Periodicdesign

I just received this email the other day from Kyle.

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out [and] pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1-3/4 cups flour
• 1-1/2 teaspoons instant espresso powder, slightly crushed
• 8 ounces semisweet chocolate chips

Directions

1. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract.
3. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.

Sam needs to become a chef…

Ingredients:

• 3 Large Tomatoes, Seeded and Diced
• 1 Red Bell pepper
• 1 Yellow Bell pepper
• 1 English Cucumber, Peeled and Diced
• 1/2 Sweet Onion, Chopped
• 2-3 Cloves of Garlic, Minced
• 1/4 C of Fresh Chopped Basil
• 1 Tbs of Old Bay Seasoning
• 1 46 oz bottle/can of Vegetable Juice or V8
• 1/4 C Fresh Lemon Juice
• 1/4 C Vinegar
• 1 lb of Fresh Crab Meat (drain it really well over night in fridge or for at least an hour)
• 1 lb of Shrimp (go Jumbo or Large; the recipe calls for those liittle popcorn shrimps)

Instructions:

Combine first 8 ingredients, stir in the vegetables, juice and lemon juice, and vinegar. Cover and chill. Stir in the crab and shrimp just before you serve. Best if served with toasted baguettes, baked brie and a light pasta or rice salad and a cheap 40 ounce of malt liquor.

Sam yet again…

Ingredients:

• 4 C Blackberries
• 1 C Sugar
• 3 1/2 Tbs Tapioca
• 1 Tbs All-purpose flour
• 1 Tbs Lemon juice
• 1/8 tsp (pinch) Salt
• 1/8 tsp (pinch) Sugar

Instructions:

In a mixing bowl, combine blackberries, sugar, tapioca, flour, lemon juice and salt; mix together. Let berry mixture stand for 15 minutes.

Sprinkle sugar over pastry in pie plate; then pour berries into pie shell. Cover with lattice top.

Bake at 425° F for 15 minutes; then reduce heat to 375° F and continue baking for 35 minutes, or until crust is golden brown.

More recipes to tease your taste buds from Sam…

Ingredients:

• 2 lbs Fresh Lump Fish
• 3 Tbs Olive Oil
• 1 tsp Sea Salt
• 1 tsp Ground Black Pepper
• 1 Tbs Paprika
• 1 Tbs Chili Powder
• 2 C Diced Tomatoes
• 1 1/2 C Diced Onion
• 1 C Diced Jalapeno Pepper
• 1 C Diced Green/Red Pepper
• 16 oz Black Beans (or beans of choice)
• 4 C Cooked Steamed Rice
• 3 C Shredded Lettuce
• 3 C Shredded Cheese
• 4 Whole Stoned Ground Tortillas

Instructions:

Coat a baking dish with olive oil. Mix first 5 ingredients in a bowel and soak fish in same for 15 minutes. Lay one tortilla at a time and build up starting with rice. Then layer all remaining ingredients ending with the fish on top. Wrap the tortilla tight around the filling securing with tooth picks. Place in baking dish and bake in pre-heated 350° F oven for 40 minutes.

Makes 4 servings

Serve with…

Salsa Verde

Bright and fresh, this sauce is also fantastic over broiled salmon or scrambled eggs.
2 large fresh Anaheim chilies. *

Ingredients:

• 1/2 lb Tomatillos, ** husked, rinsed, diced
• 1 1/2 C Low-Salt Chicken Broth
• 2 Large Green Onions, Chopped
• 1 Large Serrano Chili, Stemmed, Seeded
• 1 Large Garlic Clove
• 1/4 C (firmly packed) Fresh Cilantro Leaves
• 1 Tbs Whipping Cream
• 1 Tbss Fresh Lime Juice (optional)

Instructions:

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)

* Also known as California chilies; available at Latin American markets and many supermarkets.
** Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets.

Makes about 2 cups

Considering that the Summer is a great time to grill, my good friend Sam is always sending me recipes. The following is an awesome marinade/barbecue sauce that can be used for anything, but tastes great on chicken or pork.

Ingredients:

• 1/2 C Strawberry Jam
• Zest and Juice of 2 Limes; Finely Grated
• 1/4 C Thin Soy Sauce
• 1/4 C Finely Minced Ginger
• 1/4 C Fresh Mint Leaves; Minced
• 2 Tbs Habanero Hot Sauce

Instructions:

Combine all ingredients and mix well. This sweet and spicy sauce works great as both a marinade and a barbecue sauce. Since it has sugars in it, do not brush onto grilled foods until they are almost ready to leave the grill.

Sam offers a small tip when preparing this sauce:

“Since the author points out concern with the sugar base ingredients and brushing, I would offer up this little tip, pre-cook the meat on the stove or in the oven before putting it on the grill (I always do this to insure full doneness and minimize the chances of bacteria). You might want to consider using fresh fruit anyway in our house “sugar” is not our friend so I tend to shy away these days from processed foods.”