| Chef2Chef Recipe Club - Volume 1 Number 006 - September 24, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. -------------------------------------------------- Good Morning and Welcome to week two of our new recipe club. This week we are featuring Chef John E. Clark C.E.C, also known as Chef Johnny. He will be sharing meals based around fish and seafood and you may notice a southern flair to many of his menus as he recently finished an Executive Chef job on the gulf coast of Mississippi. Chef Johnny also has quite a knack for creating spice blends. I used a number of them and they are first class. You can see pictures of Chef Johnny, experience great recipes, see his cookbook, or purchase some of his spices, mustards, and sauces at his website http://www.chefjohnny.com You may notice some of his seasonings in a few of his recipes, he tells you what to substitute. Enjoy today's recipes. Bon Appetit, Chef David Nelson A note from Chef Johnny: THE MENU'S I HAVE CREATED FOR THE CHEF2CHEF GUEST CHEF MENU'S ARE A COLLECTION OF MY RECIPES THAT I HAVE USED DURING MY CAREER FROM MICHIGAN, OHIO AND DOWN TO THE MISSISSIPPI GULF COAST. THESE RECIPES ARE PART OF A NEW COOKBOOK THAT JACKI AND I RELEASED IN JULY. "COOKIN' W/CHEF JOHNNY & FRIENDS. THAT IS EXACTLY WHAT I DO EVERY DAY I COOK; I AM COOKIN' WITH MY WORLD OF FRIENDS. BAYOU BACON DIP Serves 8 (serving size: 3T each) 2-8oz Cartons plain yogurt 6T Mayonnaise 1/4C Green onions, minced 1/4C Red bell pepper, minced 1/4C Cooked bacon, crumbled 1T Chef Johnny's Blackened Seasoning, or your favorite blackening seasoning 1T Chef Johnny's Garlic Hot Sauce, or your favorite garlic hot sauce 1T Chef Johnny's E-Z Season (Recipe on bottom of list) 2 gloves Fresh garlic, crushed Spoon the yogurt onto several layers of heavy-duty paper towels spreading to about ½ inch in thickness. Cover yogurt with several additional paper towels and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in the mayonnaise and remaining ingredients. Cover and chill for at least one hour. Serve with white corn tortilla chips. HOT BUTTERED RUM Jacki Bailey-Clark "Mrs. Chef Johnny" 1 lb. butter 1 lb. Light brown sugar 1 lb. Powdered sugar 2 Tbsp. Cinnamon 2 Tbsp. Nutmeg 1 Qt. Vanilla Ice Cream Combine all the ingredients in a large mixing bowl and beat with whisk until fluffy. Stir in one quart of vanilla ice cream, barely softened. Place in a large freezer container and keep in the freezer until ready to serve. To serve; add 3 Tbsp. of the mix to each cup of hot water or coffee. Add your favorite rum to taste. "This is Jacki's favorite drink on a cold winter's night." Chef Johnny SAUTEED SHRIMP & PASTA Serves 4 1 lb. Angel Hair pasta, uncooked weight 1 lb. Shrimp (36/40), peeled and de-veined 1/4 Cup Onion, minced 1 Stick Butter 1/4 Cup chopped fresh parsley 3 Tbsp. Pureed Garlic One Fresh Lemon Salt and Pepper to taste In an 8-quart stockpot, bring 6 quarts of water to boil. Add dash of salt and cook pasta "al dente". Drain and drizzle with olive oil and set aside. In a large sauté pan over medium heat, add two tablespoons olive oil and sauté onions until soft. Add butter and allow to melt, being careful not to burn. Just as it is almost melted, add shrimp and garlic. Sauté until shrimp turn color. Add fresh parsley and squeeze juice from one lemon. Serve over angel hair pasta. BAY BRIDGE SUGAR PIE 3 T butter 1/2 C flour 1 C Light brown sugar, well packed 1 C milk 1 egg 1 tsp. Vanilla 1 C Pecans, chopped 1 9 inch pie shell If you are not good at making a home made pie shell, buy one at the store. Bake the pie shell and allow it to cool, set aside. In a large mixing bowl, cream together the flour, sugar and butter. Beat the egg adding the milk. Add this mixture to the creamed sugar. Transfer this mixture to a 2-quart saucepan and over medium heat, cook until thickened, stirring constantly. When thickened, remove from heat and cool. After cooled, add the vanilla and pecans. Pour into the precooked pie shell and place in refrigerator for several hours. Serve with whipped cream or vanilla ice cream. This is one that I enjoy eating while sitting by the bridge in Bay St. Louis, Mississippi watching the shrimp boats. --------------------------------------------------------------- E-Z Seasoning 1 teaspoon fresh ground black pepper. 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion 4 T salt 1 teaspoon oregano 1/2 teaspoon basil 1/8 teaspoon celery seed ground Shopping lists 2-8oz Cartons plain yogurt 6T Mayonnaise 1/4C Green onions, minced 1/4C Red bell pepper, minced 1/4C Cooked bacon, crumbled 1T Chef Johnny's Blackened Seasoning, or your favorite blackening seasoning 1T Chef Johnny's Garlic Hot Sauce, or your favorite garlic hot sauce 1T Chef Johnny's E-Z Season (see recipe) 2 gloves Fresh garlic, crushed --------------------------------------------------------- 1 lb. butter 1 lb. Light brown sugar 1 lb. Powdered sugar 2 Tbsp. Cinnamon 2 Tbsp. Nutmeg 1 Qt. Vanilla Ice Cream --------------------------------------------------------- 1 lb. Angel Hair pasta, uncooked weight 1 lb. Shrimp (36/40), peeled and de-veined 1/4 Cup Onion, minced 1 Stick Butter 1/4 Cup chopped fresh parsley 3 Tbsp. Pureed Garlic One Fresh Lemon Salt and Pepper to taste -------------------------------------------------------- 3 T butter 1/2 C flour 1 C Light brown sugar, well packed 1 C milk 1 egg 1 tsp. Vanilla 1 C Pecans, chopped 1 9 inch pie shell © Chef Johnny 2000, Recipes are property of Chef Johnny. ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- ----------------------------------------------------------------------- |