South of the Border – January 2006

Diva: Lovina

Drinks: Erin
The Perfect Margarita

Scale ingredients to servings
1-2 shots Jose Cuervo
1 shot Triple Sec
1 shot orange juice
1 shot Rose's lime juice

Rim a large, chilled margarita cocktail glass with lime and salt. Place ingredients in glass with about six ice cubes. Stir and garnish with a slice of lime.

Appetizer: Stacey
Queso Blanco Mexican White Cheese Dip

2 c Monterey jack cheese, shredded
8 oz. canned green chilies
½ c half-and-half
4 T onions, chopped fine
4 tsp ground cumin
1 tsp salt
1 Serrano pepper, chopped fine (optional)
2 T fresh cilantro, chopped fine

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with tortilla chips or hot flour tortillas. Enjoy!!

Salad: Nicole
Black bean and corn salada/salsa

1 can corn
2 cans diced tomatoes with green chilies
1 can black beans, rinsed
1 squeezed lime
1-2 avocados, diced
pepper
bunch of cilantro

In a large bowl, combine all canned ingredients. Squeeze in the lime juice. Dice and add the avocado. Using your (I cut it with my kitchen shears, snip in the cilantro (use – starting with the stems as they containwhich have the most flavor).

Stir and serve, enjoy with corn tortilla chips.

Soup: Ashley
Yucatan Lime Soup

2 T olive oil
6 cloves garlic, sliced
6 small, skinless, boneless chicken halves, cut into ½ inch wide strips
1 ½ tsp dried oregano
9 c chicken or veggie broth
½ c fresh lime juice
1 ½ c coarsely crushed tortilla chips
2 Avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions
chopped fresh cilantro
minced jalapeno chilies
lime slices
½ T cumin

Heat oil in a large pot over medium heat. Add garlic and stir for 20 seconds. Add chicken and oregano to the pot. Sprinkle with salt and pepper. Sauté for 3 minutes. Add broth and lime juice and bring to a simmer. Reduce heat to medium low, simmer gently until chicken is cooked through (~8 minutes). Season soup to taste with salt and pepper. Divide crushed tortilla chips among the bowls. Ladle soup into bowls, top soup with avocado, tomatoes, green onions, cilantro and jalapenos. Garnish with lime slices and serve.

Side Dish: Tiffany
Refried Beans and Spanish Brown Rice

Refried Beans
2 ½ c of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
½ c chopped onion (optional)
2 T olive oil
¼ c water
Salt to taste

Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans. Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Soak over night. Rinse and cook in the am. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.

Strain the beans from the cooking water.

Add the onions and oil to a wide frying pan on medium high heat. Cook onions until translucent. Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste.

Spanish Rice

2 c cooked brown rice or barley
1 c tomato sauce
1 bunch green onions, chopped (white part)
1 tsp chili powder
½ tsp ground cumin
½ tsp oregano
pinch cayenne, to taste
Chopped cilantro or Italian parsley for garnish (optional)

Combine the grains, tomato sauce, onions and spices in a pot. Bring to a boil, reduce the heat and simmer 5 minutes. Garnish with cilantro or parsley if desired.

Entree: Tamara
Brazilian Vegetable Feijoada

¾ tsp red pepper flakes
3 tsp ground cumin
2 tablespoons dried thyme
6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices
3 leeks
3 red bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
3 yellow bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
3 medium yellow onions, seeded and sliced lengthwise, into 1/2-inch, wide slices
6 T lime juice
3 large tomatoes, sliced into 1/4-inch, thick slices
6 (16 ounce) cans black beans
lime slices (to garnish)
orange slices (to garnish)

Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute. Add sweet potatoes; cook 5 minutes. Add leeks; cook 5 minutes more. Stir in bell peppers and onion, cook 5 minutes. Add lime juice, combine well and cook 5 minutes more. Add tomato slices. Coat saucepan with nonstick cooking spray; set over low heat. Add beans and cook, stirring, until hot, about 3 minutes; drain. Place beans in a casserole or serving bowl; add vegetables. (I put rice at the bottom of the casserole dish and then the beans and then the vegetables.) Garnish with lime or orange slices, cilantro sprigs; serve at once.

Dessert: Michelle
Biscotti

2 large eggs at room temperature
3 tsp amarretto
½ c sugar
1 c flour
2 tb cocoa powder
1tsp cinnamon
1 T baking powder
¼ cup slivered almonds

Pre-heat oven to 350. Butter and flour 9-in baking pan.
Combine the eggs, amaretto, and sugar. Whisk at a low speed gradually increasing for 5-7 minutes, until it is light and foamy and tripled in volume.
Mix remaining ingredients in a separate bowl. Slowly add dry mix, 1/3 at a time, folding in gently. Add almonds last.
Scrape batter into the pan, leveling the top.
Bake for 20-25 min, until the top is evenly browned and firm when touched lightly in the center.
Remove the cake from the oven, and run a knife along the edges. Invert the cake on a large cutting board.
Raise the oven temp to 375
Cut the cake into 3 strips, cut each strip into ¾ in slices. Place slices on a large cookie sheet. Bake for 5-10 minutes, or until toasted and golden.
Allow to cool on rack. Store in tightly covered container in cool dry place.


WildCard: Sara
Pico de Gallo Salsa

2 c mixed cabbage, chopped fine or grated (Savoy is best, I also used green and purple although if not eaten quickly the purple will bleed.)
1 large carrot, shredded
8-12 red and white radishes diced
8 green onions cut into thin rounds, whites only
½ c cilantro leaves, minced
1 Serrano pepper, minced
1 jalapeno pepper, minced
1 freshly squeezed lime
3 T rice vinegar
3 T olive oil (extra virgin is best)
salt and pepper to taste

Mix vegetable ingredients in a bowl. Pour rice wine, oil and lime juice over ingredients. Add spices. Eat with chips or on the side of any Mexican dish.

Ethiopian – December 2005

Diva: Sara

Drinks: Tiffany

Ethiopian Roast Coffee from Landgrove Coffee
South African Red Wine from the Wine Company
Honey Mead from Latah Winery
The national drink of Ethiopia is Tej, a golden sweet honey-wine. Tej is a mead that is indigenous to Ethiopia with roots going back to the 4th century.

Appetizer: Lovina
Injera-Ethiopian Bread

¾ cup buckwheat flour
¾ cup all-purpose flour
3 tsp baking powder
1 c Club soda
½ tsp salt
1 egg (beaten)
2 tablespoons butter (melted)

Mix flours, baking powder and salt in a bowl. Stir in egg and club soda until batter is creamy. Cook at once on a buttered skillet. Fry 2 Tbs. batter for 1-2 minutes on one side only. Serve warm with or under main dishes. The club soda takes place of a sourdough starter. (Made in the same fashion as crepes in a pan)

Spiced Cheese

1 lb Dry Curd Cottage Cheese – or Farmer's Cheese
2 T Spiced Butter
1 tsp Cayenne
Freshly Ground Black Pepper to taste
Salt to taste

Mix all ingredients, being careful not to break up the curds.

Spiced Butter

4 tsp fresh ginger (finely grated)
1 ½ tsp ground tumeric
¼ tsp cardamom seeds
1 ea stick cinnamon; 1 inch long
1/8 tsp freshly ground nutmeg
3 ea whole cloves
2 pound salted butter
1 sm yellow onion, peeled and coarsely chopped
3 T garlic, peeled and finely chopped

Measure out the spices on a plate.
Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When the surface is covered with white foam, stir in all the remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 mins. Do not stir again.
Milk solids will form in the bottom of the pan and they should cook until they are golden brown. The butter will be clear.
Strain the mixture through several layers of cheesecloth placed in a colander. Avoid the milk solids and discard them.
Store the spiced butter in a quart jar, covered, in the frig. It will keep for 3 months under refrigeration.

Salad: Stacey
Queen of Sheba Salad

1 lb. firm tomatoes, chopped
½ c sweet onion, finely chopped
2 garlic cloves, minced
1 small red chili pepper, thinly sliced

Dressing:
½ cup ketchup
2 T red wine vinegar
¼ c olive oil
¼ c sweet white wine (like Madeira)
½ tsp Worcestershire sauce
½ tsp salt
½ tsp pepper
2-3 drops Tabasco sauce

Toss salad ingredients in a bowl. Whisk together dressing and drizzle over salad. Toss lightly again and serve. This can be served with lettuce and goes well with Injera bread.

Soup: Nicole
Vegetable Alecha
Vegetable Stew

Yield: 8 portions

The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alechas and Wats are substituted on these days. (The Wat differs from the Alecha in that it is made with a spice called Ber-beri or Awaze.)

In a 4-quart saucepan:
Sauté:
1 c Bermuda onions in
4 T oil until soft but not brown.
Add: 4 carrots, peeled and cut in 1-inch slices
4 green peppers, cleaned and cut in quarters
3 c water
1 6-oz. can tomato sauce
2 tsp salt
½ tsp ground ginger.
Cook for 10 minutes covered.
Add 4 potatoes cut in thick slices.

Plunge 2 tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew. Cover and cook for 10 minutes. Add 8 Cabbage wedges, 1 inch wide. Sprinkle with salt and pepper. Cook until vegetables are tender. Correct the Seasoning.
Place in an attractive bowl and portion out uniformly.

Side Dish: Ashley
Lentils with Ethiopian spice mix (berbere)

Berbere is a chile and spice blend used to season many Ethiopian dishes.

Makes about 1 cup of Berbere.

½ tsp fenugreek seeds
½ c ground dried New Mexico chiles
¼ c paprika
1 T salt
1 tsp ground ginger
1 tsp onion powder
½ tsp ground cardamom
½ tsp ground coriander
¼ tsp ground nutmeg
¼ tsp garlic powder
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp ground allspice

Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir
together with remaining ingredients until combined well.

1 lb lentils
6 c water or vegetable broth
2 red onions, chopped
2 garlic cloves, minced (or more)
fresh ground black pepper

Lentils
Bring lentils and broth to boil and simmer 10 minutes. Add onion, garlic, and Berebere spices to taste. Cook covered for another 30 minutes, until most of liquid is absorbed. Serve with ground black pepper to taste.

Entree: Erin
Doro Wat

3 pounds Chicken or TVP
2 c Onion; chopped
2 T Garlic; minced
2 T Lemon juice
2 tsp Salt
2 tsp Ginger, fresh; chopped
½ tsp Fenugreek
½ tsp Cardamom
¼ tsp Nutmeg
¼ c Niter kebbeh
¾ c Water
¼ c Wine, white, dry
¼ c Berbere sauce
2 T Paprika
4 Eggs; hard boiled

Cut chicken into serving pieces and pat dry. Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh in a saucepan. Simmer two to three minutes. Add the water, wine, berbere sauce, and paprika. Cook briskly for three to five minutes or until sauce is the consistency of cream. Add the chicken pieces. Cover tightly and simmer 15 minutes. Pierce eggs with tines of a fork and add to the pan. Cover and cook 15 minutes more, or until chicken is tender.


Berbere (red pepper & spice paste)

To make about 2 cups.
1 tsp Ground ginger
½ tsp Ground cardamom
½ tsp Ground coriander
½ tsp Fenugreek seeds
¼ tsp Ground nutmeg, preferably freshly grated
⅛ tsp Ground cloves
⅛ tsp Ground cinnamon
⅛ tsp Ground allspice
2 T Finely chopped onions
1 T Finely chopped garlic
2 T Salt
3 T Dry red wine
2 c Paprika
2 T Ground hot red pepper
½ tsp Freshly ground black pepper
1½ c Water
1 each To 2 tablespoons vegetable oil

In a heavy 2 to 3 quart saucepan (preferably one with an enamelled or non-stick surface), toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over low heat for a minute or so, stirring them constantly until they are heated through. Then remove the pan from the heat and let the spices cool for 5 to 10 minutes. Combine the toasted spices, onions, garlic, 1 tablespoon of the salt and the wine in the jar of an electric blender and blend at high speed until the mixture is a smooth paste. Combine the paprika, red pepper, black pepper and the remaining tablespoon of the salt in the saucepan and toast them over low heat for a minute or so, until they are heated through, shaking the pan and stirring the spices constantly. Stir in the water, 1/4 cup at a time, then add the spice and wine mixture. Stirring vigorously, cook over lowest possible heat for 10 to 15 minutes. With a rubber spatula, transfer the berbere to a jar or crock, and pack it in tightly. Let the paste cool to room temperature, then dribble enough oil over the top to make a film at least 1/4 inch thick. Cover with foil or plastic wrap and refrigerate until ready to use. If you replenish the film of oil on top each time you use the berbere, it can safely be kept in the refrigerator for 5 or 6 months. Berbere (Red-Pepper and Spice Paste)

Niter Kebbeh (clarified butter)
1 pounds Butter
4 T Chopped onion
1½ T Finely chopped garlic
2 tsp Fresh grated ginger
½ tsp Turmeric
2-4 crushed cardamom seeds
1 Piece cinnamon
2 or 3 cloves
⅛ tsp Ground nutmeg

Niter Kebbeh is a spiced up ghee. Here is a recipe for it from "The Africa News Cookbook", published in the US by Viking Penguin. Slowly melt butter in a saucepan, then bring to boil. When the top is covered with foam, add the other ingredients and simmer uncovered on lowest heat until the surface is transparent and milk solids are on the bottom (45 to 60 minutes). Pour off the clear liquid and strain through a double layer of damp cheesecloth, discarding the spices and solids. Refrigerate. If strained a second and third time, the mixture will keep either chilled or at room temperature for 2 to 3 months.

Dessert: Tamara
Baklava

4 c (1lb) almonds, walnuts or equal mix, coarsely chopped
¾ c sugar
1 T ground cinnamon
¼ tsp ground cloves
½ lb clarified, melted, unsalted butter or margarine
1 lb phyllo dough

Lemon syrup:
2 c water
2 c. sugar
2 lemon zest strips (~3 inches long)
2 T fresh lemon juice

Preheat the oven to 350. Combine nuts, sugar, cinnamon and cloves. Butter 9x14x2 in baking dish. Layer phyllo 1 sheet at a time in dish, brushing each sheet with butter…1/2 package on the bottom, ½ on top with the nut mixture in between. Score the baklava into diamond shapes ~36 pieces. Bake till golden, ~35-40 minutes Make syrup while pastry is baking. In a deep saucepan combine water, sugar and lemon zest. Bring to a boil, reduce heat to low and allow to simmer, stirring often. Let the mixture thicken ~15 minutes. Remove zest and discard, stir in juice. When baklava is finished, pour warm syrup evenly over the pastry. Let stand till cooled slightly. Recut and serve warm or cold.

WildCard: Mariah
Injera

Yield: 5 9-inch pancakes

Combine: 1 c buckwheat pancake mix
1 c biscuit mix
1 egg
Add: 1 T oil
1 1/2 -2 c water to obtain an easy pouring consistency.

Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot.
Spread 1/2 tsp. oil over the pan with a brush.
Fill a measuring cup (with spout) or a large cream pitcher with batter.
Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.
Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.