Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!!  Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008.  Spike loved to cook and share her cooking with those she loved.  Sharing her recipes was the next best thing.

[Spike’s Good Eatin’ Recipe Collection]   [Spike’s Jewish Good Eatin’ Recipes] 

ACAPULCO CHICKEN (EN ESCABECHE)

ANTICUCHOS

BADAM HALWA

BAKED APPLE ZAPATA

CABBAGE WITH EGGS

CHIMICHANGAS

NEYE APPAM

YELLOW LENTILS WITH RAW MANGO

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October 15, 2003
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

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[] I don’t think we have ever sent out any recipes from India, and only a few from Mexico. Here are a few of both. Most of the ingredients can be purchased at health food stores, specialty shops, and large supermarkets with ethnic food sections and well-rounded herb and spice collections. Live a little! []

BADAM HALWA    > Back to Top <
[] This is sort of like a candy. []

1/2 pound almonds blanched
3/4 pound sugar
1/2 cup ghee / clarified butter
a few strands of saffron
two teaspoons milk to soak saffron
a cup of water

Soak almonds overnight in cold water. (Soaking in hot water may hasten the process but the almonds turn yellow.) Peel the almonds to blanch them and blend with a few teaspoons of water into a fine thick paste. For one measure of this paste, two measures of sugar have to be added. Cook this mix in a thick bottom vessel / wok on a medium flame and reduce the flame when the mix is reasonably hot. Stir continuously adding the soaked saffron for flavor and color. After 5 minutes, continue to stir adding one to two teaspoons of clarified butter at a time. After about 15 minutes approximately, when the mix leaves the sides of the pan, the halwa is ready. Transfer it to a greased plate or into a container and store when cool. It tastes good for 10 to 15 days. If refrigerated, it can last longer.

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CABBAGE WITH EGGS   > Back to Top <

1/2 pound cabbage finely chopped
4 eggs
1 big onion finely chopped
2 green chilies finely chopped
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1/2 teaspoon shahi-jeera / cumin
1 teaspoon ginger-garlic paste (1/2 tsp each from jars of minced )
3 teaspoon oil
1/2 teaspoon clarified butter
1/4 teaspoon turmeric powder
1 Tablespoon finely chopped mint and coriander leaves (cilantro leaves are coriander)
1/4 cup milk
salt to taste

Beat eggs adding milk and keep it aside. Heat oil in a wok, add shahi-jeera / cumin and chopped onions. Immediately add chopped cabbage and mix well. Add green chilies, salt, chili powder, turmeric powder, garam masala and chopped greens. Sprinkle little water over the curry and keep stirring. Once the vegetable is cooked add the beaten eggs and cook for some more time. Finally add clarified butter. Boiled eggs can be added to the curry. Goes well with rice, roti and sandwiches.

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YELLOW LENTILS WITH RAW MANGO   > Back to Top <
(maamiDikaaya pappu)

1 medium size raw sour mango
1 cup yellow lentils / green lentils
1 teasspoon chili powder
1/4 teaspoon turmeric powder
salt to taste

For seasoning

2 teaspoon of cooking oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
2 red chilies broken into bits
a pinch of asafetida
2 twigs of curry leaves

Pressure cook lentils. Wash, peel and cut mango into small pieces. In a wok heat 1/2 teaspoon of oil and add mango pieces. Cover and cook till soft. Mash the cooked lentils and add to the mango pieces. Add salt, chili powder, turmeric powder and curry leaves. Add water if required. Allow it to boil for a while. Some make it thick and some dilute it slightly. Suit your taste. Season. Serve with hot rice and clarified butter.

Variations

1/2 teaspoon roasted and powdered fenugreek can be used in place of fenugreek seeds. This powder should be added along with salt. This pappu can be prepared adding any leafy vegetable. Add the chopped greens to the mango pieces and cook. If using mango preserve, mash the preserve and cook it along with the greens. When prepared along with greens, chili powder can be replaced with 1 Tablespoon of green chili paste. Tip:  1 Tablespoon of mango preserve can be used in place of fresh mango. This can be added to the cooked lentils and the rest of the procedure is same.  Yellow lentils can be slightly roasted and pressure cooked.

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NEYE APPAM   > Back to Top <

1 cup rice flour
1 cup brown sugar
2 Tablespoons diced fresh coconut or 1/2 cup dried coconut
1-1/2 Tablespoons sesame seeds
2 to 3 Tablespoons ghee
1 banana
14 ounces water
1/2 teaspoon powdered cardamom
vegetable oil for frying

Mash bananas, add the rice four and brown sugar (and the desiccated coconut, if using) along with the water. Blend well and let rest over night or about 5 to 6 hours. Heat the ghee, fry the coconut (if not using the desiccated kind) until lightly brown, add the sesame seeds, fry for a minute and add to the rice flour mixture along with the ghee and the cardamom. Mix well. Heat the vegetable oil until very hot (400°F). Drop one spoonful at a time, allow to rise and then add the next spoonful. Let one side turn brown before turning over. Remove when both sides are brown and drain on paper towel.

Note: The mixture should be nice and thick. When poured into the oil it should be in one lump. If it looks like it would spread, that means there is a little too much water. At this stage, a couple of tablespoons of wheat flour (or rice flour) would be helpful. Mix well and continue.

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[] The following recipes are Mexican. If something you fix has too much peppery heat, you can quell the flames with milk or yogurt. Beer, soda, or water will only make it burn more. []

CHIMICHANGAS   > Back to Top <

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chilies
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoons dried oregano
1 to 2 teaspoons chili powder or to taste
2 Tablespoons minced fresh cilantro
12 large flour tortillas, warmed
vegetable oil
shredded cheddar cheese
sour cream
guacamole
salsa
shredded lettuce
chopped tomatoes
sliced ripe olives

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2 to 3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry seam side down, in 1/2 inch of hot oil (360 to 375°F) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream, guacamole and salsa. Place shredded lettuce next to chimichanga and top with tomatoes and olives. Serve immediately.

Yield: 12 servings.

Though still debated, Tucson, Arizona is generally credited as the original home of the chimichanga (a fried "burro", as they are called, stuffed with meat, onions and chilies).

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ACAPULCO CHICKEN (EN ESCABECHE)   > Back to Top <

2 cups unsalted chicken broth, defatted
1/2 yellow, red, or orange bell pepper, sliced
2 Tablespoons minced jalapeno chili with seeds
1 Tablespoon olive oil
2 teaspoons ground cumin
1 onion, halved, thinly sliced
2 Tablespoons pickling spice
1/3 cup rice wine vinegar
1/2 red bell pepper, sliced
1/4 cup fresh cilantro leaves
1 pound boneless chicken breast halves
3 large garlic cloves, minced
baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 cup, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers."

Makes 6 servings

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ANTICUCHOS   > Back to Top <

1 large sirloin steak
2 large garlic cloves
4 to 6 medium jalapeno peppers
1 cup red wine vinegar
1-1/2 cups water
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon ground red chili

In a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.

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BAKED APPLE ZAPATA   > Back to Top <

2/3 pounds flour tortilla dough & flour for rolling, or purchase flour tortillas

3 Granny Smith apples, peeled and sliced
2 Tablespoons lemon juice
1/2 cup brown sugar
1/2 teaspoon cloves
1/2 teaspoon ground cinnamon
1/2 cup walnuts, chopped
2 Tablespoons cornstarch dissolved
3 Tablespoons water
water

Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside. In the alternative, you can buy some flour tortillas already made.

In a saucepan, place apples with enough water to cover. Add lemon juice. Cook over high heat until boiling—5 minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking over low heat until slightly thickened. Combine cornstarch and water and add to mixture, stirring until thick. Remove from heat.

Lay out tortillas; dust off excess flour. Spoon on 2 tablespoons of the apple mixture down the middle of each tortilla. Fold one side of the tortilla over the mixture; then fold the remaining side over. Fold in the ends and seal by moistening the tortillas with a little water. Bake in a preheated, 400°F oven until lightly browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped cream. (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar.) NOTE: Tortillas and apple mixture may be made ahead, several hours or a day before.

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[] Enjoy your ethnic cookery experiments – it really is fun. []

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Shalom, from Spike the Grate and Jamie the Webmistress