Hot Blueberries From Jimmy Steinmeyer Recipes

MENNONITE BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Sift flour, sugar, baking powder, and salt together in a bowl. Cut 1/4 butter into flour mixture with two knives or a pastry blender until mixture resembles coarse crumbs.
• Whisk milk and egg together in a bowl; stir into flour mixture until just moistened.
• Spread blueberries in the bottom of the prepared baking dish. Sprinkle tapioca powder over blueberries; drizzle lemon juice over the top. Dot remaining butter pieces over blueberries. Drop batter in mounds over the blueberry mixture.
• Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.

HOT BLUEBERRIES (FROM JIMMY STEINMEYER)

Steps:

• In a large skillet, over low heat, melt the butter. Add the berries, sprinkle with the sugar and cook until they give off their liquid and collapse, about eight minutes. Remove from the heat.
• Serve hot over the vanilla ice cream.

HOT BLUEBERRIES

Steps:

• In a large skillet, over low heat, melt the butter. Add the berries, sprinkle with the sugar and cook until they give off their liquid and collapse, about eight minutes. Remove from the heat.
• Serve hot over the vanilla ice cream.

RICK MOONEN'S CIOPPINO

Steps:

• In a large pot, heat the olive oil until it is smoking. Add the onions, peppers and salt and pepper to taste. Cook over medium heat, stirring, for five minutes.
• Stir in the basil, one teaspoon of the oregano, one teaspoon of the thyme, half of the parsley stems and the garlic. Cook for one minute. Add the 12-ounce can of tomatoes with the juice and bring to the boil. Add the stock, wine and clam juice, bring to a simmer over medium-low heat and cook for 20 minutes. Strain the broth through a fine sieve, pressing on the vegetables to extract all the flavor. Set aside the broth and discard the vegetables.
• In a food processor, place the fish trimmings and pulse the machine on and off until the fish has the consistency of ground beef. Remove the fish to a large bowl.
• Place the onion, celery, leek, pepper and tomatoes in the food processor and pulse on and off until ground. Mix this with the ground fish. With a whisk, whip in the remaining oregano and thyme, the remaining parsley stems, the bay leaves, peppercorns and half the egg whites, until incorporated.
• In another bowl, whip the remaining egg whites until they form a soft peak. Fold them into the fish and vegetable mixture. Transfer to a large, tall pot.
• In another pot, bring the fish broth to a rolling boil. Ladle some of the hot fish broth into the pot containing the fish, vegetable and egg-white mixture, whisking with each addition.
• When you have about one-third of the hot liquid incorporated, pour the rest in at once. Whip the mixture well with a whisk.
• Place the pot over high heat. As the mixture heats up, the egg white mixture on the top will become more solid, forming a raft. When this happens, reduce the heat to low. Using a ladle, push a hole through the center of the raft. This will allow you to see the mixture as it cooks. Do not allow the mixture to boil; if it does, it will not become clear. Simmer slowly for 30 minutes. Ladle out the consomme through the hole and strain through a wet towel. Discard the raft. Once the consomme has cooled, it can be refrigerated for one day or frozen for up to one month.
• In a clean pot, bring the clarified consomme to the boil.
• Place the fish pieces, the shellfish and the peppers in a pot. Pour the boiling consomme over the fish. Simmer until the clams and mussels open up, about four to five minutes after it returns to the simmer.
• Divide into hot soup bowls. Garnish with tomatoes and parsley.

SUMMER VEGETABLES IN VODKA MARINADE

Steps:

• Combine all of the ingredients in a large bowl and mix well. Cover and refrigerate for a half hour.
• Pour off any liquid and transfer the vegetables to a clean bowl.
• Cover and refrigerate until ready to use.

HERB DIP

Steps:

• In a bowl, combine all of the ingredients, mixing them well. Cover and refrigerate overnight. Serve with crudites, including cherry tomatoes; yellow-pear tomatoes; red, yellow and green peppers; seeded cucumbers; scallions; baby carrots; French radishes; blanched broccoli, and cauliflower.

OKLAHOMA BLACK-EYED PEAS (FROM JIMMY STEINMEYER)

Steps:

• In a medium-sized pot, over medium heat, cook the bacon until crisp, about five minutes. Remove the bacon, crumble it and set aside. Pour off all but about two tablespoons of fat from the pot.
• Return the pot to medium heat, and toss in the onions, pepper and celery. Brown these in the fat, stirring frequently. Add the crumbled bacon, tomatoes, sugar, bay leaf, basil, salt and pepper and stir. Then add the frozen black-eyed peas. Simmer for one-and-a-half to two hours, or until the beans are soft but not mushy, adding a little water from time to time if the mixture dries out.