Kitchenette: Recipes from Our Kitchen
By Lisa Hall and Ann Nickinson
Copyright © 1999 by Tribeca Kitchenette, Inc.
All Rights reserved.
First Printing, November MCMXCIX
Pages: 72 (spiral bound)
I contacted the restaurant and they still have cookbooks available. I don’t know if it’s the same one that I have, but I’m sure it’s still great.
http://www.kitchenetterestaurant.com
Cornmeal Shrimp with Avocado Tarter Sauce
(makes 16-20 shrimp)
1/2 very ripe avocado, mashed with fork
1.2 cup mayonnaise
1 scallion, green only, minced
1 teaspoon lemon juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 yellow cornmeal
1/4 teaspoon cayenne
2-3 tablespoons olive oil
1 pound 16-20 shrimp, peeled and deveined
Combine avocado, mayonnaise, scallion, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl. Mix well. Remove to small serving bowl. In mixing bowl combine cornmeal, cayenne and remaining salt and pepper. Dredge each shrimp in corneal mixture. Heat large skillet with olive oil. Place shrimp carefully in skillet and cook 3-5 minutes on each side until shrimp has lost it’s translucent color and is all pink.
Remove to paper towel to drain excess grease. Serve on platter with avocado tarter sauce.
***I used only 1 tablespoon mayo, and whole avocado***
***I used an egg wash before dredging in cornmeal***
Chili Con Carne
Serves 6-8 people
2 tablespoons olive oil
1 medium onion chopped
2 bell peppers, seeded and chopped
2 teaspoons chopped garlic
1 jalapeno pepper, seeded and finely chopped
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon ground cumin
2 tablespoons ground chili powder
2 pounds ground beef
1 28 oz. can crushed tomatoes
Add hot sauce to taste
Place oil in large soup pot. Add onions, peppers, garlic, and seasonings. Cook over medium heat 10-12 minutes until vegetables are tender. Add ground beef and cook until meat is lightly browned, about 15 minutes. Add tomatoes and hot sauce and simmer over low heat about 30-40 minutes. Adjust seasonings. Serve with rice or cornbread
Chick Pea Burger with Tahini Sauce
Makes 4 burgers
4 tablespoons olive oil
1 small onion, chopped
2 ribs celery, chopped
1/2 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sliced mushrooms
4 oz. fresh spinach, cleaned and chopped
2 14 3/4 oz. cans chick peas, drained
1/2 cup tahini mixed with equal parts water plus, 1 tablespoon lemon juice, salt and pepper to taste
4 pieces pita bread
4 large leaves red or green leaf lettuce
4 tomato slice
Place 2 tablespoons oil in medium sauté pan. Add onions, celery garlic and seasoning. Cook over medium heat 10-12 minutes until vegetables are tender. Add mushrooms and cook 5-10 minutes longer until mushrooms are also tender. Stir in spinach and cook until wilted. Remove from heat and cool. Process drained chick peas in food processor (or use potato masher). Place in mixing bowl and stir in cooked ingredients until well combined. Form mixture into 4 burgers. Meanwhile, heat remaining oil in large sauté pan. Place burgers in pan and cook about 8-10 minutes on each side until golden brown. Split pita bread open and place one burger in each pocket with lettuce and tomato slices. Serve tahini sauce on side.
The Best Chocolate Cake With Vanilla Cream Cheese Frosting
Makes 1 three layer 9″ round cake, serves 10-12 people, or makes 15 cupcakes
1 3/4 cups all purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 cups sugar
1/2 cup butter, melted
1 cup brewed coffee
1 cup buttermilk
1 tablespoon vanilla extract
Heat oven to 350˚ F. In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Set aside. In another large bowl, beat eggs and sugar together about 5 minutes, until pale in color. Add melted butter and mix well. Add sifted dry ingredients alternating with coffee buttermilk, beginning and ending with dry ingredients. Add vanilla and beat well. Batter will be dry thin. Our into 3 9″ greased cake pans. Bake for 25-30 minutes or until knife tests clean. Cool completely. Frost between layers with cream cheese frosting, leaving sides unfrosted.
You may opt to make cupcakes instead by pouring batter into greased or lined muffin tins. Baking time may differ slightly. When cupcakes are completely cool, frost tops with cream cheese frosting.
Cream Cheese Frosting
Enough to frost 2 cakes or 2 dozen cupcakes
1/2 pound cream cheese, softened
3/4 cup butter, softened
4 cups confectioner’s sugar
2 teaspoons vanilla extract
In mixing bowl, or bowl of electric mixer, beat together cream cheese and butter. Add sugar gradually, along with vanilla. Beat thoroughly until frosting is smooth and shiny.
To make chocolate cream cheese frosting, ad 1/4 cup unsweetened cocoa powder to above. Frost cake or cupcakes with chocolate frosting, for an all chocolate version of this cake.
Roast Pork Loin with Kitchenette Rub
1 4-5 pound boneless loin of pork, trimmed all fat
1/4-1/3 cup Kitchenette rub (see recipe below)
1 large onion, thinly sliced
3 ribs celery, sliced on the bias
Heat oven to 350˚F. Sprinkle rub on pork loin working into pork with your fingers. Place onions, celery and 1/2 cup water in bottom of large baking pan. Place pork loin on top. Bake in oven about 50-60 minutes, until pork is cooked through but not overdone (about 160˚ on a meat thermometer). Let rest 10 minutes before slicing into 1″ thick slices. Serve with potato salad or coleslaw.
Kitchenette Rub
1 tablespoon kosher salt
1 tablespoon cumin powder
1 tablespoon ground chili powder
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1/4 teaspoon cayenne
1/8 teaspoon ground nutmeg
1/8 teaspoon cinnamon
Mix together well.
