| Chef2Chef Recipe Club - Volume 1 Number 009 - September 27, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club and Good Morning! Today Chef Johnny gives you a Wilted Spinach Salad, Spicy Scallops and Blueberry Cream Cheese Pie. Just a quick reminder, when cleaning scallops, always remove the little membrane that clings to one side of each scallop. When cooked they are tough and undesirable. Have a great day! Bon Appetit! David Nelson WILTED SPINACH SALAD 2 ea. Eggs, hard boiled, diced 1 lb. fresh spinach 1/2 pound sliced bacon 1/3 cup red wine vinegar 2 Tbl Chef Johnny's Creole Mustard or a course ground tangy mustard. 1/2 French baguette 3 Tbls olive oil 1 clove garlic Heat he oven to 400 degrees. Using the bread knife cut the baguette into 1/4-inch slices. Brush the olive oil over both sides of each slice of bread, setting the slices on the baking sheet. Bake in the heated oven until toasted and golden brown, turning over the slices once; 7-10 minutes. Strike the garlic clove lightly with the flat of the chef's knife, peel off the skin, and cut the clove in half. Rub one side of each slice of toasted bread with the cut sides of the garlic, and discard the clove. Set the croutons aside. Discard the tough stems and ribs from the spinach then wash the leaves in cold water. Tear the leaves into large pieces. Dry the spinach on the dishtowel or in a salad spinner and place into a large mixing bowl. Place the frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, until it is crisp and the fat is rendered (about 3-5 minutes). Remove from the heat and add the bacon fat to the spinach. There should be about 1/2 cup of bacon fat. Chop the bacon and toss the bacon and spinach together vigorously until the spinach is slightly wilted, about 30 seconds. Slowly pour the vinegar into the frying pan and return to heat. Bring it to a boil, stirring to dissolve the pan juices. Boil for about 1 minute reducing by 1/3. Add the Creole Mustard and blend well bringing again to a boil. Remove from heat and pour the vinegar mixture over the spinach and bacon, and toss together well until the spinach is evenly coated in dressing. Serve the salad on individual plates and sprinkle each serving with diced hard-boiled egg white and yolk. Serves at once with the croutons. This is a dish my Grandma always served with her chicken and noodles. I still love it!! Chef Johnny SPICEY SCALLOPS BREADING MIXTURE 2cups Flour 2cups Cornmeal 4Tbs Chef Johnny's Back Bay Blend or use Old Bay Seasoning 1tsp Chef Johnny's Sweet Heat OR use a pinch each of Cayenne, dry thyme, basis, granulated onion and garlic and paprika. 2Tbs Kosher salt 2Tbs Ground black pepper 2Tbs Chili powder 2 lbs. Fresh scallops. Vegetable oil for frying Lightly wash scallops in cold water and drain. Mix the ingredients together in a large deep bowl. Dip scallops in egg wash and dredge in breading mixture. Pan fry in vegetable oil on medium high heat turning on each side until a light golden brown. Serve immediately with fresh lemon wedge or cocktail sauce. "When cooking scallops, do not over cook. If over cooked they are about like eating the bottom of your old shoe. Tough…tough…tough!" BLUEBERRY CREAM CHEESE PIE Filling: 16 oz Soft cream cheese 1/2 Cup Sour cream 1/2 Cup Confectioners' powdered Sugar 1/4 tsp Nutmeg Grated rind from one small lemon Graham cracker pie shell, premade store bought is just fine! 1 can Blueberry pie filling, chilled In a medium bowl using an electric mixer, beat the cream cheese, sour cream and grated lemon rind together. Add sugar and nutmeg and beat until thoroughly blended. Spread the cream mixture evenly into the pie shell. Refrigerate to chill for at least two hours before topping with berries. Cut individual servings of pie and place on a dessert plate then top with fruit filling just before serving. If you did not care for blueberries, you may use cherry pie filling as a topper. Don't forget, If you'd like to try any of Chef Johnny's Seasonings, he is giving 10% of all sales from his site http://www.chefjohnny.com to the relief efforts in New York. ----------------------------------------------------------------------- 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 ----------------------------------------------------------------------- |