* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until […]

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables […]

Preheat oven to 350F. Remove peel from plantains and slice them lengthwise in half. In a large saute pan, heat oil to medium hot and add plantains. Cook them until lightly browned on each side. Place them in a large baking dish and sprinkle sugar over all. Add cinnamon and cover with wine. Bake for […]

Preheat oven to 325 F (160 C). Peel halve and core the pears, keeping them in water which you have acidulated with half the lemon juice. Dissolve the honey in the water, add the other half of the lemon juice and bring to the boil. Transfer to an oven proof dish or pan large enough […]

Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic, cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to overnight)

* Cheese, Kefalotyri cheese is prefered, but if it is unavailable, Parmesan or Romano may be substituted. Peel eggplant and cut into 1/4 inch slices. Salt both sides heavily, let sit for 30 minutes. Pour cold water over eggplant and let sit for 10 minutes more. Squeeze the water out and blot dry with paper […]

Combine all ingredients, mix well and stuff into hog casing. You may split lengthwise and broil under medium heat, or pan fry until brown on all sides and well done.

Cook the pasta al dente and rinse with cool water. Drain the pasta well and put it in a mixing bowl. Add the remaining ingredients and mix thoroughly. Serve at room temperature or chilled.

-MARINADE – 2 ts Dark soy sauce 1 ts Shrimp paste 2 ts Cornstarch 2 ts Rice wine 1 lb Chinese broccoli 1 c Peanut oil; for deep-frying SAUCE 1/2 ts Shrimp paste 1 c Chicken stock 1/2 ts Satay sauce; -=OR=- 2 ts -chili bean sauce 1 ts Sugar 1 ts Dark soy sauce […]

Mix together all the ingredients & let sit for a while to allow the flavours to marry. Then use. * Or replace with wine vinegar ** I use Hungarian paprika, its sweeter than Spanish *** I use cayenne. You need the hot to contrast with the sweet.