Grilling For Any Great Cause

Exactly what does it decide to try grill the right steak? According to a different cook book, the reply is a couple of good Marine corps.

Weber's new grilling cook book, "Command from the Grill-A Salute to Steak,™" features grilled steak quality recipes by active, reserve, and famous former U.S. Marine corps. 100 % from the sales in the $10 cook book goes to four non profit organizations that directly benefit U.S. Marine corps wounded or wiped out within the type of duty as well as their families: Fisher House™, Wounded Warrior Project, Hurt Marine Semper Fi Fund, and also the Marine Corps Police Force Foundation.

A Brief History of Tiramisu Cake: Where and just how this famous dessert was invented

Open a classic Italian cook book, search through the index and… surprise! No Tiramisu cake recipe. My first encounter with Tiramisu was at 1985. I had been in Italia in those days: A friend explained relating to this new cake recipe she got. She am passionate about this which i felt compelled to test it immediately. The flavour was unbelievably good, as never I'd sampled before. Since that time I fell deeply in love with this dessert.

Famous-Barr's French Onion Soup

Certainly one of St. Louis's favorite soup quality recipes was lately printed within the Publish-Dispatch. I recall likely to St. Louis after i was youthful and my loved ones entering the department store's restaurant with this famous soup. Enjoy!

Makes: 16 portions or 4 quarts

5 pounds let's eat some onions, unpeeled

1/2 cup butter (1 stick)

Russian vegetable salad

INGREDIENTS:

• Beets, diced and cooked — 2 cups
• Potatoes, diced and cooked — 2 cups
• Carrots, diced and cooked — 2 cups
• Peas, cooked — 1 cup
• Dill pickles, diced — 2-3
• Onion, diced — 1/2
• Scallions, chopped — 3-4
• Fresh dill, chopped — 1/4 cup
• Red wine vinegar — 1/4 cup
• Dijon mustard — 1 teaspoon
• Sugar 1 teaspoon
• Salt and pepper — to taste
• Sunflower or vegetable oil — 1/2 cup

DIRECTIONS:

Mix together the beets, potatoes, carrots, peas, pickles, onion, scallions and dill in a large bowl. Whisk together the vinegar, mustard, sugar, salt and pepper in a small bowl. Whisk the oil slowly into the vinegar mix to lightly soften it. Stir the vinaigrette into the vegetables, adjust seasoning and serve Russian vegetable salad well chilled.

Aubergine Fritters Recipe

INGREDIENTS:
 
1 med eggplant
1 cup sugar
4 – 6 tbsp vanilla extract
1 egg, slightly beaten
1 tsp baking powder
2-1/2 cups flour
1 tsp salt
6 cups water

DIRECTIONS:

 

Step 1 # Peel eggplant, then cube in to 1-inch chunks.

Step 2 # Place eggplant, water, and salt in a pot over medium heat until chunks soften. Remove from stove and drain water. Place eggplant in a large bowl with the sugar and allow to cool for about 10 minutes.

Step 3 # Mix in the egg and vanilla, then sift in the flour and baking powder, making sure to mix well.

Step 4 # Heat oil in a large pan, and drop in the batter by spoonful. The batter should swell and sink.

Step 5 # Cook until golden brown, and then transfer to a paper towel to drain oil. Allow to cool.
 

Baba Ghanouj (eggplant dip)

INGREDIENTS:

2 medium eggplants, (about 1 pound each)
Extra-virgin olive oil (garnish)
4 cloves garlic, unpeeled
2 tablespoons tahini, (see Note)
1 1/4 teaspoons salt
1/4 cup lemon juice
 

DIRECTIONS:

 

Step 1 # Heat grill to a high temperature. Repeatedly poke eggplants with a fork to create air holes. Place on grill until tender and lightly charred, about 10-12 minutes.

Step 2 # Place garlic on a skewer, and grill to the same consistency.

Step 3 # Remove from grill and allow to cool, then peel. Place eggplant and garlic in a food processor, and add remaining ingredients except for the olive oil. Blend until mostly smooth.

Step 4 # Lightly poor olive oil over the top, and sprinkle with salt or any desired seasoning.

Ratatouille Recipe

INGREDIENTS:

2 tablespoons olive oil
2 large tomatoes, chopped
3 cloves garlic, minced
1 eggplant, cut into 1/2 inch cubes
1 cup grated Parmesan cheese
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 teaspoons dried parsley
salt to taste
2 zucchini, sliced

DIRECTIONS:

 

Step 1 # Preheat oven to 350 F. Grease a large baking pan with 1 TBS of olive oil. Saute garlic in the remaining olive oil, as well as the eggplant.

Step 2 # Cook until eggplant is tender, which should take roughly 10 minutes.

Step 3 # Place garlic and eggplant in the oiled baking dish.

Step 4 # Top with parmesan cheese and  layer sliced zucchini over top. Add salt and cheese, then add remaining ingredients, topping each layer of vegetable with additional cheese and salt. Bake for 45 minutes, until vegetables are tender and cheese is melted.

 

Deep Fried Eggplant Recipe

INGREDIENTS:

1/2 cup all-purpose flour or cornstarch
Vegetable oil, for deep frying
3 eggs, lightly beaten
1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered
1/2 teaspoon salt, plus additional for sprinkling eggplant
2 cups fresh bread crumbs
Marinara sauce (optional)

DIRECTIONS:

 

Step 1 # Place the egg, flour, and breadcrumbs in separate bowls. Stir in ½ tsp of salt to the egg and mix.  Coat each slice of eggplant in flour, then dunk in egg mixture.

Step 2 # Finally, coat the eggplant in bread crumbs, pressing to assure they stick. Allow eggplant to dry a little on a paper towel before cooking.

Step 3 # Heat about one inch of oil in a large frying pan, and cook eggplant until light brown, about 1-2 minutes.  Drain on a paper towel, and season with salt and pepper or marinara sauce, if desired.

 

Eggplant Gratin Recipe

INGREDIENTS:

3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1 extra-large egg
1/2 cup plus 2 tablespoons freshly grated Parmesan Salt
1/4 cup ricotta cheese
Freshly ground black pepper
1/4 cup half-and-half
1/2 cup good bottled marinara sauce
Oil

DIRECTIONS:

Step 1 # Preheat oven to 400 degrees. Slice the eggplant.  Heat oil in a skillet,and  then add eggplant. Turn and allow to lightly brown on each side, about 5 minutes.

Step 2 # Drain the eggplant over paper towels. Add  ¼ cup of the parmesan, as well as the egg, half and half, ricotta, and salt and pepper to a small bowl and mix well.

Step 3 # Layer the eggplant, marinara sauce, and ricotta mixture, sprinkling each layer with salt, pepper, and some parmesan. Pour on the rest of the marinara, then sprinkle the remaining parmesan on top. Bake for about 30 minutes, until the mixture sets and the top browns.

Roasted Aubergine Soup

INGREDIENTS:

2 medium eggplants, about 1 1/2 to 2 pounds
2 large tomatoes
1 medium onion
6 medium cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 teaspoon dried leaf marjoram or basil
1 quart chicken broth
1 tablespoon fresh lemon juice
1 cup heavy cream
Salt and pepper, to taste
Fresh chopped parsley, for garnish

DIRECTIONS:

 

Heat over to 400F. Grease a large baking pan. Chop tomatoes, garlic and onion, and divide eggplant in to four sections lengthwise. Sprinkle with oil, pepper, and salt and roast until tender and brown, about 40 minutes to an hour. Remove skin from eggplant and place in a pot. Place basil, lemon juice, and broth in pot and bring to a boil. Reduce heat, cover, and simmer until vegetables are soft, about 30 minutes to an hour. Allow to cool, then blend and return to pot. Add cream and return to a simmer. Add salt and pepper, if desired.

Lime And Tortilla Soup

INGREDIENTS:

2 corn tortillas

4 cups vegetable broth

1 chopped tomato

1 tablespoon lime juice

4 large lime slices

1/3 cup chopped onion

¼ cup chopped green chillies

2 tsps vegetable oil

Oil for frying

40 grams walnut

A pinch of saffron

1/2 cup cream

Salt to taste

DIRECTIONS:

• Chop the tortillas in 5 x 1 cm strips. Heat oil in a small saucepan and fry tortillas strips in hot oil until brown and crisp. Drain the oil and set aside.
• Heat 2 teaspoons of vegetable oil in a large saucepan, add onions, chillies and sauté until onions are soft. Add vegetable broth, salt, cover and simmer for 20 minutes.
• Add tomato and simmer for another 5 minutes, then stir in lime juice.

Serve the soup in bowls and add fried tortilla strips and a lime slice right before serving.

Ensalada de Noche

INGREDIENTS:

Ensalada de Noche

4 bananas

4 apples

4 oranges

8 beetroot (cooked)

1 lettuce

2 pomegranates

1 tin pineapple chunks

1 lime thinly sliced

¼ cup sugar (optional)

1 cup peanuts roasted and crushed

¼ cup red vinegar

½ cup salad oil

DIRECTIONS:

• Peel and thinly slice the apples, oranges, banana and beetroot. Remove the seeds of the pomegranates. Remove 5-6 large outer leaves from the lettuce, set aside, and shred the remaining lettuce. Line a shallow serving bowl with the whole lettuce leaves, then add the shredded lettuce.
• Arrange the orange, beets, apples, banana and pineapple chunks in a decorative manner and garnish with lemon slices. Sprinkle with sugar, pomegranate seeds and peanuts.

• Mix oil and vinegar until blended. Pour over salad just before serving.

Tropical Fruit Salsa

INGREDIENTS:

1 ripe mango, peeled and cubed

1 cup pineapple, cubed

1 cup papaya, cubed

1/2 cup red pepper, cubed

1/3 cup rice wine vinegar

2 tablespoons coriander, minced

1/2 teaspoons red chilli flakes

DIRECTIONS:

• Chop all the fruits. Mix the fruits in a bowl with the vinegar and the red chilli flakes until well combined and all the fruit is coated.

• Serve chilled.

Mexican Salad

INGREDIENTS:

100 grams Lettuce or salad leaves

2 Tomatoes

½ cup Cheese, diced

1 cup Cooked kidney beans

1 tablespoon Tobasco sauce

100 grams Crushed Nacho chips

Spring onion leaves As required

½ teaspoon Green chillies, chopped

1 tablespoon Green coriander, chopped

DIRECTIONS:

• Shred the lettuce and blanch the tomatoes in boiling water for a minute.
• Peel, de-seed and dice the blanched tomatoes and chill them.
• Mix the rest of the ingredients with shredded lettuce and diced tomatoes.
• Serve immediately otherwise nacho chips will become soggy.