Recipes by Jo:
Jo's Ramen Chicken Salad
chopped cabbage
sliced green onions
sliced mushrooms
sliced cucumbers
chopped bell peppers, whatever color
pea pods are good, if you can find them, or slightly cooked green beans
cut up cooked chicken meat
crumbled ramen noodles
dressing:
ramen flavor packet
soy sauce
rice vinegar
sesame oil (a little bit)
peanut oil
you mix this all up together and let the salad soak in it (the noodles will soften this way) for a couple hours, or all day, even. (it's good the next day, too)
Then you can sprinkle ground roasted sesame seeds or peanuts or roasted pine nuts or almonds on top.
Curry Rice Salad
2 cups cooked (cooled) rice
2 cups mayo
1 cup Italian dressing
3-4 chopped green onions
1 T curry powder
1/2 tsp pepper
1/2 tsp salt (or to taste)
2 tsp dry mustard
3/4 cup chopped celery
1 jar marinated artichoke hearts (drained, use liquid in place of part of Italian dressing, if you like)
3/4 cup pea pods or frozen peas (but use the fresh ones-yum!)
15-20 pimento stuffed green olives, sliced
Combine all ingredients and chill overnite before serving.
BBQ Salmon
I always BBQ salmon. I'll squeeze on some citrus juice first (lemon, lime, orange), then after I've grilled one side and flipped the salmon and grilled a little longer, I'll put some butter on it to melt in. I mix chili powder or dill or tarragon or whatever into the butter. I like the chili powder with lime, dill or tarragon with lemon, tarragon or ginger is good with orange.
The Dreaded Red Menace
3 dried habañero chilies
1 tablespoon grated orange zest
1 cup raspberry vinegar
1/3 cup fresh orange juice
Combine the chiles, orange zest, and vinegar in a heavy nonreactive pot and bring to a boil. Reduce the vinegar to 1/3 cup, strain, and discard the solids. Return the vinegar to the saucepan. Puree the raspberries in a food processor fitted with a plastic dough blade. (A steel blade will crush the seeds, which will lend a bitter taste to the food.) Then strain. Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes. Cool to room temperature and add the orange juice. The marinade will keep in the refrigerator in an airtight jar for 1 to 2 weeks.
Lime Marinade
1/2 cup lime marmalade
1/3 cup water
1/2 cup rice wine vinegar
1/4 cup fresh lime juice
1 tablespoon grated lemon zest
1/2 cup safflower oil
1 garlic clove, minced
1-inch fresh ginger root, minced
6 scallions, white part only, chopped
1 teaspoons crushed black peppercorns
3 to 4 sprigs Mexican mint marigold or fresh tarragon
Heat together the marmalade and water in a small saucepan until the marmalade dissolves; then remove from the heat and cool. Combine the cooled marmalade mixture, vinegar, lime juice, and zest in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the garlic, ginger, scallions, peppercorns, and mint marigold.
Variation: Jalapeno-Lime Marinade. Substitute jalapeño or red chili pepper jelly for the lime marmalade. Add I 1/2 teaspoons diced jalapeño and proceed with the recipe as above.
Espresso Lemon Marinade
1 tablespoon instant, freeze-dried espresso
1 cup freshly brewed espresso
1/4 cup balsamic vinegar
1/2 cup unsulphured molasses
1/4 teaspoon red pepper flakes
1 tablespoon low-sodium soy sauce
Julienned peel of 1 lemon
1/4 cup freshly squeezed lemon juice
1/4 teaspoon ground cardamom
Dissolve the instant espresso into the brewed espresso and cool to room temperature. Combine the espresso, balsamic vinegar, molasses, red pepper, soy sauce, lemon peel, lemon juice, and cardamom in a nonreactive mixing bowl.
Orange Ginger Marinade
2/3 cup fresh orange juice (about 2 oranges)
1 tablespoon balsamic vinegar
2 tablespoons low-sodium soy sauce
1/4 cup light olive oil
1 1/2 tablespoons grated orange zest
2 tablespoons minced fresh ginger root
1 teaspoon dry mustard
Freshly ground black pepper, to taste
Combine the orange juice, balsamic vinegar, and soy sauce in a nonreactive mixing bowl. Whisk in the olive oil a little at a time. Add the orange zest, ginger, dry mustard, and pepper. This marinade will keep in an airtight jar in the refrigerator for at least a week.
Sour Mash Pink Peppercorn Rub
3 tablespoons pink peppercorns
2 tablespoons black peppercorns
2 tablespoons white peppercorns
1 teaspoon whole yellow mustard seeds
1 teaspoon whole coriander seeds
2 tablespoons finely diced shallots
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill, crumbled
3 tablespoons Jack Daniels
1 tablespoon honey
Combine the peppercorns, mustard seeds, and coriander seeds in a spice mill or blender and grind to a coarse powder (about 3 to 4 pulses). Place in a nonreactive bowl and add the shallots and dill.
To use as a rub, combine the Jack Daniels and honey. Brush onto 2/3 to 1 pound of fish fillets, flesh side up. Press the spice mix into the surface of the fish and marinate in the refrigerator for 1 to 2 hours. Grill or broil the fillets. This recipe will make enough rub for 2 to 4 servings.
Lemon Marinade for Chicken
1/2 cup lemon marmalade
2 tablespoons water
2 to 3 tablespoons fresh orange juice
1/2 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup canola oil
1 1/2 tablespoons diced fresh ginger root
3 garlic cloves, minced or pressed
1/2 teaspoon dried basil
1/2 teaspoon fresh ground pepper
1 tablespoon fresh sage
In a small nonreactive saucepan, heat the marmalade, water, and orange juice until the marmalade dissolves. Cool to room temperature and combine with the fresh lemon juice. Whisk in the canola oil a little bit at a time. Add the ginger, garlic, basil, pepper, and sage.
Mixed Peppercorn Rub for Beef
2 tablespoons black peppercorns
2 tablespoons white peppercorns
1 tablespoon pink peppercorns
1 tablespoon mustard seeds
1 teaspoon garlic powder
1 teaspoon kosher salt
Combine all the ingredients in a spice grinder or blender and grind to a coarse meal.
Jerk Rub
2 tablespoons Jamaican pimento (allspice), crushed
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
12 scallions, white part chopped
6 Scotch bonnet peppers or 12 jalapeño peppers, halved with seeds
1/3 cup red wine vinegar
2 tablespoons canola oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons soy sauce
Jamaican hot pepper sauce or Tabasco (optional)
Combine all the ingredients in a blender or food processor, adding hot pepper to taste. Process to liquify, about 1 to 2 minutes. Pour into a jar and refrigerate overnight to let the flavors develop. The sauce will keep for 3 to 4 weeks, covered, in an airtight jar in the refrigerator.
Cumin Spice Rub
1/4 cup ground cumin
2 tablespoons paprika
2 tablespoons ground cardamom
1 tablespoon ground cinnamon (or a 2-inch stick)
1 tablespoon dark brown sugar
1 tablespoon freshly cracked black pepper
1 tablespoon cayenne pepper
2 tablespoons dried oregano
Combine all the ingredients in a spice mill or blender and grind to a coarse powder. Store in an airtight jar. It will keep in the freezer for up to 6 months.
Herb Pesto Rub
1/4 cup fresh thyme
1/4 cup fresh rosemary
1/2 cup fresh oregano
1 cup fresh parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
Strip the thyme and rosemary leaves from the stems and remove the leafy parts from the oregano, sage, and parsley (you should have approximately 3 cups of loose herbs after cleaning). Place the herbs, salt, and pepper in a food processor. With the motor running, slowly add the olive oil and process until the pesto is blended. The mix will keep for 1 week refrigerated.
Lemon Ginger Marinade
1/2 cup lemon juice (2 to 3 lemons)
2 tablespoons grated lemon zest
1/3 cup oriental or wildflower honey
1/4 cup safflower oil
1 tablespoon chopped fresh mint
2 tablespoons freshly grated ginger root
2 garlic cloves, minced or pressed
Combine the lemon juice, zest, and honey in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the mint, ginger, and garlic. This marinade will keep for about I week in an airtight jar in the refrigerator.
Smoked Pepper Marinade
2 yellow bell peppers
1/4 cup fresh lime juice
1 tablespoon grated lime zest
1 jalapeño pepper, seeded, with veins removed, and diced
1/4 cup white wine vinegar
1/2 cup olive oil
1/4 cup chopped chives
1/4 cup chopped fresh cilantro leaves
Kosher salt and cracked black peppercorns, to taste
Smoke the peppers for no longer than 2 hours in a water smoker with presoaked smoking chips like mesquite or hickory. If you are using a covered kettle grill instead, smoke the peppers as above over low indirect heat with a water pan. Note that high heat will result in blistered skins that will impart a burnt taste.
Cool and seed the peppers, then purée in a food processor with the lime juice and zest, jalapeño vinegar. Drizzle in the oil in a steady stream pulse in the chives, cilantro, salt, and pepper until blended:
Honey Ancho Marinade
6 dried Ancho chili peppers, seeded
1/2 cup fresh orange juice
2 to 3 tablespoons grated orange zest
1/4 cup fresh lime juice
1/3 cup honey
1/3 cup Orange Chipotle Oil (see page 34 or substitute cold-pressed peanut oil)
1/4 cup diced white onions
3 garlic cloves, minced or pressed
1/3 cup chopped fresh cilantro leaves
To prepare the ancho chilies, tear them into large pieces. Heat a dry skillet or a comal (a Mexican griddle used for cooking tortillas) to medium heat and press the anchos with the back of the spoon and heat until they plump up and soften; do not let them crisp or bum.
Place the anchos in bowl and pour 2 cups of boiling water over them.
Cover with a small plate to keep them submerged and let soak for 20 to 30 minutes.
To make the marinade, drain the chilies (discard the fluid) and combine with the orange juice, zest, lime juice, and honey in a food processor or blender; purée until smooth. With the motor running, drizzle in the oil a little at a time. Add the onions, garlic, and cilantro.
Orange Tarragon Marinade
1 cup fresh orange juice
1/2 cup Seville orange marmalade
1/3 cup tarragon vinegar
1/2 cup canola oil
2 tablespoons chopped shallots
1 tablespoon chopped fresh tarragon
1 teaspoon coarsely cracked white peppercorns
1 teaspoon coarsely cracked black peppercorns
Kosher salt, to taste
In a heavy-bottom enamel saucepan, bring the orange juice to a low simmer and stir in the marmalade until dissolved. Remove the saucepan from the heat and cool to room temperature.
In a blender or food processor, blend the vinegar into the marmalade mixture. With the motor running, drizzle in the oil a little at a time.
Stir in the shallots, tarragon, and peppercorns. Add salt, to taste.
Cajun Rub
2 tablespoons black peppercorns
2 tablespoons white peppercorns
1 to 2 tablespoons cayenne (start with 1 tablespoon; if you like it hotter, add the second)
3 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon kosher salt, or to taste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
Combine all the ingredients in a blender or spice grinder and grind to a coarse powder. Makes enough for 2 pounds of chicken, flank steak, or a side of spare ribs.
Charmoula
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro (or mint) leaves
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground thyme
1/2 teaspoon cayenne pepper
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Combine all the ingredients in a food processor and puree to a smooth paste. The paste will last about 1 week refrigerated.
Watermelon and Avocado Salad
1 small red onion, peeled and very thinly sliced
2 tbs. red wine vinegar
2 ripe Haas avocados
Juice of 2 limes
1/4 large watermelon (about 6 lbs..)
Juice of 2 oranges
2 tsp. extra virgin olive oil
1 cup cilantro sprigs, loosely packed
Salt and freshly ground pepper
Prepare onions: In a small bowl, combine onion and vinegar. Marinate, covered, in refrigerator several hours or overnight..
Prepare fruit: Cut avocados in half; remove pits and skin. Cut into 1 inch chunks and toss with lime juice. Remove seeds (I just use seedless) from watermelon and cut into 1 1/2 inch chunks.
For salad: Toss together watermelon, avocado, orange juice, olive oil, and cilantro sprigs, reserving some sprigs for garnish. Drain onion and add to salad; add salt and pepper to taste. Toss again and garnish with reserved cilantro.
Jo's Tacos
I guess I do tacos different. I put meat (either hamburger, leftover cut up grilled chicken, flank -or whatever- steak, or pork tenderloin) and/or refried beans and cheese (sharp cheddar for sure, sometimes jack, too) on a corn tortilla, then fry it in oil, bending it closed as it cooks. Then I make a salad-usually lettuce, cukes, tomatoes, radish sprouts, green onions, bell peppers, sometimes avocado if I remember to buy it.
Persimmon Cookies
1 cup very ripe persimmon pulp
1 tsp baking soda
1 cup sugar
1/2 cup butter or margarine, room temperature
1 beaten egg
2 cups all purpose flour
1 cup nuts
1 cup raisins
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
preheat oven 375 degrees
Mash persimmon pulp. Stir in baking soda. Set aside.
In a large bowl, cream together butter or margarine and sugar. Stir in
persimmon pulp and egg. Whisk all dry ingredients, add to persimmon mixture,
stirring to combine. Stir in raisins and nuts.
Drop batter by heaping teaspoonfuls onto greased cookie sheet. Bake 10
to 15 min depending on size or until top of cookie springs back when touched with your finger. You want these cookies cake like, not hard.
Hot Curried Chicken Salad
2 cups cut-up cooked chicken or turkey
1/4 cup mayonnaise
2 green onions, chopped
2 tbsp capers, drained
1 1/2 tsp curry powder
1/2 tsp salt
4 stalks celery, thinly sliced
1/2 cup toasted slivered almonds
2 ripe peaches, peeled and sliced
Salad greens
Heat oven to 350°. Mix all ingredients except almonds, peaches and salad greens. Spoon into ungreased 1 qt. casserole. Sprinkle with almonds.
Bake uncovered until chicken mixture is hot, about 20 minutes. Stir in
peaches and serve over greens.
To Microwave: Cover loosely and microwave on medium (50%) 3 minutes; stir. Sprinkle with almonds. Cover loosely and microwave until hot, 4-7 minutes longer.
Green Bean and Feta Salad with Mint Dressing
1 1/2 lb gr beans
3/4 c olive oil
1/2 c mint packed
1/4 c white wine vinegar
3/4 tsp salt
1/2 tsp garlic
1/4 tsp pepper
1 c chop walnuts
1 c red onion, chopped
1 c feta cheese, crumbles
Cook beans: Bring pot of water to boil, add green beans, boil 4 minutes, then plunge into ice water to cool.
Prepare dressing: Blend next 6 ingredients in blender or food processor. At the last minute dress and add walnuts, onion and cheese.
Pudine Chatni (Fresh Mint Chutney)
1/4c malt vinegar
2 T water
2 c fresh mint leaves, thoroughly washed and tightly packed
1 fresh hot red or green chili, about 3" long, stemmed, seeded and chopped
2 T finely chopped onions
1 t salt
Combine the vinegar, water and 1/2c mint leaves in the jar on a blender and blend at high speed for 30 sec or until the mixture is reduced to a smooth puree. Turn blender o and scrape down sides. Add another 1/2c mint leaves and repeat process until all mint is gone. Add chili, onions and salt and blend again. Serve at once. Cover and refrigerate 1 or 2 days.
Mint Chutney
1 bunch scallions, coarsely chopped
1 bunch fresh mint
1 t resh ginger root, peeled and chopped
2 bunches fresh cilantro
1 green bell pepper, seeded and coarsely chopped
5 jalapenos
1T lemon juice
1t ground cumin
1t ground coriander
1/2t garam masala
2t salt
1/2c yogurt
Put all ingrediants except yogurt in blender and blend. Then add yogurt and mix in.
Mint-Basil Chutney
1/2c firmly packed fresh mint leaves
1/4c firmly packed fresh basil leaves
1/4c coarsely chopped onion
1/2t salt
1t sugar
1/4c lime juice
1 1/2T water
1/2t garam masala
Process until smooth in blender. Might need to add some more water. Keep 1-2 days.
Dhania Podhina Chutney (Coriander-Mint Chutney)
1 c mint leaves
2 c coriander leaves and tender upper stems
1 medium onion, quartered
1/2" fresh ginger
2 cloves garlic
1 green chili, optional
1/2t cumin seeds
1/4t kala namak (black salt)
salt to taste
2T lemon juice
Blend in blender. Keep for a week.
Mint Chutney
1 medium yellow onion, peeled and sliced
1 bunch coriander, most stems removed
1 t peeled and chopped garlic
1/2 c fresh mint leaves
1/4 c lemon juice
1 t salt
1 1/2t sugar
2 small jalapenos seeded and chopped
1 t toasted cumin seeds
2 T dry-roasted peanuts
1/4c water
Blend all ingredients in food processor. Keeps up to 2 weeks.
Haitian Coleslaw
1/4 cup mayo
1/4 cup olive oil
1/4 cup lime juice (fresh)
2 T cider vinegar
2 T dijon mustard
2 T chopped fresh dill
1 tsp sugar
2 small serrano chiles, seeded and minced (abt. 2.5 tsp)
1 garlic clove, minced
1 tsp celery seed
8 cups shredded cabbage
2 cups shredded carrots
salt & pepper to taste
combine everything and leave at room temp up to one hour, or refrigerate
up to 4 hours. Serve cold or room temp.
Grilled Pear Salad
1 cup walnut halves, toasted
8 oz sliced bacon, cooked, drained and coarsely chopped
3 Bosc pears, sliced
non-stick veg. oil spray
2 cups ruby port
1 shallot, sliced
1 cup olive oil
3 T red wine vinegar
12 cups baby greens
1/4 cup Roquefort cheese, crumbled
salt and pepper
Spray grill with nonstick spray, grill pears on BBQ or broiler till brown
in spots (abt. 2 min. per side). Bring port, shallot to a boil, then
simmer til reduced to 1/2 cup (abt. 10 min), strain and cool. Whisk with
oil and vinegar and add salt and pepper to taste. Toss with greens and
top with remaining ingredients.
Mestizo Gazpacho
4 large evenly shaped jicama (about 2 pounds each)
2 1/2 pounds tomatoes (about 9 medium), quartered
1 large cucumber, peeled, seeded and diced (about 1 1/4 cups)
2 medium tomatoes, peeled, seeded and diced (about 1/2 cup)
1/2 cup minced green onions (about 4 small)
2 tablespoons strained fresh lime juice
1 serrano chili, seeded, deveined and minced
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons minced fresh cilantro, parsley or chives
Minced, seeded and deveined serrano chilies
4 fluted lime slices
Peel jicama using potato peeler or paring knife. Using melon bailer and
paring knife, hollow out each jicama to form "soup bowl" with about 1-cup
capacity. Dice enough of scooped-out jicama to measure 2 cups. Transfer
to large bowl, Reserve remaining jicama for another use. Cut scalloped
edge on jicama bowls and carve decoratively if desired. Trim bottom to
flatten, if necessary. Wrap jicama bowls in plastic. Refrigerate 8 hours
or overnight.
Puree 21/2 pounds tomatoes in processor. Strain through fine sieve into
large bowl to eliminate seeds. Add chopped jicama, cucumber, diced
tomato, green onions, lime juice, chili, garlic, Worcestershire and salt
to puree. Season with pepper. Cover and refrigerate at least 8 hours or
overnight. (If preparing I day ahead, do not add garlic and green onion
more than 8 hours before serving.)
Taste and adjust seasoning. Pour soup into jicama bowls. Sprinkle with
cilantro and chilies. Garnish with lime.
Cream of Tomato Soup with Cheese
4 tablespoons butter
2 medium onions, peeled and chopped fine
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon white pepper
2 cups milk
1-pound can tomatoes. sieved
1 cup Chicken Stock or 1 10-ounce can chicken broth
2 cup heavy cream, scalded
1 cup sharp Cheddar cheese. grated
In a large saucepan. melt the butter and in it cook the onion until
translucent. Add the flour and, over gentle heat, cook the mixture,
stirring, for a few minutes. Stir in the seasonings. Gradually add the
milk, stirring constantly until the mixture is thickened and smooth.
Stir in the tomatoes and stock. Brine the soup to the boil, reduce the
heat, and simmer it, covered. for 15 minutes.
Away from the heat, stir in the hot cream and cheese.
Cole Slaw
half or whole head green cabbage, shredded
half head purple cabbage, shredded
2 carrots, shredded
~2 inches daikon (japanese radish), shredded
1 green apple (granny smith is good), shredded
1 rib celery, shredded
for the dressing:
1 garlic clove, pressed or chopped
~ 3/4 cup plain yogurt
~ 3/4 cup mayo
1/2 tsp horseradish
dash worcestershire sauce
fresh ground black pepper
just mix it all together and refrigerate.
Curried Chicken and Peach Salad
2 cups cooked chicken (or turkey), cut up
3/4 cup mayo
2 tbsp finely chopped onion
2 tbsp capers, drained
1 tsp curry powder
1/2 tsp salt
4 stalks celery, sliced
2 peaches sliced (I skin 'em)
1/2 cup toasted slivered almonds
salad greens
mix chicken, mayo, onion, capers, curry powder and salt, and celery and spoon into 1 qt. microwavable casserole. Cover loosely and microwave on medium (50%) 3 minutes; stir.
Microwave until hot, 4-7 minutes longer.
Arrange on greens, place peaches on top and sprinkle with toasted almonds.
Serve hot or warm.
Chili's Chicken Enchilada Soup
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion (1 cup white onion)
3 cloves garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 lg. can mild red enchilada sauce
16 ounces Queso Fresco
1 teaspoon salt
1 heaping tablespoon chili powder
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon Chalula hot sauce
3/4 cup of half-and half
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken
breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2
minutes, or until onions begin to become translucent. Add chicken
broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk
until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and
bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the
pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar
cheese, crumbled corn tortilla chips, and pico de gallo.