Archive for June, 2009

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FRIED CLAM WONTONS


2009
06.27

Posted in Appetizers | Comments Off

When I was single I concocted this hors d’oeuvre which became popular with my dinner guests and is not as expensive as when made with other seafoods. It was also published in the Los Angeles Times in the “My Best Recipe” section.

1 – 8 oz can minced clams, drained

1 – 8 oz can water chestnuts, drained and chopped

1/4 teaspoon salt

1/2 teaspoon MSG (optional)

20 wonton wrappers

Oil for frying

Combine clams, water chestnuts, salt and MSG and mix well. Place a rounded tablespoon of filling just below center of each wrapper. Fold one side over filling and tuck edge under filling. Moisten exposed sides of wrapper with water and roll up, leaving 1/2 inch of wrapper unrolled at top. With fingers, pull ends down beneath roll until ends meet and pinch ends together. Heat 2 inches of oil in skillet to 350° F and fry wontons a few at a time, until golden brown on all sides. Remove, drain on paper towels and serve.

Makes 20

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JAMAICAN JERK TURKEY BURGERS


2009
06.27

Posted in Jamaican | Comments Off

I love anything with Jamaican Jerk Seasoning and was experimenting one day with burgers using turkey. The finished product is very tasty!

1 lb. ground turkey

1 medium onion finely diced (can use red onions)

2 slices bread (use Spelt or Ezekiel bread)

1 egg beaten (test for consistency and add more if necessary)

1 teaspoon salt

2 teaspoons Walkerswood Jerk Seasoning (or any other Jamaican brand). Can use more if you want it really peppery.

In frying pan, sauté onions in olive oil until soft and golden. Place meat in bowl and shred bread over it. Add the onion, egg, salt and Jerk Seasoning. Mix lightly with your hands making sure mixture is completely mixed, but do not overmix.

Shape into 6 patties.

Grill for 5 minutes on each side.

I use Garlic or Wheat Naan bread from Trader Joe’s folded over to enclose the patties instead of the traditional buns. You can serve with any garnish you like, including cole slaw on the burgers. If you toast the Naan, it provides a slight crispiness. Delicious!!

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BROWNIE CUPCAKES


2009
06.13

Posted in Bars & Squares | Comments Off

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This is my favorite brownie recipe, moist with a very slight fudge-like texture. Adapted from the “Jackie’s Kitchen Magic” cookbook by Jackie Olden.

4 oz semi-sweet chocolate (I use Baker’s Semi-Sweet Baking Chocolate Squares)

1 cup butter

1 3/4 cups sugar

1 cup unsifted flour

4 large eggs, lightly beaten

1 teaspoon vanilla

Dash of salt

1 cup nuts, chopped

Melt chocolate and butter together. Cool slightly. Combine sugar, flour, eggs, vanilla and salt. Add nuts to chocolate mixture to coat nuts. Combine all ingredients and mix only until blended. DO NOT BEAT. Pour into paper-lined cupcake pans. Bake at 325° F for 30 minutes. Do not frost.

Makes 20 cupcakes

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