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Chef2Chef Recipe Club - Volume 2 Number 034 - February 14, 2002. Automatic system commands and Instructions: See end of Message ----------------------------------------------------------------------- Happy Valentine's Day! Before I say anything else I must thank you all for your responses to my Catsup vs. Ketchup question yesterday. What a great response I've had. Since today is Valentine's Day I guess you all have better things to do than read those responses, so I'll post them in tomorrow's club. Not a slam against Catsup or Ketchup, but if the meal you make tonight for your lover needs catsup as a sauce, you may have missed your target, unless you are under the age of 15! Valentine's Day Trivia: Saint Valentine was beheaded for helping young lovers marry against the wishes of the mad emperor Claudius. Before execution, Valentine himself had fallen in love with his jailer's daughter. He signed his final note to her, "From Your Valentine", a phrase that has lasted through the centuries. My best wishes go out to all of you and to my wonderfully talented partner and his beautiful wife, our best friends, for a wonderful and romantic Valentine's Day. Stop and Smell the Roses! David and Pam Nelson Janeen Sarlin, author of "50 Ways to Feed Your Lover" tells with wit and charm how to win your lover's heart with food. It deserves a place on the cookbook shelf of any romantic food lover. Actually, it's a great coffee table book! http://www.amazon.com/exec/obidos/ASIN/0688162134/chef2chef --------------------------------------------------------------------------- >From Bobby Flay of Bolo and Mesa Grill restaurants in New York "Yellow peppers and saffron add a glorious hint of color to both the plate and the palate when drizzled over the pink pan grilled rich tasting salmon. For the best flavor, chef Flay first roasts the pepper and pan toasts the saffron that's used in the sauce. Make the sauce and the couscous with vegetables before your object of affection arrives. All you need to do for the dinner is grill the salmon-quite dramatic in (in fact you may end up feeling a chef yourself! Move over Bobby!" ----------------------------------------------------------------------- BOBBY'S PAN GRILLED SALMON WITH YELLOW PEPPER SAFFRON SAUCE 2 salmon fillets, 6 ounces each with skin on 1 tablespoon olive oil Sea salt and ancho chile pepper powder, to taste 1/4 yellow bell pepper, finely chopped 1/4 red bell pepper, finely chopped For the sauce: 1 large yellow bell pepper, roasted 3 tablespoons rice wine vinegar 3 large cloves garlic, coarsely shopped Pinch of saffron threads, pan toasted 1 1/2 teaspoons honey 1/2 teaspoon Dijon mustard Scant 2/3-cup extra virgin olive oil Coarse salt and freshly ground black pepper to taste To prepare: Make the sauce, up to 6 hours ahead. Coarsely chop the roasted pepper. In a small dry skillet over high heat, toast the saffron threads shaking the pan continuously, until they become aromatic, about 1 minute. Immediately remove from the heat. In a blender or food processor, combine the roasted pepper, vinegar, garlic, saffron, honey, and mustard. Blend for 30 seconds. Through the feeding tube, slowly add the oil until the sauce emulsifies. Transfer to a bowl; season to taste with salt and pepper. Cover with plastic wrap and set-aside until serving time. To pan-grill the salmon: Place a grill pan over high heat and heat it until smoking. Brush the salmon on both sides with olive oil and sprinkle with salt and ancho chile pepper. Grill; skin side down until golden brown, about 3 minutes. Turn over, lower the heat to medium and continue cooking for 3 to 4 minutes. Transfer the salmon to a warm dinner plate; drizzle with the sauce on the fish and plate. Garnish with finely chopped red and yellow peppers. Serve at once. "Roasting root vegetables deepens their flavor to a rich, mellow, and sweet taste. A secret that turns this couscous into a special dish that you could serve it as the main course to the vegetarian if she is the object of your affection." ----------------------------------------------------------------------- ISRAELI COUSCOUS WITH ROASTED ROOT VEGETABLES 1 carrot, peeled and cut into 1/2 inch cubes 1 parsnip, peeled and cut into 1/2 inch cubes 1 medium beet, peeled and cut into 1/2 inch cubes About 1/4 cup olive oil Salt and freshly ground black pepper 1/2 small red onion, finely chopped 1 large clove of garlic finely chopped 6 ounces Israeli couscous 2 tablespoons red wine vinegar 1 1/2 teaspoons chipotle pepper puree 1 1/2 tablespoons finely chopped fresh rosemary 2 sage leaves cut into chiffonade 1 1/2 teaspoons finely chopped fresh thyme 1 1/2 tablespoons finely chopped fresh cilantro To prepare: Preheat the oven to 425 degrees. Line a jellyroll pan with aluminum foil; lightly film the bottom with oil. Scatter the carrots, parsnips and beets in the pan, drizzle with enough oil to lightly coat, toss and season with salt and pepper. Roast until the vegetables are just cooked through, about 25 minutes. Set aside. In a medium saucepan over medium-high heat, warm 1 tablespoon of oil. Add the onions and cook until soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute. Stir in the couscous, adding as much oil as necessary to coat it with oil. Add enough cold water to the pan to just cover the couscous. Bring to a boil, cover, reduce the heat and cook until all the water is absorbed, follow directions on side of the package for time. When the water is absorbed, add the roasted vegetables along with their collective juices. Using a fork, toss well to combine couscous with the vegetables. Add the vinegar, 1 tablespoon of oil, the fresh herbs, and toss well. Taste and correct the seasonings. Serve hot or at room temperature. ----------------------------------------------------------------------- Shopping Lists: 2 salmon fillets, 6 ounces each with skin on 1 tablespoon olive oil Sea salt and ancho chile pepper powder, to taste 1/4 yellow bell pepper, finely chopped 1/4 red bell pepper, finely chopped For the sauce: 1 large yellow bell pepper Rice wine vinegar Fresh garlic Pinch of saffron threads Honey Dijon mustard Extra virgin olive oil Coarse salt and freshly ground black pepper to taste 1 carrot 1 parsnip 1 medium beet Olive oil Salt and freshly ground black pepper Small red onion Fresh garlic 6 ounces Israeli couscous Red wine vinegar Chipotle pepper puree Fresh rosemary Sage leaves Fresh thyme Fresh cilantro ----------------------------------------------------------------------- Chef2Chef RECIPE CLUB automatic system commands: ----------------------------------------------------------------------- HELP: reply with the subject line: help UNSUBSCRIBE: reply with the subject line: remove club SUBSCRIBE: reply with the subject line: subscribe club ALTERNATIVE: http://chef2chef.net/forms/form-entry.htm ----------------------------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ ----------------------------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. 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