Jeffery's Grilled Fish Wrap

My Face book friend Jeffery ask:


Jeffrey Carter have you tried rosemary dill? its great with olive oil and red vinegar bk black pepper on fish bwrap in foil and grill lightly yummy
He(Jeffery) also made the additional comments that this worked on chicken and pork as well!Just what we love here at P-Cookery book! Marinate-diversity!!!!

Sounds simple,yet elegant! I do believe I will try this by the end of the week.I will let you all know how we made out-sounds like it would be wonderful served with a fruity English Salad and a fresh fruit Fool for dessert!
If anyone tries before I do-Let me know what you think then you can add a recipe of your own!
Happy grilling!

Yogurt-Marinated Grilled Chicken

I found this recipe in Bon Apetite and thought you all might like to try it! It is so good and the meat so tender and flavorful you will want to try the marinade on steak or pork too! One note-I am not familiar with Indian spices and had NO IDEA what "garam masala" was! According to Bon Apetite it can be purchased at Indian Markets......I may have tasted it before and didn't know it! Regardless-I was not about to jump in my car and tootle around town looking for an Indian Market that I am pretty sure doesn't exist and I was hungry-so ordering on the internet was not an option-SOOO I used tumeric instead.This substitute may or may not have ruined the original intent,but-we found it to be delicious!

YOU NEED:

8 SKINLESS-BONELESS CHICKEN BREASTS
IN YOUR BLENDER ----

2 CUPS PLAIN YOGURT
1 CUP CILANTRO LEAVES AND STEMS COARSELY CHOPPED
1/2 LARGE ONION-COARSELY CHOPPED
1/3 CUP OLIVE OIL- PLUS A BIT MORE FOR BRUSHING
6 GARLIC CLOVES-COARSELY CHOPPED
1 TBLS LIME JUICE
1 TSP TUMERIC(SUBSTITUTED FOR GARAGM MASALA)
2 TSP KOSHER SALT
1 TSP BLK GROUND PEPPER
1 TSP GROUND GINGER

POUND EACH CHICKEN BREAST TO 1/2 IN THICKNESS AND PLACE IN A LARGE ZIP-LOCK BAG
NOW BLEND THE REST OF THE INGREDIENTS UNTIL SMOOTH AND POUR OVER CHICKEN BREASTS......TURN THE BAG SEVERAL TIMES TO MAKE SURE THE BREASTS ARE FULLY COATED AND REFRIGERATE FOR AT LEAST 3 HOURS...OVERNIGHT WILL DO

FIRE UP YOUR GRILL TO A MEDIUM HEAT. REMEMBER TO BRUSH THE GRILL WITH OLIVE OIL FIRST! NOW THROUGH ON THE CHICKEN BREASTS-THEY ONLY TAKE 3 OR 4 MINUTES PER SIDE!!!! SERVE 'EM AND ENJOY!!!!

CRAB BALLS

As you all suspect from previous recipes-I Love CRABMEAT!!!! any way you cook it-I will eat it and do so with zeal! I found this recipe in Bob Appetit.Naturally,I tried it! These little balls are great as snacks or a delightful alternative to fish & chips! Add a piapple cole-slaw and you have one yummy meal!!!

CRAB BALLS

1# FRESH CRAB MEAT
2 CUPS CRUSHED RITZ CRACKERS-DIVIDED
6 TBLS BUTTER
1/4 CUP FINELY CHOPPED GREEN PEPPERS
1/4 CUP FINELY CHOPPED ONION
1/4 CUP EVAPORATED MILK
2 TBLS DIJON MUSTARD
2 TBLS WORCESTERSHIRE SAUCE
1/2 TSP KOSHER SALT
1/4 TSP BLACK PEPPER
1/2 CUP WHOLE MILK
1 LARGE EGG
VEGETABLE OIL FOR FRYING

MIX 1 CUP OF RITZ CRACKERS AND THE CRAB MEAT IN A LARGE BOWL. MELT BUTTER IN A SKILLET OVER MEDIUM HEAT.ADD GREEN PEPPER AND ONIONS-SAUTE UNTIL SOFT(ABOUT 5 MIN) ADD TO BOWL WITH CRAB MIXTURE.STIR IN EVAPORATED MILK,DIJON MUSTARD,WORCHESTERSHIRE SAUCE AND SALT&PEPPER.COVER AND CHILL FOR 1-6 HOURS.
USING A SCANT 1/4 CUP FOR EACH,1 1/2"(APPX) BALLS.
WHISK WHOLE MILK AND EGG IN A MEDIUM BOWL AND REMAINING CUP OF CRAKER-CRUMBS IN ANOTHER BOWL.ROLL BALLS IN EGG MIXTURE THEN IN CRACKERS-TRANSFER TO A BAKING SHEET
HEAT IN 350 DEGREE OIL FOR 4-6 MINUTES PER BATCH-TRANSFER TO PAPER TOWELS.......SERVE WITH COCKTAIL SAUCE FOR DIPPING!

Brisket Marinade

I was looking for something simple to marinate a London Broil for dinner last night and I found this on the internet, I was out of red-wine vinegar,so I used regular ole cider-vinegar and some Pinot Grigio (had an open bottle in the fridge!) All other ingredients were followed and I marinaded for about 7 hrs. The results were wonderful! I expect an overnight soak in the the bag would make a Brisket on the Barbie-just wonderful!

Marinating a brisket is really a great way to make sure your smoked brisket remains tender and juicy. This marinade will start the tenderizing process and work a lot of flavor into the brisket. The best method here is to get a resealable bag large enough to hold the brisket and to make sure you get all the air out of the bag before you seal it.
Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 2 cups

Ingredients:

1 cup red wine vinegar
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup brown sugar

We are back w/Banana Oatmeal Pancakes

First I have to apologize for being so late! This household has had,what seems to be the "turmoil of the year"! Hubby had some medical issues,but all is winding down-and for this house-hold we are back to our normal!!!!
My dear friend Heather, (also known as adopted daughter) sent this recipe she found, courtesy of Rachael Ray on line. After she tried it herself and had NOTHING BUT RAVES.she passed it on to the Cookery book for us ALL to try! They not only sound YUMMY, but also healthy.
NOOOO-I am not jumping n the "Health-nut" bandwagon! My theory is MODERATION in ALL we do and eat. Sometimes the recommendations from the nut&berry crowd sneaks in! Well it can't hurt!

ingredients:
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling
Directions
Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

I am assuming that the walnuts may be omitted if there is a "Nut Issue"!
I am planning to test them over this weekend-if you do the same-Let me know what you think!