• 4 ounces (115 g) crumbled blue cheese
• 1 cup (250 mL) sour cream
• 1/4 cup (50 mL) mayonnaise
• 1 tablespoon (15 mL) red wine vinegar
• 1 teaspoon (5 mL) minced garlic
• Sea salt and freshly ground black pepper

1. Mash cheese to a paste. Stir in sour cream, mayonnaise, vinegar and garlic. Season to taste with salt, pepper.
2. Cover and refrigerate. This tastes best if allowed to sit overnight to blend the flavours.

• 1/2 cup (125 mL) water
• One 354-mL bottle Frank's Red Hot Original Cayenne Pepper Sauce
• 21/2 pounds (1.2 kg) split chicken wings, wing tips removed (about 15 whole wings)
• Celery sticks
• Blue Cheese Dressing

1. In a non-stick frying pan or pot large enough to hold the wings in a single layer (at least 11 inches/28-cm diameter and 2 inches/5-cm deep), combine water and 3/4 cup (175 mL) hot sauce. Bring to a boil over high heat and add the wings. (Note: If lacking a large enough pan, divide the water, hot sauce and wings between 2 smaller pans.)
2. Simmer wings 5 to 7 minutes, then turn them over and cook 5 to 7 minutes longer. The important thing is to regulate the heat so there is enough liquid to cook the wings through without evaporating. At the end, if there is still liquid in the pan, lower heat and continue to cook the wings, shaking the pan frequently until the wings are covered with a glaze.
3. Preheat oven broiler to high. Transfer the wings to a foil-lined baking sheet or pan that has been sprayed with non-stick spray. (Non-stick aluminum foil works well.) Broil 4 to 6 inches (10 to 15 cm) away from the heat until the wings are crispy and brown. Turn over and crisp the other side. Transfer to a bowl and toss with 4 more tablespoons (65 mL) hot sauce. Serve with the celery sticks and blue cheese dressing.

1. Get to know your backyard's ecology. As an example, Dervaes points out a patch in his yard that doesn't appear to be shaded but that feels cool. He uses a canopy with a shade cloth and squeezes out one more round of lettuce in summer.
2. Let natural ecosystems develop. Dervaes recommends exercising patience when aphids invade because the solution already may be in the local insect population. Recalling Path to Freedom's first infestation, he says: "I tried spraying soapy water, but I actually had to let the aphids spread. Their natural ladybug predators needed the aphids to max out before they got to work." Now, says Dervaes, an entrenched ladybug and praying mantis population takes care of most of his pests.
3. Keep a nursery. Dervaes keeps a large workbench with dozens of seedlings that he uses as guinea pigs to help him figure out when to plant. If one type of plant fails, he simply pulls it out and substitutes another. He also rotates plants that like it hot and dry (beans, cucumbers, corn and peppers) with cool crops (kale, mesclun, snow peas).
4. Start a skyscraper farm. Most of the Dervaeses' backyard was initially covered in concrete, so they experimented with multistory container plantings, with each plant occupying its own "story" in the skyscraper (for instance, broccoli, a tall, strong plant, paired with endive, a low-growing salad green. Dervaes plants three or sometimes four crops vertically, using trellises to support vine plants that grow above their downstairs neighbors.
5. Take a holistic approach. "It's so important to feed the soil," Dervaes says. He fertilizes between plantings using a mixture of kitchen compost, bat guano pellets and droppings from his rabbits, ducks and chickens. Every week during growing season, he dilutes 1/4 to 1/2 teaspoon of a kelp fertilizer in a gallon of water and sprays it directly on the plants. (Salad greens, such as lettuce, should not be eaten right after contact with kelp fertilizer, especially without washing, because it can leave a fishy taste.)

via

Technorati Tags : gardening, food, organic, urban

Kentucky Pie used to be served at Alexander's Restaurant in Saskatoon and is a favorite of Jordon who lamented the day it wasn't sold there anymore. It may not be served anymore there but it is at my place. Mmmm, Kentucky Pie...

• 4 whole eggs
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 2 tbsp. bourbon
• 3/4 cup white corn syrup
• 1 stick butter, melted
• 1 tbsp. flour
• 1 cup chopped pecans
• 1 cup chocolate chips
• 1 pie shell

Beat eggs. Add next 7 ingredients to eggs. Place pecans and chocolate chips in a 10-inch pie shell. pour filling over. Bake at 350° for 40 to 45 minutes.

Technorati Tags : Kentucky+Pie, dessert, pie, recipe

• 1 3/4 cups white sugar
• 1/4 cup dark corn syrup
• 1/4 cup butter
• 1 tablespoon cold water
• 2 teaspoons cornstarch
• 3 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/4 cups chopped pecans
• 1 (9 inch) unbaked pie shell

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Technorati Tags : Pecan+Pie, dessert, pie, recipe

• 1 lb. boneless chicken in bite size pieces
• 2 tsp. curry powder
• 1 tsp. grated fresh ginger
• 1 tsp. minced garlic
• 1 tsp. cumin
• 1/2 c. coconut milk
• 1 tbsp. grated lemon peel
• 1/2 tsp. chili powder

Add to a heated skillet: curry powder, ginger, garlic and cumin. Cook over medium heat until curry is slightly browned (1 minute). Add this mixture to coconut milk in a bowl. Add lemon peel. Add chili powder. Add chicken marinate for 30 minutes. Put chicken pieces on skewers, you can
also skewer onion pieces, pepper, bamboo shoots, mushroom slices. Grill over hot coals about 4 minutes. Serve with Peanut Sauce for dipping.

Peanut Sauce

• 1 c. dry roasted unsalted peanuts (or 2 tbsp. peanut butter)
• 1/3 c. coarsely chopped onion
• 2 cloves minced garlic
• 1/2-3/4 c. coconut milk
• 1/2 tsp. soy sauce
• 1 tsp. lime juice
• Some red pepper flakes
• 1/2 tsp. minced ginger
• 1/2 tsp. ground coriander

Blend in blender to make paste. Cook over low heat. Stir constantly (around 10 minutes). Serve hot with grilled Satay

Technorati Tags : thai, recipe, chicken, peanut, satay

• 8 ounces cream cheese, softened
• 2 dashes dry mustard
• 2 splashes Tabasco sauce
• 3 tablespoons heavy whipping cream
• 1/2 teaspoon Old Bay Seasoning
• 2 teaspoons white wine
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons shrimp base
• 2 teaspoons diced onion
• 2 teaspoons diced red bell pepper
• 2 teaspoons diced green bell pepper
• 2 teaspoons diced Roma tomatoes
• 2 teaspoons diced green onion
• 5 1/3 ounces canned crab meat, drained
• 1 tablespoon grated Parmesan cheese
• Tortilla chips (for garnish)

1. Fold together all ingredients, except Parmesan for garnish and tortilla chips. Spread evenly into oven-proof baking dish. Microwave on MEDIUM power for 4 minutes. Transfer to oven and broil until top is slightly browned.
2. Garnish with Parmesan and serve with tortilla chips for dipping.

• 2 medium baking potatoes
• 4 tablespoons olive oil
• 1 medium green pepper
• 1 medium red pepper
• 1/2 teaspoon salt
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh garlic, minced
• 4 teaspoons fresh parsley, chopped
• 1/2 cup Romano cheese, grated

1. Preheat oven to 350 degrees F.
2. Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Set aside.
3. Mix olive oil, rosemary, salt and pepper in a bowl.
4. In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese.

Technorati Tags : Olive+Garden, potatoes, recipe

• 6 tablespoons yellow mustard
• 2 tablespoons light corn syrup
• 4 teaspoons ground mustard
• 1 1/2 teaspoons white vinegar
• 1 teaspoon mayonnaise
• 1/2 teaspoon light soy sauce
• 1/2 teaspoon granulated sugar

Mix all ingredients. Microwave on HIGH for 35 seconds. Refrigerate and cover.

Technorati Tags : McDonald's, mustard, sauce, recipe

• 2 1/2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• 1 egg yolk
• 1 teaspoon dry mustard
• 1 teaspoon black pepper
• 1 dash crushed red pepper
• 1 dash Old Bay seasoning
• 1 dash salt
• 1/3 cup mayonnaise
• 1 1/4 cups fresh breadcrumbs
• 3 tablespoons chopped parsley
• 1 pound crab meat
• 1 tablespoon butter or margarine

1. Combine first 9 ingredients. Fold in breadcrumbs and parsley. Fold in crab meat. Form into 4 to 6 patties.
2. Melt butter in skillet. Fry crab cakes in butter for 4 to 5 minutes on each side.

Technorati Tags : Joe's+Crab+Shack, seafood, crab, appetizer, recipe

Source: Jack McDavid, chef-owner of Jack's Firehouse, Philadelphia, Pennsylvania

• 4 medium sweet potatoes
• 1 (28 ounce) can country-style baked beans
• 2 peaches, sliced
• 1/2 cup diced onion
• 3 bacon strips, cooked and chopped
• Salt and freshly ground black pepper, to taste

1. Wash potatoes and pierce several times with a knife. Place potatoes on paper towels and microwave on HIGH power for 10 minutes or until soft (see note).
2. Cut eight 12-inch squares of heavy-duty aluminum foil.
3. Slice potatoes in half and scoop out a small portion of potato to make a narrow boat, reserving the scooped-out potato. Place one potato half on each foil square. In a bowl, mix baked beans, peaches, onion, bacon and reserved sweet potato; season to taste with salt and pepper. Place mixture in potato cavities, dividing evenly.
4. Bring up top and bottom edges of foil around each potato half, leaving a little space for steam expansion during cooking. Seal foil around potatoes, and place wrapped potatoes on the grill. Cook 20 minutes over indirect heat, or until warm throughout.

Makes 8 servings.

NOTE: To grill potatoes, as an alternative to microwaving, pierce potatoes with a fork, wrap in foil and grill over medium heat for 1 hour.

Technorati Tags : potato, recipe

• 1/2 cup orange juice
• 1/2 cup raisins
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon grated orange peel
• 2 tablespoons catsup
• 2 tablespoons chili sauce

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3 tablespoons cocoa
• 1 cup butter or margarine
• 1/2 cup buttermilk
• 1 cup Coca-Cola®
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups miniature marshmallows

1. Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
2. Combine dry ingredients in a bowl.
3. Heat butter, cocoa and Coca-Cola® to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.

Frosting

• 1/2 cup butter or margarine
• 3 tablespoons cocoa
• 6 tablespoons Coca-Cola®
• 1 box confectioners' sugar
• 1 teaspoon vanilla extract

Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.

Technorati Tags : Coke, Coca+Cola, recipe, Cracker+Barrel

• 1 (6 to 8 pound) boneless pork butt, tied
• 12 large round rolls

Rub

• 1 cup kosher salt
• 1 cup coarsely-ground black pepper
• 1 cup sweet Hungarian paprika
• 2 cups hickory wood chips
• 1 cup apple wood chips

1. Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off any excess. Soak wood chips in water 30 minutes.
2. Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke going for 2 hours. Let cool slightly. Break meat apart with hands.

Hog Sauce

• 2 large onions, chopped
• 3 tablespoons vegetable oil
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 42 ounces canned tomatoes with juice
• 3 cups cider vinegar
• 1 3/4 cups catsup
• 1/2 cup orange juice
• 1/2 cup dark brown sugar, packed
• 1/4 cup brown mustard
• 1 tablespoon salt
• 1 tablespoon cracked black pepper

1. Sauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
2. Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on roll.
3. Serve with French fries and cole slaw, if desired.

Technorati Tags : Harley+Davidson+Cafe, sandwich, recipe

Ingredients

• 20 vanilla sandwich cookies
• 1/4 cup margarine, melted
• 24 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 3 eggs
• 3/4 cup mashed bananas (about 2)
• 1/2 cup whipping cream
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F.
2. Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
3. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
4. Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
5. Allow cheesecake to stand at room temperature 15 minutes before serving.

• 1 (3 1/2 pound) whole chicken
• Onion chunks
• Unpeeled apple wedges
• 10 chunks celery

Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.

• 1/4 cup vegetable oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1/4 teaspoon paprika
• Seasoned salt

Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

Technorati Tags : chicken, Boston+Market, recipe

Ingredients

• 16 large tortilla chips
• 1 (8 ounce) package Louis Kemp Crab Delights
• 1 (8 ounce) package Louis Kemp Lobster Delights
• 1 frozen package salad shrimp, thawed
• Shredded Monterey Jack cheese

1. Spread tortilla chips on 10-inch wax paper-lined paper plate. Layer the crab, lobster and shrimp over the nachos. Sprinkle the shredded Monterey Jack cheese on top. Microwave at medium (50%) until melted, 1 1/2 to 2 1/2 minutes.
2. Serve with salsa or picante sauce.

• Hard Rock Cafe Seasoning Salt (see below)
• 2 hamburger patties
• 2 hamburger buns
• Lettuce to taste
• Red onion rings to taste
• Tomato slices, 1/4-inch thick, to taste
• Pickles, 1/4-inch thick, to taste
• 1 yellow onion, 1/2-inch thick slices
• 1 tablespoon butter
• Salt and pepper to taste
• 2 slices your favorite cheese
• 1 cup bean sprouts
• Pre-cut, previously frozen French fry potatoes to taste
• Vegetable oil for deep frying
• 2 tablespoons melted butter

1. Prepare Hard Rock Cafe Seasoning Salt (recipe below).
2. Place burgers on grill. Cook to desired doneness. Medium well is 155 degrees F. After flipping burgers, add cheese slices, if desired, and season other side with seasoning salt.
3. In a large cast iron Dutch oven or pot, heat vegetable oil for deep frying. Carefully drop frozen French fry potatoes into the oil. The ice on the potatoes may cause the hot oil to pop and spatter. Cook fries to desired doneness. Drain on paper towels and sprinkle with seasoning salt to taste.
4. In a saucepan, heat 1 tablespoon butter. Add sliced yellow onions rings form 1 yellow onion and sauté until browned. Season with salt and pepper to taste.
5. Brush melted butter on each half of the buns and place hamburger buns on the grill to toast. Place your favorite cheese or cheese slices on the burgers to melt. To assemble the burger, place the burger on the toasted bun. Place sautéed onions over the burger before covering it with the top part of the bun. Arrange the fries next to the burger. Garnish with lettuce leaves, red onion slices, tomato slices and bean sprouts. Serve immediately.

• 1/2 cup kosher salt
• 1 1/2 teaspoons granulated onion
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons coarse black pepper
• 1 1/2 teaspoons celery salt

• 2 Vidalia or Texas 1015 onions, sliced 1/2-inch thick
• 2 cups flour
• 2 cups fine cracker crumbs
• 2 cups white cornmeal
• 2 cups buttermilk
• 1 cup Water
• 4 cups Crisco oil

1. Save the very small onion rings for another use.
2. Add buttermilk and water to a large bowl.
3. Mix together flour and fine cracker crumbs in another bowl. Coat one ring at a time with flour mixture, then with buttermilk mixture, and then coat with cornmeal. Drop into hot oil and fry until golden. Drain on white paper towels.

Technorati Tags : Dairy+Queen, Onion+Rings, recipe

• 1 cup McCormick® Golden Dipt Tempura batter mix
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground black pepper
• 1/2 cup water
• 1/4 cup beer (regular or nonalcoholic)
• 1 extra large white onion, sliced 3/8-inch thick
• 6 cups vegetable oil (for deep fryer)

1. Preheat the deep fryer to 375 degrees F.
2. Combine tempura mix with the spices and liquid to make a batter, using a fork. There will be some small lumps which is okay.
3. Slice the onion, and separate all of the rings. Dip the individual rings into the batter, then drop into the preheated oil. Deep fry for 3 to 5 minutes until golden brown. Remove to a paper towel lined plate. Salt lightly, and serve hot!

Technorati Tags : A&W, Onion+Rings, recipe

• 4 rib-eye steaks

Rub

• 1 tablespoon black peppercorns
• 1 teaspoon chili powder
• 1 teaspoon kosher (coarse) salt
• 1 teaspoon brown sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Sauce

• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper, coarsely ground

1. Crush the peppercorns and combine with all other ingredients.
2. Rub into meat on both sides.
3. Apply olive oil to both sides of the meat.
4. Grill over high direct heat for about 7-10 minutes.
5. Make the sauce in a small saucepan. Add 1/4 cup of water to all the sauce ingredients.
6. Simmer for 10 minutes and serve warm with steaks.

Frank Bruni asks the question of how top chefs keep the fat off?

Frank Bruni questions how the food that eat gets to our tables.  A worthwhile post to read.

I made a quick change to The Cooking Blog's layout.  The advertisements are along the top now and instead of two of them, there are four of them.  If Google and the advertisers play nice, the ads should complement the content in the post which will give you more options and gives you an easy way to support The Cooking Blog.  For those of you who are a part of The Coooking Blog community, thanks for reading and being part of it.

• Makes about 2 cups (500 mL)
• One 12-ounce (355-mL) can Coca-Cola Classic
• 11/2 cups (375 mL) ketchup
• 1 cup (250 mL) finely chopped onion
• 1/4 cup (50 mL) cider vinegar
• 1/4 cup (50 mL) Worcestershire sauce
• 1 teaspoon (5 mL) chili powder
• 1 teaspoon (5 mL) salt
• Hot pepper sauce, to taste

In a medium saucepan, combine all ingredients except hot pepper sauce. Bring to a boil, then reduce heat to medium-low and simmer, covered, 30 to 45 minutes, or until sauce has thickened, stirring occasionally. Strain, if desired. Season to taste with hot pepper sauce.

Technorati Tags : bbq, barbecue, rub, recipe, grill, grilling, beef, pork, chicken, fish, seafood, marinade, Coke, Coca+Cola

• 2 tablespoons (25 mL) unsalted butter
• 1/2 cup (125 mL) finely chopped celery
• 3 tablespoons (50 mL) finely chopped yellow onion
• 1 cup (250 mL) ketchup
• 2 tablespoons (25 mL) lemon juice
• 2 tablespoons (25 mL) sugar
• 2 tablespoons (25 mL) cider vinegar
• 1 tablespoon (15 mL) Worcestershire sauce
• 1 teaspoon (5 mL) dry mustard
• Freshly ground black pepper, to taste

1. In a medium saucepan over medium-high heat, melt butter. Add celery and onion and cook 2 to 3 minutes, stirring occasionally.
2. Add remaining ingredients and whisk together. Bring to a boil, reduce heat, cover and simmer 15 minutes.
3. Transfer to a bowl, cover with plastic food wrap and refrigerate until needed.

Ingredients

• 4 tablespoons (65 mL) extra-virgin olive oil
• 4 tablespoons (65 mL) fresh rosemary leaves, chopped fine
• 2 tablespoons (25 mL) fresh thyme leaves, chopped fine
• 2 tablespoons (25 mL) minced shallot
• 2 tablespoons (25 mL) balsamic vinegar
• 2 tablespoons (25 mL) whole-grain mustard
• 2 teaspoons (10 mL) minced garlic
• 11/2 teaspoons (7 mL) kosher salt
• 2 teaspoons (10 mL) ground pepper

In a small bowl, whisk together all ingredients. Marinate fish only up to 1 hour; tougher and bigger beef and pork cuts for 8 hours or overnight. Chicken parts are usually ready in 1 to 4 hours.

Makes about 1 cup (250 mL)

(From: Weber's Big Book of Grilling. This marinade is great on vegetables as well as meats.)

(From: Smoke & Spice, by Cheryl and Bill Jamison.This is a great baste for everything from Texas brisket to Boston butt. You can torque it up with sliced jalapeno or serrano chili.)

• Makes about 3 cups (750 mL)
• 12 ounces (355 mL) beer
• 1/2 cup (125 mL) cider vinegar
• 1/4 cup (50 mL) vegetable oil
• 1/2 medium-size onion, chopped or sliced
• 2 garlic cloves, minced
• 1 tablespoon (15 mL) Worcestershire sauce
• 1 tablespoon (15 mL) your favourite dry rub mixture
• 1/2 cup (125 mL) water

Combine ingredients in a saucepan; bring to simmer to fully blend ingredients and use it warm.

Technorati Tags : bbq, barbecue, rub, recipe, grill, grilling

• 1 large package (550 g) Oreos (48 cookies)
• 1/4 cup (50 mL) butter, melted
• 4 8-ounce (250 g) packages cream cheese, softened
• 1 cup (250 mL) sugar
• 1 teaspoon (5 mL) vanilla
• 1 cup (250 mL) sour cream
• 4 eggs, lightly beaten

1. Preheat oven to 325 degrees F (160C) if using a silver 9-inch (2.5 L) springform pan; heat to 300 F (150C) if using a dark, nonstick springform pan. Place 30 of the cookies in a resealable plastic bag. Flatten bag to remove air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. (This can also be done in a food processor.) Place crushed cookies in a bowl. Add melted butter and mix well. Press firmly into bottom of pan.
2. In a large bowl with electric mixer on medium speed, beat the cream cheese, sugar and vanilla until well blended. Add sour cream; mix well. Gradually add the beaten eggs, beating just until blended. Chop or crush the remaining 18 cookies. Gently stir 11/2 cups (325 mL) of the chopped cookies into cream-cheese batter. Pour batter over crust; sprinkle with the remaining chopped cookies.
3. Bake for one hour and 10 minutes or until centre is almost set. Cool. Refrigerate for three hours or overnight. Cut into 16 pieces. Store any leftover cheesecake in the refrigerator.

• 1/2 cup sour cream
• 3 tbsp. mayonnaise
• 3 tbsp. milk
• 1/2 tsp. ground cumin
• 3 tbsp. unsalted butter, melted
• 2 cloves garlic, chopped fine
• 11/2 lbs large shrimp, peeled and deveined
• 4 limes, quartered
• 1/2 tsp. salt
• 8 corn tortillas (each 6 inches)
• 3 cups shredded green cabbage
• 1 jar (14 to 16 oz) green (tomatillo) salsa or regular salsa

In a small bowl, whisk together sour cream, mayonnaise, milk and cumin; set aside. In a separate bowl, combine butter and garlic.

Heat a grill or broiler. Rinse shrimp and pat them dry with paper towels. Place shrimp and lime wedges on skewers. Brush shrimp with garlic butter.

Grill or broil until shrimp are cooked through and limes are browned, about 3 minutes per side. Season shrimp with salt. Transfer to a plate.

Grill or broil tortillas until warmed, about 30 seconds per side. Place between clean towels to keep warm.

To serve, remove shrimp from skewers, divide them evenly among tortillas, and top each with cabbage, sour cream mixture and salsa. Serve lime wedges on the side.

Makes 4 servings.

Technorati Tags : shimp, seafood, recipe, tacos

• 1/2 cup soy sauce
• 2 large cloves garlic, crushed
• 1/4 cup sliced scallions
• 2 tbsp. sesame oil
• 2 tbsp. pear nectar or juice
• 1 tbsp. hot pepper sauce
• 1 tbsp. rice wine vinegar
• 1 tbsp. fresh minced ginger

• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp. fresh-squeezed orange juice
• 1 tbsp. fresh-squeezed lemon juice
• 1 tbsp. grated orange zest
• 1 tsp. salt
• 1 tsp. fennel seeds
• 1 tsp. hot pepper sauce
• 1/4 cup fresh chopped parsley or dill

From the Vancouver Province

• 1/4 cup ketchup
• 1/4 cup honey
• 3 tbsp. chipotle pepper sauce
• 1 tbsp. cider vinegar
• 1 tsp. salt

In medium bowl, combine ketchup, honey, chipotle pepper sauce, vinegar and salt. Mix well.

Makes 1 cup.

Technorati Tags : marinade, cooking, recipe, bbq