The Flavor Of Love (30 page)

Interracial relationships with action, romance, humor and emotions rolled into memorable tales of love have become a trademark of Alabama native, Shiree McCarver's novels. She learned a long time ago that laughter and dreams were necessary for daily survival. She made a choice between a career in music and writing romances. We're delighted she chose writing. Ms. McCarver loves hearing from her readers. She can be reached at:

E-mail:
[email protected]

Information and sample chapters of my books are on the Internet at:

http://www.shireemccarver.com

Fried Chicken Katsu Curry

Ingredients:
4 large chicken breasts
Plain flour, for coating
4 eggs, beaten
Bread crumbs, for coating
Vegetable oil, for deep-frying
Steamed rice, to serve
for the vegetable curry
2 tbsp butter
Half a large onion, chopped
¼ lb carrots, boiled and chopped
¼ lb potatoes, boiled and chopped
Katsu curry sauce:
2 tbsp butter
2 garlic cloves, chopped
half large onion, chopped
3 Granny Smith apples, chopped
2¼ pints water
2 bananas, chopped
2 tbsp honey
1 tbsp ground turmeric

½ tbsp madras powder
½ tbsp hot curry powder
2 tbsp ketchup
15 fl oz chicken stock
2 tbsp corn starch
1 tbsp salt
2 tbsp ground black pepper
Preparation and Cooking Instructions:
First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple; mix together and fry briefly.
Add in 1¼ pints water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil. Add in the stock. Mix together the remaining water with the cornstarch. Add to the curry mixture with the salt and black pepper.
Cook for 20 minutes, stirring now and then.
Strain the sauce into a bowl and reserve it.
Cut slashes in each chicken breast fillet.
Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs. Heat the vegetable oil for deep-frying in a wok or deep fat-fryer. Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.
Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened.
Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil.
Slice the chicken into even strips and serve with the vegetable curry and steamed rice

Carrot and Cabbage Soup

Ingredients:

4 carrots, medium size, peeled and sliced

½ head of cabbage, medium size, washed and shredded

4 onions, medium, peeled and diced

2 tablespoons butter

3 cups of boiling water

2 cups of milk, scalded

Salt and pepper to taste

Instructions:

Put all the ingredients into boiling water and allow it to cook about 45 minutes.

Then serve.

Lobster Salad

Sprinkle lobster with lemon juice. Add celery, salt and pepper.

Gently stir in mayonnaise; chill thoroughly.

Brush avocados with lemon juice.

Arrange lobster salad on mixed greens with a wedge of avocado.

French Bread

Ingredients:

5 cups of all-purpose flour

2 1/2 (.25 ounce) packages active dry yeast + a pinch more (1 pg. of active dry yeast = .25 ounces or 2 and 1/2 teaspoons per packet)

1 1/2 teaspoons salt

2 cups warm water (110 degrees F/45 degrees C)

1-tablespoon cornmeal

1 egg white

Instructions:

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough flour to make stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white. Bake for an additional 15 to 20 minutes, or until bread tests done and if necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Hot Toddies

1 Package Apple Cider mix

1 tbsp
honey
1/4-cup of
tea
(favorite brand)
1 shot
brandy
1 slice
lemon

1 stick of cinnamon

Instructions:

Follow package instructions for Apple cider. Brew tea and fill a mug 1/4 full. Mix in honey. Mix in brandy shot. Finish filling mug with Apple cider. Add lemon slice and cinnamon stick. Enjoy.

Ham Sandwiches

Ingredients:

4 slices of black or red peppered ham
3 ounces sliced natural Swiss Cheese
1 (6- or 8-inch) hoagie or sub-style sandwich roll
4 thin tomato slices
Shredded lettuce
Thousand Island dressing
1 tablespoon Butter or margarine, softened

Instructions:

Butter top and bottom of bread hoagie bun and put butter side down in skillet layer ham and cheese on both pieces of bread and grill until cheese is melted. Remove from pan and place on plate. Pour Thousand Island dressing to taste on top of melted cheese and ham. Add remaining ingredients and press top to bottom. Cut in half. Serve with dill pickle spears.

Wonton Soup

Ingredients:

18 - 24 won ton wrappers (most local grocery specialty section)

Fillings:

1/2 pound of favorite pork sausage

1-tablespoon soy sauce

1-tablespoon oyster sauce

A few drops sesame oil

1-teaspoon sherry

1/2-teaspoon sugar

1 green onion, finely minced

1-teaspoon cornstarch

2 dashes of white pepper

Preparation of filling
:

Mix all items together. Finger the mixture into mini meatballs and drop into a non-stick frying pan at about med-hi and lightly precook. Put on paper towel to drain and set aside.

Broth Ingredients:

4 1/2 - 5 cups chicken broth

Green onion, thinly sliced, as desired

A few drops sesame oil

Preparation:

Place the Broth mixture on the stovetop for later. On another eyelet set a pot of water boiling.

Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

Moisten all the edges of the won ton wrapper with water. Place a won ton mini meatball in the center.

Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method:
Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money pouch.
 
Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
To make the soup:
Bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.