Joe Barkson's Worldwide Recipes - Free recipes, food humor, and more...

Monday, February 6, 2012
For previous recipes please use the Archive links in the left-hand column.

This Week's Theme: Favorite Ingredients - Honey

Today's Recipe: Honey-Glazed Shrimp

Many thanks to Sylvia Cancio for subscribing to the PLUS Edition, and to Lillian Ponder, Cameron Ostrow, and Daarla Groocock for becoming Weekenders.

Thanks to Rosemary Zwick for this variation on a golden oldie:

I recently picked a new primary care doctor. After two visits and exhaustive lab tests, he said I was doing "fairly well" for my age. (I just turned sixty). A little concerned about that comment, I couldn't resist asking him, "Do you think I'll live to be 80?"

He asked, "Do you smoke tobacco, or drink beer, wine or hard liquor?"

"Oh no," I replied. "I'm not doing drugs, either!"

Then he asked, "Do you eat rib-eye steaks and barbecued ribs?"

"I said, 'Not much... my former doctor said that all red meat is very unhealthy."

"Do you spend a lot of time in the sun, like playing golf, boating, sailing, hiking, or bicycling?"

"No, I don't," I said.

He asked, "Do you gamble or drive fast cars?"

"No," I said...

He looked at me and said, "Then, why do you want to live to be 80?"

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This week's theme

• Classic Chinese Cooking

This week's recipes

• Lotus Flowers
• Crab and Egg Soup
• Soft Fried Noodles
• Boiled Red Snapper with Fried Cashews
• Hot Orange Pudding

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• A Food Funny
• A Word from the Chef
• The previous week's Kitchen Tips
• The previous week's Ask the Chef questions and answers

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Thanks to Elena Chaves Cascajero in Spain for this idea for a quick and easy dish:

My dear husband says that my freezer's door is the door that a girl called Alice might have crossed once. I lived at a house in the middle of nowhere for five years before marrying him, and I got accustomed to stocking things for every possible situation, such as a war or another Ice Age. I guess I could find some pieces of mammoth if I scratched the bottom of my freezer, but I'd rather kiss a wookie, you know.

Anyway, there are some things that I always keep in it among others: chopped onion, homemade fish stock and fish fillets. So, when I don't feel like cooking or didn't have time to go to the supermarket, here's something that I do, quick and easy.

Fish on the Run

A bit of vegetable oil
1/4 cup of frozen chopped onion (or to taste)
1/2 cup of rice (I use short grain, but I guess it doesn't matter)
1 cup of fish stock (it works perfectly with chicken stock or canned stock, or completing with white wine if you don't have stock enough)
2 frozen hake fillets (one per person)
1/2 cup of frozen shrimps (optional)
Salt, pepper and herbs to taste.

In the least deep pot with a lid that you have, heat a little oil over high heat and add the onion. Let it cook for two minutes and add the rice and some salt. Stir. Meanwhile, I used to thaw the fish stock in the microwave. Put the frozen hake fillets, the frozen shrimps if you are using them, and then the stock - that should cover the fillets. Add pepper and herbs, and put the lid on. Once it starts to boil, turn the heat to medium and forget about it for ten minutes. In case the stock doesn't cover the fillets, feel free to take the lid off and stir everything while it's still cooking - some fillet should flake by then. When ten minutes have passed, turn the heat off and let it stand five more minutes with the lid on. Stir and flake the fish before serving, there should be some stock left in the rice. Serves two.

Share an idea for a quick and easy dish and I'll enter your name in the Publisher's Clearing House Sweepstakes. You never know, you might already be a winner. Please put "Quick and Easy" in the subject.

I don't have much of a sweet tooth, but I like honey on just about anything. Here's a lineup of recipes that take advantage of nature's original sweetener:

Monday's Starters
Honey-Glazed Shrimp
Crostini with Gorgonzola and Honey*

Tuesday's Soups or Salads
Honey Carrot Soup
Carrots and Honey*

Wednesday's Entrees
Honey Masala Chicken
Garlic and Honey Pork Chops*

Thursday's Desserts
Ukrainian Honey Cookies
Honey-Poached Apples*

Friday's Desserts
Navajo Fry Bread
Raspberries with Honey-Almond Cream*

* Indicates recipes that will only be available in the PLUS Edition.

This classic dish dates from ancient times, but the flavors are just as modern as you will find anywhere.

Honey-Glazed Shrimp

2 Tbs (30 ml) olive oil
2 Tbs (30 ml) honey
1 lb (450 g) shrimp, peeled and deveined
1 Tbs (15 ml) chopped fresh oregano, or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste

Combine the oil and honey in a skillet and bring to a boil over moderate heat. Add the shrimp and cook until pink and firm, about 5 minutes, turning once or twice. Add the oregano, salt, and pepper. Serves 4 to 6 as a first course.

If you like recipes, then you'll love Worldwide Recipes PLUS. Subscribers to the PLUS Edition receive everything in this free edition plus the following additional recipes and features:

Today's second recipe

• Crostini with Gorgonzola and Honey

Today's bonus recipes from the WWRecipes Archives

• Greek Spinach and Cheese Pie (Spanakopita)
• Vegetable Pot Pie
• Thai-Style Beef Curry
• Braised Lamb with Barley

Today's Readers' Recipes

• Mushroom and Potato Soup
• Southwest Quinoa Soup
• Grilled Chicken Pilaf
• Surf and Turf Burgers

Quizine - An interesting and unusual bit of food trivia every day

Kitchen Tips - Helpful ideas to make cooking even more fun

Culinary Chronicles - Food legend and lore through the ages

Ask the Chef - It's usually about food, but you never know what people are going to ask me

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Thanks to Donna in Buffalo, MN for this week's review:

It’s amazing how accurate these little gadgets are and now my pork tenderloins and larger roasts, turkeys, etc., are never overcooked. They aren't that expensive and well worth the money. Click here to learn more.

	Thanks to Alan Duxbury for this review: Paul Heathcote's Rhubarb and Black Pudding is quite simply extraordinary. The recipes are excellent, the photography requires you to hold the book at arm's length so as not to drool on the pages, but most of all it is as much a story book as it is a cookbook. It shows the lives of the people who actually produce the livestock and vegetables that Paul uses in his restaurants. Paul spent twelve years with Raymond Blanc at Le Manoir aux Quat' Saisons, a Relais and Chateaux Hotel (with two Michelin stars!) which despite its name is in England, and is actually where my wife and I spent our honeymoon. Even if you do not want to buy the book, do go to Amazon and read the Book Description, the Editorial Review, and of course the Reader Review (he added, modestly). It's worth it just to enjoy the descriptions. Click here to learn more.
	Thanks to Nancy Marr for this review: Substituting Ingredients: The A to Z Kitchen Reference is a great little book that has a lot of information to help keep you from running to the store when you’re in the middle of a recipe. In my case, that’s something my husband will really appreciate. Click here to learn more.
	Thanks to Caryn from Manalapan, NJ for this review: My son got me this utensil last year for Christmas and I didn't think I'd ever really use it, as I had many, many tools to choose from. However, once I picked it up and tried it, I couldn't put it down. This 5-in-1 tool is just about the only utensil I use to cook. I highly recommend it. Click here to learn more.
	Thanks to Alan Duxbury for this review: I thought you might like a review for Shepherd Spy: Tales of Violence and Intrigue and Terrorist Sheep. It is available on Amazon and at only 48 pages may seem small but it's worth buying not only for the excellent artistry and plot, but also because you can keep it on your cookery book shelf next to the large sign reading "Real Shepherd's Pie isn't made with beef!" Click here to learn more.
	Thanks to Laurel Hennessy for this review: One thing in my kitchen that I use just about daily are my kitchen shears. I use them to snip herbs right into a pan and to cut my salad greens into bite-size pieces. I've also used them to cut chicken strips for stir fry. They are dishwasher safe so cleanup is a breeze. Click here to learn more.
	Thanks to Sherril Gerard of Santa Ana, CA for this review: I have a pigtail food flipper and love it. Fantastic for bacon and pork chop turning and other items. You must learn not to scratch the skillet but once mastered you will love it. It doesn't let the meat juices escape from holes made by large forks, and no stiff tongs to make your hands ache. I use it for french toast, hot dogs, etc. etc. I even gave all my girls one in their Christmas stockings this year. Click here to learn more.

If you have a favorite cookbook, kitchen gadget, or specialty food item that's available from Amazon.com, we all want to know about it. Please send a brief review (along with the Amazon ASIN if possible) to Review@wwrecipes.com

Barbara Forsythe, Editor

Italian Food
by Shel Silverstein

Oh, how I love Italian food.
I eat it all the time,
Not just 'cause how good it tastes
But 'cause how good it rhymes.
Minestrone, cannelloni,
Macaroni, rigatoni,
Spaghettini, scallopini,
Escarole, braciole,
Insalata, cremolata, manicotti,
Marinara, carbonara,
Shrimp francese, Bolognese,
Ravioli, mostaccioli,
Mozzarella, tagliatelle,
Fried zucchini, rollatini,
Fettuccine, green linguine,
Tortellini, Tetrazzini,
Oops--I think I split my jeani.

Shel Silverstein, from "Every Thing On It"

Please address your comments regarding "The Last Morsel" to editor Barbara Forsythe at Barbara@wwrecipes.com

For an archive of all Morsels published in Worldwide Recipes, plus Weekend Morsels for insatiable foodies, please visit TheLastMorsel.com