Season’s
EATINGS
Holiday Cookbook 2019
Plath’s White Chicken Chili
What You Need: 1 Plath’s Smoked Chicken 1 Cup water 2 Cans Great Northern Beans (drained) 1/2 cup chopped Green Onion 1 jar Cherry Peach Salsa from American Spoon 1/2 cup Yellow Pepper (chopped) 1/2 cup Red Pepper (chopped) Garnish with Shredded Cheese, a dollop of Sour Cream and Tortilla Chips Pour your water into a soup pot on Medium heat and shred your chicken into the pot by hand. They do not have to be terribly small pieces because as it heats up the chicken will shred more naturally. Let that simmer for 10-15 minutes and then add the rest of your ingredients. Heat on Low for 30-60 minutes and add more water a 1/2 cup at a time if you prefer it a little more “soupy”. Serve with your choice of garnishments.
1913 •
105 Years
• 2018
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PLATH’S IS YOUR HOLIDAY MEAT HEADQUARTERS!
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2200 East Mitchell • at the corner of Mitchell & Division Roads • 231-348-8100
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Silken Chicken
A family meal that packs a light, flavorful punch! Serves 2 to 4 Some may assume light meals must be lacking flavor, but the following recipe for “Silken Chicken” from Madhur Jaffrey’s “Quick & Easy Indian Cooking” (Chronicle Books) is light and packs that familiar flavorful punch that endears Indian cuisine. For marinating the chicken: 4 boned, skinned chicken breast halves (about 11⁄4 pounds) 1⁄2 teaspoon salt 2 tablespoons fresh lemon juice 1⁄4 cup heavy whipping cream 1⁄2 teaspoon homemade garam masala (see below) 1⁄4 teaspoon cayenne pepper 1⁄4 teaspoon ground roasted cumin seeds (see below) 1⁄2 teaspoon paprika 1 clove garlic, peeled and crushed to a pulp 1⁄2 teaspoon peeled, finely grated fresh ginger
For sprinkling over the chicken: Salt and Freshly ground black pepper to taste A little homemade garam masala A little ground roasted cumin seed A little cayenne pepper 1 teaspoon dried mint flakes Generous squeezes of fresh lemon juice
Preheat the oven to its highest temperature and arrange a shelf in the top third of the oven. Cut 3 diagonal slits across the top of each piece of chicken breast, being careful not to cut all the way through and also not to go to the edge. Prick the chicken pieces with the sharp point of a small knife. Put them in a single layer in a large baking dish and rub both sides with the salt and lemon juice. Leave for 5 minutes. Meanwhile, combine the cream with the garam masala, cayenne, cumin seeds, paprika, garlic, and ginger in a bowl. Stir this mixture well and pour it over the chicken. Rub it into the meat and leave for 10 minutes. Lift the chicken pieces up (most of the marinade will cling to them) and place them down in a single layer in a shallow baking pan lined with aluminum foil. On top of each, sprinkle a little salt, black pepper, garam masala, ground roasted cumin seed, cayenne, dried mint, and lemon juice. Put into the top third of the oven and bake for 15 minutes, or until the chicken is just white all the way through. Serve immediately, minted side up. Garam Masala 1 tablespoon cardamom seeds 1 2-inch cinnamon stick 1⁄3 of one nutmeg
1 1 1
teaspoon black peppercorns teaspoon black cumin seeds teaspoon whole cloves
Place ingredients into a clean coffee or spice grinder and ground to a powder. To make ground roasted cumin seeds: Put 4 to 5 tablespoons of the whole seeds into a small cast-iron frying pan and set over medium heat. Stir the seeds and roast them over dry heat until they turn a few shades darker and emit a wonderful roasted aroma. Wait for them to cool slightly and then grind them in a clean coffee or spice grinder. Store in a tightly closed jar.
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Red Chili Braised Short Ribs
Prepare homemade ribs for the big game. Serves 8 -10 The Super Bowl is one of the most popular sports and entertainment events of the year. Many people celebrate with parties filled with friends and, of course, food. Hosts who want to feed and impress their guests with some homecooking for this year’s big game can try their hands at the following recipe for “Red Chili Braised Short Ribs” courtesy of “Jon Bonnell’s Texas Favorites” (Gibbs Smith). Red Chili Sauce 1 yellow onion, diced 2 ribs celery, diced 5 cloves garlic, peeled and chopped 1 tablespoon butter 3 cascabel chiles 3 guajillo chiles 3 pasilla chiles 1 ancho chile 2⁄3 cup dry red wine 31⁄2 cups chicken stock 11⁄2 teaspoons kosher salt 1⁄2 teaspoon cracked black pepper 1⁄4 teaspoon ground coriander 1⁄2 teaspoon sweet smoked paprika 1 cinnamon stick
Pinch of ground cumin 2 tablespoons tomato paste Short Ribs 8 to 10 thick-cut large beef short ribs 1 teaspoon salt 1 tablespoon vegetable oil 1⁄2 cup dry red wine
In a medium-size soup pot, sauté the onion, celery and garlic in butter until the onion softens. Remove the stems and seeds from the dried chiles and add them to the pot. Add the remaining sauce ingredients and cook for 1 hour at a light simmer, covered. Remove the cinnamon stick and puree the entire mixture until smooth, then strain out the solids and discard. Set the sauce aside. Season the short ribs with salt. In a Dutch oven, heat the vegetable oil on high heat and brown the shorts ribs over very high heat on all sides. Once the ribs are very brown, deglaze the pot with red wine, then pour in the Red Chili Sauce and cover with a tight-fitting lid. Place the pot in a preheated 250 F oven and cook for 5 hours. Once finished, the meat should be falling-off-the-bone tender and the sauce incredibly flavorful.5. Heat the remaining oil in a small saucepan and fry the onions until golden, then add them to the lentils. Reheat thoroughly and serve hot with rice.
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Finger-Lickin’ Shrimp
Flavorful shrimp makes an ideal app. Yields 12 bites The right appetizer can add style and substance to homecooked meals. Hosts who want to impress their guests with a delicious first course can try the following recipe for “Finger-Lickin’ Shrimp” courtesy of Bob Blumer’s “Surreal Gourmet Bites” (Chronicle). 3⁄4 cup best-available olive oil 2 tablespoons freshly squeezed lemon juice 2 cloves garlic, minced 2 tablespoons minced fresh Italian parsley 2 teaspoons minced fresh oregano or thyme or 1 teaspoon dried 12 colossal shrimp, shells on 1⁄2 cup kosher salt or coarse sea salt Preheat grill to medium-high heat. In a small bowl, prepare dipping sauce by whipping together 1⁄2 cup of the olive oil, the lemon juice, garlic, parsley, and oregano. Reserve. Using a paring knife, make a 1⁄4-inch incision down the backs of the shrimp. Devein them, but do not remove the shells. In a medium bowl, add remaining 1⁄4 cup olive oil and the shrimp. Toss the shrimp in the oil, then sprinkle salt overtop, and toss thoroughly so that the shrimp are coated in salt. Grill shrimp directly over the heat or pan cook for approximately 3 minutes per side, or until shrimp are opaque throughout. Serve with dipping sauce.
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Broiled Chili-Lime-Crusted Tilapia Fish makes a fast, convenient meal. Serves 4 Home cooks love fish because it is flavorful and often simple to prepare. Fish also does not take too long to cook, making it a perfect meal for busy professionals or families. 2 1 1 1 1 1 1⁄2 1⁄2 3⁄4
tablespoons olive oil, plus more for pan Juice of 1 lime (about 2 tbsp) tablespoon cornstarch tablespoon chili powder teaspoon ground coriander teaspoon ground cumin teaspoon dried oregano teaspoon garlic powder teaspoon onion powder teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper 4 fresh tilapia fillets Garnish: Lime wedges Torn fresh cilantro leaves Pico de Gallo (see below)
Place the oven rack in the top portion of the oven. Crack the oven door and preheat the broiler to high. Line a rimmed baking sheet with aluminum foil and lightly brush the foil with olive oil. In a shallow dish, combine the olive oil, lime juice, cornstarch, chili powder, coriander, cumin, oregano, garlic powder, onion powder, salt, and pepper. Whisk to blend. Dip both sides of each tilapia fillet into the spice mixture and use your fingers to coat evenly. Place the tilapia on the prepared baking sheet with the bottom facing up. Broil for 4 minutes, then carefully flip and cook for 4 to 5 minutes more, or until the fish flakes easily. Serve with lime wedges and torn cilantro or top with a few spoonfuls of Pico de Gallo. Pico de Gallo. Makes about 2 cups 3 plum (Roma) tomatoes, seeded and diced 1⁄3 cup finely diced red onion 2 scallions, sliced 2 tablespoons chopped fresh cilantro
1 1 1 1⁄2
tablespoons minced jalapeño teaspoon minced garlic Juice of 1⁄2 lime teaspoon olive oil teaspoon kosher salt
In a medium bowl, combine the tomatoes, red onion, scallions, cilantro, jalapeño, and garlic. Add the lime juice and oil, season with the salt, and stir to combine. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.4. Add this to the lentils, along with the turmeric and the salt. 5. Heat the remaining oil in a small saucepan and fry the onions until golden, then add them to the lentils. Reheat thoroughly and serve hot with rice.
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Cauliflower Popcorn Snack on something healthy. Yields 12 bites. Healthy snacks are a great way to quell hunger pangs without feeling guilty. The following recipe for “Cauliflower Popcorn” from Bob Blumer’s “Surreal Gourmet Bites” (Chronicle Books) is a sweet-tasting alternative to unhealthy snacks. 1 head cauliflower 4 tablespoons olive oil 1 tablespoon salt (or, for a salt-free alternative, Mrs. Dash table blend) Preheat oven to 425 F. Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil and salt. Toss thoroughly. Spread cauliflower on a baking sheet (line with parchment paper, if available, for easy cleanup). Roast for 1 hour, or until much of the floret has become golden brown. (That’s the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they will taste.) Turn 3 or 4 times during roasting. Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower, and serve immediately. Note: Raw cauliflower can be precut and refrigerated for up to 2 days in an airtight bag or a bowl of water. With minimal sacrifice, cauliflower can be cooked earlier in the day and reheated in a 450 F oven for 10 minutes.
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Slow Cooker Spiced Cranberry Pork
Give holiday meals a flavorful twist! Serves 8 The holiday season is rife with tradition. Family and friends often gather together around the dining room table to share conversation, memories and good food, making the holidays a special time of year. Home chefs looking to expand their culinary horizons can include this recipe for “Slow Cooker Spiced-Cranberry Pork,” courtesy of The Ohio Pork Council, on their holiday menus. Pork is a versatile protein that pairs well with the tart, Because of it, you are free to be whoever holiday-centric flavor of cranberries.
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Because of Amendment, it, you are free to be whoever Thanks to the First you can be whoever and and whatever whatever you want to be.you want to be. Learn more and celebrate your freedoms by sharing your videos, photos, stories and songs.
FREE TO SING, TO ASSEMBLE, TO ROCK, TO PRAY
1forall.us
Show us how free you can be.
Spicy Cheese Balls Satisfy with a simple, spicy app. Makes 35 to 40 Hosting often involves serving food, and the following recipe for “Spicy Cheese Balls” from A.J. Rathbun’s “Party Snacks!” (Harvard Common Press) is sure to please hosts who want to serve their guests an hors d’oeuvre that’s simple but spicy. 1 8-ounce package cream cheese, at room temperature 1 cup grated sharp cheddar cheese 1 teaspoon minced garlic 1 tablespoon chopped fresh parsley 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 1⁄2 teaspoon kosher salt 1 cup finely chopped walnuts 1. Put the cream cheese, cheddar, garlic, parsley, cayenne, black pepper, and salt in a food processor. Process for 5 to 10 seconds, until well blended. Scrape the mixture into a bowl, cover, and refrigerate for 1 hour. 2. Spread the chopped walnuts on a plate. Shape the cheese mixture into 35 to 40 small cheese balls, each about the size of a large marble. Roll each cheese ball in the walnuts, coating the outside (you may to press a little to ensure sticking). 3. Serve the cheese balls on a large platter. You can put a toothpick in each ball, but you could also surround them with crackers and let guests use their hands. It all depends on what kind of party you’re having.Reheat thoroughly and serve hot with rice.
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Warm Black Bean Salsa Impress guests with homemade salsa at your next soirée! Makes 3 cups Vegetarian dishes are often loaded with flavor, which might come as a surprise to those who do not adhere to vegetarian diets. In fact, many dishes that originated in India, a country known for its flavorful, spicy cuisine, are vegetarian dishes that are popular the world over, among vegetarians and meat-eaters alike. For those who want to try something simple, flavorful and vegetarian, the following recipe for “Lentils with Spinach” from Monisha Bharadwaj’s “India’s Vegetarian Cooking” (Kyle Books) checks all the boxes and will no doubt surprise those who feel the most flavorful dishes are those with meat. 3⁄4 cup yellow lentils (toor dal), washed 3 large handfuls spinach, chopped 2 tablespoons sunflower oil, divided 1 teaspoon coriander seeds 3 dried red chiles 1⁄4 cup freshly grated coconut 1 teaspoon tamarind concentrate, diluted in 1⁄4 cup water 1⁄2 teaspoon turmeric Salt, to taste 1 medium onion, sliced 1. Put the lentils and 11⁄2 cups of hot water into a saucepan and bring to a boil. Reduce the heat and simmer until the lentils are mushy, about 35 minutes. 2. In the meantime, place the spinach in a pot along with a little hot water and heat it for a couple of minutes. Add it to the lentils. 3. In a separate pan, heat half the oil and fry the coriander seeds until they turn dark, then add the chiles and coconut. Reduce the heat and stir for a couple of minutes. Remove from the heat, let it cool slightly, then tip it into a blender along with the tamarind and a few tablespoons of water and blend until you get a fine paste. 4. Add this to the lentils, along with the turmeric and the salt. 5. Heat the remaining oil in a small saucepan and fry the onions until golden, then add them to the lentils. Reheat thoroughly and serve hot with rice.
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