Recipe: Appetizer - Oriental Tuna Steaks

Image via Wikipedia

From Denny: This was one of many popular appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)that were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

This is a recipe easy enough for the home cook to make as these ladies proved to the top chefs in the city!

From: Cheri Lasseigne from a “Body for Life” cookbook

Serves: 8 as a main dish or about 50 as an appetizer. Serve hot as an entree or cold as an appetizer.

Ingredients:

3 cloves garlic, peeled

1/4 cup peeled and coarsely chopped fresh ginger

2 Tablespoons Dijon mustard

1/4 cup soy sauce

1 Tablespoon raw honey

1/2 cup rice vinegar

1 Tablespoon toasted sesame oil

1/3 cup extra virgin coconut oil

2 pounds tuna steak, about 1-inch thick

2 Tablespoons extra virgin olive oil

Sea salt

Freshly ground pepper

1 bunch green onions, chopped

3 Tablespoons toasted sesame seeds

Directions:

1. For sauce: Place garlic, ginger, mustard and soy sauce in food processor; process until blended.

2. Add honey and vinegar and process again. With motor running, add sesame oil and coconut oil gradually, blending until sauce thickens and emulsifies.

3. For tuna steaks: Brush tuna steaks with olive oil and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side on a grill or broiler.

4. If serving as an entree, place tuna steaks on warmed plates. Spoon sauce over steaks and garnish with green onions and sesame seeds. If serving as a cold appetizer, take tuna off grill and coat with sesame seeds. Cut into bite-size pieces and place on a tray over ice. Sprinkle some sauce over the tuna and garnish with green onions. Serve with additional sauce on the side and bamboo skewers or toothpicks like they did at the party.

Note: If serving as an entree, this dish goes well with steamed string beans with toasted almonds and mashed potatoes.

For more appetizers from this party check out my other food blog: Comfort Food From Louisiana.

2 Recipes: Tuscan Chicken Wrap Bites on Skewers, Very Simple Shrimp Salad

Cover of Hors D'Oeuvres

From Denny: These appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

Offered here are two appetizer recipes that are easy for the home cook to make and were a big hit with everyone!

From: Ann Guercio from a recipe in “Hors D’Oeuvres” by Eric Treuille and Victoria Blashford-Snell

Makes: about 36 appetizers

Ingredients:

3 chicken breast halves

3 Tablespoons olive oil

2 Tablespoons chopped garlic (in jar or fresh)

1 (4-ounce) log creamy goat cheese

4 ounces cream cheese

6 (8-inch) flour tortilla wraps

1 (16-ounces) jar roasted red peppers, drained and chopped

1/2 of (10-ounces) bag fresh spinach

Garlic salt, to taste

Dried Italian seasoning, to taste

Cracked black pepper, to taste

1 (100-count) package (6- or 8-inch) wooden skewers

Directions:

1. Marinate chicken breasts 30 minutes in olive oil and chopped garlic.

2. Pan sear chicken breasts in nonstick skillet until cooked. Slice into thin strips; save drippings.

3. Soften goat and cream cheeses in microwave if necessary. Add drippings to the cheeses and mix well.

4. To assemble: Warm each tortilla in microwave or pan for 15 seconds to make pliable.

5. Spread each tortilla with 2 tablespoons cheese mixture, 1 tablespoon chopped peppers, 3 strips of sliced chicken breast and a handful of spinach. Season lightly with garlic salt, Italian seasoning and cracked black pepper.

6. Roll up jellyroll fashion and wrap in plastic wrap. Repeat process for each tortilla.

7. Refrigerate for 1 to 4 hours. (Can be held overnight.) Slice each tortilla into 6 pieces, discarding plastic wrap.

8. Skewer each piece on a 6- to 8-inch skewer.


*****

Harlequin Shrimp
Originally uploaded by TANAKA Juuyoh

From Denny: I found the most colorful shrimp photo from the Philippines! Wondering what these look like on the table, one colorful appetizer.

Shrimp Salad

From: Fran Ognibene

Serves: 12 as a salad or about 16-20 as an appetizer.

Ingredients:

4 pounds (16-20 count per pound) headless boiled shrimp

2 cups Hellman’s brand mayonnaise

1 teaspoon Dijon mustard

2 Tablespoons champagne vinegar

6 Tablespoons fresh minced dill

3 cups (6 stalks) minced celery

1 cup minced red onion

Directions:

1. Peel and devein shrimp.

2. In a separate bowl, whisk together the mayonnaise, mustard, champagne vinegar and dill. Combine with the peeled shrimp.

3. Add the celery and red onion and check seasonings.

4. Serve or cover and refrigerate for a few hours. Can be served skewered on toothpicks or over a bed of lettuces for a wonderful salad, your choice!

For one more appetizer recipe from the party that was a huge hit, Oriental Tuna Steaks, go to my newest food blog, Unusual 2 Tasty.

Recipe: Portobello Mushroom Sandwiches with Arugula and Balsamic Aïoli

Cover via Amazon

From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!

And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.

From: “Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling”

Serves: 6

Aïoli:

1/3 cup mayonnaise

2 tbls. balsamic vinegar

1 tsp. kosher salt

1 tsp. minced garlic

Marinade:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tbls. finely minced shallot

1 tsp. minced garlic

1 tsp. kosher salt

1/2 tsp. black pepper

6 large portobello mushrooms, cleaned, stems and black gills removed

Kosher salt

Freshly ground black pepper

6 Kaiser rolls, cut in half

2 ozs. arugula, trimmed, rinsed and dried

Directions:

1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat.

4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.

Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.

5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.

Recipe: Simple Eggplant Parmigiana

Image via Wikipedia

From Denny: How about a simple recipe of Eggplant Parmigiana? Light foods like this are great in this summer heat, easy and faster to digest than heavy meats.

Did you know that tomatoes are cooling for your liver? Why is that important? Cool your liver; cool your body! A win-win in this summer heat!

Same goes for foods like cucumbers and vinegars. A little (like about 1/2 teaspoon per large glass of water) white or red wine vinegar in your glass of water helps your liver handle the hot weather.

Eggplant Parmigiana

From: “Savannah Collection” by Martha Giddens Nesbit

Serves: 8

Ingredients:

2 small eggplants, peeled and sliced into 1/2-inch circles

Salt

2 cups cottage cheese

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

1 clove garlic, squeezed through a press (if using commercial spaghetti sauce)

1/2 cup olive oil, approximately

2 cups tomato sauce (recipe follows) OR commercial meatless spaghetti sauce

10 ozs. grated mozzarella cheese

Directions:

1. Salt sliced eggplant and allow it to drain for about 30 minutes. Rinse and pat dry with paper towels.

2. In small bowl combine cottage cheese, eggs, Parmesan cheese and parsley. I used commercial spaghetti sauce so I squeezed 1 clove of garlic through a garlic press into the cheese mixture for added flavor. Set aside.

3. In large, nonstick skillet, heat oil and fry eggplant until lightly browned on both sides. At first the eggplant will soak up the oil, but as it cooks, the oil will release. When browned, drain on paper towels.

4. Use a 9x13-inch shallow baking dish for making a one- layer casserole or an 8x8-inch dish for two layers. Begin by spreading the spaghetti sauce on the bottom of the dish, all of it for single layer casserole or half the remaining ingredients if you’re making two layers.

Layer cooked eggplant slices over sauce then spoon cottage cheese mixture over eggplant, spreading it out as evenly as you can. Top with grated mozzarella cheese. Repeat layers, beginning with tomato sauce if making a double layer and ending with mozzarella.

5. Bake in 400-degree oven for 30 minutes or until browned and bubbly. Let stand 5 minutes before serving.

Tomato Sauce

From: Recipe is from “Savannah Collection”

Makes: about 4 cups of sauce

Ingredients:

1/2 cup olive oil

1 onion, chopped

2 garlic cloves, pressed or minced (I love a lot more!)

2 (16-oz.) cans Italian plum tomatoes

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. salt

1/2 cup cleaned and chopped parsley

Directions:

1. Sauté onion and garlic in olive oil. Add other ingredients.

2. Cover and cook, stirring often, for about 30 minutes. Use in eggplant dish, or freeze for later.

Recipe: Shrimp and Grits

Image by frs via Flickr

From Denny: Shrimp and Grits is a favorite comfort food here in Louisiana! Here is their version of this simple dish from the Grillroom Restaurant.

Roasting Grits for Fuller Sophisticated Flavor

As to making grits, we love Quaker Quick Grits (never instant). Then, in a dry saucepan on medium heat I dry roast the raw grits. This is great for those who want to reduce gluten in their diet or may be non-insulin diabetics, eager to reduce too much starch in a favorite food. Dry roasting is great for using for most grains to accomplish that goal.

Don't over roast the grits or too much starch is burned off and then they won't stick together properly when cooking. If you do over roast them you can add raw grits to the boiling water to help pull it together. It's a fix but not as good as doing a lighter roasting. I go for the smell to tell me when it's roasted perfectly. It begins to lose the raw smell and develop that savory nutty scent of roasting.

Make sure the water is already boiling as the grits roast quickly and can burn if you are not ready to empty them into the cooking pot. Pour in a sifting motion and whisk the dry roasted grits into the boiling salted water. Make sure you use a wire whisk as you add the grits to the boiling water so you won't get any lumps. Then I add some clarified butter to the cooking grits. That's for the plain version.

To spice it up for a late breakfast, lunch or dinner meal I add some garlic powder, turmeric (turns it yellow for a festive look, especially on a white plate, and turmeric spice gives it a slight curry flavor), a bit of Cajun seasoning (a light touch as it is salty), some favorite chili powder and voila! yummy! You can always add your favorite cheese and turn it into Cheese Grits.

For the non-Southerners who are asking "what the heck is a grits cake?": What this restaurant is doing for the grits cake portions is pouring hot grits to cool in portion size shapes. Cooled grits are often cut into portions and fried or baked to heat for another dish. It's a great way to use up leftover grits. Of course, the ducks from the tiny pond in our back yard - otherwise known as the Locust Brothers when it comes to leftovers like grits - usually demand their grits meal for the day because they so love it! They also love cat food... :)

Shrimp and Grits


From: the Grillroom


Ingredients:

6 shrimp each, 16 to 20 count size

1 ounce olive oil blend

1 each grit cake portion

1/2 Tablespoon Cajun seasoning

2 ounces white wine

4 ounces oyster BBQ butter

2 ounces pepper mix

1 ounce Cajun tasso ham, 1/4" x 1/4" diced

1/2 teaspoon salt and pepper mix

1 teaspoon parsley, chopped

1/4 teaspoon Cajun seasoning

1 each lemon wedge

1 each thyme sprig

Directions:

Place the grit cakes in the oven to heat throughout.

Heat a saute pan over high heat and add the oil.

Add the shrimp, peppers, onions, and ham. Season with 1/2 Tbsp. of Cajun seasoning and the salt and pepper mix. Saute briefly. Add the white wine and reduce until dry. Add the BBQ oyster butter and bring to a boil. Reduce the heat to a simmer and cook until the shrimp are cooked throughout.

Bank the grit cake pieces off of each other in the center of a square plate. Pour the saute mixture over the top of the grits, arranging the shrimp so they are on top.

Garnish with the chopped parsley, thyme sprig and the lemon wedge


Cajun cuisine, Shellfish, Shrimp and Grits, Fish and Seafood, Olive oil, Cook, Home, Grits, Shrimp, Barbecue, BBQ, Chili powder, Cajun

Recipe: Lighter Simple Summer Seafood Gumbo

Photo from 2theAdvocate.com

From Denny: This summer version of beach vacation gumbo was featured in our local newspaper in this week's food section. The family dilemma was there were a lot of people to feed for each meal, fifteen to be exact. The cooks did not have a lot of time to cook and also wanted to take advantage of the fresh seafood as they were vacationing in Florida. It would have been a culinary sin not to enjoy the local freshest seafood! :)

So, they came up with some shortcuts for cooking gumbo using some convenience foods. They also thinned the roux (nothing like the traditional excessively thick New Orleans roux you will get in every tourist restaurant in New Orleans) to lighten the feel of it for the heat of the summer. Sometimes, when you have been at the beach all day the last thing you want to eat is food that is too heavy on spices, heat or texture.

The cooks saved time and heat in the kitchen by using a prepackaged powdered roux and gravy mix. As per their advice, "As with any thickening agent, always stir it with cool liquid before adding it to a skillet or gumbo pot to prevent clumps from forming."

They also saved time again by using pre-chopped bag of Creole seasoning mix of onions, bell peppers and celery. Make sure you check the date for optimum freshness of this kind of convenience food.

OK, this is where I'd draw the line and chop my own. Why? Because vegetables lose their energy quickly and start leaching water, breaking down within an hour or so of chopping them. So, yeah, I'd take the time here to chop my own; the flavor will be a lot more intense and wonderful if you do!

Use low-sodium chicken broth as seafood has enough natural salt on its own.


Lighter Simple Summer Seafood Gumbo

From: Tracey Koch

Yield: Serves 6

Ingredients:


4 Tablespoons canola oil

3 cups chopped Creole seasoning blend of onions, bell peppers and celery

1/2 cup instant roux and gravy mix (I use Zatarain’s or Tony Chachere’s)

8 cups low-sodium chicken broth

Salt and pepper, to taste

1 teaspoon gumbo filé, if desired

2 pounds medium shrimp, peeled and de-veined

1 pound fresh claw crabmeat or half claw and half lump

1 pound raw, shucked oysters (optional)

Cooked rice


Directions:

1. In a large stock pot, heat the oil and sauté the vegetables over medium-high heat for 4 to 5 minutes or until translucent.

2. In a separate bowl, whisk together the roux and gravy mix with the chicken broth until all of the mix is dissolved.

3. Pour the broth into the stock pot and bring to a boil, stirring constantly, then reduce heat and simmer for 20 minutes, seasoning with salt and pepper to taste. Add filé, if desired.

4. Add shrimp, stir and cook for 5 minutes, then fold in crabmeat, stirring occasionally. Stir in optional oysters, at this point. When shrimp are uniformly pink, the seafood is cooked, and the gumbo is ready to serve.

5. Ladle over hot, cooked rice.

Kitchen Helpers: Kids can help out in several ways with this dish. They can measure the ingredients, whisk together the gravy mix, pick through the crabmeat for shells and even help peel the shrimp. Just make sure they wash their hands well before and after handling raw seafood.

From Denny: They suggested a simple Greek salad to round out the meal. Besides, all those raw veggies like tomatoes, lettuce and cucumbers are cooling to your liver which, in turn, will cool down your body from a hot day in the beach sun. Win-win!

Summer Greek Salad

From: Tracey Koch

Serves: 6

Ingredients:

1 head butter lettuce or mixed greens

1 cup grape tomatoes, halved

1 small cucumber, diced

1/2 cup kalamata olives

Greek dressing:

1 clove minced garlic

1/4 cup lemon juice

1/2 cup olive oil

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. dried oregano

1/4 tsp. dried mint

Directions:

1. Toss lettuce, tomatoes, cucumbers and olives in a large salad bowl.

2. In a smaller bowl, whisk together garlic, lemon juice, oil, salt, pepper, oregano and mint until all ingredients are uniformly incorporated.

3. Add dressing to salad according to taste and toss.

4. Serve immediately.

Kitchen helpers: Younger children can help measure the dressing ingredients and toss the salad, and older ones can make it by themselves.

Recipes: Fresh Summer Tomatoes!

Heirloom Tomatoes, click on the image to take you directly to the photo to better read the names of the varieties Image via Wikipedia

From Denny: We love tomatoes at our house! They are so versatile, and, right about now for the rest of the summer, they are also affordable. Tomatoes are a healthy food, full of vitamins A and C as well as the antioxidant lycopene.

Some people who find red tomatoes too strong a taste would enjoy the more mellow yellow version. Another alternative is to buy the red tomatoes before they ripen - as green tomatoes! Here in the South we have a long tradition of fried green tomatoes. All you do is slice the green unripened tomatoes into thick slices. Then dredge them in an egg wash and yellow cornmeal, seasoned with your favorite spices - we like lots of garlic powder and Cajun seasonings at our house - and saute in a bit of oil in a cast iron skillet and out comes an awesome dish! Easy!

Today I'm featuring a couple of tomato recipes: Tomato Basil Pie and Heirloom Tomato Salsa, enjoy!



Tomato Basil Pie

From: “Cooking & Gardening with Dianne” by Dianne Cage (featured in the Comfort Food From Louisiana Amazon store, just click on the title)

Makes: one (9-inch) pie


Ingredients:

1 prepared pie crust

3 or 4 medium tomatoes, sliced fairly thick

Salt

2 Tablespoons fresh basil, chopped

1 cup grated mozzarella cheese

1 cup grated sharp Cheddar (suggestion: use only 1/2 cup Cheddar plus 1/2 cup Parmesan)

1/2 - 1 cup mayonnaise (suggestion: if you are not a huge fan of mayonnaise or the calories try using only 1/2 cup as that is just enough to bind everything without excess)

1/2 teaspoon red pepper, or to taste

Freshly ground black pepper

Directions:

1. Brush bottom of pie crust lightly with butter and bake in preheated 400-degree oven for 5-6 minutes. Remove from oven, cool 5 to 10 minutes.

2. Place tomato slices in bottom of crust and sprinkle chopped basil over tomatoes.

3. In separate bowl, blend cheeses, mayonnaise, red pepper and a sprinkle of black pepper. Pat on top of tomato-basil and with the back of a spoon, lightly spread over top.

4. Put back into preheated 400-degree oven for about 20 minutes and top is lightly browned. Tomatoes will just be heated through. Serve warm.

*****



Heirloom Tomato Salsa

From: “Fresh Every Day — More Great Recipes From Foster’s Market” by Sara Foster with Carolynn Carreno (featured in the Comfort Food From Louisiana Amazon book store - just click on the title)

Makes: 3 to 4 cups.

From the author: “I make this salsa in big batches because it’s good on so many things: scrambled eggs, chicken sandwiches, in wraps with leftover meat and, of course, with chips. I make it with many kinds of heirloom tomatoes because I love all the shapes and colors together. If you can’t find heirlooms, don’t worry. The point is just to have good, garden-ripe tomatoes.”

Ingredients:

2 pounds mixed tomatoes (4 to 5 medium), cored and diced

1 small red onion, minced

2 jalapeño peppers, cored, seeded and minced

2 garlic cloves, minced

1 teaspoon crushed red pepper flakes

Grated zest and juice of 1 lime

2 Tablespoons olive oil

2 Tablespoons white vinegar

1 Tablespoon sugar

1/4 cup chopped fresh cilantro or parsley

Sea salt and freshly ground black pepper

Directions:

1. Place the tomatoes, onion, jalapeño peppers, garlic, red pepper, lime zest and juice in a large bowl as you prepare them. Drizzle with olive oil and vinegar. Sprinkle with the sugar, cilantro, salt and pepper and toss gently to combine. Taste and adjust seasoning.

2. Cover and refrigerate for at least 2 hours to marry the flavors before serving the salsa. It will keep for up to 1 week; the tomatoes will release some juices, but the flavor is just delicious.

Recipe: Refreshing Easy Gazpacho!

Gazpacho Version with Cucumber Image by Marco Veringa via Flickr

From Denny: In this triple digit summer heat wave we all could use something cooling like gazpacho - and it's so healthy! Did you know that tomatoes alkalize your blood? Did you know that cucumbers and tomatoes both cool your liver that in turn cools your body in this heat?

Varieties of gazpacho are practically endless. Here's one faster convenience food version that uses that yummy Spicy Hot V-8 juice that does most of the work for you.

Summertime Gazpacho

From: “Culinary Secrets” by Margo Bouanchaud Hayes and Mary Ann Monsour (featured in the Comfort Food From Louisiana Amazon store, just click on the title)

Makes: 6 cups

Ingredients:

3 medium tomatoes, peeled and chopped

1 clove garlic, minced

3 cups Spicy Hot V-8 Juice, divided

2 Tablespoons fresh lemon juice (I've used bottled lemon juice and haven't died of embarrassment from it)

1 Tablespoon Worcestershire sauce

1/4 cup olive oil

2 Tablespoons red wine vinegar

1 cup finely chopped yellow bell pepper

1 cup peeled and finely chopped cucumber

Salt and freshly ground black pepper

Garnish:

Avocado, peeled and cubed

Sour cream (I find no-fat version just as tasty)

Directions:

1. Process tomatoes and garlic in bowl of food processor.

2. Gradually add half of the V-8 juice and process until smooth.

Then add lemon juice, Worcestershire sauce, olive oil and vinegar.

3. Pour mixture into another container, and add the bell pepper and cucumber. Stir well.

4. In batches, purée about three-fourths of the mixture until smooth. (Leave the last fourth unprocessed to have the contrasting texture).

5. Mix in the remaining V-8 juice, combining with the puréed batches and the unpuréed. Season to taste.

6. Serve well chilled, garnished with avocado and sour cream.

Recipe: Simple Eggplant Parmigiana

Image via Wikipedia

From Denny: How about a simple recipe of Eggplant Parmigiana? Light foods like this are great in this summer heat, easy and faster to digest than heavy meats.

Did you know that tomatoes are cooling for your liver? Why is that important? Cool your liver; cool your body! A win-win in this summer heat!

Same goes for foods like cucumbers and vinegars. A little (like about 1/2 teaspoon per large glass of water) white or red wine vinegar in your glass of water helps your liver handle the hot weather.

Eggplant Parmigiana

From: “Savannah Collection” by Martha Giddens Nesbit

Serves: 8

Ingredients:

2 small eggplants, peeled and sliced into 1/2-inch circles

Salt

2 cups cottage cheese

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

1 clove garlic, squeezed through a press (if using commercial spaghetti sauce)

1/2 cup olive oil, approximately

2 cups tomato sauce (recipe follows) OR commercial meatless spaghetti sauce

10 ozs. grated mozzarella cheese

Directions:

1. Salt sliced eggplant and allow it to drain for about 30 minutes. Rinse and pat dry with paper towels.

2. In small bowl combine cottage cheese, eggs, Parmesan cheese and parsley. I used commercial spaghetti sauce so I squeezed 1 clove of garlic through a garlic press into the cheese mixture for added flavor. Set aside.

3. In large, nonstick skillet, heat oil and fry eggplant until lightly browned on both sides. At first the eggplant will soak up the oil, but as it cooks, the oil will release. When browned, drain on paper towels.

4. Use a 9x13-inch shallow baking dish for making a one- layer casserole or an 8x8-inch dish for two layers. Begin by spreading the spaghetti sauce on the bottom of the dish, all of it for single layer casserole or half the remaining ingredients if you’re making two layers.

Layer cooked eggplant slices over sauce then spoon cottage cheese mixture over eggplant, spreading it out as evenly as you can. Top with grated mozzarella cheese. Repeat layers, beginning with tomato sauce if making a double layer and ending with mozzarella.

5. Bake in 400-degree oven for 30 minutes or until browned and bubbly. Let stand 5 minutes before serving.

Tomato Sauce

From: Recipe is from “Savannah Collection”

Makes: about 4 cups of sauce

Ingredients:

1/2 cup olive oil

1 onion, chopped

2 garlic cloves, pressed or minced (I love a lot more!)

2 (16-oz.) cans Italian plum tomatoes

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. salt

1/2 cup cleaned and chopped parsley

Directions:

1. Sauté onion and garlic in olive oil. Add other ingredients.

2. Cover and cook, stirring often, for about 30 minutes. Use in eggplant dish, or freeze for later.

Recipe: Chicken Mole Poblano

From Denny: Tyler Florence is one of my favorites over at Food Network. He works fast in the kitchen and he is able to easily teach as he is working quickly - quite the combination! He also is not judgmental and is so flexible he can work with anyone. Here is his recipe using chocolate in a savory dish from his show on Flavors of Central America.

Chicken Mole Poblano

From: Recipe courtesy Tyler Florence @ Food Network

Prep Time: 25 min
Inactive Prep Time: 30 min
Cook Time: 45 min
Level: Intermediate
Serves: 4 to 6 servings

Ingredients
Mole sauce:

2 dried ancho chilies, stemmed and seeded

2 dried anaheim chilies, stemmed and seeded

2 dried chipotle chilies, stemmed and seeded

1/4 cup golden raisins

1/4 cup whole almonds

1/4 cup sesame seeds

1 tablespoon whole black peppercorns

1 cinnamon stick, preferably Mexican, broken in pieces

1 tablespoon dried oregano, preferably Mexican

4 sprigs fresh thyme, leaves only

3 tablespoons extra-virgin olive oil

2 onions, sliced

3 cloves garlic, chopped

2 serrano peppers, stemmed and seeded

6 plum tomatoes, chopped

2 ounces bittersweet chocolate, preferably Mexican, chopped

1 capon or large chicken, cut into 10 pieces

1 lemon, juiced

Kosher salt and freshly ground black pepper

5 tablespoons extra-virgin olive oil

2 cups chicken stock

1 onion, thinly sliced

4 radishes, thinly sliced

1 lime, juiced

Cilantro leaves, for garnish

Cooked white rice, for serving

Directions
For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender.

In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.

Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

Recipe: Portobello Mushroom Sandwiches with Arugula and Balsamic Aïoli

Cover via Amazon

From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!

And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.

From: “Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling”

Serves: 6

Aïoli:

1/3 cup mayonnaise

2 tbls. balsamic vinegar

1 tsp. kosher salt

1 tsp. minced garlic

Marinade:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tbls. finely minced shallot

1 tsp. minced garlic

1 tsp. kosher salt

1/2 tsp. black pepper

6 large portobello mushrooms, cleaned, stems and black gills removed

Kosher salt

Freshly ground black pepper

6 Kaiser rolls, cut in half

2 ozs. arugula, trimmed, rinsed and dried

Directions:

1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat.

4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.

Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.

5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.

Recipe: Mambo Italian Hummus

Another version of Hummus with pine nuts Image via Wikipedia

From Denny: Folks from Lebanon moved to Louisiana a good 150 years ago, with some additions in the past few decades. Locals here love their Lebanese food as much as the Cajun cuisine and there are plenty of small family restuarants to prove it true!

Heidi Chustz, a local nutritionist recently featured in our local newspaper had this to say about the health benefits of cooking with fresh herbs:

• Mint — Soothes digestive tract and reduces the severity and length of stomach aches. The antifungal properties of mint are thought to play a role in the treatment of asthma and other allergy conditions. It may prevent some cancers such as colon, skin and lung cancer.

• Lemon grass — Studies have shown that lemon grass has antibacterial and antifungal properties. Mixed with pepper, it’s a home therapy for menstrual troubles and nausea. When drinking it as a tea, it can be an effective diuretic.

• Oregano — Known to have strong antibacterial properties.

• Parsley — Excellent source of some nutrients, such as vitamin C, vitamin A, folic acid and iron, that are important in preventing many diseases.

• Basil — Oil in basil has been shown to inhibit growth of several types of bacteria, many of which have become resistant to antibiotics. It is a good source of vitamin A and magnesium.

She does caution the following for those with compromised immune systems and old age:

"Anyone who is taking cardiac medications, diuretics, calcium channel blockers, blood pressure medications, psychotherapeutic medications, diabetes medications and certain over-the-counter medications to talk to their doctors, pharmacists and dietitians regarding possible drug-herb interactions."

Aside from that herbs are fabulous for your health and a tasty joy to add to your every day cooking!


Mambo Italiano Hummus

From: Rebecca Mason

Serves: 8

Ingredients:

2 cans cannellini beans

Juice of 1 large lemon

1/4 cup chopped parsley

2 tbls. chopped fresh oregano

1/3 cup chopped sun-dried tomato

1/2 cup extra virgin olive oil

Salt and pepper, to taste

Sprig of fresh oregano

Directions:

1. Purée beans in food processor until smooth; add lemon juice while processing beans.

2. Remove from processor and put in bowl and set aside.

3. Purée herbs and sun-dried tomato in processor. Slowly add oil until it makes a loose paste.

Recipe: Okra and Tomatoes

Another version of Okra and Tomatoes yummy marriage using whole pods unsliced Image via Wikipedia

From Denny: OK, this is so Southern and well-loved in Louisiana too! I love okra and tomatoes when done right. I use dark brown sugar and Worchestershire sauce and balsamic vinegar in addition to the usual garlic, fresh parsley or coriander, a little ground cloves for sweetness, a little smokey chili pepper from New Mexico, and clarified butter or canola oil that reflect my international travel and living abroad.

This is from the Southern Recipe Restoration Project over at the Atlanta Journal-Constitution where they are preserving Southern food heritage. I applaud their project! What could be better than making sure the next generation gets to enjoy satisfying soul food? :)

This is a version of Okra and Tomatoes from an Italian-American who grew up in Florida. This dish has many variations throughout the South just like Gumbo.

Okra was brought to Louisiana centuries ago by African slaves bringing the seeds from home, planting and cultivating the plants. Over time the African crop grew in popularity and is popular today. Make sure you DO NOT cut the okra into slices until just before you are ready to start cooking them as okra has a, well, slimy quality to it when improperly cooked (like in boiling). The key is to keep it dry by cooking fast as soon as its cut. I'll use canned diced tomatoes when the fresh are not available.

I'll make a meal of this dish with just a piece of buttered sourdough or ciabatti toast on the side!

Feel free to contact the newspaper to contribute your recipe to the Southern Food Restoration Project!

From: Southern Recipe Restoration Project
Atlanta Journal-Constitution

"The contributor: Patricia Thomas, a journalism professor at the University of Georgia since 2005 and a native of the small Central Florida town of Dunnellon.

The story: Patricia Thomas’ grandmother, Olivia Toffaletti Shuman, combined her Central Florida upbringing with her Italian heritage with delicious results. She showed Thomas' mother, Leatrice Shuman Haffner, how to make this dish. Her mother, in turn, wrote it down for Thomas.

Recipe tester and chef Virginia Willis loved its Italian undertones, noting that it’s very important not to cut the okra until the last minute to prevent it from becoming too slimy."

Hands on time: 25 minutes
Total time: 45 minutes
Serves: 6

Ingredients:

3 tablespoons olive oil, divided

1 medium onion, diced

1 pound fresh okra, washed

1 tablespoon apple cider vinegar

1/4 cup water

2 cloves fresh garlic, chopped

2 large tomatoes, peeled and chopped

3/4 teaspoon salt

1 teaspoon granulated sugar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

2 tablespoons freshly chopped basil


Instructions:

Heat 2 tablespoons of olive oil in a large skillet with a tight-fitting cover. Add onion and cook over medium heat until translucent. While onion cooks, remove caps and cut okra crosswise into 1-inch pieces.

Add okra to pan all at once, shake pan or stir gently to mix with onion, and immediately add vinegar and 1/4 cup water. Cover and immediately reduce heat. (The goal is to steam the okra gently until just tender, 15 to 20 minutes.)

When okra is tender, push to one side of the pan and increase heat to medium-high. Add the remaining 1 tablespoon olive oil and the garlic, stirring gently until fragrant.

Add tomatoes, salt, sugar, black pepper, pepper flakes and basil. Heat for less than 1 minute, just long enough to heat the tomatoes through, then gently fold together with the okra. Taste and adjust for seasoning with salt and pepper and serve immediately.

Notes: Share your own heirloom recipe

You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

Nutrition:

Per serving: 162 calories (percent of calories from fat, 44), 3 grams protein, 21 grams carbohydrates, 3 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 641 milligrams sodium.

Recipe: Chicken Vegetable Casserole with Shells Pasta

From Denny: This is an easy weekend casserole the whole family and friends who drop by unexpectedly can enjoy!

From: Atlanta Journal-Constitution

The contributors: La Tarsha Mills-McKie of College Park and her mother, Blanche Mills of East Point, Georgia.

Hands on time: 20 minutes
Total time: 1 hour
Serves: 6


Ingredients:

3 skinless, boneless chicken breast halves (or 4 thighs)

1 quart chicken broth

1 tablespoon olive oil

8 ounces sliced crimini mushrooms

1 red bell pepper, sliced

1 cup frozen peas

8 ounces medium shells

Salt and pepper to taste

1 (10 3/4-ounce) can condensed cream of celery soup

4 ounces grated Parmesan cheese


Instructions:

Place chicken in a pot and cover with broth. Bring to a boil, then reduce the heat and cover. Simmer for 15 to 20 minutes, or until chicken is cooked through. Remove chicken from pot and cool slightly, then cut into small cubes. Set aside 1 cup broth.

Meanwhile, in a large sauté pan, heat olive oil over medium-high heat. Add mushrooms and sprinkle lightly with salt and pepper. Sear, without stirring for 3 to 4 minutes, until lightly browned. Then stir the mushrooms and cook an additional 2 minutes. Add bell pepper and cook 3 more minutes. Remove from heat, stir in peas and set aside.

Preheat oven to 350 degrees. Cook the shells in the remaining broth or in a fresh pot of salted, boiling water. When the pasta is cooked, drain. Combine cooked pasta with chicken, condensed soup, vegetables and reserved cup of broth; season to taste with salt and pepper. Transfer to a lightly greased 2-quart casserole or 9-by-13-inch baking dish. Sprinkle with cheese. Bake about 20 minutes, or until the cheese is lightly browned.

Nutrition:

Per serving: 411 calories (percent of calories from fat, 26), 36 grams protein, 40 grams carbohydrates, 3 grams fiber, 12 grams fat (5 grams saturated), 53 milligrams cholesterol, 1,050 milligrams sodium.

Recipe: Italian Stuffed Steaks (Braciolini)

From Denny: Italian comfort food reigns supreme in Louisiana too! This is an old dish still popular today. It takes a while to make, can be done in stages, and is usually reserved for special gatherings or holidays. Long on presentation!

From: 2theadvocate.com

"Like most heritage recipes, each family adds its own special touches, which came from previous generations.

Most of the bracioline dishes in our area are stuffed with a combination of ham, prosciutto (ham of Parma), bread crumbs, cheese, parsley, salami or sausages. Some wrap the meat around whole hard-cooked eggs. Grace Guarisco slices the eggs, and her in-laws never use eggs. They wrap the meat around diced potatoes.

The recipe I’m preparing in the photo is from the late Mona Drago. She taught me to make her version of Braciolini and Tomato Gravy years ago for a Food Focus show. Her steak is stuffed with prosciutto, salami, pepperoni, cheese, bread crumbs and whole hard-cooked eggs.

The meat is thin-cut beef, top or bottom round, steaks. Ask the butcher to cut the steaks between ø and ‰ inch thick. You will find that some recipes call for veal, but most suggest round steak.

This is not a complicated recipe; it just takes time to cook the gravy and the meat. As long as you can wrap the meat around the stuffing and secure it with cotton string, you have it made. The Tomato Gravy is cooked slowly for 3 to 4 hours before it is poured over the meat. Then it cooks with the Bracioline for 2 to 2-1/2 more hours. Yes, it takes time, but it’s worth the effort."

By food writer Corinne Cook

Mona’s Braciolini (Stuffed Steaks With Three Meats and Cheese)

From: Mona Drago

Serves 12-14. Recipe can be halved.


Ingredients:

Meat:

3 round steaks sliced thin (get the butcher to cut them less than &permil-inch thick)

1/2 lb. prosciutto (Italian ham), thinly sliced (substitute regular ham if you cannot find the prosciutto)

1/2 lb. salami, thinly sliced

1/2 lb. pepperoni, thinly sliced

1 cup grated mozzarella cheese

Italian bread crumbs

5 or 6 hard-cooked eggs

4 strips bacon

Tomato Gravy (recipe follows)

Directions:

1. Overlap the round steaks a little on each other, then pound the meat well with the flat side of a meat mallet.

2. Layer the ham, then the salami, pepperoni, cheese and bread crumbs.

3. Line the boiled eggs on one end and holding the meat and filling together as you start, roll up jellyroll style.

4. Tie securely with cotton string.

5. Place bacon over the top of the meat. Pour Tomato Gravy over the meat and cook at 350 degrees for 2-1/2 to 3 hours, depending on the size of the steak.

Tomato Gravy

Ingredients:

1 large onion

2 to 4 cloves garlic, minced

3 or 4 ribs celery, chopped

1/3 cup olive oil

1 (12-oz.) can tomato paste

3 tbls. sugar

1 (28-oz.) can tomato purée or 2 (16-oz.) cans whole tomatoes, cut up

Salt, black pepper and red pepper, to taste

Oregano, to taste

Sweet basil, to taste

2 or 3 bay leaves

1/4 tsp. dried thyme

Cooked pasta


Directions:

1. Cook onions, garlic and celery in olive oil until vegetables are tender. Add tomato paste and sugar. Fry this until it begins to hold together and is a nice rich color, about 15-25 minutes.

2. Fill the tomato paste can with water and add 2 cans of water to the tomato mixture. Cook for about 15 minutes then add tomato purée and seasoning. Add 2-30 quarts of water and cook slowly, covered, for at least three hours or until slightly thickened. If mixture gets too thick, thin with a little more water.

3. Pour over prepared meat and bake in 350-degree oven for 2 to 3 hours, depending on size of steaks.

4. To serve, remove string, cut meat into slices and serve over cooked pasta with added gravy over the top.

*****

Another version of Italian Stuffed Steak:

Siracusa Bracioline

From: Grace Siracusa Guarisco

Serves 4.

Note: This is enough steak and filling for 1 bracioline. Double or triple these ingredients if serving more and wrap each separately.

Ingredients:

1 to 1-1/4 lbs. thin-cut top or bottom round steak (slightly less than &permil-inch thick)

Salt, black pepper and red pepper

2 to 4 slices thin-sliced ham

4 pieces sliced bacon, fried crisp and crumbled

2 sliced hard-cooked eggs

1/4 cup shredded Parmesan cheese

1/4 cup Italian-style seasoned bread crumbs

2 tbls. chopped fresh basil or parsley

Olive oil for browning

Italian Tomato Sauce (recipe follows)

Directions:

1. Season meat, which has been pounded into rectangle about 1/4-inch thick, to taste with salt, black pepper and red pepper. On top of steak, layer ham, then crumbled bacon, sliced hard-cooked eggs. Sprinkle with Parmesan cheese and seasoned bread crumbs. Those amounts need not be exact. Sprinkle with either chopped fresh parsley or fresh basil.

2. Roll up tightly, jellyroll style, and tie securely with cotton string to secure stuffing. Brown meat, on all sides, in large heavy pot in about 1/3 cup olive oil.

3. Pour cooked Italian Tomato Sauce over stuffed steak and cook for about 2 hours. Do not overcook or steak will fall apart instead of slicing nicely.

Italian Tomato Sauce

This is enough sauce for three (1- to 1-1/4-lb.) braciolini.

Ingredients:

1/4 cup olive oil

1 large onion, chopped

2 or 3 cloves garlic, chopped

1 (28-oz.) can crushed tomatoes

1 (12-oz.) can and 1 (6-oz.) can tomato paste

6-3/4 cups water

1 tsp. salt

1/4 tsp. black pepper

1/4 tsp. red pepper flakes

1 tsp. dried basil

1/4 tsp. oregano

Pinch of ground cinnamon

2 to 3 tbls. sugar

4 to 5 leaves of fresh basil, coarsely chopped

1-1/2 to 2 lbs. pasta

Directions:

1. In heavy pot, sauté onion in olive oil until almost tender. Add the garlic after the onions have cooked awhile. Add crushed tomatoes and tomato paste.

2. Cook tomato mixture, while stirring constantly, until it’s a deep red, about 15 minutes.

3. Add water, salt, pepper, red pepper flakes, dried basil, oregano, cinnamon and sugar. Cook slowly, covered, for 3 to 5 hours.

4. Right before serving add the fresh basil.

5. Pour over prepared Bracioline and cook an additional 2 hours.

6. To serve, remove string, slice and serve over cooked pasta with extra sauce over the top.

Recipe: Grilled Shrimp with Chocolate Mole Poblano Sauce

From Denny: We love seafood because it is quick to prepare. Here's a new twist; pair grilled shrimp with a chocolate mole sauce! Anything chocolate works for me!

From: Southern Living Magazine, a wonderful resource recipe database.

Southern Living, "This recipe offers a creative savory use of Andrew Weil's "perfect" food: dark chocolate. The chocolate adds richness to the mole, a traditional Mexican sauce. Prepare the sauce a day ahead, and refrigerate so the flavors have time to develop. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months."

Ingredients:

2 pounds large shrimp, peeled and deveined

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups Mole Poblano (recipe follows)


Directions:

Heat a grill pan over medium-high heat.

Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano.

Note: Nutritional analysis includes 1/3 cup Mole Poblano per serving.

Yield: 6 servings (serving size: 1 skewer and 1/3 cup mole poblano)

CALORIES 230 (25% from fat); FAT 6.5g (sat 1.5g,mono 2.1g,poly 1.2g); IRON 3.7mg; CHOLESTEROL 230mg; CALCIUM 79mg; CARBOHYDRATE 10.1g; SODIUM 556mg; PROTEIN 32g; FIBER 1.3g

*****

Mole Poblano

If needed, add more water during the final 18 minutes of cooking to achieve the desired consistency.
This recipe goes with Shrimp with Mole Poblano

Ingredients:

2 ancho chiles, seeded

2 mulato chiles, seeded

1 pasilla chile, seeded

2 plum tomatoes

2 (6-inch) corn tortillas

1 (14-ounce) can fat-free, less-sodium chicken broth

Cooking spray

1/2 cup chopped onion

1 soft black plantain, cut into 1/4-inch slices

1/4 cup sliced almonds

4 garlic cloves, chopped

1 tablespoon unsweetened cocoa

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 1/4 cups water, divided

2 ounces dark chocolate, chopped

1 tablespoon fresh lime juice

3/4 teaspoon salt

Directions:

Heat a large nonstick skillet over medium-high heat. Add ancho, mulato, and pasilla chiles; cook 1 minute on each side. Place chiles in a medium bowl; cover with hot water. Let stand at room temperature 30 minutes; drain.

While chiles soak in hot water, place tomatoes in pan, and cook 6 minutes, browning on all sides. Remove from pan. Add tortillas to pan, and cook 1 1/2 minutes on each side or until browned. Place drained chiles, tomatoes, tortillas, and broth in a blender; process until smooth.

Heat pan over medium-high heat. Coat the pan with cooking spray. Add chopped onion, and sauté for 3 minutes. Add plantain, and sauté for 3 minutes or until browned. Add almonds and garlic; sauté for 1 minute. Stir in unsweetened cocoa, cumin, cinnamon, and cloves; sauté 15 seconds. Place onion mixture and 1/4 cup water in blender with chile mixture; process until smooth.

Place chile mixture, 1 cup water, and chocolate in pan; cook over medium heat, partially covered, 18 minutes, stirring occasionally. Remove from heat. Stir in lime juice and salt.

Wine note: The complex flavors of moles are a big challenge when it comes to wine. One style I like is fruity but dry rieslings. These have crisp acidity to counterbalance a mole's intense flavor, plus a touch of fruitiness that plays perfectly off the chiles. A great example: Chateau Ste. Michelle Riesling Cold Creek Vineyard 2003 from Washington's Columbia Valley ($17). -Karen MacNeil

Yield: 4 cups (serving size: 1/3 cup)

CALORIES 80 (30% from fat); FAT 2.7g (sat 1.1g,mono 0.7g,poly 0.4g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 23mg; CARBOHYDRATE 13.8g; SODIUM 219mg; PROTEIN 1.9g; FIBER 1.8g