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Is it just me or is there anyone else out there who's afraid of putting the brown sugar on their steak? (Apr 2006)

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I was always told to put the lobster in head first to avoid a struggle. I have only fixed a whole lobster a couple of times. Just be quick and it won't be too bad! It's worth it tho,...I love lobster!

Testing

Hi, I'm new to the website, but NOT the magazine. I absolutely LOVE C@H and refer to it when I'm in the mood to make something fun and delicious! Everything that I have tried, I love. My most recent tries were the Potstickers with Mandarin Pork Filling..YUM, and the Mediterranean chops! Very good with great complex flavor! My sister made the Chili chicken skewers with the cilantro pesto and the Chunky Banana-Sweet Potato Mash. They loved it and use the cilantro pesto for shrimp and steak as well. (kind of like a chimichirri sauce)
I am going to try te Brazilian Black Bean soup from Feb. 2006. I just got my April issue today and can't wait to look through!

I LOVE talking food. If anybody's interested, please contact me!

HI,

I am not sure about the flavor but I think I saw black ones in the Asian market.

I agree with you. It seems like this site is so rarely used for recipe discussion (or really for anything). I don't think it is particularly user friendly. I have addressed this issue and asked questions about it, but no moderator has ever taken the time to respond. I would love to have a more active group here.

It is in the February 2006 issue (#55),page 28.

Soak 5 dried black mushrooms in warm water for 20 minutes. Drain. Trim and discard stems and finely chop the mushroom caps.

Sprinkle 2 cups napa cabbage, thinly sliced with 1 teaspoon salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid.

Combine cabbage and mushrooms with:
8 oz. shrimp, peeled, deveined, and chopped
1/3 cup chicken broth
2 tablespoons fresh ginger, minced
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon scallions, minced
1/2 teaspoon sugar
1/2 teaspoon white pepper

Fill each wonton wrapper (30 in total)with a teaspoon of filling; wrap and seal. Bring a large pot of water to a boil; add half the wontons, return to a boil and cook for 5 minutes. Scoop into a colandar to drain; keep warm. Return water to a boil before cooking remaining wontons. Toss wontons with sauce to coat.

Creamy Chili Sauce
Whisk together 1/2 cup mayo
2 tablespoons soy sauce
1 tablespoon sweet chili sauce
1 1/2 teaspoons chili garlic sauce
1 teaspoon rice vinegar

Is this what you were looking for? It's from Issue 15. Enjoy!

Red Lentils (Makes 3 cups)

1 1/2 cups uncooked red lentils
2 quarts boiling water

Pour 1 quart boiling water over lentils; let stand 20 minutes. Repeat.
Drain, then add:

3/4 cup scallions, sliced
3 Tbsp. extra virgin olive oil
2 Tbsp. lime juice
1/2 tsp. garlic, minced
salt and pepper to taste
Toss lentils to coat.

Manhatten or New England?

Recipe sent.