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-------------------------------------------------- Chef2Chef Recipe Club - Volume 2 Issue 100b - May 19, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- SUNDAY MENU -------------------------------------------------- Pollo Con Chile Seco Ingredients: 1 large chicken cut into serving size pieces 1 cup water or chicken broth 1/4 cup or to taste large dried chilitepin chiles (or substitute other dried chile)* 1/4 cup mild cider vinegar 2 tablespoons lard or butter 3 large garlic cloves, finely chopped Juice of two oranges 2 vanilla beans, split open Salt and pepper to taste Instructions: Place the chicken and water into a large heavy pot. Bring to a boil, then cook, uncovered until the water has evaporated and the chicken is cooking in its fat (about 20 minutes for a supermarket chicken). Continue cooking until the skin is lightly browned on all sides. Once the chicken is cooking, place chiles in a heavy skillet over low heat. Toast, stirring constantly, for about 10 - 15 minutes. They should be slightly darkened, but not burned. Let cool slightly, then grind to a fine powder. After chicken is browned, remove excess fat, then return to heat. Sprinkle chiles, salt and pepper over the chicken, turning to coat evenly. Add vinegar, lard or butter, garlic, orange juice and vanilla bean, and cook until the vinegar has mellowed and chicken is well cooked. Serve with rice, beans, tomatoes and tortillas * You can use pre-ground Mexican chile or cayenne. -------------------------------------------------- Vanilla Fruit And Cabbage Slaw Ingredients: 4-5 cups thinly sliced cabbage 2 ribs celery thinly sliced 1/2 cup finely shredded carrots 1 apple, cored and thinly sliced into bite-sized pieces 1/2 cup seedless red flame grapes 1/2 cup thinly sliced dates 1/4 cup toasted, chopped walnuts Salad Dressing 1/2 cup vanilla-flavored yogurt 1/2 cup mayonnaise 1/2 - 1 teaspoon sugar (to taste) 2 teaspoons fresh lemon juice or apple cider vinegar 1/2 - 3/4 teaspoon pure vanilla extract salt and white pepper to taste Instructions: Combine all of the salad ingredients into a salad bowl and toss. Mix ingredients for salad dressing well, adjusting flavors to taste. -------------------------------------------------- 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. http://html.chef2chef.net/goto.php?id=86 -------------------------------------------------- Mexican Vanilla Ice Cream Ingredients: 1 Mexican vanilla bean, split 1 cup half and half 2 cups heavy cream 1 cup sugar 6 large egg yolks 1 tablespoon Pure Mexican Vanilla Extract 1 teaspoon freshly ground canela (Ceylon cinnamon) (optional) Instructions: Scrape the seeds from the split vanilla bean. Place the vanilla bean and seeds, half and half, heavy cream, and 1/2 cup sugar in a saucepan and gently warm over a low flame until the sugar has dissolved. Place the egg yolks and remaining 1/2 cup of sugar in a bowl and beat (electric mixer or by hand with a whisk) until the mixture thickens and turns pale yellow. Add about 1/2 cup of the warm cream mixture to the egg yolk mixture and beat until blended. Gradually add the rest of the warm cream mixture to the egg yolks, beating as you do so. Return the custard to the saucepan and gently cook until it thickens to the coats-the-spoon stage. Don't hurry this step. Stir constantly over a low flame, taking care not to curdle the custard. Strain the mixture through a fine mesh sieve. Remove the vanilla bean, scrape out the pods and add to the strained custard and stir until well blended. Add additional extract to taste. Continue the final process of making the ice cream according to the directions of your ice cream maker. Makes 1 quart. -------------------------------------------------- Shopping Lists: 1 large chicken 1 cup water or chicken broth 1/4 cup or to taste large dried chilitepin chiles (or substitute other dried chile)* Mild cider vinegar Lard or butter 3 large garlic cloves Two oranges 2 vanilla beans, split open 4-5 cups thinly sliced cabbage 2 ribs celery Carrots 1 apple 1/2 cup seedless red flame grapes 1/2 cup dates 1/4 cup chopped walnuts Salad Dressing 1/2 cup vanilla-flavored yogurt Mayonnaise Sugar (to taste) Fresh lemon juice or apple cider vinegar Pure vanilla extract 1 Mexican vanilla bean, split 1 cup half and half 2 cups heavy cream Sugar 6 large eggs Pure Mexican Vanilla Extract 1 teaspoon freshly ground canela (Ceylon cinnamon) -------------------------------------------------- FEELING UNLUCKY? NEVER WON ANYTHING? Take a look at our ongoing sweepstakes! The registrations this month are below normal. That is good news for you. Your chances of winning are better than ever. 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