To place a Death Notice, please call 305-376-8901 or email firstname.lastname@example.org. Be sure to include: Your name, daytime phone number, address, method of payment, name of funeral home/crematory to contact for verification of death. To place it online click here.
Many supermarkets carry carrot juice. If you don’t have a juicer, try a juice bar or health-food store for the celery juice. Serve with brown rice and garlic-sautéed green beans.
1 1/2 pounds top round beef, cut into chunks
2 tablespoons olive oil
1 large onion, minced
8 garlic cloves, minced
3/4 cup port wine
1/2 cup merlot
1 1/2 tablespoons red wine vinegar
1 cup fresh carrot juice
3/4 cup fresh celery juice
1/2 teaspoon sea salt
1/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
16 ounces mushrooms
Heat oven to 325 degrees. On stovetop, sear meat in olive oil in a Dutch oven. Reduce heat and add onion and garlic, stirring well to flavor the meat. Cook 5 minutes. Raise heat and add remainder of ingredients except mushrooms. When sauce comes to a boil, cover and place in the oven for 2 1/2 hours.
Remove pot from oven. Stir in mushrooms and, if sauce is too thick, 1/2 cup hot water. Cook 15 to 20 minutes more, until mushrooms are tender. Makes 5 servings.
Melt butter and set aside. In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch, curry powder, salt and cayenne until smooth. Beat in the remaining buttermilk and the egg. Place pan over low heat and cook, whisking, until sauce begins to simmer. Whisk constantly for another 30 seconds. Remove from heat, and whisk in lemon juice and melted butter. Serve immediately. Makes about 1 cup.
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
4 6-inch pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup thinly sliced red onion
16 (1/4-inch thick) slices cucumber
16 (1/4-inch-thick) slices plum tomato
Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice and garlic in a small bowl; set aside. Combine remaining 2 teaspoons lemon juice, olive oil, oregano, salt, pepper and chicken in a small bowl. Coat the chicken with this miture. Heat a grill pan over medium heat. Thread chicken pieces evenly onto four 8-inch skewers. Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes. Remove chicken from skewers.
Divide chicken evenly among pita halves. Fill each half with 2 tablespoons lettuce. 1 tablespoon onion, 2 cucumber slices, 2 tomato slices and 1 tablespoon sauce. Serves 4, 2 pita halves each.
Q. I am looking for a recipe for what I know as Alma Cookies. I bought some at a craft show in Perry, Ga., that were called Pecan Crisps. They were very thin with chopped pecans on top and very crispy, almost like a cracker. They were the color of honey and about 1/8 inch in thickness.
Mark Lew was only 36 when he had a heart attack followed by triple bypass surgery. A few years later, he had a stroke, and finally listened to what his doctor was saying about the importance of a healthful diet.
Lew set about remaking favorite dishes, and out of his efforts grew Eat Well Foods, a meal service that delivers from South Miami-Dade to Boca Raton. His 40 meals and soups are heart healthy and diabetic-friendly, and conform to American Heart Association guidelines. The Beef Burgundy recipe here is one of his favorites.
Q. I’m wondering if anyone has the recipe for the delicious eggs with curry sauce from the now-closed Miss Albany Diner.
Greta S. , Redwood, N.Y.
On the National Register of Historic Places as “a distinctive example of mid-20th-century American roadside architecture,” Miss Albany Diner even rated a piece in The New York Times when it closed. Its M.A.D. (Miss Albany Diner) Eggs were a version of eggs benedict topped with a curry sauce instead of hollandaise. If a reader snagged the original, we’d be delighted to pass it along. Meanwhile, here’s a curry version of a favorite reduced-fat hollandaise recipe to try over poached eggs.
Q. I was addicted to the low-calorie chicken pitas I ate at least twice a week at a restaurant in Miami Beach, but I was transferred and now work an hour away. Can you get an idea of how they make the sauce?
The restaurant did not respond to my request for the recipe, but I found just what you are looking for in a new cookbook by Cooking Light, Crave! Stacked, Stuffed, Cheesy, Crunchy & Chocolaty Comfort Foods (Oxmoor, $21.95). This collection of handheld foods made healthier includes pizza, burgers, Philly cheese-steak sandwiches — and the chicken souvlaki with tahini sauce here.
Send questions and responses to LindaCiceroCooks@aol.com or Food, 1 Herald Plaza, Miami, FL 33132. Personal replies are not possible.
When Larry and Rachel Gebaide of Tastebuds Catering in Davie told me they had a recipe for roasting a 20-pound turkey safely and easily in two hours I was skeptical. But I was also intrigued.
Get the 5-Minute Herald VIA EMAIL
Join the Discussion
The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.
The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.
Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.