| Chef2Chef Recipe Club - Volume 1 Number 010 - September 28, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Day Folks. Today Chef Johnny has a great menu featuring Red Snapper as the main course. We'd like to thank Chef Johnny for his recipes this week and invite him back anytime. Chef Johnny's Son-In-Law, Chef Kelly Johnson, has a restaurant in Tecumseh, Michigan called the Evans Street Station. This week Chef Johnny, Chef Kelly and the entire staff of this restored Fire Station turned restaurant donated their time and food to raise over $5,000 for relief of the recent tragedy in New York. Bravo! For more of Chef Johnny's recipes, his cookbook and more, please visit http://www.chefjohnny.com Have a Great Weekend, David Nelson CAYENNE CORN BREAD 3 cups yellow corn meal 4 cups unbleached all-purpose flour, sifted 1-cup sugar 4 Tablespoons baking powder 2 teaspoons salt 1/2-teaspoon cayenne pepper 8 large eggs 4 cups milk 2 T Honey Preheat oven to 350 degrees. Butter two glass 13 by 9-inch baking dishes. This is even better if you substitute Johnny's Pizza/Pasta Seasoning for the Cayenne pepper. In a large mixing bowl combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper. Sift through a coarse sieve. In a separate large bowl lightly beat the eggs and milk. Add the dry ingredients, stirring to combine. Do not over mix. Pour the batter into the buttered baking dishes and bake for 30 minutes or until a cake tester comes out clean when inserted in the center. Cool and cut into squares and serve. © Chef Johnny 2000 BAKED YAMS WITH GREEN ONIONS & BERRY BUTTER 4 medium sized garnet yams or sweet potatoes Vegetable oil 1/2 cup (1 stick) unsalted butter, at room temperature 2 small green onions, including tender green tops, finely chopped, plus small whole green onions, for garnish 1/2 small basket VERY sweet, ripe raspberries or blackberries, plus a few berries for garnish 2 Tablespoons brown sugar 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper Preheat the oven to 375 degrees F. Lightly coat the yams or sweet potatoes with oil. Bake for approximately 45 minutes, or until soft when pierced. Meanwhile, in a bowl, combine the butter, chopped green onion, berries, brown sugar, salt and pepper. Using an electric mixer or a spoon, mix until well blended. When the yams or sweet potatoes are ready, remove from the oven and split them open. Spoon an equal portion of the butter mixture onto each yam. Serve immediately. Garnish with reserved onions and berries. CREOLE TOMATOES 1 Green bell pepper, diced 1 Medium onion, diced 4 Large tomatoes ¼ C Heavy Cream 1 T Flour 1 T Butter 1T Blackening seasoning or Chef Johnny's Back Bay Blend Salt to taste Fill a 4 quart sauce pan with water and place over medium-high heat bringing to a boil. Carefully place the tomatoes one at a time into the boiling water for 2 minutes. With a slotted spoon, remove the tomato and after slightly cooled, remove skin. Cut tops off tomato and then cut in half. In a well-greased baking dish, place the tomatoes cut side down. Cover each tomato half with the chopped onions and peppers. Season by dropping a dollop of butter on top of each tomato and sprinkle with blackening seasoning or Chef Johnny's Back Bay Seasoning. Bake in a preheated 350-degree oven for 30 to 40 minutes. Remove from oven and carefully drain and reserve the liquid from the baking pan. Place in a 2-quart saucepan and place over medium heat. In a small bowl, use a fork and combine the flour and 1 tablespoon of butter together. Add this to the heating liquid and season with blackening or Back Bay Blend. Add the cream and when liquid thickens, remove from heat. Serve tomatoes halves topped with cream sauce. BLACKENED RED SNAPPER with CRAWFISH SHERRY SAUCE 4 servings 4 6 to 8 oz Red Snapper filet 2 tablespoons vegetable oil Chef Johnny's Bayou Blackening Seasoning OR another good Blackening Seasoning Preheat skillet on medium-high heat. Season snapper with blackening seasoning. When skillet is hot add vegetable oil then carefully place filet in skillet skin side up. Cook for approximately 3 minutes or until desired darkness. Carefully turn over and cook other side approximately 3 minutes or until done. Remove and place on plate or platter and garnish. CRAWFISH SHERRY SAUCE 1 Serving 1 oz. Unsalted butter 1 oz. Finely chopped Onion 1-teaspoon fresh pureed garlic 1/2 Pint heavy cream 2 oz. Dry Sherry 6 80/90 size crawfish tail meat (may use 36/40 shrimp) 1 tablespoon Chef Johnny's Seafood Seasoning or Old Bay Seasoning Salt and white pepper to taste Pinch of fresh chopped parsley Start with medium hot skillet. Add butter and melt without burning. Add Onion and cook until transparent, do not brown. Add garlic and sauté for 30 seconds. Add heavy cream, Sherry, Seafood Seasoning, salt and pepper. Reduce by 1/3 stirring frequently. Add crawfish and cook additional 1 minute to heat crawfish thoroughly, do not over cook, which will make Crawfish tough. Add parsley and serve. PECAN PIE 1 9" unbaked pie shell 4 eggs 11/3-cup honey 1 tsp vanilla extract 1Tbl butter, melted and cooled 1/4 tsp salt 1 cup pecans, coarsely chopped 1/4 cup semi-sweet chocolate chips Use a store bought pie shell (its ok, I do sometimes) and line a 9" pie pan. Chill in the refrigerator while you are making the filling. Preheat the oven to 400 degrees. Beat the eggs with an electric beater until light and foamy. Add the honey, vanilla, butter and salt and continue beating until smooth. Using a wooden spoon, stir in the pecans. Take the pie shell out of the refrigerator and sprinkle the chocolate chips in the bottom of the shell. Pour in the filling mixture and bake in the 400-degree oven for 10 minutes. Turn the oven temperature down to 300 degrees and bake for 20 additional minutes. Now turn down the oven to 250 degrees and continue baking for 7 more minutes. Test to see if inserting a butter knife into the center of the filling does the pie. If it does not come out clean, it is not done. Cook an additional 5 minutes. If not done, cook an additional 5 minutes and recheck for doneness. Remove from oven and place on a cooling rack. Serve when cool. Top this with French Vanilla ice cream and make 'em scream!!! Chef Johnny Shopping Lists: 3 cups yellow corn meal 4 cups unbleached all-purpose flour, sifted 1-cup sugar 4 Tablespoons baking powder 2 teaspoons salt 1/2-teaspoon cayenne pepper 8 large eggs 4 cups milk 2 T Honey --------------------------------------- 4 medium sized garnet yams or sweet potatoes Vegetable oil 1/2 cup (1 stick) unsalted butter, at room temperature 2 small green onions, including tender green tops, finely chopped, plus small whole green onions, for garnish 1/2 small basket VERY sweet, ripe raspberries or blackberries, plus a few berries for garnish 2 Tablespoons brown sugar 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper ---------------------------------------- 1 Green bell pepper, diced 1 Medium onion, diced 4 Large tomatoes ¼ C Heavy Cream 1 T Flour 1 T Butter 1T Blackening seasoning or Chef Johnny's Back Bay Blend Salt to taste --------------------------------------------------------- 4 6 to 8 oz Red Snapper filet 2 tablespoons vegetable oil Chef Johnny's Bayou Blackening Seasoning OR another good Blackening Seasoning --------------------------------------------------------- 1 oz. Unsalted butter 1 oz. Finely chopped Onion 1-teaspoon fresh pureed garlic 1/2 Pint heavy cream 2 oz. Dry Sherry 6 80/90 size crawfish tail meat (may use 36/40 shrimp) 1 tablespoon Chef Johnny's Seafood Seasoning or Old Bay Seasoning Salt and white pepper to taste Pinch fresh chopped parsley ---------------------------------------------------------- 1 9" unbaked pie shell 4 eggs 11/3-cup honey 1 tsp vanilla extract 1Tbl butter, melted and cooled 1/4 tsp salt 1 cup pecans, coarsely chopped 1/4 cup semi-sweet chocolate chips ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. 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