Braille Monitor June 2004
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This month's recipes come from members of the NFB of Texas.
Jaybo's Lone Star Beer and Garlic Herb Bread
by Jay Wolf
Jay Wolf is a singer/songwriter who plays guitar and fronts for his band. His commercially available CD Where It All Came From is due out June 26. You can learn more about Jay's music or order the CD online at <www.jaywolfmusic.com>. Jay also designs and builds solid wood furniture. At the moment he is building end tables for all the apartments at the Louisiana Center for the Blind. Jay's wife Angela is second vice president of the NFB of Texas and president of the National Association of Blind Students. As the title of this recipe suggests, this bread is Jay's own creation. He reports that he does the lion's share of the cooking in the Wolf household. After reading his contribution to this column, I suspect that many of us will be angling for invitations to the Wolfs' home for dinner.
2 packages active dry yeast
4 1/2 cups all-purpose flour
3/4 cup whole-wheat or other flour
1/2 cup warm water
1 12-ounce can of Lone Star Beer; can substitute other beer if desired, but who would want to?
2 tablespoons honey or molasses
4 tablespoons margarine
1 teaspoon caraway seeds
2 teaspoons salt or sea salt
2 cloves garlic, finely minced
1/2 tablespoon oregano
1/2 teaspoon cayenne pepper
Other herbs as desired
Additional butter or margarine
Method: Dissolve yeast in 1/2 cup warm, not hot, water and set aside. Heat one can of beer, margarine, and honey or molasses in small saucepan until margarine is melted, margarine and honey are distributed throughout the beer, and the entire mixture is warm.
Pour this mixture and the dissolved yeast into a large buttered bowl. Add caraway seeds, salt, pepper, garlic, oregano, any other spices you want to add, and 3/4 cup flour. Beat or stir until mixture becomes smooth.
Add the remaining four and a half cups flour, gradually mixing as you go until you have formed a smooth dough. Knead dough for about ten minutes. Shape dough into a ball and place in a large buttered bowl. Turn dough once to coat top with butter or margarine.
Cover with a towel wrung out in warm water, put in a warm place, and allow to rise until dough has doubled in bulk. This will take about an hour. Knead dough to release all the trapped air and divide into two loaves. Pat each into a rectangle about nine inches long. Roll each loaf, beginning on a long side and pinching to seal. Place each loaf in a buttered nine-by-five-inch bread pan, seam side down. Return pans to oven or whatever warm place you have chosen for allowing the bread to rise. Let the bread double again, about a half hour, and bake at 375 for about twenty-five to thirty minutes or until the bread sounds hollow when thumped on the top. After removing the bread from the oven, turn out onto a rack to cool.
Tea-for-Texas Grilling Rub
by Jay Wolf
Jay says that he adapted this recipe from an Asian cooking show on public television. He uses this mixture for pork, but at the end he also lists several variations for other meats.
1 tablespoon Chipotle chili powder
1 tablespoon oregano
1 tablespoon sea salt
1 tablespoon minced garlic
1/2 tablespoon poultry seasoning
2 tablespoons loose tea (I use an organic German chamomile tea, but I suppose just about anything would work. Just like any other ingredient, the better the tea, the better the effect.)
Method: Mix all ingredients together well, and rub thoroughly on the meat to be grilled. The more you rub, the better the seasonings will penetrate the meat. Let stand for at least thirty minutes, and grill to your liking. Sounds kinda strange, but trust my wife, it's good. For beef I usually add a tablespoon of minced onion or onion powder. For chicken I double the poultry seasoning and add a half tablespoon of lemon pepper.
by Jay Wolf
Here's a recipe for an easy-to-make and great-tasting salsa. Jay says that he has found that an antique meat grinder, the kind that clamps on the counter or a table, is the very best way to make this salsa, but a food processor will work fine. That is the equipment he has chosen for this recipe.
4 to 6 large, ripe tomatoes
1 medium onion, the sweeter the better
3 cloves garlic, I usually use roasted garlic
2 fresh jalapeno peppers
Approximately a fourth of a bunch of cilantro, broken up
2 tablespoons red wine vinegar
1 tablespoon sea salt, or regular salt if that's all ya got
1/2 tablespoon chili powder
1 tablespoon finely ground cumin
Method: Depending on the size of your food processor, you might have to put a little less of each group of ingredients into the processing container, but don't worry. Just keep the groupings together. Begin with the tomatoes. Process until the mixture reaches desired consistency. The less time, the chunkier. Pour the tomato mixture into a large mixing bowl. Then process the onion and salt. Add this to the tomato mixture. Mix well. Place all remaining ingredients in processor and process into a thick liquid. Add this to the mixing bowl; mix well and allow to sit. Overnight is best, but a half hour will suffice. To roast the garlic, I use a baking dish. Just brush the garlic cloves with olive oil or vegetable oil and place in a 400-degree oven. Roast for about fifteen minutes, turning once.
Leave the husks on the garlic while roasting. You can then just squeeze out the buttery garlic. I also am known to add half the juice of a lime to this salsa as well as half a green or red bell pepper; one cerano pepper, roasted; or even two or three ounces of a fruit to give a little different take on things. Just process these ingredients with the last batch of ingredients in the simple salsa recipe.
Chicken Fried Steak
by Jay Wolf
8 6-ounce tenderized beef cutlets at room temperature
2 cups milk at room temperature
3 cups flour
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon salt
2 cups frying oil, preferably canola
Method: Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and seasonings in another bowl and set aside. Heat the oil in a heavy, 14-inch cast-iron skillet over medium heat to 350 degrees. The oil should pop loudly when a drop of egg wash is dropped in.
Dip each of the first four cutlets into the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them one at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil a-popping. Cook for three to five minutes, until breading is set and golden brown. Gently turn each with a long-handled meat fork or long metal tongs. Be careful. Cook another three minutes.
Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat, and repeat process with remaining four cutlets. I usually serve these with homemade white cream gravy and garlic-bacon mashed potatoes.
Almond Bark Cookies
by Janice Jeang
Janice Jeang, from Katy, Texas, near Houston is a freshman at Texas A&M University, where she is majoring in psychology. Janice has been secretary of the Texas Association of Blind Students for two years, and she is also active in several other organizations, including the Asian American Heritage Club and Aggi Guide Dogs and Networks, an organization for disabled students.
1 package of almond bark
1 jar of peanut butter, creamy or chunky depending on how you like it
1 box of Rice Krispies®
Method: In a plastic mixing bowl melt the entire package of almond bark. (For those who do not know what almond bark is, it can be found in the baking section of the supermarket and comes with several bars in a package.) After the almond bark is melted, spoon the entire jar of peanut butter into the mixing bowl of melted almond bark. Once the peanut butter is evenly mixed in, add about half a box of Rice Krispies®. Once again, mix until the consistency is uniform. You may stir in peanuts, almonds, chocolate chips, or any other items that come to mind. Lightly grease a cookie sheet with Pam, or use a sheet of waxed baking paper. Arrange spoonfuls of the almond bark mixture on the sheets. The mounds can be pressed to any shape desired or just left to resemble cookie shapes. Place in the refrigerator and allow to chill for five minutes. Remove cookies with spatula to a plate or store covered. Ta da! The whole process takes about twenty minutes.
by Barbara Shaidnagle
Barbara Shaidnagle is a long-time member of the Houston chapter who enjoys cooking and participating in church activities, including a prison ministry. Mrs. Shaidnagle is also in training to become a hospital chaplain. Here are her recipes.
1 pound browned turkey or preferred cut of beef, ground
1/2 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery
Chili powder to taste
2 tablespoons cumin
1 tablespoon garlic powder or diced fresh garlic to taste
1 jar Pace picante sauce (mild or as hot as you dare)
1 can tomato sauce or tomato paste
Beans, canned or cooked (pinto, kidney, or black beans)
Method: To the meat add the seasonings; let sit for half an hour to allow flavors to mingle. Add beans, picante sauce, and tomato. If mixture seems too thick, add water. Cook over low to medium heat for thirty minutes or longer for a spicier taste.
Easy Cake and Ice Cream Cake
by Barbara Shaidnagle
1 angel food cake
Ice cream, yogurt, or sherbet of choice
Method: Take ice cream, frozen yogurt, or sherbet out of freezer to soften. By the time you use it, it should be easy to spread but not melted. Tear the angel food cake into chunks (about two inches long). Arrange cake pieces in a layer on bottom of a 9- or 10-inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until all cake and ice cream have been used. Place cake in freezer for at least two to three hours. When ready to serve, loosen cake by running a knife around the outside and inside edges after removing it from freezer. Then invert cake on a serving plate and remove the pan.
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