Recipes

These represent just three of the many families I've had the absolute pleasure of fellowshipping with as we enjoyed their family recipes. Honestly, New York hospitality is overwhelming me. Great people, great food and great memories! With all New York has to offer, being around the table, getting to know each other and talking about Christ has been the best part of my trip. The recipes are in order of difficulty, from easy to intermediate.

Judy Conti's Summer Sauce Recipe

12 large Fresh Basil leaves

1/2 C Toasted Walnuts

1 C Grated Parmesan Cheese

4 Chopped Fresh Roma tomatoes (room temp)

2 Garlic Cloves

1/2 C Extra Virgin Olive oil
(Pictured on fresh ravioli)

Combine all ingredients in food processor except olive oil, pulse for 30 seconds, add in a steady stream of oil while blending.

Cruzate Family Ceviche Recipe

1 1/2  lbs Cubed Tilapia fillets

1 Thinly sliced Red Onion

1/3 C Chopped Cilantro

1 1/2 C Lime Juice

1/4 t Cumin

Chili Pepper small dice (quantity depending on desired heat)

Salt and pepper to taste

Combine ingredients in bowl and let "cook" for 30-40 minutes.

Mathai Family Biriyani Recipe

1lb Chicken cubed

1/2 C plain yogurt
1 C Basmati Rice
½ cup halved raw cashews
1 T Ghee (clarified butter)
2 Yellow onions thinly sliced
1-Cinnamon stick
9 Cloves
15 Cardamom pods
Juice of 1 lemon                              1 t Couscous
1 T Coconut (fresh grated                Mint leaves fresh 

Cilantro leaves fresh                        1 T Chili powder

3 T Coriander powder                    5 Garlic cloves
Fresh ginger 1 inch piece                 ½ C Cubed tomato
1 T Fennel seeds                             ½ t Turmeric

Marinate chicken in yogurt with salt for 20 minutes.  Soak rice in water for 10 minutes, drain in set aside.

Fry ¼ cup of cashews in oil and ghee till brown, then remove.  In same oil, fry thinly sliced onions till brown and remove.  Meanwhile, boil 2 ¼ cups water.  Fry the rice in oil for 5 minutes, and add to water.  Add a few small pieces of cinnamon, cloves and cardamom with lemon juice and salt and cook rice till water is all absorbed. Set aside.

Blend cashews, coconut, couscous, mint leaves, cilantro leaves, chili powder, coriander powder, garlic, turmeric, ginger, onions, tomato, fennel seeds and remaining cinnamon, cardamom, cloves till pureed.

Heat oil, add the blended mixture and cook with chicken till chicken is done.

Spray 9x13 pan with oil, start with a layer of chicken with gravy on bottom, followed by rice.  Repeat once more.  Garnish with fried cashews and onions.  Cover with aluminum foil and bake in 350° for ½ hour.

God Bless,