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July 8, 2002

from: Spike's and Jamie's Recipe Collection

http://www.spike-jamie.com/

Many of these recipes have not yet been added to the recipe web site, so 
you are getting a "sneak peek" of future additions. We hope you enjoy 
these recipes. Spike's comments are in []Brackets[].

Shalom, from 

Spike the Grate & Jamie the Webmistress

[] It is hot now, here in Central California. Salads are appropriate, 
and of course, barbecue helps avoid heating the kitchen. For some 
reason, Mexican style foods
seem more popular during the summer, as well. Here is a nice recipe in 
the Mayan style: []

YUCATÁN CHICKEN 
WITH PEACH AVOCADO SALSA
Serves 2

3/4 pound boneless, skinless chicken cutlets, thin sliced (see Note) 
2 medium garlic cloves, crushed 
1/2 teaspoon dried oregano 
1 tablespoon fresh lime juice 
1/4 cup fresh orange juice 
1 teaspoon olive oil 
Salt and freshly ground black pepper 

For the salsa 
1/2 tablespoon fresh lime juice 
1 teaspoon olive oil 
1/2 small, ripe avocado, diced ( 1/2 cup) 
1/2 medium tomato, diced (1 cup) 
1/4 cup peeled, diced jicama 
1 small peach, diced ( 1/2 cup) 
1 tablespoon diced red onion 
Pinch of crushed red pepper 

Rub chicken with garlic. Crush oregano with fingers and sprinkle on 
chicken. Mix lime and orange juices and add chicken to marinate. 
Marinate 20 minutes, turning once.

Heat olive oil on medium high in a small, non-stick skillet. Remove 
chicken from marinade and pat dry with paper towels. Brown in skillet 2 
minutes. Turn and brown second side. Salt and pepper both sides. Set 
aside.

Meanwhile, make salsa: Mix lime juice and olive oil in a small bowl. Add 
avocado, tomato, jicama, peach and onion. Toss. Add pepper flakes. Toss. 
Place chicken on individual plates, top with salsa.

Note: You can substitute boneless, skinless chicken breasts sliced in 
half lengthwise.

[] I have a friend whose son-in-law is Mayan. The modern-day Mayans 
have many cultural traditions that are different from those of the 
Mexican/Mestizo 
people. I have several Mayan recipes. If any of you want them, I’ll be 
glad to
send via e-mail. []

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[] Want to make your gardening chores more interesting? Harvest your 
dandelion leaves before killing the plant! In about 10 years, you may 
have enough for your salad. You could supplement your home grown 
dandelions with those available for purchase at the grocery store. []

SALAD OF DANDELION GREENS 
WITH ALMOND VINAIGRETTE AND DRIED RICOTTA 
Makes 6 servings 

You can forage farmers markets for tender young dandelion greens, 
purslane, wild fennel and pea shoots to make a tasty salad. Even your 
refrigerator or kitchen garden might yield some goodies -- chives, 
tender young Italian (flat-leaf) parsley, thinly sliced red cabbage or 
the yellow leaves from celery hearts. 

1 pound unsprayed or organic tender, young dandelion greens (about 10 
loosely 
packed cups) 
6 tablespoons extra-virgin olive oil 
1/4 cup sliced almonds, toasted (divided; see note) 
2 tablespoons red wine vinegar 
1 teaspoon honey 
Salt and freshly ground black pepper 
1/4 pound ricotta salata cheese, cut into shards with a vegetable peeler 
(see 
note) 

Cut any tough stems from the greens and trim any wilted, yellow or tough 
leaves. Wash and dry them. The greens can be prepared up to several 
hours in advance and kept, loosely covered with a clean towel, in the 
refrigerator. 

To make the dressing, combine the olive oil, 2 tablespoons of the 
toasted almonds, vinegar and honey in a blender and blend until smooth. 
Add salt and pepper to taste. 

Place the greens in a large bowl, season them with salt and pepper and 
pour the dressing over them. Toss well and divide the dressed greens 
among 6 plates, mounding them in the center of the plate. Sprinkle with 
the remaining 2 tablespoons of toasted almonds and top with shavings of 
ricotta salata. Serve immediately. 

Note: To toast nuts, heat in a dry skillet over medium heat until they 
start to brown. Stir occasionally. Be careful not to scorch them. 

Note: Ricotta Salata, or salted ricotta, is fresh ricotta that has been 
allowed to drain in slatted baskets for 12 to 15 days with the addition 
of salt, becoming more compact and more flavorful than regular ricotta. 
It usually comes in forms that are approximately 1 pound. Shavings of 
pecorino primo sale, fresh sheep's milk cheese, can be a good 
substitute, or use feta cheese and soak it for an hour in cold water 
before you use it. 

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CUCUMBER DILL DIP FOR FRESH VEGGIES

8 oz Cream Cheese, Softened 
1 cup Miracle Whip (or mayo with a touch more lemon juice—see below**)
2 med. Cucumbers, peeled, seeded and chopped 
2 tbsp. Sliced Green Onion 
1 tbsp. Lemon Juice (**change to 4 tsp if using mayo instead of Miracle 
Whip)
2 tsp. Snipped Fresh Dill Or 
1/2 tsp. Dried Dill Weed 
1/2 tsp. Tabasco Sauce 

Beat cream cheese until smooth. Stir in remaining ingredients until well 
blended. Cover and chill until serving time. Makes 2-1/2 cups.

[] Veggies and dip would be a good accompaniment to the following: []

KANSAS CITY RIBS

4 slabs pork back ribs, well-trimmed of fat and silver skin removed from 
the back 
side
1 recipe spice rub (see recipe in this collection)
Hickory chips or chunks, soaked for 30 minutes
Favorite purchased or homemade barbecue sauce

Rub ribs liberally with spice rub and let sit, covered, for 20 minutes.

Soak hickory chips or chunks in water. Build charcoal fire or preheat 
gas grill. If using wood, place directly on hot coals or in a smoker box 
of a gas grill.

Place ribs on grill in the center of the cooking grate. Cook slowly for 
1 1/2 to 2 hours or until meat pulls back from bone.

Fifteen to 20 minutes before the ribs are done, baste ribs with your 
favorite barbecue sauce. Warm remaining sauce in a saucepan and serve at 
the table.
Makes 4 to 8 servings.

~~~~~~~
KANSAS CITY SPICE RUB

1/4 cup salt
1/4 cup black pepper
1/4 cup sweet paprika
1/4 cup sugar
1 Tbsp garlic powder
1 Tbsp onion powder
4 tsp good-quality chili powder or powder ancho chilies
1 Tbsp dry mustard
1 tsp cayenne pepper (or to taste)
1 1/2 tsp ground thyme
1 1/2 tsp ground oregano
1 tsp ground cumin

Mix all ingredients in a small bowl. Store unused spice mixture in an 
airtight container.

Note: If you don't like an individual spice, just omit it or substitute 
one of your favorites.

[] I think that these lovely ribs and the veggies with dip, and some 
fresh sourdough bread or rolls would make a very nice patio dinner for a 
hot day.
The guys could even do the barbecue task while you trim the veggies and
do the dip. Yes! []

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[]This lovely dinner demands a dessert. My cheesecake is wonderful, and 
very versatile in terms of toppings. Many berries are in season now, 
and easily available. This recipe reflects my sense of humor and my 
partner’s willingness to help (since I don’t know how to drive), and 
what’s more, it works! []

SPIKE'S GOOD-RICH CHEESECAKE
(It is GOOD, it is RICH, and tires are part of the required equipment)

2 1/2 pkg graham crackers
3 T melted butter
2 T sugar
1/2 T cinnamon 

Leaving crackers inside waxed paper packages, and inside open box, place 
inside two plastic bags, then inside a large paper bag. Place just 
behind the right front wheel of your Volvo. Back up slowly, over the 
crackers, then forward, again over the crackers. If you’re “chicken,” 
or don’t know how to drive, use a rolling pin.

Unwrap and place the crumbs in a large bowl. Combine with melted 
butter, sugar and cinnamon. Line bottom and sides of spring form pan. 
Be sure they are thick at the corner so the walls don't fail in an 
earthquake. Set aside.

3 eggs
24 oz cream cheese (3 8-oz pkgs)
1 1/4 pts sour cream 
1 c sugar
1 Tbsp vanilla
3/4 c buttermilk 
3 Tbsp melted butter

Beat eggs well in mixer. Reduce to lowest speed and add bits of cheese 
a little at a time. Beat (slow speed) until very smooth. Add sugar, 
sour cream, and vanilla. Continue beating (slow speed). Add the 
buttermilk. Batter should be the consistency of pancake batter. Fold 
in melted butter. Turn into unbaked crust and bake 42 minutes at 325 
deg F. , the oven having been pre-heated. Chill 8 hours or more. Serve 
with whipped cream, fruit, or nothing.

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[] Here are two interesting breakfasts: []

BREAKFAST BURRITOS

8 eggs
1 pound country sausage
2 cups Mexican blend shredded cheese
10 large flour tortillas

Scramble eggs with a small amount of milk. In another pan, crumble 
sausage and brown. Combine with cheese and cook over low flame until 
cheese melts. Mix in just enough catsup 'until mixture holds together. 
Warm tortillas in microwave on medium for about 30 seconds until soft 
enough to roll up without cracking. Place about1/4 cup egg mixture in 
tortilla and roll up. Serve with salsa.

BREAKFAST BURRITOS II

2 strips bacon, cut into ½-inch dice
1 handful frozen hash browns or one small cooked potato, grated)
1 Tablespoon finely chopped onion
2 eggs, beaten
2 Tablespoons cheese whiz, or a slice of cheddar cheese cut into pieces
salt
pepper to taste 
3 flour tortillas, heated

Fry bacon in a small pan until all of the fat is rendered, and the bacon 
is crisp. Remove from the pan, and set aside. Drain off all but about 1 
Tablespoon of the bacon fat. Toss the potato and onion into the pan, and 
cook, stirring occasionally, until the potatoes are nicely browned. Pour 
the eggs over the potatoes, and cook, stirring until nearly set. Toss in 
the cheese and reserved bacon, and stir. Scoop into warm tortillas, 
roll. Makes 2 servings

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Shalom, from

Spike the Grate and Jamie the Webmistress

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