Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco. Pit, peel and chop avocados. Process with pureed mixture and add the third cup of broth. Process briefly to coarsely puree the avocado, leaving some chunks. Chill at least 2 hours. Just before serving, dice the […]

RINSE THE FISH BONES well under cold running water. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer. Cook for 10 minutes, skimming frequently. Add the rest of the ingredients and simmer for 1 hour. Remove the fish bones and vegetables with a slotted spoon. Strain the […]

Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just until clams pop open (5 to 10 minutes). When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish). Strain clam broth through a piece of dampened muslin […]

* Tomatoes should be peeled and sliced. +++++ ++++++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving.

Remove the rind from the bacon. Dice the bacon. Peel and cut up the potato and leeks. Slice the celery. Place the bacon and vegetables with the water in the saucepan. Season. Cover and simmer for 30 minutes. Separate the egg yolk from the white and mix the yolk with the milk. Remove the saucepan […]

Soak the dried mushrooms for at least a 1/2 hours. Squeeze must of liquid out and set aside. Chop mushrooms into small pieces. Keep 1/2 cup of the water. In a large diameter fry pan add about 3 tbs of olive oil under medium heat. Put in the dry penette. Sort of toast the penette […]

Preheat oven to 350 degrees. Rub lamb with a mixture of garlic, salt and pepper and rosemary. Heat 2 tablespoons butter in a large skillet. Saute meat slices over moderate heat until well browned on one side. Pour off excess fat from pan. Turn and brown other side. Remove and keep warm in ovenproof serving […]

Calories per serving: 92 Fat grams per serving: 0 Approx. Cook Time: 1:00 Cut up fruit into bite-sized chunks. Grind ginger and pepper. Add ketjap manis and lemon juice. Pour over the fruit and mix gently. Let stand an hour or more before serving.

*Clean and chop chitterlings. Heat oil in pan. When hot fry chitterlings and pork with garlic, paprika and pepper for 5 min. Blanche raisons, drain and add to pan with walnut puree. Add wine. Stir well and puree in blender until smooth. Serve over hot cooked spaghetti. Top with cheese.

Chopped cilantro, tomatillo slices and lime slices for garnish In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over medium-high heat. When oil is hot add one tortilla at a time; cook turning once, just until limp(about […]