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Chef2Chef Recipe Club - Volume 2 Issue 94 - May 9, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hey Amigos! Today's recipes use chiles, horseradish and mustard to get their heat. I've included two salsas, one for anything and one for grilled fish. Then you'll find a Fajita marinade that is very versatile, I love it with flank steak or chicken. A little farther down look for a great salad dressing and a spicy party dip. I like to dip avocados in the party dip, MMM! My wife grew an avocado tree from a pit! It stands about 11 feet tall in a corner of our guest room. For all the information you could ever want about avocados visit http://www.avocado.org It's a great site with information and recipes. -------------------------------------------------- Here is a recipe for Salsa Rojo. It makes quite a good size batch so invite some of your friends over and go at it. SALSA ROJO Ingredients: 6 medium tomatoes, peeled, seeded and diced 3 bunches of scallions, sliced 2 cloves, fresh garlic, minced 10 jalapenos, seeds and veins removed, diced 1/4 cup red wine vinegar 3 tbsp. lime juice 3 tbsp. Olive Oil 1 tbsp. paprika 1 tsp. oregano 1 tsp. cumin 1/4 cup fresh cilantro, chopped Salt and Pepper to taste Combine all ingredients in a large bowl and toss to incorporate. Serve with freshly fried corn tortilla chips and a Margarita. -------------------------------------------------- SALSA FOR FISH 1/2 cup fresh pineapple, diced small 2 cucumbers, peeled and seeded, diced small 1 red onion, diced small 1 tsp. fresh garlic, minced 1 red bell pepper, diced small 1 tbsp. red wine vinegar 3 tbsp. Olive Oil 1/4 cup fresh cilantro, chopped 1 tsp. red pepper flakes Salt and Pepper, to taste Combine all ingredients in a large bowl and toss to incorporate. Serve with grilled Salmon or Swordfish. -------------------------------------------------- CLUB MEMBERS, WIN FREE HOT STUFF! Register to win this gift crate of hot and spicy goodies by clicking the link below. Offer ends at the end of the month. You need to keep open flames away from this crate. Comes with Galena Blasting Powder BBQ Rub, Spontaneous Combustion Peanuts, Hot Sauce Harry's Dynamite Hot Sauce, and Galena Basting Sauce. http://html.chef2chef.net/goto.php?id=93 -------------------------------------------------- ADOLFO'S FAJITA MARINADE Ingredients: 1/4 cup lime juice 1 cup red wine vinegar 1 tbsp. dry mustard 1tbsp. fresh garlic, chopped 1 tsp. oregano 1 tsp. cumin 1tsp. cilantro 1 tsp. paprika 2 cups Olive Oil Salt and Pepper to taste Place all ingredients except the Olive Oil and salt and pepper into a blender and turn it on. Slowly add the Olive Oil while blender is running. Marinate shrimp, beef, chicken, pork or fish and then grill it. Serve with tortillas, guacamole, lettuce, tomatoes, grilled onions and peppers and some sour cream. Use the Salsa Rojo recipe above or your favorite store bought kind. -------------------------------------------------- MOTHER'S DAY We have a new sponsor at Chef2Chef.Net called Kitchens-Today.com and I thought you should know about them. They have over 30,000 kitchen-related items available by Brand, Category, Price Range and even a clearance room. You can also use their fantastic Wedding Registry or register to WIN a free Honeymoon! For all your kitchen needs visit: -------------------------------------------------- Here's a fun dressing I found on the Internet years ago. It gets it's heat from peppers and mustard. ROSA'S ZESTY BUTTERMILK DRESSING Ingredients: 1 cup buttermilk 2 red jalapenos, veins and seeds removed, minced 1/4 cup grated cucumber 3 scallions sliced 1 tbsp. Dijon mustard 3 tbsp. fresh cilantro, chopped 3 tsp. lime juice 1/2 tsp. dill weed Salt and Pepper to taste Place the ingredients in a glass jar and shake until mixed. Chill and shake again before serving -------------------------------------------------- Here is a fun dip for your next party. It gets it heat from horseradish, jalapenos and mustard! LUPITA'S PARTY DIP Ingredients: 1/2 cup plain yogurt 1/2 cup mayonnaise 1 tbsp. prepared horseradish 2 jalapenos, veins and seeds removed, minced 1 tbsp. Dijon Mustard 1 tbsp. fresh parsley, chopped 1 tbsp. fresh tarragon, chopped 1/4 cup buttermilk Combine the yogurt, mayo, horseradish, peppers, mustard, parsley and tarragon in a bowl and whisk well. Add the buttermilk while whisking until the consistency is just right for a veggie dip. Chill until service. -------------------------------------------------- Shopping Lists: 6 medium tomatoes, peeled, seeded and diced 3 bunches of scallions, sliced 2 cloves, fresh garlic, minced 10 jalapenos, seeds and veins removed, diced 1/4 cup red wine vinegar 3 tbsp. lime juice 3 tbsp. Olive Oil 1 tbsp. paprika 1 tsp. oregano 1 tsp. cumin 1/4 cup fresh cilantro 1/2 cup fresh pineapple, diced small 2 cucumbers, peeled and seeded, diced small 1 red onion, diced small 1 tsp. fresh garlic, minced 1 red bell pepper, diced small 1 tbsp. red wine vinegar 3 tbsp. Olive Oil 1/4 cup fresh cilantro, chopped 1 tsp. red pepper flakes 1/4 cup lime juice 1 cup red wine vinegar 1 tbsp. dry mustard 1tbsp. fresh garlic, chopped 1 tsp. oregano 1 tsp. cumin 1tsp. cilantro 1 tsp. paprika 2 cups Olive Oil 1 cup buttermilk 2 red jalapenos, veins and seeds removed, minced 1/4 cup grated cucumber 3 scallions sliced 1 tbsp. Dijon mustard 3 tbsp. fresh cilantro, chopped 3 tsp. lime juice 1/2 tsp. dill weed 1/2 cup plain yogurt 1/2 cup mayonnaise 1 tbsp. prepared horseradish 2 jalapenos, veins and seeds removed, minced 1 tbsp. Dijon Mustard 1 tbsp. fresh parsley, chopped 1 tbsp. fresh tarragon, chopped 1/4 cup buttermilk -------------------------------------------------- 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. -------------------------------------------------- |