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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]  

February 6, 2007
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 and Jamie the Webmistress

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[] Good morning! Last Saturday was New Year’s Day for the Trees. I have some nice recipes designed for that day, but they will be good any day, so it shouldn’t matter that I missed it. []

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CHICKEN WITH OLIVES, RED WINE, PRUNES & POMEGRANATES
In this recipe there are fruits from the world of Action, with the pomegranate as the fruit with a protective outer skin and an edible interior; the world of Formation, with olives and prunes as the fruit whose seed represents the ability to create life, and grapes (in the form of wine) from the world of Creation -- a fruit used in its entirety, with nothing wasted.

3- 3 1/2 pound whole chicken, in six pieces or chicken breasts with skin left on
1 cup extra virgin olive oil
8 cloves of garlic, peeled
1 tablespoon capers in brine, drained
1 cup green olives, pitted
1 cup pitted prunes, packed
1/2 cup red wine vinegar
1/2 cup pomegranate molasses
4-6 sprigs fresh oregano or thyme
1/2 cup dark brown sugar or honey
1 cup dry red wine

Rinse the chicken and place the pieces in a bowl. Cover with boiling water. Lift one piece of chicken out at a time, and scrape the surface gently with a knife to remove pinfeathers and excess fat. Pat dry and place the pieces in one layer in a non-reactive (preferably glass) oven-to-table dish.

Mix together the olive oil, garlic cloves, capers, olives, pitted prunes, vinegar, and pomegranate molasses and pour over the chicken. Tear each sprig of oregano or thyme into 2 -3 pieces and place around the chicken. Cover and marinate in the refrigerator overnight, turning once or twice.

Preheat the oven to 350 F degrees.

Mix the brown sugar with the wine and pour over the chicken. Turn pieces skin side up. Remove half the sprigs of fresh herbs. Cover the chicken and bake for 45 minutes, turning once. Remove the cover and continue to bake until the chicken pieces are a rich golden brown - another 15-20 minutes.

Serves 6

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[] Speaking of glass dishes (above-referenced non-reactive dish), I got a new thing not long ago, which I really like. It is a microwave steamer. It consists of a lidded Pyrex bowl with a plastic basket in it. I slice two zucchini (for example) and put it into the basket. Add just 1 tablespoon water to the bowl. Put the basket into the bowl, and put on the lid. microwave on HIGH for 9 minutes. Season on the plates, as usual. The zucchini is not mushy, color not gone; it is done, yet it looks and tastes wonderfully fresh. I have also used it for carrots (11 minutes), snap peas, broccoli, cauliflower, and other veggies. I don’t remember the amount of time it took for them, but will note that next time and report in my next newsletter. I got it from Amazon.com and the price was under $20.00 – probably closer to $10.00 but I don’t remember. []

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[] Here’s an interesting recipe. Last time I heard, ground emu cost $9.00 per pound. []

EMU MEATLOAF

2 lbs ground emu
3/4 cup quick cooking rolled oats
3/4 cup fresh tomatoes, chopped fine
1/2 cup yellow onion, chopped fine
1/2 cup green pepper, chopped fine
2 cloves garlic, minced
2 whole eggs, slightly beaten
1/4 cup catsup
1 1/2 tbsp Worcestershire sauce
2 tbsp Pickapeppa sauce or spicy barbecue sauce
2 tsp oregano
1 1/2 tsp black pepper
1 1/2 tsp salt

Topping
1/2 cup ketchup
2 tablespoons honey
3 tablespoons spicy barbecue sauce

Preheat oven to 350 degrees F.

Mix all ingredients gently, but well and form into a loaf in a baking pan. Do not overmix, as this tends to make for a tough (too firm) meatloaf. Shape into a loaf, and using a butter-knife, score a criss-cross pattern on top of loaf. Mix topping ingredients together and coat top of meatloaf. Bake for covered for 45 minutes, uncover and bake another 45 minutes.

[] As much as I hate to admit it, I do not like to try things. I really do not like alternative meats, although some have been forced upon me in the homes of people more brave than I. I have never tried emu, and if I ever do, it will not be voluntary! []

[] Here’s a nice side dish. []

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HERBED RICE WITH SEASONED CURRANTS
4-6 servings

1 large onion, finely chopped
3 Tbsp. oil
2 cups long-grain rice
scant 4 cups water
half tsp. cinnamon
salt and pepper to taste

half cup pine nuts, toasted in olive oil
3 Tbsp. finely chopped fresh dill
3 Tbsp. finely chopped fresh mint
3 Tbsp. finely chopped fresh n parsley
Seasoned Currants (recipe follows)

Sauté the onions in oil until golden, stirring often. Add the rice and cinnamon and sauté, stirring, an additional minute. Add the water and season with salt and pepper. Bring to a boil, lower heat and cook covered over low heat for 20 minutes, or until water is absorbed. Remove from heat and let sit undisturbed for 10 minutes. Stir in the rest of the ingredients with a fork. Transfer to a serving bowl or platter and garnish of Seasoned Currants (recipe follows).

Seasoned Currants
1 cup currants
1 Tbsp. Balsamic vinegar
4 Tbsp. extra virgin olive oil
1 Tbsp. freshly chopped thyme
2 garlic cloves, crushed
freshly ground black pepper

Mix the remaining oil with the currants, vinegar, thyme and garlic. Season with a generous amount of coarsely ground black pepper. Let stand at least 4 hours before serving.

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[] Of course, we need a dessert. []

OATMEAL JAM SQUARES

2 cups oats (quick or regular)
1 cup margarine
1/2 cup chopped nuts
3/4 teaspoon salt
3/4 cup to 1 cup preserves or jam
1 3/4 cups flour
1 cup brown sugar -- packed
1 teaspoon cinnamon
1/2 teaspoon soda

Combine all ingredients except preserves in large bowl; beat at low speed until mixture is crumbly. Reserve 2 cups mixture. Press remaining onto bottom of greased 13 x 9 inch pan. Spread preserves evenly over this and sprinkle with rest of reserved mixture.

Bake at 400 degrees for 25 minutes or until golden. Cool and cut in squares.

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[]That’s all for now. I don’t know how the groundhog (Puxatawney Phil) did on Friday, but I think our weather here in Oregon will be wintry for awhile longer. Hope you are all well and having fun. []

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Shalom,

from Spike the Grate and Jamie the Webmistress

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