SUPER FOODS FOR GLOWING SKIN

INTERESTING ARTICLE ON SUPER FOODS.


SUPERFOOD IS A TERM SOMETIMES USED TO DESCRIBE FOOD WITH HIGH PHYTONUTRIENT CONTENT THAT MAY CONFER HEALTH BENEFITS AS A RESULT.



http://shine.yahoo.com/channel/food/superfoods-for-glowing-skin-2533727/#photoViewer=1

The Bhut Jolokia Chili Pepper

USE THE BHUT JOLOKIA AS YOU WOULD USE A HABANERO,  BUT REMEMBER THAT THEY ARE 5 TIMES HOTTER.  USE CAUTION WHEN COOKING WITH THEM.  WEAR GLOVES AND DO NOT TOUCH YOUR EYES.  

BHUT JOLOKIA BELONGS TO THE CAPSICUM CHINESE FAMILY, LIKE HABANERO, SCOTCH BONNET AND RED SAVINA.  THEY ORIGINATE IN NORTHERN INDIA.

HURRICANE IRENE SOUP

1 CLOVE GARLIC
1 SHALLOT
1 MEDIUM RED ONION, PEELED
1 TEASPOON DRIED RED CHILI PEPPER
1 TEASPOON PAPRIKA
1/2 CUP OLIVE OIL
1 STALK LEMON GRASS
1 LIME, ZEST ONLY
6 CUPS CHICKEN BROTH
6 TABLESPOONS THAI FISH SAUCE
3 TABLESPOONS SUGAR
12 MEDIUM SHRIMP, TAIL OFF/DEVEINED
8 PIECES OF CRAB CLAW
8 MUSSELS
8 THIN SLICES SALMON
4 TABLESPOONS LIME JUICE


COMBINE THE FIRST 6 INGREDIENTS IN A FOOD PROCESSOR.  PROCESS UNTIL PUREED.


PLACE IN A SMALL SAUCEPAN OVER LOW HEAT & COOK WHILE STIRRING FOR 15 MINUTES TO RELEASE THE FLAVORS.  SET ASIDE, COOL TO ROOM TEMPERATURE.


TAKE A LARGE SAUCEPAN AND COMBINE THE NEXT 5 INGREDIENTS WITH 4 TABLESPOONS OF THE GARLIC MIXTURE.


BRING TO A BOIL OVER MEDIUM HEAT.  ADD THE NEXT 4 INGREDIENTS TO THE BROTH.  RETURN TO A BOIL AGAIN AND SIMMER FOR A MINUTE.


ADD LIME JUICE AND SERVE HOT.


MAKES 6 SERVINGS.

HURRICANE IRENE DRINK

2 OZ DARK RUM
1 OZ ORANGE JUICE
2 OZ LIGHT RUM
2 OZ PASSION FRUIT JUICE
1/2 OZ LIME JUICE
1 TABLESPOON SUGAR SYRUP
1 TABLESPOON GRENADINE

MIX ALL INGREDIENTS IN A SHAKER WITH ICE.

SHAKE WELL AND STRAIN INTO A GLASS.

MAKES 1 DRINK.

FRESH FRUIT WITH CITRUS GLAZE

1/2 CUP ORANGE JUICE
2 1/2 TABLESPOONS WHITE GRAPE JUICE
1 TABLESPOON LEMON JUICE
2 TEASPOONS SUGAR
1/2 CUP CANTALOUPE, BALLED
1/2 CUP WATERMELON, BALLED
1/2 CUP GREEN GRAPES, HALVED
1/2 CUP STRAWBERRIES, HALVED
MINT LEAF GARNISH

COMBINE ORANGE JUICE, GRAPE JUICE, LEMON JUICE AND SUGAR IN A BOWL AND SET ASIDE.

TAKE A LARGE BOWL AND COMBINE ALL FRUIT AND THEN ADD GLAZE AND SERVE IN DESIRED DISH.

MAKES 6 SERVINGS.

BAKED EGG AND MUSHROOM HAM CUPS

3/4 POUND MUSHROOMS FINELY CHOPPED

1/4 CUP FINELY CHOPPED SHALLOT

2 TABLESPOONS UNSALTED BUTTER

1/2 TEASPOON SALT

1/4 TEASPOON BLACK PEPPER

2 TABLESPOONS SOUR CREAM

1 TABLESPOON FRESH TARRAGON, CHOPPED

12 SLICES BLACK FOREST HAM

MUSHROOM MIXTURE:

COOK MUSHROOMS AND SHALLOTS IN BUTTER SEASONED WITH SALT & PEPPER IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT.  STIR UNTIL MUSHROOMS ARE TENDER AND ALL LIQUID HAS EVAPORATED.  REMOVE FROM HEAT AND STIR IN SOUR CREAM AND TARRAGON.

FIT ONE SLICE OF HAM INTO EACH 12 LIGHTLY OILED MUFFIN CUPS WITH ENDS STICKING UP OVER EDGES.

DIVIDE MUSHROOMS AMONG CUPS AND CRACK 1 EGG INTO EACH HAM CUP.

BAKE IN OVEN UNTIL WHITES ARE COOKED BUT YOLKS ARE STILL RUNNY, ABOUT 15 MINUTES.

SEASON EGGS WITH SALT AND PEPPER AND REMOVE HAM CUPS FROM PAN AND SERVE 2 PER PLATE WITH HASH BROWNS AND SAUSAGE PATTIES.

MAKES 6 SERVINGS.

BLACKENED FLANK STEAK SALAD

RUB:

2 TABLESPOON PAPRIKA

4 TEASPOONS GROUND BLACK PEPPER

3 TEASPOONS SALT

2 TEASPOON GARLIC POWDER

2 TEASPOONS CAYENNE PEPPER

1 TEASPOON DRIED OREGANO

1 TEASPOON DRIED THYME

DRESSING:

1/2 CUP OLIVE OIL

4 TABLESPOONS BALSAMIC VINEGAR

2 TEASPOON DIJON MUSTARD

12 CUPS SPING MIX

1 GREEN BELL PEPPER, THIN JULIENNE 

1 SMALL RED ONION, THINLY SLICED

1 1/2 POUNDS FLANK STEAK, GRILLED & CUT INTO BITE SIZE PIECES

6 TABLESPOONS BUTTER, MELTED

12 TABLESPOONS CRUMBLED BLUE CHEESE

8 GRAPE TOMATOES, HALVED

MIX ALL RUB INGREDIENTS IN A SMALL BOWL.

WHISK OIL, VINEGAR AND MUSTARD IN LARGE BOWL TO BLEND.

SEASON WITH SALT & PEPPER.

ADD PEPPERS AND ONIONS TO DRESSING AND SET ASIDE.

SPREAD SPICE MIXTURE OUT ONTO A PLATE.

COAT BOTH SIDES WITH SPICES.  

DIP ENTIRE FLANK STEAK IN BUTTER AND GRILL TO DESIRED DONENESS.

TRANSFER TO CUTTING BOARD; LET STAND 2 MINUTES.

THINLY CUT ACROSS GRIAN INTO STRIPS AND THEN BITE SIZE PIECES.

DIVIDE SPRING MIX ON 4 PLATES AND TOP WITH STEAK, TOMATO HALVES, ONIONS & PEPPERS AND BALSAMIC DRESSING.   

SPRINKLE WITH CHEESE AND SERVE.

MAKES 4.