Armadillo Eggs Recipe

Armadillo Eggs
Makes 4.
                                                                               
2 small jalapenos
2 one-inch chunks of cheese, gouda, jack or cream cheese
6-8 ounces pork sausage
Cooking spray

Cut the the tops off the jalapenos leaving one and quarter inches
of the bottom end of the pepper. Hollow out the inside of the pepper
removing the seeds and white pith. Cut some cheese so that it fits
inside the pepper.

Flatten a cold 3 to 4-ounce patty of sausage.  Fold it around the
stuffed pepper squeezing to form an oblong shape. Spray some oil
on a grill or griddle and cook the stuffed sausage over medium heat
turning often for about 15 minutes or until well-browned on all
sides.

Allow to cool enough to handle, then, with a sharp knife, cut each
oblong in half so you can see the pepper and cheese. Serve immediately.

Note: Substitute venison sausage to make atomic deer turds.

Bon Appétit!

Apple Terrine

Apple Terrine of Foie Gras with Apple Brioche Charlotte, Fresh
Blackberry Sauce

4 ounces foie gras (in one piece), cleaned for low-heat cooking
1/2 teaspoon salt
1/4 teaspoon saltpeter
Pinch white pepper
Pinch sugar
Pinch nutmeg
1 large apple

1/2 cup plus 1 tablespoon sugar
1/2 cup rendered foie gras fat, melted and strained
1/2 cup balsamic vinegar
1/2 pint blackberries

6 slices brioche, crusts removed and cut into 1/2 inch strips of equal length,
  plus four 1-3/4 inch rounds
5 Granny Smith apples, peeled, cored, and diced
1/2 pound butter, softened
1 teaspoon cinnamon
1 tablespoon sugar
1/2 teaspoon clove
Rendered foie gras fat to taste

1 Granny Smith apple, cut into fine julienne
1/2 pint fresh blackberries
1 bunch watercress

To increase the surface area of the foie gras, gently flatten it
by applying pressure with your hand. Combine the salt, saltpeter,
pepper, sugar, and nutmeg, and coat the foie gras with this mixture
to cure. Wrap in plastic and refrigerate for 12 hours.  Preheat
the oven to 325 degrees. With an even slice, cut off the top of
the apple, about 1/4 inch from the crown, and carefully remove the
core without breaking through the bottom. Using a melon baller,
hollow out a deep, wide cavity inside the apple. Fill the apple
with the cured foie gras, packing firmly, and replace the apple
top. Place the apple in a baking pan filled with 1/4 inch of water,
cover with foil, and bake for 10 to 15 minutes, until a knife
pierced into the center comes out warm. Carefully remove the apple
from the water, wrap in plastic, and chill for several hours.

In a saucepan set over a low flame, combine the sugar and foie gras
fat, stirring to form a thick mixture. Continue heating and stirring
until most of the sugar is absorbed. Whisk in the balsamic vinegar
and bring to a boil, watching closely because this mixture has a
tendency to boil over. Remove from the heat.  Mash the blackberries
into the sauce by pressing them with the back of a spoon against
the side of the pot. Strain and set aside.

Preheat the oven to 300 degrees. Lay the strips and rounds of
brioche on a sheet pan and toast until lightly colored.  In a baking
dish, combine the apples, butter, cinnamon, sugar, and clove, and
cook until tender, 30 to 40 minutes. Puree the apple mixture in a
food processor, adding foie gras fat to taste.

Line the insides of the ring molds with the strips of toasted
brioche arranged vertically as shown in the photograph. Place a
disk of brioche on the bottom of each. Spoon the apple puree into
the charlotte molds, using the puree to hold the strips of brioche
together, and gently warm in the oven. Unmold the charlottes on
each of four plates. Top with some julienned apple. Gently heat
the blackberry sauce and add the fresh blackberries.  Spoon the
sauce around the charlotte. Slice the apple terrine into quarters
and place one slice on each plate. Garnish with upland cress or
other baby greens.

Bon Appétit!

Another Antipasto Recipe

Italian Mushroom Antipasto

1 tbsp olive oil
5 cups sliced mushrooms
2 tbsp lemon juice
1/2 cup chopped onion
2 large cloves garlic, minced
1 bay leaf
marjoram
thyme
pepper
pinch cayenne pepper
19 oz can chopped tomatoes
2 tbsp red wine vinegar
pinch granulated sugar
2 tbsp chopped fresh parsley
salt

In skillet, heat oil over medium-high heat; cook mushrooms for 7
to 10 minutes or until liquid is released. Drain, reserving liquid.
In bowl, toss mushrooms with lemon juice; set aside.

Add onion, garlic and 2 tbsp mushroom liquid to skillet; cook over
medium heat for 3 to 5 minutes or until softened. Add bay leaf,
marjoram, thyme, pepper and cayenne; cook, stirring, for 1 minute.

Stir in tomatoes, remaining mushroom liquid, vinegar and sugar;
bring to boil. Reduce heat to low; cover and simmer for 25 minutes.
Uncover and increase heat to medium-high; cook for 2 minutes or
until liquid is reduced by half. Discard bay leaf.

Add tomato mixture and parsley to mushrooms, stirring to mix well.
Season with salt to taste. Refrigerate until chilled or for up to
5 days. Serve at room temperature.

Bon Appétit!

Anchovy Olives

Anchovy Stuffed Olives
Aceitunas Rellenas

7 1/2 oz pitted olives, canned
3/4 oz anchovy fillets, canned, cut in small pieces
1 pimentos, canned, chopped
1 clove garlic, minced
1/3 cup wine vinegar
1 Tbsp olive oil
oil from anchovies
1/4 cup parsley, minced

Drain olives and stuff with the anchovy fillets.  Combine the other
ingredients, except parsley; pour over the olives and marinate
over-night. Mix in parsley half an hour before serving.  If the
idea of stuffing the olives throws you, don't do it.  Simply add
the anchovies to the marinade and pour over the olives. These will
keep for a week or more if parsley is added just before serving.

Bon Appétit!

Almond Wings

Sesame Almond Chicken Wings
Yield: 6 servings

1 Tbsp light soy sauce
1 Tbsp Chinese rice wine or dry sherry
1/2 tsp ginger, freshly grated
2 egg whites, beaten

2 Tbsp ground almonds
2 Tbsp rice flour
2 Tbsp cornstarch
1/2 Tbsp wheat flour
2 Tbsp sesame seeds
4 cup peanut oil for deep-frying

Cut each of the wings into 3 logical pieces, setting the wing tips
aside for soup stock. Prepare the marinade and soak the wing pieces
in this for 15 minutes. In the meantime, blend the coating mixture
and heat the oil. Drain the marinade from the wings and dip each
in the egg whites. Then dredge in the coating mixture. Deep fry at
360 degrees until each piece is golden brown, about 5 minutes.

Bon Appétit!

Serve hot with dipping sauce.

Almond Potatoes

Baby Potatoes Coated With Almonds

3 lb baby new potatoes
2 Tbsp almond oil
2 jalapeno peppers, seeded and minced
2 Tbsp grated ginger
1/2 cup powdered almonds
2 Tbsp cilantro, minced
1 salt and pepper
1 lemon juice

Steam potatoes till just tender, about 15 minutes. Set them aside.
Combine oil, peppers, ginger, almonds and cilantro in a large bowl.
Add potatoes and toss till well coated. Season with salt and pepper
and sprinkle with lemon juice. Spear potatoes with cocktail sticks;
arrange on a platter. Serve hot, or keep warm in a 250F oven for
up to 30 minutes.

Note: To powder almonds, place blanched almonds in a food processor
and pulse until they are reduced to a powder.

Bon Appétit!

5 Spice Chicken Wings

Deep Fried 5 Spice Chicken Wings

1 pound chicken wings
2 teaspoons salt
black pepper
1 teaspoon honey
pinch 5 spice powder
1 tablespoon soy sauce
2 ounces rice flour
pinch salt
2 egg whites

Chop 1 Chicken wing into 2 pieces at the joint.  Cut or slit at
one end and push and scrap the meet to the opposite end with a
knife to form a drumstick.

Season with salt, pepper, honey/sugar, 5 Spice powder, soya sauce.
Beat up the egg white with a fork.  Dip chicken wing in the egg
white then coat with the rice flour.  Deep fry till golden brown
in colour.

Bon Appétit!

Antipasta

Antipasta

16 oz. ketchup
1 bottle chili sauce
1 bottle gherkins
1 small bottle pickled onions
2 cans small shrimp
2 cans flaked tuna
1 small head cauliflower (in florets)
1 jar green olives
2 Tbsp. lemon juice
1 can sliced mushrooms
salt and pepper to taste

Chop and refrigerate in covered jars.

Bon Appétit!