Sweet & hot corned beef
Yield: 8 Servings
Ingredients:
- 4 lb Fresh lean corned beef
- 1 lg Onion peeled
- 4 Whole cloves
- 6 Black peppercorns
- 6 Garlic cloves
- 2 sm Dried chilies Salt to taste Freshly ground black pepper -to taste
- 1/2 c Bitter orange marmalade
Instructions:
When you buy corned beef ask for the "first cut which is the
leanest part. If you prefer your meat more piquant, add a few chilies
to the pot. Let the corned beef rest about 15 minutes after baking,
for smoother, easier slicing.
1. Place corned beef in a large, heavy pot; cover with water.
2. Stud the onion with cloves. Add to pot along with the peppercorns,
garlic and chilies.
3. Bring to a boil over medium-high heat. Reduce heat to low,
partially covered and simmer for 2 1/2 hours or until meat is tender.
Preheat oven to 350'F.
4. Remove beef to a small, shallow baking dish. Set aside 3/4 cup
cooking liquid. Sprinkle meat with salt and pepper, then spread
marmalade over top. Pour reserved cooking liquid into pan. Bake 25
minutes, basting occasionally.
Per serving: 476 calories, 31 grams fat, 157 milligrams cholesterol.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SWEET & HOT PEACH RELISH
Categories: Salsa
Yield: 4 Servings
4 lg ripe peaches -- pit & thinly
: slice
1 red bell pepper -- cut into
: thin strips
1/2 c orange juice
1 TB lime juice -- (about 1/2
: lime)
1 TB molasses
1 TB red or green chile of your
: choice -- minced
1/4 c fresh parsley -- chopped
: salt and pepper -- to taste
This relish is fairly hot, but it also has a mellow sweetness that
contrasts nicely with the spicy, crunchy exterior of the chickent
breasts.
In a large bowl, combine all the ingredients and mix well. This
relish will keep, covered and refrigerated, for about 4 days.
Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SWEET & HOT SALMON STEAKS
Categories: Fish, Main dish, Vegetables
Yield: 4 Servings
1/4 c Hot sweet mustard
1/4 c Minced onion
Juice of 1 lemon
2 ts Minced fresh dill or
1 ts Dried dill
1 ts Coarse salt
4 7 to 8 oz salmon steaks, ea
About 1 inch thick
About 1 1/2 hours before you plan to smoke the salmon steaks, combine
paste ingredients in a smal bowl. Rub salmon steaks thoroughly with
paste, wrap in plastic, and refrigerate for at least 1 hour.
Bring your smoker to its appropriate cooking temperature. Remove
salmon from the refrigerator and let is sit covered at room
temperature for 15 to 20 minutes.
Transfer salmon to the smoker. Smoke steaks until just cooked
through and flaky, about 45 to 55 minutes at a temperature of 225 to
250 degrees.
Transfer salmon to a platter and serve hot or chilled.
From: The Anchorage Daily News Food Section
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SWEET & PUNGENT CHICKEN *** JGHG23A
Categories: Main dish, Chicken, Fruits
Yield: 8 Servings
1/3 c Vinegar
1/3 c Mustard
1/3 c Molasses
1 ts Soy sauce
2 tb Cornstarch
1/2 ts Salt
1/4 ts Ginger
13 1/4 oz Pineapple ; tidbits
11 oz Mandarin oranges;
Place chicken in single layer in large, shallow baking dish. In a
sauce pan, make sauce by mixing together vinegar, mustard, molasses,
soy sauce, cornstarch, salt, ginger, and pineapple juice. Simmer,
stirring, over low heat for 5 minutes. Brush sauce on all sides of
chicken. Cover and bake 30 minutes at 350 degrees, brushing with
sauce frequently. Add pinapple tidbits and oranges to remaining sauce
and heat about 3 minutes, or until warm. Pour over chicken. This
will serve 8. My sister told me that this was a prize winner. My
husband and I like it a lot and we consider it a winner!" FROM: CHRISTINE JENSEN (JGHD23A)
