http://www.general-articles.com General Articles from the World Sat, 19 Jun 2010 18:29:25 +0000 http://wordpress.org/?v=2.6.3 en http://www.general-articles.com/26205-mix-and-mingle-appetizer-buffet.html http://www.general-articles.com/26205-mix-and-mingle-appetizer-buffet.html#comments Sat, 22 Nov 2008 12:17:35 +0000 admin Entertain your guests by serving bite-size party foods that allow them to freely mix and mingle while nibbling on easy-to-eat finger foods.

Cheese & Spinach Pinwheels

12 oz. (1-1/2 c.) sour cream
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. chopped pitted ripe olives
1 (10-oz.) pkg. frozen chopped spinach, thawed, well drained
1 (8 oz.) can water chestnuts, drained, chopped
1/8 tsp. salt
1 T. finely chopped onion
1/2 tsp. finely chopped garlic
1 tsp. Louisiana hot sauce
6 (10-inch) flour tortillas

In a medium mixing bowl, combine sour cream, cheese, olives, spinach, water chestnuts, salt, onion, garlic and hot sauce; stir together until all ingredients are well combined. Spread approximately 1/2 cup of spinach mixture on each tortilla. Roll up tortillas tightly and wrap individually in plastic wrap. Refrigerate until firm (at least 2 hours). To serve, remove plastic wrap and cut each rolled tortilla into 10 slices. Yields 5 dozen pinwheels.

Hot Pepper Cheese Dip served with Tortilla Chips

1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
2 c. (8 oz.) shredded Monterey Jack with Jalapeno cheese
1/4 c. chopped ripe olives
1 (2 oz.) jar diced pimiento, drained
1 T. thinly sliced green onion

In a small mixer bowl, combine cream cheese and sour cream. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in (by hand) shredded cheese, chopped olives, diced pimiento and sliced green onion. Cover and refrigerate for a minimum of 2 hours to allow flavors to develop. Serve with tortilla chips. Yields a scant 4 cups of dip.

Marinated Antipasto Platter

Marinade:
1/2 c. olive or canola oil
1/2 c. white wine vinegar
2 T. country-style Dijon mustard
1 T. honey
1/8 tsp. salt
1/2 tsp. coarsely ground black pepper
1 tsp. dried basil leaves
1 tsp. dried parsley
1/4 tsp. dried oregano leaves
1 tsp. minced garlic
Antipasto:
2 c. canned whole mushrooms, drained
1 pt. cherry tomatoes
1 med. green bell pepper, cut into 1/4-inch strips
1 (5.75-oz.) can pitted ripe colossal olives, drained
1/3 lb. thinly sliced roast beef, each slice cut into 1-inch strips,
rolled up and fastened with a wooden pick
2 (6-oz. each) jars marinated artichoke hearts, drained
1 (11.5-oz.) jar peperoncici (pickled peppers), drained
1/2 lb. Provolone or Mozzarella cheese, cut into 1/2-inch cubes
1/4 lb. thinly sliced salami, rolled up and fastened with wooden picks

Prepare marinade in a medium bowl by stirring together oil, vinegar, mustard, honey, salt, pepper, basil, parsley, oregano and garlic. Place each of the following ingredients in their own separate container: mushrooms, tomatoes, green peppers, olives and roast beef. Pour approximately 1/4 cup of marinade into each container; stir to coat. Cover containers and refrigerate, stirring occasionally, for a minimum of 4 hours (best if allowed to marinate overnight). To serve, drain marinade from vegetables, olives and roast beef and arrange on a lettuce-lined platter with artichokes, peperoncici, cheese and salami. Yields 16 servings.

Vegetable Platter served with Pineapple Pepper Dip

1 c. chopped assorted bell peppers (red, green and yellow)
1 c. sour cream
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) can crushed pineapple, well drained
1/8 tsp. salt
2 T. coarsely chopped fresh cilantro or parsley
2 T. thinly sliced green onion
2 tsp. finely chopped seeded jalapeno pepper
1 tsp. grated lime peel
1 tsp. lime juice
Platter of assorted fresh vegetables (see Recipe Note)

In a small mixer bowl, combine chopped bell peppers, sour cream, cream cheese, crushed pineapple, salt, cilantro, green onion, jalapeno, grated lime peel and lime juice. Beat at medium speed, scraping the bowl often, until well mixed (1 to 2 minutes). Cover and refrigerate for at least 1 hour before serving. Serve with a platter of fresh vegetables sticks. Recipe yields a generous 3 cups of dip.
Recipe Note: Choose from the following list of fresh vegetables to serve with dip: celery sticks, carrot sticks, broccoli, cherry tomatoes, cauliflower, bell pepper strips, cucumber slices, radishes, asparagus spears, zucchini sticks or slices, snow peas.

Sweet & Sour Meatballs

Meatballs:
1 lb. lean ground beef
1 (12-oz.) pkg. spicy-bulk pork sausage
1/2 c. dry bread crumbs
1/2 tsp. dry mustard
1 lg. egg, lightly beaten
1 T. soy sauce
Sauce:
1 (20-oz.) can pineapple chunks in unsweetened juice,
drained, reserve juice
2 T. firmly packed brown sugar
1 T. cornstarch
1/2 tsp. ground ginger
1 T. soy sauce
2 T. cider vinegar
2 med. green bell peppers, cut into 1-inch pieces

In a large bowl, combine ground beef, pork sausage, bread crumbs, mustard, egg and soy sauce. Shape into 1-inch balls. Place meatballs on a 15×10x1-inch baking pan. Bake in a 350F (175C) preheated oven for 15 to 20 minutes or until browned. Meanwhile, in a 1-quart saucepan, combine reserved pineapple juice, brown sugar, cornstarch, ginger, soy sauce and vinegar. Cook over medium heat, stirring occasionally, until mixture is thickened and bubbly (4 to 6 minutes). Increase heat and boil for 1 minute, stirring constantly; remove from heat. In a 2-quart casserole, place baked meatballs, pineapple chunks, green pepper and sauce; stir gently to coat. Cover and bake for 10 to 15 minutes or until green peppers are crispy tender. Serve in a chafing dish with wooden picks. Yields 5 dozen meatballs.

Fruit Platter served with Peanut Butter & Honey Dip

1/2 c. creamy peanut butter
1/4 c. whole milk
1 c. sour cream
2 T. honey
1 tsp. ground cinnamon
Platter of assorted fresh fruit (see Recipe Note)

In a medium bowl, stir together peanut butter, milk, sour cream, honey and cinnamon. Blend until smooth. Use as a dip for fresh fruit. Dip may also be used as a spread for crackers, bagels, toast or bread. Store refrigerated. Yields 1-1/2 cups.
Recipe Note: Choose from the following list of fresh fruit to serve with dip: whole or halved strawberries, sweet cherries, pineapple chunks, orange wedges, kiwi slices, melon balls or slices (cantaloupe, watermelon, honey dew), red and green seedless grapes, mandarin orange segments, papaya wedges.

Honey-Glazed Snack Mix

5 c. bite-size crispy corn cereal squares
3 c. miniature pretzels
2 c. pecan halves
1/2 c. butter or margarine, melted
1/2 c. honey

In a 15×10x1-inch baking pan combine cereal, pretzels and pecans; set aside. In a small bowl, stir together butter and honey until well mixed. Pour honey mixture over cereal mixture; stir until well coated. Bake in a 300F (150C) preheated oven for 10 minutes; stir. Continue baking for an additional 10 to 15 minutes or until cereal is glazed and honey mixture is absorbed. Immediately transfer snack mix on waxed paper and allow snack mix to cool completely. Store in a tightly covered container. Yields 32 (1/4 cup) servings.

For detailed information on how to successfully plan an appetizer buffet, read the following article, “How to Plan a Party That’s Enjoyed by All” at Bedrock Press - http://www.bedrockpress.com/archives-classes/2004/11-2004.html

Copyright ©2005 Janice Faulk Duplantis
Article Source: http://www.articledashboard.com
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit www.bedrockpress.com to see all Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Your Favorite Recipes and Cooking 101. Visit www.bedrockpress.com/subscribe.html to subscribe.
]]> http://www.general-articles.com/26205-mix-and-mingle-appetizer-buffet.html/feed http://www.general-articles.com/26524-cooking-with-wild-game-black-pepper-and-juniper-venison-sauce.html http://www.general-articles.com/26524-cooking-with-wild-game-black-pepper-and-juniper-venison-sauce.html#comments Sat, 22 Nov 2008 12:17:35 +0000 admin When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. HereÂ’s one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin - the black pepper and juniper lends itself well to the caramelized flavor of the roasted meat.

Yield: 1 cup

½ cup canola oil
2 ¼ lbs. venison bones, chopped into 1” pieces (or, 2 lbs bones, ¼ pound meat trimmings)
1 quarts water
1 quarts light chicken stock
2 quarts veal demi-glace (best: make it yourself; more than gourmetÂ’s ready made is not bad)
½ lbs. carrots, cut into ½” pieces
½ lbs. onions, ½”
5 ounces celery, cut into ½”
3 peppercorns, crushed
2 juniper berries, crushed

Heat canola oil over high heat in a heavy pan large enough to hold bones in one layer, until just before smoking. Add bones and cook until well-browned and caramelized – do not turn before a good crust develops, and once turning, do not stir bones. You want a good, deep, rich caramelizing layer. The last few minutes, add the meat trimming, if you are using it. You want a good russet color to the bones, not black – watch for this and discard any blackened bones. Pour off fat from pan.

Add a little of your water, enough to deglaze the pan, reserving the rest for later. Using a wooden (ideally, flat) spoon, scrape the bones free and scrape up and loosen any browned bits. In my kitchen, I use to tell my chefs the pan should look, on the bottom, as if it had been washed. Add a little more water and allow to work – listen for the crackle to die down to a gentle bubbling, then, as the water evaporates, the gelatin will extract from the bones and it will begin to crackle again. Add ¾ cups of the light chicken stock and deglaze/reglaze as before. Add vegetables and stir to deglaze/reglaze. Add remaining water, chicken stock, and veal stock. Deglaze fully and transfer to stock pot.

Bring to a simmer over medium heat, with pot offset to one side to set up a convection for skimming – throughout the process, you don’t want to allow accumulated scum and impurities to be reincorporated into the sauce, so skim the surface regularly. Skim and simmer for 30-45 minutes or until stock is at level of bones. If you have a fine mesh sieve, first strain the sauce through a coarse strainer then through the fine mesh sieve. If not, a coarse sieve with a layer of cheesecloth will do. The important thing is to strain with the coarse strainer first, then pass through the fine strainer. Pour strained stock into pot. Simmer until reduced to sauce consistency. Last ten minutes of reduction, add your crushed peppercorns and juniper berries, and reduce to 1 cups. Double strain again and serve.

Hunting can bring good food to the table. As a chef, I always sought to marry what I knew with what hunters and farmers always knew - the best food comes from the season and the land one knows. I hope you enjoy this recipe. Visit me anytime for more tips and thoughts on the outdoor life - a1-outdoors.com.
Article Source: http://www.articledashboard.com
Paul Smith lives in the northwoods of the Upper Peninsula of Michigan. He divides his time between his family, teaching the Japanese martial art of Aikido (Aikido Marquette) and building (www.a1-outdoors.com, a website devoted to information and retail resources for deer hunting gear and other outdoor pursuits.
]]> http://www.general-articles.com/26524-cooking-with-wild-game-black-pepper-and-juniper-venison-sauce.html/feed http://www.general-articles.com/26723-easy-chocolate-chip-cookies.html http://www.general-articles.com/26723-easy-chocolate-chip-cookies.html#comments Sat, 22 Nov 2008 12:17:35 +0000 admin “There are two kinds of people in the world: those who love chocolate, and communists.” - Leslie Moak Murray
I can’t help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house “Commie cookies.” For him, it was Grandma’s homemade cookies or none at all.
There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results.
Here’s an easy recipe for chocolate chip cookies I think you’ll enjoy:
Chocolate Chip Cookies
1 package butter pecan, chocolate chip, chocolate fudge, devil’s food, German, chocolate or yellow cake mix
1/2 cup butter or margarine — softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 (6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350º. Combine half of the dry cake mix , butter, vanilla and eggs in large bowl and mix until smooth. Stir in remaining cake mix, nuts and chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.
Article Source: http://www.articledashboard.com
Gimme Chocolate offers a delicious selection of gourmet chocolates and delicious recipes. It is run by Stephanie Foster, long term chocoholic. For more wonderful chocolate recipes, please visit the website.
]]> http://www.general-articles.com/26723-easy-chocolate-chip-cookies.html/feed http://www.general-articles.com/27730-wild-game-recipe-pan-roasted-duck-with-corn-crepes-and-sage-sour-cherry-sauce.html http://www.general-articles.com/27730-wild-game-recipe-pan-roasted-duck-with-corn-crepes-and-sage-sour-cherry-sauce.html#comments Sat, 22 Nov 2008 12:17:35 +0000 admin For this recipe, I use either muscovy duck, a brazilian breed which is known for its incredible flavor and lean profile, or wild-hunted duck. Other breeds, such as moulard or pekin, will do fine, but be aware that the principal difference among these types of duck is the fat cap underneath the skin. With any breed of duck, to cook it properly, you want to render the fat from under the skin of the breast at a cooking temperature and time that will allow the skin to brown perfectly, once all the excess fat is rendered away. For all breeds, lightly score the duck breast, skin side, so that the skin is pierced (freeing the fat to render away), without going into the flesh of the breast. To do this, you will need a sharp knife. Score the breast at 45 deg. angles, so you end up with a diamond pattern on the skin side of the breast.

To prep the duck for cooking, score it and season it with salt and pepper on both sides. Allow the duck to rest for 30 minutes. When you are ready to serve, do not add butter or oil to your pan - just set the duck, skin side down, in the pan and cook over low to moderate heat. As the fat renders away, pour it off. You want to adjust your heat, and your time in cooking the skin side, so that most of the fat is rendered about the time your skin is browned nicely.

For 6

6 hen breasts, or 3 drake breasts (of moulard or muscovy), each portion being app. 8 ounces, uncooked.

Corn Crepes

Corn Crepes
4 cups corn kernels (about 4 ears)
salt
white pepper
1 ½ cups flour
4 eggs
1 ½ cups milk
3 tbsp melted butter
nutmeg (couple of pinches)
4 tbsp minced chives
Olive Oil

Heat oil in pan over medium heat. Add corn, salt and pepper and cover, cooking about 3-4 minutes and tossing through a couple of times. Process in food processor and cool. Once cool, add flour, eggs, milk, butter and nutmeg. Blend until smooth. Fold in minced chives. Refrigerate at least 3 hours. Prepare crepes with olive oil in non-stick per s.o.p. Cool and set aside. At service, take 3 crepes and reheat gently. Fold into triangles.

Sage-Sour Cherry Sauce

2 cups pinot noir or good burgundy
1/3 c shallot, minced
1 cup sliced, dried tart cherries
2 cups duck demi-glace, 4 cups (thin) duck stock, or 2 cups demi-glace (more than gourmet will work o.k.)
1 tsp minced sage
pinch of minced thyme
1/3 tsp balsamic vinegar
salt
pepper

Simmer wine with shallots, cherries and duck sauce until reduced back to 2 cups. At service, bring 2 ounces of sauce (with cherries) to simmer and toss in sage, thyme and balsamic vinegar together and heat through. Season with salt and pepper and serve.

At Service

Pre-heat oven to 375F.

Fleur de Sel (top layer, harvested sea salt, if you have it)

Sear duck as above. Once skin is browned and fat is rendered, “kiss” flesh side approximately 1 minute and place in oven. Remove from oven when duck breast still has a good deal of easy “spring” to the touch - you do not want to go beyond medium (I prefer medium rare). Remove the duck from the cooking/roasting pan and cover loosely with foil, shiny side out. Meanwhile, reheat crepes in a pan with a touch of olive oil, fold in triangles, and place in overlapping mound at center of plate. You also want to saute some coarsely chopped rainbow chard, which adds some caramelized sugar, bitterness, and color to the plate (use organic if possible - it will contain more natural sugars). Thinly slice duck and arrange on either side of crepes; drizzle with warmed sauce (including cherries), and place a few crystals of fleur de sel over the meat (if you have it).
Article Source: http://www.articledashboard.com
Paul Smith is a chef, martial arts instructor, and outdoorsman. He lives in the Upper Peninsula of Michigan. If you liked this recipe and are looking for more things like it, visit Paul at a1-outdoors: fishing tackle, hunting gear, skiing, outdoor gear and outdoor clothing for information on duck hunting gear and other outdoor pursuits. Paul also moderates The Outblog, a weblog with over 60 outdoor categories.
]]> http://www.general-articles.com/27730-wild-game-recipe-pan-roasted-duck-with-corn-crepes-and-sage-sour-cherry-sauce.html/feed http://www.general-articles.com/28127-lagniappe-recipe-crab-corn-bisque.html http://www.general-articles.com/28127-lagniappe-recipe-crab-corn-bisque.html#comments Sat, 22 Nov 2008 12:17:35 +0000 admin This is most likely the best gourmet Crab & Corn Bisque you will ever serve. It’s rich, it’s delicious and it’s unbelievably easy to prepare.

Ingredients:
1 pint lump crabmeat
1/2 cup (1 stick) butter (do not substitute margarine)
1-1/2 cups finely chopped sweet onion
4 tablespoons all-purpose flour
6 cups fresh corn kernels (see ‘Recipe Note 1′ below)
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1-1/2 quarts heavy cream
3/4 cup thinly sliced green onions, white and green portions
3-4 additional green onions, thinly sliced for garnish

Preparation:
Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook over low heat for 20 minutes, stirring occasionally — do not boil (see ‘Recipe Note 2′ below). Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully.

Recipe Notes:
(1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe.
(2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating.

©2005 Janice Faulk Duplantis
Article Source: http://www.articledashboard.com
About the Author: Janice Faulk Duplantis, author and publisher, maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at www.bedrockpress.com for easy-to-follow gourmet recipes, menus, free ezines and practical information covering all aspects of preparing, serving and enjoying chef-quality gourmet foods.
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