Put the cream and ham in a saucepan and heat thoroughly. Spread on to the toast and keep warm. Melt the butter in a saucepan. Beat the milk and eggs together, seasoning to taste, and add to the melted butter, stirring until the egg mixture is lightly scrambled. Pile on to the ham mixture, and […]

Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened.

Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue Sauce during the last few minutes of cooking, then serve with remaining sauce.

* Cheese, Kefalotyri cheese is prefered, but if it is unavailable, Parmesan or Romano may be substituted. Peel eggplant and cut into 1/4 inch slices. Salt both sides heavily, let sit for 30 minutes. Pour cold water over eggplant and let sit for 10 minutes more. Squeeze the water out and blot dry with paper […]

In the open flame of a gas burner or under a pre-heated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and […]

In a large saucepan, mix frist 7 ingredients. Bring to boil, in a small pan , melt margarine and gradually add flour, stir until smooth. Add gradually to sauce mixture until desired thickness is reached.

combined with 1/8 cup each fresh lime and lemon juice 1/2 cup dry sherry 2 large onions, thickly sliced 1. The night before serving, remove any excess fat from the leg of pork and pierce the meat all over with the tip of a knife. In a mortar, combine the garlic, oregano, salt, and cumin, […]

In a deep baking dish, arrange alternate layers of ham and apples. Sprinkle each layer with onion and seasonings. Moisten each layer with bouillon. Cover this with a thick layer of mashed potatoes. Brush the potato peaks with melted butter. Bake at 325 degrees for 1 1/2 to 2 hours or until the ham is […]

Heat a large skillet until hot and add the oil. Add the meat, garlic, chilis (or peppers) and onions and cook for 30 seconds. Add the rice, fish sauce, sugar, soy sauce and white pepper and continue to cook until the rice is hot. Toss in the basil leaves and stir to combine. Remove to […]

-MIKES KITCHEN- The tremendous success of this Beef Burgundy depends primaily on three things: The cut of meat used; The long, slow baking time; The quality of wine used. The meat needs to be extremely lean and durable enough to last through several hours of baking. Round or rump is perfect for the purpose. The […]