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Chef2Chef Recipe Club - Volume 2 Issue 101 - May 20, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club, We've been waiting for this week for some time now. Cynthia Bowan is returning to host a week of recipes. You know her from Cynthia's Corner at Chef2Chef.net where she shares her stories and recipes with us each month. If you haven't been to Cynthia's Corner.well Shame on you! Drop by and visit or send her a note. http://chef2chef.net/features/cynthia/ This week Cynthia will share some recipes that are her favorite "Springtime" meals. Each day we'll have a fantastic entrée and a salad. Cynthia is a big fan of the Farmer's Market and takes full advantage of it this time of year. And then wait until you see Friday's Cookout Menu. What a party! And just in time for the Memorial Day weekend! -------------------------------------------------- Monday: Chicken Diane 4 lg. boneless chicken breasts, or 8 small Salt and pepper 2 T. butter, divided 2 T. vegetable oil, divided (I use Canola oil) 3 T. chopped fresh chives or green onions Juice 1/2 lime or lemon 2 T. brandy or cognac 3 T. chopped parsley 1 - 2 tsp. Dijon-style mustard (to taste) 1/4 c. chicken broth Place chicken halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle lightly with salt and pepper. Heat 1 T. oil and 1 T. butter in large skillet. Cook chicken over high heat for four minutes on each side. Do NOT cook longer, or they will be overcooked and dry out. Transfer to warm serving platter and add chives, lime juice, brandy, parsley and mustard to skillet. Cook 15 seconds, whisking constantly. Whisk in broth and stir until sauce is smooth. Add remaining butter and oil; pour sauce over chicken. Serve immediately. Good served with rice or noodles, steamed broccoli and salad. NOTE: Always use caution when adding alcohol (like brandy) to a hot skillet, as it will flare up to burn off the alcohol. -------------------------------------------------- Kentucky Virtual 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. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Fresh Vegetable Salad This is another family favorite; it's great in summer, when fresh tomatoes and vegetables are readily available. Also good for picnics, because you don't have to worry about refrigeration. 1 lb. small zucchini 1/2 lb. fresh mushrooms 1 pint Plum tomatoes, thinly sliced 1/2 c. sliced, pitted ripe olives 1 medium (red) Bermuda onion, or other sweet onion, thinly sliced 1/2 c. chopped fresh parsley 1 sm. bottle Red wine vinegar and oil salad dressing Rinse, pat dry and slice mushrooms and zucchini. Place all vegetables in large salad bowl. Pour salad dressing over, just enough to season salad. Cover and let set for 1 hr. or longer. Serve as is, or on lettuce leaves. Makes about 6-8 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. http://html.chef2chef.net/goto.php?id=86 -------------------------------------------------- Shopping Lists: 4 lg. boneless chicken breasts, or 8 small Salt and pepper Butter Vegetable oil, divided (I use Canola oil) Fresh chives or green onions Juice 1/2 lime or lemon Brandy or cognac Chopped parsley Dijon-style mustard 1/4 c. chicken broth 1 lb. small zucchini 1/2 lb. fresh mushrooms 1 pint Plum tomatoes Pitted ripe olives 1 medium (red) Bermuda onion, or other sweet onion Fresh parsley 1 sm. bottle Red wine vinegar and oil salad dressing -------------------------------------------------- CLUB MEMBERS, WIN FREE HOT STUFF! Our newest sponsor is FireBreath.com 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 -------------------------------------------------- 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. -------------------------------------------------- |