Carrot, Orange & Radish Salad

This is a delightful Moroccan salad. Enjoy!

1 lb Carrots, peeled & shredded
1 lg Onion, cut into bite-sized
-- chunks
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 ds Orange-blossom water
1 ds Cinnamon
Salt & pepper
Pita wedges

Combine carrots, oranges, radishes & cilantro in a salad bowl. Whisk
together the olive oil, juices, water, cinnamon, salt & pepper & pour over
the salad. Cover & chill. Serve garnished with pita wedges.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
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Seafood Gumbo

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Seafood Gumbo

For real southern style gumbo, use blue crab meat and serve with Tabasco sauce for those who like it hot!

Makes 6 entrée servings or 12 cups

Ingredients:

1/4 cup peanut oil
8 ounces andoullie sausage, sliced 1/4 inch thick, into half moons

1/3 cup all-purpose white flour

2 cups (1 large) yellow onion, diced 1/2 inch
1 1/2 cups (3 stalks) celery, sliced 1/4 inch crescents
1 1/2 cups (1 large) red or yellow bell pepper, diced 1/2 inch
2 tablespoons garlic, minced

6 cups (about 5 large) tomatoes, diced 1/2 inch
4 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning salt
1 1/2 teaspoons oregano, dried
1/4 to 1/2 teaspoon cayenne pepper, ground
2 each bay leaves, whole
5 3/4 cups chicken stock or broth, low sodium (3 cans-14 1/2 ounces each)

2 cups okra, fresh or frozen sliced 1/3 inch thick
1/4 cup parsley, minced

1 1/2 pounds prawns, peeled and de-veined
1 pound crabmeat, blue crab if available
6 halves blue crabs, cooked, split in half (optional)

Preparation:

In large heavy pot over high heat, heat peanut oil. When oil is hot, add sausage and cook until browned. Remove sausage but leave fat in pan. Add flour to fat, lower heat to medium and stir constantly until "peanut butter brown" colored.

Add onion, celery, bell pepper and garlic. Stir well and cook for about 2 minutes. Add tomatoes, seasonings and chicken broth. Stir well, increase heat to high and bring to a boil. Reduce heat to simmer, and let gumbo base cook for about one hour, until slightly reduced and thickened.

Add okra and parsley to gumbo base, and let cook for 15 minutes. At this point you can continue and make a large batch, or cool base and finish gumbo to order.

Add prawns and cook 5 minutes. Add crabmeat, crab halves if using, and heat through, about 5 to 8 minutes. Serve with steamed rice.

Option: You may also make chicken and sausage gumbo. Replace prawns and crabmeat with 5 pounds of large diced raw chicken meat. Add chicken when you add the seasonings, and let cook 1 hour, then add okra and parsley and let cook 20 minutes.




James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
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Web Business Start-up for Dummies

Acorn Squash and Granny Smith Apple Soup

Makes 4 servings

Ingredients:

2 medium acorn squash (1 pound each), halved and seeded
3 cups degreased chicken stock or canned chicken broth, divided
2 Granny Smith apples (approximately 2 cups) cored, peeled and chopped
1/2 cup onion, chopped
1 cup unsweetened apple juice
2 teaspoons fresh ginger, peeled and grated
1/2 teaspoon salt
1 tablespoon fresh lemon juice
freshly ground white pepper
plain non- or low-fat yogurt
snipped fresh chives or shredded fresh basil

Preparation:

Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop the pulp from the shells.

Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan. Cover and cook over low heat 10 minutes. Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes.

Purée soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing purée with back of spoon. Reheat soup gently. Add lemon juice. Season with a generous amount of pepper and adjust salt to taste. Ladle into bowls. Garnish with yogurt and chives.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies

Beer Battered Cod with Mushy Peas

Beer Battered Cod with Mushy Peas

Ingredients:

2 eggs, whole, beaten
1 1/3 cups quality beer (Newcastle Brown or Guinness)
4 tablespoons Tabasco Sauce
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon baking powder
1 teaspoon parsley
2 pounds cod fillets
cornstarch (for dredging)

Preparation:

Combine eggs, beer and Tabasco Sauce. Add dry ingredients all at
once. Mix smooth and adjust consistency as required. Moisture
content of flour may vary so if the batter is heavy, adjust with
a small amount of milk. If the batter is too thin, adjust with
cornstarch, but never over mix.

Dredge fish lightly in cornstarch, shake off excess, dip fish in
batter and immerse into deep fat. Fry at about 375 degrees F.

It is done when the batter puffs up and they are a golden brown.

Mushy Peas

Ingredients:

1 3/4 cups dried marrowfat peas (see note)
3 tablespoons bicarbonate of soda (baking soda)
salt and pepper to taste

Preparation:

In a large basin, soak the peas overnight (or for at least 4
hours) in three times their volume of cold water, with the
bicarbonate of soda.

Rinse the peas well, put them into a medium saucepan and cover
with cold water. Bring to a boil and then reduce the heat to
simmer for approximately 1 to 2 hours, stirring from time to time
until the peas are cooked and have fallen to a softened mush.

If they appear too wet, continue cooking over a low heat to drive
off any excess moisture, but take care to keep stirring, to
prevent them burning on the base of the pan.

Add salt and pepper to taste.

Note: In the United Kingdom, dried, rehydrated and mashed
marrowfat peas, known by the public as mushy peas, are popular,
originally in the north of England but now ubiquitously, and
especially as an accompaniment to fish and chips or meat pies,
particular in chippies or fish and chip shops. Sodium bicarbonate
is sometimes added to soften the peas. In 2005, a poll of 2,000
people revealed the pea to be Britain's 7th favourite culinary
vegetable.

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James C Shellaberger
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http://www.topglobalrecipes.com

Seafood Casserole

Seafood Casserole

What is conch? Seafood is the staple of the Bahamian diet. Conch
(pronounced "konk") is a large type of ocean mollusk that has
firm, white, peach-fringed meat. Fresh, uncooked conch is
delicious, the conch meat is scored with a knife, lime juice and
spices are sprinkled over the meat. It can also be deep-fried
(called "cracked conch"), steamed, added to soups, salads and
stews or made into conch chowder and conch fritters.

Ingredients:

2 cups fresh conch, lobster, shrimp, or crawfish (grinded)
3 cups cream sauce (recipe follows)
1/2 cup grated cheese (American)
2 or 3 medium tomatoes
1 medium green pepper
(This casserole has the basic, remember the rule, a little of
this, a little of that. Be creative, have fun, feel the food.)

Preparation:

Dissolve cheese in cream sauce. Place a layer of tomatoes, green
pepper, and seafood in a baking dish. Cover with cream sauce and
repeat.

Cover top with bread crumbs and bake for 1 to 1 1/2 hours at
350ºF.

Cream Sauce

Ingredients:

3 tablespoons butter
3 tablespoons flour
3 cups heavy cream
pinch garlic powder
1/2 teaspoon salt

Preparation:

Melt butter, add flour and blend. Cook for 4 minutes over
medium-low heat. Add cream and cook over low heat until thick,
stirring constantly. Add seasoning.


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James C Shellaberger
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Gai Dom Kha (Thai Chicken Soup)

Gai Dom Kha (Thai Chicken Soup)

Yield: 6 servings

2 Lemon grass, stalks
4 Garlic clove
7 Coriander roots
4 c Coconut milk, medium-thick
5 Chilies, red, minced
4 tb Lime juice
3 Coriander sprigs, chopped
3 tb Ginger, siamese, sliced
3 Peppercorns
23 Shallots
1 lb Chicken, breast, sliced
4 tb Fish sauce (nam pla)
5 Kaffir lime leaves, shredded

The red chilies are also known as “prik khee nu”. Wash lemon grass
and trim root ends and tough layers. Alice bottom 6 inches thinly.
Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger,
garlic, peppercorns, coriander roots and shallots. Bring 1 cup of
coconut milk to boil and add lemon grass mixture. While stirring,
reduce heat to medium and add chicken, remaining coconut milk, ginger
slices and lemon grass. Bring to boil, reduce heat, and simmer
uncovered until chicken is tender. Season with chilies, fish sauce
and lime juice. Decorate servings with lime leaves and coriander
sprigs.
To make coconut milk: Blend 2 cups fresh or frozen grated coconut with
water. Strain through double cheesecloth, pressing out all liquid.
This is thick coconut milk. To get hin milk, add warm water to
residue from first straining. Let stand 5 minutes, then press as
before.
For coconut cream, refrigerate first pressing and cream will rise to
top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk,
of which 6 tablespoons is cream.



James C Shellaberger
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Don't be a stupid American!

Often, we Americans feel there are two ways to do things: our way and
the wrong way. Do us all a favor and show your ability to accept the
fact that there are other places in the world, and they just may have
something to contribute.

Sounds a bit harsh, I know. But after living in Europe the past
several years, I may have earned the right to say just that. Please
bear in mind that I'm not saying that Americans are stupid at all.
It's simply worth keeping in mind that when doing business in Europe,
or even just with Europeans, or with any non-Americans for that
matter, it might help to be just a bit more sensitive to a few things
before starting.

Let me give you an example. Do you remember growing up and going to
school? There was always one kid who had the nice clothes, got good
grades, was liked by all the teachers, was really good in all of the
sports he or she participated in, yadda yadda. It seems that no matter
what that kid did or said it kind of upset you, or it got under your
skin a bit. Am I right or am I right? Sure, looking back your view of
that person may seem unfair, but at the time it seemed to be justified.

Well, allow me to let you in on a well-kept secret. Many Europeans see
the US in the same light. There's a "We generally respect you, but get
over it," attitude that many Europeans have towards the US.

The US towers over Europe in several areas. Here are just a few examples:
# of countries: Europe has 25; USA has 1
Population: Europe has 457 million citizens; USA has 297 million
Total Area: Europe is 3,976,372 km; USA is 9,631,923 km
GDP per Capita: Europe is $ 26,900; USA is $ 40,100
Industrial Production Growth Rate: Europe at 2.4%; USA at 4.4%
Annual Patents; Europe issues 62,000; USA issues 107,000
2004 Olympic Games (highest place): Germany 5th; USA 1st
Sole Remaining Superpower? Europe = no; USA = yes

Now, after a brief look those numbers, you can easily see why others
countries regard the US with an "enough already!" attitude.

I witnessed a personal example of this a couple of years back before
watching a tape of the 2002-2003 Fiesta Bowl game with another
American, an Australian, and a friend from Britain. Prior to engaging
in the time-tested male bonding ritual of sitting in front of a
television yelling "Get him! Get him!" we were carrying on the type of
conversation guys engage in before game time.

Obviously, sports talk was one of the subjects de jour. A comment was
made about the apparent increasing strength of the American soccer
team. My British friend stood up, and with a sound of helplessness in
his voice, simply said "You guys (Americans) dominate EVERTHING ELSE
IN THE WORLD. Can't you PLEEEEEASE just leave us football!? (i.e.
soccer)" Point made. (I'm sure there were a few expletives thrown in
for good measure, but that's beside the point.)

America is a huge country. Maybe that's why so few Americans have a
really global mindset. As a result, we tend to see everything we do
through "America goggles." While there is certainly nothing at all
wrong with being aware of your roots, it bears noting that the
internationals you will be working with probably have a view of their
own. And guess what: it's not an American view. And guess what else:
there's nothing wrong with that.

If I had a nickel for every time I have seen a fellow American notice
some European cultural difference and react with "That's so weird!" I
would never have to work another day in my life. Remember - different
doesn't mean wrong; it simply means different.

Please don't get me wrong. I'm probably the most red, white and blue
person you'll find in Europe. And that is exactly why I feel compelled
to take this stance. Do your country proud when dealing in an
international environment. And if you have the good fortune to deal in
an international setting, keep the following in mind:
1.) As in everything else, you will get one opportunity to make a
first impression: Don't foul it up.
2.) They really don't care "how you do it in America."
3.) Proud yet dignified beats rude and obnoxious hands-down, any day
of the week.
4.) While you are thinking about their excessive holiday time, they
are pondering the chronic obesity in your country, so don't even go there.
5.) Act smart because you do smart things, not because of where you
come from.

Working in an international setting is a great opportunity for you,
your company and your country. By using just a bit of sensitivity and
restraint, you can make all three look good.

Contributed by J. Brad Moss

James Shellaberger
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Stewed Dog (wedding style)

Find recipes from every country on the face of the earth here!

This recipe is from the Filipinos.

Stewed Dog (wedding style)


3 kg dog meat -- * see note
1 1/2 cups vinegar
60 peppercorns -- crushed
6 tablespoons salt
12 cloves garlic -- crushed
1/2 cup cooking oil
6 cups onion -- sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper -- cut into strips
6 pieces bay leaf
1 teaspoon tabasco sauce
1 1/2 cups liver spread -- ** see note
1 whole fresh pineapple -- cut 1/2 inch thick

1. First, kill a medium sized dog, then burn off the fur over a hot fire.
2. Carefully remove the skin while still warm and set aside for later (may be
used in other recpies)
3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar,
peppercorn, salt and garlic for 2 hours.
4. Fry meat in oil using a large wok over an open fire, then add onions and
chopped pineapple and suate until tender.
5. Pour in tomato sauce and boiling water, add green pepper, bay leaf and
tobasco.
6. Cover and simmer over warm coals until meat is tender. Blend in liver spread
and cook for additional 5-7 minutes.

* you can substiture lamb for dog. The taste is similar, but not as pungent.
** smooth liver pate' will do as well.

TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)

TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)


1 1/2 lb Pork shoulder or butt cut
-into 1-1/2" cubes
1/3 c Vinegar
2 tb Soy sauce
1 ts Salt
3 Cloves garlic, minced
1 Small bay leaf
1/4 ts Pepper
1 tb Sugar
1/2 c Water
2 tb Cooking oil

1. Combine all ingredients except cooking oil in a pot and let stand for
at least 30 minutes.

2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the sauce.

3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a
serving dish.

4. Pour off all remaining oil from skillet. Add reserved sauce and cook
for a minute or two scraping all browned bits sticking to pan. Pour sauce
over meat and serve.

Variation: May be done with chicken or a combination of chicken and pork.
Beef or chicken livers may be added too if desired.

Preparation time: 10 minutes plus marinating time. Cooking time: 1 hour,
15 minutes Serves: 4 to 6


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Frijoles (South American Beans)

This recipe comes from Antioquia in Colombia but variations on the
theme are made all over South and Central America. In Colombia, it
is served with rice and a number of side dishes, including crisp pork
crackling, bananas, avocados and white corncakes. Stretched in this
way, the quantities given here would easily serve eight.

Into a large pot 2 cups of red kidney beans (not pre-soaked). Add 5
cups of a mixture made from the liquid drained from a large tin of
peeled tomatoes (the tomatoes themselves are used later) and your
choice of stock.

Do not add salt it is said to prevent the beans softening properly.
Cover the pot and put the beans to cook over a low heat. South
American practice is to add a tablespoon of oil when the beans begin
to wrinkle but Raw Materials omits this with no ill-effects.
Continue cooking until tender++about 2 to 3 hours.

Meanwhile, finely chop 2 large onions and 4 cloves of garlic and fry
gently in a little oil. Add 500 g minced meat (usually beef but take
your choice) and fry very slowly until brown. Add the tinned
tomatoes, a chopped green capsicum, 2 or 3 bay leaves, 2 teaspoons
cumin, half a bunch of basil (chopped), 1 teaspoon cayenne pepper,
pepper and salt.

Tip the contents of the frying pan into the beans and simmer slowly
till well blended.

Serves 4 to 6.

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