| Chef2Chef Recipe Club - Volume 1 Number 007 - September 25, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning and happy Tuesday! I hope you are enjoying the recipes from Chef Johnny. He called me yesterday to inform me that 10% of all sales from his General Store will go to relief efforts of the recent tragedy in New York. Check out his offerings here: http://chefjohnny.com/generalstore.html If you have an idea, comment or just have a question about a recipe you've seen here, visit our new Recipe Club forum at http://forums.chef2chef.net We'd love to hear from you. Bon Appetit, Chef David Nelson CHEDDAR & BACON SOUP Serves 6 8 Slices of bacon, diced 2T Vegetable oil 3 Medium carrots, chopped 3 Onion medium, chopped 1T Creole Mustard 3T Flour 2 Cans Chicken broth, 14 1/2oz cans 1/4t Black pepper 1C Half and Half 1C Shredded Cheddar cheese (8oz) 1C Shredded Monterey Jack Cheese (8oz) In a sauté pan over medium-high heat, cook bacon until crisp. Remove and place on paper towels to absorb the extra fat. In a 4qt saucepan, heat the oil over high heat. Add the carrots and onions and cook until soft, stirring often so they do not stick. Stir in the mustard and flour. Cool 3 minutes, stirring. Add chicken broth, pepper and two cups of water. Bring to a boil and stir until thickened. Stir in the half and half and cheese. Reduce heat to medium-low. Return bacon to the saucepan. Stir over low heat until cheese is melted, about 3 to 4 minutes. FLORETINE TWICE BAKES Serves 6 3 large baking potatoes 1/2 cup milk 1/2 cup cream cheese (4oz.) 1 1/2 cup shredded sharp cheddar cheese divided ¾ cup & ¾ cup 1/4 cup grated Parmesan cheese 1/4 tsp. Salt 1/4 tsp. Black pepper 1 10oz package frozen chopped spinach, thawed and squeezed dry 6 green onions, chopped Pierce the potatoes with a fork and bake in a 375-degree oven for about 1 hour to 1 hour and 20 minutes or until tender. Allow to cool to touch. Cut each potato in half lengthwise and scoop out the pulp leaving about 1/4 inch or so thick shell. Be careful not to scoop through the skin or potato will not hold together. Mash the pulp with a hand potato masher leaving some small chunks. Combine the milk and cream cheese in a mixing bowl. Add the potato pulp, 3/4 cup cheddar cheese, Parmesan cheese, green onion, salt, pepper and spinach. Stir together well. Use a large soupspoon and refill the shells. Place on a cookie sheet, sprinkle with the remaining cheddar cheese and bake in a 400-degree oven until thoroughly heated. OAT FRIED SNAPPER With CREOLE CREAM SAUCE Serves 4 1-1/2 cup rolled oats 4-tablespoon all-purpose flour 1-tablespoon Chef Johnny's Seafood Seasoning, or Old Bay Seasoning salt and black pepper 4 snapper filets6 to 8oz each skinned 1 egg beaten 1-tablespoon vegetable oil 2 tablespoons unsalted butter 1/4 cup light cream 1-tablespoon Chef Johnny's Creole Mustard or coarse ground mustard 1 tablespoon lemon juice Grind the oats in a food processor until a medium-fine flour (not to a fine powder). Season the all-purpose flour with salt and pepper and Seafood Seasoning. Roll the fish fillets in the seasoned flour and dust off the excess, then dip them in the egg to coat evenly. Place in the ground oats and press well onto both sides. Chill for 15 minutes or until ready to cook. Heat the oil and butter in a large, heavy skillet. Cook the fish for 3 to 4 minutes on each side or until browned and cooked. Drain on paper towels or red chix towels, and keep warm. Pour off all but 2 tablespoons of fat from the skillet. Stir in the cream, mustard, lemon juice, salt and black pepper. Heat the sauce through, but do not let it boil or it will turn bitter. Taste and adjust the seasoning as necessary. Spoon sauce over fish and serve. Variations: Use halibut or cod instead of snapper. Or replace fish with boneless skinless chicken breast halves. © Chef Johnny 2000 ------------------------------------------------------- Shopping lists: 8 Slices of bacon, diced 2T Vegetable oil 3 Medium carrots, chopped 3 Onion medium, chopped 1T Creole Mustard 3T Flour 4 Cans Chicken broth, 14 1/2oz cans 1/4t Black pepper 1C Half and Half 1C Shredded Cheddar cheese (8oz) 1C Shredded Monterey Jack Cheese (8oz) -------------------------------------------------------------- 3 large baking potatoes 1/2 cup milk 1/2 cup cream cheese (4oz.) 1 1/2 cup shredded sharp cheddar cheese divided ¾ cup & ¾ cup 1/4 cup grated Parmesan cheese 1/4 tsp. Salt 1/4 tsp. Black pepper 1 10oz package frozen chopped spinach, thawed and squeezed dry 6 green onions, chopped --------------------------------------------------------------- 1-1/2 cup rolled oats 4-tablespoon all-purpose flour 1-tablespoon Chef Johnny's Seafood Seasoning, or Old Bay Seasoning salt and black pepper 4 snapper filets6 to 8oz each skinned 1 egg, beaten 1-tablespoon vegetable oil 2 tablespoons unsalted butter 1/4 cup light cream 1-tablespoon Chef Johnny's Creole Mustard or coarse ground mustard 1 tablespoon lemon juice --------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. 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