Kopy Kat Recipes - E

Eagan's New England-Style Clam Chowder

1 cup onions in 1-inch chunks
1 tablespoon olive oil
1 cup carrots in 1-inch chunks
1 cup celery in 1-inch chunks
1 cup (about two 6 1/2-ounce cans) chopped clams, reserve juice
2 cups fish stock (see note)
1 1/2 teaspoons onion powder
1/2 teaspoon ground bay leaf (available at some supermarkets and The Spice House)
1 teaspoon white pepper
2 cups whipping cream (milk may be substituted, but soup will be less creamy)
1 cup bottled clam juice (no MSG)
1 1/2 cups potatoes in 1-inch chunks (about 2 large potatoes)

In stockpot, saute onions in olive oil until clear. Add carrots and celery and continue to saute about 5 minutes. Add chopped clams with their juice and continue to saute, 2 to 3 minutes. Add fish stock, seasonings and cream to mixture. Bring to boil.

Add bottled clam juice and potatoes. Reduce heat and simmer 30 minutes. If necessary, chowder may be thickened with mixture of cornstarch and water. Chowder should be consistency of cold whipping cream. Taste and adjust seasonings to taste. Makes about 8 servings.

Note: To make fish stock, add 2 quarts water to 2 pounds of fish bones from a local fish market. Add about 1/2 cup each of carrot, celery and onion pieces or ends. Bring to boil and let simmer 30 minutes. Strain stock through mesh strainer, discarding solids. If fish bones are not available, clam base can be substituted

Embassy Suites Alabama Shrimp

Olive oil
1 teaspoon mustard greens
1 whole lemon
1 teaspoon minced garlic
4 ounces butter
2 ounces white wine

Sauté shrimp in olive oil. Add mustard greens. Squeeze lemon juice; add minced garlic, butter and white wine. Cook about 3 to 4 minutes. Serve over rice.

Ernest's Orleans Fried Shrimp and Sauce

Jumbo shrimp, butterflied
1 egg, lightly beaten
Yellow corn flour
Salt and pepper
Vegetable oil

Sauce
Hellmann's or homemade mayonnaise
Louisiana mustard (such as Zatarain's)
Freshly prepared horseradish
Fresh celery with leaves, finely chopped
Fresh parsley, finely chopped
Fresh garlic, finely chopped

To butterfly shrimp: Peel off shell, leaving tail on. With a small sharp knife, make a shallow cut down the center of the back, devein and wash. Place shrimp, cut-side up on a chopping block and deepen cut to split shrimp but not cutting completely through, leaving the tail intact. Shrimp should now open almost flat. Dry between paper towels.

To fry shrimp: Heat a good grade of oil to 350 degrees, using a deep fat fryer. Dip shrimp in beaten egg, then in corn flour. (Corn flour may be purchased at our local fish markets.) Shake off excess flour. Shrimp may be prepared for frying earlier in the day and refrigerated if desired.

When the oil has reached 350 degrees, drop in the shrimp, a few at a time. As soon as the shrimp come to the top of the oil, remove immediately from pan. Place on paper toweling and sprinkle with salt and pepper. Serve immediately with Ernest's famous sauce.

To make sauce: Mix equal amounts of Hellmann's mayonnaise or homemade mayonnaise, Louisiana mustard and freshly prepared horseradish. With a French chef's knife, chop the celery, parsley and garlic. Add to mayonnaise mixture, stir well and refrigerate.

Empty Keg Bar Butterscotch Sticky Buns

1 (1 pound) loaf frozen bread dough
1/3 cup pecans, chopped
1 (3 1/3 ounce) box butterscotch pudding mix, not instant
1/4 cup butter
1/4 cup brown sugar

Thaw one ready-made loaf overnight in the refrigerator (or follow package directions for thawing). When ready to make rolls, chop pecans, cut the loaf into 16 pieces and roll each in the chopped pecans.

Place in a greased Bundt pan or angel food cake pan. Sprinkle with the butterscotch pudding mix. Combine butter and sugar and melt. Pour mixture over dough and cover. Let rise until double. Remove cover and bake at 375 degrees for 18 to 22 minutes. Turn upside down to cool on a plate.

Eli's Chocolate Chip Cheesecake

Crust
1 package (8 1/2 oz.) chocolate wafers, crushed into fine crumbs.
1/4 cup sugar
1/3 cup melted butter

Mix cookie crumbs, sugar and melted butter. Press into a 9-inch batter springform pan. Refrigerate while making batter. Pour batter into crust and bake in preheated 350 degree oven for 45 minutes. Allow to rest in oven about 1 hour, then cool in refrigerator.

Filling
3 eggs
1 cup sugar
3 (8 oz.) packages cream cheese at room temperature
1 cup sour cream
1/4 teaspoon salt
1 teaspoon vanilla
12 oz. mini-chocolate chips

Beat cream cheese and sugar together at medium speed. Add eggs and beat until smooth; mix in sour cream, vanilla and salt. Add chocolate chips. Stir in.

Egg Toss Cafe Toss Spinach Salad with Hot Oil Dressing

1/2 cup minced onion
1 1/2 cups olive oil
1/2 cup sugar
1/2 cup cider vinegar
1 1/2 teaspoons chicken base
1/2 teaspoon white pepper
Pinch of salt
2 packages (5 ounces each) fresh spinach
4 hard cooked eggs, diced
4 slices cooked bacon, chopped
1/2 cup shredded purple cabbage
1/4 cup sliced fresh mushrooms
1/2 cup croutons

To make dressing: Lightly brown onion in oil. In saucepan, combine sugar, vinegar, chicken base, pepper and salt and simmer over low heat 10 minutes. Add oil-onion mixture. Set aside and keep warm.

To make salad, toss spinach with remaining ingredients in large bowl or in 4 individual serving dishes. Drizzle dressing over greens just before serving. Makes servings.

Elegant Farmer's Snickerdoodle Cookies

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar mixed with 3 teaspoons ground cinnamon to coat cookies

In large bowl, mix shortening, butter, sugar and eggs thoroughly. In medium bowl, combine all dry ingredients, except sugar-cinnamon mixture, and stir into shortening mixture. Roll dough into balls the size of small walnuts.

Roll pieces of dough in sugar/cinnamon mixture. Place about 2 inches apart on ungreased cookie sheets. Bake at 375 degrees 8 to 10 minutes. Makes 4 to 5 dozen.

Egg Roll House Singapore Fried Rice Noodles

2 teaspoons curry powder
5 teaspoons vegetable oil (divided)
1 teaspoon salt
1 teaspoon cream of coconut
1 quart (4 cups) rice noodles (available at Asian markets)
1/2 cup cooked shrimp (cut into small cubes)
1/2 cup cooked chicken (cut into small cubes)
1/2 cup barbecued pork (cut into small cubes)
1/2 cup thinly sliced Spanish onion
1/4 cup thinly sliced sliced green onions
1/4 cup thinly sliced pea pods
1/4 cup thinly sliced carrots
1/4 cup thinly sliced green bell pepper
1/4 cup bean sprouts

Make curry first by combining curry powder, 1 teaspoon oil, salt and cream of coconut. Set aside.

Steam noodles until soft, about 2 minutes. Transfer noodles to hot wok and stir-fry with remaining 4 teaspoons vegetable oil until noodles just start to brown and crisp, about 1 minute.

To the hot wok, add shrimp, chicken, pork, Spanish onion, green onions, pea pods, carrots, bell pepper and bean sprouts. Stir together until just heated through, about 2 to 3 minutes.

Add reserved curry sauce and mix well cooking about 1 minute. Total cooking time in wok after adding shrimp and other ingredients should be no more than 3 to 4 minutes. Makes 2 servings.

Eagle Springs Pub Great Northern White Chili

1/2 pound Great Northern beans, cooked
1 tablespoon olive or canola oil
1 tablespoon chopped garlic
2 cups chopped onion
1 1/2 teaspoons cumin seed
2 teaspoons fresh chopped thyme (or use 1 teaspoon dried leaf thyme)
Dash of crushed red pepper flakes
2 quarts chicken broth or water
3 tablespoons chicken base
1 1/2 teaspoon lemon pepper
2 1/2 pounds boneless, skinless chicken breasts, diced and cooked (grilled, poached or baked)
3/4 to 1 (16-ounce) bag frozen corn (use all white or a mix of yellow and white)
3 cans (4 ounces each) chopped green chiles
1/2 cup chopped fresh cilantro
Cajun seasoning, cayenne pepper or chopped fresh hot peppers such as jalapenos (your choice, to taste)
3 tablespoons melted butter mixed with 3 tablespoons flour until smooth (roux)
1/2 to 1 tablespoon ground cumin
1/4 cup fresh lemon juice
Salt and pepper to taste

If using dried beans, prepare first and set aside. In large soup pot, heat oil. Add garlic, onion, cumin seed, thyme and crushed red pepper and cook until onions are translucent.

Add reserved beans, broth, chicken base, lemon pepper, chicken, corn, green chiles, cilantro and choice of seasoning. Simmer 25 to 30 minutes or until heated through. Add roux gradually, stirring regularly, until mixture is the thickness of a light gravy. And cumin, lemon juice, salt and pepper, and serve. Makes 10 to 12 servings.

Note: Beans can be soaked overnight, then cooked until tender before adding to broth. If desired, 21/2 to 3 (15- to 16-ounce) cans of beans can be substituted. Drain and rinse before adding.

Elias Inn Crab Spread

10 ounces cream cheese, room temperature
10 ounces finely chopped imitation crab blend (surimi)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon freshly chopped dill weed
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 tablespoon lemon juice
Crackers or garlic toasts to serve with dip

Combine all ingredients except crackers or toast and mix well with an electric mixer. Chill and serve with crackers or garlic toasts. Makes about 4 cups dip.

Ernesto's Mexican Food Veracruz Shrimp

7 plump jumbo shrimp
1 tablespoon butter
2 garlic cloves
Pinch of pepper
Pinch of salt
1/2 onion, sliced
1 cup sliced mushrooms
3 California chiles
2 Pasilla chiles

Wash the chile pods and remove stems. Place them in a small pot and cook with garlic in 1 quart of water. Later, put into a blender and puree with part of water that was used to cook chiles, until you get the consistency of mole. After that, strain and season with salt and pepper.

In a sauté pan, place the onions and the mushrooms with the butter and sauté for about 4 minutes. Later put together with shrimps and continue to cook until the shrimps start changing color. At this time, add the necessary salsa. Then, stir and let simmer for two more minutes.

Taste for flavor, and add more salt and pepper if necessary. Serves one.

Ernesto's Mexican Food Shrimp Fajitas

6 plump jumbo shrimp
1 tablespoon butter
Pinch garlic
Pinch pepper
Pinch salt
6 slices red pepper
6 slices green pepper
6 slices onion
Few slices mushroom
Few slices zucchini
Few slices carrots
1 ounce cooking wine

Place butter in a sauté pan. Add onions, red pepper, green pepper, and carrots. Sauté for a couple minutes. Add mushrooms, zucchini and shrimps. Add salt, pepper and garlic to taste. Stir lightly and let cook for another 3 minutes.

Finally, add the cooking wine and let reduce, and cook for another four minutes until you see the shrimps get that pink color. Serve with your favorite rice and beans.

Ernesto's Mexican Food Navajo Chicken

2 pounds chicken breasts, cut into half-inch cubes
4 Pasilla or Ancho chiles
8 California chiles
5 garlic cloves, minced
2 cups carrots, sliced
1 cup onion, sliced
2 cups mushrooms, sliced
1 cup corn
1 pinch pepper
1 pinch salt
1 pinch cumin
3 tablespoons flour
3 tablespoons cooking oil

The base sauce for this dish is made with a two-to-one combination of California chiles and Pasilla or Ancho chiles. Start by bringing three to four cups of water to a boil. Prepare the peppers by removing stems. Add the peppers to the water and cook for 10 to 15 minutes or until soft.

Puree the chiles and garlic in a blender, then strain into a pan and add a pinch of cumin, a pinch of pepper and a pinch of salt. Stir to mix. Bring the sauce to a medium-thick consistency by slowly mixing in a flour slurry made up of three tablespoons of flour mixed with 1/4 cup water.

In a small pan, brown the cubed chicken, carrots, mushrooms and onions in three tablespoons of oil. Make sure the chicken is browned evenly on all sides (this should take about ten minutes).

Remove all excess oil, stir in pureed ingredients, add the corn, and let simmer for about 20 to 25 minutes. Taste for flavor, and adjust seasonings as necessary. For more spiciness, add jalapeño peppers

Ernesto's Mexican Food Chile Verde

1 (2 pound) lean pork roast (cut into 1/2-inch cubes)
10 green tomatillos
2 tablespoons diced jalapenos
1 small onion, chopped
1/2 bunch cilantro, chopped
1 tablespoon chopped garlic
Salt and pepper to taste

Place all ingredients in blender (except pork) and puree. In a small pot, brown cubed pork with three tablespoons of oil. Make sure to brown all sides evenly. This should take about ten minutes.

Remove all excess oil from meat. Stir in pureed ingredients and let simmer for 20 to 25 minutes. Cooking time depends on size of cube and how much the meat cooked while browning. Taste for flavor; for more spiciness, add jalapenos.

Ernesto's Mexican Food Carnitas

1 (2 pound) pork shoulder roast (remove
fat and cut into 6-inch cubes)
1 orange
1/2 lemon
10 1/2 ounces canola oil
3 cloves garlic
1/2 ounce salt
Bay leaves
1 cup brown sugar

Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours. Take sugar and caramelize in small pan over medium heat almost to burn.

Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes. Drain meat thoroughly. Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.

Ernesto's Mexican Food Camarones Rancheros

6 plump jumbo shrimp
1 tablespoon butter
2 garlic cloves
Pinch of pepper
Pinch of salt
1 cup sliced green bell pepper
1/4 cup diced tomatoes
10 green tomatillos
2 chiles de arbol

Wash the tomatillos and chile pods and remove stems. Place them in a small pot and cook with garlic in one quart of water until chile pods are tender. Put the tomatillos, chiles and garlic in a blender and chop to a thick consistency with part of the water that was used to cook the chiles. Season mixture with salt and pepper.

Heat butter in a sauté pan and add green peppers. Sauté for about five minutes. Add shrimp and diced tomatoes and continue to cook until the shrimp start changing color. Add the tomatillo salsa, stir, and let simmer for a few minutes. Taste for flavor and add more salt and pepper if necessary.

El Torito Adobo al Pastor Sauce

1 cup pineapple juice
4 tomatoes
1/2 cup diced yellow onions
4 green onions
2 tablespoons chopped cilantro
3 dried guajillo chiles
6 Japones chiles
1 tablespoon salt
1/2 teaspoon white pepper
1 clove fresh garlic
Ground cumin, to taste
2 teaspoons dried oregano
1/2 cup red wine vinegar
1/2 cup salad oil

Blend all ingredients except vinegar and oil to a smooth puree, transfer to suitable saucepan and bring to a quick boil. Remove from fire, add vinegar and oil and mix well to ensure complete incorporation of products.

El Torito Albondigas al Chipotle

8 ounces ground pork
8 ounces ground beef
2 ounces diced yellow onions
1 ounce bread crumbs
1 egg
2 cloves fresh chopped garlic
1 tablespoon fresh chopped mint
1/2 teaspoon fresh chopped oregano
1 pinch ground cumin
1 teaspoon salt
1 pinch black pepper
1 tablespoon chopped capers
1 teaspoon chopped Italian parsley
2 teaspoons chicken base
1/2 chipotle chile, chopped fine
1/2 cup chipotle-tomato sauce

For serving
24 ounces chipotle-tomato sauce
3 teaspoons cotija cheese
Chopped parsley, for garnish

Place ingredients in suitable mixing bowl and mix well to ensure complete incorporation of products. Roll meat into 3-ounce balls.

Cook meatballs in boiling water seasoned with salt and pepper for approximately 8 minutes. Remove from water, drain well and set aside. To serve, put desired amount of albondigas on a plate and top with sauce, grated cotija cheese and chopped parsley.

El Toritos Banana Loca Tropical

2 baked plantains
6 tablespoons butter, softened
6 tablespoons brown sugar
6 teaspoons toasted coconut
18 ounces Häagen-Dazs Dulce de Leche ice cream
6 ounces warmed Cajeta Rum Sauce, see recipe
3 ounces or about 1/2 cup sweet tortilla chips, see recipe
1 1/2 ounces or 3 tablespoons whipped cream
6 mint sprigs
Powdered sugar, as needed

Cut plantains into 1/4-inch slices on an angle. Lightly saute plantains with butter and brown sugar; do not allow to get too mushy.

Spread plantains over center of plate, sprinkle with 1 teaspoon coconut and top with about 1/2 cup of ice cream. Mound a few tortilla strips over plantains and ice cream. Pipe whipped cream onto left side of ice cream & garnish with mint. Sprinkle powdered sugar over entire plate.

Notes: Baked plantains are often available in Mexican or Latin American markets. Raw plantains can be substituted; just make sure they are completely cooked. Makes 6 servings

El Torito Chicken and Lime Soup

1 qt Chicken stock
1 cup Julienne-cut tomatoes
2 Limes; (just the juice)
1/2 cup Julienne-cut red onion
1 teaspoon Dried Mexican oregano
1 tablespoon Minced cilantro
1 teaspoon Dried basil
4 oz Jalapeno Jack cheese; cubed
1 teaspoon Pureed chipotle chile
2 Corn tortillas; cut in strips
1 Bay leaf
1 Avocado
Salt & White pepper
4 Lime slices
2 Chicken breast halves
4 Cilantro sprigs

Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes. Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste.

Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart.

Note: Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced.

El Torito Cajeta Rum Sauce

6 fluid ounces Cajeta
1/2 teaspoon lime juice
1 ounce (2 tablespoons) milk
1 teaspoon rum

Place ingredients in saucepan and heat over low flame, stirring constantly, until hot. Makes 6 servings

El Torito Chipotle-Tomato Sauce

2 cups water
7 medium tomatoes
3 cloves fresh chopped garlic
1/2 cup diced yellow onions
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chicken base
2 tablespoons cornstarch
1 chipotle chile, canned
2 tablespoons salad oil

Place all ingredients except oil in blender and puree. Heat oil in suitable saucepan, add tomato mixture and bring to a boil. Lower flame and continue to cook approximately 10 minutes and remove from fire.

El Torito Cilantro Pepita Dressing

1 medium roasted peeled and seeded Anaheim chile
3 tablespoons roasted pumpkins seeds
1 clove garlic
1/8 teaspoon freshly ground pepper
1/2 teaspoon salt
3/4 cup oil
2 tablespoons red wine vinegar
3 tablespoons grated Cotija cheese
1 small bunch cilantro
3/4 cup mayonnaise
2 tablespoons water

Pulse blend chile, pepitas, garlic, pepper, salt, oil, vinegar and Cotija cheese for 10 second. Slowly add cilantro until paste forms whisk mayonnaise and water in large bowl (preferably stainless steel)

Stir in chile mixture Cover and chill at least two hours. Serve over romaine lettuce topped with fried tortilla strips and pumpkin seeds.

Variations: Use Parmesan instead of Cotija cheese

El Torito Marinated Mexican Onions

6 Mexican green onions, trimmed
1 tablespoon fresh lime juice
1 tablespoon Worcestershire Sauce
1 tablespoon red vinegar
Salt and white pepper to taste

Cook onions in boiling water for 3 to 4 minutes. Drain; transfer to a suitable container. Add remaining ingredients and mix well. Refrigerate and marinate 30 minutes before use. Grill if desired.

El Torito Mexican Caesar Salad

Cilantro Pepita Dressing
2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (roasted shelled pumpkin seeds)
2 large garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounce salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese
2 small bunches cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water

Salad
2 corn tortillas
Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted shelled pumpkin seeds)

Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor. Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.

Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight container and refrigerate. Will keep for three days. Makes 1 quart.

To assemble salad. Cut corn tortillas into matchstick-size strips. Heat oil in sauté pan; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels. Set aside.

Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad. Sprinkle each dish with Cotija cheese and tortilla strips. Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas. Serves 6 to 8.