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Show Utah girl cooks up Texas storm! Jones creates special treats By CHERIE HUBER When the University Park Hotel in Salt Lake City held their first food fest several weeks ago, Carmen Car-men Jones was one of the featured cooks. She has made an 18 year career of teaching the art of gourmet gour-met cooking throughout America's culinary schools. She has had training at the Culinary Culin-ary Institute of America in Hyde Park, studied with Simone Beck in Paris and has worked at restaurants res-taurants and pastry shops in France and Denmark. Her articles on cooking appear in many nation- Dal magazines and she is also the author of the cookbook "Simply Gourmet." Although she is a Logan native, Carmen currently lives in Texas where she appears in a TV series "Week-End Chef." She shared with the Utah cooks some of her best Texas-style recipes at her cooking classes at the University Park Hotel. These are recipes that Carmen created herself. MARINATED CHICKEN SKEWERS This would be great for a party appetizer and also a wonderful main dish. 6-8 boned large chicken breasts 1 large onion 4 large cloves garlic, crushed V cup olive oil 2 Tbsp. tomato paste 3-4 Tbsp. sweet paprika ' tsp. cayenne pepper 3-4 limes, juiced ('3 cup) 2 Tbsp. lime peel, zest Salt and pepper to taste Also long bamboo skewers and cilantro or parsley to garnish Slice chicken breasts into long strips and set aside. Saute finely chopped onion and garlic in olive oil in a heavy skillet until very soft. Remove from heat, add tomato paste, paprika, cayenne pepper, lime juice and lime zest. Add enough salt and pepper to taste. Mix well, add chicken strips and marinate, refrigerated for 2-8 hours. Thread chicken strips on water-soaked water-soaked skewers. Grill over hot coals or broil under broiler until chicken is done. Do not overcook. Serve hot. Make this recipe up ahead and you'll have a special treat for unexpected unex-pected guests. Without the cheese, the olive mixture will keep for several sev-eral months. SPICY MARINATED OLIVE MEDLEY 12 small shallots or pearl onions 1 jar extra-large green stuffed olives 1 jar extra-large green olives 1 can colossal black olives 1 cup Greek or oil cured olives 4 cloves garlic 2 Tbsp. fresh oregano 2 Tbsp. basil V cup Italian parsley, chopped 1 cup red wine vinegar 2 cups olive oil VA cups large cubes Swiss Cheese or other kinds of cheese Peel shallots or onions and cook briefly in boiling water until just tender. Do not overcook. Drain and cool. Drain all olives and set aside. Peel and crush garlic and add to finely chopped herbs. Meanwhile heat the vinegar and half of the oil in a heavy enamel lined or glass saucepan to just under the boiling point. Add herbs, garlic, and mixed olives and let steep for 10 minutes over very low heat. Remove from heat, add onions or shallots, and remaining oil. Cool slightly and place in crock or glass container and marinate for at least 12 hours at room temperature. tempera-ture. Olives may be marinated in the refrigerator for up to three months. Stir the marinade with selections of cheese, cold cuts, or on crudites platter. SPICY CHILI THREE CHEESE FONDUE There is a hint of old Mexico in this delicious cheese dip. It is perfect per-fect when served with miniature corn on the cob, olives, tortilla chips or corn bread squares. 3 Tbsp. butter or shortening 2 cloves garlic crushed Vi cup chopped scallions 3 Tbsp. flour 1 tsp. ground cumin : L'"..... i t r r i 1: 5 s&m f? ! 1 ly - w " T L: , i:- 1 ? fTT & : 1 i Carmen Jones has Texas-style recipes to share with Davis County cooks. xh tsp. leaf oregano 2 cups milk 3 Tbsp. cornstarch 12 oz. Monterrey Jack cheese, grated 12 oz. sharp cheddar cheese grated 4 oz. mozzarella cheese, grated 1 ripe tomato, peeled and seeded V cup chopped milk green chi- lies Salt to taste Melt butter or shortening in a deep fondue pot and saute garlic and onions. Add flour, cumin and oregano mixing well and cook lightly. Mix together milk and cornstarch. Add to roux mixture and bring to full boil while stirring constantly. Lower heat and add the grated cheeses and stir constantly until all the cheese is melted and smooth. Stir in chopped tomato and chilies and serve warm on fondue fon-due stand. Season to taste if necessary. neces-sary. Serve with tortilla chips, miniature corn on the cob, black olives, bread or corn bread cubes. Cherry tomatoes are also nice with this dip. Serves 15 to 20. |