| Chef2Chef Recipe Club - Volume 1 Number 030 - October 26, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club. It's Friday! I've got a Southwestern twist to this weekend's meal. First, a great Tortilla soup recipe. If you have time to boil a small chicken and use the stock and meat, you'll have a better soup than using canned broth. I use ancho chile powder in my recipes because of the earthy flavor and brick red color. You can substitute regular chili powder if you can't find it. The Spanish Rice uses the basis pilaf style rice recipe we used on Monday, but with different ingredients. The Jalapeno Hollandaise tastes so good on this!!! The hollandaise recipe is made in your blender and only takes a minute or so to make. Keep this recipe for Eggs Benedict! I've suggested Salmon with this recipe, but any grillable fish will work or even a nice ribeye steak. Bacon wrapped shrimp is also a very good substitute. Have a wonderful weekend. Warm Culinary Regards, Chef David Nelson ----------------------------------------------------------------------- CHICKEN AND ANCHO CHILE SOUP WITH BLUE CORN TORTILLAS Serves 6 Preparation :30 Cook :45 Stand :00 Total 1:15 1 quart Chicken Broth 1/2 cup V-8 juice 1/8 teaspoon white vinegar 1/2 cup tomatoes, chopped 1/2 large jalapeno pepper, ribs and seeds removed 2 tablespoons green bell peppers, chopped 2 tablespoons red bell peppers, chopped 2 tablespoons cilantro, chopped 1/2 cup red onions, chopped 1/8 teaspoon garlic, chopped 2 teaspoons ancho chile powder 1/2 teaspoon oregano 1/2 teaspoon salt 1 pinch white pepper, to taste 8 ounces jack cheese, grated 10 ounces chicken, boneless, cooked 30 blue corn tortilla chips Combine the first thirteen ingredients in a two-quart stockpot and bring to a boil. Reduce heat to a low simmer and cook for 30 minutes or until vegetables are tender but firm. To assemble the soup for consumption you will need six 10-12 ounce soup bowls. In the bottom of each put two ounces of cooked chicken. Place a nice little pile of grated jack cheese (about 1-1/2 ounces) on top of the chicken, then crumble (but not too small) 5 blue corn tortilla chips over the top of the cheese and chicken meat. When you are ready to serve, pour 6-8 ounces of hot soup over the cheese, chicken and tortilla chips and serve. SPANISH RICE Serves 4 Preparation :05 Cook :25 Stand :20 Total :50 A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers. 2 tablespoons butter 2 tablespoons yellow onions, chopped 1 cup rice, white, long grain 1/2 cup tomato juice 1 cup water 2 Chicken bouillon cubes 3 dashes bottled hot pepper sauce 2 teaspoons chili powder 1 pinch black pepper 1 Roma tomato, chopped 2 tablespoons red bell peppers, chopped 2 tablespoons green bell peppers, chopped In a saucepan that has a tight fitting cover, melt the butter and saute the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper. Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes. Do not stir, do not look under the lid, do not worry !! Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes and chopped peppers and put the lid back on quickly. Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes. Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat...Well, Shame on you !!! Source: David Nelson GRILLED SALMON AND ASPARAGUS W/ JALAPENO HOLLANDAISE Serves 6 Preparation :10 Cook :00 Stand :00 Total :10 Turn ordinary grilled steak or shrimp into a "South of the border Fiesta ". Ingredients 6 7-8 ounce salmon filets 18 pieces of Asparagus Olive oil 1/2 pound unsalted butter, melted hot in the microwave 4 each egg yolks 1/2 each lemon, juiced 1/4 teaspoon salt 1 dash cayenne 2-3 drops bottled hot pepper sauce 1/4 to 1/2 each jalapeno, ribs and seeds removed Preparation Place the salmon and asparagus on a large platter and brush lightly with the olive oil. Season them lightly with a little black pepper and lemon. Prepare your grill to cook at a medium heat. When the grill is ready, put the salmon on skin side down and cook for 5 minutes. Make sure your ingredients for the sauce are ready. Carefully turn the salmon flesh side down and put the asparagus on the grill. You've got about 5-7 minutes to prepare the sauce and keep the asparagus and salmon from burning. It might be easier to have another person prepare the sauce at this point. To prepare the sauce: Put the egg yolks, juice, seasonings and jalapeno into a blender. Cover and blend until egg mixture is frothy. SLOWLY pour HOT melted butter into the egg mixture while the bender is running. The sauce will thicken as the butter blends with the uncooked egg yolks. Store the sauce in a warm but not too warm place, or the sauce will get lumpy. Best results if made as close to serving as possible. Place the grilled salmon on warm plates and top each with three pieces of grilled asparagus. Add the rice to the plate and top the salmon with the hollandaise. Garnish with some cilantro if you like and serve immediately. I recommend you serve a pitcher of margaritas with this meal. Adios! Source: David Nelson Shopping Lists Chicken Broth V-8 juice White vinegar Tomato 1 jalapeno pepper Green bell peppers Red bell peppers Cilantro Red onions Fresh garlic Ancho chile powder Oregano Salt White pepper 8 ounces jack cheese 10 ounces chicken, boneless, cooked Blue corn tortilla chips butter Yellow onions Rice, white, long grain Tomato juice Chicken bouillon cubes Hot pepper sauce Chili powder Black pepper 1 Roma tomato Red bell peppers, chopped Green bell peppers, chopped 6 7-8 ounce salmon filets 18 pieces of Asparagus Olive oil 1/2 pound unsalted butter 4 each eggs 1 lemon Salt Cayenne Hot pepper sauce 1 jalapeno ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. 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