Sunday, January 1, 2017

Recipes by Lee Marvin: Eggs Ranchero; Lentil Bean Soup; Malibu Ham Bake; Mob Soup; Refried Beans

Lee Marvin's Eggs Ranchero

2 tablespoons instant minced onion
1/4 teaspoon instant minced garlic
2 tablespoons water
1 tablespoon oil
1 can (8 ozs.) tomato sauce
1 tablespoon parsley flakes
1 1/2 teaspoons chili powder
1/2 teaspoon marjoram leaves
1/4 teaspoon salt
4 tortillas and oil
4 poached or fried eggs
Refried beans (recipe below)

1. Mix minced onion and garlic in water; let stand 10 minutes to rehydrate.

2. In a medium skillet heat oil. Add rehydrated vegetables and saute 2 minutes.

3. Add tomato sauce, parsley flakes, chili powder, marjoram leaves and salt. Cook uncovered 5 minutes, stirring occasionally.

4. Meanwhile, fry tortillas in hot oil for 2 minutes, turning once. Drain on paper towels.

5. Place one egg on each tortilla. Spoon sauce over egg and serve garnished with refried beans or pork sausage, if desired. Makes 4 servings.

Lee Marvin's Lentil Bean Soup 

2 cups beans (lima, split peas or lentils)
3 quarts water (or beef stock)
1 1/2 lb. butt end of ham (or 3-oz. piece salt pork, bacon, or turkey carcass)
1 large onion, coarsely chopped
2 large stalks celery with leaves, chopped
1 small carrot, chopped
1 bay leaf
Salt and pepper to taste
Dash of cayenne (or Tabasco)
2 to 3 tbsps. butter (depending upon what kind of meat used for seasoning)

1. Soak beans overnight in water; drain. Put in large saucepan with water and all the ingredients except butter. Simmer uncovered about 3 1/2 hours. Add more liquid (water or stock) if needed. Strain through colander; chill and remove congealed fat. Discard fat.

2. Reheat, taste to correct seasonings. Add butter for flavor. Makes about 3 quarts.

Thoughts: At the beach, fish scraps (heads, tails) can be used. Use pinch of thyme, slice in a tomato or two, and use clam juice in lieu of water. If desired, lentil soup can be thickened by blending 2 tbsps. flour with a little soup (cooled to room temperature) before adding to the saucepan. Lee's delicious soup makes a hearty accompaniment to gargantuan rye bread sandwiches made with huge slabs of his Malibu ham, Swiss cheese, dill pickles and horseradish-mustard and beer.

Lee Marvin's Malibu Ham Bake

One smoked ham

1. Bake ham according to directions given by packer on wrapper or tag. Wipe ham with clean cloth; place ham fat-side up on rack in shallow roasting pan. Insert meat thermometer in thickest part of the ham being careful not to strike bone.

2. Bake ham uncovered in preheated 325 degrees F. oven until meat thermometer registers 150 degrees F. (or allow 15 mins. per lb. for hams 12 lbs. and over; 18 mins. per lb. for hams under 12 lbs. and 22 mins. per lb. for half hams) Allow last 15 mins. roasting time if glaze is applied.

3. To glaze: Apply glaze on ham during last 15 mins. in 400 degrees F. oven (or until thermometer registers 160 degrees F.). Pour off excess drippings; remove skin. Score ham by cutting diagonal gashes into fat with sharp knife 1/4-inch deep forming diamond shapes. Stud fat with whole cloves.

4. Glazes can he prepared from any of the following: 1 cup light brown sugar (or strained honey or corn syrup), 1 tbsp. dry mustard moistened with apple juice (or cider vinegar or juice from pickled peaches or pears); 3/4 cup crushed pineapple mixed with 1 cup light brown sugar; 1 cup melted cranberry (or red currant) jelly mixed with 1 tbsp. lemon juice or 1 cup light brown sugar mixed with juice and rind of 1 orange.

Thoughts: If desired, garnish ham with fruit (pineapple rings, orange rind or pickled kumquats cut into shapes and inserted into the "diamond" shapes.

Lee Marvin's Mob Soup

4 lbs. fresh tomatoes, peeled and diced
2 1/2 quarts water
1 small turnip (about 4 cups), peeled and diced
1 cup onion flakes
1/4 cup celery flakes
2 bay leaves
2 tablespoons salt
3 tablespoons basil leaves
1 1/2 teaspoons instant minced garlic
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 lb. eggplant, peeled and diced
4 cups diced cabbage
1 small cauliflower, cut into florets
2 cups corn off the cob
2 cups carrots, peeled and sliced
4 small (3/4-lb. each) zucchini, peeled and sliced
2 cups potatoes, peeled and diced
1/4 cup parsley flakes

1. In a large pot combine tomatoes with water; bring to boiling. Add turnip, onion and celery flakes, bay leaves, salt, 1 1/2 teaspoons of the basil leaves, minced garlic, sugar and black pepper. Cover, cook 1 hour.

2. Add remaining vegetables and cook 45 to 60 minutes longer, or until vegetables are tender.

3. Add remaining 1 1/2 teaspoons basil leaves and parsley flakes.

4. Serve with long loaves of French or Italian bread broken into hunks. Makes 12 servings.

Lee Marvin's Refried Beans

1/4 cup instant minced onion
1 teaspoon instant minced garlic
1/4 cup water
2 tablespoons bacon fat or lard
1 can (1 lb. 4 ozs.) red kidney beans, well drained and mashed
2 tablespoons tomato paste
2 teaspoons chili powder
1/2 teaspoon oregano leaves
1/2 teaspoon salt
1/2 cup grated sharp cheddar cheese

1. Mix minced onion and garlic in water; let stand 10 minutes to rehydrate.

2. In a medium skillet heat bacon fat. Add rehydrated vegetables and saute 5 minutes. Stir in beans; cook until dry.

3. Add tomato paste, chili powder, oregano, salt; mix well. Add cheese and cook only until hot and cheese begins to melt. Makes 4 servings.

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