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Sherry Greats: Delicious Sherry Recipes, The Top 62 Sherry Recipes

Sherry Greats: Delicious Sherry Recipes, The Top 62 Sherry Recipes

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Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Sherry Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Asparagus Gratin With Cadiz Cheese, Asparagus With Beef And Black Beans, Autumn Fruits With Sherry Sabayon Sauce, Salmon in Pesto Sauce, Salmon Tartar With Avocado Vinaigrette, Szechwan Spiced Beef Shred, Szechwan Spiced Beef Stew, Tea-Smoked Chicken Wings, Tempeh Satay and Asian Peanut Sauce, Tempting Trifle Cheesecake ...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Sherry Greats is packed with more information than you could imagine. 62 delicious dishes covering everything, each employing ingredients that should be simple to find and include Sherry. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Sherry Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Asparagus Gratin With Cadiz Cheese, Asparagus With Beef And Black Beans, Autumn Fruits With Sherry Sabayon Sauce, Salmon in Pesto Sauce, Salmon Tartar With Avocado Vinaigrette, Szechwan Spiced Beef Shred, Szechwan Spiced Beef Stew, Tea-Smoked Chicken Wings, Tempeh Satay and Asian Peanut Sauce, Tempting Trifle Cheesecake ...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Sherry Greats is packed with more information than you could imagine. 62 delicious dishes covering everything, each employing ingredients that should be simple to find and include Sherry. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!

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Published by: Emereo Publishing on Jan 14, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781486459612
List Price: $16.99


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  • Index

Sherry Greats

Copyright © 2013 Jo Franks

Table of Contents


Table of Contents
Table of Contents .................................................................................................................... iii Preface ............................................................................................................................................v Chapter 1 A-M ................................................................................................................................................. 1 Asparagus Gratin With Cadiz Cheese ............................................................. 1 Asparagus With Beef And Black Beans ............................................................ 2 Autumn Fruits With Sherry Sabayon Sauce...................................................... 3 Avocado and Mushroom Salad ....................................................................... 4 Bacon And Liver Dumplings ........................................................................... 5 Baked Lobster Savannah ................................................................................ 6 Baked Scallops, Seared Tournedos With Artichoke, Asparagus ....................... 7 Baked Sweet Plantains.................................................................................... 9 Barbecued Pork Chops - Tipsy Marinated....................................................... 9 Barbecued Spareribs .................................................................................... 10 Braised Sweetbreads .................................................................................... 11 Brazilian Black Bean Soup ............................................................................ 12 Breast of Pheasant with Grapes and Pine Nuts .............................................. 13 Broccoli Lima Bean Soup .............................................................................. 14 Broiled North Sea Black Cod......................................................................... 15 Cajun Crab Soup.......................................................................................... 16 Cajun Oyster & Scallop Stew ........................................................................ 16 Calamari on Skewers.................................................................................... 17 Cantonese Barbecue Pork ............................................................................ 18 Cantonese Roast Duck ................................................................................. 19 Double Melon Soup...................................................................................... 20 Easy Beef Fajitas .......................................................................................... 21 Easy Cheese & Shrimp Gyozas...................................................................... 22 Easy Cheesy Fondue With Fingerlings, Bread And Vegetables ....................... 24 Easy Mushroom Gravy.................................................................................. 25 Hunan Chili Chicken .................................................................................... 26 Italian Vegetarian Lasagna ........................................................................... 27


................... 61 Tea-Smoked Chicken Wings ..................................... 37 Chapter 2 N-Z ...................................................................................................................................................................................... 59 Szechwan Spiced Beef Shred ......................................................... 47 Quick Cajun Chicken Over Rice .......................................................................................... Cucumber.................. 57 Salmon in Pesto Sauce .. 38 Oh So Good French Onion Soup ..................................................................... 62 Tempeh Satay and Asian Peanut Sauce......................Szechuan ...................................................................................................................38 Nothing To Trifle About 5-Minute Trifle ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ 51 Roasted Pork Loin with Tart Cherry-Port Sauce ................................................................................................................................................Central European Style ........ Pepper and Basil Soup........... 44 Prawn Bisque ..................................... 46 Queen Of Puddings................ 45 Princess Chicken ............ 29 Jewel Salad ............................................. 33 Looing Sauce ................................................................66 iv ................................ 39 Okra Extravaganza.......................................................................................................................................... 57 Salmon Tartar With Avocado Vinaigrette ........................ 41 Potato Salad ........ 31 Klondike Baked Beans ........................................................................ 53 Roasted Red Beets With Anise Vinaigrette ................ 34 Low-Fat Summer Trifle ...... 28 Japanese Style Barbecue Party ................................. 50 Roasted Chicken Mofongo With Black Beans...... 36 Mac & Cheese for Grown-Ups ..................................... 45 Quail And Mushrooms ......Japanese Lamb For Crockpot .. 56 Salmon Fettuccine .................................................................................................................................................................... 60 Szechwan Spiced Beef Stew.................................................................................................................................................................................................. 32 Korean Barbecued Short Ribs .................. 49 Quick Strawberry Trifle ................................................................................................ 40 Omelet & Noodle Dinner ................................................... 55 Salad Of Baby Asian Greens W/ Goat Cheese Croutons........................................................ 40 Pot Stickers ( Chinese ) . 35 Lunaria Cold Tomato....................................................................... 43 Potstickers...... 54 Roasted-Eggplant Dip With Focaccia . 64 Index .......................................................................................................................... 63 Tempting Trifle Cheesecake.........................................................................................................

No part of this book may be reproduced or transmitted in any form by any means. is intended to convey endorsement or other affiliation with this book. Where those designations appear in this book. neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.Preface °°°°° Preface Notice of Rights All rights reserved. the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use. mechanical. or the use of any trade name. While every precaution has been taken in the preparation of the book. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. recording. without the prior written permission of the publisher. Jo Franks v . photocopying. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. electronic. or otherwise. and the publisher was aware of a trademark claim.

Add bread crumbs. Remove. spritz with vinegar and serve. and refresh in an ice water bath. to taste freshly-ground black pepper. Sprinkle cheese over top and place under broiler until toasted. and paprika and toss quickly to cook to dark golden brown and remove immediately. garlic. ground to bread crumbs in food processor 2 garlic cloves. about 2 1/2 minutes. Season bread crumbs with salt and pepper. to taste 3 tablespoons freshly-grated cadiz cheese (or any hard. Place asparagus in an ovenproof dish and top with crumbs mixture. finely minced 1 tablespoon sweet paprika salt. (1" thick). 1 . Blanch asparagus until tender. aged goat cheese) 2 tablespoons sherry vinegar In a 6-quart sauce pan. Heat olive oil to just smoking over medium heat. Drain and pat dry.Sherry Greats Chapter 1 A-M ASPARAGUS GRATIN WITH CADIZ CHEESE 4 servings Source: Sherry Greats 2 tablespoons salt 24 jumbo asparagus 3 tablespoons extra-virgin olive oil 4 slices fresh baguette -. boil 3 quarts of water and add 2 tablespoons salt.

(see * note). Heat the pan again and add the garlic. Stir-fry for another moment and add the asparagus. beef flank steak. to taste Note: Fermented black beans. rice wine and the cornstarch. available in Asian markets. In a small bowl marinate the sliced beef in 2 tablespoons of the light soy sauce. 2 . light ½ teaspoon fresh ginger root. Stir-fry for just a moment and add the rinsed fermented black beans (dow see). Set aside.Chapter 1: A-M ASPARAGUS WITH BEEF AND BLACK BEANS 4 servings Source: Sherry Greats 1 ½ lbs. allowing the oil to drain back into the pan. Mix well and let sit for 15 minutes. The oil should begin to smoke. fresh or canned 1 pn sugar 1 pn salt. ginger. Do not turn. sliced thin across the grain 3 tablespoons soy sauce. rinsed. cleaned ½ lb. Quickly lay the meat on one side in the pan. but cook over high heat for a moment until the one side begins to brown. grated 2 tablespoons Chinese rice wine. Heat a wok or large frying pan and add the oil. or dry sherry 1 tablespoon cornstarch 3 tablespoons peanut oil 2 cloves garlic. drained ¼ cup chicken stock. Toss-stir the meat for a moment and remove from the pan. asparagus. sliced thin 1 tablespoon dow see -. Slice the cleaned asparagus diagonally into 1/4-inch pieces.

Stir to make a sauce. fresh -or2 qt strawberries 2 cups green grapes ½ cup almonds. sliced Seed cantaloupe. about 5 minutes. Add the meat and chicken stock. 3 . about 5 minutes. Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender. Slice and add to soup stock. grated -fruit--1 cantaloupe 8 figs. Stir-fry just until tender. Whisk yolks and sugar to blend in top of stainless steel double boiler. salt and sugar. Remove from over water and refrigerate until cool. Gradually whisk in half of sherry. With a little practice you will know exactly where to break the vegetable. AUTUMN FRUITS WITH SHERRY SABAYON SAUCE 6 servings Source: Sherry Greats --sauce--3 egg yolks 2 tablespoons sugar ⅔ cups sherry ⅔ cups whipping cream 1 teaspoon orange peel. cut into thin slices and peel. Set over simmering water and whisk until mixture holds shape for 3 seconds when drizzled from whisk. then add the remaining soy sauce.Sherry Greats Toss for a few seconds. Cut figs into wedges or halve strawberries. Save the broken-off ends for soups. then drain and discard the coarse stalks before serving. Serve immediately. thus giving you a piece of asparagus that is entirely edible.

Fold into sabayon with remaining sherry and orange peel. Set aside. diced 12 ounces green bell pepper. Add to the dressing mixture and marinate for 10 minutes.Chapter 1: A-M whisking occasionally. Spoon sauce over and sprinkle with toasted almonds. whole 6 butter-head lettuce leaves 12 Italian bread slices In a large bowl. diced 1 lb. Can be prepared 6 hours ahead and chilled. mustard. Fan sliced avocado on top and serve with two slices of grilled Italian bread. arrange cantaloupe slices around center of plates. Beat cream until soft peaks form. white mushrooms 1 avocado. mix oil. To serve. vinegar. 4 . chopped 12 ounces red bell pepper. Wash mushrooms and slice. Serve each salad portion on a leaf of lettuce. Combine figs or strawberries and grapes and mound in center. basil and bell peppers. AVOCADO AND MUSHROOM SALAD 6 servings Source: Sherry Greats ⅛ cup olive oil ¼ cup whole grain mustard ½ cup sherry wine vinegar ½ cup basil leaves.

minced 6 green onions. cooked. Place about 1 teaspoon of filling in the center of each dumpling. Or buy dumpling or won ton skins.Sherry Greats BACON AND LIVER DUMPLINGS 1 servings Source: Sherry Greats 12 slices bacon. 5 . Serve sauce at room temperature. Dipping sauce: Combine sauce ingredients and let stand at least one hour before serving. Add chopped chicken livers and bacon to a glass bowl. minced 1 tablespoon honey 2 tablespoons soy sauce Saute the chicken livers until done and finely chop. Let stand in refrigerator for at least 2 hours. add marinade liquid and mix well. Steam for 10-12 minutes. crumbled 6 ounces chicken livers ***marinade*** 2 teaspoons rice wine or sherry 1 teaspoon sugar 2 tablespoons soy sauce ¼ teaspoon white pepper ***dipping sauce*** 4 teaspoons ginger. Serve hot with dipping sauce. Fry in a little oil until golden brown. Make half-moon pockets and seal edges with egg wash. Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe. Add beaten egg to filling mixture.

add mushrooms and green pepper. you will need enough smaller lobsters to produce a total of about 8 cups of meat after boiling and cooling. add cream sauce (see included recipe in this cookbook) and pimientos and blend well. grated NOTE: If you are using lobsters smaller than three pounds each. STEP ONE: The Sauce-Heat butter to melting point in a large saucepan. sliced 1 cup bell peppers. diced 1 tablespoon Spanish paprika 1 ½ cups sherry 1 dash salt. See Recipe ½ cup pimientos. Bring to a simmer. Hold lobster with its top side up. boiled and cooled 4 teaspoons Parmesan cheese. to taste 4 cups Locke-Ober Cream Sauce. Add paprika and stir in sherry. Cut in a large 6 . claws. Cook until liquid is reduced by half. STEP TWO: The Lobster-This can be done while vegetables are cooking. and knuckles. cut an oval opening in top of shell from tip of tail to base of head. Cook until tender. diced 4 3-pound whole lobsters. Remove meat from body. Salt and pepper to taste.Chapter 1: A-M Author Note: While not an authentic Chinese dim sum recipe. to taste 1 dash black pepper. With kitchen shears. Remove claws and knuckles from lobster. these are delicious. BAKED LOBSTER SAVANNAH 4 servings Source: Sherry Greats 2 ounces butter 2 cups mushrooms.

to taste 2 tablespoons extra-virgin olive oil ½ cup Italian bread crumbs A handful flat-leaf parsley leaves. 1 tbspn 7 . to taste = (or coarse salt and cracked black pepper) 2 slices good-quality white slicing bread. STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. chopped === TOURNEDOS === A drizzle olive oil 1 tablespoon butter 2 tournedos/ 1" to 1 1/4" thick = (fillets of beef steaks) Grill seasoning blend. SEARED TOURNEDOS WITH ARTICHOKE. CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the head--before dicing. to taste Freshly-ground black pepper.Sherry Greats dice. Divide mixture evenly and spoon back into lobster shell. buttered ½ cup Madeira or Sherry 2 sprigs fresh tarragon. chopped ¼ teaspoon freshly-grated nutmeg = (or a few pinches ground nutmeg) Salt. Serve. minced 1 shallot. ASPARAGUS 2 servings Source: Sherry Greats === SEA SCALLOPS === 8 large sea scallops. chopped. Dust with grated parmesan cheese and brown in a 375-degree oven for 15 minutes. BAKED SCALLOPS. trimmed of foot at the base of each scallop 2 tablespoons melted butter 2 cloves garlic. toasted.

Combine extra-virgin olive oil and bread crumbs. Let meat rest 5 minutes for juices to redistribute. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. olive oil. using liquid to combine any pan drippings. Set aside. To serve. Cook beef 4 minutes on each side for medium. Return tips to warm pan and combine with drained artichoke hearts. and add tarragon to the pan. Gently transfer 4 baked scallops to platters and finish plates 8 . Steam asparagus tips in 1/4-inch boiling water for 3 minutes and drain.Chapter 1: A-M === VEGETABLES === 1 lb. thin asparagus spears. Return pan to heat and deglaze. to taste Buttered toast Edible flowers. salt and pepper. Scatter bread crumbs over scallops and place in the casserole. and pepper in a medium bowl. Add Madeira. drained ¼ lemon. nutmeg. reduce by half. juiced A drizzle extra-virgin oil Salt. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque. Heat mixture through and remove from stove. Toss scallops with melted butter. Heat a small skillet over medium to medium-high heat. to taste Freshly-ground black pepper. place steaks on buttered toast and drizzle with Madeira sauce. for garnish = (available in fresh herb section of produce department) Preheat oven to 425 degrees. shallots. garlic. Coat pan with oil and butter and add room temperature fillet of beef steaks. tender tips cut into 2" pieces 1 can quartered artichoke hearts . salt. lemon juice. Meat will sear in hot pan.(15 oz). Transfer to shallow casserole dish.

sherry. another 15 minutes. Uncover. and bake. brandy or rum 9 . BAKED SWEET PLANTAINS 6 servings Source: Sherry Greats 4 medium plantains.Sherry Greats with lemon dressed artichoke hearts and asparagus tips. gin. and sugar over them. baste. Arrange the plantains in an oven proof casserole.pour the wine. uncovered. This recipe yields 2 servings. until golden brown on top. Edible flowers make a delicate. Cover the plantains and bake 20 to 25 minutes.TIPSY MARINATED 4 servings Source: Sherry Greats 6 pork chops ***TIPSY MARINADE*** 3 tablespoons dark soy sauce or 2 tbs 3 tablespoons barbecue sauce. (tomato-based) 3 tablespoons oyster sauce ½ teaspoon five spice powder 3 tablespoons sugar ½ teaspoon salt 2 tablespoons dry sherry. or light rum ¼ cup dry sherry ¼ cup packed brown sugar 4 tablespoons butter. to taste Preheat the oven to 350℉. very ripe ½ cup dry white wine. turn the plantains over. to taste ground nutmeg. Serve hot. and sprinkle with butter and cinnamon. whiskey. BARBECUED PORK CHOPS . colorful garnish. salted ground cinnamon.

Marinate for 3-4 hours in refrigerator or for 1/2 hour unrefrigerated. pork ribs 12 teaspoons freshly ground black pepper 2 teaspoons salt ***TANGY BARBECUE SAUCE*** 1 ½ tablespoons peanut oil 1 tablespoon orange zest 2 tablespoons shallots finely chopped 2 tablespoons Chinese chili bean sauce or 2 teaspoons satay paste 2 tablespoons scallions finely chopped 1 tablespoon garlic finely chopped 2 teaspoons tomato paste 1 tablespoon fresh ginger finely chopped 1 teaspoon Chinese white rice vinegar or cider vinegar 2 tablespoons fresh cilantro finely chopped 3 tablespoons fresh chiles finely chopped ½ cup orange juice 2 tablespoons rice wine or dry sherry 1 ½ tablespoons light soy sauce 3 tablespoons hoisin sauce 1 ½ tablespoons dark soy sauce 2 tablespoons sugar 1 teaspoon salt 10 . Mix all the marinade ingredients together and pour over pork chops. Can substitute chicken. BARBECUED SPARERIBS 2 servings Source: Sherry Greats 3 ½ lbs. Barbecue pork chops for 5 minutes on each side. basting with leftover marinade every few minutes.Chapter 1: A-M 1 garlic clove. mashed.

smear them with the barbecue sauce. Serve immediately. BRAISED SWEETBREADS 4 servings Source: Sherry Greats 1 ½ lbs.) When you are ready to cook the ribs. scallions. (These steps can be done hours ahead or even the night before. Remove the ribs from the dish. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Quickly add the shallots. grill the ribs. Calf's sweetbreads ⅛ teaspoon Ground mace ½ teaspoon Salt ¼ teaspoon Freshly ground black pepper 2 tablespoons Flour 3 tablespoons Flavorless cooking oil 2 tablespoons Finely minced shallots 1 cup Dry sherry 1 cup Low-sodium chicken broth 11 . Cook the ribs for 5-to-10 minutes on each side. Make a charcoal fire and. basting with any remaining sauce.Sherry Greats 2 teaspoons Chinese sesame oil 1 teaspoon freshly ground black pepper PREHEAT THE OVEN TO 250F. Reduce the heat and simmer the sauce gently for 15 minutes. drain the fat and set aside. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Heat a wok or large frying pan and add the oil. ginger and garlic. Allow the sauce to cool. depending on thickness. when the coals are ash white.

turning once. BRAZILIAN BLACK BEAN SOUP 6 servings Source: Sherry Greats 1 lb.Chapter 1: A-M ½ cup Whipping cream 2 tablespoons Unsalted butter Lemon slices PREHEAT OVEN TO 375℉. chopped 1 celery stalk. chopped 1 large carrot. Do not crowd the pan or they won't brown. and dust the sweetbreads. Heat the oil in a heavy. dry black beans 3 ½ cups chicken stock. decorate with slices of lemon. Mix mace. Add the cream to the cooking juices and quickly boil the liquid until it starts to become sauce-like. The Sweetbreads: Dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces. Remove pan from oven and use a slotted spoon to transfer the sweetbreads to a platter. Cook until they are dark golden on both sides. Turn temperature to 325℉ and cook 35 minutes. wine and broth and bring to a boil. When it's time for dinner. salt and pepper with flour. chopped 1 teaspoon ground coriander 1 ½ teaspoons ground cumin ½ cup orange juice 12 . about 5 minutes per side. chopped 3 garlic cloves. Remove from the heat and whisk in the butter. about minutes. or water 2 tablespoons olive oil 1 cup onion. strain the sauce over the sweetbreads. Tilt the pan and pour off any remaining oil and add the shallots. shaking off the excess. oven-proof frying pan over medium heat on the stove and add the sweetbreads. Cover the skillet and transfer to the oven.

Saute onion and next five ingredients in the oil and add to the soup. Place in saucepan with 3 1/2 cups of stock. Puree some of beans to thicken. Bring to a boil. BREAST OF PHEASANT WITH GRAPES AND PINE NUTS 6 servings Source: Sherry Greats 3 2-pound pheasants ½ cup olive oil 6 cloves garlic. peeled and chopped 1 tablespoon soy sauce 1 cup heavy cream 20 ounces (2 cans) cream of mushroom soup. cover. or to taste Rinse the beans. cut in halves 4 shallots 4 ounces fluid dry sherry 13 . add the last six ingredients and simmer another 10 minutes.Sherry Greats 1 tablespoon dry sherry ¼ teaspoon black pepper ¼ teaspoon red pepper flakes 1 teaspoon fresh lemon juice 1 teaspoon salt. Pour off liquid. When the beans are just about tender enough. simmer 1 1/2 hours over very low heat. cover them with water and let soak overnight. condensed 8 ounces fresh mushrooms 8 ounces butter 4 ounces flour 4 ounces pine nuts 8 ounces green grapes. Serve topped with sour cream or yogurt.

STEP TWO: Preparation of the Dish-Melt the butter in a heavy skillet. Add more butter to the pan. Garnish with pine nuts and ladle over the pheasants. and grapes and bring to a boil. soy sauce. and olive oil. overnight if possible. Remove all the skin and excess fat. Serve with fettuccine. BROCCOLI LIMA BEAN SOUP 6 servings Source: Sherry Greats 4 cups Low-sodium chicken broth 10 ounces Pkg frozen lima beans (with .Chapter 1: A-M STEP ONE: Preparation of the Pheasant-With a sharp knife. Place the pheasant breasts and legs in a ceramic dish. sherry wine. heavy cream. and saute over low heat until light brown. Reserve the bones for another dish. season the pheasant with salt and pepper. mushroom soup. Remove from skillet and place pheasant on a heated platter. and add the onions and simmer. toasted 2 teaspoons Dry sherry (optional) 14 . Marinate with the garlic. Combine with the fresh mushrooms. chopped broccoli 1 cup Sliced carrots ½ cup Chopped onions 2 tablespoons Light soy sauce 1 teaspoon Bottled minced garlic 1 teaspoon Grated ginger root 2 teaspoons Sesame seeds. remove the two breasts from the center bone and also all the meat from the legs. trace of salt) 10 ounces Pkg frozen no-saltadded . if necessary. dip in flour.

Return to a boil. Place fish on a rack in a foil-lined baking pan. Add lima beans. soy sauce. 15 . finely chopped 2 teaspoons Sugar 1 pn Ground White Pepper Cut fish into serving-size pieces. for 4-6 hours. if desired. or until center of fish is opaque. broccoli. Cover and refrigerate. bring broth to a boil over high heat. turning once. Broil 4-6" from heat source for 4 minutes. carrots. Just submerge it in a jar of dry sherry. cover. Cook's Tip: You can keep any unused ginger root fresh for several months. Add fish. BROILED NORTH SEA BLACK COD 4 servings Source: Sherry Greats 1 ½ lbs. Reduce heat. Cover the jar tightly and store it in the refrigerator. turning to coat both sides.Sherry Greats In a large saucepan. and simmer for 15 minutes or until beans are just tender. onions. Stir in sesame seeds and. garlic and ginger root. finely chopped 1 tablespoon Celery. Or wrap the ginger root in plastic wrap and store it in the freezer. sherry. Black Cod. Combine remaining ingredients in a glass baking dish. or Red Snapper Filets 3 tablespoons Regular Soy Sauce 1 tablespoon Dark Soy Sauce 2 tablespoons Rice Wine or Sherry 1 tablespoon Cilantro. Turn fish and broil 4-5 minutes longer. Rock Cod.

Butter 2 Ribs celery. Let boil vigorously about 1/2 hour. chopped 1 lg Onion. lemon. chopped fine salt and pepper to taste 1 ½ tablespoons Flour 1 cn Tomatoes (#2 can) 3 Sprig thyme 4 Sprig parsley. salt and pepper. celery. Mix in tomatoes. chopped 1 tablespoon Parsley. shucked 24 Bay scallops 1 qt Half & half 12 Scallions. Simmer for 5 minutes. Add crabs and then pour in 3 cups of HOT water. Add onions and let simmer for 5 minutes. parsley. CAJUN OYSTER & SCALLOP STEW 8 servings Source: Sherry Greats 36 Oysters. hard boiled egg. Add sherry. Melt butter and add flour. chopped 2 tablespoons Flour ½ teaspoon Cayenne pepper flakes 16 . mixing constantly until golden brown. hard boiled. whole.Chapter 1: A-M CAJUN CRAB SOUP 1 servings Source: Sherry Greats 12 Crabs ¼ lb. paprika. thyme. slices 1 Egg. (if soup becomes to thick. minced 8 sl Lemon. minced 1 ½ teaspoons Paprika 6 tablespoons Sherry Clean and halve crabs. pour in Hot water until desired consistency is reached) Let simmer for 1/2 hour. and 6 cups HOT water.

When it is blended well. Add the sherry and contimue to simmer until the stew thickens. In a seperate pan heat the Half & Half being careful no tto boil it. cleaned small squid 1 tablespoon peanut oil 4 medium garlic cloves. 150℉ and slowly stir in the flour. Add the browned vegetables and the drained oysters & scallops. chopped ½ teaspoon Basil ¼ teaspoon Thyme ½ teaspoon Oregano flakes ½ teaspoon Black pepper 1 ounce Sherry 1 cup Croutons 1 Garlic clove. Simmer for 15 minutes. Remove form the heat. crushed Lemon wedges. (1/2 cup) 1 teaspoon light sesame oil 1 teaspoon hot red pepper sauce. or to taste ¼ cup reduced-sodium soy sauce ¼ cup fresh lemon juice ¼ lb. add the seasonings & spices. Add the croutons and serve! CALAMARI ON SKEWERS 4 servings Source: Sherry Greats 4 fluid ounces medium dry sherry. minced 1 ½ tablespoons Worcestershire sauce Melt the butter in a sauce pan at approx.Sherry Greats ½ teaspoon White pepper 1 teaspoon Salt ⅛ lb. stirring frequently. 300℉ Add the vegetables and saute until slightly browned. Reduce heat to approx. to garnish 17 . Butter 1 cup Water. hot ¼ cup Celery.

701 mg Sodium. using direct method (see Cooking Methods) . garlic. toss to coat. prepare grill for a medium fire. Be careful not to overcook squid. 11 g Total Carbohydrate. If using wooden skewers. combine sherry. 2 Proteins. 0 g Dietary Fiber. they will become impossibly rubbery. Set aside 1/2 cup of marinade for dipping sauce.Chapter 1: A-M In medium bowl. just until squid becomes opaque. 1 g Saturated Fat. Meanwhile. juice. Add squid to remaining marinade. 56 mg Calcium NOTES : Calamari (squid) can also be grilled in a wire grillbasket. 23 g Protein. WITH 2 TABLESPOONS SAUCE) PROVIDES: 1 Fat. 7 g Total Fat. Place 3 kabobs on each of 4 plates and serve immediately with lemon wedges and reserved dipping sauce. SERVING (4 OUNCES SQUID. whisking to blend. just be sure to spray the squid well with nonstick cooking spray. soy sauce. about 2-3 minutes each side. CANTONESE BARBECUE PORK 1 servings Source: Sherry Greats 3 To 3 1/2 lb pork butt. soak in water 30 minutes. Thread squid onto twelve 12" metal or wooden skewers. 45 Optional Calories. 330 mg Cholesterol. shoulder or tenderloin 4 tablespoons Soy sauce 5 tablespoons Sugar 18 . peanut oil. PER SERVING: 232 Calories. Grill directly over hot coals. sesame oil and pepper sauce. Cover and let stand 30 minutes at room temperature.

Increase the heat to 425℉ and roast for 10 minutes longer. CANTONESE ROAST DUCK 6 servings Source: Sherry Greats 1 duckling 2 tablespoons sherry 2 tablespoons hoisin sauce 2 tablespoons dark corn syrup 19 . turning once halfway through. turning several times. pinch of sugar and a few drops of oil. Pour over meat and rub it in well. Preheat the oven to 350℉. ginger. wine and salt. Let cool before slicing. honey. hoisin. Serve with mustard and sesame seeds for dipping. Combine soy sauces. Roast for 30 minutes. Cut pork lengthwise (with the grain) into 2-inch wide strips 5 to 6 inches long. 2 tablespoons water. Put into a large bowl. pinch of salt. Place the pork strips on a broiler pan lined with foil. sugar.Sherry Greats 3 tablespoons Honey 2 tablespoons Hoisin sauce 1 tablespoon Grated fresh ginger 1 tablespoon Shao Hsing rice wine or dry sherry 1 ½ teaspoons Salt Mustard Dip (recipe follows) 3 tablespoons Toasted sesame seeds Remove and discard the excess fat from the pork. Cover and marinate in the refrigerator at least overnight or for up to 3 days. cut across the grain into 1/4-inch thick slices. MUSTARD DIP: Mix together 2 tablespoons mustard. To serve.

to garnish Puree the cantaloupe with the orange juice. the duckling may be wrapped in foil after carving and frozen.Chapter 1: A-M 1 teaspoon five spice powder 1 tablespoon ground brown bean sauce Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and our until used up. chopped mint sprigs. in pan with 1 inch of water. seeded and chopped 2 tablespoons lemon juice 3 tablespoons mint. bones and all. If carved Chinese style. Reheat in foil in 300℉ oven for 30 minutes. peeled. Pour equal amounts of each melon mixture into chilled serving bowls for a pretty half orange. grated 2 tablespoons sweet sherry ½ honeydew melon. breast side up. Garnish with mint sprigs 20 . half green effect. Roast 1 hour. Cover and chill for at least 3 hours. orange rind and the sherry. Puree the honeydew melon with the lemon juice and mint. Cover and chill for at least 3 hours. peeled. turn duck over. Place duck on rack. carve in the Chinese manner. Preheat oven to 300℉. Remove from pan and cool. To serve. Turn duck breast side up. roast 1 hour more. DOUBLE MELON SOUP 6 servings Source: Sherry Greats 1 small cantaloupe. seeded and chopped 2 tablespoons orange juice 1 teaspoon orange rind. increase heat to 350℉ and roast 30 minutes. Or carve as you would poultry.

21 . and yogurt on a tray. fat trimmed 2 serrano or jalapeno chiles seeded and minced ½ teaspoon cumin ¼ teaspoon ground coriander 1 teaspoon minced cilantro 4 large flour tortillas ½ cup bottled salsa ½ avocado. Warm tortillas in toaster oven or conventional oven. EASY BEEF FAJITAS 4 servings Source: Sherry Greats 1 cup sliced onions 1 cup sliced mushrooms 1 teaspoon safflower oil ⅓ cup dry sherry 1 lb. Cut steak into 1-1/ 2-inch strips and add to saute. sirloin tip. cooking for 2 minutes more. Add chiles. and cilantro. Guests then assemble their own fajitas. Wrap warmed tortillas in clean cloth napkin. and cook 3 more minutes. stirring frequently. saute onions and mushrooms in oil and sherry for 10 minutes. sliced avocado. cumin. thinly sliced 1 cup nonfat plain yogurt In a large skillet over medium-high heat. coriander. Serve meat filling out of skillet or in pre-warmed serving dish.Sherry Greats and serve chilled. Arrange bowls of salsa.

and the way it works in this gyoza (Japanese-style potsticker) recipe. Freeze extra uncooked gyozas 22 . the cream is used to make a lime-scented sauce. chopped 1 ½ tablespoons chopped fresh coriander 2 Chinese sausages. However. shelled and 1 ½ teaspoons salt 1 teaspoon finely minced ginger or. finely 1 ¼ cups grated Monterey Jack cheese. but it's not really practical to make just a dozen at a time. The sauce recipe is enough for a dozen. finely chopped 2 green onions. (41 to 50 per.Chapter 1: A-M EASY CHEESE & SHRIMP GYOZAS 4 servings Source: Sherry Greats ½ lb. This recipe makes 4 dozen. (about 5 ounces) 1 package. sherry 1 teaspoon cornstarch 5 water chestnuts. The cheese acts as a velvety binder that melts in your mouth. medium shrimp. but bear in mind that you will have to make the sauce separately as part of each batch. round sui mai wrappers (16 ounces) ton wrappers --lime cream sauce--1 tablespoon oil ⅔ cups chicken stock ½ cup whipping cream 1 tablespoon lime juice salt and white pepper. pound). (fresh). to fresh coriander I find Chinese recipes that use dairy products highly suspect and tend to turn my nose up at them. Cheese and cream are not traditional ingredients in Asian cooking. simply multiply the sauce ingredients. and the rest can be frozen for another use. A dozen gyozas makes a nice appetizer serving for four. if you want to make more. I enjoy the subtle flavor of a mild cheese. such as Monterey Jack. ginger juice 2 teaspoons Shao Hsing wine or dry.

To serve. Moisten the edge of the wrapper with water and fold it in half to enclose the filling and form a half circle. transfer them to a freezer bag. Set the gyoza on a baking sheet. Repeat with the remaining filling and wrappers. sausages and cheese: mix thoroughly. cornstarch.inch nonstick skillet and set it over medium heat. green onions. trim the corners to make them round. Finely chop the shrimp and put them into a mixing bowl. about 45 seconds. and pat dry.Sherry Greats on a baking sheet. Do not defrost before browning. cover it with a towel. Add the remaining salt and the ginger. Cover and cook at a low boil for 2 minutes. season to taste with salt and pepper. wine. If you are using won ton wrappers. stirring until thickened. Toss the shrimp with 1 teaspoon of the salt and let them stand for 10 minutes. about 1 minute longer. Arrange 12 gyozas in a single layer n the pan. drain. add 1 tablespoon of oil to a 10. Garnish with fresh coriander. when frozen. Turn the gyozas over and brown the other side. shake the pan to prevent the gyozas from sticking. Stir in the lime juice. Rinse thoroughly. 23 . bring to a boil and cook. water chestnuts. Place 1 heaping teaspoon of the filling in the center of a wrapper. Remove the gyozas to a plate and keep them warm. coriander. To cook and sauce 4 servings. pan-fry for 1 minute or until lightly browned. divide the sauce among 4 plates. Pinch the edges together to seal. Increase the heat to high and add the cream. arrange 3 gyozas on each. Add the chicken stock.

BREAD AND VEGETABLES 4 servings Source: Sherry Greats 12 fingerling potatoes. asparagus. Salt the water and simmer potatoes 10 to 12 minutes. cut in halves = (1-inch baby potatoes may be substituted) 1 tablespoon extra-virgin olive oil. trimmed of stems. until just tender. then add sherry and allow it to almost evaporate. Cover and bring the water to a boil on the stovetop. plus some for drizzling 1 shallot. Saute shallots for 2 or 3 minutes. To a heavy saucepan over moderate heat. replace the cover and reduce heat to simmer. cubed 12 cherry tomatoes === ACCOMPANIMENTS === Cornichons or baby gherkin pickles Marinated mushrooms Pickled onions Cover potatoes with water and bring the water to a boil. finely chopped 1 jigger dry sherry 1 cup half-and-half 8 ounces cream cheese ½ cup grated Parmesan 1 cup grated Gruyere or Swiss 1 teaspoon lemon juice ½ teaspoon grated nutmeg ½ teaspoon freshly-ground black pepper 2 cups steamed broccoli florets 1 lb. Salt the water. Add half-and- 24 . tips reserved 2 tablespoons snipped or chopped fresh chives ½ French baguette. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up. add 1 tablespoon oil and the chopped shallots. Drain potatoes and return to warm pot to dry the potatoes.Chapter 1: A-M EASY CHEESY FONDUE WITH FINGERLINGS. a minute or 2. Fill a second skillet or saucepan with 2 inches of water.

marinated mushrooms and pickled onions near dipping station for accompaniments. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle. Set out fondue forks or bamboo skewers for dipping. Between potatoes and bread. Cut cream cheese into 1-inch slices and add it to the pot. 5 minutes. EASY MUSHROOM GRAVY 6 servings Source: Sherry Greats 1 can cream of mushroom or celery soup. Season sauce with. Stir in lemon juice.(to 3 tbspns) 25 . Garnish the cooked potatoes with chives. (10 3/4 oz) 2 tablespoons sherry or milk 2 tablespoons finely-minced parsley . add broccoli and cook florets. Arrange the items for dipping on a large serving platter. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. This recipe yields 4 servings. nutmeg and black pepper. salted water. Cook asparagus tips 2 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. arrange cooked broccoli.Sherry Greats half to the pan and reduce heat to low. Allow the cream cheese to slowly melt into the half-and-half. Place a candle underneath a wire rack or warm a fondue pot. 3 minutes. To simmering. Place small dishes of cornichons. to balance color. Set the cubed baguette on the opposite end of the platter. asparagus and cherry tomatoes. covered. then remove with tongs to a plate.

Cut and reserve bell pepper pieces. Serve hot over meatloaf. boneless chicken breast. Heat 1 1/2 cups oil in wok just until smoking. This recipe yields 1 1/2 cups gravy for 6 servings. 10 minutes. Place over medium heat and cook. Add 26 . Each 1/4 cup: 55 calories. Stir in sherry and parsley.40 gram fiber. Mix sauce ingredients and set aside. 415 mg sodium. 1 mg cholesterol. HUNAN CHILI CHICKEN 1 servings Source: Sherry Greats 1 lb. stirring now and then. 4 grams fat. 2 grams protein. 0.Chapter 1: A-M Pour soup in small saucepan. cut into shreds ***MARINADE*** 1 egg white 1 tablespoon dry sherry 1 tablespoon cornstarch 2 cups vegetable oil ***SAUCE*** 2 teaspoons finely chopped garlic 1 ½ tablespoons yellow bean paste 2 teaspoons sugar 1 tablespoon soy sauce 1 tablespoon tomato paste 1 teaspoon red chili oil 2 teaspoons chili sauce or chili paste with garlic 1 tablespoon dry sherry ***CORNSTARCH MIXTURE*** 2 teaspoons cornstarch blended with 1 ½ tablespoons water ***PEPPERS*** 1 medium sized red bell pepper 1 medium sized green bell pepper Mix chicken shreds with marinade mixture. Make up cornstarch mixture and set aside. 4 grams carbohydrates.

Return chicken pieces to wok and toss until warmed through. Meanwhile. 27 .Sherry Greats chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white. (1 cup) 1 moisture part-skim 1 mozzarella cheese Heat oven to 425℉. ITALIAN VEGETARIAN LASAGNA 10 servings Source: Sherry Greats 12 uncooked lasagna noodles ½ cup dry sherry or unsweetened 1 apple juice 1 medium onion. stirring and coating with sauce. Remove chicken with slotted spoon and place in bowl until ready to use. Spray 13 x 9" (3 quart) baking dish with nonstick cooking spray. Cook lasagna noodles to desired doneness as directed on package. add the sauce mixture and stir together over medium heat for 30 seconds to 1 minute. Add cornstarch mixture and stir until sauce thickens. keep warm. bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat. Drain. When hot. cooking for about 1 minute. until bubbly. (about 4 cups) 2 medium red or green bell 1 peppers. Add the bell pepper pieces. finely chopped 8 ounces sliced fresh mushrooms 2 large zucchini. (8 oz) 4 ounces shredded low. coarsely 1 grated. Pour off all but 2 Tbsp of the oil from the wok. Serve. seeded & chopped 2 cups fresh spinach 1 teaspoon dried basil leaves ½ teaspoon dried oregano leaves 15 ounces light ricotta cheese 1 cup nonfat cottage cheese ¼ cup grated parmesan cheese 1 can tomato sauce.

combine ricotta cheese. Let stand 5 minutes before serving. ground 1 ½ cups stock. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. cook 3 minutes. cook 5 minutes. Top with remaining 3 lasagna noodles. bake an additional 5 minutes or until top is light golden brown. lamb ¼ cup sauce. Cover dish tightly with spray-coated foil. Add mushrooms. This worked great on cheap stew lamb. soy 1 tablespoon honey 2 tablespoons vinegar 2 tablespoons sherry 2 garlic cloves. crushed ¼ teaspoon ginger. chicken. stirring occasionally. and mozzarella cheese. cook 2 minutes. optional Put all ingredients in crockpot and cook all day on LOW. Repeat layering 2 more times. basil and oregano. drain well. it actually took away the strong lamb taste. zucchini and bell peppers. Remove from heat. thickened with cornstarch. cottage cheese and Parmesan cheese. tomato sauce. Bake at 425℉ for 25-30 minutes or until bubbly around edges. I defatted the crockpot juices.Chapter 1: A-M Add onion. stirring frequently. In medium bowl. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Add spinach. mix until well blended. JAPANESE LAMB FOR CROCKPOT 8 servings Source: Sherry Greats 2 lbs. 28 . Remove foil. and used it on green beans.

(10 to 12 oz) === FRESH FRUIT SELECTION === 3 kiwis 3 tangerines 3 Asian pears. chicken breast tenders. minced.(8 oz ea).(14 to 18 oz) 1 jar pickled ginger .(abt 3"). cut 1" by 3" pieces Light oil. 1 1/2" thick Steak seasoning blend. beef sirloin.(min 40 ct) === TUNA === 3 tablespoons sesame seeds 1 tablespoon Chinese fivespice powder 2 tablespoons steak seasoning blend = (preferred brand Montreal Steak Seasoning by McCormick) 2 Ahi steaks . washed 29 . for drizzling = (such as wok oil or vegetable oil) 1 teaspoon toasted sesame oil === CONDIMENTS === 1 jar pickled watermelon rind (14 to 18 oz) 1 jar pickled onions . or grated with hand grater or microplane tool ¼ cup tamari dark soy sauce 2 tablespoons light oil = (such as wok oil or vegetable oil) 1 teaspoon toasted sesame oil 1 ¼ lbs. to taste = (or freshly-ground black pepper) 1 package eight-inch bamboo skewers . halved on an angle 5 scallions. cut in half === BEEF === 1 piece fresh ginger root .Sherry Greats JAPANESE STYLE BARBECUE PARTY 4 servings Source: Sherry Greats 2 ¾ cups water 1 ½ cups white short-grain rice === CHICKEN === 3 tablespoons dry sherry 2 tablespoons sugar ¼ cup Tamari dark aged soy sauce = (available on the Asian foods aisle) 2 tablespoons light oil = (such as wok oil or vegetable oil) 1 lb.

Tuna will be rare. Wash hands. reserving several skewers for chicken. oil and sesame oil in a second shallow dish for the beef. Add rice. Combine ginger and soy. set into ginger and soy mixture. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. dark soy and oil in a shallow dish.Chapter 1: A-M Place water in sauce pan over high heat in medium saucepan and bring to a boil. Serve with several skewers on plate's edge for spearing. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. This process will develop the flavor of the sesame fully. Coat fish pieces in sesame and spices. Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. stir. Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. 30 . Turn cut chicken and scallions in marinade and let stand 10 minutes. turning once. sugar. Cut raw meat against the grain in thin strips. Thread strips on to skewers. Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Cook rice 18 minutes or until tender. Set meat aside. Combine sherry. Wash hands. Transfer to a serving plate. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer. Cover rice and reduce heat to low. Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.

Kiwis. This recipe yields 4 servings. halved. JEWEL SALAD 8 servings Source: Sherry Greats 3 pomegranates. crumbled ½ cup walnuts. sectioned 3 granny smith apples. tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.Sherry Greats Transfer pickled watermelon rind. peeled. finely chopped (about 30 prunes) 9 clementines. finely chopped 3 heads radicchio. thinly sliced 4 tablespoons olive oil 1 tablespoon freshly squeezed lemon juice 1 ½ teaspoons Dijon mustard 1 tablespoon freshly squeezed orange juice salt and freshly ground pepper 2 pn sugar 2 tablespoons sherry vinegar 1 tablespoon canola oil ½ cup stilton cheese. pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. coarsely chopped 31 . finely chopped 1 ½ cups prunes. Serve with hot rice and extra soy sauce for dipping. finely chopped 3 lrg stalks celery. seeded (about 3 cups) 3 persimmons. finely chopped. peeled and chopped 3 large bulb fennel.

Add additional layers. celery and radicchio. if desired.Chapter 1: A-M Place each variety of chopped fruit and vegetables in a separate bowl. cubed ½ lb. keeping separate. crushed 1 tablespoon oregano 1 tablespoon chili powder 6 cloves 3 teaspoons salt 6 large tomatoes. keeping separate. orange juice. salt. Toss dressing with each fruit. crushed 6 stalks celery. 1 teaspoon Dijon mustard. In a small bowl whisk together 3 tablespoons olive oil. thinly sliced bacon 2 bay leaves. prunes. and the Stilton to combine. navy beans chicken stock 1 lb. and pinch of sugar to combine. and crumbled Stilton. chopped 3 large onions. see note 32 . and gradually build up the salad in a vertical mound. Divide dressing between pomegranates. 1/2 teaspoon Dijon mustard. alternating ingredients as you wish. canola oil. pepper. KLONDIKE BAKED BEANS 8 servings Source: Sherry Greats 2 lbs. whisk sherry vinegar. pepper. pinch sugar. salt. chopped 1 can tomato paste 3 large onions. In another small bowl. Divide dressing between fennel. chopped 1 bunch parsley 2 cloves garlic. Serve immediately. lean unsliced bacon. clementines. walnuts. lemon juice. Sprinkle with additional pomegranate seeds. Spread a bed of dressed fennel on a large platter. Toss dressing with each vegetable. diced 2 cups molasses 1 cup sherry ham hocks. and apples. 1 tablespoon olive oil.

chili powder. Add the tomatoes. Put the lid on and bake for 6 hours at 250℉. KOREAN BARBECUED SHORT RIBS 1 servings Source: Sherry Greats 4 beef short ribs ¼ cup soy sauce ¼ cup dry sherry 1 tablespoon sugar 33 . parsley. diced onions. tomato paste. Cover and continue cooking for 45 minutes. Remove the lid and place under the broiler. Pour over the beans in the bean pot. When the mixture is hot add the molasses and reheat. Drain and reserve liquid Place the beans in a bean pot or earthenware casserole. * Note: I will sometimes add a couple of smoked ham hocks to the recipe during the first step. celery. After 5 hours again check liquid and cover the top of the beans with the sliced bacon. Check after 3 hours to see if there is enough liquid. cloves and salt. Broil for l5 minutes to crisp the bacon. Drain beans add chicken stock (enough to cover beans by 2 inches). oregano. chopped onions. Take a few cups of the reserved bead liquid and bring to a simmer. add the cubed bacon. if add some of the remaining bean liquid. garlic. Simmer for approx 1 1/2 hours or until the skin breaks on a bean when you blow on it. When done I will remove the meat and add the meat back to the beans. simmer with the bay leaves.Sherry Greats Soak the navy beans overnight in cold water. Heat.

Pull out to unfold meat. on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). 3. Brown meat. 1/4 inch in from the edge opposite the bone. discard. chill at least 30 minutes or up to 1 day. Remove ribs and discard marinade. and ginger. combine soy. make another lengthwise cut almost through meat. and turn over to coat meat with marinade. 5. NOTES: Buy ribs with bones whole. On the meaty side of each rib. seal. Turn the rib over. In a 1-gallon heavy plastic food bag. down into meat but not quite through it. 4. About halfway between bone and first cut. Set bag in a bowl. open vents for charcoal. 2. turning several times. Close lid. Serve with dressed bitter greens or braised bok choy and rice. 7 to 10 minutes. MAKES: 4 servings LOOING SAUCE 1 servings Source: Sherry Greats 4 cups water 1 cup light soy sauce 34 . turning once. shake to mix. Transfer to a platter. make a cut the length of the rib. Add short ribs to bag. not cracked. Rinse meat and pat dry. Trim thick outer layer of fat from ribs. pulled open so meat is flat. Flip the rib over again and make a third lengthwise cut parallel to and around the bone almost through meat. sherry.Chapter 1: A-M 1 tablespoon minced fresh ginger 1. sugar. leaving bone attached. Lay ribs.

about 10 seconds. 35 . Sprinkle with Cream Sherry. if desired. Set aside. Process thawed raspberries in food processor or blender until smooth. using fine sieve to remove seeds. Stir in sugar. Set aside. Fill remainder of glass with mixed berries. Add angel food cake cubes and fill to half full. Cover bottom of dessert glasses with about 1 1/2 tablespoons raspberry Puree .Sherry Greats 1 cup dark soy sauce 1 star anise ½ cup Chinese rice wine or dry sherry 5 tablespoons sugar 4 slices fresh ginger root Mix all together in a stainless-steel pot and bring to a boil. LOW-FAT SUMMER TRIFLE 8 servings Source: Sherry Greats 2 12 oz pack whole frozen raspberries ½ cup sugar. or to taste ½ angel food cake. Sprinkle with ginger snaps. cut into 1" cubes 1 teaspoon cream sherry per glass 8 ounces light whipped topping 6 ginger snaps. Drizzle 3 to 4 tablespoons raspberry Puree over cake. crushed (2 inch) Gently wash and drain berries. Strain. Top with whipped topping. leaving room for topping.

green and yellow peppers 1 teaspoon julienne-cut fresh basil 1 tablespoon toasted. minced basil. 36 . Makes 4 servings. tomatoes ½ teaspoon olive oil 1 teaspoon minced shallots 1 teaspoon brown sugar. Serve soup chilled and garnished with chopped mixed vegetables. Heat skillet and add olive oil. packed 2 tablespoons extra-virgin olive oil 2 tablespoons minced fresh basil Salt. Saute shallots with brown sugar over medium heat until shallots are glazed. PEPPER AND BASIL SOUP 1 servings Source: Sherry Greats 2 lbs. CUCUMBER. celery.Chapter 1: A-M LUNARIA COLD TOMATO. and salt and pepper to taste. Squeeze out seeds and chop tomatoes coarsely. Add tomatoes. sliced almonds Plunge tomatoes into hot water few seconds to loosen skin. pepper 2 teaspoons mayonnaise 1 teaspoon Sherry wine vinegar or red wine vinegar 3 tablespoons mixed diced tomato. stir and cook 3 minutes. Add mayonnaise and vinegar and puree until smooth. Remove. cool slightly and peel skin. Cool slightly and puree in blender with extra-virgin olive oil. sliced basil and toasted almonds. Chill.

undercooking slightly. and drain. and pepper to taste. salt. and cook roux one minute. Gradually whisk in stock. stir in flour. Season with thyme. Whisk in sherry and cream and bring just to a boil. shredded ½ cup Emmenthaler cheese. grated Boil pasta according to package directions. and Emmenthaler cheese until the cheese melts. Bake at 375 degrees F for 30 minutes. shredded ½ teaspoon thyme ⅛ teaspoon nutmeg salt cayenne pepper ¼ cup bread crumbs ¼ cup Parmesan cheese. Bring mixture to a boil and boil one to two minutes. Pour into a 9" x 13" baking pan. Melt butter.Sherry Greats MAC & CHEESE FOR GROWN-UPS 8 servings Source: Sherry Greats 1 lb. nutmeg. 37 . shredded ½ cup Gruyere cheese. macaroni ¼ cup butter 3 tablespoons all-purpose flour 2 cups chicken stock ¼ cup sherry 1 cup heavy cream 1 cup Fontina cheese. Gruyere. Sprinkle with bread crumbs and Parmesan cheese. Remove from heat and stir in fontina.

Spread with the fruit spread. Pudding will be stiff. This recipe yields 4 servings. Gently press fingers together at seams to set. Fold in heavy cream until evenly incorporated. Trifle is set enough to serve. Fill bowl with cream pudding and top with almonds and berries. or may be covered and chilled. In a second bowl.Chapter 2: N-Z Chapter 2 N-Z NOTHING TO TRIFLE ABOUT 5-MINUTE TRIFLE 4 servings Source: Sherry Greats 1 package ladyfingers 3 tablespoons Sherry or orange liqueur ½ cup raspberry all-fruit spread or preserves 1 package instant vanilla pudding mix 1 ½ cups cold milk ½ cup heavy whipping cream 1 package slivered almonds (2 oz) 1 pint fresh raspberries Line a clear medium bowl with separated ladyfingers to cover inside of the bowl completely. Sprinkle fingers with sherry or orange liqueur. 38 . combine instant vanilla pudding mix with 1 1/2 cups milk.

Add oil and butter to the pot. toasted 2 ½ cups shredded Gruyere or Swiss cheese Heat a deep pot over medium to medium-high heat. Add onions to the pot as you slice them. When all the onions are in the pot. to taste 2 teaspoons chopped picked fresh thyme = (or poultry seasoning) 1 fresh or dried bay leaf ½ cup dry sherry 6 cups beef stock 4 thick slices crusty bread. 39 . deep soup bowls or crocks on a cookie sheet. Work next to the stove to slice onions. Arrange 4 small. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. stirring frequently. Cook onions 15 to 18 minutes. ladle it into bowls. Once soup reaches a boil.Sherry Greats OH SO GOOD FRENCH ONION SOUP 4 servings Source: Sherry Greats 1 tablespoon extra-virgin olive oil 2 tablespoons butter 6 medium onions. to taste Freshly-ground black pepper. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles. Add 6 cups stock and cover pot to bring soup up to a quick boil. sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. thinly sliced Salt. Preheat broiler to high. until tender. season with salt and pepper and 1 teaspoon fresh thyme.

okra. thinly sliced 8 snow peas. freshly grated 1 bell pepper. chopped 20 garlic crushed 1 teaspoon ginger. (low sodium) 2 tablespoons dry sherry Slice pineapple in half lengthwise. soy sauce and sherry or rice wine vinegar in a wok. Stir-fry over high heat until vegetables are tender crisp about 4 minutes. beaten ¼ cup water ½ lb. Add one teaspoon of water if vegetables appear to be sticking. ginger. Remove fruit of pineapple and set shells aside. OMELET & NOODLE DINNER 4 servings Source: Sherry Greats ½ cup frying oil. Combine scallions. Spoon into pineapple shells and serve immediately. fresh chinese noodles 1 tablespoon dark sesame oil 40 . (or more) ½ cup bean sprouts 2 celery stalks. Set aside. in fine julienne ¼ cup thinly sliced scallions ½ lb. Remove and discard core and cut pineapple into 1" chunks. garlic. red. okra chopped 2 tablespoons soy sauce. pepper. cover and continue cooking for 3 minutes.Chapter 2: N-Z OKRA EXTRAVAGANZA 4 servings Source: Sherry Greats 1 pineapple fresh 1 bunch scallions. Add pineapple chunks. julienne ½ lb. diced ham 2 tablespoons soy sauce 1 tablespoon cornstarch 9 eggs.

Set the mixture aside. Sprinkle in cornstarch and mix well. Combine sesame oil. Cook. Heat oil (about 3/8-inch depth) in a large skillet over high heat and add 3-ounce ladles of the egg mixture. flip and cook on the other side for about 30 seconds. increase heat to medium. broth. celery and snow peas. and mix. soy sauce. Make a bed of shredded lettuce. when the pan is nearly smoking. Add pepper flakes. When it's time for dinner. clam juice. Cover. Remove omelets and drain on towels. about 1 minute. divide noodles and broth between 4 soup bowls. ham and soy sauce. stirring constantly.Sherry Greats 1 tablespoon minced garlic 2 teaspoons minced ginger ¼ teaspoon red pepper flakes 2 cups low-sodium chicken broth 1 cup bottled clam juice 3 tablespoons soy sauce 2 tablespoons rice or white vinegar ¼ cup dry sherry 2 cups shredded iceberg lettuce cilantro HEAT 1 TEASPOON OIL in a wok or skillet over high heat. POT STICKERS ( CHINESE ) 30 servings Source: Sherry Greats 41 . and boil 5 minutes. Cook 1 minute. vinegar and sherry. add the sprouts. for 1 minute and immediately pour the veggies into a work bowl. Drain and set aside. Arrange omelets on top of lettuce. Add scallions. garlic and ginger in a soup pot and place over low heat. Cover and keep warm while preparing others. Toss some cilantro on top and serve. Add eggs and water. Cook until edges puff. Cook the noodles for 5 minutes in boiling salted water.

soy sauce. Place scant 2 teaspoons of mix in wonton wrapper (be sure to keep damp cloth over unused wrappers). sesame oil. in pan for 1 to 2 minutes (or until brown on one side). 42 . Stickers be frozen at this point and finished up later. Ground pork (beef will do If ground fine) 4 tablespoons Vegetable oil. sherry. pleat side up.Chapter 2: N-Z ½ lb. Heat 2 T oil in warmed non-stick skillet on medium-high heat. Remove and repeat with remaining 15 pot stickers. Pour 3/4 c chicken broth in pan. Freeze in single layer on a cookie sheet. Makes 30. Preferably peanut 1 ½ cups Chicken broth 1 teaspoon Salt ¼ teaspoon Minced ginger 2 tablespoons Green onions 1 tablespoon Sesame oil 2 teaspoons Corn starch 1 teaspoon Dry sherry or rice wine 2 tablespoons Soy sauce 1 ds Ground pepper 1 package Wonton wrappers ----Dipping Sauce 2 tablespoons Soy sauce 1 teaspoon Sesame oil 2 tablespoons White vinegar 2 teaspoons Hot bean sauce or 1 teaspoon Hot pepper flakes Sauteed in oil Combine cabbage. green onion. wet the edges with water and pleat as you close it. Uncover pan and cook until all liquid is absorbed/evaporated. when frozen. ginger. Thaw before cooking. transfer to plastic bag. Cover pan and cook for 4 minutes. pork. Place 15 pot stickers. & pepper in bowl. corn starch. salt. Fold wrapper in half. Chinese cabbage or Other mild-flavored greens ¾ lbs.

POTATO SALAD .Sherry Greats Dipping Sauce --Combine sauce ingredients in a small bowl. then stir in oil. Add salt. 43 . Set aside until serving. paprika and both mustards. caraway seeds. cut into medium cubes or small slices and immediately combine with dressing in the bowl. stir in lemon juice and vinegar. dill pickle.CENTRAL EUROPEAN STYLE 4 servings Source: Sherry Greats 1 ½ lbs. Enough for 30 Pot Stickers. taste and correct seasoning as desired. Meanwhile. red potatoes ⅓ cup onion. in a bowl. hot Hungarian preferred 1 ½ tablespoons spicy brown mustard 1 ½ tablespoons Dijon-style mustard 1 tablespoon lemon juice ½ tablespoon vinegar. about 15 minutes. combine onion. sherry vinegar preferred ⅓ cup vegetable oil ½ teaspoon salt or more to taste Cut potatoes in half and steam or boil until tender but still firm. finely chopped 2 tablespoons diced dill pickle 1 teaspoon caraway seeds 1 teaspoon paprika. Using a whisk. preferably at room temperature. Peel cooked potatoes.

chopped 1 tablespoon Soy sauce 2 teaspoons Dry sherry 1 teaspoon Sesame oil ½ teaspoon Fresh ginger. Serve immediately with some dipping sauce consisting of: 2 parts soy sauce.1 1/2 teaspoons filling and press firmly in wonton press. Add enough chicken broth to barely cover wontons. grated Clove garlic. sausages or frankfurters. a little grated ginger and some chopped green onion. in large bowl. crushed 1 lg Egg 1 tablespoon Cornstarch ¼ teaspoon Salt ¼ teaspoon Pepper 1 package Wonton wrappers Mix all ingredients together. If desired. 1 part rice vinegar. Enjoy! 44 . Fill wonton wrappers with approximately 1 . (Moisten edges for better adhering). by hand. Cover and simmer approximately -10 minutes.Chapter 2: N-Z Serve with cold cuts. Saute in vegetable oil (you might want to add 1 drop of sesame oil) on medium heat till bottoms are golden. Ground pork 2 Green onions. POTSTICKERS 24 servings Source: Sherry Greats 1 lb. dice cold cuts and mix into salad or add 1/2 cup diced cooked pork shank.

no stems Sea salt Fresh ground white pepper Place prawns in a saucepan with clam juice and cream and bring to boil. raw. add parsley.Sherry Greats PRAWN BISQUE 2 servings Source: Sherry Greats ¼ lb. cleaned 1 cup clam juice (8 ounce bottle) 1 cup heavy cream ¼ cup dry sherry 4 fresh parsley sprigs. skinned and boned 3 tablespoons cornstarch 1 tablespoon soy sauce 10 dried hot peppers. and puréed with parsley. chicken thighs.SZECHUAN 4 servings Source: Sherry Greats 2 lbs. NOTES : Prawns simmered in clam juice and cream. and purée. (1 inch) seasoning sauce--1 tablespoon dry sherry 2 tablespoons soy sauce 1 tablespoon sugar 1 teaspoon salt 1 teaspoon cornstarch 1 teaspoon sesame oil 1 cup vegetable oil 1 teaspoon Szechuan peppercorns 45 . prawns. PRINCESS CHICKEN . seasoned with sherry. Pour hot broth into a blender or food processor. Season to taste and pour into cups to serve. Add sherry and simmer 2 minutes. reduce heat and simmer 3 minutes. or 1 lb breasts.

add ginger and cooked chicken. stirfry peppers and peppercorns until peppers turn dark brown. seeded. combine cornstarch and soy sauce in medium bowl. Heat oil in wok over high heat 1 minute. remove wok from heat and stir in peanuts. chopped Lightly pound chicken with the broad side of a cleaver. add chicken. chopped tomatoes 2 cups chicken stock 46 . cut into 1 inch pieces. mix well. stir well and cook until sauce thickens slightly. draining well over wok. Remove oil from wok. Cut stems from dried peppers. remove chicken with a slotted spoon. oysters or hedgehogs) 1 tablespoon chopped garlic ½ cup dry sherry 1 cup peeled. Serve hot. stir-fry chicken pieces about 2 minutes until very lightly browned. except 2 tbsp. stir-fry 1 minute. heat oil over medium heat.Chapter 2: N-Z 1 teaspoon ginger. Combine ingredients for seasoning sauce in a small bowl and mix well. QUAIL AND MUSHROOMS 4 servings Source: Sherry Greats 6 ounces chopped bacon ¼ cup flour 1 ½ cups chopped onions 3 cups assorted exotic mushrooms (such as shiitakes. set aside. add seasoning sauce. minced ½ cup unsalted roasted peanuts. Let stand 30 minutes. Set aside.

Stir in the onions and saute for 3 minutes. pepper. softened 6 eggs 1 lemon. about 3 to 4 minutes. Set the bacon aside. and split down the back salt. the color of peanut butter. Season with salt. Stir in the lemon juice and parsley. fry the bacon until crispy. Add the garlic and sherry and cook for 2 minutes. Using a slotted spoon. over medium heat. remove the bacon and drain on a paper-lined plate. and cayenne. to taste 1 tablespoon fresh lemon juice 1 tablespoon chopped parsley 1 recipe Jerusalem artichokes and potato au In a large skillet. Stir in the tomatoes and chicken stock and bring the liquid to a boil. and cayenne. (4 oz ea). juice and grated zest 47 . QUEEN OF PUDDINGS 1 servings Source: Sherry Greats 2 tablespoons breadcrumbs ½ cup milk 1 cup bread white cut in small cub ¾ cups sugar 1 tablespoon butter unsalted. to taste cayenne pepper. basting the quail every 10 minutes. Stir the fat into the flour and make a medium-brown roux. pepper. Add the quail to the mixture and simmer for 30 minutes. by stirring constantly for 8 to 10 minutes. Season the quail with salt. to taste freshly ground black pepper. breastbone removed. or until the vegetables start to wilt. Serve the quail with the Jerusalem Artichokes And Potato Au Gratin and garnish with the reserved crispy bacon.Sherry Greats 8 quail -. Add the mushrooms and continue to cook for 2 minutes.

confectioner's ¼ cup cream. Cool on rack to room temperature.Chapter 2: N-Z 8 ounces cake. rub together sugar and butter with wooden spoon. Coat bottom of bowl with dry breadcrumbs. Generously butter 1. Refrigerate overnight. Repeat layers. In large bowl. To assemble pudding. Set aside to soak.5 quart bowl. Sprinkle with sherry. heavy beaten to soft 1 tablespoon brandy or sherry 1 teaspoon vanilla To make Pudding: 1. 1. 3. 2. In small bowl. sponge. Add bread mixture. raspberry 8 ounces macaroons. Spread sponge cake slices with jam. Remove foil and bake additional 15 minutes. Bake at 350 for 45 minutes. sliced . Cover with a layer of 1/4 of the egg mixture. Set aside. To make hard sauce: 48 . Press down to make an even top with a layer of egg mixture on the top. 3. Crumble 1/3 of the macaroons in the bottom of the bowl. 2. Gradually whisk in eggs. Set aside. Cover with foil and set in baking dish in hot water. 4. Beat until bread nearly dissolves. 4. pour milk over soft bread cubes. Preheat oven to 350℉. coconut ¼ cup sherry ½ cup butter. Set aside. softened 1 cup sugar. lemon juice and zest until blended. then 1/3 of the sponge cake placed jam side up.5 inch ½ cup jam.

This recipe is untested but tasted. covered. for 20 minutes. saute onions in olive oil until transparent. 49 .Sherry Greats In small mixing bowl. cream 1/2 cup of butter . QUICK CAJUN CHICKEN OVER RICE 1 servings Source: Sherry Greats 2 medium onion. peeled. Add tomatoes and sherry and simmer. up to 1 2 diced ripe tomatoes ¾ cups dry sherry 8 cups cooked brown rice In a heavy saucepan. To serve invert pudding on serving dish and drizzle pudding with hard sauce. It is a Conch dish popular in Florida at Christmas time and is a cross between a steamed pudding and a trifle. chopped 1 tablespoon olive oil 3 cloves garlic shoots removed and minced 2 whole chicken breasts skinned boned fat removed cut into bite size pieces 1 ½ teaspoons Cajun seasoning or to taste. Add chicken and Cajun seasoning. Use mixer.add confectioner's sugar alternately with whipped cream. stirring constantly. Stir over low heat until drizzling consistency. Add garlic and saute 5 minutes. Cook over medium high heat until chicken is opaque. garnish with coconut or whatever. Finally beat in brandy or sherry and vanilla.

sprinkle with a teaspoon of sherry and spread with melted jelly.Chapter 2: N-Z Serve over rice. then fold cream cheese into cream. 50 . Garnish with a whole berry. stemmed halved 4 ounces softened cream cheese 2 cups whipping cream 1 purchased pound cake melted raspberry jelly to. divided 2 qt fresh strawberries. (opt) Fold 1/8 cup sugar into sliced berries. taste sherry. Beat the remaining 1/8 cup sugar into cream cheese. Whip cream until stiff peaks form. Continue layering. Then put in a layer of strawberries and a layer of cream. ending with a layer of cream. set aside. accompanied by steamed fresh broccoli florets. Arrange a layer of slices in the bottom of a glass bowl. Cut cake into slices about 1/3" thick. QUICK STRAWBERRY TRIFLE 8 servings Source: Sherry Greats ¼ cup sugar.

to taste ***FOR THE BEANS*** 2 tablespoons olive oil 2 tablespoons butter 6 cloves garlic. picked over for stones and soaked overnight 7 cups chicken stock ***FOR THE CHICKEN*** 4 skin on chicken breasts ¼ cup cornmeal ¼ cup flour salt and pepper. stem and seeds discarded. peeled and cut into ½ inch pieces 2 ounces foie gras. rinsed. cut into small pieces salt and pepper. cut into small pieces 2 ounces butter. (finely ground) i. habaneros are my choice 1 teaspoon dried ginger 1 teaspoon ground cinnamon 2 teaspoons dark brown sugar 1 teaspoon salt ***MOFONGO*** 1 ripe plantain. peeled and thinly sliced 2 jalapenos.e. minced 2 large carrots. chopped medium 2 bay leaves. chopped medium 1 medium red onion.Sherry Greats ROASTED CHICKEN MOFONGO WITH BLACK BEANS 4 servings Source: Sherry Greats ***SPICE RUB*** 2 teaspoons cumin seeds 2 teaspoons black peppercorns 1 teaspoon yellow mustard seeds 1 teaspoon cloves 1 teaspoon dried chilies. peeled and chopped 1 large stal celery. broken 1 tablespoon ground black peppercorns 1 teaspoon cayenne ¼ cup Spanish sherry wine vinegar ½ cup sherry 1 cup black beans. as desired 51 .

Now add some peanut oil and fry the plantain pieces until they are quite dark on all sides. Set aside. Store until needed. Return the black 52 . Allow to get crisp on each side. Now add the beans and chicken stock. Now place the cooked plantains in a bowl and mash in the foie gras and the butter. skin side down. Add the Spanish Sherry wine vinegar and Sherry and stir again. Pour it over the beans and reserve. Heat the black bean sauce back up and keep warm. Season to taste. black pepper. Remove and allow to rest for a moment. ginger. Now place the skillet into the oven and cook approximately 10 minutes. Add the garlic and jalapenos. mustard seeds. Cut a pocket in the underside of the chicken and spoon the mofongo into it. Strain and reserve the beans in a bowl. Preheat an oven to 400℉. Bring to a boil and skim as necessary. Begin cooking the breasts. Combine the flour and cornmeal with the salt and pepper and dredge the four breasts in that.Chapter 2: N-Z Toast and grind the cumin. Heat a saute pan until quite hot. Heat the olive oil and butter in a large saucepan until the butter is foamy. Season to taste. Stir. (about 1 hour). Now add the remaining vegetables and allow to caramelize. Lower the heat so that its a high simmer until the beans are just cooked. Return the stock/bean broth mixture to the fire and cook down until almost syrupy. cinnamon and brown sugar. Cover the pocket back up and season the breast with some of the spice rub. coriander and cloves. Now mix them with the chilies. Remove them to paper toweling to drain. Allow to reduce by half. Now add the spices and stir. Heat a large heavy skillet and then add some peanut oil into it.

Now place about 3 to 4 ounces of the bean sauce onto 4 warm plates. of the fat from the pan and set the pan 53 . tied Kosher salt and freshly ground pepper. Transfer the pork to a carving board. about 3 minutes per side. Add the pork and brown on all sides. In a small roasting pan over medium-high heat.Sherry Greats beans to high heat and season with a touch of the rub. Preheat an oven to 375℉.. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 140℉ for medium. about 3 1/2 lb. cover loosely with aluminum foil and let rest for about 10 minutes before carving. Pour off all but about 1 Tbs. Center the chicken on top of the sauce. ROASTED PORK LOIN WITH TART CHERRY-PORT SAUCE 6 servings Source: Sherry Greats 1 boneless pork loin roast. to taste. or until done to your liking. to taste 2 tablespoons extra-virgin olive oil ¼ cup pitted dried tart cherries 1 tablespoon sherry vinegar or red wine vinegar ¾ cups port wine finishing sauce 2 ½ cups chicken stock 1 tablespoon unsalted butter Season the pork roast with salt and pepper. about 1 hour and 15 minutes. Cover with plastic wrap and let stand at room temperature for 1 hour. Serve. warm the olive oil until almost smoking.

Remove from the heat. prepare a delicious pan sauce using dried tart cherries. until the sauce is reduced by half. about 25 minutes. vinegar. Serve right away or marinate for several hours or overnight. Serve immediately. Butter is whisked in at the last minute to enrich the sauce. Add the cherries. sherry vinegar. Toss with enough oil to lightly coat and season with salt and pepper to taste. then dice into small cubes. Pour over warm coked beets. red beets Extra-virgin olive oil. port wine finishing sauce and stock and bring to a simmer. Place on baking sheet and bake at 375 degrees until juices begin to caramelize and beets are tender-firm. Make sure they have plenty of room so that they don't just steam. stirring with a wooden spoon to scrape up the browned bits. Crush anise seeds in mortar with garlic and salt to taste then whisk in vinegar and 2 tablespoons olive oil. ROASTED RED BEETS WITH ANISE VINAIGRETTE 6 servings Source: Sherry Greats 1 ½ lbs. then 54 . to taste 1 teaspoon anise seeds 1 clove garlic 2 teaspoons Sherry vinegar Peel beets. Spoon some of the sauce over the meat and pass the rest alongside. Cook. 7 to 10 minutes.Chapter 2: N-Z over medium heat. Whisk in the butter and season with salt and pepper. Comments: After roasting the pork. which adds depth of flavor. to taste Freshly ground black pepper. Cut the pork into 1/2-inch slices and transfer to a warmed platter. chicken stock and our port wine finishing sauce. as needed Salt.

0. Combine oil and next 5 ingredients (oil through garlic) in a medium bowl. Cool. Cover and chill. Add eggplant. cut in 12 wedges Italian flatbread 12. Place eggplant on a baking sheet. bake for 45 minutes or until tender. 2 grams protein.97 gram fiber. 7 grams fat. stir well. minced 1 cup finely chopped onion 1 cup finely chopped tomato 2 tablespoons chopped fresh parsley 1 package focaccia. Each of 6 servings: 112 calories. This recipe yields 4 to 6 servings. 12 grams carbohydrates. Peel. ROASTED-EGGPLANT DIP WITH FOCACCIA 12 servings Source: Sherry Greats 1 1 lb eggplant 2 tablespoons extra-virgin olive oil 2 tablespoons sherry vinegar ½ teaspoon salt ½ teaspoon dried marjoram ⅛ teaspoon pepper 2 garlic cloves. 0 cholesterol.Sherry Greats serve chilled. 131 mg sodium.5 ounces Preheat oven to 425℉. finely chop to measure 1 cup. onion. tomato. 55 . and parsley.

Cut the goat cheese into 12 rounds. garlic. SALAD OF BABY ASIAN GREENS W/ GOAT CHEESE CROUTONS 6 servings Source: Sherry Greats ¾ cups extra-virgin olive oil ¼ cup sherry vinegar. about 10 to 12 minutes. sugar. 1/2" thick 8 ounces goat cheese log 10 ounces mixed baby Asian greens taatsoi. Stir the dressing well and add just enough to moisten the greens (there will be some dressing left over). oregano or marjoram. and then distribute the croutons evenly and serve.Chapter 2: N-Z Serve with focaccia. Toast the baguette slices in a 350℉ oven until crisp. and whisk together to blend.washed and dried In a medium bowl. 56 . toss the greens to coat. minced 1 tablespoon mustard. place the greens in a large bowl. Meanwhile. salt and pepper. mustard. bok choy or muustards . Place greens on individual serving plates. combine the olive oil. and put one slice on each piece of toast. mizuna. herbs. grainy style 2 tablespoons thyme. finely chopped 1 teaspoon sugar salt and pepper to taste 12 baguette slices. mibuna koomatsu. vinegar. (or) use fresh lemon juice 1 teaspoon garlic.

until heated through. Set aside. drain and place on serving platter. for 15 minutes. Remove from heat and whisk in flour. cook 2-3 more minutes. Cook. Meanwhile. Spoon sauce over pasta and sprinkle with parsley to serve. for 2-3 minutes. Makes 4 appetizer servings or 2 main dish servings. Melt margarine in a medium saucepan over medium heat. to taste 8 ounces fettuccine noodles 1 tablespoon chopped parsley Drain and flake salmon. cook. cook pasta according to package directions. SALMON IN PESTO SAUCE 2 servings Source: Sherry Greats 3 tablespoons Lemon juice 3 tablespoons Rice vinegar 3 tablespoons Light soy sauce 2 tablespoons Sugar ½ teaspoon Salt ½ teaspoon Crushed Sichuan peppercorns 57 . Stir in flaked salmon and remaining ingredients except fettuccine and parsley. stirring frequently. Whisk in milk and sherry. stirring constantly.Sherry Greats SALMON FETTUCCINE 2 servings Source: Sherry Greats 7 ½ ounces canned Alaska salmon 2 tablespoons margarine ¼ cup flour 2 ½ cups hot low-fat milk 2 tablespoons sherry 2 tablespoons sliced green onions ¾ teaspoons Dijon mustard ¾ teaspoons dill weed black pepper.

stir in scallions and cilantro. Meanwhile. combine cornstarch with 1 Tbs. rice vinegar. Cover and steam salmon until light pink. in I or 2 pieces 1 tablespoon Cornstarch 2 Cloves garlic. Bring to slow boil. sugar.) Fill a large pan with water and bring to rapid boil. combine remaining I Tbs. Add 1 Tbs. place a layer of foil in a Chinese steamer tray. covering tray except for 1 inch around edges to allow steam to circulate. light soy sauce. When hot. salt. Remove from heat. cold water. 2 Tbs. Lay salmon on foil in tray and place tray over boiling water. Saute for 15 seconds. soy sauce. Place a inch saute pan over medium-high heat.) In a small bowl. Rub fish with mixture and marinate for at least 20 minutes. sesame oil and 1 Tbs. Rub foil with a little peanut oil. peanut oil. combine lemon juice. add remaining ginger and garlic. peeled and minced 2 tablespoons Minced scallions 1 tablespoon Minced cilantro In a small bowl. Set aside. 58 . (This can be done several hours in advance. (A 1/2-inch-thick fillet should take about 5 minutes. In a separate bowl. just firm to touch and flakes when tested with fork.Chapter 2: N-Z ¼ teaspoon Freshly ground black popper 1 tablespoon Dry Sherry 1 tablespoon Sesame oil 2 tablespoons Minced fresh ginger root 2 tablespoons Peanut oil 1 lb. ginger. Sichuan peppercorns and black pepper. then stir in small amount cornstarch mixture to lightly thicken sauce. Sherry. Salmon fillet. then add lemon juice mixture.

Sherry Greats When salmon is cooked. SALMON TARTAR WITH AVOCADO VINAIGRETTE 1 servings Source: Sherry Greats --salmon--5 ounces salmon 3 slices smoked salmon 1 teaspoon Icelandic lumpfish caviar --vinaigrette--1 shallot onion ½ cup fresh estragon ½ cup sherry ⅓ cup water 1 large avocado. broiled. Put in a dish and stir in the avocado with a wooden spoon. The pesto sauce is good on any steamed. 6 as part of a multi-course Asian dinner. Mix in a mixer with olive and almond oil. 59 . estragon. The tartare is placed in the middle of a dish with a surround of smoked salmon. baked. sherry and water in a pot and reduce until 1/2 cup is left. Serves 2 as a main course. or grilled firm-fleshed fish fillet. NOTE: Salmon is excellent served at room temperature or eaten cold while you stand in front of the refrigerator. remove steamer tray and lift fish out on foil. Slide fish onto platter or dinner plates. The avocado vinaigrette and the caviar are placed on the dish on either side of the tartare. Finely chop the salmon. cubed ¼ cup olive oil ¾ cups almond oil salt and black ground pepper Put the onion. Spoon sauce over fish. as with beef tartare. Serve at once.

garlic. SZECHWAN SPICED BEEF SHRED 6 servings Source: Sherry Greats 1 lb. finely chopped* 1 tablespoon pale dry sherry 1 tablespoon Chinese red wine vinegar. Blanch briskly until beef just loses its redness. thinly sliced ½ cup water or clear chicken. shredded ½ green bell pepper. 4. optional 6 water chestnuts.Chapter 2: N-Z Serve with rye ("rough" in the recipe) bread. Heat 4 tsp oil in wok to 350℉. Add beef mixture and stir to separate pieces. flank steak ¼ cup oil 1 teaspoon minced ginger root 2 teaspoons minced garlic 3 scallions. vinegar and -if desired. Heat 2 tsp oil in wok. and cut into matchstick size strips. coarsely chopped 1 cup bamboo shoots. cut 1" pieces 2 dry red chili peppers. broth 2 tablespoons cornstarch mixed with 1 tablespoon water to make paste 1 teaspoon sesame oil ***MARINADE*** ¼ teaspoon salt ½ teaspoon sugar 1 tablespoon cornstarch * remove seeds Thinly slice steak against grain. Stir-fry about 10 seconds. scallions and chili peppers. 60 . Marinate for 2 to 4 hours.MSG. Stir in sherry. Add ginger. or cider vinegar 1 teaspoon msg. Remove to a bowl.

Add beef and cook until meat loses its red colour. Stir in sauce and mix well. Add 2 cups water. minced ¼ cup scallions. minced (include green part) 3 cups water --sauce--5 teaspoons Szechwan chile bean sauce 4 tablespoons pale dry sherry ½ tablespoon peppercorns. There should be 1 1/2 cups of sauce left in the pot 61 . Add sesame oil. When it begins to boil. stir in cornstarch mixture and continue stirring until sauce thickens. Heat oil in a 4 to 6 quart pot. Pour in water or chicken broth. chopped 2 lbs. about another hour. cover. SZECHWAN SPICED BEEF STEW 6 servings Source: Sherry Greats 1 tablespoon ginger root. crushed 4 whole star anise 2 ½ tablespoons Szechwan sweet bean sauce 4 tablespoons black soy sauce 2 teaspoons sugar Combine sauce ingredients. mix well and serve. and simmer for about an hour.Sherry Greats Cook until it bubbles gently. Return beef mixture to wok and blend all together. Add remaining water and cook over low heat until beef is tender. and scallions. set aside. garlic. and cook for a few seconds. bamboo shoots and green bell pepper. Add ginger. Add water chestnuts. stew meat 1/4 inch chunks 6 tablespoons oil 1 tablespoon garlic.

Turn on your kitchen exhaust fan. (loose) sesame seeds. To smoke the chicken. Add the grated ginger root. Pour the marinade in a 9-by-13-inch baking pan. Cover the pan or skillet with a lid (or heavy aluminum foil if the lid does not fit snugly). Line the bottom of the pan with heavy duty aluminum foil. and add the chicken wings. Sprinkle the brown sugar and tea on top of the foil. choose a heavy steel or cast iron roasting pan or skillet with a tight fitting lid.Chapter 2: N-Z when beef is done. Serve hot! TEA-SMOKED CHICKEN WINGS 6 servings Source: Sherry Greats 3 lbs. Place a cake rack in the skillet. over the sugar and tea mixture. finely chop the garlic. drizzle the marinade over all the wings. rotating the chicken wings at least once. and leave 62 . (any good butcher will dot his for you. Using the metal blade of your processor.) Wash the chicken thoroughly and pat dry. grated 1 tablespoon honey ¾ cups soy sauce ½ cup sherry 1 cup brown sugar 1 cup lapsang souchong tea. chicken wings. Turn the burner on high. Cut the wing tip off and discard. separate the mini drumstick end of the wing and slice through between the joints. With a spoon. Cover and refrigerate for at least 2 hours. and arrange the chicken wings on the rack. processing for 20 to 30 seconds to blend. for garnish Using a knife. soy sauce. (16 wings) 3 cloves garlic 1 tablespoon ginger root. honey. and sherry.

Serves 6 to 8 as an appetizer. Turn off the heat after 30 minutes. it is imperative to use your kitchen exhaust fan. or with your favorite mustard. and keep the chicken covered another 20 minutes. Since this dish does produce smoke. and to have a pan or skillet with a tight fitting lid. NOTES: Smoking with tea is a traditional Chinese approach to preparing chicken. the darkened skin resembles Cajun-style cuisine. TEMPEH SATAY AND ASIAN PEANUT SAUCE 4 servings Source: Sherry Greats ½ cup grated coconut ¼ cup orange juice 1 teaspoon honey ¼ cup tarmari ⅛ teaspoon cayenne pepper 4 tempeh cutlets --Asian peanut sauce--¼ cup smooth peanut butter 3 tablespoons tamari 1 teaspoon mirin or sherry ½ teaspoon rice vinegar ⅛ teaspoon garlic powder 1 tablespoon honey 1 cup plain. Smoked chicken will keep for several days if well-wrapped and refrigerated.Sherry Greats chicken on high heat for 30 minutes (see Note). use caution. bite-size chicken wings make a delicious appetizer when served plain. Do not remove the lid to check. peanut or teriyaki sauce. These flavorful. To the Western eye. nonfat yogurt ⅛ teaspoon cayenne pepper 63 . Note: As with any recipe requiring a dish to be cooked at high heat.

honey. Press crumbs onto bottom of greased 9-inch springform pan. pour over 64 . Brush shish kebabs with marinade and sprinkle with remaining coconut. Cut tempeh into 3/4-inch cubes and add to marinade. Blend in sour cream. one at a time. mixing well after each addition. Bake at 325℉. whipping cream. Combine cream cheese and sugar. TEMPTING TRIFLE CHEESECAKE 10 servings Source: Sherry Greats 1 ½ cups Soft Coconut Macaroons* 24 ounces Cream Cheese. Pour marinade into a shallow baking dish. mixing at medium speed on electric mixture until well blended. Set aside 15 minutes. Serve immediately with Asian Peanut Sauce. blend together peanut sauce ingredients with a wire whisk. sherry and vanilla. puree 1/4 cup coconut with orange juice.Chapter 2: N-Z To make marinade. tamari and cayenne in a blender. In a small bowl. Grill tempeh over mediumhot coals 3 to 5 minutes on each side. 15 minutes. Thread tempeh cubes onto bamboo skewers that have been soaked in water. Refrigerate until serving time. Whipped Toasted Slivered Almonds Soft coconut macroon cookies crumbs. Add eggs. Softened ¾ cups Sugar 4 Large Eggs ½ cup Whipping cream ½ cup Sour Cream 2 tablespoons Sweet Sherry 1 teaspoon Vanilla 10 ounces Red Raspberry Preserves ½ cup Whipping Cream.

cool befroe removing rim of pan. Heat preserves in saucepan over low heat until melted. spreading to edges.Sherry Greats crust. Chill. Bake at 325℉. Strain to remove seeds. Dollop with whipped cream. top with almonds. Spoon over cheesecake. Loosen cake from rim of pan. 1 hour and 10 minutes. 65 .

29 === condiments ===. 47 and split down the back. 29 === fresh fruit selection ===. 7 = (or coarse salt and cracked black. 6 = (1-inch baby potatoes may be. 59 almonds. 10 ***tipsy marinade***. chopped broccoli. 27 66 . 42 --asian peanut sauce---. 35 2-pound pheasants. 8 a drizzle extra-virgin oil. 29 === accompaniments ===. 26. 26 ***dipping sauce***. 29 all-purpose flour. 1 -----. 13 3-pound whole lobsters. 60 ***mofongo***. 7 about 3 1/2 lb. trace of salt). 63 --lime cream sauce---. 51 ***tangy barbecue sauce***. 7 12 oz pack whole frozen raspberries. 51 ***peppers***. 29 === vegetables ===. 53 ahi steaks . 47 angel food cake. 3. 35 anise seeds. 59 . 9 -. 31 (include green part). 3 and boned. 8 a drizzle olive oil. 51 ***for the chicken***. 51 ***marinade***. 29 === sea scallops ===. 29 = (or poultry seasoning). 1 (such as shiitakes. 61 (or any hard. 13 (about 30 prunes). 24 === beef ===. 29 = (fillets of beef steaks).. 5. 55 1" to 1 1/4" thick. 22 --salmon---. 29 = (such as wok oil or vegetable oil). 45 and potato au. 24 = (available in fresh herb section of. 61 --vinaigrette---..(8 oz ea). 5 ***for the beans***. 7 = (or a few pinches ground nutmeg). 29. 26 ***spice rub***. 46 ***cornstarch mixture***. 29. 7 === tournedos ===. 59 --sauce---. 8 = (available on the asian foods aisle). 29 === chicken ===. 7 === tuna ===. 14 . 54 apple juice.Index °°°°° Index (2 cans) cream of mushroom soup. 7 = (or freshly-ground black pepper). 7 a handful flat-leaf parsley leaves. 26 ***sauce***. 14 1 lb eggplant. 39 = (preferred brand montreal steak. 37 almond oil.

26 boneless pork loin roast. 10 chinese five-spice powder. 62 bunch parsley. 40 butter. 43 cayenne. 17 basil leaves. 17. 47. 63 cayenne pepper flakes. 48 calf's sweetbreads. 40 bell peppers. 53 bottled clam juice. 11 chinese white rice vinegar. 4 buttered toast. 63. 6 black beans. 49 cake. 17 celery stalk. 13.. 40 cheese. 47. 29 chinese red wine vinegar. 29 asparagus. 41 67 . 15. 46 chopped bacon.. 42 chicken livers. 46 chopped parsley. 12. 16. 20. 45 chicken wings. 15 black pepper. 16 bean sprouts. 31 cantaloupe. 24 chicken breast tenders. 39 bell pepper. 5 chicken stock. 2. 48 bread crumbs. 45 brown sugar. 35 chinese sausages. 42 chinese chili bean sauce or. 39. 51 bay scallops. 6. 17. 22 chinese sesame oil. 46 avocado. 60 barbecue. 32 chili sauce or chili.Sherry Greats asian pears. 2 chinese rice wine or dry. 22 cherry tomatoes. 13. 33 beef sirloin. 48. 16 celery. 51 cayenne pepper. 26 chinese cabbage or.. 51. 9 basil. 51 butter unsalted. 60 chinese rice wine. 3 caraway seeds. 14. 56 bamboo shoots. 21 brandy or sherry. 8 cajun seasoning or to. 47 breasts. 22 chopped fresh parsley. 40 beef flank steak. 37 bread crumbs in food. 51 black soy sauce. 2 beef short ribs. 37. 37. 7. 14 bottled salsa. 11 can tomato paste. 37. 51. 51 black cod. 46 chopped fresh coriander. 36. 22. 57 canola oil. 41 bottled minced garlic. 57 chopped picked fresh thyme. 57 black peppercorns. 4 bay leaves. 12 celery stalks. 46 chopped onions. 46. 15. 27 canned alaska salmon. 29 beef stock. 29 chicken broth. 61 boneless chicken breast. 62 chili powder. 32. 21 baguette slices. 32. 32 bunch scallions. 47 breadcrumbs. 4. 53 chicken thighs. 55 chopped garlic. 10 chopped. 9. 39 cilantro. 32 can tomato sauce. 47 butter-head lettuce leaves. 24 assorted exotic mushrooms. 2. 1 bread white cut in small cub.

9. 26. 35 dark soy sauce or 2 tbs. 62 cloves garlic shoots. 27 dry white wine. 57 cumin. 43 dill weed. 42 cornichons or baby gherkin pickles. 24. 22. 21. 31 clove garlic. 49 cn tomatoes (#2 can). 36. 39. 40. 31. 40 dark soy sauce. 22 dry black beans. 24. 12 dry red chili peppers. 17 clementines. 16 cream. 51 dried hot peppers. 7. 24.(min 40 ct). 40. 45. 57 dipping sauce. 51 dried ginger. 24 cornmeal. 9. 29.. 51 dow see -. 15. 58. 6 diced dill pickle. 26 finely chopped onion. 55 finely chopped*. 51 cups). 16 egg white. 53. 24 five spice powder. 26. 39. 58 dry sherry (optional). 45. 11 finely-minced parsley . 31 finely chopped garlic. 9. 49. 58. 40 diced ripe tomatoes. 45 cleaned small squid. 32. 25 fingerling potatoes. 60 crabs. 44. 55 dried oregano leaves. 29 emmenthaler cheese. 60 cornstarch blended with. 35 croutons. 51. 13. 26 dark brown sugar. 9 ds ground pepper. 45. 26 cornstarch mixed with. 31 cut into bite size pieces. 10. 47 eight-inch bamboo skewers . 32. 49 cut into shreds. 49 corn starch. 20 68 . 26 egg yolks. 43 diced ham. 25 cream sherry per glass. 19 dark sesame oil. 2. 42 duckling. 8 egg. 42 discarded. 27 dried chilies. 3 eggs. 51 cloves garlic. 56 fettuccine noodles. 49 dijon mustard. 44 cloves. 40. 64 cream of mushroom or celery soup. 37 extra-virgin olive oil. 33. 55 finely chopped tomato. 21 cumin seeds. 2 dried basil leaves. 6 dash salt. 19 edible flowers. 26. 11. 60 dry sherry. 48 cream cheese. 9 dash black pepper. 51 dark corn syrup.(to 3 tbspns). 46. 22 finely minced shallots. 38 cooked brown rice. 54.Index clam juice (8 ounce bottle). 45 dried marjoram. 42 dry sherry or unsweetened. 44. 57 figs. 3 finely chopped. 55. 2. 57 dijon-style mustard. 14 dry sherry or rice wine. 51 cornstarch. 41. 60 finely minced ginger. 27 dry. 45. 17 crushed sichuan peppercorns. 16 cold milk. 1.

63. 57 fluid dry sherry. 22. 37 habaneros are my choice. 13 fluid ounces medium dry sherry. 24 grated monterey jack. 63 ginger. 3. 19. 40 garlic finely chopped. 46. 2 fresh ground white pepper. 7 freshly-ground black pepper. 5. 11 flour. 14 grated gruyere or swiss.. 53 ground pork. 9. 21 ground cumin. 10. 24 grated parmesan cheese. 45 fresh raspberries. 7 ground black peppercorns. 1 frying oil.. 51 french baguette. 1 freshly-grated nutmeg. 44 fresh ginger finely chopped. 20 hot bean sauce or. 42 gruyere cheese. 50 ham hocks. 56. 42 69 . 28. 10 garlic powder. 37 for stones and soaked. 63 grated fresh ginger. 38 fresh spinach. 13. 51 ground brown bean sauce. 19 honey. 29 green bell pepper. 62 ginger snaps. 19. 60 flavorless cooking oil. 27 grated coconut. 40. 10. 44 ground pork (beef will do. 4. 22 fresh estragon. 12 ground mace. 28. 17 foie gras. 17 garlic cloves. 63 honeydew melon. 40 fresh cilantro finely chopped. 50 freshly ground black pepper. 17. 59 fresh ginger. 60 green grapes. 20 ground cinnamon. 47 freshly ground black popper. 11. 9 ground pepper. 42. 8. 19 grated ginger root. 5. 10 fresh chinese noodles. 46 ginger root. 51 fontina cheese. 13. 7. 61. 35 goat cheese log. 54 freshly ground black pepper. 58 freshly squeezed lemon juice. 31 freshly-grated cadiz cheese. 1. 10. 44 grill seasoning blend. 31 grated. 28. 16. 37. 13 green onions. 24 halved. 40 garlic. 38 hoisin sauce. 24 fresh chiles finely chopped. 56 granny smith apples. 24. 39 fresh parsley sprigs. 10 fresh ginger root.Sherry Greats flank steak. 5. 31 freshly squeezed orange juice. 7. 39 freshly-ground black pepper. 11 ground nutmeg. 27 fresh strawberries. 22 grated nutmeg. 11. 12. 47 fresh mushrooms. 61 garlic clove. 62. 27 grated with hand grater or microplane tool. 54. 51 ground coriander. 13. 12. 45 fresh lemon juice. 51. 11. 16. 13. 16 half-and-half. 31 heavy cream. 55 garlic crushed. 10 fresh coriander. 51 half & half. 45 heavy whipping cream. 32 heads radicchio. 24 grated parmesan. 13 fresh or dried bay leaf..

19 navy beans.Index hot low-fat milk. 17 medium onion. 60 minced scallions. 9 medium red onion. 58 minced shallots. 39 medium plantains. 44 lg onion. 59 large bulb fennel. 36 mint. 35 lime juice. 57 marinated mushrooms. 53 ladyfingers. 42 minced ginger root. 62 large avocado. 51 instant vanilla pudding mix. 7 large stal celery. 27. 47 lemon juice. 8. 11. 43. 17 lg egg. 20. 32 70 . 6 low-sodium chicken broth. 32 lemon. 20 mirin or sherry. 36 medium garlic cloves. 56 mixed diced tomato. 12 large carrots. 41. 51 large tomatoes. 29 light ricotta cheese. 22 medium sized green bell. 24. 27 medium shrimp. 57 hot pepper flakes. 17 icelandic lumpfish caviar. 21. 32 large sea scallops. 27 light sesame oil. 59 if ground fine). 41. 42 inch. 16 light oil. 29. 57 light whipped topping. 29 kosher salt and freshly. 14. 38 into 2" pieces. 42 hot red pepper sauce. 27 msg. 36 minced fresh ginger. 1 kiwis. 7 italian bread slices. 37 macaroons. 64 large flour tortillas. 60 minced ginger. 7 margarine. 31 large carrot. 32. 36 jumbo asparagus. 29. 10. 6 mustard. 51 jam. 48 julienne-cut fresh basil. 32 large zucchini. 8 italian bread crumbs. 20 mint sprigs. 4 jalapenos. 34. 12 lemon wedges.. 58 minced garlic. 51 medium red or green bell. 31 macaroni. 48 madeira or sherry. 41 lrg stalks celery. 47 minced cilantro. 32 mozzarella cheese. 56 mustard dip (recipe follows). 38 lamb. 7 melted raspberry jelly. 36 moisture part-skim. 26 melted butter. 50 milk. 22 locke-ober cream sauce. 63 mixed baby asian greens. 17 light soy sauce. 57 lemon slices. 27 lean unsliced bacon. 21 large onions. 26 medium sized red bell pepper. 24 mayonnaise. 34 minced fresh ginger root. 58 minced fresh basil. 14. 49 medium onions. 51 large eggs. 27 molasses. 60 mushrooms. 28 lapsang souchong tea.

64 reduced-sodium soy sauce. 4. 24 pickled onions . 60. 42 overnight. 4 red chili oil. 51 pimientos. 43 or. 9 pale dry sherry. 58 peeled. 29 pickled onions. 26 peanut oil. 6 pine nuts. 8 raspberry all-fruit spread or preserves. 19 orange juice. 63 rice wine or dry sherry. 15 ripe plantain. 10. 22. 2 pn sugar. 7 peppercorns. 10 port wine finishing sauce. 12. 61 paprika. 43 parmesan cheese.(14 to 18 oz). 10. 36. 40 pitted dried tart cherries. 31. 16. 31 pickled ginger . 14 plain. 20 orange zest. 10 oregano. 12. 37 parsley.(14 to 18 oz). 38 recipe jerusalem artichokes. 43 red raspberry preserves. 61 okra chopped. 42. 8 prunes. 60 or dry sherry.Sherry Greats nonfat cottage cheese. 46 package. 40 olive oil. 53 prawns. 10. 5. 10 rice wine or sherry. 43 processor. 6. 60. 47 quartered artichoke hearts . 27 nonfat plain yogurt. 46 peeled and chopped. 15 removed and minced. 26 red pepper flakes. 41 red potatoes. 22 package focaccia. 53 pkg frozen lima beans (with. 26. 13 pineapple fresh. 16 paste with garlic. 49 ribs celery. 57. 31. 54 red bell pepper. 36 persimmons. 59 onion.(15 oz). 51 oyster sauce. 13. 17 other mild-flavored greens. 17 regular soy sauce. 2. 31 purchased pound cake. 44 packed brown sugar. 13. 47 red beets. 55 package wonton wrappers. 63 pn ground white pepper. 31 pomegranates.(10 to 12 oz). 32 oregano flakes. 15 pn salt. 44. 31 pepper. 29 piece fresh ginger root . 3 orange rind. 41 rice vinegar. 42 preferred. 2. 17. 1 produce department). 31 pork chops. 22 or cider vinegar. 63 orange peel. 9 oysters. 16 rice or white vinegar. 31. 27. 9 pork ribs. 14 pkg frozen no-salt-added. 20. 29 pieces. 29 pickled watermelon rind . 55 pepper). 45 preferably peanut. 12. 21 nutmeg. 49. 50 quail -. 51.(abt 3"). 61 peppers. 37 oil. 16 oysters or hedgehogs). 51 71 .

58 salt. 40. 36 shredded gruyere or swiss cheese. 16. 19 shao hsing wine or. 57. 10. 16. 32. 54. 14. 60 sesame seeds. 10 sea salt. 59 salt and freshly ground. 2. 28 strawberries. 55. 3 substituted). 44. 16 sliced. 33. 15 snipped or chopped fresh chives. 62 shallot. 51 sliced carrots.(2 oz). 62 sherry or milk. 1. 51 spicy brown mustard. 64 soy sauce. 5 slices fresh baguette. 42. 45 seasoning by mccormick). 42. 29. 24 shallot onion. 59 shallots. 21 salmon. 22 salt or more to taste. 11. 58. 7. 40. 21 serrano or jalapeno chiles. 24 72 . 44. 4 sherry wine vinegar or red wine vinegar. 56 sherry vinegar or red. 21 sesame oil. 53 sherry wine vinegar. 47. 50 some for drizzling. 57 sliced mushrooms.Index safflower oil. 9. 31 stock. 24 snow peas. 20 smooth peanut butter. 1 slices fresh ginger root. 1. 16 sprigs fresh tarragon. 6 spanish sherry wine vinegar. 17. 40 soft coconut macaroons*. 50. 32 star anise. 7. 21 slices bacon. 9. 22 sherry. 55. 51 skinned boned fat removed. 7 stalks celery. 41 shredded low. 37. 39 shredded iceberg lettuce. 61 stilton cheese. 44. 45. 29. 51. 42. 60. 39. 10 sauce. 62 spanish paprika. 18. 51. 13. 1. 45. 64 softened cream cheese. 31. 29 steamed broccoli florets. 28 sauteed in oil. 21 skin on chicken breasts. 45. 31 salt and pepper. 59. 38 sherry vinegar. 59 slivered almonds . 21 sliced onions. 31. 27 sirloin tip. 17. 13. 48. 43 sprig parsley. 42 scallions. 54. 5. 61 scallions finely chopped. 35. 3. 51 salt and pepper to taste. 43 satay paste. 36. 60 salt and black ground pepper. 49 sl lemon. 10. 26. 57. 28. 38 small cantaloupe. 63 snapper filets. 29 seeded and minced. 19. 42. 35 slices good-quality white slicing bread. 27 sliced green onions. 22. 35 steak seasoning blend. 51. 5. 8. 19. 25 sherry or orange liqueur. 14 sliced fresh mushrooms. 7 slices smoked salmon. 24 stew meat 1/4 inch chunks. 16 sprig thyme. 41. 13 shallots finely chopped. 6. 45. 59 salmon fillet. 24 sour cream. 56 salt and white pepper. 32. 10 shao hsing rice wine. 42. 29. 37.

26. 49 whole grain mustard. 46 use fresh lemon juice. 12. 64 szechuan peppercorns. 56 tamari. 40. 8 thinly sliced bacon. 50. 64 tomato paste. 43. 60. 36 yellow bean paste. 32 thinly sliced scallions. 33. 64 sweet paprika. 57.Sherry Greats sugar. 29 white vinegar. 63 the base of each scallop. 63 taste. 15. 47. 10. 61 water chestnuts. 24 to. 56 vanilla. 1 sweet sherry. 10. 5. 5. 47 toasted. 34. 61 taatsoi. 61 szechwan sweet bean sauce. 29. 29. 49 tempeh cutlets. 59. 26 tomatoes. 53 unsalted roasted peanuts.. 64. 60 water or clear chicken. 50. 43 vinegar preferred. 31 water. 29 tamari dark soy sauce. 61 wine vinegar.. 17. 4 white pepper. 48. 45 szechwan chile bean sauce. 18. 60 whipping cream. 29. 36 ton wrappers. 64 white mushrooms. 60 water to make paste. 4 whole star anise. 40 thyme. 29 tangerines. 19 toasted slivered almonds. 12. 42 vinegar. 53 worcestershire sauce. 29 tarmari. 29 toasted sesame seeds. 3. 26 yellow mustard seeds. 37. 45. 22. 28. 1. 20. 64 vegetable oil. 22. 26. 7 thick slices crusty bread. 36 toasted sesame oil. 27 unsalted butter. 17. 26. 35. 45 vegetable oil. 50 to 3 1/2 lb pork butt. 63 tamari dark aged soy sauce. 56 tips reserved. 22 uncooked lasagna noodles. 17 yellow. 51 73 . 42 whole chicken breasts. 48. 39 thin asparagus spears. 18 to taste. 9. 56. 3. 35. 17 white short-grain rice. 43 walnuts. 61.

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