1 : Eggplant
2 : lg Zucchini
1 : lg Red bell pepper
1/2 : lb Plum tomatoes
Salt : Salt and pepper
Olive : Olive oil
4 : lg Shallots
4 : Cloves garlic
2 : Stems fresh oregano
5 : Stems fresh basil
1 : qt Chicken stock
1/2 : Lemon
1 : Pumpkin
2 : tb Vegetable oil
Salt : Salt to taste
3 : lb Sugar pumpkin
Olive : Olive oil
Salt : Salt and pepper
2 : Sprigs thyme
4 : Cloves garlic
1 : qt Chicken stock
Unsalted : Unsalted butter (optional)
4 : sl Bread
2 : tb Melted butter
2 : Quails
1 : tb Butter
1 : ts Dried tarragon (scant)
2 : Turns of pepper
-from : -from a pepper mill
1 : c Fresh apple cider
2 : Green apples; diced
4 : tb Onion; diced
1 : And /2 teaspoons virgin
-olive : -olive oil
2 : Poblano chiles; peeled, seed
-and : -and diced
1/2 : ts Oregano or marjoram; toasted
1 : ts Sugar
1 : ts Lime juice
1 : ts Balsamic vinegar
1/3 : c Beef or venison jerky;
-grilled : -grilled and diced
4 : c Fresh apple cider
1/4 : c Fresh ginger; diced
1/2 : c Brown sugar
2 : ts Cinnamon
4 : Whole quail (bone in)
1 : ts Salt
1 : ts Black pepper
Apple : Apple Jerky Salsa
1/2 : ts Molido chile powder
Corn : Corn husks (or string) to
-truss : -truss quail
Apple : Apple Glaze
4 : ts Olive oil
1 : Onion; quartered and thinly
-sliced : -sliced
2 : ts Sugar
1 : c Dry red wine; preferably
-Pinot : -Pinot Noir
1 : c Defatted reduced-sodium
-chicken : -chicken broth
3 : tb Currants
2 : tb Drained capers
2 : tb Chopped fresh rosemary or
-tsp. : -tsp. dried, crushed
4 : Quail; about 6 oz. each
Salt : Salt & freshly ground black
-pepper : -pepper to taste
1 : ts Cornstarch mixed with 2 tsp.
-cold : -cold water
0: 1
1: Combine the poppy seeds and milk in a small bowl and set aside for 30 minutes
2: 2
3: In a small dry skillet, toast the coconut for a few minutes until golden
4: Set aside
5: 3
6: Puree the onion, garlic and ginger in a food processor
7: In a large nonstick skillet, heat the oil over medium heat
8: When hot, add the onion puree and cook, stirring often, for 10 minutes
9: Add the tomatoes, fennel seeds, cumin, turmeric, coriander, cayenne, salt and broth
10: Simmer, partly covered, 10 minutes
11: Remove from the heat and stir in the poppy seed-milk mixture and coconut
12: 4
13: Put the rockfish into the pan, spooning some of the sauce over each piece
14: Cover and cook over medium heat 10 minutes, or until the fish flakes with a fork
15: 5
16: Sprinkle with lime juice and serve
17: NOTES : Adapted from "Makan-lah! The True Taste of Malaysia" by Carol Selva Rajah
18: MC formatted 2/25/97 by MsRooby@sprintmail
19: com Recipe by: Seattle Times 2/12/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail
20: com> on Feb 26, 1997
21: