Recipes

By: Connie SimienTo: All
Ammo Crackers
Categories: Breads, Crackers, LA Times
Yield: 12 servings

INFUSED OIL
1/2 c olive oil
1 tb chili powder
1 tb red pepper flakes
1 tb paprika
CRACKERS
Nonstick cooking spray
1 1/2 c water
2 tb honey
Salt
4 c flour
Infused Oil
Pepper
1 tb red pepper flakes
1 tb chopped fresh oregano
1/4 c grated Parmigiano-Reggiano cheese

It's a pasta! It's a crisp, crunchy cheese bread for 2000!

Active Work Time: 1 hour r 15 minutes
Total Prep Time: 1 hour 30 minutes

INFUSED OIL
Whisk together the oil, chili powder, pepper flakes and paprika in a small bowl. Set aside.

CRACKERS
Heat the oven to 400 degrees. Spray 5 baking sheets with non-stick cooking spray.

Combine the water, honey and 1 tbls salt in a medium-sized bowl and mix until the salt is dissolved.

Place the flour in the bowl of a mixer and, beating at low speed, slowly add the water mixture until a dough forms that pulls away form the sides of the bowl, forming into a ball. The dough will be sticky.

Knead the dough on a floured surface 1 minute. Divide the dough into pieces small enough to fit your pasta machine. Dust both sides of the dough with flour. Start by running one piece of dough through the machine at its widest setting, then repeat, narrowing the setting each time, ending with the next-to-the-narrowest setting. You'll have a long dough strip when you're done that's as thin as fresh pasta. Place the dough strip on one of the prepared baking sheets. Repeat this step with each of the remaining pieces of dough. Some of the dough may tear or become too thin, but you should end up with about 15 long, thin pieces on the baking sheets.

Brush the dough with theInfused Oil, sprinkle each with salt and pepper to taste, and then with the pepper flakes, oregano and cheese.

Bake the crackers until browned and crisp, 6 to 10 minutes. Cool them on racks, then break into pieces and serve.

12 servings. Each serving: 260 calories; 73 mg sodium; 2 mg cholesterol; 11 gr fat; 36 gr carbohydrates; 6 gr protein; 1.87 gr fiber.

COMMENTS - CULINARY SOS Q: Would you please obtain the recipe for the crackers served at Ammo Restaurant in Hollywood? They are so delicious and dangerously addictive. WE want to make these Parmesan-pepper crackers at home every day. M.F., Los Angeles A: Ammo kindly rushed the recipe to us for our readers benefit. The chefs at Ammo use a commercial pastry rolling machine to make these; we were able to produce the same result using a home pasta machine. Make the Infused Oil first, then brush it on the crackers.

Source: LA Times Food Section, Wednesday, January 21, 2001.

--- Maximus 3.01
* Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125)

Glazed cornish hens

4 ea [1 1/2 to 2 lb] Cornish Game hens
1 1/2 c soy sauce
2 c water
1/2 c dry white wine
3/4 c sugar
4 star anise
1 ea [1o] piece ginger root, sliced

You can store the soy sauce mixture in an airtight container in the refrigerator for up to four weeks and use it again. Use leftovers for a quick salad or flavorful sandwich.

Active Work Time: 15 minutes Total Prep Time: 1 hour 30 minutes

Remove the excess fat form the game hens. Wash the hens in cold running water; drain.

Bring the soy sauce, water, wine, sugar, star anise and ginger to boil in a 3- quart saucepan. The saucepan should be large enough to hold 2 hens, side by side, on the bottom.

Add the hens and return the sauce to boiling. Turn the hens over, being careful not to break the skin [it looks best unbroken]. Return to boiling, reduce the heat to medium and simmer 5 minutes. Reduce the heat to low, cover and simmer 10 to 15 minutes. Do not allow the mixture to boil too hard or the skin on the hens will break. Turn the hens over and cook another 10 to 15 minutes; check to see if theyAre done by removing one from the pan and wiggling the leg. If wiggles easily, theyAre done. Remove the hens carefully; keep warm.

Repeat with the remaining hens. Cut each hen into halves and serve warm.

NOTE: Leeann prepared the hens earlier in the day and then deep-fried them in oil just prior to dinner to heat through. This has the added benefit of making the skin shiny and crisp.

4 servings. Each serving: 618 calories; 581 mg sodium; 297 mg cholesterol; 41 gr fat; 5 gr carbohydrates; 51 gr protein; 0.99 gr fiber.

Source: LA Times Food Section, Wednesday, January 24, 2001.

--- Maximus 3.01
* Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125)

The Jan/Feb edition of Choice magazine (http://www.choice.com.au) has an article on eggs which tells you everything most ppl would want to know.

A fresh egg, when broken has a high, rounded yolk, surrounded by a thick layer of white; as it gets older the white gets thinner and the yolk flatter and more easily broken.

"A quick test for freshness is to pop the raw egg in it's shell in a bowl of water. It it sinks to a completely horizontal position it's very fresh; if it tilts up slightly it's probably around a week old and if it floats it's probably far from fresh."

Eggs will last a week at average room temperature (probably a lot less than that in your chook house over the last few days), and about 6 weeks in the fridge. Don't wash the eggs before storage.

In hot weather the chooks eat less, and the eggs are smaller.

The Salmonella Enteritidis which has caused food poisoning in USA has not been detected in Australia to date, so raw eggs should be quite safe here.

The bluegreen layer around the yolk of a hardboiled egg is due to iron sulphide, produced by the reaction of iron in the yolk with the hydrogen sulphide in the white.

"Eggs do contain cholesterol (in the yolk), but it's now known that for most people the amount of saturated fat you eat is much more important for your risk of heart disease than the amount of cholesterol you eat. If your blood cholesterol is in the normal range, it's OK to eat eggs and other foods that are high in cholesterol (such as some offal and seafood). If your blood cholesterol is high, it might be a good idea to limit these foods to only a few times a week."

"Yolk colour depends on the hen's diet. Grass, maize, carrot and pumpkin all produce a darker yolk."

I trust that info is useful to you.

Cheers from Glen, egging you on, from Birthl

--- FLAME v2.0/b
* Origin: Braintap BBS Adelaide Oz, Internet UUCP +61-8-8239-0497 (3:800/449)