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Chef2Chef Recipe Club - Volume 2 Issue 86 - April 29, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club. One of the recipes today has ginger in it. Fresh ginger is available in most supermarkets today and can be kept in your refrigerator for a couple weeks in a plastic bag. I don't use an extraordinary amount of fresh gingerroot so I keep mine in the freezer in a zip-lock baggie until I need it. If you primarily grate your ginger, here is a tip. Peel and grate the ginger and put it in a glass jar. Make a mixture of equal parts white wine (or rice wine) and water and pour only enough over the grated ginger to keep it moist. Stored this way in your refrigerator, it can last for a couple months. And the flavor of the liquid only gets better! If you want to make a little ginger juice to flavor a dish or dressing, peel the ginger and grate it. You can then squeeze it through cheesecloth. -------------------------------------------------- This week we welcome back Chef Terry Henderson from Canada. Those of you who have been in the Club for a while might remember some of his recipes from last winter. Those of you who are new, please read the note below from Chef Terry. "My name is Terry Henderson, I am a culinary-trained Chef, and a Personal Chef, I am a member of the Escoffier society, Canadian Federation of Chefs & Cooks and the World Federation of Chefs & Cooks. I have owned my own Catering Company and Personal Chef business since 1996, and have cooked for people like Denzel Washington, Brittany Murphy and James Caveizel. I can be seen regularly on Television in the Toronto area, cooking live on a show called "Daytime" where I cook up healthy fast meals and give out tips! I am also the proud owner of the Personal Chef Alliance. You can visit me at my site" http://www.personalchefalliance.com -------------------------------------------------- Gingered Chicken I serve this one to my clients when they want a tasty but healthy dish. "A great dish with salad" Serving Size: 4 Ingredients 4 each boned and skinned chicken breasts 3 tablespoons butter 4 pieces ginger root, slices -- plus 1 tablespoon of syrup 1 each lemon rind 1 each lemon juice 4 tablespoons sherry 1 cup lettuce -- shredded 1/2 cup green onion -- chopped 1/4 cup croutons Cut chicken into strips Melt butter in pan and fry chicken until lightly browned Add the ginger, ginger syrup, lemon rind, juice and sherry to the pan and bring to the boil Simmer gently and reduce by about half. Serve on bed of lettuce and onions, top with croutons and fresh chopped parsley. Can also be served on a bed of basmati rice. Suggested Wine: Inniskillen Reisling Serving Ideas: Great with a piece of French bread for mopping up the left over juices. NOTES: To heat this dish, warm gently in the microwave in its juice on medium-hi for approx. 6-7 mins, checking often. Can also be heated in the oven at 375 degrees for 10-15 mins. -------------------------------------------------- Hey gang, MOTHER'S DAY is just around the corner and we have a new sponsor at Chef2Chef.Net called Kitchens-Today.com that I thought you should know about. They have over 30,000 kitchen-related items available by Brand, Category, Price Range and even a clearance room. There is something for every Mom here. Don't wait until the last minute to get the perfect gift for your Mom! http://html.chef2chef.net/goto.php?id=17 -------------------------------------------------- Sugar Snaps with Diced Bacon and Radishes Ingredients 3/4 pound sugar snap peas 3 ounces red radishes -- medium to large 3 ounces bacon -- slab Wash snap peas and dry. Trim the ends of the snap peas and remove the strings running down the length of the pods. Set aside. Wash radishes and dry. Trim ends of radishes. Meticulously cut radishes into 1/8 inch cubes. Set aside. Cut slab bacon into 1/8 inch cubes to resemble the size of the radishes. Place bacon in medium nonstick skillet. Cook over medium heat until fat is rendered and bacon is cooked, approximately 3 minutes. Meanwhile, bring a pot of salted water to a boil. Add snap peas and diced radishes. Cook 3 to 4 minutes, until beans are tender but not soft. Drain in colander. Pat dry with paper towels. Immediately add snap peas and radishes to pan with bacon. Stir. Heat gently and serve immediately. 4 servings -------------------------------------------------- CLUB MEMBERS! GET 4 COOKBOOKS FOR $1 EACH! Turn any meal into a magnificent feast with the help of world famous chefs like Julia Child and Emeril Lagasse. Learn how to make tempting treats, dazzling dinners and decadent deserts--fantastic foods that will make dining a delight! Discover a great selection of quick and easy recipes, techniques, and tips for both beginners and experts alike. Start now with 4 cookbooks for $1 each from The Good Cook. Click for details. https://www.jointhegoodcook.com/mybookclub/cooking/bookclubs/tgc/JoinFast/c13/c13_coupon.htm/?src=816_01_mh_07_337_3810 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- 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. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |