| Chef2Chef Recipe Club - Volume 1 Number 008 - September 26, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good day Recipe Club. I hope all is well with everyone. Today's recipes from Chef Johnny seem to take a New England theme, which is great, since I am from New Hampshire myself. I love crab cakes and look forward to trying this recipe. Crab Cakes are one of those foods like chili, clam chowder or BBQ sauce. Everybody has their favorite style and believes that theirs is the best in the world. Let us know what you think of Chef Johnny's by dropping a note in the Recipe Club Forum at Chef2Chef.net. http://forums.chef2chef.net Tomorrow Chef Johnny has a great "Spicy Scallop" recipe for you, so stay tuned. Did anybody watch the Emeril Lagasse show last night? What do you think of one of America's most well known chefs turned Prime Time Actor? I'm sure it won't happen to me! Enjoy today's recipes from Chef John E. Clark. Bon Appetit. Chef David Nelson NEW ENGLAND BUTTERNUT BISQUE 3 Tablespoons dark brown sugar 1 1/2 teaspoons salt 1 teaspoon dry mustard 1 teaspoon white pepper 3/4 teaspoon onion powder 3/4 teaspoon ground cinnamon 1/2 teaspoon garlic powder 1/4 teaspoon ground nutmeg 1 large or 2 medium butternut squash, peeled, seeded, and all membrane removed 3 Tablespoons unsalted butter 1 cup chopped onions 1 cup chopped celery 5 cups chicken stock, or canned Chicken broth 3 cups heavy cream 3 Tablespoons chopped fresh parsley Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 5 tablespoons. Grate enough of the squash on the large holes of a hand grater to yield 3 cups. Cut half the remaining squash into small dice, half into medium dice-there should be about 2 cups small dice and 2 cups medium dice. Set the diced squash aside. Melt the butter in a large heavy pot over high heat. When the butter sizzles, add the onion, celery, and the grated squash, and cook, occasionally scraping the bottom of the pot, about 13 to 15 minutes. Stir in 4 Tablespoons of the seasoning mix and cook, scraping the pot bottom once or twice, 3 to 4 minutes. Add chicken stock, the diced squash, and the remaining seasoning mix. Bring to a boil, reduce the heat to low, and simmer, scraping the bottom of the pot from time to time, until the squash has disintegrated somewhat, about 40 minutes. Turn up the heat to high and stir in the cream. Bring to a boil, reduce the heat to low, and simmer 15 minutes. Remove from the heat and stir in the parsley. Makes about 9 cups. CRAB CAKES 1/4lb Butter 2 Red onions, finely minced 1 Tbsp Pureed garlic 4 Ribs celery, finely minced 2 Tbsp. Roasted Red Bell Pepper, diced 8 Whole eggs, beaten 8 Tbsp. Mayonnaise 1/2 Loaf of old white bread, crusts removed and cubed 4 lbs Lump crabmeat 1/2 Cup Unseasoned breadcrumbs 1 Bunch fresh parsley, finely chopped 3 tsp Dry mustard 1 Tbsp. Chef Johnny's Seafood Seasoning. Or use Old Bay Seasoning 1 Tbsp. Chef Johnny's Sweet Heat OR crushed cayenne Juice of one lemon Sauté onions, celery and garlic in butter until soft; remove from heat and allow to cool. Mix all remaining ingredients with the sautéed mixture, in a large bowl. Make into approximately 3-inch diameter patties. Preheat a heavy skillet with medium heat. Add 2 to 3 tablespoons of vegetable oil to skillet just prior to frying patties. Dust crab patties lightly in flour shaking off all excess flour. Carefully place in skillet and fry until golden brown. Turn over and fry other side to golden brown. May serve with a tartar sauce or remoulade sauce. "There is a little secret when it comes to making crab cakes I learned while living on the Gulf Coast. My good friend David Seymour gave me this tip. David's father started a seafood company that David and his brothers still work at daily. David's father told him that the best crab claw meat is even better if it is frozen before used to make crab cakes. The reason behind this is that the meat has many little sacks of fatty oil and when frozen and then thawed, the sacks of oil break open and the oil is released into the meat. This make the crab flavor more intense and improved the overall flavor of the crab cake. I have tried this and do it every time I make crab cakes." © Chef Johnny 2001 GRANNY'S APPLESAUCE CAKE 1/2 Cup Butter 2 eggs, beaten 1/2 Cup White sugar 1/2 Cup Light Brown sugar 4 T Hot water 2-1/2 Cup Flour 1-1/2 Cup Applesauce 1/2 Cup Golden Raisins 1/2 Cup Walnuts, chopped 1 tsp. Baking soda 1 tsp. Cinnamon 1 tsp. Nutmeg 1/2 tsp. Salt In a small bowl, mix together the dry ingredients and set aside. In a large mixing bowl, cream the sugar and butter together. Add the eggs, slightly mixing, stir in the applesauce and the hot water. Add the raisins and nuts. Add the dry ingredients that have previously been mixed together. Mix. Pour into a greased 9 X 13 baking dish and bake in a preheated 300-degree oven. Bake for 35 to 40 minutes or until a toothpick stuck in middle comes out clean. Shopping Lists: 3 Tablespoons dark brown sugar 1 1/2 teaspoons salt 1 teaspoon dry mustard 1 teaspoon white pepper 3/4 teaspoon onion powder 3/4 teaspoon ground cinnamon 1/2 teaspoon garlic powder 1/4 teaspoon ground nutmeg 1 large or 2 medium butternut squash, peeled, seeded, and all membrane removed 3 Tablespoons unsalted butter 1 cup chopped onions 1 cup chopped celery 5 cups chicken stock, or canned Chicken broth 3 cups heavy cream 3 Tablespoons chopped fresh parsley ----------------------------------------------------------------------- 1/4lb Butter 2 Red onions, finely minced 1 Tbsp Pureed garlic 4 Ribs celery, finely minced 2 Tbsp. Roasted Red Bell Pepper, diced 8 Whole eggs, beaten 8 Tbsp. Mayonnaise 1/2 Loaf of old white bread, crusts removed and cubed 4 lbs Lump crabmeat 1/2 Cup Unseasoned breadcrumbs 1 Bunch fresh parsley, finely chopped 3 tsp Dry mustard 1 Tbsp. Chef Johnny's Seafood Seasoning. Or use Old Bay Seasoning 1 Tbsp. Chef Johnny's Sweet Heat OR crushed cayenne Juice of one lemon ----------------------------------------------------------------------- 1/2 Cup Butter 2 eggs, beaten 1/2 Cup White sugar 1/2 Cup Light Brown sugar 4 T Hot water 2-1/2 Cup Flour 1-1/2 Cup Applesauce 1/2 Cup Golden Raisins 1/2 Cup Walnuts, chopped 1 tsp. Baking soda 1 tsp. Cinnamon 1 tsp. Nutmeg 1/2 tsp. Salt ------------------------------------------------------------------------ Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. 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