This issue "T" 03-25-2010
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I
hope you enjoy the recipes!
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Index
1. Tarragon
Mustard Salmon Steaks Recipe
2. Texas Bean Dip
3. Three
Bean Salad Recipe
4. Touchdown
Tequila & Sangrita
5. Treasure Cake Recipe
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1. Tarragon Mustard Salmon Steaks Recipe
The everyday meal with a flair
From "Above &
Beyond Parsley... Food for the Senses,"
published in cooperation with your Daily InBox
newsletter.
INGREDIENTS:
4 salmon steaks
Fresh lemon juice
2-3 tablespoons olive oil Sauce:
1 tablespoon Dijon mustard
1 teaspoon sugar
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/4 cup olive oil
TO PREPARE:
For sauce: In a small bowl, combine mustard,
sugar, vinegar, parsley and tarragon. Blend well.
Slowly add olive oil, blending well. Set aside.
Brush salmon with lemon juice and olive oil. Place
under a preheated broiler for about 5 minutes.
Turn and broil for 5 minutes more or until translucent.
Spoon sauce over steaks and serve immediately.
NOTE: This piquant sauce is also wonderful served
with tuna. It may be made ahead of time and
refrigerated before using.
SERVES: 4
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2. Texas Bean Dip Recipe
Spice up the snack options
From the, "Houston
Junior League Cookbook," published in
cooperation with your Daily InBox newsletter.
INGREDIENTS:
1/2 pound butter
1/3 pound sharp cheese, grated
2 jalapeno peppers, chopped, plus a little juice
1 small onion, grated
1 clove garlic, crushed
1 can (15 oz.) Ranch Style beans (or beans in
chili-seasoned sauce) TO PREPARE:
Heat all ingredients, except beans, in double boiler
until cheese melts. Add beans which have been
pureed in blender. Serve hot in a chafing dish
with tostados.
YIELD: About 1 quart
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3. Three Bean Salad Recipe
Who knew beans could bring so much flavor?
From, "River
Road Recipes II... A Second Helping," published
in cooperation with your Daily InBox newsletter.
INGREDIENTS FOR SALAD:
1 (16-ounce) can green beans
1 (16-ounce) can wax beans
1 (15-1/2 ounce) can kidney beans
1 bell pepper
1 medium onion
INGREDIENTS FOR MARINADE:
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper, coarse grind
3/4 cup salad oil or olive oil
2/3 cup white vinegar or garlic wine vinegar TO PREPARE
SALAD:
Drain beans. Slice pepper in strips. Slice
onion thinly. Combine beans, pepper and onion.
TO PREPARE MARINADE:
Mix all ingredients. Add to vegetables and stir
well. Marinate several hours or overnight in
refrigerator. May garnish with artichokes.
SERVES: 8 - 10
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4. Touchdown Tequila & Sangrita
In Mexico and the Southwest, a popular
beverage to drink with tequila is called "sangrita."
Not to be confused with "sangria," a fruit and
wine concoction, this beverage is a tangy mixture of
tomato and orange juices, usually spiked with hot chiles
and lime juice. It may sound odd in flavor, but sangrita
is the perfect accompaniment to good quality tequila,
like an aged anejo. The tequila and sangrita are poured
into separate shot glasses and the two are alternately
sipped, not chased. First the tequila, then the chilled
sangrita. Slowly, one after the other. sip this with a
sophisticated tequila. Tequilas aged for one year or
more in oak barrels are called "anejo"
(meaning aged) and can be as smoky and complex as a fine
Scotch. It's not cheap, but Herradura Anejo is one of
the finest. Treat it with respect: sip it slow, don't
shoot it. Using it as a mixer, as in Margaritas, is also
a waste of its fine, smooth balance of flavors.
Sangrita ("Little Blood")
INGREDIENTS:
1 cup tomato juice
Juice of 3 limes
Juice of 2-3 oranges
Minced fresh green chiles (serranos or jalapenos) or hot
salsa
Dash salt or to taste
DIRECTIONS:
Mix the ingredients in a pitcher. As the intensity of
fresh juices and chilis vary, mix most of the
ingredients, then alter to suit your own taste. Chill.
Serve in shot glasses accompanied by shot glasses of
tequila. Best served with a good quality tequila.
Remember: Sip each slowly and savor the flavors.
Source: Recipe Ross
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5. Treasure Cake Recipe
It's worth digging around for ingredients with this cake
From "River
Road Recipes... The Textbook of Louisiana
Cuisine," published in cooperation with your Daily
InBox newsletter.
INGREDIENTS:
1 cup butter
1 cup white sugar
2 whole eggs
2 teaspoons vanilla
Dash of salt
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream INGREDIENTS FOR ICING:
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 cup chopped pecans or walnuts
TO PREPARE:
Cream butter, sugar, vanilla,
eggs, and salt. Sift together flour, baking powder
and baking soda. Add half flour mixture and half
of the sour cream to butter mixture. Beat 1
minute. Then add rest of both and beat 1 minute.
Grease and flour 9x12x2-inch pan and spread one-half of
cake batter in pan. Mix icing mixture and sprinkle
one-half on batter. Then carefully pour and spread
remaining cake batter on top of this. Finally,
sprinkle remaining icing mixture on top. Bake in
350 degree oven for 35 to 38 minutes.
SERVES: 8 - 12
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