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Recipes
Lemon Tarts
By Howie
1) Mix paste ingredients together and let stand overnight
- Paste:
- 2 cups flour
- 1 1/2 cup crisco, cold
- salt
- cold water
- Lemon Butter:
- Juice of 2 lemons
- 1 cup sugar
- 4 tb butter, melted
- 3 egg yolks, well beaten
- 1 tb water
Haleiwa Smoked Tuna
By Howie
1) Blend together in food processor
- 1/3 cup mayo from whole foods
- 1/3 cup sour cream
- 1/3 cup smoked fish
- A bit of red onion, minced
Barbecued Chicken & Portobello Sandwich
By Howie
1) Mix garlic and balsamic vinegar in a self-sealing plastic bag
- 4 medium garlic cloves, crushed
- 1/2 cup balsamic vinegar
- 3/4 lb boneless, skinless chicken breast
- 1/4 lb whole Portobello mushrooms
- 4 slices Vidalia onion
- 4 slices brioche bread (or any egg-based bread)
- olive oil spray
Mango Custards Warm
By Howie
1) For the caramel: Stir sugar and water in a heavy, small saucepan over low heat until the sugar dissolves
- Caramel:
- 1/2 cup sugar
- 1 tb water
- Topping:
- 3 tb all purpose flour
- 3 tb brown sugar
- 1 tb sugar
- 1 tb unsalted butter, room temperature
- 2 tb macadamia nuts, chopped
- Custards:
- 1/2 cup whipping cream
- 2 extra-large eggs
- 6 tb sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 tb brandy or Calvados
- 1/2 tsp vanilla extract
- pinch of salt
- pinch of ground cinnamon
- pinch of ground nutmeg
- 1 mango, peeled, pitted and thinly sliced
Bacon Chive Rice
By Howie
1) Cook bacon until crisp
- 3 slices bacon, diced
- 3 cups cooked rice
- 1/4 cup chives, chopped
- 1/2 tsp salt
- 1/8 tb Worcestershire
Minced Clam Chowder
By Howie
1) Fry bacon and remove grease
- 3 strips bacon, cut in small pieces
- 1 cup potatoes, thinly sliced
- 1 tb onion, minced
- 2 cups milk
- 10 crackers, rolled
- 1 tb butter
- 1 tsp salt
- 1/8 tsp pepper
- 2 7oz tins of minced clams
Cucumber Sauce
By Howie
1) Combine mayonnaise, sour cream, dill, lemon juice, salt and pepper
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tb freshly snipped dill
- 2 tsp lemon juice
- 1/2 tsp salt
- Fresh ground white pepper
- 1 large or 2 small cucumbers, seeded and chopped
Crab Bisque
By Howie
1) Thaw and drain frozen meat; remove cartilage
- 8 oz canned or frozen crab meat
- 10 oz can cream of tomato soup
- 10 oz can pea soup
- 2 soup cans milk
- 1 cup heavy cream
- 1/4 cup sherry
- salt
- pepper
- 1/4 cup commercial sour cream
- 1 tsp dillweed
Seafood Bisque
By Howie
1) Mix all ingredients together and heat, stirring carefully
- 10 oz can mushroom soup
- 14 oz can green peas
- 10 oz can consomme or tomato soup
- 1/2 cup sherry
- 7 oz can crab meat
- 7 oz can lobster meat
Salade Nicoise
By Howie
1) Rub a salad bowl with the cut garlic clove
- 1 large garlic clove, cut in half
- 2 cans (7 oz each)tuna, drained
- 1-2 tb fresh parsley, chopped
- 1/4 tsp basil
- 2 anchovy fillets, chopped (optional)
- 2 tb capers (optional)
- 1 cup olive oil
- 1/4 cup wine vinegar
- 2 tsp salt
- freshly ground black pepper, to taste
- 1 tsp Dijon mustard
- 1-2 heads Boston or romaine lettuce, broken into pieces
- 1 green pepper, seeded and sliced into rings
- 1 red onion, peeled and thinly sliced into rings
- 1 cucumber, peeled and thinly sliced
- 12 cherry tomatoes, halved
- 8 radishes, sliced
- 2-3 raw mushrooms, thinly sliced
- 8 pitted green olives (optional)
- 1/2 pound fresh green beans, cooked and drained (optional)
- 2-3 med. potatoes, cooked, peeled, and cubed or thinly sliced (optional)
- 12 mediterranean type black olives (optional)
- 8 anchovy fillets, drained and coarsely chopped (optional)
- 3 hard-boiled eggs, quartered (optional)