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Chef2Chef Recipe Club - Volume 2 Issue 88 - May 1, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club. How are you? Yesterday I put a humorous (at least I thought it was) piece in the letter about food spoilage. The Rule of Thumb at the end made a reference to a hamster's life expectancy in relation to the shelf life of food. I got a note from someone who will remain anonymous that read like this: There are 3 types of hamsters: The Syrian Hamster, Russian Hamster, and the Chinese Hamster. Would you agree that the Russian hamster is likely to survive best in the refrigerator? Yikes! But I do appreciate the research! -------------------------------------------------- KentuckyVirtual.com http://html.chef2chef.net/goto.php?id=83 Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven placemats, napkins & rugs! Books, Pottery, Home Accents, too. -------------------------------------------------- Today Chef Terry Henderson shares a recipe for Basmati Rice with us. Here is a little info on Basmati rice. Visit Personal Chef Terry Henderson and the Personal Chef Alliance at: http://www.personalchefalliance.com Rice - the most vital of cereals is said to provide food for more people than any other world's cereal. The staple diet for millions across the globe. And Basmati is considered the finest variety of rice by many. Characterized by a unique "Nutty" aroma, extra length and slender grain, Basmati tastes delicious. And is Indian soil's most pure & fresh gift to the world. Cultivated mainly in the fertile plains of Northern India at the foothills of the Himalayas, the crop matures in monsoons to become fine rice. Distinct in fragrance & taste it can easily turn the most boring of food preparations into exciting delicacies. The grain becomes two-three times longer when cooked. -------------------------------------------------- Beef Satay with Spicy Peanut Sauce My clients love this, because they can finish it either in the oven or on the BBQ Serving Size: 4 Ingredients 1/3 cup vegetable or peanut oil 1/3 cup packed fresh cilantro -- stems ok 1/4 cup fresh lime juice 1/4 cup soy sauce 2 tablespoons fresh ginger -- minced 8 cloves fresh garlic 1 1/2 tablespoons sugar 1 tablespoon ground cumin 1/2 teaspoon crushed red pepper 1 tablespoon creamy peanut butter 2 tablespoons dry sherry 1 1/2 pounds top sirloin steak Combine all ingredients, except the meat, in food processor or blender and process until well mixed. You can double up on the sauce recipe, if you want to use some as a dipping sauce once the beef is cooked, just remember to divide it in half before you marinade the beef. Cut steak into thin strips, approx. 1/2 inch wide by 1/2 inch thick, by 3 inches long. Pour marinade over prepared Beef and toss to coat well, marinate for a minimum of 2 hours and up to 24 hours. Discard the marinade after use, do not re-use. If you don't have a grill, use broiler or cast iron grill pan. Remove Beef from marinade and shake off excess marinade. Grill on both sides until just cooked through. Allow Beef to rest for 5 minutes and slice on bias. Drizzle with Spicy Peanut Sauce. Serving Ideas: Goes great with rice and a salad NOTES: If you want to try these in the winter and you don't have a cast iron skillet, use your broiler -------------------------------------------------- MOTHERS love Bennington Pottery! http://html.chef2chef.net/goto.php?id=75 Ask any serious baker the secret to a really good loaf of bread - one with thick, golden crust and delicious, chewy interior - and you're likely to hear that a clay or brick oven is key. And though most of us don't have the luxury of being able to bake in such an oven, Bennington's heavy clay loaf pan is an excellent stand-in. With its thick walls and substantial heft, it holds and concentrates an oven's heat, helping you bake beautiful, delicious loaves every time. Great for quick breads too. Come see what Bennington Pottery bakeware, dinnerware and serving pieces have to offer. Made in Vermont for over 50 years. -------------------------------------------------- Pistachio Basmati Rice Serving Size: 4 Ingredient -- Preparation Method 500 grams basmati rice (a little over a pound) 25 grams pistachio nuts (about an ounce) 6 tablespoons coriander leaves -- torn Bring rice to the boil in double its volume of boiling salted water. Simmer, covered for 12 minutes or until all the water is absorbed. Blanch, skin and sliver the pistachios, then add to the rice together with the coriander. Leave the rice to stand for 1-2 minutes. -------------------------------------------------- CLUB MEMBERS! GET 4 COOKBOOKS FOR $1 EACH! http://html.chef2chef.net/goto.php?id=87 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. -------------------------------------------------- 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. -------------------------------------------------- |