Club Food

—————————JT’S SOUTHWEST
VINGAR—————————
8 c Dry basil leaves and
blooms

2 Heads peeled garlic cloves

10 Dried red peppers

1 ga Red wine vinegar

—————————-CHEF’S BLEND
VINEGAR—————————-
4 c Dry rosemary

4 c Dry basil leaves

30 Stems of marjoram 6″ long

2 Heads of garlic peeled

3 tb Crushed red pepper

1 ga Red wine vinegar

1.
Put all the ingredients called for in the recipe of your
choice,

except vinegar, in a one-gallon glass jar.
2.
Heat the vinegar
in a non-aluminum pot- but do not boil – and pour

about half over the herb mixture.
3.Crush and bruise the herbs
with a wooden spoon to release their

flavor into the vingar.
Top off the jar with the remaining
vinegar.
4.
Cover the glass jar with a non-metallic lid and store
in a cool, dry

place for two weeks.
Strain the vinegar and pour into display
bottles.
Add sprigs of fresh herbs to each bottle for visual
interest if desired.

4 Red snapper fillets; 4oz ea

2 ts Chinese hot bean paste *

1/4 c + 1 Tbsp parsley; chopped

1 tb Chives; chopped

1 tb Flour; all-purpose

12 Sundried tomato halves

1 tb Olive oil

1 1/2 tb Lemon juice

1/2 oz Pine nuts; toasted

1 cl Garlic; minced

1.
With sharp knife, score skin of fillets several times.
Spread
bean

paste evenly over skin.
In small bowl, combine parsley and
chives; sprinkle herbs and flour evenly over snapper.
Place wax
paper over snapper and press down firmly.
Set aside.
2.
Cover
tomatoes with 1/2 cup boiling water for 2 minutes, drain and

reserve 1/4 cup liquid.
Chop tomatoes and set aside.
3.
In large
nonstick skillet, heat 1 teaspoon oil.
Place snapper in

skillet, skin-side down; cook 4 minutes.
With spatula, gently
turn and cook 3 minutes longer, until cooked through.
Remove
snapper to plate and keep warm.
4, Stir the lemon juice and
remaining 2 teaspoons oil into skillet.

Add tomatoes and reserved liquid, pine nuts and garlic; cook 1
minute, until heated through.
Spoon sauce evenly over snapper.

3 tb Dried marjoram

3 tb Dried thyme

1 tb Dried summer savory

1 tb Dried sweet basil

1/2 ts Dried rosemary, crumbled

1/2 ts Crushed sage

1/2 ts Fennel seeds

Combine herbs, mixing well.
Pack into an airtight jar (will stay
fresh 4 months).
Makes 4 ounces.
*This recipe dates back to the
1800′s.* Orginated: Joan Tucker, Victoria B.C.
Source: The
Times-Colonist Newspaper Feb 9/94 From the collection of K.
Deck

——————————POACHING
LIQUID——————————
2 c Chicken broth; low
sodium

1 c Tomato juice

1 md Onion; quartered

2 md Celery ribs; cut into 2″

.
pieces 1 md Carrot; cut into 2″ pieces

1 bn Parsley

1/4 c Tomato paste; low sodium

1 lg Cube of fish bouillon

5 cl Garlic; peeled

1/4 ts Ground saffron

————————————COD————————————
4 Codfish steaks; 4oz each

1 c Leeks; thinly sliced

1 md Green bell pepper; julienned

1 md Tomato; cut into wedges

1.
In large Dutch oven, bring 2 cups water and poaching
liquid

ingredients to a boil.
Reduce heat to low and simmer 45 minutes.
Strain liquid into large skillet and discard solids.
Continue
simmering liquid until reduced to 1 1/2 cups.
2.
Place cod, leeks,
bell pepper and tomato in liquid; bring to a

simmer.
Cover and poach 5-6 minutes, or until cooked through.
3.
To serve, divide liquid and vegetables equally among 4 bowls.
Cut

cod into large pieces and divide equally among bowls.

1 lb Ocean Perch, -Or

Cod, trout, flounder 1/4 ts Salt

2 tb Butter

2 tb Oil

1 tb Sesame seed

1 Lemon, cut in half

1 tb Basil leaves, fresh chopped

-or 1 ts dried 2 tb Parsley, fresh chopped

If fish fillets are large, cut into 4 serving pieces.
Spri;nkle
both sides with salt.
Heat butter and oil in 10-inch skillet over
medium heat until hot.
Cook fish about 10 minutes, carefully
turning once, until brown on both sides.
Remove fish and keep warm.
Cook and stir sesame seeds in same skillet over medium heat about 5
minutes or until golden-brown; remove from heat.
Squeeze lemon over
sesame seeds.
Stir in basil.
Pour over fish.
Sprinkle with
parsley.

1 lb Pork tenderloin, trimmed of

-all fat and sinew 1 bn Basil (2 cups leaves)

-(Theirs has minty clove -flavour) 4 Scallions

3 tb Peanut oil

2 Cloves garlic

2 3 hot red or green chiles,

-thinly sliced 2 ts Fish sauce

2 ts Soy sauce

1 ts Sugar

1/4 c Chicken stock or water

Thinly slice the pork across the grain.
Wash, dry and stem the
basil.
Mince the white part of the scallion.
Cut the green part
into 1 inch pieces.
Heat the wok over a high flame.
Swirl in the
oil and heat almost to smoking.
Add the garlic, chilies and white
part of scallions and cook for 10 seconds.
Add the pork and stir
fry for 1 minute.
Add the fish sauce,

soy sauce, sugar, stock and green part of scallions and bring
mixture to a boil.
Stir in the basil and cook for 20 seconds or
until the leaves are wilted and the pork is cooked.
The dish is
supposed to be soupy.
Serve at once with rice or noodles.
Fragrant
dish – noe of the glories of Thai street food.