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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 Jewish Good Eatin’ Recipes] [Spike’s Good Eatin’ Recipe Collection]
(¯`·.¸¸.·´¯`·-> Spike’s Jewish Good Eatin’ Recipe Collection 36<-·´¯`·.¸¸.·´¯)
 I love it when it is almost fall. Here in the Central Valley of
California, we don’t really experience an autumn, which is my very
favorite time of year. I spent my youth – maybe misspent it! – in the
Portland, Oregon area, where the seasons are well-defined, and must say
I miss autumn. However, the hot summer is almost at an end and I am
grateful. Somebody once said that if the weather did not change,
nobody would be able to start a conversation. 
 Here are a few recipes from Jews who live in India. I don’t know much about keeping Kosher, so I don’t know about chicken and cheese in the same thing. If it is not okay, I apologize in advance. The collection from which I got this one lists it as a nice dish for Rosh Hashana. 
CREAMY GRILLED CHICKEN
2 lbs. boneless chicken breasts, pounded until thin
1/4 cup grated Baby Gouda cheese
4 tsp. chopped coriander greens (cilantro)
1 tbs. corn-flour (cornstarch)
1/2 tsp. mace powder
1/2 tsp. nutmeg powder
1 tsp. white pepper powder
3 tbs. ginger paste (or grated ginger root)
6 green chilies chopped very fine
7 tsp. garlic paste (or minced garlic)
1/2 cup heavy cream or yogurt
oil / melted butter for basting
salt to taste
Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture onto the chicken pieces. Set aside for 20 minutes.
Beat together egg, cheese, green chilies, cilantro, cream, mace, nutmeg and corn-flour and rub onto the chicken fillets. Refrigerate for 3 hours.
Roast the chicken breasts on a charcoal grill for 5 minutes or in a preheated oven at 350 deg. F. for 7 minutes.
Remove to a rack for 5 minutes to let excess moisture drip off. Brush with oil or melted butter and grill for another 3 minutes before serving.
TANDOORI WHOLE FISH
4 pompanos, Dorade or any small fish, each around 1 pound in weight.
2 tsp. carom seeds (ajowan )
3 tbs. cream
2 1/2 tsp. cumin powder
4 tsp. garlic paste
5 tsp. ginger paste
4 tsp. gram flour (besan) (flour made from chickpeas)
3 tbs. lemon juice
3 tsp. red chili powder
1 tsp. turmeric, optional
1 tsp. white pepper powder
1/4 cup yogurt
salt to taste
oil / melted butter for basting
Clean the fish well and make 3 deep diagonal cuts on each side. Mix yogurt with cream, ginger and garlic pastes, carom seeds, gram flour, white pepper, red chili and cumin powders, lemon juice, salt and turmeric if desired.
Rub mixture on both sides of the fish. Set aside for 2 or 3 hours.
Skewer fish from mouth to tail and roast in a tandoor or grill for 6 minutes or in a preheated oven at 350 degrees F. for 10 minutes.
Remove from grill or oven and hang skewers to drip off excess moisture for 5 minutes.
Baste with butter or oil and roast again for 5 minutes
CORNISH HENS BRAISED IN A TANGY PLUM
AND APRICOT SAUCE
4 Cornish hens
2 cups dried apricots and plums (prunes)
8 tbsp ghee (clarified butter)
2 cups finely chopped red onions
2 tbsp fresh ginger root, finely chopped
2 tsp garam masala
2 cups finely chopped or pureed ripe tomatoes or 1 1/2 cups tomato sauce
3 tsp kosher salt
Cut the wing tips and neatly halve the cornish hens. Get the skin off, using a towel to get a better grip, and set hens aside.
Put apricots and plums in a bowl and add enough boiling water to cover them by an inch. Soak for 2-3 hours, and drain. Coarsely chop them in a food processor or electric blender. Set aside. Preheat oven to 375 degrees F.
Heat 2 tablespoons of the ghee in a large skillet over medium high heat. Add hens, 3 or 4 halves at a time, and sear them until nicely browned on all sides (about 5 - 10 minutes per batch). Take them out with a slotted spoon, and place them meat side up on a baking pan that can accommodate the eight pieces in a single layer. Continue with the rest of the hens and add more ghee if necessary.
Add the rest of the ghee to the pan and fry the onions till they are light brown (about 15 minutes), stirring constantly to prevent burning. Add ginger and cook for an additional 2 minutes. Add the garam masala and stir for 5 seconds. Add the tomatoes, salt. Add the fruits along with 1 1/2 cups of water, and bring the mixture to a boil. Reduce heat and simmer at a gentle bubble, uncovered, until the sauce has reduced to a thick puree (about 20 minutes).
Pour the sauce over the hens. Pour half cup boiling water down the sides of the baking pan, and cover tightly with foil.
Bake in the middle level of the oven for 25 minutes. Reduce temperature to 325 degrees, and continue baking for an additional 25 minutes. Turn off the oven, leaving dish inside until you are ready to serve. The hens will remain warm for about 45 minutes.
 I don’t usually offer so many entrees but it is nice to have a choice, and I feel as though I blundered into a gold mine by getting all these nice recipes. 
12 lamb chops
3 tbsp ginger paste (or grated ginger root)
1 tbsp garlic paste (or minced garlic)
1 tsp freshly ground black pepper
Salt to taste
Butter for basting, optional
2 tbsp, fresh cilantro leaves, chopped
1 tbsp, fresh ginger root, minced finely
1 tbsp, green chilies, chopped finely
1 cup sour cream
1/2 cup heavy cream
2 tsp mace
2 tsp coriander
2 tsp lemon juice
Clean the chops well and remove the two side bones. Set aside. In a deep bowl mix the sour cream, heavy cream and lemon juice with all other ingredients thoroughly.
Add the cleaned chops into this marinade for at least 4 hours or overnight in the fridge, of course.
Preheat the oven to 350 degrees F. Roast in the oven for 15 - 20 minutes and if you want, baste with melted butter.
ASHKENAZIC CHICKEN WITH FIGS
(HUHN MIT FEIGEN) Yield: 4 servings
1 chicken, cut into pieces - (2 1/2 to 3 pounds)
12 canned or fresh figs - stems removed
1 cup dry white wine or water
2 tablespoons honey - up to 4
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt or to taste
1/4 teaspoon pepper
1 bay leaf
Preheat oven to 375 degrees Fahrenheit.
Place chicken and figs in a single layer in a large roasting pan. Combine wine, honey, cinnamon, coriander, salt and pepper and bay leaf, pour over chicken. Roast, basting and turning occasionally, until chicken is tender and brown, about 1 hour.
Note: This dish typifies the Eastern European love of meats cooked with sweeteners and spices. To substitute dried for canned figs, cover with water and soak 2 hours.
 Here is still another entrée – a really broad palette of choices. 
BRAISED LAMB IN POMEGRANATE SAUCE
Yield: 8 servings Start this entrée one day before serving it.
1/4 cup olive oil
1 pound lamb neck bones
1 (7 pound) lamb shoulder, boned (bones reserved), trimmed, rolled, and tied
All purpose flour
2 medium onions, chopped
10 large garlic cloves
2 cups chicken stock
1 cup dry red wine
1 cup unsweetened pomegranate juice
2 tablespoons tomato paste
2 tablespoons firmly packed golden brown sugar
1 tablespoon dried oregano, crumbled
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1 1/2 tablespoons margarine
1 1/2 tablespoons all purpose flour
Position rack in lowest third of oven and preheat to 325 degrees F. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones.
Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb.
Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight.
Preheat oven to 325 degrees Fahrenheit. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.
Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over.
Meat borscht comes from Russia and is a winter favorite. It is cooked for several hours on a low flame and its pungent aroma penetrates every corner of the home. It has become popular to serve hot borscht at parties at the stroke of midnight. No one wanting to miss this treat will go home before that hour. The influx of thousands of newcomers from the former Soviet Union in recent years has reinforced the popularity of the various types of borscht in Israel.
3 quarts water
2 lbs. brisket
8 beets, grated
2 onions, diced
2 garlic cloves, minced
1 tbs. salt
3 tbs. brown sugar
1/3 cup lemon juice
1/2-15 oz. can tomato puree
1/2 cabbage, shredded
Combine water, meat and bones in a deep saucepan. Bring to a boil and skim. Add beets, cabbage, tomato puree, onions, garlic and salt. Cover and cook over medium heat for 2 hours. Add brown sugar and lemon juice. Cook for an additional 30 minutes. Taste to correct seasoning.
Beat eggs in a bowl. Gradually add a little hot soup, beating steadily to prevent curdling. Return to saucepan. Serve hot.
SEPHARDIC SPINACH PATTIES
(KEFTES DE ESPINACA)
Yield: 16 servings
3 tablespoons olive oil or vegetable oil
1 large onion - chopped
2 cloves minced garlic - up to 3
2 pounds chopped fresh spinach or frozen spinach - thawed and squeezed
1 cup breadcrumbs or matzo meal
4 large eggs - lightly beaten
Salt and pepper
1/4 teaspoon freshly grated nutmeg or 1/2 tsp cayenne - optional
Vegetable oil for frying
1 lemon - cut in wedges
Heat oil in a large skillet over medium heat. Add onions and garlic and sauté until soft and translucent, 5 to 10 minutes. Remove from heat and add spinach, breadcrumbs, eggs, salt and pepper to taste and nutmeg, if using. Stir, then remove to a mixing bowl.
Heat about 1/4- inch oil in a large skillet. Shape spinach mixture into 3-inch patties about 1 inch wide and 1/2 inch thick. In batches, fry patties, turning once, until golden brown on both sides. Drain on paper towels. Serve with lemon wedges.
Yields 16 patties.
Malawach is one of a number of dishes brought to Israel by the Jews from Yemen. The popularity of this versatile dish, which may be served with a variety of fillings and toppings, testifies to the love for Yemenite food which Israelis have acquired.
4 cups flour
1-1/4 cups water
1/2 tsp. salt
1 stick margarine
tomato sauce (optional)
sour cream (optional)
Mix flour, water, and salt until dough becomes soft. Add more flour if dough is sticky. Cut dough into two sections. Knead and roll each section into a 20x20 inch sheet. Spread margarine on the sheets. Fold each sheet like an envelope with ends meeting at center. Repeat folding process to get two layers of folds. Cover with a paper towel, let sit for 1/2 hour. Cut each sheet into 10 parts. Form each piece of dough to the shape of your frying pan and fry until golden brown on both sides. Serve with tomato sauce or sour cream.
This seems similar to chapatti, only richer. You could use it for scooping up other good stuff.
2 cups tightly packed fresh cilantro leaves
5-10 hot green chilies
Juice of 1 lemon
1 inch fresh ginger root, peeled and chopped coarsely
1 small onion, halved
1 tbsp sugar
1 tsp. red wine vinegar
1 tsp cumin seeds, roasted and ground
Salt to taste
Mix all ingredients in a blender and liquefy into a smooth sauce. Serve chilled.
You may add some of this chutney into a cup of yogurt and mix it well to have a batch that is not as spicy. The yogurt also makes it very cooling.
Note: You can substitute cilantro for mint to make Mint Chutney. Or you can mix the two to make a green chutney that would be eaten in most Indian homes in the summer months. You can add more green chilies, or simply make a green chili chutney with only a few tablespoons of cilantro greens to make a spicy hot green chili sauce. It will be very good with lamb.
IMLEE KEE CHUTNEY
(sweet and sour tamarind sauce )
6 tablespoons of Tamarind Pulp (Tamco) (available at Mexican or Indian shops)
3 1/2 cups boiling water
1 1/2 tablespoons cayenne pepper
2 tablespoons lemon juice
1 teaspoon ginger powder
1 teaspoon ground roasted fennel seeds
2 teaspoons ground roasted cumin seeds
1 teaspoon garam masala
Salt to taste
1/4 cup crushed Jaggery (dark, coarse, unrefined sugar) (or use brown sugar)
In a bowl soak the tamarind in 3 1/2 cups of boiling water. Let soak for a half hour. Strain the liquid into another bowl. .
Add all the spices into this juice and bring it to a boil over a medium flame. Remove from flame and cool completely. The sauce can be stored in the refrigerator for a few days. It is great with Samosas, with papadums and as a condiment with most Indian meals.
LAHSUN KEE CHUTNEY
2 heads of garlic, peeled and broken into cloves
6-8 tbsp. red chili powder
1/4 tsp. fennel seeds, toasted and ground
juice of one lime or lemon
salt to taste
Blend in a grinder using as little water as you can. Chill before serving. Keep in an airtight container, keeps for a couple of days.
1 cup loquats, peeled, seeded and finely chopped
1 cup green papaya, peeled and shredded
1 teaspoon lemon juice
pinch or two of cayenne pepper
1/4 cup fresh cilantro leaves, minced very fine
1 jalapeno pepper, stemmed and seeded
1 teaspoon toasted cumin powder
1 teaspoon sugar
In a medium bowl, mix together the loquats, green papaya, lemon juice, cayenne, cilantro leaves and jalapeno. Season with toasted cumin powder and sugar.
Serve as a dip, as a condiment to go with foie gras, or on a sandwich with cheese.
 A nice dessert to finish your holiday meal: 
Yield: 6 servings
6 strips (3 inches long) orange rind
1 cup orange juice
1/2 cup white dessert wine (kosher if desired)
1/2 cup liquid honey
1/4 teaspoon nutmeg
6 tart baking apples
In saucepan, bring orange rind and juice, wine, honey and nutmeg to boil; reduce heat and boil gently for 10 minutes or until reduced and slightly syrupy.
Meanwhile, core each apple almost to bottom, leaving base intact. Pare off 3/4-inch wide strip around top; cut five 1-inch deep vertical slashes in peeled part. Trim base to level. Place in 11-x 7-inch (2 liter) baking dish.
Remove orange rind from syrup; curl each and stuff into apple hollow. Pour juice mixture over top. Cover with foil; bake in 375 degree Fahrenheit oven, basting twice, for 45 to 60 minutes or until tender. Let cool to room temperature in dish on rack, basting often with sauce.
L'Shanah Tovah, from Spike and Jamie
SHALOM FROM SPIKE & JAMIE
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