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Chef2Chef Recipe Club - Volume 2 Issue 95 - May 10, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club. TGIF! This subject of Hot and Spicy Foods could go on for weeks but it won't. We'll probably revisit it again before the summer is over. Today I've got two meals for you. The first one works around curry. Steam some artichokes and serve the Curried Mayonnaise with it. Then make the Musamin Beef Curry for your entrée. I've added a recipe so you can make your own Curry Paste or just use a store bought variety. This recipe is great for tougher cuts of meat like top round, but you could use tenderloin for a more desirable finished product. Then I've got a great chicken dish in a southwestern theme. If the weather is good where you are, fire up the grill and give it a try. Compliment that dish with some Spanish Rice. -------------------------------------------------- Mother's Day is this Sunday! Don't forget to take a moment to show your appreciation for the Mom's in your life. Without a Mom, you wouldn't be reading this right now! -------------------------------------------------- Here is a simple mayonnaise I use for steamed artichokes. It's a nice twist from the old mayo and lemon thing. A variation on this recipe is to eliminate the dry mustard and add a couple rings of canned pineapple (chopped) and a tsp. of the juice from the can. The curry and pineapple blend perfectly. You'll notice that the color of the mayo will intensify after it has chilled for an hour or so. CURRIED MAYONNAISE Serves 4 Preparation Total: 05 1 cup mayonnaise 1/2 teaspoon curry powder 1/4 teaspoon dry mustard Blend and chill. -------------------------------------------------- It's fun to make your own Curry Paste, but if you don't have time you can buy some in the Oriental section of your supermarket. Put a little in at a time until it's right. CURRY PASTE Preparation Total: 50 20 Ancho Chile peppers, dried, seeded 1 stalk lemon grass, coarsely chopped 1 cup shallots, thinly sliced 5 cloves garlic 1 tablespoon ginger root, coarsely chopped 1 lime, zested 1 tablespoon fresh cilantro 1-tablespoon coriander seeds 1-teaspoon cumin seeds 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon brown sugar 2 tablespoons peanut oil Make sure that the seeds have been removed from the Chile peppers. Soak the peppers in hot water for 10 minutes. Remove the peppers from the water and drain them. Coarsely chop the peppers and combine them with all of the remaining ingredients. Place them in a shallow roasting pan and bake them for 20 minutes at 350 degrees. Allow the mixture to cool for 5 minutes and process in food processor until smooth. Store the paste in a covered glass jar in the refrigerator for up to 3 months. -------------------------------------------------- CLUB MEMBERS, WIN FREE HOT STUFF! Our newest sponsor is FireBreath.com, I inadvertently referred to them as FireDragon in a recent mention. I apologize! 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 -------------------------------------------------- Serve with steamed or a pilaf style rice on the side. MUSAMUN BEEF CURRY Serves 4 Preparation Total: 55 2 tablespoons peanut oil 1 teaspoon CURRY PASTE 3/4 pound beef top round, cut into 1" cubes 1 russet potato, large, cut into 1 inch dice 1 onion, sliced 1 can coconut milk 1 1/2 tablespoons fish sauce 1 teaspoon brown sugar 3 pequin pepper, chopped 1/2 cup peanuts, roasted Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chile peppers. Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts. -------------------------------------------------- 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: -------------------------------------------------- I added this recipe in case you want to grill some chicken this weekend. Make this marinade (I also use it for the dressing on my salad) and marinade 4 boneless chicken breasts in it for about two hours. While the chicken is grilling make the sauce. You might want to make the Grilled Pico de Gallo from the other day's recipe club as well. Place the Chicken on top of the grilled Pico de Gallo and top with the Green Chile Cream. There is enough vinaigrette left over for a fresh salad. CILANTRO LIME VINAIGRETTE Serves 8 Preparation Total: 10 1/2 cup olive oil 1/2 cup peanut oil 1 lime, juiced with pulp 1/4 cup lime juice 1 1/4 teaspoons green peppercorns, crushed 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 tablespoons fresh cilantro, chopped Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade. -------------------------------------------------- GREEN CHILE CREAM Serves 4 Preparation Total: 30 Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo. 2 tablespoons butter 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 4 each jalapenos, seeded and minced 1/2 cup chicken stock 1 cup heavy cream 1 pinch salt 1 pinch cracked peppercorns 1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish fresh lime In a saucepan, heat butter and saute the garlic, shallot and minced jalapeno. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil. -------------------------------------------------- Shopping Lists: 1 cup mayonnaise 1/2 teaspoon curry powder 1/4 teaspoon dry mustard 20 Ancho Chile peppers, dried, seeded 1 stalk lemon grass, coarsely chopped 1 cup shallots, thinly sliced 5 cloves garlic 1 tablespoon ginger root, coarsely chopped 1 lime, zested 1 tablespoon fresh cilantro 1-tablespoon coriander seeds 1-teaspoon cumin seeds 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon brown sugar 2 tablespoons peanut oil 2 tablespoons peanut oil 1 teaspoon CURRY PASTE 3/4 pound beef top round, cut into 1" cubes 1 russet potato, large, cut into 1 inch dice 1 onion, sliced 1 can coconut milk 1 1/2 tablespoons fish sauce 1 teaspoon brown sugar 3 pequin pepper, chopped 1/2 cup peanuts, roasted 1/2 cup olive oil 1/2 cup peanut oil 1 lime, juiced with pulp 1/4 cup lime juice 1 1/4 teaspoons green peppercorns, crushed 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 tablespoons fresh cilantro, chopped 2 tablespoons butter 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 4 each jalapenos, seeded and minced 1/2 cup chicken stock 1 cup heavy cream 1 pinch salt 1 pinch cracked peppercorns 1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish fresh lime -------------------------------------------------- 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. 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