. Top with whipped cream and drizzle with blue curaçao.
Garnish with a cherry.


Jungle Juice

1 oz Vodka
1 oz Rum
1/2 oz Triple Sec
1 splash Sour Mix
1 oz Cranberry Juice
1 oz Orange Juice
1 oz Pineapple Juice

Pour over ice into collins glass. Garnish with an orange slice and a cherry.


Mint Julip

4 sprigs Mint
1 tsp Powdered Sugar
2 tsp Water
2 1/2 oz Bourbon

In silver julip cup, silver mug, or collins glass, muddle mint leaves, powdered sugar and water. Fill glass or mug with shaved or crushed ice and add Bourbon. Top with more ice and garnish with a mint sprig and straws.


Velvet Hammer

1 1/2 oz Vodka
1 tbsp Creme de Cacao
1 tbsp Light Cream

Shake with ice and strain into cocktail glass.


Blue Hawaiian

1 oz Light Rum
1 oz Blue Curaçao
2 oz Pineapple Juice
1 oz Cream of Coconut

Combine ingredients with 1 cup crushed ice in blender at high speed. Pour into highball glass.
Garnish with a slice of pineapple and a cherry.


Mai Tai

1/2 tsp Powdered Sugar
1 oz Light Rum
1 oz Dark Rum
1 oz Triple Sec
1 tbsp Almond-flavored Syrup
1 tbsp Grenadine
1 tbsp Lime Juice

Shake with ice and strain into large old-fashioned glass about 1/3 full of crushed ice. Decorate with a maraschino cherry speared to a wedge of fresh pineapple. For a hair raiser, top with 151-proof rum; for a true polynesian effect, float an orchid on each drink. Serve with straws.

Blue Hawaiian

Blue Hawaiian

1 oz Light Rum
1 oz Blue Curaçao
2 oz Pineapple Juice
1 oz Cream of Coconut

Combine ingredients with 1 cup crushed ice in blender at high speed. Pour into highball glass.
Garnish with a slice of pineapple and a cherry.

Mai Tai Ultimate

Mai Tai

1/2 tsp Powdered Sugar
1 oz Light Rum
1 oz Dark Rum
1 oz Triple Sec
1 tbsp Almond-flavored Syrup
1 tbsp Grenadine
1 tbsp Lime Juice

Shake with ice and strain into large old-fashioned glass about 1/3 full of crushed ice. Decorate with a maraschino cherry speared to a wedge of fresh pineapple. For a hair raiser, top with 151-proof rum; for a true polynesian effect, float an orchid on each drink. Serve with straws.

11 Day diet cycle Jumpstart Juice

Days 1-7 use the menus
Day 8 is juice day
Days 9-11 Use the menus but add 1 cup low fat yogurt

Menu

Breakfast choose one daily

1. Fast Track Smoothie: 1 cup water, 1 cup frozen berries, 1 scoop vanilla whey powder, 1 TBS f
Flaxseed oil, 1 TBS ground flax seed, 1 tsp unsweetened cranberry juice, 1 packet Stevia, 8 ice cubes
------------------------------------------------------------
2 eggs
1 cup fresh spinach with juice of 1/2 lemon
1 cups berries with
1TBS ground Flaxseed
_______________________________________________________
Snack
2 hard boiled eggs
1 cup fresh cut veggies
-----------------
1 orange, apple, or pear
----------------
2 stalks celery & 1 small raw carrot
-----------------
1 Fast Track Smoothie
__________________________________________________________

Lunch choose one daily:
4 oz salmon or turkey breast
2 cups mixed salad with 1/4 cup each: onions, radish, cucumbers, tomatoes, celery, olives, 1 Tbs each olive oil and vinegar.
----------------------------------------------

4 oz lean burger
1 cup sauteed veggis
2 cups mixed salad with 1/4 cup each: onions, radish, cucumbers, tomatoes, celery, olives, 1 Tbs each olive oil and vinegar.
_______________________________________________________________

Dinner choose one daily:

4 ox chicken breast with sauteed onions, garlic, lemon and parsley to taste
1/2 cup steamed cauliflower
4 artichoke hearts
-------------------------------------------------------

4 oz lean beef with 2 tsp spice rub
1 small baked potato
1/2 cup each steamed broccoli and asparagus
1 Tbs each olive oil and vinegar.
_______________________________________________________

Jump Start Juice:
8 oz unsweetened cranberry juice, 7 cups filtered water, 1/2 tsp ea. ground cinammon & ginger and 1/2 tsp nutmeg, simmer 15 to 20 mins. Cool and strain then add 3/4 fresh orange juice and 1/4 cup lemon juice - you can sweeten this with Stevia.

24 hours juice fast with water after using the menu for a week.

Sip one cup of fluids per hour alternating a cup of juice with a cup of water - aim for 9 cups of water total.

Ginger Rice

2 TBS toasted sesame seeds
1 cup grated carrots
1 TBS minced fresh ginger
1 clove garlic
3/4 tsp salt
1.5 cups rice instant rice or partially pre-cooked rice
1/2 cup chopped cilantro
1/4 cup cashews

In a pot on high saute the vegetables until tender (2-3 mins) add 1.5 cups water (omit this if you are using pre-cooked rice and just add 1/2 cup chicken broth) steam for about 10 mins.

Toss the cashews and chopped cilantro into the rice and serve. Can use some coconut milk to make the dish richer

Hot Chocolate Gourmet

6 oucnes semisweet chocolate in 2 cups of milk a pinch of salt and sugar to taste

heat whisk and serve

Flavorings try:

1 tsp cinammon
2 whole cloves then removed before serving
1/2 tsp chili powder
1/2 tsp caramel syrup
1 tsp peanut butter
3 pieces orange zest
1/2 tsp either vanille, almond, peppermint extract

Great Philippine Food blog

http://66.218.69.11/search/cache?p=thai+beer+butt+chicken+PBS&ei=UTF-8&fr=yfp-t-501&x=wrt&u=www.stefoodie.net/archives/2005/08/index.html&w=thai+beer+butt+chicken+pbs&d=az3dAkVuN_Ij&icp=1&.intl=us

Peach Chutney with Calendula

To make the chutney:

2 cups peeled, pitted and chopped up peaches
1/4 cup minced yellow onions
1/2 teaspoon minced garlic (homegrown -- can't get any more local than that!)
1/4 cup golden raisins
1/4 cup thompson raisins
1/3 cup muscovado or brown sugar
1/2 cup cider vinegar
1 1/2 teaspoons minced ginger
3/4 teaspoon cinnamon
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon dried hot red chili peppers, or to taste
petals from 2-3 calendulas (calendula officinalis) --depends on how big they are -- white tips (the part that connects to the pistil/carpels) cut off
marigolds (tagetes tenuifolia)or additional calendula petals for garnishing

Combine all of the above in a saucepan except for flowers. Cook over low heat, stirring frequently, for 1 hour or so, or until thickened. Transfer to a bowl and chill until serving time.

This recipe can also be quadrupled and canned (canning information here) -- makes a great holiday gift, presented in a gift basket with some chevre or other cheese and a baguette or a box of crackers.

For serving:

Cream cheese or goat cheese, softened (I used Organic Valley's)
Crackers (I used stone ground wheat) or toasted pita bread cut into wedges, or toast points, or a baguette cut into thin slices and toasted

Before serving, fold in calendula petals into chutney. Smear softened cream cheese on cracker and top with a teaspoonful of chutney. Garnish with a marigold or more calendula petals.

Chicken & Eggs Marengo Philippines

Chicken Marengo

Chicken and Eggs Marengo-style

Ingredients:
1 chicken cut into pieces for frying
4 tablespoons olive oil
2 medium onions, chopped (optional)
1/2 cup water
1/4 cup cognac (or dry white wine)
3 tablespoons tomato paste
1-2 cloves of garlic, crushed
4 rounds of French bread
> 4 large shrimp in the shell
4 eggs
salt and freshly ground black pepper

Optional garnishes:
black olives
fresh parsley

Rinse and pat dry the chicken with paper towels.
Heat 2 tablespoons of oil in a large nonstick skillet over medium heat until hot.
Add chicken and quickly brown on all sides.
Season with salt and pepper.
If using onions add them and cook until until slightly browned.
Add the water, cognac, tomato paste, garlic, salt and pepper and bring to a high simmer.
Reduce heat, cover and simmer gently for 30 minutes or until chicken is no longer pink.
While the chicken is cooking, heat another small frying pan with the remaining 2 tablespoons of olive oil until hot, but not smoking.
Lightly fry the rounds of bread until slightly browned. Set them aside on paper towels.
One at a time fry the eggs in the hot oil and set them on or next to the bread croutons.
Add the shrimp to the hot oil and fry until they just curl up, about 1-2 minutes. Season with salt and pepper.

Assembly
Using a slotted spoon place chicken on serving platter.
Place the four croutons with eggs around the chicken and intersperse the shrimp between the eggs.
Spoon any sauce over chicken. Garnish with olives and parsley.
This can be kept warm, lightly covered with aluminum foil in a 250 F degree oven.

ICE BUKO philippine popsicle

Ice buko -- 1 16-ounce package of frozen young coconut including the liquid, + 1/2 can of evaporated milk, 1/4 cup coconut milk, 1/4 cup sugar or to taste. Mix well and pour into little plastic disposable cups. Cover with foil and poke small slits with a knife. Insert a popsicle stick straight down into the slit and freeze for several hours until firm. Dip in hot water and unmold. Enjoy.

Phillipine Beef Ribs

The recipes are quite simple:

Beef ribs -- simmered in several changes of water to get rid of the excess fat, then simmered in a mixture of soy sauce, lemon juice, black pepper and lots of garlic. The last few minutes of cooking brown sugar is added and allowed to caramelize and coat the meat.

Ice buko -- 1 16-ounce package of frozen young coconut including the liquid, + 1/2 can of evaporated milk, 1/4 cup coconut milk, 1/4 cup sugar or to taste. Mix well and pour into little plastic disposable cups. Cover with foil and poke small slits with a knife. Insert a popsicle stick straight down into the slit and freeze for several hours until firm. Dip in hot water and unmold. Enjoy.

Thai Fish goes with Fruit relish Coco nut Rice

Mahi Mahi

	Ingredients		Weight		Measure
	Mahi Mahi fillet, 8 oz.				12 ea.
	Hoison sauce				12 Tbsp.
	Panko breadcrumbs				6 cups
	Peanuts, granulated				3 cups
	Salt				1 tsp.
	Pepper, white				1/2 tsp.
	Parsley, chopped				4 Tbsp.

1		For the Mahi Mahi, place breadcrumbs, peanuts, salt, white pepper and parsley in a food processor and process until finely ground.
2		Brush each 8-ounce fillet with 1 tablespoon of hoison sauce, until there is a thin, even coat.
3		Press fish into the breadcrumb mixture and reserve fish until ready to serve.

Method

1		For the Mahi Mahi, place breadcrumbs, peanuts, salt, white pepper and parsley in a food processor and process until finely ground.
2		Brush each 8-ounce fillet with 1 tablespoon of hoison sauce, until there is a thin, even coat.
3		Press fish into the breadcrumb mixture and reserve fish until ready to serve.
4		For the Relish, gently mix all ingredients together, being sure to break up the fruit. Reserve until needed and may be made 2 hours in advance.
5		For the Rice, bring stock, salt, pepper, butter, and coco lopez to a simmer. Add rinsed rice and simmer covered until tender; about 15 minutes. Fold in the cilantro and reserve covered in a water bath for up to 2 hours.
6		For the Cream, sweat garlic and onions in butter for five minutes without causing any caramelization. Add flour and cook for one more minute. Season with salt, paprika, pepper, nutmeg, and bay leaf; toast briefly.
7		Deglaze with white wine and simmer for three more minutes. Add TABASCO® brand Habanero Pepper Sauce and cream and simmer for five more minutes. Remove bay leaf and puree sauce. Hold in hot water bath for up to 2 hours.
8		To assemble, place about 1/2 cup of fruit relish in center of plate and spread around. Place about 3/4 cup of coconut rice in center of plate. Place the cooked mahi mahi on top of rice and garnish with cilantro sprigs. Pour Habanero TABASCO® Cream around plate.